CN107279838A - A kind of wild small roe chili oil and preparation method thereof - Google Patents
A kind of wild small roe chili oil and preparation method thereof Download PDFInfo
- Publication number
- CN107279838A CN107279838A CN201710430353.9A CN201710430353A CN107279838A CN 107279838 A CN107279838 A CN 107279838A CN 201710430353 A CN201710430353 A CN 201710430353A CN 107279838 A CN107279838 A CN 107279838A
- Authority
- CN
- China
- Prior art keywords
- roe
- capsicum
- oil
- parts
- chili 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
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 61
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 59
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 17
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 235000019198 oils Nutrition 0.000 claims description 57
- 235000002639 sodium chloride Nutrition 0.000 claims description 21
- 239000000047 product Substances 0.000 claims description 11
- 239000011265 semifinished product Substances 0.000 claims description 9
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 241000208293 Capsicum Species 0.000 claims 7
- 240000008574 Capsicum frutescens Species 0.000 abstract description 61
- 239000002932 luster Substances 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 7
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 230000008821 health effect Effects 0.000 abstract description 2
- 239000002253 acid Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000006877 Insect Bites and Stings Diseases 0.000 description 1
- JJWSNOOGIUMOEE-UHFFFAOYSA-N Monomethylmercury Chemical compound [Hg]C JJWSNOOGIUMOEE-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002115 aflatoxin B1 Substances 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Substances [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses the wild small roe chili oil of one kind, it is made up of following raw material：24.5~25.5 parts of edible oil, 9.5~10.5 parts of capsicum, wild small 4.4~5.5 parts of roe, 1~1.5 part of edible salt, 1~3.5 part of monosodium glutamate, 2~3 parts of garlic, 0.5~0.8 part of white granulated sugar, 0.3~0.45 part of spice, 0.1~0.15 part of cardamom, 0.1~0.15 part of tsaoko.The chili oil color and luster is scarlet, spicy delicious, pure in mouth feel, elegant and delicate, spicy protrusion, long times of aftertaste, be of high nutritive value.It is ingenious by hand to be combined with modern crafts the invention also discloses a kind of preparation method of wild small roe chili oil, with bright red hot pepper, wild small roe etc. for raw material, realized by pretreatment of raw material, frying process.Using chili oil color and luster is scarlet, do not black, do not paste Jiao made from the process of the present invention, it can keep for a long time, with health effect.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of wild small roe chili oil, further relate to a kind of open country
The preparation method of raw small roe chili oil.
Background technology
Capsicum Solanaceae, annual or permanent vegetable.There is production China various regions, with Sichuan, Hunan, Hubei yield most
It is many.There are supply in the four seasons.Dry chili processed can be shone after capsicum is aging.The quality requirements of capsicum：Should be with size as the capsicum eaten raw
Uniformly, pericarp is solid, thick meat fine quality and it is tender and crisp fresh, no insect bite, stain and putrefactive phenomenon person be top grade.Chilli is capsicum
Product after drying.In China, many regional capsicums are all very important flavouring, can not just be gone with rice even without it, can
See that people are doted on it.
Chili oil is deep to be liked by China consumers in general as the flavouring commonly used in people's diet, particularly
The processing of capsicum, the processing of raw material and frying technique are various, and capsicum is divided into chilli and wet capsicum, wet capsicum one by containing moisture
As seasoning oil chilli sauce is made after fermented processing, typically chili oil is made after high temperature frying in chilli.However, chilli is passed through
Simply flavored oils' capsicum quality of frying is general, color extreme difference, it is difficult to meet the requirement of consumer.
The content of the invention
The present invention solves above-mentioned technical problem there is provided the wild small roe chili oil of one kind, by wild small roe and capsicum
Science arrange in pairs or groups, add other raw materials such as cardamom, color and luster is scarlet, spicy delicious, pure in mouth feel, elegant and delicate, spicy protrusion, return
Taste is long.
The present invention also provides a kind of preparation method of wild small roe chili oil, ingenious by hand to be combined with modern crafts, leads to
Cross this method preparation chili oil color and luster is scarlet, spicy delicious, pure in mouth feel, elegant and delicate, spicy protrusion, long times of aftertaste.
The technical solution adopted in the present invention is：A kind of wild small roe chili oil, is made up of following raw material：Food
With oil 24.5~25.5 parts, 9.5~10.5 parts of capsicum, wild small 4.4~5.5 parts of roe, 1~1.5 part of edible salt, monosodium glutamate 1~
3.5 parts, 2~3 parts of garlic, 0.5~0.8 part of white granulated sugar, 0.3~0.45 part of spice, 0.1~0.15 part of cardamom, tsaoko 0.1~
0.15 part.
