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A kind of preparation method of spicy red oil

A technology of spicy red oil and chili oil, applied in the fields of edible oil/fat, food science, application, etc., can solve the problem of impure taste of chili oil, and achieve the effect of rich taste, pure taste, and no waste of raw materials.

Active Publication Date: 2018-11-09
ZHEJIANG LEXIANG HUAXI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although star anise, cinnamon and Chinese prickly ash were added to the preparation process of this invention patent, the chili is refined through vegetable oil and butter, and the extracted chili oil tastes not pure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: a kind of preparation method of spicy red oil, described preparation method comprises the steps:

[0028] Step a, raw material processing: weigh two kinds of peppers respectively, and clean the two kinds of peppers, and dry them in the sun;

[0029] Step b, raw material drying: drying the cleaned and dried two kinds of peppers at a temperature of 30-60°C for later use;

[0030] Step c, chili frying: put vegetable oil in a container and heat to 100-130°C, add one of the dried chili peppers in step b and stir-fry until the chili is crispy and fragrant; then filter the chili oil and pound Crushed, marked as chili powder 1, set aside;

[0031] Take vegetable oil and heat it to 100-130°C in another container, add another kind of chili dried in step b, stir-fry until the chili is crispy and fragrant, then filter the oil and mash the chili, marked as chili Noodle 2, spare;

[0032] Step d, the first extraction of chili oil: take vegetable oil in a container, h...

Embodiment 2

[0042] Embodiment 2: a kind of preparation method of spicy red oil, described preparation method comprises the steps:

[0043] Step a, raw material processing: Weigh the new generation pepper and the two vitex peppers respectively, and clean the two kinds of peppers, and dry them in the sun;

[0044] Step b, raw material drying: dry the cleaned and dried two kinds of peppers at a temperature of 30-50°C for later use;

[0045] Step c. Pepper frying: Put vegetable oil in a container and heat to 100-130°C, add the dried new-generation pepper in step b and stir-fry until the pepper is crispy and fragrant; the amount of vegetable oil used is the weight of the new-generation pepper 6% of 6%; then this new generation chili oil is filtered and mashed, marked as chili powder 1, for subsequent use;

[0046] Take vegetable oil and heat it to 100-130°C in another container, add the dried vitex peppers in step b, and stir-fry until the peppers are crispy and fragrant; the amount of vegetabl...

Embodiment 3

[0050] Embodiment 3: a kind of preparation method of spicy red oil, described preparation method comprises the steps:

[0051] Step a, raw material processing: Weigh the new generation pepper and the two vitex peppers respectively, and clean the two kinds of peppers, and dry them in the sun;

[0052] Step b, raw material drying: dry the cleaned and dried two kinds of peppers at a temperature of 40°C for later use;

[0053] Step c. Pepper frying: Put vegetable oil in a container and heat to 120°C, add the dried new-generation pepper in step b and stir-fry until the pepper is crispy and fragrant; the amount of vegetable oil is 8% of the weight of the new-generation pepper %; then this new generation of chili oil is filtered and mashed, marked as chili powder 1, for subsequent use;

[0054] Take the vegetable oil and heat it to 120°C in another container, add the dried two vitex peppers in step b, and stir-fry until the peppers are crispy and fragrant; the amount of vegetable oi...

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PUM

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Abstract

The invention discloses a preparation method for spicy chili oil. The preparation method comprises the following steps of raw material treatment, raw material drying, chili frying, primary chili oil extraction, secondary chili oil extraction and chili oil mixing. According to the method, two kinds of chilies are matched for use, and are mixed to extract chili oil after being fried respectively, so that capsaicin in the chili raw materials can be completely extracted, and the raw materials are prevented from being wasted; moreover, the prepared spicy chili oil tastes pure, spicy and a little numb, and is popular with customers.

Description

technical field [0001] The invention relates to the field of condiments and sauces for catering, in particular to a preparation method of spicy red oil. Background technique [0002] my country is a country that likes to use seasonings. Almost every family eats chili sauce, bean paste, etc. when eating. Especially in hot summer, most families like to use spicy red oil cold noodles, cucumbers, stewed vegetables, cold dishes, etc. With the emergence of various chili sauces and chili oils on the market, for diners who pursue taste, the hotter, more numbing and more fragrant chili oil has more taste and is more popular with them. [0003] The traditional chili oil extraction method tends to produce a burnt taste when boiled at high temperature for a long time. The effect of extracting chili oil in the traditional way is relatively poor. Moreover, the traditional chili red oil has only a spicy taste in the production process, while ignoring the two flavors of fragrance and numb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007A23D9/04
Inventor 陈千祥陈宇涛郑晓亮
Owner ZHEJIANG LEXIANG HUAXI FOOD CO LTD
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