Snail rice noodle chili oil and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a preparation method of chili oil for river snail rice noodles, which comprises the following steps: S1, crushing: putting a chili raw material into a colloid mill, crushing to obtain chili sauce, and putting the colloid mill in a carbon dioxide environment with the temperature of 15-20 DEG C and the positive pressure of 1000-2000Pa; s2, mixing: putting the chili sauce and the animal oil into a mixing tank, mixing to obtain a first-step mixture, and putting the mixing tank in a carbon dioxide environment at the temperature of 50-55 DEG C; s3, emulsifying: putting the mixture in the first step into the colloid mill, homogenizing and emulsifying to obtain a mixture in the second step, and putting the colloid mill in a carbon dioxide environment at the temperature of 50-55 DEG C; and S4, curing: placing the mixture obtained in the step 2 in a carbon dioxide environment with a temperature of 6-10 DEG C and a negative pressure of 2000-3000 Pa, and carrying out cooling and curing so as to obtain the margarya melanioides rice noodle chili oil. By implementing the method, the utilization rate of capsaicin can be increased, and the special flavor of the margarya melanioides rice noodles can be increased.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to snail rice noodle chili oil and a preparation method thereof. Background Art

[0002] Snail rice noodle is a specialty snack in Liuzhou, Guangxi, which originated from street night markets in the 1970s and 1980s. It is made from Liuzhou's unique round rice noodles and soup made from snails, and has a unique flavor of fresh, sour, spicy, refreshing and hot. In order to make the finished snail rice noodle have a corresponding spicy taste, chili oil needs to be added during the production process or before eating.

[0003] In the prior art, there are two main ways to make chili oil for snail noodles and face some challenges. First of all, the first is the traditional way of making chili oil for snail noodles. The traditional way is to make chili oil by pouring heated salad oil (the temperature of salad oil can reach above 100°C) on dried peppers and then adding it to snail noodles. There are problems with this method because too high oil temperature may damage the nutrients in dried peppers, and the utilization rate of capsaicin in dried peppers is not efficient. In addition, the second way of making it is to add pre-extracted capsaicin to cooking oil. Although this can adjust the spiciness, the chili oil made by this method does not increase the characteristic flavor of snail noodles. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a snail noodle chili oil and a preparation method thereof, which can improve the utilization rate of capsaicin and increase the characteristic flavor of the snail noodle.

[0005] In a first aspect, the present invention provides a method for preparing chili oil of river snail powder, comprising the following steps:

[0006] S1, crushing: putting the chili raw material into a colloid mill and crushing it to obtain chili sauce, wherein the colloid mill is placed in a carbon dioxide environment with a temperature of 15-20° C. and a positive pressure of 1000-2000 Pa;

[0007] S2, mixing: putting the chili sauce and animal oil into a mixing tank and mixing to obtain the first step mixture, wherein the mixing tank is placed in a carbon dioxide environment at a temperature of 50-55° C.;

[0008] S3, emulsification: placing the first step mixture into the colloid mill for homogenization and emulsification to obtain the second step mixture, wherein the colloid mill is placed in a carbon dioxide environment at a temperature of 50-55°C;

[0009] S4, solidification: placing the mixture of the second step in a carbon dioxide environment at a temperature of 6-10°C and a negative pressure of 2000-3000Pa to cool and solidify to obtain snail powder chili oil.

[0010] The method for preparing chili oil for river snail noodle of the present invention can improve the utilization rate of capsaicin and reduce the destruction of nutrients, and also has the flavor elements of animal oil, chili raw materials and the like, thereby increasing the characteristic flavor of river snail noodle.

[0011] As an improvement of the technical solution of the first aspect, the chili raw material includes, by weight: 2 parts of fresh chili and 1-2 parts of dried chili. The chili sauce made from the fresh chili and the dried chili can have a rich taste and nutritional components.

[0012] As an improvement of the technical solution of the first aspect, the animal oil includes, by weight, 5 parts of chicken oil and 3-7 parts of lard. The combination of chicken oil and lard is more in line with the flavor of traditional snail noodles.

