Chili oil and preparation method thereof

A technology for chili oil and chili pepper, which is applied in the field of seasonings, can solve the problems of volatile, thin chili oil flavor, and difficulty in satisfying consumers with chili oil spiciness, aroma and color, and achieves the effect of easy dissolution.

Active Publication Date: 2015-06-10
武汉大汉口食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because the single dried chili flavor is relatively single, the hotness, fragrance and color of the obtained chili oil are difficult to meet the needs of consumers.
[0004] The active ingredients in green onion, ginger, salt, chicken essence and other raw materials are easy to deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] The embodiment of the present invention provides a chili oil and a preparation method thereof, including the following steps:

[0026] S1: Stir-fry seasoned peppers with a spiciness of 100,000 to 150,000 SHU (Scoville Heat Unit, Scoville Heat Unit) at a temperature of 80-100°C for 3-10 minutes, and then at a temperature of 85-95°C Bake for 5-15min under the condition of, cool to 15-25℃ and pulverize to 65-75 mesh to obtain seasoned chili powder.

[0027] S2: Stir-fry the flavored pepper for 3-10 minutes at a temperature of 90~110℃, then bake it at a temperature of 85~95℃ for 5~15min; heat to a temperature of 90~110℃, fry For 3-10 minutes, bake for 5-15 minutes at a temperature of 85-95°C, cool to 15-25°C and pulverize to 65-75 mesh to obtain flavored chili powder.

[0028] S3: Stir-fry the color pepper for 3-10 minutes at a temperature of 90-110℃, then bake it at a temperature of 85-95℃ for 5-15min; heat to a temperature of 90-110℃, fry For 3-10 minutes, bake for 5-15 minute...

Example Embodiment

[0040] Example 1

[0041] Step 101: At a temperature of 90°C, remove the stems of the millet pepper with a spiciness of 120,000 SHU, stir-fry for 5 minutes, bake at a temperature of 90°C for 10 minutes, cool to 20°C and crush to 65 mesh , Get seasoned chili powder.

[0042] Step 102: At a temperature of 100°C, remove the stems of the two gold bars and fry for 5 minutes, then bake for 10 minutes at a temperature of 90°C; heat to a temperature of 100°C, fry for 5 minutes at a temperature of 90°C Bake for 10 min under the conditions of, cool to 20° C. and pulverize to 65 mesh to obtain flavored chili powder.

[0043] Step 103: At a temperature of 100°C, remove the stalk of the bullet and stir-fry for 5 minutes, then bake it at a temperature of 90°C for 10 minutes; heat to a temperature of 100°C and stir-fry for 5 minutes at a temperature of 90°C Bake for 10 min under the conditions of, cool to 20° C. and pulverize to 65 mesh to obtain toned chili powder.

[0044] Step 104: Heat 55 part...

Example Embodiment

[0047] Example 2

[0048] Step 201: At a temperature of 100°C, remove the stems of the Qixing pepper and the king of chili peppers with a spiciness of 130,000 SHU and stir-fry for 10 minutes, then bake at a temperature of 85°C for 15 minutes, cool to 25°C and crush To 75 mesh to obtain seasoned chili powder.

[0049] Step 202: Remove the stems of Qinjiao and stir-fry for 10 minutes at a temperature of 90°C, then bake for 5 minutes at a temperature of 85°C; heat to a temperature of 90°C and stir-fry for 10 minutes at a temperature of 90°C Bake for 10min under the conditions of, cool to 25°C and pulverize to 75 mesh to obtain flavored chili powder.

[0050] Step 203: Remove the stems of the bell pepper and fry for 10 minutes at a temperature of 95°C, then bake for 15 minutes at a temperature of 85°C; heat to a temperature of 95°C, fry for 15 minutes at a temperature of 85°C Bake for 10 min under the conditions of, cool to 25° C. and pulverize to 75 mesh to obtain toned chili powder. ...

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PUM

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Abstract

The invention discloses a preparation method of chili oil, and relates to the field of seasonings. The method comprises the following steps: frying seasoning chili for 3-10 minutes at the temperature of 80-100 DEG C, and baking for 5-15 minutes, thereby obtaining seasoning chili powder; frying flavor blending chili for 3-10 minutes at the temperature of 90-110 DEG C, baking for 5-15 minutes at the temperature of 85-95 DEG C, heating to the temperature of 90-110 DEG C, frying for 3-10 minutes, and baking at the temperature of 85-95 DEG C for 5-15 minutes, thereby obtaining the flavor blending chili powder; preparing color blending pepper powder by adopting the method for preparing the flavor blending chili powder; and heating 55-60 parts of edible oil to 110-130 DEG C, adding 2-5 parts of the seasoning chili powder, 30-35 parts of the flavor blending chili powder and 8-10 parts of the color blending chili powder, and sealing and storing so as to obtain the chili oil. The chili oil which is good in pungency degree, flavor degree and color can be obtained, and is relatively healthy, and relatively rich in flavor.

Description

technical field [0001] The invention relates to the field of seasonings, in particular to chili oil and a preparation method thereof. Background technique [0002] Chili oil is a condiment that is widely eaten in my country. When preparing the existing chili oil, a single dried chili is crushed and fried with vegetable oil, and then green onions, ginger, pepper powder, walnut meat, sunflower kernels, sesame powder, and monosodium glutamate are added. , salt, chicken bouillon and other raw materials are roasted, crushed and mixed. [0003] Because the single dried chili flavor is relatively single, the hotness, fragrance and color of the obtained chili oil are difficult to meet the needs of consumers. [0004] The active ingredients in green onion, ginger, salt, chicken essence and other raw materials are easy to deteriorate at high temperature, so the obtained chili oil contains substances such as sodium pyroglutamate, which affects the health of the eater; the active ingred...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 刘海元江凤林何彩华
Owner 武汉大汉口食品有限公司
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