CN113519795A - Method for making high-efficiency and oil-less crispy chili - Google Patents
Method for making high-efficiency and oil-less crispy chili Download PDFInfo
- Publication number
- CN113519795A CN113519795A CN202110789860.8A CN202110789860A CN113519795A CN 113519795 A CN113519795 A CN 113519795A CN 202110789860 A CN202110789860 A CN 202110789860A CN 113519795 A CN113519795 A CN 113519795A
- Authority
- CN
- China
- Prior art keywords
- chili
- pepper
- parts
- crispy
- weight
- 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
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 32
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 72
- 239000006002 Pepper Substances 0.000 claims abstract description 70
- 241000722363 Piper Species 0.000 claims abstract description 70
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 70
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 70
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 70
- 239000000463 material Substances 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 241000207961 Sesamum Species 0.000 claims description 14
- 235000013601 eggs Nutrition 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 241001247145 Sebastes goodei Species 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 108010068370 Glutens Proteins 0.000 claims 1
- 235000021312 gluten Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 18
- 230000008569 process Effects 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 9
- 239000003921 oil Substances 0.000 abstract description 7
- 238000005554 pickling Methods 0.000 abstract description 5
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 240000008574 Capsicum frutescens Species 0.000 description 5
- 230000008901 benefit Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000010410 layer Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 235000019633 pungent taste Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000004677 Nylon Substances 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 239000011247 coating layer Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- -1 polyethylene Polymers 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 241000758706 Piperaceae Species 0.000 description 2
- 230000001680 brushing effect Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 210000000051 wattle Anatomy 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000248021 Vitex negundo Species 0.000 description 1
- 235000010363 Vitex negundo Nutrition 0.000 description 1
- 241001643642 Viticis Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009459 flexible packaging Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for making crispy chili with high efficiency and less oil. The method comprises the following steps: (1) mixing pepper, salt, pepper powder, monosodium glutamate, egg liquid, starch, flour, edible oil and sesame to obtain a first mixed material; (2) carrying out ultrahigh pressure treatment on the first mixed material to obtain a second mixed material; (3) and frying the second mixed material to obtain the crispy chili. According to the method, after the pepper, the seasoning and the auxiliary materials are mixed, the mixed materials are subjected to ultrahigh pressure treatment, the pepper tissue structure can be modified, the raw material pickling process is facilitated to be accelerated, the seasoning and the auxiliary materials are uniformly permeated, the water dissipation in the subsequent processing process is facilitated, and the processing efficiency and the product quality are improved. Further, the fried and crisp chili product is obtained by frying the mixed material after the ultrahigh pressure treatment.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making crispy chili.
Background
At present, primary processed chili products in the market are various in types and wide in production regions, and only in regions of Hunan, Sichuan, Guizhou and the like, the primary processed chili products are nearly ten, such as chili sauce, chili powder, dry chili, pickled chili, fresh chili, chopped chili, pickled chili, glutinous rice cake chili, chili beverages and the like, wherein the chili sauce is various in types and is most commonly produced in China. However, pepper appears in a role of seasoning mostly, and pepper products appear less as snack foods. The pepper can be processed into crispy pepper and becomes leisure food, but the existing crispy pepper is mostly pickled for a long time and is prepared by using an oil frying mode, the processing time is long, the oil content of the product is large, the product is easy to be heated and softened when being eaten.
In conclusion, the existing method for making crispy chili needs to be improved.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, the invention aims to provide a method for making crispy chili. The method can prepare the crispy chili product with appropriate fragrance, crispness and pungency degree by a high-efficiency and oil-less processing mode.
In one aspect of the invention, the invention provides a method for making crispy chili. According to an embodiment of the invention, the method comprises: (1) mixing pepper, salt, pepper powder, monosodium glutamate, egg liquid, starch, flour, edible oil and sesame to obtain a first mixed material; (2) carrying out ultrahigh pressure treatment on the first mixed material to obtain a second mixed material; (3) and frying the second mixed material to obtain the crispy chili.
According to the method for making the crispy chili, after the chili is mixed with the seasoning and the auxiliary materials, the mixed materials are subjected to ultrahigh pressure treatment, so that the texture structure of the chili can be modified, the raw material pickling process can be accelerated, the seasoning and the auxiliary materials can be uniformly permeated, the moisture dissipation in the subsequent processing process can be facilitated, and the processing efficiency and the product quality can be improved. Further, the fried and crisp chili product is obtained by frying the mixed material after the ultrahigh pressure treatment.
