CN110651835A - Chili oil and preparation process thereof - Google Patents
Chili oil and preparation process thereof Download PDFInfo
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- CN110651835A CN110651835A CN201911050995.1A CN201911050995A CN110651835A CN 110651835 A CN110651835 A CN 110651835A CN 201911050995 A CN201911050995 A CN 201911050995A CN 110651835 A CN110651835 A CN 110651835A
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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
-
- 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
- A23D9/06—Preservation of finished products
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- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Seasonings (AREA)
Abstract
The invention discloses chili oil and a preparation method thereof, wherein the chili oil is prepared by mixing grease and sesame oil, heating and preserving heat for later use; adding water washed sesame into 80% premixed oil, heating, adding pricklyash peel, cassia bark, star anise, fennel, myrcia, tsaoko amomum fruit, white cardamom and rhizoma kaempferiae after the sesame floats on the surface of the grease, taking out the spice after the spice is fragrant, and discarding to obtain spice oil for later use; after the spice oil is heated, the spice oil is poured into the chili powder and the chili fragments for three times to obtain primary chili oil; heating the rest premixed oil, pouring the primary chili oil again after the temperature is reduced, and uniformly mixing to obtain the chili oil. According to the invention, the oil forms a three-dimensional space network structure through self-crosslinking of the two oils, so that the chili powder and the chili shreds are more sufficient when being used as a medium for dispersing, the layering of the chili oil can be effectively improved, and the chili oil is not easy to oxidize after being stored for a long time. In addition, the chili oil prepared by the process is bright red in color and luster, and has good color, fragrance and taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to a preparation process of chili oil and the chili oil prepared by the process.
Background
The chili oil is a deep-processed product of the chili, has unique spicy flavor of the chili, can be used for cooking dishes and cold dishes, is a good seasoning product for food preparation, is deeply favored by consumers, and has great consumer market potential.
Most of chili oil in the market is produced by taking single dry chili as a raw material through an oil spraying method or an oil immersion method, but the chili oil produced by the method has the defects of insufficient freshness, insufficient naturalness and mellow fragrance and obvious oil flavor. In addition, if single fresh pepper is adopted to prepare the chili oil, the defects that the color is not bright red enough, the pungency degree is not enough, the water content is higher, the product is turbid, the acid value and the peroxide value are easy to increase in the storage process, and the quality guarantee period is shortened exist.
Based on the analysis, a chili oil product which has fresh and natural fragrance, mellow taste, red, bright and transparent color and appropriate pungency and is more popular with consumers is urgently needed by the industry.
Disclosure of Invention
Compared with the commercial chili oil, the chili oil prepared by adopting the mixed raw materials of the fresh chili and the dry chili has better color, fragrance and taste, not only has bright red and soft pungency, but also has fresh, natural and mellow chili fragrance, thereby being more popular with consumers. The invention is realized by the following means:
the chili oil is prepared from 90 ~ 120 parts of grease, 10 ~ 40 parts of sesame oil, 10 ~ 20 parts of chili powder, 10 ~ 20 parts of chopped chili, 0 ~ 10 parts of pepper, 1.8 ~ 2.4.4 parts of cassia bark, 1 ~ 2 parts of star anise, 3.5 ~ 4.5.5 parts of fennel, 0.2 ~ 0.4 parts of bay leaves, 1.5 ~ 2.5.5 parts of tsaoko amomum fruits, 0.4 ~ 0.5.5 parts of white cardamom, 0.3 ~ 0.4.4 parts of rhizoma kaempferiae and 20 ~ 30 parts of sesame, by weight.
Further, the chili oil is prepared from the following raw materials in parts by weight: 105 parts of grease, 25 parts of sesame oil, 15 parts of chili powder, 15 parts of broken chilies, 5 parts of pepper, 2.1 parts of cassia bark, 1.5 parts of star anise, 4 parts of fennel, 0.3 part of bay leaves, 2.0 parts of tsaoko amomum fruits, 0.45 part of white cardamom, 0.35 part of rhizoma kaempferiae and 25 parts of sesame.
