CN104095215A - Chili oil with quail meat - Google Patents

Chili oil with quail meat Download PDF

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Publication number
CN104095215A
CN104095215A CN201310732004.4A CN201310732004A CN104095215A CN 104095215 A CN104095215 A CN 104095215A CN 201310732004 A CN201310732004 A CN 201310732004A CN 104095215 A CN104095215 A CN 104095215A
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China
Prior art keywords
oil
add
aequum
salt
chilli
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CN201310732004.4A
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CN104095215B (en
Inventor
张明富
李润开
张丽鈜
张雅澜
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GUIZHOU MENGRUN QUAIL CO Ltd
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GUIZHOU MENGRUN QUAIL CO Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to chili oil with quail meat. The chili oil comprises main materials, auxiliary materials and condiments, wherein the main materials comprise the following components of 150-250g of quail meat skeletons, 1000-1200g of vegetable oil, and 100-150g of dried chilies, the auxiliary materials comprise 50-80g of laver, 200g of peanuts, 200g of salt black beans and 250g of shredded potatoes, and the condiments comprise 50-60g of garlic, adequate ginger, adequate soy sauce, adequate vinegar, adequate cooking wine, adequate salt, adequate sugar, adequate spices, 1-2g of citric acids, and 10-15g of honey. A preparation method comprises the steps of the pretreatment of raw materials and the preparation of the chili oil. The chili oil with the quail meat is delicious in eating taste, is hot, fragrant and crispy, and is rich in nutrition. The chili oil has the advantages of nourishing bodies and stimulating the appetite. A new taste is provided for the market of the chili oil, and the chili oil is convenient in market promotion.

Description

A kind of quail meat chilli oil
Technical field
The present invention relates to flavoring technical field, be specifically related to a kind of quail meat chilli oil.
Background technology
Chilli oil is a kind of condiment, and its preparation method is quite exquisite, generally capsicum and various batching is made to Guang Shou China people's welcome with after fried.It is simple that chilli oil is prepared traditional handicraft, easy operating, and its taste also obtains popular favorable comment.But, along with the raising day by day of people's living standard, the requirement of the color of people to food is more and more higher, and people also expect that in requiring chilli oil peppery its taste is stronger, therefore, chilli oil goods on the market can not meet people's requirement gradually.
Quail is a kind of poultry, and its delicious meat is tender and crisp, nutritious, and excellent taste is that people like one of food of food.In recent years, along with the raising of people's living standard, market is increasing rapidly the demand of quail, but people also rest in traditional way substantially to the utilization of quail resource, the one, support quail and lay eggs, the 2nd, eat quail meat, the eating method of quail meat is generally fried, the halogen and stewing in clear soup etc. roasted, braise in soy sauce, salt down, in other words belong to now and do now and eat, can not stay for a long time, prepared food is inconvenience long-distance transport and preservation also, and these traditional quail food tastes are also more dull above, people also easily sate, and this situation has affected the exploitation of quail resource conversely.
Summary of the invention
For overcoming above problem, the object of this invention is to provide a kind of quail meat chilli oil, good to eat, the spicy delicious and crisp of its food flavor, nutritious, and there is nourishing, appetizing, for chilli oil market provides new taste, be convenient to marketing.
The present invention for solving the problems of the technologies described above adopted technical scheme is: a kind of quail meat chilli oil, comprises following ingredients:
Major ingredient: quail meat skeleton 150-250g, vegetable oil 1000-1200g, chilli 100-150g;
Auxiliary material: laver 50-80g, the each 200g of peanut and Salt black bean, cooking shredded potato 250g;
Condiment: garlic 50-60g, ginger abundance, soy sauce abundance, vinegar abundance, cooking wine abundance, salt abundance, sugar is sufficient, spice abundance, citric acid 1-2g, honey is 10-15g.
