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Making process for pungent, burnt and spicy oil

A production process and fragrant technology, which is applied in the functions of food ingredients, oil-containing food ingredients, and food ingredients as odor modifiers, etc., can solve problems such as difficulty in meeting consumer taste needs and health care needs, and single taste and efficacy. To achieve the effect of food safety, prolong shelf life and improve economic benefits

Inactive Publication Date: 2016-09-07
QINGLIU GUANYU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a production process of spicy and coke-flavored spicy oil to overcome the problem that the existing spicy oil has relatively single taste and efficacy, and is difficult to meet the taste requirements and health care needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0017] The production process of spicy and fragrant spicy oil, the production process comprises the following steps carried out in sequence: heating 10kg of soybean oil to 190 degrees, adding 50g of onion and ginger after constant temperature for 10 minutes; After warming to 160 degrees, add 1.25kg of dried chili, 20g of sesame seeds, 400g of peanuts (before adding the peanuts, fry them in a hot pan with less oil until they are browned, and then crush them), 500g of saffron (dried fruit), 500g of red nan (dried fruit) ) 45g, 50g star anise, 20g kaempferen, 20g pepper, 50g cinnamon, 15g fennel, 25g clove, 200g prickly ash, 20g grass fruit, stir, wait for the oil to cool naturally for 48 hours, filter the spices and take out the red oil to get the finished spicy oil.

[0018] The spicy oil prepared by the production process of this embodiment has the respective specialties of the spicy red oil in the Hakka area and the Sichuan area, and has a special taste of spicy and natural bu...

Embodiment approach 2

[0020] The production process of spicy and fragrant spicy oil includes the following steps in sequence: heating 10kg of soybean oil to 188-193 degrees, keeping the temperature for 10 minutes, adding 48-52g sliced ​​onions and ginger in total; Remove it after it turns yellow, and when the oil temperature reaches 158-162 degrees, add 1.27kg of dried chili, 22g of sesame seeds, 405g of peanuts (before adding the peanuts, fry them in a hot pan with less oil until they are browned, and then crush them), and saffron seeds 510g, red nan (dried fruit) 49g, star anise 47g, kaempferia 18g, pepper 19g, cinnamon 47g, cumin 14g, clove 23g, pepper 195g, grass fruit 18g, stir, wait for the oil to cool naturally for 46 hours, filter the spices and take out the red oil Get the finished spicy oil.

[0021] The spicy oil prepared by the production process of this embodiment has the respective specialties of the spicy red oil in the Hakka area and the Sichuan area, and has a special taste of spic...

Embodiment approach 3

[0023] The production process of spicy and fragrant spicy oil, the production process comprises the following steps carried out in sequence: heating 10kg soybean oil to 185-190 degrees, adding 45g sliced ​​onions and ginger after keeping the temperature for 10 minutes; Take it out, and when the oil temperature reaches 155-160 degrees, add 1.20kg of dried chilies, 18g of sesame seeds, 385g of peanuts (before adding the peanuts, fry them in a hot pan with less oil until they are browned, and then crush them), 525g of saffron seeds, Red Nan (dried fruit) 35g, star anise 55g, kaempferia 23g, pepper 24g, cinnamon 57g, fennel 18g, cloves 27g, pepper 235g, grass fruit 24g, stir, wait for the oil to cool naturally for 49 hours, filter the spices and take out the red oil to get the finished product Spicy oil.

[0024] The spicy oil prepared by the production process of this embodiment has the respective specialties of the spicy red oil in the Hakka area and the Sichuan area, and has a ...

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PUM

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Abstract

The invention relates to a making process for pungent, burnt and spicy oil. The making process comprises the following steps: heating 10 kg of soybean oil to 190 DEG C, maintaining the temperature for 10 min, and then adding altogether 45 to 55 g of onion and old ginger; taking out the onions and old ginger out when the onions and old ginger become yellow, adding 1.20 to 1.35 kg of dried capsicum, 18 to 23 g of sesame, 385 to 415 g of peanut, 495 to 525 g of Rhodomyrtus tomentosa, 35 to 55 g of Syzygium buxifolium, 45 to 55 g of anise, 16 to 23 g of Kaempferia galamga, 17 to 24 g of pepper, 46 to 57 g of cassia bark, 13 to 18 g of common fennel fruit, 22 to 27 g of clove, 175 to 235 g of Chinese prickly ash and 17 to 24 g of tsaoko fruit as the temperature of the oil drops to 155 to 165 DEG C, and carrying out stirring; and subjecting the oil to natural cooling and carrying out filtering so as to obtain red oil which is the pungent, burnt and spicy oil. The pungent, burnt and spicy oil prepared by using the process inherits characteristics of spicy chilli oil produced in Hakka regions and Sichuan regions, has special pungent, spicy and naturally burnt taste and presents unique flavor.

Description

technical field [0001] The invention relates to a production process of a flavoring agent for food production, in particular to a production process of spicy, burnt and fragrant spicy oil. Background technique [0002] Spicy oil is loved by many people because of its bright red appearance and spicy taste. Currently, Sichuan-flavored spicy oil is the most common in the market. It is usually made of dried red pepper, pepper, star anise, cumin, edible oil, Made from raw materials such as salt and sesame. However, the existing spicy oil tastes and effects are relatively single, and it is difficult to meet the needs of some consumers' hometown tastes and health care needs, and the spicy oil with a single taste is more difficult to arouse the consumer's desire to eat after a certain period of time. And then affect the sales benefit of spicy oil. Contents of the invention [0003] The invention provides a manufacturing process of spicy and coke-flavored spicy oil to overcome th...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/00
CPCA23V2002/00A23V2200/15A23V2200/16A23V2200/30A23V2250/18
Inventor 侯靖罗春燕
Owner QINGLIU GUANYU FOOD CO LTD
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