CN106387827A - Preparation method of cymbopogon citratus flavor composite seasoning hot pepper oil - Google Patents
Preparation method of cymbopogon citratus flavor composite seasoning hot pepper oil Download PDFInfo
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- CN106387827A CN106387827A CN201610840645.5A CN201610840645A CN106387827A CN 106387827 A CN106387827 A CN 106387827A CN 201610840645 A CN201610840645 A CN 201610840645A CN 106387827 A CN106387827 A CN 106387827A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 16
- 240000008574 Capsicum frutescens Species 0.000 title claims abstract description 13
- 240000004784 Cymbopogon citratus Species 0.000 title abstract description 9
- 235000017897 Cymbopogon citratus Nutrition 0.000 title abstract description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 6
- 239000002131 composite material Substances 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000012043 crude product Substances 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 111
- 239000003921 oil Substances 0.000 claims description 100
- 240000004160 Capsicum annuum Species 0.000 claims description 42
- 239000002671 adjuvant Substances 0.000 claims description 13
- 240000007594 Oryza sativa Species 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 12
- 235000009566 rice Nutrition 0.000 claims description 12
- 241000675108 Citrus tangerina Species 0.000 claims description 10
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 10
- 241000628997 Flos Species 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 abstract description 4
- 240000002234 Allium sativum Species 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 235000008397 ginger Nutrition 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000295724 Allium chinense Species 0.000 abstract 2
- 235000016790 Allium chinense Nutrition 0.000 abstract 2
- 238000000926 separation method Methods 0.000 abstract 1
- COEZWFYORILMOM-UHFFFAOYSA-N sodium 4-[(2,4-dihydroxyphenyl)diazenyl]benzenesulfonic acid Chemical compound [Na+].OC1=CC(O)=CC=C1N=NC1=CC=C(S(O)(=O)=O)C=C1 COEZWFYORILMOM-UHFFFAOYSA-N 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 7
- 240000006927 Foeniculum vulgare Species 0.000 description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000931332 Cymbopogon Species 0.000 description 1
- FEPOUSPSESUQPD-UHFFFAOYSA-N Cymbopogon Natural products C1CC2(C)C(C)C(=O)CCC2C2(C)C1C1(C)CCC3(C)CCC(C)C(C)C3C1(C)CC2 FEPOUSPSESUQPD-UHFFFAOYSA-N 0.000 description 1
- 206010012374 Depressed mood Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000019695 Migraine disease Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
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- 210000004247 hand Anatomy 0.000 description 1
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- 206010027599 migraine Diseases 0.000 description 1
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- 239000004570 mortar (masonry) Substances 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a preparation method of cymbopogon citratus flavor composite seasoning hot pepper oil. The preparation method comprises following steps: 1, oil is delivered into a pot, and is heated to 130 to 150 DEGC with slow-speed stirring, and green Chinese onion, ginger, and garlic are added, and are removed when the green Chinese onion, ginger, and garlic are fried to be gold yellow; 2, hot pepper obtained via treatment is added for boiling at 108 to 115 DEG C until water in the hot pepper is removed; 3, middle-speed stirring is carried out, and a prepared spice mixture is added into the oil of 110 to 130 DEG C for boiling; 4, dried cymbopogon citratus and folium perillae are added for continuous boiling until the oil becomes transparent, and the mixture in the pot is filtered to remove filter residue so as to obtain a seasoning oil crude product; and 5, the seasoning oil crude product is subjected to separation using a segregating unit so as to obtain the cymbopogon citratus flavor composite seasoning hot pepper oil rich in cymbopogon citratus flavor. The preparation method is simple; preparation is convenient; the obtained cymbopogon citratus flavor composite seasoning hot pepper oil is golden red and glossy, is spicy and mellow in taste; cymbopogon citratus flavor is obvious; scorching feeling is not caused; mouthfeel is comfortable; and the fragrance is harmonious and natural.
Description
Technical field
The invention belongs to flavoring agent manufacture field is and in particular to a kind of preparation method of Herba Cymbopogonis Citrari local flavor complex flavor chilli oil.
