CN101243860A - Method for preparing healthy oil capsicum - Google Patents
Method for preparing healthy oil capsicum Download PDFInfo
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- CN101243860A CN101243860A CNA2008103006998A CN200810300699A CN101243860A CN 101243860 A CN101243860 A CN 101243860A CN A2008103006998 A CNA2008103006998 A CN A2008103006998A CN 200810300699 A CN200810300699 A CN 200810300699A CN 101243860 A CN101243860 A CN 101243860A
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Abstract
The invention relates to a preparation method of healthy oil capsicum, which overcomes the drawback in the prior art that the acrylamide with carcinogenesis possibility is produced during the high temperature baking, the roasting or the frying craft. The prepared main materials and the ingredients are blended or respectively cooked by using vacuum low temperature equipment. The preparation method of the healthy oil capsicum has the advantages that: the conditions producing excessive heat because of the high temperature frying, internal heat, carcinogenesis substance acrylamide easily because of the high temperature frying are eliminated radically and the aim of low temperature frying, cancer prevention, no internal heat is achieved; the browning and oxidation of the capsicum can be effectively avoided by the application of the vacuum low temperature equipment, the loss and the damage of the nutritional ingredient are avoided and the natural color, flavor and the frying taste of conventional oil capsicum are retained.
Description
Technical field
The present invention relates to the preparation method of a kind of oily capsicum, particularly relate to the preparation method of the healthy oil capsicum that a kind of vacuum and low temperature fries.
Background technology
Capsicum is the important vegetable crop of China, extensively cultivate in all parts of the country, capsicum contains nutrient, especially its Vc content such as abundant Vc, capsicim, carrotene, carbohydrate, mineral matter is in all kinds of vegetables umber ones, is the important vegetables of liking very much in people's daily life.The edible way of capsicum is various: can stir-fry and eat, mix food, eat raw, also can make pickles, poor capsicum etc., also can be processed into various chilli powders, capsicum wet goods, be the good material that people help meals, seasoning.
Along with the frequent of raising, people's activity and the movement of population of the progress of economic society, people's lives extensively, the capsicum geographical boundary of consuming has not existed past.Particularly because nutrition and medical science aspect scientific research discovery: capsicum has preventive and therapeutic effect to breast cancer, on prevention prostate cancer and heart disease, play an important role, capsicum can also alleviate cold symptoms, but also prevention of arterial sclerosis of capsicum, can help people to lose weight effectively, often eat capsicum and help health cares such as sleep, meanwhile, the modern food process industry especially transfers the production technology and the developmental research of hiding and helping the convenient purification capsicum series of products of meals that rapid progress has also been arranged for capsicum product, therefore, the capsicum series of products important content that become people's seasoning and gone with rice or bread.And oily capsicum series of products wherein govern-house-variety especially not only is subjected to the welcome in market deeply, but also more and more wide prospect is arranged.
The oil capsicum is prepared from by capsicum, vegetable oil and batching, and wherein batching comprises various flavouring such as salt.Oily capsicum series of products in the market are a feast for the eyes, publication number is that the Chinese patent application of CN1334030 discloses " hot pepper fried in oil and preparation method thereof ", publication number is that the Chinese patent application of CN1695490 discloses " a kind of hot pepper in oil of Termite mushroom and preparation method thereof ", or the like.But in the prior art of making oily capsicum series of products, its prescription and technology all are close substantially.Be accompanied by the raising day by day of health of masses consciousness, people have produced new thinking and query for the traditional oils capsicum series of products of once very liking: in the process of plant food cooking, can produce the carcinogen acrylamide, studies show that, 140～180 ℃ is the optimum temperature of its generation, and the fried oily temperature of capsicum is generally 150～180 ℃ in the traditional manufacturing technique of existing oily capsicum, baking, parch system temperature are about 150 ℃, obviously, the traditional manufacturing technique of oily capsicum produces the probability height of carcinogen acrylamide.
