CN106579113A - Preparation method of spicy crisp chili - Google Patents
Preparation method of spicy crisp chili Download PDFInfo
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- CN106579113A CN106579113A CN201611075006.0A CN201611075006A CN106579113A CN 106579113 A CN106579113 A CN 106579113A CN 201611075006 A CN201611075006 A CN 201611075006A CN 106579113 A CN106579113 A CN 106579113A
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Abstract
The invention relates to the technical field of food processing and concretely relates to a preparation method of spicy crisp chili. The preparation method comprises (1) chili treatment, and (2) spicy crisp chili preparation. The spicy crisp chili has a unique flavor, a mild and lasting taste, a pungent, spicy, delicious, sweet and sour taste, high brittleness, a long shelf life, a low cost and effects of invigorating stomach and promoting digestion, solves the problem of easy decay deterioration because of high seasonal and regional characteristics of chili, improves a chili utilization rate and reduces decay deterioration.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of peppery fragile hot pepper.
Background technology
Fructus Capsici is a kind of common crops, and per hectogram Fructus Capsici Vitamin C content 198 milligrams are up to, and occupies the first place of vegetable,
The content of mineral substances such as vitamin B, carotene and calcium, ferrum also relatively enriches.Medical expert thinks that Fructus Capsici can alleviate chest and abdomen cold type of pain,
Dysentery is prevented, suppression stomach abdomen entozoa, control heart disease and coronary atherosclerosis are killed；Oral mucosa can also be stimulated, cause stomach
Wriggle, promote salivation, appetite strengthening, facilitating digestion；Fructus Capsici is also a kind of food very excitatory, be many people most
Love, particularly people from Sichuan eat it is peppery be it is famous, Fructus Capsici is not only that its pungent can stimulate our appetite, for stomach warming
Dispeling cold has very big effect, for treatment dyspepsia has good effect；Pungent product because its have sterilization, anti-corrosion, seasoning,
Nutrition, the function such as dispel cold are mankind's diseases prevention, cure the disease, improve gene, promote human evolution to serve positive role.Therefore, at you
Daily menu in add some Fructus Capsicis, the health of body is very beneficial.
Global pepper planting area about fifty-five million mu, 23,000,000 mu or so of Chinese Capsicum cultivated area is in the world first
Fructus Capsici manufacturing country and major consumers state, are also that Fructus Capsici exports one of most countries, more than 1000 kilograms of average yield per mu, Ge Biegao
Product kind per mu yield even breaks through 4000 kilograms, and Fructus Capsici, with stronger seasonal and region, easily rots, to peppery
Green pepper is studied and is processed, and can improve China's Fructus Capsici processing and utilization rate, and reduction is rotted, and improves farmers' income, enriches food
Species.
The content of the invention
The present invention is solution above-mentioned technical problem, there is provided a kind of preparation method of peppery fragile hot pepper.
Realize particular by technical scheme below：
A kind of preparation method of peppery fragile hot pepper, comprises the following steps：
(1) Fructus Capsici is processed：No disease and pests harm, ripe fresh chilli is selected to remove the Fructus Capsici base of a fruit and stalk, medicining liquid dipping 20
～30min, after clear water is cleaned, with shears the tubular of 2～3cm length is cut into, and takes out chilli seed, in being put into the water that temperature is 100 DEG C,
5～8min of burn, then Fructus Capsici and modifying agent are mixed by 1: 2～3 mass ratio, is put into 25～30 DEG C, and relative humidity is 40～
50%, pressure value is that under the vacuum condition of 0.15～0.2Mpa, ferment 80～90min；
Described modifying agent, is made up of following raw material by weight：Citric acid 3～5, Fructose 6～9, monosodium glutamate 1～2,
Bobbin bone soup 15～20, Spica Prunellae extracting solution 5～8, Succus Momordicae charantiae 3～5, papain 1.1～1.5；
(2) prepare spicy crisp：Fructus Capsici after flavouring agent 1 and step (1) are processed, is mixed by 2～3: 1 mass ratio, and
Flavouring agent is filled in Fructus Capsici cylinder, compound is obtained, vegetable oil is heated to into boiling, cooling down treats that oil temperature is down to 50～55
DEG C, compound is put in oil, heat, 6～8min is fried, constantly upset, oil is filtered, and in placing into flavouring agent 2, is mixed thoroughly, is obtained
Compound 2, oil temperature is heated to for 70～80 DEG C by vegetable oil, and compound 2 is put in oil, is fried to the surface color of compound 2 and is in
It is golden yellow.
