CN111296803A - Health-care oil chili and preparation process thereof - Google Patents
Health-care oil chili and preparation process thereof Download PDFInfo
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- CN111296803A CN111296803A CN202010109340.3A CN202010109340A CN111296803A CN 111296803 A CN111296803 A CN 111296803A CN 202010109340 A CN202010109340 A CN 202010109340A CN 111296803 A CN111296803 A CN 111296803A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 62
- 235000019198 oils Nutrition 0.000 claims abstract description 60
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 15
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 11
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- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 239000011435 rock Substances 0.000 claims abstract description 9
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- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
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- 241000220317 Rosa Species 0.000 claims abstract description 7
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- 229910052708 sodium Inorganic materials 0.000 claims abstract description 7
- 239000011734 sodium Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract 4
- 235000002566 Capsicum Nutrition 0.000 claims description 32
- 239000006002 Pepper Substances 0.000 claims description 28
- 241000722363 Piper Species 0.000 claims description 28
- 235000016761 Piper aduncum Nutrition 0.000 claims description 28
- 235000017804 Piper guineense Nutrition 0.000 claims description 28
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- 238000001816 cooling Methods 0.000 claims description 15
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- 238000010298 pulverizing process Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
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- 241000758706 Piperaceae Species 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 230000036541 health Effects 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 7
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- 235000013305 food Nutrition 0.000 abstract description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 50
- 235000016709 nutrition Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
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- 210000002784 stomach Anatomy 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 208000001130 gallstones Diseases 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
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- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
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- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a health-care oil chili and a preparation process thereof, and relates to the technical field of food, wherein the health-care oil chili comprises the following raw materials in parts by weight: 35-65 parts of strip chili; 3.5-7.5 parts of green pepper; 5-9 parts of red pepper; 15-25 parts of low-sodium edible salt; 12-22 parts of yellow rock candy; 3-7 parts of white sesame seeds; 15-27 parts of chive; 28-55 parts of celery; 3-7 parts of dried roxburgh rose; 200 portions of pure rapeseed oil and 300 portions of pure rapeseed oil. The manufacturing process comprises the following steps: adding chili powder, red pepper powder, green pepper powder and low-sodium edible salt into yellow rock sugar water, and fermenting to obtain a mixture; heating the rapeseed oil after being prepared with fragrance to 140-. The oil cooked chili prepared by the invention has mellow taste, oily and glossy appearance and good overall health care effect.
Description
Technical Field
The invention relates to the technical field of food, in particular to a health-care oil chili and a preparation process thereof.
Background
The oil chili product is prepared by using dry chili separately or adding soybean, fermented soybean, peanut, sesame, vegetable, meat, fowl and fish and other supplementary material and edible vegetable oil. Including oil chili, oil chili with various flavors (without fermented soya beans), fermented soya bean oil chili and other varieties. The oil chili product is more and more popular with consumers due to the characteristics of delicious taste, convenient carrying and the like. At present, the pepper is gradually an indispensable food on dining tables of people in multiple regions, the pepper is prepared in a very wide range, and the obtained taste is different. Therefore, the oil chili developed with good health care effect and excellent taste has a larger potential market.
The domestic patent with the application number of 201510132892.5 discloses an olive oil chili and a preparation method thereof, wherein the product is prepared by taking olive oil, chili and rapeseed oil as main raw materials and adding white granulated sugar, edible salt, monosodium glutamate, chicken essence, pepper and pepper. The product overcomes the disadvantages of nutritional ingredient loss and taste dullness caused by high temperature in the preparation process of oil cooked Capsici fructus; the mouthfeel of the oil chili is delicious by utilizing the intrinsic mouthfeel of the olive oil; the nutrition of the oil chili is improved by utilizing the nutrient components of the olive oil, and the loss of the nutritional value of the vegetable oil caused by high temperature is reduced; the nutrition value of the oil cooked chili is enhanced while the taste of the product is enriched, and the nutrition required by a human body is supplemented; meanwhile, the temperature of the semi-finished oil chili in the preparation process is controlled, the generation of harmful substances is reduced, and the oil chili is beneficial to body health. However, when the oil cooked pepper is prepared, the oil cooked pepper is fried to the maximum temperature of 115 ℃, so that the pepper flavor of the oil cooked pepper is seriously weakened.
