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Fried capsicol-shaped aromatic base and fried capsicol-shaped essence prepared by applying same

A technology of chili oil and fragrance base, which is applied in the field of essence, can solve the problems of flavor loss, long storage time, easy to burn, etc., and achieve the effect of strong cooking feeling, strong aroma and obvious aroma characteristics

Inactive Publication Date: 2018-12-28
TIANJIN CHUNYU FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many homemade chili red oil products in Sichuan, Shaanxi and other places, but the storage time is long, and problems such as easy to rot and flavor loss are prominent.

Method used

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  • Fried capsicol-shaped aromatic base and fried capsicol-shaped essence prepared by applying same
  • Fried capsicol-shaped aromatic base and fried capsicol-shaped essence prepared by applying same
  • Fried capsicol-shaped aromatic base and fried capsicol-shaped essence prepared by applying same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 (comparison)

[0020] A preparation method for fried chili oily essence, comprising the steps of:

[0021] 1) Take 50g of crushed pepper and add 500g of pure water, soak for 2h;

[0022] 2) Take 50g of soaked crushed pepper, 10g of crushed red pepper, 2g of green onion powder, 2g of ginger powder, 15g of glucose, 3g of alanine, 3g of glycine, 1g of lysine, add 200g of rapeseed oil, and cook at 110°C After reacting for 50 minutes, the obtained material was left to stand, centrifuged and separated, and the upper oil phase was taken to obtain the Maillard reaction fragrance base;

[0023] 3), deploy fried chili oil base, the components contained in the base and the mass percentage of each component are:

[0024]

[0025] According to the deployment of the above weight percentage, the fried chili oil fragrance base is obtained;

[0026] 4), prepare fried chili oily essence

[0027] Take Maillard reaction flavor base according to weight percentage: 91.6%;...

Embodiment 2

[0030] A preparation method for fried chili oily essence, comprising the steps of:

[0031] 1) Take 80g of crushed pepper and add 800g of pure water, soak for 4h;

[0032] 2) Take 80g of soaked crushed pepper, 30g of crushed red pepper, 4g of green onion powder, 2g of ginger powder, 6g of star anise powder, 4g of cinnamon powder, 1.2g of bay leaf powder, 1g of grass fruit powder, 48g of glucose, 4.5g of alanine , glycine 8g, lysine 2g, add rapeseed oil 300g, react at 120°C for 60min, the obtained material is left to stand, centrifuged and separated, and the upper oil phase is taken to obtain the Maillard reaction aromatic base;

[0033] 3), the deployment of fried chili oil fragrance base:

[0034]

[0035] According to the deployment of the above weight percentage, the fried chili oil fragrance base is obtained;

[0036] 4), prepare fried chili oily essence

[0037] Take Maillard reaction flavor base according to weight percentage: 87.8%; fried chili oil flavor base: 12...

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Abstract

The invention relates to a fried capsicol-shaped aromatic base and fried capsicol-shaped essence prepared by applying the same. The aromatic base comprises the following components in pats by mass: 2-methylpyrazine, 2-acetylpyrazine, 2,3-methylpyrazine, 2-methoxyl-3-isobutylpyrazine, thiazoline, 4-methylthiazole, 2-acetylthiazole, 2-acetylpyrrole, ethyl maltol, furfurylmercaptan, 5-methylfurfural,difurfuryl sulfide, difurfuryl dithioether, 2,4,6-triisobutyl-5,6-dihydro-4H-1,3,5-dithiazine, capsicum oleoresin, zanthoxylum oil resin, cumin oil and soybean oil. The invention further provides thefried capsicol-shaped essence prepared by applying the fried capsicol-shaped aromatic base. The fried capsicol-shaped essence is obvious in aromatic characteristics when used for frying chillies, harmonious and strong in aroma, harmonious in flavor, high in cooking feeling and good in heat resistance.

Description

technical field [0001] The invention relates to an essence, in particular to a fried chili oil-like fragrance base and a fried chili oil-like essence prepared by using the fragrance base. Background technique [0002] Spicy flavor is one of the popular flavors in recent years. The market demand for hot and spicy food is unanimously favored by investors, and the market demand is growing rapidly. There are many homemade chili red oil products in Sichuan, Shaanxi and other places, but the storage time is long, and problems such as easy to spoil and loss of flavor are prominent. Therefore, it is of great practical significance to be able to prepare a fried chili essence with strong flavor intensity but no chemical sensation, storage resistance and heat resistance, which can enhance the flavor characteristics of spicy products and greatly reduce the cost. [0003] The purpose of the present invention is to prepare a deep-fried chili oil-like essence with rich and natural aroma ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20A23L27/10
CPCA23V2002/00A23L27/00A23L27/10A23L27/20A23V2200/15
Inventor 柳杨
Owner TIANJIN CHUNYU FOOD INGREDIENTS
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