CN109601640A - A kind of capsicum oil making technology - Google Patents
A kind of capsicum oil making technology Download PDFInfo
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- CN109601640A CN109601640A CN201811397345.XA CN201811397345A CN109601640A CN 109601640 A CN109601640 A CN 109601640A CN 201811397345 A CN201811397345 A CN 201811397345A CN 109601640 A CN109601640 A CN 109601640A
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- capsicum
- oil
- chilli
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- frying
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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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- 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
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of capsicum oil making technologies, comprising the following steps: feedstock processing: selecting the chilli of intact color glow, cleaning baking later by chilli dissection, separates capsicum skin with chilli seed；Mixture preparation: frying pan is preheated, and rapeseed oil heating is added, is first put into capsicum skin frying 9min.A kind of capsicum oil making technology of the present invention, first, more preferably the capsaicine inside capsicum can be extract, it renders palatable without using artificial synthesized capsaicine, simultaneously by the way that capsicum skin is separated frying with chilli seed, the fragrance of chilli oil can preferably be promoted, and taste early period is avoided to influence each other, secondly, taste between capsicum and various ingredients can be reconciled, capsicum and the nutriment in various ingredients can be extract while promoting mouth mouthfeel, improve whole trophic level, secondly, since these substances can be preferably absorbed by the body, bring better prospect of the application.
Description
Technical field
The present invention relates to capsicum oil making technology field, in particular to a kind of capsicum oil making technology.
Background technique
Chilli oil is the product as obtained from after capsicum frying, is usually taken as food seasoning use, can
To promote the taste of food, but with the development of science and technology, people are higher and higher to the demand of chilli oil, cause to chilli oil system
The requirement of standby technique is also higher and higher；
There are certain drawbacks when in use in existing capsicum oil making technology, when the production of (1), traditional chilli oil,
Due to pungent deficiency, need to promote taste by the way that a certain amount of additive is added, substances a little in this way are not easy sufficiently to be inhaled by human body
It receives, needs slowly to be degraded for a long time, influence digestive system；(2), since cannot consuming well for digestion is peppery
Green pepper seed, prevent the nutrient in chilli seed causes certain waste, while traditional production from being absorbed by the body well
Method, the nutritional ingredient among various ingredients are concentrated mainly in the powder of ingredient, cannot sufficiently release, although can lead to
It crosses monosodium glutamate and perceives these ingredients, but be unable to these ingredient bring nutritional ingredients of good absorption, affect chilli oil
Nutritive value, for this purpose, it is proposed that a kind of capsicum oil making technology.
Summary of the invention
The main purpose of the present invention is to provide a kind of capsicum oil making technologies, can effectively solve asking in background technique
Topic.
To achieve the above object, the technical scheme adopted by the invention is as follows:
A kind of capsicum oil making technology, comprising the following steps:
(1), feedstock processing: selecting the chilli of intact color glow, and cleaning baking later by chilli dissection, makes peppery
Green pepper skin is separated with chilli seed；
(2), prepared by mixture: frying pan is preheated, rapeseed oil heating is added, is first put into capsicum skin 8~10min of frying, it will
Capsicum skin takes out, and is put into chilli seed and continues frying, smashs capsicum skin to pieces mix with chilli seed later, obtain capsicum mixture；
(3), illiciumverum, kaempferia galamga, cassia bark, fennel and spiceleaf frying spice: are sequentially placed into frying pan frying, oil-control milling；
(4), infusion: palm oil is put into after being cured in the frying pan of heating, sequentially adds ginger, green onion is fried, to frying
Mixture, spice powder and pure water tanning are added in oil to handle；
(5), extract: after infusion, Guan Huo impregnates heating and repeats 2~3 times, filtered, obtained peppery with 100 mesh stainless steel mesh
Green pepper oil；
(6), it renders palatable: pepper powder is sprinkling upon in chilli oil, stir evenly.
Preferably, in the step (1), baking temperature is 70~80 DEG C, and baking time is 10~15min, the length of dissection
Degree is 2~4cm.
