CN110800947A - 一种炸辣椒及其制备方法 - Google Patents
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Abstract
本发明公开了一种炸辣椒及其制备方法,按其重量份计,由下列原料组成:辣椒、猪肉、鱼、山药、慈姑、小米辣、姜末、食盐、花椒粉、胡椒粉、蛋清、料酒、淀粉、玉米粉、油。通过辣椒的制备、馅料的制备、灌装、蒸制、炸制制得的炸辣椒将鱼肉和猪肉做为馅料提升炸辣椒的鲜嫩口感,添加了山药颗粒和慈姑颗粒使得炸制出的辣椒具有咀嚼感,提升口感,先蒸制将辣椒内的馅料进行定型后避免后期炸制过程中辣椒内的馅料松散跑出,两次炸制使得炸出的辣椒外皮酥软,用核桃油炸制,提升了榨辣椒的保质期,本发明制得的炸辣椒营养丰富,外酥里嫩,口感丰富。
Description
技术领域
本发明属于食品加工技术领域,具体设计一种炸辣椒及其制备方法。
背景技术
辣椒,别名:牛角椒、长辣椒、菜椒、灯笼椒,辣椒是人们日常生活中喜食的调味佳品之一,又是营养丰富的蔬菜之一。它含有丰富维生素、碳水化合物等营养元素,是一种人们非常喜欢的蔬菜,它能刺激人们的舌头和胃口,不仅能增进人们的食欲,而且还可以预防癌症及慢性病,经常食用可以治咳嗽、感冒等,同时还可以预防心脏病和中风,所以被人们加工成各种辣椒食品,充分满足人们对辣味的追求。辣椒的食用方法很多,可以炒食,也可以加工成其它食品食用,如油炸辣椒。市场上的油炸辣椒品种繁多,香辣可口,深受广大群众的欢迎。
发明内容
本发明提供一种营养丰富、有嚼劲的炸辣椒。
本发明一种炸辣椒,按其重量份计,由下列原料组成:辣椒24-26份、猪肉20-24份、鱼14-16份、山药3-4份、慈姑2-3份、小米辣0.4-0.6份、姜末0.5-0.6份、食盐0.8-0.9份、花椒粉0.7-0.8份、胡椒粉0.4-.5份、蛋清5-7份、料酒0.7-0.9份、淀粉1-2份、玉米粉3-5份、油3-5份。
本发明一种炸辣椒的制备方法,具体包括以下步骤:
(1)辣椒的制备:选取新鲜的辣椒24-26份清洗干净后,去除辣椒蒂和辣椒籽,辣椒籽放入炒锅内炒香,备用,辣椒,备用;
(2)馅料的制备:
a、猪肉的制备:选取猪肉20-24份,去除猪皮,将净肉放入绞肉机,得肉沫,备用,猪皮清洗干净后支撑粒径≤0.5cm的颗粒,得猪肉粒,备用;
b、鱼的制备:选取鲜活的鱼14-16份,去除鱼鳞、内脏及鱼刺后,用刀看制成鱼糜,备用;
c、辅料的制备:将山药3-4份、慈姑2-3份、小米辣0.4-0.6份,清洗干净后分别制成粒径≤0.5cm的颗粒,得辅料颗粒,备用;小米辣粒中撒入食盐0.1份腌制10-11分钟,过滤后,得腌制好的小米辣颗粒,备用;
d、混料:将猪肉粒和鱼糜放入容器中放入料酒0.7-0.9份、姜末0.5-0.6份搅拌均匀后,用保鲜膜将容器密封常温放置32-34分钟,放入盐0.8-0.9份、花椒粉0.7-0.8份、蛋清2份、淀粉1-2份、辅料颗粒和小米辣颗粒顺时针方向搅拌34-36分钟,加入1份油,继续搅拌8-10分钟,即得馅料,备用;