Preferably, described modifying agent, is made up of following raw material by weight：Citric acid 4, Fructose 8, monosodium glutamate 1.5,
Bobbin bone soup 18, Spica Prunellae extracting solution 7, Succus Momordicae charantiae 4, papain 1.3.
Further, described disinfectant solution, is Semen Strychni to be added water to cook after 40～50min, takes filtrate, adds filtrate matter
The saline of 0.5 times of amount is mixed to prepare, wherein, brine strength is 15～20%.
Further, described flavouring agent 1, is made up of principle in parts by mass：Glutinous rice flour 15～20, starch 6～
8th, egg 8～12, ripe Semen arachidis hypogaeae 3～5, nut 1～2, ripe Semen Sesami 6～9, Cortex Cinnamomi powder 3～4, purple perilla powder 2～3, mangosteen powder 4～
6th, vegetable oil 20～30.
Further, described flavouring agent 2, described flavouring agent 1, is made up of principle in parts by mass：Starch 10
～15, egg 3～5, Flos Caryophylli powder 3～4, Rhizoma amorphophalli powder 4～6, Adeps Sus domestica 8～10.
Further, described bobbin bone soup, takes 100 parts of fresh Os Sus domestica, cleans, add 800～1000 parts of water, 3～5
Part Fructus Anisi Stellati, 3～5 parts of Pericarpium Zanthoxyli, 2～4 parts of monosodium glutamate, 5～7 parts of anise, 1～2 part of Fructus Foeniculi, 2～4 parts of Rhizoma Zingiberis Recenss, 1～
2 parts of Fructus Amomi Rotunduss, 3～5 parts of the Radix Angelicae Dahuricae, 5～6 parts of Herba Menthae, 8～10 parts of Radix Angelicae Sinensis, decoct 4～5h at 100 DEG C, you can.
Further, described Spica Prunellae extracting solution, plucks fresh Spica Prunellae, smashs 20～30min to pieces, add water to cook 1～
1.5h, filters, and filtering residue is added water to cook into 40～50min, and filtrate twice is merged, and the 1/2 of concentration most amalgamation liquid volume, plus
10 times of ethanol of water, are heated to 50～60 DEG C, and flow back 2～3h, and ethanol is reclaimed in vacuum distillation, you can.
In sum, the beneficial effects of the present invention is：The peppery fragile hot pepper unique flavor of preparation, mouthfeel are soft long,
With spicy, fresh fragrant, sour-sweet moderate, brittleness height, long shelf-life, low cost, delicious and tasty, invigorating the stomach and promoting digestion, while also solving
Fructus Capsici is seasonal and region is stronger, the shortcoming for easily rotting, and improves the utilization rate of Fructus Capsici, and reduction is rotted.
Wherein, various alkaloids such as the strychnine for being contained by Semen Strychni and brucine, effectively remove pesticide into
Point, high concentration saline effectively kills the worm's ovum for being attached to Fructus Capsici surface, lifts the edible safety of Fructus Capsici.
Fructus Capsici is soaked using modifying agent so that Fructus Capsici has tart flavour, sweet taste, fresh perfume (or spice), by high pressure hydration so that
The composition of modifying agent is further penetrated in Fructus Capsici, improves Fructus Capsici mouthfeel, lifts quality.
