CN101999604B - Preparation method for short, scented and crispy chili - Google Patents
Preparation method for short, scented and crispy chili Download PDFInfo
- Publication number
- CN101999604B CN101999604B CN2010102962370A CN201010296237A CN101999604B CN 101999604 B CN101999604 B CN 101999604B CN 2010102962370 A CN2010102962370 A CN 2010102962370A CN 201010296237 A CN201010296237 A CN 201010296237A CN 101999604 B CN101999604 B CN 101999604B
- Authority
- CN
- China
- Prior art keywords
- short
- preparation
- parts
- scented
- chilies
- 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.)
- Ceased
Links
Images
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method for short, scented and crispy chili, which is characterized in that the production process flow is: sorting and cutting dry chilies into segments, soaking and cleaning, centrifuging and dehydrating, adding core materials mechanically in the chilies, frying, seasoning, inspecting and packaging; and the core materials are mainly walnut kernel, seasame, peanut kernel, sunflower seed kernel, and starch. The steps of sorting and cutting chilies into segments mean to remove two ends, core and seeds of the chilies, and the chilies are mechanically cut into small segments with the length of 10-25mm. The core materials comprise the following components in parts by weight: 1-6 parts of walnut kernel, 30-50 parts of seasame, 10-30 parts of peanut kernel, 5-20 parts of sunflower seed kernel, and 20-30 parts of starch. A centrifugal blender is adopted to fill the core materials in the chillies. The preparation method of the short, scented and crispy chili of the invention has the advantages that the process is scientific and reasonable, the short, scented and crispy chili product has a beautiful appearance and enchanting fragrance, scented and crispy mouthfeel and rich nutrition, and is convenient to eat, and has obvious economic benefit.
Description
Technical field
The present invention relates to pot foods, more specifically relate to a kind of preparation method who lacks the delicious and crisp green pepper in the pot foods.
Background technology
The delicious and crisp green pepper is a kind of pot foods that process with raw materials such as capsicum, peanut and sesame, shelled melon seed, walnut kernel.The delicious and crisp green pepper sees that outward it is crisp, fragrant and pleasant to taste to taste as having filled out core in the chilli section, is a kind of emerging tourism and leisure pot foods.Our factory just began research and development, produces delicious and crisp green pepper product before 5 years, be one of original unit of delicious and crisp green pepper product.The delicious and crisp green pepper product technology of producing in the past is very secret, and production technology is also comparatively backward, and product quantity and quality all can not satisfy the needs in market; For this reason; In order to satisfy market and needs of people, remain to be explored the short delicious and crisp green pepper of industrialized production, explore the preparation method who produces short delicious and crisp green pepper.
Summary of the invention
The object of the invention: a kind of preparation method who lacks the delicious and crisp green pepper is provided.
Technical scheme of the present invention is:
---soaking and washing---centrifugal dehydration------fried---seasoning---check---packing that machinery adds core material in the hot pepper that a kind of preparation method who lacks the delicious and crisp green pepper is characterized in that, its manufacture craft flow process is: dry fructus capsici arrangement, segment; Core material is mainly walnut kernel, sesame, shelled peanut, polly seed nucleole, starch.
Described dry fructus capsici arrangement, segment are the two of removal dry fructus capsici and the core and the seed of dry fructus capsici, dry fructus capsici are cut to the segment of 10-25 millimeters long with machinery.
The soaking and washing time of described dry fructus capsici is 20-30 hour.
Described core material is by weight ratio: walnut kernel 1-6 part, sesame 30-50 part, shelled peanut 10-30 part, polly seed nucleole 5-20 part, starch 20-30 part.
Adding core material in the hot pepper adopts centrifugal blender to load core material.
Fried is to be placed in the oil cauldron hot pepper that has added core material fried ripe.
Seasoning is with adding suitable monosodium glutamate, salt, condiment through the hot pepper after fried.
Walnut kernel, sesame, shelled peanut, polly seed nucleole need powder pure.
Beneficial effect of the present invention: the preparation method of short delicious and crisp green pepper of the present invention, craft science, reasonable, the short delicious and crisp green pepper product of producing has good looking appearance, Charming fragrance, the mouthfeel delicious and crisp, nutritious, instant has remarkable economic efficiency.
Description of drawings
Accompanying drawing is a process chart of the present invention;
The specific embodiment
Through embodiment, the present invention is further described below.
Embodiment
---soaking and washing 2---centrifugal dehydration 3------fried 5---seasoning 6---check 7---packings 8 that machinery adds core material 4 in the hot pepper that a kind of preparation method who lacks the delicious and crisp green pepper is characterized in that, its manufacture craft flow process is: dry fructus capsici arrangement, segment 1; Core material is mainly walnut kernel, sesame, shelled peanut, polly seed nucleole, starch.Described dry fructus capsici arrangement, segment 1 are the two of removal dry fructus capsici and the core and the seed of dry fructus capsici, dry fructus capsici are cut to the segment of 10-25 millimeters long with machinery.2 times of soaking and washing of described dry fructus capsici are 20-30 hour.Described core material is by weight ratio: walnut kernel 1-6 part, sesame 30-50 part, shelled peanut 10-30 part, polly seed nucleole 5-20 part, starch 20-30 part.
Adding core material in the hot pepper adopts centrifugal blender to load core material.Fried is to be placed in the oil cauldron hot pepper that has added core material fried ripe.Seasoning is with adding suitable monosodium glutamate, salt, condiment through the hot pepper after fried.Walnut kernel, sesame, shelled peanut, polly seed nucleole need powder pure.