Background technology
The general designation of about 55 kinds of aromatics plants of Cymbopogon, because there being citrus scented, therefore also known as lemon grass (Cymbopogon citratus), originates in torrid zone Asia
, all there is plantation in continent on China Guangdong and Guangxi Provinces, Fujian, Taiwan, Yunnan-Guizhou river and other places.The fresh perfume (or spice) of Herba Cymbopogonis Citrari can purify and improve mood, dissolves
Worried emotion, can express the depressed mood of solution；Headache, migraine and neuralgia can effectively be mitigated, also there is deodorization and excitation
Characteristic, both feet that are tired out and making soaked with sweat can be made pure and fresh vibrant.
Chilli oil, also known as stand oil Fructus Capsici, chilli oil, is indispensable a kind of special flavor compound seasoner in Sichuan cuisine.Fructus Capsici
Dry pot dish that oil is widely used in Sichuan cuisine, cold vegetable dish in sauce, local delicacies, stockpot dips in dish etc., is exactly also the famous little of Sichuan
Eat Sichuan noodles, it is whether authentic that the quality of chilli oil determines this face；Traditional chilli oil way is by Oleum Brassicae campestriss or Semen sojae atricolor rusting
Green onion, ginger and garlic is exploded and slightly dries in the air cool after Huang is pulled out by heat, pours the mixing of the prior chilli of different cultivars smashed to pieces with mortar and spice into
In thing, after Fructus Capsici powder precipitation, oil above is referred to as chilli oil or chilli oil, can only take chilli oil during seasoning.
When at present food and drink cook makes Fructus Capsici chilli oil, be mostly with handss above oil with sensation or observe the feelings of smoldering above oil
Condition or put into using vegetable and check in oil that the color change speed situation of dish determines oil temperature（170-220℃）, due to staff, eye sense
The sensitivity of official is inaccurate, and Oil-temperature control is unstable so that the chilli oil color that different time makes has notable difference and deposits
In certain potential safety hazard；After oil temperature raises, directly pour into pulverizing chilli broken in so that the Fructus Capsici that first contacts exists boils in water for a while, then dress with soy, vinegar, etc. paste
Taste, there is raw pepper flavor in the Fructus Capsici that contacts afterwards, and temperature height cause the organic substance of Fructus Capsici to be destroyed so that Fructus Capsici from
So delicate fragrance flavour is lost, and flavored oils' acid value, peroxide value raise simultaneously, and oil product health factor reduces, and affect health.
Chilli is impregnated with high oil temperature directly contact so that the chilli oil being obtained is dry peppery, so that eater is easily got angry, necessarily
Edible crowd is limited on degree.Controlling of seasoning water content in oil is always the essential condition affecting that flavored oils preserve, in food and drink
On the flavored oils that boiled using fresh Fructus Capsici due to carrying out natural sedimentation and separate by oils and fatss are different with the proportion of water, separate when needing
Between long and moisture control undesirable, moisture is high, and even across the strainer filtering of larger mesh number, the residue in oil is not yet
Can filter clean completely, after leading to the chilli oil making to place a period of time, bottom water layer and residue, because moisture contains
Amount height leads to oils and fatss to be easy to oxidation deterioration, and storage time is short, needs periodically to make, increases the workload of cook.
Content of the invention
The invention provides a kind of preparation method of Herba Cymbopogonis Citrari local flavor complex flavor chilli oil, solve above-mentioned oil instability and surely make
The chilli oil nutrition becoming is lost, impact health, and chilli and high temperature oil easily make one to get angry, and the impact of seasoning water content in oil is adjusted
The problems such as taste oil preserves.
