CN102488156A - Method for producing oil-drained burned peppers - Google Patents
Method for producing oil-drained burned peppers Download PDFInfo
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- CN102488156A CN102488156A CN2011104112549A CN201110411254A CN102488156A CN 102488156 A CN102488156 A CN 102488156A CN 2011104112549 A CN2011104112549 A CN 2011104112549A CN 201110411254 A CN201110411254 A CN 201110411254A CN 102488156 A CN102488156 A CN 102488156A
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Abstract
The invention discloses a method for producing oil-drained burned peppers, which comprises the following steps of A selecting dried peppers containing 10-15% of water content and capsicum frutescens and performing cleaning pre-treatment, B placing the dried peppers and the capsicum frutescens which are the same in mass into vegetable oil of 200-240 DEG C to be fried for 2-3 minutes to obtain burned peppers, C taking the burned peppers out of the vegetable oil, draining vegetable oil in the burned peppers and cooling the burned peppers to room temperature, D smashing cooled burned peppers into burned pepper granules with granularity of 1-4 millimeters, and E adding gourmet powder, chicken powder, refined salt and powdered flavor according to preset addition proportion of seasonings, stirring completely and evenly to perform static fermentation for 20-24 hours and obtaining the oil-drained burned peppers. By implementing an embodiment of the invention, modes of processed pepper foods can be enriched, and loss of nutrition constituents in the peppers is remarkably reduced while taste of the processed pepper foods is improved.
Description
Technical field
The present invention relates to food processing field, relate in particular to the preparation method of the burnt capsicum of a kind of drier oil.
Background technology
In recent years, people to pungent food make earnest efforts reached perfervid degree.Except spicy soup, Fish Filets in Hot Chili Oil, these dark typical pungent famous dishes popular to people of deep fried chicken cube with chili, thick chilli sauce, chilli oil, old foster-mother etc. become the seasoned food of the every meal indispensability of many persons sponging on an aristocrat especially as the processed food (being the capsicum processed food) of primary raw material with capsicum.But for a long time, the kind of capsicum processed food is more single, and thick chilli sauce, chilli oil, these several kinds of patterns of old foster-mother are only arranged; And existing capsicum processing technology still exists some shortcomings, thereby caused the nutritional labeling in the capsicum to run off in a large number, and the taste of capsicum processed food is had a greatly reduced quality.
Summary of the invention
The embodiment of the invention provides the preparation method of the burnt capsicum of a kind of drier oil, so that enrich the pattern of capsicum processed food, and when promoting capsicum processed food taste, significantly reduced the number of dropouts of nutritional labeling in the capsicum.
The objective of the invention is to realize through following technical scheme:
The preparation method of the burnt capsicum of a kind of drier oil comprises the steps:
A, get the raw materials ready: select the chilli and the millet green pepper of water content 10%～15%, and carry out cleaning pretreatment;
B, fried: will wait chilli and the millet green pepper of quality to put into temperature is 200 ℃～240 ℃ fried 2～3 minutes of vegetable oil, obtains burnt capsicum and does;
C, drain cooling: from vegetable oil, take out burnt capsicum and do, drain the vegetable oil of burnt capsicum in doing again, and be cooled to room temperature;
D, pulverizing: it is 1～4 millimeter burnt capsicum particle that cooled burnt capsicum dry grinding is become granularity;
E, fermentation: in burnt capsicum particle, add flavoring; And stir the static fermentation in back 20～24 hours, thereby make the burnt capsicum of drier oil;
Flavoring comprises monosodium glutamate, chickens' extract, refined salt and spices powder; Wherein, the constituent of said spices powder comprises pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and cool always;
The ratio that adds that flavoring adds is in per 500 gram chilli and the 500 gram millet greens pepper, adds:
Monosodium glutamate: 25 grams, chickens' extract: 20 grams, refined salt: 170 grams,
Pericarpium zanthoxyli bungeani: 25 grams, pericarpium zanthoxyli schinifolii: 5 grams, fennel seeds: 2 grams, cumin: 2 grams,
Pepper: 5 grams, anise: 1 gram, cardamom: 1 gram, fructus amomi: 1 gram,
Dried shrimp: 5 grams, Chinese cassia tree: 5 grams, dried orange peel: 2 grams, sesame: 4 grams,
Chinese yam: 0.2 gram, Radix Glycyrrhizae: 0.2 gram, spiceleaf: 0.2 gram, cool always: 0.4 gram.
Preferably, corresponding vegetable oil is a rapeseed oil.
