CN1663443A

CN1663443A - Dry and fragrant series capsicum and its manufacturing method

Info

Publication number: CN1663443A
Application number: CN2005100030262A
Authority: CN
Inventors: 陈若娜; 赵敏澄; 李勇
Original assignee: GUIYANG BAIYUN TIANHONGYE FOOD CO Ltd
Current assignee: GUIYANG BAIYUN TIANHONGYE FOOD CO Ltd
Priority date: 2005-03-17
Filing date: 2005-03-17
Publication date: 2005-09-07
Anticipated expiration: 2025-03-17
Also published as: CN1326472C

Abstract

The invention discloses a dry and fragrant series capsicum and its manufacturing method, which is prepared from dried and shredded hot pepper, table salt, flour, aniseed, pricklyash peel, star aniseed, interior eardamom, Cinnamomum cassia, rhizome of galange resurrectionlily, clove, gourmet powder though the preparation process of raw material preparing, shaped processing, frying and packaging.

Description

A kind of dried fragrant series capsicum and production method thereof

Technical field

The present invention relates to a kind of chilli food and its manufacture method, it relates to a kind of dried fragrant series capsicum and production method thereof specifically.

Background technology

Capsicum is a kind of common crops, also classifies medicinal plant as in China's Chinese medicine voluminous dictionary, the immunologic function that improves human body is arranged, the effect that improves a poor appetite, improves digestion is arranged, and also has effects such as antibiotic desinsection.All there is the plantation capsicum in the most of areas of China, and it is edible to make flavouring.China mainly produces, exports and consume more in southwestern, some provinces and cities of middle part.

In recent years, people's quality of life improves, and all is ready to reside in the food consumption improving the health, treat disease, advocates pollution-free food, and capsicum becomes a kind of pollution-free food that people like in a lot of areas.Many patent applications have also appearred, as application for a patent for invention " preparation method of glutinous rice cake capsicum " (98121883.0), this is invented with pure chilli as major ingredient, it is capsicum, garlic, ginger, tomato clean back adding wine and other auxiliary material to be mixed, smash to pieces the back placement ferment, form with edible oil is fried then, the shelf life of products that this method is made is long.Flavor alcohol is fresh and alive, mouthfeel good, and is nutritious.

The present inventor is through investigating and research, its objective is that preparation comes out capsicum in application and development aspect the food, allow people at the edible delicious chilli food of daily life, another purpose provides a kind of method of producing the chilli food of this delicious food, promptly is the production method of this dried fragrant series capsicum.

Summary of the invention

Technical scheme of the present invention is such, its dried fragrant series capsicum goods prescription, meter is respectively by weight proportion: chilli silk 5000, vegetable oil 4500～6000, lard 0～1000, salt 500～800, flour 800～1000, fennel 1000～1200, Chinese prickly ash 500～700, anise 80～125, Sha Ren 70～100, Chinese cassia tree 80～100, kaempferia galamga 30～50, cloves 40～50,13 perfume (or spice) 300～450, monosodium glutamate 200～800; The dried fragrant series capsicum that has local flavor also will add other auxiliary materials again to obtain the different flavor product;

The method of producing dried fragrant series capsicum by this prescription is: raw material is prepared, to select first-class chilli for use, it is wide thread rectangular manually to cut into 3-4mm, removes seed by screening, clean standbyly, it is standby that particle in the prescription or block flavoring are broken for powdery respectively; Typing is handled, and with the semi-finished product shredded chili that cleaned, for guaranteeing that its shape adds refined flour, salt mixes and stirs, puts into the oil cauldron typing then, the oil temperature feeds intake when burning 60-80 ℃, and the time is 25-45 minute, sloughs after the moisture, pull oil strain out, capsicum rolls up into coniform naturally, and color and luster is dark red; Frying, in the frying process, with the semi-finished product of elimination oil, the stir-fry of cooking, time is 20-25 minute, and at this moment the color of capsicum becomes peony, progressively adds batching by order successively, and at this moment little fire keeps surplus temperature, mix thoroughly and take the dish out of the pot, obtain product, carry out vacuum packaging then.

Above-mentioned dried fragrant series capsicum and production method thereof, the best proportioning that it is characterized in that filling a prescription is:

(by weight) chilli silk 5000, vegetable oil 6000, lard 800, salt 800, flour 1000, fennel 1000, Chinese prickly ash 700, anise 125, Sha Ren 100, Chinese cassia tree 100, kaempferia galamga 50, cloves 50,13 perfume (or spice) 400, monosodium glutamate 200;

Above-mentioned dried fragrant series capsicum and production method thereof, add different auxiliary materials in it is characterized in that producing and obtain different dried fragrant series capsicums, add cashew nut, pinenut, sunflower seeds kernel, peanut etc. and promptly produce the fragrant peppery series of dried fragrant mixed nuts, the vegetables, the mushroom that add dehydration, be vegetables and do fragrant peppery series, interpolation meat, bird are meat, bird does fragrant series, and the batching addition of these flavor types is 15% ∽ 30% of total amount.

Above-mentioned dried fragrant series capsicum and production method thereof is characterized in that typing oil temperature the best is 70-80 ℃ in the production method, and dewatering time is 25-45 minute, and in the stir-fry process, optimum temperature is 80 ℃, and the time is 20-23 minute, is cooled to 40 ℃, take the dish out of the pot after mixing thoroughly,

In order to the product that the top method makes, promptly open the ready-to-eat food except being packaged into, also can be used for cooking, can be used as the seasoning matter of cold vegetable dish in sauce, do chafing dish bottom flavorings, its flavor is numb, peppery, bright, fragrant, be used for going with rice, eat noodles, ground rice or go well with wine etc., this product is a kind of rare health care pollution-free food.