Preparation method is:
One, raw material is processed early stage:
(1) the quail meat skeleton of aequum is minced or with machine rub, the fragment diameter≤2cm of formation; Add therein salt 20-45g, ginger 5-10g, soy sauce 30-60g, vinegar 10-15g, cooking wine 10-15g, salt 30-40g, spice 5-10g, and stir, then above-mentioned gains are put into the sealing of sealing altar and placed 5-8 month, for subsequent use;
(2) the garlic peeling of aequum is put into beater and be beaten into slurries, then gained slurries are heated to boiling, add successively citric acid and the honey of sugared 60-80g, aequum and mix, make mixed serum for subsequent use;
(3) peanut of aequum is fried, peanut is ground into fritter, then add therein 300g water, 40-50g soy sauce, 80-100g salt and 15g spice, poach 1.5-2h is tasty, for subsequent use;
(4) in the Salt black bean of aequum, add 150-200g salt and 600-650g water, boil pull out for subsequent use;
(5) add 650-700g bubbly water to open the laver of aequum, put into 60-70g soy sauce, 40-60g salt and 15-20g spice, poach 1.5-2h is tasty, pulls out and is cut into small pieces, for subsequent use;
(6) chilli of aequum cut to handle, cleaned, weed out the capsicum that contains moth, goes mouldy; Be to steam 30~40 minutes under the condition of 95 DEG C~100 DEG C in temperature by capsicum; To pulverize through the capsicum steaming the capsicum length of a film≤10mm after pulverizing, width≤5mm.
Two, prepare chilli oil
(1) vegetable oil of aequum is poured in frying pan, heating refining stops heating after oil temperature reaches 200 DEG C, is cooled to 40-50 DEG C; Then the oil of the described 40-50 of being cooled to DEG C is heated to 180-190 DEG C;
(2) then in above-mentioned oil, add gains in step (1), (4) of above-mentioned raw materials in earlier stage processing and the cooking shredded potato of aequum, boil 10-15min, add again afterwards the gains in the step (6) of raw material in earlier stage processing, boil 10-15min, add afterwards ginger 10-15g and spice 10-15g, boil 3-5min;
(3) until the gains in above-mentioned (2) cool to 30-40 DEG C after, add soy sauce 60-80g, vinegar 10-15g, cooking wine 20-25g, salt 40-45g and sugared 60-80g, and add the mixed serum in the step (2) of above-mentioned raw materials in earlier stage processing to mix thoroughly;
(4) gains in step (3) and (5) of above-mentioned raw materials processing in early stage are mixed, then water the material mixing up in step (3), be i.e. the final quail meat chilli oil that obtains.
Preferably, described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil.
In above-mentioned arbitrary scheme, preferably, described spice is tsaoko 50-100g, anistree 100-150g and fennel 50-100g.
In above-mentioned arbitrary scheme, preferably, in this chilli oil, also can add appropriate sesame.
In above-mentioned arbitrary scheme, preferably, garlic will carry out deodorization processing before processing early stage, put into micro-wave oven by garlic, under moderate heat state, heated 1.5min.
In above-mentioned arbitrary scheme preferably, major ingredient: quail meat skeleton 200g, vegetable oil 1100g, chilli 130g;
Auxiliary material: laver 60g;
Condiment: garlic 55g, citric acid 1.5g, honey is 12g;
In the described step (1) of preparing chilli oil, oil temperature is cooled to 45 DEG C;
In the described step (2) of preparing chilli oil, in oil, add gains in step (1), (4) of above-mentioned raw materials in earlier stage processing and the cooking shredded potato of aequum, boil 12min, add again afterwards the gains in the step (6) of raw material in earlier stage processing, boil 13min, add afterwards ginger 10-15g and spice 10-15g, boil 4min;
In the described step (3) of preparing chilli oil by cool the gains in above-mentioned (2) to 35 DEG C.
Beneficial effect of the present invention:
1. good to eat, the spicy delicious and crisp of this quail meat chilli oil food flavor, nutritious, and there is nourishing, appetizing, for chilli oil market provides new taste, be convenient to marketing.
2. pair successively carry out twice oil refining for the oil of making oily capsicum, make oil once buffering of experience in temperature-rise period, accomplish not destroy trace element and other nutriment in capsicum, and can make like this oil there is a saturation degree, make the oily capsicum of making be difficult for dissolving in other material, can long-term storage and free from extraneous odour.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the invention will be further described.
