CN104543815A - Preparation method of crisp fried chili - Google Patents
Preparation method of crisp fried chili Download PDFInfo
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- CN104543815A CN104543815A CN201310516720.9A CN201310516720A CN104543815A CN 104543815 A CN104543815 A CN 104543815A CN 201310516720 A CN201310516720 A CN 201310516720A CN 104543815 A CN104543815 A CN 104543815A
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- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of crisp fried chili. The method comprises the following steps: cutting dried chili into segments, based on weight percentage of the dried chili segments, putting 8%-10% of flour, 0.3%-0.5% of salt, 0.3%-0.6% of baking powder and 4%-6% of water, and stirring evenly; putting the evenly stirred mixture into hot oil, frying, and fishing out after deeply frying; drying the chili in the fried mixture, putting into the hot oil, frying until crisp and then fishing out; and mixing the crisp mixture with deeply fried sesame and crisp peeled peanuts to obtain a crisp fried chili product, wherein the weight of the sesame is 10%-20% of that of the dry chili, and the weight of the peanuts is 35%-45% of that of the dry chili. Through the technical scheme disclosed by the invention, the crisp fried chili with crisp taste can be produced, and the production process is simple and convenient.
Description
Technical field
The present invention relates to food technology of preparing, particularly relate to the preparation method of a kind of crisp-fried capsicum.
Background technology
Along with the raising of people's living standard, and the reason of people's eating habit, some pickles or seasoned food often can be selected when a lot of people is at table to go with rice or bread.But the taste of the pickles can selected in the market and kind are relatively single, be such as generally some hot pickled mustard tube or pickles etc.; In addition, market also seldom there is edible product of directly going with rice or bread in alternative seasoned food, even if there are the products such as edible sauce of partly can going with rice or bread, also cannot meet the growing demand for food taste of people far away.
Summary of the invention
The object of this invention is to provide the preparation method of a kind of crisp-fried capsicum, thus provide a kind of crisp-fried capsicum of crispy in taste for people.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for crisp-fried capsicum, comprising:
Mix thoroughly putting into flour, salt, baking powder and water after chilli segment, wherein, the weight of flour is 8% to 10% of chilli weight, and the weight of salt is 0.3% to 0.5% of chilli weight, the weight of baking powder is 0.3% to 0.6% of chilli weight, and the weight of water is chilli weight 4% to 6%;
Mixture after mixing thoroughly is put into deep fat and carries out frying, pull out after fried ripe, after the capsicum in the mixture exploded has done, put into deep fat again explode and pull out after crisp;
Be mixed to get crisp-fried capsicum finished product by exploding to crisp mixture and the sesame fried and fried crisp peeling shelled peanut, wherein, the weight of sesame is 10% to 20% of chilli weight, and the weight of peanut is 35% to 45% of chilli weight.
The processing mode obtaining fried crisp peeling shelled peanut comprises: the shelled peanut of peeling is first used bubble drain well after 1 to 2 hour, the deep fat of spending with 150 to 170 carries out frying.
The method also comprises: in the described crisp-fried capsicum finished product obtained, add salt, white sugar and monosodium glutamate mix thoroughly, wherein, the salt weight added is 0.3% to 0.5% of described crisp-fried capsicum finished weight, the weight of the white sugar added is 3% to 5% of described crisp-fried capsicum finished weight, and the monosodium glutamate weight added is 0.5% to 1.5% of described crisp-fried capsicum finished weight.
As seen from the above technical solution provided by the invention, the preparation method of a kind of crisp-fried capsicum that the embodiment of the present invention provides can go out the fragrant peppery crisp crisp-fried capsicum of mouthfeel by manufacture, thus can provide taste better food for people.And the technical scheme preparing crisp-fried capsicum provided by the invention also has the simple feature of implementation procedure, effectively can reduce the production cost of manufacturing enterprise.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on embodiments of the invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to protection scope of the present invention.
The preparation method of a kind of crisp-fried capsicum that the embodiment of the present invention provides, its specific implementation process can be, but not limited to comprise following treatment step:
Step one: mix thoroughly putting into flour, salt, baking powder and water after chilli segment;
Wherein, the weight of flour is 8% to 10% of chilli weight, and the weight of salt is 0.3% to 0.5% of chilli weight, and the weight of baking powder is 0.3% to 0.6% of chilli weight, and the weight of water is chilli weight 4% to 6%;
Step 2: the mixture after mixing thoroughly is put into deep fat and carries out frying, pulls out after fried ripe; Moisture content in mixture can be removed by the frying process of this step, and mixture be exploded ripe;
Step 3: put into deep fat after the capsicum in the mixture exploded has done (after the moisture content volatilization namely blasted by step 2) again and explode and to pull out after crisp; The mixture crispy in taste comprising capsicum can be allowed by this step;
Step 4: the peeling shelled peanut exploded by step 3 to crisp mixture and the sesame fried and fried shortcake is mixed to get crisp-fried capsicum finished product;
Wherein, the weight of sesame is 10% to 20% of chilli weight, and the weight of peanut is 35% to 45% of chilli weight.
In above-mentioned steps four, need the peeling shelled peanut of the fried shortcake be applied to specifically can be obtained by following processing mode:
First, the shelled peanut of peeling is first used bubble 1 to 2 hour;
Afterwards, by the shelled peanut drain well after soaking, and the deep fat adopting 150 to 170 to spend carries out frying, when shelled peanut explode ripe after pull out to dry in the air and coolly can obtain crisp peeling shelled peanut.
