CN104366341A - Delicious and crisp chili with black rice and preparation method of delicious and crisp chili - Google Patents
Delicious and crisp chili with black rice and preparation method of delicious and crisp chili Download PDFInfo
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- CN104366341A CN104366341A CN201410689039.9A CN201410689039A CN104366341A CN 104366341 A CN104366341 A CN 104366341A CN 201410689039 A CN201410689039 A CN 201410689039A CN 104366341 A CN104366341 A CN 104366341A
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- black rice
- pimiento
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- chili
- crisp
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- 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
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a delicious and crisp chili with black rice and a preparation method of the delicious and crisp chili, and belongs to the field of foods. The delicious and crisp chili with black rice comprises the following components in parts by weight: 9.5-10.5 parts of red chili, 30-35 parts of green starch, 4.5-5.5 parts of sesame, 28-32 parts of black rice, 16-20 parts of preserved meat, 0.8-1.2 parts of chive and 2.5-3.5 parts of flavor seasoning. The delicious and crisp chili with black rice, disclosed by the invention, is fried chili which is prepared from red chili, sesame, black rice and preserved meat as raw materials, so that the dietary nutrition is enriched, and a new taste is provided; the delicious and crisp chili is simple in preparation method; a delicious and crisp chili leisure food with a new taste, which is convenient to carry and convenient to eat is prepared by nitrogen-filling packaging; and double pursuits of people on taste and nutrition are met.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of fried chilli products, specifically a kind of black rice crisp pepper and preparation method thereof.
Background technology
Black rice is through cultivating the class feature breed formed for a long time by grass rice.Grain type has Xian, round-grained rice two kinds, and grain matter divides waxy and non-waxy two classes.Brown rice is black or pitchy.Black rice appearance is pitch-dark, nutritious, has the good reputation of " black pearl " and " king in world's rice ".
Fried food is one of traditional food of China, is no matter fried fried dough twist on New Year's Day or other festivals, fried spring roll, Deep-fried meatballs, or every day breakfast the deep-fried twisted dough sticks, oil cake, the face nest that eat; Children like chrips, fried biscuit etc. in the chips in edible foreign fast food, fried bread and snacks, and none is not fried food.Fried food, because of its palatable crisp, with fragrance striking the nose, can improve a poor appetite, so dark liking by many adults and children.Fried chilli products is but uncommon, is that primary raw material injection capsicum cylinder carries out fried have not been reported with black rice.
Summary of the invention
The object of the present invention is to provide a kind of black rice crisp pepper and preparation method thereof that can enrich mouthfeel, innovations in pattern or design.
Object of the present invention can be achieved through the following technical solutions:
A kind of black rice crisp pepper, this black rice crisp pepper is made up of the component of following weight portion: pimiento 9.5-10.5 part, wet starch 30-35 part, sesame 4.5-5.5 part, black rice 28-32 part, bacon 16-20 part, chive 0.8-1.2 part, flavoring 2.5-3.5 part.
Preferably, this black rice crisp pepper is made up of the component of following weight portion: pimiento 10 parts, wet starch 33 parts, sesame 5 parts, black rice 30 parts, 18 parts, bacon, chive 1 part, flavoring 3 parts.
Preferably, described flavoring by weight ratio be the chilli powder of 2:0.5:0.5:0.5, zanthoxylum powder, monosodium glutamate, chickens' extract mix and make.
Preferably, described wet starch is mixed by weight for 3:1 by starch and water.
