CN103989100A - Method for preparing fried crisp chili - Google Patents
Method for preparing fried crisp chili Download PDFInfo
- Publication number
- CN103989100A CN103989100A CN201410229245.1A CN201410229245A CN103989100A CN 103989100 A CN103989100 A CN 103989100A CN 201410229245 A CN201410229245 A CN 201410229245A CN 103989100 A CN103989100 A CN 103989100A
- Authority
- CN
- China
- Prior art keywords
- chili
- sesame
- weight
- juice
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 239000008120 corn starch Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000012045 salad Nutrition 0.000 claims abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 19
- 241000207961 Sesamum Species 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 229940099112 cornstarch Drugs 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 4
- 244000000231 Sesamum indicum Species 0.000 abstract 4
- 241000722363 Piper Species 0.000 abstract 3
- 238000004140 cleaning Methods 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a method for preparing fried crisp chili. The method comprises the following steps: adopting 62 parts by weight of dry chili, 15 parts by weight of corn starch, 3 parts by weight of salt, 1.5 parts by weight of pepper powder, 15 parts by weight of water, 0.5 part by weight of aginomoto and 3 parts by weight of sesame; choosing, cleaning and cutting the dry chili into chili shreds which are 0.3cm wide and 2.5cm long; cleaning out impurities in the sesame by using clean water, frying by using a slow fire at the temperature of 29-32DEG C; evenly mixing the corn starch, the salt, the water and the aginomoto into juice; putting salad oil into the pan to heat to 155 DEG C; putting the chili threads into the juice to agitate; evenly agitating the chili shreds by using the juice, and then putting into a frying-pan at 155 DEG C to fry for 4-5 minutes, fishing out and putting into the sesame with residual heat, simultaneously adding the pepper and then quickly agitating evenly; and metering and packaging after cooling to normal temperature. The fried crisp chili product obtained by the method is crispy, strong in pepper taste, and fragrant in sesame taste, the fragrant and crispy characteristics of chili and ingredients are highlighted in the whole, and the fried crisp chili is excellent in taste.
Description
Technical field
The present invention relates to the preparation method of a kind of crisp crisp capsicum, belong to chilli food processing technique field.
Background technology
The preparation method of crisp crisp capsicum has multiple, and traditional method, does not slightly note sesame refining to be stuck with paste, tasty not thoroughly, pepper flavor is weakened conventionally, thereby mouthfeel is not good.
Summary of the invention
The object of this invention is to provide the preparation method of a kind of crisp crisp capsicum, by the following technical solutions:
A preparation method for crisp crisp capsicum, comprises the following steps: adopt by weight the ratio of chilli 62, cornstarch 15, salt 3, zanthoxylum powder 1.5, water 15, monosodium glutamate 0.5, sesame 3 to process, concrete preparation method is:
The first step: by chilli select, clean, then segment to be wide 0.3cm, length be that to be no more than the shredded chili of 2.5cm for subsequent use;
Second step: sesame is washed in a pan to clean impurity with clear water, as containing silt and stone, then put into iron pan slow fire stir-bake to yellowish, the temperature that remains on 29-32 DEG C is for subsequent use, and attention can not be charred;
The 3rd step: cornstarch, salt, water, monosodium glutamate are evenly mixed according to the above ratio, be juice for subsequent use;
The 4th step: salad oil is stand-by after putting into pot and being heated to 155 DEG C;
The 5th step: first step gained shredded chili is put into the 3rd step gained juice and stir, allow mix equably above shredded chili and put into the oil cauldron of 155 DEG C after juice and fry, pull out after 4-5 minutes;
The 6th step: fried good just having pulled out in the shredded chili of oil cauldron, put into the second step band warm sesame of having a surplus, add the Chinese prickly ash of aforementioned proportion simultaneously, then stir rapidly, carry out metering packing after being cooled to normal temperature.
Adopt the beneficial effect of technique scheme to be:
The taste perfume (or spice) taste delicate fragrance strongly fragrant, sesame of gained of the present invention " crisp shortcake " capsicum product delicious and crisp, Chinese prickly ash is crisp, and totally outstanding is the feature of capsicum and various batching " perfume (or spice) " and " crisp ", and taste is just splendid.
Detailed description of the invention
Embodiment 1
A preparation method for crisp crisp capsicum, comprises the following steps:
Adopt by weight the ratio of chilli 62, cornstarch 15, salt 3, zanthoxylum powder 1.5, water 15, monosodium glutamate 0.5, sesame 3 to process, concrete preparation method is:
The first step: by chilli select, clean, then segment to be wide 0.3cm, length be that to be no more than the shredded chili of 2.5cm for subsequent use;
Second step: sesame is washed in a pan to clean impurity with clear water, as containing silt and stone, then put into iron pan slow fire stir-bake to yellowish, the temperature that remains on 29 DEG C is for subsequent use, and attention can not be charred;
The 3rd step: cornstarch, salt, water, monosodium glutamate are evenly mixed according to the above ratio, be juice for subsequent use;
The 4th step: salad oil is stand-by after putting into pot and being heated to 155 DEG C;
The 5th step: first step gained shredded chili is put into the 3rd step gained juice and stir, allow mix equably above shredded chili and put into the oil cauldron of 155 DEG C after juice and fry, pull out after 4 minutes;
The 6th step: fried good just having pulled out in the shredded chili of oil cauldron, put into the second step band warm sesame of having a surplus, add the Chinese prickly ash of aforementioned proportion simultaneously, then stir rapidly, carry out metering packing after being cooled to normal temperature.
