Making method of chili oil pastry

Abstract

The invention provides a making method of chili oil crisps, and belongs to the technical field of food processing. Comprising the following steps: (1) pretreating chili powder; (2) preparing chili oil and fried pepper sauce: pouring chili powder and oil in a ratio of 1: 3 for three times, and separating to obtain the chili oil and the fried pepper sauce; (3) preparing stuffing: frying white kidney bean powder, fried soybean oil, trehalose and malt syrup until the water content is 20-21%, then sequentially adding fried pepper sauce and nuts, and frying until the water content is 17-19%; (4) cake crust preparation: in parts by mass, a) part A of cake crust: kneading plain flour, soybean oil, chili oil, malt syrup and water with the temperature of 80 DEG C until ribs are formed; b) part B of cake crust: mixing plain flour, soybean oil and chili oil until no dry powder exists; (5) wrapping and shaping: wrapping the part B with the part A cake wrapper, wrapping the stuffing after three-fold crisping twice, and pressing to obtain a green cake; and (6) baking. According to the invention, the problems of unstable flavor, greasy taste and short shelf life of spicy desserts are solved through raw material treatment, fried pepper sauce separation technology and layered preparation technology.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a method for making spicy oil crispy cakes, especially a spicy oil crispy cake prepared by innovating the processing technology of chili oil and the layered crispy crust system. Background Art

[0002] Traditional crispy pastries mostly use sweet fillings. In the prior art, chili components are mostly added as seasonings. Among the spicy pastries made in the market, there is no application of the chili oil system to the crispy crust system, and there is a lack of technology for synergistically regulating the spicy flavor, nutty aroma and shredded meat flavor.

[0003] Moreover, traditional spicy pastries have the following technical defects:

[0004] 1. The direct addition of chili components results in strong and unstable spicy irritation;

[0005] 2. High-temperature treatment of oils and fats is prone to produce rancid flavors;

[0006] 3. The combination of the crispy crust and spicy components easily leads to a loose structure;

[0007] 4. The shelf life of existing spicy pastries is generally less than 3 months.

[0008] After retrieval, a patent for a spicy crispy cake and its preparation method disclosed in CN108782671A uses chili powder to directly mix the filling, resulting in flavor deterioration problems. Therefore, there is an urgent need for a crispy cake with a layered crispy crust of chili oil to meet people's taste requirements. Summary of the Invention

[0009] The technical problem solved by the present invention: Provide a method for making spicy oil crispy cakes. The present invention solves the technical problems of unstable flavor, greasy taste and short shelf life of spicy pastries through innovative raw material processing, chili oil separation technology and layered preparation process.

[0010] To achieve the above object, the technical solution adopted by the present invention:

[0011] A method for making spicy oil crispy cakes, comprising the following steps:

[0012] (1) Pretreatment of chili powder: The chili powder is sequentially sieved and filtered through 20-mesh and 80-mesh sieves, and the chili powder on the 80-mesh sieve and 23-27% chili seeds are reserved for use;

[0013] (2) Preparation of chili oil and chili oil: After heating the edible oil to 210-220 °C, the oil temperature is allowed to stand at 180-190 °C, and according to the ratio of chili powder: oil = 1:3, it is mixed and splashed in three times. After cooling to below 50 °C, it is filtered three times through a 100-mesh sieve to separate and obtain chili oil and chili oil;

[0014] (3) Filling preparation: Stir-fry white kidney bean powder, soybean oil, trehalose, and maltose syrup until the moisture content reaches 20 - 21%, then successively add chili oil, chicken floss, fried scallions, and chopped nuts and stir-fry until the moisture content is 17 - 19%;

[0015] (4) Crust preparation: By mass,

[0016] a) Part A crust: Knead 1000 parts of medium-gluten flour, 180 parts of soybean oil, 200 parts of chili oil, 150 parts of maltose syrup, and 300 parts of 80°C water until gluten is developed;

[0017] b) Part B crust: Mix 640 parts of medium-gluten flour, 200 parts of soybean oil, and 120 parts of chili oil until there is no dry powder;

[0018] (5) Wrapping and shaping: Wrap 10 parts of Part B crust with 20 parts of Part A crust, perform two-fold three-fold puff pastry, then wrap in 30 parts of filling, and press into a raw dough cake with a thickness of 2 - 3 cm and punch holes;

[0019] (6) Baking: Bake the raw dough cake with hot air at 150 ± 5°C for 25 - 35 minutes until the center temperature ≥ 100°C and then take it out of the oven.

