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Chili oil and preparation method thereof

A technology of chili oil and chili, which is applied in the field of seasoning food, can solve the problems of general quality of seasoning sauce, lack of fragrance and color, dryness and spicyness, etc., and achieve the effect of shortening storage time, spicy and soft, and complete color and fragrance

Active Publication Date: 2017-07-28
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of seasoning sauce made by simply frying dry chili sauce is average, and it is prone to problems such as dryness, lack of fragrance and poor color, and it is difficult to meet the requirements of consumers.

Method used

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  • Chili oil and preparation method thereof
  • Chili oil and preparation method thereof
  • Chili oil and preparation method thereof

Examples

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Comparison scheme
Effect test

preparation example Construction

[0028] The present invention also provides a kind of preparation method of capsicum oil, and this preparation method comprises the following steps:

[0029] Pre-treatment: wash 5-8 parts of dried chili, put it in a pot and add water to heat, keep the water slightly boiled for 10-15 minutes, take out and drain the water and grind the dried chili;

[0030] Dried chili is made by dehydrating and drying fresh red chili. It is characterized by low water content and is suitable for long-term storage. However, if the dried chili is not processed before frying or the processing is too simple, it will easily give people a dry and spicy feeling. The taste is uncomfortable, and it will easily be fried or burnt during the frying process, which will make the color of the product poor. The present invention screens dried chilies with 5 to 8 parts by weight and cleans them with clear water, then puts the cleaned dried chilis into a pot and adds water with a mass of 3 to 5 times that of the d...

Embodiment 1

[0038] Pre-treatment: sieve dried chilies with 5 parts by weight, and clean them with clear water, then put the cleaned dried chilis into a pot and add water with 3 times the quality of dried chilis in the pot, heat it when the water boils slightly After maintaining for 12 minutes, take out the dried chili and drain the water, and finally use a meat grinder to grind the dried chili for subsequent use, preferably the dried chili is crushed into 13 mesh chili powder; in the present embodiment, the quality of the dried chili is 5kg, and the water The mass is 15kg.

[0039]Frying: Add 50 parts by weight of peanut oil into the frying pan, heat it until the oil temperature reaches 115°C, add 0.8 parts of Chinese prickly ash and fry for 20 minutes, so that the aroma of Chinese prickly ash is fried, and then add 2 parts of fermented soybeans Fry for 8 minutes to make the fermented soy sauce flat out, and finally add 5 parts by weight of ground 13-mesh chili powder and fry for 15 minut...

Embodiment 2

[0042] Pre-treatment: sieve dried chilies with 7 parts by weight, and clean them with water, then put the cleaned dried chilis into a pot and add water with 5 times the quality of dried chilis in the pot, heat it when the water boils slightly After maintaining for 15 minutes, take out the dried chili and drain the water, and finally use a meat grinder to grind the dried chili for subsequent use, preferably the dried chili is crushed into 14 mesh chili powder; in the present embodiment, the quality of the dried chili is 7kg, and the water The mass is 35kg.

[0043] Frying: Add 80 parts by weight of peanut oil into the frying pan, heat it until the oil temperature reaches 120°C, add 0.5 parts of Chinese prickly ash and fry for 25 minutes, so that the aroma of Chinese prickly ash is fried, and then add 2.5 parts of fermented soybeans Fry for 5 minutes to make the fermented soy sauce flat and fragrant, and finally add 7 parts by weight of ground 14-mesh chili powder and fry for 25...

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Abstract

The invention discloses a chili oil and a preparation method thereof, wherein the chili oil comprises the following components in parts by weight: 5-8 parts of pepper, 0.5-1 part of Chinese prickly ash, 2-3 parts of tempeh and 50-90 parts of oil share. The chili oil prepared by the method of the present invention is bright red or dark red in color, does not turn black, does not burn, can be kept for a long time, can be taken at any time, and is spicy and soft without dryness, and can not only maintain the nutritional content of chili , and the color and fragrance are complete, which stimulates people's appetite more; and its acid value (calculated as fat) ≤ 0.8mgKOH / g, total acid ≤ 1g / 100g, and the moisture in chili oil is controlled at ≤ 25%. Too high moisture will be unfavorable to the preservation of chili oil, shortening the storage time of chili oil, and too high moisture will lead to an increase in acid value, and too high acid value will cause gastrointestinal discomfort and affect human health.

Description

technical field [0001] The invention relates to the technical field of seasoning food, in particular to a chili oil and a preparation method thereof. Background technique [0002] As a condiment commonly used in people's daily diet, chili oil is deeply loved by consumers in my country, especially people in Sichuan, Chongqing, and Hunan are particularly spicy. There are various processing and frying techniques of chili peppers. According to the water content, chili peppers are divided into dry chili peppers and wet chili peppers. Wet chili peppers are generally fermented to make seasoning chili sauce, and dried chili peppers are fried at high temperature to make chili oil for consumption. However, the quality of the seasoning sauce made by simply frying with dry chili sauce is average, and problems such as dryness and hotness, insufficient fragrance and poor color are prone to occur, and it is difficult to meet the requirements of consumers in general. Contents of the inven...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L27/00
Inventor 张晓辉杨明泉贾爱娟吴广泉郭德春张庆宇
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
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