CN105231390A - Walnut chili oil and preparation method thereof - Google Patents
Walnut chili oil and preparation method thereof Download PDFInfo
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- CN105231390A CN105231390A CN201510650395.4A CN201510650395A CN105231390A CN 105231390 A CN105231390 A CN 105231390A CN 201510650395 A CN201510650395 A CN 201510650395A CN 105231390 A CN105231390 A CN 105231390A
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 27
- 235000020234 walnut Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 7
- 240000007049 Juglans regia Species 0.000 title 1
- 239000003921 oil Substances 0.000 claims abstract description 72
- 235000019198 oils Nutrition 0.000 claims abstract description 72
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 32
- 235000019498 Walnut oil Nutrition 0.000 claims abstract description 27
- 239000008170 walnut oil Substances 0.000 claims abstract description 27
- 241000758789 Juglans Species 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 19
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 235000015277 pork Nutrition 0.000 claims abstract description 16
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 16
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- 240000008574 Capsicum frutescens Species 0.000 claims description 64
- 235000002566 Capsicum Nutrition 0.000 claims description 28
- 239000001390 capsicum minimum Substances 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 22
- 241001081179 Litsea Species 0.000 claims description 22
- 235000012854 Litsea cubeba Nutrition 0.000 claims description 22
- 150000003839 salts Chemical class 0.000 claims description 19
- 241000899834 Obovaria olivaria Species 0.000 claims description 16
- 239000002245 particle Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 241000723418 Carya Species 0.000 claims description 2
- 235000014571 nuts Nutrition 0.000 claims description 2
- 229930195730 Aflatoxin Natural products 0.000 abstract description 11
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 abstract description 11
- 239000005409 aflatoxin Substances 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract 2
- 230000037257 muscle growth Effects 0.000 abstract 2
- 230000001737 promoting effect Effects 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 244000264601 Juglans mandschurica Species 0.000 abstract 1
- 235000014075 Juglans mandschurica Nutrition 0.000 abstract 1
- 241001247145 Sebastes goodei Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 208000019622 heart disease Diseases 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- VQEONGKQWIFHMN-UHFFFAOYSA-N Nordihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCC(C)C)=CC=C1O VQEONGKQWIFHMN-UHFFFAOYSA-N 0.000 description 10
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 4
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 4
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 208000001953 Hypotension Diseases 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- 235000017663 capsaicin Nutrition 0.000 description 2
- 230000000747 cardiac effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 210000003494 hepatocyte Anatomy 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XFXPMWWXUTWYJX-UHFFFAOYSA-N Cyanide Chemical compound N#[C-] XFXPMWWXUTWYJX-UHFFFAOYSA-N 0.000 description 1
- 102000008109 Mixed Function Oxygenases Human genes 0.000 description 1
- 108010074633 Mixed Function Oxygenases Proteins 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 231100000570 acute poisoning Toxicity 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000013 bile duct Anatomy 0.000 description 1
- 239000001722 capsicum frutescens oleoresin Substances 0.000 description 1
- 229940050948 capsicum oleoresin Drugs 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical class C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 210000002472 endoplasmic reticulum Anatomy 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 208000037824 growth disorder Diseases 0.000 description 1
- 230000002008 hemorrhagic effect Effects 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003228 microsomal effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000017074 necrotic cell death Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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 the food processing field, and specifically relates to walnut chili oil and a preparation method thereof. The preparation method comprises the steps: placing shredded meat in rapeseed oil with the temperature of 70-90 DEG C, deep-frying thoroughly, adding minced Chinese walnut and soybean, stir-frying for 5 min, putting walnut oil, Chinese prickly ash, garlic and white granulated sugar, stirring evenly, after the oil temperature is more than 100 DEG C, putting edible baking soda, stir-frying for 30-60 s, putting chili pepper, stir-frying for 5-10 min, turning off fire, adding table salt and stirring evenly, and thus obtaining the walnut fragrant shredded pork chili oil. The walnut fragrant shredded pork chili oil is quite spicy, has the efficacies of promoting muscle growth, lowering blood pressure and lowering blood fat, thereby helping prevent heart diseases; and the aflatoxin content conforms to GB2716 stipulation, the edible safety of the chili oil is improved, the nutritional value and quality are also improved, and the chili oil has the effects of promoting muscle growth, lowering blood pressure and the like.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of walnut chilli oil and preparation method thereof.
