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Preparation method of spicy sauce and application in vegetable dish oil thereof

A technology for spicy and vegetarian dishes, applied in the fields of application, edible oil/fat, food science, etc., can solve the problems of fusion of seasonings, narrow application fields, inconvenient use, etc., to reduce the degree of saturated fatty acids, moderate spicy degree, reduce Effects of Serum Cholesterol

Inactive Publication Date: 2018-12-21
安徽新荣久农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current spicy seasoning is only added to the dishes in the form of a single seasoning, and it is not combined with other seasonings such as oils. It is not convenient to use and has a narrow application field.

Method used

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  • Preparation method of spicy sauce and application in vegetable dish oil thereof
  • Preparation method of spicy sauce and application in vegetable dish oil thereof
  • Preparation method of spicy sauce and application in vegetable dish oil thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of spicy seasoning, comprising the following steps:

[0031] (1) Crush Chaotian pepper, pass through a 60-mesh sieve, add water 15 times the weight of Chaotian pepper powder, reflux at 100°C for 20 minutes, filter after reflux, collect the sediment Chaotian pepper powder, put Chaotian pepper powder in an oven to dry ;

[0032] (2) Put the dried Chaotian pepper powder into olive oil that is 12 times the weight of Chaotian pepper powder, and at the same time add 20% of the weight of Chaotian pepper powder minced garlic and 1% minced ginger, fry the olive oil until it is spicy Continue frying for 8 minutes after the odor oozes out, filter after cooling, and take the filtrate olive oil;

[0033] (3) Mix olive oil and rice vinegar evenly at a volume ratio of 3:1, heat and boil for 2 minutes, centrifuge, and take the upper layer of olive oil to prepare a spicy seasoning.

Embodiment 2

[0035] A preparation method of spicy seasoning, comprising the following steps:

[0036] (1) Crush Chaotian pepper, pass through a 80-mesh sieve, add water 20 times the weight of Chaotian pepper powder, reflux at 110°C for 30 minutes, filter after refluxing, collect the sediment Chaotian pepper powder, put Chaotian pepper powder in an oven to dry ;

[0037] (2) Put the dried Chaotian pepper powder into the olive oil which is 15 times the weight of the Chaotian pepper powder, and at the same time add 30% of the weight of the Chaotian pepper powder minced garlic and 2% minced ginger, fry the olive oil until it is spicy Continue frying for 10 minutes after the odor oozes out, filter after cooling, and take the filtrate olive oil;

[0038] (3) Mix olive oil and rice vinegar evenly according to the volume ratio of 3:1, heat and boil for 3 minutes, centrifuge, and take the upper layer of olive oil to prepare the spicy seasoning.

[0039] Described chili pepper is pretreated before...

Embodiment 3

[0043] A preparation method of spicy seasoning, comprising the following steps:

[0044] (1) Grind Chaotian pepper, pass through a 70-mesh sieve, add water 18 times the weight of Chaotian pepper powder, reflux at 100°C for 25 minutes, filter after refluxing, collect sediment Chaotian pepper powder, put Chaotian pepper powder in an oven to dry ;

[0045] (2) Put the dried Chaotian pepper powder into olive oil with 14 times the weight of Chaotian pepper powder, add minced garlic with 25% weight of Chaotian pepper powder and 1% minced ginger at the same time, and fry the olive oil with a slow fire until it becomes spicy Continue to fry for 9 minutes after the odor oozes out, filter after cooling, and take the filtrate olive oil;

[0046] (3) Mix olive oil and rice vinegar evenly at a volume ratio of 3:1, heat and boil for 2 minutes, centrifuge, and take the upper layer of olive oil to prepare a spicy seasoning.

[0047] Described chili pepper is pretreated before use, and the p...

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Abstract

The invention discloses a preparation method of a spicy sauce and application in vegetable dish oil thereof, and relates to the filed of vegetable dish oil. Pod peppers are used as a raw material, after the pod peppers are crashed into powder, water is added for reflux, after filtering is conducted, pod pepper powder is collected, and is added into olive oil, meanwhile, minced garlic and bruised ginger are added, the olive oil is fried on a slow fire until a spicy smell oozes, frying is conducted continuously for 8-10 min, after cooling is conducted, filtering is conducted, olive oil filter liquor is taken, and finally, the olive oil filter liquor and rice vinegar are mixed, boiled and subjected to centrifugation to prepare the spicy sauce. The prepared spicy sauce is mediate in pungency degree, and is suitable for people of all ages, and by applying the spicy sauce to the vegetable dish oil, not only is the application field of the spicy sauce expanded, but also flavor is added to thevegetable dish oil, so that the vegetable dish oil is suitable for frying vegetable dishes and making cold vegetable dishes.

Description

Technical field: [0001] The invention relates to the field of vegetable vegetable oil, in particular to a preparation method of a spicy seasoning and its application in vegetable vegetable oil. Background technique: [0002] Scowell, a medicinal chemist in the United States, first proposed the method of spicy sensory tasting. The basic principle of the method is to prepare a certain amount of capsaicin extract from a certain pepper, and continuously dilute the extract until no hot taste can be tasted, and the dilution multiple is the unit of hotness. The pepper that requires more water to dilute means the hotter it is, expressed in Scoville Heat Value (SHU for short). According to this standard, the bell-shaped peppers produced in the Netherlands and the United States have a spiciness of 0. The hottest pepper in the world is the hottest pepper in the world "Carolina Reaper" ( Carolina Reapers, which has entered the Guinness Book of World Records for being almost as hot as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 杨国荣甘征亚
Owner 安徽新荣久农业科技有限公司
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