Production process of Chinese prickly ash beef tallow

A production process, the technology of Zanthoxylum bungeanum, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems that affect human health, poor fragrance, taste, etc., achieve rich nutrition and taste, improve shelf life, and prevent pollution. Effect

Inactive Publication Date: 2018-04-20
GUANGHAN HANGJIA FOOD CO LTD
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to overcome the existing red oil's poor fragrance and taste, and the problems affecting human health, the invention provides a production process of Zanthoxylum bungeanum butter. The Zanthoxylum bungeanum

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This embodiment provides a production process of Zanthoxylum bungeanum butter, which comprises the steps of preparing chili red oil, processing Zanthoxylum bungeanum, pouring oil and stewing,

[0043] The preparation steps of the chili red oil are as follows: firstly, the chili is made into glutinous rice cake chili, and then the butter, watercress and glutinous rice cake chili are put into a frying pan for frying, the frying temperature is controlled at 100°C, and the frying time is 120min. After making, remove the slag to obtain chili red oil, in parts by weight, butter: 120 parts, watercress: 6 parts, glutinous rice cake chili: 65 parts;

[0044] The pepper processing step is specifically frying the peppercorns, crushing them after frying, the frying time is 3 minutes, the frying temperature is 110°C, and the crushing time is 2 minutes;

[0045] The step of pouring oil is specifically, pouring chili red oil on crushed Chinese prickly ash, and the oil temperature is 8...

Embodiment 2

[0050] A production process of Zanthoxylum bungeanum butter, characterized in that it comprises the steps of preparing chili red oil, processing Zanthoxylum bungeanum, pouring oil and stewing,

[0051] The preparation steps of the chili red oil are as follows: firstly, the chili is made into glutinous rice cake chili, and then the butter, watercress and glutinous rice cake chili are put into a frying pan for frying, the frying temperature is controlled at 110° C., and the frying time is 100 minutes. After making, remove the slag to obtain chili red oil, in parts by weight, butter: 140 parts, watercress: 12 parts, glutinous rice cake chili: 72 parts;

[0052] The pepper processing step is specifically frying the peppercorns, crushing the peppercorns after frying, the frying time is 3.5 minutes, the frying temperature is 95°C, the crushing time is 3 minutes, and the crushed peppercorns are obtained after crushing;

[0053] The step of pouring oil is specifically, pouring chili r...

Embodiment 3

[0061] A production process of Zanthoxylum bungeanum butter, characterized in that it comprises the steps of preparing chili red oil, processing Zanthoxylum bungeanum, pouring oil and stewing,

[0062] The preparation steps of the chili red oil are as follows: firstly, the chili is made into glutinous rice cake chili, and then the butter, watercress and glutinous rice cake chili are put into a frying pan for frying, the frying temperature is controlled at 120° C., and the frying time is 15 minutes. After making, remove the slag to obtain chili red oil, in parts by weight, butter: 130 parts, watercress: 8 parts, glutinous rice cake chili: 70 parts;

[0063] The pepper processing step is specifically frying the peppercorns, crushing them after frying, the frying time is 4 minutes, the frying temperature is 85°C, the crushing time is 4 minutes, and crushed to obtain crushed peppercorns;

[0064] The step of pouring oil is specifically, pouring chili red oil on crushed Chinese pri...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a production process of Chinese prickly ash beef tallow. The process comprises the following steps of a chilli red oil preparation step, a Chinese prickly ash treatment step, an oil pouring step and a braising step. The chilli red oil preparation step concretely comprises the following steps: firstly, manufacturing chilies into crushed chilies, then putting beef tallow, broad bean fragments and the crushed chilies into a frying pan, conducting stir-frying at 100-120 DEG C for 15-120min, and removing residues after the stir-frying so as to obtain the chilli red oil. TheChinese prickly ash treatment step concretely comprises the following steps: stir-frying Chinese prickly ash, and conducting crushing after stir-frying so as to obtain crushed Chinese prickly ash. Theoil pouring step concretely comprises the following steps: pouring the chilli red oil on the crushed Chinese prickly ash. The braising step concretely comprises the following steps: putting the crushed Chinese prickly ash subjected to the oil pouring step and the chilli red oil into a braising pot and carrying out braising. According to the invention, the beef tallow is taken as a raw material, so that the Chinese prickly ash beef tallow does not affect the physical health of human body, but has an anti-cancer function, is particularly good in taste and fragrance at the same time, and is easyto be accepted by consumers.

Description

technical field [0001] The invention relates to a production process of condiments, in particular to a production process of prickly ash butter. Background technique [0002] Red oil is a kind of cooking material with a spicy taste. It is mainly made of Sichuan Chaotian pepper plus vegetable oil and other spices (such as pepper, star anise, three Nye, green onion, garlic, ginger, sugar) over a slow fire. [0003] It is mainly divided into: spicy red oil, spicy red oil, watercress red oil and so on. [0004] Spicy red oil is made of dried chili peppers, which are baked and brittle in the shape of nail flakes or slightly smaller. They are heated in vegetable oil and can be eaten directly as seasonings or processed as raw materials for various seasonings. They are suitable for It can be used for cooking various dishes and mixing cold dishes. [0005] Spicy red oil is made of dried chili and Chinese prickly ash as raw materials, which are crushed into coarse flakes and granule...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23D9/04
CPCA23D9/04
Inventor 张泽兵李明元邓维泽丁文武
Owner GUANGHAN HANGJIA FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap