CN106212732A - A kind of spicy chilli oil and preparation method thereof - Google Patents
A kind of spicy chilli oil and preparation method thereof Download PDFInfo
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- CN106212732A CN106212732A CN201610613587.2A CN201610613587A CN106212732A CN 106212732 A CN106212732 A CN 106212732A CN 201610613587 A CN201610613587 A CN 201610613587A CN 106212732 A CN106212732 A CN 106212732A
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- 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 present invention relates to food processing technology field, be specifically related to a kind of spicy chilli oil and preparation method thereof.This chilli oil is mainly prepared from the following materials: vegetable oil 70～90 parts, Fructus Capsici 5～10 parts, Pericarpium Zanthoxyli 5～10 parts, Herba Alii fistulosi 1～2 parts, Rhizoma Zingiberis Recens 1～2 parts, Herba Pelargonii Graveolentis 0.1～0.5 part, Fructus Amomi 0.3～0.8 part, anistree 0.5～1 part, Cortex Cinnamomi 0.1～0.5 part, Fructus Tsaoko 0.3～0.8 part, Fructus Cumini Cymini 0.3～0.8 part, Fructus Foeniculi 0.1～0.5 part, husky Rhizoma Zingiberis Recens 0.1～0.5 part, Fructus Piperis 0.1～0.5 part, Radix Angelicae Sinensis 0.1～0.5 part, Pericarpium Citri Reticulatae 0.1～0.5 part, Flos Caryophylli 0.1～0.5 part, the Radix Angelicae Dahuricae 0.05～0.15 part.Prepare each raw material synergism of chilli oil, give the full lasting fragrance of chilli oil, spicy pure and fresh mouthfeel, and combine the oil temperature and raw material addition sequence limited in preparation method of the present invention, promote fragrance and the mouthfeel of chilli oil further.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of spicy chilli oil and preparation method thereof.
Background technology
In recent years, pungent food was made earnest efforts having reached perfervid degree, except spicy soup, decocting in water by people
Outside fish, these typical pungent famous dishes the most popular to people of deep fried chicken cube with chili, Fructus Capsici sauce, chilli oil, old foster-mother etc. are using Fructus Capsici as master
The processed food wanting raw material becomes consumer especially and is cooking the indispensable flavoring agent having a meal.Chilli oil, the namely making of chilli oil
During for be particular about the factor such as fragrance, taste consider, need to add the adjuvants such as substantial amounts of spice.Along with people's living standard
Day by day improving, people are more and more higher to food color, healthy requirement, and people are also desirable that it while enjoying chilli oil
Better tasting deliciousness, fragrance is more agreeable to the taste, can more merge with the fragrance needing seasoning food, therefore to meet people couple
In the pursuit of chilli oil color, smell and taste, people conduct in-depth research for formula and the method for chilli oil.
As Chinese patent CN104366421A discloses a kind of chilli oil and preparation method thereof, this chilli oil is by adding perfume
Pungent material and flavoring agent realize the flavouring effect to chilli oil, and spice is in Fructus Tsaoko, Semen Myristicae, Flos Caryophylli, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise
At least one, flavouring agent is at least one in salt, sugar, Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli.Preparation method disclosed in it is Fructus Capsici is former
Material and spice and flavouring agent are placed in the low temperature chilli oil of 50～70 DEG C immersion, but the fragrance of the raw material the application such as spice
The most volatile, the fragrance that the mode that uses this low-temperature oil to soak is difficult to allow in raw material evaporates completely, makes the Fructus Capsici of preparation
Salted cake fried in sesame oil taste is the fullest.
As Chinese patent CN104824176A discloses a kind of chilli oil and preparation method thereof, preparation method disclosed in it is
The raw materials such as spice carry out in the oil temperature of 100 DEG C parch, and the chilli after pulverizing adds in the oil that temperature is 150 DEG C,
On the one hand the parch temperature of spice is too low, is unfavorable for distributing of spice fragrance；On the other hand, the oil temperature mistake of chilli is added
Height, easily makes the fried paste of Fructus Capsici, the fragrance that impact is overall.
Therefore, for increasing the formula of fragrance and the development of process of chilli oil, remaining people needs constantly to grind
Study carefully and innovate, to meet consumer's demand to chilli oil color.
Summary of the invention
In order to overcome the defect of prior art, an object of the present invention is to provide full lasting, the mouthfeel fiber crops of a kind of fragrance
Peppery pure and fresh spicy chilli oil.
Meanwhile, the present invention also resides in the preparation method providing a kind of spicy chilli oil, improves prepared chilli oil fragrance further
Full weight and persistency.
