Preparation method of burnt chili flavor food

Abstract

The invention relates to the field of food deep processing, and particularly discloses a preparation method of a burnt chili flavored food, which comprises the following steps: pretreating chili, and then baking at 45-55 DEG C for 40-80 minutes to obtain baked chili; mixing the baked chilies, seasonings, oil and river sand according to the mass ratio of 100: (10-20): (2-6): (4-10), frying the sand for 8-12 minutes at 100-130 DEG C, then adding ethanol, frying the sand for 6-10 minutes according to the mass ratio of the baked chilies to the ethanol being 100: (8-12), cooling for 20-30 minutes after cooling, and filtering to obtain burnt chilies; the preparation method comprises the following steps: mixing chicken accessories with burnt chili, auxiliary materials and water according to a mass ratio of 100: (10-20): (10-20): (100-140), cooking, fishing out the chicken accessories, cooling, and packaging to obtain a finished product. The beverage has good flavor and taste, and does not easily generate harmful substances to affect body health.

Description

Technical Field

[0001] The present application relates to the field of deep processing of food, and more specifically, to a method for preparing chili paste flavored chicken accessories. Background Art

[0002] In the preparation process of flavored foods such as chicken accessories, duck accessories, and braised foods, chili peppers are generally added to enrich the taste.

[0003] Chili paste is generally made by roasting dry chili until slightly charred and then crushing it. It has a special chili aroma and mellow taste. In order to increase the spicy taste of chicken annex, duck annex and braised products, you can choose to add chili paste to them to prepare chicken annex, duck annex and braised products.

[0004] However, during the production process, the chili paste can easily produce harmful substances due to over-paste, which can affect stomach health.

[0005] Therefore, how to prepare a new paste pepper flavor food, which has a good flavor and taste but is not easy to produce harmful substances that affect health, is a problem to be solved. Summary of the invention

[0006] In order to prepare a new chili paste flavored food which has a good flavor and taste and is not easy to produce harmful substances that affect health, the present application provides a method for preparing chili paste flavored food.

[0007] The present application provides a method for preparing a chili paste flavored food, which adopts the following technical scheme: A method for preparing a chili paste flavored food comprises the following steps: S1, pre-treating the pepper, and then baking at 45-55° C. for 40-80 min to obtain baked pepper; S2, the roasted pepper, seasoning, oil, river sand in a mass ratio of 100: 10-20: 2-6: 4-10 mixed, fry the sand at 100-130 ° C for 8-12 min, then add ethanol, the mass ratio of the roasted pepper and ethanol is 100: 8-12, continue to fry the sand for 6-10 min, cool down and refrigerate for 20-30 min, filter out the roasted pepper, mash, and obtain a paste pepper; S3. Adding chili paste, auxiliary materials and water to the chicken attachments and mixing them for cooking, wherein the mass ratio of the chicken attachments, chili paste, auxiliary materials and water is 100:10-20:10-20:100-140, taking out the chicken attachments, cooling and packaging, and obtaining the finished product.

[0008] By adopting the above technical scheme, the peppers are fried and then baked, which removes excess water from the peppers and further destroys the surface structure of the peppers, making it easier for capsaicin to be released and attached to the surface of the chicken appendages. The better penetration effect of capsaicin is utilized to ensure the mellow flavor and spicy taste of the chicken appendages. The baking temperature and time, as well as the frying temperature and time, are limited to ensure that the peppers are not over-baked and affect the flavor and taste, and at the same time, it is not easy to produce toxic and harmful substances that affect the health of the eater.

[0009] Preferably, the river sand is pretreated river sand, which is made of river sand particles, sodium carboxymethyl cellulose solution and loaded hydroxyapatite whiskers in a mass ratio of 1:0.1-0.2:0.1-0.3.

