78 results about "Chili powder" patented technology

The invention discloses a spicy beef paste and a preparation method thereof, and belongs to the technical field of food processing, the beef paste comprises the following raw materials: soybean oil, diced beef or beef stuffing, high-alcohol-content white spirit, sweet soybean paste, spicy crushed dry chili powder, pepper paste, cooked white sesame, soft white sugar, fistular onion stalk and the like. The preparation method comprises the steps of high-temperature fragrance excitation, dehydration and fishy smell removal, medium-temperature material frying, low-temperature long-time boiling, post-seasoning and the like, and by accurately controlling the oil temperatures (180-200 DEG C, 80-90 DEG C and 50-60 DEG C) of different stages and the material adding sequence, the technical problems that traditional beef paste is dry and astringent in beef, not thick in sauce flavor, spicy but not fragrant and short in shelf life are effectively solved. The prepared beef paste is mellow in meat quality, spicy, fresh and fragrant, strong in layering sense and relatively good in storage stability.

The invention discloses a wild fruit acid soup sauce and a preparation technology thereof, and belongs to the technical field of food processing. The wild fruit soup sauce is composed of a wild fruit base sauce and a sour soup base bag, the wild fruit base sauce is prepared by compounding and pulping tomatoes, tree tomatoes, haws, tamarind fruits / olives, lemons and papayas, and passion fruits are added for aroma enhancement when the wild fruit soup sauce is eaten; the sour soup base bag is prepared by taking monosodium glutamate, chicken essence, pungent litse fruit, chili powder and the like as raw materials, frying the raw materials at 150 DEG C and boiling the raw materials for more than 20 minutes. The flavor level is improved through natural wild fruit compounding, a standardized stir-frying process guarantees mellow taste and high stability, the sauce is convenient to use and long in shelf life, the problems that traditional sour soup is single in flavor, tedious in operation and uneven in quality are solved, and the method is suitable for catering and making of various sour soup dishes in families.

1. The name of the design product: chili powder packaging bag (paste chili). 2. The use of the design product: for containing chili powder. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo best indicating the design points: front view. 5. The design claimed contains color. 6. The design product is a planar product, omitting the left view; the design product is a planar product, omitting the right view; the design product is a planar product, omitting the top view; the design product is a planar product, omitting the bottom view.

The utility model relates to the technical field of chili drying, in particular to a chili drying device for chili powder production, which is characterized in that a bottom plate is arranged on the surface of a support frame, a rotating rod is arranged in the bottom plate, a positioning plate is sleeved on the surface of the rotating rod, a placing plate is arranged on the side surface of the positioning plate, and a driving motor is arranged on the surface of the placing plate; drying plates are arranged on the inner side faces of the protection pipes, fixing plates are arranged on the surfaces of the protection pipes, electric push rods are arranged on the side faces of the fixing plates, and sealing plates are arranged at the lifting ends of the electric push rods; the hot pepper drying device has the beneficial effects that firstly, hot peppers can be placed in the drying cage, then sealing is conducted through a sealing plate, a driving motor can be started to drive a supporting rod to rotate, and therefore the drying cage can rotate, and the hot peppers can be conveniently turned over through rotation of the drying cage; therefore, hot air emitted by the drying plate can conveniently and fully dry the hot peppers which are turned over continuously, and the drying efficiency is improved.

1. Name of the product in this design: Packaging Box (Baiwan Chili Powder). 2. Purpose of this design: For the outer packaging of chili powder. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The left view is the same as the right view, so the left view is omitted.

The invention belongs to the technical field of feed. The invention provides a feed for improving the color and luster of eggs and the content of natural carotene as well as a preparation method and application of the feed. The feed comprises a basal feed and a feed additive, wherein the feed additive comprises blakeslea trispora and chili powder. The egg yolk chromaticity of eggs and the content of beta-carotene in the egg yolk can be remarkably improved. Meanwhile, the total egg protein content can be increased, the total cholesterol and moisture content can be reduced, and the technical effect of improving the egg quality is achieved.

The utility model relates to the technical field of chili grinding, and discloses a chili grinding device for chili sauce production, which comprises a support seat and a grinding cylinder, the top of the support seat is fixedly provided with the grinding cylinder, one side of the grinding cylinder is provided with a cover plate, the center of the grinding cylinder is provided with a main shaft, and the center of the outer wall of the grinding cylinder is fixedly provided with a driving motor. A grinding cylinder is arranged in the middle of the main shaft, a grinding cutter is fixed on the outer wall of the main shaft, a discharging port is formed in the bottom of the grinding cylinder, sliding rails are arranged on the two sides of the outer wall of the bottom of the grinding cylinder, and a grading filtering plate is arranged between the sliding rails. And through the sliding design of the grading filter plate, the filter screen holes with different sizes can be conveniently switched, and chili powder with different granularities can be conveniently processed.

1. The name of the design product: chili powder packaging bag (lazy paste). 2. The use of the design product: for containing chili powder. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo best indicating the design points: front view. 5. The design for which protection is sought contains color. 6. The design product is a planar product, omitting the left view; the design product is a planar product, omitting the right view; the design product is a planar product, omitting the top view; the design product is a planar product, omitting the bottom view.

This invention discloses a microwave-induced fruit-aroma-enhanced fermented chili powder and its preparation method, belonging to the field of fermented condiment technology. The preparation of the fruit-aroma-enhanced fermented chili powder of this invention includes: washing and mincing fresh millet chilies, adding chopped onions, edible salt, sugar, and white wine, mixing well, and fermenting for 10-20 days; then spreading the fermented chili sauce evenly and placing it in a microwave drying device, setting the microwave output power to 1-6 kW, and microwave drying at 90-110℃ for 20-40 minutes; the dried product is then pulverized using a grinder and sieved to obtain the final product. Compared with existing technologies, this method significantly increases the content of key fruit aroma substances such as ethyl linoleate and linalool in the obtained product, exhibiting a prominent and lasting fruit aroma flavor; while achieving product pulverization, it significantly enhances the fruit aroma characteristics of the product, providing an effective solution for developing high-quality, flavor-harmonious fermented chili products.

The utility model relates to the technical field of filtering devices, and discloses a filtering device for extracting vegetable oil resin, which comprises a filtering box, a discharge port is arranged at the bottom of the filtering box, a mounting rack is fixedly connected to the inner wall of the filtering box, a frame is connected above the mounting rack, a filtering bag is fixedly connected to the inner wall of the frame, and bolts penetrate through two sides of the frame. The bolts are in threaded connection with the frame, the upper ends of the bolts are fixedly connected with rotary knobs, threaded holes matched with the bolts are formed in the top of the mounting frame, and the two sides of the filter box are slidably connected with movable shells; according to the filtering device for extracting the vegetable oil resin, after chili powder is added into the filtering box, a connecting rod can extrude the chili powder in a filtering bag through operation of a driving assembly and a lifting assembly, so that the discharging of the chili oil resin through the filtering bag can be accelerated, and the production efficiency of chili oil is effectively improved; the frame is fixed on the mounting rack through bolts, so that the filter bag is convenient to disassemble and assemble, and the filter bag is convenient to clean.

This invention discloses a method for preparing capsaicin-like substances by temperature-responsive eutectic solvent extraction, comprising the following steps: drying Yunnan chili peppers (after removing stems and seeds), pulverizing, sieving, and collecting the chili powder; mixing lidocaine (HBA) with six alkane-chain carboxylic acids (valerate, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, and lauric acid) at a 1:1 molar ratio to form a homogeneous and transparent liquid, TRDES; weighing the chili powder, adding it to the TRDES aqueous solution, and extracting by shaking; after extraction, centrifuging, and diluting the supernatant to obtain capsaicin-like substances. This invention uses temperature-responsive eutectic solvent extraction to prepare capsaicin-like substances, which is simple, highly efficient, and allows for the recycling of extraction reagents, effectively saving resources. It has significant practical and industrial value for promoting the large-scale production of capsaicin-like substances and enhancing their high-value applications.

The present disclosure relates to: a culture medium composition for culturing lactic acid bacteria, which comprises superfine red pepper powder as an active ingredient; a method for culturing lactic acid bacteria using the culture medium composition for culturing lactic acid bacteria; a method for increasing a viable cell count of lactic acid bacteria; a lactic acid bacteria fermentation broth prepared using the culture method; a probiotic food composition comprising the lactic acid bacteria fermentation broth; and a probiotic beverage composition comprising the lactic acid bacteria fermentation broth.

