Wood ginger seed spicy oil and preparation method thereof

Abstract

The invention discloses a chili pepper oil and a preparation method thereof. Fresh chia seeds have very strong seasonality, are easily damaged and deteriorated, and have a short fresh eating time. The invention comprises the following raw materials: 130-180 parts of fresh chia seeds . 3-7 parts of grass fruit, 3-6 parts of amomum, 3-6 parts of cinnamon, 3-6 parts of clove, 3-6 parts of bay leaf, 45-55 parts of wood ginger seed oil, 430-6 parts of first-grade soybean oil 500 copies. In the present invention, when making spicy oil, the soybean oil that has been burned is divided into three times, and is poured into the prepared mixture of cayenne and various raw materials at different temperatures for stirring, so that the fragrance of each component can be fully exerted, and it has the characteristics of fresh and fragrant, numbness and detoxification. It has the effects of removing fishy smell, increasing fragrance and flavor, dispelling wind and promoting qi, invigorating spleen and dampness.

Description

technical field [0001] The invention relates to a food material and its preparation, in particular to a wood ginger spicy oil and a preparation method thereof. Background technique [0002] Spicy oil is a favorite condiment of many people. Its production method is generally to fry chili peppers and various ingredients at high temperature. High temperature will destroy the nutrients in chili peppers, and it is easy to get angry. At present, it is difficult to have a spicy oil that can achieve hotness, freshness, color, fragrance and taste. [0003] Mujiangzi is a new type of condiment, also known as Muxiangzi, Litsea Ginger, Vatica, Litsea Cube, Guoshanxiang, Mountain Pepper, Wild Pepper, Dazhuzipi, Cheng Eggplant, Shahaiteng, is a growing In the fruit of woody plants in mountainous areas, the fresh fruit of Mujiangzi contains 2.5%-3% volatile oil, 25% fatty oil, and the main components are α-citral, β-citral, 5.1% limonene, 3.9% citronellal, aromatic Camphor alcohol 2.8%, ...

AI Technical Summary

Problems solved by technology

Wood ginger has a special fresh, sweet and fruity aroma, cool taste, but slightly pungent taste and pungent smell, and because wood ginger contains tannins and pectin that are not easy to degrade, it is easily damaged and deteriorated, and the fresh eating time is short. Therefore, although fresh wood ginger has the effect of improving flavor and freshness, it also has the effect of warming the kidney and strengthening the stomach, promoting qi and dispelling stagnation. Impact

[0004] At present, the eating of wood ginger is generally to wash and drain the wood ginger, put it in a bowl, add minced garlic, salt, chicken essence and sesame oil, mix well and eat. This method has a single ingredient and the taste is not good.

The condiment made from chrysanthemum seed has the unique fragrance of chrysanthemum seed, and it can warm the kidney and invigorate the stomach, which is beneficial to human health. A condiment that combines the special aroma of wood ginger and the spicy taste of chili to meet different needs