Preparation process of cured fermented soya bean flavored fried pepper sauce

Abstract

The invention discloses a production process of cured fermented soya bean flavored fried pepper sauce, and belongs to the technical field of food processing, the production process comprises the following steps: S1, cooking cured meat dices, desalting, dipping in fermented soya bean juice at high pressure, mixing dried fermented soya beans with the cured meat soup at high pressure, drying, and stir-frying to obtain a cured fermented soya bean material; s2, carrying out water immersion, compound protease enzymolysis, enzyme deactivation and drying on the dried chili sections to obtain pretreated chili sections; s3, separating chili skin and seeds, performing gradient stir-frying, and performing crushing; s4, refining the edible oil, and adding the chili skin seed powder and the seasonings to prepare an oil chili base material; and S5, mixing the cured fermented soya bean material and the oil chili base material to obtain a finished product. Fusion of preserved flavor and fermented soybean flavor is promoted through high-pressure treatment, chili flavor substances are released through the enzymolysis technology, fragrance is stimulated through peel and seed separation frying, the problem of traditional flavor splitting is solved, and the finished product is mellow in flavor, red and bright in color and stable in quality.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a process for making chili oil with preserved meat and fermented black beans. Background Technology

[0002] The traditional process of making preserved meat and fermented black bean chili oil is largely experience-based. Typically, cured pork belly with skin is cut into chunks and stir-fried until the oil is rendered. After removing some of the fat, soaked and washed dried fermented black beans are added and stir-fried until fragrant. Dried chilies are simply cut into sections and then fried in hot oil along with Sichuan peppercorns and other spices until they turn a bright red color. Finally, the preserved meat and fermented black bean mixture is mixed with the fried chili oil mixture and left to steep to absorb the flavors. Some processes may involve briefly blanching the cured pork to remove impurities, or soaking the fermented black beans in Shaoxing wine for added aroma, but the overall process emphasizes the individual cooking of the ingredients before combining them to achieve a harmonious flavor profile.

[0003] The aforementioned traditional process has significant shortcomings. Specifically, firstly, the flavors of the cured pork and fermented black beans are rather disjointed. The salty aroma of the cured pork and the rich flavor of the fermented black beans lack fusion. The cured meat's flavor and the fermented flavor of the black beans merely adhere to the surface, failing to form a mutually penetrating complex flavor. This easily results in a separation of the cured meat and fermented black bean flavors when consumed. Secondly, the chili pepper flavor is insufficient. The dried chilies are only fried at high temperatures to activate their flavor, without destroying their internal cellulose and hemicellulose structures. This leads to insufficient release of capsaicin, pigments, and aromatic substances, resulting in a less vibrant red color in the chili oil, a thin spiciness, and a lack of flavor precursors such as amino acids participating in the Maillard reaction to produce flavor. Overall, the flavor profile is monotonous. Summary of the Invention

[0004] To address the technical deficiencies in the background art, this invention proposes a production process for a chili oil with preserved meat and fermented black beans, which solves the aforementioned technical problems and meets practical needs. The specific technical solution is as follows: A process for making a flavorful chili oil with preserved meat and fermented black beans includes the following steps: S1. Select the lean part of cured pork and make it into diced cured pork. Mix the diced cured pork with water in a certain proportion and cook to reduce the salt content. Collect the cooking broth and mix it with dried fermented black beans. Then, perform high-pressure processing. At the same time, prepare some of the dried fermented black beans into fermented black bean sauce. Use the fermented black bean sauce to impregnate the pre-treated diced cured pork under high pressure. After impregnation, wash and dry at low temperature to lock in the flavor. Finally, mix the diced cured pork with fermented black beans and stir-fry to obtain cured meat fermented black bean sauce. S2. Soak dried chili segments in water, then enzymatically hydrolyze them with a compound protease. After the enzymatic hydrolysis is completed, the enzyme is quickly deactivated, and then dried to obtain pretreated chili segments. S3. Separate the pre-treated chili segments into chili skin and chili seeds, stir-fry them separately using gradient temperature, and then grind them into powder; S4. Heat the cooking oil to a specific temperature, then add chili skin powder, chili seed powder and various seasonings in sequence, and stir to mix to obtain chili oil base; S5. Add the preserved meat and fermented black bean sauce obtained in step S1 to the chili oil base prepared in step S4, and mix evenly to obtain preserved meat and fermented black bean flavored chili oil.

[0005] As a further technical solution of the present invention, step S1 specifically includes the following steps: S11. Cooking diced cured pork: Mix diced cured pork with water in a mass ratio of (1-2):2, cook over low heat for 60±5 minutes, and collect the cooking broth for later use; S12. Pretreatment of fermented black beans: Divide the dried fermented black beans into two parts. The first part of the dried fermented black beans is mixed with the cured meat broth collected in step S11 at a mass ratio of 1:1 and placed in a high-pressure device to soak for 30±2 minutes under a pressure of 0.15-0.2MPa. The second part of the dried fermented black beans is mixed with water at a mass ratio of (1-3):1 and ground into a fine fermented black bean juice. S13. Marinating of diced cured pork: Puncture holes on the surface of the diced cured pork cooked in step S11, dry it in an oven at 55-60℃ until the moisture content is 45-50%, and then marinate it in the fermented black bean sauce prepared in step S12. The mass ratio of fermented black bean sauce to diced cured pork is (1-2):(2-5). Marinate for 40-50 minutes under a pressure of 0.12-0.18MPa. S14. Drying and stir-frying: Rinse the soaked diced cured pork with purified water to remove any remaining fermented black bean juice. Place the pork and fermented black beans (processed under high pressure in step S12) in a drying oven at 50-55℃ and dry until the moisture content of the diced cured pork is 50-55% and the moisture content of the fermented black beans is 30-35%. Then, put the dried diced cured pork and fermented black beans into a wok and stir-fry at 150±5℃ for 8-12 minutes to obtain the cured meat fermented black bean sauce.