The application discloses a continuous feeding device for chili powder processing and relates to the technical field of chili processing equipment.The continuous feeding device comprises a supporting platform, a conveying assembly is arranged on the top of the supporting platform, the conveying assembly comprises a conveying shell arranged on the top of the supporting platform, a rotating shaft movably connected to the inside of the conveying shell, a conveying wheel mounted on the surface of the rotating shaft, a conveying belt sleeved on the surface of the conveying wheel and a conveying plate mounted on the surface of the conveying belt.The application realizes continuous conveying of chili powder to a material distributing assembly through the conveying assembly, realizes quantitative separation of the chili powder through the quantitative grooves on the surface of the rotating column, realizes intermittent overturning of the rotating column through cooperation of the toothed plate and the gear in the discharging assembly, ensures that the volume of raw materials in each quantitative groove is consistent, solves the problem of uneven feeding of multiple grinding machines, realizes accurate quantitative feeding, facilitates proportional proportioning of subsequent additives, and improves uniformity of chili powder processing and product quality.

The utility model provides a chili grinding granularity adjustable structure relates to chili production technical field, including equipment main part, the one side of equipment main part is provided with the feed inlet, the one side of feed inlet is provided with the stirring structure, the stirring structure includes the stirring bin, the inner wall fixed connection of stirring bin has the limiting block, the inner wall of limiting block has the clamping connection with the connecting block, the outer fixed surface of connecting block is connected with first broken frame. The utility model, through setting up stirring structure, make the inside of originally unadjustable grinding degree stirring bin set up the structure of connecting adjustable structure, the installation of convenient adjustment structure, namely the installation of filter screen assembly, its inside main structure still includes the broken hammer of motor output end connection and rotation, the inside of feed inlet is connected stirring bin, through setting up filter screen assembly, is used for cooperation first broken frame and adjusts the grinding, sets up an adjustment assembly, and it is convenient to adjust on the outside of equipment when adjusting.

The utility model discloses a chili powder auger lifting conveyor. The chili powder auger lifting conveyor comprises a supporting frame, a conveying pipe arranged in the supporting frame, a discharging pipe fixedly installed on the conveying pipe and a connecting frame fixedly installed on the conveying pipe. The feeding hopper is fixedly mounted on the connecting frame; the feeding mechanism is arranged in the feeding hopper and is used for preventing chili powder from being blocked; through cooperative use of all the devices and arrangement of the feeding mechanism, after chili powder is poured into a feeding hopper, the chili powder can be evenly added into a conveying pipe through rotation of a feeding roller, the chili powder is lifted upwards through rotation of an auger body, and finally the chili powder is added and discharged through a discharging pipe; the condition that the chili powder is blocked in the feeding hopper is reduced, the production efficiency is improved, and the operation time and the labor cost are reduced.

1. The name of the design product: packaging bag (spicy chili powder). 2. The use of the design product: packaging chili powder. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: perspective view 1. 5. The design claimed contains color. 6. The design product is a thin product, and the left view, right view, top view and bottom view are omitted.

The utility model relates to the technical field of chili powder production, in particular to mixing equipment which comprises a mixing tank, a pushing mechanism and a discharging mechanism, a partition plate is fixedly connected to the bottom of the mixing tank, and a discharging bin is fixedly connected to the bottom of the partition plate. The pushing mechanism comprises a partition plate, an air cylinder, a pushing plate, a sliding rod, a sliding groove, a through hole, a sealing block and an electric pushing rod, the air cylinder is fixedly connected to the lower left side of the outer side wall of the mixing tank, the output end of the air cylinder penetrates through the lower left side of the outer side wall of the mixing tank and extends to an inner cavity of the mixing tank, the pushing plate is fixedly connected to the output end of the air cylinder, and the sliding rod is fixedly connected to the sliding groove. The sliding rod is fixedly connected to the middle of the bottom of the push plate, the sliding groove is formed in the middle of the top of the partition plate, the sliding rod is slidably connected to an inner cavity of the sliding groove, the through hole is formed in the right side of the top of the partition plate, discharging can be efficiently conducted, and the problem that a discharging opening is blocked is effectively avoided.

1. The name of the design product: chili powder packaging bag (spicy and delicious). 2. The use of the design product: for containing chili powder. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a planar product, omitting the left view; the design product is a planar product, omitting the right view; the design product is a planar product, omitting the top view; the design product is a planar product, omitting the bottom view.

