Olive oil fried pepper sauce and preparation method
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of olive oil and chili oil, which is applied in food preparation, application, food science, etc., can solve the problems of slow animal weight gain, harmful burnt substances, and loss of olive oil nutrients, so as to reduce the generation of harmful substances and reduce Loss of nutritional value, beneficial effects on health
Active Publication Date: 2015-07-01
GUIZHOU LONGSHAN XIANGFANG FOOD
View PDF3 Cites 9 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, frying will cause a large loss of nutrients in olive oil and lose its original nutritional value. Therefore, olive oil has not been widely used in daily life.
[0003] The method of making conventional chili pepper is mainly by adding chili pepper to high-temperature rapeseed oil. Easily oxidized and rancid to produce erucic acid, a substance that is not easily digested by the human body
Animal experiments have proved that a large intake of rapeseed oil high in erucic acid can cause myocardial fibrosis, cause myocardial disease; cause animal weight gain retardation, stunting; reproductive decline and other negative effects. At the same time, rapeseed oil will release Smoke containing butadiene, and long-term inhalation of this substance in large quantities will not only change people's genetic immune function, but also cause lung cancer and endanger human health
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0022] 1. Raw material preparation: 90 parts of olive oil, 60 parts of pepper, 60 parts of rapeseed oil, 3 parts of white sugar, 2 parts of edible salt, 0.3 parts of monosodium glutamate, 3 parts of chicken essence, 0.3 parts of Chinese prickly ash, 0.3 parts of pepper;
[0023] 2. Preparation method:
[0024] (1) processing of capsicum: dry capsicum is removed impurity, cleans, dries, then pulverizes in pulverizer, and the particle diameter after pulverizing is 10mm;
[0025] (2) Frying: rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chicken essence, Chinese prickly ash, pepper are added in the pot and fried, and the water content of described capsicum is 10%, and temperature rises to 115°C, the time required for the temperature to rise to 115°C is 40 minutes, and the semi-finished pepper is prepared for use;
[0026] (3) Air-dry the semi-finished chili peppers that have been fried to 60-75°C, add olive oil and stir evenly;
[0027] (4) Q...
Embodiment 2
[0029] 1. Raw material preparation: 80 parts of olive oil, 55 parts of pepper, 55 parts of rapeseed oil, 2 parts of white sugar, 1.5 parts of edible salt, 0.25 parts of monosodium glutamate, 0.25 parts of chicken essence, 0.2 parts of Chinese prickly ash, 0.2 parts of pepper;
[0030] 2. The preparation method is the same as in Example 1.
Embodiment 3
[0032] 1. Raw material preparation: 70 parts of olive oil, 50 parts of pepper, 50 parts of rapeseed oil, 1 part of white sugar, 1 part of edible salt, 0.2 part of monosodium glutamate, 0.2 part of chicken essence, 0.1 part of Chinese prickly ash, 0.1 part of pepper
[0033] 2. The preparation method is the same as in Example 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses olive oil fried pepper sauce and a preparation method, relating to the field of processing of agricultural and sideline products. The product is prepared from olive oil, pepper and rapeseed oil which are used as main raw materials, as well as white granulated sugar, edible salt, monosodium glutamate, chicken essence, pricklyash peels and fructus piperis nigri. The product overcomes the defects that the nutrients of fried pepper sauce are lost in the preparation process due to a high temperature and the taste becomes weak; the fried pepper sauce is delicious by using the mouthfeel of the olive oil; by using the nutrients of the olive oil, the nutrition of the fried pepper sauce is improved, and the loss of nutrients of vegetable oil at a high temperature is reduced; the nutritional value of the fried pepper sauce is improved when the mouthfeel of the product is enriched, and nutrients required by a human body are supplemented; meanwhile, by controlling the temperature of the semi-finished fried pepper sauce in the preparation process, generation of harmful matters is reduced, and body health is benefited.
Description
technical field [0001] The invention relates to the field of agricultural by-product processing, in particular to olive oil pepper and a preparation method thereof. Background technique [0002] Although the existing olive oil has its excellent natural health care effect, beauty effect and ideal cooking purposes. Known as "liquid gold", "vegetable oil queen" and "Mediterranean nectar" in the West, it is the only woody vegetable oil in the world that is available for human consumption in its natural state. However, frying will cause a large loss of nutrients in olive oil and lose its original nutritional value. Therefore, olive oil has not been widely used in daily diet. [0003] The method of making conventional chili pepper is mainly by adding chili pepper to high-temperature rapeseed oil. It is easy to oxidize and rancid to produce erucic acid, which is not easy for human body to digest. Animal experiments have proved that a large intake of rapeseed oil high in erucic a...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more