CN110226642A - A kind of compound chili oil seasoning and production method - Google Patents
A kind of compound chili oil seasoning and production method Download PDFInfo
- Publication number
- CN110226642A CN110226642A CN201810179317.4A CN201810179317A CN110226642A CN 110226642 A CN110226642 A CN 110226642A CN 201810179317 A CN201810179317 A CN 201810179317A CN 110226642 A CN110226642 A CN 110226642A
- Authority
- CN
- China
- Prior art keywords
- compound
- oil
- chilli
- production method
- chili 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
The invention discloses a kind of compound chili oil seasonings.The compound chili oil seasoning contains ingredient below: soybean oil, chilli and spice.The compound chili oil seasoning can also contain the mung bean and lotus seeds as the material that relieves inflammation or internal heat.The invention also discloses the production methods of this compound chili oil seasoning.This method mainly pass through immersion, tanning, frying and etc. prepared.Compound chili oil seasoning obtained by the present invention has strong fragrance, free from extraneous odour, nutritious thus beneficial to human health.
Description
Technical field
The present invention relates to condiment technology field, specifically, the present invention is a kind of compound chili oil seasoning and production
Method.
Background technique
Currently, seasoning mainly has two kinds of preparation methods of indirect method and straight dipping process:
After capsicum flavor substance is extracted separation by certain solvent by indirect method, then blends and be formulated with base oil, one
As process complexity high expensive, impurity is more, and loss of effective components is big, also without the peculiar fragrance of straight dipping process product.
Straight dipping process is to make solvent with base oil, is made through specific process conditions and process, direct extraction and conversion capsicum wind
Taste material composition is blent through separation.Process is simple, but product special flavour is directly affected by immersion condition and process.
It is then desired to the production method for providing more excellent formula and being more suitable for, come improve existing seasoning color,
The qualities such as perfume, taste.
Summary of the invention
Goal of the invention of the invention is to provide a kind of compound chili oil seasoning and production method.
In order to realize above-mentioned goal of the invention, the invention adopts the following technical scheme:
The compound chili oil seasoning contains ingredient below: soybean oil, chilli and spice.The compound tune of the chilli oil
Taste substance can also contain the mung bean and lotus seeds as the material that relieves inflammation or internal heat.
The optimization formula of the compound chili oil seasoning includes the ingredient of following weight ratio:
80-90 parts of soybean oil
5-20 parts of chilli
5 parts of spice
Mung bean and 3 parts of lotus seeds.
About energy content is 3759.7 kilojoule rouge in every 100 grams of soybean oils, and 99.4 grams of fat, 0.3 gram of carbohydrate, dimension is given birth to
Plain A is former and vitamin B complex is micro, and the content of vitamin E is 3128 milligrams, separately containing mineral such as a small amount of calcium, phosphorus, iron, zinc, copper, manganese
Matter.Fatty acid in soybean oil is mainly linoleic acid, accounts for 50%-60%, and oleic acid accounts for 22%-30%, and palmitinic acid accounts for 7%-10%,
Linolenic acid accounts for 5%-9%, and stearic acid accounts for 2%-5%, and arachidic acid accounts for about 3%.Soybean oil is also rich in lecithin.The human body of soybean oil
Digestibility is up to 98%.
Linoleic acid in soybean oil has the function of reducing blood cholesterol, thus can prevent the heart to a certain extent
Vascular diseases.
Contained phosphatide in soybean oil is physiologically having important positive influences to human body, this is in general food and grease
It is rare.
Based on this, the present invention uses soybean oil, without the use of sesame oil or rapeseed oil.
The spice is one of ginger, Chinese prickly ash, illiciumverum, aniseed (i.e. Chinese anise), tsaoko, green onion or combinations thereof.
Spice is exactly the pungent Matter Composition of perfume contained in root, skin, leaf, stem, bud, fruit of certain natural plants etc..And
These compositions have certain smell and flavour.It can assign product certain flavor, moreover it is possible to inhibit and correct certain food
Undesirable smell.Source is closed according further to dietotherapy, herbal cuisine also has with the principle mended and increases appetite, promotes the function of digestion.Very much
Spice has the fungi-proofing effect of anti-corrosion, and there are also special bio-pharmacologies to act on, and prevents oxidation material there are also a considerable amount of, is ideal
For food industry processing allotment additive.
As the mung bean and lotus seeds of the material that relieves inflammation or internal heat, clearing heat and removing internal heat can be played the role of.The preferred weight ratio of mung bean and lotus seeds
It is 2: 1.
The production method of the compound chili oil seasoning comprising the steps of:
Sorting: select water content in 12% chilli below, it is desirable that pungent is strong, free from admixture, without mildew；
It impregnates: chilli is impregnated into 25~35min in 35~42 DEG C of warm water；
Tanning: soybean oil is added in digester, and very hot oven makes 120 DEG C of temperature of oil boiling tanning, bad smell is made to volatilize
Afterwards, oil generation taste is removed, truce is cooled to room temperature, other ingredients of the addition in addition to chilli；
It is fried: the chilli crushed being put into soybean oil, is constantly stirred, is impregnated 48 hours；It is then slowly heated to
Boiling point is fried to the micro- yellowish-brown of capsicum, is ceased fire immediately, is pulled capsicum particle out, is cooled to room temperature chilli oil；With filter mistake
Filter is to get compound chili oil seasoning finished product.