[0006] As a further technical solution of the present invention, in step S2, the dried chili segments are soaked in water at 80-90℃ to make the moisture content of the dried chili segments reach 55-60%. After draining the water, they are placed in an enzymatic hydrolysis tank, and a compound enzyme preparation is added according to the mass percentage of the dried chili segments. The compound enzyme preparation includes 0.02-0.05% hemicellulase, 0.03-0.08% cellulase, 0.1-0.15% flavor protease, and 0.05-0.1% neutral protease. The enzymatic hydrolysis is carried out at a constant temperature of 40-45℃ for 15-30 minutes. After the enzymatic hydrolysis is completed, the temperature of the enzymatic hydrolysis tank is rapidly raised to 85-90℃ and maintained for 1-2 minutes to complete the enzyme inactivation. Finally, the chili segments are placed in a forced-air drying oven at 35-40℃ and dried until the moisture content is less than 12%.

[0007] As a further technical solution of the present invention, in step S2, the enzyme inactivation process after the enzymatic hydrolysis is carried out by a segmented heating method. First, the temperature is raised from the enzymatic hydrolysis temperature to 70°C and held for 30 seconds, then raised to 85-90°C and held for 1-2 minutes. After the enzyme is inactivated, the temperature of the chili segments is quickly reduced to room temperature by air cooling before drying.

[0008] As a further technical solution of the present invention, in step S3, a sieve is used to separate the pre-treated chili segments into chili skin and chili seeds. The chili skin is first stir-fried at 65±2℃ for 3-5 minutes, and then cooled to 50±2℃ for 2-3 minutes. The chili seeds are stir-fried using a gradient heating method, first at 58±2℃ for 2 minutes, then heated to 65±2℃ for 4-6 minutes, and finally cooled to 60±2℃ for 2 minutes. After stir-frying, the chili skin is crushed to 40-60 mesh, and the chili seeds are crushed to 60-80 mesh.

[0009] As a further technical solution of the present invention, in step S4, rapeseed oil or soybean oil is selected as the edible oil. 120-150 parts by weight of the edible oil is poured into a wok and heated to 160-180℃ and kept at that temperature for 3-5 minutes for refining. Then the oil temperature is lowered to 130-150℃. First, 70-80 parts by weight of chili skin powder is added and stir-fried for 2-3 minutes. Then, 10-15 parts by weight of chili seed powder is added and stir-fried for another 1-2 minutes. Finally, 1.5-2 parts by weight of edible salt, 0.25-0.5 parts by weight of monosodium glutamate, 0.25-0.3 parts by weight of chicken essence, 0.2-0.3 parts by weight of Sichuan peppercorns and 0.2-0.3 parts by weight of black pepper are added in sequence and stirred until all the seasonings are completely dissolved. The mixture is then allowed to cool naturally to 80-90℃ to obtain the chili oil base.

[0010] As a further technical solution of the present invention, in step S5, the mass ratio of preserved meat and fermented black bean sauce to chili oil base is 1:2, wherein the mass ratio of diced preserved meat to fermented black beans in the preserved meat and fermented black bean sauce is (2-3):1; when mixing, a stirrer with a stirring speed of 30-50r / min is used to stir for 5-8 minutes. After mixing, the flavored chili oil is kept warm at 60-70℃ for 10 minutes, then naturally cooled to room temperature, and finally aseptically packaged.

[0011] The beneficial effects of this invention are as follows: by cooking diced cured pork to remove salt, high-pressure soaking in fermented black bean sauce, and high-pressure mixing of broth, the cured pork's savory aroma and the fermented flavor of the fermented black beans permeate each other, avoiding flavor stratification. After stir-frying, a rich and complex base flavor is formed, solving the problem of fragmented flavor in traditional processes. By enzymatically breaking down the fiber structure of chili peppers through complex protease, the capsaicin, pigments, and aromatic substances are fully released. Combined with the segmented and gradient stir-frying of chili pepper skins and seeds, the individual aromas are stimulated. After being pulverized, the chili oil comes into full contact with hot oil, resulting in a bright red color, a full-bodied spicy flavor, and layered aromas produced by the Maillard reaction. Detailed Implementation

[0012] The embodiments of the present invention will be described below with reference to relevant examples. The embodiments of the present invention are not limited to the following examples, and the present invention relates to relevant necessary components in this technical field, which should be regarded as well-known technology in this technical field and can be known and mastered by those skilled in this technical field.

[0013] A process for making a flavorful chili oil with preserved meat and fermented black beans includes the following steps: S1. Select the lean part of cured pork and make it into diced cured pork. Mix the diced cured pork with water in a certain proportion and cook to reduce the salt content. Collect the cooking broth and mix it with dried fermented black beans. Then, perform high-pressure processing. At the same time, prepare some of the dried fermented black beans into fermented black bean sauce. Use the fermented black bean sauce to impregnate the pre-treated diced cured pork under high pressure. After impregnation, wash and dry at low temperature to lock in the flavor. Finally, mix the diced cured pork with fermented black beans and stir-fry to obtain cured meat fermented black bean sauce. S2. Soak dried chili segments in water, then enzymatically hydrolyze them with a compound protease. After the enzymatic hydrolysis is completed, the enzyme is quickly deactivated, and then dried to obtain pretreated chili segments. S3. Separate the pre-treated chili segments into chili skin and chili seeds, stir-fry them separately using gradient temperature, and then grind them into powder; S4. Heat the cooking oil to a specific temperature, then add chili skin powder, chili seed powder and various seasonings in sequence, and stir to mix to obtain chili oil base; S5. Add the preserved meat and fermented black bean sauce obtained in step S1 to the chili oil base prepared in step S4, and mix evenly to obtain preserved meat and fermented black bean flavored chili oil.

