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Oil chili and its preparation method

A production method and oil pepper technology, applied in food science and other directions, can solve problems affecting product production and sensory quality, and achieve the effects of promoting appetite, bright red color, and suitable spiciness

Active Publication Date: 2018-02-13
DAFANG WUJI LAOZIHAO FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the product is salty and has no oily aroma, it greatly affects the production and sensory quality of the product

Method used

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  • Oil chili and its preparation method
  • Oil chili and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Weigh raw materials according to the following weights:

[0057] 100g fresh red pepper, 80g rapeseed oil, 60g tomato, 30g garlic, 10g ginger, 15g minced meat, 8g salt, 10g white wine, 15g rock sugar, 10g wheat sauce, 6g monosodium glutamate.

[0058] (1) Raw material pretreatment steps:

[0059] a. Remove the stalks of the bright red peppers, wash them, drain the water, crush them to a size below 8mm to form raw chili sauce, and set aside;

[0060] b. Peel the garlic and ginger, mince until 2-3mm granular, and set aside;

[0061] c. Wash the tomatoes, drain the water, chop them until they are 2-3mm granular, and set aside;

[0062] d. Heat the rapeseed oil to remove the smell of raw oil, let it cool, and set aside.

[0063] (2) mixed fermentation step:

[0064] Mix the raw chili sauce, garlic, ginger, salt, and rock sugar obtained in the raw material pretreatment step, then add white wine and 4g of rapeseed oil to make oily chili raw material, put it in an altar and...

Embodiment 2

[0068] Weigh raw materials according to the following weights:

[0069] 100g fresh red pepper, 70g rapeseed oil, 50g tomato, 20g garlic, 20g ginger, 4g salt, 8g white wine, 10g rock sugar, 5g wheat sauce, 7g monosodium glutamate.

[0070] (1) raw material pretreatment step: same as embodiment 1.

[0071] (2) mixed fermentation step:

[0072] Mix the raw chili sauce, garlic granules, ginger granules, salt, and rock sugar obtained in the raw material pretreatment step, then add white wine and 5.6g of rapeseed oil to make oily chili raw material, put it in an altar and ferment it. Make chili sauce raw material, put it in an altar and ferment it for about 10 days, and set it aside.

[0073] (3) Frying steps:

[0074] Heat the remaining 64.4g rapeseed oil to 80°C again, add the fermented oil chili raw material and tomato dices to the rapeseed oil, and stir-fry evenly at 100°C for 1.5 hours; Heat to 120°C, add wheat sauce and monosodium glutamate to taste, and let it cool natura...

Embodiment 3

[0076] Weigh raw materials according to the following weights:

[0077] 100g fresh red pepper, 50g rapeseed oil, 40g tomato, 10g garlic, 10g ginger, 6g salt, 4g white wine, 8g rock sugar, 1g wheat sauce, 5g monosodium glutamate.

[0078] (1) raw material pretreatment step: same as embodiment 1.

[0079] (2) mixed fermentation step:

[0080] Mix the raw chili sauce, garlic, ginger, salt, and rock sugar obtained in the raw material pretreatment step, then add white wine and 5g of rapeseed oil to make oily chili raw material, put it in an altar and ferment it into Chili sauce raw materials, put in jars and ferment for about 10 days, set aside.

[0081] (3) Frying steps:

[0082] Heat the remaining 45g of rapeseed oil to 80°C again after removing the oily smell, add the fermented pepper raw material and tomato dices to the rapeseed oil, fry evenly at 100°C for 1.5 hours; To 120°C, add wheat sauce and monosodium glutamate to taste, and let it cool naturally.

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Abstract

The invention provides an oily chili pepper and a preparation method thereof. The chili oil includes raw materials in the following proportions by weight: 100 parts of fresh red pepper, 50-80 parts of edible oil, 30-60 parts of tomato, 10-30 parts of garlic, 10-30 parts of ginger, 0-15 parts of minced meat, 2-8 parts of table salt, 1-10 parts of white wine, 1-15 parts of rock sugar, 1-10 parts of wheat sauce, 0-15 parts of shiitake mushrooms, and 1-7 parts of monosodium glutamate. The chili oil of the invention has bright red color, strong fragrance, sour in fragrance, fragrant in sour, sour in spicy, spicy and delicious. It combines the oily aroma of oil-made chili sauce, the fragrance of water-made chili sauce, and the sour taste of fermented chili sauce. The taste is fragrant, spicy, and sour, and it can significantly stimulate appetite. Research shows that the appearance and mouthfeel of the product of the present invention are highly appraised by the market.

Description

technical field [0001] The invention relates to the field of food, in particular to an oil chili pepper and a preparation method thereof. Background technique [0002] Chili sauce is a favorite food in people's daily life, especially the fermented chili sauce is rich in nutrition and is beneficial to human health. effect. [0003] At present, there are two types of chili sauce, oil and water. The oil system is made of sesame oil and other edible oils and chili peppers. It is bright red in color, with a layer of sesame oil floating on it. It has the oily aroma of chili peppers, and is easy to store and has a long shelf life. However, the chili sauce produced by the existing production process is difficult to form a sauce with good fluidity, and it is difficult to stir evenly with food when used as a condiment; Appearance and taste. [0004] The water system is made by fermenting water and chili peppers. It is bright red in color and produces lactic acid, which can stimula...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L27/60
Inventor 魏江霖吴世焕
Owner DAFANG WUJI LAOZIHAO FOOD CO LTD
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