Preferably, the usage ratio of corresponding vegetable oil and chilli and millet green pepper is: per 500 gram chilli and 500 gram millet greens pepper are used 2000 gram vegetable oil altogether.
Preferably, also comprise:
F, sterilization: the burnt capsicum of the drier oil that makes is inserted in the closed chamber and through ultraviolet sterilization 30～40 minutes;
G, packing: the burnt capsicum of the drier oil after the sterilization is packed.
Preferably, also comprise: the step of preparation spices powder:
A, select pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and cool always according to the flavoring adding proportion;
B, grind to form smalls, promptly make the spices powder after the spices powder oven dry.
Technical scheme by the invention described above provides can be found out; The preparation method of the burnt capsicum of drier oil that the embodiment of the invention provided is chosen chilli and the millet green pepper of water content 10%～15% as raw material; And through fried, drain that to process granularity after cooling and the pulverization process be 1～4 millimeter burnt capsicum particle; In this burnt capsicum particle, add monosodium glutamate, chickens' extract, refined salt and spices powder according to preset flavoring adding proportion again; And stir back static fermentation 20～24 hours, can make excellent in taste, the burnt capsicum of drier oil that the nutrient loss amount is few; Therefore, the pattern of capsicum processed food is not only enriched in the enforcement of the embodiment of the invention, and when promoting capsicum processed food taste, has significantly reduced the number of dropouts of nutritional labeling in the capsicum.
Description of drawings
In order to be illustrated more clearly in the technical scheme of the embodiment of the invention; The accompanying drawing of required use is done to introduce simply in will describing embodiment below; Obviously, the accompanying drawing in describing below only is some embodiments of the present invention, for those of ordinary skill in the art; Do not paying under the capable prerequisite of creative work, can also obtain other accompanying drawings according to these accompanying drawings.
Fig. 1 is the schematic flow sheet of the burnt capsicum preparation method of drier oil that the embodiment of the invention provided.
The specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the invention, the technical scheme in the embodiment of the invention is carried out clear, intactly description, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on embodiments of the invention, those of ordinary skills belong to protection scope of the present invention not making the every other embodiment that is obtained under the creative work prerequisite.
Need to prove that at first " millet green pepper " described in the present specification is a kind of of capsicum, generally is meant capsicum annum fasciculatum, individual little, during prematurity light green, maturation is orange-yellow, dried millet green pepper is that red tape is orange-yellow; The chilli food that the capsicum processing technology that " the burnt capsicum of drier oil " described in the present specification is meant to be provided according to the embodiment of the invention is processed.At first the preparation method of the burnt capsicum of drier oil that the embodiment of the invention provided is made a detailed description below.
As shown in Figure 1, the preparation method of the burnt capsicum of a kind of drier oil, it specifically can comprise the steps:
A, get the raw materials ready: select the chilli and the millet green pepper of water content 10%～15%, and carry out cleaning pretreatment;
Wherein, corresponding " chilli " is the drying capsicum product that forms of pimiento process, is characterized in that water content is low, is fit to long-term preservation, but unsealing is packed or the high chilli of water content goes mouldy easily, so the present invention will carry out cleaning pretreatment; Corresponding cleaning pretreatment can comprise: at first reject the green pepper that goes mouldy in chilli and the millet green pepper, the green pepper that damages by worms, flower shell green pepper, shell green pepper and other foreign material in vain, remove clean behind the base of fruit then.
Particularly; Water content is higher than 15% chilli and the millet green pepper need expend the quite long fried time when carrying out follow-up fried the processing; Not only reduced production efficiency, wasted great amount of heat energy, and nutritional labeling can be because for a long time fried and a large amount of losses in the capsicum; And water content is lower than 10% chilli and the fragmentation easily when removing base of fruit of millet green pepper; Not only can cause unnecessary waste; And increased the difficulty of clean, and when carrying out follow-up fried processings, being difficult to the fried time of control simultaneously, nutritional labeling is easy to loss in the capsicum; In addition, to the consideration of cost of material and product taste, water content is higher than 15% and is lower than 10% capsicum (comprising chilli and millet green pepper) with water content not only cost is higher, and the taste of its manufactured goods is also very undesirable; Therefore, the preparation method of the burnt capsicum of drier oil that the embodiment of the invention provided is preferably selected the ripe red chilli and the millet green pepper of water content 10%～15%.
