Chili oil with multiple spice flavors and preparation process thereof

Abstract

The invention relates to the technical field of food processing, and discloses chili oil with multiple spice flavors and a making process and bag thereof. The vegetable oil accounts for 50%-80%, the green Chinese onion accounts for 10%-20%, the red pepper accounts for 15%-30%, the fennel accounts for 0.1%-0.5%, the anise accounts for 0.5%-1.5%, the pepper The invention also provides a preparation process of the chili oil with multiple spice flavors. The method comprises the following steps: S1, screening red peppers, green Chinese onions, fennel, star anise, Chinese prickly ash and cloves, and performing primary treatment; by adopting the technical scheme of baking the spice at a low temperature, the technical effect of better releasing essence of the spice is achieved, and compared with a method for quickly frying the spice at a high temperature in the prior art, volatile components in the spice can be slowly and uniformly released by adopting a low-temperature baking mode, so that the fragrance is more uniform. In this way, excessive volatilization and loss of aroma components at high temperature can be avoided, and the method overcomes the defects that in the traditional high-temperature frying process, the fragrance of spices is lost too fast, and the taste of oil products is single.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to chili oil with multiple spice flavors and a preparation process thereof. Background Art

[0002] Chili oil, as a widely used condiment, is deeply loved by consumers for its unique flavor and spicy taste. The traditional production process of chili oil usually adopts high-temperature frying, heating the spices with vegetable oil to extract the aroma components of the spices and dissolve them in the oil. However, the existing high-temperature frying technology has some shortcomings, which not only affect the aroma and taste of chili oil, but also have a negative impact on the quality and stability of the product.

[0003] First, the traditional high-temperature frying method often uses a high temperature to quickly heat the spices to extract the oil-soluble components in the spices. Although this high-temperature treatment can extract the aroma components in a short time, it is also easy to cause the volatile essential oils and aromatic compounds in the spices to evaporate quickly, thereby causing the aroma to be lost or become monotonous.

[0004] Most existing frying processes use the method of adding all spices at once. This method makes it impossible for the aroma components of each spice to be fully and evenly released during the frying process. Different components in the spices require different temperature and time conditions to achieve the best extraction effect, which is difficult to achieve with the one-time frying method, and easily leads to incomplete release of aroma components, thus affecting the overall flavor of the chili oil.

[0005] The existing packaging method generally adopts conventional glass bottles, which fails to effectively prevent air from contacting chili oil. Oxygen in the air will react with oil and cause oxidation, which will cause the flavor of chili oil to decay rapidly. Especially during the long-term storage of chili oil, oxidation will intensify, the oil quality and aroma will change, and the shelf life of the product will be shortened. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a chili oil with multiple spice flavors and a production process thereof, which solves the problems of too fast volatilization of spice aroma components, unbalanced taste and lack of rich flavor levels in the chili oil production process.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: A chili oil with multiple spice flavors, comprising the following components by weight percentage: 50% to 80% vegetable oil, 10% to 20% green onion, 15% to 30% red pepper, 0.1% to 0.5% fennel, 0.5% to 1.5% star anise, 0.5% to 2% pepper, and 0.05% to 0.2% clove.

[0008] Preferably, the vegetable oil includes but is not limited to one or more of peanut oil, rapeseed oil and olive oil.

[0009] A production process of chili oil with multiple spice flavors comprises the following steps: S1. Screening and preliminary processing of red pepper, green onion, fennel, star anise, pepper and clove; S2. Roast the green onion, chili pepper, star anise, pepper, clove and fennel to ensure that the aroma and taste of the spices are better released; S3, heating the vegetable oil to 150° C. to 170° C., frying the spices in batches and controlling the frying time; S4, after frying, the chili oil is filtered to separate the oil from the spices and red pepper; S5, mixing the fried spices with the preliminarily processed chili peppers, adding them into the hot oil, and stirring evenly; S6. Cool and vacuum seal the product to ensure product stability.

[0010] Preferably, the step S1 specifically includes: Cut the green onions into sections and fluff them; Deseed and cut peppers into sections; Fennel, star anise, peppercorns and cloves are sifted to remove impurities and lightly crushed or left whole in preparation for frying.

[0011] Preferably, the step S2 specifically includes: S2.1, bake green onion, red pepper, star anise, pepper, clove and other spices at low temperature, with the temperature controlled between 50℃ and 80℃ for 20 to 40 minutes; S2.2. Use a rotating oven or a flat baking tray during baking to ensure that the spices are heated evenly.

