CN109393455A - A kind of production method of mushroom crisp chilli - Google Patents
A kind of production method of mushroom crisp chilli Download PDFInfo
- Publication number
- CN109393455A CN109393455A CN201811149766.0A CN201811149766A CN109393455A CN 109393455 A CN109393455 A CN 109393455A CN 201811149766 A CN201811149766 A CN 201811149766A CN 109393455 A CN109393455 A CN 109393455A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- pot
- chilli
- crisp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 47
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 24
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 12
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 230000035800 maturation Effects 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 235000012045 salad Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000013305 food Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000005538 encapsulation Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 8
- 239000001390 capsicum minimum Substances 0.000 description 8
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 241000234282 Allium Species 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 235000021264 seasoned food Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- 108091032973 (ribonucleotides)n+m Proteins 0.000 description 1
- 102000040650 (ribonucleotides)n+m Human genes 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- GFFGJBXGBJISGV-UHFFFAOYSA-N Adenine Chemical compound NC1=NC=NC2=C1N=CN2 GFFGJBXGBJISGV-UHFFFAOYSA-N 0.000 description 1
- 229930024421 Adenine Natural products 0.000 description 1
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 102100031413 L-dopachrome tautomerase Human genes 0.000 description 1
- 229920001491 Lentinan Polymers 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229960000643 adenine Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 108010051081 dopachrome isomerase Proteins 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 229940115286 lentinan Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of production method of mushroom crisp chilli, production method is put into green onion, ginger and garlic aniseed, cassia bark, spiceleaf the following steps are included: suitable salad oil is added in pot when oil temperature rises to 7 one-tenth heat, blasts fragrance and material oil is made；Then shelled peanut is put into pot and is fried to 9 maturations, sesame fries；High-quality chilli is chosen to be put into pot；15 parts of paprika, 1 part of water, 1.5 parts of rice vinegar, 4 parts of edible salt and 1 part of white granulated sugar are weighed, is stirred evenly；It is put into 51 parts of material oil in pot, expects to mix paprika after oil is added, is heated to 95 degree and boils 25 minutes, goes after moisture removal oil temperature to rise to 125 degree of heating and ceases fire after five minutes, be put into crisp 20 parts of mushrooms, 8 portions of peanuts, 1 portion of ripe sesame rapidly and be stirred.Compared with prior art, using product produced by the present invention, not only the peppery perfume of taste is full, and also crisp-fried is palatable, clear and melodious fragrant and sweet for mushroom mouthfeel, and stores for a long time after encapsulation and also at all do not influence mouthfeel.
Description
Technical field
The present invention relates to mushrooms to reprocess technical field, and in particular to a kind of production method of mushroom crisp chilli.
Background technique
Edible mushroom can provide a large amount of vegetable protein not only for people, be the food of natural nourishing salubrity, and also
Very high medical value.Adjustable human metabolism, reduces blood pressure, reduces cholesterol level, has and prevents and treats a variety of diseases
Disease, the effect of promoting longevity.The daily optimal diet that FAO (Food and Agriculture Organization of the United Nation) is recommended to people is exactly " the plain bacterium of a meat or fish one ".
But modern most of teenagers are not fond of edible mushroom.Mushroom is famous food medicine dual-purpose bacterium, aromatic flavour, and nutrition is rich
Richness contains 18 kinds of amino acid, and 7 kinds required for human body.Contained ergosterol can be changed into vitamin D, there is enhancing human body
The effect of anti-disease and preventing cold；Lentinan has antitumor action；Adenine and choline can prevent cirrhosis and blood vessel is hard
Change；The effect of tyrosinase related protein2 reduces blood pressure；Double stranded RNA can induce interferon and generate, and have antivirus action.The people
Between mushroom is used to detoxify, beneficial stomach Qi and control wind blood-breaking.In academia, mushroom is even more the good reputation for having " plant queen ".
Capsicum belongs to common vegetable variety in daily life, and edible value is higher, and pepperyyer taste is disappeared by vast deeply
Expense person's likes, mushroom crisp chilli currently on the market is although many kinds of, but quality is very different, and many producers are in order to pursue
The diversification of taste, only increases some flavoring agents to increase mouthfeel, and although spicy excitement is very for such delicious and crisp cayenne
By force, but there is no too big nutrition, also without the combination after mushroom and capsicum catalysis, and this flavoring agent produce poor long food with
Afterwards, the gustatory organ of people can also be had an impact, to influence the health of body.
Summary of the invention
In order to solve the above technical problems, passing through elder generation the object of the present invention is to provide a kind of production method of mushroom crisp chilli
Into brittle technology, solve the problems such as taste bad of common crisp chilli, unhealthy by the nutrition of mushroom, it is strong to have reached nutrition
Health, the effect of rational diet.