[0020] Further limitation of the above solution: In the preparation of the chili oil and chili pepper, the temperatures for the three times of oil pouring are 185 ± 5°C, 180 ± 5°C, and 175 ± 5°C respectively, the interval time between each oil pouring is 2 - 3 minutes, and stir until completely soaked after each oil pouring.

[0021] Further limitation of the above solution:

[0022] In the filling preparation: The filling contains the following components by mass: 1000 parts of white kidney bean powder, 300 parts of soybean oil, 180 parts of trehalose, 30 parts of maltose syrup, 120 - 180 parts of chili oil, 80 - 120 parts of chicken floss, 50 parts of fried scallions, 50 - 70 parts of peanut pieces, 50 - 70 parts of white sesame seeds, 50 - 70 parts of walnut kernels, and 15 parts of edible salt;

[0023] The specific process of the filling preparation:

[0024] a) Stir-fry 1000 parts of white kidney bean powder and 300 parts of soybean oil until the moisture content reaches 20 - 21%;

[0025] b) Add 180 parts of trehalose and 30 parts of maltose syrup and continue stir-frying;

[0026] c) Add 120 - 180 parts of chili oil, 80 - 120 parts of chicken floss, 50 parts of fried scallions, 50 - 70 parts of peanut pieces, 50 - 70 parts of white sesame seeds, 50 - 70 parts of walnut kernels, and 15 parts of edible salt, and stir-fry until the moisture content is 18% and then take out of the pot.

[0027] Further limitations on the above scheme:

[0028] The peanut crumbs are made by frying peanut kernels at 180°C for 2 hours and crushing them;

[0029] The white sesame seeds are prepared by frying at 120° C. for 1 hour;

[0030] The walnut kernels are roasted at 140° C. for 15 minutes to form pea-sized particles;

[0031] The fried shallots are cut into 2 cm long pieces and then fried in 180°C oil for three minutes for later use;

[0032] The chicken floss is cut into 1 cm lengths for later use.

[0033] Further limitation of the above scheme: the filling is fried in a steam-layered pot, wherein the frying temperature of steps a) and b) in the filling preparation is controlled at 110-120°C.

[0034] Further limitation of the above scheme: the gluten expansion degree of the crust and dough of part A is 60-70%, and the relaxation time is 10-12 minutes.

[0035] Further limitation of the above scheme: the baked product needs to be cooled to a core temperature of 28-32° C. before packaging, and a deoxidizer is placed in the packaging bag.

[0036] The invention discloses an oil-splashed chili crisp, which is prepared according to the method described in any one of claims 1 to 6, has a moisture content of ≤5%, a spiciness value of 3000-5000 SHU, and a crispness of 280-320 NN.

[0037] The advantages of the present invention compared with the prior art are:

[0038] 1. The production process of spicy oil crisps in this scheme is improved in terms of raw material processing, formula combination, production process, etc., especially the application of chili oil in the crisp system, the moisture gradient control of the composite fillings and the systematic innovation of the overall process, which solves the technical problems of unstable flavor, greasy taste and short shelf life of spicy snacks;

[0039] 2. In the production process of spicy oil crisps in this scheme, chili oil is used to replace traditional oil to make the crust. The specific ratio and processing method of the two parts of dough A and B adopts a double dough system to solve the problem of the traditional crisp crust being fragile; the separated chili oil is added to the filling to solve the greasy problem of traditional products; the highly precise control of the parameters of each link in the process method solves the problem that traditional spicy snacks are easy to oxidize and deteriorate; thus, a salty, sweet and spicy composite flavor combination crispy biscuit is produced, which realizes the release of five layers of flavors of spicy, nutty and meaty, which greatly exceeds the expected effect;

[0040] 3. In this solution, the chili oil is used to make the crust of the crispy cake, which can make the crust present a bright orange-red color without using any pigments, with bright and beautiful color, and greatly improve the material safety of the food.

