CN111728161A - Preparation method of crispy chili - Google Patents
Preparation method of crispy chili Download PDFInfo
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- CN111728161A CN111728161A CN202010589599.2A CN202010589599A CN111728161A CN 111728161 A CN111728161 A CN 111728161A CN 202010589599 A CN202010589599 A CN 202010589599A CN 111728161 A CN111728161 A CN 111728161A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 43
- 239000006002 Pepper Substances 0.000 claims abstract description 34
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 34
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 34
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 34
- 238000005554 pickling Methods 0.000 claims abstract description 21
- 239000003921 oil Substances 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 239000008162 cooking oil Substances 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 244000291564 Allium cepa Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000758706 Piperaceae Species 0.000 claims abstract description 8
- 239000002131 composite material Substances 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 240000007232 Illicium verum Species 0.000 claims abstract description 3
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 3
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 3
- 241000722363 Piper Species 0.000 claims description 32
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000015090 marinades Nutrition 0.000 claims description 3
- 241000723347 Cinnamomum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 3
- 241001247145 Sebastes goodei Species 0.000 claims 3
- 238000000034 method Methods 0.000 claims 3
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 235000008429 bread Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 235000019633 pungent taste Nutrition 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 13
- 241001643642 Viticis Species 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 235000019483 Peanut oil Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000295724 Allium chinense Species 0.000 description 1
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000013599 spices Nutrition 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
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of crispy chili, which comprises the following steps: (1) cleaning and cutting the pepper into segments for later use; (2) uniformly stirring the cleaned and cut peppers with a composite pickling material, oil and salt, and then pickling to obtain pickled peppers; (3) frying scallion, ginger, garlic, pepper, star anise, bay leaf and cinnamon in edible oil to obtain cooking oil; (4) adding pickled Capsici fructus into the oil, and parching. The invention has the beneficial effects that: according to the preparation method of the crispy chili, the chili is pickled under the limited condition, then the pickled chili is fried by special cooking oil, and the prepared crispy chili is moderate in pungency, crisp in taste, rich in fragrance and nutrition, capable of promoting appetite and digestion and very suitable for being eaten together with rice or bread by reasonably proportioning seasonings in pickling and the raw materials adopted by the cooking oil in frying and controlling the technological conditions of pickling and frying.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of crispy chili.
Background
The chili contains rich nutrient elements, wherein the content of vitamin C is the highest in all vegetables, and also contains components such as carotene, vitamin B, citric acid, malic acid and the like which are beneficial to human health. The capsicum can supplement nutrition required by human body, reduce blood lipid and reduce thrombus, is very beneficial to preventing cardiovascular and cerebrovascular diseases, and also has the functions of invigorating stomach, promoting digestion, improving immunity, maintaining qi and blood of human body and helping to delay aging of human body.
In addition to the fact that most of the existing pepper products are added with more essence and spice and are particularly unfavorable for body health, the existing pepper products are thick in peppery taste but lack layering feeling in the mouth, the fragrance of the pepper is not prominent due to the fact that the seasoning is too heavy, and the finished pepper is soft in taste and lack of chewiness.
Disclosure of Invention
The invention aims to provide a preparation method of crispy chili with strong operability, and the crispy chili prepared by the preparation method is red and bright in color and luster, crisp in taste, proper in pungency degree in mouth, fresh, fragrant and aftertaste, and suitable for being popularized with rice or bread.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of crispy chili comprises the following steps:
(1) cleaning and cutting the pepper into segments for later use;
(2) uniformly stirring the cleaned and cut peppers with a composite pickling material, oil and salt, and then pickling to obtain pickled peppers;
(3) frying scallion, ginger, garlic, pepper, star anise, bay leaf and cinnamon in edible oil to obtain cooking oil;
(4) adding pickled pepper into the cooking oil, and then frying to obtain the crispy pepper.
According to the preparation method of the crispy chili, in the step (1), the chili is preferably fructus viticis negundo. The two-vitex-stick chili is a chili which is a special product in Sichuan, red oil, slight spicy and fragrant flavor are easily produced after frying, the prepared crispy chili is suitable for a wide range of people, the quality feeling is good, and the fragrance is strong.
According to the preparation method of the crispy chili, in the step (2), the composite curing material is preferably a strong-flavor Orleans curing material.
According to the preparation method of the crispy pepper, in the step (2), the mass ratio of the cleaned and cut pepper to the compound marinade, the oil consumption and the salt is preferably 12000-. The proportion of various materials in the pickling is crucial, the pepper, the composite pickling material, the oil consumption and the salt are uniformly mixed according to the limited proportion and then pickled, so that on one hand, the peppery taste layering sense of the pepper can be properly given, the softness is increased, on the other hand, the fragrance of the pepper is stimulated to the maximum extent, and the prepared crispy pepper has full aftertaste and endless aftertaste.
