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Seasoning red oil and preparation method thereof

A technology of red oil and green red, which is applied in the field of seasoned red oil with fragrant and spicy flavor and its preparation field, which can solve the problems of low flavor intensity and insufficient natural feeling, achieve strong fragrance, overcome low flavor intensity, and characteristic Prominent effect of aroma and fragrance

Inactive Publication Date: 2016-11-23
天津市春升清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, the purpose of the present invention is to overcome the shortcomings of the prior art that the flavor intensity of a single red oil product is not high, and the natural feeling is not enough, select abundant raw and auxiliary materials to carry out sufficient Maillard reaction, can generate more effective taste substances, Significantly improve the flavor of seasoning red oil, and can be widely used in the field of food seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of flavored red oil, comprising the steps of:

[0020] Add 200g of first-grade soybean oil and 15g of refined chicken oil in the sandwich pot in sequence, heat up to 140°C, add 1g of star anise, 1g of grass fruit, 10g of mixed sauce, 5g of onion, 3g of garlic, and 3g of ginger. Mix well and mature, remove all solid raw materials at 110°C, continue heating to raise the oil temperature to 160°C, add 5g of raw sesame seeds and stir continuously, wait for the aroma to mature, and raise the temperature to 200°C when the sesame seeds turn yellow, turn off the heating source, Pour the oil into 35g of crushed chili and stir constantly, after standing for 24 hours, add fried chili oil-like essence 85218: 1g, mushroom seasoning pepper and sesame oil-like essence 85225: 0.5g, mix well to prepare seasoned red oil.

[0021] The mixed crushed pepper is prepared by a method comprising the following steps: take a new generation of dried pepper and bell pepper dried...

Embodiment 2

[0025] A preparation method of flavored red oil, comprising the steps of:

[0026] Add 200g of first-grade soybean oil and 20g of refined chicken oil to the jacketed pot in sequence, heat up to 140°C, add 1g of star anise, 0.2g of bay leaf, 1g of grass fruit, 0.5g of cinnamon, 10g of mixed sauce, and 3g of onion. , ginger 3g. Fully mix and mature, remove all solid raw materials at 110°C, continue heating to raise the oil temperature to 160°C, add 3g of raw sesame seeds and stir continuously, wait for the aroma to mature, and heat up to 200°C when the sesame seeds turn yellow, turn off the heating source, Pour the oil into 38g of crushed chili and keep stirring. After standing for 24 hours, add pickled vegetable meat oily essence 85224: 0.4g, mushroom seasoning pepper and sesame oily essence 85225: 0.4g, and mix well to prepare seasoned red oil .

[0027] The mixed chili powder is prepared by a method comprising the following steps: take one of the bullet dried chili peppers ...

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Abstract

The invention relates to seasoning red oil and a preparation method thereof. The seasoning red oil is prepared from the following raw materials in parts by weight: 150 to 200 parts of first grade bean oil, 10 to 30 parts of refined chicken oil, 20 to 40 parts of mixed crushed chili, 5 to 15 parts of mixed sauce, 2 to 5 parts of onion, 2 to 5 parts of raw sesame, 0 to 3 parts of garlic, 1 to 3 parts of ginger, 1 to 5 parts of spice and 0.5 to 2 parts of essence essential oil. The seasoning red oil is characterized in that the mixed crushed chili is mixed and matched with raw materials such as pepper, thick broad-bean sauce and fermented soybean sauce, spice and fresh food; Maillard reaction is carried out. Compared with a Maillard product with singly added chili, the obtained seasoning red oil has the advantages that the fragrance and flavor intensity is obviously improved, so that the feature fragrance and flavor are more obvious; in addition, the mouthfeel is mellow; the fragrance is intense; the spicy and hot taste is permanent.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a seasoning red oil with no miscellaneous taste, good natural feeling, and a fragrant and spicy flavor and a preparation method thereof. Background technique [0002] In the field of food seasoning, red oil is used frequently. It can be used not only in the catering industry such as hot pot, dipping sauce, Sichuan cuisine, cold dishes and noodles, but also in the food industry such as casual instant seasoning mushrooms and pickled vegetables. In the production process of products such as dried tofu, protein and vegetarian meat. Therefore, it is more important to make a flavored red oil with strong flavor and high universality. [0003] Therefore, the purpose of the present invention is to overcome the shortcomings of the prior art that the flavor intensity of a single red oil product is not high, and the natural feeling is not enough, select abundant raw and auxiliary materials to carr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/15
Inventor 胡腾蛟
Owner 天津市春升清真食品有限公司
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