Embodiment 2
A preparation method for crisp crisp capsicum, comprises the following steps:
Adopt by weight the ratio of chilli 62, cornstarch 15, salt 3, zanthoxylum powder 1.5, water 15, monosodium glutamate 0.5, sesame 3 to process, concrete preparation method is:
The first step: by chilli select, clean, then segment to be wide 0.3cm, length be that to be no more than the shredded chili of 2.5cm for subsequent use;
Second step: sesame is washed in a pan to clean impurity with clear water, as containing silt and stone, then put into iron pan slow fire stir-bake to yellowish, the temperature that remains on 30 DEG C is for subsequent use, and attention can not be charred;
The 3rd step: cornstarch, salt, water, monosodium glutamate are evenly mixed according to the above ratio, be juice for subsequent use;
The 4th step: salad oil is stand-by after putting into pot and being heated to 155 DEG C;
The 5th step: first step gained shredded chili is put into the 3rd step gained juice and stir, allow mix equably above shredded chili and put into the oil cauldron of 155 DEG C after juice and fry, pull out after 5 minutes;
The 6th step: fried good just having pulled out in the shredded chili of oil cauldron, put into the second step band warm sesame of having a surplus, add the Chinese prickly ash of aforementioned proportion simultaneously, then stir rapidly, carry out metering packing after being cooled to normal temperature.
Claims (1)
1. a preparation method for crisp crisp capsicum, is characterized in that, it comprises the following steps: adopt by weight the ratio of chilli 62, cornstarch 15, salt 3, zanthoxylum powder 1.5, water 15, monosodium glutamate 0.5, sesame 3 to process, concrete preparation method is:
The first step: by chilli select, clean, then segment to be wide 0.3cm, length be that to be no more than the shredded chili of 2.5cm for subsequent use;
Second step: sesame is washed in a pan to clean impurity with clear water, as containing silt and stone, then put into iron pan slow fire stir-bake to yellowish, the temperature that remains on 29-32 DEG C is for subsequent use, and attention can not be charred;
The 3rd step: cornstarch, salt, water, monosodium glutamate are evenly mixed according to the above ratio, be juice for subsequent use;
The 4th step: salad oil is stand-by after putting into pot and being heated to 155 DEG C;
The 5th step: first step gained shredded chili is put into the 3rd step gained juice and stir, allow mix equably above shredded chili and put into the oil cauldron of 155 DEG C after juice and fry, pull out after 4-5 minutes;
The 6th step: fried good just having pulled out in the shredded chili of oil cauldron, put into the second step band warm sesame of having a surplus, add the Chinese prickly ash of aforementioned proportion simultaneously, then stir rapidly, carry out metering packing after being cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410229245.1A CN103989100A (en) | 2014-05-28 | 2014-05-28 | Method for preparing fried crisp chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410229245.1A CN103989100A (en) | 2014-05-28 | 2014-05-28 | Method for preparing fried crisp chili |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103989100A true CN103989100A (en) | 2014-08-20 |
Family
ID=51303640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410229245.1A Pending CN103989100A (en) | 2014-05-28 | 2014-05-28 | Method for preparing fried crisp chili |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989100A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770686A (en) * | 2015-04-20 | 2015-07-15 | 新疆真椒傲农业发展有限公司 | Fennel essence oil shredded pepper and preparation method thereof |
| CN105558930A (en) * | 2016-01-07 | 2016-05-11 | 六盘水美味园食品有限公司 | Crispy fried shredded pepper and preparation method thereof |
| CN106473040A (en) * | 2016-09-30 | 2017-03-08 | 贵州遵义新佳裕食品有限公司 | A kind of preparation technology of crisp chilli |
| CN106722451A (en) * | 2016-11-25 | 2017-05-31 | 贵州旭阳食品（集团）有限公司 | A kind of preparation method of crisp-fried capsicum |
| CN110859289A (en) * | 2019-11-15 | 2020-03-06 | 杨琴 | Chili crisp and preparation method thereof |
| CN112021538A (en) * | 2020-09-21 | 2020-12-04 | 周继承 | Preparation method of chili crisp chips |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093542A (en) * | 1994-03-04 | 1994-10-19 | 北京桂馨斋酱菜总厂 | Chili biscuits |
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN101564134A (en) * | 2009-05-27 | 2009-10-28 | 叶成利 | Processing method of the sesame chili biscuits |
| CN101703190A (en) * | 2009-11-18 | 2010-05-12 | 贵州遵义县贵山红辣椒系列食品厂 | Chili crisp and processing method thereof |
-
2014
- 2014-05-28 CN CN201410229245.1A patent/CN103989100A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093542A (en) * | 1994-03-04 | 1994-10-19 | 北京桂馨斋酱菜总厂 | Chili biscuits |
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN101564134A (en) * | 2009-05-27 | 2009-10-28 | 叶成利 | Processing method of the sesame chili biscuits |
| CN101703190A (en) * | 2009-11-18 | 2010-05-12 | 贵州遵义县贵山红辣椒系列食品厂 | Chili crisp and processing method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770686A (en) * | 2015-04-20 | 2015-07-15 | 新疆真椒傲农业发展有限公司 | Fennel essence oil shredded pepper and preparation method thereof |
| CN105558930A (en) * | 2016-01-07 | 2016-05-11 | 六盘水美味园食品有限公司 | Crispy fried shredded pepper and preparation method thereof |
| CN106473040A (en) * | 2016-09-30 | 2017-03-08 | 贵州遵义新佳裕食品有限公司 | A kind of preparation technology of crisp chilli |
| CN106722451A (en) * | 2016-11-25 | 2017-05-31 | 贵州旭阳食品（集团）有限公司 | A kind of preparation method of crisp-fried capsicum |
| CN110859289A (en) * | 2019-11-15 | 2020-03-06 | 杨琴 | Chili crisp and preparation method thereof |
| CN112021538A (en) * | 2020-09-21 | 2020-12-04 | 周继承 | Preparation method of chili crisp chips |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140820 |