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Jelly fish-flavor chili oil and preparation method thereof

A technology of chili oil and jellyfish, applied in the field of seasoning, can solve the problems of easy to get angry, heavy heat, etc., and achieve the effect of reducing heat, improving nutritional content, and enriching taste

Inactive Publication Date: 2013-09-11
钦州市钦州港永健水产贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at the same time, its heat is heavy, and it is easy to get angry after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Remove the stalks of 20 portions of fresh chili peppers, burn them on charcoal fire until the skin is slightly wrinkled, put them in a bowl, and mash them into pureed chili peppers;

[0020] 2) Heat the pot, put 15 parts of vegetable oil, after the vegetable oil is boiled, add 1 part of green onion, 0.5 part of coriander root, 0.1 part of comfrey, 0.1 part of cinnamon, 2 parts of licorice, 0.3 part of yam, 0.1 part of star anise , 0.5 parts of ginger slices, 0.2 parts of garlic paste, 0.5 parts of soy sauce, 2 parts of salt and fry until fragrant. After removing all the residue, put the minced chili pepper obtained in step 1) into the frying pan for 5 minutes, remove from the pan, and pour it into a bucket;

[0021] 3) Put 0.5 parts of Zanthoxylum bungeanum into the pot, add 20 parts of vegetable oil to fry to get the fragrance and numbness, remove the Zanthoxylum bungeanum, pour the oil into the bucket in step 2), stir well and let it stand for 5 hours;

[0022] 4) ...

Embodiment 2

[0026] 1) Remove the stalks of 25 fresh peppers, put them on a charcoal fire until the skin is slightly wrinkled, put them in a bowl, and mash them into pureed peppers;

[0027] 2) Heat the pot, put 20 parts of vegetable oil, after the vegetable oil is boiled, add 1.5 parts of green onions, 0.8 parts of coriander root, 0.3 parts of comfrey, 0.12 parts of cinnamon, 2.4 parts of licorice, 0.5 parts of yam, 0.16 parts of star anise , 0.8 parts of ginger slices, 0.3 parts of minced garlic, 1 part of soy sauce, 2.5 parts of salt and fry until fragrant. After removing all the residue, add the minced chili pepper obtained in step 1) and fry for 7 minutes, remove from the pan, and pour it into a bucket;

[0028] 3) Put 0.7 parts of Zanthoxylum bungeanum into the pot, add 15 parts of vegetable oil to fry to get the fragrance and numbness, remove the Zanthoxylum bungeanum, pour the oil into the bucket in step 2), stir well and let stand for 8 hours;

[0029] 4) Dice the jellyfish skin t...

Embodiment 3

[0032] 1) Remove the stalks of 30 portions of fresh chili peppers, burn them on charcoal fire until the skin is slightly wrinkled, put them in a bowl, and mash them into pureed chili peppers;

[0033] 2) Heat the pot, put 20 parts of vegetable oil, after the vegetable oil is boiled, add 2 parts of green onion, 1 part of coriander root, 0.5 part of comfrey, 0.2 part of cinnamon, 3 parts of licorice, 0.6 part of yam, 0.2 part of star anise , 1 part of ginger slices, 0.3 parts of minced garlic, 1 part of soy sauce, 3 parts of salt and fry until fragrant. After removing all the slag, add the minced pepper obtained in step 1) and fry for 0 minutes, remove from the pan, and pour it into a bucket;

[0034] 3) Put 01 parts of peppercorns into the pot, put 20 parts of vegetable oil and deep-fry to get the aroma and numbness, remove the peppercorns, pour the oil into the bucket in step 2), stir well and let stand for 10 hours;

[0035] 4) Dice the jellyfish skin that has been desalted, ...

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Abstract

The invention discloses a jelly fish-flavor chili oil, which comprises main ingredients and adjuvants, wherein the main ingredients include the following components: 20-30 parts of jelly fish skin, 30-40 parts of vegetable oil and 20-30 parts of fresh chili; and the adjuvants include the following components: 1-2 parts of clean green onion, 0.5-1 part of caraway root, 0.1-0.5 part of lithospermum, 0.1-0.2 part of cinnamon, 2-3 parts of licorice, 0.3-0.6 part of yam, 0.1-0.2 part of aniseed, 0.5-1 part of pepper, 0.5-1 part of ginger slices, 0.5-0.8 part of garlic spread, 0.5-0.8 part of vinegar, 1-2 parts of soy sauce, 0.5-1 part of sesame oil, and 2-3 parts of salt. The jelly fish-flavor chili oil has the advantages that by adding the jelly fish in the main ingredients, not only is the taste of the chili oil enriched, but also the heat of the chili oil is reduced due to the function of clearing heat and removing toxicity of the jelly fish, and improving the nutrient content of the chili oil.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a jellyfish-flavored chili oil and a preparation method thereof. Background technique [0002] Chili oil is a seasoning that has always been popular. It can increase appetite, enhance physical strength, and improve symptoms such as cold, frostbite, and vascular headache. Chili contains a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin. ; Rich in vitamin C, can control heart disease and coronary arteriosclerosis, lower cholesterol; contain more antioxidant substances, can prevent cancer, and other chronic diseases; can make the respiratory tract smooth, used to treat coughs, colds; Inhibit parasites in the stomach and abdomen. But at the same time, its heat is heavy, and it is easy to get angry after eating. For a long time, jellyfish has been extremely nutritious. It has been determined that every 100 grams of jellyfish conta...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/30A23L27/20
Inventor 刘星伟
Owner 钦州市钦州港永健水产贸易有限公司
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