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
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Example Embodiment
[0021] Example 1
[0022] This embodiment provides a method for preparing crispy pepper, which includes the following steps:
[0023] (1) Wash the Erjingtiao pepper and cut into sections for later use;
[0024] (2) Stir the cleaned and cut Erjingtiao pepper with the extra-flavored Orleans marinade, oil consumption and salt evenly (Erjingtiao pepper: Extra-flavored Orleans marinade: oil consumption: salt=12000:800:2500:1450 ), pickled for 20 minutes to get pickled peppers;
[0025] (3) Weigh the raw materials according to the following parts by weight: 4,500 parts by weight of onion, 2500 parts by weight of ginger, 2500 parts by weight of garlic, 900 parts by weight of Chinese pepper, 700 parts by weight of aniseed, 400 parts by weight of bay leaves, 250 parts by weight of cinnamon, peanut oil 25000 parts by weight; fried green onion, ginger, garlic, pepper, aniseed, bay leaf, and cinnamon in peanut oil at 100°C for 15 minutes to obtain the raw oil;
[0026] (4) Heat the oil, add the p...
Example Embodiment
[0027] Example 2
[0028] This embodiment provides a method for preparing crispy pepper, which includes the following steps:
[0029] (1) Wash the Erjingtiao pepper and cut into sections for later use;
[0030] (2) Stir the washed and cut Erjingtiao pepper with the extra-flavored Orleans marinade, oil consumption and salt evenly (Erjingtiao pepper: Extra-rich Orleans marinade: oil consumption: salt=18000:1200:3500:1550 ), pickled for 40 minutes to get pickled peppers;
[0031] (3) Weigh the raw materials according to the following parts by weight: 5500 parts by weight of onion, 3500 parts by weight of ginger, 3500 parts by weight of garlic, 1100 parts by weight of pepper, 900 parts by weight of aniseed, 500 parts by weight of bay leaves, 350 parts by weight of cinnamon, peanut oil 25000 parts by weight; frying onion, ginger, garlic, pepper, aniseed, bay leaf, and cinnamon in peanut oil at 120°C for 10 min to obtain the raw oil;
[0032] (4) Heat the oil, add the pickled chili, and sti...
Example Embodiment
[0033] Example 3
[0034] This embodiment provides a method for preparing crispy pepper, which includes the following steps:
[0035] (1) Wash the Erjingtiao pepper and cut into sections for later use;
[0036] (2) Stir the cleaned and cut Erjingtiao pepper with the extra-flavored Orleans marinade, oil consumption, and salt evenly (Erjingtiao pepper: Extra-rich Orleans marinade: oil consumption: salt = 15000:1000:3000:1500 ), pickled for 30 minutes to get pickled peppers;
[0037] (3) Weigh the raw materials according to the following parts by weight: 5000 parts by weight of onion, 3000 parts by weight of ginger, 3000 parts by weight of garlic, 1000 parts by weight of Chinese pepper, 800 parts by weight of aniseed, 450 parts by weight of bay leaves, 300 parts by weight of cinnamon, food 25,000 parts by weight of oil; fried onion, ginger, garlic, pepper, aniseed, bay leaf, and cinnamon in peanut oil at 110°C for 12 minutes to obtain the raw oil;
[0038] (4) Heat the oil, add the pickl...
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