B, fried: will wait chilli and the millet green pepper of quality to put into temperature is 200 ℃～240 ℃ fried 2～3 minutes of vegetable oil, obtains burnt capsicum and does;
Wherein, corresponding vegetable oil is preferably rapeseed oil, because the raw material of rapeseed oil is the seed of rape plant, generally contains seed phosphatide, and this growth to blood vessel, nerve and brain is very useful.The use amount of corresponding vegetable oil will be decided according to concrete frying apparatus, and as a rule, the consumption of vegetable oil should flood the capsicum (comprising chilli and millet green pepper) of putting into frying apparatus with liquid level is advisable, to guarantee fully carrying out of fried processing; But the consumption of vegetable oil should be not too much yet, to avoid causing waste; In practical application, the usage ratio of vegetable oil and chilli and millet green pepper is preferably: it is fried that per 500 gram chilli and 500 gram millet greens pepper use 2000 gram vegetable oil to carry out altogether, and in this frying course, the active loss of vegetable oil is no more than 150 grams.
Particularly, be meant through the gross mass of the chilli of clean etc. the chilli of quality and millet green pepper and equate with gross mass through the millet green pepper of clean; Both put into vegetable oil to carry out friedly together, still successively put into vegetable oil and carry out fried not what influence; But; Carry out before fried capsicum (comprising chilli and millet green pepper) do not accomplish frying course last time putting into vegetable oil; Should in these vegetable oil, not drop into capsicum (comprising chilli and millet green pepper) again, put into the vegetable oil capsicum fried time of (comprising chilli and millet green pepper) at every turn with convenient control.Corresponding plant oil content temperature is preferably between 200 ℃～240 ℃, and the time of carrying out fried processing is preferably 2～3 minutes, so both can guarantee that the burnt capsicum of drier oil has best mouthfeel, can avoid the loss of nutritional labeling in the capsicum again to greatest extent.
C, drain cooling: from vegetable oil, take out burnt capsicum and do, drain the vegetable oil of burnt capsicum in doing again, and be cooled to room temperature (being generally about 25 ℃);
Particularly, can use gizmology such as strainer that burnt capsicum is done and from vegetable oil, pull out, put into then on the similar means such as support and drain the dried vegetable oil of burnt capsicum naturally; Usually, doing under natural laying state oil dripping no longer with burnt capsicum promptly can be considered and has drained the vegetable oil of burnt capsicum in doing.The type of cooling adopts the nature cooling usually accordingly, and in the dried process that drains of burnt capsicum, the temperature that burnt capsicum does reducing gradually, that is to say, drains naturally with cooling off naturally and carries out simultaneously.So both can practice thrift and buy the input that drains equipment and cooling device, can save time to greatest extent again.
D, pulverizing: it is 2～4 millimeters burnt capsicum particle that cooled burnt capsicum dry grinding is become granularity;
Particularly, granularity is that 1～4 millimeter burnt capsicum particle is tasty easily when adding condiment, and such granularity also is convenient to eat, and therefore preferably burnt capsicum dry grinding is become 1～4 millimeter burnt capsicum particle.
E, fermentation: in burnt capsicum particle, add flavoring, and stir the static fermentation in back 20～24 hours, thereby make the burnt capsicum of drier oil;
Wherein, corresponding flavoring comprises monosodium glutamate, chickens' extract, refined salt and spices powder; The constituent of spices powder comprises pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and cool always.
Particularly, the adding proportion of above-mentioned flavoring can be added in per 500 gram chilli and 500 gram millet greens pepper:
Monosodium glutamate: 25 grams, chickens' extract: 20 grams, refined salt: 170 grams,
Pericarpium zanthoxyli bungeani: 25 grams, pericarpium zanthoxyli schinifolii: 5 grams, fennel seeds: 2 grams, cumin: 2 grams,
Pepper: 5 grams, anise: 1 gram, cardamom: 1 gram, fructus amomi: 1 gram,
Dried shrimp: 5 grams, Chinese cassia tree: 5 grams, dried orange peel: 2 grams, sesame: 4 grams,
Chinese yam: 0.2 gram, Radix Glycyrrhizae: 0.2 gram, spiceleaf: 0.2 gram, cool always: 0.4 gram;
Certainly; In practical application, the addition of monosodium glutamate, chickens' extract, refined salt and each constituent of spices powder can not be accurate to tally in every detail, and there are some errors in unavoidable meeting; The consideration of therefore comprehensive product mouthfeel and practical operation error; Can there be 20% quality error in the addition of monosodium glutamate, chickens' extract, refined salt and each constituent of spices powder, and the addition of every kind of condiment in this scope is that the public expects easily and accomplishes, therefore also all should belong within protection scope of the present invention.
