Preparation method of seasoning chilli red oil

A production method and technology of red oil, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of losing the natural flavor of raw materials, poor taste, etc., achieve bright red color, increase appetite, good taste effect

Inactive Publication Date: 2020-11-10
HUNAN YIFENYUAN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The seasoning red oil on the existing market has added too many additives, which has lost the original natural flavor of the raw materials and has a bad taste

Method used

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Embodiment Construction

[0018] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0019] A preparation method of flavored red oil, comprising the following steps,

[0020] (1) High-temperature extraction of spices: take the mixture of natural spices in a ratio of 10:1, put them in vegetable oil and fry them slowly on low heat until they wither and turn yellow, then remove them to obtain spice oil for later use; the natural spices mentioned refer to star anise, cumin, bay leaf , cinnamon, white tap, grass fruit, cloves, ginger, lemongrass, amomum, nutmeg, tangerine peel, peppe...

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PUM

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Abstract

The invention discloses a preparation method of seasoning chilli red oil. The method comprises the following steps of extracting spices at high temperature; stir-frying chilies: taking a new generation of chilies, bullet-shaped chilies and Indian chilies, performing uniform mixing, and performing stir-frying in a pot until moisture is dried; mixing the stir-fried mixed chilies with mixed sauce, Chinese prickly ash powder and rod chilies, adding white wine, and performing uniform mixing so as to obtain chili sauce; heating spice oil to 160 DEG C, pouring 1 / 10 of the spice oil into the uniformlymixed chili sauce, carrying out quick and uniform stirring, completely pouring the remaining spice oil into the chili sauce when the oil temperature is reduced to 130 DEG C, and carrying out quick stirring for not less than 5 minutes; and standing for one hour, adding essence essential oil, and stirring for 3 minutes to obtain the chilli red oil. The chilli red oil prepared by the method disclosed by the invention is red and bright in color, emits natural fragrance of chilli normal juice, is long in fragrance and good in taste, can increase the appetite of people, and has the effects of losing weight, delaying arteriosclerosis and reducing heart diseases.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a method for preparing seasoned red oil. Background technique [0002] In the field of food seasoning, red oil is used frequently. It can be used not only in the catering industry such as hot pot, dipping sauce, Sichuan cuisine, cold dishes and noodles, but also in the food industry such as casual instant seasoning mushrooms and pickled vegetables. In the production process of products such as dried tofu, protein and vegetarian meat. The seasoning red oil on the existing market has added too much additive, has lost the original natural flavor of raw material, and mouthfeel is not good. Contents of the invention [0003] The technical problem to be solved in the present invention is to overcome the above technical defects and provide a method for preparing seasoned red oil. [0004] In order to achieve the above-mentioned purpose of the invention, the technical solution ado...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/00
CPCA23V2002/00A23L27/00A23L33/00A23V2200/332A23V2200/326A23V2250/21
Inventor 李首益肖勇辉
Owner HUNAN YIFENYUAN FOOD CO LTD
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