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Fried crisp chilies and preparation process thereof

A technology of pastry and technology, which is applied in the field of pastry pepper and its preparation, can solve the problems of affecting the color and fragrance of pastry pepper, endangering human health, and producing burnt smell, etc., and achieves the effect of excellent color, easy control, and suitable time

Pending Publication Date: 2020-11-10
成都市食品药品检验研究院 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Peppers tend to turn black and produce a burnt smell during the frying process, which seriously affects the color and aroma of the fried peppers
In addition, although hot peppers produce many volatile aroma components during the pastry process, which increase the aroma and taste of pastry peppers, they often also produce harmful and highly toxic substances at the same time, such as 2,4-decadienal, which is harmful to human health

Method used

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  • Fried crisp chilies and preparation process thereof
  • Fried crisp chilies and preparation process thereof
  • Fried crisp chilies and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, the preparation of deep-fried dried capsicum

[0030] Raw materials: Dried Chili peppers available in the market, red in color, free from insects, mildew, and damage.

[0031] Preparation method: Take 1.5kg of dried peppers, wash them with clean water, dry them, cut off the fruit stalks, and cut them into small pieces with a length of about 1cm. Take 500 g of dried chilies cut into small sections, place them in an automatic temperature-controlling pastry pan filled with vegetable oil, fry them at 170° C. for 40 seconds, take them out, and obtain the fried dried peppers. Among them, the mass-volume ratio of the dried chili to the vegetable oil in the automatic temperature-controlling pastry pan is 1:3g / mL.

[0032] The beneficial effects of the present invention are demonstrated through experimental examples below.

experiment example 1

[0033] Experimental example 1, screening experiment of pastry technology

[0034] 1. Experimental method

[0035] Using the preparation method of Example 1, the oil temperature in the automatic temperature-controlling pastry pan is respectively controlled to 130°C, 150°C, 170°C, 190°C, and 210°C, with 10s as the interval period of the pastry gradient and 90s as the end time of the experiment (the rest Condition is identical with embodiment 1), prepares the dried chilli of fried pastry gained under different pastry temperature and time.

[0036] Then 78 college students majoring in food were randomly selected to conduct a comprehensive sensory evaluation and analysis on the color and characteristic aroma of the obtained crispy dried peppers. The total score is 100 points. The scoring standards are shown in Table 1.

[0037] Table 1 Sensory Comprehensive Scoring Criteria

[0038]

[0039] 2. Experimental results

[0040] For the results of the sensory comprehensive score, ...

experiment example 2

[0042] Experimental example 2, comparison of volatile components of raw material dried chili and fried dried chili

[0043] 1. Experimental samples

[0044] (A) dried capsicum cut into small sections in embodiment 1;

[0045] (B) adopt the preparation method of embodiment 1, control the pastry temperature to be 170 DEG C, the pastry dried chili that the pastry time is 40s to make;

[0046] (C) adopt the preparation method of embodiment 1, control the pastry temperature to be 210 ℃, the pastry dried chili that the pastry time is 90s to make;

[0047] (D) Using the preparation method of Example 1, controlling the temperature of the pastry to be 150° C., and the pastry time to be 70 s to prepare the pastry dried chilies.

[0048] 2. Experimental method

[0049] Experimental equipment: solid phase microextraction apparatus (HP-1510, including 65 μm PDMS / DVB extraction head, Supelco Company, USA); gas chromatography-mass spectrometry (GC-MS, Agilent 7890B / 5977A, Agilent Company,...

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Abstract

The invention provides fried crispy chilies and a preparation process thereof. The process comprises the following steps of taking chilies, adding the chilies into oil, and performing crisping at 130-170 DEG C for 30-60 seconds. The crisping process is simple, proper in temperature and time and easy to control. The fried crisp chilies obtained under the specific crisping condition have excellent color and luster degree and strong characteristic aroma, the varieties of aroma components are added, and the fried crisp chilies do not contain a highly toxic component 2,4-decadienal, can be used forpreparing various seasonings and foods, and has a good application prospect.

Description

technical field [0001] The invention belongs to the field of pastry product preparation, and in particular relates to pastry chili and a preparation process thereof. Background technique [0002] Capsicum is a herbaceous vegetable belonging to the family Solanaceae. Capsicum is not only rich in multivitamins, but also contains a large amount of carotene, folic acid and minerals, which are essential nutrients for the human body. Because of its functions of appetizing and eliminating food, warming stomach and dispelling cold, promoting blood circulation, etc., it has been loved by consumers for a long time. [0003] Pepper itself has a strong taste and is not suitable for direct consumption. Pastry is the main way to enhance the taste of chili. Crispy chili peppers are made from fresh chili peppers, which are washed and destemmed, drained of surface water, dried and fried. Pastry chili can not only be directly eaten by consumers, but also can be used as an important material...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L19/00
CPCA23L27/10A23L19/03
Inventor 郭添荣张崟张龙翼吴文林万渝平叶梅姚英政熊伟郑漫江刘诗瑶杨玖林李南骏吴轲徐静宁
Owner 成都市食品药品检验研究院
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