Preferably, in the step (2), preheating temperature is 45~50 DEG C, and heating temperature is 60~68 DEG C, by weight
Number: 80~120 parts of rapeseed oil, 100~130 parts of chilli seed, 50~70 parts of capsicum skin.
Preferably, in the step (3), in parts by weight: octagonal 8~10 parts, 5~6 parts of kaempferia galamga, 7~8 parts of cassia bark, fennel
Fragrant 10~12 parts and 5~6 parts of spiceleaf.
Preferably, in the step (4), mixture, spice powder and pure water weight ratio are 5:1:4.
Preferably, in the step (4), the tanning time is 25~30min, and tanning temperature is 40~46 DEG C
Preferably, it in the step (5), impregnates heating: after impregnating 10~15min, 5~8min is heated, when temperature to 120
Stop after~130 DEG C, continues to impregnate, repeatedly.
Preferably, in the step (6), pepper powder: 140~145 DEG C of rapeseed oil of temperature is poured in zanthoxylum powder, oil-control
Pepper powder is obtained, pepper powder and chilli oil weight ratio are 1:10.
Compared with prior art, the invention has the following beneficial effects:
1, the capsaicine inside capsicum can more preferably be extract by the present invention, be carried out without using artificial synthesized capsaicine
It renders palatable, while by the way that capsicum skin is separated frying with chilli seed, can preferably promote the fragrance of chilli oil, and avoid early period
Taste influences each other；
2, by repeating to impregnate heating, the taste between capsicum and various ingredients can be reconciled, promotes mouth mouthfeel
While capsicum and the nutriment in various ingredients can be extract, improve whole trophic level, secondly as this
A little substances can be preferably absorbed by the body；
3, frying is carried out to various spices by using palm oil, can not only improves nutritional ingredient, meanwhile, palm oil tool
There is preferable oxidation stability, under the conditions of continuous high temperature in frying course, is not likely to produce oxidation, polymerization, hydrolysis and heat point
The chemical deterioration reaction such as solution, and smoke point is high, preferably carries out frying.
Detailed description of the invention
Fig. 1 is a kind of capsicum oil making technology overall structure flow chart of the present invention.
Specific embodiment
To be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below with reference to
Specific embodiment, the present invention is further explained.
Embodiment 1
As shown in Figure 1, comprising the following steps:
(1), feedstock processing: selecting the chilli of intact color glow, and cleaning baking later by chilli dissection, makes peppery
Green pepper skin is separated with chilli seed, and baking temperature is 75 DEG C, baking time 13min, and the length of dissection is 3cm；
(2), prepared by mixture: frying pan being preheated, rapeseed oil heating is added, capsicum skin frying 9min is first put into, by capsicum
Skin takes out, and is put into chilli seed and continues frying, smashs capsicum skin to pieces mix with chilli seed later, obtains capsicum mixture, preheating temperature
Degree is 48 DEG C, and heating temperature is 64 DEG C, in parts by weight: 90 parts of rapeseed oil, 100 parts of chilli seed, 60 parts of capsicum skin；
(3), frying spice: being sequentially placed into frying pan frying for illiciumverum, kaempferia galamga, cassia bark, fennel and spiceleaf, and oil-control is milled,
In parts by weight: 9 parts octagonal, 5 parts of kaempferia galamga, 8 parts of cassia bark, 10 parts and 5 parts of spiceleaf of fennel；
(4), infusion: palm oil being put into after curing in the frying pan of heating, sequentially add ginger, green onion is fried, mixture,
Spice powder and pure water weight ratio are 5:1:4, are added at mixture, spice powder and pure water tanning into frying oil
Reason, tanning time are 28min, and tanning temperature is 43 DEG C；
(5), extract: after infusion, Guan Huo impregnates, and is filtered with 100 mesh stainless steel mesh, obtains chilli oil；
(6), it renders palatable: pepper powder is sprinkling upon in chilli oil, stir evenly, pepper powder: 143 DEG C of rapeseed oil of temperature is poured
In zanthoxylum powder, oil-control obtains pepper powder, and pepper powder and chilli oil weight ratio are 1:10.
