CN107616472A - A kind of flavor chili oil and preparation method thereof - Google Patents

Abstract

The present invention relates to a kind of flavor chili oil and preparation method thereof, belong to food processing technology field.The chili oil is boiled by following raw materials according food materials and formed：10~15kg of chilli, 8~12kg of Semen Lactucae sativae oil, 0.5~1kg of lard, 1~2kg of thick broad-bean sauce, 1~2kg of rhizoma zingiberis, 1~2kg of garlic, 3~4kg of salt, 1~2kg of shelled peanut, crisp 2~5kg of the whistle, 0.3~0.5kg of fennel, 0.3~0.5kg of lemon, dry 1~2kg of fermented soya bean；Its preparation method include stock up, soak, just endures, it is secondary boil, boil in a covered pot over a slow fire make etc. process.Excellent taste of the present invention, taste is aromatic, nutritious, flavor is full.

Description

A kind of flavor chili oil and preparation method thereof

Technical field

The present invention relates to a kind of flavor chili oil and preparation method thereof, belong to food processing technology field.

Background technology

Capsicum, containing pungency components such as capsaicine, dihydrocapsaicins, its acrid flavour is peppery, is the master in the area such as cloud, expensive, river, Chongqing Condiment product is wanted, its energy middle benefit gas stomach invigorating, cold dispelling eliminating dampness, sweating；There is stimulation to oral cavity and stomach and intestine, energy strengthening gastrointestinal peristalsis, promote Enter digestive juice secretion, improve appetite, and enteral abnormal fermentation can be suppressed.The common edible way of capsicum is including following two, and one It is that will crush powdering after chilli stir-bake to brown, referred to as paste capsicum, it is deep by popular joyous in Southwestern China portion, especially Guizhou province Meet.Paste capsicum is typically used as vegetable dish and dips in water, and it makes needs to be prepared with condiments temporarily when dipping in water, i.e.,：Will paste paprika, taste The condiment such as essence, salt, Chinese prickly ash, ginger, garlic, chopped spring onion carry out mixing and are put into bowl, add soy sauce or fresh soup, stir.Paste The characteristic of hot pepper flouring is that burnt odor is tasty, hot and spicy.Because brown chili sauce is often Extemporaneous, the dosage of each condiment Unmanageable, its flavor cannot be guaranteed.

Chili oil is that capsicum and edible oil are mixed into stir-frying, adds flavouring and is made, and fixation, instant etc. are formulated with it Feature is favored by consumers in general.Its preparation method is quite particular about, and flavor depends on the selection and combination of dispensing, and system Make parameter and technology controlling and process, if dispensing, making parameter and improper process control, be easily burned, cause it is peppery without perfume (or spice), mouthfeel It is not ideal enough.With the increasingly raising of people's living standard, requirement more and more higher of the people to the color of food, Ren Men It is required that being also desirable that its mouthfeel is more preferable while chili oil is peppery, taste is stronger, aromatic, and nutrition is more abundant, and flavor is more only It is special；Therefore, chili oil on the market can not meet the requirement of people gradually.

The content of the invention

In order to overcome the deficiencies in the prior art, it is an object of the invention to provide a kind of flavor chili oil, to solve The problem of certainly mouthfeel of chili oil is bad in the prior art, taste is not aromatic enough, nutrition is not abundant enough and flavor is not unique enough.

It is another object of the present invention to provide the preparation method of the flavor chili oil.

To achieve these goals, the present invention uses following technical scheme：A kind of flavor chili oil, by following raw materials according food materials Boil and form：10~15kg of chilli, 8~12kg of Semen Lactucae sativae oil, 0.5~1kg of lard, 1~2kg of thick broad-bean sauce, 1~2kg of rhizoma zingiberis, The kg of garlic 1~2,3~4kg of salt, 1~2kg of shelled peanut, the kg of the crisp whistle 2~5,0.3~0.5kg of fennel, lemon 0.3~ 0.5kg, the kg of dry fermented soya bean 1~2.

In above-mentioned technical proposal, preferably chilli 12kg, Semen Lactucae sativae oil 10kg, lard 0.8kg, thick broad-bean sauce 1.5kg, rhizoma zingiberis 1.5kg, the kg of garlic 1.5, salt 3.5kg, shelled peanut 1.5kg, crisp whistle 3.5kg, fennel 0.4kg, lemon 0.4kg, dry fermented soya bean 1.5kg。

Flavor chili oil described in above-mentioned technical proposal, its preparation method include following process：

（1）Stock：The ruddy chilli of color and luster is chosen, removes base of a fruit head, is eluriated with clear water and is dried under clean, filtering, dustfree environment, Then the paprika that size is not more than 5 × 5mm is smashed into, it is standby；It is standby by rhizoma zingiberis, garlic, fennel, lemon co-grinding；Will flower Raw rice fries crisp rear and dry fermented soya bean, the crisp whistle and is ground into the tiny bulk that size is not more than 5 × 5mm in the lump, standby；

（2）Immersion：Frying pan is placed on firing equipment, poured into cold pot after cold Semen Lactucae sativae oil paprika, rhizoma zingiberis, garlic, Fennel, lemon powder pour into cold Semen Lactucae sativae oil in the lump, stir, and soak 20~30min；

（3）Just endure：The paprika mixture slow fire terminated to immersion boils 60~120min, stops when it gives out the slight smell of burning Only heat, be cooled to central temperature as 15~20 DEG C；

（4）It is secondary to boil：Thick broad-bean sauce is poured into the paprika mixture after just enduring, stirred, slow fire boils 30~60min Make to stop heating when thick broad-bean sauce fragrance is elegant, capsicum is sallow crisp；

（5）Stewing system：Salt, lard and shelled peanut, dry fermented soya bean, crisp whistle mixed-powder are poured into process（4）Just stop heating Chili oil in, stir, cover lid and close the stewing system of fire, natural cooling.

Compared with prior art, the present invention is by adopting the above-described technical solution, have the advantages that：First soak Bubble, rape oil infiltration is arrived inside chilli face, avoid being burned；Using boiling twice, the fragrance of capsicum is set fully to give out, its taste Road is more rich, aromatic, and mouthfeel is more crisp；Using stewing process processed, make its taste more beautiful, mouthfeel more has texture, and burnt odor is tasty. Thick broad-bean sauce is added, makes fragrance more giving off a strong fragrance；Fennel and lemon are added, the peppery middle band sweet tea of taste, there is refrigerant sense, greatly reduce The hot sense of capsicum, make its mouthfeel more preferable；By the way of rapeseed oil and lard combine, make condiment unique flavor；Add peanut Rice, dry fermented soya bean and the crisp whistle, its nutrition is not only enriched, and its taste lubrication, perfume are glutinous, look good, smell good and taste good, flavor is full, after eating Make us feeling meeting, be excited and happy, enjoying endless aftertastes.Its preparation method is simple and convenient, and production process is easy to control.

Embodiment

With reference to specific embodiment, the present invention is further illustrated：

Embodiment 1：A kind of flavor chili oil, is boiled by following raw materials according food materials and formed：Chilli 10kg, Semen Lactucae sativae oil 12kg, pig Oily 0.5kg, thick broad-bean sauce 2kg, rhizoma zingiberis 1kg, the kg of garlic 2, the kg of salt 3, shelled peanut 2kg, the kg of the crisp whistle 2, fennel 0.5kg, lemon 0.3kg, the kg of dry fermented soya bean 2.Its boiling method is as follows：

（1）Stock：The ruddy chilli of color and luster is chosen, removes base of a fruit head, is eluriated with clear water and is dried under clean, filtering, dustfree environment, Then the paprika that size is not more than 5 × 5mm is smashed into, it is standby；It is standby by rhizoma zingiberis, garlic, fennel, lemon co-grinding；Will flower Raw rice fries crisp rear and dry fermented soya bean, the crisp whistle and is ground into the tiny bulk that size is not more than 5 × 5mm in the lump, standby；

（2）Immersion：Frying pan is placed on firing equipment, poured into cold pot after cold Semen Lactucae sativae oil paprika, rhizoma zingiberis, garlic, Fennel, lemon powder pour into cold Semen Lactucae sativae oil in the lump, stir, and soak 20min；

（3）Just endure：The paprika mixture slow fire terminated to immersion boils 120min, stops adding when it gives out the slight smell of burning Heat, central temperature is cooled to as 15 DEG C；

（4）It is secondary to boil：Thick broad-bean sauce is poured into the paprika mixture after just enduring, stirred, slow fire, which boils 30min, makes beans Stop heating when valve paste flavor taste is elegant, capsicum is sallow crisp；

（5）Stewing system：Salt, lard and shelled peanut, dry fermented soya bean, crisp whistle mixed-powder are poured into process（4）Just stop heating Chili oil in, stir, cover lid and close the stewing system of fire, natural cooling.

Embodiment 2：A kind of flavor chili oil, is boiled by following raw materials according food materials and formed：Chilli 12kg, Semen Lactucae sativae oil 10kg, lard 0.8kg, thick broad-bean sauce 1.5kg, rhizoma zingiberis 1.5kg, the kg of garlic 1.5, salt 3.5kg, shelled peanut 1.5kg, the crisp whistle 3.5kg, fennel 0.4kg, lemon 0.4kg, dry fermented soya bean 1.5kg.Its boiling method is as follows：

（1）Stock：The ruddy chilli of color and luster is chosen, removes base of a fruit head, is eluriated with clear water and is dried under clean, filtering, dustfree environment, Then the paprika that size is not more than 5 × 5mm is smashed into, it is standby；It is standby by rhizoma zingiberis, garlic, fennel, lemon co-grinding；Will flower Raw rice fries crisp rear and dry fermented soya bean, the crisp whistle and is ground into the tiny bulk that size is not more than 5 × 5mm in the lump, standby；

（2）Immersion：Frying pan is placed on firing equipment, poured into cold pot after cold Semen Lactucae sativae oil paprika, rhizoma zingiberis, garlic, Fennel, lemon powder pour into cold Semen Lactucae sativae oil in the lump, stir, and soak 25min；

（3）Just endure：The paprika mixture slow fire terminated to immersion boils 90min, stops adding when it gives out the slight smell of burning Heat, central temperature is cooled to as 18 DEG C；

（4）It is secondary to boil：Thick broad-bean sauce is poured into the paprika mixture after just enduring, stirred, slow fire, which boils 45min, makes beans Stop heating when valve paste flavor taste is elegant, capsicum is sallow crisp；

（5）Stewing system：Salt, lard and shelled peanut, dry fermented soya bean, crisp whistle mixed-powder are poured into process（4）Just stop heating Chili oil in, stir, cover lid and close the stewing system of fire, natural cooling.

