CN106473040A - A kind of preparation technology of crisp chilli - Google Patents
A kind of preparation technology of crisp chilli Download PDFInfo
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- CN106473040A CN106473040A CN201610869086.0A CN201610869086A CN106473040A CN 106473040 A CN106473040 A CN 106473040A CN 201610869086 A CN201610869086 A CN 201610869086A CN 106473040 A CN106473040 A CN 106473040A
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- radix rauvolfiae
- oil
- crisp
- chilli
- preparation technology
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Abstract
The invention discloses the preparation technology of a kind of crisp chilli of technical field of deep chilli processing, pluck fresh, complete Radix Rauvolfiae, cut off the Fructus Capsici base of a fruit, eluriated with clear water clean, remove filter dry moisture standby；The Radix Rauvolfiae of process is put in food steamer and steams, continue steaming 10～15min after food steamer emerges steam, then take out；Steamed Radix Rauvolfiae be transferred to drying in oven to moisture content be 8～10% after take out be cooled to room temperature；Prepare frying pan, into frying pan, add edible oil, be heated to after oil temperature reaches 160～190 DEG C, the Radix Rauvolfiae of drying is put in oil cauldron and pulled out after fried 30～40s, oil is filtered dry, admixes and can be packed using spice.This invention by fresh Radix Rauvolfiae through steaming, drying, fried operation, then be equipped with flavoring, the Radix Rauvolfiae color of acquisition, perfume (or spice), crisp, peppery have both simultaneously, so that the quality of Radix Rauvolfiae is highly improved, and enrich capsicum product on market, make the selection of consumer wider.
Description
Technical field
The present invention relates to technical field of deep chilli processing is and in particular to a kind of preparation technology of crisp chilli.
Background technology
Fructus Capsici, is one of requisite flavoring agent of delicious food on people's dining table, especially Guizhou, Yunnan, Hunan and
Sichuan province, Fructus Capsici is extremely favored by people, and these regional people have " peppery be not afraid of " " not being afraid of peppery " and " being afraid of not peppery " etc.
Saying, implies that they enjoy to one kind that pungent stimulates and ask most.
The deep processed product of Fructus Capsici has oil capsicum, paprika, poor Fructus Capsici etc., and these products are substantially using ripe
Bright red hot pepper support, diversified capsicum product so greatly improves the value of Fructus Capsici, also widened people couple
The range of choice of product.Also have a kind of instant Fructus Capsici in the market, using Fructus Capsici, after being baked to, cut off one opening,
Batter is inserted at opening, then fried, it is also delicious delicacies, crisp texture, aromatic flavor, but it is because bag in Fructus Capsici
It is wrapped with batter, pastes hardening after fried, overeat and so that oral mucosa is bubbled, then under the stimulation of pungent, can increase
The pain in oral cavity, so be not suitable for eat more.
At present, the eating method of Radix Rauvolfiae mainly has the bubble green pepper with sour tasty and refreshing sense, be exactly also with fresh Capsicum annuum L. cooking or
Cold and dressed with sauce Budgerigar Capsicum annuum L., but still do not utilize Radix Rauvolfiae preparation crispy in taste, the chilli product of Fructus Capsici aromatic flavor.
Content of the invention
The present invention is intended to provide a kind of preparation technology of crisp chilli, do not utilize Radix Rauvolfiae in the market to fill up
Preparation crispy in taste, the market vacancy of the chilli product of Fructus Capsici aromatic flavor.
In order to solve above-mentioned technical problem, the present invention provides following technical scheme：A kind of preparation technology of crisp chilli,
Comprise the following steps：
Fresh, the complete Radix Rauvolfiae of step one, harvesting, cuts off the Fructus Capsici base of a fruit, is eluriated with clear water clean, removes filter dry moisture standby；
Step 2, the Radix Rauvolfiae processing step one are put in food steamer and are steamed, and continue steaming 10～15min after food steamer emerges steam,
Then take out；
Step 3, Radix Rauvolfiae steamed for step 2 is transferred to drying in oven to moisture content be 8～10% after take out be cooled to room
Temperature；
Step 4, prepare frying pan, into frying pan, add edible oil, be heated to after oil temperature reaches 160～190 DEG C, step 3 being dried
Dry Radix Rauvolfiae is put in oil cauldron and is pulled out after fried 30～40s, oil is filtered dry, admixes and can be packed using spice.
