CN106174382A - A kind of preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor - Google Patents
A kind of preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor Download PDFInfo
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- CN106174382A CN106174382A CN201610582102.8A CN201610582102A CN106174382A CN 106174382 A CN106174382 A CN 106174382A CN 201610582102 A CN201610582102 A CN 201610582102A CN 106174382 A CN106174382 A CN 106174382A
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Abstract
The invention discloses the preparation method of the spicy flavored oils of a kind of industrialization CHUANXIANG local flavor, be made up of the raw material of following weight portion: Oleum Brassicae campestris 70～80, two Vitex chinensis Mill. Fructus Capsicis 7～10, Zanthoxylum schinifolium 7～10, drying spice 2～3, Semen sesami Albae 3～5, Allium ascalonicum L. 5～7, Rhizoma Zingiberis Recens 2～3, Bulbus Allii 1～2；And disclose its production technology.Due to the fact that and raw material is selected, and utilize above-mentioned technique to process, the first squeezing Oleum Brassicae campestris under uniform temperature is selected to be combined with the raw material of fixing granularity size and kind, can farthest present the fragrance of Fructus Capsici and pungent and the fragrance of Pericarpium Zanthoxyli and fiber crops taste, so that product presents optimal special favor；Disclosed technological parameter and material order of addition is utilized to control production process, it is achieved industrialized production and quality management and control；Give clear and definite raw material composition and stable processing technology, it is ensured that stablizing of final products local flavor.
Description
Technical field
The present invention relates to the preparation method of a kind of foodstuff flavouring oil, particularly relate to a kind of industrialization spicy seasoning of CHUANXIANG local flavor
The preparation method of oil.
Background technology
Flavored oils is a kind of mode that food increases taste, is then a kind of making food local flavor quality for characteristic flavored oils
Key.Such as CHUANXIANG local flavor, owing to cooking culture in all parts of the country incorporates mutually, various CHUANXIANG flavor of hot snacks are prevailing in respectively
Ground, such as Sichuan cuisine, chongqing chafing dish etc., main flavor prominent fiber crops taste and pungent, but the standard that this local flavor neither one is unified, be all hands
Work field fabrication, lacks specification, so mode of appearance, local flavor are the most inconsistent.The people which results in different regions is attempting
After different CHUANXIANG local flavors, it is not known which taste is genuine CHUANXIANG local flavor.Owing to CHUANXIANG makes raw material, the place of production is required,
General is made by hand, is particularly away from the producer of Sichuan province, to the buying of raw material with regard to great problem, therefore, logical
Cross industrialized production, allow CHUANXIANG local flavor be reflected by flavored oils, form unified mouthfeel, making food is had greatly
Meaning, it is possible to solve the local flavor problem that prior art exists, CHUANXIANG taste can be made again to form unified standard.
Summary of the invention
In order to solve the deficiencies in the prior art, it is an object of the invention to provide a kind of industrialization CHUANXIANG local flavor fiber crops
The preparation method of peppery flavored oils, uses the raw material of unified standard, according to unified processing technology, forms the seasoning of flavor-stable
Oil.
For reaching above-mentioned purpose, the technology used in the present invention means are: a kind of spicy flavored oils of industrialization CHUANXIANG local flavor
Preparation method, be made up of the raw material of following weight portion: Oleum Brassicae campestris 70～80, two Vitex chinensis Mill. Fructus Capsicis 7～10, Zanthoxylum schinifolium 7～10, dry
Spice 2～3 processed, Semen sesami Albae 3～5, Allium ascalonicum L. 5～7, Rhizoma Zingiberis Recens 2～3, Bulbus Allii 1～2；
By selected for Semen sesami Albae process, enter a pot parch, fry to the most sallow and with obvious fragrance, standby；Drying spice is used after pulverizing
Cold water soak is no less than 15min, obtains infiltration spice, standby；Allium ascalonicum L., Rhizoma Zingiberis Recens, peeling Bulbus Allii are broken into granule, by Oleum Brassicae campestris
It is divided into four parts, for bold and vigorous two Vitex chinensis Mill. Fructus Capsicis and the Zanthoxylum schinifolium of infiltrating of oil no less than 30min after Part I heating, filters, oil plant
Separate；Adding Allium ascalonicum L., Rhizoma Zingiberis Recens and the Bulbus Allii granule after crushing after Part II heating, fried is coke yellow to granule, filters,
Oil plant separates；Adding infiltration spice after Part III heating, endure to not having obvious steam, filter, oil plant separates；Part IV
After heating, after adding two Vitex chinensis Mill. Fructus Capsici stirrings after oil immersion, add the Semen sesami Albae after parch, continue stirring, after adding oil immersion
Zanthoxylum schinifolium stir, when oil temperature drops to 70 DEG C, the oil after three parts processing above is blended into, stirs, natural
Cool down.
