CN108294119B - Preparation method of spicy hot chili oil and hot chili oil seasoning food - Google Patents
Preparation method of spicy hot chili oil and hot chili oil seasoning food Download PDFInfo
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- CN108294119B CN108294119B CN201810063529.6A CN201810063529A CN108294119B CN 108294119 B CN108294119 B CN 108294119B CN 201810063529 A CN201810063529 A CN 201810063529A CN 108294119 B CN108294119 B CN 108294119B
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- 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
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- 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
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Abstract
The invention discloses a preparation method of a fried fragrant chilli oil and chilli oil seasoning food, and relates to the technical field of food processing, wherein the method comprises the following steps of (1) selecting materials: the main material selects three dry red peppers, namely Yidu red pepper, two chaste tree pepper and new generation capsicum frutescens, the auxiliary material selects dry red pepper, sesame, peanut and five spice powder, the base oil selects rapeseed salad oil, (2) the material preparation: selecting 50% of the main materials in the step (1), drying, adjusting the water content to 9% -11%, cutting into short sections, and cutting into short sections according to the weight ratio of 10: 1, adding pepper and mixing, and filling into a stainless steel metal net for later use; respectively pulverizing the rest main materials, five spice powder and dry red pepper into powder by a pulverizing machine for later use; (3) and (5) frying. The food comprises main materials: yidu red pepper, two-twig pepper, new generation capsicum frutescens, base oil: rapeseed salad oil; auxiliary materials: safflower pepper, sesame, peanut and five spice powder. The invention furthest reserves various fragrance types of the pepper and enriches the product types of the pepper oil in the market.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a spicy hot chili oil and a chili oil seasoning food.
Background
In Sichuan areas, the moisture is heavy, and people have a habit of eating pepper products for a long time. The chili oil is an indispensable seasoning food of Sichuan-flavor food. In the large-scale production process of the chili oil, the chili oil is usually prepared by a direct-immersion method, which generally directly mixes and extracts base oil and chili powder to blend the flavor of the chili into the base oil. The chili oil prepared by the method can keep the flavor of the chili under normal conditions, but with the continuous change of the taste of people, people also show diversified development trends on the flavor demand of the chili oil. Pepper oil flavoured foods with various flavors appear on the market, and pepper oil with fried fragrance type is most popular. In the prior art, the preparation method of the fried fragrant chili oil generally adopts the step of directly putting chili powder into high-temperature base oil to generate slight burnt flavor in the high-temperature base oil, but the method can remove partial fresh flavor of the chili at high temperature and reduce the overall taste. The prior art also lacks a method for preparing chili oil which can comprehensively reserve various fragrance types of chilies.
Disclosure of Invention
The invention aims to: in order to solve the problems that the fresh flavor of the chili oil is easy to remove and the taste of the chili oil is reduced by the chili oil preparation method in the prior art, the invention provides a preparation method of the spicy chili oil and chili oil seasoning food.
The invention specifically adopts the following technical scheme for realizing the purpose:
a preparation method of a spicy hot chili oil comprises the following steps,
(1) selecting materials: the main material selects three dry red peppers, namely Yidu red pepper, two chaste tree pepper and new generation capsicum frutescens in a weight ratio of 1: 2:2, selecting dry red pepper, sesame, peanut and five spice powder as auxiliary materials, selecting rapeseed salad oil as base oil, wherein the weight ratio of the base oil to the main material is 4-6: 1;
(2) preparing materials: selecting 50% of the main materials in the step (1), drying, adjusting the water content to 9% -11%, cutting into short sections, and cutting into short sections according to the weight ratio of 10: 1, adding pepper and mixing, and filling into a stainless steel metal net for later use; respectively pulverizing the rest main materials, five spice powder and dry red pepper into powder by a pulverizing machine for later use; taking 50% of the main material powder to a dryer, controlling the water content of the mixed powder to be 24% -26%, and temporarily storing the water-controlled main material powder and the water-uncontrolled main material powder for later use;
(3) frying: raising the bottom oil to 220-240 ℃, then cooling back and keeping the temperature to 180-200 ℃; adding the short-section main material and the pepper mixture obtained in the step (2), continuously stirring, and immediately fishing out oil when the color of the short-section main material pepper is dark brown; adding the sesame selected in the step (1) into the oil, and extracting sesame fragrance; controlling the temperature to 150-160 ℃, adding the main material powder which is not controlled by water in the step (2), stirring uniformly, and frying to obtain the fragrance; continuously controlling the temperature to 120-130 ℃, adding the main material powder after controlling the water in the step (2), uniformly stirring, and leaching the capsochrome; continuously controlling the temperature to be 100 ℃ and 110 ℃, and adding the five spice powder and the Sichuan pepper powder; controlling the temperature to 100 ℃, adding the chopped peanuts, uniformly mixing and bottling.
