CN112006242A - Fragrant meat chili and preparation method thereof - Google Patents

Abstract

The invention discloses a fragrant meat pepper and a preparation method thereof, wherein the fragrant meat pepper is prepared from the following materials in parts by weight: 1000-3000 parts of pepper, 30-90 parts of monosodium glutamate, 30-90 parts of salt, 10-30 parts of thirteen-spices, 3000-8000 parts of salad oil, 100-300 parts of glutinous rice flour, 100-300 parts of flour, 130-390 parts of eggs, 50-150 parts of white sesame seeds, 30-90 parts of chicken essence, 300-900 parts of lean meat, 50-150 parts of peanuts and 30-90 parts of sunflower seeds. The invention does not add any flavoring agent, has delicious and fresh taste and long aftertaste, and has the functions of stimulating the appetite, strengthening the spleen and stimulating the appetite; not only has spicy and hot taste, but also has crisp and delicious taste, is crisp and spicy, and is necessary complementary food for bars, ktv and tables.

Description

Fragrant meat chili and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to a fragrant meat chili and a preparation method thereof.

Background

The spicy hot pepper is prepared by combining the traditional process with an advanced scientific preservation technology, carefully selecting hot pepper, eggs, lean meat, sesame, vegetable oil and rare natural spices, has the spicy characteristics of Qian, Chuan and Xiang flavors, is delicious, fresh and long in aftertaste, has the functions of appetizing, tonifying spleen and promoting appetite, is spicy and full in taste, is fragrant, crisp, tasty, crisp and spicy in taste, is deeply loved by the masses, and is an indispensable complementary food on bars, ktv and dining tables.

Disclosure of Invention

The invention aims to provide a fragrant meat chili and a preparation method thereof, which do not add any flavoring agent, have delicious taste, fresh color and long aftertaste, and have the functions of appetizing, tonifying spleen and promoting appetite; not only has spicy and hot taste, but also is crisp and delicious, and is crisp and spicy.

In order to achieve the purpose, the technical scheme of the invention is as follows:

the fragrant meat chili is prepared from the following materials in parts by weight: 1000-3000 parts of pepper, 30-90 parts of monosodium glutamate, 30-90 parts of salt, 10-30 parts of thirteen-spices, 3000-8000 parts of salad oil, 100-300 parts of glutinous rice flour, 100-300 parts of flour, 130-390 parts of eggs, 50-150 parts of white sesame seeds, 30-90 parts of chicken essence, 300-900 parts of lean meat, 50-150 parts of peanuts and 30-90 parts of sunflower seeds.

Preferably, the material is prepared from the following materials in percentage by weight: 1000 parts of pepper, 30 parts of monosodium glutamate, 30 parts of salt, 10 parts of thirteen-spices, 3000 parts of salad oil, 100 parts of glutinous rice flour, 100 parts of flour, 130 parts of eggs, 50 parts of white sesame seeds, 30 parts of chicken essence, 300 parts of lean meat, 50 parts of peanuts and 30 parts of sunflower seeds.

Preferably, the material is prepared from the following materials in percentage by weight: 2000 parts of pepper, 60 parts of monosodium glutamate, 60 parts of salt, 20 parts of thirteen spices, 6000 parts of salad oil, 200 parts of glutinous rice flour, 200 parts of flour, 260 parts of eggs, 200 parts of white sesame seeds, 60 parts of chicken essence, 600 parts of lean meat, 100 parts of peanuts and 60 parts of sunflower seeds.

Preferably, the material is prepared from the following materials in percentage by weight: 3000 parts of hot pepper, 90 parts of monosodium glutamate, 90 parts of salt, 30 parts of thirteen-spices, 8000 parts of salad oil, 300 parts of glutinous rice flour, 300 parts of flour, 390 parts of eggs, 150 parts of white sesame seeds, 90 parts of chicken essence, 900 parts of lean meat, 150 parts of peanuts and 90 parts of sunflower seeds.

A method for preparing fragrant meat chili comprises the following steps:

the method comprises the following steps: cleaning the peppers, then airing, and cutting the peppers into strips from top to bottom by using pepper scissors;

step two: mincing lean meat, semen Arachidis Hypogaeae and semen Helianthi with meat mincer;

step three: soaking the strip-shaped peppers in boiled water for 4-5 hours, fishing out and cleaning for 3 times, putting the peppers into a container, adding salt, monosodium glutamate and chicken essence, and uniformly stirring; adding eggs, stirring, sequentially adding glutinous rice flour and flour, stirring, adding white sesame, minced lean meat, peanut and sunflower seed, and stirring;

step four: adding salad oil into a pot, heating to eighty percent maturity, adding the chili stirred in the step three, adding a small amount of the chili for multiple times, slightly frying until the color turns yellow, taking out, adding thirteen spices, and stirring;

step five: and (4) bottling the hot pepper obtained in the step four, vacuumizing, and boxing and warehousing.

The invention has the beneficial effects that: no flavoring agent is added, the taste is delicious and fresh, the aftertaste is long, and the functions of appetizing, tonifying spleen and promoting appetite are achieved; not only has spicy and hot taste, but also has crisp and delicious taste, is crisp and spicy, and is necessary complementary food for bars, ktv and tables.

Detailed Description

The invention is further illustrated but not limited by the following specific examples.

Example 1

The fragrant meat chili is prepared from the following materials in parts by weight: 1000 parts of pepper, 30 parts of monosodium glutamate, 30 parts of salt, 10 parts of thirteen-spices, 3000 parts of salad oil, 100 parts of glutinous rice flour, 100 parts of flour, 130 parts of eggs, 50 parts of white sesame seeds, 30 parts of chicken essence, 300 parts of lean meat, 50 parts of peanuts and 30 parts of sunflower seeds.