[0012] Preferably, the step S3 specifically includes the following steps: S3.1. Heat the vegetable oil to 150°C to 170°C and use a temperature control device to adjust the oil temperature; S3.2, first fry green onions, peppercorns, star anise and other spices in oil for 2 to 3 minutes; S3.3. Add chili segments, fennel and cloves and fry for 1 to 2 minutes to ensure that the spices fully release their aroma.

[0013] Preferably, in step S4, the chili oil is filtered through a filter screen with a mesh size of 100 to 200 to ensure that the chili oil is clear and transparent.

[0014] Preferably, the step S5 specifically includes the following steps: S5.1. Crush the fried red pepper, green onion, fennel, star anise, peppercorns and cloves; S5.2. Mix the crushed red pepper, green onion, fennel, star anise, peppercorns and cloves; S5.3. Add hot oil to the mixture and stir well.

[0015] Preferably, the particle size of the crushed red pepper in step S5.1 is in the range of 60 mesh to 100 mesh. The particle size of green onion is 40 mesh to 80 mesh, the particle size of fennel is 80 mesh to 120 mesh, the particle size of star anise is 50 mesh to 80 mesh, the particle size of pepper is 80 mesh to 100 mesh, and the particle size of clove is 100 mesh to 120 mesh.

[0016] Preferably, the step S5 specifically includes the following steps: S6.1. Leave it in a static environment and use air to cool naturally to avoid uneven cooling caused by excessive temperature difference. The temperature should be controlled at 20℃~30℃; S6.2. Vacuum seal the cooled chili oil to ensure that the product is not affected by air and moisture.

[0017] The present invention provides a chili oil with multiple spice flavors and a production process thereof. It has the following beneficial effects: 1. The present invention achieves the technical effect of better releasing the essence of spices by adopting the technical solution of low-temperature baking spices. Compared with the method of quickly frying spices at high temperature in the prior art, the present invention can slowly and evenly release the volatile components in the spices by low-temperature baking, which can avoid excessive volatilization and loss of aroma components at high temperature. This method solves the shortcomings of too fast loss of spice aroma and single taste of oil products in the traditional high-temperature frying process.

[0018] 2. The present invention achieves a more uniform aroma extraction effect by adopting the technical solution of frying spices in batches. Compared with the method of frying spices at high temperature at one time in the prior art, the present invention controls the release time of each batch of spices in oil by frying in batches, ensuring that the aroma components of each spice can be fully released at the optimal temperature, solving the problems of insufficient spice extraction and uneven flavor in the prior art.

[0019] 3. The present invention achieves the effect of maximizing the extraction of spice components by adopting precise temperature control frying technology. Compared with the technical solutions in the prior art where the frying temperature is unstable or too high, the present invention avoids the excessive volatilization of essential oils and aromatic components in spices at high temperatures by precisely controlling the frying temperature, thus solving the problem of the oil flavor not lasting and the spicy taste being too strong.

[0020] 4. The present invention achieves a longer shelf life and a more stable flavor by adopting the technical solution of vacuum sealing packaging. Compared with the traditional conventional packaging method, vacuum sealing packaging reduces the contact with air, effectively prevents the oxidation of oil in the chili oil, prolongs the shelf life of the product, and solves the problems of accelerated oxidation and flavor loss in the existing packaging technology. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The present invention is a flow chart of the manufacturing method. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Please see attached Figure 1 The embodiment of the present invention provides a chili oil with multiple spice flavors, which includes the following components by weight percentage: 50% to 80% vegetable oil, 10% to 20% green onion, 15% to 30% red pepper, 0.1% to 0.5% fennel, 0.5% to 1.5% star anise, 0.5% to 2% pepper, and 0.05% to 0.2% clove.

[0024] The vegetable oil includes but is not limited to one or more of peanut oil, rapeseed oil and olive oil.

[0025] A production process of chili oil with multiple spice flavors comprises the following steps: S1. Screening and preliminary processing of red pepper, green onion, fennel, star anise, pepper and clove; S2. Roast the green onion, chili pepper, star anise, pepper, clove and fennel to ensure that the aroma and taste of the spices are better released; S3, heating the vegetable oil to 150° C. to 170° C., frying the spices in batches and controlling the frying time; S4, after frying, the chili oil is filtered to separate the oil from the spices and red pepper; S5, mixing the fried spices with the preliminarily processed chili peppers, adding them into the hot oil, and stirring evenly; S6. Cool and vacuum seal the product to ensure product stability.

