CN110679672A

CN110679672A - Spicy oil and preparation method thereof

Info

Publication number: CN110679672A
Application number: CN201911115925.XA
Authority: CN
Inventors: 何前文
Original assignee: Huaihua Xinshuhong Seasoning Food Co Ltd
Current assignee: Huaihua Xinshuhong Seasoning Food Co Ltd
Priority date: 2019-11-15
Filing date: 2019-11-15
Publication date: 2020-01-14

Abstract

The invention discloses a method for preparing spicy oil, which comprises the following steps: preparing ingredients; heating the pan, adding edible oil, and heating with slow fire to six degrees; adding small pepper, green pepper, pricklyash peel, chopped peanut, fennel, clove and black wolfberry; continuously heating, stirring and uniformly pushing for 5-20 minutes, and frying until the pepper is brown; adding scallion segments and ginger slices, pouring all the materials into a porcelain container, and frying the scallion segments and the ginger slices to golden yellow when the oil temperature in the porcelain container is reduced to five degrees; and (3) pouring the pod pepper powder and the tert-butyl hydroquinone into the sesame oil, stirring for 30-60 seconds, pouring into a ceramic container, stirring for 2-3 parts of minutes in the ceramic container, standing and cooling to room temperature. The invention also provides the spicy oil prepared by the preparation method of the spicy oil. Compared with the related technology, the spicy oil prepared by the preparation method of spicy oil has rich taste and long preservation time.

Description

Spicy oil and preparation method thereof

[ technical field ] A method for producing a semiconductor device

The invention belongs to the technical field of food processing, and particularly relates to a spicy oil preparation method and spicy oil.

[ background of the invention ]

Spicy oil is a seasoning, the preparation method is quite exquisite, spicy and various ingredients are generally fried, and the spicy oil is deeply loved by people in various regions of China. However, the spicy oil sold on the market is generally simple in manufacturing process, only has spicy taste, is not unique enough in flavor, is difficult to meet the requirement of consumers on more spicy oil tastes, is easy to deteriorate, and is short in storage time.

[ summary of the invention ]

The invention aims to provide a preparation method of spicy oil and the prepared spicy oil with rich taste and long preservation time.

In order to solve the technical problem, the invention provides a method for preparing spicy oil, which comprises the following steps:

step S1, preparing ingredients, which comprise the following components by weight: 600 parts of edible oil, 70-75 parts of small pepper, 150 parts of green pepper, 50-60 parts of pepper, 20-25 parts of onion sections, 20-22 parts of ginger slices, 20-30 parts of sesame oil, 30-40 parts of pod pepper powder, 60-80 parts of chopped peanuts, 9-10 parts of fennel, 3-5 parts of clove, 0.001 part of tert-butyl hydroquinone and 12-15 parts of black wolfberry.

And step S2, heating the pan, adding edible oil, and heating with slow fire to six degrees.

Step S3, adding small hot peppers, green peppers, Chinese prickly ash, chopped peanuts, fennel, clove and black wolfberry; continuously heating, stirring, uniformly pushing for 5-20 minutes, and frying until the pepper is brown.

And step S4, adding the scallion sections and the ginger slices, pouring all the mixture into the porcelain container, and frying the scallion sections and the ginger slices to golden yellow after the oil temperature in the porcelain container is reduced to five turns hot.

And step S5, pouring the pod pepper powder and the tert-butyl hydroquinone into the sesame oil, stirring for 30-60 seconds, pouring into a ceramic container, stirring for 2-3 parts of minutes in the ceramic container, standing and cooling to room temperature.

Preferably, after the step S5, the method further includes: and step S6, filtering oil, namely filtering the crude oil in the porcelain container and filtering out residual materials in the ingredients.

Preferably, the preparation comprises the following components in percentage by weight: 550 parts of edible oil, 70 parts of small pepper, 130 parts of green pepper, 55 parts of pepper, 22 parts of onion sections, 20 parts of ginger slices, 25 parts of sesame oil, 35 parts of pod pepper powder, 65 parts of chopped peanuts, 10 parts of fennel, 4 parts of clove, 0.001 part of tert-butyl hydroquinone and 14 parts of black wolfberry.

Preferably, the edible oil is rapeseed oil and lard oil according to the weight ratio of 10: 1, mixing and preparing.

The invention also provides spicy oil which is prepared by the preparation method of the spicy oil.