The specific embodiment

Embodiment: the production method of dried fragrant series capsicum, select for use the chilli of first-class same kind manually to cut into the shape of silk, from the beginning to the end, be cut into wide rectangular of 3-4mm, remove seed by screening, that gets that 10kg shears goes the thread capsicum of seed, cleans standby, with the semi-finished product shredded chili that cleaned, for keeping its thread use 2kg refined flour, 1.2kg after salt mixes and stirs, add oil cauldron and finalize the design, the vegetable oil proportioning adds the ratio of 50kg oil in the 10kg shredded chili, feed intake in the time of oily warm 60-80 ℃, through 30 minutes, after moisture sloughed, pull oil strain out, process typing processing shredded chili is rolled up into coniform naturally, and color and luster is dark red.Next be in the frying process; semi-finished product with filtered oil; the stir-fry of cooking; about 23 minutes of time; at this moment the color of capsicum becomes peony; progressively add batching fennel 2kg, Chinese prickly ash 0.8kg, anistree 0.25kg, Sha Ren 0.2kg, Chinese cassia tree 0.2kg, kaempferia galamga 0.1kg, cloves 0.1kg, 13 fragrant 0.8kg, monosodium glutamate 1.0kg by order successively; above particle or block flavoring are broken for powdery respectively in advance; at this moment little fire keeps 40 ℃ of surplus temperature; mixing thoroughly takes the dish out of the pot obtains product, and product adopts vacuum-packed.

Require production to do the fragrant peppery series capsicum adding cashew nut of fragrant mixed nuts, pinenut, sunflower seeds kernel, peanut etc. and promptly produce the fragrant peppery series of dried fragrant mixed nuts, little fire keeps 40 ℃ of stages of surplus temperature, the cashew nut, pinenut, sunflower seeds kernel, peanut etc. that add preprepared respectively graininess or be broken for powdery amount to 1.5kg, take the dish out of the pot after mixing thoroughly and obtain product, product adopts vacuum-packed, just produces and does the fragrant peppery series capsicum of fragrant mixed nuts.

Claims

1, a kind of dried fragrant series capsicum and production method thereof, it is characterized in that its dried fragrant series capsicum goods prescription, meter is respectively by weight proportion: chilli silk 5000, vegetable oil 4500～6000, lard 0～1000, salt 500～800, flour 800～1000, fennel 1000～1200, Chinese prickly ash 500～700, anise 80～125, Sha Ren 70～100, Chinese cassia tree 80～100, kaempferia galamga 30～50, cloves 40～50,13 perfume (or spice) 300～450, monosodium glutamate 200～800; The dried fragrant series capsicum that has local flavor also will add other auxiliary materials again to obtain the different flavor product;

The method of producing dried fragrant series capsicum by this prescription is: raw material is prepared, to select first-class chilli for use, it is wide thread rectangular manually to cut into 3-4mm, removes seed by screening, clean standbyly, it is standby that particle in the prescription or block flavoring are broken for powdery respectively; Typing is handled, and with the semi-finished product shredded chili that cleaned, for guaranteeing that its shape adds refined flour, salt mixes and stirs, puts into the oil cauldron typing then, the oil temperature feeds intake when burning 60-80 ℃, and the time is 25-45 minute, sloughs after the moisture, pull oil strain out, capsicum rolls up into coniform naturally, and color and luster is dark red; Frying, in the frying process, with the semi-finished product of elimination oil, the stir-fry of cooking, time is 20-25 minute, and at this moment the color of capsicum becomes peony, progressively adds batching by order successively, and at this moment little fire keeps surplus temperature, mix thoroughly and take the dish out of the pot, obtain finished product, carry out vacuum packaging then.

2, a kind of dried fragrant series capsicum according to claim 1 and production method thereof, its feature at it in best proportioning is: (by weight)

Chilli silk 5000, vegetable oil 6000, lard 800, salt 800, flour 1000, fennel 1000, Chinese prickly ash 700, anise 125, Sha Ren 100, Chinese cassia tree 100, kaempferia galamga 50, cloves 50,13 perfume (or spice) 400, monosodium glutamate 200.

3, a kind of dried fragrant series capsicum according to claim 1 and production method thereof, add different auxiliary materials in it is characterized in that producing and obtain different dried fragrant series capsicums, add cashew nut, pinenut, sunflower seeds kernel, peanut etc. and promptly produce the fragrant peppery series capsicum of dried fragrant mixed nuts, the vegetables, the mushroom that add dehydration, be vegetables and do fragrant peppery series capsicum, interpolation meat, bird are meat, the dried fragrant series capsicum of bird, and the batching addition of these flavor type capsicums is 15% ∽ 30% of total amount.

4, a kind of dried fragrant series capsicum according to claim 1 and production method thereof, it is characterized in that in the production method, typing oil temperature the best is 70-80 ℃, and dewatering time is 25-45 minute, in the stir-fry process, optimum temperature is 80 ℃, time is 20-23 minute, is cooled to 40 ℃, takes the dish out of the pot after mixing thoroughly, through packing, promptly get product.