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Shredded hot pepper Nang and preparation method thereof

A shredded and dried chili technology, which is applied in food science and other fields, can solve the problems of capsanthin loss, heavy taste of chili products, and narrow consumption groups, so as to protect the loss of capsanthin and mild taste. The effect of spicy and easy preparation method

Pending Publication Date: 2020-02-21
新疆西尔丹食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a chili shredded naan and a preparation method thereof, which overcomes the deficiencies of the above-mentioned prior art, and can effectively solve the problems of heavy taste of chili products, loss of capsanthin, the original nutrient component of chili, and And the problem of a narrow consumption group

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: The chili silk naan was prepared according to the following method: In the first step, 0.28 kg of eggs, 0.02 kg of salt, 0.2 kg of sugar, 0.04 kg of rapeseed oil, and 0.02 kg of baking powder were added to every 3 kg of flour. Add 1.4kg of warm water and stir evenly to knead to make a dough; in the second step, the dough will be proofed for 1 hour to 1.5 hours and then knead into strips and cut into pieces and flattened out. Each piece of dough is 0.15 kg to 0.25 kg; The third step is to spread the chili silk sauce for making naan on the flat dough, and then roll it into a naan embryo. The upper part of the blastocyst is provided with a vent; the fourth step is to put the blastocyst into the temperature Bake in the naan pit at 175°C to 185°C for 15 minutes to 25 minutes to obtain the chili shredded naan.

[0020] The non-traditional chili silk frying process adopted in the present invention is a special chili silk sauce for naan made by mixing the chili silk col...

Embodiment 2

[0022] Example 2: As an optimization of the above example, the special chili shreds for making naan were prepared according to the following method: the required amount of dried four flat-head chili peppers, red oil, pepper oil, ground garlic, salt, white sugar, and monosodium glutamate were mixed evenly. Special chili silk sauce for naan, in which the weight ratio of Sipingtou dried chili, red oil, pepper oil, ground garlic, salt, sugar and monosodium glutamate is 7.5:2.2:2.0:1.7:1.0:0.2:0.16.

Embodiment 3

[0023] Example 3: As an optimization of the above example, in the first step, the temperature of the warm water is 35°C to 40°C.

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Abstract

The invention relates to the technical field of Nang making, and in particular to shredded hot pepper Nang and a preparation method thereof. The shredded hot pepper Nang is prepared by the following steps: mixing flour, eggs, table salt, sugar, rapeseed oil and fermentation powder, then adding water, performing uniform stirring, and kneading the mixture into a dough; after the dough is fermented,kneading the fermented dough into strips, cutting the strips into blocks, and rolling the blocks to be flat; spreading shredded hot pepper sauce special for making Nang onto the rolled doughs, wrapping the shredded hot pepper sauce, and performing rolling to obtain Nang blanks, wherein the upper half part of each Nang blank is provided with vent holes; and baking the Nang blanks to obtain the shredded hot pepper Nang. According to the invention, original nutrient components and capsorubin are greatly protected from being lost by combination of shredded hot pepper special for cold-stirred Nangpreparation and the Nang blanks, and meanwhile, the obtained shredded hot pepper Nang is fragrant and delicious, has full sauce flavor and slightly hot taste, and is suitable for being eaten by peopleof all ages. The preparation method is simple and convenient, types of Nang products are enriched, and applications of hot pepper sauce are broadened.

Description

Technical field [0001] The invention relates to the technical field of making naan, and relates to a chili shredded naan and a preparation method thereof. Background technique [0002] Siping-head pepper: It has the advantages of being large, thick, thin, delicious, delicious, and high in solid solubility. It is rich in natural vitamins VC, VB1, VB2, minerals, trace elements and capsanthin. It is called the one of vegetable VC king. [0003] Naan: It has a long history in Xinjiang. It is called "Hubing" and "Oven cake" in ancient times. It has the characteristics of fragrant, crisp and crisp, and can be stored for a long time without deterioration. It is a must-have top product for business trips and is loved by people of all ethnic groups in Xinjiang The pasta is also a great gift for relatives and friends. [0004] There are many types of chili sauces on the market now, all of which are chili sauces made from shredded chili peppers in bottles or bags. The sauce-making process is ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 程华
Owner 新疆西尔丹食品有限公司
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