Embodiment 3, a kind of flavor chili oil, are boiled by following raw materials according food materials and formed：Chilli 15kg, Semen Lactucae sativae oil 8kg, Lard 1kg, thick broad-bean sauce 1kg, rhizoma zingiberis 2kg, garlic 1kg, salt 4kg, shelled peanut 1kg, the kg of the crisp whistle 5, the kg of fennel 0.3, lemon 0.5kg, dry fermented soya bean 1kg.Its boiling method is as follows：

（1）Stock：The ruddy chilli of color and luster is chosen, removes base of a fruit head, is eluriated with clear water and is dried under clean, filtering, dustfree environment, Then the paprika that size is not more than 5 × 5mm is smashed into, it is standby；It is standby by rhizoma zingiberis, garlic, fennel, lemon co-grinding；Will flower Raw rice fries crisp rear and dry fermented soya bean, the crisp whistle and is ground into the tiny bulk that size is not more than 5 × 5mm in the lump, standby；

（2）Immersion：Frying pan is placed on firing equipment, poured into cold pot after cold Semen Lactucae sativae oil paprika, rhizoma zingiberis, garlic, Fennel, lemon powder pour into cold Semen Lactucae sativae oil in the lump, stir, and soak 30min；

（3）Just endure：The paprika mixture slow fire terminated to immersion boils 60min, stops adding when it gives out the slight smell of burning Heat, central temperature is cooled to as 20 DEG C；

（4）It is secondary to boil：Thick broad-bean sauce is poured into the paprika mixture after just enduring, stirred, slow fire, which boils 60min, makes beans Stop heating when valve paste flavor taste is elegant, capsicum is sallow crisp；

（5）Stewing system：Salt, lard and shelled peanut, dry fermented soya bean, crisp whistle mixed-powder are poured into process（4）Just stop heating Chili oil in, stir, cover lid and close the stewing system of fire, natural cooling.

Claims (3)

1. a kind of flavor chili oil, it is characterised in that boiled and formed by following raw materials according food materials：10~15kg of chilli, Semen Lactucae sativae 8~12kg of oil, 0.5~1kg of lard, 1~2kg of thick broad-bean sauce, 1~2kg of rhizoma zingiberis, the kg of garlic 1~2,3~4kg of salt, shelled peanut 1 ~2kg, the kg of the crisp whistle 2~5,0.3~0.5kg of fennel, 0.3~0.5kg of lemon, the kg of dry fermented soya bean 1~2.

2. flavor chili oil as claimed in claim 1, it is characterised in that：Boiled and formed by following raw materials according food materials：Chilli 12kg, Semen Lactucae sativae oil 10kg, lard 0.8kg, thick broad-bean sauce 1.5kg, rhizoma zingiberis 1.5kg, the kg of garlic 1.5, salt 3.5kg, shelled peanut 1.5kg, crisp whistle 3.5kg, fennel 0.4kg, lemon 0.4kg, dry fermented soya bean 1.5kg.

3. the preparation method of flavor chili oil as claimed in claim 1, it is characterised in that including following process：

（1）Stock：The ruddy chilli of color and luster is chosen, removes base of a fruit head, is eluriated with clear water and is dried under clean, filtering, dustfree environment, Then the paprika that size is not more than 5 × 5mm is smashed into, it is standby；It is standby by rhizoma zingiberis, garlic, fennel, lemon co-grinding；Will flower Raw rice fries crisp rear and dry fermented soya bean, the crisp whistle and is ground into the tiny bulk that size is not more than 5 × 5mm in the lump, standby；

（2）Immersion：Frying pan is placed on firing equipment, poured into cold pot after cold Semen Lactucae sativae oil paprika, rhizoma zingiberis, garlic, Fennel, lemon powder pour into cold Semen Lactucae sativae oil in the lump, stir, and soak 20~30min；

（3）Just endure：The paprika mixture slow fire terminated to immersion boils 60~120min, stops when it gives out the slight smell of burning Only heat, be cooled to central temperature as 15~20 DEG C；

（4）It is secondary to boil：Thick broad-bean sauce is poured into the paprika mixture after just enduring, stirred, slow fire boils 30~60min Make to stop heating when thick broad-bean sauce fragrance is elegant, capsicum is sallow crisp；

（5）Stewing system：Salt, lard and shelled peanut, dry fermented soya bean, crisp whistle mixed-powder are poured into process（4）Just stop heating Chili oil in, stir, cover lid and close the stewing system of fire, natural cooling.