Further, described Oleum Brassicae campestris is for just squeezing Oleum Brassicae campestris.
Further, it is broken that described two Vitex chinensis Mill. Fructus Capsicis are first broken into 2*2mm Fructus Capsici, then takes Part I Oleum Brassicae campestris and is heated to
Sprinkling into Fructus Capsici broken after 160 DEG C, infiltrating time then must not filter less than 30 minutes, and oil plant separates, the use of Part I Oleum Brassicae campestris
Amount is 3 times of two Vitex chinensis Mill. Fructus Capsici quality.
Further, described Zanthoxylum schinifolium is smashed to 20 mesh, will infiltrate the Part I just hot pickled mustard tube after two Vitex chinensis Mill. Fructus Capsicis
Seed oil is heated to 180 DEG C, sprinkles into Pericarpium Zanthoxyli broken, and infiltrating time must not be less than 30 minutes.
Further, described Part II Oleum Brassicae campestris is heated to 150 DEG C, adds the Allium ascalonicum L. after crushing, fried to sallow
Color, is subsequently added that Rhizoma Zingiberis Recens is broken and Bulbus Allii is broken, fried to granule be coke yellow.
Further, described drying spice adds twice water soaking, and the time must not be less than 15 minutes.
Further, described drying spice includes Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi, Rhizoma Zingiberis Recens, Flos Caryophylli.
Further, described Allium ascalonicum L., Rhizoma Zingiberis Recens, Bulbus Allii seed are about the granule of 2*2mm through crusher in crushing to granularity.
Further, described Part III is heated to 120～125 DEG C, adds infiltration spice, endures to not having obvious water
Vapour；Part IV is heated to 150 DEG C, adds two Vitex chinensis Mill. Fructus Capsicis after oil immersion and stirs 1～2 minute, adds the Radix Angelicae Dahuricae after parch
Fiber crops stirring 1～2 minute.
The invention has the beneficial effects as follows: owing to raw material is selected, and utilize above-mentioned technique to process, select certain
At a temperature of first squeezing Oleum Brassicae campestris be combined with the raw material of fixing granularity size and kind, can farthest present the perfume (or spice) of Fructus Capsici
Taste and pungent and the fragrance of Pericarpium Zanthoxyli and fiber crops taste, so that product presents optimal special favor；Utilize disclosed technological parameter and
Material order of addition controls production process, it is achieved industrialized production and quality management and control；Give clear and definite raw material composition with steady
Fixed processing technology, it is ensured that stablizing of final products local flavor.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further elaborated.
Embodiment 1
The preparation method of the spicy flavored oils of a kind of industrialization CHUANXIANG local flavor, is made up of the raw material of following weight portion: Oleum Brassicae campestris 70～
80, two Vitex chinensis Mill. Fructus Capsicis 7～10, Zanthoxylum schinifolium 7～10, drying spice 2～3, Semen sesami Albae 3～5, Allium ascalonicum L. 5～7, Rhizoma Zingiberis Recens 2～3,
Bulbus Allii 1～2；
By selected for Semen sesami Albae process, enter a pot parch, fry to the most sallow and with obvious fragrance, standby；Drying spice is used after pulverizing
Cold water soak is no less than 15min, obtains infiltration spice, standby；Allium ascalonicum L., Rhizoma Zingiberis Recens, peeling Bulbus Allii are broken into granule, by Oleum Brassicae campestris
It is divided into four parts, for bold and vigorous two Vitex chinensis Mill. Fructus Capsicis and the Zanthoxylum schinifolium of infiltrating of oil no less than 30min after Part I heating, filters, oil plant
Separate；Adding Allium ascalonicum L., Rhizoma Zingiberis Recens and the Bulbus Allii granule after crushing after Part II heating, fried is coke yellow to granule, filters,
Oil plant separates；Adding infiltration spice after Part III heating, endure to not having obvious steam, filter, oil plant separates；Part IV
After heating, after adding two Vitex chinensis Mill. Fructus Capsici stirrings after oil immersion, add the Semen sesami Albae after parch, continue stirring, after adding oil immersion
Zanthoxylum schinifolium stir, when oil temperature drops to 70 DEG C, the oil after three parts processing above is blended into, stirs, natural
Cool down.