By two-layer flavouring agent, Fructus Capsici is wrapped up so that flavouring agent is further attached on Fructus Capsici so that the Fructus Capsici of preparation
Flavour is mellow, full, by adding Flos Caryophylli powder and Rhizoma amorphophalli powder in outer layer flavouring agent, can effectively eliminate free radical, with compared with
Strong non-oxidizability, effectively extends the preservation term of peppery fragile hot pepper, lifts economic worth.
Specific embodiment
The specific embodiment of the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit still falls within the claims in the present invention required for protection
Scope.
Embodiment 1
A kind of preparation method of peppery fragile hot pepper, comprises the following steps：
(1) Fructus Capsici is processed：No disease and pests harm, ripe fresh chilli is selected to remove the Fructus Capsici base of a fruit and stalk, medicining liquid dipping
20min, after clear water is cleaned, with shears the tubular of 2～3cm length is cut into, and takes out chilli seed, in being put into the water that temperature is 100 DEG C, heat
Boiling hot 5min, then Fructus Capsici and modifying agent are mixed by 1: 2 mass ratio, 25 DEG C are put into, relative humidity is 40%, and pressure value is
Under the vacuum condition of 0.15Mpa, ferment 80min；
Described modifying agent, is made up of following raw material by weight：Citric acid 3kg, Fructose 6kg, monosodium glutamate 1kg, cylinder
Sub- bone soup 15kg, Spica Prunellae extracting solution 5kg, Succus Momordicae charantiae 3kg, papain 1.1kg；
(2) prepare spicy crisp：Fructus Capsici after flavouring agent 1 and step (1) are processed, is mixed by 2: 1 mass ratio, and will be adjusted
Taste substance is filled in Fructus Capsici cylinder, obtains compound, and vegetable oil is heated to into boiling, and cooling down treats that oil temperature is down to 50 DEG C, will be mixed
Close material to be put in oil, heat, fry 6min, constantly upset, oil is filtered, and in placing into flavouring agent 2, is mixed thoroughly, obtains compound 2, will
Vegetable oil is heated to oil temperature for 70 DEG C, and compound 2 is put in oil, fries to the surface color of compound 2 in golden yellow.
Described disinfectant solution, is Semen Strychni to be added water to cook after 40min, takes filtrate, adds the salt of 0.5 times of filtrate quality
Water is mixed to prepare, wherein, brine strength is 15%.
Described flavouring agent 1, is made up of principle in parts by mass：Glutinous rice flour 15kg, starch 6kg, egg 8kg,
Ripe Semen arachidis hypogaeae 3kg, nut 1kg, ripe Semen Sesami 6kg, Cortex Cinnamomi powder 3kg, purple perilla powder 2kg, mangosteen powder 4kg, vegetable oil 20kg.
Described flavouring agent 2, described flavouring agent 1, is made up of principle in parts by mass：Starch 10kg, egg
3kg, Flos Caryophylli powder 3kg, Rhizoma amorphophalli powder 4kg, Adeps Sus domestica 8kg.
Described bobbin bone soup, takes fresh Os Sus domestica 100kg, cleans, and adds 800kg water, the Fructus Anisi Stellati of 3kg, the flower of 3kg
Green pepper, the monosodium glutamate of 2kg, the anise of 5kg, the Fructus Foeniculi of 1kg, the Rhizoma Zingiberis Recenss of 2kg, the Fructus Amomi Rotunduss of 1kg, the Radix Angelicae Dahuricae of 3kg, the Herba Menthae of 5kg,
The Radix Angelicae Sinensis of 8kg, at 100 DEG C 4h is decocted, you can.
Described Spica Prunellae extracting solution, plucks fresh Spica Prunellae, smashs 20min to pieces, adds water to cook 1h, filters, by filtering residue
40min is added water to cook, filtrate twice is merged, the 1/2 of concentration most amalgamation liquid volume, add water 10 times of ethanol, is heated to 50
DEG C, flow back 2h, and ethanol is reclaimed in vacuum distillation, you can.
Embodiment 2
A kind of preparation method of peppery fragile hot pepper, comprises the following steps：
(1) Fructus Capsici is processed：No disease and pests harm, ripe fresh chilli is selected to remove the Fructus Capsici base of a fruit and stalk, medicining liquid dipping
30min, after clear water is cleaned, with shears the tubular of 2～3cm length is cut into, and takes out chilli seed, in being put into the water that temperature is 100 DEG C, heat
Boiling hot 8min, then Fructus Capsici and modifying agent are mixed by 1: 3 mass ratio, 30 DEG C are put into, relative humidity is 50%, and pressure value is
Under the vacuum condition of 0.2Mpa, ferment 90min；
Described modifying agent, is made up of following raw material by weight：Citric acid 5kg, Fructose 9kg, monosodium glutamate 2kg, cylinder
Sub- bone soup 20kg, Spica Prunellae extracting solution 8kg, Succus Momordicae charantiae 5kg, papain 1.5kg；
(2) prepare spicy crisp：Fructus Capsici after flavouring agent 1 and step (1) are processed, is mixed by 3: 1 mass ratio, and will be adjusted
Taste substance is filled in Fructus Capsici cylinder, obtains compound, and vegetable oil is heated to into boiling, and cooling down treats that oil temperature is down to 55 DEG C, will be mixed
Close material to be put in oil, heat, fry 8min, constantly upset, oil is filtered, and in placing into flavouring agent 2, is mixed thoroughly, obtains compound 2, will
Vegetable oil is heated to oil temperature for 80 DEG C, and compound 2 is put in oil, fries to the surface color of compound 2 in golden yellow.
Described disinfectant solution, is Semen Strychni to be added water to cook after 50min, takes filtrate, adds the salt of 0.5 times of filtrate quality
Water is mixed to prepare, wherein, brine strength is 20%.
Described flavouring agent 1, is made up of principle in parts by mass：Glutinous rice flour 20kg, starch 8kg, egg 12kg,
Ripe Semen arachidis hypogaeae 5kg, nut 2kg, ripe Semen Sesami 9kg, Cortex Cinnamomi powder 4kg, purple perilla powder 3kg, mangosteen powder 6kg, vegetable oil 30kg.
Described flavouring agent 2, described flavouring agent 1, is made up of principle in parts by mass：Starch 15kg, egg
5kg, Flos Caryophylli powder 4kg, Rhizoma amorphophalli powder 6kg, Adeps Sus domestica 10kg.
Described bobbin bone soup, take fresh Os Sus domestica 100kg, cleans, and adds 1000kg water, the Fructus Anisi Stellati of 5kg, 5kg
Pericarpium Zanthoxyli, the monosodium glutamate of 4kg, the anise of 7kg, the Fructus Foeniculi of 2kg, the Rhizoma Zingiberis Recenss of 4kg, the Fructus Amomi Rotunduss of 2kg, the Radix Angelicae Dahuricae of 5kg, the Herba Menthae of 6kg,
The Radix Angelicae Sinensis of 10kg, at 100 DEG C 5h is decocted, you can.
Described Spica Prunellae extracting solution, plucks fresh Spica Prunellae, smashs 30min to pieces, adds water to cook 1.5h, filters, and will filter
Slag adds water to cook 50min, and filtrate twice is merged, and the 1/2 of concentration most amalgamation liquid volume, add water 10 times of ethanol, is heated to
60 DEG C, flow back 3h, and ethanol is reclaimed in vacuum distillation, you can.
Embodiment 3
A kind of preparation method of peppery fragile hot pepper, comprises the following steps：
(1) Fructus Capsici is processed：No disease and pests harm, ripe fresh chilli is selected to remove the Fructus Capsici base of a fruit and stalk, medicining liquid dipping
25min, after clear water is cleaned, with shears the tubular of 2～3cm length is cut into, and takes out chilli seed, in being put into the water that temperature is 100 DEG C, heat
Boiling hot 7min, then Fructus Capsici and modifying agent are pressed into 1：2.5 mass ratio mixing, is put into 28 DEG C, and relative humidity is 45%, and pressure value is
Under the vacuum condition of 0.18Mpa, ferment 85min；
Described modifying agent, is made up of following raw material by weight：Citric acid 4kg, Fructose 8kg, monosodium glutamate 1.5kg,
Bobbin bone soup 18kg, Spica Prunellae extracting solution 7kg, Succus Momordicae charantiae 4kg, papain 1.3kg.
