CN104738451B - A kind of olive oil chili oil and preparation method - Google Patents
A kind of olive oil chili oil and preparation method Download PDFInfo
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- CN104738451B CN104738451B CN201510132892.5A CN201510132892A CN104738451B CN 104738451 B CN104738451 B CN 104738451B CN 201510132892 A CN201510132892 A CN 201510132892A CN 104738451 B CN104738451 B CN 104738451B
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Abstract
The present invention discloses a kind of olive oil chili oil and preparation method, is related to agricultural byproducts processing field.The product is made using olive oil, capsicum, rapeseed oil as primary raw material equipped with white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper.The shortcomings that this product compensate for chili oil nutrient loss caused by high temperature in preparation process, and taste is thin out；Using olive oil mouthfeel itself, make chili oil tasty mouthfeel；The nutrition of chili oil is improved using the nutritional ingredient of olive oil in itself, reduces the loss that high temperature causes nutritive value to vegetable oil；Strengthen the nutritive value of chili oil while abundant products taste, supplement needed by human body nutrition；The temperature of semi-finished product chili oil in preparation process is controlled simultaneously, the generation of harmful substance is reduced, is beneficial to health.
Description
Technical field
The present invention relates to agricultural byproducts processing field, particularly relates to a kind of olive oil chili oil and preparation method.
Background technology
Although existing olive oil has its splendid natural health effect, beauty functions and preferable cooking use.In west
Side is described as " liquid golden ", " vegetable oil queen ", " Mediterranean sweet dew ", is uniquely to supply people in the form of nature in the world
The edible xylophyta oil of class.But the loss fried and can caused to olive oil nutritional ingredient on very great Cheng DEG C is decocted, loses original battalion
Value is supported, thus olive oil does not find broad application in daily life diet.
Conventional chili oil copies method processed mainly by adding capsicum into high temperature rapeseed oil, and it is big that high temperature can produce capsicum
Harmful paste Jiao's material is measured, meanwhile, polyunsaturated fatty acid is contained in rapeseed oil, the easily oxygen in high-temperature heating process
Change, become sour the material erucic acid for producing and being not easy to human consumption.Zoopery proves, largely takes in containing the high rapeseed oil of erucic acid, can
Myocardial fibrosis is caused to cause Myocardial damage；Cause slow, the depauperation of animal weightening；The negative interactions such as fecundity decline, at the same it is high
The lower rapeseed oil of temperature can also discharge the smog containing butadiene component, and people can not only be changed by largely sucking this material for a long time
Inherent immunity function, and lung cancer is susceptible to suffer from, it is detrimental to health.
Olive oil is influenceed greatly by high temperature, and olive oil becomes sour under high temperature, and oxidation is also easy to produce harmful material, thus
It is lost in original nutritional ingredient.
The content of the invention
The present invention proposes a kind of olive oil chili oil and preparation method, using olive oil, capsicum as primary raw material, equipped with various
Flavoring, spices, add olive oil, using olive oil mouthfeel itself, make the more fresh perfume (or spice) of chili oil taste.
To achieve the above object, a kind of olive oil chili oil of the present invention, by following weight：Olive oil 70~
90 parts, 50~60 parts of capsicum, 50~60 parts of rapeseed oil, 1~3 part of white granulated sugar, 1~2 part of edible salt, 0.2~0.3 part of monosodium glutamate, chicken
0.2~0.3 part of essence, 0.1~0.3 part of Chinese prickly ash, 0.1~0.3 part of pepper.
A kind of olive oil chili oil, it is characterised in that：By following weight：Olive oil 80,55 parts of capsicum, dish
55 parts of seed oil, 2 parts of white granulated sugar, 1.5 parts of edible salt, 0.25 part of monosodium glutamate, 0.25 part of chickens' extract, 0.2 part of Chinese prickly ash, 0.2 part of pepper.
