CN109430430A - A kind of preparation method seasoning capsicum chicken fat - Google Patents
A kind of preparation method seasoning capsicum chicken fat Download PDFInfo
- Publication number
- CN109430430A CN109430430A CN201811155040.8A CN201811155040A CN109430430A CN 109430430 A CN109430430 A CN 109430430A CN 201811155040 A CN201811155040 A CN 201811155040A CN 109430430 A CN109430430 A CN 109430430A
- Authority
- CN
- China
- Prior art keywords
- chicken fat
- capsicum
- temperature
- preparation
- seasoning
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- 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
The invention discloses a kind of preparation method for seasoning capsicum chicken fat, includes the following steps: that (1) is dry to containing water quality≤10% at 30~50 DEG C by capsicum, crush to obtain chilli powder；(2) chicken fat temperature is risen to 100~180 DEG C；(3) in mass ratio be 1:4~12 ratio, by step (1) obtain chilli powder be added to step (2) acquisition chicken fat in；(4) 6~30h is impregnated in 55-65 DEG C of at a temperature of constant temperature, obtains seasoning capsicum chicken fat.Influence of the present invention using chicken fat as material, by research solid-liquid ratio, soaking time and temperature to capsicum oil quality.It is measured by exchanging capsaicine in flavor pepper chicken fat, obtains the moderate capsicum chicken fat of capsaicine.Method of the invention is easy to operate, and seasoning capsicum chicken fat color red oil is bright, has the special aroma of obvious chicken fat rouge and frying fragrance, pungent mellow compared with the chilli oil of vegetable oil preparation.
Description
Technical field
The present invention relates to the methods for preparing chilli oil with animal oil, belong to flavouring preparation field.
Background technique
Main flavouring of the capsicum as acid is essential seasoning good merchantable brand in food cooking processing, becomes generation
The favorite food of various countries, boundary people, in China, its place of production almost spreads over the whole nation.Capsicum is a kind of Vegetables, and edible part is
Fruit, be after fruit maturation it is red or orange-yellow, acrid flavour is fragrant, warm-natured heat, is important one of seasoning good merchantable brand.Have very in capsicum
High nutritive value, vitamin rich in, minerals, soluble sugar etc..Capsaicinoids are the main pungents of capsicum
Ingredient is capsicum acid and the main source with pharmic function, mainly contains capsaicine, and dihydro capsicum drops in Dihydrocapsaicin
The substances such as element.
In animal fat containing there are many unsaturated fatty acid, can prevent to start pulse atherosclerosis, cardiovascular and cerebrovascular disease and
The diseases such as senile dementia, nutritive value with higher, and high heat can be provided, it is particularly suitable for the people of cold district
It is edible.Moreover, animal fat has irreplaceable peat-reek compared with general vegetable fat, the food of people can be promoted
It is intended to.Existing chilli oil is all will be fried with vegetable oil after Capsicum crushing, the fried solid-liquid ratio (ratio of capsicum and chicken fat in the process
Example) bad control, the small pungent of ratio is heavier, and the big gained chilli oil of ratio is less.Wherein chicken fat temperature is not easy to control, is easy to appear
It is charred taste.And capsicum needs to impregnate during the preparation process, and if long soaking time entreprise cost is higher, the shorter pungent of soaking time
It is insufficient.
Summary of the invention
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of preparation method for seasoning capsicum chicken fat.
Technical solution of the present invention is summarized as follows:
A kind of preparation method seasoning capsicum chicken fat, includes the following steps:
(1) capsicum is dry to water quality≤10% is contained at 30~50 DEG C, crush to obtain chilli powder；
(2) chicken fat temperature is risen to 100~180 DEG C；
(3) in mass ratio be 1:4~12 ratio, by step (1) obtain chilli powder be added to step (2) acquisition
In chicken fat；
(4) 6~30h is impregnated in 55-65 DEG C of at a temperature of constant temperature, obtains seasoning capsicum chicken fat.
Step (2) is preferred are as follows: chicken fat temperature is risen to 160 DEG C.
Step (3) is preferred are as follows: is in mass ratio the ratio of 1:6, the chilli powder that step (1) obtains is added to step
(2) in the chicken fat obtained.
Step (4) preferably impregnates 12h.
Advantages of the present invention:
Influence of the present invention using chicken fat as material, by research solid-liquid ratio, soaking time and temperature to capsicum oil quality.It is logical
It crosses and exchanges capsaicine in flavor pepper chicken fat and be measured, obtain the moderate capsicum chicken fat of capsaicine.Method of the invention operates letter
Single, seasoning capsicum chicken fat color red oil is bright, there is special aroma and the frying of obvious chicken fat rouge compared with the chilli oil of vegetable oil preparation
Fragrance, pungent are mellow.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below.The following examples are to make this field
Technical staff does not impose any restrictions the present invention it will be appreciated that the present invention.
Embodiment 1
A kind of preparation method seasoning capsicum chicken fat, includes the following steps:
(1) capsicum is dry to being 8% containing water quality at 40 DEG C, crush to obtain chilli powder；
(2) chicken fat temperature is risen to 160 DEG C；
(3) it is in mass ratio the ratio of 1:6, the chilli powder that step (1) obtains is added to the chicken fat of step (2) acquisition
In；
(4) 12h is impregnated in 60 DEG C of at a temperature of constant temperature, obtains seasoning capsicum chicken fat.
It is measured using the capsaicin content that high performance liquid chromatography is exchanged in flavor pepper chicken fat, capsaicin content is
5.299μg/mL。
Embodiment 2
A kind of preparation method seasoning capsicum chicken fat, includes the following steps:
(1) capsicum is dry to being 10% containing water quality at 30 DEG C, crush to obtain chilli powder；
(2) chicken fat temperature is risen to 100 DEG C；
(3) it is in mass ratio the ratio of 1:12, the chilli powder that step (1) obtains is added to the chicken of step (2) acquisition
In oil；
(4) 30h is impregnated in 55 DEG C of at a temperature of constant temperature, obtains seasoning capsicum chicken fat.
It is measured using the capsaicin content that high performance liquid chromatography is exchanged in flavor pepper chicken fat, capsaicin content is
4.566μg/mL。
Embodiment 3
A kind of preparation method seasoning capsicum chicken fat, includes the following steps:
(1) capsicum is dry to being 9% containing water quality at 50 DEG C, crush to obtain chilli powder；
(2) chicken fat temperature is risen to 180 DEG C；
(3) it is in mass ratio the ratio of 1:4, the chilli powder that step (1) obtains is added to the chicken fat of step (2) acquisition
In；
(4) 6h is impregnated in 65 DEG C of at a temperature of constant temperature, obtains seasoning capsicum chicken fat.
It is measured using the capsaicin content that high performance liquid chromatography is exchanged in flavor pepper chicken fat, capsaicin content is
6.589μg/mL。
The product color azarin of each embodiment preparation, strong fragrance ask 30 people respectively, are randomly divided into three groups, respectively
Example 1 group, 2 groups of embodiment and 3 groups of embodiment foretaste, as a result, example 1 group, 2 groups of embodiment and 3 groups of embodiment, totally 30 people
It is willing to accept.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (4)
1. a kind of preparation method for seasoning capsicum chicken fat, it is characterized in that including the following steps:
(1) capsicum is dry to water quality≤10% is contained at 30~50 DEG C, crush to obtain chilli powder；
(2) chicken fat temperature is risen to 100~180 DEG C；
(3) in mass ratio be 1:4~12 ratio, by step (1) obtain chilli powder be added to step (2) acquisition chicken fat
In；
(4) 6~30h is impregnated in 55-65 DEG C of at a temperature of constant temperature, obtains seasoning capsicum chicken fat.
2. according to the method described in claim 1, it is characterized in that step (2) are as follows: chicken fat temperature is risen to 160 DEG C.
3. according to the method described in claim 1, it is characterized in that step (3) are as follows: be in mass ratio the ratio of 1:6, by step (1)
The chilli powder of acquisition is added in the chicken fat of step (2) acquisition.
4. according to the method described in claim 1, it is characterized in that step (4) impregnates 12h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811155040.8A CN109430430A (en) | 2018-09-30 | 2018-09-30 | A kind of preparation method seasoning capsicum chicken fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811155040.8A CN109430430A (en) | 2018-09-30 | 2018-09-30 | A kind of preparation method seasoning capsicum chicken fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430430A true CN109430430A (en) | 2019-03-08 |
Family
ID=65546052
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811155040.8A Pending CN109430430A (en) | 2018-09-30 | 2018-09-30 | A kind of preparation method seasoning capsicum chicken fat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430430A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916154A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Preparation method of low-melting-point chili seasoning beef tallow |
| CN115336639A (en) * | 2022-08-18 | 2022-11-15 | 湖北海顺达食品科技有限公司 | Seasoning chili oil and preparation method thereof |
| CN115462419A (en) * | 2022-09-20 | 2022-12-13 | 湖北海顺达食品科技有限公司 | Seasoning chili chicken oil and preparation method thereof |
-
2018
- 2018-09-30 CN CN201811155040.8A patent/CN109430430A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110916154A (en) * | 2019-12-18 | 2020-03-27 | 天津农学院 | Preparation method of low-melting-point chili seasoning beef tallow |
| CN115336639A (en) * | 2022-08-18 | 2022-11-15 | 湖北海顺达食品科技有限公司 | Seasoning chili oil and preparation method thereof |
| CN115462419A (en) * | 2022-09-20 | 2022-12-13 | 湖北海顺达食品科技有限公司 | Seasoning chili chicken oil and preparation method thereof |
| CN115462419B (en) * | 2022-09-20 | 2023-11-24 | 湖北海顺达食品科技有限公司 | Seasoning chili chicken oil and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190308 |