In order to achieve the above objectives, the technical solution adopted by the present invention is that: a kind of production method of mushroom crisp chilli, feature
Be the following steps are included:
1) preparation material oil: suitable salad oil is added in vacuum and low temperature pot, it is big to be put into green onion, ginger and garlic when oil temperature rises to 7 one-tenth heat
Material, cassia bark, spiceleaf blast fragrance and material oil are made；
2) then shelled peanut is put into pot and is fried to 9 maturations, sesame fries；
3) high-quality chilli is chosen to be put into pot；
4) chilli is fried and is taken out at after micro- Huang, be put into stone mill and wear into coarse powder；
5) after choosing mushroom stems removal impurity cleaning, 1.2cm square block is cut into dicer, is put into vacuum low-temperature frying pan
Embrittlement is carried out, de-oiling is taken out；
6) 12-18 parts of paprika, 1-2 parts of water, 1-2 parts of rice vinegar, 2-6 parts of edible salt and 1-2 parts of white granulated sugar are weighed, are stirred evenly；
7) it is put into 45-55 parts of oil of material in pot, expects to mix paprika after oil is added, is heated to 90-95 degree and endures 20-30 minutes, remove
Oil temperature rises to after 115-135 degree heats 3-7 minutes and ceases fire after moisture, is put into that 18-22 parts of mushrooms are crisp, 6-10 parts of peanuts, 1-2 rapidly
The ripe sesame of part is stirred；
8) step 7) is put into packaging bag by the food stirred to get, is vacuumized, sealed to get mushroom crisp chilli is arrived.
The beneficial effects of the present invention are:
1) combination of mushroom and capsicum can either supplement the nutrients such as necessary vitamin, minerals, and have a large amount of diet
Fiber, extra-nutrition while, can achieve the purpose that appetizing promotees digestion again；
2) after mushroom is in conjunction with capsicum, the peppery perfume of taste is full, and also crisp-fried is palatable, clear and melodious fragrant and sweet for mushroom mouthfeel, and by encapsulation
Storage does not also at all influence mouthfeel for a long time afterwards, and in addition this product all uses quality raw materials, and real thing, institute is flavoursome to be
By distributing naturally for food materials, fragrance is dense, does not add any flavoring agent, and long-term consumption is safe and reliable, suitable for people of all ages, deep by wide
Big crowd's likes, is essential seasoned food on dining table；
3) pouch preservation can be used in mushroom crisp chilli made from, easy to carry；Capsicum additive amount can be according to production needs in product
Adjustment, meets the crowd of the needs of people's snacks and different taste.
Specific embodiment
In order to make those skilled in the art more fully understand technical solution of the present invention, the present invention is retouched in detail below
State, the description of this part be only it is exemplary and explanatory, should not have any restriction effect to protection scope of the present invention.
Embodiment one
A kind of production method of mushroom crisp chilli, production method the following steps are included:
1) preparation material oil: suitable salad oil is added in vacuum and low temperature pot, it is big to be put into green onion, ginger and garlic when oil temperature rises to 7 one-tenth heat
Material, cassia bark, spiceleaf blast fragrance and material oil are made；
2) then shelled peanut is put into pot and is fried to 9 maturations, sesame fries；
3) high-quality chilli is chosen to be put into pot；
4) chilli is fried and is taken out at after micro- Huang, be put into stone mill and wear into coarse powder；
5) after choosing mushroom stems removal impurity cleaning, 1.2cm square block is cut into dicer, is put into vacuum low-temperature frying pan
Embrittlement is carried out, de-oiling is taken out；
6) 12 parts of paprika, 1 part of water, 1 part of rice vinegar, 2 parts of edible salt and 1 part of white granulated sugar are weighed, is stirred evenly；
7) it is put into 45 parts of material oil in pot, expects to mix paprika after oil is added, is heated to 90 degree and endures 20 minutes, go oil temperature after moisture removal
Cease fire after rising to 115 degree of heating 3 minutes, is put into crisp 18 parts of mushrooms, 6 portions of peanuts, 1 portion of ripe sesame rapidly and is stirred；
8) step 7) is put into packaging bag by the food stirred to get, is vacuumized, sealed to get mushroom crisp chilli is arrived.