(3)灌装:将制得的馅料通过灌装装置装入辣椒内,用馅料装满辣椒,备用;
(4)蒸制:将灌装有馅料的辣椒放入蒸锅内蒸制3-4分钟使馅料定型,冷却后,得蒸辣椒,备用;
(5)炸制:将玉米粉3-5份和蛋清3-4份放入容器中搅拌均匀得蛋清糊,锅内放入油3-5份,烧至8成热,将蒸辣椒包裹一层蛋清糊,放入油锅中炸制3-5分钟,捞出,待油温上升后复炸一次,冷却后,即得。
本发明一种炸辣椒,其中所述的辣椒为青辣椒。
本发明一种炸辣椒,其中所述的鱼为草鱼或鲤鱼中的一种。
本发明一种炸辣椒,其中所述的油是核桃油。
上述的一种炸辣椒的制备方法,其中所述的灌装装置是在底座(1)内固定安装有连接座A(2),连接座A(2)中部固定安装有卡口(3),底座(1)与上座(4)连接为一体,上座(4)内安装有连接座B(5),连接座B(5)中心穿入压杆A(6),压杆A(6)上部套有弹簧(7),下部底端固定连接锥头(8),上座(4)侧面固定连接料桶(11),料桶(11)上面插入压板(10),压板(10)上面固定连接压杆B(9),料桶(11)内底面连通输送管(12)。
与现有技术相比,具有明显有益效果,从以上技术方案可知:本发明将鱼肉和猪肉做为馅料提升炸辣椒的鲜嫩口感,添加了山药颗粒和慈姑颗粒使得炸制出的辣椒具有咀嚼感,提升口感,先蒸制将辣椒内的馅料进行定型后避免后期炸制过程中辣椒内的馅料松散跑出,两次炸制使得炸出的辣椒外皮酥软,用核桃油炸制,提升了榨辣椒的保质期,本发明制得的炸辣椒营养丰富,外酥里嫩,口感丰富。
附图说明
图1是本发明灌装装置结构示意图;
图2是本发明灌装装置剖视图。
具体实施方式
实施例1
一种炸辣椒的制备方法,具体包括以下步骤:
(1)辣椒的制备:选取新鲜的青辣椒26Kg清洗干净后,去除辣椒蒂和辣椒籽,青辣椒籽放入炒锅内炒香,备用,青辣椒,备用;
(2)馅料的制备:
a、猪肉的制备:选取猪肉20Kg,去除猪皮,将净肉放入绞肉机,得肉沫,备用,猪皮清洗干净后支撑粒径≤0.5cm的颗粒,得猪肉粒,备用;
b、鱼的制备:选取鲜活的草鱼16Kg,去除鱼鳞、内脏及鱼刺后,用刀看制成鱼糜,备用;
c、辅料的制备:将山药3Kg、慈姑3Kg、小米辣0.4Kg,清洗干净后分别制成粒径≤0.5cm的颗粒,得辅料颗粒,备用;小米辣粒中撒入食盐0.1Kg腌制11分钟,过滤后,得腌制好的小米辣颗粒,备用;
d、混料:将猪肉粒和鱼糜放入容器中放入料酒0.7Kg、姜末0.6Kg搅拌均匀后,用保鲜膜将容器密封常温放置32分钟,放入盐0.9Kg、花椒粉0.7Kg、蛋清2Kg、淀粉2Kg、炒熟的辣椒籽、辅料颗粒和小米辣颗粒顺时针方向搅拌34分钟,加入1Kg核桃油,继续搅拌10分钟,即得馅料,备用;
(3)灌装:将制得的馅料通过灌装装置装入辣椒内,用馅料装满辣椒,备用;
(4)蒸制:将灌装有馅料的辣椒放入蒸锅内蒸制3分钟使馅料定型,冷却后,得蒸辣椒,备用;
(5)炸制:将玉米粉5Kg和蛋清3Kg放入容器中搅拌均匀得蛋清糊,锅内放入核桃油5Kg,烧至8成热,将蒸辣椒包裹一层蛋清糊,放入核桃油锅中炸制3分钟,捞出,待核桃油温上升后复炸一次,冷却后,即得。
