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Preparation method of crispy chilies

A chili and crispy technology, which is applied in food ingredients as taste improvers, fat-containing food ingredients, food science, etc., can solve the problems of sesame chili crisps not being crisp enough, lack of water droplets, burnt, etc., and achieve the purpose of inhibiting thermal oxidation , Guarantee the effect of frying quality and uniform thickness

Inactive Publication Date: 2017-05-31
GUIZHOU XUYANG FOOD GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such a processing method improves the taste of crispy peppers to a certain extent, but there are still the following problems: 1. Because the time for soaking fresh pepper circles in step (3) is too long (soaking for 1 to 3 hours), the fresh There is too much water in the chili rings. After frying the fresh chili peppers, there is still a lot of water remaining in the peppers, which makes the final sesame chili crisps not crispy enough; and the removal of the water droplets on the surface of the chili rings makes the chili peppers less crispy when fried. When it is used, it is easy to burn due to the lack of protection of water droplets under the action of high temperature oil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of crispy chili, comprising the following steps:

[0024] Step 1: After selecting intact peppers, washing and draining, fresh peppers are obtained;

[0025] Step 2: remove the first and last ends of the fresh pepper and the white ribs and seeds inside the fresh pepper, and then cut the fresh pepper into 1.5cm long sections to obtain fresh pepper rings;

[0026] Step 3: Mix 13kg of corn flour, 4kg of sesame, 2.5kg of salt, 1kg of pepper powder, 0.2kg of monosodium glutamate, 60kg of peanut oil and 15kg of egg liquid to prepare a semi-solid seasoning;

[0027] Step 4: Put the fresh chili rings into clean water and filter once, so that the inner and outer surfaces of the fresh pepper rings are wetted with water, and the filtration time is 3 seconds;

[0028] Step 5: Stir the semi-solid seasoning to mix the raw materials in the semi-solid seasoning evenly, put the water-soaked fresh pepper rings into the semi-solid seasoning and filter once, so that th...

Embodiment 2

[0031] A preparation method of crispy chili, comprising the following steps:

[0032] Step 1: After selecting intact peppers, washing and draining, fresh peppers are obtained;

[0033] Step 2: remove the first and last ends of the fresh pepper and the white veins and seeds inside the fresh pepper, and then cut the fresh pepper into 2cm-long sections to obtain fresh pepper rings;

[0034] Step 3: Mix 14kg of corn flour, 3kg of sesame, 2kg of salt, 1.5kg of pepper powder, 0.3kg of monosodium glutamate, 50kg of palm oil and 10kg of egg liquid to prepare a semi-solid seasoning;

[0035] Step 4: Put the fresh chili rings into clean water and filter once, so that the inner and outer surfaces of the fresh pepper rings are wetted with water, and the filtration time is 4 seconds;

[0036] Step 5: Stir the semi-solid seasoning to mix the raw materials in the semi-solid seasoning evenly, put the water-soaked fresh pepper rings into the semi-solid seasoning and filter once, so that the i...

Embodiment 3

[0039] The difference between embodiment 3 and embodiment 1 is that the frying temperature of fresh chili rings is 170°C.

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PUM

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Abstract

The invention discloses a preparation method of crispy chilies. The preparation method comprises the following steps: 1. removing initial and tail ends of fresh chilies as well as white ribs and seeds inside the fresh chilies, and chopping the fresh chilies into segments to obtain fresh chili rings; 2. mixing the following ingredients in parts by weight: corn flour, sesame, edible salt, paprika powder, monosodium glutamate, edible vegetable oil and egg together, to obtain semi-solid seasoning; 3. putting the fresh chili rings into clear water and filtering once, so as to lead the inner surfaces and outer surfaces of the fresh chili rings to be wetted; 4. putting the wet fresh chili rings into semi-solid seasoning and filtering once, so that the inner surfaces and outer surfaces of the fresh chili rings are evenly smeared with a layer of semi-solid seasoning; and 5. placing the edible vegetable oil into a pot and heating to 200DEG C, cooling the temperature of oil to 160-180DEG C, and then putting the fresh chili rings soaked with the semi-solid seasoning into the pot for frying for 4-5 minutes, to obtain crispy chilies. The crispy chilies prepared by adopting the scheme not only have hot and crispy taste, but also have the prolonged shelf life by two months compared with common fried food.

Description

technical field [0001] The invention relates to the technical field of chili processing, in particular to a preparation method of crispy chili. Background technique [0002] At present, crispy peppers are usually made by mixing sesame seeds and starches, filling them in peppers, and then deep-frying them into crispy peppers. Because crispy peppers are spicy and crisp, they are very popular among people. However, due to this method, a large amount of starch, flour-like powdery materials, and sesame seeds need to be filled into the chili segments and fried; due to the large amount of starch and flour, the fried crispy chili has a rough taste and is not enough crispy. [0003] In view of this situation, the patent publication number is CN101564134A, and the patent application titled "processing method of sesame and chili crisps" has improved this situation by improving the process steps. The specific steps are: (1) cut the dried red pepper into 1.5-2cm long sections, remove t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/10A23L5/10
CPCA23V2002/00A23V2200/14A23V2250/18A23V2250/1614
Inventor 徐祖芳叶家先曾少红杨祖萍颜永政
Owner GUIZHOU XUYANG FOOD GROUP
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