Preferably, the weight ratio of the main material to the dry red pepper, the sesame, the peanut and the five-spice powder in the step (1) is 100:3:2:2: 1.
Preferably, in the step (2), the length of the short section cut by the main material is 2cm-3 cm.
Preferably, the method further comprises an oil filtering step, wherein the oil mixture processed in the step (3) is kept stand for more than 2 days, solid materials are filtered, and only red oil is left for storage.
A chili oil seasoning food comprises the following components,
main materials: yidu red pepper, two-chaste tree pepper, a new generation of capsicum frutescens, the weight ratio of which is 1: 2: 2;
base oil: rapeseed salad oil, wherein the weight ratio of the rapeseed salad oil to the main material is 4-6: 1;
auxiliary materials: safflower pepper, sesame, peanut and five spice powder.
The invention has the following beneficial effects:
1. the chilli oil produced by the preparation method of the chilli oil in the prior art has single flavor, is easy to remove the fresh flavor of the chilli, and reduces the mouthfeel of the chilli oil. Aiming at the problem, the method adopts a classification extraction method, utilizes raw materials with different oil temperatures and different water contents to obtain the compound-fragrance chili oil product, retains various fragrance types of chilies to the maximum extent, and enriches the product types of chili oil in the market. According to the method, in the step (2), the main material is divided into 3 chili raw materials with different water contents and different forms, according to different fragrance extraction requirements, the short-section-shaped main material is used for extracting the pasty spicy fragrance, the main material powder without water control mainly extracts the main fragrance type of the chili, and the main material powder after water control extracts the chili pigment at a lower oil temperature, so that different fragrance types are retained in the chili oil to the maximum extent.
2. According to the research of the inventor, the main flavor of the pepper can be highlighted by adding various spices according to the weight ratio of the main material to the dry red pepper, the sesame, the peanut and the five-spice powder of 100:3:2:2:1, and the flavor types of the pepper oil are enriched by taking the flavors of other spices as an addition supplement.
3. In the process of cutting the hot pepper into small sections, the hot pepper is too long and difficult to be excited during aroma raising, and the hot pepper is too short and easy to be fried and burnt in high-temperature base oil, so that the overall aroma is influenced. Through repeated verification, the inventor finds that only when the length is controlled to be 2-3 cm, the nipple can release the hot and spicy flavor to the maximum extent without excessive gelatinization during extraction, and the production quality of the product is improved.
Detailed Description
The following examples further describe the invention in detail in order that those skilled in the art may better understand the invention.
