CN104095215B - Chili oil with quail meat - Google Patents
Chili oil with quail meat Download PDFInfo
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- CN104095215B CN104095215B CN201310732004.4A CN201310732004A CN104095215B CN 104095215 B CN104095215 B CN 104095215B CN 201310732004 A CN201310732004 A CN 201310732004A CN 104095215 B CN104095215 B CN 104095215B
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- 150000003839 salts Chemical class 0.000 claims abstract description 49
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000013599 spices Nutrition 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 238000010411 cooking Methods 0.000 claims abstract description 28
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- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 18
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- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 235000020232 peanut Nutrition 0.000 claims abstract description 18
- 239000008158 vegetable oil Substances 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 16
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- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 13
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- 241001107116 Castanospermum australe Species 0.000 claims abstract description 11
- 235000021279 black bean Nutrition 0.000 claims abstract description 11
- 235000013409 condiments Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
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- 239000001390 capsicum minimum Substances 0.000 claims description 27
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- 235000017060 Arachis glabrata Nutrition 0.000 claims description 17
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- 239000004615 ingredient Substances 0.000 claims description 12
- 235000019483 Peanut oil Nutrition 0.000 claims description 11
- 239000000312 peanut oil Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 210000002966 serum Anatomy 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
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- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims description 4
- 235000019498 Walnut oil Nutrition 0.000 claims description 4
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims description 4
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- 239000008159 sesame oil Substances 0.000 claims description 4
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- 239000008170 walnut oil Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
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- 238000005406 washing Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 235000013305 food Nutrition 0.000 description 7
- 235000008935 nutritious Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
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- 230000007774 longterm Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
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- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food 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
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 by capsicum and various batching with fried rear obtained, extensively by the welcome of China people.It is simple that traditional handicraft prepared by chilli oil, is easy to operation, and its taste also obtains popular favorable comment.But, along with the raising day by day of people's living standard, the requirement of people to the color of food is more and more higher, and people also expect that while requiring chilli oil peppery its taste is stronger, therefore, chilli oil goods on the market can not meet the requirement of people gradually.
Quail is a kind of poultry, and its delicious meat is tender and crisp, nutritious, excellent taste, is one of food of people's eating.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, one is that foster quail is laid eggs, two is eat quail meat, the eating method of quail meat be generally fried, roast, braise in soy sauce, salt down halogen and stewing in clear soup, in other words belong to now to do and now 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 have impact on 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 the advantage of 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, peanut and each 200g of Salt black bean, cooking shredded potato 250g;
Condiment: garlic 50-60g, ginger is sufficient, and soy sauce is sufficient, and vinegar is sufficient, and cooking wine is sufficient, and salt is sufficient, and sugar is sufficient, and spice is sufficient, and citric acid 1-2g, honey is 10-15g.
Preparation method is:
One, raw material process in early stage:
(1) the quail meat skeleton of aequum minced or rub with machine, the fragment diameter≤2cm of formation; Add salt 20-45g wherein, 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 place 5-8 month, for subsequent use;
(2) peeling of the garlic of aequum is put into beater and is beaten into slurries, then gained slurries are heated to boiling, add sugared 60-80g, the citric acid of aequum and honey successively and mix, making mixed serum for subsequent use;
(3) fried by the peanut of aequum, peanut is ground into fritter, then add 300g water, 40-50g soy sauce, 80-100g salt and 15g spice wherein, 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) laver of aequum is added 650-700g bubbly water to open, 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 is cut, cleaning, weed out containing moth, the capsicum that goes mouldy; Be steam 30 ~ 40 minutes under the condition of 95 DEG C ~ 100 DEG C in temperature by capsicum; Capsicum through steaming is pulverized, the capsicum length of a film≤10mm after pulverizing, width≤5mm.
Two, chilli oil is prepared
(1) pour in frying pan by the vegetable oil of aequum, heating refining, stops heating, is cooled to 40-50 DEG C after oil temperature reaches 200 DEG C; Then the oil of the described 40-50 of being cooled to DEG C is heated to 180-190 DEG C;
(2) in above-mentioned oil, then add the cooking shredded potato of the step (1) of above-mentioned raw materials process in early stage, the gains in (4) and aequum, boil 10-15min, add the gains in the step (6) of raw material process in early stage afterwards again, boil 10-15min, add ginger 10-15g and spice 10-15g afterwards, 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 above-mentioned raw materials early stage process step (2) in mixed serum mix thoroughly;
(4) by the gains mixing in the step (3) of above-mentioned raw materials process in early stage and (5), then water the material mixed up in step (3), namely final must quail meat chilli oil.
Preferably, described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil.
