Fried chilli-flavored blend oil

A technology of blending oil and chili, which is applied in the field of blending oil, can solve the problems of weak cooking feeling, weak characteristic, and single taste, and achieve the effect of increasing value, improving flavor, and broadening market prospects

Inactive Publication Date: 2013-01-16
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the chili-flavored blending oil sold in the market is mainly prepared by thermal reaction of chili and salad oil as raw materials, and has the following deficiencies: single taste, weak characteristic, weak cooking feeling, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of fried chili flavor blending oil includes the following steps:

[0023] 1). Chop 10 kg of Sichuan pepper and 10 kg of green peppercorns with a chopper and mix to obtain a mixture of Sichuan pepper and green peppercorns;

[0024] 2) Put the Sichuan pepper and green pepper crushed mixture prepared in step 1) into the reaction kettle, pour 10 kg of lard oil and 60 kg of salad oil into the reaction kettle, and stir the reaction kettle continuously for 15 minutes to make Mix the mixture of Sichuan pepper and green peppercorns with lard and salad oil;

[0025] 3) Open the reaction kettle, set the temperature at 140℃, set the heating rate, slowly increase the temperature to the set value within 1h-1.2h, keep it warm for 45min, make the mixture of Sichuan pepper and green peppercorns and pig The oil and salad oil have reacted completely, and the condensing device of the reactor is turned on. Within 0.5h-0.8h, the temperature of the reactor is reduced from the s...

Embodiment 2

[0029] A preparation method of fried chili flavored oil supplemented by sauce, including the following steps:

[0030] 1) Chop 25 kg of Sichuan pepper and 5 kg of green peppercorns with a chopper and mix to obtain a mixture of Sichuan pepper and green peppercorns.

[0031] 2). Put the Sichuan pepper and green pepper crushed mixture prepared in step 1) into the reactor, add 6 kg of lard, 110 kg of salad oil, and 2 kg of soy sauce into the reactor, and the reactor is continuously stirred and stirred 25min, fully mix the mixture of Sichuan pepper, crushed green peppercorns, lard, salad oil, and soy sauce;

[0032] 3). Turn on the reactor, set the temperature at 135℃, set the heating rate, slowly increase the temperature to the set value within 1.2h-1.5h, keep it for 50min, make the mixture of Sichuan pepper and green pepper The reaction of lard, salad oil, and soy sauce is complete, turn on the reactor condensing device, and within 0.6h-0.7h, the temperature of the reactor will be redu...

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PUM

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Abstract

The invention relates to a fried chilli-flavored blend oil. The fried chilli-flavored blend oil consists of the following materials according to part by weight: 1 to 3 parts of Szechuan chillies, 0.5 to 1 part of green Sichuan peppercorns, 0.5 to 1 part of lard and 6 to 15 parts of salad oil. The materials carry out thermal reaction under 120 DEG C to 145 DEG C, so that fried chilli-flavored blend oil essence is prepared, and the fried chilli-flavored blend oil essence and the salad oil are blended according to the weight proportion of 1:1 to 2, so that the fried chilli-flavored blend oil is prepared. The invention adopts the Szechuan chillies and the green Sichuan peppercorns as main materials, and chooses to add the animal oil into the salad oil as oil reaction base material for the first time. After the process of thermal reaction, the cooked taste of the chilli oil is improved, more importantly, the spicy taste and the fat flavor are integrated and harmonized perfectly, and thereby the fried chilli-flavored blend oil has strong cooked taste and natural taste.

Description

Technical field [0001] The invention relates to a blended oil, in particular to a blended oil with a flavor harmony with pork fat, obvious fried chili flavor, strong cooking feeling and good natural feeling. Background technique [0002] Chili is an essential seasoning in daily life, and chili oil is an essential seasoning oil for decorating dishes in people's lives. The chili flavor blending oil currently sold on the market is mainly prepared by thermal reaction of chili and salad oil as raw materials, and has the following shortcomings: single taste, weak characteristic, and weak cooking feeling. Summary of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the prior art, and provide a fried chili flavored seasoning oil with strong flavor, good ripening flavor, strong natural feeling, strong cooking feeling, perfect combination with fatty aroma and obvious specificity. [0004] The technical scheme of the present invention is: [0005] A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
Inventor 姚强
Owner TIANJIN CHUNFA BIO TECH GRP
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