[0013] As an improvement of the technical solution of the first aspect, step S2 includes the following steps:

[0014] A1, by weight, 8-12 parts of chili sauce and 100 parts of animal oil are placed in a mixing tank, and the mixing tank is placed in a carbon dioxide environment at a temperature of 50-55° C. and a positive pressure of 2000-3000 Pa;

[0015] A2, start the mixing tank, increase the carbon dioxide pressure in the mixing tank to a positive pressure of 8000-10000Pa and keep the mixing tank working for 3-5 minutes;

[0016] A3, reducing the carbon dioxide pressure in the mixing tank to a positive pressure of 500-1000 Pa within 6-8 minutes and keeping the mixing tank in operation;

[0017] A4, stop the mixing tank to obtain the first step mixture.

[0018] By mixing the chili sauce and the animal oil in steps A1 to A4, oxidation of the chili sauce and the animal oil can be prevented during the mixing process, thereby accelerating the release of the nutrients and capsaicin in the chili sauce without destroying the nutrients, thereby improving the utilization rate of the capsaicin.

[0019] As an improvement of the technical solution of the first aspect, in the mixing tank: the volume of carbon dioxide accounts for 8-12% of the volume of the mixing tank, thereby improving the utilization rate of the space in the mixing tank while ensuring the protection of carbon dioxide.

[0020] As an improvement of the technical solution of the first aspect, the mixing tank is provided with a circulating air pump. In step A2: the circulating air pump is turned on and used to extract the carbon dioxide in the upper part of the mixing tank and transport it to the lower part of the mixing tank to add a mixture of chili oil and animal oil.

[0021] As an improvement of the technical solution of the first aspect, step S3 includes the following steps:

[0022] B1, placing the first step mixture into the colloid mill for homogenization and emulsification to obtain the first step transition product, wherein the colloid mill is placed in a carbon dioxide environment at a temperature of 54-55° C. and a positive pressure of 4000-6000 Pa;

[0023] B2, placing the first-step transition material into the colloid mill for homogenization and emulsification to obtain the second-step transition material, wherein the colloid mill is placed in a carbon dioxide environment at a temperature of 52-53° C. and a positive pressure of 500-800 Pa;

[0024] B3, putting the second step transition material into the colloid mill for homogenization and emulsification to obtain the second step mixture, and the colloid mill is placed in a carbon dioxide environment with a temperature of 50-51° C. and a negative pressure of 1000-1500 Pa.

[0025] In this process, the ambient temperature is gradually reduced according to steps B1 to B3, which plays a role in gradually improving the stability of the product in each step, so that the snail noodle chili oil can be more easily dispersed into the snail noodle soup after being added to the snail noodle.

[0026] As an improvement of the technical solution of the first aspect, in step B1, 2-5 parts of lemon juice and 100 parts of the first step mixture are placed in the colloid mill by weight and homogenized and emulsified to obtain the first step transition product, which further enhances the antioxidant effect of the first step transition product.

[0027] As an improvement of the technical solution of the first aspect, in step B2, 5-10 parts of glucosinolates and 1000 parts of the first-step transition material are placed in the colloid mill by weight and homogenized and emulsified to obtain the second-step transition material, so that the flavor of the snail noodle chili oil can be retained to a greater extent when the snail noodle chili oil is used.

[0028] In a second aspect, the present invention further provides a snail noodle chili oil, which is prepared by a snail noodle chili oil preparation method of the first aspect, can improve the utilization rate of capsaicin, reduce the destruction of nutrients, and also has the flavor elements of animal oil, chili raw materials, etc., which can enhance the characteristic flavor of snail noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention is a flowchart of a method for preparing chili oil with snail powder in an embodiment of the present invention;

[0030] Figure 2 is a flow chart of step S2 in an embodiment of the present invention;

[0031] Figure 3 Flow chart of step S3 in the embodiment of the present invention. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments 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 those skilled in the art without creative work are within the scope of protection of the present invention.

[0033] like Figure 1 As shown, the present invention provides a method for preparing snail rice noodle chili oil, comprising the following steps:

[0034] S1, crushing: putting the pepper raw material into a colloid mill and crushing it to obtain a pepper sauce, wherein the colloid mill is placed in a carbon dioxide environment with a temperature of 15-20° C. and a positive pressure of 1000-2000 Pa.

[0035] In fact, in step S1, the chili raw material can be one or more of different types of edible dried chili, fresh chili, etc., to provide spicy elements; the colloid mill can be provided with a cooling structure to prevent the colloid mill from heating up during operation and controlling the ambient temperature in the colloid mill to a set temperature, ensuring that the chili raw material in the colloid mill is at a lower temperature, reducing the damage and loss of nutrients in the chili raw material; and, crushing the chili raw material in a carbon dioxide environment with a positive pressure of 1000-2000Pa, strengthening the squeezing of the chili raw material under a positive pressure environment to accelerate the separation of chili elements and nutritional elements, and preventing the chili raw material from contacting with oxygen and oxidizing during the crushing process under the protection of carbon dioxide. In addition, the chili sauce made by the colloid mill has a smaller mesh number, and the colloid mill also has a homogenizing effect, which is more refined and smooth than dry chili and traditional chili sauce with relatively coarse particles, thereby improving the utilization rate of capsaicin.

[0036] S2, mixing: putting the chili sauce and animal oil into a mixing tank and mixing to obtain the first step mixture, wherein the mixing tank is placed in a carbon dioxide environment at a temperature of 50-55°C.

[0037] In fact, in step S2, the mixing tank is provided with a temperature control mechanism and a stirring mechanism to ensure that the ambient temperature in the mixing tank is controlled at a set temperature and the chili sauce and animal oil are mixed by stirring; and, before the chili sauce and animal oil are added to the mixing tank, carbon dioxide is first introduced into the mixing tank and other gases are discharged, and the chili sauce is prevented from contacting with oxygen and oxidizing during the stirring process under the protection of carbon dioxide; the animal oil can be one or more of chicken oil, lard and beef tallow, and the melting point is generally below 50°C, and the freezing point is generally above 10°C, providing conditions for subsequent solidification. In an environment with a temperature of 50-55°C, it plays a role in accelerating the release of nutrients and capsaicin in the chili sauce without destroying the nutrients, thereby improving the utilization rate of capsaicin. In addition, the use of animal oil has a corresponding animal oil fragrance, which is more in line with the flavor of traditional snail rice noodles.

[0038] S3, emulsification: the mixture of the first step is placed in the colloid mill for homogenization and emulsification to obtain the mixture of the second step, and the colloid mill is placed in a carbon dioxide environment at a temperature of 50-55°C.

[0039] In fact, in step S3, the first step mixture enters the colloid mill again, and the chili sauce adhering to the colloid mill can be recovered, and the colloid mill is homogenized and emulsified to make the oil droplets smaller and more homogenized, and the obtained second step mixture is in the form of an emulsion. After being added to the snail noodles, the snail noodle chili oil is more easily dispersed in the soup of the snail noodles to more comprehensively release capsaicin and nutrients.

[0040] S4, solidification: placing the mixture of the second step in a carbon dioxide environment at a temperature of 6-10°C and a negative pressure of 2000-3000Pa to cool and solidify to obtain snail powder chili oil.

[0041] In fact, in step S4, the emulsified second step mixture is solidified and solidified by cooling, and the snail powder chili oil is obtained in a solid form, which prevents the emulsion-like second step mixture from being reorganized into a large oil liquid and causing various substances in it to be stratified, thereby ensuring the uniformity of the snail powder chili oil. In addition, under a certain negative pressure state, the probability of small oil droplets squeezing each other to form large oil droplets is reduced, ensuring the uniformity of the second step mixture in the curing process. In addition, it is fixed under a carbon dioxide environment to avoid the intake of oxygen and extend the shelf life of the snail powder chili oil in a low temperature environment.

[0042] So far, the preparation process of the method for preparing chili oil with river snail powder of the present invention is completed from step S1 to step S4.

[0043] It should be noted that after the solidified snail noodle chili oil is added to the prepared snail noodle soup, it melts at the higher temperature of the snail noodle soup and is integrated into the snail noodle soup more quickly.

[0044] The method for preparing chili oil for river snail noodle of the present invention can improve the utilization rate of capsaicin and reduce the destruction of nutrients, and also has the flavor elements of animal oil, chili raw materials and the like, thereby increasing the characteristic flavor of river snail noodle.

[0045] Specifically, the chili raw material preferably includes 2 parts of fresh chili and 1-2 parts of dried chili by weight. In fact, fresh chili not only has more water than dried chili, but also contains vitamins, antioxidants, etc. At the same time, the water in the fresh chili provides conditions for the chili raw material to be made into sauce; the chili sauce made of fresh chili and dried chili can obtain rich taste and nutrients.

[0046] Specifically, the animal oil preferably includes 5 parts of chicken oil and 3-7 parts of lard by weight. Since chicken oil and lard have lower melting points than beef tallow, they are more suitable for low-temperature stirring in the present invention to mix the animal oil with the chili sauce; at the same time, the shape of chicken oil is more stable in a carbon dioxide environment. In addition, the effect of pressure lowering the melting point of chicken oil and lard can accelerate solidification in step S4. In addition, for traditional snail noodle soup, chicken skeletons and pork need to be added for boiling, and the combination of chicken oil and lard is more in line with the flavor of traditional snail noodles.

[0047] It should be noted that if Figure 2 As shown, step S2 preferably includes the following steps:

[0048] A1, by weight, 8-12 parts of chili sauce and 100 parts of animal oil are put into a mixing tank, and the mixing tank is placed in a carbon dioxide environment with a temperature of 50-55° C. and a positive pressure of 2000-3000 Pa.

[0049] In fact, in step A1, a carbon dioxide environment is created for the mixing of the chili sauce and the animal oil to prevent the chili sauce and the animal oil from oxidizing during the mixing process, and to accelerate the release of capsaicin and nutrients in the chili sauce under a positive pressure state without destroying the nutrients.

[0050] A2, start the mixing tank, increase the carbon dioxide pressure in the mixing tank to a positive pressure of 8000-10000 Pa and keep the mixing tank working for 3-5 minutes.

[0051] In fact, in step A2, the carbon dioxide pressure in the mixing tank can be increased to a positive pressure of 8000-10000Pa within the set time, which can reduce the melting point of the animal oil to a certain extent, improve the fluidity of the animal oil, and cooperate with the stirring work of the mixing tank to accelerate the mixing of the chili oil and the animal oil.

[0052] A3, reducing the carbon dioxide pressure in the mixing tank to a positive pressure of 500-1000 Pa within 6-8 minutes and keeping the mixing tank in operation.

[0053] In fact, in step A3, the carbon dioxide pressure in the mixing tank is gradually reduced to a positive pressure of 500-1000Pa, providing conditions for stopping the mixing tank and taking out the first step mixture.

[0054] A4, stop the mixing tank to obtain the first step mixture.

[0055] At this point, the mixing process of step S2 is completed from steps A1 to A4.

[0056] By mixing the chili sauce and the animal oil in steps A1 to A4, oxidation of the chili sauce and the animal oil can be prevented during the mixing process, thereby accelerating the release of the nutrients and capsaicin in the chili sauce without destroying the nutrients, thereby improving the utilization rate of the capsaicin.