A preparation method of fragrant meat pepper comprises:

the method comprises the following steps: cleaning the peppers, then airing, and cutting the peppers into strips from top to bottom by using pepper scissors;

step two: mincing lean meat, semen Arachidis Hypogaeae and semen Helianthi with meat mincer;

step three: soaking the strip-shaped peppers in boiled water for 4-5 hours, fishing out and cleaning for 3 times, putting the peppers into a container, adding salt, monosodium glutamate and chicken essence, and uniformly stirring; adding eggs, stirring, sequentially adding glutinous rice flour and flour, stirring, adding white sesame, minced lean meat, peanut and sunflower seed, and stirring;

step four: adding salad oil into a pot, heating to eighty percent maturity, adding the chili stirred in the step three, adding a small amount of the chili for multiple times, slightly frying until the color turns yellow, taking out, adding thirteen spices, and uniformly stirring;

step five: and (4) bottling the hot pepper obtained in the step four, vacuumizing, and boxing and warehousing.

Example 2

The fragrant meat chili is prepared from the following materials in parts by weight: 2000 parts of pepper, 60 parts of monosodium glutamate, 60 parts of salt, 20 parts of thirteen spices, 6000 parts of salad oil, 200 parts of glutinous rice flour, 200 parts of flour, 260 parts of eggs, 100 parts of white sesame seeds, 60 parts of chicken essence, 600 parts of lean meat, 100 parts of peanuts and 60 parts of sunflower seeds.

The manufacturing method is the same as that of example 1.

Example 3

The fragrant meat chili is prepared from the following materials in parts by weight: 3000 parts of hot pepper, 90 parts of monosodium glutamate, 90 parts of salt, 30 parts of thirteen-spices, 8000 parts of salad oil, 300 parts of glutinous rice flour, 300 parts of flour, 390 parts of eggs, 150 parts of white sesame seeds, 90 parts of chicken essence, 900 parts of lean meat, 150 parts of peanuts and 90 parts of sunflower seeds.

The preparation method is the same as that of example 1.

The invention has the beneficial effects that: no flavoring agent is added, the taste is delicious and fresh, the aftertaste is long, and the functions of appetizing, tonifying spleen and promoting appetite are achieved; not only has spicy and hot taste, but also has crisp and delicious taste, is crisp and spicy, and is necessary complementary food for bars, ktv and tables.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims (5)

1. The spicy hot pepper is characterized by being prepared from the following materials in parts by weight: 1000-3000 parts of pepper, 30-90 parts of monosodium glutamate, 30-90 parts of salt, 10-30 parts of thirteen-spices, 3000-8000 parts of salad oil, 100-300 parts of glutinous rice flour, 100-300 parts of flour, 130-390 parts of eggs, 50-150 parts of white sesame seeds, 30-90 parts of chicken essence, 300-900 parts of lean meat, 50-150 parts of peanuts and 30-90 parts of sunflower seeds.

2. The spicy meat chili of claim 1, which is prepared from the following materials in parts by weight: 1000 parts of pepper, 30 parts of monosodium glutamate, 30 parts of salt, 10 parts of thirteen-spices, 3000 parts of salad oil, 100 parts of glutinous rice flour, 100 parts of flour, 130 parts of eggs, 50 parts of white sesame seeds, 30 parts of chicken essence, 300 parts of lean meat, 50 parts of peanuts and 30 parts of sunflower seeds.

3. The spicy meat chili of claim 1, which is prepared from the following materials in parts by weight: 2000 parts of pepper, 60 parts of monosodium glutamate, 60 parts of salt, 20 parts of thirteen spices, 6000 parts of salad oil, 200 parts of glutinous rice flour, 200 parts of flour, 260 parts of eggs, 100 parts of white sesame seeds, 60 parts of chicken essence, 600 parts of lean meat, 100 parts of peanuts and 60 parts of sunflower seeds.

4. The spicy meat chili of claim 1, which is prepared from the following materials in parts by weight: 3000 parts of hot pepper, 90 parts of monosodium glutamate, 90 parts of salt, 30 parts of thirteen-spices, 8000 parts of salad oil, 300 parts of glutinous rice flour, 300 parts of flour, 390 parts of eggs, 150 parts of white sesame seeds, 90 parts of chicken essence, 900 parts of lean meat, 150 parts of peanuts and 90 parts of sunflower seeds.

5. The preparation method of the fragrant meat chili is characterized by comprising the following steps:

the method comprises the following steps: cleaning the peppers, then airing, and cutting the peppers into strips from top to bottom by using pepper scissors;

step two: mincing lean meat, semen Arachidis Hypogaeae and semen Helianthi with meat mincer;

step three: soaking the strip-shaped peppers in boiled water for 4-5 hours, fishing out and cleaning for 3 times, putting the peppers into a container, adding salt, monosodium glutamate and chicken essence, and uniformly stirring; adding eggs, stirring, sequentially adding glutinous rice flour and flour, stirring, adding white sesame, minced lean meat, peanut and sunflower seed, and stirring;

step four: adding salad oil into a pot, heating to eighty percent maturity, adding the chili stirred in the step three, adding a small amount of the chili for multiple times, slightly frying until the color turns yellow, taking out, adding thirteen spices, and uniformly stirring;

step five: and (4) bottling the hot pepper obtained in the step four, vacuumizing, and boxing and warehousing.