[0010] By adopting the above technical scheme, river sand particles, sodium carboxymethyl cellulose solution and loaded hydroxyapatite whiskers are matched, and the viscosity of the sodium carboxymethyl cellulose solution is utilized to facilitate the adhesion of the loaded hydroxyapatite whiskers to the surface of the river sand particles. During the sand frying process, as the frying operation proceeds, the rough structure of the river sand surface cooperates with the high-strength thorn-like structure of the loaded hydroxyapatite whiskers, which makes it easy to scratch the surface of the baked peppers, further promoting uniform heating of the paste peppers and promoting the release of capsaicin, ensuring that the baked peppers are evenly and slightly paste-coated, and the paste peppers can evenly penetrate into the chicken accessories, ensuring the mellow flavor and spicy taste of the finished chicken accessories flavored food.

[0011] Preferably, the loaded hydroxyapatite whiskers are made of hydroxyapatite whiskers, propolis liquid and casein in a mass ratio of 1:0.1-0.3:0.1-0.4.

[0012] By adopting the above technical scheme, hydroxyapatite whiskers, propolis liquid and casein are matched, and the high-strength thorn-like structure of hydroxyapatite whiskers is utilized to facilitate piercing into the interior of the peppers. The addition of ethanol in the later stage of frying, on the one hand, utilizes the penetration effect of ethanol to further promote the seasoning to enter the interior of the baked peppers. On the other hand, propolis is soluble in ethanol, which is convenient for carrying casein to adhere to the surface of the baked peppers and the inside of the scratched baked peppers. Casein and capsaicin can be adsorbed and contacted. When the consumer eats the chicken appendages, the gastric mucosa is protected from the stimulation of capsaicin, thereby ensuring the health of the stomach.

[0013] Preferably, the seasoning comprises the following raw materials in parts by weight: 1-4 parts salt, 0.5-1 parts MSG, 1-3 parts sugar, 0.5-1 parts star anise, 1-2 parts sesame seeds, 1-2 parts garlic, 1-2 parts pepper.

[0014] By adopting the technical scheme, the roasted peppers can have a special flavor and taste, and the prepared pepper paste can be ensured to have a mellow aroma and a spicy taste.

[0015] Preferably, the auxiliary materials include the following raw materials in parts by weight: 2-6 parts of ginger, 2-5 parts of rice wine, 1-3 parts of salt, 1-5 parts of light soy sauce, 0.5-1 parts of cinnamon, 0.5-1 parts of bay leaves, 1-2 parts of pectin-coated ethyl maltol, 1-2 parts of inulin, 1-2 parts of white sugar, and 2-4 parts of honey.

[0016] By adopting the above technical scheme, ginger and rice wine can not only remove the fishy smell of chicken annex, but also improve the aroma of chicken annex flavored food when combined with cinnamon, bay leaves, honey and inulin. The combination of pectin-coated ethyl maltol and inulin, and the hygroscopic effect of pectin in high-temperature water, makes it easy to carry ethyl maltol and adhere to the surface of chicken annex, further increasing the taste and aroma of chicken annex flavored food.

[0017] Preferably, the pectin-coated ethyl maltol is made of a high-fat pectin solution and ethyl maltol in a mass ratio of 1:0.1-0.2.

[0018] By adopting the above technical scheme, the high-fat pectin solution is coated with ethyl maltol, and the high-fat pectin solution is gradually dissolved during the cooking process, so that the ethyl maltol is easy to adhere to the surface of the chicken appendages. The ethyl maltol serves as a flavor enhancer to further cover up the fishy smell of the chicken appendages and improve the spicy flavor of the finished product.

[0019] Preferably, the pepper pretreatment comprises the following steps: selecting and removing moldy fresh red peppers, washing with water and then draining the water.

[0020] By adopting the technical scheme, the red pepper has a strong spicy flavor, and the prepared pepper paste has a stronger aroma and a mellow taste.

[0021] Preferably, the oil consists of peanut oil and prickly ash oil in a mass ratio of 1:0.5-1.

