CN1215789C - Chilli food - Google Patents
Chilli food Download PDFInfo
- Publication number
- CN1215789C CN1215789C CN021176728A CN02117672A CN1215789C CN 1215789 C CN1215789 C CN 1215789C CN 021176728 A CN021176728 A CN 021176728A CN 02117672 A CN02117672 A CN 02117672A CN 1215789 C CN1215789 C CN 1215789C
- Authority
- CN
- China
- Prior art keywords
- preparation
- chilli
- capsicum
- chilli food
- herbal medicine
- 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.)
- Expired - Fee Related
Links
Abstract
The present invention relates to chilli food, particularly to nutrition chilli food which is suitable for all people. The present invention belongs to the field of food processing. The present invention has the technical scheme that dry red chillis whose water content is less than 20 % are adopted; the dry red chillis are cut up into minor segments; the formulation of the chilli food is as follows: chillis, peanuts and sesame are adopted as main ingredients, and the chilli food also comprises auxiliary ingredients; the chillis are put into oil of 50 to 80 DEG C for a period of time, and then the chillis are taken out; the sesame and the peanuts are fried in the oil; the chillis and the auxiliary ingredients are mixed with the sesame and the peanuts, and the chilli food is obtained. The present invention is characterized in that before the dry red chillis are fried in oil, the dry red chillis are immersed in immersion liquid of Chinese herbal medicine for 0.5 to 2 hours. When the chilli food of the present invention is eaten, the taste is fragrant, the mouth feel is crisp, and the sharp taste is not strong. Therefore, the chilli food is suitable for all people.
Description
Technical field
The present invention relates to a kind of preparation method of chilli food, particularly a kind of preparation method of suitable to people of all ages nutrition chilli food.Belong to food processing field.
Background technology
At present, a lot of processing method and products about capsicum are arranged in the prior art, thick chilli sauce, capsicum wet goods product are wherein arranged, but these all can only make capsicum can't make capsicum edible as pickles or snacks as flavouring, product structure is single, and taste is not good.For example, Chinese patent CN1240607A discloses a kind of method for preparing chili paste without seed and calyx.After it is characterized in that letter sorting, cleaning, chilli seed is separated with capsicum skin and flesh with the base of a fruit, cross together with hot water after the secondary cleaning, oven dry grinds.Then with the fried system of plant or blunge or add flavouring and stir and to get final product.Can increase appetite of people and wants.But pungent is very heavy, and mouthfeel is greasy, a little less than the fragrance, causes illness such as get angry after edible easily.The invention is intended to overcome above-mentioned defective, and opened up the approach of a new capsicum deep processing.
Summary of the invention
The purpose of this invention is to provide a kind of taste delicate fragrance, mouthfeel is good, and does not get angry the preparation method of suitable to people of all ages chilli food after edible.Another object of the present invention provides a beneficial method for the capsicum deep processing exactly, has expanded edible field and the scope of capsicum, and order is afraid of peppery and is afraid of that the consumer who gets angry also can enjoy the delicious food of capsicum.
Technical scheme of the present invention is as follows:
A kind of preparation method of chilli food the steps include:
1) batching: prepare major ingredient and auxiliary material, major ingredient is capsicum, peanut and sesame, and auxiliary material is a flavoring, and wherein the weight ratio of capsicum, peanut and sesame is: 1: (1-1.5): (1-1.5), capsicum is the chilli of water content below 20%;
2) preparation Chinese herbal medicine immersion liquid: get that kaempferia galamga, the tuber of pinellia, matrimony vine, osmanthus are logical, at least two kinds of components in galingal and the fennel, every kind of 25-60 gram added double centner water logging bubble 1-2 hour;
3) capsicum is cut into 0.8-1.5 centimetre section, puts into the said herbal medicine immersion liquid and soaked 0.5-2 hour, then dewatered drying;
4) the fried a period of time of oil of capsicum being put into 50-80 ℃ takes out;
5) sesame, peanut are crossed the oil back and promptly obtained chilli food with capsicum and flavoring for mixture.
The preparation method of chilli food of the present invention, wherein the Chinese herbal medicine that is added respectively is 50 grams.
The preparation method of chilli food of the present invention, wherein selected Chinese herbal medicine is that kaempferia galamga, the tuber of pinellia, matrimony vine, osmanthus are logical, galingal and each 50 gram of fennel, described soak time is 2 hours.
The preparation method of chilli food of the present invention, wherein selected Chinese herbal medicine is kaempferia galamga, the tuber of pinellia, osmanthus is logical and each 50 gram of matrimony vine, soak time is 2 hours.
The preparation method of chilli food of the present invention, wherein selected Chinese herbal medicine is each 50 gram of the tuber of pinellia, galingal and fennel, soak time is 2 hours.
The preparation method of chilli food of the present invention, the weight ratio of wherein said capsicum, peanut and sesame are 1: 1: 1.
The preparation method of chilli food of the present invention, wherein said auxiliary and condiment is salt, monosodium glutamate, I+G, chickens' extract, sugar, garlic, Jiang Hecong.