It is preferred that, a kind of wild small roe chili oil is made up of following raw material：24 parts of edible oil, 10 parts of capsicum,
Wild 5 parts of small roe, 1.2 parts of edible salt, 2 parts of monosodium glutamate, 0.7 part of white granulated sugar, 0.4 part of spice, 0.12 part of cardamom, tsaoko 0.1
Part.
It is preferred that, the spice is made up of the anise, cassia bark and ginger of equal portions.
It is preferred that, the edible oil is rapeseed oil.
A kind of another technical scheme of the present invention, preparation method of wild small roe chili oil comprises the following steps：
Step 1: pretreatment of raw material
Will capsicum stalk clean after mince, add the salt of capsicum weight 13~15% capsicum is carried out pickling 26-32 it is small
When, it is standby；
Garlic is ground into pureed, it is standby；
Select wild small roe frying golden yellow, it is standby；
Step 2: frying
Edible oil temperature is heated to 280~300 DEG C in pot, capsicum is added and stir-fries, treat capsicum removing moisture 50~
60%, put into wild small roe, garlic and stir-fry 10~15Min, rear input white sugar, which is further continued for stir-frying to edible oil temperature, reaches 150
~160 DEG C off the pot, obtains semi-finished product chili oil；
Edible salt, monosodium glutamate, spice, cardamom and tsaoko are put into semi-finished product chili oil, product oil is uniformly mixing to obtain
Capsicum, tinning.
The device have the advantages that：
1), chili oil of the invention has color and luster scarlet, aromatic flavour, and fragrant, peppery stereovision is presented in taste, can be significant
Appetitive effect, and each reasonable raw material proportioning, taste are coordinated, and it is oily peppery that wild small roe is combined into preparation with capsicum
Green pepper, makes chili oil become spicy delicious, elegant and delicate, long times of aftertaste while the nutrient of chili oil is improved, even
One of speciality can be also used as by individually tasting.
2), using chili oil color and luster is scarlet, do not black, do not paste Jiao made from the process of the present invention, it can keep for a long time,
The collocation of its nutritive value is reasonable, with health effect, cuts and can press from both sides steamed bun, mixes meal, cooking etc., also conveniently edible, take at any time, and
It is spicy soft, without dry peppery sense, the nutritional ingredient of capsicum can be not only kept, and the essential nutritive value and color, smell and taste of raw material can be kept
It is various, more stimulate the appetite of people；And its acid value (with buttermeter)≤5.0mgKOH/g, moisture Kong in chili oil≤
20%, can be unfavorable to the preservation of chilli oil if the moisture in chili oil is too high, shorten the storage time of chili oil, and moisture
It is too high acid value to be caused to raise, and acid value is too high can cause human body digestive discomfort, influences the health of people.
3), during process frying of the invention, the temperature of edible oil heating is basic between 280~300 DEG C, and one
Aspect makes chili oil more nutritious, while during frying, being sterilized to raw material, is greatly improved chili oil nutrition
Value, and edible oil parts by weight apparently higher than other parts by weight of raw materials, can reach that chili oil color and luster is scarlet, not black,
The effect of Jiao is not pasted.
Embodiment
With reference to embodiment, the present invention is described in detail.
The chili oil of the embodiment of the present invention includes the raw material that following weight parts are matched：It is made up of following raw material：Food
With oil 24.5~25.5 parts, 9.5~10.5 parts of capsicum, wild small 4.4~5.5 parts of roe, 1~1.5 part of edible salt, monosodium glutamate 1~
3.5 parts, 2~3 parts of garlic, 0.5~0.8 part of white granulated sugar, 0.3~0.45 part of spice, 0.1~0.15 part of cardamom, tsaoko 0.1~
0.15 part, wherein spice by equal portions 0.1~0.15 part of 0.1~0.15 part of anise, cassia bark and 0.1~0.15 part of group of ginger
Into.
In further embodiments, chili oil may include the raw material of following weight parts proportioning：24 parts of edible oil, capsicum 10
Part, wild small 5 parts of roe, 1.2 parts of edible salt, 2 parts of monosodium glutamate, 0.7 part of white granulated sugar, 0.4 part of spice, 0.12 part of cardamom, tsaoko
0.1 part.