In order to realize object above, the technical solution adopted in the present invention is:
A kind of spicy chilli oil, is mainly prepared from by the raw material of following parts by weight: vegetable oil 70～90 parts, Fructus Capsici 5～
10 parts, Pericarpium Zanthoxyli 5～10 parts, Herba Alii fistulosi 1～2 parts, Rhizoma Zingiberis Recens 1～2 parts, Herba Pelargonii Graveolentis 0.1～0.5 part, Fructus Amomi 0.3～0.8 part, anise 0.5～1
Part, Cortex Cinnamomi 0.1～0.5 part, Fructus Tsaoko 0.3～0.8 part, Fructus Cumini Cymini 0.3～0.8 part, Fructus Foeniculi 0.1～0.5 part, husky Rhizoma Zingiberis Recens 0.1～0.5
Part, Fructus Piperis 0.1～0.5 part, Radix Angelicae Sinensis 0.1～0.5 part, Pericarpium Citri Reticulatae 0.1～0.5 part, Flos Caryophylli 0.1～0.5 part, the Radix Angelicae Dahuricae 0.05～0.15
Part.
Different raw material provides different flavor tastes and fragrance, when usage ratio the most at that time, fragrance and local flavor can be caused
Between mutually hide the defect of impact, reduce the taste flavor of chilli oil, add point salt during cooking as cooking or add
The mouthfeel that some sugar can affect this food completely is the same, therefore to make the spicy chilli oil of preparation have the most perfect full perfume (or spice)
Taste and spicy pure and fresh mouthfeel, it is preferred that above-mentioned spicy chilli oil, be mainly prepared from by the raw material of following parts by weight: plant
Oil 80 parts, 6.5 parts of Fructus Capsici, 6 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 1.3 parts, Rhizoma Zingiberis Recens 1.1 parts, Herba Pelargonii Graveolentis 0.3 part, Fructus Amomi 0.5 part, anistree 0.7 part, Cortex Cinnamomi
0.3 part, Fructus Tsaoko 0.4 part, Fructus Cumini Cymini 0.4 part, Fructus Foeniculi 0.3 part, husky Rhizoma Zingiberis Recens 0.3 part, 0.2 part of Fructus Piperis, Radix Angelicae Sinensis 0.2 part, Pericarpium Citri Reticulatae 0.2
Part, Flos Caryophylli 0.2 part, the Radix Angelicae Dahuricae 0.1 part.
Preferably, the raw materials used Semen Sesami also including 0.5～1.5 weight portions, the parts by weight consumption of preferred Semen Sesami is 1
Part.
Above-mentioned vegetable oil is Oleum Brassicae campestris, preferably level Four Oleum Brassicae campestris.
Above-mentioned Semen Sesami is Semen sesami Albae；Above-mentioned Pericarpium Zanthoxyli is pericarpium zanthoxyli bungeani.
It is further preferred that also include the raw material of following parts by weight: Ganoderma 0.05～0.15 part, Herba lysimachiae capillipedis 0.05～0.15
Part, the Radix Aucklandiae 0.05～0.15 part.
Preferably, the parts by weight consumption of Ganoderma, Herba lysimachiae capillipedis and the Radix Aucklandiae is: Ganoderma 0.1 part, Herba lysimachiae capillipedis 0.1 part, the Radix Aucklandiae 0.1 part
It is further preferred that also include the raw material of following parts by weight: edible Flos Caryophylli alabastrum quintessence oil 0.05～0.1 part,
Edible Fructus Citri Limoniae quintessence oil 0.05～0.1 part, Oleum sesami 0.05～0.1 part.
Preferably, the parts by weight consumption of edible Flos Caryophylli alabastrum quintessence oil, edible Fructus Citri Limoniae quintessence oil and Oleum sesami is: edible
With Flos Caryophylli alabastrum quintessence oil 0.08 part, edible Fructus Citri Limoniae quintessence oil 0.06 part, Oleum sesami 0.07 part.
The preparation method of above-mentioned spicy chilli oil, including following operating procedure:
1) take vegetable oil and be heated to 180～190 DEG C, stop heating；
2) when step 1) in vegetable oil naturally cool to 140 DEG C after add Herba Alii fistulosi and Rhizoma Zingiberis Recens, keeping oil temperature is 140 ± 5 DEG C, treats
Herba Alii fistulosi and Jiang Bianhuang, become fragile after pull out, stop heating；
3) by step 2) in vegetable oil naturally cool to 120 DEG C after, add Fructus Amomi, anise, Cortex Cinnamomi, Fructus Tsaoko, Fructus Cumini Cymini, little
The mixture of Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae and the Radix Angelicae Dahuricae, keeping oil temperature is 120 ± 5 DEG C, stirs frying
After 10 minutes, stop heating；
4) by step 3) in vegetable oil naturally cool to 100 DEG C after, add Fructus Capsici and Pericarpium Zanthoxyli, keep 100 DEG C of stirrings to explode
After making 10 minutes, stop heating, naturally cool to room temperature, and place 24 hours at normal temperatures, filter, obtain described spicy red
Oil.
