Finely ground chili oil flavored fried chili sauce

A technology of chili and red oil, which is applied in the direction of food science, etc., can solve the problems of less red oil, not pure taste, and destruction of chili nutrients

Inactive Publication Date: 2018-04-13
彭斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of finely ground red oil fragrant pepper and its production process, which solves the problems that the amount of red oil contained in the oil pepper in the existing market is small, the taste is not pure enough, and the nutritional components in the pepper are easily damaged.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] 1. Wash and dry the fresh chili peppers and machine them into powders with a particle size of 1-2MM. Weigh 2.5kg of chili powder and moisten it with an appropriate amount of black tea. At the same time, add 0.5kg of onion fine particles and stir evenly for later use.

[0006] 2. Wash 0.1kg ginger and 0.1kg garlic and crush them for later use. Put 0.75kg of peanuts, 0.05kg of sesame seeds, 0.25kg of fennel seeds, and 0.75kg of walnut kernels into low-temperature vegetable oil, filter them out, and grind them into powder.

[0007] 3. Pour 10kg of high-quality vegetable oil into an iron pan and control the temperature of the oil between 120°C and 150°C. After heating for 1 minute, add the ginger and garlic that have been prepared for ingredient processing. After the ginger and garlic turn yellow, filter out Vegetable oil, then add 0.05kg Zanthoxylum bungeanum seeds to the filtered vegetable oil, the temperature of the oil is controlled between 120°C-140°C, after the Zantho...

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PUM

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Abstract

The invention relates to finely ground chili oil flavored fried chili sauce, and particularly relates to fried chili sauce for manufacturing bean jelly. The formula of the fried chili sauce comprisesthe following components: 2.5 parts of chili powder, 10 parts of high-quality vegetable oil, 0.1 part of raw ginger, 0.1 part of garlic, 0.05 part of pricklyash seeds, 0.05 part of pricklyash powder,0.75 part of groundnut meal, 0.75 part of walnut kernel powder, 0.5 part of sesame powder, 0.1 part of sesame seeds and 0.25 part of fennel powder. The process comprises five processing steps of oncechili processing, once accessory processing, once vegetable oil processing, twice chili powder processing and once accessory mixing.

Description

technical field [0001] The invention relates to a finely ground red oil-flavored chili pepper and a production process thereof, belonging to the field of production technology of oily chili pepper, in particular to an oily chili pepper used for making jelly. Background technique [0002] Chili oil is an indispensable condiment in our life. Chili oil can promote blood circulation, increase the elasticity of blood vessels, reduce the chance of hardening of blood vessels, and help prevent cardiovascular diseases. Pepper is also rich in vitamin C, which has anti-oxidation effect, enhances the body's resistance, and delays aging. Therefore, adding a little pepper to our daily recipes is of great benefit to the health of the body. Most of the oily peppers on the market are made through high-temperature processing. The oily peppers made by high-temperature processing contain less red oil, and the taste is not pure enough, and the nutrients in the peppers are easily damaged. Espec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/00
CPCA23L27/00A23L27/10
Inventor 彭斌
Owner 彭斌
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