Chilli food of the present invention prepares with said method.
The beneficial effect of the invention:
Because the effect of medicinal herb soak is a raw meat pungent of removing capsicum, the Chinese herbal medicine of selecting for use simultaneously has the effect of the refrigerant seasoning of reducing internal heat, and it is refrigerant that chilli food of the present invention is tasted, do not get angry, and also capsicum taste delicate fragrance, mouthfeel is clear and melodious, and pungent is not heavy, and old children is all suitable.
The chilli food that obtains through the inventive method just can increase shelf-life 2-3 doubly without high temperature sterilization, for a long time exposed to air and keep original local flavor and mouthfeel.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1
Get that kaempferia galamga, the tuber of pinellia, matrimony vine, osmanthus are logical, galingal and fennel add in the entry, respectively adds each 50 gram of above-mentioned Chinese herbal medicine in double centner water, soaked 2 hours.Get the chilli of water content below 20%, be cut into the 0.8-1.5 segment.Be immersed in the Chinese herbal medicine immersion liquid 2 hours.Dewatered drying then.The oil that 50 kilograms of capsicums are put into 80 ℃ took out after 8 minutes, was as the criterion with the constant paste of capsicum.Again that 50 kilograms of sesames and 50 kilograms of peanuts are oily excessively.Adding capsicum behind the oil and auxiliary material again stirs and promptly obtains chilli food.
Embodiment 2
Get the logical and matrimony vine of kaempferia galamga, the tuber of pinellia, osmanthus and add in the entry, in double centner water, respectively add each 50 gram of above-mentioned Chinese herbal medicine, soaked 2 hours.Get the chilli of water content below 20%, be cut into the 0.8-1.5 segment.Be immersed in the Chinese herbal medicine immersion liquid 2 hours.Dewatered drying then.The oil that the double centner capsicum is put into 70 ℃ took out after 25 minutes, was as the criterion with the constant paste of capsicum.Again that 150 kilograms of sesames and 150 kilograms of peanuts are oily excessively.Adding capsicum behind the oil and auxiliary material again stirs and promptly obtains chilli food.
Embodiment 3
Get the tuber of pinellia, galingal and fennel and add in the entry, in double centner water, respectively add each 50 gram of above-mentioned Chinese herbal medicine, soaked 2 hours.Get the chilli of water content below 20%, be cut into the 0.8-1.5 segment.Be immersed in the Chinese herbal medicine immersion liquid 2 hours.Dewatered drying then.The oil that the double centner capsicum is put into 50 ℃ took out after 40 minutes, was as the criterion with the constant paste of capsicum.Again that 120 kilograms of sesames and 120 kilograms of peanuts are oily excessively.Adding capsicum behind the oil and auxiliary material again stirs and promptly obtains chilli food.
It is refrigerant to taste with the chilli food of the inventive method manufacturing, do not get angry, and also capsicum taste delicate fragrance, mouthfeel is clear and melodious, and pungent is not heavy, so old children is all suitable.
Claims (9)
1. the preparation method of a chilli food is characterized in that the steps include:
1) batching: prepare major ingredient and auxiliary material, major ingredient is capsicum, peanut and sesame, and auxiliary material is a flavoring, and wherein the weight ratio of capsicum, peanut and sesame is: 1: (1-1.5): (1-1.5), capsicum is the chilli of water content below 20%;
2) preparation Chinese herbal medicine immersion liquid: get that kaempferia galamga, the tuber of pinellia, matrimony vine, osmanthus are logical, at least two kinds of components in galingal and the fennel, every kind of 25-60 gram added double centner water logging bubble 1-2 hour;
3) capsicum is cut into 0.8-1.5 centimetre section, puts into the said herbal medicine immersion liquid and soaked 0.5-2 hour, then dewatered drying;
4) the fried a period of time of oil of capsicum being put into 50-80 ℃ takes out;
5) sesame, peanut are crossed the oil back and promptly obtained chilli food with capsicum and flavoring for mixture.
2. the preparation method of chilli food according to claim 1 is characterized in that the Chinese herbal medicine that is added respectively is 50 grams.
3. the preparation method of chilli food according to claim 1 is characterized in that selected Chinese herbal medicine is that kaempferia galamga, the tuber of pinellia, matrimony vine, osmanthus are logical, galingal and each 50 gram of fennel, and described soak time is 2 hours.
4. the preparation method of chilli food according to claim 1 is characterized in that selected Chinese herbal medicine is kaempferia galamga, the tuber of pinellia, osmanthus is logical and each 50 gram of matrimony vine, and soak time is 2 hours.
5. the preparation method of chilli food according to claim 1 is characterized in that selected Chinese herbal medicine is each 50 gram of the tuber of pinellia, galingal and fennel, and soak time is 2 hours.
6. as the preparation method of chilli food as described among the claim 1-5 any, it is characterized in that: the weight ratio of described capsicum, peanut and sesame is 1: 1: 1.