A kind of described production technology for preparing olive oil chili oil, it is characterised in that：Comprise the following steps：
(1) processing of capsicum：Chilli is cleaned, clean, dried, is then crushed in pulverizer；
(2) frying：Rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added into frying in pot,
Temperature rises to 115 DEG C during frying, and it is 40 minutes that temperature, which rises to 115 DEG C of required times, and capsicum semi-finished product are prepared, treat
With；
(3) add normal temperature olive oil in the good stand-by capsicum semi-finished product of frying to stir, when adding normal temperature olive oil
Stand-by capsicum semi-finished product temperature need to be controlled at 60-75 DEG C；
(4) the good capsicum of frying is subjected to quantitative package.
The water content of the capsicum is less than 10%.
Particle diameter after the Capsicum crushing is 0.3~10mm.
In a kind of raw material of olive oil chili oil of the present invention：The olive oil is rich in abundant unrighted acid,
Stimulate circulation, improve digestive system function, improve internal system, anti-cancer；And also have skin, bone beneficial to work
With, be uniquely in the form of nature for human consumption xylophyta oil；The present invention uses and olive is added in chili oil
The shortcomings of oil makes up chili oil in preparation process because causing nutrient loss in high temperature, and taste is thin out；
The Vitamin C content of the capsicum enriches, and the content of mineral substances such as vitamin B2, carrotene and calcium, iron is also very rich
It is rich；
The rapeseed oil is rich in vitamin E, carrotene, saturation and unrighted acid, phosphatide, sterol, stigmasterol, angle
MF59, campesterol, cycloartenol etc.；
It is 40 minutes the time required to rising to 115 DEG C to vegetable seed oil temperature during frying, completes whole fry during this period
Work processed, effectively avoid pasting burnt material and fat rancidity because high temperature produces, reduce the life of the smog, erucic acid of butadiene component
Into being beneficial to health；
Stand-by capsicum semi-finished product are got well into frying and dry in the air to 60~75 DEG C that to add the stirring of normal temperature olive oil equal, effectively prevent because
High temperature is damaged to caused by olive oil and the generation of harmful substance.
A kind of olive oil chili oil and preparation method, its advantage of the present invention are：It is peppery that this product compensate for oil
Green pepper nutrient loss caused by high temperature in preparation process, the shortcomings that taste is thin out；Using olive oil mouthfeel itself, make oil
Capsicum tasty mouthfeel；The nutrition of chili oil is improved using the nutritional ingredient of olive oil in itself, high temperature is reduced and vegetable oil is caused to seek
Support the loss of value；Strengthen the nutritive value of chili oil while abundant products taste, supplement needed by human body nutrition；It is simultaneously right
The temperature of semi-finished product chili oil is controlled in preparation process, is reduced the generation of harmful substance, is beneficial to health.
Embodiment
Embodiment 1
1. raw material prepares：90 parts of olive oil, 60 parts of capsicum, 60 parts of rapeseed oil, 3 parts of white granulated sugar, 2 parts of edible salt, monosodium glutamate 0.3
Part, 3 parts of chickens' extract, 0.3 part of Chinese prickly ash, 0.3 part of pepper；
2. preparation method：
(1) processing of capsicum：Chilli is cleaned, clean, dried, is then crushed in pulverizer, the particle diameter after crushing
For 10mm；
(2) frying：Rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added into frying in pot,
The water content of the capsicum is 10%, and temperature rises to 115 DEG C during frying, and it is 40 points that temperature, which rises to 115 DEG C of required times,
Clock, capsicum semi-finished product are prepared, it is stand-by；
(3) by frying get well stand-by capsicum semi-finished product dry in the air to 60~75 DEG C add olive oil stir；
(4) the good capsicum of frying is subjected to quantitative package.
Embodiment 2
1. raw material prepares：80 parts of olive oil, 55 parts of capsicum, 55 parts of rapeseed oil, 2 parts of white granulated sugar, 1.5 parts of edible salt, monosodium glutamate
0.25 part, 0.25 part of chickens' extract, 0.2 part of Chinese prickly ash, 0.2 part of pepper；
2. preparation method is the same as embodiment 1.
Embodiment 3
1. raw material prepares：70 parts of olive oil, 50 parts of capsicum, 50 parts of rapeseed oil, 1 part of white granulated sugar, 1 part of edible salt, monosodium glutamate 0.2
Part, 0.2 part of chickens' extract, 0.1 part of Chinese prickly ash, 0.1 part of pepper
2. preparation method is the same as embodiment 1.
