CN1439275A - Production of fragrant granular crisps - Google Patents
Production of fragrant granular crisps Download PDFInfo
- Publication number
- CN1439275A CN1439275A CN 03108928 CN03108928A CN1439275A CN 1439275 A CN1439275 A CN 1439275A CN 03108928 CN03108928 CN 03108928 CN 03108928 A CN03108928 A CN 03108928A CN 1439275 A CN1439275 A CN 1439275A
- Authority
- CN
- China
- Prior art keywords
- flour
- crisp
- granular
- peppery
- oil
- 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
Landscapes
- Seasonings (AREA)
Abstract
A fragrant hot granular crisp is made up of sesame, wheat flour, flavouring and water through stirring, shaping, frying in hot oil, and cooling. Its advantages are high health-care action of softening blood vessel, rich nutrients and fragrant and hot taste.
Description
Technical field
The invention belongs to a kind of processing method that makes things convenient for pot foods, be particularly suitable for promptly opening instant appetizing food.
Background technology
Sesame is the edible product that unique perfume is arranged, and it is the food that people very like that special medical health effect with its abundant nutritive value and its softening blood vessel forms.See the flavor enhancement that is used as food widely, be applied in the industry of food processing.Though it is widely used, this food kind just plays the effect of interspersing.The snack categories product that has only sesame seed candy and so on as the sesame food of base stock, the shared ratio of sesame is still very little, taste is also more single, when people recognize the sesame health-care effect day by day, how to develop with the sesame and be the pot foods of basic material and make brand-new taste, the research project of extremely being concerned about for gourmet and food-processing industry.
Summary of the invention
The purpose of this invention is to provide a kind of is the preparation method that the basic type of going with rice or bread of expecting makes things convenient for pot foods with the sesame, breaks away from the taste limitation of sesame seed candy, creates a large amount of edible sesames and is of value to the food of loving that improves health of people quality.
Basic design of the present invention is as base stock of the present invention with common sesame, adhesion by the powder of grain class crop is made a shape with sesame, with the fried food of making palatable crisp of chili oil, add that salt forms fragrant peppery crisp grain bulk food with the effect of flavoring then.It is directly edible that it can work as pot foods, also can add certain salt or taste condiment as the dish of going with rice or bread, thereby form fragrant, peppery, crisp, crisp, salty individual style and special nutritive value and with health role.
Be the style that realizes that this is unique, the inventor finds this desirable proportioning and accessory processing operation finally through long-term groping, thereby makes the granule sallow red shape of shape product and the color and the fragrant peppery crisp mouthfeel of generation.Its basic processing method is as follows:
Choosing sesame (the no worm frog) is then selected meticulously, and is standby after the impurity elimination pure land.Allow sesame and flour by 1: the weight ratio scope of 0.25-1.25 is with sesame, flour mixing and stirring.
Again by actual flour and the adaptive moisture of sesame sum weight put into, stir the back to generate majority be that little of 0.5-0.75cm diameter is good with abundant, the adding water yield is sesame+face+water, water accounts for 15-32% (weight ratio).
When stirring, add salt, be as the criterion with people fond of food that is not salty when flavoring is an amount of, can not be over-salty, when eating, salty like this people also can adjust.
Make sallow shape with fried in the granule material adding chili oil that stirs, pull out, control oil, packing can become unique taste and fragrant peppery crisp local flavor pot foods after cooling then.
The objective of the invention is how to realize below in conjunction with the embodiment that provides is furthermore bright.
The specific embodiment
Specifically add the man-hour chili oil and can add capsicum dry deep-frying system by oil with common edible in advance and get, treat to pull out before the burnt blackening of capsicum dry deep-frying.The oil of being processed is chili oil, can put into the chillies of different amounts as required, and is standby to adapt to basic, normal, high chili oil, has different peppery degree with the fragrant peppery granular crisp that processes.
The processing method of another kind of chili oil be directly will big section capsicum section and the capsicum fragment add in the basic material and add together, the fried system later stage, big section of the chillies behind the burned is pulled out, fragment can be stayed in the product, made like this chili oil is to produce indirectly.As chillies is particularly stayed the crushing piece piece green pepper in the product in advance than the need water logging when adopting the above technology, sneaks in the basic material after fully soaking into again, and this is in order to prevent that fried system time overlength from can make the chillies fragment become and sticking with paste the color and luster that blackout influences product.
The flour that is adopted can be that wheat flour, corn flour, millet flour or glutinous rice flour, bean flour are wherein a kind of, two or more mixture arbitrarily, and glutinous rice flour or viscosity millet powder are preferred plan.
Salt and flavoring (as chickens' extract, monosodium glutamate, Chinese prickly ash end, cumin powder, pepper etc.) all be an amount of a little, the adding of salt can be in basic material stirs, also can be after fried system operation is finished.Optimal scheme be add in stirring salt and condiment a little, when packing, be made into salt or condiment inner wrapping, put into big packing confession user as auxilliary product and use according to different taste adjustment.
Enumerate the embodiment (1 proportioning side is a weight ratio, the 2nd, total weight percent) of base-material proportioning below
| Composition | ????1 | ????2 | ????3 | ????4 | ????5 | |
| ????1 | Sesame | ????1 | ????1 | ????1 | ????1 | ????1 |
| Glutinous rice flour | ???0.25 | ????0.5 | ????0.75 | ????1 | ????1.25 | |
| ????2 | Water percentage | ???15％ | ????20％ | ????25％ | ????30％ | ????32％ |
Put into the fried system of chili oil by above embodiment proportioning after good and can obtain the fragrant peppery crisp sallow product of grain grain, it is nutritious, and tangible softening vessel effect is arranged, and is a kind of being good for one's health, and the pot foods of peculiar flavour are arranged.
