Oil cooked chilies and preparation method thereof

A technique for oil-splashing peppers and Chinese prickly ash, which is applied to the fields of oil-sprinkling peppers and their preparation, noodles, cold skins and rice skins, and rolling noodles, can solve the problems of darkening in color, producing a mushy smell, endangering human health and the like, and achieving a simple preparation method. , The effect of low production cost and rich aroma

Inactive Publication Date: 2018-10-12
三原兴邦油品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the preparation process, the oil-splashed pepper tends to darken in color and even produce a burnt taste after frying, which affects the appearance and taste.
In addition, preservatives and more salt are often added during the preparat...

Method used

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  • Oil cooked chilies and preparation method thereof
  • Oil cooked chilies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of oil-splashed chili, comprising the following preparation steps:

[0024] Step 1, stir-fry spices: 5 grams of Daxiang, 3 grams of Xiaoxiang, 3 grams of cinnamon, 0.5 grams of ginger, 4 grams of grass fruit, 2 grams of nutmeg, 50 grams of sesame, 2 grams of peppercorns, 0.5 grams of pepper, cloves Put 1 gram, 1 gram of fragrant leaves and 0.5 gram of algal ginger into a small pot, stir-fry slowly for 37.5 minutes on low heat, cool to room temperature, and grind into 400-mesh powder with a stone mill to obtain spice powder, set aside;

[0025] Fried Qin pepper powder: Qin pepper is a kind of thread pepper, and Fengxiang, Shaanxi is the best. Put 2000 grams of Qinjiao into the pot, stir-fry slowly on low heat, add 200g rapeseed oil during the frying process, fry until crisp, cool to room temperature, grind it into 1mm powder with a stone roller, and isolate it with a 1mm sieve Chili pepper seeds are obtained from chili pepper skin powder and chili p...

Embodiment 2

[0028] A preparation method of oil-splashed chili, comprising the following preparation steps:

[0029] Step 1, stir-fry spices: 2 grams of Daxiang, 4 grams of Xiaoxiang, 2.5 grams of cinnamon, 0.5 grams of ginger, 3 grams of grass fruit, 3 grams of nutmeg, 100 grams of sesame, 1 gram of peppercorns, 0.3 grams of pepper, cloves Put 1.5 grams, 0.5 grams of fragrant leaves and 0.8 grams of algal ginger into a small pot, stir-fry slowly for 30 minutes on low heat, cool to room temperature, grind them into 500-mesh powder with a stone mill, and obtain spice powder for later use;

[0030] Fried Qin pepper powder: Qin pepper is a kind of thread pepper, and Fengxiang, Shaanxi is the best. Put 1800 grams of Qinjiao into the pot, stir-fry slowly on low heat, add 200g rapeseed oil during the frying process, fry until crisp, cool to room temperature, grind it into 1mm powder with a stone roller, and isolate it with a 1mm sieve Chili pepper seeds are obtained from chili pepper skin powde...

Embodiment 3

[0033] A preparation method of oil-splashed chili, comprising the following preparation steps:

[0034] Step 1, stir-fry spices: 8 grams of Daxiang, 1 gram of Xiaoxiang, 1 gram of cinnamon, 0.3 grams of ginger slices, 4 grams of grass fruit, 2 grams of nutmeg, 120 grams of sesame seeds, 3 grams of peppercorns, 0.7 grams of pepper, cloves Put 1 gram, 1 gram of fragrant leaves and 0.5 gram of algal ginger into a small pot, stir-fry slowly on low heat for 45 minutes, cool to room temperature, and grind it into 300-mesh powder with a stone mill to obtain spice powder, which is set aside;

[0035] Fried Qin pepper powder: Qin pepper is a kind of thread pepper, and Fengxiang, Shaanxi is the best. Put 2200 grams of Qinjiao into the pot, stir-fry slowly on low heat, add 250g rapeseed oil during the frying process, fry until crisp, cool to room temperature, grind it into 1mm powder with a stone roller, and isolate it with a 1mm sieve Chili pepper seeds are obtained from chili pepper s...

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Abstract

The invention provides oil cooked chilies and a preparation method thereof. The oil cooked chilies comprise the following raw materials: star anise, fennel, cassia bark, ginger slices, tsaoko amomum fruits, netmeg, sesame, Chinese prickly ash, peppers, clove, myrcia, lesser galangal rhizomes, zanthoxylum piperitum, edible oil and vinegar. The oil cooked chilies have a rich fragrance, are fragrantand not spicy, and are oily but not greasy, and the indexes of total arsenic content, lead content, salmonella, Shigella, staphylococcus aureus and the like all meet standard requirements. The oil cooked chilies can be used in rolled dough skin, dough skin, liangpi, and rice skins. No food additive is used in the preparation process, so that the oil cooked chilies are safe, the preparation methodis simple, and the production cost is low.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an oil-splashed pepper and a preparation method thereof, which are mainly used for rolling noodle skins, noodle skins, cold noodle skins and rice skins. Background technique [0002] Capsicum is a commonly used condiment, which is rich in vitamin C, β-carotene, folic acid, magnesium and potassium. Capsaicin in pepper has anti-inflammatory and antioxidant effects, which helps reduce heart disease, certain tumors and Risk of other chronic diseases that come with age. It has a unique flavor and is deeply loved by consumers, so all kinds of peppers are produced. [0003] The traditional oily chili is made of sesame oil and other edible oils and chili peppers. It is bright red in color and has a layer of sesame oil floating on it. It has the oily aroma of chili peppers. It is easy to store and has a long shelf life. However, in the preparation process, the oil-splashed peppers tend to...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/10
Inventor 张安
Owner 三原兴邦油品有限公司
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