CN106993777A - One kind leisure chilli products and preparation method thereof - Google Patents
One kind leisure chilli products and preparation method thereof Download PDFInfo
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- CN106993777A CN106993777A CN201710169122.7A CN201710169122A CN106993777A CN 106993777 A CN106993777 A CN 106993777A CN 201710169122 A CN201710169122 A CN 201710169122A CN 106993777 A CN106993777 A CN 106993777A
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- oil
- chilli
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- chilli products
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Abstract
The invention discloses one kind leisure chilli products and preparation method thereof, preparation method is：(1) by fresh green capsicum stalk, handled with ozone water solution circulating water rinse method, remove surface moisture；(2) half is splitted along longitudinal direction with pocket knife, salt is added into green capsicum, is mixed thoroughly, placed, hot blast is predrying；(3) it is put in vacuum frying apparatus, vacuumizes, adds edible oil, it is fried；(4) centrifugation de-oiling under vacuum；Take out, be cooled to room temperature, nitrogen-filled packaging produces crisp leisure chilli products.The method of the present invention prepare leisure chilli products oil-containing is low, long shelf-life, palatable crisp.
Description
Technical field
The invention belongs to food processing field, more particularly to one kind leisure chilli products and preparation method thereof.
Background technology
Capsicum be in the conventional edible vegetable of people's daily life, fruit rich in class carbohydrate, protein, fat,
The material such as carrotene, vitamin C and calcium, phosphorus and capsaicine.Domestic different geographical consumer eats in capsicum and had their own characteristics each,
There is the product of special favor capsicum various regions.Such as thick chilli sauce, chilli oil, local flavor capsicum and the sauce of overseas market of in the market
Deng.Anren special product salt spicy, is to be cleaned to do through wind by the blue or green spicy in Anren, half is splitted with pocket knife, prior accurate
The salt got ready is filled in capsicum belly, is then macerated after diel, is spread exposure out with thin bamboo strips used for weaving seat and is done.The salt spicy dried is white
's.The way of salt spicy is simple.Salt spicy can be placed on to fried ripe band yellow in boiling oil cauldron to pull out, it is just peppery into fried salt
Son.Taste not only crisp not only fragrant but also peppery, be out the exceedingly beautiful delicious food of taste.Travel outdoors or child attends school board and lodging taking outside
Open taste.
The fried salt spicy of traditional techniques is handled through high temperature frying, and oil temperature is up to 160-200 DEG C, and process does not have
There is centrifugation de-oiling step, fried salt spicy oil content is high, and oxidizable, the shelf-life is short.
The content of the invention
The purpose of the present invention overcomes the deficiencies in the prior art few, not oxidizable, easy to carry there is provided a kind of oil content
Lie fallow chilli products.
Second object of the present invention is to provide a kind of preparation method for the chilli products that lies fallow.
Technical scheme is summarized as follows：
A kind of preparation method for the chilli products that lies fallow, comprises the following steps：
(1) by fresh green capsicum stalk, with 6~10mg/L ozone water solutions circulating water rinse method processing 10~
20min, removes surface moisture；
(2) capsicum for being obtained step (1) with pocket knife splits half along longitudinal direction, is in mass ratio 100:0.2-0.3 ratio
Example adds salt into green capsicum, mixes thoroughly, 4-10 DEG C of placement 18-24h, is mixed up every 2-3h；It is in heated-air drying temperature
Under conditions of 60~70 DEG C, the predrying water quality that extremely contains of hot blast is up to 10~15%；
(3) chilli for obtaining step (3) is put in vacuum frying apparatus, in vacuumize process to vacuum frying apparatus
Absolute pressure is 0.002-0.01MPa, by edible oil and chilli mass ratio 100:10-20 ratio adds edible oil, heating
Oil temperature reaches 80-120 DEG C, fried processing 20-30min；
(4)/min centrifugation de-oilings are turned with 2500 turns/min-4000 under vacuum；Take out, be cooled to room temperature, nitrogen charging bag
Dress, produces crisp leisure chilli products.
At least one of the preferred peanut oil of edible oil, soybean oil, sunflower oil and rapeseed oil, can also be from other foods
With oil, such as tea-seed oil, sesame oil or corn oil etc..
Leisure chilli products prepared by the above method.
Advantages of the present invention：
The method of the present invention prepare leisure chilli products oil-containing is low, long shelf-life, palatable crisp.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
A kind of preparation method for the chilli products that lies fallow, comprises the following steps：
(1) by fresh green capsicum stalk, 15min is handled with 8mg/L ozone water solutions circulating water rinse method, table is removed
Face moisture；
(2) capsicum for being obtained step (1) with pocket knife splits half along longitudinal direction, is in mass ratio 100:0.25 ratio to
Salt is added in green capsicum, is mixed thoroughly, 6 DEG C of placement 21h are mixed up every 2.5h；In the condition that heated-air drying temperature is 65 DEG C
Under, the predrying water quality that extremely contains of hot blast is up to 13%；
(3) chilli for obtaining step (3) is put in vacuum frying apparatus, in vacuumize process to vacuum frying apparatus
Absolute pressure is 0.005MPa, by edible oil and chilli mass ratio 100:15 ratio adds peanut oil, heats oil temperature up to 100
DEG C, fried processing 25min；
(4) under vacuum with 3000 turns/min centrifugation de-oilings；Take out, be cooled to room temperature, nitrogen-filled packaging is produced crisp
Leisure chilli products.
