CN111919958A - Spicy ice cream and preparation method thereof - Google Patents

Abstract

The preparation method of the spicy hot ice cream comprises the following steps: the method comprises the following steps: cleaning dried Capsici fructus, cutting into crisp, mixing with flour, Oryza Glutinosa powder, monosodium glutamate, chicken essence, salt, white sugar, fructus Foeniculi, semen Sesami, fructus Amomi, fructus Zanthoxyli, and fructus Tsaoko, and stirring well in mineral water; packaging with a container, sealing with a preservative film, and fermenting for three to ten hours for later use; step two: the oil is heated to 260 ℃ and then cooled to 160 ℃; putting the raw materials obtained in the step one into a fryer for frying, namely, immediately taking out the fryer, and spin-drying the oil; cooling for 30 minutes, crushing the mixture into small particles, and placing the small particles in a container for later use; step three: putting the yoghourt, the unsalted butter and the milk into a container and uniformly stirring for later use; step four: putting the raw materials obtained in the step three into the container filled with the small granular raw materials in the step two, uniformly stirring, fermenting again for 3 to 5 hours, and boiling with soft fire for later use; step five: and (4) packaging the raw materials obtained in the step four by using an egg roll, forming, placing in a freezer at minus 30 ℃, and freezing for four hours.

Description

Spicy ice cream and preparation method thereof

Technical Field

The invention relates to spicy and hot ice cream and a preparation method thereof, belonging to the field of food.

Background

At present, a plurality of cold drink foods on the market, such as ice cream bars made of milk, milk powder, cream, white granulated sugar, starch, jam and other raw materials, obtain certain nutrition while people enjoy the delicious frozen foods, but the frozen foods do not have a better health-care effect, and as is well known, the capsicum belongs to an annual herbaceous plant, is pungent and warm, can reduce the body temperature through sweating and relieve muscle pain, so that the cold drink foods have stronger antipyretic and analgesic effects; the effective component of the capsicum, namely capsaicin, is an antioxidant substance, can prevent the metabolism of related cells, thereby stopping the canceration process of cell tissues and reducing the incidence rate of cancer cells, and the capsaicin can also promote the metabolism of fat, prevent the accumulation of fat in vivo and be beneficial to reducing fat, losing weight and preventing diseases; the strong spicy taste of the pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion. Therefore, some spicy ice cream or ice cream bars appear later, but the ice cream bars are not high in quality and poor in expansion rate after the pepper is added into the ice cream bar raw material. Therefore, a patent number 201610174820.1 appears, the patent name is spicy ice cream or popsicle and a preparation method thereof, which aims to solve the technical problem of poor expansion rate, sodium carboxymethylcellulose and glyceryl monostearate are added to increase the expansion rate, carrageenan, locust bean gum and xanthan gum are also added to increase the thickening effect, and other trace elements required by a human body are not further added after the raw materials are added, so that the ice cream or popsicle has more health-care effects.

Disclosure of Invention

The invention aims to solve the technical problem that frozen food has better health-care effect and simultaneously increases the expansion rate.

In order to solve the technical problems, the invention adopts the following technical scheme:

the spicy ice cream is prepared from the following raw materials in parts by weight:

1-10 jin of dried pepper, 1-5 jin of flour, 1-5 jin of glutinous rice flour, 0.1-0.5 jin of monosodium glutamate, 0.1-0.5 jin of chicken essence, 1-3 jin of salt, 1-3 jin of white sugar, 0.1-0.3 jin of fennel, 0.1-0.3 jin of sesame, 0.1-0.3 jin of amomum fruit, 0.1-0.3 jin of pepper, 0.1-0.3 jin of tsaoko amomum fruit, 5-20 jin of mineral water, 5-40 jin of yoghourt, 1-5 jin of fresh cream and 1-8 jin of milk.

The preparation method of the spicy hot ice cream comprises the following steps:

the method comprises the following steps: cleaning dried Capsici fructus, cutting into crisp, mixing with flour, Oryza Glutinosa powder, monosodium glutamate, chicken essence, salt, white sugar, fructus Foeniculi, semen Sesami, fructus Amomi, fructus Zanthoxyli, and fructus Tsaoko, and stirring well in mineral water; packaging with a container, sealing with a preservative film, and fermenting for three to ten hours for later use;

step two: the oil is heated to 260 ℃ and then cooled to 160 ℃; putting the raw materials obtained in the step one into a fryer for frying, namely, immediately taking out the fryer, and spin-drying the oil; cooling for 30 minutes, crushing the mixture into small particles, and placing the small particles in a container for later use;

step three: putting the yoghourt, the unsalted butter and the milk into a container and uniformly stirring for later use;

step four: putting the raw materials obtained in the step three into the container filled with the small granular raw materials in the step two, uniformly stirring, fermenting again for 3 to 5 hours, and boiling with soft fire for later use;

step five: and (4) packaging the raw materials obtained in the step four by using an egg roll, forming, placing in a freezer at minus 30 ℃, and freezing for four hours.

The beneficial effect of adopting above-mentioned technical scheme is:

1. because clouds, nobility and Sichuan have the habit of eating peppery from ancient times, the product has no peppery taste, and meanwhile, the pepper is produced in a large amount, the invention directly introduces the pepper and the pricklyash peel into the frozen drink, changes the image of the frozen drink as a dessert, ensures that people enjoy delicious frozen food, obtains certain nutrition and better health care effect, can digest local pepper resources on the spot, and drives one party to be economical.