Described drying spice includes Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi, Rhizoma Zingiberis Recens, Flos Caryophylli.
Embodiment 2
Difference from Example 1 is:
The preparation method of the spicy flavored oils of a kind of industrialization CHUANXIANG local flavor, raw material is made up of following mass percent: first hot pickled mustard tube seed
Oil 74, two Vitex chinensis Mill. Fructus Capsicis 7, Zanthoxylum schinifolium 7, Cortex cinnamomi japonici powder 0.5, star aniseed powder 0.5, Fructus Foeniculi XIANGFEN 0.4, Rhizoma Zingiberis Recens powder 0.3, Flos Caryophylli powder 0.3,
Semen sesami Albae 3, Allium ascalonicum L. 5, Rhizoma Zingiberis Recens 2, Bulbus Allii 1.
Embodiment 3
Difference from Example 1 is:
Described parts by weight of raw materials is constituted: just squeeze Oleum Brassicae campestris 76, two Vitex chinensis Mill. Fructus Capsici 8.5, Zanthoxylum schinifolium 8.5, Cortex cinnamomi japonici powder 0.5, star aniseed powder
0.5, Fructus Foeniculi XIANGFEN 0.5, Rhizoma Zingiberis Recens powder 0.4, Flos Caryophylli powder 0.4, Semen sesami Albae 4, Allium ascalonicum L. 6, Rhizoma Zingiberis Recens 2.5, Bulbus Allii 1.5.
Described Oleum Brassicae campestris is for just squeezing Oleum Brassicae campestris.
Described drying spice adds twice water soaking, and the time must not be less than 15 minutes.
The spicy oil of CHUANXIANG local flavor is i.e. can get by production technology same as in Example 1.
Embodiment 4
It is with embodiment 1,2,3 difference:
Described parts by weight of raw materials is constituted: just squeeze Oleum Brassicae campestris 80, two Vitex chinensis Mill. Fructus Capsici 10, Zanthoxylum schinifolium 10, Cortex cinnamomi japonici powder 0.6, star aniseed powder
0.5, Fructus Foeniculi XIANGFEN 0.6, Rhizoma Zingiberis Recens powder 0.6, Flos Caryophylli powder 0.7, Semen sesami Albae 5, Allium ascalonicum L. 7, Rhizoma Zingiberis Recens 3, Bulbus Allii seed 2.
It is broken that described two Vitex chinensis Mill. Fructus Capsicis are first broken into 2*2mm Fructus Capsici, then takes and sprinkles after Part I Oleum Brassicae campestris is heated to 160 DEG C
Entering Fructus Capsici broken, infiltrating time then must not filter less than 30 minutes, and oil plant separates, and the consumption of Part I Oleum Brassicae campestris is two chaste trees
3 times of bar Fructus Capsici quality.
Described Zanthoxylum schinifolium smash at the beginning of 20 mesh, the Part I after two Vitex chinensis Mill. Fructus Capsicis being infiltrated squeeze Oleum Brassicae campestris be heated to
180 DEG C, sprinkling into Pericarpium Zanthoxyli broken, infiltrating time must not be less than 30 minutes.
Described Part II Oleum Brassicae campestris is heated to 150 DEG C, adds the Allium ascalonicum L. after crushing, fried to coke yellow, adds subsequently
Enter that Rhizoma Zingiberis Recens is broken and Bulbus Allii is broken, fried to granule be coke yellow.
Described Allium ascalonicum L., Rhizoma Zingiberis Recens, Bulbus Allii seed are about the granule of 2*2mm through crusher in crushing to granularity.