Disclosure of Invention
The invention aims to provide a health-care oil chili and a preparation process thereof, the prepared oil chili is mellow in taste, rich in fragrance of the chili, sweet and clear in taste, the obtained oil chili is oily and glossy in appearance, the color of the chili is bright red, and the whole health-care effect is good.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a health-care oil chili comprises the following raw materials in parts by weight:
preferably, the health-care oil chili comprises the following raw materials in parts by weight:
further preferably, the health-care oil chili comprises the following raw materials in parts by weight:
the preparation process of the health-care oil chili comprises the following steps:
(1) cutting the strip pepper (dry pepper) and removing seeds, and then crushing the strip pepper into powder to obtain pepper powder for later use; respectively pulverizing fructus Zanthoxyli and fructus Zanthoxyli into powder to obtain fructus Zanthoxyli powder and fructus Zanthoxyli powder; parching semen Sesami Indici; pulverizing fructus Rosae Normalis into powder to obtain fructus Rosae Normalis powder;
(2) putting the pure rapeseed oil into a pot, simultaneously putting fresh chives and celery, frying with soft fire, taking out the chives and the celery after being dried, and cooling the fragrant pure rapeseed oil for later use;
(3) adding crystal sugar into appropriate amount of water, boiling, and decocting to obtain crystal sugar water;
(4) adding chili powder, red pepper powder, green pepper powder and low-sodium edible salt into yellow rock sugar water, uniformly stirring, and fermenting for 3.5-6 hours to obtain a mixture;
(5) heating the fragrant pure rapeseed oil to 140-170 ℃ in a pot, then placing the mixture in the pot, frying for 20-25 minutes with slow fire, turning off the fire after the oil turns red and the pepper is fried crisp, cooling to 40-50 ℃, then sequentially adding the fried white sesame and the roxburgh rose powder, uniformly stirring, heating to 145 ℃ with 130-6 minutes, turning off the fire, and cooling to obtain the fragrant pepper seed oil.
Preferably, in the step (3), the mass ratio of the yellow rock candy to the water is 5-7.
Preferably, in the step (4), the fermentation time is 4 hours.
The health-care oil chili has the following technical effects:
when the oil cooked chili is prepared, chili powder, pepper powder and the like are mixed with yellow rock sugar water for fermentation, and then pure rapeseed oil with fragrance prepared at 140-170 ℃ is fried (oil-water mixing) with small fire, during the frying process, the chili cannot be burnt, the fragrance of the chili can be fully exerted, and the generation of erucic acid in the rapeseed oil can be reduced.
The oil chili prepared by the invention has the following health-care effects of (1) dispelling cold, improving cough and asthma, preventing hypertension, (2) invigorating stomach and helping digestion, wherein the chili has a stimulating effect on oral cavity and intestines and stomach, can enhance gastrointestinal peristalsis, invigorate spleen, promote digestion, and is beneficial to the regeneration of gastric mucosa and prevent gastric ulcer, and meanwhile, the chili can also warm stomach and dispel cold, (3) preventing gallstone, wherein the chili contains abundant vitamins, can promote redundant cholesterol metabolism, and has the effect of preventing gallstone, (4) improving cardiac function, and the capsaicin contained in the health-care oil chili can resist inflammation and oxidation and can help to reduce the risk of occurrence of cardiac diseases.
The roxburgh rose powder, the green red pepper powder, the yellow rock sugar and the like are added into the health-care oil chili, so that the oil chili is mellow in taste, strong in flavor, sweet and fragrant, clear in taste, oily and glossy in appearance, bright red in color and good in overall health-care effect.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, 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 some embodiments of the present invention, but not all 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.
