Flavored oil chili and preparation method thereof

A technology of flavored oil and chili, which is applied in the field of food processing, can solve the problems of oily chili with poor taste, not unique flavor, and not mellow taste, etc., and achieve the effect of simple and convenient production method, rich nutrition, and strong taste

Inactive Publication Date: 2018-01-23
尚伦艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a flavor oil chili to solve the problems of the prior art that the oil chili has a bad taste, is not mellow enough, not rich enough in nutrition and not unique in flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: A kind of chili oil with flavor, which is boiled from the following raw materials: 10 kg of dried chili, 12 kg of lettuce oil, 0.5 kg of lard, 2 kg of bean paste, 1 kg of dried ginger, 2 kg of garlic, 3 kg of salt, 2kg of peanuts, 2kg of crispy whistle, 0.5kg of fennel, 0.3kg of lemon, 2kg of dried tempeh. Its boiling method is as follows:

[0017] (1) Preparation: Select dried chilies with red color, remove the pedicles, wash them with clean water, filter, dry in a dust-free environment, and then grind them into chili noodles with a size of no more than 5×5mm for later use; dry ginger , garlic, fennel, and lemon, mix and grind, and set aside; fry the peanuts until crisp, and crush them together with dried tempeh and crispy whistle into small pieces with a size no larger than 5×5mm, set aside;

[0018] (2) Soaking: Put the frying pan on the heating equipment, pour the cold raw rapeseed oil into the cold pot, then pour the chili powder, dried ginger, garli...

Embodiment 2

[0022] Embodiment 2: A kind of flavor oil chili, boiled by the following raw materials: dry chili 12kg, lettuce oil 10kg, lard 0.8kg, bean paste 1.5kg, dried ginger 1.5kg, garlic 1.5 kg, salt 3.5kg kg, 1.5kg of peanuts, 3.5kg of crispy whistle, 0.4kg of fennel, 0.4kg of lemon, and 1.5kg of dried tempeh. Its boiling method is as follows:

[0023] (1) Preparation: Select dried chilies with red color, remove the pedicles, wash them with clean water, filter, dry in a dust-free environment, and then grind them into chili noodles with a size of no more than 5×5mm for later use; dry ginger , garlic, fennel, and lemon, mix and grind, and set aside; fry the peanuts until crisp, and crush them together with dried tempeh and crispy whistle into small pieces with a size no larger than 5×5mm, set aside;

[0024] (2) Soaking: Put the frying pan on the heating equipment, pour the cold raw rapeseed oil into the cold pot, then pour the chili powder, dried ginger, garlic, fennel, and lemon pow...

Embodiment 3

[0028] Embodiment 3, a kind of chili with flavor oil, made from the following raw materials: dried chili 15kg, lettuce oil 8kg, lard 1kg, bean paste 1kg, dried ginger 2kg, garlic 1kg, salt 4kg, peanut 1kg , crisp whistle 5 kg, fennel 0.3 kg, lemon 0.5kg, dried tempeh 1kg. Its boiling method is as follows:

[0029] (1) Preparation: Select dried chilies with red color, remove the pedicles, wash them with clean water, filter, dry in a dust-free environment, and then grind them into chili noodles with a size of no more than 5×5mm for later use; dry ginger , garlic, fennel, and lemon, mix and grind, and set aside; fry the peanuts until crisp, and crush them together with dried tempeh and crispy whistle into small pieces with a size no larger than 5×5mm, set aside;

[0030] (2) Soaking: Put the frying pan on the heating equipment, pour the cold raw rapeseed oil into the cold pot, then pour the chili powder, dried ginger, garlic, fennel, and lemon powder into the cold raw rapeseed o...

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PUM

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Abstract

The invention relates to flavored oil chili and a preparation method thereof, and belongs to the technical field of food processing. The oil chili is prepared by decoction from the following raw foodmaterials: 10-15 kg of dried chilies, 8-12 kg of raw rapeseed oil, 0.5-1 kg of lard oil, 1-2 kg of thick broad-bean sauce, 1-2 kg of dried ginger, 1-2 kg of garlic, 3-4 kg of table salt, 1-2 kg of peanut kernels, 2-5 kg of Cuishao, 0.3-0.5 kg of fennel, 0.3-0.5 kg of lemons and 1-2 kg of dried fermented soya bean particles. The preparation method comprises the processes of preparing materials, performing soaking, performing primary decoction, performing secondary decoction, performing stewing and the like. The flavored oil chili provided by the invention is excellent in taste, mellow in taste,rich in nutrition and full in flavor.

Description

technical field [0001] The invention relates to flavor oil chili and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Capsicum, containing spicy ingredients such as capsaicin and dihydrocapsaicin, has a spicy taste and is the main condiment in Yunnan, Guizhou, Sichuan, Chongqing and other regions. It can warm the stomach, dispel cold and dampness, and sweat; it is good for the mouth and stomach Intestinal stimulation, can enhance gastrointestinal motility, promote secretion of digestive juice, improve appetite, and can inhibit abnormal fermentation in the intestine. The common ways of eating chili include the following two. One is to fry the dried chili and then crush it into powder, which is called paste chili. It is very popular in the southwest of my country, especially in Guizhou. Pepper paste is generally used as dipping water for vegetarian dishes. When making dipping water, it needs to be temporarily pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 尚伦艳
Owner 尚伦艳
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