CN105661461A - Chili oil and preparation method thereof - Google Patents
Chili oil and preparation method thereof Download PDFInfo
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- CN105661461A CN105661461A CN201610120922.5A CN201610120922A CN105661461A CN 105661461 A CN105661461 A CN 105661461A CN 201610120922 A CN201610120922 A CN 201610120922A CN 105661461 A CN105661461 A CN 105661461A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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Abstract
The invention relates to chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials in parts by weight: a component A comprises 200-300 parts of oil, 50-70 parts of chili powder, 5-10 parts of mashed peanuts, 5-10 parts of white sesames, 1-5 parts of aromatic vinegar, 5-10 parts of white wine, 0.1-1 part of roots of Sinkiang arnebia, 1-5 parts of table salt and 1-5 parts of chicken paste; the chili powder is a mixture composed of pod peppers, Erjintiao chilis and capsicum frutescens at the ratio of 2 to 2 to 1, and the chili powder is averagely divided into three parts and is packaged; a component B comprises 10-15 parts of green Chinese onions, 20-40 parts of onions and 20-40 parts of fresh gingers; and a component C comprises 0.1-1 part of anises, 1-5 parts of Chinese prickly ash, 0.1-1 part of rhizoma kaempferiae, 0.1-1 part of tsaoko amomum fruits without seeds, 0.1-1 part of cardamoms, 0.1-1 part of bay leaves, 0.1-1 part of fennels, 0.1-0.5 part of cinnamons, 0.1-0.5 part of lysimachia sikokiana and 0.1-0.5 part of lemongrass.
Description
Technical field
The invention belongs to food processing technology field, it is specifically related to a kind of paprika oleoresin and its preparation method.
Background technology
Capsicum is the vegetables of a kind of homovitamin C content, wherein thus has pungent containing capsaicine, it is possible to increase the appetite of people, and capsicum has fat-reducing, delays atherosclerosis, reduces effect of heart trouble. Capsicum, due to moisture content height, not easily preserves, generally capsicum is dried process and chillies preserves, and there is added value compared with the shortcoming such as low, storage space is big, product form is simple in chillies. And capsicum is processed into paprika oleoresin, it is possible not only to retain the original nutritive ingredient of capsicum and mouthfeel, and makes its more Jiamei's taste, and be easy to storage.
Paprika oleoresin is as a kind of condiment, and its making method is very exquisite, and common method for making is obtained after fried capsicum and various batching thereof. But the peppery degree of the paprika oleoresin of this kind of method for making gained is not enough, and local flavor is not good enough, also has many useful compositions not to be fully utilized inside capsicum, cause capsicum utilization ratio low.
Summary of the invention
It is an object of the invention to solve the problem, it is proposed to a kind of paprika oleoresin and its preparation method.
A kind of paprika oleoresin, the material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 200-300 part, red chilly powder 50-70 part, peanut foam 5-10 part, white sesame 5-10 part, aromatic vinegar 1-5 part, white wine 5-10 part, Asian puccoon 0.1-1 part, salt 1-5 part, chicken paste 1-5 part, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises shallot 10-15 part, onion 20-40 part and ginger 20-40 part;
Component C comprises anistree 0.1-1 part, Chinese prickly ash 1-5 part, kaempferia galamga 0.1-1 part, the tsaoko 0.1-1 part removing seed, white bandit's 0.1-1 part, spiceleaf 0.1-1 part, sweet fennel 0.1-1 part, cassia bark 0.1-0.5 part, row's grass 0.1-0.5 part and Herba Cymbopogonis Citrari 0.1-0.5 part;
Wherein, component A: B component: component C=80-85:10-15:1-5.
The material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 250 parts, red chilly powder 60 parts, peanut foam 5 parts, white sesame 5 parts, aromatic vinegar 4 parts, white wine 5 parts, Asian puccoon 0.5 part, salt 1 part, chicken paste 2.5 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 10 parts, shallot, onion 30 parts and 20 parts, ginger;
Component C comprises anise 0.5 part, 1.5 parts, Chinese prickly ash, kaempferia galamga 0.2 part, the tsaoko 0.5 part removing seed, white bandit 0.3 part, spiceleaf 0.2 part, sweet fennel 0.3 part, 0.25 part, cassia bark, row grass 0.15 part and Herba Cymbopogonis Citrari 0.15 part;
Component A: B component: component C=83:15:1.
The material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 200 parts, red chilly powder 50 parts, peanut foam 5 parts, white sesame 5 parts, aromatic vinegar 1 part, white wine 5 parts, Asian puccoon 0.1 part, salt 1 part, chicken paste 1 part, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 10 parts, shallot, onion 20 parts and 20 parts, ginger;
Component C comprises anise 0.1 part, 1 part, Chinese prickly ash, kaempferia galamga 0.1 part, the tsaoko 0.1 part removing seed, white bandit 0.1 part, spiceleaf 0.1 part, sweet fennel 0.1 part, 0.1 part, cassia bark, row grass 0.1 part and Herba Cymbopogonis Citrari 0.1 part;
Wherein, component A: B component: component C=80:10:1.
The material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 300 parts, red chilly powder 70 parts, peanut foam 10 parts, white sesame 10 parts, aromatic vinegar 5 parts, white wine 10 parts, Asian puccoon 1 part, salt 5 parts, chicken paste 5 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 15 parts, shallot, onion 40 parts and 40 parts, ginger;
Component C comprises anise 1 part, 5 parts, Chinese prickly ash, kaempferia galamga 1 part, the tsaoko 1 part removing seed, white bandit 1 part, spiceleaf 1 part, sweet fennel 1 part, 0.5 part, cassia bark, row grass 0.5 part and Herba Cymbopogonis Citrari 0.5 part;
Wherein, component A: B component: component C=85:15:5.
The material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 260 parts, red chilly powder 55 parts, peanut foam 7 parts, white sesame 8 parts, aromatic vinegar 3 parts, white wine 9 parts, Asian puccoon 0.3 part, salt 2 parts, chicken paste 4 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 11 parts, shallot, onion 23 parts and 38 parts, ginger;
Component C comprises anise 0.7 part, 3 parts, Chinese prickly ash, kaempferia galamga 0.2 part, the tsaoko 0.6 part removing seed, white bandit 0.3 part, spiceleaf 0.4 part, sweet fennel 0.2 part, 0.4 part, cassia bark, row grass 0.2 part and Herba Cymbopogonis Citrari 0.3 part;
Wherein, component A: B component: component C=81:13:4.
A preparation method for described paprika oleoresin, described method steps is as follows:
Step one, according to material component proportioning, take raw material;
Step 2, chillies mill powder: by cluster redpepper, two twigs of the chaste tree, XIAOMIJIAO wet tissue wiped clean, by the scissors stalk section of being cut into, put into microwave oven fire and added 2-5min, take out, be polished into powder with medicinal material pulverizer;
Prepared by step 3, spices powder: after the component C precise in above-mentioned reference formulation, add warm water soaking 10-20min, removes taste of traditional Chinese medicine and the gravel of spice, and then taking-up drains moisture, is polished into powder with medicinal material pulverizer;
Prepared by step 4, peanut foam: add cold oil in hot pot, put into Semen arachidis hypogaeae to roast with little fire simultaneously, peanut is made evenly to be stained with oil, then turning middle fire and turn over stir-fry fast, peanut slowly sends crackling, and peanut skin turns red by powder, until closing fire immediately when sending intensive crackling, continuing to turn over stir-fry by temperature more than in pot, finally drain oil, peeling grinds and is peanut foam;
Step 5, wasting lamp oil by not sleeping at night de-tastes and paints: is poured into by oil in pot and is placed in big fire heating, burns and disperse to oil bubble, close fire when grease is transparent, when oil is cooled to 150-200 DEG C, add and claim measured shallot, onion, ginger, open little fire frying simultaneously, explode to moisture and will do, fragrance falls apart, pull out when color is withered and yellow, then with strainer, Asian puccoon is immersed 10-15s in oil cauldron, color is leached, pull out need not, Guan Huo;
Step 6, paprika oleoresin endure system: test oil temperature with infra-red thermometer, when oil temperature is down to 150-200 DEG C, add white sesame fried fragrant; Add spices powder when oil temperature is down to 140-180 DEG C, add the red chilly powder of 1/3 when 130-200 DEG C, constantly stir, blast red chilly powder and the fragrance of spices powder; When oil temperature is cooled to 120-150 DEG C, then put into 1/3 red chilly powder, peanut foam, salt, food vinegar, white wine and chicken paste, blast the pungent of capsicum, ensure that pungent fully discharges; When oil temperature is cooled to 100 DEG C, add the red chilly powder of remaining 1/3, blast the color and luster of capsicum, stir evenly;
Step 7, tinning, lixiviate: the paprika oleoresin made is put into lixiviate a whole day in sealed vessel are that the various materials in paprika oleoresin fully collide, blend, the paprika oleoresin that ability lixiviate is outstanding, fragrant, taste is various.
Embodiment
Embodiment 1
The material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 250 parts, red chilly powder 60 parts, peanut foam 5 parts, white sesame 5 parts, aromatic vinegar 4 parts, white wine 5 parts, Asian puccoon 0.5 part, salt 1 part, chicken paste 2.5 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 10 parts, shallot, onion 30 parts and 20 parts, ginger;
Component C comprises anise 0.5 part, 1.5 parts, Chinese prickly ash, kaempferia galamga 0.2 part, the tsaoko 0.5 part removing seed, white bandit 0.3 part, spiceleaf 0.2 part, sweet fennel 0.3 part, 0.25 part, cassia bark, row grass 0.15 part and Herba Cymbopogonis Citrari 0.15 part.
Embodiment 2
The material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 200 parts, red chilly powder 50 parts, peanut foam 5 parts, white sesame 5 parts, aromatic vinegar 1 part, white wine 5 parts, Asian puccoon 0.1 part, salt 1 part, chicken paste 1 part, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 10 parts, shallot, onion 20 parts and 20 parts, ginger;
Component C comprises anise 0.1 part, 1 part, Chinese prickly ash, kaempferia galamga 0.1 part, the tsaoko 0.1 part removing seed, white bandit 0.1 part, spiceleaf 0.1 part, sweet fennel 0.1 part, 0.1 part, cassia bark, row grass 0.1 part and Herba Cymbopogonis Citrari 0.1 part.
Embodiment 3
The material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 300 parts, red chilly powder 70 parts, peanut foam 10 parts, white sesame 10 parts, aromatic vinegar 5 parts, white wine 10 parts, Asian puccoon 1 part, salt 5 parts, chicken paste 5 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 15 parts, shallot, onion 40 parts and 40 parts, ginger;
Component C comprises anise 1 part, 5 parts, Chinese prickly ash, kaempferia galamga 1 part, the tsaoko 1 part removing seed, white bandit 1 part, spiceleaf 1 part, sweet fennel 1 part, 0.5 part, cassia bark, row grass 0.5 part and Herba Cymbopogonis Citrari 0.5 part.
Embodiment 4
The material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 260 parts, red chilly powder 55 parts, peanut foam 7 parts, white sesame 8 parts, aromatic vinegar 3 parts, white wine 9 parts, Asian puccoon 0.3 part, salt 2 parts, chicken paste 4 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 11 parts, shallot, onion 23 parts and 38 parts, ginger;
Component C comprises anise 0.7 part, 3 parts, Chinese prickly ash, kaempferia galamga 0.2 part, the tsaoko 0.6 part removing seed, white bandit 0.3 part, spiceleaf 0.4 part, sweet fennel 0.2 part, 0.4 part, cassia bark, row grass 0.2 part and Herba Cymbopogonis Citrari 0.3 part.
Embodiment 5
A preparation method for described paprika oleoresin, described method steps is as follows:
Step one, according to material component proportioning, take raw material;
Step 2, chillies mill powder: by cluster redpepper, two twigs of the chaste tree, XIAOMIJIAO wet tissue wiped clean, by the scissors stalk section of being cut into, put into microwave oven fire and added 2-5min, take out, be polished into powder with medicinal material pulverizer;
Prepared by step 3, spices powder: after the component C precise in above-mentioned reference formulation, add warm water soaking 10-20min, removes taste of traditional Chinese medicine and the gravel of spice, and then taking-up drains moisture, is polished into powder with medicinal material pulverizer;
Prepared by step 4, peanut foam: add cold oil in hot pot, put into Semen arachidis hypogaeae to roast with little fire simultaneously, peanut is made evenly to be stained with oil, then turning middle fire and turn over stir-fry fast, peanut slowly sends crackling, and peanut skin turns red by powder, until closing fire immediately when sending intensive crackling, continuing to turn over stir-fry by temperature more than in pot, finally drain oil, peeling grinds and is peanut foam;
Step 5, wasting lamp oil by not sleeping at night de-tastes and paints: is poured into by oil in pot and is placed in big fire heating, burns and disperse to oil bubble, close fire when grease is transparent, when oil is cooled to 150-200 DEG C, add and claim measured shallot, onion, ginger, open little fire frying simultaneously, explode to moisture and will do, fragrance falls apart, pull out when color is withered and yellow, then with strainer, Asian puccoon is immersed 10-15s in oil cauldron, color is leached, pull out need not, Guan Huo;
Step 6, paprika oleoresin endure system: test oil temperature with infra-red thermometer, when oil temperature is down to 150-200 DEG C, add white sesame fried fragrant; Add spices powder when oil temperature is down to 140-180 DEG C, add the red chilly powder of 1/3 when 130-200 DEG C, constantly stir, blast red chilly powder and the fragrance of spices powder; When oil temperature is cooled to 120-150 DEG C, then put into 1/3 red chilly powder, peanut foam, salt, food vinegar, white wine and chicken paste, blast the pungent of capsicum, ensure that pungent fully discharges; When oil temperature is cooled to 100 DEG C, add the red chilly powder of remaining 1/3, blast the color and luster of capsicum, stir evenly;
Step 7, tinning, lixiviate: the paprika oleoresin made is put into lixiviate a whole day in sealed vessel are that the various materials in paprika oleoresin fully collide, blend, the paprika oleoresin that ability lixiviate is outstanding, fragrant, taste is various.
Last it is noted that obviously, above-described embodiment is only for example of the present invention is clearly described, and not to the restriction of the mode of enforcement. For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description. Here without the need to also cannot all enforcement modes be given exhaustive. And the apparent change thus extended out or variation are still among protection scope of the present invention.
Claims (6)
1. a paprika oleoresin, it is characterised in that, the material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 200-300 part, red chilly powder 50-70 part, peanut foam 5-10 part, white sesame 5-10 part, aromatic vinegar 1-5 part, white wine 5-10 part, Asian puccoon 0.1-1 part, salt 1-5 part, chicken paste 1-5 part, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises shallot 10-15 part, onion 20-40 part and ginger 20-40 part;
Component C comprises anistree 0.1-1 part, Chinese prickly ash 1-5 part, kaempferia galamga 0.1-1 part, the tsaoko 0.1-1 part removing seed, white bandit's 0.1-1 part, spiceleaf 0.1-1 part, sweet fennel 0.1-1 part, cassia bark 0.1-0.5 part, row's grass 0.1-0.5 part and Herba Cymbopogonis Citrari 0.1-0.5 part;
Wherein, component A: B component: component C=80-85:10-15:1-5.
2. paprika oleoresin according to claim 1, it is characterised in that, the material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 250 parts, red chilly powder 60 parts, peanut foam 5 parts, white sesame 5 parts, aromatic vinegar 4 parts, white wine 5 parts, Asian puccoon 0.5 part, salt 1 part, chicken paste 2.5 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 10 parts, shallot, onion 30 parts and 20 parts, ginger;
Component C comprises anise 0.5 part, 1.5 parts, Chinese prickly ash, kaempferia galamga 0.2 part, the tsaoko 0.5 part removing seed, white bandit 0.3 part, spiceleaf 0.2 part, sweet fennel 0.3 part, 0.25 part, cassia bark, row grass 0.15 part and Herba Cymbopogonis Citrari 0.15 part;
Component A: B component: component C=83:15:1.
3. paprika oleoresin according to claim 1, it is characterised in that, the material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 200 parts, red chilly powder 50 parts, peanut foam 5 parts, white sesame 5 parts, aromatic vinegar 1 part, white wine 5 parts, Asian puccoon 0.1 part, salt 1 part, chicken paste 1 part, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 10 parts, shallot, onion 20 parts and 20 parts, ginger;
Component C comprises anise 0.1 part, 1 part, Chinese prickly ash, kaempferia galamga 0.1 part, the tsaoko 0.1 part removing seed, white bandit 0.1 part, spiceleaf 0.1 part, sweet fennel 0.1 part, 0.1 part, cassia bark, row grass 0.1 part and Herba Cymbopogonis Citrari 0.1 part;
Wherein, component A: B component: component C=80:10:1.
4. paprika oleoresin according to claim 1, it is characterised in that, the material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 300 parts, red chilly powder 70 parts, peanut foam 10 parts, white sesame 10 parts, aromatic vinegar 5 parts, white wine 10 parts, Asian puccoon 1 part, salt 5 parts, chicken paste 5 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 15 parts, shallot, onion 40 parts and 40 parts, ginger;
Component C comprises anise 1 part, 5 parts, Chinese prickly ash, kaempferia galamga 1 part, the tsaoko 1 part removing seed, white bandit 1 part, spiceleaf 1 part, sweet fennel 1 part, 0.5 part, cassia bark, row grass 0.5 part and Herba Cymbopogonis Citrari 0.5 part;
Wherein, component A: B component: component C=85:15:5.
5. paprika oleoresin according to claim 1, it is characterised in that, the material component of described paprika oleoresin and weight proportion thereof be:
Group part A comprises oil 260 parts, red chilly powder 55 parts, peanut foam 7 parts, white sesame 8 parts, aromatic vinegar 3 parts, white wine 9 parts, Asian puccoon 0.3 part, salt 2 parts, chicken paste 4 parts, described red chilly powder is the mixture that cluster redpepper, two twigs of the chaste tree and XIAOMIJIAO form according to the ratio of 2: 2: 1, described red chilly powder average mark three parts dress;
Group part B comprises 11 parts, shallot, onion 23 parts and 38 parts, ginger;
Component C comprises anise 0.7 part, 3 parts, Chinese prickly ash, kaempferia galamga 0.2 part, the tsaoko 0.6 part removing seed, white bandit 0.3 part, spiceleaf 0.4 part, sweet fennel 0.2 part, 0.4 part, cassia bark, row grass 0.2 part and Herba Cymbopogonis Citrari 0.3 part;
Wherein, component A: B component: component C=81:13:4.
6. the preparation method of paprika oleoresin described in a claim 1, it is characterised in that, described method steps is as follows:
Step one, according to material component proportioning, take raw material;
Step 2, chillies mill powder: by cluster redpepper, two twigs of the chaste tree, XIAOMIJIAO wet tissue wiped clean, by the scissors stalk section of being cut into, put into microwave oven fire and added 2-5min, take out, be polished into powder with medicinal material pulverizer;
Prepared by step 3, spices powder: after the component C precise in above-mentioned reference formulation, add warm water soaking 10-20min, removes taste of traditional Chinese medicine and the gravel of spice, and then taking-up drains moisture, is polished into powder with medicinal material pulverizer;
Prepared by step 4, peanut foam: add cold oil in hot pot, put into Semen arachidis hypogaeae to roast with little fire simultaneously, peanut is made evenly to be stained with oil, then turning middle fire and turn over stir-fry fast, peanut slowly sends crackling, and peanut skin turns red by powder, until closing fire immediately when sending intensive crackling, continuing to turn over stir-fry by temperature more than in pot, finally drain oil, peeling grinds and is peanut foam;
Step 5, wasting lamp oil by not sleeping at night de-tastes and paints: is poured into by oil in pot and is placed in big fire heating, burns and disperse to oil bubble, close fire when grease is transparent, when oil is cooled to 150-200 DEG C, add and claim measured shallot, onion, ginger, open little fire frying simultaneously, explode to moisture and will do, fragrance falls apart, pull out when color is withered and yellow, then with strainer, Asian puccoon is immersed 10-15s in oil cauldron, color is leached, pull out need not, Guan Huo;