Claims (6)
1, the preparation method of fragrant peppery granular crisp is characterized in that taking following manufacturing procedure to form:
(1) with sesame and flour in 1: 0.25-1.25 ratio mixing and stirring,
When (2) pressing flour and sesame and add weight and adaptive water, the percentage by weight of water is 15%-32%, add to continue to stir behind the water to form the sesame flour granule,
(3) adding salt and taste condiment are an amount of in the whipping process,
(4) till sallow, pull out the base-material for preparing is fried in chili oil,
(5) control oil, cooling back packing.
2, according to the preparation method of the peppery granular crisp of the said perfume (or spice) of claim 1, it is characterized in that said chili oil is to adopt common edible oil such as salad oil, add to pull the chillies gained out after chillies explodes system.
3, according to the preparation method of the peppery granular crisp of the said perfume (or spice) of claim 1, it is characterized in that said chili oil is to connect formation by adding in batching after chilli section and chilli fragment are put into the fried system of oil with common edible jointly, after the fried system processing pulls big section capsicum section out.
4,, it is characterized in that said capsicum section or piece are the section of being reprocessed into or fragments behind water logging and the dried residual water of control according to the preparation method of the peppery granular crisp of the said perfume (or spice) of claim 3.
5, according to the preparation method of the peppery granular crisp of the said perfume (or spice) of claim 1, it is characterized in that said flour is a kind of in wheat flour, corn flour, millet flour, glutinous rice flour or the bean flour, also can be two or more mixture wherein.
6, according to the preparation method of the peppery granular crisp of the said perfume (or spice) of claim 1, it is characterized in that salt and flavoring are to be added in the base-material mixing process or to be added in after the fried system of the base-material group material operation or to add in base-material mixes in right amount, surplus salt and flavoring add the attached seasoning bag that inner wrapping becomes product in addition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03108928 CN1439275A (en) | 2003-04-02 | 2003-04-02 | Production of fragrant granular crisps |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03108928 CN1439275A (en) | 2003-04-02 | 2003-04-02 | Production of fragrant granular crisps |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1439275A true CN1439275A (en) | 2003-09-03 |
Family
ID=27796698
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03108928 Pending CN1439275A (en) | 2003-04-02 | 2003-04-02 | Production of fragrant granular crisps |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1439275A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103329959A (en) * | 2013-05-22 | 2013-10-02 | 胡和秀 | Glutinous rice capsicum stick |
| CN103637090A (en) * | 2013-11-25 | 2014-03-19 | 湖州震远同食品有限公司 | Sesame rice crust and manufacturing method thereof |
| CN103826461A (en) * | 2012-02-02 | 2014-05-28 | 日清奥利友集团株式会社 | Oil or fat composition |
| CN105495073A (en) * | 2014-09-23 | 2016-04-20 | 周晓菊 | Instant cooked wheat flour food |
-
2003
- 2003-04-02 CN CN 03108928 patent/CN1439275A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103826461A (en) * | 2012-02-02 | 2014-05-28 | 日清奥利友集团株式会社 | Oil or fat composition |
| CN103329959A (en) * | 2013-05-22 | 2013-10-02 | 胡和秀 | Glutinous rice capsicum stick |
| CN103637090A (en) * | 2013-11-25 | 2014-03-19 | 湖州震远同食品有限公司 | Sesame rice crust and manufacturing method thereof |
| CN105495073A (en) * | 2014-09-23 | 2016-04-20 | 周晓菊 | Instant cooked wheat flour food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669243B (en) | Method for making phaseolus coccineus and green tea biscuit | |
| CN101124976A (en) | Mushroom flavoring and its production process | |
| Patel et al. | Ways for better utilization of finger millet through processing and value addition and enhance nutritional security among tribals | |
| CN101606659A (en) | The manufacture craft of raw grain expanded leisure food | |
| CN101926443B (en) | Method for processing multi-flavor garden peas by taking peas as raw materials | |
| CN106722658A (en) | A kind of preparation method of crab oil taste shelled melon seed | |
| KR102144299B1 (en) | Stir-fried rice cake sauce and manufacturing method thereof | |
| CN1063923C (en) | Tasty and crisp flake food | |
| CN103750284A (en) | Fragrant and sweet mushroom-flavor rice crackers and preparation method thereof | |
| CN1439275A (en) | Production of fragrant granular crisps | |
| KR20140075317A (en) | Manufacturing method of Korean cookie using plum and Korean cookie using plum manufactured by the same | |
| US20070003643A1 (en) | Soybean Jam | |
| KR20180128772A (en) | Composition for hot dog and method for preparing hot dog using the same | |
| KR100514441B1 (en) | Manufacturing Method of Sweet Peanut Sauce | |
| CN112137062A (en) | Sesame crisp ball flavor leisure food | |
| Deshpande et al. | Product development from millets | |
| CN103783402A (en) | Blood wheat rice crust | |
| KR101544926B1 (en) | Source and its manufacturing method for cold noodles with germinated brown rice | |
| KR102688277B1 (en) | Powder for seafood fry and manufacturing method thereof | |
| JP2019126323A (en) | Mix for salt-reduced deep fried food, method for producing salt-reduced deep-fried food, and method for improving taste | |
| KR102332845B1 (en) | Composition for frying sweet and sour pork | |
| KR20030015335A (en) | Method for preparing cereal instant noodles(ramyeon) | |
| CN1911094B (en) | Vegetables pickled with mush-room and whole soybean product | |
| US2421217A (en) | Ready-to-eat food product | |
| KR20180085616A (en) | Snack using sweet potato |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |