CN101142994A - Method for producing flavor chilli oil - Google Patents
Method for producing flavor chilli oil Download PDFInfo
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- CN101142994A CN101142994A CNA2006101070280A CN200610107028A CN101142994A CN 101142994 A CN101142994 A CN 101142994A CN A2006101070280 A CNA2006101070280 A CN A2006101070280A CN 200610107028 A CN200610107028 A CN 200610107028A CN 101142994 A CN101142994 A CN 101142994A
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- capsicum
- pepper
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- Edible Oils And Fats (AREA)
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Abstract
The invention discloses a making method of typical local flavor capsicol. The method obviously improves the utilization rate of pepper and strengthens the hot taste of the capsicol. The invention is realized through the following technical plan: the pepper is air-dried; the impurities in the pepper and the white-skinned pepper are removed; the pepper is stir-fried with mild fire and the temperature is controlled in a range of 50 DEG C to 70 DEG C and the time is controlled within three or five minutes; a strong flavor of pepper is smelt and the stir-fried pepper is not burned; the pepper is smashed by a small steel grinder; the pepper is soaked for 72 hours, with the ratio 1:2 of the pepper and the vegetable oil, and during the process the mixture is stirred once every two to four hours; the mixture is deposited and clarified for three to five hours after being squeezed; the pepper oil and the pepper mud of typical local flavor are obtained after filtration.
Description
Technical field
The invention relates to the manufacture method of flavouring oil, more particularly, the invention relates to capsicum and wait the method for producing flavor chilli oil.
Background technology
The preparation method of general chilli oil is; Deep fat to going in the paprika, is stirred capsicum simultaneously, obtain chilli oil through clarification filtration, the peppery degree of the chilli oil that obtains like this is not enough, and local flavor is not good enough, and the capsicum the inside also has many useful compositions not utilize, and causes the capsicum utilization rate low.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of preparation method of the flavor chilli oil that has improved is provided.Utilize this method can improve the utilization rate of capsicum significantly, and strengthen the strength road flavor of capsicum, do not contain artificial color, color and luster is pure.
The present invention is achieved by following technical proposals: earlier capsicum is carried out air-dry screening, remove the impurity of the inside; Do and fry; Pulverize; For easily, soak time was 72 hours by capsicum and the vegetable oil weight ratio that boiled 1: 2, during stirred 1 time in every 2-4 hour; Through squeezing or extruding mixture precipitation was clarified 3-5 hour; Filter the chilli oil that promptly obtains unique flavor, filter residue can be done local flavor capsicum mud.
It serves as that easily the time is 3-5 minute that described dried stir-fry is 50 ℃-70 ℃ with temperature, preferably keeps the capsicum true qualities after dried the stir-fry, not burned black; Described crushed material is can cross 5 mesh sieves for easy.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Air-dry capsicum; Remove the impurity and the white skin capsicum of the inside; Do and fry, use slow fire, temperature is controlled at 50 ℃-70 ℃ for easy, and the time is 3-5 minute, the capsicum smell that dense row are arranged of news, and the capsicum that does after frying is non-burnt; Pulverize, get final product with little steel mill pulverizer; Soak, be easy by capsicum and vegetable oil (boiled, down with) weight ratio at 1: 2, and the time is 72 hours, during stirring in every 2-4 hour 1 time; After squeezing, mixture precipitation was clarified 3-5 hour; Filter the chilli oil that promptly obtains unique flavor, filter residue can be done local flavor capsicum mud.。
Be the embodiment that makes flavor chilli oil below.Can recognize the influence of different technology conditions by embodiment to color and luster, pungent degree.
Comparative Examples:
Air-dry 1 kilogram of capsicum; Remove the impurity and the white skin capsicum of the inside; Do and fry, temperature is controlled at 60 ℃, and the time is 5 minutes, and the slight roasting phenomenon of sticking with paste is arranged; , with little steel mill pulverizer; Soak, with 2 kilograms of vegetable oil, the time is 72 hours, during stirred 1 time in per 2 hours; After squeezing, mixture precipitation was clarified 3-5 hour.The chilli oil that obtains is scarlet bright, the pungent delicate fragrance of taste, and filter residue is light red, and it is little peppery to distinguish the flavor of.
Embodiment 1:
Air-dry 1 kilogram of capsicum; Remove the impurity and the white skin capsicum of the inside; Do and fry, temperature is controlled at 40 ℃, and the time is 5 minutes, the not roasting phenomenon of sticking with paste; Little steel mill pulverizer; Soak, with 3 kilograms of vegetable oil, the time is 72 hours, during stirred 1 time in per 4 hours; After squeezing, mixture precipitation was clarified 3-5 hour.The chilli oil that obtains is light, and taste is pungent inadequately.
Embodiment 2:
Air-dry 1 kilogram of capsicum; Remove the impurity and the white skin capsicum of the inside; Do and fry, temperature is controlled at 40 ℃, and the time is 5 minutes, the not roasting phenomenon of sticking with paste; Little steel mill pulverizer; Soak, with 2 kilograms of vegetable oil, the time is 72 hours, during stirred 1 time in per 4 hours; The mixture precipitation clarification is 3-5 hour after squeezing.The chilli oil that obtains is light, and taste is pungent inadequately.