[0026] Example 1: Basic spice chili oil Spice ratio: Vegetable oil: 60% Green onion: 15% Red pepper: 20% Fennel: 0.3% Star anise: 1% Sichuan pepper: 1.5% Clove: 0.1% Initial processing of spices: Cut the scallions into sections and fluff them to help release their aroma. Deseed and cut the red chili peppers into sections to ensure that the chili oil does not have too much spiciness while retaining its aroma.

[0027] Fennel, star anise, Sichuan peppercorns and cloves are screened to remove impurities. Star anise and Sichuan peppercorns are slightly crushed to increase the surface area for aroma release. Cloves are left whole to ensure complete extraction of their essential oils.

[0028] Low temperature baking: Put the treated spices into a rotary oven, set the temperature to 60°C, and bake for 30 minutes. This temperature ensures that the aromatic components in the spices are effectively released, while avoiding volatilization and oxidation of the spices at high temperatures.

[0029] Frying: Heat vegetable oil in a pan to 160°C. First, add green onions, peppercorns, and star anise and fry for 3 minutes to release their aroma. Then add chili segments, fennel, and cloves and fry for another 2 minutes to ensure that all the aroma components in the chili oil are fully integrated.

[0030] filter: After frying, the oil is filtered through a 150-mesh filter to separate the oil from the spice residue and obtain clear chili oil. The filtration process removes impurities generated during the frying process, ensuring the transparency and purity of the final product.

[0031] Mixing and Packaging: Mix the fried spices with the chili peppers, add them to the hot oil and stir evenly. This step ensures that the spices and oil are completely integrated, so that every drop of chili oil contains the essence of the spices evenly and fully. After cooling naturally to 25°C, pour the oil into a glass bottle for vacuum sealing to avoid the invasion of air and moisture and extend the shelf life.

[0032] Example 2: Highly spicy chili oil Spice ratio: Vegetable oil: 70% Green onion: 12% Red pepper: 25% Fennel: 0.2% Star anise: 1.2% Sichuan pepper: 1.8% Clove: 0.1% Initial processing of spices: Cut the green onions into sections and pound them, and remove the seeds from the red pepper and cut it into sections. This will avoid the bitterness of the pepper and maximize its aroma.

[0033] Fennel, star anise, peppercorns and cloves are screened and cleaned of impurities, star anise and peppercorns are slightly crushed to increase the volatility of their aromas. Cloves remain intact to ensure that the essential oils are fully extracted.

[0034] Low temperature baking: All spices are placed in a flat baking tray and baked at 70°C for 35 minutes. The purpose of baking is to fully release the volatile components in the spices while avoiding the spices from being charred at high temperatures and maintaining their original aroma.

[0035] Frying: Heat the oil to 165°C, first add the green onion, peppercorns, star anise and other spices and fry for 3 minutes, then add the chili segments, fennel and cloves and continue frying for 2 minutes to ensure that the essence of all spices is completely extracted into the oil filter: Use a 100-mesh sieve to filter the chili oil to ensure that impurities remaining during the frying process are removed and the chili oil is clear and transparent. Mixing and Packaging: The fried spices are mixed with the chili segments and added to the hot oil and stirred evenly. This process helps ensure the uniformity of the chili oil's flavor and the release of its aroma. After cooling it naturally to 30°C, it is vacuum-sealed and packaged to reduce the influence of air and moisture.

[0036] Example 3: Spicy chili oil Spice ratio: Vegetable oil: 80% Green onion: 10% Red pepper: 18% Fennel: 0.4% Star anise: 1.2% Sichuan pepper: 2% Clove: 0.05% Initial processing of spices: Cut the scallions into sections and pound them, remove the seeds from the red pepper and cut them into sections. Select the fennel, star anise, peppercorns, and cloves, remove impurities, and slightly crush them to increase the aroma release effect.

[0037] Low temperature baking: All spices are placed in a rotary oven, set at 55°C, and baked for 28 minutes. Low-temperature baking can gently release the essential oil components in the spices, ensuring the persistence and stability of the aroma.

[0038] Frying: Heat the vegetable oil to 155°C. First add the peppercorns, star anise, and Sichuan peppercorns and fry for 3 minutes to release their unique numbing flavor and aroma. Then add the chili segments, fennel, and cloves and fry for another 2 minutes.

[0039] filter: Use a 150-mesh sieve to filter and remove the residue of fried spices to ensure that the oil is clear and transparent.

[0040] Mixing and Packaging: Mix the spices and oil thoroughly, cool to 25℃ and then vacuum seal to avoid the influence of air and moisture on the oil.

[0041] Example 4: Aroma-rich chili oil Spice ratio: Vegetable oil: 75% Green onion: 13% Red pepper: 20% Fennel: 0.3% Star anise: 1% Sichuan pepper: 1.5% Clove: 0.1% Initial processing of spices: Cut the scallions into sections and pound them, remove the seeds from the red pepper and cut into sections. Select and crush the fennel, star anise, peppercorns, and cloves to enhance the aroma release.

[0042] Low temperature baking: Put the spices in a flat baking tray, set the temperature to 60℃, and bake for 35 minutes. By baking at low temperature, the volatile components of the spices are gradually released, effectively preventing the bitter taste in the spices from being destroyed by heating.

[0043] Frying: Heat the oil to 160°C and fry the green onions, star anise and Sichuan peppercorns for 2 minutes. Then add the chili peppers, fennel and cloves and fry for another 2 minutes. The whole process ensures that the essence of each spice is fully integrated into the oil.

[0044] filter: Use a 120-mesh sieve to filter to remove impurities and sediments in the fried spices to ensure that the oil is clear and transparent.

[0045] Mixing and Packaging: Mix the fried spices with chili oil and stir evenly. Then cool naturally to 25℃ and vacuum seal to ensure the freshness and stability of the product.

[0046] Comparative Example 1: Traditional high temperature frying method Existing technical solutions: The aroma components of spices are extracted by high-temperature frying, and the frying temperature is usually over 180°C. This process uses conventional frying methods and does not consider the volatile components in spices and the oxidation of oils. Comparative Example Preparation Process: Spice ratio: Vegetable oil: 60% Green onion: 15% Red pepper: 20% Fennel: 0.3% Star anise: 1% Sichuan pepper: 1.5% Clove: 0.1% Initial processing of spices: Cut the scallions into sections and fluff them, deseed and cut the chilies into sections, sift through the fennel, star anise, Sichuan peppercorns, and cloves, remove impurities, and lightly crush them.

[0047] Frying: Heat the vegetable oil to 180℃, add green onion, pepper, star anise, chili and other spices directly, and fry for 5 minutes. Do not fry in batches, all spices are added at once.

[0048] filter: The mesh size of the filter is relatively coarse, 100 mesh, and no special attention is paid to the removal of spice particles in the oil during the filtration process.

[0049] Mixing and Packaging: The oil and spices are mixed and then cooled naturally without strict control of the cooling process. Finally, they are sealed and packaged in conventional plastic bottles.

[0050] Comparative Example 2: Conventional single oil method prior art solution: Using a single vegetable oil for frying, without considering the compounding effect of the oil, and without low-temperature roasting of the spices; Comparative Example Preparation Process: Spice ratio: Vegetable oil: 70% Green onion: 12% Red pepper: 25% Fennel: 0.2% Star anise: 1.2% Sichuan pepper: 1.8% Clove: 0.1% Initial processing of spices: Cut the green onion into sections and crush them, remove the seeds from the chili pepper and cut into sections, and select the fennel, star anise, peppercorns, and cloves to remove impurities.

[0051] Low temperature baking: This comparative example was not subjected to low-temperature baking treatment and directly entered the frying stage.

[0052] Frying: Heat the vegetable oil to 165°C, put all the spices into the oil at once and fry for 4 minutes.

[0053] filter: The filter uses 100 mesh to filter out larger particles of impurities in the oil, but it cannot completely remove fine spice components.

[0054] Mixing and Packaging: After the oil and spices are mixed, they are naturally cooled to 30°C and vacuum packed.

[0055] Comparative Example 3: Traditional method without controlling the proportion of spices Existing technical solutions: The conventional spice ratio is adopted, and the frying is performed using a ratio without controlling the spice ratio, the frying time and oil temperature are relatively loose, and vacuum sealed packaging is not used.

[0056] Comparative Example Preparation Process: Spice ratio: Vegetable oil: 75% Green onion: 10% Red pepper: 18% Fennel: 0.4% Star anise: 1.2% Sichuan pepper: 2% Clove: 0.05% Initial processing of spices: Cut the green onion into sections and crush it, remove the seeds and cut the red pepper into sections, and select the fennel, star anise, peppercorns, and cloves to remove impurities.

[0057] Low temperature baking: This comparative example was not subjected to low temperature baking, and the spices were directly fried.

[0058] Frying: Heat the vegetable oil to 160°C, add all the spices and fry directly for 4 minutes.

[0059] filter: A 100-mesh screen was used during the filtration process, without considering the removal of fine spice particles.

[0060] Mixing and Packaging: It is not vacuum packed, but bottled. It is packaged after cooling to room temperature.

[0061] Comparative Example 4: Traditional method without fine control of frying time Existing technical solutions: During the frying process, the time was not precisely controlled, the frying process was relatively simple, and the temperature control was not precise enough, resulting in insufficient release of the aroma and flavor of the spices.

[0062] Comparative Example Preparation Process: Spice ratio: Vegetable oil: 75% Green onion: 13% Red pepper: 20% Fennel: 0.3% Star anise: 1% Sichuan pepper: 1.5% Clove: 0.1% Initial processing of spices: Cut the scallions into sections and crush them, remove the seeds from the chili peppers and cut them into sections, and select the fennel, star anise, peppercorns, and cloves to remove impurities.

[0063] Low temperature baking: This comparative example was not subjected to low temperature baking and directly entered the frying process.

[0064] Frying: Heat the vegetable oil to 160°C, add the spices into the oil all at once and fry for 5 minutes.

[0065] filter: Use a 100-mesh sieve to filter and remove any spice residue left over from the frying process.

[0066] Mixing and Packaging: After the oil and spices are mixed, they are naturally cooled to 25°C and packaged in ordinary bottles.

[0067] Experiment 1: Effects of low-temperature baking and conventional high-temperature frying on aroma release Experimental description: The purpose of this experiment was to compare the effects of low-temperature baking and conventional high-temperature frying on the aroma release of chili oil, and specifically to test the differences between the two methods on aroma concentration, layering, and aroma stability.

[0068] Experimental group (Example 1): Spice ratio: Vegetable oil: 60% Green onion: 15% Red pepper: 20% Fennel: 0.3% Star anise: 1% Sichuan pepper: 1.5% Clove: 0.1% step: Spices: Cut the scallions into sections and crush them, deseed and cut the red pepper into sections, sift and remove impurities from fennel, star anise, Sichuan peppercorns, and cloves, lightly crush the star anise and Sichuan peppercorns, and keep the cloves whole.

[0069] Place green onions, chili peppers, peppercorns, star anise, cloves and fennel in a rotary oven, set the temperature to 60°C, and bake for 30 minutes to ensure that the volatile oils in the spices are released without destroying the structure of the spices.

[0070] Heat the oil to 160°C and add the spices in batches and fry them. First, add the green onions, peppercorns, and star anise and fry for 3 minutes, then add the chili segments, fennel, and cloves and fry for 2 minutes, making sure the essence of the spices is fully absorbed into the oil.

[0071] After frying, filter with a 150-mesh sieve to separate the spice residue and oil to obtain clear chili oil.

[0072] Comparative group (Comparative Example 1): Spice ratio: Vegetable oil: 70% Green onion: 10% Red pepper: 20% Fennel: 0.3% Star anise: 1% Sichuan pepper: 1.5% Clove: 0.1% step: The spice treatment was the same as the experimental group, but this group did not perform low-temperature baking, but directly added the spices into the pot for high-temperature frying. The oil temperature was set at 200°C, the frying time was 5 minutes, and the spices were directly in contact with the oil for high-temperature rapid frying.

[0073] After frying, filter with a 100-mesh sieve to remove spice residues and obtain chili oil.

[0074] Table name: Comparative data on the effects of low-temperature baking and high-temperature frying on the aroma release of chili oil.

