CN1194619C

CN1194619C - Production method of shortened pepper

Info

Publication number: CN1194619C
Application number: CNB021296979A
Authority: CN
Inventors: 何凌云; 董建军
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-09-16
Filing date: 2002-09-16
Publication date: 2005-03-30
Anticipated expiration: 2022-09-16
Also published as: CN1399889A

Abstract

The present invention relates to a making method for a convenient accompaniment food using hot pepper as basic material, which comprises the following steps: making the hot pepper into 0.5 to 3cm of hot pepper sections in length; uniformly mixing and stirring the hot pepper sections with powdery filling, such as sesame, starch and wheat flour, after water washing and soak, and adding a right amount of table salt; frying the hot pepper sections filled with sesame paste material to process the hot pepper sections to be short and crisp; mixing the fried hot pepper sections with seasoning for blending flavors after draining oil; hermetically packaging the fried hot pepper sections to make the convenient foods, or packaging the seasoning into small pockets, and then loading the small pockets into the large-scale packaging of the convenient foods to make hot pepper instant dishes with fragrance, shortness and crispness.

Description

The method for production of chili biscuits

Technical field

The invention belongs to a kind of processing method of the convenient dish of going with rice or bread, be particularly suitable for promptly opening instant food.

Background technology

Capsicum is the food seasoning with particular tastes, also is nutritious vegetables, is subjected to liking of broad masses deeply.Chilli food is except that doing vegetables catering trade application at present, also be processed into chilli powder, thick chilli sauce, capsicum paste, chilli oil, pickled peppers widely, the converted products that adds sesame, sesame oil frying in addition and obtain after powder essence, this series products differs from one another, and all is subjected to people and welcomes widely.Yet, though Jia Gong result has kept the flavor of capsicum like this, do not keep look and the shape of capsicum, and the exclusive fragrance of capsicum do not represented fully yet, there is processing to overdo and the sensation of blemish in an otherwise perfect thing.The crisp peppery flavour of laying equal stress on of the peculiar delicious and crisp of fried capsicum can not demonstrate fully out.

Summary of the invention

The purpose of this invention is to provide a kind of new be the appetizing food preparation method of major ingredient with the capsicum, it is processed into a kind of instant convenient dish of promptly opening.

Key of the present invention is that this processing method will keep the grown form of capsicum rather than at first be ground into fragment or powder, and this can lose the capsicum original shape color scarlet with it, through the easier dark red that becomes behind the oil, based on black.At first this does not meet four big fundamentals of dish processing color, shape, and secondly fragment or powder are difficult for processing crisp mouthfeel.So, at first with the dried section of being processed into of capsicum,, in dried green pepper, just drawn a certain amount of moisture content like this in this method then through washing with soak back control water, be easy to grasp the duration and degree of heating when crossing the oil cooking and be difficult for processing and overdo and capsicum is become stick with paste and turn black.In the particularly mass production process, a paste blackening that keeps not overdoing is very not wield.Under pulverization conditions, the fried stir-fry extremely just almost can't be grasped to crisp stage especially.

Add salt, sesame and play the starch of filling effect or the powdery cereal crops are put into container and stir in the capsicum of control behind the water does, the result is in salt infiltration capsicum section, sesame and the filling powder and enters in the capsicum section.

To mix the capsicum section of seasoning matter then and carry out oil processing, until with capsicum dried be processed into brown and crisp till.

The capsicum that crosses behind the oil does and must further reconcile mouthfeel, adds the seasoning seasoning matter to form the chili biscuits of different flavor mouthfeel.Pack then or inflated with nitrogen packing promptly forms the capsicum section finished product that crisp-fried is laid equal stress on.

The specific embodiment:

When processing capsicum section, the capsicum of selecting to be popular in does, and cuts with scissors or cutter and is processed into the long capsicum section of 0.5～3cm, remove that green pepper green pepper stalk end and tail are pointed to become the capsicum section, but also reserve part green pepper seed in the section also can remove the green pepper seed, and hollow space can be filled sesame and fleur.

