CN109170782A - A kind of production method of the bold and resolute green pepper of oil - Google Patents
A kind of production method of the bold and resolute green pepper of oil Download PDFInfo
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 33
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 241000234282 Allium Species 0.000 claims abstract description 28
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 28
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 18
- 241000238557 Decapoda Species 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims description 40
- 235000019198 oils Nutrition 0.000 claims description 40
- 240000008574 Capsicum frutescens Species 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 230000008030 elimination Effects 0.000 claims description 10
- 238000003379 elimination reaction Methods 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 235000012424 soybean oil Nutrition 0.000 claims description 7
- 239000003549 soybean oil Substances 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000571 coke Substances 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 230000036996 cardiovascular health Effects 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 239000004576 sand Substances 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 10
- 235000015067 sauces Nutrition 0.000 description 3
- 239000010242 baoji Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 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
- 208000002720 Malnutrition Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000003293 cardioprotective effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention belongs to food dressing processing technique fields, the production method for specifically disclosing a kind of bold and resolute green pepper of oil, include sesame and dried small shrimp, onion and uncooked garlic, soybean, chilli powder, edible salt, spice, monosodium glutamate, white sand saccharic composition, when making oily bold and resolute green pepper, by sesame, dried small shrimp after overbaking is handled, its nutrient contained overflows, and is easily absorbed by the body, while also increasing the fragrance component of the bold and resolute green pepper of oil；It is handled after stir-frying to onion, uncooked garlic using baking, its stimulation taste contained can be removed, remaining it contains nutritional ingredient and fragrance simultaneously, make the bold and resolute green pepper of gained oil that there is prevention cardiovascular disease, maintenance cardiovascular health, stimulate appetite, help digest and other effects.
Description
Technical field
The invention belongs to food dressing processing technique fields, and in particular to a kind of production method of the bold and resolute green pepper of oil.
Background technique
Hot pepper sauce is famous one of the featured delicious food in Shaanxi, also cries oily spicy, it be long and thin hot pepper is ground the chilli powder of system with
The condiment of the borders such as peanut sesame flavoring taste is mixed thoroughly, then with stand oil sprinkle into, then with farmers''s vinegar one swash, fragrance assails the nostrils, hot pepper sauce
Just carry out.Shaanxi capsicum is also referred to as long and thin hot pepper, and Shaanxi capsicum is the most famous with Baoji capsicum and Xinping capsicum and is favored by people,
Long and thin hot pepper is known as singing the praises of for " king of capsicum ", best with the long and thin hot pepper quality that is produced from Baoji Area, and has long enjoyed a good reputation.Hot pepper sauce, which has, to be promoted
Blood circulation, the elastic effect of enhancing blood vessel, can reduce the incidence of vascular sclerosis, Cardio-protective effects.The prior art
The bold and resolute big multicomponent of green pepper of middle production oil is simple, nutritional deficiency, may only increase pungent to food for seasoning.
Summary of the invention
The invention discloses a kind of production method of bold and resolute green pepper of oil, when production be added to onion, uncooked garlic and soybean etc. at
Point, the nutritional ingredient that the bold and resolute green pepper of gained oil can contain in complete retained fraction, long-term consumption will not bring damage to human body stomach
Evil.
In order to achieve the above objectives, technical scheme is as follows:
A kind of production method of the bold and resolute green pepper of oil, it is characterised in that: comprise the steps of:
(1) sesame and dried small shrimp are taken by mass parts, after clearing up impurity elimination, are put into oven, taken out after toasting 1 ~ 2h at 50 ~ 65 DEG C,
It is cooling under natural conditions；
(2) onion and uncooked garlic are taken by weight, and onion removes the peel stripping and slicing, and garlic peeling slice is put into frying pan is turned over later
Frying to onion and uncooked garlic surface is coke yellow, is placed into oven after taking-up, is taken out after toasting 1.5 ~ 2h at 40 ~ 50 DEG C,
It pulverizes；
(3) soybean is taken by weight, after clearing up impurity elimination, is put into stir-frying in frying pan and is burst to soybean surface, that is, can be taken off, be ground into
Powder is spare；
(4) chilli powder, edible salt, spice, monosodium glutamate, white granulated sugar are taken by weight, after mixing, sequentially add step (2)
Soy meal obtained by gained onion and uncooked garlic powder and step (3) after mixing evenly tiles sesame obtained by step (1) and dried small shrimp
Raw material of hot pepper is sprinkled to get oil in its surface,
(5) soybean oil of mass parts is taken, high fire has been heated to after oil smoke rises, Guan Huo, cooling 1 ~ 2min under natural conditions
Afterwards, it keeps oil temperature to be poured at 255 ~ 260 DEG C in step (4) resulting oil bold and resolute green pepper raw material surface, and stirs simultaneously, stir
When being overflowed to its surface bubble-free, 3 ~ 5 drop vinegars are added dropwise, continue to be stirred until homogeneous, filling, sterilizing, the product oil being put in storage sprinkle
Capsicum.