Step 6, paprika oleoresin endure system: test oil temperature with infra-red thermometer, when oil temperature is down to 150-200 DEG C, add white sesame fried fragrant; Add spices powder when oil temperature is down to 140-180 DEG C, add the red chilly powder of 1/3 when 130-200 DEG C, constantly stir, blast red chilly powder and the fragrance of spices powder; When oil temperature is cooled to 120-150 DEG C, then put into 1/3 red chilly powder, peanut foam, salt, food vinegar, white wine and chicken paste, blast the pungent of capsicum, ensure that pungent fully discharges; When oil temperature is cooled to 100 DEG C, add the red chilly powder of remaining 1/3, blast the color and luster of capsicum, stir evenly;
Step 7, tinning, lixiviate: the paprika oleoresin made is put into lixiviate a whole day in sealed vessel are that the various materials in paprika oleoresin fully collide, blend, the paprika oleoresin that ability lixiviate is outstanding, fragrant, taste is various.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610120922.5A CN105661461B (en) | 2016-03-03 | 2016-03-03 | A kind of chilli oil and preparation method thereof |
| CN201811453489.2A CN109497171B (en) | 2016-03-03 | 2016-03-03 | Multi-component chili oil and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610120922.5A CN105661461B (en) | 2016-03-03 | 2016-03-03 | A kind of chilli oil and preparation method thereof |
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| CN105661461B CN105661461B (en) | 2019-02-01 |
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| CN106174377A (en) * | 2016-07-08 | 2016-12-07 | 吴艳 | A kind of preparation method of chilli oil |
| CN106307440A (en) * | 2016-08-22 | 2017-01-11 | 张国凤 | Method for making chili oil |
| CN107041541A (en) * | 2017-06-12 | 2017-08-15 | 道真自治县辣翻天食品有限公司 | A kind of local flavor chili oil |
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| CN106307440A (en) * | 2016-08-22 | 2017-01-11 | 张国凤 | Method for making chili oil |
| CN107232314A (en) * | 2017-04-26 | 2017-10-10 | 蚌埠市星光豆制品厂 | A kind of oily skin of beancurd of chilli oil |
| CN107041541A (en) * | 2017-06-12 | 2017-08-15 | 道真自治县辣翻天食品有限公司 | A kind of local flavor chili oil |
| CN107259504A (en) * | 2017-08-17 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of preparation of thick chilli sauce can |
| CN107594456A (en) * | 2017-09-26 | 2018-01-19 | 成都市恒业生态农产品电子商务有限公司 | A kind of river fragrance convenient chafing dish backing material formula and preparation method thereof |
| 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 |
| CN108013432A (en) * | 2017-12-07 | 2018-05-11 | 谭信冬 | A kind of thick chilli sauce for being not easy to get angry, being not easy long acne and preparation method thereof |
| CN107853675A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of essence and preparation method thereof |
| CN107853674A (en) * | 2017-12-07 | 2018-03-30 | 谭信冬 | It is a kind of not add thick chilli sauce of pigment and preparation method thereof |
| CN110012943A (en) * | 2018-01-06 | 2019-07-16 | 王国钦 | A kind of chilli oil seasoning secret formula and preparation method thereof |
| CN108634016A (en) * | 2018-05-16 | 2018-10-12 | 王晓华 | A kind of chilli oil and preparation method thereof |
| CN109329456A (en) * | 2018-12-10 | 2019-02-15 | 深圳市喜欢上面餐饮管理有限公司 | Chilli oil and preparation method thereof |
| CN109549159A (en) * | 2018-12-27 | 2019-04-02 | 四川洪雅县幺麻子食品有限公司 | The burnt peppery juice of one kind and its production technology |
| CN109965030A (en) * | 2019-03-19 | 2019-07-05 | 南京师范大学 | Chilli oil and preparation method thereof |
| CN110292073A (en) * | 2019-08-11 | 2019-10-01 | 安徽省益丰生态农业科技有限公司 | A kind of chilli oil and its preparation process |
| CN113545467A (en) * | 2020-04-24 | 2021-10-26 | 四川丁点儿食品开发股份有限公司 | Fresh and fragrant oil chilli and formula and preparation method thereof |
| CN113907313A (en) * | 2021-10-25 | 2022-01-11 | 四川万高达味食品有限公司 | Chongqing small-face chili oil preparation method |
| CN114680288A (en) * | 2021-11-29 | 2022-07-01 | 湖南省哈辣麦营养食品有限公司 | Preparation method of multi-flavor spicy fermented soya beans |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109497171B (en) | 2021-06-08 |
| CN109497171A (en) | 2019-03-22 |
| CN105661461B (en) | 2019-02-01 |
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