7. as the preparation method of chilli food as described in the claim 6, it is characterized in that: described auxiliary and condiment is salt, monosodium glutamate, I+G, chickens' extract, sugar, garlic, Jiang Hecong.
8. chilli food as method preparation as described in claim 1 or 2 or 3 or 4 or 5 or 7.
9. chilli food as method preparation as described in the claim 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021176728A CN1215789C (en) | 2002-05-14 | 2002-05-14 | Chilli food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021176728A CN1215789C (en) | 2002-05-14 | 2002-05-14 | Chilli food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1435124A CN1435124A (en) | 2003-08-13 |
| CN1215789C true CN1215789C (en) | 2005-08-24 |
Family
ID=27628574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN021176728A Expired - Fee Related CN1215789C (en) | 2002-05-14 | 2002-05-14 | Chilli food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1215789C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757463B (en) * | 2015-04-24 | 2018-04-10 | 王铭志 | A kind of chilli food and preparation method thereof |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299600C (en) * | 2005-03-31 | 2007-02-14 | 贵阳白云天宏业食品有限责任公司 | Delicious pungency crisp chilli and production method thereof |
| CN1309315C (en) * | 2005-04-06 | 2007-04-11 | 谢祖斌 | Natural chili seasoning and its prepn process |
| CN100417338C (en) * | 2006-05-11 | 2008-09-10 | 蒋银华 | Peppery flavor eliminating method for pepper |
| CN101361551B (en) * | 2008-09-17 | 2013-02-20 | 陈玖环 | Pepper food and processing method thereof |
| CN103315310A (en) * | 2013-05-28 | 2013-09-25 | 滁州市百年食品有限公司 | Gynostemma pentaphylla abrupt change prevention consumption capsicum and preparation method thereof |
| CN103315239B (en) * | 2013-05-28 | 2015-10-07 | 滁州市百年食品有限公司 | A kind of grape leaf beef consumption pepper and preparation method thereof |
| CN103584036B (en) * | 2013-11-27 | 2015-01-07 | 朱家好 | Instantly steeped hot pepper production method by adopting soybean sauce |
| CN105341808A (en) * | 2015-10-14 | 2016-02-24 | 贵州遵义黔辣苑食品有限公司 | Pickled chili production technology |
| CN105410848A (en) * | 2015-11-11 | 2016-03-23 | 界首市华盛塑料机械有限公司 | Processing method of seasoning chilli seed powder |
| CN105768028A (en) * | 2016-02-01 | 2016-07-20 | 宁夏老何记食品有限公司 | Specific horn-shaped capsicum annuum powder for stretched noodles |
-
2002
- 2002-05-14 CN CN021176728A patent/CN1215789C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757463B (en) * | 2015-04-24 | 2018-04-10 | 王铭志 | A kind of chilli food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1435124A (en) | 2003-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101057656A (en) | Maotai-flavor peanut thick chilli sauce and its preparation method | |
| CN1215789C (en) | Chilli food | |
| CN1231147C (en) | Flavoured chicken claw | |
| CN107581458A (en) | A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof | |
| KR101860471B1 (en) | Manufacturing method for a wasabia sauce containing sea weed and wasabia sauce and wasabia sauce manufactured therefrom | |
| CN109601844A (en) | A kind of simple oil-tea and preparation method thereof | |
| WO2016175323A1 (en) | Flavoring composition | |
| CN108420014A (en) | A kind of peppery duck type roasted sausage and preparation method thereof | |
| CN107495300A (en) | A kind of spicy barbecue sauce and preparation method thereof | |
| CN108936513B (en) | Granular sesame paste and preparation method thereof | |
| RU2088117C1 (en) | Method for preparing fish-vegetable product | |
| CN1718110A (en) | Lean meat type roast duck, and its making method | |
| KR102382533B1 (en) | Tonkotsu mala sauce, method for producing the same, and tonkotsu mala ramen and tonkotsu mala tsukemen comprising the same | |
| CN1589655A (en) | Manufacturing method of concentrated delicious component | |
| CN1299600C (en) | Delicious pungency crisp chilli and production method thereof | |
| CN1736257A (en) | Convenient flavouring aromatic cream series with compound tastes for steamed bun and dumpling stuffing and preparation and application method | |
| RU2090102C1 (en) | Method for preparing fish-and-vegetable food product | |
| CN106490505A (en) | The processing method that a kind of hand tears duck | |
| KR100394198B1 (en) | method for making diet kimchi and product made by said method | |
| CN104489637A (en) | Spicy speen-stomach strengthening yak meat fried sauce and processing method thereof | |
| CN1050504C (en) | Dumpling and its processing method | |
| CN109315745A (en) | A kind of peanuts with pickled peppers and preparation method thereof | |
| KR102527211B1 (en) | Manufacturing method of beef rib soup from which oil has been removed | |
| CN108850849A (en) | A kind of spicy hot flavored pea sauce seasoning and preparation method thereof | |
| CN107581582A (en) | A kind of fragrant spicy barbecue sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050824 |