Example 1
The embodiment provides a preparation method of spicy hot pepper red oil with fried fragrance, which comprises the following steps,
(1) selecting materials: the main material selects three dry red peppers, namely Yidu red pepper, two chaste tree pepper and new generation capsicum frutescens in a weight ratio of 1: 2:2, selecting dry red pepper, sesame, peanut and five spice powder as auxiliary materials, selecting rapeseed salad oil as base oil, wherein the weight ratio of the base oil to the main material is 4-6: 1;
(2) preparing materials: selecting 50% of the main materials in the step (1), drying, adjusting the water content to 9% -11%, cutting into short sections, and cutting into short sections according to the weight ratio of 10: 1, adding pepper and mixing, and filling into a stainless steel metal net for later use; respectively pulverizing the rest main materials, five spice powder and dry red pepper into powder by a pulverizing machine for later use; taking 50% of the main material powder to a dryer, controlling the water content of the mixed powder to be 24% -26%, and temporarily storing the water-controlled main material powder and the water-uncontrolled main material powder for later use;
(3) frying: raising the bottom oil to 220-240 ℃, then cooling back and keeping the temperature to 180-200 ℃; adding the short-section main material and the pepper mixture obtained in the step (2), continuously stirring, and immediately fishing out oil when the color of the short-section main material pepper is dark brown; adding the sesame selected in the step (1) into the oil, and extracting sesame fragrance; controlling the temperature to 150-160 ℃, adding the main material powder which is not controlled by water in the step (2), stirring uniformly, and frying to obtain the fragrance; continuously controlling the temperature to 120-130 ℃, adding the main material powder after controlling the water in the step (2), uniformly stirring, and leaching the capsochrome; continuously controlling the temperature to be 100 ℃ and 110 ℃, and adding the five spice powder and the Sichuan pepper powder; controlling the temperature to 100 ℃, adding the chopped peanuts, uniformly mixing and bottling.
The chilli oil produced by the preparation method of the chilli oil in the prior art has single flavor, is easy to remove the fresh flavor of the chilli, and reduces the mouthfeel of the chilli oil. Aiming at the problem, the method adopts a classification extraction method, utilizes raw materials with different oil temperatures and different water contents to obtain the compound-fragrance chili oil product, retains various fragrance types of chilies to the maximum extent, and enriches the product types of chili oil in the market. According to the method, in the step (2), the main material is divided into 3 chili raw materials with different water contents and different forms, according to different fragrance extraction requirements, the short-section-shaped main material is used for extracting the pasty spicy fragrance, the main material powder without water control mainly extracts the main fragrance type of the chili, and the main material powder after water control extracts the chili pigment at a lower oil temperature, so that different fragrance types are retained in the chili oil to the maximum extent.
Further, in the step (1) of this embodiment, the weight ratio of the main material to the dry red pepper, the sesame, the peanut and the five-spice powder is 100:3:2:2: 1.
Further, in the step (2) of this embodiment, the length of the short section cut from the main material is 2cm-3 cm.
Further, the embodiment also comprises an oil filtering step, wherein the oil mixture processed in the step (3) is kept stand for more than 2 days, solid materials are filtered, and only red oil is left for storage.
Example 2
This example was optimized on the basis of example 1 as follows: the embodiment provides a preparation method of spicy hot pepper red oil with fried fragrance, which comprises the following steps,
(1) selecting materials: the main material selects three dry red peppers, namely Yidu red pepper, two chaste tree pepper and new generation capsicum frutescens in a weight ratio of 1: 2:2, selecting dry red pepper, sesame, peanut and five spice powder as auxiliary materials, selecting rapeseed salad oil as base oil, wherein the weight ratio of the base oil to the main material is 4: 1;
(2) preparing materials: selecting 50% of the main materials in the step (1), drying, adjusting the water content to 9%, cutting into short sections, and cutting into short sections according to the weight ratio of 10: 1, adding pepper and mixing, and filling into a stainless steel metal net for later use; respectively pulverizing the rest main materials, five spice powder and dry red pepper into powder by a pulverizing machine for later use; taking 50% of the main material powder to a dryer, controlling the water content of the mixed powder to be 24%, and temporarily storing the water-controlled main material powder and the water-uncontrolled main material powder for later use;
(3) frying: raising the bottom oil to 220 ℃, then cooling back and keeping the temperature to 180 ℃; adding the short-section main material and the pepper mixture obtained in the step (2), continuously stirring, and immediately fishing out oil when the color of the short-section main material pepper is dark brown; adding the sesame selected in the step (1) into the oil, and extracting sesame fragrance; controlling the temperature to 150 ℃, adding the main material powder which is not controlled by water in the step (2), stirring uniformly, and frying to obtain the fragrance; continuously controlling the temperature to 120 ℃, adding the main material powder after controlling the water in the step (2), uniformly stirring, and leaching the capsochrome; continuously controlling the temperature to 100 ℃, and adding the five spice powder and the pepper powder; controlling the temperature to 100 ℃, adding the chopped peanuts, uniformly mixing and bottling.