[0014] This invention achieves a deep fusion of the flavors of the two core ingredients, cured pork and fermented black beans, through meticulous processing. After the cured pork cubes are cooked to remove salt, they are marinated in fermented black bean juice under high pressure. At the same time, the fermented black beans and the cured pork broth are mixed under high pressure, allowing the rich aroma of the cured pork and the unique fermented flavor of the fermented black beans to permeate each other. After being stir-fried together, they form a composite base, which completely solves the problem of the two flavors being separated in the traditional process, making the flavor of the chili oil more mellow and layered.

[0015] Through enzymatic hydrolysis with complex proteases, the sugars released by hemicellulase and cellulase, combined with the amino acids released by the proteases, provide ample substrates for the Maillard reaction, allowing the chili oil base to produce richer aroma compounds. Simultaneously, enzymatic hydrolysis breaks down the chili fiber structure, fully releasing capsaicin, natural pigments, and linalool, resulting in a bright, appealing red color, a full-bodied spicy flavor, increased antioxidant content, and extended shelf life.

[0016] The separation and precise grinding of chili pepper skins and seeds during roasting further enhances the aroma potential of the chili peppers. Roasting at different temperature ranges allows the individual aromas of the chili pepper skins and seeds to be fully released. After grinding at different mesh sizes, they are thoroughly mixed with refined hot oil, resulting in a more complete release of aroma. Finally, by blending preserved meat and fermented black bean sauce with chili oil base, and through processes such as heat preservation and aseptic packaging, the finished product ensures stable flavor and quality safety, exhibiting excellent characteristics of flavor fusion, bright red color, and rich aroma.

[0017] As one of the preferred embodiments of the present invention, step S1 specifically includes the following steps: S11. Cooking diced cured pork: Mix diced cured pork with water in a mass ratio of (1-2):2, cook over low heat for 60±5 minutes, and collect the cooking broth for later use; S12. Pretreatment of fermented black beans: Divide the dried fermented black beans into two parts. The first part of the dried fermented black beans is mixed with the cured meat broth collected in step S11 at a mass ratio of 1:1 and placed in a high-pressure device to soak for 30±2 minutes under a pressure of 0.15-0.2MPa. The second part of the dried fermented black beans is mixed with water at a mass ratio of (1-3):1 and ground into a fine fermented black bean juice. S13. Marinating of diced cured pork: Puncture holes on the surface of the diced cured pork cooked in step S11, dry it in an oven at 55-60℃ until the moisture content is 45-50%, and then marinate it in the fermented black bean sauce prepared in step S12. The mass ratio of fermented black bean sauce to diced cured pork is (1-2):(2-5). Marinate for 40-50 minutes under a pressure of 0.12-0.18MPa. S14. Drying and stir-frying: Rinse the soaked diced cured pork with purified water to remove any remaining fermented black bean juice. Place the pork and fermented black beans (processed under high pressure in step S12) in a drying oven at 50-55℃ and dry until the moisture content of the diced cured pork is 50-55% and the moisture content of the fermented black beans is 30-35%. Then, put the dried diced cured pork and fermented black beans into a wok and stir-fry at 150±5℃ for 8-12 minutes to obtain the cured meat fermented black bean sauce.

[0018] In step S11, a 1:2 to 2:1 ratio of diced cured pork to water is used, and the mixture is simmered over low heat for 55-65 minutes. During this long cooking time, the salt in the intercellular spaces of the cured pork fully dissolves and diffuses into the water, effectively reducing the saltiness of the finished product and preventing it from being too salty and masking other flavors. At the same time, some flavor compounds in the cured pork, such as the cured aroma compounds, will also dissolve, providing a flavor base for subsequent steps.

[0019] In step S12, the first portion of fermented black beans is soaked in an equal amount of cured pork broth under a pressure of 0.15-0.2 MPa, allowing the broth to quickly penetrate the firm interior of the fermented black beans. The second portion of fermented black beans is ground into a juice with water in a 1:1 to 3:1 ratio, preparing it for soaking the diced cured pork. In step S13, the surface of the cooked diced cured pork is pricked with holes and dried at 55-60℃ until the moisture content reaches 45%-50%. Subsequently, it is soaked in the fermented black bean juice under a pressure of 0.12-0.18 MPa for 40-50 minutes, allowing the fermented black bean juice to penetrate into the interior of the diced cured pork through the surface pores. In step S14, the diced cured pork and fermented black beans are dried to specific moisture contents (50-55% for diced cured pork and 30-35% for fermented black beans) at a lower temperature of 50-55℃, effectively locking in the flavors that have been incorporated and creating a differentiated texture of soft and chewy diced cured pork and slightly chewy fermented black beans. They are then stir-fried at 150℃ for 8-12 minutes, which produces a caramelized aroma and complex aroma compounds through the Maillard reaction, while avoiding the bitterness caused by the ingredients burning due to excessively high temperature or long time.