Further, the crisp-fried capsicum taste obtained to make frying is better, add salt, white sugar and monosodium glutamate in the described crisp-fried capsicum finished product that then can also obtain in step 4 to mix thoroughly, wherein, the salt weight added is 0.3% to 0.5% of described crisp-fried capsicum finished weight, the weight of the white sugar added is 3% to 5% of described crisp-fried capsicum finished weight, and the monosodium glutamate weight added is 0.5% to 1.5% of described crisp-fried capsicum finished weight.
Below in conjunction with a concrete processing procedure preparing crisp-fried capsicum, the present invention will be described.
Step one: mix thoroughly putting into flour, salt, baking powder and water after the segment of 100KG chilli;
Wherein, the weight 8KG of flour, the weight of salt is 0.4KG, and the weight of baking powder is 0.5KG, and the weight of water is 5KG;
Step 2: the mixture after mixing thoroughly is put into deep fat and carries out frying, pulls out after fried ripe; Specifically can adopt the oil temperature frying about 2 minutes of 180 degree;
Step 3: put into deep fat again and explode and pull out after crisp after the capsicum in the mixture exploded has done; Specifically can adopt the oil temperature frying about 1 minute of about 190 degree, to make the mixture crispy in taste comprising capsicum;
Step 4: the peeling shelled peanut exploded by step 3 to crisp mixture and the sesame fried and fried shortcake is mixed to get crisp-fried capsicum finished product;
Wherein, the weight of sesame is 15KG, and the weight of peanut is 40KG.
In above-mentioned steps four, need the peeling shelled peanut of the fried shortcake be applied to specifically can be obtained by following processing mode:
First, the shelled peanut of peeling is first used bubble 2 hours;
Afterwards, by the shelled peanut drain well after soaking, and adopt the deep fat of 170 degree to carry out frying, specifically can frying about 6 minutes, when shelled peanut explode ripe after pull out to dry in the air and coolly can obtain crisp peeling shelled peanut.
Further, the crisp-fried capsicum taste obtained to make frying is better, then add salt, white sugar and monosodium glutamate in the described crisp-fried capsicum finished product that can also obtain in step 4 and mix thoroughly, wherein, the salt weight added is 0.4KG, and the weight of the white sugar added is 4KG, and the monosodium glutamate weight added is 1KG.
Just taste preferably crisp-fried capsicum can be obtained, to meet the demand of more people by above-mentioned processing procedure.And in the present invention, the process of corresponding crisp-fried capsicum is easy, effectively can reduce the production cost of manufacturing enterprise.
The above; be only the present invention's preferably detailed description of the invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change 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 (3)
1. a preparation method for crisp-fried capsicum, is characterized in that, comprising:
Mix thoroughly putting into flour, salt, baking powder and water after chilli segment, wherein, the weight of flour is 8% to 10% of chilli weight, and the weight of salt is 0.3% to 0.5% of chilli weight, the weight of baking powder is 0.3% to 0.6% of chilli weight, and the weight of water is chilli weight 4% to 6%;
Mixture after mixing thoroughly is put into deep fat and carries out frying, pull out after fried ripe, after the capsicum in the mixture exploded has done, put into deep fat again explode and pull out after crisp;
Be mixed to get crisp-fried capsicum finished product by exploding to crisp mixture and the sesame fried and fried crisp peeling shelled peanut, wherein, the weight of sesame is 10% to 20% of chilli weight, and the weight of peanut is 35% to 45% of chilli weight.
2. method according to claim 1, is characterized in that, the processing mode obtaining fried crisp peeling shelled peanut comprises: the shelled peanut of peeling is first used bubble drain well after 1 to 2 hour, the deep fat of spending with 150 to 170 carries out frying.
3. method according to claim 1 and 2, it is characterized in that, the method also comprises: in the described crisp-fried capsicum finished product obtained, add salt, white sugar and monosodium glutamate mix thoroughly, wherein, the salt weight added is 0.3% to 0.5% of described crisp-fried capsicum finished weight, the weight of the white sugar added is 3% to 5% of described crisp-fried capsicum finished weight, and the monosodium glutamate weight added is 0.5% to 1.5% of described crisp-fried capsicum finished weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310516720.9A CN104543815A (en) | 2013-10-28 | 2013-10-28 | Preparation method of crisp fried chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310516720.9A CN104543815A (en) | 2013-10-28 | 2013-10-28 | Preparation method of crisp fried chili |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543815A true CN104543815A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310516720.9A Pending CN104543815A (en) | 2013-10-28 | 2013-10-28 | Preparation method of crisp fried chili |
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| CN (1) | CN104543815A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048314A (en) * | 2017-04-24 | 2017-08-18 | 河南科技学院 | A kind of fried crackling flavoring compositions and preparation method thereof |
| CN108338344A (en) * | 2018-02-13 | 2018-07-31 | 孙雪发 | A kind of preparation method and the fried chili biscuits of perfume of fragrant fried chili biscuits |
| CN113519795A (en) * | 2021-07-13 | 2021-10-22 | 中国农业大学 | Method for making high-efficiency and oil-less crispy chili |
-
2013
- 2013-10-28 CN CN201310516720.9A patent/CN104543815A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048314A (en) * | 2017-04-24 | 2017-08-18 | 河南科技学院 | A kind of fried crackling flavoring compositions and preparation method thereof |
| CN108338344A (en) * | 2018-02-13 | 2018-07-31 | 孙雪发 | A kind of preparation method and the fried chili biscuits of perfume of fragrant fried chili biscuits |
| CN113519795A (en) * | 2021-07-13 | 2021-10-22 | 中国农业大学 | Method for making high-efficiency and oil-less crispy chili |
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Application publication date: 20150429 |