The present invention, for raw material, is realized with bright red hot pepper, wild small roe etc. by processes such as pretreatment of raw material, fryings.This
Invention increases wild small roe in the feed, can not only assign chili oil fragrance, improves appetite, and wild its nutrition of small roe
Value is inherently very high, highly beneficial to skeleton development and hematopoiesis both rich in calcium, phosphorus, ferro element, can effectively treat anaemia,
And containing the amino acid of abundant protein and needed by human body, also containing a large amount of Taurines.
The embodiment of the present invention is raw materials used can commercially to be purchased.Edible oil is edible vegetable oil, preferably vegetable seed
Oil.Capsicum before need to by conscientiously selecting, by going mouldy, go bad, the capsicum of yellow leaf is rejected.The wild preferred in the market of small roe half
The wild small roe of Qinghai Lake of finished product, directly frying is golden yellow after selecting can be used.
The preparation method of chili oil of the embodiment of the present invention, comprises the following steps：
First, pretreatment of raw material
A, will capsicum stalk clean after mince, the salt for adding capsicum weight 13~15% carries out pickling 24~36 to capsicum
Hour, it is standby；
B, garlic is ground into pureed, it is standby；
C, to select wild small roe frying golden yellow, standby；
2nd, frying
A, in pot edible oil temperature is heated to 280~300 DEG C, adds capsicum and stir-fry, treat capsicum removing moisture 50~
60%, put into wild small roe, garlic and stir-fry 10~15Min, rear input white sugar, which is further continued for stir-frying to edible oil temperature, reaches 150
~160 DEG C off the pot, obtains semi-finished product chili oil；
B, input edible salt, monosodium glutamate, spice, cardamom and tsaoko in semi-finished product chili oil, are uniformly mixing to obtain finished product
Chili oil, tinning.
This preparation method ingenious will be combined by hand with modern crafts, by suitable to the selection of each raw material, feeding quantity and charging
Sequence, frying temperature, frying time etc. are made repeated attempts, and the chili oil color and luster of preparation is scarlet, spicy delicious, pure in mouth feel, excellent
Refined fine and smooth, spicy protrusion, long times of aftertaste, it is of high nutritive value.
The present invention is described in detail again with reference to specific embodiment.
Implement 1
Raw material is chosen according to following weight parts
Edible oil 24Kg, capsicum 10Kg, wild small roe 5Kg, edible salt 1Kg, monosodium glutamate 1Kg, garlic 3Kg, white granulated sugar
0.5Kg, spice 0.4Kg, cardamom 0.12Kg, tsaoko 0.13Kg.
First, pretreatment of raw material
Minced after capsicum stalk is cleaned and obtain the broken capsicums of 10Kg, the salt for adding capsicum weight 14% salts down to capsicum
System 28 hours, it is standby.3Kg garlics are ground into pureed, it is standby.Select the wild small roe fryings of 5Kg golden yellow, it is standby.
2nd, frying
Edible oil temperature is heated to 295 DEG C in pot, broken capsicum is added and stir-fries, treat capsicum removing moisture 55%, put into
Wild small roe, garlic stir-fry 14Min, rear input white sugar be further continued for stir-frying to edible oil temperature reach 155 DEG C it is off the pot, obtain half
Finished product chili oil；Edible salt, monosodium glutamate, spice, cardamom and tsaoko are put into semi-finished product chili oil, finished product is uniformly mixing to obtain
Chili oil, tinning.
Implement 2
Raw material is chosen according to following weight parts
Edible oil 25.5Kg, capsicum 9.8Kg, wild small roe 4.9Kg, edible salt 1.7Kg, monosodium glutamate 2.8Kg, garlic
2.5Kg, white granulated sugar 0.68Kg, spice 0.4Kg, cardamom 0.14Kg, tsaoko 0.15Kg.
First, pretreatment of raw material
Minced after capsicum stalk is cleaned and obtain the broken capsicums of 9.8Kg, add the salt of broken capsicum weight 14.5% to broken peppery
Green pepper pickle 30 hours, standby；2.5Kg garlics are ground into pureed, it is standby；Select the wild small roe fryings of 4.9Kg golden yellow
Color, it is standby；
2nd, frying
Edible oil temperature is heated to 285 DEG C in pot, capsicum is added and stir-fries, capsicum removing moisture 58% is treated, input is wild
Raw small roe, garlic stir-fry 12Min, rear input white sugar be further continued for stir-frying to edible oil temperature reach 158 DEG C it is off the pot, obtain half into
Product chili oil.Edible salt, monosodium glutamate, spice, cardamom and tsaoko are put into semi-finished product chili oil, product oil is uniformly mixing to obtain
Capsicum, tinning.
