CN102524735A - Manufacture process of bagged crushing hot peppers - Google Patents
Manufacture process of bagged crushing hot peppers Download PDFInfo
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- CN102524735A CN102524735A CN2012100510575A CN201210051057A CN102524735A CN 102524735 A CN102524735 A CN 102524735A CN 2012100510575 A CN2012100510575 A CN 2012100510575A CN 201210051057 A CN201210051057 A CN 201210051057A CN 102524735 A CN102524735 A CN 102524735A
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Abstract
The invention discloses a manufacture process of bagged crushing hot peppers, which adopts a manufacture method that can better show the flavor of hot peppers and improve the preservation stability. The manufacture process comprises the steps as follows: integral hot peppers are cut into sections, and hot pepper seeds are filtered, so that the hot pepper sections and the hot pepper seeds are obtained; the hot pepper seeds are continuously stir-fried for 30 to 60 minutes, then the hot pepper sections are added in the hot pepper seeds, and the hot pepper seeds and the hot pepper sections are stir-fried thoroughly; obtained products are processed through oil, wherein, the oil treatment refers that the obtained products are soaked in hot oil or are sprinkled by hot oil, and certain accessories are added in the hot oil; the obtained products are put in bags and are processed through vacuum packing; bagged hot pepper products are crushed manually as required so as to form pepper powders or oil hot peppers. The manufacture process overcomes the disadvantage of lack of seed flavor in the prior art, and provides the manufacture method that can enable the oil hot peppers and the pepper powders to achieve good preservation stability.
Description
Technical field
The present invention relates to the preparation method of paprika and oily spicy, at length say, be specifically related to better to manifest capsicum local flavor, the good preparation method of storage stability.
Background technology
Paprika and oily spicy are a kind of flavouring that liked by people; After existing paprika and oily spicy are oven dry or frying; Directly be ground into paprika or the paprika that fries becomes oily spicy; Destroyed the institutional framework of capsicum, made that the fragrant hot material in the capsicum volatilizees and oxidation more easily, taste deterioration and holding time are shorter so fragrance scatters and disappears.
Chinese patent CN 102150793 discloses a kind of delicious and crisp cayenne food, and main feature is to be raw material to do whole capsicum, adds an amount of flavoring through fried, and the purpose-made pallet of packing into packs.Still there is drawback in the mode that the whole grain that above-mentioned prior art adopted is preserved: 1, as spice; Normally go into the pot cooking with entree with the form of powder or sections shape; The capsicum that prior art is packed needs unpacking to smash to pieces with the capsicum segment or with stamp pestle with cutter, artificial treatment inconvenience; 2, capsicum is the processing encapsulation of carrying out with the form of whole grain, is the shelf-life though prolong, and chilli seed is fully processed in frying or frying course, and said delicious and crisp cayenne of the prior art has lacked the seed fragrance that chilli seed brought.
Summary of the invention
Technical problem to be solved by this invention provides and a kind ofly can show chilli seed perfume (or spice) and the good capsicum manufacture craft of storage stability.
In order to solve the problems of the technologies described above, the present invention provides following technical scheme:
1, the manufacture craft of packed crush type capsicum comprises the steps:
1) with the segment of whole grain capsicum, and leaches chilli seed, so obtain capsicum section and chilli seed;
2) continue the above-mentioned chilli seed of frying after 30～60 minutes, add the capsicum section, all fry until both;
3) with the 2nd) goods that obtain of step carry out oil processing, and said oil processing is promptly immersed in the deep fat or is drenched with deep fat and spatters, and being in harmonious proportion in the said deep fat has certain auxiliary material;
4) with the 3rd) goods that obtain of step go into bag and carry out vacuum packaging;
5) manual work is pulverized packed chilli products to forming paprika or oily spicy as required.
Use the manufacture craft of the packed crush type capsicum of the present invention that following technique effect is arranged:
The mode of separating pepper seed and capsicum section helps fully frying of chilli seed after the use segment, and seed perfume (or spice) is further manifested, and helps in post-processed, to strengthen the fragrant hot flavor of chilli seed; The mode ability reservation paragraph shape capsicum form and the institutional framework that adopt immersion oil or pouring to spatter; Compared with the frying of whole grain, the frying after the segment can make the capsicum frying more fully and evenly, and it is more aromatic that taste seems therefrom; Can under the prerequisite of not exclusively unpacking, carry out crushing operation (as rub, roll or smash to pieces) when needing paprika or oily spicy, and can decide the thickness degree of pulverizing according to eater's hobby to the capsicum in the bag.
If produce paprika, oily spicy specially, adopt the mode of later stage pulverizing, can help the prolongation of shelf-life.The producing of said packed crush type capsicum, sell, in the preservation process; All there is no need to carry out crushing operation; Form and the institutional framework of section shape capsicum are farthest kept like this, and storage life is prolonged, and it is only carrying out crushing operation again when considering the cooking from storage life; In the crushing operation; Section shape capsicum still is in the bag, and it is convenient to pulverize on the one hand, even if become pulverous paprika on the other hand; Owing to do not contact with a large amount of air; Its later stage also can have certain preservation effect, sees that on the whole the storage life (storage life that refers to taste is not the safe period that prevents moldy metamorphism) of the packed crush type capsicum of the present invention prolongs relatively.And in bag, pulverize, make capsicum avoid polluting, more health.
Further, said auxiliary material comprises Chinese prickly ash, sesame.
Further, said auxiliary material also comprises the TBHQ anti-oxidant.
Further, become following mass ratio, Chinese prickly ash between said auxiliary material and the capsicum: sesame: TBHQ anti-oxidant: capsicum is 0.03～2:0～0.04:0.002:1.
Further, said frying temperature remains on 70～150
OC, said frying is meant that frying is arrived and removes till said capsicum section and the chilli seed 90% above moisture.
Further, its oily temperature of said deep fat is 60～100
OC, oil and the 2nd in the operation of said immersion deep fat) the Products Quality ratio that obtains is 2～4:1 the step, and soaking the duration is 20～60 minutes, and said deep fat drenches and spatters oil and the 2nd in the operation) the Products Quality ratio that obtains of step is 0.03～0.1:1.The Products Quality ratio that (mass ratio is a deep fat and the 2nd here) step obtains is not wherein gone into the Mass Calculation of auxiliary material in the deep fat quality.）
Further, said auxiliary material is that prior doing fried to ripe or extremely ripe through the deep fat frying, is applied to the 2nd after being in harmonious proportion with said deep fat again) in the step.
The specific embodiment
Embodiment one
Paprika
Get all the raw material of following mass ratio ready: Chinese prickly ash: sesame: the TBHQ anti-oxidant: whole grain capsicum 1.5:0.03:0.002:1
1) whole grain capsicum is cut into 2～3 sections, capsicum section and chilli seed is separated with vibratory sieve;
2) in 100
0The above-mentioned chilli seed of C frying was fried after 30 or 40 minutes, added the capsicum section and mixed stir-fry, again in 100
0C frying 30 minutes makes both loss of water of 95%;
3) will be through the 2nd) step handles resultant capsicum section and chilli seed carries out oil processing, and said oil processing promptly uses 92
0The C deep fat drenches and spatters; Said deep fat (quality that does not comprise auxiliary material) and the 2nd) resulting quality of item of step is than being 0.04:1; Chinese prickly ash, sesame, TBHQ anti-oxidant that said auxiliary material is in this instance to be got all the ready, these auxiliary materials are that dried stir-fry in advance is in harmonious proportion with said deep fat to ripe again.The operation 3 of this instance) being to the 2nd with the deep fat after being in harmonious proportion) step handles resultant capsicum section and chilli seed and drenches and spatter operation;
4) with the 3rd) goods that obtain of step go into bag and carry out vacuum packaging;
It is 5) artificial as required that to smash packed chilli products to pieces planar to forming capsicum.
The operation of smashing to pieces in this instance is meant:
When the needs paprika, tear an aperture venting at port tearing position, insert packed capsicum in the mortar of certain volume, smash the capsicum in the bag to pieces with stamp pestle then.
Embodiment two
The oil spicy
Get all the raw material of following mass ratio ready: Chinese prickly ash: sesame: the TBHQ anti-oxidant: whole grain capsicum 0.03:0.02:0.002:1
1) whole grain capsicum is cut into 2～3 sections, capsicum section and chilli seed is separated with vibratory sieve;
2) in 83
0The above-mentioned chilli seed of C frying was fried after 48 or 60 minutes, added the capsicum section, again in 83
0C frying 40 minutes makes both loss of water of 93%;
3) will be through the 2nd) step handles resultant capsicum section and chilli seed carries out oil processing, and said oil processing promptly immerses 75
0In the deep fat of C; Continuing the immersion time is 40 minutes; Said deep fat (quality that does not comprise auxiliary material) and the 2nd) resulting quality of item of step is than being 3:1; Chinese prickly ash, sesame, TBHQ anti-oxidant that said auxiliary material is in this instance to be got all the ready, these auxiliary materials are that dried stir-fry in advance is in harmonious proportion with said deep fat to ripe again.The operation 3 of this instance) being to the 2nd with the deep fat after being in harmonious proportion) step handles resultant capsicum section and chilli seed carries out the immersion oil operation;
4) with the 3rd) goods (comprise not volatilization oil) that obtain of step go into bag and carry out vacuum packaging;
5) artificial as required pinching rubbed packed chilli products with the hands to forming pasty state oil spicy.
Concrete " pinching stranding " operation of this instance comprises:
When needs oil spicy, tear an aperture venting at port tearing position, pinch aperture then the capsicum in the bag is rubbed.
Crossing in the oil processing of above-mentioned two instances all no longer heated deep fat, but it is cooled off naturally.Oil and the 2nd in the operation of above-mentioned immersion deep fat) Products Quality that obtains of step is oily spicy than what be that 2～4:1 makes; Soaking the duration is 20～60 minutes, and said deep fat drenches and spatters oil and the 2nd in the operation) the Products Quality ratio that obtains of step is that 0.03～0.1:1 is a paprika.The operation of said " tearing an aperture " only is in order to exit; Certainly adopt modes such as thorn that the gas in the bag is emitted; With directly tearing the operation compared that capsicum in the bag is taken out in packaging bag, the required hole of leaving of exitting is very little can not to cause capsicum to contact with a large amount of air.
The packed crush type capsicum of processing to embodiment one, two carries out the sense of taste evaluation; Form 50 tasters, (benchmark is 3 minutes, adds deduct 1 minute or 2 minutes according to its fragrant hot degree); And with existing paprika, oily spicy as a comparison, cook respectively with a kind of vegetables (like spinach).Draw following evaluation result:
| ? | 1 minute | 2 minutes | 3 minutes | 4 minutes | 5 | Divide equally per capita |
| Existing paprika | 4 people | 18 people | 12 people | 8 people | 7 people | 2.86 divide |
| Existing oily spicy | 5 people | 14 people | 15 people | 11 people | 5 people | 2.94 divide |
| Embodiment one paprika | 4 people | 11 people | 13 people | 13 people | 9 people | 3.24 divide |
| Embodiment two oily spicies | 3 people | 7 people | 12 people | 16 people | 12 people | 3.54 divide |
Because storage life can influence the fragrant hot degree of capsicum,, as shown in the table so 50 tasters of statistics judge that it is divided equally per capita is needed time (wherein embodiment one, two just begins to rub operation when needs are cooked, and then open bag) of 2 minutes:
| ? | Existing paprika | Existing oily spicy | Embodiment one paprika | Embodiment two oily spicies |
| Time | 60 days | 180 days | 300 days | 360 days |
Judge that to sum up with embodiment two be optimum embodiment.
Also can not add the TBHQ anti-oxidant among the embodiment one, two, be determined on a case-by-case basis.Can also comprise fermented soya bean, salt, monosodium glutamate, dried chopped spring onion in the auxiliary material, the quality proportioning of they and capsicum is 0.8～0.9:0.14～0.15:0.13～0.18:0.12～0.24:10.
Above-described only is preferred implementation of the present invention; Should be understood that; For a person skilled in the art, under the prerequisite that does not break away from structure of the present invention, can also make some distortion and improvement; Clean removal of impurities as increasing earlier the whole grain of a section capsicum before the segment, remove routine operation such as handle, the crushing operation among the present invention can also be to roll or other artificial grinding modes.Certainly these also should be regarded as protection scope of the present invention, and these can not influence effect and practical applicability that the present invention implements.
Claims (7)
1. the manufacture craft of packed crush type capsicum is characterized in that: comprise the steps:
1) with the segment of whole grain capsicum, and leaches chilli seed, so obtain capsicum section and chilli seed;
2) continue the above-mentioned chilli seed of frying after 30～60 minutes, add the capsicum section, all fry until both;
3) with the 2nd) goods that obtain of step carry out oil processing, and said oil processing is promptly immersed in the deep fat or is drenched with deep fat and spatters, and being in harmonious proportion in the said deep fat has certain auxiliary material;
4) with the 3rd) goods that obtain of step go into bag and carry out vacuum packaging;
5) manual work is pulverized packed chilli products to forming paprika or oily spicy as required.
2. the manufacture craft of packed according to claim 1 crush type capsicum, it is characterized in that: said auxiliary material comprises Chinese prickly ash, sesame.
3. the manufacture craft of packed according to claim 1 or claim 2 crush type capsicum, it is characterized in that: said auxiliary material also comprises the TBHQ anti-oxidant.
4. like the manufacture craft of the said packed crush type capsicum of claim 3, it is characterized in that: become following mass ratio, Chinese prickly ash between said auxiliary material and the capsicum: sesame: TBHQ anti-oxidant: capsicum is 0.03～2:0～0.04:0.002:1.
5. the manufacture craft of packed according to claim 1 crush type capsicum, it is characterized in that: said frying temperature remains on 70～150
OC, said frying is meant that frying is arrived and removes till said capsicum section and the chilli seed 90% above moisture.
6. the manufacture craft of packed according to claim 1 crush type capsicum, it is characterized in that: its oily temperature of said deep fat is 60～100
OC, oil and the 2nd in the operation of said immersion deep fat) the Products Quality ratio that obtains is 2～4:1 the step, and soaking the duration is 20～60 minutes, and said deep fat drenches and spatters oil and the 2nd in the operation) the Products Quality ratio that obtains of step is 0.03～0.1:1.
7. the manufacture craft of packed according to claim 1 crush type capsicum is characterized in that: said auxiliary material be do in advance fry to ripe or through the deep fat frying after ripe, be applied to the 2nd) in the step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012100510575A CN102524735A (en) | 2012-03-01 | 2012-03-01 | Manufacture process of bagged crushing hot peppers |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012100510575A CN102524735A (en) | 2012-03-01 | 2012-03-01 | Manufacture process of bagged crushing hot peppers |
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| CN102524735A true CN102524735A (en) | 2012-07-04 |
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| CN2012100510575A Pending CN102524735A (en) | 2012-03-01 | 2012-03-01 | Manufacture process of bagged crushing hot peppers |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504322A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Method for making spicy beef jerky |
| CN103637148A (en) * | 2013-12-18 | 2014-03-19 | 李奎 | Brittle chili capable of being conveniently crushed into powder |
| CN104605303A (en) * | 2015-01-16 | 2015-05-13 | 四川川北凉粉饮食文化有限公司 | Chili oil and preparation method thereof |
| CN104839584A (en) * | 2015-05-18 | 2015-08-19 | 贵州遵义新佳裕食品有限公司 | Chili powder preparation method |
| CN106174174A (en) * | 2016-07-08 | 2016-12-07 | 吴艳 | A kind of preparation method of paprika |
| CN106174377A (en) * | 2016-07-08 | 2016-12-07 | 吴艳 | A kind of preparation method of chilli oil |
| CN107183151A (en) * | 2017-06-13 | 2017-09-22 | 贵州省蚕业研究所 | A kind of method for storing and refreshing of capsicum and its application |
| CN110447876A (en) * | 2019-08-27 | 2019-11-15 | 贵州大学 | A kind of Guizhou zi ba pepper and preparation method thereof |
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|---|---|---|---|---|
| CN1238139A (en) * | 1998-06-10 | 1999-12-15 | 田有金 | Technology for making fragrant hot pepper fried in oil |
| CN101248865A (en) * | 2008-01-25 | 2008-08-27 | 山东天音生物科技有限公司 | Method of pimiento preparing hungarian pepper red powder |
| CN101530189A (en) * | 2009-04-24 | 2009-09-16 | 田雨军 | Method for manufacturing flavor chili seeds |
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2012
- 2012-03-01 CN CN2012100510575A patent/CN102524735A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238139A (en) * | 1998-06-10 | 1999-12-15 | 田有金 | Technology for making fragrant hot pepper fried in oil |
| CN101248865A (en) * | 2008-01-25 | 2008-08-27 | 山东天音生物科技有限公司 | Method of pimiento preparing hungarian pepper red powder |
| CN101530189A (en) * | 2009-04-24 | 2009-09-16 | 田雨军 | Method for manufacturing flavor chili seeds |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504322A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Method for making spicy beef jerky |
| CN103504322B (en) * | 2013-09-23 | 2015-10-21 | 胡海山 | The preparation method that Saute beef with cayenne pepper is dry |
| CN103637148A (en) * | 2013-12-18 | 2014-03-19 | 李奎 | Brittle chili capable of being conveniently crushed into powder |
| CN104605303A (en) * | 2015-01-16 | 2015-05-13 | 四川川北凉粉饮食文化有限公司 | Chili oil and preparation method thereof |
| CN104839584A (en) * | 2015-05-18 | 2015-08-19 | 贵州遵义新佳裕食品有限公司 | Chili powder preparation method |
| CN106174174A (en) * | 2016-07-08 | 2016-12-07 | 吴艳 | A kind of preparation method of paprika |
| CN106174377A (en) * | 2016-07-08 | 2016-12-07 | 吴艳 | A kind of preparation method of chilli oil |
| CN107183151A (en) * | 2017-06-13 | 2017-09-22 | 贵州省蚕业研究所 | A kind of method for storing and refreshing of capsicum and its application |
| CN107183151B (en) * | 2017-06-13 | 2020-08-14 | 贵州省蚕业研究所 | Storage and preservation method of hot pepper and application thereof |
| CN110447876A (en) * | 2019-08-27 | 2019-11-15 | 贵州大学 | A kind of Guizhou zi ba pepper and preparation method thereof |
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Application publication date: 20120704 |