The present invention has the advantage that
A. the aromatic thickness of taste, unique flavor, formula are reasonable；
B. reasonable price, easy to spread；
C. technique is unique, is readily transported, is easily stored；
D. simple and easy, conditional food processing factory can produce；
E. it does not get angry after eating.
Chilli oil after processing mostly can directly be eaten, and save the cumbersome housework of people.No matter family, there are also eat
Shop, general public, exquisite is all convenient and efficient；The second purpose of chilli oil processing is can be taken at any time with long-term preservation.It is good
Good chilli oil processing method, is not only able to maintain nutritional ingredient, and there are also the good works for improving flavor, increasing color quality
With, more stimulate people appetite.
Specific embodiment
Embodiment 1
Take the raw material of following weight:
Purified soyabean oil 2500g
High-quality chilli 500g
Ginger 50g
Chinese prickly ash 30g
Octagonal 25g
Tsaoko 20g
Aniseed 23g
Mung bean 60g
Lotus seeds 30g.
Embodiment 2
Take the raw material of following weight:
Purified soyabean oil 2500g
High-quality chilli 500g
Ginger 50g
Chinese prickly ash 30g
Octagonal 25g
Tsaoko 20g
Aniseed 23g
Mung bean 58g
Lotus seeds 29g.
Embodiment 3
Take the raw material of following weight:
Purified soyabean oil 2500g
High-quality chilli 500g
Ginger 50g
Chinese prickly ash 30g
Octagonal 25g
Tsaoko 20g
Aniseed 23g
Mung bean 60g
Lotus seeds 30g
Citric acid 0.25g
Propylgallate 0.30g.
Embodiment 4
Take the raw material of following weight:
Purified soyabean oil 2500g
High-quality chilli 500g
Ginger 50g
Chinese prickly ash 30g
Octagonal 25g
Tsaoko 20g
Aniseed 23g
Mung bean 58g
Lotus seeds 29g
Citric acid 0.25g
Propylgallate 0.30g.
Examples 1 to 4 is prepared using decoction method below:
Sorting: it selects water content in 12% red chilli below, require strong pungent, free from admixture, without mildew.
Impregnate: chilli must be impregnated 30min in 40 DEG C of warm water by the organoleptic quality in order to fully ensure that capsicum oil product
Left and right.
Tanning: concise soybean oil is added in digester, and very hot oven makes 120 DEG C of temperature of oil boiling tanning, makes bad smell
After volatilization, removal oil generation taste, ceasing fire is cooled to room temperature, and spice, mung bean and lotus seeds are added.
It is fried: the chilli crushed being put into cooling oil, is constantly stirred, is impregnated 48 hours or so.Then slowly add
Heat is fried to the micro- yellowish-brown of capsicum to boiling point, ceases fire immediately, pulls capsicum particle out, be cooled to room temperature chilli oil.Use filter
Filtering, as compound chili oil seasoning finished product.
Resulting chilli oil seasoning is in cerise or orange red, and clear has strong fragrance, free from extraneous odour, has
Nutrition, thus it is beneficial to human health.
Compound chili oil seasoning provided by the present invention and production method are described in detail above, answered herein
With a specific example illustrates the principle and implementation of the invention, the explanation of above example is only intended to help to manage
Solve method and its core concept of the invention；At the same time, for those skilled in the art, according to the thought of the present invention,
There will be changes in specific embodiment and application range, in conclusion the content of the present specification should not be construed as to this hair
Bright limitation.
Claims (6)
1. a kind of compound chili oil seasoning and production method, which is characterized in that contain ingredient below: soybean oil, chilli
And spice.
2. a kind of compound chili oil seasoning according to claim 1 and production method, it is characterised in that: also contain conduct
Relieve inflammation or internal heat the mung bean and lotus seeds of material.
3. a kind of compound chili oil seasoning according to claim 1 or 2 and production method, which is characterized in that include
The ingredient of following weight ratio:
4. a kind of compound chili oil seasoning according to claim 3 and production method, it is characterised in that: the perfume is pungent
Material is one of ginger, Chinese prickly ash, illiciumverum, aniseed, tsaoko, green onion or combinations thereof.
5. a kind of compound chili oil seasoning according to claim 3 and production method, it is characterised in that: the mung bean
Weight ratio with lotus seeds is 2: 1.
6. a kind of compound chili oil seasoning described in claim 1 and production method, which is characterized in that comprise the steps of:
Sorting: select water content in 12% chilli below, it is desirable that pungent is strong, free from admixture, without mildew；
It impregnates: chilli is impregnated into 25~35min in 35~42 DEG C of warm water；
Tanning: by soybean oil be added digester in, very hot oven make oil boiling tanning 120 DEG C of temperature, make bad smell volatilization after, go
Except oil generation taste, ceasing fire is cooled to room temperature, and other ingredients in addition to chilli are added；
It is fried: the chilli crushed being put into soybean oil, is constantly stirred, is impregnated 48 hours；Boiling point is then slowly heated to,
It is fried to the micro- yellowish-brown of capsicum, ceases fire immediately, pulls capsicum particle out, be cooled to room temperature chilli oil；With filter filter to get
Compound chili oil seasoning finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810179317.4A CN110226642A (en) | 2018-03-05 | 2018-03-05 | A kind of compound chili oil seasoning and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810179317.4A CN110226642A (en) | 2018-03-05 | 2018-03-05 | A kind of compound chili oil seasoning and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110226642A true CN110226642A (en) | 2019-09-13 |
Family
ID=67861676
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810179317.4A Pending CN110226642A (en) | 2018-03-05 | 2018-03-05 | A kind of compound chili oil seasoning and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110226642A (en) |
-
2018
- 2018-03-05 CN CN201810179317.4A patent/CN110226642A/en active Pending
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190913 |
|
| WD01 | Invention patent application deemed withdrawn after publication |