2. The flour and the glutinous rice flour are selected to prepare the spicy and hot ice cream, the defect of poor quality of the pepper and the pepper added in the existing ice cream can be overcome, the spicy and hot ice cream is perfectly combined with the pepper and the pepper in the raw materials, the prepared spicy and hot ice cream has good expansion rate effect, and simultaneously has thickening effect, and the pure natural ice cream is obtained through natural fermentation, and has better quality than the traditional flavor ice cream.

3. The flour contains a large amount of vitamin B1, B2 and B6, nicotinic acid, calcium, iron, zinc and other nutrient elements; the glutinous rice flour contains large amount of protein, fat, saccharide, nicotinic acid and starch; the sesame contains nutrient substances such as sesamin, arachidic acid, palmitic acid, lecithin, sesamol, oleic acid, vitamin A, vitamin B, vitamin D, vitamin E and the like, and the nutritional value of the ice cream is greatly improved.

Detailed Description

The first embodiment is as follows:

the spicy ice cream is prepared from the following raw materials in parts by weight:

10 jin of dried pepper, 5 jin of flour, 5 jin of glutinous rice flour, 0.5 jin of monosodium glutamate, 0.5 jin of chicken essence, 1 jin of salt, 1 jin of white sugar, 0.3 jin of fennel, 0.3 jin of sesame, 0.3 jin of fructus amomi, 0.3 jin of pepper, 0.1 jin of fructus tsaoko, 20 jin of mineral water, 40 jin of yoghourt, 5 jin of fresh cream and 8 jin of milk.

The preparation method of the spicy hot ice cream comprises the following steps:

the method comprises the following steps: cleaning dried Capsici fructus, cutting into crisp, mixing with flour, Oryza Glutinosa powder, monosodium glutamate, chicken essence, salt, white sugar, fructus Foeniculi, semen Sesami, fructus Amomi, fructus Zanthoxyli, and fructus Tsaoko, and stirring well in mineral water; packaging with a container, sealing with a preservative film, and fermenting for ten hours for later use;

step two: the oil is heated to 260 ℃ and then cooled to 160 ℃; putting the raw materials obtained in the step one into a fryer for frying, namely, immediately taking out the fryer, and spin-drying the oil; cooling for 30 minutes, crushing the mixture into small particles, and placing the small particles in a container for later use;

step three: putting the yoghourt, the unsalted butter and the milk into a container and uniformly stirring for later use;

step four: putting the raw materials obtained in the step three into the container filled with the small granular raw materials in the step two, uniformly stirring, fermenting again for 3 to 5 hours, and boiling with soft fire for later use;

step five: and (4) packaging the raw materials obtained in the step four by using an egg roll, forming, placing in a freezer at minus 30 ℃, and freezing for four hours.

Since various modifications and equivalent substitutions and changes may be made thereto without departing from the scope of the invention, it is intended that the invention not be limited to the specific embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims (3)

1. The spicy ice cream is characterized in that: the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 1-10 jin of dried pepper, 1-5 jin of flour, 1-5 jin of glutinous rice flour, 0.1-0.5 jin of monosodium glutamate, 0.1-0.5 jin of chicken essence, 1-3 jin of salt, 1-3 jin of white sugar, 0.1-0.3 jin of fennel, 0.1-0.3 jin of sesame, 0.1-0.3 jin of amomum fruit, 0.1-0.3 jin of pepper, 0.1-0.3 jin of tsaoko amomum fruit, 5-20 jin of mineral water, 5-40 jin of yoghourt, 1-5 jin of fresh cream and 1-8 jin of milk.

2. The spicy ice cream of claim 1, wherein: the traditional Chinese medicine is prepared from the following raw materials in parts by weight: 10 jin of dried pepper, 5 jin of flour, 5 jin of glutinous rice flour, 0.5 jin of monosodium glutamate, 0.5 jin of chicken essence, 1 jin of salt, 1 jin of white sugar, 0.3 jin of fennel, 0.3 jin of sesame, 0.3 jin of fructus amomi, 0.3 jin of pepper, 0.1 jin of fructus tsaoko, 20 jin of mineral water, 40 jin of yoghourt, 5 jin of fresh cream and 8 jin of milk.

3. The preparation method of the spicy hot ice cream is characterized in that: it comprises the following steps:

the method comprises the following steps: cleaning dried Capsici fructus, cutting into crisp, mixing with flour, Oryza Glutinosa powder, monosodium glutamate, chicken essence, salt, white sugar, fructus Foeniculi, semen Sesami, fructus Amomi, fructus Zanthoxyli, and fructus Tsaoko, and stirring well in mineral water; packaging with a container, sealing with a preservative film, and fermenting for ten hours for later use;

step two: the oil is heated to 260 ℃ and then cooled to 160 ℃; putting the raw materials obtained in the step one into a fryer for frying, namely, immediately taking out the fryer, and spin-drying the oil; cooling for 30 minutes, crushing the mixture into small particles, and placing the small particles in a container for later use;

step three: putting the yoghourt, the unsalted butter and the milk into a container and uniformly stirring for later use;

step four: putting the raw materials obtained in the step three into the container filled with the small granular raw materials in the step two, uniformly stirring, fermenting again for 3 to 5 hours, and boiling with soft fire for later use;

step five: and (4) packaging the raw materials obtained in the step four by using an egg roll, forming, placing in a freezer at minus 30 ℃, and freezing for four hours.