CN103919095B - Chilli oil sauerkraut instant noodle seasoning bag and preparation method thereof - Google Patents
Chilli oil sauerkraut instant noodle seasoning bag and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of chilli oil sauerkraut instant noodle seasoning bag and preparation method thereof, it is with dehydration Fructus Capsici for raw material, same milk powder after being prepared as preliminary chilli oil, starch, emulsifying agent and flavour enhancer effectively mix under certain shear rate, with milk powder, preliminary chilli oil is embedded to obtain liquid chilli oil as protectiveness wall material by the macromolecular substances such as starch, then liquid chilli oil is suppressed injection and adds in fermented type sauerkraut, the oil bloom making liquid chilli oil can be evenly distributed on soup surface with 1～3mm diameter oil droplet, thus being effectively improved chilli oil sauerkraut peppery degree phenomenon pockety, this manufacture method is simple, operation safety, the chilli oil sauerkraut flavouring of instant noodles instant prepared, flavor-stable, oils and fats presents homogeneous oil droplet in noodle soup, peppery sense is soft, not easily choke throat.
Description
Technical field
The present invention relates to the flavoring agent technical field of instant noodles, particularly relate to a kind of chilli oil sauerkraut instant noodle seasoning bag and preparation method thereof, belong to flavoring food processing technique field.
Background technology
Instantly Sichuan cuisine has become the style of cooking that nationwide is the most popular, and wherein the use of chilli oil makes Sichuan cuisine have strong lacol flavor characteristic.But while a various places person sponging on an aristocrat enjoys delicious food, but worry the Capsaicin " throat of choking " in Fructus Capsici, therefore like peppery person and worry, like that peppery person dare not eat.Especially in East China, south China one band people's normal diet happiness light, belong to a group person sponging on an aristocrat seeing that peppery person is afraid of, and the food of peppery taste is many and delicious, they get angry after worrying edible choke larynx or food and just more dare not eat, even up to seeing Fructus Capsici, to see soup red peppery time the degree that cuisines will be hung back.
Capsaicin " throat of choking " in chilli oil, removes outside the factor of Capsaicin itself, mainly due to the preparation method of current chilli oil.As described in fine grinding chilli oil All ice patent of invention that the patent No. is CN102308968B, it mixes with deep fat mainly through Fructus Capsici fine powder material, will be only capable of oil-soluble Capsaicin and leach in Fructus Capsici.But it is pure oil owing to this kind contains the chilli oil of Capsaicin, can not be well compatible with water, it is accumulated into large stretch of oil bloom through the top layer of soup group food of being everlasting, therefore when edible soup group food, in the oil bloom of soup surface, the Capsaicin release of Fructus Capsici is extremely rapid, and is only capable of in oils and fats and discharges, throat of very easily choking after eater's entrance, therefore how to make Capsaicin release in chilli oil slow, the soft a great problem becoming current diet of peppery sense.
Additionally, along with the quickening of the raising of modern life level and rhythm of life, efficiently, nutrition, healthy cuisines be subject to the welcome of consumer, and to the taste of cuisines, outward appearance, present effect and all have higher requirements.Especially when the idea of nowadays health of people diet is more and more stronger, one of the amount of oils and fats and the state content Ye Shi consumer major criterion selecting food that presents.And chilli oil belongs to volatile oil substances, therefore how both can guarantee that the flavor stability of chilli oil, chilli oil can be made again to present desirable health status on soup top layer, and as noodle soup top layer oil droplet is evenly distributed even, oil droplet energy is compatible with water, all becomes current problem demanding prompt solution.
Summary of the invention
In order to overcome above-mentioned the deficiencies in the prior art, the invention provides a kind of chilli oil sauerkraut instant noodle seasoning bag and preparation method thereof, this preparation method is simple, operation safety, and the chilli oil sauerkraut flavouring of instant noodles instant prepared, flavor-stable, oils and fats presents homogeneous oil droplet in noodle soup, peppery sense is soft, does not have the phenomenon of " throat of choking ".
The present invention is to solve that its technical problem be the technical scheme is that
A kind of chilli oil sauerkraut instant noodle seasoning bag, including sauce bag, powder bag and chilli oil sauerkraut bag.
Wherein said sauce bag is prepared from by following component, and the parts by weight of each component are: refining vegetable oil 10～80 parts, liquid chilli oil 2～10 parts, Adeps Sus domestica 2～8 parts, bubble green pepper 6～8 parts, Rhizoma Zingiberis Recens (pickled) 4～9 parts, curcuma powder 1～5 part, Sal 1～4 part, Bulbus Eleutherines Plicatae 8～12 parts, lactic acid 1～3 part, citric acid 1～3 part, edible essence 0.01～1 part；
Described powder bag is prepared from by following component, and the parts by weight of each component are: Sal 5～15 parts, solid-state chilli oil powder 3～7 parts, white sugar 3～10 parts, starch 1～5 part, glucose 2～4 parts, roasting Bulbus Allii powder 2～4 parts, monosodium glutamate 2～5 parts, 0.1～3 part of nucleotide, beef powder 1～2 part；
Described chilli oil sauerkraut bag is prepared from by following component, and the parts by weight of each component are: fermented pickled Chinese cabbage 10～80 parts, bubble Fructus Capsici 1～15 part, Rhizoma Zingiberis Recens (pickled) 0～10 part, liquid chilli oil 1～20 part, white sugar 3～10 parts, monosodium glutamate 2～5 parts, starch octenyl succinate anhydride 0～2 part, 0.1～3 part of nucleotide.
Wherein said liquid chilli oil and solid-state chilli oil powder prepare gained by following step:
A. undertaken dehydration Fructus Capsici A selecting, be crushed to 40～60 orders with pulverizer after roguing, dehydration Fructus Capsici B is crushed to 100～200 orders, dehydration Fructus Capsici C toasts 20 minutes to burned black and be crushed to 60～80 orders after producing the burnt peppery perfume (or spice) of Fructus Capsici in 150～180 DEG C of baking ovens, by quality ratio, by the above-mentioned three kinds of Fructus Capsicis crushed according to dehydration Fructus Capsici A: dehydration Fructus Capsici B: the ratio of dehydration Fructus Capsici C=1:1～2:1 obtains Fructus Capsici powder standby after carrying out mixing extremely uniformly；
B. fire will be closed after the heating refined vegetable oil of 100 weight portions to 120～250 DEG C, and it is sequentially added into following dispensing by weight, add in blending process stirring paddle with 20～100 revs/min of stirrings, described dispensing is: prepare the Fructus Capsici powder 5～80 parts of gained, vinegar 1～10 part, 1～3 part of Herba Alii fistulosi, Rhizoma Zingiberis Recens powder 1～2 part, 0～3 part of Fructus Tsaoko powder, 0～3 part of Pericarpium Zanthoxyli, Flos Caryophylli powder 0～0.5 part, Radix Glycyrrhizae powder 0～0.2 part, 0～0.1 part of Zanthoxylum schinifolium powder in a, above-mentioned dispensing mix homogeneously frying to after going out fragrance, obtaining preliminary chilli oil standby in heat refining vegetable oil；
C. the preliminary chilli oil 10～80 parts that b prepares is placed in high-speed shearing machine and carries out homogenizing with 0～10 portion of milk powder, 1～10 part of starch, 1～3 part of emulsifying agent, 0～0.2 part of flavour enhancer with the speed of 2000～5000 revs/min makes chilli oil fine dispersion emulsifying, prepare liquid chilli oil；
D. c is prepared liquid chilli oil and prepares solid-state chilli oil powder by spray drying technology spray drying.
Its further technical scheme is:
Flavour enhancer described in the preparation process of liquid chilli oil and solid-state chilli oil powder is ethylmaltol.
Its further technical scheme is:
Described fermented pickled Chinese cabbage is juncea fermented pickled Chinese cabbage.
