Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of cymbopogon citratus flavor composite seasoning hot pepper oil

A technology of red oil and flavor, which is applied in the field of preparation of citronella-flavored compound seasoning red oil, can solve the problems of chili oil nutrition loss, affecting the preservation of seasoning oil, affecting human health, etc. The effect of spicy ingredients

Inactive Publication Date: 2017-02-15
HENAN YONGDA MEIJI FOOD CO LTD
View PDF7 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a preparation method of lemongrass-flavored compound seasoning red oil, which solves the nutritional loss of chili oil caused by the instability of the above-mentioned oil temperature and affects human health. Affecting the preservation of seasoning oil and other issues

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of the citronella flavor compound seasoning red oil of the present embodiment is as follows:

[0024] (1) Wash and remove the impurities from the dried peppers, soak them in a boiling water bath for 4 hours, remove and drain, steam on low heat for 40 minutes, chop and mix them into glutinous rice cakes to obtain glutinous rice cake-shaped peppers;

[0025] (2) Heat the oil to 130°C, stir slowly, add green onions, ginger, and garlic, fry until golden brown, remove, then add the glutinous rice cake-shaped peppers in step (1) and boil for 40 minutes at 108°C to obtain primary oil ;Based on the quality of oil, the mass fractions of green onion, ginger and garlic are: 3% onion, 3% ginger, 0.8% garlic;

[0026] (3) Add star anise powder, cumin powder, cinnamon powder, white kao powder, kaempferen powder, licorice powder, clove powder, cumin powder, tangerine peel powder, ginger, grass fruit powder, and bay leaf powder with a particle size of 40 mesh In...

Embodiment 2

[0030] The preparation method of the citronella flavor compound seasoning red oil of the present embodiment is as follows:

[0031] (1) Soak the dried chili peppers in a boiling water bath for 5 hours, remove and drain, steam on low heat for 50 minutes, chop and mix into glutinous rice cakes to obtain glutinous rice cake-shaped peppers;

[0032] (2) Heat the oil to 140°C, stir slowly, add green onions, ginger, and garlic, fry until golden brown, remove, then add the glutinous rice cake-shaped peppers in step (1) and boil for 50 minutes at 110°C to obtain primary oil ;Based on the quality of oil, the mass fractions of green onion, ginger and garlic are: 4% onion, 4% ginger, 1.2% garlic;

[0033] (3) Add star anise powder, cumin powder, cinnamon powder, kaempferon powder, kaempferon powder, licorice powder, clove powder, cumin powder, tangerine peel powder, ginger, grass fruit powder, and bay leaf powder with a particle size of 40 mesh Add to the primary oil in step (2), stir a...

Embodiment 3

[0037] The preparation method of the citronella flavor compound seasoning red oil of the present embodiment is as follows:

[0038] (1) Soak the dried peppers in a boiling water bath for 6 hours, remove and drain, steam on low heat for 60 minutes, chop and mix into glutinous rice cakes, and obtain glutinous rice cake-shaped peppers;

[0039] (2) Heat the oil to 150°C, stir slowly, add green onions, ginger, and garlic, fry until golden brown, remove, then add the glutinous rice cake-shaped peppers in step (1) and boil for 60 minutes at 115°C to obtain primary oil ;Based on the quality of oil, the mass fractions of green onion, ginger and garlic are: 4% onion, 4% ginger, 1.5% garlic;

[0040] (3) Add star anise powder, cumin powder, cinnamon powder, white kao powder, kaempferen powder, licorice powder, clove powder, cumin powder, tangerine peel powder, ginger, grass fruit powder, and bay leaf powder with a particle size of 40 mesh In the primary oil in step (2), stir at a medium ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of cymbopogon citratus flavor composite seasoning hot pepper oil. The preparation method comprises following steps: 1, oil is delivered into a pot, and is heated to 130 to 150 DEGC with slow-speed stirring, and green Chinese onion, ginger, and garlic are added, and are removed when the green Chinese onion, ginger, and garlic are fried to be gold yellow; 2, hot pepper obtained via treatment is added for boiling at 108 to 115 DEG C until water in the hot pepper is removed; 3, middle-speed stirring is carried out, and a prepared spice mixture is added into the oil of 110 to 130 DEG C for boiling; 4, dried cymbopogon citratus and folium perillae are added for continuous boiling until the oil becomes transparent, and the mixture in the pot is filtered to remove filter residue so as to obtain a seasoning oil crude product; and 5, the seasoning oil crude product is subjected to separation using a segregating unit so as to obtain the cymbopogon citratus flavor composite seasoning hot pepper oil rich in cymbopogon citratus flavor. The preparation method is simple; preparation is convenient; the obtained cymbopogon citratus flavor composite seasoning hot pepper oil is golden red and glossy, is spicy and mellow in taste; cymbopogon citratus flavor is obvious; scorching feeling is not caused; mouthfeel is comfortable; and the fragrance is harmonious and natural.

Description

technical field [0001] The invention belongs to the field of condiment processing, and in particular relates to a preparation method of citronella-flavored compound seasoning red oil. Background technique [0002] Lemongrass is a collective name for about 55 kinds of aromatic plants. It is also called lemongrass because of its lemon fragrance. It is native to tropical Asia and is planted in Guangdong, Guangxi, Fujian, Taiwan, Yunnan, Guizhou, Sichuan and other places. The fresh fragrance of lemongrass can purify and boost the mood, resolve troublesome emotions, and relieve depression; it can effectively relieve headaches, migraines and neuralgia, and also has deodorizing and motivating properties, which can make tired and sweaty Feet are refreshed and revitalized. [0003] Chili oil, also known as cooked oil chili and red oil, is an indispensable special flavor compound seasoning in Sichuan cuisine. Chili oil is widely used in dry pot dishes, cold dishes, flavor snacks, so...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/105
Inventor 杨坤范
Owner HENAN YONGDA MEIJI FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com