[0020] In one preferred embodiment of the present invention, in step S2, the dried chili pepper segments are soaked in water at 80-90°C to achieve a moisture content of 55-60%. After draining the water, they are placed in an enzymatic hydrolysis tank. A compound enzyme preparation is added according to the mass percentage of the dried chili pepper segments. The compound enzyme preparation includes 0.02-0.05% hemicellulase, 0.03-0.08% cellulase, 0.1-0.15% flavor protease, and 0.05-0.1% neutral protease. The enzymatic hydrolysis is carried out at a constant temperature of 40-45°C for 15-30 minutes. After the enzymatic hydrolysis is completed, the temperature of the enzymatic hydrolysis tank is rapidly raised to 85-90°C and maintained for 1-2 minutes to complete the enzyme inactivation. Finally, the chili pepper segments are placed in a forced-air drying oven at 35-40°C and dried until the moisture content is less than 12%.

[0021] Soak dried chili pepper segments in 80-90℃ water until the moisture content reaches 55-60%. This keeps the chili pepper segments intact and prevents them from becoming mushy, while also providing a suitable environment for the enzyme preparation to work, ensuring that the enzyme can fully contact the fibrous tissue. Perform enzymatic hydrolysis at 40-45℃ for 15-30 minutes. The ratio of the compound enzymes and the hydrolysis conditions are tailored to the desired flavor enhancement. Hemicellulase and cellulase can break down the fibrous structure of the chili pepper cell walls, releasing internal sugars and pigments without over-decomposing and causing the chili peppers to become soft and mushy. Flavor proteases and neutral proteases can break down the proteins in the chili peppers into amino acids.

[0022] After enzymatic hydrolysis, the enzyme is inactivated at 85-90℃ for 1-2 minutes to quickly stop the reaction and avoid over-hydrolysis. Drying at a low temperature of 35-40℃ until the moisture content is less than 12% will not destroy the released flavor substances and pigments due to high temperature, and will also remove excess moisture to prevent the chili segments from becoming moldy. At the same time, it will keep them dry and loose, preparing them for subsequent separation of skin and seeds and roasting.

[0023] As one of the preferred embodiments of the present invention, in step S2, the enzyme inactivation process after the enzymatic hydrolysis is carried out by a segmented heating method. First, the temperature is raised from the enzymatic hydrolysis temperature to 70°C and held for 30 seconds, then raised to 85-90°C and held for 1-2 minutes. After the enzyme is inactivated, the temperature of the chili segments is quickly reduced to room temperature by air cooling before drying.

[0024] The staged heating process for enzyme inactivation is intended to gently and thoroughly terminate the reaction. The enzymatic hydrolysis temperature is approximately 40-45℃. First, the temperature is raised to 70℃ and held for 30 seconds. This transition allows the enzyme activity to gradually decrease, preventing direct high temperatures from causing the chili pepper cells to shrink rapidly and locking in the released flavor compounds and pigments. Then, the temperature is raised to 85-90℃ and held for 1-2 minutes to completely destroy the enzyme structure. After enzyme inactivation, the temperature is cooled down rapidly to room temperature to prevent residual heat from continuing to affect the nutritional components. At the same time, it ensures that the moisture on the surface of the chili peppers is evenly distributed, preventing the peppers from becoming dry on the outside and wet on the inside during the subsequent drying at 35-40℃. This ensures that the chili peppers are consistently dry, which is beneficial for the subsequent separation of the skin and seeds.

[0025] In one of the preferred embodiments of the present invention, in step S3, a sieve is used to separate the pre-treated chili segments into chili skin and chili seeds. The chili skin is first stir-fried at 65±2℃ for 3-5 minutes, and then cooled to 50±2℃ for 2-3 minutes. The chili seeds are stir-fried using a gradient heating method, first at 58±2℃ for 2 minutes, then heated to 65±2℃ for 4-6 minutes, and finally cooled to 60±2℃ for 2 minutes. After stir-frying, the chili skin is pulverized to 40-60 mesh, and the chili seeds are pulverized to 60-80 mesh.

[0026] The sieving machine separates chili skins and seeds because their aromas and components differ, requiring targeted flavor enhancement. Chili skins are first stir-fried at 65±2℃ for 3-5 minutes to prevent pigment charring; then the temperature is lowered to 50±2℃ for 2-3 minutes to gently lock in the aroma and prevent high-temperature loss, adapting to the skin's fibrous characteristics. Chili seeds are heated in a gradient: first stir-fried at 58±2℃ for 2 minutes, then slowly dried at a low temperature to remove surface moisture, then stir-fried at 65±2℃ for 4-6 minutes, and finally stir-fried at 60±2℃ for 2 minutes to stabilize the aroma and prevent bitterness. The chili skins are slightly coarser (40-60 mesh) to retain chewiness and color, while the seeds are finer (60-80 mesh) to allow the aroma of the seeds to easily infuse into the oil. The combination of the two creates a richer flavor profile.

[0027] As one of the preferred embodiments of the present invention, in step S4, rapeseed oil or soybean oil is selected as the edible oil. 120-150 parts by weight of the edible oil is poured into a wok and heated to 160-180°C and kept at that temperature for 3-5 minutes for refining. Then, the oil temperature is lowered to 130-150°C. First, 70-80 parts by weight of chili skin powder is added and stir-fried for 2-3 minutes. Then, 10-15 parts by weight of chili seed powder is added and stir-fried for another 1-2 minutes. Finally, 1.5-2 parts by weight of edible salt, 0.25-0.5 parts by weight of monosodium glutamate, 0.25-0.3 parts by weight of chicken essence, 0.2-0.3 parts by weight of Sichuan peppercorns and 0.2-0.3 parts by weight of black pepper are added in sequence and stirred until all the seasonings are completely dissolved. The mixture is then allowed to cool naturally to 80-90°C to obtain the chili oil base.