Claims (2)
- A kind of 1. olive oil chili oil, by following weight：70~90 parts of olive oil, 50~60 parts of capsicum, rapeseed oil 50 ~60 parts, 1~3 part of white granulated sugar, 1~2 part of edible salt, 0.2~0.3 part of monosodium glutamate, 0.2~0.3 part of chickens' extract, Chinese prickly ash 0.1~0.3 Part, 0.1~0.3 part of pepper；Production technology prepared by described olive oil chili oil, it is characterised in that：Comprise the following steps：(1) processing of capsicum：Chilli is cleaned, clean, dried, is then crushed in pulverizer, after the Capsicum crushing Particle diameter is 0.3~10mm；(2) frying：Rapeseed oil, capsicum, white granulated sugar, edible salt, monosodium glutamate, chickens' extract, Chinese prickly ash, pepper are added into frying in pot, fried Temperature rises to 115 DEG C during system, and it is 40 minutes that temperature, which rises to 115 DEG C of required times, and capsicum semi-finished product are prepared, stand-by；(3) by frying get well stand-by capsicum semi-finished product dry in the air to 60~75 DEG C add olive oil stir；(4) the good capsicum of frying is subjected to quantitative package.
- 2. olive oil chili oil as claimed in claim 1, it is characterised in that：The water content of capsicum is less than in the step (2) 10%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510132892.5A CN104738451B (en) | 2015-03-25 | 2015-03-25 | A kind of olive oil chili oil and preparation method |
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| CN201510132892.5A CN104738451B (en) | 2015-03-25 | 2015-03-25 | A kind of olive oil chili oil and preparation method |
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| CN104738451A CN104738451A (en) | 2015-07-01 |
| CN104738451B true CN104738451B (en) | 2018-02-16 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285791A (en) * | 2015-09-21 | 2016-02-03 | 贵州龙膳香坊食品有限公司 | Olive oil and minced chicken chili paste with oil and preparation method of chili paste with oil |
| CN105192650A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil minced beef chili sauce and production method thereof |
| CN105192602A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil fermented blank bean minced meat chili sauce and production method thereof |
| CN105192649A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil boneless spicy diced chicken chili sauce and production method thereof |
| CN107509820A (en) * | 2016-06-17 | 2017-12-26 | 长沙思麦食品开发有限公司 | A kind of nutrition and health care chilli oil and preparation method thereof |
| CN107232569A (en) * | 2017-06-09 | 2017-10-10 | 道真自治县辣翻天食品有限公司 | A kind of secret chili oil |
| CN107927698A (en) * | 2017-11-30 | 2018-04-20 | 柳州市金记猪肚鸡餐厅 | A kind of flavor chili oil and preparation method thereof |
| CN111955689A (en) * | 2020-08-24 | 2020-11-20 | 甘肃陇源丹谷油橄榄开发有限公司 | Olive chili dish and making method thereof |
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| CN101791103A (en) * | 2010-01-18 | 2010-08-04 | 贵州旭阳食品（集团）有限公司 | Preparation method for oil cooked chili |
| CN103504237A (en) * | 2012-06-29 | 2014-01-15 | 盘县玉祥风味食品有限责任公司 | Beef chili with soya and manufacturing method thereof |
| CN104187478A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Preparation method of fried pepper sauce with dry-fried shredded meat |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791103A (en) * | 2010-01-18 | 2010-08-04 | 贵州旭阳食品（集团）有限公司 | Preparation method for oil cooked chili |
| CN103504237A (en) * | 2012-06-29 | 2014-01-15 | 盘县玉祥风味食品有限责任公司 | Beef chili with soya and manufacturing method thereof |
| CN104187478A (en) * | 2014-08-28 | 2014-12-10 | 贵州省遵义县贵三红食品有限责任公司 | Preparation method of fried pepper sauce with dry-fried shredded meat |
Non-Patent Citations (1)
| Title |
|---|
| 贵州油辣椒加工品质稳定性研究;刘艳敏 等;《山地农业生物学报》;20131230;第32卷(第6期);528-532 * |
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