In above-mentioned either a program preferably, described spice is tsaoko 50-100g, anistree 100-150g and fennel 50-100g.
In above-mentioned either a program preferably, also appropriate sesame can be added in this chilli oil.
In above-mentioned either a program preferably, garlic will carry out deodorization process in early stage before process, puts into micro-wave oven, under moderate heat state, heat 1.5min by garlic.
In above-mentioned either a program 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;
The described middle oil temperature of step (1) preparing chilli oil is cooled to 45 DEG C;
Describedly prepare in the step (2) of chilli oil the cooking shredded potato adding the step (1) of above-mentioned raw materials process in early stage, the gains in (4) and aequum in oil, boil 12min, add the gains in the step (6) of raw material process in early stage afterwards again, boil 13min, add ginger 10-15g and spice 10-15g afterwards, boil 4min;
Describedly to prepare cool for the gains in above-mentioned (2) in the step (3) of chilli oil 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 the advantage with nourishing, appetizing, for chilli oil market provides new taste, be convenient to marketing.
2. the oil pair for making oily capsicum successively carries out twice oil refining, oil is experienced in temperature-rise period once cushion, accomplish not destroy capsicum medium trace element and other nutriment, and oil can be made like this to have a saturation degree, the oily capsicum of making is made not easily to dissolve 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, peanut and each 200g of Salt black bean, cooking shredded potato 250g;
Condiment: garlic 50g, ginger is sufficient, and soy sauce is sufficient, and vinegar is sufficient, and cooking wine is sufficient, and salt is sufficient, and sugar is sufficient, and spice is sufficient, and citric acid 2g, honey is 10g.
Preparation method is:
One, raw material process in early stage:
(1) the quail meat skeleton of aequum minced or rub with machine, the fragment diameter≤2cm of formation; Add salt 20g wherein, ginger 10g, soy sauce 30g, vinegar 15g, cooking wine 10g, salt 40g, spice 5g, and stir, then above-mentioned gains are put into sealing altar and seal placement 5 months, for subsequent use;
(2) peeling of the garlic of aequum is put into beater and is beaten into slurries, then gained slurries are heated to boiling, add sugared 80g, the citric acid of aequum and honey successively and mix, making mixed serum for subsequent use;
(3) fried by the peanut of aequum, peanut is ground into fritter, then add 300g water, 40g soy sauce, 100g salt and 15g spice wherein, 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) laver of aequum is added 650g bubbly water to open, 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 is cut, cleaning, weed out containing moth, the capsicum that goes mouldy; Be steam 30 minutes under the condition of 100 DEG C in temperature by capsicum; Capsicum through steaming is pulverized, the capsicum length of a film≤10mm after pulverizing, width≤5mm.
Two, chilli oil is prepared
(1) pour in frying pan by the vegetable oil of aequum, heating refining, stops heating, is cooled to 50 DEG C after oil temperature reaches 200 DEG C; Then the described oil being cooled to 50 DEG C is heated to 190 DEG C;
(2) in above-mentioned oil, then add the cooking shredded potato of the step (1) of above-mentioned raw materials process in early stage, the gains in (4) and aequum, boil 10min, add the gains in the step (6) of raw material process in early stage afterwards again, boil 15min, add ginger 10g and spice 15g afterwards, 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 above-mentioned raw materials early stage process step (2) in mixed serum mix thoroughly;
(4) by the gains mixing in the step (3) of above-mentioned raw materials process in early stage and (5), then water the material mixed up in step (3), namely final must quail meat chilli oil.
Described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil.
Described spice is tsaoko 100g, anistree 100g and fennel 100g.
Also appropriate sesame can be added in this chilli oil.
Garlic will carry out deodorization process in early stage before process, puts into micro-wave oven, under moderate heat state, heat 1.5min by garlic.
Embodiment 2
Quail meat chilli oil, comprises following ingredients:
Major ingredient: quail meat skeleton 250g, vegetable oil 1000g, chilli 150g;
Auxiliary material: laver 50g, peanut and each 200g of Salt black bean, cooking shredded potato 250g;
Condiment: garlic 60g, ginger is sufficient, and soy sauce is sufficient, and vinegar is sufficient, and cooking wine is sufficient, and salt is sufficient, and sugar is sufficient, and spice is sufficient, and citric acid 1g, honey is 15g.
