CN103734637A - Filling for cantonese crispy chili and preparation method thereof - Google Patents
Filling for cantonese crispy chili and preparation method thereof Download PDFInfo
- Publication number
- CN103734637A CN103734637A CN201310709331.8A CN201310709331A CN103734637A CN 103734637 A CN103734637 A CN 103734637A CN 201310709331 A CN201310709331 A CN 201310709331A CN 103734637 A CN103734637 A CN 103734637A
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- CN
- China
- Prior art keywords
- powder
- core material
- preparation
- pepper
- filling
- 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.)
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Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
The invention discloses a filling for cantonese crispy chili and a preparation method of the filling. The filling is prepared from the following raw materials in parts by weight: 10-15 parts of dried fruit power, 5-20 parts of rice flour, 20-30 parts of starch, 4-8 parts of white sugar, 2-4 parts of pepper powder and 2-4 parts of other seasonings. The other seasonings consist of chicken power and salt in the ratio of 2: 1. The preparation method comprises the following steps: (a) taking the dried fruit power, rice flour, starch, white sugar, pepper power and the other seasonings according to the weight ratio; and (b) putting the filling into an agitator, adding water and stirring, wherein the ratio of the filling to the water is 100: (15-18), and the stirring time is 3-5min, and taking the filling out for standby. The filling for cantonese crispy chili is scientific, reasonable, fragrant, crispy and special in taste, and rich in nutrition. The preparation method of the filling for cantonese crispy chili is advanced and practical.
Description
Technical field
The present invention relates to pot foods and preparation method, more specifically relate to a kind of core material and preparation method of Guangdong flavor crisp pepper.
Background technology
Crisp pepper is a kind of pot foods that form with Raw material processings such as capsicum, peanut and sesame, shelled melon seed, walnut kernel.Crisp pepper is seen outward as having filled out core in chilli section, tastes crisp, fragrant and pleasant to taste, is a kind of emerging tourism and leisure pot foods.Our company produces crisp pepper for many years, crisp pepper product sells well all over the country, preparation method > >, the application number 201010296237.0 of the short crisp pepper of < < of our company's application in 2010 are won patent right, our company in 2010 have also applied for the preparation method > > of the long crisp pepper of < <, and its application number is 201010296222.4.Short crisp pepper, long crisp pepper kind are single, can not meet the needs in market, need to be explored new kind and preparation method.Publication number in 2013 is formula and the processing technology > > thereof that Chinese patent literature that CN103385432A, application number are 201310324692.0 discloses a < < crisp pepper, the formula of this crisp pepper and processing technology thereof and the short crisp pepper of our company, long crisp pepper kind are different, appoint right unresolved crisp pepper kind Single-issue, for this reason, need to be explored core material and the preparation method of new crisp pepper, to increase crisp pepper kind, meet the demand in market.
Summary of the invention
Object of the present invention: the core material that a kind of Guangdong flavor crisp pepper is provided; A kind of preparation method of core material of Guangdong flavor crisp pepper is provided.
Technical scheme of the present invention is: a kind of preparation method of core material of Guangdong flavor crisp pepper, it is characterized in that, the weight ratio of core material raw material is: dry powder 10-15 part, ground rice 5-20 part, starch 20-30 part, white sugar 4-8 part, pepper powder 2-4 part, other flavoring 2-4 part; Other flavoring is comprised of chickens' extract, salt, and the proportioning of chickens' extract, salt is 2:1; Its preparation method is:
A) according to weight ratio, get dry powder, ground rice, starch, white sugar, pepper powder, other flavoring;
B) core material is put into mixer and added water and stir, the ratio of core material and water is 100:15-18; Mixing time is 3-5 minute, thereafter, takes out core material standby.
The preparation method of the core material of described Guangdong flavor crisp pepper, its dry powder is one or more dry powders that are mixed to get in melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape powder, lycopodium powder, ginkgo fruit powder, American pistachios powder, ground coffee.
Preparation method according to the core material of above-mentioned Guangdong flavor crisp pepper just can produce the core material of Guangdong flavor crisp pepper of the present invention.
---soaking and washing---centrifugal dehydration------fried---seasoning---check---packing that in hot pepper, machinery adds core material that the technological process of production of crisp pepper is: dry fructus capsici arranges, segment.Described dry fructus capsici arranges, segment is removal two of dry fructus capsici and the core of dry fructus capsici and seed, with machinery, dry fructus capsici is cut to the segment of 10-25 millimeters long; The soaking and washing time of described dry fructus capsici is 20-30 hour; The weight ratio of core material raw material is: dry powder 10-15 part, ground rice 5-20 part, starch 20-30 part, white sugar 4-8 part, pepper powder 2-4 part, other flavoring 2-4 part; In hot pepper, adding core material adopts centrifugal shot-blasting machine to load core material; Fried is that the hot pepper that has added core material is placed in machine-processed oil cauldron fried ripe; Seasoning is that the hot pepper section by after fried is added to suitable monosodium glutamate, salt, condiment again.