Though being the Chinese patent application of CN1334030, publication number under 60～70 ℃ temperature, mixing of materials prepared oily capsicum, belong to low temperature range, but, used chilli powder remains by toasting and makes, and the means that other material such as meat cubelets have also adopted high temperature to fry, the low temperature that it adopted only is that various raw materials are mixed.Disclosing " a kind of hot pepper in oil of Termite mushroom and preparation method thereof " and publication number is the Chinese patent application of CN1695490, the frying temperature of its collybia albuminosa and capsicum, also is to be controlled at 150～180 ℃.Obviously, the manufacturing technology of existing oily capsicum series of products, can not fundamentally solve the problem that high-temperature baking, parch or frying technology can produce the acrylamide of carcinogenic possibility, the new focus that this consumer who becomes oily capsicum product pays close attention to.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defective that high-temperature baking among the existing oily capsicum preparation technology, parch or frying technology can produce the acrylamide of carcinogenic possibility, provide a kind of under the prerequisite that does not influence oily capsicum frying fragrance, the method for temperature production healthy oil capsicum goods.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
Healthy oil capsicum can adopt method A or method B preparation, wherein, method A is: capsicum and batching are put into vacuum and low temperature equipment, stir mixed material, be heat transmission medium with the vegetable oil of 1～2 times of amount of mixed material, the rotating speed of material basket is adjusted into 10～40 rev/mins, inactive simultaneously de-oiling operation, enable helical blade and at the uniform velocity stir, be heated to 50～90 ℃, cook promptly;
Method B is: a, capsicum and vegetable oil are put into vacuum and low temperature equipment, adjusting vacuum is 0.06～0.09MPa, is heated to 60～90 ℃, cooks 20～70 minutes, makes the mixture of oil and capsicum; B, will prepare burden and in vacuum and low temperature equipment, carry out vacuum low-temperature frying respectively and handle; Mixture and the batch mixes of c, the oil after will handling and capsicum are even, are heated to 60～90 ℃, cook 10～60 minutes promptly.
Discover: have the acrylamide of carcinogenic possibility mainly in plant food heating (more than 120 ℃) gastronomical process of Hi CHO, low-protein, to form, especially fries (carbohydrate 17.2 grams that contain in per 100 gram potatos).And chilli per 100 restrains carbohydrate containing 52.7 grams, 212 kilocalories of heats, protein 15 grams, fat 12 grams, both compare, it is more much higher than high temperature oil chips that the fried chilli of high temperature generates the probability of the acrylamide that carcinogenic possibility is arranged, and only do not cause people's attention.Adopt vacuum and low temperature equipment to produce healthy oil capsicum, preparation temperature is 50～90 ℃, be lower than the generation temperature of acrylamide, the oily capsicum that is produced is a kind of hot pepper fried in oil that meets health diet, simultaneously, vacuum and low temperature equipment can prevent the generation of brown stain, oxidation and carcinogen acrylamide effectively, avoids loss of nutritive components and destruction, so well kept natural colored and the local flavor of oily capsicum.
Further, method A is: capsicum and batching are put into vacuum and low temperature equipment, stir mixed material, be heat transmission medium with the palm oil of 1.5 times of amounts of mixed material, adjusting vacuum is 0.06～0.09MPa, the rotating speed of adjusting the material basket is 20～30 rev/mins, inactive de-oiling operation is enabled helical blade and is at the uniform velocity stirred, and is heated to 60～80 ℃, cooked 20～70 minutes, and promptly got healthy oil capsicum.
The batching of the oily capsicum of aforesaid preparation comprises salt, fermented soya bean, dried bean curd, meat or mushroom.
For the defective that exists in the prior art, the inventor thinks deeply and studies, and how to improve with the generation of avoiding the carcinogen acrylamide to the production technology of oily capsicum under the prerequisite that keeps traditional oils capsicum frying fragrance is the subject matter that needs solution.The key that solves the acrylamide problem is temperature, if but under normal pressure, reduced temperature and can make the fragrance of oily capsicum be difficult to embody again, this is a key point, also is the contradiction place.The inventor has expected vacuum and low temperature equipment is applied to the production of healthy oil capsicum.Vacuum and low temperature equipment is a kind of existing, ripe equipment, now has been successfully applied to the production and processing of crisp foods such as various vegetables, potato chips, fruit and poultry aquatic products, still, also it is not applied to the production of oily capsicum series of products so far.Trace it to its cause, the one, people's nutrient health consciousness is not strong, the defective that can produce the acrylamide of carcinogenic possibility to high-temperature baking, parch or frying technology in the existing oily capsicum production technology is not paid attention to as yet, the 2nd, when adopting the vacuum low-temperature frying technology to produce oil the capsicum series of products, must carry out corresponding transformation to existing vacuum low-temperature frying equipment and carry out the technology adjustment simultaneously.The inventor is engaged in related work for a long time, as far back as last century the nineties vacuum low-temperature frying technology enter China's initial stage and just put into practice to some extent and study, through measuring and calculating and experiment, explore and vacuum low-temperature frying equipment and technology must be done following change:
1, with the ratio of the dehydrated material of general vacuum low-temperature frying technology and dehydration medium by 1: 6～10 change 1: 1 into～2.According to technological requirement, adopt palm oil and the vegetable oil that comprises rape oil to make heat transmission medium respectively or become product and form simultaneously.
2, the running speed of the material basket of general vacuum low-temperature frying equipment is adjusted into per minute 10～40 and is changeed by per minute 300 right side of turning left, inactive simultaneously de-oiling operation, enable helical blade and at the uniform velocity stir, obtain existing natural colored and the crisp local flavor of peppery crisp-fried and do not have carcinogenic hidden danger oil capsicum thereby in the vacuum still, reach the effect that conventional high-temperature decocts by low-temp cooking.
Compared with prior art, the present invention adopts brand-new low-temp cooking technology, use cryogenic vacuum equipment to carry out low-temp cooking, fundamentally eliminated the fried accumulation heat of high temperature many, get angry easily and high temperature frying is easy to generate the generation condition of adverse consequences such as carcinogen acrylamide, thereby guaranteed the safety of product, reached the purpose of " the low-temp cooking anti-cancer is not got angry ".Simultaneously, because the application of vacuum and low temperature equipment can also prevent capsicum brown stain, oxidation etc. effectively, avoid loss of nutritive components and destruction, so well kept natural colored of oily capsicum and the frying fragrance of local flavor and traditional oils capsicum.The present invention is improvement and the innovation that existing oily capsicum production method is carried out, and specific implementation method is simple, carries out shirtsleeve operation and can make original updating and upgrading of a product, make that the consumer secures good health, enterprise increases benefit.
The specific embodiment
Embodiment 1: 80 jin in glutinous rice cake capsicum, 100 jin of ripe rapeseed oils, 1 jin of salt
Add ripe rapeseed oil, glutinous rice cake capsicum and salt in VF5I type Vacuum frying machine, stir, the vacuum of regulating Vacuum frying machine is 0.06～0.07MPa, is heated to about 70 ℃, cooks 50 minutes, promptly gets healthy oil capsicum.
Embodiment 2: 50 jin in glutinous rice cake capsicum, 10 jin of ripe pork fourths, 10 jin of dried bean curd fourths, 10 jin in shelled peanut, 150 jin of ripe rapeseed oils, 2 jin of salt
Get glutinous rice cake capsicum, meat cubelets, dried bean curd fourth, shelled peanut, ripe rapeseed oil, salt and place VF5I type Vacuum frying machine, stir, the vacuum of regulating Vacuum frying machine is 0.08～0.09MPa, is heated to about 60 ℃, cook 70Min, promptly get healthy oil capsicum.
Embodiment 3,50 jin of chilli, 10 jin in fermented soya bean, 10 jin in shelled peanut, 70 jin of ripe soybean oils, 2 jin of salt
Get chilli and shelled peanut and pulverize, place VF5I type Vacuum frying machine, add fermented soya bean, ripe rapeseed oil and salt, stir, the vacuum of regulating Vacuum frying machine is about 0.08MPa, is heated to about 50 ℃, cooking time 20 minutes promptly gets healthy oil capsicum.
Embodiment 4,50 jin of chilli, 10 jin of chicken fourths, 10 jin in dried bean curd, 100 jin of peanut oil, 2 jin of salt
Capsicum and peanut oil are put into VF5I type Vacuum frying machine simultaneously, regulating vacuum is about 0.08Mpa, is heated to about 70 ℃, cooks 50 minutes, make the mixture of oil and capsicum, chicken fourth and dried bean curd are carried out vacuum low-temperature frying respectively handle in vacuum and low temperature equipment, the oil that makes and the mixture of capsicum are placed blending tank as bed material, add chicken fourth and dried bean curd after vacuum low-temperature frying is handled, be heated to 60～90 ℃, stir, cooked 40 minutes, can pack.
Wherein, the glutinous rice cake capsicum is the original in style flavouring in Guizhou, selects for use peppery and chilli violent, aromatic flavour removes the base of a fruit, eluriate totally, clear water soaks (as urgent need, available hot water), add an amount of young ginger, the garlic clove of cleaning drop into simultaneously mortar pound molten, because of the likeness in form glutinous rice cake is gained the name.
The prescription of existing oily capsicum can adopt the method for low-temp cooking of the present invention to prepare healthy oil capsicum.
Claims (3)
1. the preparation method of a healthy oil capsicum, healthy oil capsicum is to be prepared from by capsicum, vegetable oil and batching, it is characterized in that: employing method A preparation: capsicum and batching are put into vacuum and low temperature equipment, stir mixed material, be heat transmission medium with the vegetable oil of 1～2 times of amount of mixed material, the rotating speed of material basket is adjusted into 10～40 rev/mins, inactive simultaneously de-oiling operation, enable helical blade and at the uniform velocity stir, be heated to 50～90 ℃, cook promptly;
Or employing method B preparation: a, capsicum and vegetable oil are put into vacuum and low temperature equipment, adjustings vacuum is 0.06～0.09MPa, is heated to 60～90 ℃, cooks 20～70 minutes, makes the mixture of oily and capsicum; B, will prepare burden and in vacuum and low temperature equipment, carry out vacuum low-temperature frying respectively and handle; Mixture and the batch mixes of c, the oil after will handling and capsicum are even, are heated to 60～90 ℃, cook 10～60 minutes promptly.
