Spicy red oil and preparation method thereof

A technology of spicy and red oil, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of hot pepper oil, hot and dry, and easy to get angry by eaters, so as to avoid getting angry and solve the problem of dry and spicy Effect

Inactive Publication Date: 2019-11-22
乳山市虹洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in order to ensure the unique spicy taste of chili oil, generally the chili is directly put into hot vegetable oil, and the chili is sautéed through the high temperature of the vegetable oil. However, although the chili oil prepared in this way tastes spicy, it is dry and spicy. , eaters are prone to get angry
At present, there is no relevant research to solve the problem of getting angry from the cause of the oily and hot pepper

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A preparation method of spicy red oil, comprising the following steps:

[0032] (1) Soak the chili segments and spices in water for 2-3 hours respectively, and then control the water for later use; the spices include peppercorns, tsaoko, star anise, fragrant leaves, cinnamon bark, cumin, angelica dahurica, licorice, ginger and cloves;

[0033] (2) Heat the vegetable oil to 100°C, put in comfrey and boil for 25-35min, then add chili powder and boil for 25-35min, and filter to obtain primary oil; The raw materials of the following quantities: 10 parts of chili segment, 5 parts of chili powder, 0.6 part of comfrey, 0.6 part of Chinese prickly ash, 0.6 part of grass fruit, 0.6 part of star anise, 1 part of bay leaf, 0.75 part of cinnamon bark, 1 part of cumin, 1 part of Angelica dahurica 1.25 parts of licorice, 0.75 parts of ginger, 0.2 parts of cloves;

[0034] (3) Put the primary oil into the pot, add water and the spices soaked in step (1), boil it for 30-40 minutes on ...

Embodiment 2

[0037] A preparation method of spicy red oil, comprising the following steps:

[0038] (1) Soak the chili segments and spices in water for 2-3 hours respectively, and then control the water for later use; the spices include peppercorns, tsaoko, star anise, fragrant leaves, cinnamon bark, cumin, angelica dahurica, licorice, ginger and cloves;

[0039] (2) Heat the vegetable oil to 90°C, put in comfrey and boil for 25-35min, then add paprika and boil for 25-35min, and filter to obtain primary oil; Raw materials in the following quantities: 8 parts of chili section, 4 parts of chili powder, 0.5 part of comfrey, 0.5 part of Zanthoxylum bungeanum, 0.5 part of grass fruit, 0.5 part of star anise, 0.8 part of bay leaf, 0.6 part of cinnamon bark, 0.8 part of cumin, 0.8 part of Angelica dahurica 1 part of licorice, 0.5 part of ginger, 0.1 part of clove;

[0040] (3) Put the primary oil into the pot, add water and the spices soaked in step (1), and boil it for 30-40 minutes on low heat...

Embodiment 3

[0043] A preparation method of spicy red oil, comprising the following steps:

[0044] (1) Soak the chili segments and spices in water for 2-3 hours respectively, and then control the water for later use; the spices include peppercorns, tsaoko, star anise, fragrant leaves, cinnamon bark, cumin, angelica dahurica, licorice, ginger and cloves;

[0045] (2) Heat the vegetable oil to 110°C, put in comfrey and cook for 25-35 minutes, then add chili powder and cook for 25-35 minutes, and filter to obtain the primary oil; The raw materials of the following quantities: 12 parts of chili section, 6 parts of chili powder, 0.8 part of comfrey, 0.8 part of Chinese prickly ash, 0.8 part of grass fruit, 0.8 part of star anise, 1.2 parts of fragrant leaves, 1 part of cinnamon, 1.2 parts of fennel, 1.2 parts of Angelica dahurica 1.5 parts of licorice, 0.8 part of algal ginger, 0.3 part of clove;

[0046] (3) Put the primary oil into the pot, add water and the spices soaked in step (1), and c...

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PUM

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Abstract

The invention discloses a preparation method of spicy red oil, wherein the preparation method includes the following steps: (1) immersing chili pepper sections and a spice in water respectively, and then controlling water for standby application; (2) heating plant oil to 90-110 DEG C, putting radices lithospermi, decocting for 25-35 min, then adding chili pepper powder, decocting for 25-35 min, and filtering to obtain primarily prepared oil; (3) putting the primarily prepared oil into a pot, adding water and the soaked spice, boiling, and then continuing to decoct to obtain secondarily prepared oil; and (4) adding the chili pepper sections soaked in the step (1) into the secondarily prepared oil, and continuing to decoct to obtain the spicy red oil. The radices lithospermi is decocted by the plant oil, then the chili pepper powder is put, decoction is performed, and the chili pepper powder and hot plant oil can be prevented from single contact, so the prepared spicy oil is dry and spicy, and an eater is prevented from getting internal heat; the spicy taste produced by the contact between the chili pepper powder and the hot plant oil is ensured, and the eater is prevented from getting internal heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy red oil and a preparation method thereof. Background technique [0002] Red oil is a unique cooking material in Sichuan cuisine. Red oil is widely used in dry pot dishes, cold dishes, flavor snacks, soup pots and dipping dishes in Sichuan cuisine. [0003] Red oil is mainly made of chili, vegetable oil and other spices (such as pepper, star anise, three Nye, green onion, garlic, ginger, sugar) over a slow fire. At present, in order to ensure the unique spicy taste of chili oil, generally the chili is directly put into hot vegetable oil, and the chili is sautéed through the high temperature of the vegetable oil. However, although the chili oil prepared in this way tastes spicy, it is dry and spicy. , the eater is easy to get angry. At present, in order to avoid the eater from getting angry, in the batching, by adding some traditional Chinese medicine ingredients ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/105A23L5/10
CPCA23L27/10A23L27/11A23L33/105A23L5/11A23L5/13A23D9/007A23D9/04A23V2002/00
Inventor 陶永广于好
Owner 乳山市虹洋食品有限公司
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