CN102461805A

CN102461805A - Method for preparing crisply fried pepper sauce

Info

Publication number: CN102461805A
Application number: CN2010105336631A
Authority: CN
Inventors: 陈新明
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-11-05
Filing date: 2010-11-05
Publication date: 2012-05-23

Abstract

The invention provides a method for preparing a crisply fried pepper sauce, which solves the defect that the conventional technology has carcinogenic potential in high-temperature roasting, baking or frying technologies. The method for preparing the crisply fried pepper sauce comprises the following steps: peppers and peanuts which are used for preparing the fried pepper sauce are mixed or respectively cooked in a vacuum low-temperature equipment, so that generative conditions of negative effects, such as large accumulated heat and easiness for inflammation caused by high-temperature decoration, and easiness for generating carcinogens caused by high-temperature frying, are radically eliminated; browning, oxidization and the like of the peppers are effectively prevented through the application of the equipment, therefore loss and damage of nutritional components are avoided, natural color and flavor of the peppers are maintained, and fried flavor of the conventional peppers is also maintained; moreover, in combination with the use of the peanuts, the crisply fried pepper sauce prepared according to the method provided by the invention has a crisp mouthfeel.

Description

The preparation method of delicious and crisp oil capsicum

Technical field

The present invention relates to the preparation method of a kind of delicious and crisp oil capsicum, particularly relate to the preparation method of the delicious and crisp oil capsicum that a kind of vacuum and low temperature fries.

Background technology

Capsicum is the important vegetable crop of China, contains nutrient, especially its Vc content such as abundant Vc, capsicim, carrotene, carbohydrate, mineral matter and is in all kinds of vegetables umber ones, and be 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 progress of economic society, the past geographical boundary of capsicum consumption has not existed.Particularly since nutrition and the scientific research of medical science aspect find: capsicum to some diseases preventive and therapeutic effect arranged, on prevention of cardiac, play an important role, capsicum can also prevention of arterial hardens, can help people to lose weight effectively, often eat capsicum helps health cares such as sleep; Peanut also is the food that a kind of people like food; Wherein be rich in plurality of active ingredients; The modern food process industry is quite flourishing at present, utilizes modern preparation technology and equipment effectively capsicum and peanut to be prepared into seasoning delicious and crisp, that be free from side effects and the product of going with rice or bread.

Summary of the invention

Technical problem to be solved by this invention is to overcome among the existing oily capsicum preparation technology high-temperature baking, parch or fry the defective that technology can produce carcinogenic possibility, provide a kind of under the prerequisite that does not influence oily capsicum frying fragrance, the preparation method of the healthy delicious and crisp oil of temperature production capsicum.

In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:

The preparation method of delicious and crisp oil capsicum, it is to be prepared from capsicum, vegetable oil and peanut, capsicum and peanut is put into flour paste earlier stir, put into then vacuum and low temperature equipment; Stirring, is heat transmission medium with the vegetable oil of 1～2 times of amount of mixed material, and the rotating speed of material basket is adjusted into 10～40 rev/mins; Inactive simultaneously de-oiling operation; Launch helical blade and at the uniform velocity stir, be heated to 60～90 ℃, cook promptly and get.

The preparation method of delicious and crisp oil capsicum: capsicum, peanut and vegetable oil are put into vacuum and low temperature equipment; Adjusting vacuum is 0.06～0.09MPa, is heated to 60～90 ℃, cooks 30～60 minutes; Make the mixture of oil and capsicum, peanut; With batching in vacuum and low temperature equipment, carry out oil and the capsicum after vacuum low-temperature frying is handled, will be handled respectively, the mixture of peanut mixes, and is heated to 60～90 ℃, cook promptly to get in 10～60 minutes.

Add batching during preparation: comprise salt or dried bean curd.

For the defective that exists in the prior art, the inventor studies, and how under the prerequisite that keeps traditional oils capsicum frying fragrance, to improve with the generation of avoiding carcinogen to the production technology of oily capsicum is the subject matter that needs solution.The key of dealing with problems 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 is applied to vacuum and low temperature equipment the production of this product.Vacuum and low temperature equipment is a kind of existing, ripe equipment, has been successfully applied to the production and processing of crisp foods such as various vegetables, potato chips, fruit and poultry aquatic products at present, still, also it is not applied to the production of oily capsicum, peanut products so far.

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 safety of products, reached the purpose of " the low-temp cooking anti-cancer is not got angry ".Simultaneously,, avoid loss of nutritive components and destruction, so well kept natural colored and local flavor and traditional capsicum of capsicum peanut, the frying fragrance of peanut because the application of vacuum and low temperature equipment can also prevent capsicum brown stain, oxidation etc. effectively.Implementation method of the present invention is simple, carries out that shirtsleeve operation can make original updating and upgrading of a product, makes that the consumer secures good health, enterprise increases benefit.

The specific embodiment

Embodiment 1: the preparation method of delicious and crisp oil capsicum; It is to be prepared from for 1 kilogram 100 kilograms in capsicum, vegetable oil 120 kg and 10 kilograms of peanuts, salt, capsicum and peanut is put into flour paste earlier stir, put into then VF5I type Vacuum frying machine, stir; The vacuum of regulating Vacuum frying machine is 0.06～0.07MPa; Be heated to about 70 ℃, cooked 50 minutes, promptly get.

Embodiment 2: get 60 kilograms in capsicum, 10 kilograms in dried bean curd, 10 kilograms of peanuts, 150 kilograms of cooked food oil, 2 kilograms of salt:

Capsicum, dried bean curd, shelled peanut, cooked food oil, salt are placed VF5I type Vacuum frying machine, stir, the vacuum of regulating Vacuum frying machine is 0.08～0.09MPa, is heated to about 60 ℃, cooks 70Min, promptly gets.

Claims

1. the preparation method of delicious and crisp oil capsicum, it is to be prepared from capsicum, vegetable oil and peanut, it is characterized in that: capsicum and peanut are put into flour paste earlier stir, put into then vacuum and low temperature equipment; Stirring, is heat transmission medium with the vegetable oil of 1～2 times of amount of mixed material, and the rotating speed of material basket is adjusted into 10～40 rev/mins; Inactive simultaneously de-oiling operation; Launch helical blade and at the uniform velocity stir, be heated to 60～90 ℃, cook promptly and get.

2. according to the preparation method of the said delicious and crisp oil of claim 1 capsicum, it is characterized in that: capsicum, peanut and vegetable oil are put into vacuum and low temperature equipment, and adjusting vacuum is 0.06～0.09MPa; Be heated to 60～90 ℃; Cooked 30～60 minutes, and made the mixture of oil and capsicum, peanut, with batching in vacuum and low temperature equipment, carry out the vacuum low-temperature frying processing respectively, the mixture of oil after will handling and capsicum, peanut mixes; Be heated to 60～90 ℃, cook and promptly got in 10～60 minutes.

3. according to the preparation method of claim 1 or 2 said delicious and crisp oil capsicums, it is characterized in that: add batching during preparation: comprise salt or dried bean curd.