Oil chilies with good mouthfeel and processing method thereof

A technology of oily peppers and good taste, applied in the field of food processing, can solve the problems of insufficient aroma, insufficient spiciness, and reduced enterprise income, and achieve the effects of full aroma, avoiding single taste, and increasing enterprise income.

Inactive Publication Date: 2018-06-29
贵州省平塘县王四妹风味食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, our company has conducted research on the oily peppers currently on the market and found that during the consumption of oily peppers on the market, the aroma is more than enough, but the spicy taste is insufficient; or the oily peppers are more than spicy, but the aroma is not enough
Moreover, in the existing chili pepper production process, chemical seasonings are added in order to pursue fragrance. With the continuous improvement of people's quality of life, people are more and more disgusted with adding chemical seasonings in food, thus causing the addition of chemical seasonings. sales of food products are declining, resulting in lower corporate income

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1 of the present invention: a kind of oily pepper with good mouthfeel is made with the raw materials of following weight composition ratio: rapeseed oil 80kg, paprika 60kg, bean drum 10kg, peanut kernel 10kg, edible salt 5kg, Chinese prickly ash 3kg, Ginger 3kg, star anise 1kg, fennel 1kg, clove 1kg, garlic 3kg, potato 10kg.

[0017] The processing method of aforementioned oily pepper: comprise the following steps:

[0018] A. Put rapeseed oil in a pot and heat it until there is no foam on the surface, then pour it into a container for later use;

[0019] B. Dice potatoes, ginger, and garlic for later use, mix and grind star anise, fennel, and cloves into spices;

[0020] C. Pour 30% by weight rapeseed oil into the pot and heat it to above 80 degrees, then pour in the diced potatoes, fry for 5 minutes at an oil temperature of 80 degrees, remove the diced potatoes, pour the rapeseed oil spare after leaving;

[0021] D. Pour 3% by weight rapeseed oil into th...

Embodiment 2

[0024] Embodiment 2 of the present invention: a kind of oily pepper with good mouthfeel is made with the raw materials of following weight composition ratio: rapeseed oil 150kg, paprika 100kg, bean drum 20kg, peanut kernel 20kg, edible salt 10kg, Chinese prickly ash 5kg, Ginger 5kg, star anise 3kg, fennel 3kg, clove 3kg, garlic 5kg, potato 20kg.

[0025] The processing method of aforementioned oily pepper: comprise the following steps:

[0026] A. Put rapeseed oil in a pot and heat it until there is no foam on the surface, then pour it into a container for later use;

[0027] B. Dice potatoes, ginger, and garlic for later use, mix and grind star anise, fennel, and cloves into spices;

[0028] C. Pour 50% by weight rapeseed oil into the pot and heat it to above 80 degrees, then pour in the diced potatoes, fry for 3 minutes at an oil temperature of 120 degrees, remove the diced potatoes, pour the rapeseed oil spare after leaving;

[0029] D. Pour 8% by weight rapeseed oil int...

Embodiment 3

[0032] Embodiment 3 of the present invention: a kind of chili oil, made with the raw material of following weight composition ratio: rapeseed oil 120kg, chili powder 80kg, bean drum 15kg, peanut kernel 15kg, edible salt 7kg, Chinese prickly ash 4kg, ginger 4kg, Star anise 2kg, fennel 2kg, clove 2kg, garlic 4kg, potato 15kg.

[0033] The processing method of aforementioned oily pepper: comprise the following steps:

[0034] A. Put rapeseed oil in a pot and heat it until there is no foam on the surface, then pour it into a container for later use;

[0035] B. Dice potatoes, ginger, and garlic for later use, mix and grind star anise, fennel, and cloves into spices;

[0036] C. Pour 40% by weight rapeseed oil into the pot and heat it to above 80 degrees, then pour in the diced potatoes, fry for 4 minutes at an oil temperature of 100 degrees, remove the diced potatoes, pour the rapeseed oil spare after leaving;

[0037] D. Pour 5% by weight rapeseed oil into the pot and heat it ...

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PUM

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Abstract

The invention discloses oil chilies with good mouthfeel. The oil chilies are prepared from the following raw materials by weight: 80kg of rapeseed oil, 60kg of chili powder, 10kg of fermented beans, 10kg of peanut kernels, 5kg of edible salt, 3kg of Chinese prickly ash, 3kg of ginger, 1kg of star aniseed, 1kg of fennel, 1kg of cloves, 3kg of garlic and 10kg of potatoes. The oil chilies prepared byboiling according to a method disclosed by the invention maintains the proper pungent taste in an eating process and also has a strong fragrance. Moreover, chicken pieces and the peanut kernels are added to the oil chilies, so both the oil chilies and other foods are eaten by people in the eating process and single mouthfeel is avoided. No chemical seasoning is added in the whole boiling process,but the nutritional components and fragrance in the fermented beans are extracted by adding a plurality of natural spices and using the method, so the mouthfeel quality of the oil chilies without addition of the chemical seasoning does not decline. The oil chilies prepared by the method are popular to people and increase the income of enterprises.

Description

technical field [0001] The invention relates to an oily pepper with good taste and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] People in Guizhou prefer to eat noodles for breakfast, and they like to serve them with chili oil during the making of noodles, which is spicy, fragrant and refreshing. Moreover, Guizhou people also like to stir oil chili peppers with rice plates and use them together during meals. It is conceivable that chili oil has become an indispensable part of the life of Guizhou people. Because of the love for oily chili, there are countless companies producing oily chili in Guizhou, among which Laoganma is the most famous. However, after our company conducted research on the oily peppers currently on the market, we found that during the consumption of the oily peppers on the market, the aroma is more than enough, but the spiciness is not enough; Moreover, in the existing chili pepper produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
Inventor 罗丹
Owner 贵州省平塘县王四妹风味食品有限责任公司
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