CN108142589A - A kind of spicy flavor chilli oil and preparation method thereof - Google Patents
A kind of spicy flavor chilli oil and preparation method thereof Download PDFInfo
- Publication number
- CN108142589A CN108142589A CN201810154846.9A CN201810154846A CN108142589A CN 108142589 A CN108142589 A CN 108142589A CN 201810154846 A CN201810154846 A CN 201810154846A CN 108142589 A CN108142589 A CN 108142589A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- chilli
- taste
- chilli 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Abstract
A kind of spicy flavor chilli oil includes the raw material of following parts by weight proportioning：2,000 2200 parts of rapeseed oil, 200 210 parts of chilli, 10 30 parts of Zanthoxylum essential oil, 5 10 parts of pepper powder, 13 parts of mustard seed, 0.5 1.5 parts octagonal, 0.3 0.8 parts of fennel, 0.2 0.6 parts of Amomum cardamomum, 0.3 0.8 parts of fructus amomi, 0.5 1.0 parts of cloves, 0.2 0.6 parts of nutmeg, 0.3 0.8 parts of old ginger.The chilli oil color and luster of the present invention is exquisitely carved, and color and luster golden red, taste is spicy and does not stimulate, and taste level enriches；Preparation method ensure that capsicum enters in oil and once buffer, and pungent is evenly spread in chilli oil so that taste more level, and cause higher saturation degree there are one oil tools so that chilli oil is not easy to incorporate other substances, can preserve for a long time.
Description
Technical field
The invention belongs to food processing technology fields more particularly to a kind of spicy flavor chilli oil and preparation method thereof.
Background technology
Chilli oil is a kind of condiment, and production method is quite particular about, and will be generally made after capsicum and the frying of various dispensings,
It is deep to be liked by China each department people.But the general manufacture craft of chilli oil of existing commercial type is relatively simple, only has
Pungent, flavor are not unique enough, it is difficult to meet consumer to the more demands of chilli oil taste.
Invention content
The object of the present invention is to provide a kind of unique flavor, storage life limit for length, product can with the extension of pot-life mouth
Feel spicy flavor chilli oil become better and better and preparation method thereof.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of spicy flavor chilli oil includes the raw material of following parts by weight proportioning：2000-2200 parts of rapeseed oil, chilli
200-210 parts, it is 10-30 parts of Zanthoxylum essential oil, 5-10 parts of pepper powder, 1-3 parts of mustard seed, 0.5-1.5 parts of illiciumverum, 0.3-0.8 parts of fennel, white
0.2-0.6 parts of cardamom, 0.3-0.8 parts of fructus amomi, 0.5-1.0 parts of cloves, 0.2-0.6 parts of nutmeg, 0.3-0.8 parts of old ginger.
Further, a kind of spicy flavor chilli oil, is prepared by following steps：
（1）The raw material for standby matched by above-mentioned parts by weight；
（2）Rapeseed oil, Zanthoxylum essential oil are heated up to 75-85 DEG C, add in above-mentioned condiment, after being heated 2-4 minutes at 95-100 DEG C, is stopped
It only heats, obtains flavouring oil, it is spare；
（3）Chilli is minced and is put into container, the half of 95-100 DEG C above-mentioned of flavouring oil is poured broken in chilli
On, when the other half flavouring oil becomes 75-85 DEG C, then by the other half flavouring oil pour on chilli is broken to get.
The beneficial effects of the invention are as follows：The chilli oil color and luster of the present invention is exquisitely carved, and color and luster golden red, taste is spicy and does not stimulate,
Taste level enriches；Preparation method ensure that capsicum enters in oil and once buffer, and pungent is evenly spread in chilli oil, make
Taste more level is obtained, and causes higher saturation degree there are one oil tools so that chilli oil is not easy to incorporate other substances, can
It is long-term to preserve.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Unless stated otherwise, material involved in embodiment, method are material commonly used in the art and method.
Embodiment
A kind of spicy flavor chilli oil, is prepared by following steps：
（1）It weighs by 2100 parts of rapeseed oil, 200 parts of chilli, 30 parts of Zanthoxylum essential oil, 5 parts of pepper powder, 2 parts of mustard seed, illiciumverum 1.5
Part, 0.5 part of fennel, 0.4 part of Amomum cardamomum, 0.5 part of fructus amomi, 0.8 part of cloves, 0.4 part of nutmeg, 0.5 part of old ginger parts by weight match
The raw material for standby of ratio；
（2）Edible vegetable oil is heated up to 85 DEG C, adds in above-mentioned condiment, after being heated 2 minutes at 100 DEG C, stops heating, must adjust
Material oil, it is spare；
（3）It is put into capsicum is broken in container, the half of 100 DEG C above-mentioned of flavouring oil is poured on capsicum is broken, treats the other half tune
Material oil is when becoming 80 DEG C, then by the other half flavouring oil pour on capsicum is broken to get.
Claims (2)
1. a kind of spicy flavor chilli oil, it is characterised in that：Include the raw material of following parts by weight proportioning：Rapeseed oil 2000-2200
Part, 200-210 parts of chilli, 10-30 parts of Zanthoxylum essential oil, 5-10 parts of pepper powder, 1-3 parts of mustard seed, 0.5-1.5 parts of illiciumverum, fennel
0.3-0.8 parts, 0.2-0.6 parts of Amomum cardamomum, 0.3-0.8 parts of fructus amomi, 0.5-1.0 parts of cloves, 0.2-0.6 parts of nutmeg, old ginger 0.3-
0.8 part.
2. a kind of spicy flavor chilli oil according to claim 1, it is characterised in that：It is prepared by following steps：
（1）The raw material for standby matched by above-mentioned parts by weight；
（2）Rapeseed oil, Zanthoxylum essential oil are heated up to 75-85 DEG C, add in above-mentioned condiment, after being heated 2-4 minutes at 95-100 DEG C, is stopped
It only heats, obtains flavouring oil, it is spare；
（3）Chilli is minced and is put into container, the half of 95-100 DEG C above-mentioned of flavouring oil is poured broken in chilli
On, when the other half flavouring oil becomes 75-85 DEG C, then by the other half flavouring oil pour on chilli is broken to get.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810154846.9A CN108142589A (en) | 2018-02-23 | 2018-02-23 | A kind of spicy flavor chilli oil and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810154846.9A CN108142589A (en) | 2018-02-23 | 2018-02-23 | A kind of spicy flavor chilli oil and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142589A true CN108142589A (en) | 2018-06-12 |
Family
ID=62459956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810154846.9A Pending CN108142589A (en) | 2018-02-23 | 2018-02-23 | A kind of spicy flavor chilli oil and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142589A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2680303C1 (en) * | 2018-06-14 | 2019-02-19 | Сергей Геннадьевич Попов | Method for obtaining enriched vegetable oil with the extract of hot chile peppers |
| RU2683863C1 (en) * | 2018-06-14 | 2019-04-02 | Сергей Геннадьевич Попов | Enriched vegetable oil with the taste of hot peppers of the genus capsicum |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461927A (en) * | 2013-08-27 | 2013-12-25 | 任丽君 | Production method of chili oil |
| CN104738490A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Multi-flavored chili oil |
-
2018
- 2018-02-23 CN CN201810154846.9A patent/CN108142589A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461927A (en) * | 2013-08-27 | 2013-12-25 | 任丽君 | Production method of chili oil |
| CN104738490A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Multi-flavored chili oil |
Non-Patent Citations (3)
| Title |
|---|
| 彭连举: "辣椒油加工技术", 《农村实用科技信息》 * |
| 裴斐: "多味辣椒油的制作", 《新农业》 * |
| 赵宝丰等: "《调味品608例（下册）》", 31 October 2004, 科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2680303C1 (en) * | 2018-06-14 | 2019-02-19 | Сергей Геннадьевич Попов | Method for obtaining enriched vegetable oil with the extract of hot chile peppers |
| RU2683863C1 (en) * | 2018-06-14 | 2019-04-02 | Сергей Геннадьевич Попов | Enriched vegetable oil with the taste of hot peppers of the genus capsicum |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |