Core material and preparation method of seafood crispy pepper

The technology of crispy pepper and core material is applied in the field of core material and preparation of seafood crispy pepper, can solve the problems of single variety of long crispy pepper, single variety of crispy pepper, can not meet the needs of the market, etc., achieves beautiful appearance, Easy to eat and nutritious effect

Inactive Publication Date: 2014-04-16
CHONGQING PINYOU AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The variety of short crispy pepper and long fragrant crispy pepper is single, which cannot meet the needs of the market, and new varieties and preparation methods need to be explored
In 2013, the publication number is CN103385432A, and the Chinese patent literature with the application number 201310324692.0 discloses

Method used

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Examples

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Comparison scheme
Effect test

Embodiment

[0014] A method for preparing a core material of seafood crispy pepper. The weight ratio of core material raw materials is as follows: 10-15 parts of dried fruit powder, 5-20 parts of rice flour, and 20-30 parts of starch 4-8 parts of sea fish powder, 2-4 parts of other seasonings; other seasonings are composed of monosodium glutamate, sugar, salt and pepper powder, and the ratio of monosodium glutamate, sugar, salt and pepper powder is 2:1:2:2 ; Its preparation method is:

[0015] a) take dried fruit powder, rice flour, starch, bean paste powder and other seasonings according to the weight ratio;

[0016] b) Put the core material into a blender and add water to stir, the ratio of the core material to water is 100:15-18; the stirring time is 3-5 minutes, after that, take out the core material for later use.

[0017] The dried fruit powder is melon seed powder, almond powder, cashew nut powder, lotus seed powder, hazelnut powder, plum powder, chestnut powder, lychee powder, ca...

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PUM

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Abstract

The invention discloses a core material and preparation method of seafood crispy pepper. The core material is prepared from the raw materials in parts by weight: 10-15 parts of dry fruit powder, 5-20 parts of rice flour, 20-30 parts of starch, 4-8 parts of sea fish meal and 2-4 parts of other flavorings, wherein the other flavorings consist of monosodium glutamate, white sugar, edible salt and pepper powder which are in the proportioning ratio of 2: 1: 2: 2. The preparation method comprises the steps: (a) weighing the dry fruit powder, the rice flour, the starch, sweetened bean paste powder and the other flavorings according to the weight ratio; (b) putting the core material in a stirrer, adding water for stirring, and then, taking out the core material for later use, wherein the ratio of the core material to water is 100: (15-18), and the stirring time is 3-5 minutes. According to the preparation method of the seafood crispy pepper, disclosed by the invention, the process is scientific and reasonable, and the prepared seafood crispy pepper product has the remarkable characteristics of attractive appearance, crispy taste, rich nutrition, convenience in eating and the like, and can meet the needs of the market.

Description

technical field [0001] The invention relates to snacks and a preparation method, more specifically to a core material of seafood crispy pepper and a preparation method. Background technique [0002] Crispy pepper is a small food made from raw materials such as pepper, peanuts, sesame seeds, melon seeds, and walnut kernels. Crispy peppers look like dried red peppers filled with cores, and taste crispy and delicious. It is a new type of tourism and leisure food. The company has produced crispy peppers for many years, and the products of crispy peppers are sold well all over the country. In 2010, the company applied for the "Preparation Method of Short Crispy Peppers" and the application number 201010296237.0 won the patent right. In 2010, the company also applied for "Long Fragrant Crispy Peppers". The preparation method of ", its application number is 201010296222.4. Short-flavored crispy peppers and long-flavored crispy peppers are single in variety and cannot meet the nee...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/10A23L1/20A23P1/08A23L7/10A23L11/00A23L25/00A23P20/25
CPCA23L7/198A23L19/09A23L25/30
Inventor 余家友
Owner CHONGQING PINYOU AGRI DEV
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