Implement 3
Raw material is chosen according to following weight parts
Edible oil 24.8Kg, capsicum 10.2Kg, wild small roe 5.2Kg, edible salt 1.3Kg, monosodium glutamate 3Kg, garlic
2.8Kg, white granulated sugar 0.7Kg, spice 0.4Kg, cardamom 0.12Kg, tsaoko 0.14Kg.
First, pretreatment of raw material
Minced after capsicum stalk is cleaned and obtain the broken capsicums of 10.2Kg, the salt for adding capsicum weight 13.8% enters to capsicum
Row is pickled 32 hours, standby.2.8Kg garlics are ground into pureed, it is standby.Select the wild small roe fryings of 5.2Kg golden yellow, it is standby
With.
2nd, frying
Edible oil temperature is heated to 298 DEG C in pot, capsicum is added and stir-fries, capsicum removing moisture 54% is treated, input is wild
Raw small roe, garlic stir-fry 11Min, rear input white sugar be further continued for stir-frying to edible oil temperature reach 152 DEG C when it is off the pot, obtain half
Finished product chili oil；Edible salt, monosodium glutamate, spice, cardamom and tsaoko are put into semi-finished product chili oil, finished product is uniformly mixing to obtain
Chili oil, tinning.
The chili oil that the embodiment of the present invention 1~3 is prepared is detected by Q/BTS 0003S-2016 standard, it is tied
Fruit is as shown in table 1:
Table 1 is chili oil standard testing result of the present invention
| Project | Index |
| Solid content/(g/100g) >= | 50.0 |
| Moisture/(g/100g)≤ | 40.0 |
| Acid value (with buttermeter) (KOH)/(mg/g)≤ | 5.0 |
| Peroxide value (with buttermeter)/(g/100g)≤ | 0.25 |
| Edible salt (in terms of NaCl)/(g/100g)≤ | 17.0 |
| Total arsenic (in terms of As)/(mg/kg)≤ | 0.5 |
| Lead (in terms of Pb)/(mg/kg)≤ | 1.0 |
| Methyl mercury/(mg/kg)≤ | 0.5 |
| Nitrite is (with NaNO2Meter)/(mg/kg)≤ | 10 |
| Aflatoxin B1/(μg/kg)≤ | 5.0 |
| Preservative (benzoic acid and sorbic acid)/(g/kg)≤ | 0.5 |
| Carmine and amaranth/(g/kg) | Do not detect |
Present invention preparation chili oil meets Q/BTS 0003S-2016 standards as can be seen from Table 1.
Above-described embodiment, simply presently preferred embodiments of the present invention, not for limiting the practical range of the present invention, thus it is all with
The equivalent variations that content described in the claims in the present invention is done, all should be included within scope of the invention as claimed.
Claims (5)
1. a kind of wild small roe chili oil, it is characterised in that be made up of following raw material：Edible oil 24.5~25.5
Part, 9.5~10.5 parts of capsicum, wild small 4.4~5.5 parts of roe, 1~1.5 part of edible salt, 1~3.5 part of monosodium glutamate, garlic 2~3
Part, 0.5~0.8 part of white granulated sugar, 0.3~0.45 part of spice, 0.1~0.15 part of cardamom, 0.1~0.15 part of tsaoko.
2. the wild small roe chili oil of one kind according to claim 1, it is characterised in that by following raw material system
Into：24 parts of edible oil, 10 parts of capsicum, wild small 5 parts of roe, 1.2 parts of edible salt, 2 parts of monosodium glutamate, 0.7 part of white granulated sugar, spice
0.4 part, 0.12 part of cardamom, 0.1 part of tsaoko.
3. the wild small roe chili oil of one kind according to claim 2, it is characterised in that the spice is by the eight of equal portions
Angle, cassia bark and ginger composition.
4. the wild small roe chili oil of one kind according to claim 3, it is characterised in that the edible oil is rapeseed oil.
5. the preparation method of a kind of wild small roe chili oil as described in Claims 1-4, it is characterised in that including following
Step：
Step 1: pretreatment of raw material
Minced after capsicum stalk is cleaned, the salt for adding capsicum weight 13~15% carries out pickling 24~36 hours to capsicum,
It is standby；
Garlic is ground into pureed, it is standby；
Select wild small roe frying golden yellow, it is standby；
Step 2: frying
Edible oil temperature is heated to 280~300 DEG C in pot, capsicum is added and stir-fries, treat capsicum removing moisture 50~60%, throw
Enter wild small roe, garlic to stir-fry 10~15Min, rear input white sugar, which is further continued for stir-frying to edible oil temperature, reaches 150~160 DEG C
It is off the pot, obtain semi-finished product chili oil；
Edible salt, monosodium glutamate, spice, cardamom and tsaoko are put into semi-finished product chili oil, finished product chili oil is uniformly mixing to obtain,
Tinning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710430353.9A CN107279838A (en) | 2017-06-09 | 2017-06-09 | A kind of wild small roe chili oil and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710430353.9A CN107279838A (en) | 2017-06-09 | 2017-06-09 | A kind of wild small roe chili oil and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279838A true CN107279838A (en) | 2017-10-24 |
Family
ID=60098127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710430353.9A Pending CN107279838A (en) | 2017-06-09 | 2017-06-09 | A kind of wild small roe chili oil and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279838A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077896A (en) * | 2018-01-11 | 2018-05-29 | 马鞍山市十月丰食品有限公司 | A kind of meal fish thick chilli sauce and preparation method thereof |
| CN109924446A (en) * | 2019-03-08 | 2019-06-25 | 马永福 | Spicy fried capsicum of one kind and preparation method thereof |
| CN114601130A (en) * | 2022-03-14 | 2022-06-10 | 杨林修 | Banana core food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256413A (en) * | 2014-08-28 | 2015-01-07 | 贵州省遵义县贵三红食品有限责任公司 | Spicy three-dice oily pepper |
| CN104824600A (en) * | 2015-05-18 | 2015-08-12 | 贵州布依姑娘食品有限公司 | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce |
-
2017
- 2017-06-09 CN CN201710430353.9A patent/CN107279838A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256413A (en) * | 2014-08-28 | 2015-01-07 | 贵州省遵义县贵三红食品有限责任公司 | Spicy three-dice oily pepper |
| CN104824600A (en) * | 2015-05-18 | 2015-08-12 | 贵州布依姑娘食品有限公司 | Buyi-flavored fried pepper sauce with minced meat and preparation method of buyi-flavored fried pepper sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077896A (en) * | 2018-01-11 | 2018-05-29 | 马鞍山市十月丰食品有限公司 | A kind of meal fish thick chilli sauce and preparation method thereof |
| CN109924446A (en) * | 2019-03-08 | 2019-06-25 | 马永福 | Spicy fried capsicum of one kind and preparation method thereof |
| CN114601130A (en) * | 2022-03-14 | 2022-06-10 | 杨林修 | Banana core food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100409767C (en) | Production of dried beef | |
| KR101506939B1 (en) | Producing method of pork cultet type soybean processed foods | |
| CN106418250A (en) | Ready-to-eat leisure spicy chicken and making method thereof | |
| CN107183598A (en) | A kind of Chinese yam mushroom chili oil and preparation method thereof | |
| CN106616881A (en) | Tibetan-flavor pork paste and preparation method thereof | |
| CN101731638B (en) | Method for making lemongrass beef stick | |
| CN107279838A (en) | A kind of wild small roe chili oil and preparation method thereof | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| KR101255799B1 (en) | Method of preparing korean hot pepper paste with spawn of pollack | |
| CN107279936A (en) | A kind of Dry fried shredded beef slice oil hot pepper and preparation method thereof | |
| CN112352897A (en) | Lemon-flavor chicken feet production process and lemon-flavor chicken feet prepared by same | |
| CN106418416A (en) | Zanthoxylum schinifolium tender fish seasoning and preparation method thereof | |
| CN111264628A (en) | Conveniently processed pork blood ball and preparation method thereof | |
| WO2008095331A1 (en) | A soybean sausage and its preparation process | |
| CN109393435B (en) | Spicy and smooth shrimp sauce and preparation method thereof | |
| CN103404884A (en) | Original taste rabbit meat and preparation method thereof | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| CN106418417A (en) | Seasoning materials for steamed fish and preparation method thereof | |
| CN106072078A (en) | A kind of grain cuttlefish processed and preparation method thereof | |
| CN106071910A (en) | A kind of processing technique of pork Chinese date | |
| CN107173735A (en) | A kind of longan walnut chili oil and preparation method thereof | |
| KR102616350B1 (en) | Manufacturing method for spicy stir-fried chicken using meat removed odor | |
| CN108402444A (en) | A kind of preparation method and capsicum paste of quick-fried in oil capsicum paste | |
| CN109393437B (en) | Spicy and mellow bullfrog sauce and processing technology thereof | |
| KR20130137577A (en) | Roasted semi-dried fish seasoned with red pepper paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171024 |
|
| RJ01 | Rejection of invention patent application after publication |