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Burnt chili oil and preparation method thereof as well as essence containing burnt chili oil and preparation method of essence

A technology for paste pepper and pepper oil, which is applied to paste pepper oil and its preparation, the essence of paste pepper oil and its preparation field, can solve the problems of reduced nutritional value of paste pepper, loss of nutrients of dried pepper and the like, and achieves the effect of enriching taste

Pending Publication Date: 2021-07-23
广州日日香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned related technologies, the inventor believes that in the process of making paste peppers from dried chili peppers, in order to obtain a better flavor of paste chili peppers, the dried chili peppers need to be stir-fried at high temperatures until they are burnt and pasty, but the dried chili peppers need to be stir-fried at high temperatures. Stir-fry until it is burnt and pasty, it is easy to cause the nutrient loss of dried chili, which reduces the nutritional value of paste chili. Therefore, there is still room for improvement

Method used

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  • Burnt chili oil and preparation method thereof as well as essence containing burnt chili oil and preparation method of essence
  • Burnt chili oil and preparation method thereof as well as essence containing burnt chili oil and preparation method of essence
  • Burnt chili oil and preparation method thereof as well as essence containing burnt chili oil and preparation method of essence

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0064] A preparation method of paste chili oil, comprising the following steps:

[0065] Step 1, heating up and frying: put 15kg of devil’s chili powder and 95kg of soybean salad oil into a stirring tank, stir and heat up to 158°C at a rotation speed of 40r / min, keep it warm for 25min, and obtain a preliminary extract.

[0066] Step 2, Soaking and Extracting: Turn on the cooling water, lower the temperature of the preliminary extract to 40°C, transfer the preliminary extract to the leaching tank, keep it soaked for 60 hours, and then transfer the soaked preliminary extract to the centrifuge , centrifuge and filter at a speed of 4000r / min, and take the oil phase to obtain paste chili oil.

preparation example 2

[0068] A preparation method of paste chili oil, comprising the following steps:

[0069] Step 1, heating up and frying: Put 20kg of devil’s chili powder and 105kg of soybean salad oil into a stirring tank, stir and heat up to 167°C at a rotation speed of 50r / min, keep it warm for 20min, and obtain a preliminary extract.

[0070] Step 2, soaking and extraction: turn on the cooling water, lower the temperature of the preliminary extract to 50°C, transfer the preliminary extract to the leaching tank, keep it soaked for 40 hours, and then transfer the soaked preliminary extract to the centrifuge , centrifuge and filter at a speed of 5000r / min, and take the oil phase to obtain paste chili oil.

preparation example 3

[0072] A preparation method of paste chili oil, the only difference from Example 1 is that in step 1, an equal amount of dried chili powder is used to replace devil chili powder.

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Abstract

The invention discloses burnt chili oil and a preparation method thereof as well as essence containing burnt chili oil and a preparation method of the essence. The preparation method of the burnt chili oil comprises the following steps: step 1, mixing dry chili with vegetable oil, performing stirring and heating and preserving heat to obtain a primary extract; and step 2, reducing the temperature of the primary extract, preserving heat for soaking, and performing filtering to obtain the burnt chili oil. The essence containing the burnt chili oil comprises 4-ethyl guaiacol; 2,4,6-triisobutyl-5,6,-dihydro-4H-1,3,5-dithiazine capsicum oleoresin; furfuryl mercaptan; guaiacol; vanillyl butyl ether; ethyl maltol; 2-acetylpyrazine; methyl cyclopentenolone; 3,4-dimethyl-1,2-cyclopentanedione; 2,5-dimethyl pyrazine; 2-mercaptothiophene; 2-methyl-3-furfuryl mercaptopyrazine; difurfuryl disulfide; capsanthin; and the burnt chili oil. The essence has a relatively good burnt chili flavor and has the advantage that nutritional ingredients are not easy to lose.

Description

technical field [0001] The application relates to the technical field of food processing, more specifically, it relates to a paste chili oil and a preparation method thereof, an essence of the paste chili oil and a preparation method thereof. Background technique [0002] Dried chili is a chili product formed by natural drying and artificial dehydration of red chili. After processing, dried chili can be made into paste chili, dried chili sauce, dried chili powder and other condiments. Wherein, paste pepper is a kind of special condiment with paste fragrance and pungent taste in Guizhou, my country. Paste pepper has very rich mouthfeel and aroma, therefore, paste pepper is deeply liked by people. [0003] When making the paste chili, it is generally necessary to stir-fry the dried red chili at high temperature, so that the dried chili is burnt and burnt, and then crushed. [0004] In view of the above-mentioned related technologies, the inventor believes that in the process ...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04A23L27/20
CPCA23D9/007A23D9/04A23L27/204A23L27/2056A23L27/2052A23L27/203
Inventor 王慧英陈棠梁
Owner 广州日日香食品有限公司
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