Poria cocos chilies and preparing method thereof

A technology of pepper and tuckahoe, applied in the functions of food ingredients, food drying, food science and other directions, can solve the problem of lack of spicy or salty tuckahoe products, and achieve the effects of rich nutrition, spicy and crispy, and high nutritional value

Inactive Publication Date: 2017-01-11
凤冈县富源茯苓有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a kind of Poria cocos pepper, to solve the problem of Poria cocos products lacking spicy or salty taste in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: A preparation method of Poria cocos, including the following steps:

[0019] Step 1. Preparation: a. Chop the dried chili into 0.5~1cm chili sections for later use; b. Wash the fresh, disease-free Poria cocos, grind the paddles, and spray dry the powder to obtain Poria cocos powder for use; c. Soybeans and 8 peanuts are put in the pot and fried with hot rapeseed, then 5 sesame seeds, 5 sunflower kernels, 4 Chinese pepper, 4 ginger, 4 garlic cloves Fry together, pick up after deep-fried crispy;

[0020] Step two, pouring oil: put 50 parts of chili knots and 10 parts of Poria powder prepared in step 1 into the container and mix well, pour the hot rapeseed oil in step 1 into the container and stir quickly to heat the rapeseed oil It is better to have no chili, get oil chili;

[0021] Step 3. Mix, pour rapeseed oil in the pot and heat it, put the fried and crispy soybeans, peanuts, sesame seeds, sunflower kernels, pepper, ginger, garlic cloves and the oil chili fro...

Embodiment 2

[0022] Example 2: A preparation method of Poria cocos pepper, including the following steps:

[0023] Step 1. Preparation: a. Grind and beat the dried chili to obtain chili powder, and pass it through a 10-20 mesh sieve for use; b. Wash the fresh, disease-free Poria cocos, grind to prepare a paddle, and spray dry and powder to obtain poria cocos for use; c , Put 8 parts of soybeans and 8 parts of peanuts into the pan and deep-fry them with hot corn, then add 5 parts of sesame seeds, 5 parts of sunflower kernels, 4 parts of Chinese pepper, 4 parts of ginger, 4 parts Fry the garlic cloves together, pick up after deep-fried and set aside;

[0024] Step two, pouring oil: put 50 parts of chili powder and 10 parts of tuckahoe powder prepared in step 1 into the container and mix well, pour the hot corn oil in step 1 into the container and stir quickly. Chili is better, get oily chili;

[0025] Step 3. Mix, pour corn oil into the pot and heat it up, put the fried soybeans, peanuts, sesame ...

Embodiment 3

[0026] The only difference between Example 3 and Example 2 is that the raw materials are 40 parts of dried chili, 15 parts of soybean oil, 8 parts of Poria powder, 6 parts of soybeans, 6 parts of peanuts, 6 parts of sesame seeds, 4 parts of sunflower kernels, 3 parts of Chinese pepper, 3 parts ginger, 3 parts garlic cloves, 0.5 parts bean paste, 0.5 parts sweet noodle sauce, 1.1 parts salt and 0.02 parts MSG.

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PUM

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Abstract

The invention discloses poria cocos chilies and a preparing method thereof, and belongs to the technical field of agricultural sideline food processing. The poria cocos chilies are prepared from, by weight, 40-60 parts of dried chilies, 15-30 parts of vegetable oil, 8-13 parts of poria cocos powder, 6-10 parts of soybeans, 6-10 parts of penuts, 4-6 parts of sesame, 4-6 parts of sunflower kernels, 3-5 parts of zanthoxylum, 3-5 parts of fresh ginger, 3-5 parts of garlic clove, 0.5-1 part of pony bean sauce, 0.5-1 part of sweet soybean paste, 1-1.1 parts of salt, and 0.02-0.04 part of monosidum glutamate. The Poria cocos chilies have a salty and spicy flavor, and can be made into slightly spicy, moderately spicy and extremely spicy flavor according to the tastes of different consumers. Compared with the poria cocos products with sweet flavor, the poria coco chilies is not cloying and can be directly chewed, and can also be used as a seasoning for Lo mein, side dishes and rice, having certain health care and nutritive values.

Description

Technical field [0001] The invention relates to the technical field of agricultural and sideline food processing, in particular to a poria cocos pepper and a preparation method thereof. Background technique [0002] Poria cocos (Schw.) Ryv.et Gilbn. The scientific name is Wolfiporia cocos (Schw.) Ryv.et Gilbn. Poria cocos is the subject of polypores. Different parts of Poria have different medicinal functions. The medicinal part of Poria cocos is the dry sclerotia of fungus. It is rich in nutrients, contains a lot of polysaccharides, multiple trace elements, and lecithin. It is an important Chinese medicinal material with high medicinal value and is widely used in medicine and food. And health care products. With the improvement of people's living standards and the gradual increase in health awareness, the demand for Poria is increasing. [0003] The common Poria products on the market include Poria cocos, Poria paste, Poria noodles and Poria powder, etc. However, these foods are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L31/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2300/10
Inventor 张灿书司忠明黄镇松
Owner 凤冈县富源茯苓有限责任公司
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