CN106260802A - The preparation method of delicious and crisp oil capsicum - Google Patents
The preparation method of delicious and crisp oil capsicum Download PDFInfo
- Publication number
- CN106260802A CN106260802A CN201510264681.7A CN201510264681A CN106260802A CN 106260802 A CN106260802 A CN 106260802A CN 201510264681 A CN201510264681 A CN 201510264681A CN 106260802 A CN106260802 A CN 106260802A
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- CN
- China
- Prior art keywords
- fructus capsici
- oil
- delicious
- semen arachidis
- preparation
- 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
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 18
- 239000001390 capsicum minimum Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 240000008574 Capsicum frutescens Species 0.000 title description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 8
- 241000208293 Capsicum Species 0.000 claims abstract 5
- 239000003921 oil Substances 0.000 claims description 25
- 235000019198 oils Nutrition 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 235000013527 bean curd Nutrition 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000000711 cancerogenic effect Effects 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 231100000357 carcinogen Toxicity 0.000 abstract description 3
- 239000003183 carcinogenic agent Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 230000002411 adverse Effects 0.000 abstract description 2
- 231100000315 carcinogenic Toxicity 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 4
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention provides the preparation method of a kind of delicious and crisp oil capsicum, to overcome prior art high-temperature baking, parch or frying technique can have the defect of carcinogenic probability, the Fructus Capsici of oil capsicum will be prepared, Semen arachidis hypogaeaes etc. mix or are respectively adopted vacuum and low temperature equipment cooks, it is inherently eliminated the fried builds up heat of high temperature many, easily get angry and the Production conditions of the high temperature frying easily adverse consequences of generation carcinogen, the application of equipment can also be effectively prevented Fructus Capsici brown stain, oxidation etc., avoid loss and the destruction of nutritional labeling, maintain the natural colored of Fructus Capsici and local flavor and the frying fragrance of tradition Fructus Capsici；Use in conjunction with Semen arachidis hypogaeae so that product has the mouthfeel of delicious and crisp.
Description
Technical field
The present invention relates to the preparation method of a kind of delicious and crisp oil capsicum, particularly relate to the delicious and crisp that a kind of vacuum and low temperature is fried
The preparation method of oil capsicum.
Background technology
Fructus Capsici is the vegetable crop that China is important, containing abundant Vc, capsaicin, carotene, carbon hydrate
The nutrient such as thing, mineral, especially its Vc content are in all kinds of vegetable umber one, are that people are daily
The important vegetable liked very much in life.The edible way of Fructus Capsici is various: can stir-fry and eat, mix food, eat raw,
Pickles, grain Fructus Capsici etc. can also be made, also can be processed into various Fructus Capsici powder, chilli oil etc., be that people help
Meals, the good material of seasoning.
Along with the progress of economic society, the geographical boundary of past Fructus Capsici consumption has not existed.Especially because battalion
Support and medical science aspect scientific research finds: Fructus Capsici has preventive and therapeutic effect, in prevention heart disease to some diseases
Play an important role, Fructus Capsici can also harden, can effectively help people to lose weight, often eat Fructus Capsici by prevention of arterial
The health cares such as useful for sleeping；Semen arachidis hypogaeae is also the food of a kind of people's eating, wherein rich in multiple effective one-tenth
Point, current modern food process industry is the most flourishing, and preparation technology and equipment that utilization is modern can be effective
Seasoning that Fructus Capsici and Semen arachidis hypogaeae are prepared as delicious and crisp by ground, that be free from side effects and product of going with rice or bread.
Summary of the invention
The technical problem to be solved be overcome high-temperature baking in existing oil capsicum preparation technology, parch or
Frying technique can have the defect of carcinogenic probability, it is provided that a kind of is not affecting oil capsicum frying fragrance
Under premise, the preparation method of temperature production health delicious and crisp oil capsicum.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that: the preparation side of delicious and crisp oil capsicum
Method, it is to be prepared from by Fructus Capsici, vegetable oil and Semen arachidis hypogaeae, Fructus Capsici and Semen arachidis hypogaeae is first put
Enter in flour paste to stir, be then placed in vacuum and low temperature equipment, stir, with mixed material
The vegetable oil of 1～2 times amount is heat transmission medium, by the adjustment of rotational speed of material basket be 10～40 turns/
Minute, disable removing oil operation simultaneously, enable helical blade and at the uniform velocity stir, be heated to 60～90 DEG C, cook
Make and get final product.
The preparation method of delicious and crisp oil capsicum: Fructus Capsici, Semen arachidis hypogaeae and vegetable oil are put in vacuum and low temperature equipment, regulation is true
Reciprocal of duty cycle is 0.06～0.09MPa, is heated to 60～90 DEG C, cooks 30～60 minutes, prepares
Oil and Fructus Capsici, the mixture of Semen arachidis hypogaeae, carried out at vacuum low-temperature frying respectively by dispensing in vacuum and low temperature equipment
Reason, will process after oil and Fructus Capsici, the mixture mix homogeneously of Semen arachidis hypogaeae, be heated to 60～90 DEG C, cook
Make 10～60 minutes and get final product.
Dispensing is added: include salt or dried bean curd during preparation.
For defect present in prior art, inventor is studied, and how to keep the frying of traditional oils Fructus Capsici
On the premise of fragrance, production technology to oil capsicum improves to avoid the generation of carcinogen to be to need to solve
Subject matter certainly.Solution problem it is critical only that temperature, if but reducing temperature at ambient pressure and can make again
The fragrance of oil capsicum is difficult to embody, and this is key point, is also contradiction place.Vacuum and low temperature is set by inventor
The standby production being applied to this product.Vacuum and low temperature equipment is a kind of existing, ripe equipment, success
It is applied to the production and processing of the crisp foods such as various vegetable, potato chips, fruit and poultry Aquatic product, but, so far
The most it is not applied to the production of oil capsicum, peanut products.
Compared with prior art, the present invention uses brand-new low-temp cooking technology, uses cryogenic vacuum equipment to carry out low
Temperature is cooked, and has been inherently eliminated that the fried builds up heat of high temperature is many, has easily got angry and high temperature frying easily produces
The Production conditions of the adverse consequencess such as carcinogen acrylamide, thus ensure that the safety of product, reach
The purpose of " low-temp cooking anti-cancer is not got angry ".Simultaneously as the application of vacuum and low temperature equipment, it is also possible to
It is effectively prevented Fructus Capsici brown stain, oxidation etc., it is to avoid the loss of nutritional labeling and destruction, so well protecting
The natural colored of Fructus Capsici Semen arachidis hypogaeae and local flavor and tradition Fructus Capsici, the frying fragrance of Semen arachidis hypogaeae are held.The present invention is real
Applying method is simple, carries out shirtsleeve operation and can make original updating and upgrading of a product, make consumer obtain
Healthy, enterprise increases benefit.
Detailed description of the invention
Embodiment 1: the preparation method of delicious and crisp oil capsicum, it is by 100 kilograms of Fructus Capsici, vegetable oil 120 kg
It is prepared from Semen arachidis hypogaeae 10 kilograms, Sal 1 kilogram, Fructus Capsici and Semen arachidis hypogaeae is first put into stirring in flour paste equal
Even, be then placed in VF5I type Vacuum frying machine, stir, regulation Vacuum frying machine vacuum
It is 0.06～0.07MPa, is heated to about 70 DEG C, cook 50 minutes, to obtain final product.
Embodiment 2: take 60 kilograms of Fructus Capsici, 10 kilograms of dried bean curd, Semen arachidis hypogaeae 10 kilograms, cooked food oil 150 public affairs
Jin, Sal 2 kilograms:
Fructus Capsici, dried bean curd, Semen arachidis hypogaeae, cooked food oil, Sal being placed in VF5I type Vacuum frying machine, stirring is all
Even, the vacuum of regulation Vacuum frying machine is 0.08～0.09MPa, is heated to about 60 DEG C, cooks
70Min, to obtain final product.
Claims (3)
1. a preparation method for delicious and crisp oil capsicum, it is to be prepared from by Fructus Capsici, vegetable oil and Semen arachidis hypogaeae, its
It is characterised by: Fructus Capsici and Semen arachidis hypogaeae are first put in flour paste and stirs, be then placed in vacuum and low temperature equipment,
Stir, with the vegetable oil of mixed material 1～2 times amount as heat transmission medium, turning material basket
Speed is adjusted to 10～40 revs/min, disables removing oil operation simultaneously, enables helical blade and at the uniform velocity stirs,
It is heated to 60～90 DEG C, cooks and get final product.
2. according to the preparation method of delicious and crisp oil capsicum described in claim 1, it is characterised in that: by Fructus Capsici, flower
Raw and vegetable oil is put in vacuum and low temperature equipment, and regulation vacuum is 0.06～0.09MPa, is heated to
60～90 DEG C, cook 30～60 minutes, prepare oil and Fructus Capsici, the mixture of Semen arachidis hypogaeae, dispensing is divided
In vacuum and low temperature equipment, do not carry out vacuum low-temperature frying process, will process after oil and Fructus Capsici, Semen arachidis hypogaeae mixed
Compound mix homogeneously, is heated to 60～90 DEG C, cooks 10～60 minutes and get final product.
3. according to the preparation method of delicious and crisp oil capsicum described in claim 1 or 2, it is characterised in that: add during preparation
Enter dispensing: include salt or dried bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510264681.7A CN106260802A (en) | 2015-05-22 | 2015-05-22 | The preparation method of delicious and crisp oil capsicum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510264681.7A CN106260802A (en) | 2015-05-22 | 2015-05-22 | The preparation method of delicious and crisp oil capsicum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260802A true CN106260802A (en) | 2017-01-04 |
Family
ID=57633862
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510264681.7A Pending CN106260802A (en) | 2015-05-22 | 2015-05-22 | The preparation method of delicious and crisp oil capsicum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260802A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461805A (en) * | 2010-11-05 | 2012-05-23 | 陈新明 | Method for preparing crisply fried pepper sauce |
-
2015
- 2015-05-22 CN CN201510264681.7A patent/CN106260802A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461805A (en) * | 2010-11-05 | 2012-05-23 | 陈新明 | Method for preparing crisply fried pepper sauce |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |