CN104957283A - Pungent litse fruit spicy hot oil and production method thereof - Google Patents
Pungent litse fruit spicy hot oil and production method thereof Download PDFInfo
- Publication number
- CN104957283A CN104957283A CN201510378336.6A CN201510378336A CN104957283A CN 104957283 A CN104957283 A CN 104957283A CN 201510378336 A CN201510378336 A CN 201510378336A CN 104957283 A CN104957283 A CN 104957283A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- face
- litsea
- litsea pungens
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses pungent litse fruit spicy hot oil and a production method thereof. Fresh pungent litse fruit is high in seasonality, is very susceptible to damage and go bad, and the fresh time is short. The pungent litse fruit spicy hot oil is prepared from the following raw materials: 130 to 180 parts of fresh pungent litse fruit, 8 to 12 parts of pungent litse fruit powder, 280 to 350 parts of chilli pepper, 8 to 12 parts of sesame, 3 to 6 parts of Sichuan pepper, 3 to 6 parts of pepper, 18 to 25 parts of edible salt, 3 to 7 parts of white sugar, 3 to 7 parts of star anise, 3 to 7 parts of amomum tsao-ko, 3 to 6 parts of fructus amomi, 3 to 6 parts of cinnamon, 3 to 6 parts of clove, 3 to 6 parts of myrcia, 45 to 55 parts of pungent litse fruit oil and 430 to 500 parts of grade-A soybean oil. When the spicy hot oil is produced, the boiled soybean oil is poured into a prepared mixture of the pungent litse fruit and various raw materials in three times at different temperatures, the fragrance of each ingredient can be sufficiently played, and the pungent litse fruit spicy hot oil has functions of freshness, fragrance, spiciness and capability of removing fishy smell, improving the fragrance, dispelling the wind and promoting the circulation of qi, invigorating the spleen and removing dampness.
Description
Technical field
The present invention relates to a kind of foodstuff and preparation thereof, be specially a kind of Litsea pungens chili oil and preparation method thereof.
Background technology
Chili oil is the flavouring that a lot of people likes, its preparation method be generally by capsicum and various batching high temperature fried rear obtained, high temperature can destroy the nutrition in capsicum, and easily gets angry.Be difficult at present to reach peppery, fresh, that color is various chili oil.
Litsea pungens is a kind of novel flavouring, have another name called Litsea chenii, Alpinia japonica, rascal tree, Tetranthera citrata, cross bee saage, lindera glauca, wild pepper, build sub-skin, clear eggplant, sea of sand rattan greatly, be the fruit of a kind of growth the xylophyta in mountain area, Litsea pungens fresh fruit contains volatile oil 2.5%-3%, fat oil 25%, principal component is α-citral, neral, citrene 5.1%, citronellal 3.9%, linalool 2.8%, Geraniol 1.9% etc.Litsea pungens dry fruit is about 2%-6% containing volatile oil, and main component is citral, Geraniol, citrene etc.Litsea pungens has special clear fresh fragrant and sweet fruital, cool taste, but taste is micro-pungent, irritant smell, and owing to containing the tannin and pectin of not easily degrading in Litsea pungens, very easily damaged rotten, eat the time raw short, although therefore fresh Litsea pungens have to render palatable and increase fresh effect, also there is warm kidney stomach invigorating simultaneously, effect of promoting QI to circulate and dispersing the agglomeration of the pathogens is a kind of raw material of integration of drinking and medicinal herbs, but it uses be subject to it very strong seasonal to affect.
At present, the edible of Litsea pungens is generally cleaned to drain away the water by Litsea pungens to put into bowl, and add garlic end, salt, chickens' extract and sesame oil and mix thoroughly edible, this method batching is single, and mouthfeel is not good.Be that the flavouring of raw material has the distinctive fragrance of Litsea pungens with Litsea pungens, again can warm kidney stomach invigorating, be of value to health, but through retrieval, finding no with Litsea pungens is the chili oil that raw material makes, be badly in need of a kind of flavouring that there is the special fragrance of Litsea pungens and merge mutually with capsicum pungent, to meet the different needs.
Summary of the invention
The object of the present invention is to provide and a kind ofly can give full play to Litsea pungens chili oil of the fragrant pungent of Litsea pungens special aroma and capsicum and preparation method thereof, the Litsea pungens chili oil of making is peppery, fresh, color is various, and mouthfeel is good, and color and luster is good, and nutrition is high.