Described Part III is heated to 120～125 DEG C, adds infiltration spice, endures to not having obvious steam；Part IV
It is heated to 150 DEG C, adds two Vitex chinensis Mill. Fructus Capsicis after oil immersion and stir 1～2 minute, add the Semen sesami Albae after parch and stir 1～2 point
Clock.
The effect that the raw material that the present invention uses is provided is as follows:
Selecting and just squeezes Oleum Brassicae campestris, owing to Oleum Brassicae campestris abnormal smells from the patient is aromatic, nutritious, it is to the useful oleic acid of human body and linoleic acid content
Occupying the hat of each vegetable oil, nutritional labeling can well be absorbed by the body, and has certain vessel softening, the merit of slow down aging
Effect；Selecting two Vitex chinensis Mill. Fructus Capsicis and be crushed to 2*2mm, select Zanthoxylum schinifolium and be crushed to 20 mesh, under uniform temperature, this granularity is peppery
Broken broken with Pericarpium Zanthoxyli and the first squeezing Oleum Brassicae campestris of green pepper is combined, can farthest present the fragrance of Fructus Capsici and pungent and the fragrance of Pericarpium Zanthoxyli and
Fiber crops taste, so that product presents optimal special favor；
In processing technology: need the proportioning in strict accordance with raw material, controlling the pre-treatment that Fructus Capsici is broken and Pericarpium Zanthoxyli is broken needs to use Semen Allii Tuberosi
Oil infiltrates；The addition of broken broken oils and fats when processing with Zanthoxylum schinifolium of Fructus Capsici and the fixed temperature of setting；The interpolation of different material
Sequentially；By the meticulous selection to two Vitex chinensis Mill. Fructus Capsicis with Zanthoxylum schinifolium, apply particular production technique, produce the CHUANXIANG of flavor-stable
The spicy flavored oils of special favor, the preference of CHUANXIANG flavor of hot (is had concurrently strong by the people that can meet different regions simultaneously
Fructus Capsici fragrance and Pericarpium Zanthoxyli distinctive QINGXIANG abnormal smells from the patient).
By the meticulous selection to Vegetable oil lipoprotein, just squeezing Oleum Brassicae campestris is selected to infiltrate two Vitex chinensis Mill. Fructus Capsici and green grass or young crops under certain oil temperature
Pericarpium Zanthoxyli is broken, and the fragrance of Fructus Capsici and Pericarpium Zanthoxyli can be made fully to distribute, so that oil colours is more tempting with fragrance, Oleum Brassicae campestris also has enriches blood
The special dietaries such as QI invigorating, beneficially human consumption's absorption, rich in vitamin E are worth and effect.
Add sesame seed, experience peppery and numb while be accompanied by the fragrance of Semen Sesami, color have concurrently while again
Improve the nutritive value of product.
Can be used for noodles served with soy sauce, sesame butter, etc., cold vegetable dish in sauce, noodle soup, chaffy dish etc., it is possible to be used for cooking as flavored oils.
The selection of raw material of the present invention and proportioning, can preferably highlight the CHUANXIANG flavor of hot in tunnel.Owing to raw material is carried out
Select, and utilize above-mentioned technique to process, select the first squeezing Oleum Brassicae campestris under uniform temperature and fixing granularity size and kind
Raw material combine, can farthest present the fragrance of Fructus Capsici and pungent and the fragrance of Pericarpium Zanthoxyli and fiber crops taste so that product in
The most optimal special favor；Disclosed technological parameter and material order of addition is utilized to control production process, it is achieved industry metaplasia
Produce and quality management and control；Give clear and definite raw material composition and stable processing technology, it is ensured that stablizing of final products local flavor.
Disclosed embodiment of this invention is the explanation to technical scheme, it is impossible to as to present invention
Restriction, those skilled in the art's simple change on the basis of the present invention, the most within the scope of the present invention.