Background technology
Aflatoxin is insoluble in water and is soluble in oil, it enters after in human body, mainly under the effect of hepatocyte endoplasmic reticulum microsomal mixed function oxidase system, carry out metabolism, when intake is large, can acute poisoning be there is, occur oxyhepatitis, hemorrhagic necrosis, hepatic cell fattydegeneration and bile duct proliferation.When trace continues to take in, can slow poisoning be caused, growth disorder, cause fibrous lesions, cause proliferation of fibrous tissue.Its toxicity far away higher than cyanide, arsenide and organic agricultural chemicals, wherein with AFB
1toxicity is maximum, is classified as IA class carcinogenic substance by WHO.
In traditional cooking culture, chilli oil is as conventional flavouring, and taste is fresh peppery, tasty and refreshing, but due to multiple reasons such as its formula, production environment, production technologies, makes chilli oil there is AFB
1or total plate count exceeds standard phenomenon, and then affect human health, so, improve the security of capsicum processed goods, ensure its active ingredient, become food-safety problem urgently to be resolved hurrily.
In the prior art, the patent No. be 2013107250605 disclose a kind of not containing the production method of capsicum oleoresin of aflatoxin, the program be by capsicum through extract after, carrying out process to extract makes aflatoxin be eliminated, its process is more complicated, introduce and be unfavorable for healthy strong acid and strong base, be not suitable for the line that puts into production.
Based under above-mentioned background, the processing that the present invention is chilli oil provides a kind of new approaches.
Summary of the invention
The present invention for solving the problems of the technologies described above, a kind of high security, nutritious chilli oil are provided and easily produce, the preparation method of low cost.
Be achieved especially by following scheme:
A kind of walnut chilli oil, its raw material comprises by weight ratio: 200-250 part rapeseed oil, 0.01-0.1 part walnut oil, 1-5 part hickory nut, 30-80 part shredded meat, 50-85 part capsicum, 0.1 portion of Chinese prickly ash, 3-10 part soybean, 1-3 part garlic, 1-7 part white granulated sugar, 0.01-0.1 part salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
Further, its raw material comprises by weight ratio: 215-240 part rapeseed oil, 0.03-0.08 part walnut oil, 1-3 part hickory nut, 40-70 part shredded meat, 60-85 part capsicum, 0.1 portion of Chinese prickly ash, 3-8 part soybean, 1-2 part garlic, 1-5 part white granulated sugar, 0.03-0.08 part salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
Further again, its raw material comprises by weight ratio: 225 portions of rapeseed oils, 0.05 portion of walnut oil, 2.5 portions of hickory nuts, 50 portions of shredded meats, 75 portions of capsicums, 0.1 portion of Chinese prickly ash, 5 portions of soybean, 2 portions of garlics, 3 portions of white granulated sugars, 0.05 portion of salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
The moisture of described capsicum is 70-80%.
Its preparation method, specifically comprises the following steps:
(1), after hickory nut, soybean being mixed, through rubbing, particle is obtained;
(2) it is fried ripe in the rapeseed oil of 70-90 DEG C for shredded meat being placed in temperature, put into particle frying 5min, put into walnut oil, Chinese prickly ash, garlic, white granulated sugar stir evenly, after oil temperature > is 100 DEG C, put into sodium bicarbonate(edible) frying 30-60s, put into capsicum frying 5-10min, Guan Huo, add salt to stir, obtain the fragrant shredded pork chilli oil of walnut.
The consumption of described sodium bicarbonate(edible) is the 1/5-1/10 of walnut oil.
Described shredded meat is fragrant shredded pork or native chicken silk.