Preferably, step (1) to (3) sesame and dried small shrimp, onion and uncooked garlic, soybean are weighed by following mass parts
: 6 ~ 10 parts of sesame, 3 ~ 5 parts of dried small shrimp, 1 ~ 3 part of onion, 1 ~ 3 part of uncooked garlic, 5 ~ 9 parts of soybean.
Preferably, step (4) chilli powder, edible salt, spice, monosodium glutamate, white granulated sugar are weighed by following mass parts
: 40 ~ 60 parts of chilli powder, 5 ~ 9 parts of edible salt, 4 ~ 8 parts of spice, 1 ~ 3 part of monosodium glutamate, 2 ~ 5 parts of white granulated sugar.
Preferably, the weighed mass parts of step (5) soybean oil are 50 ~ 65 parts.
Preferably, step (5) sterilising temp is 85 ~ 90 DEG C, and sterilization time is 15 ~ 20min.
The invention has the advantages that:
(1) present invention is when making oily bold and resolute green pepper, and by sesame, dried small shrimp after overbaking is handled, the nutrient contained overflows, easily quilt
Absorption of human body, while also increasing the fragrance component of the bold and resolute green pepper of oil；After stir-frying to onion, uncooked garlic using baking at
Reason, can remove its stimulation taste contained, while remaining it and containing nutritional ingredient and fragrance, have the bold and resolute green pepper of gained oil
Prevent cardiovascular disease, maintenance cardiovascular health, stimulate appetite, help digest and other effects；
(2) present invention joined soy meal when making oily bold and resolute green pepper, can not only improve the mouthfeel of the bold and resolute green pepper of oil, increase simultaneously
The content of its nutritional ingredient makes it contain dietary fiber, promotes human consumption, improves appetite.The bold and resolute green pepper of gained oil of the invention
Aromatic flavour, taste good, long-term storage is not in situations such as layering is rancid, and storage time is long.
Specific embodiment
Below by specific embodiment, technical solution of the present invention is further illustrated.
Embodiment 1
A kind of production method of the bold and resolute green pepper of oil comprising the steps of:
(1) 6 parts of sesame, 3 parts of dried small shrimp are taken by mass parts, after clearing up impurity elimination, are put into oven, taken out after toasting 2h at 50 DEG C,
It is cooling under natural conditions；
(2) take 1 part of onion, 1 part of uncooked garlic by weight, onion removes the peel stripping and slicing, garlic peeling slice, be put into frying pan later into
Row stir-frying to onion and uncooked garlic surface is coke yellow, is placed into oven after taking-up, is taken out after toasting 2h at 40 DEG C, is ground
Cheng Fen；
(3) 5 parts of soybean are taken by weight, after clearing up impurity elimination, are put into stir-frying in frying pan and are burst to soybean surface, that is, can be taken off, grind
Grinds are spare；
(4) 40 parts of chilli powder, 5 parts of edible salt, 4 parts of spice, 1 part of monosodium glutamate, 2 parts of white granulated sugar are taken by weight, after mixing,
Soy meal obtained by onion obtained by step (2) and uncooked garlic powder and step (3) is sequentially added, it after mixing evenly, will be obtained by step (1)
Sesame and dried small shrimp are laid in its surface and sprinkle raw material of hot pepper to get oil,
(5) 50 parts of soybean oil of mass parts are taken, high fire has been heated to after oil smoke rises, Guan Huo, cooling 1 under natural conditions ~
After 2min, oil temperature is kept to be poured at 255 ~ 260 DEG C in step (4) resulting oil bold and resolute green pepper raw material surface, and stir simultaneously,
Stirring to its surface bubble-free overflow when, be added dropwise 3 drop vinegars, continue to be stirred until homogeneous, it is filling, sterilizing, storage product oil
Bold and resolute green pepper；
Wherein, the sterilising temp is 85 DEG C, sterilization time 15min.
