Method for producing flavor chilli oil

The technology of a chili oil and a production method is applied in the field of manufacturing of seasoning oil, and can solve the problems of insufficient spiciness, poor flavor, and low utilization rate of chili in the chili oil.

Inactive Publication Date: 2008-03-19
长葛市天润有色金属研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The general preparation method of chili oil is: put the hot oil into the chili noodles, stir the chili at the same time, and obtain the chili oil after cl...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Air-dry 1 kg of chili; remove the impurities and white-skinned chili; dry fry, the temperature is controlled at 40°C, the time is 5 minutes, there is no burnt phenomenon; small steel mill grinder; soak, use 3 kg of vegetable oil, the time is 72 Hours, stirring once every 4 hours; after pressing, the mixture was precipitated and clarified for 3-5 hours. The resulting chili oil was bland and not spicy enough.

Embodiment 2

[0014] Air-dry 1 kg of chili; remove the impurities and white-skinned chili; dry fry, the temperature is controlled at 40°C, the time is 5 minutes, there is no burnt phenomenon; small steel mill grinder; soak, use 2 kg of vegetable oil, the time is 72 Hours, stirring once every 4 hours; after pressing, the mixture precipitated and clarified for 3-5 hours. The resulting chili oil was bland and not spicy enough.

Embodiment 3

[0016] Air-dry 1 kg of pepper; remove the impurities and white pepper inside; dry fry, the temperature is controlled at 80 ° C, the time is 5 minutes, there is no burnt phenomenon; small steel mill grinder; soak, use 3 kg of vegetable oil, the time is 48 hours, stirring once every 2 hours; then the mixture was precipitated and clarified for 3-5 hours. The resulting chili oil was bland and not spicy enough.

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PUM

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Abstract

The invention discloses a making method of typical local flavor capsicol. The method obviously improves the utilization rate of pepper and strengthens the hot taste of the capsicol. The invention is realized through the following technical plan: the pepper is air-dried; the impurities in the pepper and the white-skinned pepper are removed; the pepper is stir-fried with mild fire and the temperature is controlled in a range of 50 DEG C to 70 DEG C and the time is controlled within three or five minutes; a strong flavor of pepper is smelt and the stir-fried pepper is not burned; the pepper is smashed by a small steel grinder; the pepper is soaked for 72 hours, with the ratio 1:2 of the pepper and the vegetable oil, and during the process the mixture is stirred once every two to four hours; the mixture is deposited and clarified for three to five hours after being squeezed; the pepper oil and the pepper mud of typical local flavor are obtained after filtration.

Description

technical field [0001] The present invention relates to the manufacture method of seasoning oil, more specifically, the present invention relates to the method for preparing flavor chili oil with capsicum etc. Background technique [0002] The general preparation method of chili oil is: put the hot oil into the chili noodles, stir the chili at the same time, and obtain the chili oil after clarification and filtration. The chili oil obtained in this way is not hot enough, and the flavor is not good. utilization, resulting in low utilization of pepper. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcoming of prior art, a kind of preparation method of improved flavor chili oil is provided. Utilizing the method can significantly improve the utilization rate of the pepper, enhance the taste of the pepper, does not contain artificial pigments, and has pure color and luster. [0004] The present invention is achieved through the ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 李海栓胡义庭
Owner 长葛市天润有色金属研究所
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