Embodiment 3:
Air-dry 1 kilogram of capsicum; Remove the impurity and the white skin capsicum of the inside; Do and fry, temperature is controlled at 80 ℃, and the time is 5 minutes, the not roasting phenomenon of sticking with paste; Little steel mill pulverizer; Soak, with 3 kilograms of vegetable oil, the time is 48 hours, during stirred 1 time in per 2 hours; Mixture precipitation is clarified 3-5 hour then.The chilli oil that obtains is light, and taste is pungent inadequately.
Embodiment 4:
Air-dry 1 kilogram of capsicum; Remove the impurity and the white skin capsicum of the inside; Do and fry, temperature is controlled at 60 ℃, and the time is 5 minutes, the not roasting phenomenon of sticking with paste; Little steel mill pulverizer; Soak, with 2 kilograms of vegetable oil, the time is 72 hours, during stirred 1 time in per 3 hours; The mixture precipitation clarification is 3-5 hour after squeezing.The chilli oil that obtains is scarlet, the pungent delicate fragrance of taste, and filter residue is light red, and it is little peppery to distinguish the flavor of.
Claims (4)
1. the preparation method of a flavor chilli oil is made of capsicum and vegetable oil, and described capsicum and vegetable oil are 1: 2 by weight, and this flavor chilli oil is capsicum is air-dry, screening, do to fry, soak 72 hours, squeezing, precipitation, filter and make.
2. the preparation method of a kind of flavor chilli oil according to claim 1, it is characterized in that: the weight ratio of described capsicum and vegetable oil is 1: 2.
3. the preparation method of a kind of flavor chilli oil according to claim 1, it is characterized in that: vegetable oil is what boiled.
4. the preparation method of a kind of flavor chilli oil according to claim 1 is characterized in that, it may further comprise the steps; (1) air-dry capsicum; (2); Remove the impurity and the white skin capsicum of the inside; (3) do stir-fry, use slow fire, temperature is controlled at 50 ℃-70 ℃ for easy, and the time is 3-5 minute, and the capsicum gas that dense row are arranged of news is asked flavor, and the capsicum that does after frying is non-burnt; (4) pulverize, get final product with little steel mill pulverizer; (5) soak, be mixed at 1: 2 easily by capsicum and vegetable oil weight ratio, the time is 72 hours, during stirring in every 2-4 hour 1 time; (6) after squeezing, mixture precipitation is clarified filtration in 3-5 hour promptly, and can obtain local flavor capsicum mud.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101070280A CN101142994A (en) | 2006-09-12 | 2006-09-12 | Method for producing flavor chilli oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101070280A CN101142994A (en) | 2006-09-12 | 2006-09-12 | Method for producing flavor chilli oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101142994A true CN101142994A (en) | 2008-03-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101070280A Pending CN101142994A (en) | 2006-09-12 | 2006-09-12 | Method for producing flavor chilli oil |
Country Status (1)
| Country | Link |
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| CN (1) | CN101142994A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342332A (en) * | 2011-09-23 | 2012-02-08 | 天津市天联调味制品有限公司 | Method for preparing fragrant and hot essential oil |
| CN103525539A (en) * | 2013-10-11 | 2014-01-22 | 天津市天联调味制品有限公司 | Method for preparing chili seed oil with stable spicy fragrance |
| CN104381981A (en) * | 2014-11-14 | 2015-03-04 | 天津市岳川食品加工厂 | Method for extracting red chili oil |
| CN104905196A (en) * | 2014-03-13 | 2015-09-16 | 广东美味鲜调味食品有限公司 | A chili oil and a preparation method thereof |
| CN107751420A (en) * | 2017-08-04 | 2018-03-06 | 安庆市豪盛农副产品有限公司 | Ziran oil and preparation method thereof |
-
2006
- 2006-09-12 CN CNA2006101070280A patent/CN101142994A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342332A (en) * | 2011-09-23 | 2012-02-08 | 天津市天联调味制品有限公司 | Method for preparing fragrant and hot essential oil |
| CN103525539A (en) * | 2013-10-11 | 2014-01-22 | 天津市天联调味制品有限公司 | Method for preparing chili seed oil with stable spicy fragrance |
| CN103525539B (en) * | 2013-10-11 | 2015-03-11 | 天津市天联调味制品有限公司 | Method for preparing chili seed oil with stable spicy fragrance |
| CN104905196A (en) * | 2014-03-13 | 2015-09-16 | 广东美味鲜调味食品有限公司 | A chili oil and a preparation method thereof |
| CN104905196B (en) * | 2014-03-13 | 2017-07-28 | 广东美味鲜调味食品有限公司 | Chilli oil and preparation method thereof |
| CN104381981A (en) * | 2014-11-14 | 2015-03-04 | 天津市岳川食品加工厂 | Method for extracting red chili oil |
| CN107751420A (en) * | 2017-08-04 | 2018-03-06 | 安庆市豪盛农副产品有限公司 | Ziran oil and preparation method thereof |
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Application publication date: 20080319 |