CN1843196A - Production method of fresh chilli flavor food - Google Patents
Production method of fresh chilli flavor food Download PDFInfo
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- CN1843196A CN1843196A CNA2006100209455A CN200610020945A CN1843196A CN 1843196 A CN1843196 A CN 1843196A CN A2006100209455 A CNA2006100209455 A CN A2006100209455A CN 200610020945 A CN200610020945 A CN 200610020945A CN 1843196 A CN1843196 A CN 1843196A
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Abstract
The invention discloses a process for preparing food with fresh chili flavor, which comprises the steps of raw material selecting and preprocessing, fresh chilli selecting and preprocessing, taste modulating, packaging and sterilizing.
Description
Technical field:
The present invention relates to food processing field, relate in particular to a kind of manufacture method of fresh chilli flavor food.
Background technology:
Capsicum has a kind of pungent of uniqueness, can stimulate the tongue stomach, improve a poor appetite, pungent food with chilli pepper, pickling pepper, bubble rod chilli, thick chilli sauce modulation, become the flavor type kind that people like, but chilli pepper, pickling pepper, bubble rod chilli, thick chilli sauce have lost the distinctive bright fragrant breeze flavor of bright capsicum in drying or the process of pickling.
Goal of the invention:
Purpose of the present invention is exactly to make a kind of leisure food or foods packed in carton containers vegetable that contains the distinctive bright fragrant breeze flavor of bright capsicum.
Summary of the invention:
Basic principle of the present invention: give the food material seasoning with bright capsicum, produce and have the distinctive bright fragrant breeze flavor food of bright capsicum.
The objective of the invention is to be achieved through the following technical solutions:
The technological process of production of the present invention is: food material selection and preliminary treatment, bright capsicum selection and preliminary treatment, the modulation of flavor type, packaging sterilizing.
Concrete production technology operating process of the present invention requires as follows:
Food material is selected and preliminary treatment: the food material that this method is used comprises: dried bean curd, the skin of soya-bean milk, the beans muscle, the bean product protein meat, the expanded soyabean goods, expanded gluten, beef, Cowhells, ox plate muscle, tripe, mutton, the sheep tripe, pork, pig's head, the pig ear, pig's feet, pigtail, chicken, chicken leg, chicken wings, shank, chicken's gizzard, heart, the chicken tripe, duck, the duck neck, the duck wing, the duck pawl, duck's gizzard, the duck heart, goose, the goose wing, goose-claw nails, the goose gizzard, the goose heart, bamboo shoots, mushroom, mushroom, Asparagus, wild bacterium, edible mushroom, auricularia auriculajudae, sea-tangle, sea lettuce, jellyfish, a kind of in the jelly fish head, two kinds, two or more any combinations, food material plain boiled water, white halogen soup, after in the red halogen soup any boils (halogen) system, be cut to silk by finished product requirement branch, fourth, bar, sheet, piece, arbitrary shape in the abnormity shape, or food material is cut to silk by finished product requirement branch, fourth, bar, sheet, piece, after arbitrary shape in the abnormity shape, use plain boiled water again, white halogen soup, in the red halogen soup any boil (halogen) system, in arbitrary mode preliminary treatment food material;
The selection and preliminary treatment of bright capsicum: bright capsicum is meant that bright red hot pepper, bright green capsicum are separately separately or arbitrary proportion any in mixing, all be called bright capsicum in the present invention, preliminary treatment is to remove bright capsicum carpopodium can not eat partly with bad, clean and drain surface moisture, bright capsicum is cut to tubular between the 0.01cm-3cm, or is cut to planar surface area 0.01cm
2-5cm
2Between thread, block, in arbitrary shape;