Example 3
This example was optimized on the basis of example 1 as follows: the embodiment provides a preparation method of spicy hot pepper red oil with fried fragrance, which comprises the following steps,
(1) selecting materials: the main material selects three dry red peppers, namely Yidu red pepper, two chaste tree pepper and new generation capsicum frutescens in a weight ratio of 1: 2:2, selecting dry red pepper, sesame, peanut and five spice powder as auxiliary materials, selecting rapeseed salad oil as base oil, wherein the weight ratio of the base oil to the main material is 6: 1;
(2) preparing materials: selecting 50% of the main materials in the step (1), drying, adjusting the water content to 11%, cutting into short sections, and cutting into short sections according to the weight ratio of 10: 1, adding pepper and mixing, and filling into a stainless steel metal net for later use; respectively pulverizing the rest main materials, five spice powder and dry red pepper into powder by a pulverizing machine for later use; taking 50% of the main material powder to a dryer, controlling the water content of the mixed powder to be 26%, and temporarily storing the water-controlled main material powder and the water-uncontrolled main material powder for later use;
(3) frying: raising the bottom oil to 240 ℃, then cooling back and keeping the temperature to 200 ℃; adding the short-section main material and the pepper mixture obtained in the step (2), continuously stirring, and immediately fishing out oil when the color of the short-section main material pepper is dark brown; adding the sesame selected in the step (1) into the oil, and extracting sesame fragrance; controlling the temperature to 160 ℃, adding the main material powder which is not controlled by water in the step (2), stirring uniformly, and frying to obtain the fragrance; continuously controlling the temperature to 130 ℃, adding the main material powder after controlling the water in the step (2), uniformly stirring, and leaching the capsochrome; continuously controlling the temperature to 110 ℃, and adding the five spice powder and the pepper powder; controlling the temperature to 100 ℃, adding the chopped peanuts, uniformly mixing and bottling.
Example 4
This example was optimized on the basis of example 1 as follows: a preparation method of a spicy hot chili oil comprises the following steps,
(1) selecting materials: the main material selects three dry red peppers, namely Yidu red pepper, two chaste tree pepper and new generation capsicum frutescens in a weight ratio of 1: 2:2, selecting dry red pepper, sesame, peanut and five spice powder as auxiliary materials, selecting rapeseed salad oil as base oil, wherein the weight ratio of the base oil to the main material is 5: 1;
(2) preparing materials: selecting 50% of the main materials in the step (1), drying, adjusting the water content to 10%, cutting into short sections, and cutting into short sections according to the weight ratio of 10: 1, adding pepper and mixing, and filling into a stainless steel metal net for later use; respectively pulverizing the rest main materials, five spice powder and dry red pepper into powder by a pulverizing machine for later use; taking 50% of the main material powder to a dryer, controlling the water content of the mixed powder to be 25%, and temporarily storing the water-controlled main material powder and the water-uncontrolled main material powder for later use;
(3) frying: raising the bottom oil to 230 ℃, then cooling back and keeping the temperature to 190 ℃; adding the short-section main material and the pepper mixture obtained in the step (2), continuously stirring, and immediately fishing out oil when the color of the short-section main material pepper is dark brown; adding the sesame selected in the step (1) into the oil, and extracting sesame fragrance; controlling the temperature to 155 ℃, adding the main material powder which is not controlled by water in the step (2), stirring uniformly, and frying to obtain the fragrance; continuously controlling the temperature to 125 ℃, adding the main material powder after controlling the water in the step (2), uniformly stirring, and leaching the capsochrome; continuously controlling the temperature to 105 ℃, and adding the five spice powder and the pepper powder; controlling the temperature to 100 ℃, adding the chopped peanuts, uniformly mixing and bottling.
The above description is only a preferred embodiment of the present invention, and not intended to limit the present invention, and the scope of the present invention is defined by the appended claims, and all changes that come within the meaning and range of equivalency of the specification are therefore intended to be embraced therein.
Claims (5)
1. A preparation method of the spicy hot chili oil is characterized by comprising the following steps,
(1) selecting materials: the main material selects three dry red peppers, namely Yidu red pepper, two chaste tree pepper and new generation capsicum frutescens in a weight ratio of 1: 2:2, selecting dry red pepper, sesame, peanut and five spice powder as auxiliary materials, selecting rapeseed salad oil as base oil, wherein the weight ratio of the base oil to the main material is 4-6: 1;
(2) preparing materials: selecting 50% of the main materials in the step (1), drying, adjusting the water content to 9% -11%, cutting into short sections, and cutting into short sections according to the weight ratio of 10: 1, adding pepper and mixing, and filling into a stainless steel metal net for later use; respectively pulverizing the rest main materials, five spice powder and dry red pepper into powder by a pulverizing machine for later use; taking 50% of the main material powder to a dryer, controlling the water content of the mixed powder to be 24% -26%, and temporarily storing the water-controlled main material powder and the water-uncontrolled main material powder for later use;
(3) frying: raising the bottom oil to 220-240 ℃, then cooling back and keeping the temperature to 180-200 ℃; adding the short-section main material and the pepper mixture obtained in the step (2), continuously stirring, and immediately fishing out oil when the color of the short-section main material pepper is dark brown; adding the sesame selected in the step (1) into the oil, and extracting sesame fragrance; controlling the temperature to 150-160 ℃, adding the main material powder which is not controlled by water in the step (2), stirring uniformly, and frying to obtain the fragrance; continuously controlling the temperature to 120-130 ℃, adding the main material powder after controlling the water in the step (2), uniformly stirring, and leaching the capsochrome; continuously controlling the temperature to be 100 ℃ and 110 ℃, and adding the five spice powder and the Sichuan pepper powder; controlling the temperature to 100 ℃, adding the chopped peanuts, uniformly mixing and bottling.
2. The method for preparing the fried fragrant chilli oil as claimed in claim 1, which is characterized in that: the weight ratio of the main material to the dry red pepper, the sesame, the peanut and the five-spice powder in the step (1) is 100:3:2:2: 1.
3. The method for preparing the fried fragrant chilli oil as claimed in claim 1, which is characterized in that: and (3) cutting the main material into short sections with the length of 2-3 cm in the step (2).
4. The method for preparing the fried fragrant chilli oil as claimed in claim 1, which is characterized in that: and (4) oil filtering, namely standing the oil mixture processed in the step (3) for more than 2 days, filtering solid materials, and only leaving red oil for storage.
5. A chili oil flavored food product produced by the method of any of claims 1 to 3.
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| CN109287768A (en) * | 2018-09-25 | 2019-02-01 | 四川李记酱菜调味品有限公司 | A method of more wheel extraction processes prepare capsicum red oil |
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| CN104905196A (en) * | 2014-03-13 | 2015-09-16 | 广东美味鲜调味食品有限公司 | A chili oil and a preparation method thereof |
| CN105029325A (en) * | 2015-07-14 | 2015-11-11 | 洛阳锅底香餐饮服务有限公司 | Potato flour seasoning base material and preparation process thereof |
| CN105341852A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Fragrant chili oil and preparation method thereof |
| CN105767221A (en) * | 2016-03-17 | 2016-07-20 | 冉英杰 | Chili oil based on peanuts and hot peppers |
| CN106174377A (en) * | 2016-07-08 | 2016-12-07 | 吴艳 | A kind of preparation method of chilli oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905196A (en) * | 2014-03-13 | 2015-09-16 | 广东美味鲜调味食品有限公司 | A chili oil and a preparation method thereof |
| CN105029325A (en) * | 2015-07-14 | 2015-11-11 | 洛阳锅底香餐饮服务有限公司 | Potato flour seasoning base material and preparation process thereof |
| CN105341852A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Fragrant chili oil and preparation method thereof |
| CN105767221A (en) * | 2016-03-17 | 2016-07-20 | 冉英杰 | Chili oil based on peanuts and hot peppers |
| CN106174377A (en) * | 2016-07-08 | 2016-12-07 | 吴艳 | A kind of preparation method of chilli oil |
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