Example 1:
a health oil chili comprises the following formula:
the preparation process of the health-care oil chili comprises the following steps:
(1) cutting the strip peppers, removing seeds, and then crushing into powder to obtain pepper powder for later use; respectively pulverizing fructus Zanthoxyli and fructus Zanthoxyli into powder to obtain fructus Zanthoxyli powder and fructus Zanthoxyli powder; parching semen Sesami Indici; pulverizing fructus Rosae Normalis into powder to obtain fructus Rosae Normalis powder;
(2) putting the pure rapeseed oil into a pot, simultaneously putting fresh chives and celery, frying with soft fire, taking out the chives and the celery after being dried, and cooling the fragrant pure rapeseed oil for later use;
(3) adding water with the mass 5 times of that of the crystal sugar into the crystal sugar, boiling, and decocting into crystal sugar water for later use;
(4) adding chilli powder, red pepper powder, green pepper powder and low-sodium edible salt into yellow rock sugar water, uniformly stirring, and fermenting for 4 hours to obtain a mixture;
(5) heating the fragrant pure rapeseed oil to 150-160 ℃ in a pot, then placing the mixture in the pot, frying for 23 minutes with slow fire, turning off the fire after the oil turns red and the pepper is fried crisp, cooling to 45-50 ℃, then sequentially adding the fried white sesame and the roxburgh rose powder, uniformly stirring, heating to 140-145 ℃ again, turning off the fire after 5 minutes, and cooling to obtain the fragrant pure rapeseed oil.
Example 2:
a health oil chili comprises the following formula:
the preparation process of the health-care oil chili comprises the following steps:
(1) cutting the strip peppers, removing seeds, and then crushing into powder to obtain pepper powder for later use; respectively pulverizing fructus Zanthoxyli and fructus Zanthoxyli into powder to obtain fructus Zanthoxyli powder and fructus Zanthoxyli powder; parching semen Sesami Indici; pulverizing fructus Rosae Normalis into powder to obtain fructus Rosae Normalis powder;
(2) putting the pure rapeseed oil into a pot, simultaneously putting fresh chives and celery, frying with soft fire, taking out the chives and the celery after being dried, and cooling the fragrant pure rapeseed oil for later use;
(3) adding water 6 times of crystal sugar into crystal sugar, boiling, and decocting to obtain crystal sugar water;
(4) adding chilli powder, red pepper powder, green pepper powder and low-sodium edible salt into yellow rock sugar water, uniformly stirring, and fermenting for 3.5 hours to obtain a mixture;
(5) heating the fragrant pure rapeseed oil to 140-fold temperature in a pot, then placing the mixture in the pot, frying for 25 minutes with slow fire, turning off the fire after the oil turns red and the pepper is fried crisp, cooling to 40-45 ℃, then sequentially adding the fried white sesame and the roxburgh rose powder, uniformly stirring, heating to 140-fold temperature for 145 ℃, turning off the fire after 4 minutes, and cooling to obtain the fragrant pepper seed oil.
Example 3:
a health oil chili comprises the following formula:
the preparation process of the health-care oil chili comprises the following steps:
(1) cutting the strip peppers, removing seeds, and then crushing into powder to obtain pepper powder for later use; respectively pulverizing fructus Zanthoxyli and fructus Zanthoxyli into powder to obtain fructus Zanthoxyli powder and fructus Zanthoxyli powder; parching semen Sesami Indici; pulverizing fructus Rosae Normalis into powder to obtain fructus Rosae Normalis powder;
(2) putting the pure rapeseed oil into a pot, simultaneously putting fresh chives and celery, frying with soft fire, taking out the chives and the celery after being dried, and cooling the fragrant pure rapeseed oil for later use;
(3) adding water with the mass 5 times of that of the crystal sugar into the crystal sugar, boiling, and decocting into crystal sugar water for later use;
(4) adding chilli powder, red pepper powder, green pepper powder and low-sodium edible salt into yellow rock sugar water, uniformly stirring, and fermenting for 6 hours to obtain a mixture;
(5) heating the fragrant pure rapeseed oil to 160-fold-170 ℃ in a pot, then placing the mixture in the pot, frying for 20 minutes with slow fire, turning off the fire after the oil turns red and the pepper is fried crisp, cooling to 45 ℃, then sequentially adding the fried white sesame and the roxburgh rose powder, uniformly stirring, heating to 130-fold-135 ℃ again, turning off the fire after 6 minutes, and cooling to obtain the fragrant pepper seed oil.
Example 4
A health oil chili comprises the following formula:
the preparation process of the health oil chili is the same as that of the embodiment 1.
Example 5:
a health oil chili comprises the following formula:
the preparation process of the health oil chili is the same as that of the embodiment 1.
Example 6:
a health oil chili comprises the following formula:
the preparation process of the health oil chili is the same as that of the embodiment 1.
Example 7:
a health oil chili comprises the following formula:
the preparation process of the health oil chili is the same as that of the example 2.
