Chili crisp and production method thereof

A technology of chili crisps and chili peppers, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing natural extracts, etc., which can solve the problems of single ingredients, high pungentness, and low fragrance of chili crisps. Achieve the effect of long retention time, convenient consumption and rich nutrition

Inactive Publication Date: 2020-03-06
杨琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the hot pepper products in the market are too spicy and have low fragrance.
[0004] In the prior art, the chili crisps produced have a single ingredient, a numb fragrance, and are easy to get angry if eaten too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of chilli crisps, specifically comprising the following steps:

[0025] (1) Preparation of mung beans: Put 8Kg of mung beans and 3Kg of fresh pepper leaves into water and soak for 40 minutes at room temperature. Separate the filter residue, chop the prickly ash leaves with a knife, set aside, dry the mung bean filter residue and crush it through a 100-mesh sieve to obtain mung bean powder, set aside;

[0026] (2) Preparation of chili peppers: Make 38Kg of dried chili peppers into 1cm chili segments, soak them in the mung bean water prepared in step (1) for 20 minutes, soak the chili peppers, and set aside;

[0027] (3) Preparation of auxiliary materials: Stir-fry 3Kg of peanuts and 2Kg of almonds in a frying pan, break them into particles with a particle size of ≤0.4cm, and set aside;

[0028] (4) Preparation of starch solution: Mix 1.2Kg of potato starch with the solution and stir evenly, then set aside;

[0029] (5) Mixing: After draining the so...

Embodiment 2

[0034] A preparation method of chilli crisps, specifically comprising the following steps:

[0035] (1) Preparation of mung beans: Put 7Kg of mung beans and 4Kg of fresh pepper leaves into water and soak for 28 minutes at room temperature. Separate the filter residue, chop the prickly ash leaves with a knife, set aside, dry the mung bean filter residue and crush it through a 100-mesh sieve to obtain mung bean powder, set aside;

[0036] (2) Preparation of chili peppers: Make 37Kg of dried chili peppers into 2cm chili segments, soak them in mung bean water prepared in step (1) for 19 minutes, soak the chili peppers, and set aside;

[0037] (3) Preparation of auxiliary materials: Stir-fry 3.2Kg of peanut kernels and 1.1Kg of almonds in a frying pan, break them into particles with a particle size of ≤0.4cm, and set aside;

[0038] (4) Preparation of starch solution: Mix 1.3Kg of potato starch with the solution and stir evenly, then set aside;

[0039] (5) Mixing: After draining...

Embodiment 3

[0044] A preparation method of chilli crisps, specifically comprising the following steps:

[0045] (1) Preparation of mung beans: Put 6Kg of mung beans and 4Kg of fresh pepper leaves into water and soak for 30 minutes at room temperature. Separate the filter residue, chop the prickly ash leaves with a knife, set aside, dry the mung bean filter residue and crush it through a 100-mesh sieve to obtain mung bean powder, set aside;

[0046] (2) Preparation of chili peppers: Make 35Kg of dried chili peppers into 2cm chili segments, soak them in the mung bean water prepared in step (1) for 18 minutes, soak the chili peppers, and set aside;

[0047] (3) Preparation of auxiliary materials: Stir-fry 4Kg of peanut kernels and 1Kg of almonds in a frying pan, break them into particles with a particle size of ≤0.4cm, and set aside;

[0048] (4) Preparation of starch solution: Mix 1.4Kg of potato starch with the solution and stir evenly, then set aside;

[0049] (5) Mixing: After draining...

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PUM

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Abstract

The invention discloses chili crisps and a production method thereof, and the chili crisps are composed of the following raw materials in parts by weight: dried chilies, mung beans, buckwheat flour, starch, table salt, Chinese prickly ash powder, Chinese prickly ash leaves, sesame seeds, peanut kernels, apricot kernels, roxburgh rose juice and oil. The dried chilies can be soaked in the boiled liquid of the mung beans and the Chinese prickly ash leaves so that the chili has spicy taste of Chinese prickly ash and a certain effect of mung beans; the spicy taste of chilies is reduced, the taste retention time of the finished product is prolonged; the roxburgh rose juice is used for blending the materials, the mouthfeel and nutritional ingredients of finished product are improved; buckwheat flour replaces corn flour, so that the nutritional ingredients of the chili crisp are increased, the fried chilies are immediately put into a frying pan with oil to be stir-fried, moisture in the chilies volatilizes more thoroughly, the crisp feeling of the chili crisp is reduced, and the phenomenon that the chili crisp absorbs moisture due to the fact that the temperature is too low is avoided through cooling at a certain temperature. The produced taste is long in retention time and the product is rich in nutrition, has a light sour and sweet taste of roxburgh rose, and is convenient to eat andsimple in process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chili crisp and a preparation method thereof. Background technique [0002] Pepper is a common crop. It is listed as a medicinal plant in the Dictionary of Chinese Medicine in my country. It can improve human immunity, increase appetite, improve digestion, and has antibacterial and insecticidal effects. Peppers are grown in most areas of our country and eaten as condiments. Our country mainly produces, exports and consumes more in some provinces and cities in southwest and central my country. [0003] Capsicum contains a variety of vitamins and capsaicin, and is deeply loved by people because of its appetizing and cold-dispelling effects. There are many kinds of chili products, such as chili products for condiment, such as pickled chili and bad chili; there are also chili products that can be eaten directly, such as eel chili crisp and other chili products....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23L27/10A23L27/12A23L7/10A23L33/105A23L33/10A23L29/30
CPCA23L19/01A23L19/05A23L5/11A23L27/10A23L27/12A23L7/198A23L33/105A23L33/10A23L29/30A23V2002/00A23V2200/16A23V2200/14A23V2250/5118A23V2250/21
Inventor 杨琴
Owner 杨琴
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