Preparation method for oil cooked chili

A production method and oil chili technology, applied in the field of food processing, can solve the problems of chili carbonization, easily damaged chili, burnt smell, etc., and achieve the effect of avoiding the mixing of impurities, increasing the contact area, and bright red color

Active Publication Date: 2010-08-04
遵义椒源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current method of making oily chili peppers is to directly raise the temperature of the oil to the temperature for refining chili peppers, which can easily destroy trace elements and other nutrients in the chili peppers, and even cause the chili peppers to be carbonized and even burnt. The oily chili tastes bad and cannot be stored for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1 of the present invention: a kind of preparation method of chili pepper, at first carry out the following steps: (1) select: cut off the chili pepper, clean, reject the chili pepper that contains moth, mildew; (2) steam: make chili pepper Steaming for 18 to 22 minutes at a temperature of 85° C. to 90° C.; (3) crushing: crushing the steamed peppers, and the crushed pepper flakes have a length of ≤15 mm and a width of ≤10 mm. Next, carry out the following steps: (1) Primary oil refining: pour edible rapeseed oil, edible peanut oil, edible soybean oil or edible sesame oil into a frying pan, heat and refine, stop heating when the oil temperature reaches 190°C, and cool to 34°C; (2) Secondary oil refining: heat the oil that has undergone primary refining to 165°C; (3) Refining peppers: pour the peppers into the oil that has undergone secondary refining to refine, and continue to stir fry, refining Stop heating after 24 minutes; (4) seasoning: take out 100 kilogra...

Embodiment 2

[0012] Embodiment 2 of the present invention: a kind of preparation method of chili pepper, at first carry out the following steps: (1) selection: cut off the chili pepper, clean, reject the chili pepper that contains moth, mildew; (2) steaming: make chili pepper Steaming for 18 to 22 minutes at a temperature of 85° C. to 90° C.; (3) crushing: crushing the steamed peppers, and the crushed pepper flakes have a length of ≤15 mm and a width of ≤10 mm. Next, the following steps are carried out: (1) primary oil refining: pour edible rapeseed oil, edible peanut oil, edible soybean oil or edible sesame oil into a frying pan, heat and refine, stop heating after the oil temperature reaches 210°C, and cool to 36°C; (2) Secondary oil refining: heat the oil that has been refined once to 175°C; (3) Refining peppers: pour the peppers into the oil that has been refined for the second time to refine, and stir fry continuously to refine Stop heating after 26 minutes; (4) seasoning: take out 10...

Embodiment 3

[0013] Embodiment 3 of the present invention: a kind of preparation method of chili oil, at first carry out the following steps: (1) selection: cut off the chili pepper, clean, reject the chili pepper that contains moth, mildew; (2) steaming: put chili pepper Steaming for 18 to 22 minutes at a temperature of 85° C. to 90° C.; (3) crushing: crushing the steamed peppers, and the crushed pepper flakes have a length of ≤15 mm and a width of ≤10 mm. Next, the following steps are carried out: (1) Primary oil refining: pour edible rapeseed oil, edible peanut oil, edible soybean oil or edible sesame oil into a wok, heat and refine, stop heating when the oil temperature reaches 200°C, and cool to 35°C; (2) Secondary oil refining: heat the oil that has undergone primary refining to 170°C; (3) Refining peppers: pour the peppers into the oil that has undergone secondary refining to refine, and continue to stir fry, refining Stop heating after 25 minutes; (4) seasoning Take out 100 kilogra...

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PUM

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Abstract

The invention discloses a preparation method for oil cooked chili, which comprises the following steps that: (1) primary oil refining: oil is poured into a frying pan and is heated for refining, the heating is stopped after oil temperature reaches 190-210 DEG C, and the oil is cooled to 34-36 DEG C; (2) secondary oil refining: oil obtained after the primary oil refining is heated to 165-175 DEG C; (3) chili refining: chili is poured into the oil obtained after the secondary oil refining and is continuously stirred and fried, and the heating is stopped after the chili is refined for 24-26 minutes; and (4) flavoring: 100kg of chili obtained after refining is taken out and flavoring additives are added for flavoring, wherein the flavoring additives are formed by gourmet powder, salt, beef, chicken, black salted turnip and peanuts. The prepared oil chili has the advantages of delicious taste and bright color.

Description

technical field [0001] The invention relates to a method for preparing chili oil, which belongs to the technical field of food processing. Background technique [0002] Oil chili is a chili product made by frying chili in heated oil. Oil chili is an indispensable condiment on common people's dining tables because of its spicy and delicious taste. However, the current method of making oily chili peppers is to directly raise the temperature of the oil to the temperature for refining chili peppers, which can easily destroy trace elements and other nutrients in the chili peppers, and even cause the chili peppers to be carbonized and even burnt. The oily chili becomes stale and cannot be stored for a long time. Contents of the invention [0003] The purpose of the present invention is to provide a method for making oily peppers. By refining the oil used to make oily peppers twice, the oil will undergo a buffer during the heating process, so as not to damage the trace elements ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 徐祖芳颜永序陈少生杨祖萍颜永政
Owner 遵义椒源食品有限公司
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