The health-care oil pepper in the embodiment 1-2 of the invention is detected according to the oil pepper standard (GB/T20293-2006), and the specific detection result is as follows.
1. Sensory Property testing
TABLE 1 sensory test results
2. Physical and chemical property detection
TABLE 2 results of physical and chemical property measurements
| Item | Index (I) | Example 1 | Example 2 |
| Acid value (in terms of fat) (KOH)/(mg/g) | ≤5.0 | 1.5 | 1.9 |
| Peroxide value (as fat) (%) | ≤0.25 | 0.10 | 0.13 |
| Nitrite (in NaNO)2Meter) (mg/kg) | ≤10.0 | 1.5 | 1.6 |
| Total arsenic (mg/kg) | ≤0.5 | 0.11 | 0.09 |
| Lead (mg/kg) | ≤1 | 0.21 | 0.22 |
| Aflatoxin (ug/kg) | ≤10 | 1.7 | 1.3 |
3. Microbial detection
TABLE 3 detection results of microorganisms
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (6)
1. The health-care oil chili is characterized by comprising the following raw materials in parts by weight:
2. the health-care oil chili according to claim 1 is characterized by comprising the following raw materials in parts by weight:
3. the health-care oil chili according to claim 2 is characterized by comprising the following raw materials in parts by weight:
4. the process for preparing the health-care oil chili according to any one of claims 1 to 3, which is characterized by comprising the following steps of:
(1) cutting the strip peppers, removing seeds, and then crushing into powder to obtain pepper powder for later use; respectively pulverizing fructus Zanthoxyli and fructus Zanthoxyli into powder to obtain fructus Zanthoxyli powder and fructus Zanthoxyli powder; parching semen Sesami Indici; pulverizing fructus Rosae Normalis into powder to obtain fructus Rosae Normalis powder;
(2) putting the pure rapeseed oil into a pot, simultaneously putting fresh chives and celery, frying with soft fire, taking out the chives and the celery after being dried, and cooling the fragrant pure rapeseed oil for later use;
(3) adding crystal sugar into appropriate amount of water, boiling, and decocting to obtain crystal sugar water;
(4) adding chili powder, red pepper powder, green pepper powder and low-sodium edible salt into yellow rock sugar water, uniformly stirring, and fermenting for 3.5-6 hours to obtain a mixture;
(5) heating the fragrant pure rapeseed oil to 140-170 ℃ in a pot, then placing the mixture in the pot, frying for 20-25 minutes with slow fire, turning off the fire after the oil turns red and the pepper is fried crisp, cooling to 40-50 ℃, then sequentially adding the fried white sesame and the roxburgh rose powder, uniformly stirring, heating to 145 ℃ with 130-6 minutes, turning off the fire, and cooling to obtain the fragrant pepper seed oil.
5. The process for preparing health-care oil cooked chili according to claim 4, wherein in the step (3), the mass ratio of yellow rock sugar to water is 5-7.
6. The process for preparing health-care oil cooked chili according to claim 4, wherein in the step (4), the fermentation time is 4 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111838645A (en) * | 2020-08-11 | 2020-10-30 | 贵州岭岭瀚海食品有限公司 | Oil fermented soya bean beef chili sauce and preparation method thereof |
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| CN105192602A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil fermented blank bean minced meat chili sauce and production method thereof |
| CN109287987A (en) * | 2018-08-14 | 2019-02-01 | 贵州省册亨县兆丰食品有限责任公司 | A kind of chili oil and preparation method thereof |
| CN110192641A (en) * | 2019-07-17 | 2019-09-03 | 贵州芙蓉江生态食品有限公司 | A kind of original flavor chili oil and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105192602A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil fermented blank bean minced meat chili sauce and production method thereof |
| CN109287987A (en) * | 2018-08-14 | 2019-02-01 | 贵州省册亨县兆丰食品有限责任公司 | A kind of chili oil and preparation method thereof |
| CN110192641A (en) * | 2019-07-17 | 2019-09-03 | 贵州芙蓉江生态食品有限公司 | A kind of original flavor chili oil and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111838645A (en) * | 2020-08-11 | 2020-10-30 | 贵州岭岭瀚海食品有限公司 | Oil fermented soya bean beef chili sauce and preparation method thereof |
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Application publication date: 20200619 |