CN103284115A - Jelly fish-flavor chili oil and preparation method thereof - Google Patents
Jelly fish-flavor chili oil and preparation method thereof Download PDFInfo
- Publication number
- CN103284115A CN103284115A CN2013102369711A CN201310236971A CN103284115A CN 103284115 A CN103284115 A CN 103284115A CN 2013102369711 A CN2013102369711 A CN 2013102369711A CN 201310236971 A CN201310236971 A CN 201310236971A CN 103284115 A CN103284115 A CN 103284115A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- jellyfish
- flavor
- soy sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a jelly fish-flavor chili oil, which comprises main ingredients and adjuvants, wherein the main ingredients include the following components: 20-30 parts of jelly fish skin, 30-40 parts of vegetable oil and 20-30 parts of fresh chili; and the adjuvants include the following components: 1-2 parts of clean green onion, 0.5-1 part of caraway root, 0.1-0.5 part of lithospermum, 0.1-0.2 part of cinnamon, 2-3 parts of licorice, 0.3-0.6 part of yam, 0.1-0.2 part of aniseed, 0.5-1 part of pepper, 0.5-1 part of ginger slices, 0.5-0.8 part of garlic spread, 0.5-0.8 part of vinegar, 1-2 parts of soy sauce, 0.5-1 part of sesame oil, and 2-3 parts of salt. The jelly fish-flavor chili oil has the advantages that by adding the jelly fish in the main ingredients, not only is the taste of the chili oil enriched, but also the heat of the chili oil is reduced due to the function of clearing heat and removing toxicity of the jelly fish, and improving the nutrient content of the chili oil.
Description
Technical field
The present invention relates to the condiment technical field, be specifically related to a kind of jellyfish flavor pepper oil and preparation method thereof.
Background technology
Chilli oil is a kind of flavoring, and is very popular always, and it can increase appetite, strengthens muscle power, and improvement is afraid of cold, frostbite, symptoms such as vascular headache; Capsicum contains a kind of particular matter, can accelerate metabolism, promotes hormone secretion, skin care; Be rich in vitamin C, can control heart disease and crown artery sclerosis, reduce cholesterol; Contain more polyphenoils, anti-cancer, and other chronic diseases in advance; Can make respiratory smooth, in order to treatment cough, flu; Capsicum can also press down the parasite in the stomach abdomen extremely.Its hot gas is heavy, gets angry easily after eating but simultaneously.All the time, the vegetal pole horn of plenty of jellyfish, according to surveying and determination: per 100 gram jellyfishes contain protein 12.3 grams, carbohydrate 4 grams, 182 milligrams of calcium, iodine 132 micrograms and multivitamin.The jellyfish good medicine of still curing the disease simply, have clearing heat and detoxicating, resolving phlegm and softening hard masses, the effect of step-down detumescence.For this reason, can make low, the nutritious chilli oil flavoring of a kind of hot gas in conjunction with the characteristic of jellyfish.
Summary of the invention
It is low that technical problem to be solved by this invention provides a kind of hot gas, nutritious, the jellyfish flavor pepper oil of delicious flavour.The preparation method of jellyfish flavor pepper oil also is provided simultaneously.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of jellyfish flavor pepper oil in weight portion, comprises major ingredient and auxiliary material,
Described major ingredient, its component is: 20～30 parts of jellyfish, 30～40 parts of vegetable oil, 20～30 parts in bright capsicum;
Described auxiliary material, its component is: 1～2 part of clean green onion, 0.5～1 part of caraway root, 0.1～0.5 part of Asian puccoon, 0.1～0.2 part on cassia bark, 2～3 parts in Radix Glycyrrhizae, 0.3～0.6 part of Chinese yam, anistree 0.1～0.2 part, 0.5～1 part in Chinese prickly ash, 0.5～1 part of ginger splices, 0.5～0.8 part in mashed garlic, 0.5～0.8 part of vinegar, 1～2 part in soy sauce, 0.5～1 part in sesame oil, 2～3 parts of salt.
Preferably, described major ingredient, its component is: 25 parts of jellyfish, 35 parts of vegetable oil, 25 parts in bright capsicum;
Described auxiliary material, its component is: 1.5 parts of clean green onions, 0.8 part of caraway root, 0.3 part of Asian puccoon, 0.12 part on cassia bark, 2.4 parts in Radix Glycyrrhizae, 0.5 part of Chinese yam, anistree 0.16 part, 0.7 part in Chinese prickly ash, 0.8 part of ginger splices, 0.6 part in mashed garlic, 0.6 part of vinegar, 1.5 parts in soy sauce, 0.7 part in sesame oil, 2.5 parts of salt.