Embodiment 1
Quail meat chilli oil, comprises following ingredients:
Major ingredient: quail meat skeleton 150g, vegetable oil 1200g, chilli 100g;
Auxiliary material: laver 80g, the each 200g of peanut and Salt black bean, cooking shredded potato 250g;
Condiment: garlic 50g, ginger abundance, soy sauce abundance, vinegar abundance, cooking wine abundance, salt abundance, sugar is sufficient, spice abundance, citric acid 2g, honey is 10g.
Preparation method is:
One, raw material is processed early stage:
(1) the quail meat skeleton of aequum is minced or with machine rub, the fragment diameter≤2cm of formation; Add therein salt 20g, ginger 10g, soy sauce 30g, vinegar 15g, cooking wine 10g, salt 40g, spice 5g, and stir, then above-mentioned gains are put into the sealing of sealing altar and placed 5 months, for subsequent use;
(2) the garlic peeling of aequum is put into beater and be beaten into slurries, then gained slurries are heated to boiling, add successively citric acid and the honey of sugared 80g, aequum and mix, make mixed serum for subsequent use;
(3) peanut of aequum is fried, peanut is ground into fritter, then add therein 300g water, 40g soy sauce, 100g salt and 15g spice, poach 1.5 is tasty, for subsequent use;
(4) in the Salt black bean of aequum, add 200g salt and 600g water, boil pull out for subsequent use;
(5) add 650g bubbly water to open the laver of aequum, put into 70g soy sauce, 40g salt and 20g spice, poach 1.5 is tasty, pulls out and is cut into small pieces, for subsequent use;
(6) chilli of aequum cut to handle, cleaned, weed out the capsicum that contains moth, goes mouldy; Be to steam 30 minutes under the condition of 100 DEG C in temperature by capsicum; To pulverize through the capsicum steaming the capsicum length of a film≤10mm after pulverizing, width≤5mm.
Two, prepare chilli oil
(1) vegetable oil of aequum is poured in frying pan, heating refining stops heating after oil temperature reaches 200 DEG C, is cooled to 50 DEG C; Then the described oil that is cooled to 50 DEG C is heated to 190 DEG C;
(2) then in above-mentioned oil, add gains in step (1), (4) of above-mentioned raw materials in earlier stage processing and the cooking shredded potato of aequum, boil 10min, add again afterwards the gains in the step (6) of raw material in earlier stage processing, boil 15min, add afterwards ginger 10g and spice 15g, boil 3min;
(3) until the gains in above-mentioned (2) cool to 40 DEG C after, add soy sauce 60g, vinegar 15g, cooking wine 20g, salt 45g and sugared 60g, and add the mixed serum in the step (2) of above-mentioned raw materials in earlier stage processing to mix thoroughly;
(4) gains in step (3) and (5) of above-mentioned raw materials processing in early stage are mixed, then water the material mixing up in step (3), be i.e. the final quail meat chilli oil that obtains.
Described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil.
Described spice is tsaoko 100g, anistree 100g and fennel 100g.
In this chilli oil, also can add appropriate sesame.
Garlic will carry out deodorization processing before processing early stage, put into micro-wave oven by garlic, under moderate heat state, heated 1.5min.
Embodiment 2
Quail meat chilli oil, comprises following ingredients:
Major ingredient: quail meat skeleton 250g, vegetable oil 1000g, chilli 150g;
Auxiliary material: laver 50g, the each 200g of peanut and Salt black bean, cooking shredded potato 250g;
Condiment: garlic 60g, ginger abundance, soy sauce abundance, vinegar abundance, cooking wine abundance, salt abundance, sugar is sufficient, spice abundance, citric acid 1g, honey is 15g.