When the raw material used includes Semen Sesami, step 4) in stop heating after also include when oil temperature is down to 60 DEG C,
Adding Semen Sesami, stirring is cooled to room temperature；
When the raw material used includes Ganoderma, Herba lysimachiae capillipedis and the Radix Aucklandiae, step 3) middle addition Fructus Amomi, anise, Cortex Cinnamomi, grass
Really, Ganoderma, Herba lysimachiae capillipedis and the Radix Aucklandiae are added while Fructus Cumini Cymini, Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae and the Radix Angelicae Dahuricae；
When the raw material used includes edible Flos Caryophylli alabastrum quintessence oil, edible Fructus Citri Limoniae quintessence oil and Oleum sesami, step
4) after oil temperature is down to room temperature, also include adding edible Flos Caryophylli alabastrum quintessence oil, edible Fructus Citri Limoniae quintessence oil and Oleum sesami in, then
Place 24 hours the most at normal temperatures.
Also include first raw material being carried out pretreatment, particularly as follows: Herba Alii fistulosi to be cut into the onion parts of 4～6cm, standby；Rhizoma Zingiberis Recens is cut into slices,
Standby；By Fructus Amomi, anise, Cortex Cinnamomi, Fructus Tsaoko, Fructus Cumini Cymini, Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, spirit
Grass, row's perfume and Radix Aucklandiae powder are broken to 40 mesh, standby；By Capsicum crushing to 30 mesh, standby；Zanthoxyli Bungeani powder is broken to 50 mesh, standby.
The spicy chilli oil of the present invention, with Fructus Capsici, Pericarpium Zanthoxyli, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Herba Pelargonii Graveolentis, Fructus Amomi, anise, Cortex Cinnamomi, Fructus Tsaoko, Fructus Cumini Cymini, Fructus Foeniculi
Perfume, Sha Jiang, Fructus Piperis, Radix Angelicae Sinensis, Pericarpium Citri Reticulatae, Flos Caryophylli and the Radix Angelicae Dahuricae are primary raw material.Wherein Herba Alii fistulosi and Jiang Zuowei bottom note, promote other spice
Distribute, make the overall spicy of the chilli oil of preparation and fragrance fuller, lasting fragrance；Herba Pelargonii Graveolentis, Sha Jiang, Pericarpium Citri Reticulatae fragrance are pure and fresh,
There is refrigerant sense, synergism, be in harmonious proportion the fragrance of each spice, be in harmonious proportion the burden sense of the penetrating odor such as Fructus Capsici, Pericarpium Zanthoxyli, make red
The fragrance of oil is abundant and agreeable to the taste；The Radix Angelicae Dahuricae and Sha Jiang synergism remove smell of mutton, promote the fresh of chilli oil with Fructus Tsaoko, Cortex Cinnamomi synergism
Taste, promotes the fusion of various fragrance；With micro-sweet taste in anistree fragrance, neutralize Fructus Cumini Cymini, Fructus Piperis, Fructus Foeniculi, Flos Caryophylli stimulation
Property mouthfeel, simultaneously refrigerant sour-sweet local flavor and Fructus Cumini Cymini and the Fructus Piperis of anistree special fragrant and sweet local flavor, the special medicated incense of Radix Angelicae Sinensis, Pericarpium Citri Reticulatae
Fragrance merge, there is orectic effect；Flos Caryophylli distinctive fiber crops tongue mouthfeel and Pericarpium Zanthoxyli synergism, give chilli oil fiber crops taste,
Reduce the consumption of Pericarpium Zanthoxyli, with Fructus Capsici synergism, give the flavor of hot that chilli oil is agreeable to the taste；Meanwhile, Fructus Cumini Cymini has antisepsis and sterilization
Effect, extends the shelf-life of chilli oil.In a word, each raw material is in the amount ranges limited, and mutual coordinated, each fragrance is mutual
Mending and melt mutually, the most mutually hide, the spicy mouthfeel of chilli oil prepared is spicy pure and fresh, and fragrance is full persistently.
Further, being additionally added Semen Sesami is raw material, gives chilli oil Semen Sesami fragrance, and the fragrance making chilli oil is fuller, fragrance
More lasting.
Further, being additionally added Ganoderma, Herba lysimachiae capillipedis and the Radix Aucklandiae is raw material, merges with the fragrance of Pericarpium Citri Reticulatae etc., have simple and elegant clearly
New fragrance, makes chilli oil fragrance fuller.
Further, being additionally added Flos Caryophylli alabastrum quintessence oil, Fructus Citri Limoniae quintessence oil and Oleum sesami is raw material, increases the same of chilli oil fragrance
Time, promote distributing of other spice fragrance further, promote the full weight of chilli oil fragrance；Flos Caryophylli alabastrum quintessence oil promotes red simultaneously
The mouthfeel that spunyarn is peppery；Fructus Citri Limoniae quintessence oil fragrance is pure and fresh, the burden sense that mediation multiple fragrance and taste merge, and promotes the agreeable to the taste of chilli oil
Property.
