Chili oil and preparation process thereof

Abstract

The invention discloses chili oil and a preparation process thereof. The chili oil is prepared from, by mass, 100 parts of rapeseed oil, 20-25 parts of dried chili powder, 5-6 parts of auxiliary spices, 1.5-2 parts of white sesame seeds, 0.1-0.5 part of ultrafine bitter gourd powder, 0.5-1.5 parts of ultrafine rose flower powder, 0.1-0.5 part of a composite freshness-enhancing agent and 0.4-0.5 part of edible salt; the auxiliary spices are prepared from, by mass, 10 parts of Sichuan peppers, 3-6 parts of ginger, 3-6 parts of garlic, 3-5 parts of star anise, 0.2-0.8 part of myrcia, 0.1-0.5 partof lemon grass, 0.5-2 parts of dried mint, 1-2 parts of rhizoma kaempferiae, 2-3 parts of fructus foeniculi, 1-2 parts of fructus amomi rotundus, 0.5-2 parts of cortex cinnamomi, 0.5-5 parts of peppers, 0.5-2 parts of tsaoko amomum fruits, 3-5 parts of red cape jasmine fruits and 4-6 parts of licorice root. The chili oil is bright red in color and luster and is not blackened or burnt, integratescolor, fragrance, pungency, freshness and spiciness and can be stored for a long time; since bitter gourds and rose flowers can effectively neutralize the spicy taste of the chili oil, a person does not easily suffer from inner heat when eating the chili oil.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to chili oil and a preparation process thereof. Background technique [0002] Chili oil is a widely eaten condiment in my country. It is mostly used to prepare cold dishes, stewed vegetables, noodles, etc. It is made by frying chili and other ingredients at high temperature continuously. Chili oil is generally freshened with chicken essence and monosodium glutamate. The active ingredient is glutamic acid Sodium glutamate will be transformed into sodium pyroglutamate at a high temperature of 120°C, which will lose its umami taste and affect the flavor of chili oil. At the same time, if the frying temperature is not controlled properly, the chili will be carbonized and blackened, producing harmful substances and endangering human health. In addition, chili oil is a spicy food. Excessive consumption can easily aggravate the dampness and heat in the body, causing dry ...

AI Technical Summary

Problems solved by technology

[0002] Chili oil is a widely eaten condiment in my country. It is mostly used to prepare cold dishes, stewed vegetables, noodles, etc. It is made by frying chili and other ingredients at high temperature continuously. Chili oil is generally freshened with chicken essence and monosodium glutamate. The active ingredient is glutamic acid Sodium pyroglutamate will be transformed into sodium pyroglutamate at a high temperature of 120°C, which will lose its umami taste and affect the flavor of chili oil. At the same time, if the frying temperature is not controlled properly, the chili will be carbonized and blackened, producing harmful substances and endangering human health.

In addition, chili oil is a spicy food. Excessive consumption can easily aggravate the dampness and heat in the body, causing dry throat, red eyes, hot nasal cavity, dry mouth and tongue pain, acne on the face and rotten corners of the mouth, nosebleeds, toothache, etc. "symptom

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