The present invention provides a kind of preparation method of jellyfish flavor pepper oil simultaneously, may further comprise the steps:
1) 20～30 parts of bright capsicums is removed the base of a fruit, put on the charcoal fire and to burn when some elephant skin are arranged a little, put into alms bowl, smash into capsicum Rong;
2) pot is burnt heat, puts into 15～20 parts of vegetable oil, treat that vegetable oil is boiled after, with 1～2 part of clean green onion, 0.5～1 part of caraway root, 0.1～0.5 portion of Asian puccoon, 0.1～0.2 part of cassia bark, 2～3 portions of Radix Glycyrrhizaes, 0.3～0.6 portion of Chinese yam, 0.1～0.2 part of anise, 0.5～1 portion of ginger splices, 0.2～0.3 portion of mashed garlic, 0.5～1 portion of soy sauce, 2～3 portions of salt are fried fragrant outstanding, pull all material slags out after, put into again that step 1) gained capsicum Rong is fried to play pot after 5～10 minutes, pour in the bucket;
3) 0.5～1 portion of Chinese prickly ash is gone in the pot, puts into that 15～20 portions of plants are fried to go out fragrance and fiber crops flavor, pull Chinese prickly ash out, oil is drenched step 2) in bucket in, left standstill 5～10 hours after stirring evenly evenly;
4) will handle through three alum disalts, alum is taken off in desalination, and the jellyfish after the blanching is diced, and drains away the water; With 0.3～0.5 portion of mashed garlic, 0.5～1 portion of soy sauce is mixed thoroughly in 0.5～0.8 portion of vinegar, 20～30 parts of jellyfish after 1～0.5 part of sesame oil joins and dices, and places after 1～2 hour, and it is standby to drain away the water again;
5) jellyfish standby in the step 4) is poured in the oil plant that mixes up in the step 3), stirred, can obtain chilli oil.
Compared with prior art, add jellyfish in the major ingredient of chilli oil of the present invention, not only enriched the taste of chilli oil, and utilized the clearing heat and detoxicating function of jellyfish, reduced the hot gas of chilli oil, and improved the nutritional labeling of chilli oil.
The specific embodiment
Come technical scheme of the present invention is done further explanation below in conjunction with specific embodiment, but embodiment does not do any type of restriction to the present invention.
Embodiment 1
1) 20 parts of bright capsicums is removed the base of a fruit, put on the charcoal fire and to burn when some elephant skin are arranged a little, put into alms bowl, smash into capsicum Rong;
2) pot is burnt heat, puts into 15 parts of vegetable oil, treat that vegetable oil is boiled after, with 1 part of clean green onion, 0.5 part of caraway root, 0.1 portion of Asian puccoon, 0.1 part cassia bark, 2 portions of Radix Glycyrrhizaes, 0.3 portion of Chinese yam, 0.1 part anise, 0.5 portion of ginger splices, 0.2 portion of mashed garlic, 0.5 portion soy sauce, 2 portions of salt are fried fragrant outstanding, pull all material slags out after, play pot after putting into step 1) gained capsicum Rong deep fry for five minutes again, pour in the bucket;
3) 0.5 portion of Chinese prickly ash is gone in the pot, puts into that 20 portions of plants are fried to go out fragrance and fiber crops flavor, pull Chinese prickly ash out, oil is drenched step 2) in bucket in, left standstill 5 hours after stirring evenly evenly;
4) will handle through three alum disalts, alum is taken off in desalination, and the jellyfish after the blanching is diced, and drains away the water; With 0.5 portion of mashed garlic, 1 portion of soy sauce is mixed thoroughly in 0.5 portion of vinegar, 20 parts of jellyfish after 1 part of sesame oil joins and dices, and places after 1 hour, and it is standby to drain away the water again;
5) jellyfish standby in the step 4) is poured in the oil plant that mixes up in the step 3), stirred, can obtain jellyfish flavor pepper oil.
After making jellyfish flavor pepper oil, can sterilize, tinning, sealing.
Embodiment 2
1) 25 parts of bright capsicums is removed the base of a fruit, put on the charcoal fire and to burn when some elephant skin are arranged a little, put into alms bowl, smash into capsicum Rong;
2) pot is burnt heat, puts into 20 parts of vegetable oil, treat that vegetable oil is boiled after, with 1.5 parts of clean green onions, 0.8 part of caraway root, 0.3 portion of Asian puccoon, 0.12 part cassia bark, 2.4 portions of Radix Glycyrrhizaes, 0.5 portion of Chinese yam, 0.16 part anise, 0.8 portion of ginger splices, 0.3 portion of mashed garlic, 1 portion of soy sauce, 2.5 portions of salt are fried fragrant outstanding, pull all material slags out after, put into again that step 1) gained capsicum Rong is fried to play pot after 7 minutes, pour in the bucket;
3) 0.7 portion of Chinese prickly ash is gone in the pot, puts into that 15 portions of plants are fried to go out fragrance and fiber crops flavor, pull Chinese prickly ash out, oil is drenched step 2) in bucket in, left standstill 8 hours after stirring evenly evenly;
4) will handle through three alum disalts, alum is taken off in desalination, and the jellyfish after the blanching is diced, and drains away the water; With 0.3 portion of mashed garlic, 0.5 portion of soy sauce is mixed thoroughly in 0.6 portion of vinegar, 25 parts of jellyfish after 0.7 part of sesame oil joins and dices, and places after 1.5 hours, and it is standby to drain away the water again;
5) jellyfish standby in the step 4) is poured in the oil plant that mixes up in the step 3), stirred, can obtain jellyfish flavor pepper oil.