[0028] Heat the oil to 160-180℃ and maintain this temperature for 3-5 minutes to refine and remove residual impurities, odors, and trace amounts of moisture, resulting in a purer oil that can better absorb the aroma and pigments of the chili peppers, while also reducing the amount of smoke produced during cooking. Cool the oil to 130-150℃ before adding the chili skin powder. This temperature will bring out the spiciness and bright red pigments in the skin powder without causing it to burn and become bitter. Stir-fry for 2-3 minutes to allow the oil to fully permeate the skin powder. Then add 10-15 parts by weight of chili seed powder. Using less than the skin powder is to avoid the seed powder being too oily. Stir-fry for 1-2 minutes to quickly release its nutty aroma, complementing the flavor of the skin powder.

[0029] The final seasonings are added in precise, small amounts to enhance the umami and complex aroma without masking the chili's natural flavor. After stirring until completely dissolved, the mixture is allowed to cool naturally to 80-90℃. This allows the flavors to meld stably and prevents high temperatures from damaging the flavor compounds, providing a suitable temperature for subsequent mixing with the preserved meat and fermented black bean sauce, ensuring a harmonious and unified overall flavor.

[0030] As one of the preferred embodiments of the present invention, in step S5, the mass ratio of preserved meat and fermented black bean sauce to chili oil base is 1:2, wherein the mass ratio of diced preserved meat to fermented black beans in the preserved meat and fermented black bean sauce is (2-3):1; when mixing, a stirrer with a stirring speed of 30-50 r / min is used to stir for 5-8 minutes. After mixing, the flavored chili oil is kept warm at 60-70℃ for 10 minutes, then naturally cooled to room temperature, and finally aseptically packaged.

[0031] The ratio of preserved meat and fermented black bean sauce to chili oil base is 1:2 to balance the flavors—the spicy chili oil base provides a base, while the rich flavor of the preserved meat and fermented black bean sauce doesn't overpower it, perfectly highlighting the complex taste. The ratio of diced preserved pork to fermented black beans (2-3:1) allows the cured pork's aroma to dominate, while the fermented black beans enhance the umami flavor and prevent the taste from being bland.

[0032] Stirring at 30-50 rpm for 5-8 minutes ensures even blending of the two ingredients without breaking up the diced cured meat and ruining its texture. Keeping it at 60-70℃ for 10 minutes provides a gentle temperature that allows flavor compounds to penetrate further without damaging nutrients and aroma. Natural cooling to room temperature prevents the oil from separating due to temperature differences, while aseptic packaging locks in flavor, avoids secondary contamination, and extends shelf life.

[0033] The present invention will be further described below through examples and comparative examples. Example 1 S1: Simmer diced cured pork and water in a 1:2 ratio over low heat for 60 minutes. Collect the cooking liquid. Take the first part of dried fermented black beans and soak them in the cured pork liquid in a 1:1 ratio for 30 minutes under 0.15 MPa pressure. Take the second part of dried fermented black beans and grind them into fermented black bean juice in a 1:1 ratio with water. After cooking, prick holes in the surface of the diced cured pork and dry it in a 55℃ oven until the moisture content is 48%. Then soak it in the fermented black bean juice (fermented black bean juice to diced cured pork in a 1:2 ratio) under 0.12 MPa pressure for 45 minutes. After soaking, rinse the diced cured pork with purified water and dry it in a 50℃ drying oven with the high-pressure treated fermented black beans until the moisture content of the diced cured pork is 52% and the moisture content of the fermented black beans is 32%. Then stir-fry it at 150℃ for 10 minutes.

[0034] S2: Soak dried chili segments in 85℃ water until the moisture content is 58%, drain, and then add a compound enzyme preparation (0.02% hemicellulase, 0.03% cellulase, 0.1% flavor protease, and 0.05% neutral protease) and enzymatically hydrolyze at 42℃ for 20 minutes. The enzyme is inactivated by staged heating (first to 70℃ and hold for 30 seconds, then to 88℃ and hold for 1.5 minutes), then air-cooled to room temperature, and dried in a 38℃ forced-air drying oven until the moisture content is less than 12%.

[0035] S3: Pre-treated chili segments are sieved and separated. The chili skin is stir-fried at 65℃ for 4 minutes, then at 50℃ for 2.5 minutes; the chili seeds are stir-fried at 58℃ for 2 minutes, then at 65℃ for 5 minutes, and finally at 60℃ for 2 minutes; the chili skin is crushed to 50 mesh, and the chili seeds are crushed to 70 mesh.

[0036] S4: Take 150 parts by weight of rapeseed oil, heat it to 160℃ and refine it for 3 minutes, then cool it down to 130℃, add 70 parts by weight of chili skin powder and stir-fry for 2 minutes, then add 10 parts by weight of chili seed powder and stir-fry for 1 minute; finally add 1.5 parts by weight of salt, 0.25 parts by weight of MSG, 0.25 parts by weight of chicken essence, 0.2 parts by weight of Sichuan peppercorns and 0.2 parts by weight of black pepper, stir until dissolved, and let it cool naturally to 80℃.

[0037] S5: The mass ratio of preserved meat and fermented black bean sauce to chili oil base is 1:2 (the mass ratio of diced preserved meat to fermented black beans is 2:1). Stir with a mixer at 40r / min for 6 minutes, keep warm at 60℃ for 10 minutes after mixing, cool naturally to room temperature, and then aseptically package.