Except above-mentioned technical scheme, in order to satisfy the demand of actual production and sale, the embodiment of the invention also provides the preparation scheme of following packaging scheme and spices powder:
(1) packaging scheme, its concrete steps can comprise:
F, sterilization: the burnt capsicum of the drier oil that makes is inserted in the closed chamber and through ultraviolet sterilization 30～40 minutes, this ultraviolet wavelength was 200～300nm, and in practical application, preferably selecting wavelength for use is that sterilization is carried out in the ultraviolet ray of 254nm;
G, packing: the burnt capsicum of the drier oil after the sterilization is packed; For example: can the burnt capsicum of the drier oil after the sterilization be put into the vial sealing and preserve, so both make things convenient for preservation, be convenient to again sell.
(2) the preparation scheme of spices powder, its concrete steps can comprise:
A, select pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and cool always according to the flavoring adding proportion described in the technique scheme;
B, with grinding to form smalls, the spices powder that promptly makes admixed together again after the oven dry of above-mentioned condiment.
For ease of understanding the preparation method of the burnt capsicum of drier oil that the embodiment of the invention provides, below illustrative example and combine respective drawings, its implementation procedure is described in detail.
Embodiment one
Be raw material with 500 gram chilli and 500 gram millet greens pepper below, the preparation method of the burnt capsicum of drier oil be described in detail that with reference to shown in Figure 1, it specifically can comprise the steps:
A, get the raw materials ready: this step specifically can comprise to be prepared raw material and prepares flavoring;
A1, preparation raw material: chilli and millet green pepper in water content 10%～15% carry out the removal of impurity, go cleaning pretreatment such as base of fruit and clean, in the capsicum of handling well, choose 500 gram chilli and 500 gram millet greens pepper then;
A2, preparation flavoring: at first prepare various condiment according to following weight data:
Monosodium glutamate: 25 grams, chickens' extract: 20 gram refined salt: 170 grams,
Pericarpium zanthoxyli bungeani: 25 grams, pericarpium zanthoxyli schinifolii: 5 grams, fennel seeds: 2 grams, cumin: 2 grams,
Pepper: 5 grams, anise: 1 gram, cardamom: 1 gram, fructus amomi: 1 gram,
Dried shrimp: 5 grams, Chinese cassia tree: 5 grams, dried orange peel: 2 grams, sesame: 4 grams,
Chinese yam: 0.2 gram, Radix Glycyrrhizae: 0.2 gram, spiceleaf: 0.2 gram, cool always: 0.4 gram;
Then; With grinding to form smalls, the spices powder of processing admixed together again after pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and old cool these several kinds of condiment oven dry;
B, fried: the rapeseed oil of 2000 grams is poured into and is heated to 210 ℃ in the frying apparatus, then 500 gram chilli and 500 gram millet greens pepper are inserted in the oil, fried 3 minutes, do thereby make burnt capsicum;
C, drain cooling: utilize strainer that burnt capsicum is done and from vegetable oil, take out, be put into again in the sieve aperture container and drain vegetable oil, carry out the nature cooling simultaneously, until being cooled to room temperature;
D, pulverizing: it is 1～4 millimeter burnt capsicum particle that cooled burnt capsicum dry grinding is become granularity;
E, fermentation: ready monosodium glutamate, chickens' extract, refined salt and spices powder in the steps A 2 are all added in the burnt capsicum particle, and, promptly can be made into the burnt capsicum of drier oil stirring the static fermentation in back 23 hours;
F, sterilization: the burnt capsicum of the drier oil of processing is inserted in the closed chamber and is the ultraviolet sterilization 35 minutes of 254nm through wavelength;
G, packing: the burnt capsicum of the drier oil after the sterilization is put into the vial sealing preserve, can put on the market and sell.
Need to prove; In realizing process of the present invention to use frying apparatus, milling apparatus, drain equipment, cooling device, disintegrating apparatus, disinfection equipment (like ultraviolet sterilization equipment) and package encapsulation equipment and all can use in the prior art and exist; And, in present specification, no longer they are done detailed description through the equipment that commercial means can buy.
It is thus clear that the enforcement of the embodiment of the invention not only can be enriched the pattern of capsicum processed food, and when promoting capsicum processed food taste, significantly reduced the number of dropouts of nutritional labeling in the capsicum.