The present invention is achieved by the following technical solutions: a kind of Litsea pungens chili oil, is prepared from by the Raw material processing of following weight portion: fresh Litsea pungens 130 ~ 180 parts, 8 ~ 12 parts, Litsea pungens powder, 280 ~ 350 parts, capsicum, sesame 8 ~ 12 parts, 3 ~ 6 parts, Chinese prickly ash, 3 ~ 6 parts, pepper, salt 18 ~ 25 parts, white sugar 3 ~ 7 parts, anise 3 ~ 7 parts, tsaoko 3 ~ 7 parts, fructus amomi 3 ~ 6 parts, 3 ~ 6 parts, cassia bark, cloves 3 ~ 6 parts, spiceleaf 3 ~ 6 parts, Litsea cubeba oil 45 ~ 55 parts, one-level soybean oil 430 ~ 500 parts.
Preferably, be prepared from by the Raw material processing of following weight portion: fresh Litsea pungens 140 ~ 160 parts, 10 parts, Litsea pungens powder, paprika 300 ~ 320 parts, sesame 8 ~ 10 parts, 4 ~ 5 parts, Chinese prickly ash, 4 ~ 5 parts, pepper, salt 20 ~ 22 parts, white sugar 5 ~ 6 parts, anise 5 ~ 6 parts, tsaoko 5 ~ 6 parts, fructus amomi 4 ~ 5 parts, 4 ~ 5 parts, cassia bark, cloves 4 ~ 5 parts, spiceleaf 4 ~ 5 parts, Litsea cubeba oil 50 ~ 54 parts, one-level soybean oil 450 ~ 480 parts.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens chili oil:
A, fresh Litsea pungens is cut its branches and leaves, pound after removing impurity and lopsided Litsea pungens thin; Capsicum, Chinese prickly ash, pepper, anise, tsaoko, fructus amomi, cassia bark, cloves and spiceleaf are pulverized respectively, obtain paprika, pepper powder, ground pepper, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face.
B, by pounding, thin fresh Litsea pungens puts into container, adds Litsea pungens powder, paprika, sesame, pepper powder, ground pepper, salt, white sugar, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face and stirs.
C, pour in pot by the one-level soybean oil of 20 ~ 25%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 70 ~ 80 DEG C, pours in the ready raw material of step B, and Dao You limit, limit is stirred.
D, pour in pot by the one-level soybean oil of 30 ~ 35%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 80 ~ 90 DEG C, pours in raw material refine through step C, the stirring of Dao You limit, limit.
E, pour in pot by remaining one-level soybean oil, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 85 ~ 90 DEG C, pours in raw material refine through step D, the stirring of Dao You limit, limit.
F, Litsea cubeba oil are heated to 15 ~ 20 DEG C, pour in the raw material refined through step e.
G, quiet refrigeration but, are packed.
Its distinctive fragrance can be given out for making Litsea cubeba oil, Litsea cubeba oil is prepared from by following method: will cut its branches and leaves, and the Litsea pungens of removing impurity and deformity puts into container, and the soybean oil of 1 ~ 2 times of its mass parts is heated to 100 ~ 120 DEG C, oil application is stirred, obtained Litsea cubeba oil.
Preferably, in step C, D, E, the oily mixing chamber interval is 2 ~ 3 minutes.
In instant component, Litsea pungens has warm kidney stomach invigorating, effect of promoting QI to circulate and dispersing the agglomeration of the pathogens, is a kind of raw material of integration of drinking and medicinal herbs.
Fructus amomi contains volatile oil, mainly contains citrene, linalool, Bronyl acetate etc.Apart from strong aromatic odor and strong pungent outside, also have inhibitory action to enteron aisle.Have dampness elimination to be amusing, relieving QI stagnancy in the stomach, the effect that helps digestion.
Cassia bark is hot in nature, has that dim stomach dispelling cold is activated blood and relaxed tendons, a function of coronary circulation-promoting pain-relieving and antidiarrheal.
Containing eugenol and gallic acid in genus syringa, the two is the main component of this class plant anti-oxidation effect, can be used for anti-oxidant.Containing natural antirot substance in cloves, and to digestive system, nervous system, promotes Transdermal absorption, cooling, suppresses the aspects such as arachidonic acid metabolic to have certain effect.
Appropriate Litsea pungens chili oil and cooked dish are mixed all with regard to edible, cooking, chafing dish, dry pot can be applied to, also can be used for noodles served with soy sauce, sesame butter, etc. bar, mix rice, cold vegetable dish in sauce, and dip in cold, slaughterhouse, chafing dish etc.
the present invention has following beneficial effect: 1. the present invention's soybean oil of grilling thoroughly three times when making chili oil, and adopt different temperature to pour in the mixture of ready Litsea pungens and each raw material to stir, the fragrance of each composition can be given full play to, there are pure and fresh fragrant fiber crops, raw meat of dispelling except having a strong smell, flavouring render palatable, promoting the circulation of qi of dispeling the wind, invigorating spleen to remove dampness effect.
2. processing technology of the present invention is simple, and in process, do not add any chemical preservative and anticorrisive agent, security is high, be conducive to health, and extend the holding time, not only solve the problem that fresh Litsea pungens is not easily preserved, and peppery, fresh, color is various.
3. Litsea pungens utilization rate of the present invention is high, the dense row of Litsea pungens fragrance, adopts the fried Litsea pungens of 100 ~ 120 DEG C, makes Litsea cubeba oil, can give out its distinctive fragrance.
Specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
embodiment 1
The present invention is achieved through the following technical solutions, a kind of Litsea pungens chili oil, is processed by following raw materials according and is prepared from: fresh Litsea pungens 130 grams, 10 grams, Litsea pungens powder, 300 grams, capsicum, sesame 8 grams, 5 grams, Chinese prickly ash, 4 grams, pepper, salt 20 grams, white sugar 3 grams, anise 5 grams, tsaoko 5 grams, fructus amomi 4 grams, 3 grams, cassia bark, cloves 6 grams, spiceleaf 3 grams, Litsea cubeba oil 55 grams, one-level soybean oil 450 grams.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens chili oil:
A, fresh Litsea pungens is cut its branches and leaves, pound after removing impurity and lopsided Litsea pungens thin; Capsicum, Chinese prickly ash, pepper, anise, tsaoko, fructus amomi, cassia bark, cloves and spiceleaf are pulverized respectively, obtain paprika, pepper powder, ground pepper, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face;
B, by pounding, thin fresh Litsea pungens puts into container, adds Litsea pungens powder, paprika, sesame, pepper powder, ground pepper, salt, white sugar, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face and stirs.
C, pour in pot by the one-level soybean oil of 20%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 80 DEG C, pours in the ready raw material of step B, and Dao You limit, limit is stirred;
D, pour in pot by the one-level soybean oil of 35%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 85 DEG C, pours in raw material refine through step C, the stirring of Dao You limit, limit;
E, pour in pot by remaining one-level soybean oil, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 88 DEG C, pours in raw material refine through step D, the stirring of Dao You limit, limit;
F, Litsea cubeba oil are heated to 20 DEG C, pour in the raw material refined through step e;
G, quiet refrigeration but, are packed.
embodiment 2
The present invention is achieved through the following technical solutions, a kind of Litsea pungens chili oil, is processed by following raw materials according and is prepared from: fresh Litsea pungens 180 grams, 8 grams, Litsea pungens powder, 320 grams, capsicum, sesame 10 grams, 3 grams, Chinese prickly ash, 5 grams, pepper, salt 25 grams, white sugar 6 grams, anise 7 grams, tsaoko 3 grams, fructus amomi 5 grams, 4 grams, cassia bark, cloves 3 grams, spiceleaf 6 grams, Litsea cubeba oil 50 grams, one-level soybean oil 480 grams.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens chili oil:
A, fresh Litsea pungens is cut its branches and leaves, pound after removing impurity and lopsided Litsea pungens thin; Capsicum, Chinese prickly ash, pepper, anise, tsaoko, fructus amomi, cassia bark, cloves and spiceleaf are pulverized respectively, obtain paprika, pepper powder, ground pepper, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face;
B, by pounding, thin fresh Litsea pungens puts into container, adds Litsea pungens powder, paprika, sesame, pepper powder, ground pepper, salt, white sugar, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face and stirs.
C, pour in pot by the one-level soybean oil of 25%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 70 DEG C, pours in the ready raw material of step B, and Dao You limit, limit is stirred;
D, pour in pot by the one-level soybean oil of 30%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 80 DEG C, pours in raw material refine through step C, the stirring of Dao You limit, limit;
E, pour in pot by remaining one-level soybean oil, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 88 DEG C, pours in raw material refine through step D, the stirring of Dao You limit, limit;
F, Litsea cubeba oil are heated to 15 DEG C, pour in the raw material refined through step e;
G, quiet refrigeration but, are packed.
Litsea cubeba oil is prepared from by following method: will cut its branches and leaves, and the Litsea pungens 100 grams of removing impurity and deformity puts into container, and the soybean oil identical in quality with Litsea pungens is heated to 100 DEG C, and oil application is stirred, and places cooling, obtained Litsea cubeba oil.
embodiment 3
The present invention is achieved through the following technical solutions, a kind of Litsea pungens chili oil, is processed by following raw materials according and is prepared from: fresh Litsea pungens 160 grams, 12 grams, Litsea pungens powder, paprika 350 grams, sesame 12 grams, 6 grams, Chinese prickly ash, 6 grams, pepper, salt 22 grams, white sugar 7 grams, anise 6 grams, tsaoko 7 grams, fructus amomi 3 grams, 5 grams, cassia bark, cloves 4 grams, spiceleaf 5 grams, Litsea cubeba oil 54 grams, one-level soybean oil 500 grams.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens chili oil:
A, fresh Litsea pungens is cut its branches and leaves, pound after removing impurity and lopsided Litsea pungens thin; Capsicum, Chinese prickly ash, pepper, anise, tsaoko, fructus amomi, cassia bark, cloves and spiceleaf are pulverized respectively, obtain paprika, pepper powder, ground pepper, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face;
B, by pounding, thin fresh Litsea pungens puts into container, adds Litsea pungens powder, paprika, sesame, pepper powder, ground pepper, salt, white sugar, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face and stirs.
C, pour in pot by the one-level soybean oil of 22%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 75 DEG C, pours in the ready raw material of step B, and Dao You limit, limit is stirred;
D, pour in pot by the one-level soybean oil of 33%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 88 DEG C, pours in raw material refine through step C, the stirring of Dao You limit, limit;
E, pour in pot by remaining one-level soybean oil, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 90 DEG C, pours in raw material refine through step D, the stirring of Dao You limit, limit;
F, Litsea cubeba oil are heated to 18 DEG C, pour in the raw material refined through step e;
G, quiet refrigeration but, are packed.
embodiment 4
The present invention is achieved through the following technical solutions, a kind of Litsea pungens chili oil, is processed by following raw materials according and is prepared from: fresh Litsea pungens 140 grams, 11 grams, Litsea pungens powder, paprika 280 grams, sesame 9 grams, 4 grams, Chinese prickly ash, 3 grams, pepper, salt 18 grams, white 45 grams, one-level soybean oil 430 grams.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens chili oil:
A, fresh Litsea pungens is cut its branches and leaves, pound after removing impurity and lopsided Litsea pungens thin; Capsicum, Chinese prickly ash, pepper, anise, tsaoko, fructus amomi, cassia bark, cloves and spiceleaf are pulverized respectively, obtain paprika, pepper powder, ground pepper, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face;
B, by pounding, thin fresh Litsea pungens puts into container, adds Litsea pungens powder, paprika, sesame, pepper powder, ground pepper, salt, white sugar, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face and stirs.
C, pour in pot by the one-level soybean oil of 24%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 72 DEG C, pours in the ready raw material of step B, and Dao You limit, limit is stirred;
D, pour in pot by the one-level soybean oil of 32%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 85 DEG C, pours in raw material refine through step C, the stirring of Dao You limit, limit;
E, pour in pot by remaining one-level soybean oil, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 88 DEG C, pours in raw material refine through step D, the stirring of Dao You limit, limit;
F, Litsea cubeba oil are heated to 17 DEG C, pour in the raw material refined through step e;
G, quiet refrigeration but, are packed.
Litsea cubeba oil is prepared from by following method: will cut its branches and leaves, and the Litsea pungens 80 grams of removing impurity and deformity puts into container, and the soybean oil of 160 grams is heated to 120 DEG C, and oil application is stirred, obtained Litsea cubeba oil.
