CN105285791A - Olive oil and minced chicken chili paste with oil and preparation method of chili paste with oil - Google Patents
Olive oil and minced chicken chili paste with oil and preparation method of chili paste with oil Download PDFInfo
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- CN105285791A CN105285791A CN201510602763.8A CN201510602763A CN105285791A CN 105285791 A CN105285791 A CN 105285791A CN 201510602763 A CN201510602763 A CN 201510602763A CN 105285791 A CN105285791 A CN 105285791A
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Abstract
The invention discloses olive oil and minced chicken chili paste with oil. The olive oil and minced chicken chili paste with oil consists of the following raw materials in parts by weight: 40-42 parts of olive oil, 35-40 parts of chilies, 10-15 parts of chicken, 8-9 parts of rapeseed oil, 3-4 parts of white granulated sugar, 1-2 parts of fermented soya beans, 3-4 parts of ginger, 1-2 parts of garlic, 0.6-0.7 part of edible salt, 0.5-0.6 part of gourmet powder and 0.2-0.4 part of Chinese prickly ash. The production method comprises the following steps of processing the chilies, processing the chicken, stir-frying the processed chilies and the processed chicken, cooling the stir-fried chilies and the stir-fried chicken, stirring the cooled chilies and the cooled chicken so as to obtain a mixture, and performing quantitative packaging on the mixture. According to the olive oil and minced chicken chili paste with oil disclosed by the invention the defects that according to conventional chili paste with oil, in the preparation process, nutrient components run off and taste is light due to high temperature are overcome. The mouth feel and the nutrition of the olive oil are utilized, so that the chili paste with oil is delicious in mouth feel. The chili paste with oil is rich in nutrition. In the preparation process, the temperature of semi-finished products of the chili paste with oil is controlled, the generation of hazardous substances is reduced, and the health of human bodies is facilitated.
Description
Technical field
The present invention relates to chilli products field, relate in particular to a kind of olive oil chicken foam oil capsicum and production method thereof.
Background technology
Existing oily capsicum variety is various, market capsicum variety prepares carrier mainly with rapeseed oil as oily capsicum greatly, because its unique flavor, shelf-life are longer, be convenient for carrying, deeply like by consumer, in daily life, chilli oil is mainly used in food and drink condiment, and enrich food mouthfeel provides a large amount of nutritional labeling and energy simultaneously.
Existing oily capsicum preparation method mostly adopts and is boiled by rapeseed oil, pour chilli frying into and obtain, in vegetable seed lubricant component, unrighted acid is many, the frying production method of conventional oily capsicum mainly through adding capsicum in high temperature rapeseed oil, high temperature can make capsicum produce the burnt material of paste harmful in a large number, meanwhile, containing polyunsaturated fatty acid in rapeseed oil, be very easily oxidized in high-temperature heating process, become sour the material erucic acid producing and be not easy to human consumption.Zoopery proves, a large amount of absorption contains the high rapeseed oil of erucic acid, can cause myocardial fibrosis and cause Myocardial damage; Animal is caused to increase weight slow, depauperation; Degradation negative interaction under fecundity, under high temperature, rapeseed oil also can discharge the smog containing butadiene component simultaneously, and long-term a large amount of inherent immunity function that this material not only can change people that sucks, and easily suffer from lung cancer, be detrimental to health.
Although natural health effect that olive oil has it splendid, beauty functions and desirable cooking use.Be described as " liquid golden " in west, " vegetable oil queen ", " Mediterranean sweet dew is unique xylophyta oil eaten for the mankind with the form of nature in the world.But decoct to fry and can cause loss to a great extent to olive oil nutritional labeling, lose original nutritive value, thus in daily life diet, olive oil does not find broad application.
Olive oil equally also can cause nutriment to run off under the high temperature conditions, and one, the micro substance in olive oil belongs to Polyphenols, is easily destroyed in high temperature environments, reduces its nutritive peculiarity.Its two, after monounsaturated fatty acid is heated to and smolders, easily become unsound trans fats, and trans fats have been proved to be a kind of high carcinogenic substance.Therefore olive oil oil capsicum is in olive oil adding procedure, seems particularly crucial to the control of oil temperature.
Summary of the invention
The object of the invention is to overcome above-mentioned technological deficiency, provide a kind of mouthfeel good, reduce that harmful substance generates, nutritious olive oil chicken foam oil capsicum.
Realizing technical scheme of the present invention is: a kind of olive oil chicken foam oil capsicum, it is made up of the raw material of following parts by weight: 40 ~ 42 parts, olive oil, 35 ~ 40 parts, capsicum, 10 ~ 15 parts, chicken, rapeseed oil 8 ~ 9 parts, white granulated sugar 3 ~ 4 parts, 1 ~ 2 part, fermented soya bean, ginger 3 ~ 4 parts, garlic 1 ~ 2 part, edible salt 0.6 ~ 0.7 part, monosodium glutamate 0.5 ~ 0.6 part, 0.2 ~ 0.4 part, Chinese prickly ash.
Preferably, its each raw material weight number is: 42 parts, olive oil, 40 parts, capsicum, 15 parts, chicken, rapeseed oil 9 parts, white granulated sugar 4 parts, 2 parts, fermented soya bean, ginger 4 parts, garlic 2 parts, edible salt 0.7 part, monosodium glutamate 0.6 part, 0.4 part, Chinese prickly ash.
Present invention also offers the production method of above-mentioned olive oil chicken foam oil capsicum, it comprises the steps:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first chicken is boned during segmentation, chicken is broken into meat foam, load container; By the batching prepared, stir, every kilogram of chicken uses batching: edible salt 6g, taste powder 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, light soy sauce 6g; Pickle, be placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, Chinese prickly ash, pepper are added frying in pot, and adds chicken foam; In frying process, temperature rises to 115 DEG C, prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) pour the capsicum that frying is good into capsicum packing machine and carry out quantitative package.
As preferably, in described step (2), salting period is half an hour.
More preferably, in described step (3), temperature rises to 115 DEG C of required times controls is 40 minutes, and can avoid steep temperature rise better like this, harmful substance is produced.
Compared with prior art the invention has the beneficial effects as follows: 1, olive oil chicken foam of the present invention oil capsicum obtains for raw material with olive oil, capsicum, rapeseed oil, chicken, white granulated sugar, edible salt, monosodium glutamate, Chinese prickly ash, this product compensate for the nutrient loss that oily capsicum Yin Gaowen in preparation process causes, the shortcoming that taste is thin out; 2, utilize the mouthfeel of olive oil own, make oily capsicum tasty mouthfeel; 3, utilize the nutritional labeling of olive oil itself to improve the nutrition of oily capsicum, reduce high temperature causes nutritive value loss to vegetable oil; While enriching products taste, strengthen the nutritive value of oily capsicum, supplement needed by human body nutrition; 4, the temperature of semi-finished product oil capsicum in preparation process is controlled, reduce the generation of harmful substance, be of value to healthy; 5, adding chicken makes nutrition abundanter.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described.Based on the embodiment in the present invention, those skilled in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
Raw material: 42 parts, olive oil, 40 parts, capsicum, 15 parts, chicken, rapeseed oil 9 parts, white granulated sugar 4 parts, 2 parts, fermented soya bean, ginger 4 parts, garlic 2 parts, edible salt 0.7 part, monosodium glutamate 0.6 part, 0.4 part, Chinese prickly ash.
Preparation method:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first chicken is boned during segmentation, chicken is broken into meat foam, load container; By the batching prepared, stir, every kilogram of chicken uses batching: edible salt 6g, taste powder 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, light soy sauce 6g; Pickle, time controling is half an hour; Be placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added frying in pot, and adds chicken foam; In frying process, temperature rises to 115 DEG C, and it is 40 minutes that temperature rises to 115 DEG C of required times, can avoid steep temperature rise better like this, and harmful substance is produced, and prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) pour the capsicum that frying is good into capsicum packing machine and carry out quantitative package.
Embodiment 2
Raw material: 41 parts, olive oil, 37 parts, capsicum, 13 parts, chicken, rapeseed oil 8.5 parts, white granulated sugar 3.5 parts, 1.5 parts, fermented soya bean, ginger 3.5 parts, garlic 1.5 parts, edible salt 0.65 part, monosodium glutamate 0.55 part, 0.3 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 3
Raw material: 40 parts, olive oil, 38 parts, capsicum, 12 parts, chicken, rapeseed oil 9 parts, white granulated sugar 3 parts, 1 part, fermented soya bean, ginger 3 parts, garlic 1 part, edible salt 0.6 part, monosodium glutamate 0.5 part, 0.2 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 4
Raw material: 42 parts, olive oil, 35 parts, capsicum, 10 parts, chicken, rapeseed oil 8 parts, white granulated sugar 3 parts, 2 parts, fermented soya bean, ginger 4 parts, garlic 2 parts, edible salt 0.7 part, monosodium glutamate 0.6 part, 0.3 part, Chinese prickly ash.
Preparation method is with embodiment 1.
Embodiment 5
Raw material: 40 parts, olive oil, 30 parts, capsicum, 15 parts, chicken, rapeseed oil 8 parts, white granulated sugar 4 parts, 2 parts, fermented soya bean, ginger 3 parts, garlic 2 parts, edible salt 0.7 part, monosodium glutamate 0.6 part, 0.4 part, Chinese prickly ash.
Preparation method is with embodiment 1.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. an olive oil chicken foam oil capsicum, it is characterized in that, it is made up of the raw material of following parts by weight: 40 ~ 42 parts, olive oil, 35 ~ 40 parts, capsicum, 10 ~ 15 parts, chicken, rapeseed oil 8 ~ 9 parts, white granulated sugar 3 ~ 4 parts, 1 ~ 2 part, fermented soya bean, ginger 3 ~ 4 parts, garlic 1 ~ 2 part, edible salt 0.6 ~ 0.7 part, monosodium glutamate 0.5 ~ 0.6 part, 0.2 ~ 0.4 part, Chinese prickly ash.
2. olive oil chicken foam oil capsicum according to claim 1, it is characterized in that, its each raw material weight number is: 42 parts, olive oil, 40 parts, capsicum, 15 parts, chicken, rapeseed oil 9 parts, white granulated sugar 4 parts, 2 parts, fermented soya bean, ginger 4 parts, garlic 2 parts, edible salt 0.7 part, monosodium glutamate 0.6 part, 0.4 part, Chinese prickly ash.
3. a production method for olive oil chicken foam oil capsicum described in claim 1 or 2, it is characterized in that, it comprises the steps:
(1) process of capsicum: by chilli removal of impurities, clean, dry, then pulverize in pulverizer;
(2) first chicken is boned during segmentation, chicken is broken into meat foam, load container; By the batching prepared, stir, every kilogram of chicken uses batching: edible salt 6g, taste powder 1g, Chinese prickly ash 1g, pepper 1g, cooking wine 40g, light soy sauce 6g; Pickle, be placed in pot fried ripe after pickling end;
(3) frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, Chinese prickly ash, pepper are added frying in pot, and adds chicken foam; In frying process, temperature rises to 115 DEG C, prepares capsicum semi-finished product, stand-by;
(4) capsicum semi-finished product good stand-by for frying are dried in the air add olive oil to 60 ~ 75 DEG C and stir;
(5) pour the capsicum that frying is good into capsicum packing machine and carry out quantitative package.
4. the production method of olive oil chicken foam oil capsicum according to claim 3, it is characterized in that, salting period is half an hour in described step (2).
5. the production method of olive oil chicken foam oil capsicum according to claim 3 or 4, is characterized in that, temperature rises to 115 DEG C of required times and controls to be 40 minutes in described step (3).
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510602763.8A CN105285791A (en) | 2015-09-21 | 2015-09-21 | Olive oil and minced chicken chili paste with oil and preparation method of chili paste with oil |
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| CN201510602763.8A CN105285791A (en) | 2015-09-21 | 2015-09-21 | Olive oil and minced chicken chili paste with oil and preparation method of chili paste with oil |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN103504336A (en) * | 2012-06-29 | 2014-01-15 | 盘县玉祥风味食品有限责任公司 | Chicken chili with soya and manufacturing method thereof |
| CN104738451A (en) * | 2015-03-25 | 2015-07-01 | 贵州龙膳香坊食品有限公司 | Olive oil fried pepper sauce and preparation method |
| CN104824600A (en) * | 2015-05-18 | 2015-08-12 | 贵州布依姑娘食品有限公司 | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce |
-
2015
- 2015-09-21 CN CN201510602763.8A patent/CN105285791A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN103504336A (en) * | 2012-06-29 | 2014-01-15 | 盘县玉祥风味食品有限责任公司 | Chicken chili with soya and manufacturing method thereof |
| CN104738451A (en) * | 2015-03-25 | 2015-07-01 | 贵州龙膳香坊食品有限公司 | Olive oil fried pepper sauce and preparation method |
| CN104824600A (en) * | 2015-05-18 | 2015-08-12 | 贵州布依姑娘食品有限公司 | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce |
Non-Patent Citations (1)
| Title |
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| 赖晓英等: "辣椒的研究及开发现状", 《中国调味品》 * |
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