[0038] Example 2 S1 diced cured pork and water were cooked at a constant temperature over low heat for 65 minutes with a mass ratio of 1.5:2. The cooking broth was collected. The first part of the dried fermented black beans was mixed with the cured pork broth at a mass ratio of 1:1 and soaked at 0.18 MPa pressure for 32 minutes. The second part of the dried fermented black beans was mixed with water at a mass ratio of 2:1 and ground into fermented black bean juice. After cooking, holes were punched in the surface of the diced cured pork and dried in an oven at 58℃ until the moisture content was 48%. Then, the pork was soaked in the fermented black bean juice (fermented black bean juice to diced cured pork mass ratio of 1.5:3) and soaked at 0.15 MPa pressure for 45 minutes. After soaking, the diced cured pork was rinsed with purified water and dried in a drying oven at 52℃ with the high-pressure treated fermented black beans until the moisture content of the diced cured pork was 52% and the moisture content of the fermented black beans was 32%. Then, the pork was stir-fried at 155℃ for 10 minutes.

[0039] S2: Soak dried chili segments in 85℃ water until the moisture content is 58%, drain, and then add a compound enzyme preparation (0.03% hemicellulase, 0.05% cellulase, 0.12% flavor protease, and 0.08% neutral protease). Enzymatically hydrolyze at 42℃ for 20 minutes. Inactivate the enzyme by staged heating (first to 70℃ and hold for 30 seconds, then to 88℃ and hold for 1.5 minutes), then air cool to room temperature, and dry in a 38℃ forced-air drying oven until the moisture content is less than 12%.

[0040] S3: Pre-treated chili segments are sieved and separated. The chili skin is stir-fried at 66℃ for 4 minutes, then at 51℃ for 2.5 minutes. The chili seeds are stir-fried at 59℃ for 2 minutes, then at 66℃ for 5 minutes, and finally at 61℃ for 2 minutes. The chili skin is crushed to 50 mesh, and the chili seeds are crushed to 70 mesh.

[0041] S4: Take 140 parts by weight of rapeseed oil, heat it to 170℃ and refine it for 4 minutes, then cool it down to 140℃, add 75 parts by weight of chili skin powder and stir-fry for 2.5 minutes, then add 12 parts by weight of chili seed powder and stir-fry for 1.5 minutes; finally add 1.8 parts by weight of salt, 0.4 parts by weight of MSG, 0.28 parts by weight of chicken essence, 0.25 parts by weight of Sichuan peppercorns and 0.25 parts by weight of black pepper, stir until dissolved, and let it cool naturally to 85℃.

[0042] S5: The mass ratio of preserved meat and fermented black bean sauce to chili oil base is 1:2 (the mass ratio of diced preserved meat to fermented black beans is 2.5:1). Stir with a mixer at 40r / min for 6min, keep warm at 65℃ for 10min after mixing, cool naturally to room temperature, and then aseptically package.

[0043] Example 3 S1: Simmer diced cured pork and water in a 2:2 ratio over low heat for 55 minutes. Collect the cooking liquid. Take the first part of dried fermented black beans and soak them in the cured pork liquid in a 1:1 ratio at 0.2 MPa for 28 minutes. Take the second part of dried fermented black beans and grind them into fermented black bean juice in a 3:1 ratio. After cooking, prick holes in the surface of the diced cured pork and dry it in a 60℃ oven until the moisture content is 50%. Then soak it in the fermented black bean juice (fermented black bean juice to diced cured pork in a 2:5 ratio) at 0.18 MPa for 50 minutes. After soaking, rinse the diced cured pork with purified water and dry it in a 55℃ drying oven with the high-pressure treated fermented black beans until the moisture content of the diced cured pork is 55% and the moisture content of the fermented black beans is 35%. Then stir-fry it at 145℃ for 12 minutes.

[0044] S2: Soak dried chili segments in 90℃ water until the moisture content is 60%, drain, and then add a compound enzyme preparation (0.05% hemicellulase, 0.08% cellulase, 0.15% flavor protease, and 0.1% neutral protease) and enzymatically hydrolyze at 45℃ for 30 minutes. The enzyme is inactivated by staged heating (first to 70℃ and hold for 30 seconds, then to 90℃ and hold for 2 minutes), then air-cooled to room temperature, and dried in a 40℃ forced-air drying oven until the moisture content is less than 12%.

[0045] S3: Pre-treated chili segments are sieved and separated. The chili skin is stir-fried at 64℃ for 5 minutes, then at 49℃ for 3 minutes; the chili seeds are stir-fried at 57℃ for 2 minutes, then at 64℃ for 6 minutes, and finally at 59℃ for 2 minutes; the chili skin is crushed to 60 mesh, and the chili seeds are crushed to 80 mesh.

[0046] S4: Take 120 parts by weight of rapeseed oil, heat it to 180℃ and refine it for 5 minutes, then cool it down to 150℃, add 80 parts by weight of chili skin powder and stir-fry for 3 minutes, then add 15 parts by weight of chili seed powder and stir-fry for 2 minutes; finally add 2 parts by weight of salt, 0.5 parts by weight of MSG, 0.3 parts by weight of chicken essence, 0.3 parts by weight of Sichuan peppercorns and 0.3 parts by weight of black pepper, stir until dissolved, and let it cool naturally to 90℃.

[0047] S5: The mass ratio of preserved meat and fermented black bean sauce to chili oil base is 1:2 (the mass ratio of diced preserved meat to fermented black beans is 3:1). Stir at 50 r / min for 8 minutes, keep warm at 70℃ for 10 minutes, cool naturally to room temperature, and then aseptically package.