[0022] By adopting the above technical scheme, the pepper oil can not only enhance the flavor of the paste chili, but also has the advantage of strengthening the stomach, and can reduce the irritation of the paste chili to the stomach, further ensuring that the stomach of the consumer is not easily irritated after eating the finished product, thereby protecting the health of the consumer.

[0023] Preferably, the chicken accessories are one or more of a chicken neck, a chicken wing, a chicken tongue, a chicken paw, a chicken head and a chicken leg.

[0024] By adopting the above technical solution, the chicken attachment can facilitate the attachment and penetration of the pepper paste, thereby ensuring the mellow flavor and spicy taste of the finished product.

[0025] Preferably, the cooking process is carried out at a temperature of 100-110° C. and for a time of 1-3 hours.

[0026] By adopting the above technical solution, the cooking temperature and time are limited, so that the chicken appendages can be flavored while not causing excessive deformation. At the same time, the chili paste can be better penetrated into various positions inside the chicken appendages, thereby improving the penetration uniformity of the spicy taste.

[0027] In summary, this application has the following beneficial effects: 1. After the peppers are baked, they are fried into sand to remove excess water from the peppers and further destroy the surface structure of the peppers, making it easier for capsaicin to be released and attached to the surface of the chicken appendages. The better penetration effect of capsaicin is utilized to ensure the mellow flavor and spicy taste of the chicken appendages. The baking temperature and time, as well as the frying temperature and time, are limited to ensure that the peppers are not over-burned and affect the flavor and taste. At the same time, it is not easy to produce toxic and harmful substances that affect the health of the eater.

[0028] 2. The river sand particles, sodium carboxymethyl cellulose solution and hydroxyapatite whiskers are matched together. The viscosity of the sodium carboxymethyl cellulose solution is used to facilitate the adhesion of the hydroxyapatite whiskers to the surface of the river sand particles. During the sand frying process, as the frying operation proceeds, the rough structure of the river sand surface and the high-strength thorn-like structure of the hydroxyapatite whiskers make it easy to scratch the surface of the baked peppers, further promoting uniform heating of the paste peppers and promoting the release of capsaicin, ensuring that the baked peppers are evenly paste-made, and the paste peppers can evenly penetrate into the chicken accessories, ensuring the mellow flavor and spicy taste of the finished chicken accessories flavored food.

[0029] 3. Hydroxyapatite whiskers, propolis liquid, and casein are combined, and the high-strength thorn-like structure of hydroxyapatite whiskers is utilized to facilitate penetration into the interior of the peppers. The addition of ethanol in the later stage of frying sand, on the one hand, utilizes the penetration effect of ethanol to further promote the seasoning to enter the baked peppers. On the other hand, ethanol can gradually dissolve propolis, and propolis produces viscosity, which is convenient for carrying casein to adhere to the surface of the baked peppers and the inside of the scratched baked peppers. Casein and capsaicin can be adsorbed and contacted. When the consumer eats the chicken attachment, it protects the gastric mucosa from the stimulation of capsaicin, thereby ensuring stomach health. DETAILED DESCRIPTION

[0030] The present application is further described in detail below in conjunction with embodiments.

[0031] The following raw materials are all commercially available.

[0032] Preparation example of pretreated river sand Preparation Example 1: Pretreated river sand is prepared by the following method: 0.2 kg of propolis liquid is evenly sprayed on the surface of 1 kg of hydroxyapatite whiskers, and then 0.3 kg of casein is added, and the mixture is dried and dispersed until the hydroxyapatite whiskers do not stick to each other and agglomerate, so as to obtain loaded hydroxyapatite whiskers; the average length of the hydroxyapatite whiskers is 200 μm, and the propolis liquid is propolis liquid obtained by completely melting propolis heated to 70° C.; the average particle size of the casein is 20 μm; 0.15 kg of sodium carboxymethyl cellulose solution is evenly sprayed on the surface of 1 kg of river sand, and then 0.2 kg of loaded hydroxyapatite whiskers is added, and the mixture is dried and dispersed, so as to obtain pretreated river sand; the average particle size of the river sand is that of a 20-mesh sieve, and the sodium carboxymethyl cellulose solution is a sodium carboxymethyl cellulose aqueous solution with a mass fraction of 1%.

