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Production method of shortened pepper

A technology of chili crisps and a production method, which is applied in the directions of food preparation, baking, and baked food, etc., can solve the problems that the unique flavor of chili is not fully displayed, the special flavor cannot be fully reflected, and the processing is too high.

Inactive Publication Date: 2003-03-05
何凌云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the result of such processing keeps the taste of the pepper, it does not maintain the color and shape of the pepper, and the unique aroma of the pepper has not been fully displayed, and it feels like it has been processed too much and is not good enough.
The special flavor of fried chili, which is crispy, crispy and spicy, cannot be fully reflected

Method used

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Examples

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Effect test

Embodiment Construction

[0008] When processing chili segments, choose red dried chili peppers, cut them into 0.5-3cm long chili segments with scissors or knives, remove the end of pepper stems and tail tips to form chili segments, and keep part of the pepper segments. Seeds can also be removed, and the hollow part can be filled with sesame seeds and powdery fillers.

[0009] Sesame is added to enhance the taste. The aroma of sesame and chili can complement each other to enhance the overall flavor. In particular, as a filling, it enters the chili section together with the filling powder to form a whole. After it is oiled, it forms a dry section of the filling board, which is edible During the process, its crispy feeling is obviously strengthened, and the sesame addition amount is 1: 0.5~1.5 weight ratio when stirring.

[0010] The starch used as the filler can be sweet potato starch, potato starch, cornstarch or water chestnut starch, and when powdered grain crops are used as the filler, wheat flour,...

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Abstract

The production method of table convenience food using pepper as base material includes the following steps: making pepper into pepper part with 0.5-3 cm length, washing with water, soaking, mixing it with sesame seed and powder fillers of starch and flour, stirring them uniformly, adding proper quantity of salt, deep-frying it to crisp, brittle and scorched, then separating out oil and mixing flavouring material with the above-mentioned deep-fried pepper part filled with sesame paste material, seating, packaging so as to obtain the invented fragrance crisp, brittle anjd scorched convenient table pepper food.

Description

technical field [0001] The invention belongs to a processing method of a convenient side dish, which is especially suitable for instant food. Background technique [0002] Capsicum is a food seasoning with special taste, and it is also a nutritious vegetable, which is deeply loved by the masses. At present, in addition to being used in the vegetable catering industry, chili food is also widely processed into chili powder, chili sauce, chili paste, chili oil, pickled chili, and processed products obtained by adding sesame and sesame oil after powdering. These products have their own characteristics and are widely welcomed by people. However, although the result of such processing maintains the taste of the pepper, it does not maintain the color and shape of the pepper, and the unique fragrance of the pepper is not fully displayed, and there is a feeling that it has been processed too much and is not good enough. The special flavor of fried chili, which is crispy, crispy and...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 何凌云董建军
Owner 何凌云
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