Flavor oil-fried chili and making process thereof

Abstract

The invention discloses flavor oil-fried chili, and belongs to the field of seasoning foods. The flavor oil-fried chili comprises the following raw materials in parts by weight: 4-6 parts of dried chili, 3-6 parts of tofu dregs, 4-6 parts of edible oil, 0.05-0.1 part of edible salt, 0.05-0.1 part of aginomoto, 1-2 parts of mashed garlic, 1-2 parts of bruised ginger and 1-2 parts of Chinese prickly ash. Tofu dregs are added into the oil-fried chili, dried chili are boiled and pounded, the tofu dregs are heated and dehydrated, the chili and the tofu dregs are mixed and fired with oil, and on the basis of the raw material matching, and with the combination of a making process provided by the invention, when the obtained oil-fried chili are used as a seasoning, the edible oil can be promoted to flow out due to loosened gaps among the tofu dregs in a dried material part of the oil-fried chili, then the amount of the edible oil brought into a food is reduced, and the situation that people feel greasy if a lot of the food is taken can be avoided. Meanwhile, the tofu dregs adsorb the color, the fragrance and the taste of the chili, then the fragrant and spicy taste of the food can be enhanced by the tofu dregs instead of the chili, and the food can be spicy and fragrant without greasiness.

Description

technical field [0001] The invention relates to the field of seasoning food, in particular to a flavor oil chili and a production process thereof. Background technique [0002] Oil chili is also called oil chili, which can be preserved for a long time. It can be used to mix noodles, noodles and make hot pot dipping dishes to increase the taste of food. It has a strong spicy taste and promotes appetite. In areas with high air humidity, such as Guizhou, often eating oily peppers can also help prevent cold The evil of dampness can prevent the body from being invaded by cold and dampness, so it also has a certain health care effect. [0003] The traditional formula of oil chili is dry chili powder, salt, monosodium glutamate and rapeseed oil. The production method is to pour the rapeseed oil into a pot and boil it. The purpose is to cook the rapeseed oil and remove the fishy smell of the rapeseed oil. Then wait for the temperature to drop to about 90°C, pour in dried chili pow...

AI Technical Summary

Problems solved by technology

[0004] But existing oil chili all has a common characteristic, when making noodles, if want to make the hot taste and the fragrance of the noodles that are blended out, so just need to put more peppers, but will cause noodles again like this It is greasy, and you will feel very hungry at the end of eating, and you can't eat it, but if you put a little less, it will not be so greasy, but the spicy taste is not enough, which will affect the taste of the noodle from the beginning

In addition, when using oily peppers to make dipping dishes, the same reason, if the amount of peppers is too much, the vegetables will be greasy if there is a layer of chili oil; Common problems in the current oil chili