[0033] Preparation Example 2: This preparation example differs from Preparation Example 1 in that: 0.1 kg of propolis liquid is evenly sprayed on the surface of 1 kg of hydroxyapatite whiskers, and then 0.1 kg of casein is added, and the mixture is dried and dispersed until the hydroxyapatite whiskers do not stick to each other and agglomerate, so as to obtain loaded hydroxyapatite whiskers; the average length of the hydroxyapatite whiskers is 200 μm, and the propolis liquid is propolis liquid obtained by completely melting propolis heated to 70° C.; the average particle size of the casein is 20 μm; 0.1 kg of sodium carboxymethyl cellulose solution is evenly sprayed on the surface of 1 kg of river sand, and then 0.1 kg of loaded hydroxyapatite whiskers is added, and the mixture is dried and dispersed, so as to obtain pretreated river sand; the average particle size of the river sand is that of a 20-mesh sieve, and the sodium carboxymethyl cellulose solution is a sodium carboxymethyl cellulose aqueous solution with a mass fraction of 1%.

[0034] Preparation Example 3: This preparation example differs from Preparation Example 1 in that: 0.3kg of propolis liquid is evenly sprayed on the surface of 1kg of hydroxyapatite whiskers, and then 0.4kg of casein is added, and the mixture is dried and dispersed until the hydroxyapatite whiskers do not stick to each other and agglomerate, so as to obtain loaded hydroxyapatite whiskers; the average length of the hydroxyapatite whiskers is 200μm, and the propolis liquid is propolis liquid obtained by completely melting propolis heated to 70°C; the average particle size of the casein is 20μm; 0.2kg of sodium carboxymethyl cellulose solution is evenly sprayed on the surface of 1kg of river sand, and then 0.3kg of loaded hydroxyapatite whiskers is added, and the mixture is dried and dispersed, so as to obtain pretreated river sand; the average particle size of the river sand is that of a 20-mesh sieve, and the sodium carboxymethyl cellulose solution is a sodium carboxymethyl cellulose aqueous solution with a mass fraction of 1%.

[0035] Seasoning Preparation Example Preparation Example 4: The seasoning is prepared by the following method: 2.5kg salt, 0.5kg MSG, 2kg sugar, 0.5kg star anise, 1.5kg sesame, 1.5kg garlic, 1.5kg peppercorns; sugar is white sugar; sesame is white cooked sesame; The preparation method is as follows: Weigh salt, monosodium glutamate, sugar, star anise, sesame, garlic and pepper, mix and stir evenly to obtain seasoning.

[0036] Preparation Example 5: This preparation example differs from Preparation Example 4 in that: 1kg salt, 0.5kg MSG, 1kg sugar, 0.5kg star anise, 1kg sesame, 1kg garlic, 1kg pepper.

[0037] Preparation Example 6: This preparation example differs from Preparation Example 4 in that: 4kg salt, 1kg MSG, 3kg sugar, 1kg star anise, 2kg sesame seeds, 2kg garlic, and 2kg peppercorns.

[0038] Preparation example of excipients Preparation Example 7: The auxiliary material is prepared by the following method: 1 kg of high-fat pectin and 3 kg of white sugar were mixed and stirred evenly, and then 96 kg of water was added and mixed and stirred evenly, and the mixture was heated to 90° C. and stirred until the high-fat pectin was completely dissolved to obtain a high-fat pectin solution; 1 kg of the high-fat pectin solution was evenly sprayed on the surface of 0.15 kg of ethyl maltol, and the ethyl maltol was passed through a 300-mesh sieve, dried, and dispersed until it passed through a 150-mesh sieve to obtain pectin-coated ethyl maltol; 4kg ginger, 4kg rice wine, 2kg salt, 3kg soy sauce, 0.5kg cinnamon, 0.5kg bay leaf, 1.5kg pectin-coated ethyl maltol, 1.5kg inulin, 1.5kg white sugar, 3kg honey; The preparation method is as follows: Weigh ginger, rice wine, salt, soy sauce, cinnamon, bay leaves, pectin-coated ethyl maltol, inulin, white sugar and honey, mix and stir evenly to obtain finished product auxiliary materials.