[0048] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is as follows: the two high-pressure treatments in step S1 are cancelled and replaced with atmospheric pressure soaking and immersion (for the same time); the first part of dried fermented black beans and cured meat broth are soaked at an atmospheric pressure ratio of 1:1 for 30 minutes; the second part of dried fermented black beans and water are ground into fermented black bean juice at an atmospheric pressure ratio of 1:1; the cured meat cubes are soaked at atmospheric pressure for 45 minutes, and the rest is the same as in Example 1.

[0049] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the enzymatic hydrolysis treatment is omitted in step S2. Specifically, in step S2, the dried chili pepper segments are soaked in water at 85°C until the moisture content is 58%, drained, and then directly subjected to enzyme inactivation (segmented heating to 88°C and held for 1.5 min), then cooled to room temperature, and dried in a 38°C forced-air drying oven until the moisture content is less than 12%. The rest is the same as in Example 1.

[0050] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the chili skin and chili seeds are not separated in step S3. Specifically, in step S3, the pre-treated chili segments are not separated and are stir-fried at 65°C for 6 minutes. Then they are crushed to 50 mesh. The rest is the same as in Example 1.

[0051] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that the temperature used in step S4 is too high. Specifically, in step S4: 150 parts by weight of rapeseed oil is heated to 200°C and refined for 3 minutes, then cooled to 180°C. 70 parts by weight of chili skin powder is added and stir-fried for 2 minutes, and then 10 parts by weight of chili seed powder is added and stir-fried for 1 minute. The seasonings are the same as in Example 1, and the rest is the same as in Example 1.

[0052] Sensory evaluation and quality testing After the preserved meat and fermented black bean flavored chili oils prepared in the examples and comparative examples were left at room temperature for 6 months, sensory evaluation and quality testing were conducted. The sensory evaluation was conducted by a 15-person evaluation panel, scoring based on color (20 points), aroma (40 points), and taste (40 points), for a total score of 100 points. Quality testing included peroxide value, red oil color, capsaicin content, and flavor compound (linalool, D-limonene, anethole) content. The results are as follows: I. Sensory Evaluation Score Sheet

[0053] II. Quality Testing Red oil color: determined according to GB / T 22460—2008 Determination of color of animal and vegetable oils (Lovibond); Capsaicin content: determined according to GB / T 1266—2007 Determination of capsaicinoids and expression of spiciness in chili peppers and chili products; Peroxide value: After the finished flavored chili oil has been stored for six months, the peroxide value was determined in accordance with GB 5009.227—2023 "Determination of Peroxide Value in Food". Flavor compounds: Linalool, D-limonene and anethole were determined by high performance liquid chromatography.

[0054] The test results of the above embodiments and comparative examples are shown in the table below:

[0055] The test results show that the preserved meat and fermented black bean flavored chili oil prepared in Examples 1-3 of this invention has excellent overall performance. The total sensory evaluation score is over 91 points, the peroxide value is maintained at a low level of 1.1-1.3 mmol / kg, the red oil color reaches 23.8-24.5, and the content of flavor substances such as capsaicin and linalool is sufficient.

[0056] The high-pressure treatment of cured pork and fermented black beans (high-pressure soaking of fermented black beans in broth, and high-pressure soaking of cured pork in fermented black bean broth) effectively solves the problem of flavor fragmentation in traditional processes. Comparative Example 1 (without high-pressure treatment) shows that the high-pressure environment promotes the deep penetration of the cured pork aroma and the fermented aroma of the fermented black beans, resulting in a richer aroma and flavor, and a significant increase in the content of flavor compounds. The application of complex protease hydrolysis technology is also indispensable. Comparative Example 2 (without hydrolysis) has a peroxide value as high as 2.5 mmol / kg, with a significant decrease in the color of the red oil and the content of flavor compounds. This confirms that hydrolysis can not only destroy the fiber structure of chili peppers and release pigments and capsaicin, but also generate amino acids and sugars, providing substrates for the Maillard reaction, while simultaneously enhancing antioxidant capacity and extending shelf life.

[0057] Furthermore, the separation of chili skin and seeds and the gradient roasting further optimized the flavor profile. Comparative Example 3 (without separating skin and seeds) showed inferior results in all indicators compared to the Example 1, demonstrating that targeted roasting temperature and particle size can fully unleash the aroma potential of each skin and seed. The overall deterioration in Comparative Example 4 (high-temperature roasting) indicates that precise control of oil temperature is a crucial prerequisite for avoiding flavor degradation and preventing excessive oil oxidation.

[0058] In summary, this invention achieves excellent results in chili oil with fused flavors, bright red color, and stable quality through the synergistic combination of high-pressure treatment, enzymatic hydrolysis, and seed-peel separation processes.

[0059] The above description is only a preferred embodiment of the present invention. It should be noted that those skilled in the art can make several improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A process for producing a chili oil with preserved meat and fermented black beans, characterized in that, Includes the following steps: S1. Select the lean part of cured pork and make it into diced cured pork. Mix the diced cured pork with water in a certain proportion and cook to reduce the salt content. Collect the cooking broth and mix it with dried fermented black beans. Then, perform high-pressure processing. At the same time, prepare some of the dried fermented black beans into fermented black bean sauce. Use the fermented black bean sauce to impregnate the pre-treated diced cured pork under high pressure. After impregnation, wash and dry at low temperature to lock in the flavor. Finally, mix the diced cured pork with fermented black beans and stir-fry to obtain cured meat fermented black bean sauce. S2. Soak dried chili segments in water, then enzymatically hydrolyze them with a compound protease. After the enzymatic hydrolysis is completed, the enzyme is quickly deactivated, and then dried to obtain pretreated chili segments. S3. Separate the pre-treated chili segments into chili skin and chili seeds, stir-fry them separately using gradient temperature, and then grind them into powder; S4. Heat the cooking oil to a specific temperature, then add chili skin powder, chili seed powder and various seasonings in sequence, and stir to mix to obtain chili oil base; S5. Add the preserved meat and fermented black bean sauce obtained in step S1 to the chili oil base prepared in step S4, and mix evenly to obtain preserved meat and fermented black bean flavored chili oil.

