CN1631234A - Pungent food and its making method - Google Patents

Pungent food and its making method Download PDF

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Publication number
CN1631234A
CN1631234A CNA2005100054036A CN200510005403A CN1631234A CN 1631234 A CN1631234 A CN 1631234A CN A2005100054036 A CNA2005100054036 A CN A2005100054036A CN 200510005403 A CN200510005403 A CN 200510005403A CN 1631234 A CN1631234 A CN 1631234A
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degree
beef
shelled peanut
stand
shallot
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CNA2005100054036A
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CN1315408C (en
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王金台
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Abstract

The invention relates to a foodstuff and its making method, wherein the constituent percentage by weight of the raw material are, hot pepper 20-30%, beef 4-5%, peanut 25-34%, cashew nut 0-3%, walnut kernel 0-3%, sunflower seed 0-3%, sesame seed 0-3%, green onion 10-20%, gourmet powder 0.2-0.5%, chickens' extract 0.3-0.6%, spicy seasoning 0.4-0.6%, cumin 0.4-0.6%, iodine salt 1-2%, salad oil 15-25%.

Description

Pungent food and preparation method thereof
(1), technical field
The present invention relates to a kind of food and preparation method thereof, particularly pungent food and preparation method thereof.
(2), background technology
Capsicum is the instant seasoning food that people are familiar with, and not only is rich in VC, and can improve a poor appetite, and some place almost is the food that can not have, but with regard to its edible form and manufacturing process, great majority are single pure capsicum forms, and edible form and kind are single.
(3), summary of the invention:
In order to overcome the shortcoming of prior art, the invention provides a kind of pungent food and method for production thereof, it is peppery and not strong, shortcake and delicious and crisp, unique flavor, direct-edible, also can do condiment usefulness, instant easily preserve, and preparation method is simple.
The present invention solves the technical scheme that its technical problem takes: hundred parts of ratios of the weight of each component are: capsicum 20~30%, beef 4~5%, shelled peanut 25~34%, cashew nut 0~3%, walnut kernel 0~3%, sunflower seeds 0~3%, sesame 0~3%, shallot 10~20%, monosodium glutamate 0.2~0.5%, chickens' extract 0.3~0.6%, spicy bright 0.4~0.6%, cumin 0.4~0.6%, salt compounded of iodine 1~2%, salad oil 15~25%.
Pungent food preparation method: step 1, get the raw materials ready:
(1), capsicum---select the red goat's horn green pepper of salt marsh for use, promptly do not have scarlet goat's horn green pepper with the no base of a fruit, in 18 degree salt solution, 3 months salting zymolysis time at normal temperatures, be the peony of nature and salt marsh delicate fragrance, pure whole green pepper, 0.6 centimeter of segment, stand-by;
(2), beef-select for use cooked beef, it is an amount of as anise, fennel seeds, Chinese prickly ash promptly to join seasoning matter with bright beef, boiling adding 5% salt turning off stove with the marmite slow fire soaked in marmite 10 hours, pull out and dice, specification is 0.5 centimeter, burn when 110 spend salad oil is an amount of with iron pan then, fried diced beef takes the dish out of the pot during to maroon, and is stand-by;
(3), shelled peanut-artificial selected shelled peanut, remove shrivelledly, little, it is fried fully to remove impurity, with iron pan an amount of temperature of salad oil is reached 50 degree, shelled peanut is cooked, the stirring slow fire takes the dish out of the pot when exploding to the little Huang of shelled peanut, cooling back shelled peanut is crunchy sensation, is ground into a material of 0.4 centimeter then, and is stand-by;
(4), cashew nut-identical with the processing method of shelled peanut, stand-by;
(5), sunflower seeds-manually selected, washing dry the back and do to fry with iron pan, temperature control is at 60 degree-80 degree, cooling back sunflower seeds is crisp, crisp sense, and is stand-by;
(6), sesame-manually selected, washing dry the back and do to fry with iron pan, temperature control is at 60 degree-80 degree, cooling back sesame is crisp, crisp sense, and is stand-by;
(7), shallot-select the long handle shallot, get very light blue part and be cut into 0.3 centimeter wide, 0.6 centimeter long, then with shallot in oil cauldron, oil temperature 180 degree friedly take the dish out of the pot to little yellow, and are stand-by;