The utility model relates to the technical field of pepper processing, in particular to a grading device for pepper processing. According to the technical scheme, the screening device comprises a screening barrel, a lifting plate and a rotating motor, a barrel cover is fixedly installed on the upper surface of the screening barrel, hydraulic oil cylinders are symmetrically and fixedly installed on the two sides of the upper surface of the barrel cover, and the output ends of the two hydraulic oil cylinders are fixedly connected to the two sides of the lower surface of the lifting plate correspondingly; a rotating shaft is rotatably mounted in the middle of the lower surface of the lifting plate, a screening net is fixedly connected to the bottom end of the rotating shaft and located in the screening barrel, a compression air pump is fixedly mounted on one side of the outer surface of the screening barrel, and a compression air pipe is fixedly connected to the output end of the compression air pump; and a plurality of blowback air nozzles are fixedly mounted on the outer surface of the compressed air pipe at equal intervals. In the process of screening and processing the chili powder, the chili powder can be prevented from blocking the screening holes of the screening net, and the screening efficiency of the screening net is ensured.

The utility model belongs to the technical field of chili processing, and discloses a crushed chili processing device, which comprises an outer barrel, the outer barrel is arranged above the ground, a rotatable grinding disc and a grinding and breaking structure are sleeved in the outer barrel, the grinding and breaking structure is arranged above the grinding disc, the grinding and breaking structure comprises a circular ring groove, the bottom of the grinding disc is provided with the circular ring groove, and the grinding disc is arranged in the circular ring groove. The circular ring groove is in a circular ring shape, a grinding rod capable of grinding hot peppers and breaking the hot peppers in a rising and falling mode is arranged above the circular ring groove, the grinding disc drives the hot peppers to rotate continuously, grinding is conducted in a position switching mode, grinding is uniform, the grinding rod is matched with the rotating circular ring groove to achieve the grinding effect, and when the circular handle is driven to rotate downwards along with the curved surface of the rising and falling block, the cube rotates in the clamping groove; when the round handle slides down from the cambered surface of the other side of the rising and falling block, the round handle drives the end of the grinding rod to fall down, the grinding rod has a mashing effect, grinding and mashing are combined to crush chilies, and the processing speed of the chilies is high.

The utility model discloses a chilli powder processing bin, which relates to the technical field of seasoning processing and manufacturing and comprises a grinding mechanism, a feeding mechanism and an auxiliary component, the feeding mechanism is positioned on the upper side of the grinding mechanism, the auxiliary component is positioned on one side of the grinding mechanism, a torsion grinding roller is rotatably mounted in a bin body, and a grinding groove is formed in the outer side of the torsion grinding roller. The brushes are evenly distributed on the outer side of the transmission chain, the alcohol pot is fixedly connected to one side of the bin body, the brushes make contact with the alcohol pot in a rotating mode, conveying and pretreatment of raw materials are completed through the auxiliary assembly and the feeding mechanism, subsequent processing of the grinding mechanism is facilitated, and dry chili sections are ground and smashed through the bin body and the torsion grinding roller. Meanwhile, under the cooperation of a brush and an alcohol pot in the auxiliary assembly, alcohol is mixed into the chilli powder, and the fragrance of the chilli powder can be further stimulated.

This invention discloses a method for preparing spiced and spicy roasted chicken, belonging to the field of food processing technology. The invention includes the following steps: raw material pretreatment, preparation of the spiced and spicy marinade, vacuum tumbling marinating, pre-roasting treatment, segmented temperature-controlled roasting, and cooling packaging. This invention optimizes the ratio of spice to spicy marinade, particularly controlling the mass ratio of Sichuan peppercorn powder, chili powder, and Sichuan peppercorn powder to 2:3:1.5, achieving a balanced blend of rich spice flavor and mild spiciness, avoiding excessive heat. A composite flavoring process combining microporous piercing, vacuum tumbling, and low-temperature static marinating ensures the marinade penetrates evenly into the chicken, solving the problem of uneven flavoring. A three-stage temperature-controlled roasting process first locks in moisture, then degreases, and finally tenderizes, resulting in a golden-brown, crispy skin and tender, juicy meat. Simultaneously, the addition of tea polyphenol antioxidants and vacuum packaging effectively extend the product's shelf life.