Present invention also offers a kind of preparation method of black rice crisp pepper, the method specifically comprises the following steps:
(1) pretreatment: pimiento is cleaned, Qu Shi, make pimiento cylinder; Meat grinder is utilized to be twisted into pureed in bacon; Black rice is soaked 30 minutes, and cleaning treatment; Chive is cut into granular;
(2) preparation of fillings: be stirred into paste by after wet starch, sesame, black rice, bacon mud, chive, flavoring mixing with mixer, obtained fillings, for subsequent use;
(3) pimiento cylinder is injected: the paste fillings that step (2) obtains is filled pimiento cylinder;
(4) fried: pimiento cylinder to be placed fried shortening in 170-230 DEG C of oil cauldron, fried 1-3 minute, embrittlement;
(5) take the dish out of the pot precooling: taken the dish out of the pot by the pimiento cylinder after fried, be cooled to less than 15 DEG C in 0 DEG C of-5 DEG C of cold wind;
(6) pack: cooled pimiento cylinder is weighed, packing, is filled with nitrogen-sealed, make instant food.
Beneficial effect of the present invention: black rice crisp pepper of the present invention be with pimiento, sesame, black rice, bacon for raw material obtains fried capsicum, enriched diet nutritional, give novel taste; Preparation method of the present invention is simple, inflates nitrogen packed, namely makes easy to carry and novel taste crisp pepper leisure food that is instant, meets the dual pursuit of people to mouthfeel and nutrition.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Bacon of the present invention obtains by market is bought, and the bacon that different production method is prepared does not affect substance of the present invention.
Embodiment 1
Get the raw materials ready: by the weight ratio of 2:0.5:0.5:0.5, chilli powder, zanthoxylum powder, monosodium glutamate, chickens' extract are mixed the flavoring making 100kg, stand-by;
Starch and water are mixed into 100kg wet starch by weight the ratio for 3:1, stand-by;
The present embodiment selects black rice 30kg; Pimiento 10kg of uniform size, wet starch 33kg, sesame 5kg, bacon 18kg, chive 1kg, flavoring 3 kg.
The preparation method of black rice crisp pepper, comprises the following steps:
(1) pretreatment: pimiento is cleaned, Qu Shi, make pimiento cylinder; Meat grinder is utilized to be twisted into pureed in bacon; Black rice is soaked 30 minutes, and cleaning treatment; Chive is cut into granular (0.1-0.3cm size);
(2) preparation of fillings: be stirred into paste by after wet starch, sesame, black rice, bacon mud, chive, flavoring mixing with mixer, obtained fillings, for subsequent use;
(3) pimiento cylinder is injected: the paste fillings obtained is filled pimiento cylinder;
It is (4) fried: pimiento cylinder to be placed fried shortening in 170-230 DEG C of oil cauldron, fried 1-3 minute (exploding to swimming in oil cauldron), embrittlement;
(5) take the dish out of the pot precooling: taken the dish out of the pot by the pimiento cylinder after fried, be cooled to less than 15 DEG C in 0 DEG C of-5 DEG C of cold wind;
(6) pack: cooled pimiento cylinder is weighed, packing, is filled with nitrogen-sealed, make instant food.
Embodiment 2
Get the raw materials ready: by the weight ratio of 2:0.5:0.5:0.5, chilli powder, zanthoxylum powder, monosodium glutamate, chickens' extract are mixed the flavoring making 100kg, stand-by;
Starch and water are mixed into 100kg wet starch by weight the ratio for 3:1, stand-by;
The present embodiment selects black rice 28kg; Pimiento 9.5kg of uniform size, wet starch 35kg, sesame 4.5kg, bacon 16kg, chive 0.8kg, flavoring 2.5 kg.
The preparation process of wheat crisp pepper is with embodiment 1.
Embodiment 3
Get the raw materials ready: by the weight ratio of 2:0.5:0.5:0.5, chilli powder, zanthoxylum powder, monosodium glutamate, chickens' extract are mixed the flavoring making 100kg, stand-by;
Starch and water are mixed into 100kg wet starch by weight the ratio for 3:1, stand-by;
The present embodiment selects black rice 32kg; Pimiento 10.5kg of uniform size, wet starch 30kg, sesame 5.5kg, bacon 20kg, chive 1.2kg, flavoring 3.5 kg.