Embodiment 2
A kind of preparation method for the chilli products that lies fallow, comprises the following steps：
(1) by fresh green capsicum stalk, 20min is handled with 6mg/L ozone water solutions circulating water rinse method, table is removed
Face moisture；
(2) capsicum for being obtained step (1) with pocket knife splits half along longitudinal direction, is in mass ratio 100:0.2 ratio to
Salt is added in green capsicum, is mixed thoroughly, 4 DEG C of placement 24h are mixed up every 3h；Under conditions of heated-air drying temperature is 60 DEG C,
The predrying water quality that extremely contains of hot blast is up to 15%；
(3) chilli for obtaining step (3) is put in vacuum frying apparatus, in vacuumize process to vacuum frying apparatus
Absolute pressure is 0.002MPa, by edible oil and chilli mass ratio 100:10 ratio adds soybean oil, heats oil temperature up to 80
DEG C, fried processing 30min；
(4) under vacuum with 2500 turns/min centrifugation de-oilings；Take out, be cooled to room temperature, nitrogen-filled packaging is produced crisp
Leisure chilli products.
Embodiment 3
A kind of preparation method for the chilli products that lies fallow, comprises the following steps：
(1) by fresh green capsicum stalk, 10min is handled with 10mg/L ozone water solutions circulating water rinse method, is removed
Surface moisture；
(2) capsicum for being obtained step (1) with pocket knife splits half along longitudinal direction, is in mass ratio 100:0.3 ratio to
Salt is added in green capsicum, is mixed thoroughly, 10 DEG C of placement 18h are mixed up every 2h；In the condition that heated-air drying temperature is 70 DEG C
Under, the predrying water quality that extremely contains of hot blast is up to 10%；
(3) chilli for obtaining step (3) is put in vacuum frying apparatus, in vacuumize process to vacuum frying apparatus
Absolute pressure is 0.01MPa, by edible oil and chilli mass ratio 100:20 ratio adds edible oil, and edible oil is volume ratio
For 1:1 sunflower oil and rapeseed oil, heating oil temperature is up to 120 DEG C, fried processing 20min；
(4) under vacuum with 4000 turns/min centrifugation de-oilings；Take out, be cooled to room temperature, nitrogen-filled packaging is produced crisp
Leisure chilli products.
Embodiment 4
A kind of eating method of instant lotus rhizome nutrition porridge：
18 consumers are selected, men and women half and half, the age, at 18 years old to 60 years old, is randomly divided into 3 groups, every group of 6 people eat real respectively
Leisure chilli products prepared by example 1, embodiment 2 and embodiment 3 is applied, 18 consumers please oneself, in good taste, can feel capsicum
Unique fragrance is crisp.
Claims (3)
1. a kind of preparation method for the chilli products that lies fallow, it is characterized in that comprising the following steps：
(1) by fresh green capsicum stalk, 10~20min is handled with 6~10mg/L ozone water solutions circulating water rinse method, is gone
Except surface moisture；
(2) capsicum for being obtained step (1) with pocket knife splits half along longitudinal direction, is in mass ratio 100:0.2-0.3 ratio to
Salt is added in green capsicum, is mixed thoroughly, 4-10 DEG C of placement 18-24h is mixed up every 2-3h；Heated-air drying temperature be 60~
Under conditions of 70 DEG C, the predrying water quality that extremely contains of hot blast is up to 10~15%；
(3) chilli for obtaining step (3) is put in vacuum frying apparatus, in vacuumize process to vacuum frying apparatus definitely
Pressure is 0.002-0.01MPa, by edible oil and chilli mass ratio 100:10-20 ratio adds edible oil, heats oil temperature
Up to 80-120 DEG C, fried processing 20-30min；
(4)/min centrifugation de-oilings are turned with 2500 turns/min-4000 under vacuum；Take out, be cooled to room temperature, nitrogen-filled packaging,
Produce crisp leisure chilli products.
2. according to the method described in claim 1, it is characterized in that the edible oil is peanut oil, soybean oil, sunflower oil and dish
At least one of seed oil.
3. leisure chilli products prepared by method according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710169122.7A CN106993777A (en) | 2017-03-21 | 2017-03-21 | One kind leisure chilli products and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710169122.7A CN106993777A (en) | 2017-03-21 | 2017-03-21 | One kind leisure chilli products and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106993777A true CN106993777A (en) | 2017-08-01 |
Family
ID=59431757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710169122.7A Pending CN106993777A (en) | 2017-03-21 | 2017-03-21 | One kind leisure chilli products and preparation method thereof |
Country Status (1)
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Cited By (1)
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243860A (en) * | 2008-03-25 | 2008-08-20 | 吴承霖 | Method for preparing healthy oil capsicum |
| CN105962198A (en) * | 2016-06-27 | 2016-09-28 | 天津农学院 | Baked-flavor chilli product and preparation method thereof |
| CN106072138A (en) * | 2016-06-27 | 2016-11-09 | 天津农学院 | One steams local flavor chilli products and preparation method thereof |
-
2017
- 2017-03-21 CN CN201710169122.7A patent/CN106993777A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243860A (en) * | 2008-03-25 | 2008-08-20 | 吴承霖 | Method for preparing healthy oil capsicum |
| CN105962198A (en) * | 2016-06-27 | 2016-09-28 | 天津农学院 | Baked-flavor chilli product and preparation method thereof |
| CN106072138A (en) * | 2016-06-27 | 2016-11-09 | 天津农学院 | One steams local flavor chilli products and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 沈建福: "《烘焙食品工艺学》", 31 December 2001 * |
| 金昌海: "《果蔬贮藏与加工》", 30 September 2016 * |
| 陈栓虎: "《农副产品综合利用和深加工技术 蔬菜类》", 31 March 2003 * |
Cited By (1)
| 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 |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170801 |