The invention also discloses a preparation method of the chili oil, which comprises the following steps:
(1) mixing the grease and the sesame oil, heating to 200 ~ 220 ℃ and maintaining the temperature, and then cooling and preserving the temperature to obtain premixed oil for later use;
(2) adding water washed sesame into 80% premixed oil, heating, adding pricklyash peel, cassia bark, star anise, fennel, myrcia, tsaoko amomum fruit, white cardamom and rhizoma kaempferiae after the sesame floats on the surface of the grease, taking out the spice after the spice is fragrant, and discarding to obtain spice oil for later use;
(3) heating the spice oil to 160 ~ 180 deg.C, pouring 1/3 spice oil into the chili powder and chili pieces, stirring for 40 ~ 60s, pouring 1/3 spice oil again after the oil temperature is lowered for the first time, stirring, and pouring the rest spice oil after the oil temperature is lowered for the second time to obtain primary chili oil;
(4) heating the rest premixed oil, pouring the primary chili oil again after the temperature is reduced, and uniformly mixing to obtain the chili oil.
Further, the grease in the step (1) is prepared by mixing vegetable oil and animal oil according to the volume ratio of 9: 1.
Further, the temperature of the step (1) is maintained for 1 ~ 2min, and then the temperature is reduced to 160 ~ 180 ℃ for heat preservation.
Further, the spices in the step (2) are all spices which are drained after being soaked in water.
Furthermore, in the step (3), the water content of the chili powder and the chili shreds is ~ 12%, the chili powder is composed of pod pepper, two chaste trees, bullet heads and pimento chili according to the mass ratio of 1:2:2:3, the chili powder is crushed to the granularity of 5mm, and the pod pepper, the two chaste trees, the bullet heads and the pimento chili according to the mass ratio of 1:2:2: 3.
Further, in the step (3), the temperature of the oil is lowered for the first time at 135 ~ 155 ℃ for 60 ~ 80s, the temperature of the oil is lowered for the second time at 110 ~ 120 ℃ for 80 ~ 120 s.
Further, the temperature of the premixed oil in the step (4) is reduced to 100 ℃, and the soaking time is 6 ~ 10 min.
The invention also discloses the chili oil prepared by any preparation method.
The invention has the beneficial effects that:
according to the invention, the oil forms a three-dimensional space network structure through self-crosslinking of the two oils, so that the chili powder and the chili shreds are more sufficient when being used as a medium for dispersing, the layering of the chili oil can be effectively improved, and the chili oil is not easy to oxidize after being stored for a long time. In addition, the chili oil prepared by the process is bright red in color and luster, and has good color, fragrance and taste.
Detailed Description
The present invention will be described in further detail below with reference to production examples and effect examples. These preparation examples and effect examples are illustrative only and should not be construed as limiting the scope of the present invention. All technical solutions and modifications thereof implemented based on the contents of the present invention fall within the scope of the present invention.
Example 1
Chili oil
(1) 105kg of grease (prepared by mixing vegetable oil and animal oil according to a volume ratio of 9: 1) and 25kg of sesame oil are mixed, heated to 210 ℃, kept at the temperature for 1.5min, and then cooled to 170 ℃ for heat preservation to obtain premixed oil for later use;
(2) adding water-washed sesame 25kg into 80% premixed oil, heating, adding pepper 5kg, cassia bark 2.1kg, star anise 1.5kg, fennel 4kg, myrcia 0.3kg, tsaoko amomum fruit 2kg, cardamom 0.45kg and rhizoma kaempferiae 0.35kg after the sesame floats on the surface of the grease, taking out the spice after the spice is fragrant, and discarding to obtain spice oil for later use;
(3) heating the spice oil to 170 ℃, pouring 1/3 spice oil into 15kg of chili powder and 15kg of chili fragments, stirring for 50s, and stirring for 70s when the oil temperature is reduced to 145 ℃ for the first time; adding 1/3 spice oil again, stirring for 100s when the oil temperature is reduced to 115 deg.C for the second time, and adding the rest spice oil to obtain primary chili oil, wherein the water content of the chili powder and the chili shreds is 10%; the chili powder is composed of pod pepper, two chaste tree branches, bullet heads and pimple pepper according to the mass ratio of 1:2:2:3, and is crushed to the granularity of 5 mm; the chopped capsicum is composed of pod pepper, two chaste tree branches, bullet heads and pimento capsicum according to the mass ratio of 1:2:2: 3;
(4) and (3) cooling the rest premixed oil to 100 ℃, pouring the primary chili oil again, and uniformly mixing to obtain the chili oil.