In the preparation process of chilli oil, the spice of addition and flavouring agent are to enrich the fragrance of chilli oil and mouthfeel wind
Taste, but each supplementary material is different due to its texture properties, and fragrance is difficult to distribute, it usually needs just can make supplementary material by external force
In fragrance come out completely, traditional method is a kind of is to utilize the mode using low-temperature oil to soak, although it can be avoided that high
The harmful substance of the fried generation of temperature and the loss of effective ingredient, but the mode that this low-temperature oil is soaked tends not to make each former
The fragrance of material distributes completely, and the chilli oil fragrance making preparation is the fullest；A kind of is that the mode utilizing deep fat fry processes supplementary material,
But temperature selects too high meeting to cause the most too much forfeiture of supplementary material Middle nutrition composition, also can produce burning, even simultaneously
Causing loss of aroma, temperature selects the lowest, however it remains low temperature soaks cannot complete odoriferous defect.
In consideration of it, preparation method of the present invention, first vegetable oil being heated to 180～190 DEG C, that removes in vegetable oil is different
Taste, such as, can remove the Semen Allii Tuberosi fragrance of popular acceptance difference in Oleum Brassicae campestris；Then about 140 DEG C temperature add Herba Alii fistulosi and
Rhizoma Zingiberis Recens, makes the fragrance of Herba Alii fistulosi and Rhizoma Zingiberis Recens fully come out, and as bottom note, the temperature at about 120 DEG C adds the perfume (or spice) such as Herba Pelargonii Graveolentis, Fructus Amomi afterwards
Pungent material so that under the common effect of the bottom note that each spice provides oil temperature and Herba Alii fistulosi, Rhizoma Zingiberis Recens, stimulate the fragrance of each spice to fill
Dispersion is sent out and is merged, and promotes full weight and the persistency of chilli oil fragrance；At a temperature of 100 DEG C, add Fructus Capsici and Pericarpium Zanthoxyli the most again, keep away
Exempt from Fructus Capsici and Pericarpium Zanthoxyli produces burning, promote the spicy mouthfeel of chilli oil；Finally, place 24 hours at normal temperatures so that each is former auxiliary
Material soaks in oil, and various fragrance and local flavor come out completely, and can sufficiently work in coordination with fusions, and imparting chilli oil is full persistently
Fragrance and spicy salubrious mouthfeel, the appetite stimulated consumer.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in detail.
Embodiment 1
A kind of spicy chilli oil, is prepared from by the raw material of following parts by weight: Oleum Brassicae campestris 80 parts, capsicum annum fasciculatum 6.5 parts, Flos Carthami
Green pepper 6 parts, Herba Alii fistulosi 1.3 parts, Rhizoma Zingiberis Recens 1.1 parts, Herba Pelargonii Graveolentis 0.3 part, Fructus Amomi 0.5 part, anise 0.7 part, Cortex Cinnamomi 0.3 part, Fructus Tsaoko 0.4 part, Fructus Cumini Cymini
0.4 part, Fructus Foeniculi 0.3 part, husky Rhizoma Zingiberis Recens 0.3 part, 0.2 part of Fructus Piperis, Radix Angelicae Sinensis 0.2 part, Pericarpium Citri Reticulatae 0.2 part, Flos Caryophylli 0.2 part, the Radix Angelicae Dahuricae 0.1
Part, Semen sesami Albae 1 part.
The preparation method of above-mentioned spicy chilli oil, including following operating procedure:
1) pretreatment of raw material: Herba Alii fistulosi is cut into the onion parts of 4～about 6cm, standby；Rhizoma Zingiberis Recens is cut into slices, obtains Rhizoma Zingiberis, standby；By sand
After core, anise, Cortex Cinnamomi, Fructus Tsaoko, nature, Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae are mixed in proportion
It is crushed to 40 mesh with pulverizer, obtains mixed powder, standby；Take Capsicum crushing to 30 mesh, obtain Fructus Capsici powder, standby；Take pericarpium zanthoxyli bungeani powder
It is broken to 50 mesh, obtains Zanthoxyli Bungeani powder, standby；
2) take Oleum Brassicae campestris and be heated to 180～190 DEG C, stop heating；
3) when step 2) in Oleum Brassicae campestris naturally cool to add after 140 DEG C step 1) standby onion parts and Rhizoma Zingiberis, keep
Oil temperature is 140 ± 5 DEG C, pulls out, stop heating after onion parts and Rhizoma Zingiberis turn yellow, become fragile；
4) by step 3) in Oleum Brassicae campestris naturally cool to 120 DEG C after, add step 1) standby mixed powder, keep oil
Temperature is 120 ± 5 DEG C, after stirring frying 10 minutes, stops heating；
5) by step 4) in Oleum Brassicae campestris naturally cool to 100 DEG C after, add step 1) standby Fructus Capsici powder and Zanthoxyli Bungeani powder,
After keeping 100 DEG C of stirring fryings 10 minutes, stopping heating, after naturally cooling to 60 DEG C, add Semen sesami Albae, stirring is often cooled to
Temperature, and place 24 hours at normal temperatures, filter and go the removal of impurity, obtain described spicy chilli oil.
