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Tea oil-mushroom oil chili pepper and preparation method thereof

A technology of mushroom oil and chili, which is applied in the direction of food science, etc., can solve the problems of loss of nutrient components and increase of harmful substances in materials, achieve full flavor, soft and chewy taste, and reduce the effect of reproduction speed

Inactive Publication Date: 2019-08-16
贵州老外婆风味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, materials such as chili powder are directly put into hot oil and boiled for a long time to obtain oily chili peppers. In this method, since the materials are boiled in high-temperature oil for a long time, while the nutrients of the materials are lost, many harmful The substance also increases with the prolongation of the cooking time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of camellia oil mushroom oil capsicum, comprises the following steps:

[0021] (1) Material selection: select 5Kg of peppers and 2Kg of shiitake mushrooms without impurities and defective products, clean them and set aside;

[0022] (2) Soaking at low temperature: Put the cleaned peppers and mushrooms into the container respectively, and fill them with clean water to submerge. Place the container with the peppers and mushrooms in the cold storage at 6°C, soak for 13 hours, and set aside;

[0023] (3) Steaming: After draining the soaked wet peppers and wet mushrooms, put them into a steamer, put high-temperature steam at 112°C, steam at a pressure of 0.18Mpa for 12 minutes, and cool down for later use;

[0024] (4) Making glutinous rice cake chili: After crushing the steamed chili pepper with a grinder, the glutinous rice cake chili is obtained and set aside;

[0025] (5) Frying: Pour 12Kg of rapeseed oil into the pot, heat it up until the o...

Embodiment 2

[0028] A kind of preparation method of camellia oil mushroom oil capsicum, comprises the following steps:

[0029] (1) Material selection: select 4Kg of peppers and 3Kg of shiitake mushrooms without impurities and defective products, clean them and set aside;

[0030] (2) Soaking at low temperature: Put the cleaned peppers and mushrooms into the container respectively, and fill them with clean water to submerge. Place the container with the peppers and mushrooms in the cold storage at 2°C, soak for 12 hours, and set aside;

[0031] (3) Steaming: After draining the soaked wet peppers and wet mushrooms, put them into a steamer, put high-temperature steam at 114°C, steam at a pressure of 0.18Mpa for 10 minutes, and cool down for later use;

[0032] (4) Making glutinous rice cake chili: After crushing the steamed chili pepper with a grinder, the glutinous rice cake chili is obtained and set aside;

[0033] (5) Stir-frying: Pour 13Kg of rapeseed oil into the pot, heat it up until ...

Embodiment 3

[0036] A kind of preparation method of camellia oil mushroom oil capsicum, comprises the following steps:

[0037] (1) Material selection: select 3Kg of peppers and 3Kg of shiitake mushrooms without impurities and defective products, clean them and set aside;

[0038] (2) Soaking at low temperature: Put the cleaned peppers and mushrooms into the container respectively, fill them with clean water and submerge them, put the container containing the peppers and mushrooms in the cold storage at 4°C, soak for 11 hours, and set aside;

[0039] (3) Steaming: After draining the soaked wet peppers and wet mushrooms, put them into a steamer, pass in high-temperature steam at 116°C, steam at a pressure of 0.18Mpa for 8 minutes, and cool down for later use;

[0040] (4) Making glutinous rice cake chili: After crushing the steamed chili pepper with a grinder, the glutinous rice cake chili is obtained and set aside;

[0041] (5) Frying: Pour 14Kg of rapeseed oil into the pot, heat it up un...

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PUM

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Abstract

The invention discloses tea oil-mushroom oil chili pepper and a preparation method thereof, wherein the tea oil-mushroom oil chili pepper comprises the following raw materials in parts by weight: 12-14 parts of rapeseed oil, 9-11 parts of tea seed oil, 5-6 parts of fermented soya beans, 3-5 parts of chili pepper, 2-3 parts of shiitake mushroom, 3-5 parts of crushed peanut kernels, 2-4 parts of sweet flour paste, 2-4 parts of raw ginger, 0.7-0.9 part of garlic, 0.2-0.4 part of Sichuan pepper, 0.08-0.12 part of star anise, 0.5-1.5 parts of monosodium glutamate, 1.3-1.6 parts of chicken essence,0.2-0.4 part of edible salt, 0.7-0.9 part of white sugar, 0.4-0.6 part of sesame seeds, and 0.6-0.8 part of soy sauce. The oil chili pepper prepared through material selection, low temperature soaking, steaming, Ciba chili pepper preparation, stir-frying, filling and other steps retains the nutrient substances of the raw materials and glossy appearance, full flavor and soft and chewy mouthfeel offlavor products.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a tea oil mushroom oil chili pepper, and also relates to a preparation method thereof. Background technique [0002] Edible mushrooms are rich in nutrition, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve the immune function of the human body, and have the functions of anti-cancer, lowering blood fat, moistening the stomach and beautifying the human body. Edible mushrooms can be eaten by the general population, and are a natural and healthy food material. Edible mushrooms have a unique and attractive aroma. The meat is tender and tender, suitable for frying, roasting, braising, stewing, soup and hot pot. It is also suitable for Western food and cold dishes. After processing, the taste is very good, crisp, tough and delicious. Traditional mushrooms are mostly used at home or in restauran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/10A23L27/00
CPCA23L5/12A23L5/13A23L5/17A23L19/01A23L27/00
Inventor 陈步友颜鲁风刘龙勇刘勇
Owner 贵州老外婆风味食品有限公司
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