Application of asparagine, pulsed electric field and compound natural spice extract in preparation of chili oil chili with relatively low acrylamide content

Abstract

The invention relates to the technical field of food preparation, in particular to application of enzymolysis, a pulsed electric field and a compound natural spice extract in preparation of chili oil with low acrylamide content. The method comprises the following steps: firstly, pretreating a chili raw material by combining a pulsed electric field with asparaginase enzymolysis, then preparing the chili oil chili from the treated chili, and adding a compound natural spice extract into the chili oil chili to inhibit the generation of acrylamide. The process disclosed by the invention can effectively reduce the content of acrylamide in the chili oil. The prepared chili oil chilies are healthier, red and bright in color, spicy, hot, fresh and fragrant.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, and specifically to application of asparaginase enzymolysis, pulse electric field and compound natural spice extract in the preparation of red oil pepper with lower acrylamide content. Background Art

[0002] Red chili oil, also known as red chili oil or oil-splashed chili oil, is one of the commonly used seasonings in food processing. The traditional production process of red chili oil is: heating rapeseed oil (to remove the raw taste) → cooling → refining oil to enhance the flavor → continuing to heat the oil (usually at a high temperature, about 190-200°C) and pouring into all the chili powder prepared in advance → lowering the temperature to below 100°C and adding seasoning powder. It can be seen that the traditional process of making red chili oil has a high oil temperature and is maintained at a high temperature for a long time, which has a greater risk of producing acrylamide.

[0003] Traditional red chili oil relies on high-temperature oil to stimulate the aroma of chili peppers, and hot oil high-temperature treatment may produce some harmful substances, such as acrylamide, 5-hydroxymethylfurfural, heterocyclic amines and polycyclic aromatic hydrocarbons. Among them, acrylamide is a toxic compound that is colorless, odorless, crystalline and has a low molecular weight. Toxicological studies on acrylamide have confirmed that the toxicity of acrylamide includes neurotoxicity, potential carcinogenicity, genotoxicity, teratogenicity and reproductive toxicity. The heating temperature is one of the most important factors affecting the production of acrylamide, and the amount of acrylamide generated increases with the increase of temperature. Studies have shown that when the reaction temperature is above 120°C, asparagine and reducing sugars in the reaction system will undergo a Maillard reaction, and this process will produce acrylamide. When the reaction system is heated at a high temperature of 180°C for 15 minutes, the maximum amount of acrylamide is generated. In 2014, the European Union issued operational guidelines for reducing acrylamide in food, and in 2017 issued Regulation (EU) 2017 / 2158, which established mitigation measures and benchmark levels for reducing acrylamide content in food. Annex IV stipulates the benchmark values ​​of acrylamide for various types of food, including 750 μg / kg for potato chips and 500 μg / kg for ready-to-eat fried French fries. The baselines for other non-fried foods are lower, but these announcements and regulations do not set benchmark levels for red chili oil and its analogs. At present, my country's national food safety standard "Specifications for the Control of Acrylamide Contamination in Food" has been approved in 2019 (refer to the 2019 National Standards Project Plan) and is being formulated, indicating that the formulation and establishment of control measures and benchmark levels for acrylamide is a major trend in the development of food health.

[0004] ANNEX IV

[0005] BENCHMARK LEVELS REFERRED TO IN ARTICLE1(1)

[0006] Benchmark levels for the presence of acrylamide in foodstuffsreferred to in Article1(1) are asfollows:

[0007]

[0008] The above table shows the benchmark levels (μg / kg) of acrylamide in relevant foods as specified in EU Regulation 2017 / 2158.

[0009] Therefore, the technology is also actively studying the inhibition of acrylamide formation in red chili oil. For example, natural or synthetic antioxidants are commonly added as inhibitors, such as BHT, TBHQ, vitamin E and some natural plant extracts. However, these methods still result in a high content of acrylamide in the prepared red chili oil. Therefore, we need to further study them to better reduce the content of asparagine in red chili oil. Summary of the invention

[0010] The purpose of the present invention is to provide a method for pretreating pepper raw materials by using asparagine enzymolysis and pulse electric field equipment, and adding compound natural spice extract to red oil pepper, and use them together in preparing red oil pepper with lower acrylamide content. In the present invention, enzymolysis and pulse electric field technology are used to treat pepper, which reduces the content of asparagine and reducing sugar, the reaction substrate for generating acrylamide, and the compound natural spice extract also has a certain inhibitory effect on the generation of acrylamide. The prepared red oil pepper has a lower acrylamide content, which is safer and more assured for consumers to eat; and the product has a stronger spice flavor, spicy and fresh, and good flavor and taste.

