Spicy chilli oil and preparation method thereof

A technology for spicy red oil and chili, which is applied in the directions of edible oil/fat, food science, application, etc., can solve the problems of insufficient chili oil flavor, unfavorable spice flavor, and low spice frying temperature, etc. Umami, rich aroma and palatable effect

Inactive Publication Date: 2016-12-14
郑州雪麦龙食品香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the disclosed preparation method, the chili raw materials, spices and seasonings are soaked in low-temperature chili oil at 50-70°C. However, the aroma of spices and other raw materials in this application is not easy to volatilize. The fragrance in the raw materials is completely volatilized, so that the prepared chili oil is not full enough
[0004] For example, Chinese patent CN104824176A discloses a chili oil and its preparation method.

Method used

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  • Spicy chilli oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] A spicy red oil prepared from the following parts by weight of raw materials: 80 parts of rapeseed oil, 6.5 parts of Chaotian pepper, 6 parts of red pepper, 1.3 parts of green onions, 1.1 parts of ginger, 0.3 parts of bay leaves, and 0.5 parts of Amomum villosum , Star anise 0.7 parts, cinnamon 0.3 parts, grass fruit 0.4 parts, cumin 0.4 parts, cumin 0.3 parts, sand ginger 0.3 parts, pepper 0.2 parts, angelica 0.2 parts, tangerine peel 0.2 parts, cloves 0.2 parts, Angelica dahurica 0.1 parts, Baizhi 1 serving of sesame.

[0036] The preparation method of the above-mentioned spicy red oil includes the following steps:

[0037] 1) Raw material pretreatment: cut green onions into green onion segments of about 4-6cm, and set aside; slice ginger to obtain ginger slices, and set aside; combine Amomum, star anise, cinnamon, grass fruit, natural, cumin, sand ginger, sand The kernels, angelica, pepper, clove, tangerine peel, and Angelica dahurica are mixed in propo...

Example Embodiment

[0042] Example 2

[0043] A spicy red oil prepared from the following parts by weight of raw materials: 70 parts of rapeseed oil, 5 parts of Chaotian pepper, 5 parts of red pepper, 1 part of green onion, 1 part of ginger, 0.1 part of bay leaf, and 0.3 part of Amomum villosum , Star anise 0.5 part, cinnamon 0.1 part, grass fruit 0.3 part, cumin 0.3 part, cumin 0.1 part, sand ginger 0.1 part, pepper 0.1 part, angelica 0.1 part, tangerine peel 0.1 part, clove 0.1 part, Angelica dahurica 0.05 part, white 0.5 part of sesame.

[0044] The preparation method of the above spicy red oil is the same as in Example 1.

Example Embodiment

[0045] Example 3

[0046] A spicy red oil prepared from the following parts by weight of raw materials: 90 parts of rapeseed oil, 10 parts of Chaotian pepper, 10 parts of red pepper, 2 parts of green onions, 2 parts of ginger, 0.5 parts of bay leaves, 0.8 parts of Amomum villosum , Star anise 1 part, cinnamon 0.5 part, grass fruit 0.8 part, cumin 0.8 part, cumin 0.5 part, sand ginger 0.5 part, pepper 0.5 part, angelica 0.5 part, tangerine peel 0.5 part, clove 0.5 part, angelica 0.15 part, white 1.5 servings of sesame seeds.

[0047] The preparation method of the above spicy red oil is the same as in Example 1.

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Abstract

The invention relates to the technical field of food processing, in particular to spicy chilli oil and a preparation method thereof. The spicy chilli oil is prepared from the following raw materials in parts by weight: 70 to 90 parts of vegetable oil, 5 to 10 parts of chilli, 5 to 10 parts of Sichuan pepper, 1 to 2 parts of shallot, 1 to 2 parts of ginger, 0.1 to 0.5 part of myrcia, 0.3 to 0.8 part of fructus amomi, 0.5 to 1 part of star anise, 0.1 to 0.5 part of cinnamon, 0.3 to 0.8 part of amomum tsao-ko, 0.3 to 0.8 part of cumin, 0.1 to 0.5 part of fennel, 0.1 to 0.5 part of kaempferiae, 0.1 to 0.5 part of pepper, 0.1 to 0.5 part of radix angelica sinensis, 0.1 to 0.5 part of pericarpium citri reticulatae, 0.1 to 0.5 part of clove and 0.05 to 0.15 part of radix angelicae. Under the synergistic effect of the raw materials for preparing the chilli oil, the chilli oil has full and durable fragrance, and spicy and fresh mouthfeel. Under combination of the limited oil temperature and the raw material adding sequence in the preparation method provided by the invention, the fragrance and the moutfeel of the chilli oil are further improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy red oil and a preparation method thereof. Background technique [0002] In recent years, people's enthusiasm for spicy food has reached a fever pitch. In addition to popular typical spicy dishes such as Malatang, boiled fish, and spicy chicken, chili sauce, chili oil, Laoganma Processed foods such as chili as the main raw material have become an essential condiment for consumers to cook and eat. In the production process of chili oil, that is, red oil, in order to pay attention to factors such as aroma and taste, it is necessary to add a large amount of spices and other auxiliary materials. With the improvement of people's living standards, people's requirements for food color, aroma, taste and health are getting higher and higher. When people enjoy chili oil, they also expect it to taste better and more delicious. Fragrance can be more integrated, so in order t...

Claims

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Application Information

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IPC IPC(8): A23D9/007
CPCA23D9/007
Inventor 王明奇邓德伟陈承红赵会芬
Owner 郑州雪麦龙食品香料有限公司
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