Compared with the prior art, the spicy oil disclosed by the invention uses the small pepper, the green pepper, the pepper and the pod pepper powder as main materials to realize spicy and hot, the scallion sections and the ginger slices are matched to carry out fragrance extraction and remove spicy and hot taste, meanwhile, the fennel and the clove are filled with fragrance to ensure that the spicy and hot taste is mellow, and the special flavor is formed by matching the tert-butyl hydroquinone, the chopped peanuts and the black medlar, so that the spicy oil is rich in taste, good in oxidation resistance and long in storage time.

[ description of the drawings ]

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments of the present invention will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without inventive exercise.

Fig. 1 is a flow chart of a method for preparing spicy oil provided by the embodiment of the invention.

[ detailed description ] embodiments

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

As shown in fig. 1, the invention provides a method for preparing spicy oil, which comprises the following steps:

For example, in the embodiment, the ingredients comprise the following components in percentage by weight: 550 parts of edible oil, 70 parts of small pepper, 130 parts of green pepper, 55 parts of pepper, 22 parts of onion sections, 20 parts of ginger slices, 25 parts of sesame oil, 35 parts of pod pepper powder, 65 parts of chopped peanuts, 10 parts of fennel, 4 parts of clove, 0.001 part of tert-butyl hydroquinone and 14 parts of black wolfberry. Of course, not limited thereto.

Furthermore, in order to avoid the residual materials of other ingredients during eating, the method also comprises the following steps:

and step S6, filtering oil, namely filtering the crude oil in the porcelain container and filtering out residual materials in the ingredients.

In the embodiment, the edible oil is rapeseed oil and lard oil according to the weight ratio of 10: 1, mixing and preparing. The edible oil is prepared by mixing plant oil and animal oil, and the edible oil for improving the nutrition balance is prepared by mixing the plant oil and the animal oil, so that the nutrition balance is improved. The spicy and hot pepper is realized by using the small sharp peppers, the green peppers, the Chinese prickly ash and the pod pepper powder as main materials, the scallion sections and the ginger slices are matched for improving the fragrance and removing the spicy and hot taste, meanwhile, the fennel and the clove are filled with the fragrance, so that the spicy and hot taste is mellow, and the special flavor is formed by matching the tert-butyl hydroquinone, the chopped peanuts and the black medlar, so that the spicy and hot pepper has the advantages of rich taste, good oxidation resistance and long storage time.

While the foregoing is directed to embodiments of the present invention, it will be understood by those skilled in the art that various changes may be made without departing from the spirit and scope of the invention.

Claims

1. The preparation method of spicy oil is characterized by comprising the following steps:

step S1, preparing ingredients, which comprise the following components by weight: 600 parts of edible oil, 70-75 parts of small pepper, 150 parts of green pepper, 50-60 parts of pepper, 20-25 parts of onion sections, 20-22 parts of ginger slices, 20-30 parts of sesame oil, 30-40 parts of pod pepper powder, 60-80 parts of chopped peanuts, 9-10 parts of fennel, 3-5 parts of clove, 0.001 part of tert-butyl hydroquinone and 12-15 parts of black wolfberry;

step S2, heating the pan, adding edible oil, and heating with slow fire to six degrees;

step S3, adding small hot peppers, green peppers, Chinese prickly ash, chopped peanuts, fennel, clove and black wolfberry; continuously heating, stirring and uniformly pushing for 5-20 minutes, and frying until the pepper is brown;

step S4, after the scallion sections and the ginger slices are placed, the mixture is completely poured into a porcelain container, and when the oil temperature in the porcelain container is reduced to five heat, the scallion sections and the ginger slices are fried to golden yellow;

2. The method for preparing spicy oil according to claim 1, further comprising, after the step S5:

3. The method for preparing the spicy oil according to claim 1, wherein the ingredients comprise the following components in percentage by weight: 550 parts of edible oil, 70 parts of small pepper, 130 parts of green pepper, 55 parts of pepper, 22 parts of onion sections, 20 parts of ginger slices, 25 parts of sesame oil, 35 parts of pod pepper powder, 65 parts of chopped peanuts, 10 parts of fennel, 4 parts of clove, 0.001 part of tert-butyl hydroquinone and 14 parts of black wolfberry.

4. The method for preparing spicy oil according to claim 1, wherein the edible oil is rapeseed oil and lard oil in a weight ratio of 10: 1, mixing and preparing.

5. A spicy oil, characterized in that it is made by the method of any one of claims 1 to 4.