Embodiment 2
As shown in Figure 1, comprising the following steps:
(1), feedstock processing: selecting the chilli of intact color glow, and cleaning baking later by chilli dissection, makes peppery
Green pepper skin is separated with chilli seed, and baking temperature is 75 DEG C, baking time 13min, and the length of dissection is 3cm；
(2), prepared by mixture: frying pan being preheated, rapeseed oil heating is added, capsicum skin frying 9min is first put into, by capsicum
Skin takes out, and is put into chilli seed and continues frying, smashs capsicum skin to pieces mix with chilli seed later, obtains capsicum mixture, preheating temperature
Degree is 48 DEG C, and heating temperature is 64 DEG C, in parts by weight: 90 parts of rapeseed oil, 100 parts of chilli seed, 60 parts of capsicum skin；
(3), frying spice: being sequentially placed into frying pan frying for illiciumverum, kaempferia galamga, cassia bark, fennel and spiceleaf, and oil-control is milled,
In parts by weight: 9 parts octagonal, 5 parts of kaempferia galamga, 8 parts of cassia bark, 10 parts and 5 parts of spiceleaf of fennel；
(4), infusion: palm oil being put into after curing in the frying pan of heating, sequentially add ginger, green onion is fried, mixture,
Spice powder and pure water weight ratio are 5:1:4, are added at mixture, spice powder and pure water tanning into frying oil
Reason, tanning time are 28min, and tanning temperature is 43 DEG C；
(5), extract: after infusion, Guan Huo impregnates heating and is repeated 2 times, filtered with 100 mesh stainless steel mesh, obtain capsicum
Oil impregnates heating: after impregnating 13min, heating 6min, when temperature is to stopping after 120 DEG C, continues to impregnate, repeatedly；
(6), it renders palatable: pepper powder is sprinkling upon in chilli oil, stir evenly, pepper powder: 143 DEG C of rapeseed oil of temperature is poured
In zanthoxylum powder, oil-control obtains pepper powder, and pepper powder and chilli oil weight ratio are 1:10.
Embodiment 3
As shown in Figure 1, comprising the following steps:
(1), feedstock processing: selecting the chilli of intact color glow, and cleaning baking later by chilli dissection, makes peppery
Green pepper skin is separated with chilli seed, and baking temperature is 75 DEG C, baking time 13min, and the length of dissection is 3cm；
(2), prepared by mixture: frying pan being preheated, rapeseed oil heating is added, capsicum skin frying 9min is first put into, by capsicum
Skin takes out, and is put into chilli seed and continues frying, smashs capsicum skin to pieces mix with chilli seed later, obtains capsicum mixture, preheating temperature
Degree is 48 DEG C, and heating temperature is 64 DEG C, in parts by weight: 90 parts of rapeseed oil, 100 parts of chilli seed, 60 parts of capsicum skin；
(3), frying spice: being sequentially placed into frying pan frying for illiciumverum, kaempferia galamga, cassia bark, fennel and spiceleaf, and oil-control is milled,
In parts by weight: 9 parts octagonal, 5 parts of kaempferia galamga, 8 parts of cassia bark, 10 parts and 5 parts of spiceleaf of fennel；
(4), infusion: palm oil being put into after curing in the frying pan of heating, sequentially add ginger, green onion is fried, mixture,
Spice powder and pure water weight ratio are 5:1:4, are added at mixture, spice powder and pure water tanning into frying oil
Reason, tanning time are 28min, and tanning temperature is 43 DEG C；
(5), extract: after infusion, Guan Huo impregnates heating and is repeated 2 times, filtered with 100 mesh stainless steel mesh, obtain capsicum
Oil impregnates heating: after impregnating 13min, heating 6min, when temperature is to stopping after 125 DEG C, continues to impregnate, repeatedly；
(6), it renders palatable: pepper powder is sprinkling upon in chilli oil, stir evenly, pepper powder: 143 DEG C of rapeseed oil of temperature is poured
In zanthoxylum powder, oil-control obtains pepper powder, and pepper powder and chilli oil weight ratio are 1:10.