Beneficial effect of the present invention
The present invention is by reasonably filling a prescription and processing step, and in conjunction with the relation of consumption equal between walnut oil and salt, make between nutrient, to there occurs collaborative and displacement effect, and then improve the nutritive value of chilli oil, the control of matched sodium bicarbonate consumption and capsicum moisture again, aflatoxin is made to form cumarin salt, and then reduce the content of aflatoxin, the capsaicin content in chilli oil is made to reach more than 72%, Dihydrocapsaicin content is about 14%, nordihydrocapsaicin content reaches more than 11%, illustrate: hot and spicy of the present invention, and there is the growth of promotion muscle, hypotensive, effect of reducing blood lipid, and then contribute to prevention of cardiac, and aflatoxin content is no more than 0.3 μ g/kg, meet the regulation of GB2716, improve edible safety, also improve nutritive value and the quality of the fragrant shredded pork chilli oil of walnut.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
A kind of walnut chilli oil, its raw material comprises: 210g rapeseed oil, 0.05g walnut oil, 2g hickory nut, 48g shredded meat, 85g capsicum, 0.1g Chinese prickly ash, 7g soybean, 1g garlic, 7g white granulated sugar, 0.05g salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
The moisture of described capsicum is 70%.
Its preparation method, specifically comprises the following steps:
(1), after hickory nut, soybean being mixed, through rubbing, particle is obtained;
(2) it is fried ripe in the rapeseed oil of 75 DEG C for shredded meat being placed in temperature, put into particle frying 5min, put into walnut oil, Chinese prickly ash, garlic, white granulated sugar stir evenly, after oil temperature is 110 DEG C, put into sodium bicarbonate(edible) frying 50s, put into capsicum frying 6min, Guan Huo, add salt to stir, obtain the fragrant shredded pork chilli oil of walnut.
The consumption of described sodium bicarbonate(edible) is 1/6 of walnut oil.
Described shredded meat is fragrant shredded pork.
Embodiment 2
A kind of walnut chilli oil, its raw material comprises: 225g rapeseed oil, 0.05g walnut oil, 2.5g hickory nut, 50g shredded meat, 75g capsicum, 0.1g Chinese prickly ash, 5g soybean, 2g garlic, 3g white granulated sugar, 0.05g salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
The moisture of described capsicum is 75%.
Its preparation method, specifically comprises the following steps:
(1), after hickory nut, soybean being mixed, through rubbing, particle is obtained;
(2) it is fried ripe in the rapeseed oil of 80 DEG C for shredded meat being placed in temperature, put into particle frying 5min, put into walnut oil, Chinese prickly ash, garlic, white granulated sugar stir evenly, after oil temperature is 105 DEG C, put into sodium bicarbonate(edible) frying 30s, put into capsicum frying 8min, Guan Huo, add salt to stir, obtain the fragrant shredded pork chilli oil of walnut.
The consumption of described sodium bicarbonate(edible) is 1/8 of walnut oil.
Described shredded meat is native chicken silk
Embodiment 3
A kind of walnut chilli oil, its raw material comprises: 245g rapeseed oil, 0.01g walnut oil, 3g hickory nut, 80g shredded meat, 55g capsicum, 0.1g Chinese prickly ash, 10g soybean, 3g garlic, 4g white granulated sugar, 0.01g salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
The moisture of described capsicum is 80%.
Its preparation method, specifically comprises the following steps:
(1), after hickory nut, soybean being mixed, through rubbing, particle is obtained;
(2) it is fried ripe in the rapeseed oil of 70 DEG C for shredded meat being placed in temperature, put into particle frying 5min, put into walnut oil, Chinese prickly ash, garlic, white granulated sugar stir evenly, after oil temperature is 125 DEG C, put into sodium bicarbonate(edible) frying 60s, put into capsicum frying 8min, Guan Huo, add salt to stir, obtain the fragrant shredded pork chilli oil of walnut.
The consumption of described sodium bicarbonate(edible) is 1/5 of walnut oil.
Described shredded meat is the fragrant shredded pork of 45g and 35g soil chicken silk.