(2) prepare spicy crisp：Fructus Capsici after flavouring agent 1 and step (1) are processed, is mixed by 2.5: 1 mass ratio, and will
Flavouring agent is filled in Fructus Capsici cylinder, obtains compound, and vegetable oil is heated to into boiling, and cooling down treats that oil temperature is down to 53 DEG C, will
Compound is put in oil, heating, fries 7min, and constantly upset, oil is filtered, and in placing into flavouring agent 2, is mixed thoroughly, obtains compound 2,
Vegetable oil is heated to into oil temperature for 75 DEG C, compound 2 is put in oil, fried to the surface color of compound 2 in golden yellow.
Described disinfectant solution, is Semen Strychni to be added water to cook after 40～50min, takes filtrate, adds 0.5 times of filtrate quality
Saline be mixed to prepare, wherein, brine strength is 18%.
Described flavouring agent 1, is made up of principle in parts by mass：Glutinous rice flour 18kg, starch 7kg, the heart of egg 10,
Ripe Semen arachidis hypogaeae 4kg, nut 1.5kg, ripe Semen Sesami 8kg, Cortex Cinnamomi powder 3.5kg, purple perilla powder 2.5kg, mangosteen powder 5kg, vegetable oil 25kg.
Described flavouring agent 2, described flavouring agent 1, is made up of principle in parts by mass：Starch 13kg, egg
4kg, Flos Caryophylli powder 3.5kg, Rhizoma amorphophalli powder kg, Adeps Sus domestica 9kg.
Described bobbin bone soup, takes fresh Os Sus domestica 100kg, cleans, and adds 900kg water, the Fructus Anisi Stellati of 4kg, the flower of 4kg
Green pepper, the monosodium glutamate of 3kg, the anise of 6kg, the Fructus Foeniculi of 1.5kg, the Rhizoma Zingiberis Recenss of 3kg, the Fructus Amomi Rotunduss of 1.5kg, the Radix Angelicae Dahuricae of 4kg, 5.5kg
Herba Menthae, the Radix Angelicae Sinensis of 9kg, at 100 DEG C 4.5h is decocted, you can.
Described Spica Prunellae extracting solution, plucks fresh Spica Prunellae, smashs 25min to pieces, adds water to cook 1.3h, filters, and will filter
Slag adds water to cook 45min, and filtrate twice is merged, and the 1/2 of concentration most amalgamation liquid volume, add water 10 times of ethanol, is heated to
55 DEG C, flow back 2.5h, and ethanol is reclaimed in vacuum distillation, you can.
Embodiment 4
A kind of preparation method of peppery fragile hot pepper, comprises the following steps：
(1) Fructus Capsici is processed：No disease and pests harm, ripe fresh chilli is selected to remove the Fructus Capsici base of a fruit and stalk, medicining liquid dipping
20min, after clear water is cleaned, with shears the tubular of 2～3cm length is cut into, and takes out chilli seed, in being put into the water that temperature is 100 DEG C, heat
Boiling hot 5min, then Fructus Capsici and modifying agent are mixed by 1: 3 mass ratio, 25 DEG C are put into, relative humidity is 40%, and pressure value is
Under the vacuum condition of 0.2Mpa, ferment 90min；
Described modifying agent, is made up of following raw material by weight：Citric acid 3kg, Fructose 6kg, monosodium glutamate 2kg, cylinder
Sub- bone soup 15kg, Spica Prunellae extracting solution 5kg, Succus Momordicae charantiae 3kg, papain 1.5kg；
(2) prepare spicy crisp：Fructus Capsici after flavouring agent 1 and step (1) are processed, is mixed by 3: 1 mass ratio, and will be adjusted
Taste substance is filled in Fructus Capsici cylinder, obtains compound, and vegetable oil is heated to into boiling, and cooling down treats that oil temperature is down to 50 DEG C, will be mixed
Close material to be put in oil, heat, fry 6min, constantly upset, oil is filtered, and in placing into flavouring agent 2, is mixed thoroughly, obtains compound 2, will
Vegetable oil is heated to oil temperature for 80 DEG C, and compound 2 is put in oil, fries to the surface color of compound 2 in golden yellow.
Described disinfectant solution, is Semen Strychni to be added water to cook after 50min, takes filtrate, adds the salt of 0.5 times of filtrate quality
Water is mixed to prepare, wherein, brine strength is 15%.
Described flavouring agent 1, is made up of principle in parts by mass：Glutinous rice flour 15kg, starch 6kg, egg 12kg,
Ripe Semen arachidis hypogaeae 3kg, nut 1kg, ripe Semen Sesami 9kg, Cortex Cinnamomi powder 3kg, purple perilla powder 2kg, mangosteen powder 6kg, vegetable oil 30kg.
Described flavouring agent 2, described flavouring agent 1, is made up of principle in parts by mass：Starch 10kg, egg
3kg, Flos Caryophylli powder 4kg, Rhizoma amorphophalli powder 4kg, Adeps Sus domestica 10kg.
Described bobbin bone soup, take fresh Os Sus domestica 100kg, cleans, and adds 1000kg water, the Fructus Anisi Stellati of 5kg, 3kg
Pericarpium Zanthoxyli, the monosodium glutamate of 2kg, the anise of 7kg, the Fructus Foeniculi of 1kg, the Rhizoma Zingiberis Recenss of 4kg, the Fructus Amomi Rotunduss of 1kg, the Radix Angelicae Dahuricae of 5kg, the Herba Menthae of 5kg,
The Radix Angelicae Sinensis of 10kg, at 100 DEG C 5h is decocted, you can.
Described Spica Prunellae extracting solution, plucks fresh Spica Prunellae, smashs 30min to pieces, adds water to cook 1h, filters, by filtering residue
40min is added water to cook, filtrate twice is merged, the 1/2 of concentration most amalgamation liquid volume, add water 10 times of ethanol, is heated to 50
DEG C, flow back 2h, and ethanol is reclaimed in vacuum distillation, you can.
Embodiment 5
A kind of preparation method of peppery fragile hot pepper, comprises the following steps：
(1) Fructus Capsici is processed：No disease and pests harm, ripe fresh chilli is selected to remove the Fructus Capsici base of a fruit and stalk, medicining liquid dipping
20min, after clear water is cleaned, with shears the tubular of 2～3cm length is cut into, and takes out chilli seed, in being put into the water that temperature is 100 DEG C, heat
Boiling hot 5min, then Fructus Capsici and modifying agent are mixed by 1: 3 mass ratio, 30 DEG C are put into, relative humidity is 50%, and pressure value is
Under the vacuum condition of 0.2Mpa, ferment 80min；
Described modifying agent, is made up of following raw material by weight：Citric acid 5kg, Fructose 6kg, monosodium glutamate 2kg, cylinder
Sub- bone soup 20kg, Spica Prunellae extracting solution 8kg, Succus Momordicae charantiae 3kg, papain 1.1kg；
(2) prepare spicy crisp：Fructus Capsici after flavouring agent 1 and step (1) are processed, is mixed by 2: 1 mass ratio, and will be adjusted
Taste substance is filled in Fructus Capsici cylinder, obtains compound, and vegetable oil is heated to into boiling, and cooling down treats that oil temperature is down to 50 DEG C, will be mixed
Close material to be put in oil, heat, fry 6min, constantly upset, oil is filtered, and in placing into flavouring agent 2, is mixed thoroughly, obtains compound 2, will
Vegetable oil is heated to oil temperature for 80 DEG C, and compound 2 is put in oil, fries to the surface color of compound 2 in golden yellow.