2. according to the preparation method of the described healthy oil capsicum of claim 1, it is characterized in that: described method A is: capsicum and batching are put into vacuum and low temperature equipment, stir mixed material, be heat transmission medium with the palm oil of 1.5 times of amounts of mixed material, adjusting vacuum is 0.06～0.09MPa, the rotating speed of adjusting the material basket is 20～30 rev/mins, inactive de-oiling operation is enabled helical blade and is at the uniform velocity stirred, and is heated to 60～80 ℃, cooked 20～70 minutes, and promptly got healthy oil capsicum
3. according to the preparation method of claim 1 or 2 described healthy oil capsicums, it is characterized in that: described batching comprises salt, fermented soya bean, dried bean curd, meat or mushroom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008103006998A CN101243860A (en) | 2008-03-25 | 2008-03-25 | Method for preparing healthy oil capsicum |
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|---|---|---|---|
| CNA2008103006998A CN101243860A (en) | 2008-03-25 | 2008-03-25 | Method for preparing healthy oil capsicum |
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| CN101243860A true CN101243860A (en) | 2008-08-20 |
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| CNA2008103006998A Pending CN101243860A (en) | 2008-03-25 | 2008-03-25 | Method for preparing healthy oil capsicum |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933584A (en) * | 2010-07-23 | 2011-01-05 | 刘达平 | Processing technology of hot pepper foods |
| CN103461933A (en) * | 2013-09-30 | 2013-12-25 | 贵州旭阳食品（集团）有限公司 | Method for rapidly making oily chilies |
| CN104041789A (en) * | 2014-06-25 | 2014-09-17 | 河南京华食品科技开发有限公司 | Method for preparing stewed mushroom and chicken flavor type compound seasoning by combining vacuum frying and microcapsule embedding technology |
| CN104187476A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Fried pepper sauce with flavored spicy chicken and preparation method thereof |
| CN104366421A (en) * | 2014-11-26 | 2015-02-25 | 云南瑞宝生物科技有限公司 | Chili oil and preparation method thereof |
| CN105919065A (en) * | 2016-05-22 | 2016-09-07 | 王伟家 | Healthy agrocybe cylindracea strip making method |
| CN106036742A (en) * | 2016-06-08 | 2016-10-26 | 赵海燕 | Fried chili sauce |
| CN106993777A (en) * | 2017-03-21 | 2017-08-01 | 天津农学院 | One kind leisure chilli products and preparation method thereof |
| CN107348014A (en) * | 2017-09-05 | 2017-11-17 | 辽宁仁达食品股份有限公司 | Flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof |
| CN112753779A (en) * | 2021-02-20 | 2021-05-07 | 贵州大学 | Low-acrylamide oil chili product |
-
2008
- 2008-03-25 CN CNA2008103006998A patent/CN101243860A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933584A (en) * | 2010-07-23 | 2011-01-05 | 刘达平 | Processing technology of hot pepper foods |
| CN103461933A (en) * | 2013-09-30 | 2013-12-25 | 贵州旭阳食品（集团）有限公司 | Method for rapidly making oily chilies |
| CN104041789A (en) * | 2014-06-25 | 2014-09-17 | 河南京华食品科技开发有限公司 | Method for preparing stewed mushroom and chicken flavor type compound seasoning by combining vacuum frying and microcapsule embedding technology |
| CN104187476A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Fried pepper sauce with flavored spicy chicken and preparation method thereof |
| CN104366421A (en) * | 2014-11-26 | 2015-02-25 | 云南瑞宝生物科技有限公司 | Chili oil and preparation method thereof |
| CN104366421B (en) * | 2014-11-26 | 2016-05-18 | 云南瑞宝生物科技股份有限公司 | A kind of chilli oil and preparation method thereof |
| CN105919065A (en) * | 2016-05-22 | 2016-09-07 | 王伟家 | Healthy agrocybe cylindracea strip making method |
| CN106036742A (en) * | 2016-06-08 | 2016-10-26 | 赵海燕 | Fried chili sauce |
| CN106993777A (en) * | 2017-03-21 | 2017-08-01 | 天津农学院 | One kind leisure chilli products and preparation method thereof |
| CN107348014A (en) * | 2017-09-05 | 2017-11-17 | 辽宁仁达食品股份有限公司 | Flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof |
| CN112753779A (en) * | 2021-02-20 | 2021-05-07 | 贵州大学 | Low-acrylamide oil chili product |
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Open date: 20080820 |