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Chilli food and its preparation method

A chili food and chili technology, which is applied in food preparation, food science, application and other directions, can solve the problems of greasy taste, weak aroma, strong spicy taste, etc., and achieves the effect of fresh and fragrant taste, less spicy taste, and longer shelf life.

Inactive Publication Date: 2005-08-24
栾守林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the spicy taste is very strong, the taste is greasy, the aroma is weak, and it is easy to cause diseases such as getting angry after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take kaempferia, pinellia, wolfberry, guitong, ginger and fennel and add them to water, add 50 grams of each of the above-mentioned Chinese herbal medicines to 100 kilograms of water, and soak for 2 hours. Take dried red peppers with a water content below 20%, cut into 0.8-1.5 small sections. Soak in the herbal infusion for 2 hours. Then dehydrate and dry. Put 50 kg of peppers into the oil at 80°C for 8 minutes and take them out, subject to the fact that the peppers do not become mushy. Oil 50 kg of sesame seeds and 50 kg of peanuts. Add the oiled chili and auxiliary materials and stir to obtain the chili food.

Embodiment 2

[0025] Take kaempferia, pinellia, guitong and wolfberry and add them to water, add 50 grams of the above-mentioned Chinese herbal medicines to 100 kilograms of water, and soak for 2 hours. Take dried red peppers with a water content below 20%, cut into 0.8-1.5 small sections. Soak in the herbal infusion for 2 hours. Then dehydrate and dry. Put 100 kg of peppers into the oil at 70°C for 25 minutes and take them out, subject to the fact that the peppers do not become mushy. Oil 150 kg of sesame seeds and 150 kg of peanuts. Add the oiled chili and auxiliary materials and stir to obtain the chili food.

Embodiment 3

[0027] Take pinellia, ginger and fennel and add them to water, add 50 grams of each of the above-mentioned Chinese herbal medicines to 100 kilograms of water, and soak for 2 hours. Take dried red peppers with a water content below 20%, cut into 0.8-1.5 small sections. Soak in the herbal infusion for 2 hours. Then dehydrate and dry. Put 100 kilograms of peppers into oil at 50°C for 40 minutes and take them out, subject to the fact that the peppers do not become mushy. Oil 120 kg of sesame seeds and 120 kg of peanuts. Add the oiled chili and auxiliary materials and stir to obtain the chili food.

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Abstract

A hot pepper food is prepared from chili, peanut, sesame and additive through frying chili in oil at 50-80 deg.C for a certain time, frying sesame and peanut in oil for a short time, and mixing all together. Its features are that said chili must be immersed in the liquid extract of Chinese-medicinal materials for 0.5-2 hr before fried. Its advantages are refreshing fragrance, agreeable taste and not too hot.

Description

technical field [0001] The invention relates to a preparation method of chili food, in particular to a preparation method of nutritious chili food suitable for all ages. It belongs to the field of food processing. Background technique [0002] At present, there are many processing methods and products about capsicum in the prior art, including products such as capsicum sauce and capsicum oil, but these can only make capsicum as a condiment and cannot make capsicum as a side dish or snack, and the product structure is single. Not in good taste. For example, Chinese patent CN1240607A discloses a kind of production method of seedless and stalkless chili sauce. It is characterized in that after sorting and cleaning, the pepper seeds and stalks are separated from the skin and flesh of the pepper, after the second cleaning, they are washed with hot water, dried and ground. Then fry it with vegetable oil or stir it with water or add condiments and stir it. Can increase people's...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
Inventor 栾守林
Owner 栾守林
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