Embodiment two
A kind of production method of mushroom crisp chilli, production method the following steps are included:
1) preparation material oil: suitable salad oil is added in vacuum and low temperature pot, it is big to be put into green onion, ginger and garlic when oil temperature rises to 7 one-tenth heat
Material, cassia bark, spiceleaf blast fragrance and material oil are made；
2) then shelled peanut is put into pot and is fried to 9 maturations, sesame fries；
3) high-quality chilli is chosen to be put into pot；
4) chilli is fried and is taken out at after micro- Huang, be put into stone mill and wear into coarse powder；
5) after choosing mushroom stems removal impurity cleaning, 1.2cm square block is cut into dicer, is put into vacuum low-temperature frying pan
Embrittlement is carried out, de-oiling is taken out；
6) 15 parts of paprika, 1.5 parts of water, 1.5 parts of rice vinegar, 4 parts of edible salt and 1.5 parts of white granulated sugar are weighed, are stirred evenly；
7) it is put into 50 parts of material oil in pot, expects to mix paprika after oil is added, is heated to 95 degree and endures 25 minutes, go oil temperature after moisture removal
It rises to 125 degree of heating to cease fire after five minutes, is put into crisp 20 parts of mushrooms, 8 portions of peanuts, 1.5 portions of ripe sesames rapidly and is stirred；
8) step 7) is put into packaging bag by the food stirred to get, is vacuumized, sealed to get mushroom crisp chilli is arrived.
Embodiment three
A kind of production method of mushroom crisp chilli, production method the following steps are included:
1) preparation material oil: suitable salad oil is added in vacuum and low temperature pot, it is big to be put into green onion, ginger and garlic when oil temperature rises to 7 one-tenth heat
Material, cassia bark, spiceleaf blast fragrance and material oil are made；
2) then shelled peanut is put into pot and is fried to 9 maturations, sesame fries；
3) high-quality chilli is chosen to be put into pot；
4) chilli is fried and is taken out at after micro- Huang, be put into stone mill and wear into coarse powder；
5) after choosing mushroom stems removal impurity cleaning, 1.2cm square block is cut into dicer, is put into vacuum low-temperature frying pan
Embrittlement is carried out, de-oiling is taken out；
6) 18 parts of paprika, 2 parts of water, 2 parts of rice vinegar, 6 parts of edible salt and 2 parts of white granulated sugar are weighed, are stirred evenly；
7) it is put into 55 parts of material oil in pot, expects to mix paprika after oil is added, is heated to 95 degree and endures 30 minutes, go oil temperature after moisture removal
Cease fire after rising to 135 degree of heating 7 minutes, is put into crisp 22 parts of mushrooms, 10 portions of peanuts, 2 portions of ripe sesames rapidly and is stirred；
8) step 7) is put into packaging bag by the food stirred to get, is vacuumized, sealed to get mushroom crisp chilli is arrived.
Subjective appreciation is carried out to the mushroom crisp chilli of embodiment 1-3 preparation, as a result such as the following table 2.
Table 1 is the subjective appreciation standard of mushroom crisp chilli provided by the invention.
Table 2 is mushroom crisp chilli sensory evaluation scores table provided by the invention.
By table 2 it is known that in the present invention mushroom and capsicum combination, necessary vitamin, mineral can either be supplemented
Nutrients such as matter, and have a large amount of dietary fiber, extra-nutrition while, can achieve the purpose that appetizing promotes digestion again；It is fragrant
After mushroom is in conjunction with capsicum, the peppery perfume of taste is full, and also crisp-fried is palatable, clear and melodious fragrant and sweet for mushroom mouthfeel, and after encapsulation for a long time
Storage does not also at all influence mouthfeel, and in addition this product all uses quality raw materials, and real thing, it is to pass through food materials that institute is flavoursome
Distribute naturally, fragrance is dense, does not add any flavoring agent, and long-term consumption is safe and reliable, suitable for people of all ages, deep by many people's
Like, is essential seasoned food on dining table；Pouch preservation can be used in mushroom crisp chilli obtained, easy to carry；Product
Middle capsicum additive amount can adjust according to production needs, meet the crowd of the needs of people's snacks and different taste.
The limitation that technical solution of the present invention is not limited to the above specific embodiments, it is all to do according to the technique and scheme of the present invention
Technology deformation out, falls within the scope of protection of the present invention.