Example 2
Chili oil
(1) Mixing 90kg of grease (prepared by mixing vegetable oil and animal oil according to a volume ratio of 9: 1) and 10kg of sesame oil, heating to 200 ℃, maintaining the temperature for 2min, and then cooling to 160 ℃ for heat preservation to obtain premixed oil for later use;
(2) adding 20kg of washed sesame into 80% premixed oil, heating, adding 1kg of pepper, 1.8kg of cassia bark, 1kg of star anise, 3.5kg of fennel, 0.2kg of bay leaf, 1.5kg of tsaoko amomum fruit, 0.4kg of white cardamom and 0.3kg of rhizoma kaempferiae after the sesame floats on the surface of the grease, fishing out the spice and then discarding to obtain spice oil for later use;
(3) heating the spice oil to 160 ℃, pouring 1/3 spice oil into 10kg of chili powder and 10kg of chili fragments, stirring for 40s, and stirring for 60s when the oil temperature is initially reduced to 135 ℃; adding 1/3 spice oil again, stirring for 80s when the oil temperature is reduced to 110 deg.C for two times, and adding the rest spice oil to obtain primary chili oil, wherein the water content of the chili powder and the chili shreds is 8%; the chili powder is composed of pod pepper, two chaste tree branches, bullet heads and pimple pepper according to the mass ratio of 1:2:2:3, and is crushed to the granularity of 5 mm; the chopped capsicum is composed of pod pepper, two chaste tree branches, bullet heads and pimento capsicum according to the mass ratio of 1:2:2: 3;
(4) and (3) cooling the rest premixed oil to 100 ℃, pouring the primary chili oil again, and uniformly mixing to obtain the chili oil.
Example 3
Chili oil
(1) Mixing 120kg of grease (prepared by mixing vegetable oil and animal oil according to a volume ratio of 9: 1) and 40kg of sesame oil, heating to 220 ℃, maintaining the temperature for 1min, and then cooling to 180 ℃ for heat preservation to obtain premixed oil for later use;
(2) adding 30kg of washed sesame into 80% premixed oil, heating, adding 10kg of pepper, 2.4kg of cassia bark, 2kg of star anise, 4.5kg of fennel, 0.4kg of bay leaf, 2.5kg of tsaoko amomum fruit, 0.5kg of white cardamom and 0.4kg of rhizoma kaempferiae after the sesame floats on the surface of the grease, fishing out the spice and then discarding to obtain spice oil for later use;
(3) heating the spice oil to 180 ℃, pouring 1/3 spice oil into 20kg of chili powder and 20kg of chili pieces, stirring for 60s, and stirring for 80s when the oil temperature is initially reduced to 155 ℃; adding 1/3 spice oil again, stirring for 120s when the oil temperature is reduced to 120 deg.C for two times, and adding the rest spice oil to obtain primary chili oil, wherein the water content of the chili powder and the chili shreds is 12%; the chili powder is composed of pod pepper, two chaste tree branches, bullet heads and pimple pepper according to the mass ratio of 1:2:2:3, and is crushed to the granularity of 5 mm; the chopped capsicum is composed of pod pepper, two chaste tree branches, bullet heads and pimento capsicum according to the mass ratio of 1:2:2: 3;
(4) and (3) cooling the rest premixed oil to 100 ℃, putting 12kg of premixed oil, pouring the primary chili oil again, and uniformly mixing to obtain the chili oil.
Test example 1
Sensory evaluation was performed on three groups of the above-described practical and commercially available capsicum oil (comparative example 1)
The evaluation item scoring standard value weight has the advantages of red and bright color and luster, transparency, 100.2 fragrance, strong spicy flavor, pure fragrance, no burnt taste of 100.3, moderate spicy taste, palatable spicy taste of 100.4 and no visible impurities of 100.1, and the specific results are shown in table 1.
TABLE 1 sensory evaluation results for the various capsicum oil groups
The results in table 1 show that the capsicum oil obtained by the invention has color, aroma, taste and impurity close to or even far higher than those of purchased commercial products in sensory evaluation, has excellent sensory properties, can provide rich flavor during seasoning, and has wider application range.
Test example 2
Performance test
The capsicum oil prepared in each example and comparative example was tested according to the national standard oil capsicum (GB/T20293 ~ 2006), and the appearance, smell, acid value, peroxide value, total arsenic content and lead content of the capsicum oil were tested, and the test results are shown in Table 2.
TABLE 2 detection results of each group of capsicum oleoresin
As can be seen from the results in Table 2, the chili oil prepared in each example and each comparative example is a product with oily luster, no impurities and no mildew, and meets the relevant requirements of national standards: the acid value is far lower than 5mg/g, the peroxide value is lower than 0.25%, the total arsenic content is lower than 0.5mg/kg, and the lead content is lower than 1 mg/kg.