[0011] In order to achieve the above invention object, the technical solution of the present invention is as follows:

[0012] A method of pretreating pepper raw materials by using asparagine enzymolysis and pulse electric field equipment, and adding a compound natural spice extract to red oil peppers, and applying both of the two methods in preparing red oil peppers with lower acrylamide content.

[0013] As a better implementation mode of the present application, the red chili oil comprises the following raw materials in parts by weight: 150-300 parts of rapeseed oil, 30-60 parts of chili powder, 10-20 parts of green onions, 20-40 parts of onions, 10-20 parts of ginger, 10-15 parts of edible salt, 10-15 parts of white sugar, 5-10 parts of monosodium glutamate, 5-10 parts of cooked white sesame seeds, 1-5 parts of yeast extract, 0.1-0.3 parts of disodium 5'-flavor nucleotides, and 0.1-0.2 parts of compound natural spice extract.

[0014] As a better implementation method in the present application, the chili powder is a mixture of Erjingtiao cooked chili powder, Zongjiao cooked chili powder and Xiaomijiao cooked chili powder; the mass ratio of Erjingtiao cooked chili powder, Zongjiao cooked chili powder and Xiaomijiao cooked chili powder is 10-20:10-20:10-20; the particle size of Erjingtiao cooked chili powder is 2-3mm; the mass ratio of chili powder to rapeseed oil is 1:5.

[0015] As a better implementation in the present application, the compound natural spice extract includes the following raw materials in parts by weight: 0.03-0.05 parts of star anise extract, 0.02-0.05 parts of cinnamon extract, and 0.05-0.1 parts of red pepper extract.

[0016] As a better implementation in the present application, the added amount of asparaginase is 0.15% to 0.3% of the mass of the chili powder in the red oil chili.

[0017] As a better implementation method in the present application, the parameters of the pulse electric field equipment are: electric field intensity 1.5-1.7 kV / cm, electric field frequency 300-500 Hz, and processing time 20-30 s.

[0018] As a better implementation method in the present application, in the application, the preparation process of red chili oil includes the following steps:

[0019] 1) Raw material pretreatment:

[0020] Weigh the ingredients in proportion, then wash and cut the green onions, onions and ginger; fry the white sesame seeds in advance;

[0021] The weighed peppers were added with drinking water and asparaginase, mixed and stirred for 1 hour, and the enzymatic reaction temperature was 60°C; the enzymatically hydrolyzed peppers were placed in a pulsed electric field for pulses and then used for later use;

[0022] 2) heating the rapeseed oil, adding the pretreated green onions, onions and ginger to refine the rapeseed oil and enhance its flavor, frying the green onions, onions and ginger until they are slightly yellow and then filtering them out; continuously heating the filtered rapeseed oil, then pouring it into the pretreated peppers for blanching, then adding the composite natural spice extract, stirring evenly and cooling naturally;

[0023] 3) When the temperature is cooled to below 100°C, add edible salt, white sugar, monosodium glutamate, yeast extract, 5'-ribonucleotide disodium and cooked white sesame seeds and mix well to obtain the finished product.

[0024] As a better implementation method of the present application, in step 1), the amount of drinking water added is 1.4-1.6 times the mass of the pepper.

[0025] As a preferred embodiment of the present application, in step 2), the temperature of the rapeseed oil after heating is 140-150°C; the temperature of the filtered rapeseed oil after continuous heating is 190-200°C.

[0026] As a better implementation mode of the present application, through the application described above, that is, by using asparagine enzymolysis and pulse electric field equipment to pretreat the pepper raw material, and adding a compound natural spice extract to the red pepper, the acrylamide content in the red pepper is finally below 415 μg / kg, usually 400±13 μg / kg; while the acrylamide content of the red pepper prepared by the traditional process is 529±9 μg / kg, and the acrylamide content of the red pepper prepared by the present process is reduced by about 24.4%.

