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Making method of long and crisp pepper

A technology for crispy peppers and sea peppers, which is applied in the field of preparation of long crispy peppers, can solve problems such as product sales limitations, and achieve the effects of scientific process, rich nutrition and significant economic benefits.

Inactive Publication Date: 2011-01-19
重庆市合川区友军食品厂
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

The crispy pepper products produced in the past have short dried red pepper segments, generally 10-25 mm in length, and the sales of the products are limited

Method used

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  • Making method of long and crisp pepper
  • Making method of long and crisp pepper

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Embodiment

[0017] A method for preparing long-flavored and crispy peppers. The production process is as follows: dried sea peppers finishing 1—soaking and cleaning 2—centrifugal dehydration 3—sea peppers with core material 4—fried 5—seasoning 6— Inspection 7—Packaging 8; core materials are mainly walnut kernels, sesame seeds, peanut kernels, sunflower kernels, and starch. The dry sea pepper sorting 1 is to remove the two ends of the long dried sea pepper and the core and seeds of the dried sea pepper. The soaking and cleaning time of the dried sea pepper is 20-30 hours. The ratio of the core material in parts by weight is: 1-6 parts of walnut kernels, 30-50 parts of sesame seeds, 10-30 parts of peanut kernels, 5-20 parts of sunflower kernels and 20-30 parts of starch. The core material 4 in the sea pepper adopts manual filling core material. Frying 5 is to fry the sea pepper with the core material in the oil pan. Seasoning 6 is to add appropriate monosodium glutamate, salt and seasoni...

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Abstract

The invention discloses a making method of long and crisp pepper, which is characterized by comprising a making processes flow with the steps of: classifying dried pepper, soaking and cleaning, centrifugally dewatering, adding core materials in the pepper, frying, seasoning, checking and packaging, wherein the core materials mainly comprise the following components in parts by weight: 1-6 parts of walnut meat, 30-50 parts of sesame, 10-30 parts of peanut kernel, 5-20 parts of sunflower seed kernel and 20-30 parts of starch. The making method has the advantage of scientific and reasonable process; and the made long and crisp pepper has the advantages of attractive appearance, better fragrance, crisp taste, rich nutrients and remarkable economic benefit.

Description

technical field [0001] The present invention relates to snacks, more specifically to a method for preparing long, fragrant and crispy peppers in snacks. Background technique [0002] Crispy pepper is a small food made from raw materials such as pepper, peanuts, sesame seeds, melon seeds, and walnut kernels. Crispy peppers look like dried red peppers filled with cores, and taste crispy and delicious. It is a new type of tourism and leisure food. Our factory began to develop and produce crispy pepper products as early as 5 years ago, and is one of the founding units of crispy pepper products. The dry red pepper segment of the crispy pepper product produced in the past is relatively short, generally 10-25 mm long, and the sales of the product have certain limitations. For this reason, in order to open up the market and meet people's needs, it is necessary to explore and develop more individual long fragrant and crispy peppers, and to explore the preparation method of producin...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 余家友
Owner 重庆市合川区友军食品厂
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