Materials, reagents and experimental equipment related to the embodiment of the invention are all commercial products which accord with the field of food seasoning if no special description is given.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, modifications and decorations can be made without departing from the core technology of the present invention, and these modifications and decorations shall also fall within the protection scope of the present invention. Any changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.
Claims (10)
1. The chili oil is characterized by being prepared from the following raw materials, by weight, 90 ~ 120 parts of grease, 10 ~ 40 parts of sesame oil, 10 ~ 20 parts of chili powder, 10 ~ 20 parts of chopped chili, 0 ~ 10 parts of pepper, 1.8 ~ 2.4.4 parts of cassia bark, 1 ~ 2 parts of star anise, 3.5 ~ 4.5.5 parts of fennel, 0.2 ~ 0.4.4 parts of bay leaves, 1.5 ~ 2.5.5 parts of tsaoko amomum fruits, 0.45 parts of white cardamom, 0.3 ~ 0.4.4 parts of rhizoma kaempferiae and 20 ~ 30 parts of sesame.
2. The chili oil as claimed in claim 1, wherein the chili oil is prepared from the following raw materials in parts by weight: 105 parts of grease, 25 parts of sesame oil, 15 parts of chili powder, 15 parts of broken chilies, 5 parts of pepper, 2.1 parts of cassia bark, 1.5 parts of star anise, 4 parts of fennel, 0.3 part of bay leaves, 2.0 parts of tsaoko amomum fruits, 0.45 part of white cardamom, 0.35 part of rhizoma kaempferiae and 25 parts of sesame.
3. A method for preparing the chili oil according to claim 1 or 2, wherein the method comprises the following steps:
(1) mixing the grease and the sesame oil, heating to 200 ~ 220 ℃ and maintaining the temperature, and then cooling and preserving the temperature to obtain premixed oil for later use;
(2) adding water washed sesame into 80% premixed oil, heating, adding pricklyash peel, cassia bark, star anise, fennel, myrcia, tsaoko amomum fruit, white cardamom and rhizoma kaempferiae after the sesame floats on the surface of the grease, taking out the spice after the spice is fragrant, and discarding to obtain spice oil for later use;
(3) heating the spice oil to 160 ~ 180 deg.C, pouring 1/3 spice oil into the chili powder and chili pieces, stirring for 40 ~ 60s, pouring 1/3 spice oil again after the oil temperature is lowered for the first time, stirring, and pouring the rest spice oil after the oil temperature is lowered for the second time to obtain primary chili oil;
(4) and after the temperature of the residual premixed oil is reduced, pouring the primary chili oil again after the temperature is reduced, and uniformly mixing to obtain the chili oil.
4. The method according to claim 3, wherein the fat or oil of step (1) is prepared by mixing vegetable oil and animal oil at a volume ratio of 9: 1.
5. The method of claim 3, wherein the maintaining temperature of step (1) is 1 ~ 2min, and then the temperature is reduced to 160 ~ 180 ℃ for heat preservation.
6. The method according to claim 3, wherein the perfume of step (2) is a perfume which is drained after being soaked in water.
7. The preparation method according to claim 3, wherein the water content of the chili powder and the chili crumbs in the step (3) is 8% ~ 12%, the chili powder is prepared from cluster pepper, double-twig chaste tree, bullet and pimple in a mass ratio of 1:2:2:3 and is crushed to a particle size of 5mm, and the chili crumbs are prepared from cluster pepper, double-twig chaste tree, bullet and pimple in a mass ratio of 1:2:2: 3.
8. The preparation method of claim 3, wherein the primary dropping temperature of the oil temperature in the step (3) is 135 ~ 155 ℃ and the stirring time is 60 ~ 80s, and the secondary dropping temperature is 110 ~ 120 ℃ and the stirring time is 80 ~ 120 s.
9. The method of claim 3, wherein the temperature of the premixed oil in the step (4) is reduced to 100 ℃, and the soaking time is 6 ~ 10 min.
10. A chili oil prepared according to any of the methods of claim 1 ~ 9.
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| CN201911050995.1A CN110651835A (en) | 2019-10-31 | 2019-10-31 | Chili oil and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113826864A (en) * | 2021-09-26 | 2021-12-24 | 遵义红满坡农业发展有限公司 | Processing technology of chili with chili oil |
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