[0039] Preparation Example 8: This preparation example differs from Preparation Example 7 in that: 1kg of high-fat pectin and 3kg of white sugar are mixed and stirred evenly, then 96kg of water is added and mixed and stirred evenly, and the temperature is raised to 90°C and stirred until the high-fat pectin is completely dissolved to obtain a high-fat pectin solution; 1kg of high-fat pectin solution is evenly sprayed on the surface of 0.1kg of ethyl maltol, and the ethyl maltol is passed through a 300-mesh sieve, and after drying and dispersion, it passes through a 150-mesh sieve to obtain pectin-coated ethyl maltol; 2kg of ginger, 2kg of rice wine, 1kg of salt, 1kg of light soy sauce, 0.5kg of cinnamon, 0.5kg of bay leaves, 1kg of pectin-coated ethyl maltol, 1kg of inulin, 1kg of white sugar, and 2kg of honey.

[0040] Preparation Example 9: This preparation example differs from Preparation Example 7 in that: 1kg of high-fat pectin and 3kg of white sugar are mixed and stirred evenly, then 96kg of water is added and mixed and stirred evenly, and the temperature is raised to 90°C and stirred until the high-fat pectin is completely dissolved to obtain a high-fat pectin solution; 1kg of high-fat pectin solution is evenly sprayed on the surface of 0.2kg of ethyl maltol, and the ethyl maltol is passed through a 300-mesh sieve, and after drying and dispersion, it passes through a 150-mesh sieve to obtain pectin-coated ethyl maltol; 6kg of ginger, 5kg of rice wine, 3kg of salt, 5kg of light soy sauce, 1kg of cinnamon, 1kg of bay leaves, 2kg of pectin-coated ethyl maltol, 2kg of inulin, 2kg of white sugar, and 4kg of honey. Example

[0041] Embodiment 1: A method for preparing a chili paste flavored food: S1. Select fresh red peppers that have been free of mold, wash them with water and drain them, pre-treat the peppers, and then bake them at 50° C. for 60 min to obtain baked peppers; S2, 100kg of roasted peppers, 15kg of seasonings, 5kg of oil, and 8kg of river sand were mixed and stirred evenly, the seasoning was selected from the seasoning prepared in Preparation Example 4, the oil was composed of peanut oil and pepper oil in a mass ratio of 1:1, and the river sand was selected from the river sand prepared in Preparation Example 1, and then the sand was fried at 120°C for 10min, and then 10kg of ethanol was added, the ethanol was food grade ethanol, and the ethanol mass fraction was 75%, and the sand was continued to be fried for 8min, cooled to room temperature and refrigerated for 25min, and the roasted pepper was separated by filtration to obtain a paste pepper; S3. Add 15kg of chili paste, 15kg of auxiliary materials and 120kg of water to 100kg of chicken accessories, mix them, and cook them at 100℃ for 2h. The chicken accessories are chicken necks, and the auxiliary materials are the auxiliary materials prepared in Preparation Example 7. After cooking, take out the chicken accessories, cool them, and vacuum pack them to obtain the finished product.