[0057] Further, in the mixing tank: the volume of carbon dioxide preferably accounts for 8-12% of the volume in the mixing tank. In fact, under the action of gravity and density, the carbon dioxide in the mixing tank is located in the upper part of the mixing tank, and the pressure value of the carbon dioxide in the mixing tank can be controlled by an external pipeline and an air pump that introduces carbon dioxide. In addition, the utilization rate of the space in the mixing tank is improved while ensuring the protection of carbon dioxide. Further, the mixing tank is preferably provided with a circulating air pump, and in step A2: the circulating air pump is turned on and used to extract the carbon dioxide in the upper part of the mixing tank and transport it to the lower part of the mixing tank. The circulating pump extracts the carbon dioxide in the upper part of the mixing tank and transports it to the lower part of the mixing tank in step A2, impacts the stirred chili sauce and animal oil, causes turbulence in the flow of the animal oil, and adds chili oil to mix with the animal oil. Preferably, the circulating pump can extract the carbon dioxide in the upper part of the mixing tank and transport it to the lower part of the mixing tank in a pulsed manner. For example, the circulating pump is turned on for 5-10 seconds per minute, and the query time is 1-2 seconds each time, which is equivalent to pressing the chili sauce in the mixing tank in a pulsed manner, thereby accelerating the release of capsaicin and nutrients in the chili sauce.

[0058] It is worth mentioning that Figure 3 As shown, step S3 preferably includes the following steps:

[0059] B1, putting the first step mixture into the colloid mill for homogenization and emulsification to obtain the first step transition product, and the colloid mill is placed in a carbon dioxide environment with a temperature of 54-55° C. and a positive pressure of 4000-6000 Pa.

[0060] In fact, in step B1, the main function is to make the first mixture absorb the substances remaining in the colloid mill in step S1, and provide conditions for the release of capsaicin and nutrients in the substances remaining in the colloid mill in step S1.

[0061] B2, placing the first step transition material into the colloid mill for homogenization and emulsification to obtain the second step transition material, and the colloid mill is placed in a carbon dioxide environment with a temperature of 52-53° C. and a positive pressure of 500-800 Pa.

[0062] In fact, in step B2, the first-step transition product is preliminarily homogenized and emulsified, so that the first-step transition product is more evenly distributed and the second-step transition product is obtained.

[0063] B3, putting the second step transition material into the colloid mill for homogenization and emulsification to obtain the second step mixture, and the colloid mill is placed in a carbon dioxide environment with a temperature of 50-51° C. and a negative pressure of 1000-1500 Pa.

[0064] In fact, in step B3, under negative pressure, the probability of small oil droplets squeezing each other to form large oil droplets is reduced, providing corresponding conditions for the stability of the second-step mixture and preparing for the subsequent solidification of the second-step mixture.

[0065] At this point, the homogenization and emulsification of the first step mixture is completed from step B1 to B3 to obtain the second step mixture. In this process, the ambient temperature is gradually reduced according to steps B1 to B3, which plays a role in gradually improving the stability of each step product, and achieves the purpose of making it easier to disperse the snail noodle chili oil into the snail noodle soup after adding it to the snail noodle.

[0066] Furthermore, in step B1, 2-5 parts of lemon juice and 100 parts of the first-stage mixture are preferably put into the colloid mill by weight for homogenization and emulsification to obtain the first-stage transition product. In step B1, by adding lemon juice, the antioxidant effect of the first-stage transition product is further improved, and the lemon juice can also accelerate the mutual combination of substances such as capsaicin, thereby improving the homogenization and emulsification effect.

[0067] Further, in step B2, preferably, by weight, 5-10 parts of glucosinolate and 1000 parts of the first-step transition material are put into the colloid mill for homogenization and emulsification to obtain the second-step transition material. In fact, glucosinolate has good antioxidant capacity, so that the final snail powder chili oil has excellent antioxidant capacity, and the flavor of the snail powder chili oil is retained to a greater extent when the snail powder chili oil is used.

[0068] The present invention also provides chili oil for rice noodle with snails, which is prepared by the preparation method for rice noodle with snails according to the first aspect, can improve the utilization rate of capsaicin, reduce the destruction of nutrients, and also has flavor elements of animal oil, chili raw materials, etc., which can increase the characteristic flavor of rice noodle with snails.

