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

Inactive Publication Date: 2019-03-08
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method takes a long time to prepare, and the color and spicy taste cannot be effectively controlled

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a preparation method of chili animal oil. The preparation method comprises the following steps of (1) drying dry chilies at the temperature of 30-50 DEG C until the water content is smaller than or equal to 10%, performing crushing, and performing screening through a 20-60-mesh sieve so as to obtain chili powder; (2) adding the chili powder and animal oil to a high-pressuretank in the proportion of the chili powder to the animal oil being 1 to (5-7), performing heating so that the pressure achieves 90-110KPa, and maintaining the pressure of 90-110KPa for 10-20min; and(3) lowering the pressure to normal pressure, opening the cover of the high-pressure tank, dispersing water vapor, and performing filtering to obtain filtrate namely the chili animal oil. Under the high-temperature high-pressure condition, the chili animal oil is refined, so that the solubility of capsaicine substances is increased, the boiling time is shortened, and the chili animal oil has goodremoval effect on green raw taste of the chilies. According to the method, the obtained chili animal oil is rich in fragrance, fragrant and mellow, free from burned taste and bright and red in color.

Description

technical field [0001] The invention relates to a preparation method of chili animal oil, which belongs to the field of condiment preparation. Background technique [0002] Capsicum is rich in nutrition, and it is widely planted in various parts of our country, and its output ranks first in the world. Dried chili is a chili product produced by natural drying and artificial dehydration of fresh chili. It has low moisture content and is easy to store. Dried chili contains capsaicin, which has nutritional and health functions, and has antibacterial, antitumor, anti-inflammatory and analgesic effects on the digestive system and nervous system. [0003] The production process of chili oil is different. Generally speaking, the traditional production method of chili oil is mainly vegetable oil. The oil is heated to above 120°C and dried chili is added to boil, and then the natural cooling is leached for 12 hours or longer. , after being filtered, the chili oil product is obtained...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 何新益薛淼刘欣阳耀芳
Owner TIANJIN AGRICULTURE COLLEGE
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