According to the preparation method of the crispy chili, in the step (2), the pickling is preferably carried out for 20-40min, and more preferably for 30 min. The pickling time is also a key influencing the quality of the crispy chili finally prepared by the invention, and particularly, the pickling time is too long, the prepared crispy chili is darker in color and poor in quality, the taste of the seasoning is too thick and heavy, and the crispy chili is difficult to taste if the pickling time is too short, so that the comprehensive taste is poor.
According to the preparation method of the crispy chili, in the step (3), the raw materials are preferably weighed according to the following weight parts: 4500 parts of green onion, 5500 parts of garlic, 2500 parts of ginger, 3500 parts of garlic, 900 parts of pepper, 900 parts of aniseed, 400 parts of bay leaf, 500 parts of cassia bark, 350 parts of cassia bark and 25000 parts of edible oil. More preferably, the raw materials are weighed according to the following parts by weight: 5000 parts of green onion, 3000 parts of ginger, 3000 parts of garlic, 1000 parts of pepper, 800 parts of aniseed, 450 parts of bay leaves, 300 parts of cassia bark and 25000 parts of edible oil. Repeated experiments show that the material oil proportion limited by the invention is that the pepper fried by the material oil prepared according to the proportion has the best aroma-enhancing effect.
According to the preparation method of the crispy chili, in the step (3), the frying temperature is preferably 100-120 ℃, and more preferably 110 ℃; the frying is preferably carried out for 10-15min, more preferably 12 min.
According to the preparation method of the crispy chili, in the step (4), the frying temperature is preferably 110-130 ℃, and more preferably 120 ℃; the parching time is preferably 10-20min, more preferably 15 min. The stir-frying under the limited condition can greatly ensure the crisp feeling, the tasty degree and the appearance texture of the finally prepared crispy chili.
The invention has the beneficial effects that:
according to the preparation method of the crispy chili, the chili is pickled under the limited condition, then the pickled chili is fried by special cooking oil, and the prepared crispy chili is moderate in pungency, crisp in taste, rich in fragrance and nutrition, capable of promoting appetite and digestion and very suitable for being eaten together with rice or bread by reasonably proportioning seasonings in pickling and the raw materials adopted by the cooking oil in frying and controlling the technological conditions of pickling and frying.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention. In the following examples, 1 part by weight represents 1 g.
Example 1
The embodiment provides a preparation method of crispy chili, which comprises the following steps:
(1) cleaning fructus Viticis negundo, and cutting into segments;
(2) uniformly stirring the cleaned and cut two-vitex chili with a special flavor concentrated Oerlang pickling material, oil and salt (12000: 800:2500:1450), and pickling for 20min to obtain pickled chili;
(3) weighing the following raw materials in parts by weight: 4500 parts of green onion, 2500 parts of ginger, 2500 parts of garlic, 900 parts of pepper, 700 parts of aniseed, 400 parts of bay leaves, 250 parts of cassia bark and 25000 parts of peanut oil; frying herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, fructus Anisi Stellati, folium Neocinnamomi Delavayi and cortex Cinnamomi Japonici in peanut oil at 100 deg.C for 15min to obtain oil;
(4) heating the cooking oil, adding the pickled pepper, and frying at 110 ℃ for 20min to obtain the crispy pepper.
Example 2
The embodiment provides a preparation method of crispy chili, which comprises the following steps:
(1) cleaning fructus Viticis negundo, and cutting into segments;
(2) uniformly stirring the cleaned and cut fructus Viticis negundo with special concentrated Orleans pickling material, oil and salt (18000: 1200:3500:1550), and pickling for 40min to obtain pickled fructus Capsici;
(3) weighing the following raw materials in parts by weight: 5500 parts of green Chinese onions, 3500 parts of ginger, 3500 parts of garlic, 1100 parts of pepper, 900 parts of aniseed, 500 parts of bay leaves, 350 parts of cassia bark and 25000 parts of peanut oil; frying herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, fructus Anisi Stellati, folium Neocinnamomi Delavayi and cortex Cinnamomi Japonici in 120 deg.C oleum Arachidis Hypogaeae for 10min to obtain oil;
(4) heating the cooking oil, adding the pickled peppers, and frying at 130 ℃ for 10min to obtain the crispy peppers.