实施例2
一种炸辣椒的制备方法,具体包括以下步骤:
(1)辣椒的制备:选取新鲜的青辣椒25Kg清洗干净后,去除辣椒蒂和辣椒籽,青辣椒籽放入炒锅内炒香,备用,青辣椒,备用;
(2)馅料的制备:
a、猪肉的制备:选取猪肉23Kg,去除猪皮,将净肉放入绞肉机,得肉沫,备用,猪皮清洗干净后支撑粒径≤0.5cm的颗粒,得猪肉粒,备用;
b、鱼的制备:选取鲜活的鱼15Kg,去除鱼鳞、内脏及鱼刺后,用刀看制成鱼糜,备用;
c、辅料的制备:将山药3.5Kg、慈姑3Kg、小米辣0.5Kg,清洗干净后分别制成粒径≤0.5cm的颗粒,得辅料颗粒,备用;小米辣粒中撒入食盐0.1Kg腌制11分钟,过滤后,得腌制好的小米辣颗粒,备用;
d、混料:将猪肉粒和鱼糜放入容器中放入料酒0.7Kg、姜末0.5Kg搅拌均匀后,用保鲜膜将容器密封常温放置33分钟,放入盐0.8Kg、花椒粉0.7Kg、蛋清2Kg、淀粉1.2Kg、炒熟的辣椒籽、辅料颗粒和小米辣颗粒顺时针方向搅拌34-36分钟,加入1Kg核桃油,继续搅拌9分钟,即得馅料,备用;
(3)灌装:将制得的馅料通过灌装装置装入青辣椒内,用馅料装满辣椒,备用;
(4)蒸制:将灌装有馅料的辣椒放入蒸锅内蒸制4分钟使馅料定型,冷却后,得蒸青辣椒,备用;
(5)炸制:将玉米粉3.4Kg和蛋清3.6Kg放入容器中搅拌均匀得蛋清糊,锅内放入核桃油5Kg,烧至8成热,将蒸辣椒包裹一层蛋清糊,放入核桃油锅中炸制4分钟,捞出,待核桃油温上升后复炸一次,冷却后,即得。
实施例3
一种炸辣椒的制备方法,具体包括以下步骤:
(1)辣椒的制备:选取新鲜的青辣椒24Kg清洗干净后,去除辣椒蒂和辣椒籽,青辣椒籽放入炒锅内炒香,备用,青辣椒,备用;
(2)馅料的制备:
a、猪肉的制备:选取猪肉24Kg,去除猪皮,将净肉放入绞肉机,得肉沫,备用,猪皮清洗干净后支撑粒径≤0.5cm的颗粒,得猪肉粒,备用;
b、鱼的制备:选取鲜活的鲤鱼14Kg,去除鱼鳞、内脏及鱼刺后,用刀看制成鱼糜,备用;
c、辅料的制备:将山药4Kg、慈姑2Kg、小米辣0.6Kg,清洗干净后分别制成粒径≤0.5cm的颗粒,得辅料颗粒,备用;小米辣粒中撒入食盐0.1Kg腌制10分钟,过滤后,得腌制好的小米辣颗粒,备用;
d、混料:将猪肉粒和鱼糜放入容器中放入料酒0.9Kg、姜末0.5Kg搅拌均匀后,用保鲜膜将容器密封常温放置34分钟,放入盐0.8Kg、花椒粉0.8Kg、蛋清2Kg、淀粉1Kg、炒熟的辣椒籽、辅料颗粒和小米辣颗粒顺时针方向搅拌36分钟,加入1Kg核桃油,继续搅拌8分钟,即得馅料,备用;
(3)灌装:将制得的馅料通过灌装装置装入青辣椒内,用馅料装满辣椒,备用;
(4)蒸制:将灌装有馅料的辣椒放入蒸锅内蒸制4分钟使馅料定型,冷却后,得蒸青辣椒,备用;
