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Spicy chili oil and preparation method thereof

A chili oil and spicy taste technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems that the flavor is not unique enough, it is difficult to satisfy consumers' taste for chili oil, and achieve rich taste, golden red color, Spicy effect

Inactive Publication Date: 2018-06-12
广西黄氏真味食品科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chili oil sold on the market is generally relatively simple in production process, only has a spicy taste, and the flavor is not unique enough, so it is difficult to meet consumers' needs for more flavors of chili oil.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] A kind of spicy chili oil is prepared by the following steps:

[0014] (1) Weigh 2100 parts of rapeseed oil, 200 parts of dried red pepper, 30 parts of pepper oil, 5 parts of pepper powder, 2 parts of mustard seed, 1.5 parts of star anise, 0.5 part of fennel, 0.4 part of white cardamom, and 0.5 part of amomum , 0.8 parts of cloves, 0.4 parts of nutmeg, and 0.5 parts of old ginger are prepared by weight;

[0015] (2) Heat edible vegetable oil to 85°C, add the above-mentioned seasoning, heat at 100°C for 2 minutes, stop heating to obtain seasoning oil, and set aside;

[0016] (3) Put the crushed chili into a container, pour half of the above 100°C seasoning oil on the crushed pepper, and when the other half of the seasoning oil reaches 80°C, pour the other half of the seasoning oil on the crushed pepper, Instantly.

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Abstract

Spicy chili oil is prepared from, by weight, 2000-2200 parts of rapeseed oil, 200-210 parts of dry red chili, 10-30 parts of zanthoxylum oil, 5-10 parts of pepper powder, 1-3 parts of mustard seeds, 0.5-1.5 parts of anise, 0.3-0.8 part of fennel, 0.2-0.6 part of fructus amomi rotundus, 0.3-0.8 part of fructus amomi, 0.5-1.0 part of flos caryophyllata, 0.2-0.6 part of semen myristicae and 0.3-0.8 part of rhizoma zingiberis preparata. The spicy chili oil is crystal in luster, golden red in color, spicy in taste without irritation and rich in taste hierarchy. The preparation method guarantees once buffering of chili entering oil, spicy taste is uniformly dispersed in the chili oil to enrich taste hierarchically, high saturability of the oil is achieved, and the chili oil is less prone to fusion of other substances, so that long-term storage can be realized.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a spicy chili oil and a preparation method thereof. Background technique [0002] Chili oil is a kind of condiment, and its production method is very particular. It is generally made by frying chili and various ingredients, and it is deeply loved by people in various regions of our country. However, the general production process of chili oil sold on the existing market is relatively simple, only has a spicy taste, and the local flavor is not unique enough, so it is difficult to satisfy consumers' needs for more flavors of chili oil. Contents of the invention [0003] The purpose of the present invention is to provide a unique flavor, long shelf life, the product can be better and better taste with the prolongation of the shelf life chili oil and its preparation method. [0004] In order to solve the problems of the technologies described above, the technic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 龙智学方勇宗
Owner 广西黄氏真味食品科技有限责任公司
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