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Chili oil and preparation method thereof

A technology of chili oil and chili red, which is applied in the directions of food preparation, food ingredients as taste modifiers, and functions of food ingredients, etc., can solve problems such as unfavorable human health and production of harmful substances, and achieve the effect of reducing harmful substances and delicious taste.

Active Publication Date: 2015-02-25
YUNNAN RAINBOW BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the chili oil products on the market are gradually unable to meet people's requirements; moreover, continuous high-temperature frying is required in the production of chili oil, and harmful substances will be produced during the frying process, which is not conducive to human health

Method used

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  • Chili oil and preparation method thereof
  • Chili oil and preparation method thereof

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preparation example Construction

[0026] On the other hand, the present invention also provides the preparation method of above-mentioned chili oil. figure 1 A schematic flow diagram showing the preparation method of chili oil according to the present invention. Such as figure 1 Shown, this preparation method comprises the steps:

[0027] Material preparation step S1100: prepare main ingredients and auxiliary materials, wherein the main ingredients include 1-5 parts by weight of capsicum red, 0.1-0.5 parts by weight of capsicum essence, 50-100 parts by weight of dried chili, 500-1600 parts by weight of vegetable oil, and the auxiliary materials include 10 parts by weight of spices -50 parts by weight, 100-200 parts by weight of seasoning;

[0028] Soaking step S1200: Soak the dried peppers, spices and seasonings in vegetable oil for 2-4 hours, and filter to obtain crude oil;

[0029] Blending step S1400: adding capsicum red and capsicum essence into the crude oil, and stirring evenly.

[0030] Wherein, in ...

Embodiment 1

[0036] The raw material that present embodiment prepares capsicum oil is:

[0037] Main ingredients: 1600g vegetable oil, 1g capsicum red, 0.1g capsicum essence, 50g dried chili, 100g fresh chicken fir; accessories: a. 8g cinnamon, 16g star anise; b. Seasoning: 80g salt, 30g sugar, 20g fresh onion, 20g peeled garlic, 20g fresh ginger, 30g dried pepper.

[0038] Wash the fresh chicken fir as the main ingredient, wash the green onions, garlic and ginger as the auxiliary ingredients, and then dry them. Cut off the chicken fir (1-2cm section), grind the dried chili into powder; grind other auxiliary materials except salt and sugar into powder.

[0039] Add dried chili powder, chicken fir segment, and all other auxiliary materials into the vegetable oil at 60° C. for 3 hours in the order of main ingredients first and auxiliary materials. During the soaking process, stir every 15 minutes until the aroma comes out.

[0040] Filter the vegetable oil to remove residue with a 50-mesh...

Embodiment 2

[0042] The raw materials and method for preparing chili oil in this example are the same as those in Example 1, except that the amount of vegetable oil is 500g.

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Abstract

The invention discloses chili oil made of main ingredients and auxiliary ingredients. The main ingredients include, by weight, 1-5 parts of capsanthin, 0.1-0.5 part of chilli extract, 50-100 parts of dried chilli and 500-1600 parts of vegetable oil. The auxiliary ingredients include, by weight, 10-50 parts of spices and 100-200 parts of seasoning. The invention further discloses a preparation method of the chili oil. The capsanthin and the chilli extract are natural mixtures extracted from soaked dry vegetable chillies, continuous high-temperature deep fry in preparation of chili oil is avoided by adding the natural color and pungency reinforcing ingredients, and accordingly hazardous substances generated in deep fry are reduced, and the chili oil is more nutritious and healthier and tastes delicious. The chili oil not only can replace edible oil for cooking dishes but also can be directly used for direct dressing of cold dishes, braised dishes and the like.

Description

technical field [0001] The condiment processing technical field of the present invention, in particular relates to a chili oil and a preparation method thereof. Background technique [0002] Chili oil is a kind of seasoning, and its production method is exquisite. Generally, it is made by frying chili and various ingredients, and it is widely liked by the people. In the process of making chili oil, in order to pay attention to factors such as aroma and taste, a large number of auxiliary materials need to be added. [0003] But along with the improvement day by day of people's living standard, people are more and more higher to the requirement of food color, fragrance, taste, health, and people also expect that it tastes more delicious when enjoying chili oil. Therefore the chili oil products on the market can't meet people's requirements gradually; and need continuous high-temperature frying in making chili oil, can produce harmful substance in frying process, is unfavorabl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
CPCA23L27/00A23L27/10A23V2002/00A23V2200/044A23V2200/14
Inventor 李磊张再奇代刚欧敏功杨巡纭罗立梅马艳芳潘颉黄涛
Owner YUNNAN RAINBOW BIO TECH
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