Claims (4)
1. preparation method who lacks the delicious and crisp green pepper;---soaking and washing (2)------centrifugal blender is loaded core material (4), and---fried (5)---pack (8) in centrifugal dehydration (3) by seasoning (6)---check (7)---to it is characterized in that its manufacture craft flow process is: dry fructus capsici arrangement, segment (1); Core material is mainly walnut kernel, sesame, shelled peanut, polly seed nucleole, starch.
2. the preparation method of short delicious and crisp green pepper according to claim 1 is characterized in that, described dry fructus capsici arrangement, segment (1) are the two of removal dry fructus capsici and the core and the seed of dry fructus capsici, dry fructus capsici are cut to the segment of 10-25 millimeters long with machinery.
3. the preparation method of short delicious and crisp green pepper according to claim 1 is characterized in that, the soaking and washing of described dry fructus capsici (2) time is 20-30 hour.
4. the preparation method of short delicious and crisp green pepper according to claim 1 is characterized in that, described core material is by weight ratio: walnut kernel 1-6 part, sesame 30-50 part, shelled peanut 10-30 part, polly seed nucleole 5-20 part, starch 20-30 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102962370A CN101999604B (en) | 2010-09-29 | 2010-09-29 | Preparation method for short, scented and crispy chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102962370A CN101999604B (en) | 2010-09-29 | 2010-09-29 | Preparation method for short, scented and crispy chili |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101999604A CN101999604A (en) | 2011-04-06 |
| CN101999604B true CN101999604B (en) | 2012-12-05 |
Family
ID=43807493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102962370A Ceased CN101999604B (en) | 2010-09-29 | 2010-09-29 | Preparation method for short, scented and crispy chili |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101999604B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366345A (en) * | 2014-11-26 | 2015-02-25 | 安徽先知缘食品有限公司 | Crispy rib meat pepper and preparation method thereof |
| CN104397625A (en) * | 2014-11-26 | 2015-03-11 | 安徽先知缘食品有限公司 | Sweet potato crispy pepper and preparation method thereof |
| CN105029277A (en) * | 2015-08-15 | 2015-11-11 | 重庆市友军食品有限公司 | Preparation method of fragrant crisp pepper |
| CN110226696A (en) * | 2019-04-30 | 2019-09-13 | 李永平 | A kind of crisp-fried crisp chilli food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN1530035A (en) * | 2003-03-13 | 2004-09-22 | 崔俊华 | Roasted pimiento with filler and producing method thereof |
-
2010
- 2010-09-29 CN CN2010102962370A patent/CN101999604B/en not_active Ceased
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN1530035A (en) * | 2003-03-13 | 2004-09-22 | 崔俊华 | Roasted pimiento with filler and producing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周翠英.辣椒花生酥.《农村.农业.农民》.2009,(第12期),第46页右下角1-3段. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101999604A (en) | 2011-04-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101884414B (en) | Soup stuffed fish balls and making method thereof | |
| CN101524136B (en) | Hot spicy sauce and preparation method thereof | |
| CN101999604B (en) | Preparation method for short, scented and crispy chili | |
| CN103704785A (en) | Stuffing of diced meat crispy chili and preparation method for stuffing | |
| CN103385457B (en) | Grassland white-mushroom sauce | |
| CN103653082A (en) | Nutrient peanut butter and preparation method thereof | |
| CN101946927A (en) | Making method of long and crisp pepper | |
| CN101933606B (en) | Abalone sauce and diced meat sauce | |
| CN103652732A (en) | Core material of purple yam crispy pepper and preparation method thereof | |
| CN102805385A (en) | Method for processing kelp food by frying and microwave puffing | |
| CN103734714A (en) | Taro and fish roll and manufacturing method thereof | |
| CN108041508B (en) | Processing method of konjac snow snack food | |
| CN103622073A (en) | Foodstuff containing finless eels and preparation method thereof | |
| CN103859346A (en) | Saucing material and preparation method thereof | |
| CN105767973A (en) | Flavored chilli product and making method thereof | |
| CN103099096A (en) | Manufacturing method of Taiwan Zongzi | |
| CN103734637A (en) | Filling for cantonese crispy chili and preparation method thereof | |
| CN104381810A (en) | Nutritional nourishing porridge and preparation method thereof | |
| CN103622059A (en) | Food containing chicken liver and preparation method thereof | |
| CN104432216A (en) | Food containing soaked sea cucumber and preparation method thereof | |
| CN102240005A (en) | Preserved egg sandwich green bean cake | |
| CN103519091A (en) | Production method of preserved egg-sandwiched green bean cake | |
| CN103404571A (en) | Instant mung bean cake and manufacturing process thereof | |
| CN103156214A (en) | Sliced fish in hot chili oil and preparation method thereof | |
| CN103719945A (en) | Core material and preparation method of seafood crispy pepper |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 | ||
| C56 | Change in the name or address of the patentee |
Owner name: CHONGQING YOUJUN FOOD CO., LTD. Free format text: FORMER NAME: CHONGQING HECHUAN YOUJUN FOOD FACTORY |
|
| CP01 | Change in the name or title of a patent holder |
Address after: 401520 Chongqing Hechuan BlackRock Village No. 136 Patentee after: CHONGQING YOUJUN FOOD CO., LTD. Address before: 401520 Chongqing Hechuan BlackRock Village No. 136 Patentee before: Chongqing Hechuan Youjun Food Factory |
|
| IW01 | Full invalidation of patent right | ||
| IW01 | Full invalidation of patent right |
Decision date of declaring invalidation: 20200703 Decision number of declaring invalidation: 45180 Granted publication date: 20121205 |