Embodiment 2
A kind of production method of the bold and resolute green pepper of oil comprising the steps of:
(1) 10 parts of sesame, 5 parts of dried small shrimp are taken by mass parts, after clearing up impurity elimination, are put into oven, taken out after toasting 1h at 65 DEG C,
It is cooling under natural conditions；
(2) take 3 parts of onion, 3 parts of uncooked garlic by weight, onion removes the peel stripping and slicing, garlic peeling slice, be put into frying pan later into
Row stir-frying to onion and uncooked garlic surface is coke yellow, is placed into oven after taking-up, takes out, grinds after toasting 1.5h at 50 DEG C
Grinds；
(3) 9 parts of soybean are taken by weight, after clearing up impurity elimination, are put into stir-frying in frying pan and are burst to soybean surface, that is, can be taken off, grind
Grinds are spare；
(4) 60 parts of chilli powder, 9 parts of edible salt, 8 parts of spice, 3 parts of monosodium glutamate, 5 parts of white granulated sugar are taken by weight, after mixing,
Soy meal obtained by onion obtained by step (2) and uncooked garlic powder and step (3) is sequentially added, it after mixing evenly, will be obtained by step (1)
Sesame and dried small shrimp are laid in its surface and sprinkle raw material of hot pepper to get oil,
(5) 65 parts of soybean oil of mass parts are taken, high fire has been heated to after oil smoke rises, Guan Huo, cooling 1 under natural conditions ~
After 2min, oil temperature is kept to be poured at 255 ~ 260 DEG C in step (4) resulting oil bold and resolute green pepper raw material surface, and stir simultaneously,
Stirring to its surface bubble-free overflow when, be added dropwise 5 drop vinegars, continue to be stirred until homogeneous, it is filling, sterilizing, storage product oil
Bold and resolute green pepper；
Wherein, the sterilising temp is 90 DEG C, sterilization time 20min.
Embodiment 3
A kind of production method of the bold and resolute green pepper of oil, it is characterised in that: comprise the steps of:
(1) 7 parts of sesame, 4 parts of dried small shrimp are taken by mass parts, after clearing up impurity elimination, be put into oven, taken after toasting 1.5h at 60 DEG C
Out, cooling under natural conditions；
(2) take 2 parts of onion, 2 parts of uncooked garlic by weight, onion removes the peel stripping and slicing, garlic peeling slice, be put into frying pan later into
Row stir-frying to onion and uncooked garlic surface is coke yellow, is placed into oven after taking-up, takes out, grinds after toasting 1.8h at 45 DEG C
Grinds；
(3) 7 parts of soybean are taken by weight, after clearing up impurity elimination, are put into stir-frying in frying pan and are burst to soybean surface, that is, can be taken off, grind
Grinds are spare；
(4) take by weight: 50 parts of chilli powder, 7 parts of edible salt, 6 parts of spice, 2 parts of monosodium glutamate, 3 parts of white granulated sugar are uniformly mixed
Afterwards, soy meal obtained by onion obtained by step (2) and uncooked garlic powder and step (3) is sequentially added, after mixing evenly, by step (1)
Gained sesame and dried small shrimp are laid in its surface and sprinkle raw material of hot pepper to get oil,
(5) 60 parts of soybean oil of mass parts are taken, high fire has been heated to after oil smoke rises, Guan Huo, cooling 1 under natural conditions ~
After 2min, oil temperature is kept to be poured at 255 ~ 260 DEG C in step (4) resulting oil bold and resolute green pepper raw material surface, and stir simultaneously,
Stirring to its surface bubble-free overflow when, be added dropwise 4 drop vinegars, continue to be stirred until homogeneous, it is filling, sterilizing, storage product oil
Bold and resolute green pepper；Wherein, the sterilising temp is 88 DEG C, sterilization time 18min.
Claims (5)
1. a kind of production method of the bold and resolute green pepper of oil, it is characterised in that: comprise the steps of:
(1) sesame and dried small shrimp are taken by mass parts, after clearing up impurity elimination, are put into oven, taken out after toasting 1 ~ 2h at 50 ~ 65 DEG C,
It is cooling under natural conditions；
(2) onion and uncooked garlic are taken by weight, and onion removes the peel stripping and slicing, and garlic peeling slice is put into frying pan is turned over later
Frying to onion and uncooked garlic surface is coke yellow, is placed into oven after taking-up, is taken out after toasting 1.5 ~ 2h at 40 ~ 50 DEG C,
It pulverizes；
(3) soybean is taken by weight, after clearing up impurity elimination, is put into stir-frying in frying pan and is burst to soybean surface, that is, can be taken off, be ground into
Powder is spare；
(4) chilli powder, edible salt, spice, monosodium glutamate, white granulated sugar are taken by weight, after mixing, sequentially add step (2)
Soy meal obtained by gained onion and uncooked garlic powder and step (3) after mixing evenly tiles sesame obtained by step (1) and dried small shrimp
Raw material of hot pepper is sprinkled to get oil in its surface,
(5) soybean oil of mass parts is taken, high fire has been heated to after oil smoke rises, Guan Huo, cooling 1 ~ 2min under natural conditions
Afterwards, it keeps oil temperature to be poured at 255 ~ 260 DEG C in step (4) resulting oil bold and resolute green pepper raw material surface, and stirs simultaneously, stir
To its surface bubble-free overflow when, be added dropwise 3 ~ 5 drop vinegars, continue to be stirred until homogeneous, it is filling, sterilizing, storage, product oil sprinkle
Capsicum.
2. the production method of oily bold and resolute green pepper according to claim 1, it is characterised in that: step (1) to (3) sesame and shrimp
Skin, onion and uncooked garlic, soybean are weighed by following mass parts: 6 ~ 10 parts of sesame, 3 ~ 5 parts of dried small shrimp, 1 ~ 3 part of onion, life are big
1 ~ 3 part of garlic, 5 ~ 9 parts of soybean.
3. the production method of oily bold and resolute green pepper according to claim 2, it is characterised in that: step (4) chilli powder is eaten
Salt, spice, monosodium glutamate, white granulated sugar are weighed by following mass parts: 40 ~ 60 parts of chilli powder, 5 ~ 9 parts of edible salt, spice 4 ~ 8
Part, 1 ~ 3 part of monosodium glutamate, 2 ~ 5 parts of white granulated sugar.
4. the production method of oily bold and resolute green pepper according to claim 3, it is characterised in that: step (5) described soybean oil is weighed
Mass parts are 50 ~ 65 parts.
5. the production method of oily bold and resolute green pepper according to claim 4, it is characterised in that: step (5) sterilising temp be 85 ~
90 DEG C, sterilization time is 15 ~ 20min.
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| CN201811068212.8A CN109170782A (en) | 2018-09-13 | 2018-09-13 | A kind of production method of the bold and resolute green pepper of oil |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116235943A (en) * | 2023-03-23 | 2023-06-09 | 成哥兄弟汇(广州)创业服务有限公司 | Preparation method of grilled fish sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689518A (en) * | 2013-12-17 | 2014-04-02 | 巴里坤县鹏湖农副产品有限公司 | Formula and preparation method of hot pepper sauce |
| CN106213431A (en) * | 2016-07-29 | 2016-12-14 | 兴平市秦绿食品有限公司 | A kind of oil capsicum flavouring agent and preparation method thereof |
-
2018
- 2018-09-13 CN CN201811068212.8A patent/CN109170782A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689518A (en) * | 2013-12-17 | 2014-04-02 | 巴里坤县鹏湖农副产品有限公司 | Formula and preparation method of hot pepper sauce |
| CN106213431A (en) * | 2016-07-29 | 2016-12-14 | 兴平市秦绿食品有限公司 | A kind of oil capsicum flavouring agent and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116235943A (en) * | 2023-03-23 | 2023-06-09 | 成哥兄弟汇(广州)创业服务有限公司 | Preparation method of grilled fish sauce |
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