Preparation method is:
One, raw material is processed early stage:
(1) the quail meat skeleton of aequum is minced or with machine rub, the fragment diameter≤2cm of formation; Add therein salt 45g, ginger 5g, soy sauce 60g, vinegar 10g, cooking wine 10g, salt 40g, spice 5g, and stir, then above-mentioned gains are put into the sealing of sealing altar and placed 8 months, for subsequent use;
(2) the garlic peeling of aequum is put into beater and be beaten into slurries, then gained slurries are heated to boiling, add successively citric acid and the honey of sugared 60g, aequum and mix, make mixed serum for subsequent use;
(3) peanut of aequum is fried, peanut is ground into fritter, then add therein 300g water, 50g soy sauce, 80g salt and 15g spice, poach 2h is tasty, for subsequent use;
(4) in the Salt black bean of aequum, add 150g salt and 650g water, boil pull out for subsequent use;
(5) add 700g bubbly water to open the laver of aequum, put into 60g soy sauce, 40g salt and 20g spice, poach 2h is tasty, pulls out and is cut into small pieces, for subsequent use;
(6) chilli of aequum cut to handle, cleaned, weed out the capsicum that contains moth, goes mouldy; Be to steam 30 minutes under the condition of 95 DEG C in temperature by capsicum; To pulverize through the capsicum steaming the capsicum length of a film≤10mm after pulverizing, width≤5mm.
Two, prepare chilli oil
(1) vegetable oil of aequum is poured in frying pan, heating refining stops heating after oil temperature reaches 200 DEG C, is cooled to 40 DEG C; Then the described oil that is cooled to 40 DEG C is heated to 180 DEG C;
(2) then in above-mentioned oil, add gains in step (1), (4) of above-mentioned raw materials in earlier stage processing and the cooking shredded potato of aequum, boil 15min, add again afterwards the gains in the step (6) of raw material in earlier stage processing, boil 10min, add afterwards ginger 15g and spice 10g, boil 5min;
(3) until the gains in above-mentioned (2) cool to 40 DEG C after, add soy sauce 80g, vinegar 10g, cooking wine 25g, salt 40g and sugared 80g, and add the mixed serum in the step (2) of above-mentioned raw materials in earlier stage processing to mix thoroughly;
(4) gains in step (3) and (5) of above-mentioned raw materials processing in early stage are mixed, then water the material mixing up in step (3), be i.e. the final quail meat chilli oil that obtains.
Described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil.
Described spice is tsaoko 50g, anistree 150g and fennel 50g.
In above-mentioned arbitrary scheme, preferably, in this chilli oil, also can add appropriate sesame.
Garlic will carry out deodorization processing before processing early stage, put into micro-wave oven by garlic, under moderate heat state, heated 1.5min.
Embodiment 3
Quail meat chilli oil, comprises following ingredients:
Major ingredient: quail meat skeleton 200g, vegetable oil 1100g, chilli 130g;
Auxiliary material: laver 60g, the each 200g of peanut and Salt black bean, cooking shredded potato 250g;
Condiment: garlic 55g, ginger abundance, soy sauce abundance, vinegar abundance, cooking wine abundance, salt abundance, sugar is sufficient, spice abundance, citric acid 1.5g, honey is 12g.
Preparation method is:
One, raw material is processed early stage:
(1) the quail meat skeleton of aequum is minced or with machine rub, the fragment diameter≤2cm of formation; Add therein salt 30g, ginger 5-10g, soy sauce 50g, vinegar 13g, cooking wine 12g, salt 35g, spice 8g, and stir, then above-mentioned gains are put into the sealing of sealing altar and placed 6 months, for subsequent use;
(2) the garlic peeling of aequum is put into beater and be beaten into slurries, then gained slurries are heated to boiling, add successively citric acid and the honey of sugared 70g, aequum and mix, make mixed serum for subsequent use;
(3) peanut of aequum is fried, peanut is ground into fritter, then add therein 300g water, 45g soy sauce, 90g salt and 15g spice, poach 2h is tasty, for subsequent use;
(4) in the Salt black bean of aequum, add 180g salt and 630g water, boil pull out for subsequent use;
(5) add 680g bubbly water to open the laver of aequum, put into 65g soy sauce, 50g salt and 18g spice, poach 1.8h is tasty, pulls out and is cut into small pieces, for subsequent use;
(6) chilli of aequum cut to handle, cleaned, weed out the capsicum that contains moth, goes mouldy; Be to steam 35 minutes under the condition of 98 DEG C in temperature by capsicum; To pulverize through the capsicum steaming the capsicum length of a film≤10mm after pulverizing, width≤5mm.