[0041] 3. For the crispy cake with splashed chili oil made in this solution, the retention rate of pungent substances is increased by more than 40%; the crispness of the product reaches 280 - 320 N; the shelf life can be extended to 180 days. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 It is a physical picture of a crispy cake with splashed chili oil made according to the present invention;

[0043] Figure 2 It is a physical picture of the crispy cake with splashed chili oil made according to the present invention after being broken apart. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0044] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0045] Please refer to Figure 1-2 , and the embodiments of the present invention will be described in detail.

[0046] Embodiment 1: A method for making a crispy cake with splashed chili oil, comprising the following steps:

[0047] (1) Chili powder pretreatment: The chili powder is first filtered through a 20-mesh sieve to remove coarse particles, and then the middle section is taken through an 80-mesh sieve. The chili powder remaining on the 80-mesh sieve after filtration is reserved for use, with 25% of chili seeds retained (by weight).

[0048] (2) Preparation of chili oil and chili paste: Take it in the ratio of chili powder: edible oil = 1:3. Heat the edible oil to 215 °C and keep it for 3 min, and let it cool naturally to 188 °C; mix and splash it in three times; start the first oil splash (40% of the total oil volume) when it cools naturally to 185 °C, add the second time (30%) after an interval of 2 min, and finally add 30% at 180 °C. Stir until completely wetted after each oil splash. After cooling the chili paste with oil splashed to below 50 °C, filter it three times through a 100-mesh sieve to separate and obtain chili oil and chili paste. Among them, the light transmittance of the obtained chili oil ≥ 85% (measured at 650 nm), and the particle size distribution of the chili paste is: D50 = 75 - 85 μm, D90 ≤ 110 μm (measured by a laser particle size analyzer).

[0049] In this embodiment, soybean oil is preferably used as the edible oil, and other edible oils such as rapeseed oil can also be used instead.

[0050] (3) Filling preparation: Stir-fry white kidney bean powder, soybean oil, trehalose, and maltose syrup until the moisture content reaches 20 - 21%, and then sequentially add chili oil, chicken floss, fried scallions, and chopped nuts and stir-fry until the moisture content reaches 17 - 19%;

[0051] (4) Crust preparation: By mass fraction,

[0052] a) Part A crust: Add 1000 g of all-purpose flour, 180 g of soybean oil, 200 g of chili oil, 150 g of 75% maltose syrup, and 300 g of 80°C water to a double-speed and double-action dough mixer in portions. Stir until the gluten expands and forms strands, then place it on the workbench and let it relax for about 10 minutes. The gluten extensibility is 60 - 70%.

[0053] Among them, all-purpose flour is medium-gluten pastry flour, which is filtered through an 80-mesh sieve and set aside.

[0054] b) Part B crust: Mix 640 g of all-purpose flour, 200 g of soybean oil, and 120 g of chili oil with a dough mixer until there is no dry powder left, and then set it aside;

[0055] (5) Wrapping and shaping: Wrap 10 g of Part B crust with 20 g of Part A crust. After relaxing for 5 minutes, roll it out with a rolling pin and fold it in three once, then roll it out again and fold it in three once to form a flaky layer. Then wrap in 30 g of filling and press the dough in the palm to form a 2-cm-thick dough blank. Use a hole punch to make 3 - 4 holes in the dough blank for exhaust during baking;

[0056] (6) Baking: Place the wrapped dough blanks on a baking tray according to a 4×6 layout and bake them in a hot air rotary oven at 150°C with hot air for 30 minutes until the center temperature ≥100°C, then take them out of the oven.

[0057] (7) Packaging: The baked products need to be cooled to a center temperature of 28 - 32°C before packaging. Operate strictly according to the product packaging requirements. The packaging bag needs to be filled with a deoxidizer, and the packaging needs to be sealed without air leakage.

[0058] Example 2: In the filling preparation: The filling contains the following components by mass fraction: 1000 g of white kidney bean powder, 300 g of soybean oil, 180 g of trehalose, 30 g of maltose syrup, 150 g of chili oil, 100 g of chicken floss, 50 g of fried scallions, 60 g of peanut pieces, 60 g of white sesame seeds, 60 g of walnut kernels, and 15 g of edible salt;

[0059] The specific process of the filling preparation:

[0060] a) Stir-fry 1000 g of white kidney bean powder and 300 g of soybean oil until the moisture content is about 20%;

[0061] b) Add 180 g of trehalose and 30 g of malt syrup and continue frying.