The preparation method that the invention also discloses above-mentioned chilli oil sauerkraut instant noodle seasoning bag, the method comprises the following steps:
(1) preparation process of described liquid chilli oil and solid-state chilli oil powder；
(2) preparation of sauce bag: by weight, refining vegetable oil 10～80 parts and Adeps Sus domestica 2～8 parts are mixed and heated to 100～180 DEG C, then be added to liquid chilli oil 2～10 parts, bubble green pepper 6～8 parts, Rhizoma Zingiberis Recens (pickled) 4～9 parts, curcuma powder 1～5 part, Sal 1～4 part, Bulbus Eleutherines Plicatae 8～12 parts, lactic acid 1～3 part, citric acid 1～3 part, edible essence 0.01～1 part stir-fry, it is warming up to 120～180 DEG C simultaneously, until water activity be down to 0.8 fight with ShiShimonoseki and be cooled to rapidly 10～60 DEG C after, it is filled with packaging, obtains sauce bag；
(3) preparation of powder bag: by weight, take solid-state chilli oil powder 3～7 parts obtained in (1) to mix homogeneously with Sal 5～15 parts, white sugar 3～10 parts, roasting Bulbus Allii powder 2～4 parts, monosodium glutamate 2～5 parts, 0.1～3 part of nucleotide, beef powder 1～2 part, then pass through 2～4 parts of glucoses and after 1～5 part of starch carries out embedding mixing, it is filled with packaging, obtains powder bag；
(4) preparation of chilli oil sauerkraut bag: by weight, take liquid chilli oil 1～20 part obtained in (1), take fermented pickled Chinese cabbage 10～80 parts, by liquid chilli oil by injector with 100cm3The flow of/min is suppressed in the fiber conduit being injected into sauerkraut stem, then by this through the fermented pickled Chinese cabbage of injection, bubble Fructus Capsici 1～15 part, Rhizoma Zingiberis Recens (pickled) 0～10 part, white sugar 3～10 parts, monosodium glutamate 2～5 parts, starch octenyl succinate anhydride 0～2 part, 0.1～3 part of mix homogeneously of nucleotide, it is filled with packaging, obtains chilli oil sauerkraut bag.
The method have the benefit that:
The present invention by effectively mixing chilli oil, milk powder, starch, emulsifying agent with flavour enhancer under certain shear rate; chilli oil is embedded using macromolecular substances such as milk powder, starch, emulsifying agents as protectiveness wall material; make oil-soluble chilli oil energy well and aqueous phase is molten, to reach the purpose of the peppery degree slow releasing of chilli oil.
In the preparation of chilli oil sauerkraut bag, liquid chilli oil is suppressed injection simultaneously and adds in fermented type sauerkraut, by the interior exosmosis of plant fiber cells, the oil bloom making chilli oil can be evenly distributed on sour cabbage soup surface with the oil droplet of 1～3mm diameter, thus being effectively improved the peppery degree skewness of chilli oil sauerkraut, oil bloom are not of uniform size, choke the phenomenon of throat, and after chilli oil processed by embedding techniques, the quality stability of its storage, fragrance reservation degree and the uniformity can be obviously improved.
Accompanying drawing explanation
Fig. 1 is the production technological process of chilli oil sauerkraut instant noodle seasoning bag of the present invention；
Fig. 2 is chilli oil and commercially available chilli oil distributed effect comparison diagram in noodle soup in chilli oil sauerkraut instant noodle seasoning bag of the present invention, wherein A is the distributed effect in noodle soup of the chilli oil in chilli oil sauerkraut instant noodle seasoning bag of the present invention, and B is commercially available chilli oil distributed effect in noodle soup.
Detailed description of the invention
Describe the present invention hereinafter with reference to preferred embodiment, it is preferable that the experimental technique of unreceipted actual conditions in embodiment, generally conventionally condition, or carry out according to process conditions well known to those skilled in the art.
All with liquid chilli oil or solid-state chilli oil powder for important source material in sauce bag, powder bag, chilli oil sauerkraut bag in chilli oil sauerkraut instant noodle seasoning bag of the present invention, mainly illustrate for liquid chilli oil and solid-state chilli oil powder below.
One, the preparation of preliminary chilli oil.
As steps described below, preparing preliminary chilli oil with constituent content described in embodiment 1-6 in table 1, in table 1, constituent content is the weight portion of each component.
