Preparation method of chili animal oil
An animal oil and pepper technology, applied in the fields of food science, edible oil/fat, application, etc., can solve the problems that the color and spiciness cannot be effectively controlled, and the preparation time is long, so as to reduce the cooking time, the color is bright red, and the color and luster are bright red. burnt effect
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Embodiment 1
[0017] A preparation method of chili animal oil, comprising the steps of:
[0018] (1) Dried chili peppers are dried at a temperature of 40° C. until water content = 8%, and crushed through a 40-mesh sieve to obtain chili powder;
[0019] (2) Add chili powder and lard into the high-pressure tank at a ratio of 1:6; heat to make the pressure reach 100KPa and maintain for 15 minutes;
[0020] (3) Reduce the pressure to normal temperature, open the lid of the high-pressure tank, let the water vapor escape, filter, and the filtrate is chili lard.
[0021] Capsaicin content is 2.195μg / mL.
Embodiment 2
[0023] A preparation method of chili animal oil, comprising the steps of:
[0024] (1) Dry the dried chili at a temperature of 30° C. until the water content = 10%, pulverize and pass through a 20-mesh sieve to obtain chili powder;
[0025] (2) Add chili powder and butter into the high-pressure tank at a ratio of 1:5; heat to make the pressure reach 90KPa and maintain it for 20 minutes;
[0026] (3) Reduce the pressure to normal temperature, open the lid of the high-pressure tank, let the water vapor dissipate, filter, and the filtrate is chili butter.
[0027] Capsaicin content was 2.134μg / mL.
Embodiment 3
[0029] A preparation method of chili animal oil, comprising the steps of:
[0030] (1) drying the dried chili at a temperature of 50° C. until the water content = 9%, pulverizing through a 60-mesh sieve to obtain chili powder;
[0031] (2) Add chili powder and animal oil into the high-pressure tank at a ratio of 1:7; heat to make the pressure reach 110KPa and maintain it for 10 minutes;
[0032] (3) Reduce the pressure to normal temperature, open the lid of the high-pressure tank, let the water vapor escape, filter, and the filtrate is chili animal oil. (Animal oil is suet and tallow with a mass ratio of 1:1)
[0033] Capsaicin content is 3.815μg / mL.
[0034] The product prepared by each embodiment is bright red in color and rich in fragrance. Please ask 30 people respectively, and divide them into three groups at random, which are respectively Example 1 group, Example 2 group and Example 3 group to try. As a result, Example 1 group and Embodiment 3 groups, altogether 20 pe...
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