Two, prepare chilli oil
(1) vegetable oil of aequum is poured in frying pan, heating refining stops heating after oil temperature reaches 200 DEG C, is cooled to 45 DEG C; Then the described oil that is cooled to 45 DEG C is heated to 185 DEG C;
(2) then in above-mentioned oil, add gains in step (1), (4) of above-mentioned raw materials in earlier stage processing and the cooking shredded potato of aequum, boil 12min, add again afterwards the gains in the step (6) of raw material in earlier stage processing, boil 12min, add afterwards ginger 12g and spice 12g, boil 4min;
(3) until the gains in above-mentioned (2) cool to 30-40 DEG C after, add soy sauce 70g, vinegar 13g, cooking wine 23g, salt 43g and sugared 70g, and add the mixed serum in the step (2) of above-mentioned raw materials in earlier stage processing to mix thoroughly;
(4) gains in step (3) and (5) of above-mentioned raw materials processing in early stage are mixed, then water the material mixing up in step (3), be i.e. the final quail meat chilli oil that obtains.
Described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil.The preferred production technology of described peanut oil: its peanut inspection of selecting materials, through the raw rice of impurity elimination shelling, package is selected materials, screening, hand-sort, isolate rice finished product carry in oil expression workshop, by broken, roll embryo, steam embryo, add and fry seed, fry embryo and enter just squeezing process, out crude oil cooling, stirring, washing, then crude oil filters, semi-finished product filter, finished product filters, finished product measures warehouse-in.Described ready-mixed oil is preferably made up of sesame oil, olive oil, linseed oil, perilla herb oil, peanut oil, sunflower oil, walnut oil, mustard caul-fat, corn oil, camellia seed oil, in described ready-mixed oil, sesame oil, olive oil, linseed oil, perilla herb oil, peanut oil, sunflower oil, walnut oil, mustard caul-fat, corn oil, camellia seed oil are in harmonious proportion according to percentage by weight proportioning 5:1:1:1:1:1:1:1:1:1.
Described spice is tsaoko 80g, anistree 120g and fennel 80g.
In this chilli oil, also can add appropriate sesame.
Garlic will carry out deodorization processing before processing early stage, put into micro-wave oven by garlic, under moderate heat state, heated 1.5min.
The spice of using in above-described embodiment can make in the following manner:
One, the tsaoko of above-mentioned aequum, anise and fennel being screened respectively, and clean respectively after removing impurity, is raw material for subsequent use after cleaning;
Two, 25-30g salt and 500-600g water are mixed;
Three, add respectively the saline solution in step 2 to dry the raw material various for subsequent use of removing in above-mentioned steps one after impurity, the temperature of oven dry is 90-100 DEG C, and drying time is 30-40 minute;
Four, the raw material various for subsequent use after drying in above-mentioned steps three is pulverized respectively, be crushed to 100 orders;
Five, the raw material various for subsequent use after pulverizing in above-mentioned steps four is mixed, stir, obtain this spice.
Good to eat, the spicy delicious and crisp of this quail meat chilli oil food flavor, nutritious, and there is nourishing, appetizing, for chilli oil market provides new taste, be convenient to marketing.To successively carrying out twice oil refining for the oil of making oily capsicum, make oil once buffering of experience in temperature-rise period, accomplish not destroy trace element and other nutriment in capsicum, and can make like this oil there is a saturation degree, make the oily capsicum of making be difficult for dissolving in other material, can long-term storage and free from extraneous odour.
The above, be only preferred embodiment of the present invention, is not the restriction of the present invention being made to other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not depart from, any simple modification, equivalent variations and the remodeling above embodiment done according to technical spirit of the present invention, still belong to the protection domain of technical solution of the present invention.