(8), monosodium glutamate, chickens' extract, spicy aquatic foods, cumin, salt compounded of iodine, salad oil need not to process and can directly use;
Step 2, preparation method: with salad rusting heat to 160 degree of iron pan with described content, the capsicum section of the described content got ready is cooked, do not stop to stir, fried to little yellow, and when all floating pasta, beef, shelled peanut, cashew nut, walnut kernel, sunflower seeds, the shallot of the described content got ready are poured in the pot of fried capsicum, the monosodium glutamate, chickens' extract, spicy aquatic foods, cumin, salt compounded of iodine and the sesame that add described content simultaneously, burn to the pot an oily temperature with low baking temperature and reach 160 when spending, low baking temperature stirred 10 minutes again, get final product filling bottle or cooling back filling bottle while hot, high temperature sterilization gets final product again.
The present invention is peppery and not strong, shortcake and delicious and crisp, and unique flavor, direct-edible, also can do condiment usefulness, instant easily preserve, and preparation method is simple.
(4), the specific embodiment
Embodiment one: capsicum 22%, beef 4.6%, shelled peanut 34%, sesame 2%, shallot 14%, monosodium glutamate 0.4%, chickens' extract 0.5%, spicy bright 0.55%, cumin 0.55%, salt compounded of iodine 1.4%, salad oil 20%.
Embodiment two: hundred parts of ratios of the weight of each component of the present invention are: capsicum 22%, beef 4.6%, shelled peanut 28%, cashew nut 2%, walnut kernel 2%, sunflower seeds 2% sesame 2%, shallot 14%, monosodium glutamate 0.4%, chickens' extract 0.5%, spicy bright 0.55%, cumin 0.55%, salt compounded of iodine 1.4%, salad oil 20%.
Pungent food preparation method: step 1, get the raw materials ready:
(1), capsicum---select the red goat's horn green pepper of salt marsh for use, promptly do not have scarlet goat's horn green pepper with the no base of a fruit, in 18 degree salt solution, 3 months salting zymolysis time at normal temperatures, be the peony of nature and salt marsh delicate fragrance, pure whole green pepper, 0.6 centimeter of segment, stand-by;
(2), beef-select for use cooked beef, it is an amount of as anise, fennel seeds, Chinese prickly ash promptly to join seasoning matter with bright beef, boiling adding 5% salt turning off stove with the marmite slow fire soaked in marmite 10 hours, pull out and dice, specification is 0.5 centimeter, burn when 110 spend salad oil is an amount of with iron pan then, fried diced beef takes the dish out of the pot during to maroon, and is stand-by;
(3), shelled peanut-artificial selected shelled peanut, remove shrivelledly, little, it is fried fully to remove impurity, with iron pan an amount of temperature of salad oil is reached 50 degree, shelled peanut is cooked, the stirring slow fire takes the dish out of the pot when exploding to the little Huang of shelled peanut, cooling back shelled peanut is crunchy sensation, is ground into a material of 0.4 centimeter then, and is stand-by;
(4), sesame-manually selected, washing dry the back and do to fry with iron pan, temperature control is at 60 degree-80 degree, cooling back sesame is crisp, crisp sense, and is stand-by;
(5) shallot-select the long handle shallot is got very light blue part and is cut into 0.3 centimeter wide, 0.6 centimeter long, then with shallot in oil cauldron, oil temperature 180 degree friedly take the dish out of the pot to little yellow, and are stand-by;
(6) monosodium glutamate, chickens' extract, spicy aquatic foods, cumin, salt compounded of iodine, salad oil need not to process and can directly use;
Step 2, preparation method: with salad rusting heat to 160 degree of iron pan with described content, the capsicum section of the described content got ready is cooked, do not stop to stir, fried to little yellow, and when all floating pasta, beef, shelled peanut, the shallot of the described content got ready are poured in the pot of fried capsicum, the monosodium glutamate, chickens' extract, spicy aquatic foods, cumin, salt compounded of iodine and the sesame that add described content simultaneously, burn to the pot an oily temperature with low baking temperature and reach 160 when spending, low baking temperature stirred 10 minutes again, get final product filling bottle or cooling back filling bottle while hot, high temperature sterilization gets final product again.Described beef can be chicken, donkey meat or thin pork.

Claims (3)