In addition, the method for making the crispy chili according to the embodiment of the invention can also have the following additional technical characteristics:
in some embodiments of the invention, the pepper is a fresh vitex negundo pepper.
In some embodiments of the invention, in the step (1), 600 to 1000 parts by weight of pepper, 1 to 2 parts by weight of salt, 4 to 6 parts by weight of pepper powder, 2 to 4 parts by weight of monosodium glutamate, 20 to 30 parts by weight of egg liquid, 6 to 10 parts by weight of starch, 8 to 16 parts by weight of flour, 2 to 3 parts by weight of edible oil and 17 to 29 parts by weight of sesame are mixed to obtain the first mixture.
In some embodiments of the invention, in the step (1), the pepper is subjected to stem removal, white muscle removal, seed removal and cutting into pepper sections of 1-3 cm in advance.
In some embodiments of the invention, in the step (1), the surface of the pepper is firstly coated with a first coating layer containing pepper powder, starch and flour, then coated with a second coating layer containing salt, monosodium glutamate and egg liquid, and then coated with a third coating layer containing sesame.
In some embodiments of the present invention, the pressure used in the ultra-high pressure treatment is 100 to 500 MPa.
In some embodiments of the present invention, the pressure maintaining time for the ultrahigh pressure treatment is 1-15 min.
In some embodiments of the present invention, the frying is performed at a temperature of 120-140 ℃ for 10-25 min.
In some embodiments of the invention, the frying is performed with an air fryer.
In another aspect of the invention, the invention provides a crispy chili pepper. According to the embodiment of the invention, the crispy pepper is prepared by the preparation method of the crispy pepper in the embodiment. Therefore, the crispy chili has the advantages of being fragrant, crispy, crisp, appropriate in pungency degree and the like, and the processing method is efficient, less in oil and suitable for most people to eat.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Furthermore, the terms "first", "second", "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first," "second," or "third" may explicitly or implicitly include at least one of the feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In one aspect of the invention, the invention provides a method for making crispy chili. The method for making the crispy chili according to the embodiment of the present invention is further described in detail below.
First, according to an embodiment of the present invention, pepper, salt, pepper powder, monosodium glutamate, egg liquid, starch, flour, edible oil, and sesame are mixed to obtain a first mixture.
According to some embodiments of the present invention, the pepper may be a fresh fructus viticis. By using the fresh peppers, the steps of drying and rehydration in the traditional crisp pepper making method can be saved, and the operation is simpler. In addition, the two-chaste tree twig chili is easy to obtain, has low pungency degree and is suitable for most people to eat.
According to some embodiments of the present invention, the amounts of the raw materials, the seasonings and the auxiliary materials in the step are as follows: 600-1000 parts of hot pepper, 1-2 parts of salt, 4-6 parts of pepper powder, 2-4 parts of monosodium glutamate, 20-30 parts of egg liquid, 6-10 parts of starch, 8-16 parts of flour, 2-3 parts of edible oil and 17-29 parts of sesame. Specifically, the weight parts of the pepper can be 600, 700, 800, 900, 1000 and the like, the weight parts of the salt can be 1, 1.5, 2 and the like, the weight parts of the pepper powder can be 4, 4.5, 5, 5.5, 6 and the like, the weight parts of the monosodium glutamate can be 2, 2.5, 3, 3.5, 4 and the like, the weight parts of the egg liquid can be 20, 22, 25, 28, 30 and the like, the weight parts of the starch can be 6, 7, 8, 9, 10 and the like, the weight parts of the flour can be 8, 10, 12, 14, 16 and the like, the weight parts of the edible oil can be 2, 2.5, 3 and the like, and the weight parts of the sesame can be 17, 23, 29 and the like. The inventors found that by controlling the amounts of the raw materials, seasonings and auxiliary materials to fall within the above ranges, the desired sensory quality of the crispy pepper can be achieved: such as crispy, spicy, etc.
In addition, according to some embodiments of the present invention, the edible oil is preferably edible vegetable oil, and the sesame is preferably white sesame.
According to some embodiments of the invention, the pepper is subjected to stem removal, white muscle removal, seed removal and cutting into pepper sections of 1-3 cm before use. Through cutting into 1 ~ 3cm section form with hot pepper raw materials processing back, can accelerate to pickle, furthest plays the superhigh pressure effect, does benefit to the parcel batching and cures, is convenient for pack. If the cutting is not carried out, the curing effect is possibly deteriorated, the ingredients are not favorably wrapped and baked, and the requirement on packaging is increased.
According to some embodiments of the present invention, in the mixing step, a first wrapping layer containing pepper powder, starch and flour, a second wrapping layer containing salt, monosodium glutamate and egg white, and a third wrapping layer containing sesame may be wrapped on the surface of the pepper. Therefore, the seasonings and the auxiliary materials are respectively wrapped on the peppers according to different dryness and wetness, so that not only can the taste be dispersed more uniformly, but also the problem that the product is blackened due to the direct mixing of the pepper powder and the egg liquid is avoided.
Further, according to an embodiment of the present invention, the first mixed material is subjected to an ultrahigh pressure treatment to obtain a second mixed material. Through carrying out the superhigh pressure to first compounding, can decorate hot pepper organizational structure, be favorable to accelerateing the raw materials and pickle the process, make seasoning and auxiliary material infiltration even to help the dissipation of moisture in the follow-up course of working, improve machining efficiency and product quality. Specifically, in the ultra-high pressure treatment, the first mixture may be placed in a flexible packaging bag (e.g., a nylon polyethylene bag), and the first mixture may be subjected to ultra-high pressure treatment after sealing.
According to some embodiments of the present invention, the pressure used in the ultra-high pressure treatment may be 100 to 500MPa, such as 100MPa, 200MPa, 300MPa, 400MPa, 500MPa, etc., preferably 200 to 300 MPa. The inventor finds that the modification of the pepper tissue structure can be realized by carrying out ultrahigh pressure treatment under the pressure condition, so that the raw material pickling process is facilitated to be accelerated, the seasoning and auxiliary materials are uniformly permeated, the moisture dissipation in the subsequent processing process is facilitated, and the processing efficiency and the product quality are improved. If the pressure adopted by the ultrahigh pressure treatment is too low, the tissue structure modification effect cannot be achieved, the subsequent efficient processing is not facilitated, if the pressure adopted by the ultrahigh pressure treatment is too high, the energy consumption can be increased, the requirement on equipment is increased, and the chili juice flows out too much, so that the marinade is separated from the surface of the chili and the nutrition loss is caused.
According to some embodiments of the present invention, the pressure holding time for the ultra-high pressure treatment may be 1 to 15min, such as 1min, 3min, 5min, 10min, 12min, 15min, and preferably 5 to 10 min. If the pressure holding time for the ultra-high pressure treatment is too short, the expected modification and mass transfer effects may not be achieved, and if the pressure holding time for the ultra-high pressure treatment is too long, the energy consumption may be increased and the auxiliary materials may be excessively infiltrated.
The ultrahigh pressure treatment is not particularly limited in temperature conditions, and may be performed at normal temperature (e.g., 20 to 30 ℃).
Further, according to an embodiment of the present invention, the second mixture is fried to obtain the crispy pepper.
According to some embodiments of the present invention, the temperature for frying may be 120-140 ℃ and the time may be 10-25 min. Specifically, the frying time can be 120 deg.C, 125 deg.C, 130 deg.C, 135 deg.C, 140 deg.C, etc., and the frying time can be 10min, 12min, 15min, 20min, 25min, etc. If the frying temperature is too low or the frying time is too short, the product may be made unripe or not crisp enough, and if the frying temperature is too high or the frying time is too long, the product may be burnt and blackened, which may have an influence on the sensory quality such as appearance and flavor, and may cause a great damage to the nutritional ingredients.
Preferably, according to some embodiments of the present invention, the frying is performed using an air fryer. Compared with the traditional frying mode, the air frying pot has lower oil consumption for frying, and can effectively reduce the oil content in the product. Moreover, the original shape of the hot pepper is better kept in the frying process of the air frying pan, so that the crisp hot pepper product is more attractive in appearance and is more comfortable to eat by the public.
In another aspect of the invention, the invention provides a crispy chili pepper. According to the embodiment of the invention, the crispy pepper is prepared by the preparation method of the crispy pepper in the embodiment. Therefore, the crispy chili has the advantages of being fragrant, crispy, crisp, appropriate in pungency degree and the like, and the processing method is efficient, less in oil and suitable for most people to eat.
In addition, it should be noted that all the features and advantages described above for the method for making the crispy chili are also applicable to the crispy chili product, and are not described in detail herein.
The invention will now be described with reference to specific examples, which are intended to be illustrative only and not to be limiting in any way.
Example 1
(1) Selecting the complete second wattle pepper, cleaning and draining to obtain a fresh pepper raw material;
(2) removing the white ribs and the pepper seeds at the head end and the tail end of the pepper and inside the pepper, and cutting the pepper into sections with the length of 1.5cm to obtain pepper rings;
(3) uniformly mixing 1 part of salt, 2 parts of monosodium glutamate and 20 parts of egg liquid according to parts by weight to obtain a liquid seasoning, and uniformly mixing 4 parts of pepper powder, 6 parts of starch and 12 parts of flour to obtain a dry powder seasoning;
(4) wrapping the pepper sections with a layer of dry powder seasoning, wrapping with liquid seasoning, wrapping with raw white sesame, and brushing vegetable oil on the surface;
(5) sealing the treated pepper sections in a nylon polyethylene bag, and performing ultrahigh pressure treatment at normal temperature under the conditions of 200MPa and 10 min;
(6) and (3) putting the treated pepper sections into an air fryer, heating at 120 ℃ for 12min, turning over once during heating, and naturally cooling to obtain the crispy pepper.
Example 2
(1) Selecting the complete second wattle pepper, cleaning and draining to obtain a fresh pepper raw material;
(2) removing the white ribs and the pepper seeds at the head end and the tail end of the pepper and inside the pepper, and cutting the pepper into sections with the length of 1.5cm to obtain pepper rings;
(3) uniformly mixing 1 part of salt, 2 parts of monosodium glutamate and 20 parts of egg liquid according to parts by weight to obtain a liquid seasoning, and uniformly mixing 4 parts of pepper powder, 6 parts of starch and 12 parts of flour to obtain a dry powder seasoning;
(4) wrapping the pepper sections with a layer of dry powder seasoning, wrapping with liquid seasoning, wrapping with raw white sesame, and brushing vegetable oil on the surface;
(5) sealing the treated pepper sections in a nylon polyethylene bag, and performing ultrahigh pressure treatment at normal temperature under the conditions of 300MPa and 5 min;
(6) and (3) putting the treated pepper sections into an air fryer, heating at 120 ℃ for 25min, turning over once during heating, and naturally cooling to obtain the crispy pepper.
Comparative example 1
Crispy chili peppers were produced in substantially the same manner as in example 1 except that the pressure used for the ultra-high pressure treatment was 600 MPa. Therefore, in the processing process of the prepared crispy pepper product, the pickling materials cannot be well adhered to the surface of the pepper due to excessive juice loss, and high nutrition loss is caused.
Comparative example 2
A crispy chili was produced in substantially the same manner as in example 1 except that the pressure used in step (5) was 50 MPa. Due to the fact that the treatment pressure is too low, the tissue structure of the pepper cannot be effectively modified, the subsequent pickling effect is not good, and the taste and flavor of the prepared product cannot meet the expected requirements.
Comparative example 3
Crispy chili peppers were produced in substantially the same manner as in example 1, except that the pressure maintaining time for the ultra-high pressure treatment was 20 min. Therefore, the auxiliary materials in the prepared crispy pepper product are excessively infiltrated, and the flavor is influenced.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (9)
1. The preparation method of the crispy chili is characterized by comprising the following steps:
(1) mixing pepper, salt, pepper powder, monosodium glutamate, egg liquid, starch, flour, edible oil and sesame to obtain a first mixed material;
(2) carrying out ultrahigh pressure treatment on the first mixed material to obtain a second mixed material;
(3) and frying the second mixed material to obtain the crispy chili.
2. The method for making crispy chili according to claim 1, wherein in the step (1), 600 to 1000 parts by weight of chili, 1 to 2 parts by weight of salt, 4 to 6 parts by weight of pepper powder, 2 to 4 parts by weight of monosodium glutamate, 20 to 30 parts by weight of egg liquid, 6 to 10 parts by weight of starch, 8 to 16 parts by weight of flour, 2 to 3 parts by weight of edible oil and 17 to 29 parts by weight of sesame are mixed to obtain the first mixture.
3. The method for making crispy chili according to claim 1, wherein in the step (1), the chili is subjected to stem removal, white gluten removal and seed removal in advance, and is cut into chili segments of 1-3 cm in length.
4. The method for making crispy chili according to claim 1, wherein in the step (1), a first wrapping layer containing pepper powder, starch and flour is wrapped on the surface of the chili, a second wrapping layer containing salt, monosodium glutamate and egg liquid is wrapped on the surface of the chili, and a third wrapping layer containing sesame is wrapped on the surface of the chili.
5. The method for producing crispy chili according to claim 1, wherein the pressure used for the ultrahigh pressure treatment is 100 to 500 MPa.
6. The method for producing crispy chili according to claim 1, wherein the pressure maintaining time for the ultrahigh-pressure treatment is 1 to 15 min.
7. The method for making crispy chili according to claim 1, wherein the frying is carried out at a temperature of 120-140 ℃ for 10-25 min.
8. The method of making crispy chili recited in claim 1, wherein said frying is carried out with an air fryer.
9. A crispy chili pepper, characterized by being produced by the method for producing a crispy chili pepper according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110789860.8A CN113519795A (en) | 2021-07-13 | 2021-07-13 | Method for making high-efficiency and oil-less crispy chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110789860.8A CN113519795A (en) | 2021-07-13 | 2021-07-13 | Method for making high-efficiency and oil-less crispy chili |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113519795A true CN113519795A (en) | 2021-10-22 |
Family
ID=78127696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110789860.8A Pending CN113519795A (en) | 2021-07-13 | 2021-07-13 | Method for making high-efficiency and oil-less crispy chili |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113519795A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN102613504A (en) * | 2012-04-06 | 2012-08-01 | 中国农业大学 | Method for fast processing pickled garlic |
| CN103584037A (en) * | 2013-11-29 | 2014-02-19 | 西华大学 | Method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology |
| CN104543815A (en) * | 2013-10-28 | 2015-04-29 | 罗连英 | Preparation method of crisp fried chili |
| CN106722451A (en) * | 2016-11-25 | 2017-05-31 | 贵州旭阳食品（集团）有限公司 | A kind of preparation method of crisp-fried capsicum |
-
2021
- 2021-07-13 CN CN202110789860.8A patent/CN113519795A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1399889A (en) * | 2002-09-16 | 2003-03-05 | 何凌云 | Production method of shortened pepper |
| CN102613504A (en) * | 2012-04-06 | 2012-08-01 | 中国农业大学 | Method for fast processing pickled garlic |
| CN104543815A (en) * | 2013-10-28 | 2015-04-29 | 罗连英 | Preparation method of crisp fried chili |
| CN103584037A (en) * | 2013-11-29 | 2014-02-19 | 西华大学 | Method for making solanaceous vegetables pickled vegetable by using a multistage superhigh pressure broth penetration technology |
| CN106722451A (en) * | 2016-11-25 | 2017-05-31 | 贵州旭阳食品（集团）有限公司 | A kind of preparation method of crisp-fried capsicum |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5441758A (en) | Process for preparing no or low fat potato chips and straws | |
| CN100398006C (en) | Processing method of puffed vegetable fruit crisp slice | |
| NZ561156A (en) | Process for preparing reduced fat frozen potato strips | |
| EP0779782B1 (en) | Food product | |
| RU2012211C1 (en) | Method of preparing food product of rice | |
| US3573937A (en) | Process for producing banana and plantain product fried chips | |
| KR20120068374A (en) | Manufacturing method for fried tuna | |
| CN103829280A (en) | Fish meat product and processing method thereof | |
| CN106900812A (en) | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat | |
| CN110477301A (en) | Egg roll type delicious and crisp fish-skin processing technology | |
| CN113519795A (en) | Method for making high-efficiency and oil-less crispy chili | |
| KR101784396B1 (en) | Method for preparing spicy raw pollack salad | |
| KR102211875B1 (en) | Preparation method of rice comprising Cirsium setidens and potato | |
| KR100448647B1 (en) | method for making a ginseng into a boogak and a ginseng- boogak which is made by the method | |
| KR101931124B1 (en) | Method for manufacturing frozen cutlet for frided walleye pollack and cooking method of frided walleye pollack with frozen cutlet manufactured by the same | |
| US4735818A (en) | Potato skin product and potato preparations produced therefrom | |
| JP3936723B1 (en) | Freeze-dried food and method for producing the same | |
| JP2004275056A (en) | Raw chinese noodle and method for producing the same | |
| KR20020093681A (en) | Pizza made of fried chicken and method thereof | |
| JP2008005830A (en) | Food adhesion preventing agent | |
| JPS6322874Y2 (en) | ||
| Sreelekshmi et al. | Coated fish products | |
| JPS59109141A (en) | Making of ingredients for instant "tempura" | |
| KR20000053891A (en) | Process of making dried flounders | |
| KR20220158381A (en) | Manufacturing method of pork cutlet |
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 |