CN1082347A

CN1082347A - Chinese prickly ash sauce, Chinese prickly ash oil and preparation method thereof

Info

Publication number: CN1082347A
Application number: CN93110951A
Authority: CN
Inventors: 刘仲和; 赖高蓉; 刘斌; 刘琳; 蒋艳
Original assignee: Individual
Current assignee: Individual
Priority date: 1993-04-10
Filing date: 1993-04-10
Publication date: 1994-02-23

Abstract

The present invention has introduced Chinese prickly ash sauce, Chinese prickly ash oil and preparation method thereof, and it is to transfer to convert with fresh flower green pepper and refining vegetable oil to form, and the weight ratio of Chinese prickly ash and vegetable oil is 1: 1, vegetable oil is heated earlier to a certain degree, drop into the old ginger sheet, add continue the back and grow green onion, drop into Chinese prickly ash at last.Pricklyash hull is separated with seed, and pricklyash hull grinds back adding oil refining becomes Chinese prickly ash sauce, and the Chinese prickly ash seed adds vegetable oil and oil refining after grinding, become Chinese prickly ash oil after the clarification.

Description

Chinese prickly ash sauce, Chinese prickly ash oil and preparation method thereof

The present invention relates to a kind of Chinese prickly ash sauce and Chinese prickly ash oil and preparation method thereof.

Chinese prickly ash is the seasoning seasoning matter that some regional people of China south dote on, and general eating method is to get oily botargo after fried, or does baking back pulverize botargo usefulness, in recent years, has Chinese prickly ash oil to sell on the market.Though this kind Chinese prickly ash oil has the characteristics of the fiber crops of Chinese prickly ash, not only British plain spirits also usually smells the oil generation smell, is not the flavouring in the ideal.

The objective of the invention is to excavate motherland's folk food culture, develop the Chinese prickly ash goods that a kind of people of making love.

The present invention has introduced the preparation method of Chinese prickly ash sauce, Chinese prickly ash oil, and it is to transfer to convert with fresh flower green pepper and vegetable oil refining to form, and its method is that to adopt ripe unmetamorphosed fresh flower green pepper of tree down and refined oil be primary raw material, and the two weight is 1: 1.Earlier vegetable oil is heated, refining is when rippling, reduce firepower, drop into 8～15% old ginger sheet of oil mass, fried to changeing yellow, drop into 5～11% the long green onion of size again, fried not telling when steeping to ginger, green onion do not pulled out, strengthen firepower again, Chinese prickly ash is dropped in the oil cauldron, fried to the Chinese prickly ash annesl, when telling the flake bubble, connect oil and contain together in the ceramic vessel, after the cooling pricklyash hull is separated with seed, drain oil, after with stone mill or steel mill pricklyash hull being worn into slurry oil, add 5～10% oil refining of slurry oil weight again, stir, promptly become Chinese prickly ash sauce finished product; Its seed adds 1～13 times of secondary or 4～6 through refining after crushed again and takes off vegetable oil, stirs clarification with the excess oil of refining Chinese prickly ash, promptly becomes Chinese prickly ash oil finished product.

The Chinese prickly ash that the present invention will be difficult for preserving is made major product Chinese prickly ash sauce, byproduct Chinese prickly ash oil, it is strong to make it have green pepper fiber crops, agreeable to the taste, the instant of delicate fragrance, flavouring with long preservation period, be the good condiment of making green pepper caraway meat and fish dishes, wheaten food, cake, candy, the present invention inherits and has developed motherland's folk food culture legacy, is the another new work that is translated into the food that the common people like.

Embodiment 1:

Get and take off vegetable oil for 10 kilogram 4～5 and put iron pan into, refine when oil ripples, reduce firepower, drop into 0.8 kilogram of old ginger sheet, fried to changeing yellow, drop into 0.5 kilogram of shallot or spring onion again, fried not telling when steeping to ginger, green onion do not pulled out, strengthens firepower again, drops into 10 kilograms of fresh flower greens pepper, explode when extremely playing the fish bubble, connect oil and contain in the pithos together.After the cooling pricklyash hull is separated with seed, drain oil content, pricklyash hull is worn into slurry oil with stone mill or steel, and other adds the oil of 0.5 kilogram of refining Chinese prickly ash, stirs, and promptly face is senior Chinese prickly ash jam product.

The Chinese prickly ash seed separated is pulverized, is added 6 kilograms of the excess oil of refining Chinese prickly ash, add again 6 kilograms refine 4～5 take off vegetable oil, stir, the oil content after taking-up is clarified promptly becomes senior Chinese prickly ash oil.

Embodiment 2:

Get 10 kilograms of secondary vegetable oil, 1.5 kilograms of old ginger sheets, 1.1 kilograms of shallots or spring onion, the oil of 1 kilogram of refining Chinese prickly ash, 1 method is elaborated as a rule, promptly can be made into common Chinese prickly ash sauce finished product.

The Chinese prickly ash seed is pulverized, and 5.5 kilograms of the excess oil of adding refining Chinese prickly ash add 11 kilograms of secondary vegetable oil of refining again, elaborate according to the method for embodiment 1, promptly become common Chinese prickly ash oil.

Chinese prickly ash sauce or the oil product refined are placed pottery, glass or harmless canister, and the shelf-life can reach 2 years at normal temperatures.

Claims

1, the preparation method of Chinese prickly ash sauce and Chinese prickly ash oil is characterized in that with fresh flower green pepper, vegetable oil, old ginger and green onion be raw material, and the weight ratio of fresh flower green pepper and vegetable oil is 1: 1, and old ginger is 8～15% of a vegetable oil gross weight, and green onion is 5～11%, and preparation method and step are as follows:

One, vegetable oil is heated, refining reduces firepower when playing oily ripple;

Two, the old ginger sheet of input 8～15%, fried to changeing yellow;

Three, drop into 5～11% long green onion again, friedly when ginger, green onion do not tell bubble, do not pull out;

Four, strengthen firepower again, Chinese prickly ash is dropped in the oil cauldron, fried to the Chinese prickly ash annesl, when telling the flake bubble, connect oil and contain together into cooling in the ceramic vessel;

Five, pricklyash hull is separated with seed, drain oil;

Six, with stone mill or steel mill pricklyash hull is worn into slurry oil;

Seven, add 5～10% through refining the excess oil of Chinese prickly ash, stir, promptly get Chinese prickly ash sauce finished product;

Eight, with stone mill or steel mill seed is pulverized;

Nine, add 1～3 times of secondary of refining or 4～6 and take off vegetable oil;

Ten, the excess oil with the refining Chinese prickly ash stirs, and promptly becomes Chinese prickly ash oil.