(1) undertaken dehydration Fructus Capsici A selecting, be crushed to 40～60 orders with pulverizer after roguing, dehydration Fructus Capsici B is crushed to 100～200 orders, dehydration Fructus Capsici C toasts 20 minutes to burned black and be crushed to 60～80 orders after producing the burnt peppery perfume (or spice) of Fructus Capsici in 150～180 DEG C of baking ovens, the above-mentioned three kinds of Fructus Capsicis crushed are mixed in proportion to after uniformly, obtaining Fructus Capsici powder standby；
(2) fire will be closed after heating refined vegetable oil to 120～250 DEG C, and add following dispensing successively according to quantity, add in blending process stirring paddle with 20～100 revs/min of stirrings, described dispensing is: prepare the Fructus Capsici powder of gained, vinegar, Herba Alii fistulosi, Rhizoma Zingiberis Recens powder, Fructus Tsaoko powder, Pericarpium Zanthoxyli, Flos Caryophylli powder, Radix Glycyrrhizae powder, Zanthoxylum schinifolium powder in (1), above-mentioned dispensing mix homogeneously frying to after going out fragrance in heat refining vegetable oil, filter, obtain preliminary chilli oil.
The raw material composition consumption of the preliminary chilli oil of table 1
(unit: weight portion)
Two, the preparation of liquid chilli oil and solid-state chilli oil powder.
Above-described embodiment 1 is selected to prepare the preliminary chilli oil of gained to prepare liquid chilli oil and solid-state chilli oil powder, its preparation process is: is placed in high-speed shearing machine and carries out homogenizing with 0～10 portion of milk powder, 1～10 part of starch, 1～3 part of emulsifying agent, 0～0.2 part of flavour enhancer with the speed of 2000～5000 revs/min makes chilli oil fine dispersion emulsifying by the preliminary chilli oil 10～80 parts that specific embodiment 1 prepares, prepares liquid chilli oil；The above-mentioned liquid chilli oil for preparing is prepared solid-state chilli oil powder by spray drying technology spray drying.Its specific embodiment is referring to embodiment 7 and embodiment 8, and described number is weight portion.
Embodiment 7
Preliminary chilli oil 80 parts prepared for specific embodiment 1, milk powder 5 parts, starch 10 parts, emulsifying agent 3 parts, flavour enhancer ethylmaltol 0.2 part are placed in high-speed shearing machine and carry out homogenizing with the speed of 4500 revs/min make chilli oil fine dispersion emulsifying, obtains liquid chilli oil；
Preparing a liquid chilli oil according to aforementioned proportion again, then this liquid chilli oil is carried out spray drying, its spray drying parameters is: feeding temperature 185 DEG C, drop temperature 145 DEG C, hot air flow 26.47m3/ h, pan feeding flow 0.20L/h, obtain solid-state chilli oil powder.
Embodiment 8
Preliminary chilli oil 10 parts prepared for specific embodiment 1, milk powder 10 parts, starch 5 parts, emulsifying agent 1 part, flavour enhancer ethylmaltol 0.1 part are placed in high-speed shearing machine and carry out homogenizing with the speed of 3500 revs/min make chilli oil fine dispersion emulsifying, obtains liquid chilli oil；
Preparing a liquid chilli oil according to aforementioned proportion again, then this liquid chilli oil is carried out spray drying, its spray drying parameters is: feeding temperature 185 DEG C, drop temperature 145 DEG C, hot air flow 26.47m3/ h, pan feeding flow 0.20L/h, obtain solid-state chilli oil powder.
Three, the preparation of sauce bag.
By weight, refining vegetable oil 10～80 parts and Adeps Sus domestica 2～8 parts are mixed and heated to 100～180 DEG C, then it is added to prepared by embodiment 7 or embodiment 8 the liquid chilli oil 2～10 parts of gained, bubble green pepper 6～8 parts, Rhizoma Zingiberis Recens (pickled) 4～9 parts, curcuma powder 1～5 part, Sal 1～4 part, Bulbus Eleutherines Plicatae 8～12 parts, lactic acid 1～3 part, citric acid 1～3 part, edible essence 0.01～1 part stir-fries, it is warming up to 120～180 DEG C simultaneously, until water activity be down to 0.8 fight with ShiShimonoseki and be cooled to rapidly 10～60 DEG C after, it is filled with packaging, obtain sauce bag, method therefor is this area conventional method.