Embodiment 4
As shown in Figure 1, comprising the following steps:
(1), feedstock processing: selecting the chilli of intact color glow, and cleaning baking later by chilli dissection, makes peppery
Green pepper skin is separated with chilli seed, and baking temperature is 75 DEG C, baking time 13min, and the length of dissection is 3cm；
(2), prepared by mixture: frying pan being preheated, rapeseed oil heating is added, capsicum skin frying 9min is first put into, by capsicum
Skin takes out, and is put into chilli seed and continues frying, smashs capsicum skin to pieces mix with chilli seed later, obtains capsicum mixture, preheating temperature
Degree is 48 DEG C, and heating temperature is 64 DEG C, in parts by weight: 90 parts of rapeseed oil, 100 parts of chilli seed, 60 parts of capsicum skin；
(3), frying spice: being sequentially placed into frying pan frying for illiciumverum, kaempferia galamga, cassia bark, fennel and spiceleaf, and oil-control is milled,
In parts by weight: 9 parts octagonal, 5 parts of kaempferia galamga, 8 parts of cassia bark, 10 parts and 5 parts of spiceleaf of fennel；
(4), infusion: palm oil being put into after curing in the frying pan of heating, sequentially add ginger, green onion is fried, mixture,
Spice powder and pure water weight ratio are 5:1:4, are added at mixture, spice powder and pure water tanning into frying oil
Reason, tanning time are 28min, and tanning temperature is 43 DEG C；
(5), extract: after infusion, Guan Huo impregnates heating and is repeated 2 times, filtered with 100 mesh stainless steel mesh, obtain capsicum
Oil impregnates heating: after impregnating 13min, heating 6min, when temperature is to stopping after 130 DEG C, continues to impregnate, repeatedly；
(6), it renders palatable: pepper powder is sprinkling upon in chilli oil, stir evenly, pepper powder: 143 DEG C of rapeseed oil of temperature is poured
In zanthoxylum powder, oil-control obtains pepper powder, and pepper powder and chilli oil weight ratio are 1:10.
In table 1 embodiment 1 be without impregnate heat, embodiment 2~4 be different heating at a temperature of, take 100g peppery
Green pepper oil, capsaicine, vitamin E and ascorbic changes of contents, test result is as follows:
By 1 experimental data of table it is found that capsicum oil making technology of the present invention, it can be seen that peppery after heating by impregnating
In green pepper oil, nutritional ingredient is significantly improved, and traditional preparation process is in soaking process, each in chilli oil and without heating
A nutrient cannot be moved freely quickly, while with the continuous raising of heating temperature, each nutrient in chilli oil
Content is also continuously increased, it can be seen from Table 1 that each nutritive element content has when temperature is from 120 DEG C raised 125 DEG C
The increase of certain amplitude, but when temperature is from when being increased to 130 DEG C for 125 DEG C, each nutritive element content increasing degree is smaller, separately
Embodiment 3 is optimal selection as shown in Table 1.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (8)
1. a kind of capsicum oil making technology, which comprises the following steps:
(1), feedstock processing: selecting the chilli of intact color glow, and cleaning baking later by chilli dissection, makes capsicum skin
It is separated with chilli seed；
(2), prepared by mixture: frying pan being preheated, rapeseed oil heating is added, capsicum skin 8~10min of frying is first put into, by capsicum
Skin takes out, and is put into chilli seed and continues frying, smashs capsicum skin to pieces mix with chilli seed later, obtain capsicum mixture；
(3), illiciumverum, kaempferia galamga, cassia bark, fennel and spiceleaf frying spice: are sequentially placed into frying pan frying, oil-control milling；
(4), infusion: palm oil is put into after being cured in the frying pan of heating, sequentially adds ginger, green onion is fried, into frying oil
Mixture, spice powder and pure water tanning is added to handle；
(5), extract: after infusion, Guan Huo impregnates heating and repeats 2~3 times, filtered with 100 mesh stainless steel mesh, obtain chilli oil；
(6), it renders palatable: pepper powder is sprinkling upon in chilli oil, stir evenly.
