Pungent litse fruit spicy hot oil and production method thereof

Abstract

The invention discloses pungent litse fruit spicy hot oil and a production method thereof. Fresh pungent litse fruit is high in seasonality, is very susceptible to damage and go bad, and the fresh time is short. The pungent litse fruit spicy hot oil is prepared from the following raw materials: 130 to 180 parts of fresh pungent litse fruit, 8 to 12 parts of pungent litse fruit powder, 280 to 350 parts of chilli pepper, 8 to 12 parts of sesame, 3 to 6 parts of Sichuan pepper, 3 to 6 parts of pepper, 18 to 25 parts of edible salt, 3 to 7 parts of white sugar, 3 to 7 parts of star anise, 3 to 7 parts of amomum tsao-ko, 3 to 6 parts of fructus amomi, 3 to 6 parts of cinnamon, 3 to 6 parts of clove, 3 to 6 parts of myrcia, 45 to 55 parts of pungent litse fruit oil and 430 to 500 parts of grade-A soybean oil. When the spicy hot oil is produced, the boiled soybean oil is poured into a prepared mixture of the pungent litse fruit and various raw materials in three times at different temperatures, the fragrance of each ingredient can be sufficiently played, and the pungent litse fruit spicy hot oil has functions of freshness, fragrance, spiciness and capability of removing fishy smell, improving the fragrance, dispelling the wind and promoting the circulation of qi, invigorating the spleen and removing dampness.

Description

technical field [0001] The invention relates to a food material and its preparation, in particular to a wood ginger spicy oil and a preparation method thereof. Background technique [0002] Spicy oil is a favorite condiment of many people. Its production method is generally to fry chili peppers and various ingredients at high temperature. High temperature will destroy the nutrients in chili peppers, and it is easy to get angry. At present, it is difficult to have a spicy oil that can achieve hotness, freshness, color, fragrance and taste. [0003] Mujiangzi is a new type of condiment, also known as Muxiangzi, Litsea Ginger, Vatica, Litsea Cube, Guoshanxiang, Mountain Pepper, Wild Pepper, Dazhuzipi, Cheng Eggplant, Shahaiteng, is a growing In the fruit of woody plants in mountainous areas, the fresh fruit of Mujiangzi contains 2.5%-3% volatile oil, 25% fatty oil, and the main components are α-citral, β-citral, 5.1% limonene, 3.9% citronellal, aromatic Camphor alcohol 2.8%, ...

AI Technical Summary

Problems solved by technology

Wood ginger has a special fresh, sweet and fruity aroma, cool taste, but slightly pungent taste and pungent smell, and because wood ginger contains tannins and pectin that are not easy to degrade, it is easily damaged and deteriorated, and the fresh eating time is short. Therefore, although fresh wood ginger has the effect of improving flavor and freshness, it also has the effect of warming the kidney and strengthening the stomach, promoting qi and dispelling stagnation. Impact

[0004] At present, the eating of wood ginger is generally to wash and drain the wood ginger, put it in a bowl, add minced garlic, salt, chicken essence and sesame oil, mix well and eat. This method has a single ingredient and the taste is not good.

The condiment made from chrysanthemum seed has the unique fragrance of chrysanthemum seed, and it can warm the kidney and invigorate the stomach, which is beneficial to human health. A condiment that combines the special aroma of wood ginger and the spicy taste of chili to meet different needs