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Pepper oil preparation method

A technology of chili oil and chili, which is applied in the field of food processing, can solve problems such as difficult control of oil temperature, difficulties in the hotness, fragrance and color of chili oil, and burnt taste of chili pepper, achieving bright color, full taste and fragrance, Easy and simple to prepare

Inactive Publication Date: 2016-12-07
吴艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing chili oil is made by crushing a single dried chili and frying it with vegetable oil. During the frying process, the temperature of the oil is not easy to control, which leads to the burnt taste of the chili pepper. Therefore, the hotness, fragrance and color of the chili oil obtained Difficulty meeting consumer needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of chili oil, the operation steps are as follows:

[0017] (1) Raw material preparation: including the following raw materials in parts by weight: 130 parts of chaotian pepper, 260 parts of Erjingtiao pepper, 12 parts of lard, 2050 parts of rapeseed oil, 95 parts of sesame, 18 parts of peanut, 13 parts of Zanthoxylum bungeanum;

[0018] (2) Separation of seed skins: put Chaotian pepper and Ervittia pepper into the washing machine for cleaning, then enter the dryer to dry, cut the dried Chaotian pepper and Ervittia pepper into sections, sieve out the pepper seeds, and put Chaotian pepper section, Erjingtiao pepper section and chili seeds are set aside separately;

[0019] (3) Stir-fry: pour 6 parts of lard into the wok, then pour the Chaotian pepper section into the wok and fry it until it is crispy, turn off the heat and let it cool for later use; pour 6 parts of lard into the wok , then pour the two vitex peppers into the pot and stir-fry over low...

Embodiment 2

[0024] A preparation method of chili oil, the operation steps are as follows:

[0025] (1) Raw material preparation: including the following raw materials in parts by weight: 100 parts of Chaotian pepper, 200 parts of Erjingtiao pepper, 10 parts of lard, 2000 parts of rapeseed oil, 90 parts of sesame, 15 parts of peanut, and 10 parts of Zanthoxylum bungeanum;

[0026] (2) Separation of seed skins: put Chaotian pepper and Ervittia pepper into the washing machine for cleaning, then enter the dryer to dry, cut the dried Chaotian pepper and Ervittia pepper into sections, sieve out the pepper seeds, and put Chaotian pepper section, Erjingtiao pepper section and chili seeds are set aside separately;

[0027] (3) Stir-fry: pour 5 parts of lard into the frying pan, then pour the Chaotian pepper section into the pot and fry it until crispy, turn off the heat and let it cool for later use; pour 5 parts of lard into the wok , then pour the two vitex peppers into the pot and stir-fry ove...

Embodiment 3

[0032] A preparation method of chili oil, the operation steps are as follows:

[0033] (1) Raw material preparation: including the following raw materials in parts by weight: 150 parts of Chaotian pepper, 280 parts of Erjingtiao pepper, 14 parts of lard, 2100 parts of rapeseed oil, 100 parts of sesame, 20 parts of peanut, and 15 parts of Zanthoxylum bungeanum;

[0034] (2) Separation of seed skins: put Chaotian pepper and Ervittia pepper into the washing machine for cleaning, then enter the dryer to dry, cut the dried Chaotian pepper and Ervittia pepper into sections, sieve out the pepper seeds, and put Chaotian pepper section, Erjingtiao pepper section and chili seeds are set aside separately;

[0035] (3) Stir-fry: pour 7 parts of lard into the wok, then pour the Chaotian pepper section into the wok and fry it until it is crispy, turn off the heat and let it cool for later use; pour 7 parts of lard into the wok , then pour the two vitex peppers into the pot and stir-fry ove...

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Abstract

The invention discloses a pepper oil preparation method. The pepper oil preparation method comprises 1, raw material preparation, 2, seed-peel separation, 3, stir-frying for fragrance production, 4, crushing, 5, mixing and 6, refining. The preparation method is simple and utilizes combination of pod pepper and Erjingtiao pepper. The pod pepper is a main spicy ingredient and the Erjingtiao pepper is a main fragrance ingredient. Through stir-frying and pestling with a treadle-operated tilt hammer for hulling rice, the mixed pepper powder has a bright color, a spicy and fragrant taste and an enough fragrance. The mixed pepper powder is stir-fried through high temperature rapeseed oil at a high temperature of 240 DEG C until a fragrance is produced and then the mixed pepper powder is refined through middle temperature rapeseed oil at a temperature of 150 DEG C so that the pepper oil has a bright color, enough fragrance and a good taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of chili oil. Background technique [0002] Capsicum is a plant of the genus Capsicum in the family Solanaceae. Capsicum is an annual or perennial herb. The fruit of pepper has a spicy taste because of the capsaicin contained in the peel, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. Chili peppers are native to the tropical regions of Central Latin America, and the country of origin is Mexico. At the end of the 15th century, after Columbus discovered America, he brought peppers back to Europe and spread to other parts of the world. It was introduced into China in the Ming Dynasty. It is widely cultivated in various parts of China today and has become a popular vegetable. [0003] Pepper itself is rich in nutrition and has many health effects. The types and contents of vitamins in pepper are extremely ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 吴艳
Owner 吴艳
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