2. a kind of capsicum oil making technology according to claim 1, it is characterised in that: in the step (1), baking temperature
It is 70~80 DEG C, baking time is 10~15min, and the length of dissection is 2~4cm.
3. a kind of capsicum oil making technology according to claim 1, it is characterised in that: in the step (2), preheating temperature
It is 45~50 DEG C, heating temperature is 60~68 DEG C, in parts by weight: 80~120 parts of rapeseed oil, 100~130 parts of chilli seed, peppery
50~70 parts of green pepper skin.
4. a kind of capsicum oil making technology according to claim 1, it is characterised in that: in the step (3), by weight
Number: 8~10 parts octagonal, 5~6 parts of kaempferia galamga, 7~8 parts of cassia bark, 10~12 parts and 5~6 parts of spiceleaf of fennel.
5. a kind of capsicum oil making technology according to claim 1, it is characterised in that: in the step (4), mixture,
Spice powder and pure water weight ratio are 5:1:4.
6. a kind of capsicum oil making technology according to claim 1, it is characterised in that: in the step (4), boil the time
For 25~30min, boiling temperature is 40~46 DEG C.
7. a kind of capsicum oil making technology according to claim 1, it is characterised in that: in the step (5), impregnate and add
Heat: after impregnating 10~15min, heating 5~8min, when temperature is to stopping after 120~130 DEG C, continues to impregnate, repeatedly.
8. a kind of capsicum oil making technology according to claim 1, it is characterised in that: in the step (6), pepper powder:
140~145 DEG C of rapeseed oil of temperature is poured in zanthoxylum powder, oil-control obtains pepper powder, and pepper powder and chilli oil weight ratio are 1:
10。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811397345.XA CN109601640A (en) | 2018-11-22 | 2018-11-22 | A kind of capsicum oil making technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811397345.XA CN109601640A (en) | 2018-11-22 | 2018-11-22 | A kind of capsicum oil making technology |
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| CN109601640A true CN109601640A (en) | 2019-04-12 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711406A (en) * | 2022-03-22 | 2022-07-08 | 合肥市金乡味工贸有限责任公司 | Production process for preparing capsicol |
| CN115553342A (en) * | 2022-09-09 | 2023-01-03 | 代代田(佛山)生物科技有限公司 | Chili oil and preparation method thereof |
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| CN104605303A (en) * | 2015-01-16 | 2015-05-13 | 四川川北凉粉饮食文化有限公司 | Chili oil and preparation method thereof |
| CN105341852A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Fragrant chili oil and preparation method thereof |
| CN108651637A (en) * | 2018-04-23 | 2018-10-16 | 南昌大学 | A kind of production method of storage tolerance chilli oil |
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| CN104605303A (en) * | 2015-01-16 | 2015-05-13 | 四川川北凉粉饮食文化有限公司 | Chili oil and preparation method thereof |
| CN105341852A (en) * | 2015-12-04 | 2016-02-24 | 刘楚玲 | Fragrant chili oil and preparation method thereof |
| CN108651637A (en) * | 2018-04-23 | 2018-10-16 | 南昌大学 | A kind of production method of storage tolerance chilli oil |
Non-Patent Citations (2)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114711406A (en) * | 2022-03-22 | 2022-07-08 | 合肥市金乡味工贸有限责任公司 | Production process for preparing capsicol |
| CN115553342A (en) * | 2022-09-09 | 2023-01-03 | 代代田(佛山)生物科技有限公司 | Chili oil and preparation method thereof |
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Application publication date: 20190412 |