The modulation of flavor type: this fresh chilli flavor food is except that the use aquatic foods are chilli flavored, also need add flavoring and modulate bright pungent, vinegar-pepper flavor, sweet pungent, sour-sweet pungent, spicy flavor, mustard flavor pungent, arbitrary flavor type in the vinegar-pepper mustard flavor, pretreated bright capsicum use amount is between the 0.5%-20% of pretreated food material weight, the final content of each flavor type product salt is between the 0.5%-3% of pretreated food material weight, the part tasty agents, meat flavor, flavoring is non-essential flavoring, below each flavor type flavoring be to be that the benchmark ratio is added with the food material weight of having handled, bright pungent: pretreated bright capsicum 0.5%-20%, salt 0.5%-3%, monosodium glutamate 0.03%-1%, chickens' extract (non-essential) 0.03-1%, I+G (non-essential) 0.0001%-0.1%, chicken, duck, pig, in mutton and the seafood flavor essence any (non-essential) 0.0001%-0.1%, sesame oil (non-essential) 0.1%-3%, sesame seed (non-essential) 0.1%-5%, garlic powder (non-essential) 0.01%-1%, vegetable oil (non-essential) 1%-15%, red chili oil (is used for the food color matching, non-essential) 1%-10%, use in the ratio to mix with pretreated food material to mix uniform; Vinegar-pepper flavor: on the flavoring basis of bright pungent, add in the food-grade vinegar, citric acid, malic acid, acetate of 0.05%-1% any, use in the ratio to mix to mix uniform with pretreated food material; Sweet pungent: on the flavoring basis of bright pungent, add in the sucrose, asccharin, stevioside, Aspartame of 0.001%-3% any, use in the ratio to mix to mix uniform with pretreated food material; Sour-sweet pungent: on the flavoring basis of sweet pungent, add in the food-grade vinegar, citric acid, malic acid, acetate of 0.05%-1% any, use in the ratio to mix to mix uniform with pretreated food material; Spicy flavor: on the flavoring basis of bright pungent, add in the pepper grain, zanthoxylum powder, Chinese prickly ash oil of 0.05%-3% any, use in the ratio to mix to mix uniform with pretreated food material; Mustard flavor pungent: on the flavoring basis of bright pungent, add the mustard oil of 0.01%-3%, use in the ratio to mix to mix uniform with pretreated food material; Vinegar-pepper flavor mustard flavor: on the flavoring basis of vinegar-pepper flavor, add the mustard oil of 0.01%-3%, use in the ratio to mix to mix uniform with pretreated food material;
Packaging sterilizing: the food material that the system of will mixing is tasty, monolithic is vacuum-packed or by finished product specification weight requirement weighing vacuum packaging, adopt the autoclave sterilization normal temperature preservation more than 121 ℃ of sterilization still, pasteurization low temperature is preserved, or add the scope of application and the maximum anticorrisive agent that uses in limiting the quantity of of " State Standard of the People's Republic of China-food additives use sanitary standard " regulation during the mixing system condiment in flavor type modulation, pasteurization normal temperature is preserved, in the preservation of sterilizing of arbitrary mode, dry or hot blast drying packaging bag free surface moisture, check vanning put in storage finished product.
The present invention has the following advantages:
It is that main flavoring is given the food material seasoning that the present invention uses bright capsicum, produces a kind of leisure food or foods packed in carton containers vegetable that contains the peculiar bright fragrant breeze flavor of bright capsicum, has enriched pungent food product kind, satisfies people's leisure and daily life demand.
Specific embodiment:
Below in conjunction with preferred embodiment the present invention is specified, but explanation of the invention should not be limited to the disclosed content of these embodiment.
Embodiment one: bright pungent dried bean curd
Food material is selected and the thick bean curd dry plate of preliminary treatment: 0.3cm 100kg, divides to be cut to long 5cm, and the rectangle of wide 4cm, it is tasty to put into white halogen soup stew in soy sauce, pulls out and drains surface moisture, gets 100kg preliminary treatment dried bean curd;
Aquatic foods are selected and preliminary treatment by capsicum: select bright red hot pepper 13kg for use, remove carpopodium and can not eat partly with bad, clean and drain surface moisture, be cut to the tubular between the 0.1cm-0.2cm, get the 10kg bright capsicum of preliminary treatment;
Flavor type modulation: in the pretreated dried bean curd of 100kg, add the bright capsicum of pretreated 10kg tubular, salt 0.5kg, monosodium glutamate 0.3kg, chickens' extract 0.3kg, I+G0.006kg, chicken essence 0.05kg, garlic powder 0.03kg, vegetable oil 5kg, mixing mixes uniform;
Packaging sterilizing: will mix the tasty bright pungent dried bean curd monolithic vacuum packaging of system, put into sterilization still autoclave sterilization more than 121 ℃, hot blast drying bag free surface moisture, check case finished product.