Four, the preparation of powder bag.
By weight, solid-state chilli oil powder 3～7 parts obtained in Example 7 or embodiment 8 is mixed homogeneously with Sal 5～15 parts, white sugar 3～10 parts, roasting Bulbus Allii powder 2～4 parts, monosodium glutamate 2～5 parts, 0.1～3 part of nucleotide, beef powder 1～2 part, then pass through 2～4 parts of glucoses and after 1～5 part of starch carries out embedding mixing, it is filled with packaging, obtains powder bag.Wherein said embedding hybrid technology is technology commonly used in the art, repeats no more in the present invention.
Five, the preparation of chilli oil sauerkraut bag.
Selecting above-described embodiment 7 to prepare the liquid chilli oil of gained to prepare chilli oil sauerkraut bag, its preparation process is: takes liquid chilli oil 1～20 part obtained in specific embodiment 7, takes fermented pickled Chinese cabbage 10～80 parts, by liquid chilli oil by injector with 100cm3The flow of/min is suppressed in the fiber conduit being injected into sauerkraut stem, then by this through the fermented pickled Chinese cabbage of injection, bubble Fructus Capsici 1～15 part, Rhizoma Zingiberis Recens (pickled) 0～10 part, white sugar 3～10 parts, monosodium glutamate 2～5 parts, starch octenyl succinate anhydride 0～2 part, 0.1～3 part of mix homogeneously of nucleotide, it is filled with packaging, obtains chilli oil sauerkraut bag.Its specific embodiment is referring to embodiment 9 and embodiment 10, and described number is weight portion.
Embodiment 9
Take liquid chilli oil 7.5 parts obtained in specific embodiment 7, take fermented pickled Chinese cabbage 80 parts, liquid chilli oil is suppressed in the fiber conduit being injected into sauerkraut stem by injector under 1 atmospheric pressure effect, then by this through the fermented pickled Chinese cabbage of injection, bubble Fructus Capsici 10 parts, Rhizoma Zingiberis Recens (pickled) 9 parts, white sugar 5 parts, monosodium glutamate 2 parts, starch octenyl succinate anhydride 2 parts, 0.5 part of mix homogeneously of nucleotide, it is filled with packaging, obtaining chilli oil sauerkraut bag, the above number is weight portion.Wherein fermented pickled Chinese cabbage method described in the Chinese patent that publication number is CN103202448A is prepared.
Embodiment 10
Take liquid chilli oil 6 parts obtained in specific embodiment 7, take fermented pickled Chinese cabbage 40 parts, liquid chilli oil is suppressed in the fiber conduit being injected into sauerkraut stem by injector under 0.5 atmospheric pressure effect, then by this through the fermented pickled Chinese cabbage of injection, bubble Fructus Capsici 9 parts, Rhizoma Zingiberis Recens (pickled) 8 parts, white sugar 3 parts, monosodium glutamate 5 parts, starch octenyl succinate anhydride 1 part, 0.1 part of mix homogeneously of nucleotide, it is filled with packaging, obtaining chilli oil sauerkraut bag, the above number is weight portion.Wherein fermented pickled Chinese cabbage method described in the Chinese patent that publication number is CN103202448A is prepared.
For meeting the market demand, in actual production process, the preparation of above-mentioned sauce bag, powder bag and chilli oil sauerkraut bag still needs to carry out the process of multiple subsequent technique, and described subsequent technique processes and is the method that those skilled in the art commonly use.
The effect of chilli oil sauerkraut instant noodle seasoning bag of the present invention Yu commercially available chilli oil class seasoner products is carried out sensory evaluation scores, sensory evaluation scores standard is according to 7 points of system specialty Comment on Standards, as shown in table 2, fragrance (Xq) and peppery degree (Ld) and in this subjective appreciation standard judge group's evaluation by 10 people.
Table 3 is chilli oil and the sense organ tasting results of chilli oil in commercially available chilli oil class seasoner products in chilli oil sauerkraut instant noodle seasoning bag of the present invention.Fig. 2 is chilli oil and commercially available chilli oil distributed effect comparison diagram in noodle soup in chilli oil sauerkraut instant noodle seasoning bag of the present invention, wherein A is the distributed effect in noodle soup of the chilli oil in chilli oil sauerkraut instant noodle seasoning bag of the present invention, and B is commercially available chilli oil distributed effect in noodle soup.
