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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 at high temperature, so the obtained chili oil contains substances such as sodium pyroglutamate, which affects the health of the eater; the active ingredients in sesame powder and pepper powder It is easy to volatilize at high temperature, and the aroma of chili oil obtained is relatively weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] Embodiments of the present invention provide a chili oil and a preparation method thereof, comprising the following steps:

[0026] S1: At a temperature of 80-100°C, stir-fry seasoned peppers with a spiciness of 100,000-150,000 SHU (Scoville Heat Unit) for 3-10 minutes, then heat them at a temperature of 85-95°C. Bake for 5-15 minutes under certain conditions, cool to 15-25°C and grind to 65-75 mesh to obtain seasoning chili powder.

[0027] S2: At a temperature of 90-110°C, fry the spiced peppers for 3-10 minutes, then bake at a temperature of 85-95°C for 5-15 minutes; heat to a temperature of 90-110°C, and fry 3-10 minutes, baked at a temperature of 85-95° C. for 5-15 minutes, cooled to 15-25° C. and crushed to 65-75 meshes to obtain spiced chili powder.

[0028] S3: Under the condition of temperature of 90-110°C, fry the color-colored peppers for 3-10 minutes, then bake them for 5-15 minutes at the temperature of 85-95°C; heat to 90-110°C, fry 3-10 minutes, baked a...

Embodiment 1

[0041] Step 101: at a temperature of 90°C, remove the stems of millet peppers with a spiciness of 120,000 SHU, fry them for 5 minutes, bake them at a temperature of 90°C for 10 minutes, cool to 20°C and crush them to 65 mesh , to get seasoned paprika.

[0042] Step 102: Remove the stems of the two gold bars at a temperature of 100°C and fry them for 5 minutes, then bake them at a temperature of 90°C for 10 minutes; Bake it for 10 minutes under the condition of , cool to 20° C. and grind to 65 mesh to obtain spiced chili powder.

[0043] Step 103: Remove the stalks of bullets at a temperature of 100°C and fry for 5 minutes, then bake at a temperature of 90°C for 10 minutes; heat to a temperature of 100°C, fry for 5 minutes, Bake it for 10 minutes under the condition of , cool to 20° C. and grind to 65 mesh to obtain the toning chili powder.

[0044] Step 104: In parts by mass, heat 55 parts of edible oil to 120°C, add 3 parts of seasoning chili powder, 30 parts of seasoning chi...

Embodiment 2

[0048] Step 201: Under the condition of 100°C, remove the stems of Qixing pepper and King pepper with a spiciness of 130,000 SHU, fry for 10 minutes, bake at 85°C for 15 minutes, cool to 25°C and crush To 75 orders, obtain seasoning chili powder.

[0049] Step 202: Remove the stalks of the peppercorns at a temperature of 90°C and fry them for 10 minutes, then bake them at a temperature of 85°C for 5 minutes; heat to a temperature of 90°C, fry them for 10 minutes, Bake for 10 minutes under the condition of , cool to 25° C. and grind to 75 mesh to obtain spiced chili powder.

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

[0051] Step 204: In parts by mass, heat 60 parts of edible oil to 130°C, add 5 parts of seasoning chili powder, 35 parts of se...

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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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