Fragrant and crispy chili food and preparation method thereof

A technology of chili food and production method, which is applied in the field of food processing, can solve the problems of losing chili flavor, containing food additives, hard and brittle taste, etc., and achieves the effect of low moisture content, simple process and unique flavor

Inactive Publication Date: 2019-09-13
李永平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of crispy and crispy chili food and its preparation method, which solves the problems of losing chili flavor, hard and crisp mouthfeel and containing food additives in the prior art because fried chili is coated with powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for making crispy and crispy chili food, characterized in that it comprises the following steps:

[0018] (1) cut the selected dried capsicum into sections to obtain the sectioned peppers, and the length of each section of the sectioned peppers is 0.3cm;

[0019] (2) After adding the sliced ​​peppers in step (1) to warm water at 45°C and soaking for 1 hour, remove and drain the water to obtain soaked peppers; the weight ratio of the dried peppers to warm water is 1:0.4;

[0020] (3) Fry the soaked peppers obtained in step (2) to obtain fried peppers, the frying time is 40min, and the oil temperature is controlled at 30°C; pan, use canola oil for frying;

[0021] (4) Control the oil of the fried chili obtained in step (3), cool it at room temperature for 10 minutes, add seasoning and stir evenly to obtain a crispy chili food, add the seasoning according to the method of adding and stirring, then add and stir, The seasonings are salt, monosodium glutamate, pepp...

Embodiment 2

[0023] A method for making crispy and crispy chili food, characterized in that it comprises the following steps:

[0024] (1) cut the selected dried capsicum into sections to obtain the sectioned peppers, and the length of each section of the sectioned peppers is 0.4cm;

[0025] (2) After adding the sliced ​​peppers in step (1) to warm water at 50°C for 1.25 hours, remove and drain the water to obtain soaked peppers; the weight ratio of dried peppers to warm water is 1:0.6;

[0026] (3) Fry the soaked peppers obtained in step (2) to obtain fried peppers, the frying time is 50min, and the oil temperature is controlled at 35°C; pan, use canola oil for frying;

[0027] (4) Control the oil of the fried chili obtained in step (3), cool at room temperature for 15 minutes, add the seasoning and stir evenly to obtain a crispy and crispy chili food, add the seasoning according to the method of adding and stirring, then add and stir, The seasonings are salt, monosodium glutamate, pepp...

Embodiment 3

[0029] A method for making crispy and crispy chili food, characterized in that it comprises the following steps:

[0030] (1) cut the selected dried capsicum into sections to obtain the sectioned peppers, and the length of each section of the sectioned peppers is 0.5cm;

[0031] (2) After adding the sliced ​​peppers in step (1) to warm water at 55° C. for 1.5 hours, remove and drain the water to obtain soaked peppers; the weight ratio of the dried peppers to warm water is 1:0.8;

[0032] (3) Fry the soaked chili obtained in step (2) to obtain fried chili, the frying time is 60min, and the oil temperature is controlled at 40°C; when frying, the soaked pepper is 18°C pan, use canola oil for frying;

[0033] (4) Control the oil of the fried chili obtained in step (3), cool it at room temperature for 20 minutes, add seasoning and stir evenly to obtain a crispy chili food, add the seasoning according to the method of adding and stirring, then add and stir, The seasonings are salt...

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PUM

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Abstract

The invention discloses a fragrant and crispy chili food and a preparation method thereof, and relates to the field of food processing. The preparation method is characterized in that selected dried chilies are sliced, the sliced chilies are soaked in warm water to be stretched to absorb water to restore toughness and simultaneously remove a part of capsaicin, and the soaking time is strictly controlled to maintain the flavor of the chilies and simultaneously facilitate the subsequent frying and flavoring; the soaked chilies are fried at a lower oil temperature, and the oil temperature and time are strictly controlled to maintain the primary color of the chilies without destroying the nutrient substances of the chilies, improve the nutritional value of the chilies and enable the chilies tobe crispy and refreshing; and after the fried chilies are subjected to oil control and cooling, seasonings are added sequentially, another seasoning is added after one seasoning is added and uniformly stirred, the adding sequences of the seasonings are strictly controlled, table salt can adjust the saline taste, monosodium glutamate can adjust the delicious taste of the chilies, pepper powder canmaintain the slightly pungent taste of the chilies, chicken essence is delicious, and cumin powder can increase the fragrance of the chilies while retaining the taste of each seasoning in the chilies, so that a finished product is more spicy and fragrant.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a crispy and crispy chili food and a preparation method thereof. Background technique [0002] Pepper is pungent in taste and hot in nature; it can warm the middle and invigorate the stomach, dispel cold and dampness, and sweat. It can improve symptoms such as spleen and stomach deficiency, loss of appetite, cold feeling in the abdomen, and diarrhea; cold dampness stagnation, less food and greasy moss, body drowsiness, and sore limbs; common cold, wind-cold, aversion to cold and no sweating. As most favorite food, chili frequently appears in daily recipes, and the rich vitamins and trace elements contained in it are of great benefit to human health. [0003] At present, various products such as capsicum sauce and capsicum oil processed from capsicum are available on the market, and capsicum is mainly used as a condiment. There are also some products that use chili as the main ing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L19/00A23L27/00
CPCA23L19/00A23L5/11A23L27/00
Inventor 李永平
Owner 李永平
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