Table 2 sensory evaluation scores standard (chilli oil sensory evaluation scores standard)
The sense organ tasting results of table 3 chilli oil of the present invention and commercially available chilli oil
From figure 2 it can be seen that chilli oil oil bloom homogeneous and oil bloom of distribution on noodle soup top layer are oil droplet shape in chilli oil sauerkraut instant noodle seasoning bag of the present invention, oil droplet diameter is on average at about 1～3mm, and the oil bloom sheet that commercially available chilli oil is on noodle soup top layer accumulates in together.And as can be seen from Table 3, in chilli oil sauerkraut instant noodle seasoning bag of the present invention, chilli oil preference degree on oil droplet size, fragrance and peppery degree is apparently higher than commercially available chilli oil, and the phenomenon of " larynx of choking " did not occur when judging chilli oil of the present invention, and judge commercially available chilli oil very easily " larynx of choking ".Above-mentioned phenomenon illustrates to be embedded by chilli oil using macromolecular substances such as milk powder, starch and emulsifying agents as protectiveness wall material; the chilli oil that can not be dissolved in water is made well to incorporate in water; to reach the purpose of the peppery degree slow releasing of Capsaicin in chilli oil, the entrapment stability for capsaicin in chilli oil and fragrance provides guarantee.The oil bloom of chilli oil of the present invention can be evenly distributed on noodle soup surface with the oil droplet of diameter 1～3mm.
Table 4 is the Contrast on effect result that chilli oil sauerkraut instant noodle seasoning bag of the present invention and commercially available chilli oil product carry out heat insulation test, and in table 4, storage time unit is sky, and test result is appraised through comparison total score by sense organ and represented, the more high expression whole structure of mark is more good.
Table 4 chilli oil of the present invention sauerkraut seasoning bag and commercially available chilli oil product heat insulation test result
As can be seen from the above table, chilli oil sauerkraut instant noodle seasoning bag of the present invention is compared with commercially available chilli oil product, and along with the prolongation of period of storage, its comprehensive grading reduces less, it was shown that its heat-insulating property is good.
Chilli oil sauerkraut instant noodle seasoning bag of the present invention can be widely applied in wheaten food, rice made products and instant food.
Claims (4)
1. a chilli oil sauerkraut instant noodle seasoning bag, including sauce bag, powder bag and chilli oil sauerkraut bag, it is characterised in that:
Described sauce bag is prepared from by following component, and the parts by weight of each component are: refining vegetable oil 10～80 parts, liquid chilli oil 2～10 parts, Adeps Sus domestica 2～8 parts, bubble green pepper 6～8 parts, Rhizoma Zingiberis Recens (pickled) 4～9 parts, curcuma powder 1～5 part, Sal 1～4 part, Bulbus Eleutherines Plicatae 8～12 parts, lactic acid 1～3 part, citric acid 1～3 part, edible essence 0.01～1 part；
Described powder bag is prepared from by following component, and the parts by weight of each component are: Sal 5～15 parts, solid-state chilli oil powder 3～7 parts, white sugar 3～10 parts, starch 1～5 part, glucose 2～4 parts, roasting Bulbus Allii powder 2～4 parts, monosodium glutamate 2～5 parts, 0.1～3 part of nucleotide, beef powder 1～2 part；
Described chilli oil sauerkraut bag is prepared from by following component, and the parts by weight of each component are: fermented pickled Chinese cabbage 10～80 parts, bubble Fructus Capsici 1～15 part, Rhizoma Zingiberis Recens (pickled) 0～10 part, liquid chilli oil 1～20 part, white sugar 3～10 parts, monosodium glutamate 2～5 parts, starch octenyl succinate anhydride 0～2 part, 0.1～3 part of nucleotide；