Described disinfectant solution, is Semen Strychni to be added water to cook after 40min, takes filtrate, adds the salt of 0.5 times of filtrate quality
Water is mixed to prepare, wherein, brine strength is 15%.
Described flavouring agent 1, is made up of principle in parts by mass：Glutinous rice flour 20kg, starch 6kg, egg 8kg,
Ripe Semen arachidis hypogaeae 3kg, nut 1kg, ripe Semen Sesami 9kg, Cortex Cinnamomi powder 4kg, purple perilla powder 3kg, mangosteen powder 4kg, vegetable oil 20kg.
Described flavouring agent 2, described flavouring agent 1, is made up of principle in parts by mass：Starch 15kg, egg
3kg, Flos Caryophylli powder 3kg, Rhizoma amorphophalli powder 4kg, Adeps Sus domestica 10kg.
Described bobbin bone soup, takes fresh Os Sus domestica 100kg, cleans, and adds 800kg water, the Fructus Anisi Stellati of 3kg, the flower of 5kg
Green pepper, the monosodium glutamate of 2kg, the anise of 7kg, the Fructus Foeniculi of 1kg, the Rhizoma Zingiberis Recenss of 4kg, the Fructus Amomi Rotunduss of 1kg, the Radix Angelicae Dahuricae of 5kg, the Herba Menthae of 5kg,
The Radix Angelicae Sinensis of 10kg, at 100 DEG C 4h is decocted, you can.
Described Spica Prunellae extracting solution, plucks fresh Spica Prunellae, smashs 30min to pieces, adds water to cook 1h, filters, by filtering residue
50min is added water to cook, filtrate twice is merged, the 1/2 of concentration most amalgamation liquid volume, add water 10 times of ethanol, is heated to 50
DEG C, flow back 2h, and ethanol is reclaimed in vacuum distillation, you can.
Experimental example
1st, 100 bit test persons are randomly selected, prepared by the peppery fragile hot pepper and traditional method of present invention preparation is spicy
Crisp chilli, carries out sensory evaluation in terms of color, quality etc., with 10 points as full marks, represents very satisfied, as a result such as table 1
It is shown：
Table 1
Finally illustrate, above example only to illustrate technical scheme and unrestricted, this area it is general
It is logical it will be appreciated by the skilled person that can modify to technical scheme or equivalent, without deviating from the present invention
The objective and scope of technical scheme, it all should cover in the middle of scope of the presently claimed invention.
Claims (7)
1. a kind of preparation method of peppery fragile hot pepper, it is characterised in that comprise the following steps：
(1) Fructus Capsici is processed：Selection no disease and pests harm, ripe fresh chilli, the removal Fructus Capsici base of a fruit and stalk, medicining liquid dipping 20～
30min, after clear water is cleaned, with shears the tubular of 2～3cm length is cut into, and takes out chilli seed, in being put into the water that temperature is 100 DEG C, heat
5～8min being scalded, then Fructus Capsici and modifying agent are mixed by 1: 2～3 mass ratio, be put into 25～30 DEG C, relative humidity is 40～
50%, pressure value is that under the vacuum condition of 0.15～0.2Mpa, ferment 80～90min；
Described modifying agent, is made up of following raw material by weight：Citric acid 3～5, Fructose 6～9, monosodium glutamate 1～2, bobbin
Bone soup 15～20, Spica Prunellae extracting solution 5～8, Succus Momordicae charantiae 3～5, papain 1.1～1.5；
(2) prepare spicy crisp：Fructus Capsici after flavouring agent 1 and step (1) are processed, is mixed by 2～3: 1 mass ratio, and will be adjusted
Taste substance is filled in Fructus Capsici cylinder, obtains compound, and vegetable oil is heated to into boiling, and cooling down treats that oil temperature is down to 50～55 DEG C,
Compound is put in oil, is heated, fry 6～8min, constantly upset, oil is filtered, and in placing into flavouring agent 2, is mixed thoroughly, must be mixed
Material 2, oil temperature is heated to for 70～80 DEG C by vegetable oil, and compound 2 is put in oil, is fried to the surface color of compound 2 in golden yellow
Color.