Claims (6)

1. a quail meat chilli oil, is characterized in that, comprises following ingredients:
Major ingredient: quail meat skeleton 150-250g, vegetable oil 1000-1200g, chilli 100-150g;
Auxiliary material: laver 50-80g, the each 200g of peanut and Salt black bean, cooking shredded potato 250g;
Condiment: garlic 50-60g, ginger abundance, soy sauce abundance, vinegar abundance, cooking wine abundance, salt abundance, sugar is sufficient, spice abundance, citric acid 1-2g, honey is 10-15g.
Preparation method is:
(1) raw material is processed early stage:
(1) the quail meat skeleton of aequum is minced or with machine rub, the fragment diameter≤2cm of formation; Add therein salt 20-45g, ginger 5-10g, soy sauce 30-60g, vinegar 10-15g, cooking wine 10-15g, salt 30-40g, spice 5-10g, and stir, then above-mentioned gains are put into the sealing of sealing altar and placed 5-8 month, for subsequent use;
(2) the garlic peeling of aequum is put into beater and be beaten into slurries, then gained slurries are heated to boiling, add successively citric acid and the honey of sugared 60-80g, aequum and mix, make mixed serum for subsequent use;
(3) peanut of aequum is fried, peanut is ground into fritter, then add therein 300g water, 40-50g soy sauce, 80-100g salt and 15g spice, poach 1.5-2h is tasty, for subsequent use;
(4) in the Salt black bean of aequum, add 150-200g salt and 600-650g water, boil pull out for subsequent use;
(5) add 650-700g bubbly water to open the laver of aequum, put into 60-70g soy sauce, 40-60g salt and 15-20g spice, poach 1.5-2h is tasty, pulls out and is cut into small pieces, for subsequent use;
(6) chilli of aequum cut to handle, cleaned, weed out the capsicum that contains moth, goes mouldy; Be to steam 30~40 minutes under the condition of 95 DEG C~100 DEG C in temperature by capsicum; To pulverize through the capsicum steaming the capsicum length of a film≤10mm after pulverizing, width≤5mm.
(2) prepare chilli oil
(1) vegetable oil of aequum is poured in frying pan, heating refining stops heating after oil temperature reaches 200 DEG C, is cooled to 40-50 DEG C; Then the oil of the described 40-50 of being cooled to DEG C is heated to 180-190 DEG C;
(2) then in above-mentioned oil, add gains in step (1), (4) of above-mentioned raw materials in earlier stage processing and the cooking shredded potato of aequum, boil 10-15min, add again afterwards the gains in the step (6) of raw material in earlier stage processing, boil 10-15min, add afterwards ginger 10-15g and spice 10-15g, boil 3-5min;
(3) until the gains in above-mentioned (2) cool to 30-40 DEG C after, add soy sauce 60-80g, vinegar 10-15g, cooking wine 20-25g, salt 40-45g and sugared 60-80g, and add the mixed serum in the step (2) of above-mentioned raw materials in earlier stage processing to mix thoroughly;
(4) gains in step (3) and (5) of above-mentioned raw materials processing in early stage are mixed, then water the material mixing up in step (3), be i.e. the final quail meat chilli oil that obtains.
2. quail meat chilli oil according to claim 1, is characterized in that, described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil.
3. quail meat chilli oil according to claim 1 and 2, is characterized in that, described spice is tsaoko 50-100g, anistree 100-150g and fennel 50-100g.
4. quail meat chilli oil according to claim 3, is characterized in that, also can add appropriate sesame in this chilli oil.
5. quail meat chilli oil according to claim 4, is characterized in that, garlic will carry out deodorization processing before processing early stage, put into micro-wave oven by garlic, under moderate heat state, heated 1.5min.
6. according to the quail meat chilli oil described in claim 4 or 5, it is characterized in that major ingredient: quail meat skeleton 200g, vegetable oil 1100g, chilli 130g;
Auxiliary material: laver 60g;
Condiment: garlic 55g, citric acid 1.5g, honey is 12g;
In the described step (1) of preparing chilli oil, oil temperature is cooled to 45 DEG C;
In the described step (2) of preparing chilli oil, in oil, add gains in step (1), (4) of above-mentioned raw materials in earlier stage processing and the cooking shredded potato of aequum, boil 12min, add again afterwards the gains in the step (6) of raw material in earlier stage processing, boil 13min, add afterwards ginger 10-15g and spice 10-15g, boil 4min;
In the described step (3) of preparing chilli oil by cool the gains in above-mentioned (2) to 35 DEG C.
