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Seasoning chili oil for preparing pickled Chinese sauerkraut and preparation method thereof

A technology of sauerkraut and red oil, which is applied in the field of seasoning red oil for Laotan pickled cabbage preparation and its preparation, which can solve the problems of low flavor intensity and insufficient natural feeling

Inactive Publication Date: 2018-11-09
YIYANG KEMEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The purpose of the present invention is to overcome the shortcomings of the prior art that the flavor intensity of a single red oil product is not high, and the natural feeling is not enough. It is prepared with rich raw and auxiliary materials, which can generate more effective flavor substances, and significantly improve the flavor of seasoned red oil. Flavor, can be widely used in the field of food seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0020] As an embodiment: the chili powder: vegetable oil ratio is 1:15.

[0021] As an embodiment: the vegetable oil is soybean oil, heat the soybean oil to 135°C, add 2 / 3 chili powder, and stir; when the oil temperature drops to 125°C, add another 1 / 3 chili powder, and stir.

[0022] The mixed crushed chili pepper is prepared by frying a kind of mixed bell pepper dried chili pepper in the new generation dried chili pepper or the bullet dried chili pepper, and then mixing green and red Zanthoxylum bungeanum grains, and then crushing it with a mixer; the green and red Zanthoxylum bungeanum The grains are a mixture of blue peppercorns and red peppercorns with a mass ratio of 1:1.

[0023] The mixed crushed chili is prepared by a method comprising the following steps: take one of the new generation of dried chili or bullet dried chili and mix it with the bell pepper dried chili according to the mass ratio of 6:4 or 5:5, heat the iron over low heat Stir-fry the dried peppers in a...

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Abstract

The invention relates to the field of food processing condiments and in particular relates to seasoning chili oil for preparing pickled Chinese sauerkraut, which has no foreign flavor and a good natural feeling and has a fragrant and spicy flavor, and a preparation method of the seasoning chili oil. The seasoning chili oil is prepared from the following raw materials in parts by weight: 200 partsof vegetable oil, 80 parts of edible vinegar, 60 parts of edible salt, 70 parts of white granulated sugar, 30 parts of refined chicken oil, 50 parts of mixed minced chili, 14 parts of chili powder, 15parts of mixed sauce, 20g of raw sesame, 3 parts of garlic, 3 parts of old ginger, 5 parts of minced spice and 2 parts of essential oil. The chili oil processed by the method has a red and bright color, dissipates the aroma of chili raw juice and has a long aroma. The appetite of people can be increased and the seasoning chili oil has the effects of losing weight, delaying arteriosclerosis and reducing heart diseases.

Description

technical field [0001] The invention relates to the field of food processing condiments, in particular to a seasoning red oil for preparing Laotan sauerkraut with no miscellaneous taste, good natural taste, and a fragrant and spicy flavor and a preparation method thereof. technical background [0002] In the field of food processing and seasoning, the use of red oil is indispensable, especially in the production process of products in the food industry such as casual instant seasoning mushrooms, pickled vegetables, dried bean curd and protein meat. Therefore, it is more important to make a flavored red oil with strong flavor and high universality. The purpose of the present invention is to overcome the shortcomings of the prior art that the flavor intensity of a single red oil product is not high, and the natural feeling is not enough. It is prepared with rich raw and auxiliary materials, which can generate more effective flavor substances, and significantly improve the flav...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L19/20A23L33/00
CPCA23V2002/00A23L19/20A23L27/00A23L33/00A23V2200/30
Inventor 陈克明唐春晖陈存任君余世亮舒叶平
Owner YIYANG KEMEN FOOD CO LTD
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