Chili oil and preparation process thereof

A preparation process, technology of chili oil, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of aggravating dampness and heat in the body, carbonization and blackening of chili pepper, affecting the flavor of chili oil, etc., to promote metabolism and bright red color Effect

Pending Publication Date: 2019-10-01
安徽省益丰生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Chili oil and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A chili oil, the chili oil is prepared from the following raw materials in parts by mass: 100 parts of rapeseed oil, 20 parts of dried chili powder, 5 parts of auxiliary spices, 1.5 parts of white sesame, 0.1 part of 500-mesh bitter gourd superfine powder, 350-mesh 0.5 parts of rose superfine powder, 0.1 parts of compound freshening agent, 0.4 parts of table salt;

[0026] The auxiliary spice components and parts by mass are: 10 parts of Chinese prickly ash, 3 parts of ginger, 3 parts of garlic, 3 parts of star anise, 0.2 parts of bay leaf, 0.1 part of lemongrass, 0.5 parts of dried mint, 1 part of kaempferen, and 2 parts of cumin , 1 part of white cardamom, 0.5 part of cinnamon, 0.5 part of pepper, 0.5 part of grass fruit, 3 parts of red gardenia, 4 parts of licorice;

[0027] The compound freshness enhancing agent is composed of ethyl maltol, 5'-taste nucleotide disodium and yeast flavor in a mass ratio of 1:0.8:1.5.

[0028] A kind of preparation technology of chili...

Embodiment 2

[0034] A chili oil, the chili oil is prepared from the following raw materials in parts by mass: 100 parts of rapeseed oil, 22.5 parts of dried chili powder, 5.5 parts of auxiliary spices, 1.8 parts of white sesame, 0.3 parts of 600-mesh bitter gourd superfine powder, 450-mesh 1 part of rose superfine powder, 0.3 part of compound freshening agent, 0.4 part of table salt;

[0035] The auxiliary spice components and parts by mass are: 10 parts of Chinese prickly ash, 4.5 parts of ginger, 4.5 parts of garlic, 4 parts of star anise, 0.5 parts of bay leaves, 0.3 parts of lemongrass, 1 part of dried mint, 1.5 parts of kaempferen, and 2.5 parts of fennel , 1.5 parts of white cardamom, 1 part of cinnamon, 1 part of pepper, 1 part of grass fruit, 4 parts of red gardenia, 5 parts of licorice;

[0036] The compound freshness enhancer is composed of ethyl maltol, disodium 5'-taste nucleotide and yeast flavor in a mass ratio of 1:1.5:2.

[0037] A kind of preparation technology of chili o...

Embodiment 3

[0043] A chili oil, the chili oil is prepared from the following raw materials in parts by mass: 100 parts of rapeseed oil, 25 parts of dried chili powder, 6 parts of auxiliary spices, 2 parts of white sesame, 0.5 part of 800-mesh bitter gourd superfine powder, 600-mesh 1.5 parts of rose superfine powder, 0.5 parts of compound freshening agent, and 0.5 parts of table salt;

[0044] The components and mass parts of the auxiliary spices are: 10 parts of Chinese prickly ash, 6 parts of ginger, 6 parts of garlic, 5 parts of star anise, 0.8 parts of bay leaves, 0.5 parts of lemongrass, 2 parts of dried mint, 1-2 parts of kaempferia, fennel 3 parts, 2 parts white cardamom, 2 parts cinnamon, 2 parts pepper, 2 parts grass fruit, 5 parts red gardenia, 6 parts licorice;

[0045] The compound freshness enhancing agent is composed of ethyl maltol, disodium 5'-taste nucleotide and yeast flavor in a mass ratio of 1:2:3.

[0046] A kind of preparation technology of chili oil, comprises the ...

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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 ...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 孟凡豹许杰
Owner 安徽省益丰生态农业科技有限公司
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