[0075] Summarize: The low-temperature baking method plays a vital role in retaining and releasing the aroma of spices. Through low-temperature treatment, the volatile components in the spices can be gently released into the oil without being lost due to excessively high oil temperatures. During the low-temperature baking process, the aromatic oils and aldehyde compounds of the spices remain stable, reducing the bitterness and spiciness of the spices, thereby enhancing the flavor level of the oil. This method effectively avoids the phenomenon of excessive volatilization of spices during high-temperature frying, making the aroma level of the oil richer and more balanced, thus bringing a more mellow chili oil flavor; Although conventional high-temperature frying is fast and direct, its processing temperature is too high, causing some essential oil components in the spices to evaporate quickly, and the aroma tends to be monotonous and volatile. High-temperature frying has a low extraction efficiency for spices, often causing the loss of aromatic oils and volatile components of spices, ultimately affecting the overall flavor of chili oil.

[0076] Experiment 2: Effects of batch frying and all-at-once frying on aroma retention Experimental description: The goal of this experiment is to compare the effects of batch frying and one-time frying on the aroma retention of chili oil, explore the impact of different frying methods on the flavor of chili oil, and through this comparison, verify whether batch frying can better retain the aroma components of the spices and enhance the flavor level.

[0077] Experimental steps: Experimental group (Example 2): Spice ratio: Vegetable oil: 70% Green onion: 12% Red pepper: 25% Fennel: 0.2% Star anise: 1.2% Sichuan pepper: 1.8% Clove: 0.1% step: Cut the scallions into sections and pat them, remove the seeds and cut the red chilli into sections, sift and remove impurities from the fennel, star anise, Sichuan peppercorns and cloves, lightly crush the star anise and Sichuan peppercorns, and keep the cloves whole.

[0078] Heat the oil to 165°C, first fry the green onions, peppercorns, star anise and other spices in batches, and fry each batch for 3 minutes. Stir constantly during frying to ensure that the spices release their aroma evenly.

[0079] After frying, add the chili segments, fennel and cloves and fry for another 2 minutes to ensure that the spice components are fully extracted.

[0080] Use a 150-mesh filter to filter the chili oil to separate the spice residue and get clear chili oil. Comparative group (Comparative Example 2): Spice ratio: Vegetable oil: 70% Green onion: 12% Red pepper: 25% Fennel: 0.2% Star anise: 1.2% Sichuan pepper: 1.8% Clove: 0.1% step: The treatment of spices was the same as that of the experimental group, but all spices were put into the pot at once for high-temperature frying, the oil temperature was set at 170℃, and the frying time was 5min. The aroma components of spices are released faster at high temperatures.

[0081] After frying, filter with a 100-mesh filter to remove spice residues to obtain chili oil. Experimental data; Table name: Comparative data on the effects of batch frying and one-time frying on the aroma retention of chili oil.

[0082] Summarize: By frying in batches, the volatile components in the spices can be slowly released over a longer period of time, and the aroma of each batch of spices can be fully integrated with the oil to achieve the best extraction effect. However, frying at one time processes all the spices together, and the aroma is released quickly in a short period of time, resulting in some spice components not being fully extracted. Although high-temperature frying can accelerate the release of the aroma of spices, it is also easy to cause the essential oil components in the spices to volatilize too quickly, thereby affecting the aroma complexity and layering of the chili oil. Although high-temperature frying can provide rapid aroma release, the long-term contact of spices at high temperatures often leads to a single aroma and partial volatilization of the spices. Chili oil fried in batches shows a richer aroma layer and longer flavor persistence. By controlling the time and oil temperature of each frying, the essence of the spices can be maximized in each batch, while frying once cannot avoid the loss of spices volatilization, resulting in the flavor of the chili oil being less full.

[0083] Experiment 3: Effects of low-temperature frying and conventional high-temperature frying on the taste of chili oil Experimental description: The purpose of this experiment is to compare the effects of low-temperature frying and high-temperature frying on the taste of chili oil, especially the balance, spiciness and overall flavor of chili oil. Through this experiment, it is verified whether low-temperature frying can better preserve the taste balance of chili oil without making it too spicy or bitter.

[0084] Experimental steps: Experimental group (Example 3): Spice ratio: Vegetable oil: 80% Green onion: 10% Red pepper: 18% Fennel: 0.4% Star anise: 1.2% Sichuan pepper: 2% Clove: 0.05% step: Cut the scallions into sections and fluff them, remove the seeds and cut the red pepper into sections, sift and remove impurities from the fennel, star anise, Sichuan peppercorns and cloves, lightly crush the star anise and Sichuan peppercorns, and keep the cloves whole.