Technical scheme is as follows：A kind of preparation method of Herba Cymbopogonis Citrari local flavor complex flavor chilli oil, step is as follows：
（1）Chilli is cleaned and after soaking in boiling water bath after roguing, pulls dewatering out, small fire is cut after steaming and mixed glutinous rice cake shape, obtains
Glutinous rice cake shape Fructus Capsici；
（2）Oil is heated to 130-150 DEG C, low rate mixing, add Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii frying golden yellow to pull out, then in 108-115
DEG C add step（1）In glutinous rice cake shape Fructus Capsici boil 40-60 minute, obtain just liquefaction；
（3）By adjuvant star aniseed powder, cumin powder, Cortex cinnamomi japonici powder, white bandit's powder, Rhizoma Kaempferiae powder, Radix Glycyrrhizae powder, Flos Caryophylli powder, Fructus Foeniculi powder, tangerine peel powder,
Rhizoma Alpiniae Officinarum, Fructus Tsaoko powder, Herba Pelargonii Graveolentiss powder are added to step（2）In first liquefaction in, moderate-speed mixer, boil 30-50 at 105-130 DEG C and divide
Clock, obtains raw oil；
（4）To step（3）Raw oil in add dry Herba Cymbopogonis Citrari and Folium Perillae to boil 10-20 minute, filtered afterwards, adjusted
Taste oil crude product；
（5）Flavored oils' crude product is centrifuged machine separate, obtains seasoning chilli oil.
Described step（1）4-6 hour is soaked in boiling water bath, small fire steams 40-60 minute after middle chilli cleaning roguing.
With step（2）On the basis of the quality of middle oil, described step（2）Middle Herba Alii fistulosi, Rhizoma Zingiberis Recens, the mass fraction of Bulbus Allii are：Herba Alii fistulosi 3-4%, Rhizoma Zingiberis Recens
3-4%, Bulbus Allii 0.8-1.5%；Described step（3）The granularity of middle adjuvant is 40 mesh, and the mass fraction of adjuvant is：Star aniseed powder 0.1-
0.3%, cumin powder 0.2-0.4%, Cortex cinnamomi japonici powder 0.2-0.4%, white bandit powder 0.2-0.4%, Rhizoma Kaempferiae powder 0.15-0.35%, Radix Glycyrrhizae powder
0.15-0.35%, Flos Caryophylli powder 0.1-0.3%, Fructus Foeniculi powder 0.1-0.3%, tangerine peel powder 0.1-0.3%, Rhizoma Alpiniae Officinarum 0.05-0.25%, Fructus Tsaoko powder
0.05-0.25%, Herba Pelargonii Graveolentiss powder 0.05-0.25%；Described step（4）In the mass fraction of dry Herba Cymbopogonis Citrari and Folium Perillae be：Dry Herba Cymbopogonis Citrari
2-4%, Folium Perillae 0.5-0.8%.
Described step（4）In, dry Herba Cymbopogonis Citrari is cut into the length of 0.5-1.5cm.
Described step（4）In utilize 200 mesh filter screens filter.
Described step（5）Middle centrifugal separator be tubular type centrifugal separator, by moisture Control in seasoning chilli oil 0.25% with
Interior.
The invention has the beneficial effects as follows：
（1）Compared with making flavored oils with traditional approach, in terms of Oil-temperature control and secure context advantage is notable for the present invention.Tradition system
Make flavored oils' oil temperature fluctuation range greatly, flavored oils' obvious difference that different time makes, temperature is high, artificial operation, there is safety
Risk；The present invention can measure the temperature of oil body, the temperature that whole manufacturing process adopts according to the thermometer that stirring paddle carries
, in the range of 105--150 DEG C, temperature is low for degree, and during making, stirring paddle is stirred so that oil temperature is uniform, by oil temperature fluctuation range
Control at 0-5 DEG C, oil temperature change is little, flavored oils' difference that different time makes is little, and security risk is little, and chilli is through soaking
After steaming, be not in boil in water for a while, then dress with soy, vinegar, etc. paste when mixing with oil；Oil temperature is low, and in Fructus Capsici, beneficiating ingredient loses little, the acid value of flavored oils
Little with peroxide value change it is ensured that oil quality；
（2）Traditional fabrication uses chilli with high temperature oil directly contact so that prepared chilli oil is dry peppery, so that eater is held
Easily get angry, limit edible crowd to a certain extent；Fructus Capsici is first soaked by the present invention, so that Fructus Capsici after small fire steams 40 minutes
In water colo(u)r and water miscible Capsaicin composition reduce, cut down dry peppery component so that preparation chilli oil peppery degree agreeable to the taste,
So that less like peppery crowd also can eat, widen consumer groups, be fond of eating and do not get angry；
（3）After the chilli oil making is filtered with 200 mesh filter screens by the present invention, eliminate big slag, then divide through Modern High-Speed
Disembark and be centrifuged so that the moisture in flavored oils and residue are separated further, moisture is less than 0.1% and complete
Entirely eliminate residue, obtain pure chilli oil, product quality is guaranteed.