Beneficial effects of the present invention are：This programme by after the fresh Radix Rauvolfiae adopted back cleaning under suitable process conditions,
First go up cage to steam, then dry, finally fried, during upper cage steams, the raw fishy taste of Radix Rauvolfiae scatters and disappears with steam, only retains blue or green
The fragrant spicy of Fructus Capsici, so makes spicy abnormal smells from the patient more rich.In addition, after steamed, Radix Rauvolfiae becomes soft, moisture is easier to dissipate
Lose, so maintain the color and luster of viridescent, the exterior quality of lifting Fructus Capsici again through subsequently drying the Fructus Capsici obtaining.Green grass or young crops after drying
Fructus Capsici is fried again, and Radix Rauvolfiae can be made to become crisp, it is to avoid Fructus Capsici is weak, affects mouthfeel；And by making Radix Rauvolfiae thorough after fried
Bottom is well-done, and high temperature frying makes pungent and fragrance emission out, eat color, perfume (or spice), crisp, peppery have both simultaneously, make Radix Rauvolfiae
Quality is highly improved, and enriches capsicum product on market, makes the selection of consumer wider.
Further, in step 3, steamed Radix Rauvolfiae is admixed Sal, Fructus Piperis powder and pepper powder, quiet after fully mixing thoroughly
Put 15～25min and transfer to baking oven.Sal, Fructus Piperis powder and pepper powder was added to mix standing 15～25min, warp thoroughly before drying
Cross the process dried so that the numb taste of saline taste, Fructus Piperiss fragrance and Pericarpium Zanthoxyli permeates in Fructus Capsici, make the taste of Fructus Capsici more rich.
Further, in step 4, after oil temperature reaches 160 DEG C, keep constant temperature, put into after Radix Rauvolfiae explodes 40s and pull out.Through reality
Trample discovery, under this oil temperature and time conditions, the color and luster of chilli product of acquisition, mouthfeel are more preferably.
Specific embodiment
With reference to embodiment, technical solution of the present invention is further illustrated：
Embodiment 1：
A kind of preparation technology of crisp chilli, comprises the following steps：
Fresh, the complete Radix Rauvolfiae of step one, harvesting, cuts off the Fructus Capsici base of a fruit, is eluriated with clear water clean, removes filter dry moisture standby；
Step 2, the Radix Rauvolfiae processing step one are put in food steamer and are steamed, and continue to steam 10min, then after food steamer emerges steam
Take out；
Step 3, in steamed Radix Rauvolfiae, admix Sal, Fructus Piperis powder and pepper powder, after fully mixing thoroughly, stand 25min, Ran Houzhuan
Move to drying in oven to moisture content be 10% after take out be cooled to room temperature；
Step 4, prepare frying pan, into frying pan, add edible oil, be heated to the green grass or young crops after oil temperature reaches 160 DEG C, step 3 dried
Fructus Capsici is put in oil cauldron and pulls out after fried 40s, oil is filtered dry, admixes and can be packed using spice.
Embodiment 2：
A kind of preparation technology of crisp chilli, comprises the following steps：
Fresh, the complete Radix Rauvolfiae of step one, harvesting, cuts off the Fructus Capsici base of a fruit, is eluriated with clear water clean, removes filter dry moisture standby；
Step 2, the Radix Rauvolfiae processing step one are put in food steamer and are steamed, and continue to steam 15min, then after food steamer emerges steam
Take out；
Step 3, in steamed Radix Rauvolfiae, admix Sal, Fructus Piperis powder and pepper powder, after fully mixing thoroughly, stand 20min, Ran Houzhuan
Move to drying in oven to moisture content be 8% after take out be cooled to room temperature；
Step 4, prepare frying pan, into frying pan, add edible oil, be heated to the green grass or young crops after oil temperature reaches 170 DEG C, step 3 dried
Fructus Capsici is put in oil cauldron and pulls out after fried 30s, oil is filtered dry, admixes and can be packed using spice.
Embodiment 3：
A kind of preparation technology of crisp chilli, comprises the following steps：
Fresh, the complete Radix Rauvolfiae of step one, harvesting, cuts off the Fructus Capsici base of a fruit, is eluriated with clear water clean, removes filter dry moisture standby；
Step 2, the Radix Rauvolfiae processing step one are put in food steamer and are steamed, and continue to steam 12min, then after food steamer emerges steam
Take out；
Step 3, in steamed Radix Rauvolfiae, admix Sal, Fructus Piperis powder and pepper powder, after fully mixing thoroughly, stand 15min, Ran Houzhuan
Move to drying in oven to moisture content be 10% after take out be cooled to room temperature；
Step 4, prepare frying pan, into frying pan, add edible oil, be heated to the green grass or young crops after oil temperature reaches 190 DEG C, step 3 dried
Fructus Capsici is put in oil cauldron and pulls out after fried 35s, oil is filtered dry, admixes and can be packed using spice.
For a person skilled in the art, on the premise of without departing from present configuration, some changes can also be made
Shape and improvement, these also should be considered as protection scope of the present invention, and these are all without the effect affecting present invention enforcement and patent
Practicality.
Claims (3)
1. a kind of preparation technology of crisp chilli is it is characterised in that comprise the following steps：
Fresh, the complete Radix Rauvolfiae of step one, harvesting, cuts off the Fructus Capsici base of a fruit, is eluriated with clear water clean, removes filter dry moisture standby；
Step 2, the Radix Rauvolfiae processing step one are put in food steamer and are steamed, and continue steaming 10～15min after food steamer emerges steam,
Then take out；
Step 3, Radix Rauvolfiae steamed for step 2 is transferred to drying in oven to moisture content be 8～10% after take out be cooled to room
Temperature；
Step 4, prepare frying pan, into frying pan, add edible oil, be heated to after oil temperature reaches 160～190 DEG C, step 3 being dried
Dry Radix Rauvolfiae is put in oil cauldron and is pulled out after fried 30～40s, oil is filtered dry, admixes and can be packed using spice.
2. as claimed in claim 1 crisp chilli preparation technology it is characterised in that：In step 3, peppery in steamed green grass or young crops
Sal, Fructus Piperis powder and pepper powder is admixed, after fully mixing thoroughly, standing 15～25min transfers to baking oven in green pepper.
3. as claimed in claim 1 or 2 crisp chilli preparation technology it is characterised in that：In step 4, oil temperature reaches
After 160 DEG C, keep constant temperature, put into after Radix Rauvolfiae explodes 40s and pull out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610869086.0A CN106473040A (en) | 2016-09-30 | 2016-09-30 | A kind of preparation technology of crisp chilli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610869086.0A CN106473040A (en) | 2016-09-30 | 2016-09-30 | A kind of preparation technology of crisp chilli |
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| Publication Number | Publication Date |
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| CN106473040A true CN106473040A (en) | 2017-03-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610869086.0A Pending CN106473040A (en) | 2016-09-30 | 2016-09-30 | A kind of preparation technology of crisp chilli |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326755A (en) * | 2019-08-03 | 2019-10-15 | 刘玉琴 | A method of chilli is processed using oyster shell |
| CN110679877A (en) * | 2019-11-21 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Preparation method of chili pepper |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703190A (en) * | 2009-11-18 | 2010-05-12 | 贵州遵义县贵山红辣椒系列食品厂 | Chili crisp and processing method thereof |
| CN103989100A (en) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品（集团）有限公司 | Method for preparing fried crisp chili |
-
2016
- 2016-09-30 CN CN201610869086.0A patent/CN106473040A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703190A (en) * | 2009-11-18 | 2010-05-12 | 贵州遵义县贵山红辣椒系列食品厂 | Chili crisp and processing method thereof |
| CN103989100A (en) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品（集团）有限公司 | Method for preparing fried crisp chili |
Non-Patent Citations (1)
| Title |
|---|
| 韩国首尔文化社编辑部: "《韩式美味菜谱》", 31 January 2011 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326755A (en) * | 2019-08-03 | 2019-10-15 | 刘玉琴 | A method of chilli is processed using oyster shell |
| CN110679877A (en) * | 2019-11-21 | 2020-01-14 | 余庆县农家人绿色食品开发有限公司 | Preparation method of chili pepper |
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Application publication date: 20170308 |
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