Claims (5)
1. a Litsea pungens chili oil, it is characterized in that, be prepared from by the Raw material processing of following weight portion, fresh Litsea pungens 130 ~ 180 parts, 8 ~ 12 parts, Litsea pungens powder, 280 ~ 350 parts, capsicum, sesame 8 ~ 12 parts, 3 ~ 6 parts, Chinese prickly ash, 3 ~ 6 parts, pepper, salt 18 ~ 25 parts, white sugar 3 ~ 7 parts, anise 3 ~ 7 parts, tsaoko 3 ~ 7 parts, fructus amomi 3 ~ 6 parts, 3 ~ 6 parts, cassia bark, cloves 3 ~ 6 parts, spiceleaf 3 ~ 6 parts, Litsea cubeba oil 45 ~ 55 parts, one-level soybean oil 430 ~ 500 parts.
2. Litsea pungens chili oil according to claim 1, it is characterized in that, be prepared from by the Raw material processing of following weight portion: fresh Litsea pungens 140 ~ 160 parts, 10 parts, Litsea pungens powder, paprika 300 ~ 320 parts, sesame 8 ~ 10 parts, 4 ~ 5 parts, Chinese prickly ash, 4 ~ 5 parts, pepper, salt 20 ~ 22 parts, white sugar 5 ~ 6 parts, anise 5 ~ 6 parts, tsaoko 5 ~ 6 parts, fructus amomi 4 ~ 5 parts, 4 ~ 5 parts, cassia bark, cloves 4 ~ 5 parts, spiceleaf 4 ~ 5 parts, Litsea cubeba oil 50 ~ 54 parts, one-level soybean oil 450 ~ 480 parts.
3. the preparation method of Litsea pungens chili oil according to claim 1 and 2, is characterized in that, makes in accordance with the following methods:
A, fresh Litsea pungens is cut its branches and leaves, pound after removing impurity and lopsided Litsea pungens thin; Capsicum, Chinese prickly ash, pepper, anise, tsaoko, fructus amomi, cassia bark, cloves and spiceleaf are pulverized respectively, obtain paprika, pepper powder, ground pepper, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face;
B, by pounding, thin fresh Litsea pungens puts into container, adds Litsea pungens powder, paprika, sesame, pepper powder, ground pepper, salt, white sugar, anistree face, tsaoko face, fructus amomi face, cassia bark face, cloves face and spiceleaf face and stirs;
C, pour in pot by the one-level soybean oil of 20 ~ 25%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 70 ~ 80 DEG C, pours in the ready raw material of step B, and Dao You limit, limit is stirred;
D, pour in pot by the one-level soybean oil of 30 ~ 35%, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 80 ~ 90 DEG C, pours in raw material refine through step C, the stirring of Dao You limit, limit;
E, pour in pot by remaining one-level soybean oil, large torch rusting is saturating, and Guan Huo, when oil temperature is cooled to 85 ~ 90 DEG C, pours in raw material refine through step D, the stirring of Dao You limit, limit;
F, Litsea cubeba oil are heated to 15 ~ 20 DEG C, pour in the raw material refined through step e;
G, quiet refrigeration but, are packed.
4. the preparation method of Litsea pungens chili oil according to claim 3, it is characterized in that, Litsea cubeba oil is prepared from by following method: will cut its branches and leaves, the Litsea pungens of removing impurity and deformity puts into container, the soybean oil of 1 ~ 2 times of its mass parts is heated to 100 ~ 120 DEG C, oil application is stirred, obtained Litsea cubeba oil.