Claims (1)
1. a kind of production method of mushroom crisp chilli, production method the following steps are included:
1) preparation material oil: suitable salad oil is added in vacuum and low temperature pot, it is big to be put into green onion, ginger and garlic when oil temperature rises to 7 one-tenth heat
Material, cassia bark, spiceleaf blast fragrance and material oil are made；
2) then shelled peanut is put into pot and is fried to 9 maturations, sesame fries；
3) high-quality chilli is chosen to be put into pot；
4) chilli is fried and is taken out at after micro- Huang, be put into stone mill and wear into coarse powder；
5) after choosing mushroom stems removal impurity cleaning, 1.2cm square block is cut into dicer, is put into vacuum low-temperature frying pan
Embrittlement is carried out, de-oiling is taken out；
6) 12-18 parts of paprika, 1-2 parts of water, 1-2 parts of rice vinegar, 2-6 parts of edible salt and 1-2 parts of white granulated sugar are weighed, are stirred evenly；
7) it is put into 45-55 parts of oil of material in pot, expects to mix paprika after oil is added, is heated to 90-95 degree and endures 20-30 minutes, remove
Oil temperature rises to after 115-135 degree heats 3-7 minutes and ceases fire after moisture, is put into that 18-22 parts of mushrooms are crisp, 6-10 parts of peanuts, 1-2 rapidly
The ripe sesame of part is stirred；
8) step 7) is put into packaging bag by the food stirred to get, is vacuumized, sealed to get mushroom crisp chilli is arrived.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811149766.0A CN109393455A (en) | 2018-09-29 | 2018-09-29 | A kind of production method of mushroom crisp chilli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811149766.0A CN109393455A (en) | 2018-09-29 | 2018-09-29 | A kind of production method of mushroom crisp chilli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109393455A true CN109393455A (en) | 2019-03-01 |
Family
ID=65465677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811149766.0A Pending CN109393455A (en) | 2018-09-29 | 2018-09-29 | A kind of production method of mushroom crisp chilli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109393455A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100196567A1 (en) * | 2009-02-04 | 2010-08-05 | Beau Giannini | Method of preparing apple chips |
| CN106262791A (en) * | 2016-08-31 | 2017-01-04 | 湖北浩伟科技股份有限公司 | A kind of preparation method of instant Lentinus Edodes |
| CN107232584A (en) * | 2017-06-05 | 2017-10-10 | 甘肃省科学院生物研究所 | A kind of preparation method of instant mushroom |
| CN107751981A (en) * | 2017-10-31 | 2018-03-06 | 贵州省印江自治县梵净山生态菌业有限公司 | A kind of crisp mushroom chips processing method |
| CN108308567A (en) * | 2018-03-21 | 2018-07-24 | 天津市蓟州区香满天食品有限公司 | A kind of formula and its manufacturing method of delicious and crisp cayenne |
-
2018
- 2018-09-29 CN CN201811149766.0A patent/CN109393455A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20100196567A1 (en) * | 2009-02-04 | 2010-08-05 | Beau Giannini | Method of preparing apple chips |
| CN106262791A (en) * | 2016-08-31 | 2017-01-04 | 湖北浩伟科技股份有限公司 | A kind of preparation method of instant Lentinus Edodes |
| CN107232584A (en) * | 2017-06-05 | 2017-10-10 | 甘肃省科学院生物研究所 | A kind of preparation method of instant mushroom |
| CN107751981A (en) * | 2017-10-31 | 2018-03-06 | 贵州省印江自治县梵净山生态菌业有限公司 | A kind of crisp mushroom chips processing method |
| CN108308567A (en) * | 2018-03-21 | 2018-07-24 | 天津市蓟州区香满天食品有限公司 | A kind of formula and its manufacturing method of delicious and crisp cayenne |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103238858A (en) | Flying-fish-roe soy sauce chicken cutlet | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| KR101843030B1 (en) | Method for Manufacturing Spice Sauce for Chicken Rib | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| KR101647125B1 (en) | Manufacturing method for black goat soup and black goat soup manufactured by the same | |
| KR101156353B1 (en) | Method for manufacturing abalone boiled in soy | |
| CN101861968A (en) | Spicy purple sweet potato chips and production method | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| KR100658048B1 (en) | Preparing Method of the Seasoned Ribs of Pork with Spices including Sacodon aspratus | |
| CN101861967A (en) | Seaweed and sweet potato chips and production method | |
| Borchgrevink | Culinary perspective of dry beans and pulses | |
| KR101927193B1 (en) | Method for manufacturing boogak compring edible insects | |
| CN110150627A (en) | A kind of Hericium erinaceus semisolid seasoning and preparation method thereof | |
| CN103584150A (en) | Wheat-flavor duck gizzard and preparation method thereof | |
| CN107439914A (en) | A kind of preparation method of Lenlinus edodes soup | |
| KR101521503B1 (en) | Method for preparing steamed chicken containing squid ink | |
| CN109393455A (en) | A kind of production method of mushroom crisp chilli | |
| KR20110045315A (en) | Odaeyang meat, oyang seafood stew containing odaeyang meat and its cooking method | |
| CN117547005A (en) | Preparation method of pig bone soup with high calcium content and rich nutrition | |
| CN104824630A (en) | Mushroom convenient food and preparation method thereof | |
| CN104957563A (en) | Pickle salad and preparing method thereof | |
| CN109170608A (en) | A kind of Dragon King pool chukar can | |
| KR101663459B1 (en) | A radish kimchi for children and the manufacturing method | |
| CN104957673B (en) | A kind of minced fillet sushi and preparation method thereof | |
| KR102606690B1 (en) | Method for processing pickle using helianthus tuberosus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| 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: 20190301 |