[0069] The above are only specific embodiments of the present invention, and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A method for preparing snail rice noodle chili oil, characterized in that: The steps include: S1, crushing: putting the chili raw material into a colloid mill and crushing it to obtain chili sauce, wherein the colloid mill is placed in a carbon dioxide environment with a temperature of 15-20° C. and a positive pressure of 1000-2000 Pa; S2, mixing: putting the chili sauce and animal oil into a mixing tank and mixing to obtain the first step mixture, wherein the mixing tank is placed in a carbon dioxide environment at a temperature of 50-55° C.; S3, emulsification: placing the first step mixture into the colloid mill for homogenization and emulsification to obtain the second step mixture, wherein the colloid mill is placed in a carbon dioxide environment at a temperature of 50-55°C; S4, solidification: placing the mixture of the second step in a carbon dioxide environment at a temperature of 6-10°C and a negative pressure of 2000-3000Pa to cool and solidify to obtain snail powder chili oil.

2. The method for preparing chili oil of snail powder as claimed in claim 1, characterized in that: The chili raw material comprises, by weight: 2 parts of fresh chili and 1-2 parts of dried chili.

3. The method for preparing chili oil of snail powder as claimed in claim 1, characterized in that: The animal oil comprises, by weight, 5 parts of chicken oil and 3-7 parts of lard.

4. A method for preparing chili oil with snail powder as claimed in claim 3, characterized in that: Step S2 includes the following steps: A1, by weight, 8-12 parts of chili sauce and 100 parts of animal oil are placed in a mixing tank, and the mixing tank is placed in a carbon dioxide environment at a temperature of 50-55° C. and a positive pressure of 2000-3000 Pa; A2, start the mixing tank, increase the carbon dioxide pressure in the mixing tank to a positive pressure of 8000-10000Pa and keep the mixing tank working for 3-5 minutes; A3, reducing the carbon dioxide pressure in the mixing tank to a positive pressure of 500-1000 Pa within 6-8 minutes and keeping the mixing tank in operation; A4, stop the mixing tank to obtain the first step mixture.

5. A method for preparing snail rice noodle chili oil as claimed in claim 4, characterized in that: In the mixing tank: The volume of carbon dioxide accounts for 8-12% of the volume of the mixing tank.

6. The method for preparing chili oil of snail rice noodle according to claim 5, characterized in that: The mixing tank is provided with a circulating air pump. In step A2, the circulating air pump is turned on and used to extract carbon dioxide from the upper part of the mixing tank and transport it to the lower part of the mixing tank.

7. The method for preparing chili oil with snail powder as claimed in claim 1, characterized in that: Step S3 includes the following steps: B1, placing the first step mixture into the colloid mill for homogenization and emulsification to obtain the first step transition product, wherein the colloid mill is placed in a carbon dioxide environment at a temperature of 54-55° C. and a positive pressure of 4000-6000 Pa; B2, placing the first-step transition material into the colloid mill for homogenization and emulsification to obtain the second-step transition material, wherein the colloid mill is placed in a carbon dioxide environment at a temperature of 52-53° C. and a positive pressure of 500-800 Pa; B3, putting the second step transition material into the colloid mill for homogenization and emulsification to obtain the second step mixture, and the colloid mill is placed in a carbon dioxide environment with a temperature of 50-51° C. and a negative pressure of 1000-1500 Pa.

8. The method for preparing chili oil with snail powder as claimed in claim 7, characterized in that: In step B1, 2-5 parts of lemon juice and 100 parts of the first step mixture are put into the colloid mill and homogenized and emulsified to obtain the first step transition product.

9. The method for preparing chili oil of river snail powder as claimed in claim 7, characterized in that: In step B2, 5-10 parts by weight of glucosinolate and 1000 parts of the first-step transition material are placed in the colloid mill for homogenization and emulsification to obtain the second-step transition material.

10. A chili oil with snail powder, characterized in that: The chili oil with snail powder is prepared by the method for preparing the snail powder chili oil as described in any one of claims 1 to 9.

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