CN101530189B - Method for manufacturing flavor chili seeds - Google Patents
Method for manufacturing flavor chili seeds Download PDFInfo
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- CN101530189B CN101530189B CN2009100112720A CN200910011272A CN101530189B CN 101530189 B CN101530189 B CN 101530189B CN 2009100112720 A CN2009100112720 A CN 2009100112720A CN 200910011272 A CN200910011272 A CN 200910011272A CN 101530189 B CN101530189 B CN 101530189B
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Abstract
The invention relates to a method for manufacturing flavor chili seeds, which comprises the following steps: separating seeds and skins of dried chili, cleaning and drying the seeds by clear water, frying the seeds to be crisp and aromatic by using vegetable oil, and leaching oil; and then mixing the fried seeds, fried peanut, sesame and perilla-seed and sauted wild pepper and white pepper, adding salt and monosodium glutamate into the mixture, stirring the mixture evenly, sauting the mixture to be tasty, taking out the mixture from a pot, cooling the mixture, and then sealing and packing themixture into food. The method has the advantages of convenient processing and low cost.
Description
Technical field
The invention belongs to the preparation method of flavouring, particularly relate to a kind of preparation method of flavor chili seeds.
Background technology
After well-known chilli seed is fried special fragrance is arranged, and interior oily sub, nutritious, receive broad masses' favor deeply.Existing chilli seed manufacturing enterprise though there are indivedual enterprises to set foot in processing, is made into powder, sauce and fried chilli seed oil with it.But technology is also immature, can not demonstrate fully its real sense of taste, and blemish in an otherwise perfect thing is always arranged, and batching is also obviously thin simultaneously, is difficult to show flavor.
Summary of the invention
The present invention is intended to overcome the deficiency of prior art, and a kind of preparation method of flavor chili seeds is provided, and being made into convenient leisure is main seasoned food.
The preparation method of flavor chili seeds of the present invention is after red chilli, seed skin are separated, to clean airing with clear water, use again plant fried crisp fragrant, drop is oily; With itself and peanut, sesame, the perillaseed of exploding, the Chinese prickly ash of frying, white pepper mix, and add salt again, and monosodium glutamate stirs, and promptly makes finished product, and its concrete steps are following:
A, that 80～500 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, get and make chilli seed 300～800 gram in a step to put into temperature be 150～180 ℃ fried 2～9 minutes of vegetable oil, pull drop oil out;
C, get and make capsicum sheet 300～800 gram in a step to put into temperature be 150～180 ℃ fried 1～4 minute of vegetable oil, pull drop oil out;
D, get that sesame 50～200 gram, peanut 50～200 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ fried 1～7 minute of vegetable oil to perillaseed 50～200 grams, pulls drop oil out;
E, get Chinese prickly ash 6～20 gram, white pepper 6～20 grams were fried 1～5 minute when temperature is 130～180 ℃ in the lump, were ground into 300～500 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 60～100 ℃, add salt 30～120 grams, monosodium glutamate 10～40 grams again, stir, and promptly make flavor chili seeds.
Key of the present invention be to utilize chilli seed and multiple aromatizing agent through fried, propagandize hotly, batch mixing forms, and when selecting materials, must select of good quality, ripe base-material and batching, removes defective material such as flat and mould.
The preparation method of flavor chili seeds of the present invention uses chilli seed to be basic material, is processed into convenience, leisure, seasoning optimum food, and it has advantage easy to process, that cost is low.
The specific embodiment
Implement row 1
The preparation method of flavor chili seeds of the present invention is to be made through the following step:
A, that 80～500 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, get and make chilli seed 300～800 gram in a step to put into temperature be 150～180 ℃ fried 2～9 minutes of vegetable oil, pull drop oil out;
C, get and make capsicum sheet 300～800 gram in a step to put into temperature be 150～180 ℃ fried 1～4 minute of vegetable oil, pull drop oil out;
D, get that sesame 50～200 gram, peanut 50～200 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ fried 1～7 minute of vegetable oil to perillaseed 50～200 grams, pulls drop oil out;
E, get Chinese prickly ash 6～20 gram, white pepper 6～20 grams were fried 1～5 minute when temperature is 130～180 ℃ in the lump, were ground into 300～500 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 60～100 ℃, add salt 30～120 grams, monosodium glutamate 10～40 grams again, stir, and promptly make flavor chili seeds.