The adding of sesame is in order to strengthen mouthfeel.The fragrant perfume (or spice) with capsicum of sesame can replenish the reinforcement that scarce limit on the mouthfeel forms whole local flavor mutually, particularly it enters in the capsicum section in company with the filling powder as filler and forms one, it is crossed the formation of oil back and fills the dried section of flitch, its crisp-fried sense is obviously strengthened when edible, and the sesame addition is 1: 0.5～1.5 weight ratios when stirring.

Starch as filler can adopt starch from sweet potato, potato starch, and cornstarch or water caltrop starch when adopting the powdery cereal crops as filler, can adopt wheat flour, corn flour, glutinous rice flour or bean flour.Also can take wherein two kinds or two or more being mixed, and the ratio of the total amount of powder filler and capsicum weight is 1: 0.5～1.5 to filler comprises two or more the filler that is mixed between starch and the powdery cereal crops.

To cross water capsicum, sesame, filling flour and salt mixes in proportion and stirs, at this moment since in the capsicum behind the control water residual water acting surface fleur adhesive tape sesame just be filled in the green pepper section or part is bonded at the outside, cross oil processing and can be easy to grasp the duration and degree of heating this moment, forms whole crisp effect.

Crossing oil can be with the material that stirs directly into fried system in the oil cauldron, also can adopt an amount of oiling in frying pan, stir-fry before stewing, fry until with the stir-fry of chillies section to brown and crisp but till not turning black, take out control oil back and cool off naturally.

Be to adapt to the user of different taste, the crisp-fried chillies section that is processed into can add taste condiment, can be that oil bloom are given birth to, melon seeds, also can add one or more proportioning mixed spices of chickens' extract, monosodium glutamate, numb green pepper powder, pepper powder, cumin powder.The weight that adds peanut, melon seeds was no more than 1/10 of oil back chillies section gross weight.

The eater regulates taste voluntarily and above condiment taste can also be made pouch condiment with salt again as monosodium glutamate, chickens' extract, numb green pepper powder for convenience, along with big packaging bag forms combination product, can be subjected to user's welcome more.

By the designed made chili biscuits of processing method of the present invention, not only has unique local flavor, and the intrinsic color, smell, taste and shape of maintenance capsicum, they can be as the seasoning product of going with rice or bread, can also directly sell in batches on market as the convenient product of dish, be the once courageously improvement design to capsicum resource food.

Claims

1, a kind of preparation method of chili biscuits is characterized in that comprising following manufacturing procedure:

A. red chilli is processed into the long capsicum section of 0.5-3cm,

B. back control water is soaked in the capsicum section washing of being processed into,

C. will control capsicum section behind the water and add salt, sesame and play the starch or the powdery cereal crops of filling effect even in container for stirring, capsicum section, sesame and starch or the powdery cereal crops wherein controlled behind the water are by weight:

Capsicum section behind the control water: sesame: starch or powdery cereal crops=1: 0.5-1.5: 0.5-1.5,

The powdery cereal crops of taking in the above operation are wheat flour, corn flour, glutinous rice flour or bean flour one or both or two or more mixtures wherein,

D. the above-mentioned mixture that stirs is fried or stir-fry before stewing or fry to the capsicum section brown and crisp but till not turning black, take out control oil,

E. cooling naturally.

2, according to the preparation method of the said chili biscuits of claim 1, the starch that adopts among the wherein said operation c is starch from sweet potato, potato starch, cornstarch or water caltrop starch.

3,, further comprise described operation e products obtained therefrom is packaged into bag according to the preparation method of the said chili biscuits of claim 1.

4, according to the preparation method of the said chili biscuits of claim 1, further comprise described operation e products obtained therefrom is added monosodium glutamate, chickens' extract, numb green pepper powder, pepper powder or cumin powder, or above two or three mixing, be packaged into bag then.

5, according to the preparation method of the said chili biscuits of claim 1, further comprise being packaged into bag after described operation e products obtained therefrom added the melon seeds of the shelled peanut of fried mistake and/or fried mistake, wherein the addition of the melon seeds of the shelled peanut of fried mistake and/or fried mistake is no more than 1/10 of described operation d products obtained therefrom gross weight.

6,, further comprise monosodium glutamate, chickens' extract or numb green pepper powder are formed combination product with the small package bag that salt is made with the big packaging bag that described operation e products obtained therefrom is packaged into again according to the preparation method of the said chili biscuits of claim 1.