Spicy chilli oil and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to spicy chilli oil and a preparation method thereof. The spicy chilli oil is prepared from the following raw materials in parts by weight: 70 to 90 parts of vegetable oil, 5 to 10 parts of chilli, 5 to 10 parts of Sichuan pepper, 1 to 2 parts of shallot, 1 to 2 parts of ginger, 0.1 to 0.5 part of myrcia, 0.3 to 0.8 part of fructus amomi, 0.5 to 1 part of star anise, 0.1 to 0.5 part of cinnamon, 0.3 to 0.8 part of amomum tsao-ko, 0.3 to 0.8 part of cumin, 0.1 to 0.5 part of fennel, 0.1 to 0.5 part of kaempferiae, 0.1 to 0.5 part of pepper, 0.1 to 0.5 part of radix angelica sinensis, 0.1 to 0.5 part of pericarpium citri reticulatae, 0.1 to 0.5 part of clove and 0.05 to 0.15 part of radix angelicae. Under the synergistic effect of the raw materials for preparing the chilli oil, the chilli oil has full and durable fragrance, and spicy and fresh mouthfeel. Under combination of the limited oil temperature and the raw material adding sequence in the preparation method provided by the invention, the fragrance and the moutfeel of the chilli oil are further improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy red oil and a preparation method thereof. Background technique [0002] In recent years, people's enthusiasm for spicy food has reached a fever pitch. In addition to popular typical spicy dishes such as Malatang, boiled fish, and spicy chicken, chili sauce, chili oil, Laoganma Processed foods such as chili as the main raw material have become an essential condiment for consumers to cook and eat. In the production process of chili oil, that is, red oil, in order to pay attention to factors such as aroma and taste, it is necessary to add a large amount of spices and other auxiliary materials. With the improvement of people's living standards, people's requirements for food color, aroma, taste and health are getting higher and higher. When people enjoy chili oil, they also expect it to taste better and more delicious. Fragrance can be more integrated, so in order t...

AI Technical Summary

Problems solved by technology

In the disclosed preparation method, the chili raw materials, spices and seasonings are soaked in low-temperature chili oil at 50-70°C. However, the aroma of spices and other raw materials in this application is not easy to volatilize. The fragrance in the raw materials is completely volatilized, so that the prepared chili oil is not full enough

[0004] For example, Chinese patent CN104824176A discloses a chili oil and its preparation method. The disclosed preparation method is to stir-fry spices and other raw materials at an oil temperature of 100°C, and add the crushed dried chili oil to the oil at a temperature of 150°C. On the one hand, the frying temperature of the spices is too low, which is not conducive to the fragrance of the spices; on the other hand, the oil temperature of the dried chilies is too high, which will easily fry the peppers and affect the overall fragrance.

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