Spicy stewing oil and preparation method thereof

A technology for spicy brine oil and spice, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problem of unbalanced formula of ordinary cold brine, and achieve the effect of rich and pure compound flavor, simple production and long aftertaste.

Inactive Publication Date: 2011-10-26
叶龙宝
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Problems solved by technology

[0002] Braised vegetables are traditional Chinese foods with a long history and are popular with people from all over the world. Among them, Sichuan-style cold stewed vegetables are very popular all over the country because o

Method used

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Examples

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specific Embodiment

[0048] Raw material preparation:

[0049] Select the best dried chili and cut it into knots, screen and remove the seeds, carry out flying water treatment in boiling water, drain the water and mash it into glutinous rice cake chili for later use;

[0050] Choose the best dried Zanthoxylum bungeanum and soak in water for 30 minutes, then drain the water for later use;

[0051] Crack the fresh ginger and cut the fresh scallions into knots for later use;

[0052] Will include spiced fruit, grass fruit, cumin, amomum, cinnamon, three Nye, star anise, gardenia, cypress, white cardamom, nutmeg, angelica dahurica, lemongrass, fragrant leaves, papaya, cloves, nard pine, licorice Spices are mashed and soaked in clean water for 30 minutes, then drained and set aside;

[0053] Pour 200 parts of salad oil into a stainless steel pot according to the proportion of weight ratio, and at the same time put 2 parts of crushed fresh ginger. 1.2 parts of fragrant fruit, 1.2 parts of grass fruit...

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Abstract

The invention discloses spicy stewing oil and a preparation method thereof. The formula of the spicy stewing oil comprises salad oil, seasonings, fresh old ginger, fresh green Chinese onion, glutinous rice cake chilli, dry pepper, perfume, ligusticum chuanxiong, fructus tsaoko, fennel, fructus amomi, cinnamon, rhizoma kaempferiae, anise, Cape jasmine, Indian long pepper, cardamom fruit, semen myristicae, radix angelicae dahuricae, lemon grass, bay leaves, lysimachia sikokiana, clove, liquorice and rhizoma nardostachyos. The preparation method sequentially comprises the steps: preparation of raw materials, stewing, oil residue separation and cooling and packing. The spicy stewing oil has bright red color, pure flavor and attractive smell, realizes easy, quick and convenient preparation of stewed dishes; and the stewed dish has the advantages of oily color, rich and pure compound flavor, moderate spicy taste, long-lasting aftertaste and the like. The spicy stewing oil also can be used for making meat dishes, frying griddle cooked food and the like.

Description

1. Technical field [0001] The invention relates to a food stewed material, in particular to a spicy stewed oil and a preparation method thereof. 2. Background technology [0002] Braised vegetables are traditional Chinese foods with a long history and are popular with people from all over the world. Among them, Sichuan-style cold stew is popular all over the country because of its unique taste. People always feel that there is a fly in the ointment when people eat all kinds of different stewed medicine flavors. 3. Contents of the invention [0003] The purpose of the invention is to study a kind of residue-free spicy brine oil and its preparation method. After determining the research content and goals, the inventor consulted a large number of data collections, trying to be scientific, unconventional, and unconventional. After more than ten years of slow research and thousands of experiments, he finally succeeded. [0004] The concrete technical scheme that the present i...

Claims

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Application Information

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IPC IPC(8): A23D9/04
Inventor 叶龙宝叶梦云
Owner 叶龙宝
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