[0042] Embodiment 2: This embodiment differs from Embodiment 1 in that: S1, select fresh red peppers that have been free of mold, wash them with water and drain the water, pre-treat the peppers, and then bake them at 45° C. for 80 min to obtain baked peppers; S2, 100kg roasted pepper, 10kg seasoning, 2kg oil, 4kg river sand were mixed and stirred evenly, the seasoning was selected from the seasoning prepared in Preparation Example 5, the oil was composed of peanut oil and pepper oil in a mass ratio of 1:0.5, and the river sand was selected from the river sand prepared in Preparation Example 2, and then the sand was fried at 100°C for 12min, and then 8kg ethanol was added, the ethanol was food grade ethanol, and the ethanol mass fraction was 75%, and the sand was continued to be fried for 10min, cooled to room temperature and refrigerated for 20min, and the roasted pepper was separated by filtration to obtain a paste pepper; S3. Add 10kg of chili paste, 10kg of auxiliary materials and 100kg of water to 100kg of chicken annex and cook at 100°C for 3h. The chicken annex is chicken legs and the auxiliary materials are those prepared in Preparation Example 8. After cooking, remove the chicken annex, cool it, and vacuum pack it to obtain the finished product.

[0043] Embodiment 3: This embodiment differs from Embodiment 1 in that: S1. Select fresh red peppers that have been free of mold, wash them with water and drain them, pre-treat the peppers, and then bake them at 55° C. for 40 min to obtain baked peppers; S2, 100kg roasted pepper, 20kg seasoning, 6kg oil, 10kg river sand were mixed and stirred evenly, the seasoning was selected from the seasoning prepared in Preparation Example 6, the oil was composed of peanut oil and pepper oil in a mass ratio of 1:1, the river sand was selected from the river sand prepared in Preparation Example 3, and then the sand was fried at 130°C for 8min, and then 12kg ethanol was added, the ethanol was food grade ethanol, and the ethanol mass fraction was 75%, and the sand was continued to be fried for 6min, cooled to room temperature and refrigerated for 30min, and the roasted pepper was separated by filtration to obtain a paste pepper; S3. Add 20kg of chili paste, 20kg of auxiliary materials and 140kg of water to 100kg of chicken entrails, mix, and cook at 110°C for 1h. The chicken entrails are selected from chicken wings, and the auxiliary materials are selected from the auxiliary materials prepared in Preparation Example 9. After cooking, take out the chicken entrails, cool, and vacuum pack to obtain the finished product.

[0044] Embodiment 4: This embodiment differs from Embodiment 1 in that: The river sand is commercially available river sand particles.

[0045] Embodiment 5: This embodiment differs from Embodiment 1 in that: During the preparation of pretreated river sand, no loading hydroxyapatite whiskers were added.

[0046] Embodiment 6: This embodiment differs from Embodiment 1 in that: No casein and propolis solution were added during the preparation of hydroxyapatite whiskers loaded with pretreated river sand.

[0047] Embodiment 7: This embodiment differs from Embodiment 1 in that: The pectin-coated ethyl maltol was replaced by ethyl maltol of equal mass in the auxiliary materials.

[0048] Comparative Example Comparative Example 1: The difference between this comparative example and Example 1 is that: No river sand was added to S2.

[0049] Comparative Example 2: The difference between this comparative example and Example 1 is that: The frying temperature of S2 is 140°C and the frying time is 20 min.

[0050] Comparative Example 3: The difference between this comparative example and Example 1 is that: S2. 100 kg of roasted peppers, 15 kg of seasonings, 5 kg of oil, and 8 kg of river sand are mixed and stirred evenly. The seasoning is the seasoning prepared in Preparation Example 4. The oil consists of peanut oil and Chinese prickly ash oil in a mass ratio of 1:1. The river sand is the river sand prepared in Preparation Example 1. The sand is then fried at 120 ° C for 18 min, cooled to room temperature and refrigerated for 25 min, and the roasted peppers are separated by filtration to obtain a paste pepper.

[0051] Performance testing 1. Taste and flavor testing Flavored foods were prepared by the preparation methods of Examples 1-7 and Comparative Examples 1 and 3, and 90 food sensory evaluation experts were divided into 9 groups, with 10 people in each group, and the flavored foods prepared by Examples 1-7 and Comparative Examples 1-3 were eaten respectively; the spicy taste and aroma were scored, and the scoring criteria were as follows: spicy taste and strong aroma 10 points → no spicy taste, no aroma 0 point.

