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Whitebait crispy oily hot pepper and preparation method thereof

A whitebait, crunchy technology, applied in the field of whitebait crunchy sesame oil pepper and its preparation, can solve the problems of low freshness and fragrance, salty whitebait sauce, etc., and achieve the effect of rich nutrition

Active Publication Date: 2011-02-16
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the whitebait sauce made from whitebait in the market is salty, and the freshness and fragrance are not high.

Method used

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  • Whitebait crispy oily hot pepper and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation of scented oil: in parts by weight, heat 100 parts of rapeseed oil to 180-200°C, then cool down to 150-160°C, add 1 part of moistened peppercorns, deep-fry until the peppercorns are dark brown, then remove Remove the prickly ash; then add 3 parts of shredded ginger and fry until crispy but not mushy, and finally add 6 parts of onion and fry until the onion is yellowish brown.

[0024] 2. Preparation of chili sauce: in parts by weight, take 100 parts of fresh red hot peppers, remove the stalks, wash and drain, crush with a Φ7mm sieve plate, add 22 parts of salt, stir well and place in a pottery tank or cement pool , cover the film, and take salt to seal around the film, and take it out after marinating for 3 months; when taking it out, crush it with a Φ1-2mm sieve plate to get the chili sauce.

[0025] 3. Preparation of marinated garlic: in parts by weight, peel 10 parts of garlic and put it in a container, add 1 part of salt and stir evenly, then let it s...

Embodiment 2

[0040] 1. Preparation of scented oil: In parts by weight, heat 100 parts of rapeseed oil to 180-200°C, then cool down to 150-160°C, add 3 parts of moistened peppercorns, deep-fry until the peppercorns are dark brown, then remove Then add 7 parts of shredded ginger and fry until it is crispy but not mushy. Finally, add 8 parts of onion and fry until the onion is yellowish brown. After removing the residue, you can get the fragrant oil.

[0041] 2. Preparation of chili sauce: in parts by weight, take 100 parts of fresh red hot peppers, remove the stalks, wash and drain, crush with a Φ7mm sieve plate, add 24 parts of salt, stir well and place in a pottery tank or cement pool , cover the film, and take salt to seal around the film, or seal it with mud, take it out after marinating for 3 months; crush it with a Φ1-2mm sieve plate when taking it out, and get the chili sauce.

[0042] 3. The specific implementation method of the following steps is as in Example 1.

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Abstract

The invention discloses whitebait crispy oily hot pepper and a preparation method thereof. The whitebait crispy oily hot pepper comprises the following raw materials: whitebait, fragrance oil, fried peanuts, red chili powder, chili sauce, white sesame seed, table salt, white granulated sugar, monosodium glutamate, pickled mashed garlic, fragrance of ten ingredients and fishiness essence. The preparation method comprises the following steps of: washing the whitebait, and pickling the whitebait after drainage; adding the pickled whitebait into the fragrance oil for frying until the whitebait is yellowish, and taking the fired whitebait out as reserved fish materials; adding the chili powder and the chili sauce into the fragrance oil respectively for frying, adding the reserved fish materials and the table salt, and turning off a gas cooker and stirring; and adding the rest components such as fried peanuts and the like, stirring uniformly, bottling while the mixture is hot, and sterilizing and cooling to obtain a finished product of the whitebait crispy oily hot pepper. The whitebait crispy oily hot pepper has rich nutriments, and is fragrant, crisp and palatable, and simultaneously, promotes the high-efficiency and comprehensive utilization of freshwater fish.

Description

1. Technical field [0001] The invention relates to a seasoning food, in particular to a whitebait crispy sesame oil pepper and a preparation method thereof. 2. Background technology [0002] Whitebait has a slender body, white as silver, dense meat without thorns, delicious taste, and high nutritional value. Every 100 grams of fresh whitebait contains 8.2 grams of protein. Every 100 grams of dried whitebait contains 72.1 grams of protein, 13 grams of fat, 1709.4 kilojoules of calories, 761 mg of calcium, and more than 1,000 mg of phosphorus. Whitebait is a high-protein and low-fat food, which is also suitable for patients with hyperlipidemia. Traditional Chinese medicine believes that it is sweet in taste and flat in nature, good at nourishing the spleen and stomach, and can benefit the lungs and diuresis, and can treat weak spleen and stomach, cough due to lung deficiency, and fatigue. At present, the whitebait sauce made of whitebait in the market is salty, and the fres...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/36A23L1/24A23L1/223A23L27/60A23L19/20A23L25/00A23L27/14
Inventor 杨俊斌
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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