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Preparation method of crispy chilies

A chili and crispy technology, applied in the functions of food ingredients, food ingredients as taste modifiers, food ingredients as taste modifiers, etc. Rich, moderately spicy, nutritious effect

Pending Publication Date: 2020-10-02
崔学良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing chili products have a strong spicy taste but lack a sense of layering at the entrance. The seasoning is too heavy so that the fragrance of the chili itself is not outstanding, and the taste of the finished chili is soft and lacks chewiness. In addition, most of the existing chili products More flavors and fragrances will be added, which is especially harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment provides a kind of preparation method of crispy pepper, comprises the steps:

[0023] (1) Wash the two vitex peppers, cut them into sections, and set aside;

[0024] (2) Stir the washed and cut Erchatia peppers with special strong Orleans marinade, oil consumption and salt evenly (Ervittia peppers: special flavor Orleans marinade: oil consumption:salt = 12000:800:2500:1450 ), pickled for 20min to obtain pickled capsicum;

[0025] (3) Weigh each raw material according to the following parts by weight: 4500 parts by weight of onion, 2500 parts by weight of ginger, 2500 parts by weight of garlic, 900 parts by weight of Chinese prickly ash, 700 parts by weight of aniseed, 400 parts by weight of bay leaves, 250 parts by weight of cassia bark, peanut oil 25000 parts by weight; fried shallot, ginger, garlic, Chinese prickly ash, aniseed, fragrant leaves, and cassia bark in peanut oil at 100°C for 15 minutes to obtain cooking oil;

[0026] (4) Heat up c...

Embodiment 2

[0028] The present embodiment provides a kind of preparation method of crispy pepper, comprises the steps:

[0029] (1) Wash the two vitex peppers, cut them into sections, and set aside;

[0030] (2) Stir the washed and cut Erchatia peppers with special strong Orleans marinade, oil consumption and salt evenly (Ervittia peppers: special flavor Orleans marinade: oil consumption:salt=18000:1200:3500:1550 ), pickled for 40min to obtain pickled capsicum;

[0031] (3) Take each raw material according to the following parts by weight: 5500 parts by weight of green onion, 3500 parts by weight of ginger, 3500 parts by weight of garlic, 1100 parts by weight of Chinese prickly ash, 900 parts by weight of aniseed, 500 parts by weight of bay leaves, 350 parts by weight of cassia bark, peanut oil 25000 parts by weight; fried onion, ginger, garlic, Chinese prickly ash, aniseed, coriander leaves, and cinnamon bark in peanut oil at 120°C for 10 minutes to obtain cooking oil;

[0032] (4) Hea...

Embodiment 3

[0034] The present embodiment provides a kind of preparation method of crispy pepper, comprises the steps:

[0035] (1) Wash the two vitex peppers, cut them into sections, and set aside;

[0036] (2) Stir the washed and cut Erchatia peppers with special strong Orleans marinade, oil consumption and salt evenly (Ervittia peppers: special flavor Orleans marinade: oil consumption: salt = 15000:1000:3000:1500 ), pickled for 30min to obtain pickled capsicum;

[0037] (3) Take each raw material according to the following parts by weight: 5000 parts by weight of green onion, 3000 parts by weight of ginger, 3000 parts by weight of garlic, 1000 parts by weight of Chinese prickly ash, 800 parts by weight of aniseed, 450 parts by weight of fragrant leaves, 300 parts by weight of cinnamon bark, edible 25,000 parts by weight of oil; fried shallot, ginger, garlic, Chinese prickly ash, aniseed, fragrant leaves, and cinnamon in peanut oil at 110°C for 12 minutes to obtain cooking oil;

[003...

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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) cleaning chilies, and cutting the chilies into segments for later use; (2) uniformly stirring the cleaned and cut chili peppers with composite pickling materials, oyster sauce and salt, and then performing pickling to obtain pickled chilies; (3) frying scallions, ginger, garlic, Chinese prickly ash, aniseed, bay leaves and cassia bark in edible oil to obtain material oil; and (4) adding the pickled chilies into the material oil, and then performing stir-frying to obtain thecrispy chilies. The preparation method of the crispy chilies has the beneficial effects that the chilies are pickled under limited conditions, and then the pickled chilies are stir-fried with specially-made material oil; pickling seasoning and raw material adopted by the stir-fried material oil are reasonably proportioned, and pickling and stir-drying process conditions are controlled, so that the crispy chilies are prepared. The prepared crispy chilies are moderate in pungency degree, crisp in taste, rich in fragrance, rich in nutrition, capable of promoting appetite and digestion, and verysuitable for being eaten together with rice or bread.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of crispy chili. Background technique [0002] Peppers are rich in nutrients, among which the vitamin C content is the highest among all vegetables, and it also contains carotene, vitamin B, citric acid, malic acid and other ingredients that are beneficial to human health. Appropriate intake of chili can supplement the nutrients needed by the body, reduce blood lipids, and reduce blood clots. It is very beneficial for preventing cardiovascular and cerebrovascular diseases. It also has the functions of invigorating the stomach, helping digestion, improving immunity, maintaining the body's qi and blood, and helping to delay the aging of the body . [0003] Existing chili products have a strong spicy taste but lack a sense of layering at the entrance. The flavor of the chili itself is not outstanding due to the heavy seasoning, and the taste of the fin...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/20A23L27/00A23L27/10A23L33/00
CPCA23L19/03A23L19/20A23L27/00A23L27/10A23L33/00A23V2002/00A23V2200/14A23V2200/16A23V2200/32A23V2200/30
Inventor 崔学良
Owner 崔学良
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