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CN104886515A (en) * 2015-05-26 2015-09-09 合肥市龙乐食品有限公司 Seasoning capsicol helpful for preventing heart disease and processing technology thereof
CN104886278A (en) * 2015-05-26 2015-09-09 合肥市龙乐食品有限公司 Five organ-benefiting seasoning chilli oil and processing technology thereof
CN104904875A (en) * 2015-05-26 2015-09-16 合肥市龙乐食品有限公司 Wrinkle and spot removing seasoning chili oil and processing technology thereof
CN104904876A (en) * 2015-05-26 2015-09-16 合肥市龙乐食品有限公司 Seasoning chili oil contributing to enriching brain and processing technology of seasoning chili oil
CN104920634A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Diuresis causing and bowel relaxing seasoning chili oil and processing technology thereof
CN104921044A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Seasoning chili oil for dredging intestines and benefitting stomach and processing technology of seasoning chili oil
CN104920636A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Flavoring chili oil with effects of inhibiting and resisting cancers, and processing technology of flavoring chili oil
CN104920632A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Blood supplementing and tonifying seasoning chili oil and processing technology thereof
CN104938650A (en) * 2015-05-26 2015-09-30 合肥市龙乐食品有限公司 Seasoning chilli oil beneficial for supplementation of iron and processing technology of seasoning chilli oil
CN105146560A (en) * 2015-09-24 2015-12-16 贵州奎香满园食品有限公司 Quail oil chili
CN105231390A (en) * 2015-10-10 2016-01-13 紫云自治县顺艺风味食品加工厂 Walnut chili oil and preparation method thereof
CN109549159A (en) * 2018-12-27 2019-04-02 四川洪雅县幺麻子食品有限公司 The burnt peppery juice of one kind and its production technology

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CN102132889A (en) * 2010-01-22 2011-07-27 贵州梦润鹌鹑有限公司 Fried capsicum quail meat product

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886515A (en) * 2015-05-26 2015-09-09 合肥市龙乐食品有限公司 Seasoning capsicol helpful for preventing heart disease and processing technology thereof
CN104886278A (en) * 2015-05-26 2015-09-09 合肥市龙乐食品有限公司 Five organ-benefiting seasoning chilli oil and processing technology thereof
CN104904875A (en) * 2015-05-26 2015-09-16 合肥市龙乐食品有限公司 Wrinkle and spot removing seasoning chili oil and processing technology thereof
CN104904876A (en) * 2015-05-26 2015-09-16 合肥市龙乐食品有限公司 Seasoning chili oil contributing to enriching brain and processing technology of seasoning chili oil
CN104920634A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Diuresis causing and bowel relaxing seasoning chili oil and processing technology thereof
CN104921044A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Seasoning chili oil for dredging intestines and benefitting stomach and processing technology of seasoning chili oil
CN104920636A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Flavoring chili oil with effects of inhibiting and resisting cancers, and processing technology of flavoring chili oil
CN104920632A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Blood supplementing and tonifying seasoning chili oil and processing technology thereof
CN104938650A (en) * 2015-05-26 2015-09-30 合肥市龙乐食品有限公司 Seasoning chilli oil beneficial for supplementation of iron and processing technology of seasoning chilli oil
CN105146560A (en) * 2015-09-24 2015-12-16 贵州奎香满园食品有限公司 Quail oil chili
CN105231390A (en) * 2015-10-10 2016-01-13 紫云自治县顺艺风味食品加工厂 Walnut chili oil and preparation method thereof
CN109549159A (en) * 2018-12-27 2019-04-02 四川洪雅县幺麻子食品有限公司 The burnt peppery juice of one kind and its production technology

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