Embodiment two: the green pepper Saute beef with cayenne pepper
Food material is selected and preliminary treatment: beef 150kg, behind red halogen soup stew in soy sauce, divide to be cut to fritter between the 0.015kg-0.03kg, and get 100kg preliminary treatment beef;
Bright capsicum is selected and preliminary treatment: select bright green capsicum 10kg for use, remove carpopodium and can not eat part with bad, clean and drain surface moisture, be cut to planar surface area 0.3cm
2-0.5cm
2Between bulk, the 8kg bright capsicum of preliminary treatment;
The modulation of flavor type: in pretreated 100kg beef, add the bright capsicum of pretreated 8kg, salt 1kg, monosodium glutamate 0.3kg, chickens' extract 0.3kg, beef flavor 0.03kg, Chinese prickly ash oil 0.3kg, vegetable oil 8kg, mixing mixes uniform;
Packaging sterilizing: will mix the tasty green pepper Saute beef with cayenne pepper of system by 0.12kg/ bag weighing vacuum packaging, put into sterilization still autoclave sterilization more than 121 ℃, hot blast drying bag free surface moisture, check case finished product.
Claims (10)
1, a kind of manufacture method of fresh chilli flavor food is characterized in that: food material selection and preliminary treatment, bright capsicum selection and preliminary treatment, the modulation of flavor type, packaging sterilizing.
2, the manufacture method of a kind of fresh chilli flavor food according to claim 1 is characterized in that: this food has the peppery local flavor of the distinctive aquatic foods of bright capsicum.
3, the manufacture method of a kind of fresh chilli flavor food according to claim 1 is characterized in that: food material is selected to be meant that with preliminary treatment food material comprises: dried bean curd, the skin of soya-bean milk, the beans muscle, the bean product protein meat, the expanded soyabean goods, expanded gluten, beef, Cowhells, ox plate muscle, tripe, mutton, the sheep tripe, pork, pig's head, the pig ear, pig's feet, pigtail, chicken, chicken leg, chicken wings, shank, chicken's gizzard, heart, the chicken tripe, duck, the duck neck, the duck wing, the duck pawl, duck's gizzard, the duck heart, goose, the goose wing, goose-claw nails, the goose gizzard, the goose heart, bamboo shoots, mushroom, mushroom, Asparagus, wild bacterium, edible mushroom, auricularia auriculajudae, sea-tangle, sea lettuce, jellyfish, a kind of in the jelly fish head, two kinds, two or more any combinations.
4, according to claim 1, the manufacture method of 3 described a kind of fresh chilli flavor foods, it is characterized in that: food material is selected to be meant food material plain boiled water with preliminary treatment, white halogen soup, after in the red halogen soup any boils (halogen) system, be cut to silk by finished product requirement branch, fourth, bar, sheet, piece, arbitrary shape in the abnormity shape, or food material is cut to silk by finished product requirement branch, fourth, bar, sheet, piece, after arbitrary shape in the abnormity shape, use plain boiled water again, white halogen soup, in the red halogen soup any boil (halogen) system, in arbitrary mode preliminary treatment food material.
5, the manufacture method of a kind of fresh chilli flavor food according to claim 1 is characterized in that: bright capsicum is selected to be meant that with preliminary treatment bright capsicum is any during the independent separately or arbitrary proportion of bright red hot pepper, bright green capsicum mixes.