Embodiment 4
A kind of walnut chilli oil, its raw material comprises: 230g rapeseed oil, 0.12g walnut oil, 2g hickory nut, 50g shredded meat, 70g capsicum, 0.1g Chinese prickly ash, 0.8g soybean, 1.5g garlic, 2g white granulated sugar, 0.12g salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
The moisture of described capsicum is 68%.
Its preparation method, specifically comprises the following steps:
(1), after hickory nut, soybean being mixed, through rubbing, particle is obtained;
(2) it is fried ripe in the rapeseed oil of 90 DEG C for shredded meat being placed in temperature, put into particle frying 5min, put into walnut oil, Chinese prickly ash, garlic, white granulated sugar stir evenly, after oil temperature 200 DEG C, put into sodium bicarbonate(edible) frying 30s, put into capsicum frying 10min, Guan Huo, add salt to stir, obtain the fragrant shredded pork chilli oil of walnut.
The consumption of described sodium bicarbonate(edible) is 1/4 of walnut oil.
Described shredded meat is the fragrant shredded pork of 25g and 25g soil chicken silk.
Embodiment 5
A kind of walnut chilli oil, its raw material comprises: 180g rapeseed oil, 0.1g walnut oil, 6g hickory nut, 25g shredded meat, 46g capsicum, 0.1g Chinese prickly ash, 15g soybean, 3g garlic, 5g white granulated sugar, 0.1g salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
The moisture of described capsicum is 85%.
Its preparation method, specifically comprises the following steps:
(1), after hickory nut, soybean being mixed, through rubbing, particle is obtained;
(2) it is fried ripe in the rapeseed oil of 70 DEG C for fragrant shredded pork being placed in temperature, put into particle frying 5min, put into walnut oil, Chinese prickly ash, garlic, white granulated sugar stir evenly, after oil temperature is 90 DEG C, put into sodium bicarbonate(edible) frying 60s, put into capsicum frying 10min, Guan Huo, add salt to stir, obtain the fragrant shredded pork chilli oil of walnut.
The consumption of described sodium bicarbonate(edible) is 1/12 of walnut oil.
Described shredded meat is fragrant shredded pork.
Test example 1
The each 20g of Example 1-5 chilli oil makes sample, and adopt thin-layered chromatography to carry out aflatoxin content detection to sample, and adopt conventional method to calculate, in its sample, aflatoxin content is as shown in table 1:
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Aflatoxin (μ g/kg) | 0.13 | 0.08 | 0.15 | 0.21 | 0.3 |
Known by table 1, in chilli oil of the present invention, the content of aflatoxin is no more than 0.3 μ g/kg, meets GB2716 regulation, and is far smaller than GB2716 setting, illustrate that the edible safety of chilli oil of the present invention is higher.
Test example 2
The each 20g of Example 1-5 chilli oil, carries out conventional nutraceutical composition detection to it, and its result is as shown in table 2:
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Capsicim (%) | 75.3 | 76.1 | 74.9 | 72.4 | 73.6 |
| Dihydrocapsaicin (%) | 11.1 | 9.8 | 10.3 | 10.7 | 10.6 |
| Nordihydrocapsaicin (%) | 13.8 | 14.3 | 14 | 16.2 | 13.5 |
As shown in Table 2: in chilli oil of the present invention, capsaicin content reaches more than 72%, Dihydrocapsaicin content is about 14%, nordihydrocapsaicin content reaches more than 11%, and containing 69% capsicim in traditional chilli oil, 22% Dihydrocapsaicin, the nordihydrocapsaicin of 7%, wherein, capsicim and nordihydrocapsaicin, due to traditional chilli oil, illustrate: hot and spicy of the present invention, and have and promote that muscle increases, effect of hypotensive, reducing blood lipid, and then contribute to prevention of cardiac.
Claims (7)
1. a walnut chilli oil, it is characterized in that, its raw material comprises by weight ratio: 200-250 part rapeseed oil, 0.01-0.1 part walnut oil, 1-5 part hickory nut, 30-80 part shredded meat, 50-85 part capsicum, 0.1 portion of Chinese prickly ash, 3-10 part soybean, 1-3 part garlic, 1-7 part white granulated sugar, 0.01-0.1 part salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
2. walnut chilli oil as claimed in claim 1, it is characterized in that, its raw material comprises by weight ratio: 215-240 part rapeseed oil, 0.03-0.08 part walnut oil, 1-3 part hickory nut, 40-70 part shredded meat, 60-85 part capsicum, 0.1 portion of Chinese prickly ash, 3-8 part soybean, 1-2 part garlic, 1-5 part white granulated sugar, 0.03-0.08 part salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
3. walnut chilli oil as claimed in claim 1 or 2, it is characterized in that, its raw material comprises by weight ratio: 225 portions of rapeseed oils, 0.05 portion of walnut oil, 2.5 portions of hickory nuts, 50 portions of shredded meats, 75 portions of capsicums, 0.1 portion of Chinese prickly ash, 5 portions of soybean, 2 portions of garlics, 3 portions of white granulated sugars, 0.05 portion of salt, litsea citrate oil, wherein, litsea citrate oil accounts for 1/2000 of total material.
4. the preparation method of the walnut chilli oil as described in any one of claim 1-3, its spy is being, the moisture of described capsicum is 70-80%.
5. the preparation method of the walnut chilli oil as described in any one of claim 1-3, is characterized in that, comprise the following steps:
(1), after hickory nut, soybean being mixed, through rubbing, particle is obtained;
(2) it is fried ripe in the rapeseed oil of 70-90 DEG C for shredded meat being placed in temperature, put into particle frying 5min, put into walnut oil, Chinese prickly ash, garlic, white granulated sugar stir evenly, after oil temperature > is 100 DEG C, put into sodium bicarbonate(edible) frying 30-60s, put into capsicum frying 5-10min, Guan Huo, add salt to stir, obtain walnut chilli oil.
6. the preparation method of walnut chilli oil as claimed in claim 5, it is characterized in that, the consumption of described sodium bicarbonate(edible) is the 1/5-1/10 of walnut oil.
7. the preparation method of walnut chilli oil as claimed in claim 5, it is characterized in that, described shredded meat is fragrant shredded pork or native chicken silk.
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| CN201510650395.4A CN105231390A (en) | 2015-10-10 | 2015-10-10 | Walnut chili oil and preparation method thereof |
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| CN201510650395.4A CN105231390A (en) | 2015-10-10 | 2015-10-10 | Walnut chili oil and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984207A (en) * | 2017-12-29 | 2019-07-09 | 中粮集团有限公司 | Chilli oil and preparation method thereof |
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| CN104095215A (en) * | 2013-12-26 | 2014-10-15 | 贵州梦润鹌鹑有限公司 | Chili oil with quail meat |
| CN104305111A (en) * | 2014-10-24 | 2015-01-28 | 遵义博信科技咨询有限责任公司 | Raw materials for preparing chili oil and preparation method of chili oil |
| CN104920631A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Seasoning capsicol and processing technology thereof |
-
2015
- 2015-10-10 CN CN201510650395.4A patent/CN105231390A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1132604A (en) * | 1994-09-30 | 1996-10-09 | 童玉明 | Chilli oil |
| CN104095215A (en) * | 2013-12-26 | 2014-10-15 | 贵州梦润鹌鹑有限公司 | Chili oil with quail meat |
| CN104305111A (en) * | 2014-10-24 | 2015-01-28 | 遵义博信科技咨询有限责任公司 | Raw materials for preparing chili oil and preparation method of chili oil |
| CN104920631A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Seasoning capsicol and processing technology thereof |
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| Title |
|---|
| 张永根: "《食品营养与卫生》", 30 June 1989 * |
| 王翔朴主编: "《卫生学》", 31 May 1985, 人民卫生出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109984207A (en) * | 2017-12-29 | 2019-07-09 | 中粮集团有限公司 | Chilli oil and preparation method thereof |
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Application publication date: 20160113 |