[0062] c) Add 150 g of chili oil, 100 g of chicken floss, 50 g of fried scallions, 60 g of crushed peanuts, 60 g of white sesame seeds, 60 g of walnuts, and 15 g of edible salt, and fry until the moisture content reaches 18% before taking out of the pot.

[0063] In this embodiment:

[0064] The white kidney bean powder is made by first steaming and peeling white kidney beans, and then pressing and filtering to make white kidney bean powder.

[0065] The crushed peanuts are made by frying peanut kernels at 180 °C for 2 hours and then pressing them into crushed peanuts with a thickness of 2 - 3 mm using a noodle press.

[0066] The white sesame seeds are made by frying at 120 °C for 1 hour.

[0067] The walnuts are made into pea-sized particles after frying at 140 °C for 15 minutes.

[0068] The fried scallions are made by cutting scallions into 2 cm lengths and then deep-frying them in oil at 180 °C for three minutes for later use.

[0069] The chicken floss is cut into 1 cm lengths for later use.

[0070] In this embodiment: The filling is fried using a steam jacketed kettle. Among them, the frying temperature in steps a) and b) of the filling preparation is controlled at 110 - 120 °C.

[0071] In the production process of the oil-splashed chili crisp of the present invention, chili oil is used to replace traditional fats and oils to make the crust. The specific ratio and treatment method of dough parts A and B adopt a double-dough system to solve the problem of the fragility of traditional crispy crusts; the separated chili oil solves the problem of greasiness in traditional products; the highly precise control of parameters in each link of the process method solves the problem of easy oxidation and deterioration of traditional spicy snacks. The present invention has made a salty, sweet and spicy compound flavor combination crisp cake, realizing the release of five-layer flavors of spiciness, nut fragrance and meat fragrance, greatly exceeding the expected effect.

[0072] Example 3: An oil-splashed chili crisp, which is prepared according to the methods of Example 1 and Example 2, with a moisture content ≤ 5% (GB 5009.3 - 2016), a spiciness value of 3000 - 5000 SHU (ASTM E1083 - 19), a crispness of 280 - 320 N (TA.XT texture analyzer), and a microscopic structure showing 5 - 7 clear crispy crust layers (observed by SEM).

[0073] By comparison, the retention rate of capsaicin in the traditional process is only 62%, while that of the present invention reaches 92.7% (determined by HPLC); when comparing this product with the shortcrust pastry in the prior art, the peroxide value of the shortcrust pastry in the prior art exceeds the standard after 30 days, while the sample of the present invention still meets the GB 7100-2015 standard after 180 days.

[0074] In this oil-splashed chili shortcrust pastry, referring to Figure 1 and 2 as shown, using the cake crust made with chili oil can make the cake crust present a bright orange-red color without using any pigments, with bright and beautiful color, and greatly improve the material safety of the food.

[0075] For this oil-splashed chili shortcrust pastry, the retention rate of spicy substances is increased by more than 40%; the crispness of the product reaches 280-320N; the shelf life can be extended to 180 days.

[0076] In summary, the production process of the oil-splashed chili shortcrust pastry of the present invention is improved in aspects such as raw material treatment, formula combination, and production process. Especially the application of chili oil in the shortcrust pastry system, the control of the moisture gradient of the compound filling, and the systematic innovation of the overall process solve the technical problems of unstable flavor, greasy taste, and short shelf life of spicy pastries.

[0077] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above exemplary embodiments, and without departing from the spirit or basic characteristics of the present invention, the present invention can be implemented in other specific forms. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-restrictive. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be encompassed by the present invention. Any reference signs in the claims should not be regarded as limiting the claimed rights.

[0078] In addition, it should be understood that although this specification is described according to embodiments, not every embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A method for making oil-splashed chili crisps, characterized in that: The following steps are involved: (1) Pretreatment of chili powder: The chili powder is graded and sieved through 20-mesh and 80-mesh sieves in turn, and the chili powder and 23-27% of chili seeds on the 80-mesh sieve are retained for later use; (2) Preparation of chili oil and chili oil: After heating edible oil to 210-220° C., let the oil temperature stand until it reaches 180-190° C., mix and pour three times according to the ratio of chili powder to oil = 1:3, cool to below 50° C., filter three times through a 100-mesh sieve, and separate chili oil and chili oil; (3) Preparation of fillings: stir-fry white kidney bean flour, soybean oil, trehalose, and maltose syrup until the moisture content reaches 20-21%, then add chili oil, chicken floss, fried shallots, and chopped nuts and stir-fry until the moisture content reaches 17-19%; (4) Crust preparation: by weight: a) For the crust of part A: mix 1000 parts of all-purpose flour, 180 parts of soybean oil, 200 parts of chili oil, 150 parts of maltose syrup and 300 parts of 80°C water until the dough is elastic; b) For the crust of part B: mix 640 parts of all-purpose flour, 200 parts of soybean oil and 120 parts of chili oil until there is no dry powder; (5) Wrapping and shaping: Use 20 portions of the dough of part A to wrap 10 portions of the dough of part B, fold the dough twice and then add 30 portions of the filling, press into a 2-3 cm thick green dough and punch holes; (6) Baking: Bake the green cake with hot air at 150±5°C for 25-35 minutes until the center temperature is ≥100°C and then take it out of the oven.

2. The method for making oil-splashed chili crisps according to claim 1, characterized in that: In the preparation of the chili oil and oil chili, the temperatures of the three oil pourings are 185±5°C, 180±5°C, and 175±5°C respectively, the interval between each oil pouring is 2-3 minutes, and the mixture is stirred after each oil pouring until it is completely soaked.

3. The method for making oil-splashed chili crisps according to claim 1, characterized in that: In the preparation of the filling, the filling comprises the following components by weight: 1000 parts of white kidney bean powder, 300 parts of soybean oil, 180 parts of trehalose, 30 parts of maltose syrup, 120-180 parts of chili oil, 80-120 parts of chicken floss, 50 parts of fried shallots, 50-70 parts of crushed peanuts, 50-70 parts of white sesame seeds, 50-70 parts of walnut kernels, and 15 parts of edible salt; The specific process of preparing the filling is as follows: a) stir-frying 1000 parts of white kidney bean flour and 300 parts of soybean oil until the moisture content is 20-21%; b) adding 180 parts of trehalose and 30 parts of maltose syrup and continuing to stir-fry; c) Add 120-180 parts of chili oil, 80-120 parts of chicken floss, 50 parts of fried shallots, 50-70 parts of chopped peanuts, 50-70 parts of white sesame seeds, 50-70 parts of walnut kernels, and 15 parts of edible salt, and stir-fry until the moisture content reaches 18%.

4. The method for making oil-splashed chili crisps according to claim 3, characterized in that: The peanut crumbs are made by frying peanut kernels at 180°C for 2 hours and crushing them; The white sesame seeds are prepared by frying at 120° C. for 1 hour; The walnut kernels are roasted at 140° C. for 15 minutes to form pea-sized particles; The fried shallots are cut into 2 cm long pieces and then fried in 180°C oil for three minutes for later use; The chicken floss is cut into 1 cm lengths for later use.

5. The method for making spicy oil crisps according to claim 3, characterized in that: The filling is fried in a steam-layered pot, wherein the frying temperature in steps a) and b) of the filling preparation is controlled at 110-120°C.

6. The method for making oil-splashed chili crisps according to claim 1, characterized in that: The gluten expansion degree of the crust and dough of part A is 60-70%, and the relaxation time is 10-12 minutes.

7. The method for making oil-splashed chili crisps according to claim 1, characterized in that: The baked product needs to be cooled to a core temperature of 28-32° C. before packaging, and a deoxidizer is placed in the packaging bag.

8. A spicy oil crisp, characterized by: The oil-splashed chili crisps are prepared according to the method described in any one of claims 1 to 7, with a moisture content of ≤5%, a spiciness value of 3000-5000 SHU, and a crispness of 280-320 NN.

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