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Common yam rhizome-mushroom oil pepper and preparation method thereof

A technology of chili oil and shiitake mushrooms, which is applied in the preparation of chili oil with yam shiitake mushrooms and the field of chili oil with yam shiitake mushrooms, can solve the problems of low aroma, low nutritional value, and insufficient color of chili oil, and achieve long aftertaste, maintain nutrients, and color bright red effect

Inactive Publication Date: 2017-09-22
宝鸡同盛食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional oil chili preparation method is to heat the rapeseed oil, let it cool slightly, pour it into the prepared dried chili powder, and stir evenly, but the oil chili prepared by this method often has aroma low, the color is not bright enough, and the content of traditional oil chili is very simple, and the nutritional value is relatively low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0027] The preparation method of the embodiment of the present invention pepper oil, comprises the following steps:

[0028] 1. Raw material pretreatment

[0029] Remove the stalks of peppers, screen and clean them, and steam them for half an hour until the moisture reaches 30-40%, and then grind them down to less than 6mm for later use. Peel and wash the yams and make them into cubes of 5-6mm for later use. Remove the stalks of shiitake mushrooms , washed and processed into diced shapes of 6-8mm for later use, after the soybeans are screened and washed, boiled and put into a pot for later use. Among them, the peppers need to be carefully selected before they are ready for use, and the mildewed, deteriorated, and yellow-leaved peppers are removed, and the peppers are crushed and screened with a 6mm sieve through a grinder.

[0030] Second, frying, frying

[0031] Heat the cooking oil in a pot to 270-280°C, add yams and shiitake mushrooms and fry until 50-60% of the water in ...

Embodiment 1

[0035] Select raw materials according to the following parts by weight

[0036] 250g edible oil, 100g pepper, 50g yam, 240g shiitake mushroom, 20g soybean, 10g edible salt, 20g monosodium glutamate, 6g white sugar, 1.2g pepper powder, 1.2g star anise, 1.2g cinnamon, 1g ginger, 1g cardamom, 1g grass fruit .

[0037] (1) Raw material pretreatment

[0038] Remove the stalks of peppers, screen and clean them, steam them for 35 minutes until the water content reaches 36%, and then grind them down to 6mm or less. 100g peppers are set aside;

[0039] Peel the yam, wash and process it into 50g diced yam with a thickness of 5-6mm, and set aside;

[0040] Remove the stalks of the shiitake mushrooms, wash and process them into 240g of diced shiitake mushrooms with a thickness of 6-8mm, and set aside;

[0041] After the soybeans are screened and cleaned, boil them and prepare 20g of soybeans for later use;

[0042] (2) Frying and frying

[0043] a. Heat the cooking oil to 275°C in a ...

Embodiment 2

[0047] Select raw materials according to the following parts by weight

[0048] Edible oil 240g, pepper 105g, yam 55g, mushroom 220g, soybean 18g, edible salt 12g, monosodium glutamate 15g, white sugar 7g, pepper powder 1g, star anise 1.3g, cinnamon 1g, ginger 1.2g, cardamom 1.2g, grass fruit 1.2 g.

[0049] (1) Raw material pretreatment

[0050] Remove the peduncles of peppers, screen and clean them, steam them for 33 minutes until the water content reaches 37%, and then grind them down to 6mm or less. 105g peppers are set aside;

[0051] Peel the yam, wash and process it into 55g diced yam with a thickness of 5-6mm, and set aside;

[0052] Remove the stalks of the shiitake mushrooms, wash and process them into 220g of diced shiitake mushrooms with a thickness of 6-8mm, and set aside;

[0053] After the soybeans are screened and cleaned, boil them and prepare 18g of soybeans for later use;

[0054] (2) frying, frying,

[0055] a. Heat the cooking oil to 278°C in a pot, a...

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Abstract

The invention discloses a common yam rhizome-mushroom oil pepper, which is prepared from the following raw materials by weight: 24.5-25.5 parts of edible oil, 9.5-10.5 parts of hot pepper, 4.5-5.5 parts of common yam rhizome, 20-25 parts of mushroom, 1.5-2 parts of soybeans, 1-1.5 parts of edible salt, 1-3.5 parts of monosodium glutamate, 0.5-0.8 part of white granulated sugar, 0.4-0.6 part of spice, 0.1-0.15 part of fructus amomi rotundus, and 0.1-0.15 part of amomum tsaoko. The common yam rhizome-mushroom oil pepper of the present invention has characteristics of bright red color, spicy and delicious taste, pure taste, elegant and delicate taste, long aftertaste, and high nutritional value. The invention further discloses a preparation method of the common yam rhizome-mushroom oil pepper, wherein fresh red pepper, common yam rhizome, mushroom, edible oil and the like are used as the raw materials, and raw material pretreatment, frying, stir-frying and other processes are performed to prepare the common yam rhizome-mushroom oil pepper. The common yam rhizome-mushroom oil pepper prepared by using the process method of the present invention has characteristics of bright red color, no blackening, no coking, long-term storage, and health preserving effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chili with yam shiitake oil and a preparation method for chili with shiitake yam oil. Background technique [0002] Capsicum is an annual or perennial vegetable belonging to the family Solanaceae. It is produced all over my country, with the largest output in Sichuan, Hunan and Hubei. Available in all seasons. After the pepper is mature, it can be dried in the sun. Quality requirements for peppers: fresh peppers should be top grade with uniform size, firm skin, thick, thin, crisp, tender and fresh meat, free from insect bites, black spots and rot. Dried red pepper is a product made from dried peppers. In many areas of our country, chili is a very important condiment, and even without it, it is impossible to cook, which shows that people love it. [0003] Eating peppers can prevent cancer and chronic diseases, and can cure coughs and colds. In addition, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L27/00A23L31/00A23L5/10A23L5/20
CPCA23L19/09A23L5/11A23L5/21A23L19/03A23L19/10A23L27/00A23L31/00A23V2002/00A23V2200/30
Inventor 卢云哲卢斌
Owner 宝鸡同盛食品有限公司
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