Chilli oil and preparation method thereof

A technology of red oil and rapeseed oil, applied in food preparation, application, food science and other directions, can solve problems such as affecting the taste of red oil, and achieve the effects of increasing health care function, long storage time and improving taste

Inactive Publication Date: 2013-10-23
SHANXI MAODAJIE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, many methods of using red oil are used together with the lower layer of chili sauce after standing still. However, in the conventional red oil production method, various spices are not separated from the oil. Fruit and other sp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A red oil, comprising the following raw materials in parts by weight: 230 parts of rapeseed oil, 60 parts of bean paste, 20 parts of dried chili powder, 10 parts of tempeh, 15 parts of auxiliary materials, and 4 parts of condiments; wherein the auxiliary materials include Ginger, garlic, and cumin in a ratio of 1:1:1, and seasonings include pepper, star anise, and wolfberry in a ratio of 1:1:1 by weight.

[0015] The above raw materials are prepared according to the following steps:

[0016] First wash, dry, and chop the auxiliary materials for later use, put the seasoning into a gauze bag for later use, and put the dried chili powder into a heat-resistant container for later use;

[0017] Pour the rapeseed oil into the pot and heat it up, add the condiment bag and a few slices of shallots to cook at the same time, when the slices of onions turn yellow and dry, add the auxiliary materials and fermented soybeans and continue to cook, stirring constantly to prevent the au...

Embodiment 2

[0020] A kind of red oil, comprises the raw material of following proportioning by weight: 250 parts of rapeseed oils, 40 parts of bean pastes, 25 parts of dry chili powders, 15 parts of tempeh, 20 parts of auxiliary materials, 5 parts of condiments; Wherein weight proportions 2: 1:1:1:1:1:1 carrot, onion, celery, coriander, ginger, garlic, fresh red pepper, condiments include prickly ash, star anise, grass fruit in a weight ratio of 1:1:1:1:1 , cinnamon, Chuanxiong.

[0021] The above raw materials are prepared according to the following steps:

[0022] First wash, dry, and chop the auxiliary materials for later use, put the seasoning into a gauze bag for later use, and put the dried chili powder into a heat-resistant container for later use;

[0023] Pour the rapeseed oil into the pot and heat it up, add the condiment bag and a few slices of shallots to cook at the same time, when the slices of onions turn yellow and dry, add the auxiliary materials and fermented soybeans a...

Embodiment 3

[0026] A kind of red oil, comprises the raw material of following proportion by weight: 240 parts of rapeseed oil, 50 parts of bean paste, 22 parts of dry chili powder, 12 parts of tempeh, 18 parts of auxiliary material, 4 parts of seasoning; Ginger, garlic, and cumin in a ratio of 1:1:1, and seasonings include pepper, star anise, grass fruit, cinnamon, and chuanxiong in a weight ratio of 1:1:1:1:1.

[0027] The above raw materials are prepared according to the following steps:

[0028] First wash, dry, and chop the auxiliary materials for later use, put the seasoning into a gauze bag for later use, and put the dried chili powder into a heat-resistant container for later use;

[0029] Pour the rapeseed oil into the pot and heat it up, add the condiment bag and a few slices of shallots to cook at the same time, when the slices of onions turn yellow and dry, add the auxiliary materials and fermented soybeans and continue to cook, stirring constantly to prevent the auxiliary mate...

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PUM

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Abstract

The invention relates to chilli oil and a preparation method thereof, and belongs to the technical field of edible chilli oil. The technical problem to be solved is to provide the chilli oil and the preparation method thereof. The technical scheme includes that: the chilli oil comprises by weight 220-250 parts of rapeseed oil, 40-60 parts of bean paste, 15-25 parts of chili powder, 8-15 parts of fermented soya beans, 15-20 parts of accessories and 3-5 parts of condiments, wherein the accessories include ginger, garlic, cumin with a weight ratio of 1:1:1, and pepper, star anise, Chinese wolfberry with a weight ratio of 1:1:1. The chilli oil is prepared by the steps of stewing the condiments, brewing the accessories and the fermented soya beans, immersing bean paste with oil, mixing and hot dipping with the dry chilli powder.

Description

technical field [0001] The invention relates to red oil and a preparation method thereof, belonging to the technical field of edible red oil. Background technique [0002] With the continuous improvement of living standards, people's requirements for food are also continuously improved, and people are increasingly required to eat safe food. As a unique cooking material in Sichuan cuisine, red oil has now become one of the cooking materials that are always in the kitchen of thousands of households. The red oil is mainly made of Chaotian pepper plus vegetable oil and other spices (such as pepper, star anise, three Nye, onion, garlic, ginger, sugar) and boiled over a slow fire. Nowadays, many methods of using red oil are used together with the lower layer of chili sauce after standing still. However, in the conventional red oil production method, various spices are not separated from the oil. The retention of spices such as fruit will greatly affect the taste of red oil. And...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
Inventor 王一珍王爱玲
Owner SHANXI MAODAJIE FOOD
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