Beneficial effect of the present invention: the core material of a kind of Guangdong flavor crisp pepper of the present invention and preparation method, the core material science of its Guangdong flavor crisp pepper, rationally, Charming fragrance, mouthfeel delicious and crisp be unique, nutritious; Preparation method's technique of the core material of its Guangdong flavor crisp pepper is advanced, practical, and the favourable crisp pepper of producing high-quality of core material of the Guangdong flavor crisp pepper that preparation method produces can meet the demand in market.
The specific embodiment
Below by embodiment, the present invention is further illustrated.
Embodiment
A kind of preparation method of core material of Guangdong flavor crisp pepper, the preparation method of the core material of its Guangdong flavor crisp pepper, the weight ratio of core material raw material is: dry powder 10-15 part, ground rice 5-20 part, starch 20-30 part, white sugar 4-8 part, pepper powder 2-4 part, other flavoring 2-4 part; Other flavoring is comprised of chickens' extract, salt, and the proportioning of chickens' extract, salt is 2:1; Its preparation method is:
A) according to weight ratio, get dry powder, ground rice, starch, white sugar, pepper powder, other flavoring;
B) core material is put into mixer and added water and stir, the ratio of core material and water is 100:15-18; Mixing time is 3-5 minute, thereafter, takes out core material standby.
Described dry powder is one or more dry powders that are mixed to get in melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape powder, lycopodium powder, ginkgo fruit powder, American pistachios powder, ground coffee.
Preparation method according to the core material of above-mentioned Guangdong flavor crisp pepper just can obtain the core material of Guangdong flavor crisp pepper of the present invention.
Again according to crisp pepper the technological process of production: dry fructus capsici arranges, machinery adds core material-fried-seasoning-check-packing and just can produce Guangdong flavor crisp pepper in segment-soaking and washing-centrifugal dehydration-hot pepper.
Claims (3)
1. a preparation method for the core material of Guangdong flavor crisp pepper, is characterized in that, the weight ratio of core material raw material is: dry powder 10-15 part, ground rice 5-20 part, starch 20-30 part, white sugar 4-8 part, pepper powder 2-4 part, other flavoring 2-4 part; Other flavoring is comprised of chickens' extract, salt, and the proportioning of chickens' extract, salt is 2:1; Its preparation method is:
A) according to weight ratio, get dry powder, ground rice, starch, white sugar, pepper powder, other flavoring;
B) core material is put into mixer and added water and stir, the ratio of core material and water is 100:15-18; Mixing time is 3-5 minute, thereafter, takes out core material standby.
2. by the preparation method of the core material of Guangdong flavor crisp pepper claimed in claim 1, it is characterized in that, dry powder is one or more dry powders that are mixed to get in melon seeds powder, almond powder, cashew nut powder, lotus nut starch, hazelnut powder, preserved plum powder, rice-chestnut powder, litchi powder, candied date powder, Chinese torreya powder, longan powder, grape powder, lycopodium powder, ginkgo fruit powder, American pistachios powder, ground coffee.
3. a core material for Guangdong flavor crisp pepper, is characterized in that, it is obtained by the preparation method of the core material of the Guangdong flavor crisp pepper described in claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310709331.8A CN103734637A (en) | 2013-12-21 | 2013-12-21 | Filling for cantonese crispy chili and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310709331.8A CN103734637A (en) | 2013-12-21 | 2013-12-21 | Filling for cantonese crispy chili and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734637A true CN103734637A (en) | 2014-04-23 |
Family
ID=50491774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310709331.8A Pending CN103734637A (en) | 2013-12-21 | 2013-12-21 | Filling for cantonese crispy chili and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734637A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366343A (en) * | 2014-11-26 | 2015-02-25 | 安徽先知缘食品有限公司 | Crispy pepper with millet and preparation method thereof |
| CN104366342A (en) * | 2014-11-26 | 2015-02-25 | 安徽先知缘食品有限公司 | Crispy chilies containing wheat grains and preparation method of crispy chilies |
-
2013
- 2013-12-21 CN CN201310709331.8A patent/CN103734637A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366343A (en) * | 2014-11-26 | 2015-02-25 | 安徽先知缘食品有限公司 | Crispy pepper with millet and preparation method thereof |
| CN104366342A (en) * | 2014-11-26 | 2015-02-25 | 安徽先知缘食品有限公司 | Crispy chilies containing wheat grains and preparation method of crispy chilies |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |