CN105767221A - Chili oil based on peanuts and hot peppers - Google Patents
Chili oil based on peanuts and hot peppers Download PDFInfo
- Publication number
- CN105767221A CN105767221A CN201610151981.9A CN201610151981A CN105767221A CN 105767221 A CN105767221 A CN 105767221A CN 201610151981 A CN201610151981 A CN 201610151981A CN 105767221 A CN105767221 A CN 105767221A
- Authority
- CN
- China
- Prior art keywords
- chilli
- arachidis hypogaeae
- semen arachidis
- edible oil
- oil
- 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.)
- Pending
Links
Classifications
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to chili oil based on peanuts and hot peppers, belongs to the technical field of food seasoning, and solves the problems that common chili oil is heavy in taste, the capacity of the common chili oil for promoting the mouth feel of foods is limited, too many food additives exist, and the orexis and the appetite cannot be well stimulated. After physical processing treatment is performed on the peanuts and dry red peppers, edible oil with a certain temperature is mixed with the processed peanuts and the processed dry red peppers, a water content is removed, and full-bodied scorched fragrance is generated. According to the chili oil disclosed by the invention, raw materials are easy to obtain, a physical processing method is safe, healthy and simple, finished products have full-bodied scorched fragrance, and food additives including sodium glutamate for enhancing taste, freshness and fragrance are not used; when the chili oil is matched with various foods, the taste and the mouth feel of the foods can be effectively improved, and the orexis and the appetite of people can be stimulated.
Description
Technical field
The invention belongs to food seasoning material field.
Background technology
Current common chilli oil is raw material based on Semen Viciae fabae, Semen sojae atricolor, Semen sojae atricolor etc. mainly, it is equipped with one or more spice such as anise, Pericarpium Citri Reticulatae, Fructus Foeniculi, Herba Pelargonii Graveolentis, Fructus Tsaoko, Pericarpium Zanthoxyli, Fructus Capsici, add the food additive processing and fabricatings such as Sal, sodium glutamate, edible essence to form simultaneously, but this type of chilli oil exists following several defects: one is taste weight, it is unfavorable for that digestive system is healthy；Two to be an up the mouthfeel of food limited；Three is that food additive uses too much；Four is improve appetite and appetite is limited.
The present invention uses Semen arachidis hypogaeae, chilli, edible oil, coordinate suitable processed technology, producing strong burnt odor fragrance, do not use sodium glutamate or add the food additive of any flavouring, strong burnt odor fragrance helps various foods to render palatable, flavouring, lifting mouthfeel.
Summary of the invention
Goal of the invention: the present invention uses Semen arachidis hypogaeae, chilli, three kinds of materials of edible oil, processed technology through physics, produce strong burnt odor fragrance, solve the food additive such as common chilli oil taste weight, deficiency of rendering palatable, sodium glutamate, edible essence and use too much, improve many defects of limited appetite, help various food to render palatable, flavouring, lifting mouthfeel, reach to increase the purpose of the appetite of people and appetite, health diet.
Technical scheme: inventive formulation is Semen arachidis hypogaeae, chilli and edible oil.(1) selected raw material: Semen arachidis hypogaeae, chilli and edible oil；(2) allotment weight ratio: weigh weight, Semen arachidis hypogaeae: chilli: edible oil=4:1:9, the ratio of three is not fixed, and increases burnt odor fragrance and just improves chilli proportion, diluted concentration just raising edible oil proportion with regard to improving Semen arachidis hypogaeae proportion, increasing peppery degree, otherwise then reduces proportion；(3) clean: clean Semen arachidis hypogaeae and chilli and dry；(4) parch dry: Semen arachidis hypogaeae is heated to 110 DEG C ~ 130 DEG C, repeatedly stir-fry to peanut grain skin and flesh ftracture and be partially separated, exposed Semen arachidis hypogaeae turns to be yellow slightly, makes Semen arachidis hypogaeae dehydration become perfumed；Chilli is heated to 95 DEG C ~ 105 DEG C, repeatedly stir-fries, make chilli that dehydration is further dried；(5) pulverize: while hot Semen arachidis hypogaeae good for just parch and chilli being mixed and pulverized, making the particle diameter of Semen arachidis hypogaeae less than 1 millimeter, the particle diameter of chilli is less than 3 millimeters；(6) prepare: by evenly laid out for the mixture of the two in container, and keep temperature to be not less than 60 DEG C；(7) heating edible oil: edible oil is heated to 190 DEG C ~ 205 DEG C；(8) modulation: the edible oil being up to temperature is poured slowly into the mixture of powders of Semen arachidis hypogaeae and chilli, stirring simultaneously makes mixture thermally equivalent, and edible oil continues stirring after having added, and makes the further dehydration of mixture, until steam foam is not further added by；(9) cooling: the finished product modulated is naturally cooled to room temperature；(10) cold preservation: will be cooled to the finished product of room temperature and be positioned over 0 DEG C ~ 5 DEG C cold preservations more than 12 hours.
Beneficial effect: raw material of the present invention is easy to get, physical refining processes is safe and healthy, simple, finished product has the strong burnt odor fragrance of uniqueness, do not use and include sodium glutamate etc. and any render palatable, put forward food additive fresh, flavouring, various food of arranging in pairs or groups can be effectively improved taste and the mouthfeel of food, improves appetite and the appetite of people.
Claims (3)
1. the chilli oil based on Semen arachidis hypogaeae and Fructus Capsici, it is characterised in that use Semen arachidis hypogaeae, chilli, three kinds of materials of edible oil.
2. a kind of chilli oil based on Semen arachidis hypogaeae and Fructus Capsici according to claim 1, it is characterised in that Semen arachidis hypogaeae is dried by parch and pulverizes, it is provided that burnt odor fragrance；Chilli is dried by parch and pulverizes, it is provided that pungent；Edible oil pours the crushed mixture of Semen arachidis hypogaeae and Fructus Capsici, further dehydration into after being heated to 190 DEG C ~ 205 DEG C, promote burnt odor taste and pungent.
3. a kind of chilli oil based on Semen arachidis hypogaeae and Fructus Capsici according to claim 1, its making step is:
Step 1: selected Semen arachidis hypogaeae, chilli and edible oil；
Step 2: weigh weight, Semen arachidis hypogaeae: chilli: edible oil=4:1:9, the ratio of three is not fixed, and increases burnt odor fragrance and just improves chilli proportion, diluted concentration just raising edible oil proportion with regard to improving Semen arachidis hypogaeae proportion, increasing peppery degree, otherwise then reduces proportion；
Step 3: clean Semen arachidis hypogaeae and chilli and dry；
Step 4: Semen arachidis hypogaeae is heated to 110 DEG C ~ 130 DEG C, repeatedly stir-fry to peanut grain skin and flesh ftracture and be partially separated, exposed Semen arachidis hypogaeae turns to be yellow slightly, makes Semen arachidis hypogaeae dehydration become perfumed；Chilli is heated to 95 DEG C ~ 105 DEG C, repeatedly stir-fries, make chilli that dehydration is further dried；
Step 5: while hot Semen arachidis hypogaeae good for just parch and chilli are mixed and pulverized, makes the particle diameter of Semen arachidis hypogaeae less than 1 millimeter, and the particle diameter of chilli is less than 3 millimeters；
Step 6: by evenly laid out for the mixture of the two in container, and keep temperature to be not less than 60 DEG C；
Step 7: edible oil is heated to 190 DEG C ~ 205 DEG C；
Step 8: the edible oil being up to temperature slowly at the uniform velocity pours the mixture of powders of Semen arachidis hypogaeae and chilli into, stirring simultaneously makes mixture thermally equivalent, and edible oil continues stirring after having added, and makes the further dehydration of mixture, until steam foam is not further added by；
Step 9: the finished product modulated is naturally cooled to room temperature；
Step 10: will be cooled to the finished product of room temperature and be positioned over 0 DEG C ~ 5 DEG C cold preservations more than 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610151981.9A CN105767221A (en) | 2016-03-17 | 2016-03-17 | Chili oil based on peanuts and hot peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610151981.9A CN105767221A (en) | 2016-03-17 | 2016-03-17 | Chili oil based on peanuts and hot peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767221A true CN105767221A (en) | 2016-07-20 |
Family
ID=56392983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610151981.9A Pending CN105767221A (en) | 2016-03-17 | 2016-03-17 | Chili oil based on peanuts and hot peppers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767221A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294119A (en) * | 2018-01-23 | 2018-07-20 | 四川菜花香食品有限公司 | One kind boiling in water for a while, then dress with soy, vinegar, etc. All ice red oil preparation method and chilli oil condiment food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352227A (en) * | 2008-08-28 | 2009-01-28 | 李新社 | Chili oil and preparation method thereof |
| CN104970117A (en) * | 2015-07-20 | 2015-10-14 | 柳州市国祥食品有限公司 | Preparation process for capsicol |
-
2016
- 2016-03-17 CN CN201610151981.9A patent/CN105767221A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352227A (en) * | 2008-08-28 | 2009-01-28 | 李新社 | Chili oil and preparation method thereof |
| CN104970117A (en) * | 2015-07-20 | 2015-10-14 | 柳州市国祥食品有限公司 | Preparation process for capsicol |
Non-Patent Citations (1)
| Title |
|---|
| 云杰_PZSR: "《下厨房》", 21 April 2015 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294119A (en) * | 2018-01-23 | 2018-07-20 | 四川菜花香食品有限公司 | One kind boiling in water for a while, then dress with soy, vinegar, etc. All ice red oil preparation method and chilli oil condiment food |
| CN108294119B (en) * | 2018-01-23 | 2021-04-16 | 四川菜花香食品有限公司 | Preparation method of spicy hot chili oil and hot chili oil seasoning food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283381B (en) | Fish bean curd and preparation method thereof | |
| CN104323199B (en) | A kind of the Fish with Chinese Sauerkraut bed material | |
| CN104366432B (en) | The fragrant peppery yak meat of a kind of eutrophy and processing method thereof | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN103141798A (en) | Oilless chafing dish condiment and making method thereof | |
| CN104041780B (en) | A kind of processing method of fresh peppery local flavor mixing chicken powder | |
| CN108013369A (en) | A kind of processing method of spicy beef jerky | |
| CN105962266A (en) | Pickled pepper noodle relish | |
| KR101855903B1 (en) | Manufacturing method of spice for pork pig ribs using black ginseng | |
| CN106307117A (en) | Spicy flavored dried beef strips and making method thereof | |
| CN102599550A (en) | Dried sea bream floss food and preparation method thereof | |
| CN105077177B (en) | A kind of Islamic Highland cattle mutton sauce and processing method containing fern fiber crops and matrimony vine | |
| CN105767221A (en) | Chili oil based on peanuts and hot peppers | |
| JPH10304852A (en) | Production of roux | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN105192626A (en) | Spicy stewed lotus root and making method thereof | |
| CN108371304A (en) | A kind of original flavor laver soy sauce and preparation method thereof | |
| CN105192625A (en) | Spicy stewed lotus root and making method thereof | |
| CN101530212A (en) | Method for making vacuum fried composite instant meat | |
| CN106417623A (en) | Processing method of high-calcium bean product containing animal bone | |
| CN107836637A (en) | A kind of preparation method of instant rice powder | |
| CN105685579A (en) | Green prickly ash spicy boiled fish seasoning, and preparation method thereof | |
| CN104996956A (en) | A Litsea cubeba condiment and a production method thereof | |
| JP5936214B1 (en) | Method for producing perfume composition for masking retort odor | |
| KR20140011608A (en) | Making method of collagen food using duck feet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160720 |