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Garlicky chili oil and making method thereof

A technology of red oil and garlic, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of affecting aroma, unfavorable spice aroma, and low frying temperature of spices, etc.

Inactive Publication Date: 2016-12-21
郑州雪麦龙食品香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • Garlicky chili oil and making method thereof

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Experimental program
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Effect test

Embodiment 1

[0035]A garlic red oil prepared from the following raw materials in parts by weight: 80 parts of rapeseed oil, 3 parts of Chaotian pepper, 9.5 parts of garlic, 1.5 parts of green onion, 1.0 part of ginger, 0.3 part of bay leaf, and 0.5 part of amomum , 0.7 parts star anise, 0.2 parts cinnamon, 0.4 parts grass fruit, 0.4 parts cumin, 0.3 parts cumin, 0.3 parts ginger, 0.2 parts pepper, 0.2 parts angelica, 0.2 parts tangerine peel, 0.2 parts cloves, 0.1 parts angelica, white 1 serving of sesame seeds.

[0036] The preparation method of above-mentioned garlic red oil comprises the following steps:

[0037] 1) Raw material pretreatment: cut the green onion into 4-6cm green onion segments, and set aside; slice the ginger to get ginger slices, set aside; mix Amomum seed, star anise, cinnamon, grass fruit, natural, cumin, sand ginger, sand Ren, angelica, pepper, cloves, tangerine peel, and angelica dahurica were mixed in proportion and crushed with a grinder to 40 mesh to obtain a m...

Embodiment 2

[0043] A garlic red oil prepared from the following raw materials in parts by weight: 70 parts of rapeseed oil, 2 parts of Chaotian pepper, 8 parts of garlic, 1 part of green onion, 0.8 part of ginger, 0.1 part of bay leaf, and 0.3 part of amomum , 0.5 parts of star anise, 0.1 parts of cinnamon, 0.3 parts of grass fruit, 0.3 parts of cumin, 0.1 part of cumin, 0.1 part of sand ginger, 0.1 part of pepper, 0.1 part of angelica, 0.1 part of tangerine peel, 0.1 part of clove, 0.05 part of angelica, white Sesame 0.5 part.

[0044] The preparation method of above-mentioned garlic red oil is the same as embodiment 1.

Embodiment 3

[0046] A garlic red oil prepared from the following raw materials in parts by weight: 90 parts of rapeseed oil, 5 parts of chili pepper, 11 parts of garlic, 2 parts of green onion, 1.5 parts of ginger, 0.5 part of bay leaf, and 0.8 part of amomum , 1 part star anise, 0.5 part cinnamon, 0.8 part grass fruit, 0.8 part cumin, 0.5 part cumin, 0.5 part ginger, 0.5 part pepper, 0.5 part angelica, 0.5 part tangerine peel, 0.5 part clove, 0.15 part angelica, white Sesame 1.5 parts.

[0047] The preparation method of above-mentioned garlic red oil is the same as embodiment 1.

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Abstract

The invention relates to the technical field of foods, and concretely relates to a garlicky chili oil and a making method thereof. The chili oil is mainly made from 70-90 parts of plant oil, 2-5 parts of chili, 8-11 parts of garlic, 1-2 parts of scallion, 0.8-1.5 parts of ginger, 0.1-0.5 parts of myrcia, 0.3-0.8 parts of Fructus Amomi, 0.5-1 part of aniseed, 0.1-0.5 parts of cinnamon, 0.3-0.8 parts of Fructus Tsaoko, 0.3-0.8 parts of cumin, 0.1-0.5 parts of Fructus Foeniculi, 0.1-0.5 parts of Kaempferia galanga L., 0.1-0.5 parts of pepper, 0.1-0.5 parts of Chinese angelica root, 0.1-0.5 parts of dried orange peel, 0.1-0.5 parts of clove and 0.05-0.15 parts of dahurian angelica root. Synergism of all above raw materials in the chili oil makes the chili oil have plum and lasting fragrance, refreshing garlic fragrance and hot mouthfeel, and the oil temperature and the adding sequence of the raw materials are limited to further improve the fragrance and the mouthfeel of the chili oil.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to garlic 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 to...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 王明奇邓德伟陈承红赵会芬
Owner 郑州雪麦龙食品香料有限公司
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