6, according to the manufacture method of claim 1,5 described a kind of fresh chilli flavor foods, it is characterized in that: bright capsicum is selected and preliminary treatment is meant bright capsicum is cut to tubular between the 0.01cm-3cm, or is cut to planar surface area 0.01cm
2-5cm
2Between thread, block, in arbitrary shape.
7, the manufacture method of a kind of fresh chilli flavor food according to claim 1 is characterized in that: the modulation of flavor type is meant that pretreated bright capsicum use amount is between the 0.5%-20% of pretreated food material weight.
8, according to the manufacture method of claim 1,7 described a kind of fresh chilli flavor foods, it is characterized in that: the modulation of flavor type is meant that this fresh chilli flavor food except that the use aquatic foods are chilli flavored, also need add flavoring.
9, according to the manufacture method of claim 1,7,8 described a kind of fresh chilli flavor foods, it is characterized in that: flavor type modulation is meant that adding the bright capsicum of preliminary treatment in pretreated food material makes with flavoring: bright pungent, vinegar-pepper flavor, sweet pungent, sour-sweet pungent, spicy flavor, mustard flavor pungent, vinegar-pepper mustard are distinguished the flavor of, in arbitrary flavor type.
10, the manufacture method of a kind of fresh chilli flavor food according to claim 1, it is characterized in that: packaging sterilizing is meant the food material that the system of mixing is tasty, monolithic is vacuum-packed or by finished product specification weight requirement weighing vacuum packaging, sterilize case finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100209455A CN1843196A (en) | 2006-04-30 | 2006-04-30 | Production method of fresh chilli flavor food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100209455A CN1843196A (en) | 2006-04-30 | 2006-04-30 | Production method of fresh chilli flavor food |
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| Publication Number | Publication Date |
|---|---|
| CN1843196A true CN1843196A (en) | 2006-10-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100209455A Pending CN1843196A (en) | 2006-04-30 | 2006-04-30 | Production method of fresh chilli flavor food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849676A (en) * | 2010-05-19 | 2010-10-06 | 周沛宇 | Flavor food |
| CN102302176A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Method for preparing stewed chicken gizzards with needle mushrooms |
| CN102783659A (en) * | 2012-09-04 | 2012-11-21 | 戴志彬 | Duck feet can |
| CN103284115A (en) * | 2013-06-17 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Jelly fish-flavor chili oil and preparation method thereof |
| CN104473067A (en) * | 2014-10-25 | 2015-04-01 | 李伟 | Safflower multi-color hot pepper strip production method |
| CN105558857A (en) * | 2015-12-08 | 2016-05-11 | 徐州一呼机械制造有限公司 | Sour and spicy pork tendons with mushrooms |
| CN107467195A (en) * | 2017-08-26 | 2017-12-15 | 王树和 | A kind of preparation method of the peppery beans muscle of multicolored nourishing the stomach |
-
2006
- 2006-04-30 CN CNA2006100209455A patent/CN1843196A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849676A (en) * | 2010-05-19 | 2010-10-06 | 周沛宇 | Flavor food |
| CN102302176A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Method for preparing stewed chicken gizzards with needle mushrooms |
| CN102302176B (en) * | 2011-08-29 | 2012-12-12 | 河南省淇县永达食业有限公司 | Method for preparing stewed chicken gizzards with needle mushrooms |
| CN102783659A (en) * | 2012-09-04 | 2012-11-21 | 戴志彬 | Duck feet can |
| CN103284115A (en) * | 2013-06-17 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Jelly fish-flavor chili oil and preparation method thereof |
| CN104473067A (en) * | 2014-10-25 | 2015-04-01 | 李伟 | Safflower multi-color hot pepper strip production method |
| CN105558857A (en) * | 2015-12-08 | 2016-05-11 | 徐州一呼机械制造有限公司 | Sour and spicy pork tendons with mushrooms |
| CN107467195A (en) * | 2017-08-26 | 2017-12-15 | 王树和 | A kind of preparation method of the peppery beans muscle of multicolored nourishing the stomach |
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