2. The production process of the preserved meat and fermented black bean flavored chili oil according to claim 1, characterized in that, The specific steps of step S1 are as follows: S11. Cooking diced cured pork: Mix diced cured pork with water in a mass ratio of (1-2):2, cook over low heat for 60±5 minutes, and collect the cooking broth for later use; S12. Pretreatment of fermented black beans: Divide the dried fermented black beans into two parts. The first part of the dried fermented black beans is mixed with the cured meat broth collected in step S11 at a mass ratio of 1:1 and placed in a high-pressure device to soak for 30±2 minutes under a pressure of 0.15-0.2MPa. The second part of the dried fermented black beans is mixed with water at a mass ratio of (1-3):1 and ground into a fine fermented black bean juice. S13. Marinating of diced cured pork: Puncture holes on the surface of the diced cured pork cooked in step S11, dry it in an oven at 55-60℃ until the moisture content is 45-50%, and then marinate it in the fermented black bean sauce prepared in step S12. The mass ratio of fermented black bean sauce to diced cured pork is (1-2):(2-5). Marinate for 40-50 minutes under a pressure of 0.12-0.18MPa. S14. Drying and stir-frying: Rinse the soaked diced cured pork with purified water to remove any remaining fermented black bean juice. Place the pork and fermented black beans (processed under high pressure in step S12) in a drying oven at 50-55℃ and dry until the moisture content of the diced cured pork is 50-55% and the moisture content of the fermented black beans is 30-35%. Then, put the dried diced cured pork and fermented black beans into a wok and stir-fry at 150±5℃ for 8-12 minutes to obtain the cured meat fermented black bean sauce.

3. The production process of the preserved meat and fermented black bean flavored chili oil according to claim 1, characterized in that, In step S2, the dried chili segments are soaked in water at 80-90℃ to achieve a moisture content of 55-60%. After draining the water, they are placed in an enzymatic hydrolysis tank. A compound enzyme preparation is added according to the mass percentage of the dried chili segments. The compound enzyme preparation includes 0.02-0.05% hemicellulase, 0.03-0.08% cellulase, 0.1-0.15% flavor protease, and 0.05-0.1% neutral protease. The enzymatic hydrolysis is carried out at a constant temperature of 40-45℃ for 15-30 minutes. After the enzymatic hydrolysis is completed, the temperature of the enzymatic hydrolysis tank is rapidly raised to 85-90℃ and maintained for 1-2 minutes to complete the enzyme inactivation. Finally, the chili segments are placed in a forced-air drying oven at 35-40℃ and dried until the moisture content is less than 12%.

4. The production process of the preserved meat and fermented black bean flavored chili oil according to claim 3, characterized in that, In step S2, the enzyme inactivation process after enzymatic hydrolysis is carried out by a segmented heating method. First, the temperature is raised from the enzymatic hydrolysis temperature to 70℃ and held for 30 seconds, then raised to 85-90℃ and held for 1-2 minutes. After enzyme inactivation, the temperature of the chili segments is quickly reduced to room temperature by air cooling before drying.

5. The production process of the preserved meat and fermented black bean flavored chili oil according to claim 1, characterized in that, In step S3, a sieve is used to separate the pre-treated chili segments into chili skin and chili seeds. The chili skin is first stir-fried at 65±2℃ for 3-5 minutes, and then cooled to 50±2℃ for 2-3 minutes. The chili seeds are stir-fried using a gradient heating method: first at 58±2℃ for 2 minutes, then heated to 65±2℃ for 4-6 minutes, and finally cooled to 60±2℃ for 2 minutes. After stir-frying, the chili skin is pulverized to 40-60 mesh, and the chili seeds are pulverized to 60-80 mesh.

6. The production process of the preserved meat and fermented black bean flavored chili oil according to claim 1, characterized in that, In step S4, rapeseed oil or soybean oil is selected as the cooking oil. 120-150 parts by weight of the cooking oil are poured into a wok and heated to 160-180℃ for 3-5 minutes for refining. Then the oil temperature is lowered to 130-150℃. First, 70-80 parts by weight of chili skin powder are added and stir-fried for 2-3 minutes. Then, 10-15 parts by weight of chili seed powder are added and stir-fried for another 1-2 minutes. Finally, 1.5-2 parts by weight of salt, 0.25-0.5 parts by weight of MSG, 0.25-0.3 parts by weight of chicken essence, 0.2-0.3 parts by weight of Sichuan peppercorns and 0.2-0.3 parts by weight of black pepper are added in sequence. The mixture is stirred until all the seasonings are completely dissolved and allowed to cool naturally to 80-90℃ to obtain the chili oil base.

7. The production process of the preserved meat and fermented black bean flavored chili oil according to claim 1, characterized in that, In step S5, the mass ratio of preserved meat and fermented black bean sauce to chili oil base is 1:2, wherein the mass ratio of diced preserved meat to fermented black beans in the preserved meat and fermented black bean sauce is (2-3):

1. When mixing, use a stirrer with a stirring speed of 30-50 r / min to stir for 5-8 minutes. After mixing, place the flavored chili oil at 60-70℃ for 10 minutes, then let it cool naturally to room temperature, and finally carry out aseptic packaging.

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