Chili oil formula rich in omega-3 polyunsaturated fatty acids and manufacturing method

Abstract

The invention discloses a chili oil seasoning rich in omega-3 polyunsaturated fatty acids. The chili oil seasoning is characterized in that edible oil rich in omega-3 polyunsaturated fatty acids is blended into chili oil in a low temperature manner, and simultaneously, different proportions of spices are added in a moderate manner, so that people can intake the omega-3 polyunsaturated fatty acidshealthily while enjoying delicacy. The obtained chili oil is pleasant in fragrance, moderate in biting taste, rich in omega-3 polyunsaturated fatty acids, rich in trace components and more lasting infragrance, and can be stored for a long time.

Description

technical field [0001] The invention relates to a formula and a preparation method of peppercorns rich in omega-3 polyunsaturated fatty acids, belonging to the field of condiment processing. Background technique [0002] Studies have shown that α-linolenic acid can esterify cholesterol and metabolize it out of the human body, which can reduce blood viscosity, improve blood microcirculation, and inhibit thrombus formation. Since the blood system is closely related to various functional organs of the body, α-linolenic acid also has the functions of preventing and alleviating hyperlipidemia, hypertension, obesity, atherosclerosis, myocardial infarction, cerebral infarction, stroke and senile dementia. α-linolenic acid can be synthesized, metabolized, and transformed into essential life-activating factors such as DHA, DPA, and EPA in the body, especially DHA is closely related to the intellectual development of the brain. The α-linolenic acid in linseed oil and perilla seed oil...

AI Technical Summary

Problems solved by technology

[0007] From a psychological point of view, people also have an illusion that if unheated cooking oil is added to the noodles of a diner, he may have a psychologically unacceptable feeling; join, may not feel anything

Therefore, some people often advocate pouring directly into food or directly drinking unheated linseed oil or perilla seed oil, etc., but some people still cannot accept it.

[0008] In the traditional production process of oily peppercorns, people often add some large spices directly into the heated oil to fry or fry for a while without crushing them, and then filter and discard the spices, so that only a small part of the aroma substances are extracted. In the cooked oil, most of the aroma substances and trace nutrients are still in the spices, which will inevitably lead to waste of spices, and the obtained aroma of spicy peppers is poor in concentration and persistence.

[0009] In the traditional production process of chili peppers, an appropriate amount of vinegar must be added at the end. Most of the vinegar is water. The reason why it immediately stimulates the aroma when added to chili peppers is mainly because the water in vinegar and chili peppers The contact with the oil that has not been completely cooled in the vinegar is easy to cause partial tumbling, which accelerates the release of aroma substances, and the acetic acid in the vinegar is also easy to volatilize, which will instantly produce a fragrant and sour taste, but this taste is not durable. , and the water in the vinegar is added to the oily peppers, which can easily cause the oil in it to oxidize and become rancid