Specific embodiment
Embodiment 1
The preparation method of the Herba Cymbopogonis Citrari local flavor complex flavor chilli oil of the present embodiment is as follows：
（1）Chilli is cleaned to soak in boiling water bath after 4h after roguing and pulls dewatering out, small fire is cut after steaming 40 minutes and mixed Ci
Cake shape, obtains glutinous rice cake shape Fructus Capsici；
（2）Oil is heated to 130 DEG C, low rate mixing, add Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii frying golden yellow to pull out, then add step at 108 DEG C
Suddenly（1）In glutinous rice cake shape Fructus Capsici boil 40 minutes, obtain just liquefaction；On the basis of oily quality, Herba Alii fistulosi, Rhizoma Zingiberis Recens, the mass fraction of Bulbus Allii
For：Herba Alii fistulosi 3%, Rhizoma Zingiberis Recens 3%, Bulbus Allii 0.8%；
（3）The adjuvant star aniseed powder, cumin powder, Cortex cinnamomi japonici powder, white bandit's powder, Rhizoma Kaempferiae powder, Radix Glycyrrhizae powder, Flos Caryophylli powder, little that granularity is 40 mesh
Fennel powder, tangerine peel powder, Rhizoma Alpiniae Officinarum, Fructus Tsaoko powder, Herba Pelargonii Graveolentiss powder are added to step（2）In first liquefaction in, moderate-speed mixer, endure at 105 DEG C
System 30 minutes, obtains raw oil；Wherein, with step（2）In the quality of oil on the basis of, the mass fraction of adjuvant is：Star aniseed powder
0.1%, cumin powder 0.2%, Cortex cinnamomi japonici powder 0.2%, white bandit's powder 0.2%, Rhizoma Kaempferiae powder 0.15%, Radix Glycyrrhizae powder 0.15%, Flos Caryophylli powder 0.1%, Fructus Foeniculi
Powder 0.1%, tangerine peel powder 0.1%, Rhizoma Alpiniae Officinarum 0.05%, Fructus Tsaoko powder 0.05%, Herba Pelargonii Graveolentiss powder 0.05%；
（4）Dry Herba Cymbopogonis Citrari is cut into the length of 0.5cm, to step（3）Raw oil in add dry Herba Cymbopogonis Citrari and Folium Perillae to boil
10 minutes, filtered using 200 mesh filter screens afterwards, obtained flavored oils' crude product；Wherein, on the basis of oily mass fraction, do
The mass fraction of Herba Cymbopogonis Citrari and Folium Perillae is：Dry Herba Cymbopogonis Citrari 2%, Folium Perillae 0.5%；
（5）Flavored oils' crude product is separated through tubular type centrifugal separator, obtains seasoning chilli oil.