Claims (9)
1. the preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor, it is characterised in that by the raw material structure of following weight portion
Become: Oleum Brassicae campestris 70～80, two Vitex chinensis Mill. Fructus Capsicis 7～10, Zanthoxylum schinifolium 7～10, drying spice 2～3, Semen sesami Albae 3～5, Allium ascalonicum L. 5
～7, Rhizoma Zingiberis Recens 2～3, Bulbus Allii 1～2；
By selected for Semen sesami Albae process, enter a pot parch, fry to the most sallow and with obvious fragrance, standby；Drying spice is used after pulverizing
Cold water soak is no less than 15min, obtains infiltration spice, standby；Allium ascalonicum L., Rhizoma Zingiberis Recens, peeling Bulbus Allii are broken into granule, by Oleum Brassicae campestris
It is divided into four parts, for bold and vigorous two Vitex chinensis Mill. Fructus Capsicis and the Zanthoxylum schinifolium of infiltrating of oil no less than 30min after Part I heating, filters, oil plant
Separate；Adding Allium ascalonicum L., Rhizoma Zingiberis Recens and the Bulbus Allii granule after crushing after Part II heating, fried is coke yellow to granule, filters,
Oil plant separates；Adding infiltration spice after Part III heating, endure to not having obvious steam, filter, oil plant separates；Part IV
After heating, after adding two Vitex chinensis Mill. Fructus Capsici stirrings after oil immersion, add the Semen sesami Albae after parch, continue stirring, after adding oil immersion
Zanthoxylum schinifolium stir, when oil temperature drops to 70 DEG C, the oil after three parts processing above is blended into, stirs, natural
Cool down.
The preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor the most according to claim 1, it is characterised in that: described dish
Seed oil is for just squeezing Oleum Brassicae campestris.
The preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor the most according to claim 1, it is characterised in that: described two
It is broken that Vitex chinensis Mill. Fructus Capsici is first broken into 2*2mm Fructus Capsici, then take sprinkle into Fructus Capsici after Part I Oleum Brassicae campestris is heated to 160 DEG C broken, infiltration
Time then must not filter less than 30 minutes, and oil plant separates, and the consumption of Part I Oleum Brassicae campestris is the 3 of two Vitex chinensis Mill. Fructus Capsici quality
Times.
The preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor the most according to claim 3, it is characterised in that: described green grass or young crops
Pericarpium Zanthoxyli is smashed and is heated to 180 DEG C to squeezing Oleum Brassicae campestris at the beginning of 20 mesh, the Part I after infiltrating two Vitex chinensis Mill. Fructus Capsicis, sprinkles into Pericarpium Zanthoxyli
Broken, infiltrating time must not be less than 30 minutes.
The preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor the most according to claim 1, it is characterised in that: described
Two part Oleum Brassicae campestriss are heated to 150 DEG C, add broken after Allium ascalonicum L., fried to coke yellow, be subsequently added that Rhizoma Zingiberis Recens is broken and Bulbus Allii
Broken, fried to granule be coke yellow.
The preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor the most according to claim 1, it is characterised in that: described dry
Spice processed adds twice water soaking, and the time must not be less than 15 minutes.
The preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor the most according to claim 6, it is characterised in that: described dry
Spice processed includes Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Foeniculi, Rhizoma Zingiberis Recens, Flos Caryophylli.
The preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor the most according to claim 1, it is characterised in that: described red
Onion, Rhizoma Zingiberis Recens, Bulbus Allii seed are about the granule of 2*2mm through crusher in crushing to granularity.
The preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor the most according to claim 1, it is characterised in that: described
Three parts are heated to 120～125 DEG C, add infiltration spice, endure to not having obvious steam；Part IV is heated to 150 DEG C, adds
Enter two Vitex chinensis Mill. Fructus Capsicis after oil immersion to stir 1～2 minute, add the Semen sesami Albae after parch and stir 1～2 minute.
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| CN201610582102.8A CN106174382A (en) | 2016-07-22 | 2016-07-22 | A kind of preparation method of the spicy flavored oils of industrialization CHUANXIANG local flavor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305127A (en) * | 2014-11-10 | 2015-01-28 | 淮北顺发食品有限公司 | Shallot chive oil |
| CN104322713A (en) * | 2014-06-16 | 2015-02-04 | 无穷食品有限公司 | Edible flavor oil and preparation method thereof |
-
2016
- 2016-07-22 CN CN201610582102.8A patent/CN106174382A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322713A (en) * | 2014-06-16 | 2015-02-04 | 无穷食品有限公司 | Edible flavor oil and preparation method thereof |
| CN104305127A (en) * | 2014-11-10 | 2015-01-28 | 淮北顺发食品有限公司 | Shallot chive oil |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
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