[0027] Compared with the prior art, the present invention has the following beneficial effects:

[0028] (I) The present invention proposes an innovative process for preparing low-acrylamide red chili oil, that is, using enzymatic hydrolysis and pulsed electric field technology to reduce the content of asparagine and reducing sugar in the chili raw material, and using the processed chili to prepare red chili oil, and adding a compound natural spice extract to inhibit the formation of acrylamide during the frying of the chili. Compared with the traditional process, the control from the chili raw material end and the production process will reduce the formation of acrylamide in the final product - red chili oil. The red chili oil prepared by this process has a healthier attribute;

[0029] (ii) The red chili oil prepared by the present invention retains the spicy and sautéed flavor produced by blanching the chili in hot oil, and has a bright red color, spicy and fresh fragrance, and a delicious taste, providing a quick and convenient use experience for family cooking and enriching people's dining tables. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a process flow chart for preparing the low acrylamide red chili oil described in the present invention;

[0031] Figure 2 Schematic diagram of pulsed electric field treatment of peppers;

[0032] Figure 3 The HPLC chromatogram of the determination of acrylamide in red chili oil prepared by the conventional process in Comparative Example 2;

[0033] Figure 4 The HPLC chromatogram of acrylamide determination in red chili oil prepared in process example 1 of the present invention;

[0034] Figure 5 This is a bar chart comparing the acrylamide content in the red chili oil products of Example 1, Comparative Example 1 and Comparative Example 2. DETAILED DESCRIPTION

[0035] All features disclosed in this specification, or steps in all methods or processes disclosed, except mutually exclusive features and / or steps, can be combined in any manner.

[0036] Any feature disclosed in this specification (including claims and abstract), unless otherwise stated, may be replaced by other equivalent or alternative features having similar purposes. That is, unless otherwise stated, each feature is only an example of a series of equivalent or similar features.

[0037] The features and properties of the present invention are further described in detail below in conjunction with the examples. % not specifically marked in this application represents its mass percentage, i.e. wt%.

[0038] The related raw materials are all commercially available products, and the compound spice extracts including cinnamon extract, star anise extract and red pepper extract are all purchased from Chongqing Huacui Biotechnology Co., Ltd. The asparaginase used in the following examples was purchased from Novozymes Co., Ltd.; the pulsed electric field equipment was provided by the University of Electronic Science and Technology of China.

[0039] The determination method of acrylamide in red chili oil is based on the first method "Liquid chromatography-mass spectrometry / mass spectrometry by stable isotope dilution" in GB5009.204-2014 "Determination of acrylamide in food".

[0040] Embodiment 1:

[0041] A low-acrylamide red chili oil comprises the following components by weight: 300 parts of rapeseed oil (1 part can be regarded as 1 kg, the same below), 60 parts of chili powder, 20 parts of green onions, 40 parts of onions, 20 parts of ginger, 15 parts of edible salt, 15 parts of white sugar, 10 parts of monosodium glutamate, 10 parts of cooked white sesame seeds, 5 parts of yeast extract, 0.3 parts of 5'-flavor ribonucleotide disodium, and 0.2 parts of compound natural spice extract.

[0042] The chili powder is made by mixing three kinds of chili peppers, including 20 parts of Erjingtiao cooked chili powder, 20 parts of Zongjiao cooked chili powder, and 20 parts of Xiaoxiaojiao cooked chili powder.

[0043] 0.2 parts of the compound natural spice extract contain 0.05 parts of star anise extract, 0.05 parts of cinnamon extract and 0.1 parts of red pepper extract.

[0044] The preparation method comprises the following steps:

[0045] 1) Raw material pretreatment:

[0046] Wash and chop green onions, onions and ginger; fry white sesame seeds in advance; weigh chili powder and other ingredients for later use;

[0047] 2) Pepper pretreatment: Add 1.5 times the weight of drinking water and 0.3% asparaginase to pepper powder, mix well and stir for enzymolysis, the enzymolysis reaction temperature is 60°C, and the enzymolysis time is 1 hour. The enzymolyzed pepper is placed in a pulsed electric field, and the pulsed electric field equipment parameters are set as follows: electric field intensity 1.7kV / cm, electric field frequency 500Hz, treatment time 30s, and set aside after treatment;

[0048] 3) Heat the rapeseed oil to 150°C, add green onions, onions and ginger to refine the rapeseed oil and enhance its flavor, fry the green onions, onions and ginger until they are slightly yellow and then filter them out. Continue to heat the filtered rapeseed oil to 200°C. Pour the heated rapeseed oil into the peppers processed in step 2) and blanch them, then add the spice extract and stir evenly;

[0049] 4) When the temperature is cooled to below 100°C, add edible salt, white sugar, monosodium glutamate, yeast extract, 5'-ribonucleotide disodium and cooked white sesame seeds and mix well to obtain the finished product.