[0085] Heat the oil to 155°C and fry the spices in batches. First, fry the green onions, peppercorns and star anise for 3 minutes, then add the chili segments, fennel and cloves and fry for another 2 minutes. During each batch of frying, keep the oil temperature stable to ensure that the spices are fully released.

[0086] After frying, filter through a 150-mesh sieve to remove spice residue and obtain clear chili oil.

[0087] Comparative group (Comparative Example 3): Spice ratio: Vegetable oil: 80% Green onion: 10% Red pepper: 18% Fennel: 0.4% Star anise: 1.2% Sichuan pepper: 2% Clove: 0.05% step: The spice treatment was the same as the experimental group, but all spices were fried at high temperature at once. The oil temperature was set at 200°C and the frying time was 5 minutes to quickly extract the aroma components of the spices.

[0088] After frying, filter with a 100-mesh sieve to remove spice residues and obtain chili oil.

[0089] Experimental data; Table name: Effect of low-temperature frying and high-temperature frying on the taste of chili oil.

[0090] Summarize: Chili oil fried at low temperatures has a more balanced taste than chili oil fried at high temperatures. The complex flavors in the spices can be gradually released without unnecessary aroma volatilization due to excessively high temperatures. Experimental data show that chili oil fried at low temperatures scores much higher than chili oil fried at high temperatures in terms of taste balance, flavor intensity, and aroma layering. Low-temperature processing allows the spiciness of the spices to be gently released, avoiding the bitter taste caused by high-temperature frying. The spiciness of the chili oil is controlled, so that the oil retains the spicy stimulation without being too strong, thus ensuring a harmonious taste; From a mechanistic analysis, low-temperature frying allows the volatile compounds in the spices to dissolve more evenly into the oil, and the aromatic components of different spices are gradually released, making the oil taste more delicate and layered. High-temperature frying will cause the volatile components in the spices to evaporate instantly, resulting in the aroma of the spices not being fully extracted. Excessive pyrolysis of spices at high temperatures may also lead to the release of bitter substances, which is one of the reasons why high-temperature fried chili oil has a lower score.

[0091] Experiment 4: Effects of vacuum sealing and conventional packaging on the shelf life of chili oil Experimental description: This experiment aims to compare the effects of vacuum sealed packaging and conventional packaging on the shelf life of chili oil, and to evaluate the differences between the two packaging methods in terms of flavor retention, oxidation rate, and microbial growth during storage. Through this comparison, the advantages of the present invention in extending the shelf life of chili oil are verified.

[0092] Experimental steps: Experimental group (Example 4): Spice ratio: Vegetable oil: 75% Green onion: 13% Red pepper: 20% Fennel: 0.3% Star anise: 1% Sichuan pepper: 1.5% Clove: 0.1% step: Cut the scallions into sections and fluff them. Deseed and cut the red pepper into sections. Sift and remove impurities from the fennel, star anise, Sichuan peppercorns, and cloves. Slightly crush the star anise and Sichuan peppercorns, and keep the cloves whole.

[0093] Heat the oil to 160°C and fry the spices in batches. First, fry the green onions, peppercorns, star anise and other spices for 3 minutes, then add the chili segments, fennel and cloves and fry for another 2 minutes to ensure that the essence of the spices is fully released.

[0094] After frying, filter through a 150-mesh sieve to remove spice residue and obtain clear chili oil.

[0095] After cooling to 25°C, the chili oil is vacuum-sealed to reduce contact with air and moisture, thereby extending its shelf life. Comparative group (Comparative Example 4): Spice ratio: Vegetable oil: 75% Green onion: 13% Red pepper: 20% Fennel: 0.3% Star anise: 1% Sichuan pepper: 1.5% Clove: 0.1% step: The spices were treated the same as the experimental group, but were packaged in regular glass bottles without vacuum sealing. After the bottles were sealed, they were directly stored and exposed to air; Experimental data; Table name: Comparative data on the effects of vacuum sealing and conventional packaging on the shelf life of chili oil.