Implement row 2
The preparation method of flavor chili seeds of the present invention is to be made through the following step:
A, that 80～300 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, get and make chilli seed 300 gram in a step to put into temperature be 160～170 ℃ fried 2 minutes of vegetable oil, pull drop oil out;
C, get and make capsicum sheet 300 gram in a step to put into temperature be 150～180 ℃ fried 1 minute of vegetable oil, pull drop oil out;
D, get that sesame 50 gram, peanut 50 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ fried 1 minute of vegetable oil to perillaseed 50 grams, pulls drop oil out;
E, get Chinese prickly ash 6 gram, white pepper 6 grams were fried 1 minute when temperature is 140～170 ℃ in the lump, were ground into 300 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 80～100 ℃, add salt 30 grams, monosodium glutamate 10 grams again, stir, and promptly make flavor chili seeds.
Embodiment 3
The preparation method of the flavor chili seeds of the utility model is to be made through the following step:
A, that 80～200 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, get and make chilli seed 800 gram in a step to put into temperature be 160～170 ℃ fried 8 minutes of vegetable oil, pull drop oil out;
C, get and make capsicum sheet 800 gram in a step to put into temperature be 160～170 ℃ fried 4 minutes of vegetable oil, pull drop oil out;
D, get that sesame 200 gram, peanut 200 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ fried 6 minutes of vegetable oil to perillaseed 200 grams, pulls drop oil out;
E, get Chinese prickly ash 20 gram, white pepper 20 grams were fried 5 minutes when temperature is 140～170 ℃ in the lump, were ground into 300～500 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 60～100 ℃, add salt 120 grams, monosodium glutamate 40 grams again, stir, and promptly make flavor chili seeds.
Embodiment 4
The preparation method of flavor chili seeds of the present invention is to be made through the following step:
A, that 80～150 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, to put into temperature be 160～170 ℃ vegetable oil deep fry for five minutes with making chilli seed 500 gram in a step, pulls drop oil out;
C, to put into temperature be 160～170 ℃ fried 2 minutes of vegetable oil with making capsicum sheet 500 gram in a step, pulls drop oil out;
D, get that sesame 90 gram, peanut 80 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ fried 2 minutes of vegetable oil to perillaseed 70 grams, pulls drop oil out;
E, get Chinese prickly ash 12 gram, white pepper 10 grams were fried 2 minutes when temperature is 140～170 ℃ in the lump, were ground into 300～500 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 80～100 ℃, add salt 60 grams, monosodium glutamate 15 grams again, stir, and promptly make flavor chili seeds.
Embodiment 5
The preparation method of flavor chili seeds of the present invention is to be made through the following step:
A, that 80～150 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, to put into temperature be 160～170 ℃ fried 7 minutes of vegetable oil with making chilli seed 600 gram in a step, pulls drop oil out;
C, to put into temperature be 160～170 ℃ fried 3 minutes of vegetable oil with making capsicum sheet 600 gram in a step, pulls drop oil out;
D, get that sesame 150 gram, peanut 130 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ vegetable oil deep fry for five minutes to perillaseed 100 grams, pulls drop oil out;
E, get Chinese prickly ash 15 gram, white pepper 15 grams were fried 4 minutes when temperature is 140～170 ℃ in the lump, were ground into 300～500 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 80～100 ℃, add salt 100 grams, monosodium glutamate 20 grams again, stir, and promptly make flavor chili seeds.
Embodiment 6
The preparation method of flavor chili seeds of the present invention is to be made through the following step:
A, that 80～100 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, to put into temperature be 160～170 ℃ fried 6 minutes of vegetable oil with making chilli seed 550 gram in a step, pulls drop oil out;
C, to put into temperature be 160～170 ℃ fried 2 minutes of vegetable oil with making capsicum sheet 550 gram in a step, pulls drop oil out;
D, get that sesame 120 gram, peanut 110 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ fried 3 minutes of vegetable oil to perillaseed 90 grams, pulls drop oil out;
E, get Chinese prickly ash 13 gram, white pepper 12 grams were fried 3 minutes when temperature is 140～170 ℃ in the lump, were ground into 300～500 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 80～100 ℃, add salt 70 grams, monosodium glutamate 18 grams again, stir, and promptly make flavor chili seeds.
Claims (2)
1. the preparation method of flavor chili seeds is to be made through the following step:
A, that 80～500 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, get and make chilli seed 300～800 gram in a step to put into temperature be 150～180 ℃ fried 2～9 minutes of vegetable oil, pull drop oil out;
C, get and make capsicum sheet 300～800 gram in a step to put into temperature be 150～180 ℃ fried 1～4 minute of vegetable oil, pull drop oil out;
D, get that sesame 50～200 gram, peanut 50～200 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ fried 1～7 minute of vegetable oil to perillaseed 50～200 grams, pulls drop oil out;
E, get Chinese prickly ash 6～20 gram, white pepper 6～20 grams were fried 1～5 minute when temperature is 130～180 ℃ in the lump, were ground into 300～500 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 60～100 ℃, add salt 30～120 grams, monosodium glutamate 10～40 grams again, stir, and promptly make flavor chili seeds.
