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Capsicol and preparation technology thereof

A preparation process, technology of chili oil, applied in the direction of edible oil/fat, food science, application, etc., can solve problems such as easy to get angry, and chili oil is prone to dryness, etc., to improve clear fire and reduce dryness, rich taste, eliminate The effect of dryness

Inactive Publication Date: 2019-04-26
成都新润油脂有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chili oil prepared in this way is rich and delicious, but the chili itself is hot, and the chili oil prepared with chili tends to be dry and spicy. Among the above ingredients, dried ginger, galangal and cumin are all hot ingredients. Nutmeg, cloves, and grass fruit are all warm ingredients. The chili oil prepared with various warming ingredients is more dry. Eating this kind of chili oil can easily cause dizziness, dry eyes, burning and pain in the mouth and abdomen. Symptoms, especially easy to get angry

Method used

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  • Capsicol and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The present embodiment provides a kind of preparation technology of capsicum oil, comprises the following steps:

[0032] Step 1: Prepare chili powder: remove 10kg of dried chili peppers, grind them into powder, and set aside. The dried chili peppers here are complete dried chili peppers without mildew, insect damage, and impurities. The dried chili peppers used in this example are Chaotian pepper.

[0033] Step 2: Prepare hot oil: Heat 75kg of vegetable oil in an oil pan, add 1.5kg of Zanthoxylum bungeanum and 1kg of ginger after the oil foam is gone, fry the Zanthoxylum bungeanum and ginger until they turn yellow, then remove. The vegetable oil here is edible oil extracted from plants, for example, soybean oil, peanut oil, rapeseed oil, corn oil or sunflower oil. The vegetable used in this embodiment is soybean oil. When the oil temperature drops to 90° C., add 0.25 kg of star anise, 0.1 kg of bamboo leaves and 0.15 kg of citronella, and keep stirring to obtain hot o...

Embodiment 2

[0037] The difference between this example and Example 1 is mainly that in the step 3 of preparing chili oil in this example, flavoring auxiliary materials are also added, and 0.25 kg of chili powder is added to the hot oil whose temperature drops to 75°C. Sesame powder and 0.25kg of coix seed powder were stirred evenly to obtain a semi-finished product, and the subsequent step 4 was also the same as in Example 1.

Embodiment 3

[0039] The difference between the present embodiment and the first embodiment mainly lies in that the preparation process of the chili oil of the present embodiment comprises the following steps:

[0040] Step 1: Prepare chili powder: remove 10kg of dried chili peppers and grind them into powder for later use. The dried chili peppers used in this example are millet peppers.

[0041] Step 2: Prepare hot oil: heat 68kg of vegetable oil in an oil pan, add 1.6kg of Zanthoxylum bungeanum and 1kg of ginger after the oil foam is gone, and fry the Zanthoxylum bungeanum and ginger until they turn yellow. Vegetables for peanut oil. When the oil temperature was down to 100° C., add 0.32 kg of star anise, 0.16 kg of bamboo leaves and 0.24 kg of citronella, and keep stirring to obtain hot oil.

[0042]Step 3: Prepare semi-finished products: Add the chili powder prepared in Step 1 into hot oil with an oil temperature of 90°C, and stir at the same time. When the oil temperature drops to 85°...

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Abstract

The invention relates to capsicol and a preparation technology thereof, and belongs to the technical field of seasoning processing. The preparation technology comprises steps of preparation of chili powder, preparation of hot oil, preparation of a semi-finished product and preparation of a finished product, wherein the preparation of the hot oil is performed by adding seasoning and spice to oil; the preparation of the semi-finished product is performed by mixing the chili powder and the hot oil; and the preparation of the finished product is performed by filtering the semi-finished product after placing. The preparation technology involved in the invention has the effects of simple formula and process, health and nutrition, rich taste, and no dry and spicy feeling.

Description

technical field [0001] The invention relates to the technical field of condiment processing, more specifically, it relates to a chili oil and a preparation process thereof. Background technique [0002] Capsicum is an annual or limited perennial herb belonging to Magnolia, Solanaceae, and Capsicum. Its fruit has a spicy taste because it contains capsaicin. Capsicum is rich in vitamin C, vitamin B, carotene, calcium, iron, etc. Vitamins and minerals have the functions of sterilization, antisepsis, seasoning, nutrition, and cold repellent. The chili oil, which is prepared by blending chili peppers with various ingredients and spices through proper oil temperature, is a kind of seasoning, which can be used for cooking, mixing dishes or making dipping dishes. At present, ordinary chili oil is mainly made from vegetable oil and chili pepper, supplemented with peppercorns, star anise and scallion, and has a simple formula and a single taste. [0003] In the prior art, the patent...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 张磊
Owner 成都新润油脂有限责任公司
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