[0096] Summarize: Through vacuum-sealed packaging, the oxidative acidity of chili oil is effectively controlled and the growth of microorganisms is inhibited. Compared with conventionally packaged chili oil, vacuum-sealed chili oil has a significantly lower oxidative acidity, brighter color, and significantly improved aroma and flavor persistence. Under the same storage conditions, vacuum-sealed chili oil can maintain a longer shelf life and has obvious advantages in retaining flavor and aroma. Vacuum sealed packaging reduces the chance of oxygen reacting with fatty acids and aroma components in chili oil by reducing air contact, thereby reducing the oxidation reaction of the oil. During the oxidation process, oxygen in the air reacts with fatty acids in the oil to produce peroxides, which in turn changes the flavor and quality of the oil. Vacuum sealing effectively delays this process and maintains the delicious taste and aroma of chili oil.

[0097] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A chili oil with multiple spice flavors, characterized in that: Calculated by weight percentage, it includes the following components: 50% to 80% vegetable oil, 10% to 20% green onion, 15% to 30% red pepper, 0.1% to 0.5% fennel, 0.5% to 1.5% star anise, 0.5% to 2% pepper, and 0.05% to 0.2% cloves.

2. The chili oil with multiple spice flavors according to claim 1, characterized in that: The vegetable oil includes but is not limited to one or more of peanut oil, rapeseed oil and olive oil.

3. A process for producing chili oil with multiple spice flavors, characterized in that: The steps include: S1. Screening and preliminary processing of red pepper, green onion, fennel, star anise, pepper and clove; S2. Roast the green onion, chili pepper, star anise, pepper, clove and fennel to ensure that the aroma and taste of the spices are better released; S3, heating the vegetable oil to 150° C. to 170° C., frying the spices in batches and controlling the frying time; S4, after frying, the chili oil is filtered to separate the oil from the spices and red pepper; S5, mixing the fried spices with the preliminarily processed chili peppers, adding them into the hot oil, and stirring evenly; S6. Cool and vacuum seal the product to ensure product stability.

4. The method for producing a chili oil with multiple spice flavors according to claim 3, characterized in that: The step S1 specifically includes: Cut the green onions into sections and fluff them; Deseed and cut peppers into sections; Fennel, star anise, peppercorns and cloves are sifted to remove impurities and lightly crushed or left whole in preparation for frying.

5. The process for preparing chili oil with multiple spice flavors according to claim 3, characterized in that: The step S2 specifically includes: S2.1, bake green onion, red pepper, star anise, pepper, clove and other spices at low temperature, with the temperature controlled between 50℃ and 80℃ for 20 to 40 minutes; S2.

2. Use a rotating oven or a flat baking tray during baking to ensure that the spices are heated evenly.

6. The process for producing chili oil with multiple spice flavors according to claim 3, characterized in that: The step S3 specifically includes the following steps: S3.

1. Heat the vegetable oil to 150°C to 170°C and use a temperature control device to adjust the oil temperature; S3.2, first fry green onions, peppercorns, star anise and other spices in oil for 2 to 3 minutes; S3.

3. Add chili segments, fennel and cloves and fry for 1 to 2 minutes to ensure that the spices fully release their aroma.

7. The process for producing chili oil with multiple spice flavors according to claim 3, characterized in that: In step S4, the chili oil is filtered through a filter screen with a mesh size of 100 to 200 to ensure that the chili oil is clear and transparent.

8. The process for producing chili oil with multiple spice flavors according to claim 3, characterized in that: The step S5 specifically includes the following steps: S5.

1. Crush the fried red pepper, green onion, fennel, star anise, peppercorns and cloves; S5.

2. Mix the crushed red pepper, green onion, fennel, star anise, peppercorns and cloves; S5.

3. Add hot oil to the mixture and stir well.

9. The process for producing chili oil with multiple spice flavors according to claim 8, characterized in that: The particle size range of the crushed red pepper in step S5.1 is 60 mesh to 100 mesh. The particle size of green onion is 40 mesh to 80 mesh, the particle size of fennel is 80 mesh to 120 mesh, the particle size of star anise is 50 mesh to 80 mesh, the particle size of pepper is 80 mesh to 100 mesh, and the particle size of clove is 100 mesh to 120 mesh.

10. The process for producing chili oil with multiple spice flavors according to claim 3, characterized in that: The step S5 specifically includes the following steps: S6.

1. Leave it in a static environment and use air to cool naturally to avoid uneven cooling caused by excessive temperature difference. The temperature should be controlled at 20℃~30℃; S6.

2. After cooling, vacuum seal the chili oil to ensure that the product is not affected by air and moisture.

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