[0050] 5) The acrylamide content of the prepared red chili oil product was determined to be 400 μg / kg.

[0051] Embodiment 2:

[0052] A low-acrylamide red chili oil comprises the following components by weight: 200 parts of rapeseed oil, 40 parts of chili powder, 15 parts of green onions, 30 parts of onions, 15 parts of ginger, 12 parts of edible salt, 12 parts of white sugar, 8 parts of monosodium glutamate, 8 parts of cooked white sesame seeds, 3 parts of yeast extract, 0.2 parts of 5'-flavor ribonucleotide disodium, and 0.14 parts of compound natural spice extract.

[0053] 0.14 parts of the compound natural spice extract contain 0.03 parts of star anise extract, 0.03 parts of cinnamon extract and 0.08 parts of red pepper extract.

[0054] The chili powder is a mixture of Erjingtiao cooked chili powder, Zongjiao cooked chili powder and Xiaomijiao cooked chili powder, and the mass ratio thereof is 1:2:1.

[0055] The preparation process of low acrylamide red chili oil is as follows:

[0056] 1) Raw material pretreatment:

[0057] Wash and chop green onions, onions and ginger; fry white sesame seeds in advance; weigh chili powder and other ingredients for later use;

[0058] 2) Pepper pretreatment: Add 1.5 times the weight of drinking water and 0.2% asparaginase to pepper powder, mix well and stir for 1 hour, and the enzymatic reaction temperature is 60°C. Place the enzymatically hydrolyzed pepper in a pulsed electric field, and set the parameters of the pulsed electric field equipment as follows: electric field intensity 1.6kV / cm, electric field frequency 400Hz, treatment time 25s, and set aside after treatment;

[0059] 3) Heat the rapeseed oil to 145°C, add green onions, onions and ginger to refine the rapeseed oil and enhance its flavor, fry the green onions, onions and ginger until they are slightly yellow and then filter them out. Continue to heat the filtered rapeseed oil to 195°C. Pour the heated rapeseed oil into the peppers processed in step 2) and blanch them, then add the spice extract and stir evenly;

[0060] 4) When the temperature is cooled to below 100°C, add edible salt, white sugar, monosodium glutamate, yeast extract, 5'-ribonucleotide disodium and cooked white sesame seeds and mix well to obtain the finished product.

[0061] 5) The acrylamide content of the prepared red chili oil product was determined to be 413 μg / kg.

[0062] Comparative Example 1:

[0063] A red chili oil (same as Example 1, except that no natural spice extract is added), comprising the following components by weight: 300 parts of rapeseed oil, 60 parts of chili powder, 20 parts of green onions, 40 parts of onions, 20 parts of ginger, 15 parts of edible salt, 15 parts of white sugar, 10 parts of monosodium glutamate, 10 parts of cooked white sesame seeds, 5 parts of yeast extract, and 0.3 parts of 5'-flavor ribonucleotide disodium.

[0064] The chili powder is made by mixing three kinds of chili peppers, including 20 parts of Erjingtiao cooked chili powder, 20 parts of Zongjiao cooked chili powder, and 20 parts of Xiaoxiaojiao cooked chili powder.

[0065] The preparation method of the red chili oil comprises the following steps:

[0066] 1) Raw material pretreatment:

[0067] Wash and chop green onions, onions and ginger; fry white sesame seeds in advance; weigh chili powder and other ingredients for later use;

[0068] 2) Pepper pretreatment: Add 1.5 times the weight of drinking water and 0.3% asparaginase to pepper powder, mix well and stir for 1 hour, and the enzymatic reaction temperature is 60°C. Place the enzymatically hydrolyzed pepper in a pulsed electric field, and set the parameters of the pulsed electric field equipment as follows: electric field intensity 1.7kV / cm, electric field frequency 500Hz, treatment time 30s, and set aside after treatment;

[0069] 3) Heat the rapeseed oil to 150°C, add green onions, onions and ginger to refine the rapeseed oil and enhance its flavor. Fry the green onions, onions and ginger until they are slightly yellow and then filter them out. Continue to heat the filtered rapeseed oil to 200°C. Pour the heated rapeseed oil into the peppers processed in step 2) and blanch them, stirring evenly;

[0070] 4) When the temperature is cooled to below 100°C, add edible salt, white sugar, monosodium glutamate, yeast extract, 5'-ribonucleotide disodium and cooked white sesame seeds and mix well to obtain the finished product.

