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Fried pepper sauce and preparation method thereof
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A technology for oil pepper and red pepper, applied in the field of oil pepper and its preparation, can solve problems such as harm to health, single formula, etc., and achieve the effects of delicious taste and rich taste
Inactive Publication Date: 2018-02-02
李鹏飞
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Summary
Abstract
Description
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Application Information
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Problems solved by technology
The existing chili products on the market have a single formula and simple production process. Traditional production methods limit the taste of the finished product to a certain extent. Some unscrupulous merchants increase the taste by adding additives, which is harmful to health.
Method used
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Examples
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Effect test
Embodiment 1
[0019] A kind of chili oil, is made up of red pepper, star anise, Chinese prickly ash, garlic, sesame, cumin, green onion, ginger and oil, and the weight percent of described red pepper, star anise, Chinese prickly ash, garlic, sesame, cumin, green onion and ginger is 50:1:1:1:2:1:2:2, the weight percentage of the red pepper and the oil is 1:3.
[0020] Described oil is that linseed oil and Radix Radix Rapeseed Oil are mixed and used in the ratio of 1:1.
[0021] A kind of pepper oil, its preparation method is as follows:
[0022] (1) Screen high-quality dried peppers, and the length is 5cm, take the red peppers, wash them, and dry them for later use;
[0023] (2) Put the red pepper in step (1) into a cooking machine and crush it to 70 meshes, and put the crushed red pepper in a clean stainless steel bucket for later use;
[0024] (3) Heat the oil to 350°C, mix star anise, Chinese prickly ash, garlic, sesame, cumin, green onion, and ginger according to the ratio, put it into...
Embodiment 2
[0030] A kind of chili oil, is made up of red pepper, star anise, Chinese prickly ash, garlic, sesame, cumin, green onion, ginger and oil, and the weight percent of described red pepper, star anise, Chinese prickly ash, garlic, sesame, cumin, green onion and ginger is 48:2:1:1:3:2:2:3, the weight percentage of the red pepper and the oil is 1:4.
[0031] Described oil is that linseed oil and Radix Radix Rapeseed Oil are mixed and used in the ratio of 2:1.
[0032] Other preparation methods are as embodiment 1.
Embodiment 3
[0034] A kind of chili oil, is made up of red pepper, star anise, Chinese prickly ash, garlic, sesame, cumin, green onion, ginger and oil, and the weight percent of described red pepper, star anise, Chinese prickly ash, garlic, sesame, cumin, green onion and ginger is 55:1:1:1:3:1:3:3, the weight percentage of the red pepper and the oil is 3:5.
[0035] Described oil is that linseed oil and Radix Radix Rapeseed Oil are mixed and used in the ratio of 1:2.
[0036] Other preparation methods are as embodiment 1.
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PUM
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Abstract
The invention relates to the technical field of food processing, in particular to an oily pepper and a preparation method thereof, which uses high-quality dry red pepper as the main raw material, and uses 350°C oil to mix a certain proportion of star anise, cinnamon, grass fruit, Chinese prickly ash, garlic, and sesame , fennel, onion and ginger until there are no oil bubbles around the seasoning, remove the seasoning with a sieve, continue to heat the oil to 400°C, turn off the heat and cool to 200°C, pour the oil through the sieve with the seasoning into the container Put the crushed red chili in the bucket, stir for 15 minutes, put the stirred oily chili into the heat preservation bucket and let it stand for 12 hours, then seal and pack to obtain the finished oily chili. The present invention starts from the screening of raw materials, selects high-quality red pepper, linseed oil and huangjian rapeseed oil, cooperates with other raw materials, and undergoes a special production process to form a rich taste experience. There is no additive in the production process, which can make the pepper The active ingredients of the chili pepper are fully released to ensure the authentic taste of chili pepper, original flavor, rich taste and healthy nutrition.
Description
technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to oily chili and a preparation method thereof. Background technique [0002] Capsicum is a commonly used condiment with high nutritional value rich in vitamin C, β-carotene, folic acid, magnesium and potassium. Capsaicin in pepper also has anti-inflammatory and antioxidant effects, which can help reduce heart disease. cancer, certain cancers, and other chronic conditions that come with age. It is popular for its unique flavor, so all kinds of chili products have emerged. [0003] The traditional production process of chili is usually to remove the stalks of dried chili and crush them. Put vegetable oil with 1.5-2 times the weight of chili in the pot, boil the oil on high heat, fry it with chili, and finally add other conventional seasonings. The existing chili products on the market have a single formula and simple production process. Traditional production met...
Claims
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Application Information
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