Preparation method is:
One, raw material process in early stage:
(1) the quail meat skeleton of aequum minced or rub with machine, the fragment diameter≤2cm of formation; Add salt 45g wherein, ginger 5g, soy sauce 60g, vinegar 10g, cooking wine 10g, salt 40g, spice 5g, and stir, then above-mentioned gains are put into sealing altar and seal placement 8 months, for subsequent use;
(2) peeling of the garlic of aequum is put into beater and is beaten into slurries, then gained slurries are heated to boiling, add sugared 60g, the citric acid of aequum and honey successively and mix, making mixed serum for subsequent use;
(3) fried by the peanut of aequum, peanut is ground into fritter, then add 300g water, 50g soy sauce, 80g salt and 15g spice wherein, 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) laver of aequum is added 700g bubbly water to open, 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 is cut, cleaning, weed out containing moth, the capsicum that goes mouldy; Be steam 30 minutes under the condition of 95 DEG C in temperature by capsicum; Capsicum through steaming is pulverized, the capsicum length of a film≤10mm after pulverizing, width≤5mm.
Two, chilli oil is prepared
(1) pour in frying pan by the vegetable oil of aequum, heating refining, stops heating, is cooled to 40 DEG C after oil temperature reaches 200 DEG C; Then the described oil being cooled to 40 DEG C is heated to 180 DEG C;
(2) in above-mentioned oil, then add the cooking shredded potato of the step (1) of above-mentioned raw materials process in early stage, the gains in (4) and aequum, boil 15min, add the gains in the step (6) of raw material process in early stage afterwards again, boil 10min, add ginger 15g and spice 10g afterwards, 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 above-mentioned raw materials early stage process step (2) in mixed serum mix thoroughly;
(4) by the gains mixing in the step (3) of above-mentioned raw materials process in early stage and (5), then water the material mixed up in step (3), namely final must quail meat chilli oil.
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 either a program preferably, also appropriate sesame can be added in this chilli oil.
Garlic will carry out deodorization process in early stage before process, puts into micro-wave oven, under moderate heat state, heat 1.5min by garlic.
Embodiment 3
Quail meat chilli oil, comprises following ingredients:
Major ingredient: quail meat skeleton 200g, vegetable oil 1100g, chilli 130g;
Auxiliary material: laver 60g, peanut and each 200g of Salt black bean, cooking shredded potato 250g;
Condiment: garlic 55g, ginger is sufficient, and soy sauce is sufficient, and vinegar is sufficient, and cooking wine is sufficient, and salt is sufficient, and sugar is sufficient, and spice is sufficient, and citric acid 1.5g, honey is 12g.
Preparation method is:
One, raw material process in early stage:
(1) the quail meat skeleton of aequum minced or rub with machine, the fragment diameter≤2cm of formation; Add salt 30g wherein, ginger 5-10g, soy sauce 50g, vinegar 13g, cooking wine 12g, salt 35g, spice 8g, and stir, then above-mentioned gains are put into sealing altar and seal placement 6 months, for subsequent use;
(2) peeling of the garlic of aequum is put into beater and is beaten into slurries, then gained slurries are heated to boiling, add sugared 70g, the citric acid of aequum and honey successively and mix, making mixed serum for subsequent use;
(3) fried by the peanut of aequum, peanut is ground into fritter, then add 300g water, 45g soy sauce, 90g salt and 15g spice wherein, 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) laver of aequum is added 680g bubbly water to open, 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 is cut, cleaning, weed out containing moth, the capsicum that goes mouldy; Be steam 35 minutes under the condition of 98 DEG C in temperature by capsicum; Capsicum through steaming is pulverized, the capsicum length of a film≤10mm after pulverizing, width≤5mm.
Two, chilli oil is prepared
(1) pour in frying pan by the vegetable oil of aequum, heating refining, stops heating, is cooled to 45 DEG C after oil temperature reaches 200 DEG C; Then the described oil being cooled to 45 DEG C is heated to 185 DEG C;
(2) in above-mentioned oil, then add the cooking shredded potato of the step (1) of above-mentioned raw materials process in early stage, the gains in (4) and aequum, boil 12min, add the gains in the step (6) of raw material process in early stage afterwards again, boil 12min, add ginger 12g and spice 12g afterwards, 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 above-mentioned raw materials early stage process step (2) in mixed serum mix thoroughly;
(4) by the gains mixing in the step (3) of above-mentioned raw materials process in early stage and (5), then water the material mixed up in step (3), namely final must quail meat chilli oil.
Described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil.The preferred production technology of described peanut oil: its peanut is selected materials inspection, select materials through the impurity elimination raw rice package that shells, screening, hand-sort, isolate rice finished product be transported 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.
Also appropriate sesame can be added in this chilli oil.
Garlic will carry out deodorization process in early stage before process, puts into micro-wave oven, under moderate heat state, heat 1.5min by garlic.
The spice used in above-described embodiment is by obtaining with under type:
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, dry removing the saline solution that the raw material various for subsequent use after impurity adds in step 2 respectively in above-mentioned steps one, 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 oven dry 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 the advantage of nourishing, appetizing, for chilli oil market provides new taste, be convenient to marketing.Successively twice oil refining is carried out to the oil for making oily capsicum, oil is experienced in temperature-rise period once cushion, accomplish not destroy capsicum medium trace element and other nutriment, and oil can be made like this to have a saturation degree, the oily capsicum of making is made not easily to dissolve in other material, can long-term storage and free from extraneous odour.
The above is only preferred embodiment of the present invention, and be not restriction the present invention being made to other form, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the Equivalent embodiments of equivalent variations.But everyly do not depart from technical solution of the present invention content, any simple modification, equivalent variations and the remodeling done above embodiment according to technical spirit of the present invention, still belong to the protection domain of technical solution of the present invention.
Claims (4)
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, peanut and each 200g of Salt black bean, cooking shredded potato 250g;
Condiment: garlic 50-60g, ginger is sufficient, and soy sauce is sufficient, and vinegar is sufficient, and cooking wine is sufficient, and salt is sufficient, and sugar is sufficient, and spice is sufficient, citric acid 1-2g, and honey is 10-15g;
Preparation method is:
(1) raw material process in early stage:
(1) the quail meat skeleton of aequum minced or rub with machine, the fragment diameter≤2cm of formation; Add salt 20-45g wherein, 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 place 5-8 month, for subsequent use;
(2) peeling of the garlic of aequum is put into beater and is beaten into slurries, then gained slurries are heated to boiling, add sugared 60-80g, the citric acid of aequum and honey successively and mix, making mixed serum for subsequent use;
(3) fried by the peanut of aequum, peanut is ground into fritter, then add 300g water, 40-50g soy sauce, 80-100g salt and 15g spice wherein, 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) laver of aequum is added 650-700g bubbly water to open, 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 is cut, cleaning, weed out containing moth, the capsicum that goes mouldy; Be steam 30 ~ 40 minutes under the condition of 95 DEG C ~ 100 DEG C in temperature by capsicum; Capsicum through steaming is pulverized, the capsicum length of a film≤10mm after pulverizing, width≤5mm;
(2) chilli oil is prepared
(1) pour in frying pan by the vegetable oil of aequum, heating refining, stops heating, is cooled to 40-50 DEG C after oil temperature reaches 200 DEG C; Then the oil of the described 40-50 of being cooled to DEG C is heated to 180-190 DEG C;
(2) in above-mentioned oil, then add the cooking shredded potato of the step (1) of above-mentioned raw materials process in early stage, the gains in (4) and aequum, boil 10-15min, add the gains in the step (6) of raw material process in early stage afterwards again, boil 10-15min, add ginger 10-15g and spice 10-15g afterwards, 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 the mixed serum added in the step (2) of above-mentioned raw materials process in early stage is mixed thoroughly;
(4) by the gains mixing in the step (3) of above-mentioned raw materials process in early stage and (5), then water the material mixed up in step (3), namely final must quail meat chilli oil;
Described vegetable oil is peanut oil, rapeseed oil or ready-mixed oil; ; Described peanut oil production technology: its peanut is selected materials inspection, select materials through the impurity elimination raw rice package that shells, screening, hand-sort, isolate rice finished product be transported 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 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 50-100g, anistree 100-150g and fennel 50-100g.
2. quail meat chilli oil according to claim 1, is characterized in that, also can add appropriate sesame in this chilli oil.
3. quail meat chilli oil according to claim 2, is characterized in that, garlic will carry out deodorization process in early stage before process, puts into micro-wave oven, under moderate heat state, heat 1.5min by garlic.
4. the quail meat chilli oil according to Claims 2 or 3, 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;
The described middle oil temperature of step (1) preparing chilli oil is cooled to 45 DEG C;
Describedly prepare in the step (2) of chilli oil the cooking shredded potato adding the step (1) of above-mentioned raw materials process in early stage, the gains in (4) and aequum in oil, boil 12min, add the gains in the step (6) of raw material process in early stage afterwards again, boil 13min, add ginger 10-15g and spice 10-15g afterwards, boil 4min;
Describedly to prepare cool for the gains in above-mentioned (2) in the step (3) of chilli oil to 35 DEG C.
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| CN108208754A (en) * | 2018-01-31 | 2018-06-29 | 贵州万源食品有限公司 | A kind of meat pulp condiment and its processing method |
| 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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| CN101791103B (en) * | 2010-01-18 | 2012-07-18 | 贵州旭阳食品（集团）有限公司 | Preparation method for oil cooked chili |
| CN102132889A (en) * | 2010-01-22 | 2011-07-27 | 贵州梦润鹌鹑有限公司 | Fried capsicum quail meat product |
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