Chili oil and preparation method thereof

A technology for chili oil and chili powder, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of insufficient spiciness, poor flavor, and low utilization rate of chili oil.

Active Publication Date: 2016-06-15
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chili oil obtained by this method is not hot enough, and the flavor is not good, and there are m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The raw material components and weight proportions of the chili oil are:

[0040] Component A includes 250 parts of oil, 60 parts of chili powder, 5 parts of peanut foam, 5 parts of white sesame, 4 parts of balsamic vinegar, 5 parts of white wine, 0.5 parts of comfrey, 1 part of table salt, and 2.5 parts of chicken paste. It is a mixture of Chaotian pepper, Erjingtiao and millet pepper according to the ratio of 2:2:1, and the pepper powder is divided into three parts on average;

[0041] Component B includes 10 parts of scallions, 30 parts of onions and 20 parts of ginger;

[0042] Component C includes 0.5 parts of star anise, 1.5 parts of Chinese pepper, 0.2 parts of kaempferia, 0.5 parts of grass fruit with seeds removed, 0.3 parts of Baikou, 0.2 parts of fragrant leaves, 0.3 parts of cumin, 0.25 parts of cinnamon bark, 0.15 parts of weed grass and 0.15 parts of lemongrass share.

Embodiment 2

[0044] The raw material components and weight proportions of the chili oil are:

[0045] Component A includes 200 parts of oil, 50 parts of chili powder, 5 parts of peanut foam, 5 parts of white sesame, 1 part of balsamic vinegar, 5 parts of white wine, 0.1 part of comfrey, 1 part of table salt, and 1 part of chicken paste. It is a mixture of Chaotian pepper, Erjingtiao and millet pepper according to the ratio of 2:2:1, and the pepper powder is divided into three parts on average;

[0046] Component B includes 10 parts of scallions, 20 parts of onions and 20 parts of ginger;

[0047] Component C includes 0.1 part of star anise, 1 part of Chinese prickly ash, 0.1 part of kaempferia, 0.1 part of grass fruit with seeds removed, 0.1 part of baikou, 0.1 part of bay leaf, 0.1 part of cumin, 0.1 part of cinnamon, 0.1 part of weed grass and 0.1 part of lemongrass share.

Embodiment 3

[0049] The raw material components and weight proportions of the chili oil are:

[0050] Component A includes 300 parts of oil, 70 parts of chili powder, 10 parts of peanut foam, 10 parts of white sesame, 5 parts of balsamic vinegar, 10 parts of white wine, 1 part of comfrey, 5 parts of table salt, and 5 parts of chicken paste. It is a mixture of Chaotian pepper, Erjingtiao and millet pepper according to the ratio of 2:2:1, and the pepper powder is divided into three parts on average;

[0051] Component B includes 15 parts of scallions, 40 parts of onions and 40 parts of ginger;

[0052] Component C includes 1 part of star anise, 5 parts of Chinese prickly ash, 1 part of kaempferia, 1 part of de-seeded grass fruit, 1 part of Baikou, 1 part of bay leaf, 1 part of cumin, 0.5 part of cinnamon bark, 0.5 part of paprika and 0.5 part of lemongrass share.

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PUM

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Abstract

The invention relates to chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials in parts by weight: a component A comprises 200-300 parts of oil, 50-70 parts of chili powder, 5-10 parts of mashed peanuts, 5-10 parts of white sesames, 1-5 parts of aromatic vinegar, 5-10 parts of white wine, 0.1-1 part of roots of Sinkiang arnebia, 1-5 parts of table salt and 1-5 parts of chicken paste; the chili powder is a mixture composed of pod peppers, Erjintiao chilis and capsicum frutescens at the ratio of 2 to 2 to 1, and the chili powder is averagely divided into three parts and is packaged; a component B comprises 10-15 parts of green Chinese onions, 20-40 parts of onions and 20-40 parts of fresh gingers; and a component C comprises 0.1-1 part of anises, 1-5 parts of Chinese prickly ash, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of tsaoko amomum fruits without seeds, 0.1-1 part of cardamoms, 0.1-1 part of bay leaves, 0.1-1 part of fennels, 0.1-0.5 part of cinnamons, 0.1-0.5 part of lysimachia sikokiana and 0.1-0.5 part of lemongrass.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to chili oil and a preparation method thereof. Background technique [0002] Pepper is a vegetable with high vitamin C content. It contains capsaicin and thus has a spicy taste, which can increase people's appetite. Pepper has the effects of losing weight, delaying atherosclerosis, and reducing heart disease. Peppers are not easy to store due to their high water content. Generally, peppers are dried to obtain dried peppers. However, dried peppers have disadvantages such as low added value, large storage space, and simple product form. Processing chili into chili oil can not only retain the original nutrients and taste of chili, but also make it more delicious and easy to store. [0003] As a kind of seasoning, chili oil is very particular about its preparation method. The usual method is to fry chili and its various ingredients in oil. However, the chili oil ob...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23D9/007A23D9/04
Inventor 严守雷李黎李洁王清章刘纪红
Owner HUAZHONG AGRI UNIV
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