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, an

Method used

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  • Capsicol and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] The present embodiment provides a preparation process of chili oil, comprising the following steps:

[0032] Step 1: Prepare chili powder: 10kg of dried chili peppers are smashed and ground for later use. The dried chili peppers here are complete dried chili peppers that are free from mildew, pests and impurities. The dried chili peppers used in this example are Chaotian. pepper.

[0033] Step 2: Preparation of hot oil: Heat 75kg of vegetable oil in a frying pan, add 1.5kg of Chinese prickly ash and 1kg of ginger after the oil foam has dissipated, fry the prickly ash and ginger until they are dry and yellow, and 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 plant used in this embodiment is soybean oil. When the oil temperature dropped to 90°C, 0.25kg of star anise, 0.1kg of pale bamboo leaves and 0.15kg of citronella were added and stirred c...

Example Embodiment

[0036] Embodiment 2

[0037] The main difference between the present embodiment and the first embodiment is that: in the third step of preparing the chili oil in the present embodiment, aroma-enhancing auxiliary materials are also added, and 0.25 kg of chili powder is added to the hot oil whose temperature is lowered to 75°C. Sesame powder and coix seed powder of 0.25kg are mixed to obtain semi-finished products, and the subsequent step 4 is also the same as in Example 1.

Example Embodiment

[0038] Embodiment 3

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

[0040] Step 1: Preparation of chili powder: 10kg of dried chili peppers are ground and ground after the stems are removed, and the dried chili peppers used in this embodiment are millet peppers.

[0041] Step 2: prepare hot oil: place 68kg of vegetable oil in a frying pan and heat, add 1.6kg of Chinese prickly ash and 1kg of ginger after the oil foam is exhausted, fry the Chinese prickly ash and The plant is peanut oil. When the oil temperature dropped to 100° C., 0.32 kg of star anise, 0.16 kg of pale bamboo leaves and 0.24 kg of citronella were added and stirred continuously to obtain hot oil.

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

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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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