2. the preparation method of flavor chili seeds as claimed in claim 1 is to be made through the following step:
A, that 80～500 orders are cleaned, are crushed to red chilli sheet is subsequent use, cleans red chilli seed subsequent use;
B, to put into temperature be 160～170 ℃ fried 5～7 minutes of vegetable oil with making chilli seed 500～600 gram in a step, pulls drop oil out;
C, to put into temperature be 160～170 ℃ fried 2～3 minutes of vegetable oil with making capsicum sheet 500～600 gram in a step, pulls drop oil out;
D, get that sesame 90～150 gram, peanut 80～130 grams are smashed to pieces, to put into temperature in the lump be 160～170 ℃ fried 2～5 minutes of vegetable oil to perillaseed 70～100 grams, pulls drop oil out;
E, get Chinese prickly ash 12～15 gram, white pepper 10～15 grams were fried 2～4 minutes when temperature is 140～170 ℃ in the lump, were ground into 300～500 purpose powder;
F, the product that b, c, d, e are step-by-step made mix mutually, are heated to 80～100 ℃, add salt 60～100 grams, monosodium glutamate 15～20 grams again, stir, and promptly make flavor chili seeds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100112720A CN101530189B (en) | 2009-04-24 | 2009-04-24 | Method for manufacturing flavor chili seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100112720A CN101530189B (en) | 2009-04-24 | 2009-04-24 | Method for manufacturing flavor chili seeds |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101530189A CN101530189A (en) | 2009-09-16 |
| CN101530189B true CN101530189B (en) | 2012-01-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100112720A Expired - Fee Related CN101530189B (en) | 2009-04-24 | 2009-04-24 | Method for manufacturing flavor chili seeds |
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| Country | Link |
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| CN (1) | CN101530189B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418409A (en) * | 2016-03-17 | 2017-02-22 | 尚能文 | Seed expanded chili condiment |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524735A (en) * | 2012-03-01 | 2012-07-04 | 肖向前 | Manufacture process of bagged crushing hot peppers |
| CN104605303A (en) * | 2015-01-16 | 2015-05-13 | 四川川北凉粉饮食文化有限公司 | Chili oil and preparation method thereof |
| CN109549170A (en) * | 2019-01-02 | 2019-04-02 | 四川省郫县豆瓣股份有限公司 | A kind of perillaseed chili with fermented soya beans flavoring compositions and preparation method |
| CN111528422A (en) * | 2020-05-08 | 2020-08-14 | 鸡泽县湘君府味业有限责任公司 | Crisp puffing technology and processing equipment for chilli seeds |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238139A (en) * | 1998-06-10 | 1999-12-15 | 田有金 | Technology for making fragrant hot pepper fried in oil |
| CN1401263A (en) * | 2002-09-12 | 2003-03-12 | 北京市大东农工商联合总公司 | Pepper condiment 'Lazijiao' and its preparing method |
| CN1593207A (en) * | 2004-06-22 | 2005-03-16 | 田雨军 | Flavor fried chilli and its frying method |
| CN1833541A (en) * | 2006-04-21 | 2006-09-20 | 刘铁 | Hot pepper food and its prodn. method |
| CN101040699A (en) * | 2007-04-19 | 2007-09-26 | 尚伦文 | Capsicum seed powder condiment |
-
2009
- 2009-04-24 CN CN2009100112720A patent/CN101530189B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238139A (en) * | 1998-06-10 | 1999-12-15 | 田有金 | Technology for making fragrant hot pepper fried in oil |
| CN1401263A (en) * | 2002-09-12 | 2003-03-12 | 北京市大东农工商联合总公司 | Pepper condiment 'Lazijiao' and its preparing method |
| CN1593207A (en) * | 2004-06-22 | 2005-03-16 | 田雨军 | Flavor fried chilli and its frying method |
| CN1833541A (en) * | 2006-04-21 | 2006-09-20 | 刘铁 | Hot pepper food and its prodn. method |
| CN101040699A (en) * | 2007-04-19 | 2007-09-26 | 尚伦文 | Capsicum seed powder condiment |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418409A (en) * | 2016-03-17 | 2017-02-22 | 尚能文 | Seed expanded chili condiment |
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| Publication number | Publication date |
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| CN101530189A (en) | 2009-09-16 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Daqing City Qingjite Food Co., Ltd. Assignor: Tian Yujun Contract record no.: 2012230000142 Denomination of invention: Method for manufacturing flavor chili seeds Granted publication date: 20120111 License type: Exclusive License Open date: 20090916 Record date: 20120323 |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120111 Termination date: 20210424 |