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Sorghum delicious-crisp chili and preparation method thereof

A technology for crispy peppers and sorghum, which is applied in the directions of food preparation, application, food science, etc., can solve the problem that the edible range is not very wide, and achieve the effects of enriching dietary nutrition, simple preparation method, and satisfying taste and nutrition.

Inactive Publication Date: 2015-04-08
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sorghum is a nutrient-rich grain that is not widely consumed at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Ingredients: Prepare flavor seasonings with chili powder, pepper powder, monosodium glutamate, and chicken essence in a weight ratio of 1:0.5:0.5:0.5, and 100kg can be prepared at one time for use;

[0022] According to the weight ratio of starch to water of 3:1, evenly mix to make wet starch, which can be prepared at one time with 100kg for use;

[0023] The preparation method of sorghum crisp pepper is as follows:

[0024] Pretreatment: 10kg red pepper is washed and de-allocated to make a red pepper tube; 20kg bacon is minced into a puree with a meat grinder; 18kg sorghum is soaked for 30 minutes, and then washed; the chives are cut into 0.2-0.3cm Scallions (the size of a rice grain);

[0025] Preparation of fillings: After mixing 43kg of wet starch, 5kg of sesame seeds, 18kg of sorghum, 20kg of bacon paste, 1kg of chives, and 3kg of flavor seasonings, mix them with a mixer to form a paste to prepare the fillings for use;

[0026] Inject red pepper tube: inject the obtained pa...

Embodiment 2

[0031] The preparation of flavor seasoning and wet starch is the same as in Example 1;

[0032] The preparation method of sorghum crisp pepper is as follows:

[0033] Pretreatment: 9kg of red peppers are washed and desaled to make a red pepper tube; 18kg of bacon is minced into a puree with a meat grinder; 16kg of sorghum is soaked for 30 minutes, and then washed; the chives are cut into 0.2-0.3cm Scallions (the size of a rice grain);

[0034] Preparation of fillings: After mixing 42kg of wet starch, 4kg of sesame seeds, 16kg of sorghum, 18kg of bacon paste, 0.8kg of chives, and 2kg of flavor seasonings, mix them with a mixer to form a paste to prepare the fillings for use;

[0035] Inject red pepper tube: inject the obtained paste filling into the red pepper tube;

[0036] Frying: Place the red pepper tube in an oil pan at 170-230°C and fry it for 1-3 minutes (fry until it floats in the oil pan), and it will be crisp;

[0037] Pre-cooling out of the pan: Take the fried red pepper out o...

Embodiment 3

[0040] The preparation of flavor seasoning and wet starch is the same as in Example 1;

[0041] The preparation method of sorghum crisp pepper is as follows:

[0042] Pretreatment: Wash and remove 11kg of red pepper to make a red pepper tube; use a meat grinder to mince 22kg of bacon into puree; soak 20kg of sorghum for 30 minutes, then wash it; cut chives into 0.2-0.3cm Scallions (the size of a rice grain);

[0043] Preparation of fillings: After mixing 44kg wet starch, 6kg sesame seeds, 20kg sorghum, 22kg bacon puree, 1.2kg chives, 4kg flavor seasonings, use a blender to stir evenly into a paste to prepare the fillings for use;

[0044] Inject red pepper tube: inject the obtained paste filling into the red pepper tube;

[0045] Frying: Place the red pepper tube in an oil pan at 170-230°C and fry it for 1-3 minutes (fry until it floats in the oil pan), and it will be crisp;

[0046] Pre-cooling out of the pan: Take the fried red pepper out of the pan and cool it to below 15°C in cold a...

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Abstract

The invention discloses sorghum delicious-crisp chili and a preparation method thereof. The sorghum delicious-crisp chili is composed of the following compositions in parts by weight: 9-11 parts of chili, 42-44 parts of wet starch, 4-6 parts of sesame, 16-20 parts of sorghum, 18-22 parts of bacon, 0.8-1.2 parts of allium ascalonicum, and 2-4 parts of a flavor seasoner. The sorghum delicious-crisp chili is oil-fried chili by taking chili, sesame, sorghum and bacon as the raw materials, helps to enrich dietary nutrition, and is endowed with a new taste. The preparation method is simple, the sorghum delicious-crisp chili is packaged by introducing nitrogen, so that new-taste delicious-crisp chili leisure food, which is convenient to carry and convenient to eat, is prepared, and dual pursuing targets of mouthfeel and nutrition of people are satisfied.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a fried chili product, in particular to a sorghum crispy chili and a preparation method thereof. Background technique [0002] Sorghum (gaoliang) (Sorghum vulgare) Poaceae, Sorghum genus. Also known as sorghum, milo, etc. It is a 1-year-old herb, known as a high-yield crop by the masses as "iron crops". The stems are tall and shaped like reeds, but the middle is solid. The leaves are also like reeds. The ears of millet are like big brooms, and the grains are as big as peppercorns. black. Sex likes warmth, drought resistance and waterlogging tolerance. [0003] The main utilization parts of sorghum are grain, rice bran, stalk and so on. Among them, the main nutrient content in the grains: 3% crude fat, 8-11% crude protein, 2-3% crude fiber, and 65-70% starch. The content of protein in the grain is generally 9-11%, of which about 0.28% lysine, 0.11% methionine, 0.18% cystine, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/314A23L1/10A23L19/00A23L7/10A23L13/40
CPCA23V2002/00
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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