(5)炸制:将玉米粉3Kg和蛋清4Kg放入容器中搅拌均匀得蛋清糊,锅内放入核桃油3Kg,烧至8成热,将蒸辣椒包裹一层蛋清糊,放入核桃油锅中炸制5分钟,捞出,待核桃油温上升后复炸一次,冷却后,即得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (6)
1.一种炸辣椒,按其重量份计,由下列原料组成:辣椒24-26份、猪肉20-24份、鱼14-16份、山药3-4份、慈姑2-3份、小米辣0.4-0.6份、姜末0.5-0.6份、食盐0.8-0.9份、花椒粉0.7-0.8份、胡椒粉0.4-.5份、蛋清5-7份、料酒0.7-0.9份、淀粉1-2份、玉米粉3-5份、油3-5份。
2.如权利要求1所述的一种炸辣椒的制备方法,具体包括以下步骤:
(1)辣椒的制备:选取新鲜的辣椒24-26份清洗干净后,去除辣椒蒂和辣椒籽,辣椒籽放入炒锅内炒香,备用,辣椒,备用;
(2)馅料的制备:
a、猪肉的制备:选取猪肉20-24份,去除猪皮,将净肉放入绞肉机,得肉沫,备用,猪皮清洗干净后支撑粒径≤0.5cm的颗粒,得猪肉粒,备用;
b、鱼的制备:选取鲜活的鱼14-16份,去除鱼鳞、内脏及鱼刺后,用刀看制成鱼糜,备用;
c、辅料的制备:将山药3-4份、慈姑2-3份、小米辣0.4-0.6份,清洗干净后分别制成粒径≤0.5cm的颗粒,得辅料颗粒,备用;小米辣粒中撒入食盐0.1份腌制10-11分钟,过滤后,得腌制好的小米辣颗粒,备用;
d、混料:将猪肉粒和鱼糜放入容器中放入料酒0.7-0.9份、姜末0.5-0.6份搅拌均匀后,用保鲜膜将容器密封常温放置32-34分钟,放入盐0.8-0.9份、花椒粉0.7-0.8份、蛋清2份、淀粉1-2份、辅料颗粒和小米辣颗粒顺时针方向搅拌34-36分钟,加入1份油,继续搅拌8-10分钟,即得馅料,备用;
(3)灌装:将制得的馅料通过灌装装置装入辣椒内,用馅料装满辣椒,备用;
(4)蒸制:将灌装有馅料的辣椒放入蒸锅内蒸制3-4分钟使馅料定型,冷却后,得蒸辣椒,备用;
(5)炸制:将玉米粉3-5份和蛋清3-4份放入容器中搅拌均匀得蛋清糊,锅内放入油3-5份,烧至8成热,将蒸辣椒包裹一层蛋清糊,放入油锅中炸制3-5分钟,捞出,待油温上升后复炸一次,冷却后,即得。
3.如权利要求1所述的一种炸辣椒,其特征在于:所述的辣椒为青辣椒。
4.如权利要求1所述的一种炸辣椒,其特征在于:所述的鱼为草鱼或鲤鱼中的一种。
5.如权利要求1所述的一种炸辣椒,其特征在于:所述的油是核桃油。
6.如权利要求2所述的一种炸辣椒的制备方法,其特征在于:所述的灌装装置是在底座(1)内固定安装有连接座A(2),连接座A(2)中部固定安装有卡口(3),底座(1)与上座(4)连接为一体,上座(4)内安装有连接座B(5),连接座B(5)中心穿入压杆A(6),压杆A(6)上部套有弹簧(7),下部底端固定连接锥头(8),上座(4)侧面固定连接料桶(11),料桶(11)上面插入压板(10),压板(10)上面固定连接压杆B(9),料桶(11)内底面连通输送管(12)。
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