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Preparation method of flavor chili oil

A technology of chili oil and flavor, which is applied in the field of preparation of chili oil flavor, can solve problems such as insufficient flavor, spicy, fragrant, poor color, insufficient release of hot pepper flavor, etc., to improve utilization rate, improve quality, and taste rich layered effect

Inactive Publication Date: 2017-01-04
张国凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One of the commonly used methods to prepare chili oil is to put hot oil into the chili noodles, stir the chili at the same time, clarify and filter. Although the chili oil prepared in this way is simple to operate, it is not spicy, fragrant, and the color is not good, and the flavor is insufficient. The hot and spicy taste of chili is not fully released, and there is only spicy flavor, and the taste is single, which cannot meet the diverse needs of the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of flavored chili oil, wherein the weight ratio of chili to vegetable oil is 1:1.5. The preparation steps are:

[0026] Pick dry peppers that are in good condition and red and bright, wash and dry them, bake them at 55°C for 5 minutes, divide them into two parts, and then crush them; times / min; one part is crushed and passed through a 20-mesh sieve to form fine particles, stir-fry at 53°C for 3 minutes, and stir-fry 2 times / min; the parts by weight of pepper are 5 parts of coarse particles and 1 part of fine particles.

[0027] Vegetable oil is made by mixing 5 parts of rapeseed oil and 1 part of peanut oil, divided into two parts with a volume ratio of 1:4, and heated to 72°C and 115°C respectively.

[0028] The weight ratio of the auxiliary material to the pepper is 1:7, and it is made by crushing and mixing the raw materials of 10 parts by weight of Zanthoxylum bungeanum and 1 part of comfrey. The weight ratio of the sauce to the pepper is 1:9,...

Embodiment 2

[0031] A preparation method of flavor chili oil, wherein the weight ratio of chili pepper to vegetable oil is 1:3, the method comprises the following steps:

[0032] Select dry chili peppers that are intact and bright in color, wash and dry, bake at 69°C for 11 minutes, divide into two parts, one part is manually crushed and passed through a 6-mesh sieve into coarse particles, fry at 86°C for 10 minutes, stir fry 4 times / min ; One portion is crushed and passed through a 30-mesh sieve to obtain fine particles, then fry at 59°C for 8 minutes, and stir-fry 2 times / min. The parts by weight of capsicum are 7 parts of coarse particles and 2 parts of fine particles.

[0033] Vegetable oil is made by mixing 6 parts of rapeseed oil and 3 parts of peanut oil, divided into two parts with a volume ratio of 1:3, and heated to 88°C and 132°C respectively;

[0034] The weight ratio of the auxiliary material to the pepper is 2:9, and it is made by crushing and mixing the raw materials of 14 ...

Embodiment 3

[0037] A preparation method of flavor chili oil, wherein the weight ratio of chili pepper to vegetable oil is 1:5, the method comprises the following steps:

[0038] Pick dry chili peppers that are intact and bright in color, wash and dry them, bake them at 50-90°C for 5-15 minutes, then crush them and divide them into two parts. One portion was hand-crushed and passed through a 7-mesh sieve to form coarse particles, fried at 95°C for 15 minutes, and stirred 6 times / min. One portion is crushed and passed through a 40-mesh sieve to form fine particles and fried at 65°C for 12 minutes, stirring 3 times / min. The parts by weight are 8 parts of coarse particles and 3 parts of fine particles.

[0039] Vegetable oil is made by mixing 8 parts of rapeseed oil and 3 parts of peanut oil, divided into two parts with a volume ratio of 3:8, and heated to 98°C and 140°C respectively;

[0040] The weight ratio of the auxiliary material to the pepper is 2:11, and it is prepared by crushing a...

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PUM

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Abstract

The invention discloses a preparation method of flavor chili oil. The method comprises the following steps: preparing chili granules, preparing vegetable oil, preparing accessories, preparing sauce, and preparing chili oil. Chili is crushed into two parts of granules with different sizes, the chili granules are extracted at different temperatures respectively, and the chili oil is finally mixed, so that the chili oil is more spicy and fragrant; and the chili oil has better color by adding arnebia euchroma. Besides, vinegar is added in the preparation process, so that the spicy and sour chili oil meets the taste requirements of more people, and the sour taste can also reduce the spicy degree of the chili oil; and the added pepper has light spicy feeling, so that the chili oil is rich in mouthfeel level, gets rid of monotony that the current chili oil is universally only spicy, and is more popular in the market.

Description

technical field [0001] The invention relates to the field of condiment preparation, in particular to a method for preparing chili oil flavor. Background technique [0002] Chili oil is a kind of condiment, and its production method is very particular. It is generally made by frying chili and various ingredients, and it is deeply loved by people from all over the country. Regular consumption of chili oil can increase appetite, enhance physical strength, improve symptoms such as cold, frostbite, and vascular headache; it can also accelerate metabolism, promote hormone secretion, and protect the skin; its rich vitamin C can control heart disease and coronary arteriosclerosis, Reduce the risk of cholesterol; and contain more antioxidant substances, which can prevent cancer and other chronic diseases; can unblock the respiratory tract, can cure coughs, colds, and kill parasites in the stomach and abdomen. [0003] Studies have shown that the size of pepper particles and processi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20
Inventor 张国凤
Owner 张国凤
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