[0052] 2. Irritation detection The pepper paste was prepared by the preparation methods of Examples 1-6 and Comparative Examples 1-3 respectively; 90 rats with healthy stomachs and no gastric ulcers were selected and divided into 9 groups, with 10 people in each group. The rats were fed 5g of chili paste at each meal, twice a day. After 20 days of consumption, the rats were dissected to observe the healthy state of their stomachs and record the damaged area of ​​gastric mucosa.

[0053] 90 volunteers with sensitive stomachs were selected. If the volunteers consumed more than 30g of red pepper at a time, they would experience gastric cramps and gastric colic, and the average gastric pain time was 5 minutes. The volunteers were evenly divided into 9 groups, with 10 people in each group, and the flavored foods prepared in Examples 1-6 and Comparative Examples 1-3 were consumed respectively. After the volunteers consumed 30g of the paste pepper in the flavored foods, the time and degree of gastric cramps and gastric colic were recorded, and the grade assessment criteria were as follows: no gastric cramps and gastric colic was grade 1 → severe gastric cramps and gastric colic was grade 5, and the grade gradually increased with the aggravation of gastric cramps and gastric colic.

[0054] Table 1 Performance test table It can be seen from Examples 1-3 and Table 1 that the flavored food has a good spicy taste and rich aroma, and after using the paste pepper, it is not easy to affect the stomach, nor is it easy to cause symptoms of gastric colic and gastric spasm, thus ensuring the health of the eater.

[0055] Combining Example 1 and Examples 4-7 and Table 1, it can be seen that the river sand in Example 4 is commercially available river sand particles. Compared with Example 1, the spicy taste and aroma scores of the flavored food prepared in Example 4 are lower than those in Example 1, and the paste pepper has a greater irritation to the stomach than Example 1; this indicates that the sodium carboxymethyl cellulose solution and the hydroxyapatite whiskers loaded on the surface of the river sand particles can improve the grinding effect on the surface of the dry pepper, promote the release of capsaicin, ensure the taste and flavor of the paste pepper, and can also protect the stomach from being easily stimulated by capsaicin.

[0056] In the preparation process of the pretreated river sand in Example 5, no loaded hydroxyapatite whiskers were added. In the preparation process of the loaded hydroxyapatite whiskers of the pretreated river sand in Example 6, no casein and propolis liquid were added. Compared with Example 1, the spicy taste and aroma scores of the flavored foods prepared in Examples 5 and 6 were lower than those in Example 1, and the paste pepper had a greater irritation to the stomach than Example 1. This indicates that the loaded hydroxyapatite whiskers can easily penetrate into the interior of the red pepper during the sand frying process, destroy the surface structure of the red pepper, promote the release of capsaicin, and ensure the aroma and taste of the chicken accessory flavored food prepared with the paste pepper, and the prepared paste pepper is easy to connect capsaicin under the action of casein, reducing the effect of capsaicin on the stomach, thereby ensuring the health of the consumer.

[0057] In Example 7, the pectin-coated ethyl maltol was replaced with ethyl maltol of equal mass in the auxiliary material. Compared with Example 1, the spicy taste and aroma scores of the flavored food prepared in Example 7 were lower than those in Example 1, indicating that the presence of pectin facilitated the adhesion of the chili paste to the surface of the chicken appendages, further improving the spicy taste and flavor of the chicken appendages.

[0058] Combining Example 1 and Comparative Examples 1-3 and Table 1, it can be seen that Comparative Example 1 does not add river sand. Compared with Example 1, the spicy taste and aroma scores of the flavored food prepared in Comparative Example 1 are lower than those in Example 1, and the irritation of the pepper paste to the stomach is greater than that in Example 1; this indicates that the addition of river sand can promote the release of capsaicin from peppers, so that the prepared pepper paste flavored chicken accessory food has a better spicy taste, and can also control the irritation and influence of peppers on the human stomach.