Wherein said liquid chilli oil and solid-state chilli oil powder prepare gained by following step:
A. undertaken dehydration Fructus Capsici A selecting, be crushed to 40～60 orders with pulverizer after roguing, dehydration Fructus Capsici B is crushed to 100～200 orders, dehydration Fructus Capsici C toasts 20 minutes to burned black and be crushed to 60～80 orders after producing the burnt peppery perfume (or spice) of Fructus Capsici in 150～180 DEG C of baking ovens, by quality ratio, by the above-mentioned three kinds of Fructus Capsicis crushed according to dehydration Fructus Capsici A: dehydration Fructus Capsici B: the ratio of dehydration Fructus Capsici C=1:1～2:1 obtains Fructus Capsici powder standby after carrying out mixing extremely uniformly；
B. fire will be closed after the heating refined vegetable oil of 100 weight portions to 120～250 DEG C, and it is sequentially added into following dispensing by weight, add in blending process stirring paddle with 20～100 revs/min of stirrings, described dispensing is: prepare the Fructus Capsici powder 5～80 parts of gained, vinegar 1～10 part, 1～3 part of Herba Alii fistulosi, Rhizoma Zingiberis Recens powder 1～2 part, 0～3 part of Fructus Tsaoko powder, 0～3 part of Pericarpium Zanthoxyli, Flos Caryophylli powder 0～0.5 part, Radix Glycyrrhizae powder 0～0.2 part, 0～0.1 part of Zanthoxylum schinifolium powder in a, above-mentioned dispensing mix homogeneously frying to after going out fragrance, obtaining preliminary chilli oil standby in heat refining vegetable oil；
C. the preliminary chilli oil 10～80 parts that b prepares is placed in high-speed shearing machine and carries out homogenizing with 0～10 portion of milk powder, 1～10 part of starch, 1～3 part of emulsifying agent, 0～0.2 part of flavour enhancer with the speed of 2000～5000 revs/min makes chilli oil fine dispersion emulsifying, prepare liquid chilli oil；
D. c is prepared liquid chilli oil and prepares solid-state chilli oil powder by spray drying technology spray drying.
2. chilli oil sauerkraut instant noodle seasoning bag according to claim 1, it is characterised in that: flavour enhancer described in the preparation process of liquid chilli oil and solid-state chilli oil powder is ethylmaltol.
3. chilli oil sauerkraut instant noodle seasoning bag according to claim 1, it is characterised in that: described fermented pickled Chinese cabbage is juncea fermented pickled Chinese cabbage.
4. the preparation method of the chilli oil sauerkraut instant noodle seasoning bag according to any claim in claims 1 to 3, it is characterised in that: comprise the following steps:
(1) preparation process of described liquid chilli oil and solid-state chilli oil powder, its preparation process is as described below:
A. undertaken dehydration Fructus Capsici A selecting, be crushed to 40～60 orders with pulverizer after roguing, dehydration Fructus Capsici B is crushed to 100～200 orders, dehydration Fructus Capsici C toasts 20 minutes to burned black and be crushed to 60～80 orders after producing the burnt peppery perfume (or spice) of Fructus Capsici in 150～180 DEG C of baking ovens, by quality ratio, by the above-mentioned three kinds of Fructus Capsicis crushed according to dehydration Fructus Capsici A: dehydration Fructus Capsici B: the ratio of dehydration Fructus Capsici C=1:1～2:1 obtains Fructus Capsici powder standby after carrying out mixing extremely uniformly；
B. fire will be closed after the heating refined vegetable oil of 100 weight portions to 120～250 DEG C, and it is sequentially added into following dispensing by weight, add in blending process stirring paddle with 20～100 revs/min of stirrings, described dispensing is: prepare the Fructus Capsici powder 5～80 parts of gained, vinegar 1～10 part, 1～3 part of Herba Alii fistulosi, Rhizoma Zingiberis Recens powder 1～2 part, 0～3 part of Fructus Tsaoko powder, 0～3 part of Pericarpium Zanthoxyli, Flos Caryophylli powder 0～0.5 part, Radix Glycyrrhizae powder 0～0.2 part, 0～0.1 part of Zanthoxylum schinifolium powder in a, above-mentioned dispensing mix homogeneously frying to after going out fragrance, obtaining preliminary chilli oil standby in heat refining vegetable oil；
C. the preliminary chilli oil 10～80 parts that b prepares is placed in high-speed shearing machine and carries out homogenizing with 0～10 portion of milk powder, 1～10 part of starch, 1～3 part of emulsifying agent, 0～0.2 part of flavour enhancer with the speed of 2000～5000 revs/min makes chilli oil fine dispersion emulsifying, prepare liquid chilli oil；
D. c is prepared liquid chilli oil and prepares solid-state chilli oil powder by spray drying technology spray drying；
(2) preparation of sauce bag: by weight, refining vegetable oil 10～80 parts and Adeps Sus domestica 2～8 parts are mixed and heated to 100～180 DEG C, then the liquid chilli oil 2～10 parts obtained by being added in (1), bubble green pepper 6～8 parts, Rhizoma Zingiberis Recens (pickled) 4～9 parts, curcuma powder 1～5 part, Sal 1～4 part, Bulbus Eleutherines Plicatae 8～12 parts, lactic acid 1～3 part, citric acid 1～3 part, edible essence 0.01～1 part stir-fry, it is warming up to 120～180 DEG C simultaneously, until water activity be down to 0.8 fight with ShiShimonoseki and be cooled to rapidly 10～60 DEG C after, it is filled with packaging, obtains sauce bag；
(3) preparation of powder bag: by weight, take solid-state chilli oil powder 3～7 parts obtained in (1) to mix homogeneously with Sal 5～15 parts, white sugar 3～10 parts, roasting Bulbus Allii powder 2～4 parts, monosodium glutamate 2～5 parts, 0.1～3 part of nucleotide, beef powder 1～2 part, then pass through 2～4 parts of glucoses and after 1～5 part of starch carries out embedding mixing, it is filled with packaging, obtains powder bag；
(4) preparation of chilli oil sauerkraut bag: by weight, take liquid chilli oil 1～20 part obtained in (1), take fermented pickled Chinese cabbage 10～80 parts, by liquid chilli oil by injector with 100cm3The flow of/min is suppressed in the fiber conduit being injected into sauerkraut stem, then by this through the fermented pickled Chinese cabbage of injection, bubble Fructus Capsici 1～15 part, Rhizoma Zingiberis Recens (pickled) 0～10 part, white sugar 3～10 parts, monosodium glutamate 2～5 parts, starch octenyl succinate anhydride 0～2 part, 0.1～3 part of mix homogeneously of nucleotide, it is filled with packaging, obtains chilli oil sauerkraut bag.
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| CN105166815A (en) * | 2015-07-22 | 2015-12-23 | 成都百味坊贸易有限公司 | Pickle pork chop soup seasoning and production technology thereof |
| CN105166817A (en) * | 2015-07-22 | 2015-12-23 | 成都百味坊贸易有限公司 | Chinese sauerkraut bone soup seasoning and production process thereof |
| CN105747178B (en) * | 2016-03-14 | 2019-01-25 | 四川道泉老坛酸菜股份有限公司 | A kind of sauerkraut flavor seasoning packet production method |
| CN105962266A (en) * | 2016-06-20 | 2016-09-28 | 重庆飞亚实业有限公司 | Pickled pepper noodle relish |
| CN106666672A (en) * | 2017-02-09 | 2017-05-17 | 广西南宁市韩太食品有限责任公司 | Sauce bag of pickled vegetable instant noodles and making method of sauce bag |
| CN109497400A (en) * | 2018-11-08 | 2019-03-22 | 孙克明 | A kind of instant noodles equipped with can |
| CN109588495A (en) * | 2018-11-20 | 2019-04-09 | 阜阳九珍食品有限公司 | A method of water-soluble red oil seasoning powder is prepared using microcapsule embedded technology |
| CN110140905A (en) * | 2019-05-14 | 2019-08-20 | 中国农业科学院农产品加工研究所 | Utilize the method for embedding processing technology production capsicum nutritional health food |
| CN110623246A (en) * | 2019-09-16 | 2019-12-31 | 四川徽记食品股份有限公司 | Mushroom aromatic slag flour flavor mixed noodle sauce and preparation method thereof |
| CN116616402A (en) * | 2023-04-03 | 2023-08-22 | 四川中科高能科技发展有限责任公司 | Red oil mixing product color protection process optimization method based on physical and chemical indexes of irradiation product |
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