Embodiment 3
1) 30 parts of bright capsicums is removed the base of a fruit, put on the charcoal fire and to burn when some elephant skin are arranged a little, put into alms bowl, smash into capsicum Rong;
2) pot is burnt heat, puts into 20 parts of vegetable oil, treat that vegetable oil is boiled after, with 2 parts of clean green onions, 1 part of caraway root, 0.5 portion of Asian puccoon, 0.2 part cassia bark, 3 portions of Radix Glycyrrhizaes, 0.6 portion of Chinese yam, 0.2 part anise, 1 portion of ginger splices, 0.3 portion of mashed garlic, 1 portion of soy sauce, 3 portions of salt are fried fragrant outstanding, pull all material slags out after, put into again that step 1) gained capsicum Rong is fried to play pot after 0 minute, pour in the bucket;
3) 01 portion of Chinese prickly ash is gone in the pot, puts into that 20 portions of plants are fried to go out fragrance and fiber crops flavor, pull Chinese prickly ash out, oil is drenched step 2) in bucket in, left standstill 10 hours after stirring evenly evenly;
4) will handle through three alum disalts, alum is taken off in desalination, and the jellyfish after the blanching is diced, and drains away the water; With 0.5 portion of mashed garlic, 1 portion of soy sauce is mixed thoroughly in 0.8 portion of vinegar, 30 parts of jellyfish after 0.5 part of sesame oil joins and dices, and places after 2 hours, and it is standby to drain away the water again;
5) jellyfish standby in the step 4) is poured in the oil plant that mixes up in the step 3), stirred, can obtain jellyfish flavor pepper oil.
Claims (3)
1. jellyfish flavor pepper oil is characterized in that: in weight portion, comprise major ingredient and auxiliary material,
Described major ingredient, its component is: 20～30 parts of jellyfish, 30～40 parts of vegetable oil, 20～30 parts in bright capsicum;
Described auxiliary material, its component is: 1～2 part of clean green onion, 0.5～1 part of caraway root, 0.1～0.5 part of Asian puccoon, 0.1～0.2 part on cassia bark, 2～3 parts in Radix Glycyrrhizae, 0.3～0.6 part of Chinese yam, anistree 0.1～0.2 part, 0.5～1 part in Chinese prickly ash, 0.5～1 part of ginger splices, 0.5～0.8 part in mashed garlic, 0.5～0.8 part of vinegar, 1～2 part in soy sauce, 0.5～1 part in sesame oil, 2～3 parts of salt.
2. jellyfish flavor pepper oil according to claim 1 is characterized in that:
Described major ingredient, its component is: 25 parts of jellyfish, 35 parts of vegetable oil, 25 parts in bright capsicum;
Described auxiliary material, its component is: 1.5 parts of clean green onions, 0.8 part of caraway root, 0.3 part of Asian puccoon, 0.12 part on cassia bark, 2.4 parts in Radix Glycyrrhizae, 0.5 part of Chinese yam, anistree 0.16 part, 0.7 part in Chinese prickly ash, 0.8 part of ginger splices, 0.6 part in mashed garlic, 0.6 part of vinegar, 1.5 parts in soy sauce, 0.7 part in sesame oil, 2.5 parts of salt.
3. the preparation method of a jellyfish flavor pepper oil is characterized in that may further comprise the steps:
1) 20～30 parts of bright capsicums is removed the base of a fruit, put on the charcoal fire and to burn when some elephant skin are arranged a little, put into alms bowl, smash into capsicum Rong;
2) pot is burnt heat, puts into 15～20 parts of vegetable oil, treat that vegetable oil is boiled after, with 1～2 part of clean green onion, 0.5～1 part of caraway root, 0.1～0.5 portion of Asian puccoon, 0.1～0.2 part of cassia bark, 2～3 portions of Radix Glycyrrhizaes, 0.3～0.6 portion of Chinese yam, 0.1～0.2 part of anise, 0.5～1 portion of ginger splices, 0.2～0.3 portion of mashed garlic, 0.5～1 portion of soy sauce, 2～3 portions of salt are fried fragrant outstanding, pull all material slags out after, put into again that step 1) gained capsicum Rong is fried to play pot after 5～10 minutes, pour in the bucket;
3) 0.5～1 portion of Chinese prickly ash is gone in the pot, puts into that 15～20 portions of plants are fried to go out fragrance and fiber crops flavor, pull Chinese prickly ash out, oil is drenched step 2) in bucket in, left standstill 5～10 hours after stirring evenly evenly;
4) will handle through three alum disalts, alum is taken off in desalination, and the jellyfish after the blanching is diced, and drains away the water; With 0.3～0.5 portion of mashed garlic, 0.5～1 portion of soy sauce is mixed thoroughly in 0.5～0.8 portion of vinegar, 20～30 parts of jellyfish after 1～0.5 part of sesame oil joins and dices, and places after 1～2 hour, and it is standby to drain away the water again;
5) jellyfish standby in the step 4) is poured in the oil plant that mixes up in the step 3), stirred, can obtain chilli oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102369711A CN103284115A (en) | 2013-06-17 | 2013-06-17 | Jelly fish-flavor chili oil and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102369711A CN103284115A (en) | 2013-06-17 | 2013-06-17 | Jelly fish-flavor chili oil and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284115A true CN103284115A (en) | 2013-09-11 |
Family
ID=49086090
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102369711A Pending CN103284115A (en) | 2013-06-17 | 2013-06-17 | Jelly fish-flavor chili oil and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103284115A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920628A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Kidney strengthening and deficiency reinforcing flavoring capsicol and processing technology thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843196A (en) * | 2006-04-30 | 2006-10-11 | 刘�东 | Production method of fresh chilli flavor food |
| CN102172282A (en) * | 2011-03-30 | 2011-09-07 | 邱喜江 | Seafood-flavor chilli oil and preparation method thereof |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
-
2013
- 2013-06-17 CN CN2013102369711A patent/CN103284115A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843196A (en) * | 2006-04-30 | 2006-10-11 | 刘�东 | Production method of fresh chilli flavor food |
| CN102172282A (en) * | 2011-03-30 | 2011-09-07 | 邱喜江 | Seafood-flavor chilli oil and preparation method thereof |
| CN102488249A (en) * | 2011-11-21 | 2012-06-13 | 盐城市海苑食品有限公司 | Processing method of instant jellyfish |
Non-Patent Citations (1)
| Title |
|---|
| 离乡DER: "辣椒油", 《百度百科》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920628A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Kidney strengthening and deficiency reinforcing flavoring capsicol and processing technology thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105661454A (en) | Hotpot condiment and preparation method thereof | |
| CN103750276A (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| CN110477340A (en) | A kind of edible vegetable oil slag-free chafing dish bottom flavoring and preparation method thereof | |
| KR101064366B1 (en) | Method for manufacturing yaksun thick broth | |
| KR101791206B1 (en) | The onion juice and method of it | |
| CN101675779A (en) | Pickles salted by Chinese cabbages | |
| CN107232534A (en) | A kind of grapefruit flesh fillings preparation method for bakery | |
| KR101443113B1 (en) | The making method globefish and herb cine and mushroom soup | |
| KR20170062755A (en) | Method of using the medicinal plants Eel Soup | |
| CN102488238A (en) | Chinese toon-braised meat preparation method | |
| CN102370155A (en) | Wild vegetable sauce | |
| CN103844240A (en) | Mashed garlic chili sauce with health function, and production method thereof | |
| KR102464708B1 (en) | Method of making broth for ramen | |
| KR20210090889A (en) | Soy sauce for making soy crab | |
| CN109567074A (en) | A kind of the Fish with Chinese Sauerkraut formula | |
| KR101328116B1 (en) | Gamjatang using medicinal herbs and cooking method thereof | |
| CN105433116A (en) | Laver and minced garlic fresh chili sauce and preparation method thereof | |
| CN103284115A (en) | Jelly fish-flavor chili oil and preparation method thereof | |
| CN103704730A (en) | Quick-fried chili donkey meat sauce and preparation method thereof | |
| CN107997025A (en) | Donkey-hide gelatin eight treasures (choice ingredients of certain special dishes) cloth bag chicken | |
| KR20150088441A (en) | Preparation method of sangju oriental medicine rabbit meat gomtang | |
| Grogan | Healing Spices Handbook | |
| JP6798037B2 (en) | Method for producing kimchi containing functional ingredients including dendropanax trifidus extract | |
| KR102206681B1 (en) | Preparing method of pork and rice soup | |
| KR101706954B1 (en) | Method for manufacturing a seasoning crab |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130911 |