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Puffed chili crisp slices and preparation method thereof

A technology for chili flakes and chili peppers, which is applied to the field of puffed chili flakes and their preparation, can solve the problems of lack of deep-processed chili products, single varieties of chili products, etc., and achieve the effects of uniform texture and taste and balanced moisture content.

Inactive Publication Date: 2016-09-21
长沙思麦食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is a single variety of chili products, most of which are fermented chili foods, and there is a lack of distinctive chili deep-processed products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of puffed chili crisps, comprising the following steps:

[0023] 1) Raw material pretreatment: select fresh peppers that are free from diseases and insect pests, wash the peppers, cut off the stalks of the peppers, hollow out the inner pepper seeds, and set aside;

[0024] 2) drying: drying the pretreated capsicum, controlling its water content to be 30-50%, to obtain half-dried capsicum;

[0025] 3) Filling and tableting: inject fillers into the inside of the semi-dried peppers for filling, and then press them one by one to obtain pepper flakes;

[0026] 4) quick-freezing: quick-freeze the chilli after the tableting, and set aside;

[0027] 5) Puffing: Microwave puffing is adopted, the microwave dose is controlled to be 0.5-2kw / kg, the puffing time is 10-30min, and the water content of the final product is controlled to be 6-10%, to obtain puffed chili crisps.

Embodiment 2

[0029] A preparation method of puffed chili crisps, comprising the following steps:

[0030] 1) Raw material pretreatment: select fresh peppers that are free from diseases and insect pests, wash the peppers, cut off the stalks of the peppers, hollow out the inner pepper seeds, and set aside;

[0031] 2) drying: drying the pretreated capsicum, controlling its water content to be 30-50%, to obtain half-dried capsicum;

[0032] 3) Injection and tableting: Inject fillers into the semi-dried chili peppers, and then press them one by one to obtain chili flakes; the fillers are prepared as follows: first detect the moisture content of the dried semi-dried chili peppers, and then according to the moisture content of the semi-dried chili peppers. The moisture content of the starch is mixed with appropriate amount of water and kneaded to prepare the filler, so that the moisture content of the filler is 3%-5% lower than that of the semi-dried pepper.

[0033] 4) quick-freezing: quick-fr...

Embodiment 3

[0036] A preparation method of puffed chili crisps, comprising the following steps:

[0037] 1) Raw material pretreatment: select fresh peppers that are free from diseases and insect pests, wash the peppers, cut off the stalks of the peppers, hollow out the inner pepper seeds, and set aside;

[0038] 2) drying: drying the pretreated capsicum, controlling its water content to be 30-50%, to obtain half-dried capsicum;

[0039] 3) Injection and tableting: Inject fillers into the inside of the semi-dried chili for filling, the injection amount is 30-60% of the quality of a single semi-dried chili, and then press one by one to obtain chili flakes;

[0040] 4) quick-freezing: quick-freeze the chilli after the tableting, and set aside;

[0041] 5) Puffing: Microwave puffing is adopted, the microwave dose is controlled to be 0.5-2kw / kg, the puffing time is 10-30min, and the water content of the final product is controlled to be 6-10%, to obtain puffed chili crisps.

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PUM

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Abstract

The present invention discloses puffed chili crisp slices and a preparation method thereof. The preparation method comprises the following steps: 1) raw material pretreating; 2) drying; 3) material injecting and slice pressing; 4) quick-freezing; and 5) puffing, etc. The instant puffed chili crisp slices prepared by using the method are crisp and refreshing, nutritional and healthy, can be adjusted according to individual preferences to obtain different flavored products, are convenient to eat and can meet the needs of different people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to puffed chili crisps and a preparation method thereof. Background technique [0002] Capsicum (Capsicum) is the fruit of the Solanaceae plant capsicum, which is usually conical or oblong, green when immature, and bright red, yellow or purple when ripe, with red being the most common. Studies have shown that pepper is rich in β-carotene, carbohydrates, volatile oil, protein, vitamin C, calcium, phosphorus and other nutrients, as well as capsaicin, dihydrocapsaicin, capsanthin, capsanthin, etc., and has a fragrant and spicy taste. It is one of the indispensable seasoning and nutritious foods in dishes. In medicine, eating chili can promote appetite, increase appetite, enhance physical strength, and improve symptoms such as fear of cold, frostbite, and vascular headache; at the same time, eating chili can accelerate metabolism, promote hormone secretion, and protect the sk...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10
CPCA23V2002/00A23V2300/10
Inventor 不公告发明人
Owner 长沙思麦食品开发有限公司
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