[0059] In Comparative Example 2, the frying temperature is 140°C and the frying time is 20 minutes. Compared with Example 1, the chili paste prepared in Comparative Example 2 is more irritating to the stomach than Example 1, which indicates that the increased frying temperature and prolonged frying time can easily irritate the consumer's stomach and affect the consumer's health.

[0060] Comparative Example 3 did not add ethanol. Compared with Example 1, the spicy taste and aroma scores of the flavored food prepared in Comparative Example 3 were lower than those in Example 1, and the paste pepper had a greater irritation to the stomach than that in Example 1. This indicates that ethanol can not only promote the further penetration of seasonings into the baked peppers, but also promote the dissolution of propolis, achieve the attachment of casein to the surface and inside of the baked peppers, bind capsaicin, and reduce the impact and irritation of capsaicin on the stomach of the consumer.

[0061] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A method for preparing a chili paste flavored food, characterized in that: The following steps are included: S1, pre-treating the pepper, and then baking at 45-55° C. for 40-80 min to obtain baked pepper; S2, the roasted pepper, seasoning, oil, river sand in a mass ratio of 100: 10-20: 2-6: 4-10 mixed, fry the sand at 100-130 ° C for 8-12 min, then add ethanol, the mass ratio of the roasted pepper and ethanol is 100: 8-12, continue to fry the sand for 6-10 min, cool down and refrigerate for 20-30 min, filter out the roasted pepper, mash, and obtain a paste pepper; S3. Adding chili paste, auxiliary materials and water to the chicken attachments and mixing them for cooking, wherein the mass ratio of the chicken attachments, chili paste, auxiliary materials and water is 100:10-20:10-20:100-140, taking out the chicken attachments, cooling and packaging, and obtaining the finished product.

2. The method for preparing a chili paste flavored food according to claim 1, characterized in that: The river sand is pretreated river sand, which is made of river sand particles, sodium carboxymethyl cellulose solution and loaded hydroxyapatite whiskers in a mass ratio of 1:0.1-0.2:0.1-0.

3.

3. The method for preparing a chili paste flavored food according to claim 2, characterized in that: The loaded hydroxyapatite whisker is made of hydroxyapatite whisker, propolis liquid and casein in a mass ratio of 1:0.1-0.3:0.1-0.

4.

4. The method for preparing a chili paste flavored food according to claim 1, characterized in that: The seasoning comprises the following raw materials in parts by weight: 1-4 parts salt, 0.5-1 parts MSG, 1-3 parts sugar, 0.5-1 parts star anise, 1-2 parts sesame seeds, 1-2 parts garlic, 1-2 parts pepper.

5. The method for preparing a chili paste flavored food according to claim 1, characterized in that: The auxiliary materials include the following raw materials in parts by weight: 2-6 parts of ginger, 2-5 parts of rice wine, 1-3 parts of salt, 1-5 parts of light soy sauce, 0.5-1 parts of cinnamon, 0.5-1 parts of bay leaves, 1-2 parts of pectin-coated ethyl maltol, 1-2 parts of inulin, 1-2 parts of white sugar, and 2-4 parts of honey.

6. The method for preparing a chili paste flavored food according to claim 5, characterized in that: The pectin-coated ethyl maltol is prepared from a high-fat pectin solution and ethyl maltol in a mass ratio of 1:0.1-0.

2.

7. The method for preparing a chili paste flavored food according to claim 1, characterized in that: The pepper pretreatment comprises the following steps: selecting and removing moldy fresh red peppers, washing with water and then draining the water.

8. The method for preparing a chili paste flavored food according to claim 1, characterized in that: The oil consists of peanut oil and Chinese prickly ash oil in a mass ratio of 1:0.5-1.

9. The method for preparing a chili paste flavored food according to claim 1, characterized in that: The chicken accessories are one or more of a chicken neck, a chicken wing, a chicken tongue, a chicken paw, a chicken head and a chicken leg.

10. The method for preparing a chili paste flavored food according to claim 1, characterized in that: The cooking temperature is 100-110° C. and the cooking time is 1-3 hours.

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