The preparation process of wheat crisp pepper is with embodiment 1.
Above content is only citing made for the present invention and explanation; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (5)
1. a black rice crisp pepper, it is characterized in that, this black rice crisp pepper is made up of the component of following weight portion: pimiento 9.5-10.5 part, wet starch 30-35 part, sesame 4.5-5.5 part, black rice 28-32 part, bacon 16-20 part, chive 0.8-1.2 part, flavoring 2.5-3.5 part.
2. black rice crisp pepper according to claim 1, is characterized in that, this black rice crisp pepper is made up of the component of following weight portion: pimiento 10 parts, wet starch 33 parts, sesame 5 parts, black rice 30 parts, 18 parts, bacon, chive 1 part, flavoring 3 parts.
3. black rice crisp pepper according to claim 1 and 2, is characterized in that, described flavoring by weight ratio be the chilli powder of 2:0.5:0.5:0.5, zanthoxylum powder, monosodium glutamate, chickens' extract mix and make.
4. black rice crisp pepper according to claim 1 and 2, is characterized in that, described wet starch is mixed by weight for 3:1 by starch and water.
5. a preparation method for black rice crisp pepper described in claim 1 or 2, it is characterized in that, the method specifically comprises the following steps:
(1) pretreatment: pimiento is cleaned, Qu Shi, make pimiento cylinder; Meat grinder is utilized to be twisted into pureed in bacon; Black rice is soaked 30 minutes, and cleaning treatment; Chive is cut into granular;
(2) preparation of fillings: be stirred into paste by after wet starch, sesame, black rice, bacon mud, chive, flavoring mixing with mixer, obtained fillings, for subsequent use;
(3) pimiento cylinder is injected: the paste fillings that step (2) obtains is filled pimiento cylinder;
(4) fried: pimiento cylinder to be placed fried shortening in 170-230 DEG C of oil cauldron, fried 1-3 minute, embrittlement;
(5) take the dish out of the pot precooling: taken the dish out of the pot by the pimiento cylinder after fried, be cooled to less than 15 DEG C in 0 DEG C of-5 DEG C of cold wind;
(6) pack: cooled pimiento cylinder is weighed, packing, is filled with nitrogen-sealed, make instant food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410689039.9A CN104366341A (en) | 2014-11-26 | 2014-11-26 | Delicious and crisp chili with black rice and preparation method of delicious and crisp chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410689039.9A CN104366341A (en) | 2014-11-26 | 2014-11-26 | Delicious and crisp chili with black rice and preparation method of delicious and crisp chili |
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| Publication Number | Publication Date |
|---|---|
| CN104366341A true CN104366341A (en) | 2015-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410689039.9A Pending CN104366341A (en) | 2014-11-26 | 2014-11-26 | Delicious and crisp chili with black rice and preparation method of delicious and crisp chili |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1530035A (en) * | 2003-03-13 | 2004-09-22 | 崔俊华 | Roasted pimiento with filler and producing method thereof |
| CN103704785A (en) * | 2013-12-21 | 2014-04-09 | 重庆品有农业发展有限公司 | Stuffing of diced meat crispy chili and preparation method for stuffing |
| CN103989101A (en) * | 2014-05-29 | 2014-08-20 | 沛县益农蔬菜专业合作社 | Processing method of chili product |
-
2014
- 2014-11-26 CN CN201410689039.9A patent/CN104366341A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1530035A (en) * | 2003-03-13 | 2004-09-22 | 崔俊华 | Roasted pimiento with filler and producing method thereof |
| CN103704785A (en) * | 2013-12-21 | 2014-04-09 | 重庆品有农业发展有限公司 | Stuffing of diced meat crispy chili and preparation method for stuffing |
| CN103989101A (en) * | 2014-05-29 | 2014-08-20 | 沛县益农蔬菜专业合作社 | Processing method of chili product |
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Application publication date: 20150225 |