[0071] 5) The acrylamide content of the prepared red chili oil product was determined to be 462±5 μg / kg.

[0072] From the acrylamide content in the finished red chili oil products obtained in Example 1 and Comparative Example 1, it can be seen that adding the natural spice extract configured according to the formula can effectively reduce the acrylamide content in the finished red chili oil products. Comparative Example 2:

[0073] A traditional red chili oil comprises the following components by weight: 300 parts of rapeseed oil, 60 parts of chili powder (20 parts of Erjingtiao cooked chili powder, 20 parts of vertical pepper cooked chili powder, 20 parts of millet pepper cooked chili powder), 20 parts of green onions, 40 parts of onions, 20 parts of ginger, 15 parts of edible salt, 15 parts of white sugar, 10 parts of monosodium glutamate, 10 parts of cooked white sesame seeds, 5 parts of yeast extract, 0.3 parts of 5'-flavor ribonucleotide disodium, 0.5 parts of star anise, 0.5 parts of cinnamon and 1 part of red pepper.

[0074] The chili powder is made by mixing three kinds of chili peppers, including 20 parts of Erjingtiao cooked chili powder, 20 parts of Zongjiao cooked chili powder, and 20 parts of Xiaoxiaojiao cooked chili powder.

[0075] The traditional red chili oil preparation process is as follows:

[0076] 1) Raw material pretreatment:

[0077] Green onions, onions, and ginger: wash and cut them into small pieces; fry white sesame seeds in advance;

[0078] 2) Pour rapeseed oil into a wok, heat to 150-160° C., add the scallions, onions, ginger, star anise, cinnamon and red pepper processed in step 1), fry to refine the oil and enhance the flavor, fry until browned, and filter;

[0079] 3) Continue to heat the rapeseed oil in the pot to 200°C, stop heating and pour into the above chili powder, stir for 3-5 minutes, and let it stand to cool evenly;

[0080] 4) When the red chili oil cools down to below 100°C, add salt, sugar, monosodium glutamate, sesame seeds, yeast extract, 5'-ribonucleotide disodium and other seasoning powders and mix well.

[0081] 5) The acrylamide content of the prepared red chili oil product was determined to be 529±9 μg / kg.

[0082] test:

[0083] 1. Sensory comparison analysis of the low acrylamide red chili oil prepared by the process of the present invention (Example 1) and the red chili oil prepared by the traditional process of Comparative Example 2

[0084] (1) Sensory evaluation of red chili oil

[0085] Table 1 Sensory rating table

[0086]

[0087] (2) Methods

[0088] Ten people with food knowledge background and familiarity with sensory evaluation methods were selected to conduct sensory evaluation on chili oil prepared by different processes. The total score was 100 points. The sensory scoring details are shown in Table 1.

[0089] (3) Results (based on the average score of ten reviewers)

[0090]

[0091] Result analysis: The red chili oil in Example 1 is superior to the red chili oil prepared by the traditional process in Comparative Example 2 in terms of color, smell, taste and state, and has the highest comprehensive score.

[0092] 2. Determination of reducing sugars and amino acids before and after enzymatic hydrolysis and pulse electric field treatment of the pepper in Example 1

[0093] (1) Determination of reducing sugars and amino acids

[0094] The reducing sugar content was determined by 2,6-dinitrosalicylic acid colorimetry; the amino acid content was determined by ninhydrin colorimetry.

[0095] (2) The results are shown in Tables 2 and 3.

[0096] Table 2 Reducing sugar and amino acid contents of pepper before enzymatic hydrolysis and pulsed electric field treatment

[0097] Reducing sugar content (g / kg) Amino acid content (μmol / g) Erjingtiao Chili Noodles 18.45±3.11 37.19±0.96 Pepper Chili Noodles 17.82±1.87 45.79±2.19 Chili Pepper Noodles 15.76±2.08 43.33±1.25

[0098] Table 3 Reducing sugar and amino acid contents in pepper after enzymatic hydrolysis and pulsed electric field treatment

[0099] Reducing sugar content (g / kg) Amino acid content (μmol / g) Erjingtiao Chili Noodles 12.89±0.22 26.32±1.17 Pepper Chili Noodles 14.47±1.08 29.84±0.99 Chili Pepper Noodles 11.82±2.13 33.93±2.09

[0100] Result analysis: It can be seen from Table 2 and Table 3 that the reducing sugar and amino acid contents of peppers were reduced after enzymatic hydrolysis and pulse electric field treatment.

[0101] The above-mentioned embodiments only express the specific implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the protection scope of the present application. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the technical solution concept of the present application, and these all belong to the protection scope of the present application.

[0102] This background section is provided to generally present the context of the invention, and the work of the presently named inventors, the work to the extent described in this background section, and aspects of this section that did not constitute prior art at the time of application are neither explicitly nor implicitly admitted to be prior art to the present invention.

Claims

1. A method of pretreating pepper raw materials by using asparaginase enzymolysis and pulse electric field equipment, and adding a compound natural spice extract to red pepper oil, and using both in the preparation of red pepper oil with lower acrylamide content.

2. The use according to claim 1, characterized in that: The red chili oil comprises the following raw materials in parts by weight: 150-300 parts of rapeseed oil, 30-60 parts of chili powder, 10-20 parts of green onions, 20-40 parts of onions, 10-20 parts of ginger, 10-15 parts of edible salt, 10-15 parts of white sugar, 5-10 parts of monosodium glutamate, 5-10 parts of cooked white sesame seeds, 1-5 parts of yeast extract, 0.1-0.3 parts of 5'-flavor ribonucleotide disodium, and 0.1-0.2 parts of compound natural spice extract.

3. The use according to claim 2, characterized in that: The chili powder is a mixture of Erjingtiao cooked chili powder, Zongjiao cooked chili powder and Xiaomijiao cooked chili powder; the mass ratio of Erjingtiao cooked chili powder, Zongjiao cooked chili powder and Xiaomijiao cooked chili powder is 10-20:10-20:10-20; the particle size of Erjingtiao cooked chili powder is 2-3mm; the mass ratio of chili powder to rapeseed oil is 1:

5.

4. The use according to any one of claims 1 to 3, characterized in that: The compound natural spice extract comprises the following raw materials in parts by weight: 0.03-0.05 parts of star anise extract, 0.02-0.05 parts of cinnamon extract, and 0.05-0.1 parts of red pepper extract.

5. The use according to claim 4, characterized in that: The added amount of asparaginase is 0.15% to 0.3% of the mass of the chili powder in the red oil chili.

6. The use according to claim 5, characterized in that: The parameters of the pulse electric field equipment are: electric field intensity 1.5-1.7 kV / cm, electric field frequency 300-500 Hz, and processing time 20-30 s.

7. The use according to claim 2, 3, 5 or 6, characterized in that: The preparation process of red chili oil comprises the following steps: 1) Raw material pretreatment: Weigh the ingredients in proportion, then wash and chop the green onions, onions, and ginger; fry the white sesame seeds in advance; The weighed peppers were added with drinking water and asparaginase, mixed and stirred for 1 hour, and the enzymatic reaction temperature was 60°C; the enzymatically hydrolyzed peppers were placed in a pulsed electric field for pulses and then used for later use; 2) heating the rapeseed oil, adding the pretreated green onions, onions and ginger to refine the rapeseed oil and enhance its flavor, frying the green onions, onions and ginger until they are slightly yellow and then filtering them out; continuously heating the filtered rapeseed oil, then pouring it into the pretreated peppers for blanching, then adding the composite natural spice extract, stirring evenly and cooling naturally; 3) When the temperature is cooled to below 100°C, add edible salt, white sugar, monosodium glutamate, yeast extract, 5'-ribonucleotide disodium and cooked white sesame seeds and mix well to obtain the finished product.

8. The use according to claim 7, characterized in that: In step 1), the amount of drinking water added is 1.4-1.6 times the mass of the pepper.

9. The use according to claim 7, characterized in that: In step 2), the temperature of the rapeseed oil after heating is 140-150° C.; the temperature of the filtered rapeseed oil after continuous heating is 190-200° C.

10. The use according to claim 1, 2, 3, 5, 6, 8 or 9, characterized in that: The peppers are treated with enzymatic hydrolysis and pulse electric fields, and natural spice extracts are added during the production process. The acrylamide content of the finished red oil peppers is below 415μg / kg.

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