The above; Be merely the preferable specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, any technical staff who is familiar with the present technique field is in the technical scope that the present invention discloses; The variation that can expect easily or replacement all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (5)
1. the preparation method of the burnt capsicum of drier oil is characterized in that, comprises the steps:
A, get the raw materials ready: select the chilli and the millet green pepper of water content 10%～15%, and carry out cleaning pretreatment;
B, fried: will wait chilli and the millet green pepper of quality to put into temperature is 200 ℃～240 ℃ fried 2～3 minutes of vegetable oil, obtains burnt capsicum and does;
C, drain cooling: from vegetable oil, take out burnt capsicum and do, drain the vegetable oil of burnt capsicum in doing again, and be cooled to room temperature;
D, pulverizing: it is 1～4 millimeter burnt capsicum particle that cooled burnt capsicum dry grinding is become granularity;
E, fermentation: in burnt capsicum particle, add flavoring; And stir the static fermentation in back 20～24 hours, thereby make the burnt capsicum of drier oil;
Flavoring comprises monosodium glutamate, chickens' extract, refined salt and spices powder; Wherein, the constituent of said spices powder comprises pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and cool always;
The flavoring adding proportion is in per 500 gram chilli and the 500 gram millet greens pepper, adds:
Monosodium glutamate: 25 grams, chickens' extract: 20 grams, refined salt: 170 grams,
Pericarpium zanthoxyli bungeani: 25 grams, pericarpium zanthoxyli schinifolii: 5 grams, fennel seeds: 2 grams, cumin: 2 grams,
Pepper: 5 grams, anise: 1 gram, cardamom: 1 gram, fructus amomi: 1 gram,
Dried shrimp: 5 grams, Chinese cassia tree: 5 grams, dried orange peel: 2 grams, sesame: 4 grams,
Chinese yam: 0.2 gram, Radix Glycyrrhizae: 0.2 gram, spiceleaf: 0.2 gram, cool always: 0.4 gram.
2. the preparation method of the burnt capsicum of drier oil according to claim 1 is characterized in that, described vegetable oil is a rapeseed oil.
3. the preparation method of the burnt capsicum of drier oil according to claim 1 is characterized in that, the usage ratio of vegetable oil and chilli and millet green pepper is: per 500 gram chilli and 500 gram millet greens pepper are used 2000 gram vegetable oil altogether.
4. according to the preparation method of claim 1 or the burnt capsicum of 2 or 3 described drier oils, it is characterized in that, also comprise:
F, sterilization: the burnt capsicum of the drier oil that makes is inserted in the closed chamber and through ultraviolet sterilization 30～40 minutes;
G, packing: the burnt capsicum of the drier oil after the sterilization is packed.
5. according to the preparation method of claim 1 or the burnt capsicum of 2 or 3 described drier oils, it is characterized in that, also comprise: the step of preparation spices powder:
A, select pericarpium zanthoxyli bungeani, pericarpium zanthoxyli schinifolii, fennel seeds, cumin, pepper, anise, cardamom, fructus amomi, dried shrimp, Chinese cassia tree, dried orange peel, sesame, Chinese yam, Radix Glycyrrhizae, spiceleaf and cool always according to the flavoring adding proportion;
B, grind to form smalls, promptly make the spices powder after the spices powder oven dry.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106509715A (en) * | 2016-10-30 | 2017-03-22 | 贵州省册亨县兆丰食品有限责任公司 | Fragrant crisp hot peppers and making method thereof |
| CN106579113A (en) * | 2016-11-29 | 2017-04-26 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method of spicy crisp chili |
| CN109329874A (en) * | 2018-10-01 | 2019-02-15 | 惠州市酱源辣辣香农业发展有限公司 | A kind of capsicum frying blender |
| CN109549159A (en) * | 2018-12-27 | 2019-04-02 | 四川洪雅县幺麻子食品有限公司 | The burnt peppery juice of one kind and its production technology |
| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
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| CN101658286A (en) * | 2009-10-10 | 2010-03-03 | 贵州大学 | Method for producing hu chili seasoning powder |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509715A (en) * | 2016-10-30 | 2017-03-22 | 贵州省册亨县兆丰食品有限责任公司 | Fragrant crisp hot peppers and making method thereof |
| CN106579113A (en) * | 2016-11-29 | 2017-04-26 | 贵州省关岭布依族苗族自治县易和食品厂 | Preparation method of spicy crisp chili |
| CN109329874A (en) * | 2018-10-01 | 2019-02-15 | 惠州市酱源辣辣香农业发展有限公司 | A kind of capsicum frying blender |
| CN109549159A (en) * | 2018-12-27 | 2019-04-02 | 四川洪雅县幺麻子食品有限公司 | The burnt peppery juice of one kind and its production technology |
| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
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| CN102488156B (en) | 2013-01-30 |
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