Example 3
The embodiment provides a preparation method of crispy chili, which comprises the following steps:
(1) cleaning fructus Viticis negundo, and cutting into segments;
(2) uniformly stirring the cleaned and cut two-vitex chili strips with special flavor concentrated Oerlang curing material, oil consumption and salt (the two-vitex chili strips, the special flavor concentrated Oerlang curing material and the oil consumption and the salt are 15000:1000:3000:1500), and curing for 30min to obtain cured chili;
(3) weighing the following raw materials in parts by weight: 5000 parts of green onion, 3000 parts of ginger, 3000 parts of garlic, 1000 parts of pepper, 800 parts of aniseed, 450 parts of bay leaves, 300 parts of cassia bark and 25000 parts of edible oil; frying herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, fructus Anisi Stellati, folium Neocinnamomi Delavayi and cortex Cinnamomi Japonici in 110 deg.C oleum Arachidis Hypogaeae for 12min to obtain oil;
(4) heating the cooking oil, adding the pickled pepper, and frying at 120 ℃ for 15min to obtain the crispy pepper.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The preparation method of the crispy chili is characterized by comprising the following steps:
(1) cleaning and cutting the pepper into segments for later use;
(2) uniformly stirring the cleaned and cut peppers with a composite pickling material, oil and salt, and then pickling to obtain pickled peppers;
(3) frying scallion, ginger, garlic, pepper, star anise, bay leaf and cinnamon in edible oil to obtain cooking oil;
(4) adding pickled pepper into the cooking oil, and then frying to obtain the crispy pepper.
2. The preparation method of the crispy chili pepper according to claim 1, wherein in the step (1), the chili pepper is a double-twig chili pepper.
3. The method for preparing crispy chili according to claim 1, wherein in the step (2), the composite curing material is a strong-flavor Orleans curing material.
4. The method for preparing crispy pepper according to claim 1, wherein in the step (2), the mass ratio between the cleaned and cut pepper and the composite marinade, oil consumption and salt is 12000-.
5. The method for preparing crispy chili according to claim 4, wherein the mass ratio of the cleaned and cut chili to the composite marinade, the oil consumption and the salt is 15000:1000:3000: 1500.
6. The preparation method of the crispy chili according to claim 1, wherein the pickling is performed for 20-40min in the step (2).
7. The preparation method of the crispy chili according to claim 1, wherein in the step (3), the raw materials are weighed according to the following parts by weight: 4500 parts of green onion, 5500 parts of garlic, 2500 parts of ginger, 3500 parts of garlic, 900 parts of pepper, 900 parts of aniseed, 400 parts of bay leaf, 500 parts of cassia bark, 350 parts of cassia bark and 25000 parts of edible oil.
8. The preparation method of the crispy chili according to claim 7, wherein the raw materials are weighed according to the following parts by weight: 5000 parts of green onion, 3000 parts of ginger, 3000 parts of garlic, 1000 parts of pepper, 800 parts of aniseed, 450 parts of bay leaves, 300 parts of cassia bark and 25000 parts of edible oil.
9. The preparation method of the crispy chili according to claim 1, wherein in the step (3), the frying is carried out at a temperature of 100 ℃ and 120 ℃ for a time of 10-15 min.
10. The preparation method of the crispy chili according to claim 1, wherein in the step (4), the temperature for frying is 110-130 ℃, and the time for frying is 10-20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010589599.2A CN111728161A (en) | 2020-06-24 | 2020-06-24 | Preparation method of crispy chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010589599.2A CN111728161A (en) | 2020-06-24 | 2020-06-24 | Preparation method of crispy chili |
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| Publication Number | Publication Date |
|---|---|
| CN111728161A true CN111728161A (en) | 2020-10-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010589599.2A Pending CN111728161A (en) | 2020-06-24 | 2020-06-24 | Preparation method of crispy chili |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN107811258A (en) * | 2017-09-28 | 2018-03-20 | 刘恒武 | The formula and manufacture method of a kind of delicious and crisp cayenne |
| CN108338344A (en) * | 2018-02-13 | 2018-07-31 | 孙雪发 | A kind of preparation method and the fried chili biscuits of perfume of fragrant fried chili biscuits |
-
2020
- 2020-06-24 CN CN202010589599.2A patent/CN111728161A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN107811258A (en) * | 2017-09-28 | 2018-03-20 | 刘恒武 | The formula and manufacture method of a kind of delicious and crisp cayenne |
| CN108338344A (en) * | 2018-02-13 | 2018-07-31 | 孙雪发 | A kind of preparation method and the fried chili biscuits of perfume of fragrant fried chili biscuits |
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