The application belongs to an extraction and purification process, and discloses a capsaicin extraction and purification method. The method comprises the following steps: mixing crushed chili powder with a composite enzyme, dispersing the mixture in a plasma active eutectic solvent, and simultaneously performing enzymolysis, extraction and purification; after extraction, centrifuging and collecting the supernatant, and freeze-drying after concentration. The application performs targeted extraction and purification by preparing and applying a plasma active eutectic solvent with high selectivity for capsaicin, and the purity of the extract is high. The yield and purity of capsaicin extracted by the method are 222.04% and 36.36% higher than those of 70% (v / v) ethanol extraction, respectively, and the use of a large amount of organic reagents is avoided, which meets the requirements of green chemistry and is conducive to the industrialized production and application of capsaicin.

The utility model discloses a chili powder vacuum absorbing and conveying device which comprises a mounting bottom plate, one side of the upper surface of the mounting bottom plate is fixedly connected with a driving mechanism, the other side of the upper surface of the mounting bottom plate is fixedly connected with a separating box, and the surface of the separating box is fixedly connected with a connecting pipe. One end of the connecting pipe is fixedly connected with a telescopic hose, and one end of the telescopic hose is fixedly connected with a conical head; through cooperative use of the devices, a conical head is placed in chili powder, a vacuum pump is started, a connecting pipe is subjected to air exhaust through a conveying pipe, so that the connecting pipe extracts the chili powder through the conical head, the chili powder enters a hollow plate, airflow is separated from the chili powder through arrangement of a separation filter screen, and the chili powder is separated from the hollow plate. And air flow enters a vacuum pump, the chili powder enters the collecting box through a discharging groove, and therefore conveying of the chili powder is completed.

The utility model discloses an edible alcohol adding device for extracting capsicum oleoresin, and relates to the technical field of food processing equipment, the edible alcohol adding device comprises an extraction tank, a chili powder storage barrel is arranged at a position close to the middle of the top end of the extraction tank, and the chili powder storage barrel is arranged in a vertically through manner. According to the edible alcohol adding device for extracting capsicum oleoresin, rotation of the rotating shaft can drive the impeller to rotate in the wheel shell, pressure difference is formed in the wheel shell through rotation of the impeller, the pressure difference can drive alcohol in the alcohol storage tank to be conveyed through the alcohol conveying pipe, and the alcohol finally reaches the annular pipe along the alcohol conveying pipe and is sprayed out from the multiple spray heads on the annular pipe; and the sprayed alcohol directly acts on the chili powder which is being thrown, so that the mode that the chili powder is thrown while the alcohol is sprayed ensures that the alcohol is in full contact with the chili powder and is efficiently mixed with the chili powder, and the extraction efficiency of the capsicum oleoresin is improved.

The utility model provides a chilli powder production device which solves the problems that chippings generated after chilies are cut open can be taken up by a vibrating screen and splashed into the air by adopting vibration seed removal and screening, so that the cleanness of a working environment is influenced, and the health of operators is possibly influenced to a certain extent. According to the utility model, the screen drum is arranged between the first rotary drum and the second rotary drum which can rotate, so that chilli seeds can be screened out, and meanwhile, compared with vibration deseeding and screening, a drum screen structure formed by the first rotary drum, the second rotary drum and the screen drum is suitable for large-scale chilli seed screening, and the screening efficiency is high; according to the chilli seed screening device, the sleeve is arranged on the outer side of the screen barrel used for screening chilli seeds in a sleeving mode, the screen barrel can be sealed and prevented from being communicated with the outside, and therefore scraps generated after chilli is cut open are prevented from escaping into the air, the working environment is kept clean, and the influence of chilli powder on the health of operators is avoided.

The present invention relates to vegan kimchi, and provides vegan kimchi prepared by a kimchi preparation method comprising the steps of: (1) selecting Chinese cabbage to be salted, cutting the Chinese cabbage to a predetermined size, salting same in brine with a salt concentration of 4-5% at 15-25°C for 10-18 hours, and then desalting and washing same so as to prepare salted Chinese cabbage; (2) mixing, by weight, 18-22 wt% of radish, 5-7 wt% of large green onion, 5-7 wt% of onion, 2.5-3.5 wt% of cabbage, 1.5-2.5 wt% of whole garlic, 1.0-2.0 wt% of dried Lentinus edodes (Berk.) Sing, 0.3-0.6 wt% of Saccharina japonica and 58-61 wt% of water, and heating same for 9-11 hours so as to prepare a vegetable broth; (3) on the basis of 1 kg of kimchi, which includes 75-79% salted Chinese cabbage, preparing a kimchi seasoning comprising 4.5-6.0% of the vegetable broth, 4.0-5.0% of radish, 2.5-3.0% of chili powder, 2.2-2.8% of salt, 1.7-2.1% of garlic, 1.6-2.0% of a plum concentrate, 0.4-0.6% of glutinous rice paste, 0.8-1.2% of large green onion, 0.2-0.4% of onion, 0.3-0.5% of ginger, 0.5-0.7% of white sugar, 0.04-0.06% of lactic acid bacteria, 0.4-0.6% of soybean powder and 0.005-0.007% of enzymatically modified stevia; and (4) mixing the prepared salted Chinese cabbage with the prepared vegetable broth and kimchi seasoning in a ratio of 70 : 30, wherein, since a nitrogen source is needed as a substitute for jeotgal required for the proliferation of kimchi lactic acid bacteria, a seasoning paste composition is prepared by adding, soybean powder, Lentinus edodes (Berk.) Sing and the like and adding a green tea extract (0.5-1%) for controlling a fermentation rate, and, when the optimal ripening point (pH of 4.2-4.5) is reached, the vegan kimchi undergoes pot-roasting sterilization treatment, is filled into a glass jar, and then subjected to steam sterilization, so that causes of customer complaints due to swelling of the kimchi or excessive fermentation during room-temperatu

The utility model discloses a chili powder screening device which comprises a tank body, vibration mechanisms are fixedly connected to the two sides of the outer surface of the tank body, a groove A is formed in the inner side wall of the tank body, a screening mechanism is fixedly connected to the interior of the groove A, the screening mechanism comprises a spring A, one end of the spring A is fixedly connected to the interior of the groove A, and the other end of the spring A is fixedly connected to the interior of the groove B; the other end of the spring A is fixedly connected with a connecting sheet A; through cooperative use of the devices and the screening mechanism, when the chili powder is screened, the screening mechanism can adjust the pore size of a screening plate according to the particle size of the chili powder, and more accurate particle grading can be realized by adjusting the pore size of a screen, so that the particle size of the chili powder is more uniform; the screening hole diameter is adjusted according to the actual particle size of the chili powder, production delay caused by the fact that the screen is blocked by large particles can be reduced, and the overall screening efficiency is improved.

The present application relates to a kind of pickling processing method of pig ham and the pig ham processed by it, steps include: S10: thawing step, frozen pig ham is thawed;S20: cleaning step, after thawing pig ham is cleaned;S30: preparation of pickling liquid, pickling liquid includes salt 20-40 parts by weight, flour 10-20 parts by weight, sugar 10-20 parts by weight, L-glutamic acid sodium 10-20 parts by weight, red pepper powder 2-5 parts by weight, pepper powder 0.1-1.0 parts by weight, caramel pigment 0.02-0.1 parts by weight, 5-ribonucleotide disodium 0.1-0.5 parts by weight, glycine 0.02 to 0.1 parts by weight and sea horse extract powder 10-15 parts by weight;S40: pickling liquid is injected into pig ham using syringe;S50: pig ham and pickling liquid with pickling liquid are injected are added to the drum and are tumbled, so that pickling liquid penetrates into pig ham, and is pickled and tender meat processing;S60: pig ham after pickling and tender meat processing is vacuum packaged.

The invention discloses a preparation method of special red oil for Yibin burning noodles capable of resisting layering and taste locking. According to the invention, the strong-fragrance rapeseed oil is used as base oil, so that the strong-fragrance rapeseed oil not only can provide mellow oil fragrance, but also can prolong the shelf life of the red oil due to high stability; the combination of the Erjingtiao chili powder and the bullet chili powder not only ensures the bright color of the chili oil, but also endows the chili oil with rich layers of pungency, and the spicy property of the Erjingtiao and the strong pungency of the bullet complement each other to meet different taste requirements. Various spices are added, so that a complex aroma system is constructed, and the strong flavor of the clove, the mellow flavor of the cinnamon, the sweet flavor of the star anise and the like are mutually fused and interwoven with the fresh flavor boiled by the vegetables to form a composite base flavor; by adding the cooked soybean flour and the small squeezed sesame oil, not only can the thickness of the red oil be increased and the layering phenomenon be reduced, but also the dense feeling of the taste can be improved, and the red oil can be more uniformly wrapped on the noodles. And the granular raw materials such as the white sesame seeds with skins and the chilli seeds can increase the layering sense in vision and taste.