2. the preparation method of peppery fragile hot pepper as claimed in claim 1, it is characterised in that described modifying agent, is pressed by following
The raw material composition of weight portion meter：Citric acid 4, Fructose 8, monosodium glutamate 1.5, bobbin bone soup 18, Spica Prunellae extracting solution 7, Succus Momordicae charantiae 4, wood
Melon protease 1.3.
3. the preparation method of peppery fragile hot pepper as claimed in claim 1, it is characterised in that described disinfectant solution, is by Semen Strychni
Son is added water to cook after 40～50min, takes filtrate, and the saline for adding 0.5 times of filtrate quality is mixed to prepare, wherein, brine strength
For 15～20%.
4. the preparation method of peppery fragile hot pepper as claimed in claim 1, it is characterised in that described flavouring agent 1, is pressed by following
The principle composition of mass parts meter：Glutinous rice flour 15～20, starch 6～8, egg 8～12, ripe Semen arachidis hypogaeae 3～5, nut 1～2, ripe Semen Sesami
6～9, Cortex Cinnamomi powder 3～4, purple perilla powder 2～3, mangosteen powder 4～6, vegetable oil 20～30.
5. the preparation method of peppery fragile hot pepper as claimed in claim 1, it is characterised in that described flavouring agent 2, described tune
Taste substance 1, is made up of principle in parts by mass：Starch 10～15, egg 3～5, Flos Caryophylli powder 3～4, Rhizoma amorphophalli powder 4～6, pig
Oil 8～10.
6. the preparation method of peppery fragile hot pepper as claimed in claim 1, it is characterised in that described bobbin bone soup, takes fresh
100 parts of Os Sus domestica, clean, add 800～1000 parts of water, 3～5 parts of Fructus Anisi Stellati, 3～5 parts of Pericarpium Zanthoxyli, 2～4 parts of monosodium glutamate, 5
～7 parts of anise, 1～2 part of Fructus Foeniculi, 2～4 parts of Rhizoma Zingiberis Recenss, 1～2 part of Fructus Amomi Rotunduss, 3～5 parts of the Radix Angelicae Dahuricae, 5～6 parts thin
Lotus, 8～10 parts of Radix Angelicae Sinensis, decoct 4～5h at 100 DEG C, you can.
7. the preparation method of peppery fragile hot pepper as claimed in claim 1, it is characterised in that described Spica Prunellae extracting solution, adopts
Fresh Spica Prunellae is plucked, 20～30min is smashed to pieces, 1～1.5h is added water to cook, is filtered, filtering residue is added water to cook into 40～50min, will
Filtrate twice merges, and the 1/2 of concentration most amalgamation liquid volume, add water 10 times of ethanol, is heated to 50～60 DEG C, and flow back 2～3h,
Ethanol is reclaimed in vacuum distillation, you can.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616472A (en) * | 2017-10-10 | 2018-01-23 | 尚伦艳 | A kind of flavor chili oil and preparation method thereof |
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| CN1669471A (en) * | 2005-03-31 | 2005-09-21 | 贵阳白云天宏业食品有限责任公司 | Delicious pungency crisp chilli and production method thereof |
| CN102488156A (en) * | 2011-12-09 | 2012-06-13 | 田建仙 | Method for producing oil-drained burned peppers |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1669471A (en) * | 2005-03-31 | 2005-09-21 | 贵阳白云天宏业食品有限责任公司 | Delicious pungency crisp chilli and production method thereof |
| CN102488156A (en) * | 2011-12-09 | 2012-06-13 | 田建仙 | Method for producing oil-drained burned peppers |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107616472A (en) * | 2017-10-10 | 2018-01-23 | 尚伦艳 | A kind of flavor chili oil and preparation method thereof |
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