1, a kind of pungent food is characterized in that: hundred parts of ratios of the weight of each component are: capsicum 20~30%, beef 4~5%, shelled peanut 25~34%, cashew nut 0~3%, walnut kernel 0~3%, sunflower seeds 0~3%, sesame 0~3%, shallot 10~20%, monosodium glutamate 0.2~0.5%, chickens' extract 0.3~0.6%, spicy bright 0.4~0.6%, cumin 0.4~0.6%, salt compounded of iodine 1~2%, salad oil 15~25%.
2, a kind of method of making the described pungent food of claim 1 is characterized in that: step 1, get the raw materials ready:
(1), capsicum---select the red goat's horn green pepper of salt marsh for use, promptly do not have scarlet goat's horn green pepper with the no base of a fruit, in 18 degree salt solution, 3 months salting zymolysis time at normal temperatures, be the peony of nature and salt marsh delicate fragrance, pure whole green pepper, 0.6 centimeter of segment, stand-by;
(2), beef-select for use cooked beef, it is an amount of as anise, fennel seeds, Chinese prickly ash promptly to join seasoning matter with bright beef, boiling adding 5% salt turning off stove with the marmite slow fire soaked in marmite 10 hours, pull out and dice, specification is 0.5 centimeter, burn when 110 spend salad oil is an amount of with iron pan then, fried diced beef takes the dish out of the pot during to maroon, and is stand-by;
(3), shelled peanut-artificial selected shelled peanut, remove shrivelledly, little, it is fried fully to remove impurity, with iron pan an amount of temperature of salad oil is reached 50 degree, shelled peanut is cooked, the stirring slow fire takes the dish out of the pot when exploding to the little Huang of shelled peanut, cooling back shelled peanut is crunchy sensation, is ground into a material of 0.4 centimeter then, and is stand-by;
(4), cashew nut-identical with the processing method of shelled peanut, stand-by;
(5), sunflower seeds-manually selected, washing dry the back and do to fry with iron pan, temperature control is at 60 degree-80 degree, cooling back sunflower seeds is crisp, crisp sense, and is stand-by;
(6), sesame-manually selected, washing dry the back and do to fry with iron pan, temperature control is at 60 degree-80 degree, cooling back sesame is crisp, crisp sense, and is stand-by;
(7), shallot-select the long handle shallot, get very light blue part and be cut into 0.3 centimeter wide, 0.6 centimeter long, then with shallot in oil cauldron, oil temperature 180 degree friedly take the dish out of the pot to little yellow, and are stand-by;
(8), monosodium glutamate, chickens' extract, spicy aquatic foods, cumin, salt compounded of iodine, salad oil need not to process and can directly use;
Step 2, preparation method: with salad rusting heat to 160 degree of iron pan with described content, the capsicum section of the described content got ready is cooked, do not stop to stir, fried to little yellow, and when all floating pasta, beef, shelled peanut, cashew nut, walnut kernel, sunflower seeds, the shallot of the described content got ready are poured in the pot of fried capsicum, the monosodium glutamate, chickens' extract, spicy aquatic foods, cumin, salt compounded of iodine and the sesame that add described content simultaneously, burn to the pot an oily temperature with low baking temperature and reach 160 when spending, low baking temperature stirred 10 minutes again, get final product filling bottle or cooling back filling bottle while hot, high temperature sterilization gets final product again.
3, pungent food according to claim 1 and 2 and preparation method thereof is characterized in that: described beef can be chicken, donkey meat or thin pork.
CNB2005100054036A 2005-01-02 2005-01-02 Pungent food and its making method Expired - Fee Related CN1315408C (en)

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CNB2005100054036A CN1315408C (en) 2005-01-02 2005-01-02 Pungent food and its making method

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Application Number Priority Date Filing Date Title
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CN1631234A true CN1631234A (en) 2005-06-29
CN1315408C CN1315408C (en) 2007-05-16

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102132889A (en) * 2010-01-22 2011-07-27 贵州梦润鹌鹑有限公司 Fried capsicum quail meat product
CN104000136A (en) * 2014-05-27 2014-08-27 贵州平坝县林卡香辣制品有限公司 Fermented spicy diced meat, tofu and peanut food and making method thereof
CN108338344A (en) * 2018-02-13 2018-07-31 孙雪发 A kind of preparation method and the fried chili biscuits of perfume of fragrant fried chili biscuits
CN108991488A (en) * 2018-09-18 2018-12-14 邴立辉 A kind of kernel thick chilli sauce and production method

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102362651A (en) * 2011-06-30 2012-02-29 邱湘津 Dressing for a spicy rabbit

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1451306A (en) * 2002-04-15 2003-10-29 丁胜 Spiced hot beef sauce

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102132889A (en) * 2010-01-22 2011-07-27 贵州梦润鹌鹑有限公司 Fried capsicum quail meat product
CN104000136A (en) * 2014-05-27 2014-08-27 贵州平坝县林卡香辣制品有限公司 Fermented spicy diced meat, tofu and peanut food and making method thereof
CN104000136B (en) * 2014-05-27 2016-04-20 贵州平坝县林卡香辣制品有限公司 Peppery three fourths of a kind of grain and preparation method thereof
CN108338344A (en) * 2018-02-13 2018-07-31 孙雪发 A kind of preparation method and the fried chili biscuits of perfume of fragrant fried chili biscuits
CN108991488A (en) * 2018-09-18 2018-12-14 邴立辉 A kind of kernel thick chilli sauce and production method

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