Embodiment 2
A kind of spicy chilli oil, is prepared from by the raw material of following parts by weight: Oleum Brassicae campestris 70 parts, capsicum annum fasciculatum 5 parts, pericarpium zanthoxyli bungeani
5 parts, Herba Alii fistulosi 1 part, Rhizoma Zingiberis Recens 1 part, Herba Pelargonii Graveolentis 0.1 part, Fructus Amomi 0.3 part, anistree 0.5 part, Cortex Cinnamomi 0.1 part, Fructus Tsaoko 0.3 part, Fructus Cumini Cymini 0.3 part,
Fructus Foeniculi 0.1 part, husky Rhizoma Zingiberis Recens 0.1 part, 0.1 part of Fructus Piperis, Radix Angelicae Sinensis 0.1 part, Pericarpium Citri Reticulatae 0.1 part, Flos Caryophylli 0.1 part, the Radix Angelicae Dahuricae 0.05 part, Radix Angelicae Dahuricae
Fiber crops 0.5 part.
The preparation method of above-mentioned spicy chilli oil is with embodiment 1.
Embodiment 3
A kind of spicy chilli oil, is prepared from by the raw material of following parts by weight: Oleum Brassicae campestris 90 parts, capsicum annum fasciculatum 10 parts, Flos Carthami
Green pepper 10 parts, Herba Alii fistulosi 2 parts, Rhizoma Zingiberis Recens 2 parts, Herba Pelargonii Graveolentis 0.5 part, Fructus Amomi 0.8 part, anistree 1 part, Cortex Cinnamomi 0.5 part, Fructus Tsaoko 0.8 part, Fructus Cumini Cymini 0.8 part,
Fructus Foeniculi 0.5 part, husky Rhizoma Zingiberis Recens 0.5 part, 0.5 part of Fructus Piperis, Radix Angelicae Sinensis 0.5 part, Pericarpium Citri Reticulatae 0.5 part, Flos Caryophylli 0.5 part, the Radix Angelicae Dahuricae 0.15 part, Radix Angelicae Dahuricae
Fiber crops 1.5 parts.
The preparation method of above-mentioned spicy chilli oil is with embodiment 1.
Embodiment 4
A kind of spicy chilli oil, is prepared from by the raw material of following parts by weight: Oleum Brassicae campestris 80 parts, capsicum annum fasciculatum 6.5 parts, Flos Carthami
Green pepper 6 parts, Herba Alii fistulosi 1.3 parts, Rhizoma Zingiberis Recens 1.1 parts, Herba Pelargonii Graveolentis 0.3 part, Fructus Amomi 0.5 part, anise 0.7 part, Cortex Cinnamomi 0.3 part, Fructus Tsaoko 0.4 part, Fructus Cumini Cymini
0.4 part, Fructus Foeniculi 0.3 part, husky Rhizoma Zingiberis Recens 0.3 part, 0.2 part of Fructus Piperis, Radix Angelicae Sinensis 0.2 part, Pericarpium Citri Reticulatae 0.2 part, Flos Caryophylli 0.2 part, the Radix Angelicae Dahuricae 0.1
Part, Semen sesami Albae 1 part, Ganoderma 0.1 part, Herba lysimachiae capillipedis 0.1 part, the Radix Aucklandiae 0.1 part, edible Flos Caryophylli alabastrum quintessence oil 0.08 part, edible lemon
Lemon quintessence oil 0.06 part, Oleum sesami 0.07 part.
The preparation method of above-mentioned spicy chilli oil, including following operating procedure:
1) pretreatment of raw material: Herba Alii fistulosi is cut into the onion parts of 4～about 6cm, standby；Rhizoma Zingiberis Recens is cut into slices, obtains Rhizoma Zingiberis, standby；By sand
Core, anise, Cortex Cinnamomi, Fructus Tsaoko, nature, Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Ganoderma, Herba lysimachiae capillipedis, wood
Perfume (or spice) is crushed to 40 mesh with pulverizer after being mixed in proportion, and obtains mixed powder, standby；Take Capsicum crushing to 30 mesh, obtain Fructus Capsici powder, standby
With；Take pericarpium zanthoxyli bungeani and be crushed to 50 mesh, obtain Zanthoxyli Bungeani powder, standby；
2) take Oleum Brassicae campestris and be heated to 180～190 DEG C, stop heating；
3) when step 2) in Oleum Brassicae campestris naturally cool to add after 140 DEG C step 1) standby onion parts and Rhizoma Zingiberis, keep
Oil temperature is 140 ± 5 DEG C, pulls out, stop heating after onion parts and Rhizoma Zingiberis turn yellow, become fragile；
4) by step 3) in Oleum Brassicae campestris naturally cool to 120 DEG C after, add step 1) standby mixed powder, keep oil
Temperature is 120 ± 5 DEG C, after stirring frying 10 minutes, stops heating；
5) by step 4) in Oleum Brassicae campestris naturally cool to 100 DEG C after, add step 1) standby Fructus Capsici powder and Zanthoxyli Bungeani powder,
After keeping 100 DEG C of stirring fryings 10 minutes, stopping heating, after naturally cooling to 60 DEG C, add Semen sesami Albae, stirring is often cooled to
Temperature, adds edible Flos Caryophylli alabastrum quintessence oil, edible Fructus Citri Limoniae quintessence oil and Oleum sesami, and places 24 hours at normal temperatures, cross and filter off
The removal of impurity, obtains described spicy chilli oil.
Embodiment 5
A kind of spicy chilli oil, is prepared from by the raw material of following parts by weight: Oleum Brassicae campestris 70 parts, capsicum annum fasciculatum 5 parts, pericarpium zanthoxyli bungeani
5 parts, Herba Alii fistulosi 1 part, Rhizoma Zingiberis Recens 1 part, Herba Pelargonii Graveolentis 0.1 part, Fructus Amomi 0.3 part, anistree 0.5 part, Cortex Cinnamomi 0.1 part, Fructus Tsaoko 0.3 part, Fructus Cumini Cymini 0.3 part,
Fructus Foeniculi 0.1 part, husky Rhizoma Zingiberis Recens 0.1 part, 0.1 part of Fructus Piperis, Radix Angelicae Sinensis 0.1 part, Pericarpium Citri Reticulatae 0.1 part, Flos Caryophylli 0.1 part, the Radix Angelicae Dahuricae 0.05 part, Radix Angelicae Dahuricae
Fiber crops 0.5 part, Ganoderma 0.15 part, Herba lysimachiae capillipedis 0.15 part, the Radix Aucklandiae 0.15 part, edible Flos Caryophylli alabastrum quintessence oil 0.1 part, edible lemon extract
Oil 0.1 part, Oleum sesami 0.1 part.
The preparation method of above-mentioned spicy chilli oil is with embodiment 5.
Embodiment 6
A kind of spicy chilli oil, is prepared from by the raw material of following parts by weight: Oleum Brassicae campestris 90 parts, capsicum annum fasciculatum 10 parts, Flos Carthami
Green pepper 10 parts, Herba Alii fistulosi 2 parts, Rhizoma Zingiberis Recens 2 parts, Herba Pelargonii Graveolentis 0.5 part, Fructus Amomi 0.8 part, anistree 1 part, Cortex Cinnamomi 0.5 part, Fructus Tsaoko 0.8 part, Fructus Cumini Cymini 0.8 part,
Fructus Foeniculi 0.5 part, husky Rhizoma Zingiberis Recens 0.5 part, 0.5 part of Fructus Piperis, Radix Angelicae Sinensis 0.5 part, Pericarpium Citri Reticulatae 0.5 part, Flos Caryophylli 0.5 part, the Radix Angelicae Dahuricae 0.15 part, Radix Angelicae Dahuricae
Fiber crops 1.5 parts, Ganoderma 0.05 part, Herba lysimachiae capillipedis 0.05 part, the Radix Aucklandiae 0.05 part, edible Flos Caryophylli alabastrum quintessence oil 0.05 part, edible Fructus Citri Limoniae
Quintessence oil 0.05 part, Oleum sesami 0.05 part.
The preparation method of above-mentioned spicy chilli oil is with embodiment 4.
Comparative example 1
The formula of the spicy chilli oil of this comparative example is that concrete operation step is as follows with embodiment 1, its preparation method:
1) pretreatment of raw material: Herba Alii fistulosi is cut into the onion parts of 4～about 6cm, standby；Rhizoma Zingiberis Recens is cut into slices, obtains Rhizoma Zingiberis, standby；By sand
After core, anise, Cortex Cinnamomi, Fructus Tsaoko, nature, Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae are mixed in proportion
It is crushed to 40 mesh with pulverizer, obtains mixed powder, standby；Take Capsicum crushing to 30 mesh, obtain Fructus Capsici powder, standby；Take pericarpium zanthoxyli bungeani powder
It is broken to 50 mesh, obtains Zanthoxyli Bungeani powder, standby；
2) take Oleum Brassicae campestris and be heated to 180～190 DEG C, stop heating；
3) when step 2) in Oleum Brassicae campestris naturally cool to add after 140 DEG C step 1) standby onion parts and Rhizoma Zingiberis, keep
Oil temperature is 140 ± 5 DEG C, pulls out, stop heating after onion parts and Rhizoma Zingiberis turn yellow, become fragile；
4) by step 3) in Oleum Brassicae campestris naturally cool to 100 DEG C after, add step 1) standby mixed powder and Pericarpium Zanthoxyli
Powder, keeping oil temperature is 100 ± 5 DEG C, stirring frying 10 minutes；
5) in step 4) in Oleum Brassicae campestris in add step 1) standby Fructus Capsici powder, keeps 100 DEG C to stir fryings 10 minutes
After, stopping heating, after naturally cooling to 60 DEG C, add Semen sesami Albae, stirring is cooled to room temperature, and places 24 hours at normal temperatures,
The removal of impurity is gone in filtration, obtains described spicy chilli oil.
Comparative example 2
The formula of the spicy chilli oil of this comparative example is that concrete operation step is as follows with embodiment 4, its preparation method:
1) pretreatment of raw material: Herba Alii fistulosi is cut into the onion parts of 4～about 6cm, standby；Rhizoma Zingiberis Recens is cut into slices, obtains Rhizoma Zingiberis, standby；By sand
Core, anise, Cortex Cinnamomi, Fructus Tsaoko, nature, Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Ganoderma, Herba lysimachiae capillipedis and
The Radix Aucklandiae is crushed to 40 mesh with pulverizer after being mixed in proportion, and obtains mixed powder, standby；Take Capsicum crushing to 30 mesh, obtain Fructus Capsici powder,
Standby；Take pericarpium zanthoxyli bungeani and be crushed to 50 mesh, obtain Zanthoxyli Bungeani powder, standby；
2) take Oleum Brassicae campestris and be heated to 180～190 DEG C, stop heating；
3) when step 2) in Oleum Brassicae campestris naturally cool to add after 140 DEG C step 1) standby onion parts and Rhizoma Zingiberis, keep
Oil temperature is 140 ± 5 DEG C, pulls out after onion parts and Rhizoma Zingiberis turn yellow, become fragile；
4) in step 3) in Oleum Brassicae campestris in add step 1) standby mixed powder, keeping oil temperature is 140 ± 5 DEG C, stirs
After mixing frying 10 minutes, stop heating；
5) by step 4) in Oleum Brassicae campestris naturally cool to add after 100 DEG C step 1) standby Fructus Capsici powder and Zanthoxyli Bungeani powder,
After keeping 100 DEG C of stirring fryings 10 minutes, stopping heating, after naturally cooling to 60 DEG C, add Semen sesami Albae, stirring is often cooled to
Temperature, adds Flos Caryophylli alabastrum quintessence oil, Fructus Citri Limoniae quintessence oil and Oleum sesami, and places 24 hours at normal temperatures, filter and go the removal of impurity, to obtain final product
Described spicy chilli oil.
Test example
Randomly select the volunteer of 100 20～35 years old to taste embodiment 1, comparative example 1, embodiment 4 and comparative example 2 and prepare
The cold and dressed with sauce vermicelli of chilli oil, the method for the most cold and dressed with sauce vermicelli is identical, to use the cold and dressed with sauce vermicelli of different chilli oil fragrance and
Mouthfeel is given a mark, and full marks are 5 points, and result statistics is as follows:
Claims (10)
1. a spicy chilli oil, it is characterised in that be mainly prepared from by the raw material of following parts by weight: vegetable oil 70～90
Part, Fructus Capsici 5～10 parts, Pericarpium Zanthoxyli 5～10 parts, Herba Alii fistulosi 1～2 parts, Rhizoma Zingiberis Recens 1～2 parts, Herba Pelargonii Graveolentis 0.1～0.5 part, Fructus Amomi 0.3～0.8 part, eight
Angle 0.5～1 part, Cortex Cinnamomi 0.1～0.5 part, Fructus Tsaoko 0.3～0.8 part, Fructus Cumini Cymini 0.3～0.8 part, Fructus Foeniculi 0.1～0.5 part, Sha Jiang
0.1～0.5 part, Fructus Piperis 0.1～0.5 part, Radix Angelicae Sinensis 0.1～0.5 part, Pericarpium Citri Reticulatae 0.1～0.5 part, Flos Caryophylli 0.1～0.5 part, the Radix Angelicae Dahuricae
0.05～0.15 part.
