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Chili oil and preparation method thereof

A technology of chili oil and chili, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of harming health, restricting taste, single formula, etc., achieve the effect of bright red color, enhance appetite, and avoid single taste

Inactive Publication Date: 2020-04-24
李倩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing chili products on the market have a single formula, which limits the taste of the finished product to a certain extent, and some unscrupulous merchants increase the taste by adding additives, which is harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A chili oil, comprising the following raw materials in parts by weight: 75 parts of pepper, 40 parts of rapeseed oil, 25 parts of onion, 25 parts of green onion, 25 parts of fresh ginger, 15 parts of celery, 15 parts of oatmeal, 15 parts of white sesame, spices Mixture 15 parts, comfrey 10 parts, salt 10 parts.

[0028] A kind of chili oil, its preparation method is as follows:

[0029] (1) After drying the chili until it contains 18% water, fry the chili dry with warm water and a small amount of rapeseed oil, pound it manually until it becomes flakes into chili noodles, and set aside;

[0030] (2) Mix the chili powder in step (1) with white sesame, oatmeal, and salt, stir well and set aside;

[0031] (3) Soak the comfrey in water for half an hour and drain completely for later use;

[0032] (4) Soak the spice mixture in water for half an hour and drain completely;

[0033] (5) Dice the onion, cut the green onion into sections, slice the fresh ginger, and cut the cel...

Embodiment 2

[0041] A chili oil, comprising the following raw materials in parts by weight: 50 parts of pepper, 30 parts of rapeseed oil, 15 parts of onion, 15 parts of green onion, 15 parts of fresh ginger, 10 parts of celery, 10 parts of oatmeal, 10 parts of white sesame, spices Mixture 10 parts, comfrey 5 parts, salt 5 parts.

[0042] A kind of chili oil, its preparation method is as follows:

[0043] (1) Dry the peppers until they contain 15% water, fry the peppers with warm water and a small amount of rapeseed oil, and manually mash them until they are flakes into pepper noodles, and set aside;

[0044] (2) Mix the chili powder in step (1) with white sesame, oatmeal, and salt, stir well and set aside;

[0045] (3) Soak the comfrey in water for half an hour and drain completely for later use;

[0046] (4) Soak the spice mixture in water for half an hour and drain completely;

[0047] (5) Dice the onion, cut the green onion into sections, slice the fresh ginger, and cut the celery in...

Embodiment 3

[0055]A chili oil, comprising the following raw materials in parts by weight: 100 parts of pepper, 50 parts of rapeseed oil, 30 parts of onion, 30 parts of green onion, 30 parts of fresh ginger, 20 parts of celery, 20 parts of oatmeal, 20 parts of white sesame, spices Mixture 20 parts, comfrey 15 parts, salt 15 parts.

[0056] A kind of chili oil, its preparation method is as follows:

[0057] (1) Dry the peppers until they contain 20% moisture, fry the peppers with warm water and a small amount of rapeseed oil, pound them manually until they are flakes into pepper noodles, and set aside;

[0058] (2) Mix the chili powder in step (1) with white sesame, oatmeal, and salt, stir well and set aside;

[0059] (3) Soak the comfrey in water for half an hour and drain completely for later use;

[0060] (4) Soak the spice mixture in water for half an hour and drain completely;

[0061] (5) Dice the onion, cut the green onion into sections, slice the fresh ginger, and cut the celery ...

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PUM

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Abstract

The invention discloses chili oil and a preparation method thereof, and belongs to the technical field of food processing, wherein the chili oil is prepared from the following raw materials in parts by weight: 75 parts of chilies, 40 parts of rapeseed oil, 25 parts of onions, 25 parts of green Chinese onions, 25 parts of fresh ginger, 15 parts of celery, 15 parts of oatmeal, 15 parts of white sesame, 15 parts of a spice mixture, 10 parts of lithospermum erythrorhizon and 10 parts of edible salt. According to the invention, the making process is simple, no harmful additive is added, the taste of chilies is completely exerted, the original flavor is ensured, and the finished products are rich in taste, red and bright in color, high in appetite and popular among people.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to chili oil and a preparation method thereof. Background technique [0002] For most people, the spiciness of chili is only felt by the taste organs, but in fact chili is still linked to nutrition. Capsicum is a commonly used condiment with high nutritional value rich in vitamin C, β-carotene, folic acid, magnesium and potassium. Capsaicin in pepper also has anti-inflammatory and antioxidant effects, which can help reduce heart disease. cancer, certain cancers, and other chronic conditions that come with age. In a large number of human trials, it has been found that meals with chili can increase the energy consumption of the human body and help lose weight. [0003] The traditional production process of chili is usually to remove the stalks of dried chili and crush them. Put vegetable oil with 1.5-2 times the weight of chili in the pot, boil the oil on high heat, fry it w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 李倩
Owner 李倩
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