Embodiment 2
The preparation method of the Herba Cymbopogonis Citrari local flavor complex flavor chilli oil of the present embodiment is as follows：
（1）Chilli is soaked after 5h in boiling water bath and pulls dewatering out, small fire is cut after steaming 50 minutes and mixed glutinous rice cake shape, obtains Ci
Cake shape Fructus Capsici；
（2）Oil is heated to 140 DEG C, low rate mixing, add Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii frying golden yellow to pull out, then add step at 110 DEG C
Suddenly（1）In glutinous rice cake shape Fructus Capsici boil 50 minutes, obtain just liquefaction；On the basis of oily quality, Herba Alii fistulosi, Rhizoma Zingiberis Recens, the mass fraction of Bulbus Allii
For：Herba Alii fistulosi 4%, Rhizoma Zingiberis Recens 4%, Bulbus Allii 1.2%；
（3）By granularity be 40 mesh adjuvant adjuvant star aniseed powder, cumin powder, Cortex cinnamomi japonici powder, white bandit's powder, Rhizoma Kaempferiae powder, Radix Glycyrrhizae powder, Flos Caryophylli
Powder, Fructus Foeniculi powder, tangerine peel powder, Rhizoma Alpiniae Officinarum, Fructus Tsaoko powder, Herba Pelargonii Graveolentiss powder are added to step（2）In first liquefaction in, moderate-speed mixer, at 110 DEG C
Under boil 50 minutes, obtain raw oil；Wherein, with step（2）On the basis of the quality of middle oil, the mass fraction of adjuvant is：Anistree
Powder 0.2%, cumin powder 0.3%, Cortex cinnamomi japonici powder 0.3%, white bandit's powder 0.3%, Rhizoma Kaempferiae powder 0.25%, Radix Glycyrrhizae powder 0.25%, Flos Caryophylli powder 0.2% is little
Fennel powder 0.2%, tangerine peel powder 0.2%, Rhizoma Alpiniae Officinarum 0.1%, Fructus Tsaoko powder 0.1%, Herba Pelargonii Graveolentiss powder 0.1%；
（4）Dry Herba Cymbopogonis Citrari is cut into the length of 1.0cm, to step（3）Raw oil in add dry Herba Cymbopogonis Citrari and Folium Perillae to boil
15 minutes, filtered using 200 mesh filter screens afterwards, obtained flavored oils' crude product；Wherein, on the basis of oily mass fraction, do
The mass fraction of Herba Cymbopogonis Citrari and Folium Perillae is：Dry Herba Cymbopogonis Citrari 3%, Folium Perillae 0.7%；
（5）Flavored oils' crude product is separated through tubular type centrifugal separator, obtains seasoning chilli oil.
Embodiment 3
The preparation method of the Herba Cymbopogonis Citrari local flavor complex flavor chilli oil of the present embodiment is as follows：
（1）Chilli is soaked after 6h in boiling water bath and pulls dewatering out, small fire is cut after steaming 60 minutes and mixed glutinous rice cake shape, obtains Ci
Cake shape Fructus Capsici；
（2）Oil is heated to 150 DEG C, low rate mixing, add Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii frying golden yellow to pull out, then add step at 115 DEG C
Suddenly（1）In glutinous rice cake shape Fructus Capsici boil 60 minutes, obtain just liquefaction；On the basis of oily quality, Herba Alii fistulosi, Rhizoma Zingiberis Recens, the mass fraction of Bulbus Allii
For：Herba Alii fistulosi 4%, Rhizoma Zingiberis Recens 4%, Bulbus Allii 1.5%；
（3）The adjuvant star aniseed powder, cumin powder, Cortex cinnamomi japonici powder, white bandit's powder, Rhizoma Kaempferiae powder, Radix Glycyrrhizae powder, Flos Caryophylli powder, little that granularity is 40 mesh
Fennel powder, tangerine peel powder, Rhizoma Alpiniae Officinarum, Fructus Tsaoko powder, Herba Pelargonii Graveolentiss powder are added to step（2）In first liquefaction in, moderate-speed mixer, endure at 130 DEG C
System 50 minutes, obtains raw oil；Wherein, with step（2）On the basis of the quality of oil, the mass fraction of adjuvant is：Star aniseed powder 0.3%,
Cumin powder 0.4%, Cortex cinnamomi japonici powder 0.4%, white bandit's powder 0.4%, Rhizoma Kaempferiae powder 0.35%, Radix Glycyrrhizae powder 0.35%, Flos Caryophylli powder 0.3%, Fructus Foeniculi powder
0.3%, tangerine peel powder 0.3%, Rhizoma Alpiniae Officinarum 0.25%, Fructus Tsaoko powder 0.25%, Herba Pelargonii Graveolentiss powder 0.25%；
（4）Dry Herba Cymbopogonis Citrari is cut into the length of 1.5cm, to step（3）Raw oil in add dry Herba Cymbopogonis Citrari and Folium Perillae to boil
20 minutes, filtered using 200 mesh filter screens afterwards, obtained flavored oils' crude product；Wherein, on the basis of oily mass fraction, do
The mass fraction of Herba Cymbopogonis Citrari and Folium Perillae is：Dry Herba Cymbopogonis Citrari 4%, Folium Perillae 0.8%；
（5）Flavored oils' crude product is separated through tubular type centrifugal separator, obtains seasoning chilli oil.
Claims (6)
1. a kind of preparation method of Herba Cymbopogonis Citrari local flavor complex flavor chilli oil is it is characterised in that its step is as follows：
（1）Chilli is cleaned and after soaking in boiling water bath after roguing, pulls dewatering out, small fire is cut after steaming and mixed glutinous rice cake shape, obtains
Glutinous rice cake shape Fructus Capsici；
（2）Oil is heated to 130-150 DEG C, low rate mixing, add Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii frying golden yellow to pull out, then in 108-115
DEG C add step（1）In glutinous rice cake shape Fructus Capsici boil 40-60 minute, obtain just liquefaction；
（3）By adjuvant star aniseed powder, cumin powder, Cortex cinnamomi japonici powder, white bandit's powder, Rhizoma Kaempferiae powder, Radix Glycyrrhizae powder, Flos Caryophylli powder, Fructus Foeniculi powder, tangerine peel powder,
Rhizoma Alpiniae Officinarum, Fructus Tsaoko powder, Herba Pelargonii Graveolentiss powder are added to step（2）In first liquefaction in, moderate-speed mixer, boil 30-50 at 105-130 DEG C and divide
Clock, obtains raw oil；
（4）To step（3）Raw oil in add dry Herba Cymbopogonis Citrari and Folium Perillae to boil 10-20 minute, then filtered, adjusted
Taste oil crude product；
（5）Flavored oils' crude product is centrifuged machine separate, obtains seasoning chilli oil.
2. Herba Cymbopogonis Citrari local flavor complex flavor chilli oil according to claim 1 preparation method it is characterised in that：Described step
（1）4-6 hour is soaked in boiling water bath, small fire steams 40-60 minute after middle chilli cleaning roguing.
3. Herba Cymbopogonis Citrari local flavor complex flavor chilli oil according to claim 1 preparation method it is characterised in that：With step（2）
On the basis of the quality of middle oil, described step（2）Middle Herba Alii fistulosi, Rhizoma Zingiberis Recens, the mass fraction of Bulbus Allii are：Herba Alii fistulosi 3-4%, Rhizoma Zingiberis Recens 3-4%, Bulbus Allii 0.8-1.5%；
Described step（3）The granularity of middle adjuvant is 40 mesh, and the mass fraction of adjuvant is：Star aniseed powder 0.1-0.3%, cumin powder 0.2-0.4%,
Cortex cinnamomi japonici powder 0.2-0.4%, white bandit powder 0.2-0.4%, Rhizoma Kaempferiae powder 0.15-0.35%, Radix Glycyrrhizae powder 0.15-0.35%, Flos Caryophylli powder 0.1-
0.3%, Fructus Foeniculi powder 0.1-0.3%, tangerine peel powder 0.1-0.3%, Rhizoma Alpiniae Officinarum 0.05-0.25%, Fructus Tsaoko powder 0.05-0.25%, Herba Pelargonii Graveolentiss powder
0.05-0.25%；Described step（4）In the mass fraction of dry Herba Cymbopogonis Citrari and Folium Perillae be：Dry Herba Cymbopogonis Citrari 2-4%, Folium Perillae 0.5-0.8%.
4. Herba Cymbopogonis Citrari local flavor complex flavor chilli oil according to claim 1 preparation method it is characterised in that：Described step
（4）In, dry Herba Cymbopogonis Citrari is cut into the length of 0.5-1.5cm.
5. Herba Cymbopogonis Citrari local flavor complex flavor chilli oil according to claim 1 preparation method it is characterised in that：Described step
（4）In utilize 200 mesh filter screens filter.
6. Herba Cymbopogonis Citrari local flavor complex flavor chilli oil according to claim 1 preparation method it is characterised in that：Described step
（5）Middle centrifugal separator is tubular type centrifugal separator, by moisture Control in seasoning chilli oil within 0.25%.
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