Spicy chilli oil the most as claimed in claim 1, it is characterised in that be mainly prepared from by the raw material of following parts by weight:
Vegetable oil 80 parts, 6.5 parts of Fructus Capsici, 6 parts of Pericarpium Zanthoxyli, Herba Alii fistulosi 1.3 parts, Rhizoma Zingiberis Recens 1.1 parts, Herba Pelargonii Graveolentis 0.3 part, Fructus Amomi 0.5 part, anistree 0.7 part, meat
0.3 part of osmanthus, Fructus Tsaoko 0.4 part, Fructus Cumini Cymini 0.4 part, Fructus Foeniculi 0.3 part, husky Rhizoma Zingiberis Recens 0.3 part, 0.2 part of Fructus Piperis, Radix Angelicae Sinensis 0.2 part, Pericarpium Citri Reticulatae 0.2
Part, Flos Caryophylli 0.2 part, the Radix Angelicae Dahuricae 0.1 part.
Spicy chilli oil the most as claimed in claim 1 or 2, it is characterised in that raw materials used 0.5～1.5 weight portions of also including
Semen Sesami.
Spicy chilli oil the most as claimed in claim 1 or 2, it is characterised in that also include the raw material of following parts by weight: Ganoderma
0.05～0.15 part, Herba lysimachiae capillipedis 0.05～0.15 part, the Radix Aucklandiae 0.05～0.15 part.
Spicy chilli oil the most as claimed in claim 2, it is characterised in that also include the raw material of following weight fraction: Ganoderma 0.1
Part, Herba lysimachiae capillipedis 0.1 part, the Radix Aucklandiae 0.1 part.
Spicy chilli oil the most as claimed in claim 1 or 2, it is characterised in that also include the raw material of following parts by weight: edible
Flos Caryophylli alabastrum quintessence oil 0.05～0.1 part, edible Fructus Citri Limoniae quintessence oil 0.05～0.1 part, Oleum sesami 0.05～0.1 part.
Spicy chilli oil the most as claimed in claim 2, it is characterised in that also include the raw material of following parts by weight: edible fourth
Fragrant flower flower bud quintessence oil 0.08 part, edible Fructus Citri Limoniae quintessence oil 0.06 part, Oleum sesami 0.07 part.
8. the preparation method of the spicy chilli oil as described in any one of claim 1～7, it is characterised in that include following behaviour
Make step:
1) take vegetable oil and be heated to 180～190 DEG C, stop heating；
2) when step 1) in vegetable oil naturally cool to 140 DEG C after add Herba Alii fistulosi and Rhizoma Zingiberis Recens, keeping oil temperature is 140 ± 5 DEG C, treat Herba Alii fistulosi and
Jiang Bianhuang, become fragile after pull out, stop heating；
3) by step 2) in vegetable oil naturally cool to 120 DEG C after, add Fructus Amomi, anise, Cortex Cinnamomi, Fructus Tsaoko, Fructus Cumini Cymini, Fructus Foeniculi
The mixture of perfume, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae and the Radix Angelicae Dahuricae, keeping oil temperature is 120 ± 5 DEG C, stirs frying 10
After minute, stop heating；
4) by step 3) in vegetable oil naturally cool to 100 DEG C after, add Fructus Capsici and Pericarpium Zanthoxyli, keep 100 DEG C to stir fryings 10
After minute, stop heating, naturally cool to room temperature, and place 24 hours at normal temperatures, filter, obtain described spicy chilli oil.
The preparation method of spicy chilli oil the most as claimed in claim 8, it is characterised in that when the raw material used includes Semen Sesami
Time, step 4) in stop heating after also include when oil temperature is down to 60 DEG C, add Semen Sesami, stirring be cooled to room temperature；
When the raw material used includes Ganoderma, Herba lysimachiae capillipedis and the Radix Aucklandiae, step 3) in add Fructus Amomi, anise, Cortex Cinnamomi, Fructus Tsaoko, diligent
So, Ganoderma, Herba lysimachiae capillipedis and the Radix Aucklandiae are added while Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae and the Radix Angelicae Dahuricae；
When the raw material used includes edible Flos Caryophylli alabastrum quintessence oil, edible Fructus Citri Limoniae quintessence oil and Oleum sesami, step 4) in
Also include adding edible Flos Caryophylli alabastrum quintessence oil, edible Fructus Citri Limoniae quintessence oil and Oleum sesami after oil temperature is down to room temperature, exist the most again
Place 24 hours under room temperature.
The preparation method of spicy chilli oil the most as claimed in claim 8, it is characterised in that also include first carrying out pre-by raw material
Process, particularly as follows: Herba Alii fistulosi to be cut into the onion parts of 4～6cm, standby；Rhizoma Zingiberis Recens is cut into slices, standby；By Fructus Amomi, anise, Cortex Cinnamomi, Fructus Tsaoko, diligent
So, Fructus Foeniculi, Sha Jiang, Fructus Amomi, Radix Angelicae Sinensis, Fructus Piperis, Flos Caryophylli, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Ganoderma, row is fragrant and Radix Aucklandiae powder is broken to 40 mesh, standby；
By Capsicum crushing to 30 mesh, standby；Zanthoxyli Bungeani powder is broken to 50 mesh, standby.
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Application publication date: 20161214 |
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