5. the preparation method of Litsea pungens chili oil according to claim 3, is characterized in that, in step C, D, E, the oily mixing chamber interval is 2 ~ 3 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510378336.6A CN104957283B (en) | 2015-07-02 | 2015-07-02 | Litsea pungens chili oil and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510378336.6A CN104957283B (en) | 2015-07-02 | 2015-07-02 | Litsea pungens chili oil and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104957283A true CN104957283A (en) | 2015-10-07 |
| CN104957283B CN104957283B (en) | 2018-02-27 |
Family
ID=54211516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510378336.6A Active CN104957283B (en) | 2015-07-02 | 2015-07-02 | Litsea pungens chili oil and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957283B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918501A (en) * | 2016-04-29 | 2016-09-07 | 清流县冠裕食品有限公司 | Making process for Hakka-flavor spicy oil |
| CN107549334A (en) * | 2017-10-12 | 2018-01-09 | 江苏雨润肉食品有限公司 | A kind of spicy oil frying production method |
| CN112205483A (en) * | 2020-09-18 | 2021-01-12 | 安顺鸿祥绿色产业有限责任公司 | Preparation method of litsea pungens composite oil |
| CN112205599A (en) * | 2020-09-23 | 2021-01-12 | 安顺鸿祥绿色产业有限责任公司 | Processing and making method of flavored litsea pungens jam |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170506A (en) * | 1996-07-17 | 1998-01-21 | 滕明星 | Method for producing mixed nutritious vegetable oil |
| CN1346598A (en) * | 2000-10-11 | 2002-05-01 | 王殿华 | Flavoured edible oil |
| CN1605262A (en) * | 2004-11-15 | 2005-04-13 | 刘名荣 | Refined cooking oil and its production method |
| CN101336697A (en) * | 2008-05-16 | 2009-01-07 | 陈鹏 | Flavouring composition of stir-fried food and preparation method and use of flavouring oil |
| CN104738490A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Multi-flavored chili oil |
-
2015
- 2015-07-02 CN CN201510378336.6A patent/CN104957283B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1170506A (en) * | 1996-07-17 | 1998-01-21 | 滕明星 | Method for producing mixed nutritious vegetable oil |
| CN1346598A (en) * | 2000-10-11 | 2002-05-01 | 王殿华 | Flavoured edible oil |
| CN1605262A (en) * | 2004-11-15 | 2005-04-13 | 刘名荣 | Refined cooking oil and its production method |
| CN101336697A (en) * | 2008-05-16 | 2009-01-07 | 陈鹏 | Flavouring composition of stir-fried food and preparation method and use of flavouring oil |
| CN104738490A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Multi-flavored chili oil |
Non-Patent Citations (2)
| Title |
|---|
| 余伯良: "用植物油浸提法生产系列风味油", 《食品科技》 * |
| 邓开荣: "川厨的秘密武器 自制调味酱汁和调味油", 《四川烹饪》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918501A (en) * | 2016-04-29 | 2016-09-07 | 清流县冠裕食品有限公司 | Making process for Hakka-flavor spicy oil |
| CN107549334A (en) * | 2017-10-12 | 2018-01-09 | 江苏雨润肉食品有限公司 | A kind of spicy oil frying production method |
| CN112205483A (en) * | 2020-09-18 | 2021-01-12 | 安顺鸿祥绿色产业有限责任公司 | Preparation method of litsea pungens composite oil |
| CN112205599A (en) * | 2020-09-23 | 2021-01-12 | 安顺鸿祥绿色产业有限责任公司 | Processing and making method of flavored litsea pungens jam |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104957283B (en) | 2018-02-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN104336577A (en) | Tomato black pepper steak sauce and preparation method thereof | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN105077197A (en) | Prawn-oyster hot and spicy sauce and preparation method thereof | |
| CN104957283B (en) | Litsea pungens chili oil and preparation method thereof | |
| CN103564387B (en) | Hotpot condiment and preparation method thereof | |
| KR100959559B1 (en) | Mudfish curry containing mudfish powder and method for preparing the same | |
| CN107223886A (en) | A kind of six fort tealeaves chickens and preparation method thereof | |
| CN112493452A (en) | Effective bacteriostatic hotpot condiment and preparation method thereof | |
| CN105962264B (en) | One kind dipping in sauce and preparation method thereof and purposes | |
| KR20220040825A (en) | Mara-seasoning and manufacturing method thereof | |
| CN106473006A (en) | A kind of manufacture method of dried mutton | |
| CN108618113A (en) | A kind of processing method for steaming thick chilli sauce | |
| CN104366404A (en) | Fish fry hotpot condiment and preparation method thereof | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN107751920A (en) | A kind of preparation method of full sheep soup | |
| CN106954833A (en) | A kind of halogen material and its processing method | |
| RU2683862C1 (en) | Food product of animal fat with extract of hot peppers | |
| CN108338331B (en) | Processing method of Sichuan white rabbit meat | |
| CN105995701A (en) | Healthcare flavoring dried ballonflower | |
| CN111743092A (en) | Marinated pig trotter seasoning and marinated pig trotter making method based on same | |
| CN111602778A (en) | Formula for making fish chin with spicy flavor and preparation method thereof | |
| CN105124647A (en) | Canned anchovy | |
| CN111184189A (en) | Spiced salted preserved eggs and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |