CN113519634A - Nut chili oil and preparation method thereof - Google Patents
Nut chili oil and preparation method thereof Download PDFInfo
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- CN113519634A CN113519634A CN202010304281.5A CN202010304281A CN113519634A CN 113519634 A CN113519634 A CN 113519634A CN 202010304281 A CN202010304281 A CN 202010304281A CN 113519634 A CN113519634 A CN 113519634A
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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
- A23D9/02—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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils 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 nut chili oil and a preparation method thereof, which relate to the technical field of seasoning food processing and comprise the following raw materials in parts by weight: 7-15 parts of hot pepper, 30-50 parts of rapeseed oil, 10-20 parts of soybean oil, 3-15 parts of fresh, 20-40 parts of nuts, 1-3 parts of sesame, 0.1-1 part of pepper and 0.25-2.5 parts of spices. The nut chili oil prepared by the preparation method provided by the invention has the advantages of harmonious fragrance, burned fragrance of chili, red and bright color, full mouthfeel, high nutritional value and no peculiar smell. The nut chili oil solves the problem that the nuts are soft and not crisp.
Description
Technical Field
The invention relates to the technical field of seasoning food processing, and particularly relates to nut chili oil and a preparation method thereof.
Background
According to the traditional chili oil, chili oil and rapeseed oil are used as main raw materials, fresh and spice such as caraway, celery, ginger, garlic and scallion are added or not added, the rapeseed oil is heated, water of the fresh raw materials is fried and fished out, hot oil at a certain temperature is sprayed into sesame, chili and spice powder, so that the chili oil is prominent in fragrance and full in taste. Heating oleum Rapae to a certain temperature, adding fresh materials, frying, taking out, adding hot oil, parching, and volatilizing water.
At present, nut chili oil or nut chili sauce is prepared by taking nuts such as peanuts, walnuts, shelled melon seeds, cashews, pine nuts and the like, sesames and hot peppers as raw materials and adding or not adding edible salt, white granulated sugar, monosodium glutamate and the like for basic seasoning, and the existing nut chili oil or nut chili sauce nuts have the defects of poor taste, no crispness, easy occurrence of fat oxidation and the like after long-term placement.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide nut chili oil and a preparation method thereof to solve the technical problems.
The invention is realized by the following steps:
the nut chili oil comprises the following raw materials in parts by weight: 7-15 parts of hot pepper, 30-50 parts of rapeseed oil, 10-20 parts of soybean oil, 3-15 parts of fresh, 20-40 parts of nuts, 1-3 parts of sesame, 0.1-1 part of pepper and 0.25-2.5 parts of spices.
The nut chili oil provided by the invention is harmonious in fragrance, has burnt fragrance of chilies, is red and bright in color, full in taste, high in nutritional value and free of peculiar smell. The nut chili oil solves the problem that the nuts are soft and not crisp.
The chili oil with full fragrance and crisp nut taste can be prepared by adding the raw materials in the proportion range.
In a preferred embodiment of the present invention, the fresh food is at least two of green Chinese onion, ginger, caraway, garlic, celery and onion.
In the embodiment of the invention with better application, the fresh food comprises the following raw materials in parts by weight according to the standard of the raw materials in parts by weight: 1-5 parts of green Chinese onion, 1-5 parts of ginger and 1-5 parts of caraway.
The flavor of the chili oil can be adjusted by scallion, ginger, caraway, garlic, celery and onion.
In other embodiments, other fresh foods may be added as needed.
In a preferred embodiment of the present invention, the nuts include at least two of peanut kernels, melon seeds, hazelnuts, pine nuts, chestnuts, cashews, and pistachios.
In the preferred embodiment of the present invention, the nuts comprise the following raw materials in parts by weight, based on the weight of the raw materials: 5-15 parts of peanut kernels and 15-25 parts of shelled melon seeds.
Peanut kernels and shelled melon seeds have wide sources and lower cost than other nuts, have various nutritional factors, can meet the requirements of taste and nutrition, and can greatly reduce the cost of the nut chili oil.
The content of vitamin B1 in cashew nuts is second to that of sesame and peanuts, so that the cashew nuts have the effects of supplementing physical strength and eliminating fatigue, and are suitable for people who are easy to tire.
The hazelnut has comprehensive and rich nutrition. It can be used for preventing and treating heart disease, cancer, and angiopathy, and improving eyesight and brain.
The fat component of semen Pini is oleic acid and linolenic acid, and has effects in lowering blood pressure, preventing arteriosclerosis, and preventing cardiovascular diseases caused by cholesterol increase.
The pistachio nuts mainly contain monounsaturated fatty acid, can reduce the content of cholesterol, and reduce the chance of suffering from heart disease.
In a preferred embodiment of the present invention, the spice comprises at least two of anise, tsaoko cardamom, kaempferia galamga, geranium and cinnamon.
In the embodiment of the invention with better application, the spice comprises the following raw materials in parts by weight according to the standard of the raw materials in parts by weight: 0.05-0.5 part of anise, 0.05-0.5 part of tsaoko amomum fruit and 0.05-0.5 part of rhizoma kaempferiae.
The spices are matched into the chili oil according to a certain proportion, so that the chili oil has fuller fragrance.
In the embodiment of the invention with better application, the raw materials also comprise seasonings according to the weight part standard of the raw materials, and the seasonings comprise 1.2-2 parts of salt, 0.5-2 parts of sugar, 1.5-3 parts of monosodium glutamate and 0.1-0.3 part of nucleotide disodium.
The seasoning can be added or not according to the requirement. The monosodium glutamate and the flavor nucleotide disodium are matched to be used as a composite flavor enhancer to improve the natural taste of the chili oil.
A preparation method of nut chili oil comprises the following steps:
(1) heating the rapeseed oil and the nuts in the raw materials to 115-130 ℃, and fishing out the nuts;
(2) continuously heating the rapeseed oil to the oil temperature of 210-240 ℃, putting the sesame into the rapeseed oil, frying to be dry, and fishing out;
(3) adding part of soybean oil to reduce the temperature of the oil to 190-220 ℃, and then putting the fresh soybean oil into the oil for frying and fishing out;
(4) putting the fried nuts into oil for re-frying, fishing out, and spraying part of the hot oil into the peppers and the peppers when the oil temperature reaches 180-195 ℃ to prepare first pepper oil;
(5) adding the rest soybean oil into the oil, and spraying part of the hot oil into the first chili oil when the oil temperature is reduced to 150-165 ℃ to obtain second chili oil;
(6) putting the fried sesame in the step (2), the re-fried nuts in the step (4) and the spices into the second chili oil in the step (5);
(7) and when the temperature of the oil is reduced to be below 90 ℃, pouring the residual oil into the second chili oil.
Frying the nuts at low temperature, then re-frying at high temperature, and fishing out. After the invention is repeatedly fried by a certain process and temperature, the taste of the nuts is crisp, and the nuts are not easy to soften or generate a rancid taste of fat oxidation in the storage process.
The high temperature can make the crust of the nut crisp, and the oil content of the nut can be reduced after the nut is fried again, thereby effectively preventing the nut from being oxidized in the storage process.
The chili is refined for three times at different oil temperatures, which is beneficial to exciting the fragrance of the chili oil to the maximum extent.
The Capsici fructus can be at least one of capsicum frutescens, Capsici fructus, fructus Euphorbiae Lathyridis, fructus Capsici, bullet and fructus Zanthoxyli.
The spices are matched into the chili oil according to a certain proportion, so that the chili oil has fuller fragrance.
In a preferred embodiment of the present invention, the preparation method further comprises cooling and aging the chili oil obtained in step (7) for 18-28 h.
In a preferred embodiment of the present invention, the stirring operation is performed simultaneously when the oil is sprayed in the steps (4), (5) and (7). The hot oil can be fully contacted with the hot peppers, the nuts and the spices by spraying the oil and stirring at the same time, and the fragrance of the hot pepper oil can be stimulated to the greatest extent.
In a preferred embodiment of the present invention, the preparation method further comprises packaging the cured chili oil.
The invention has the following beneficial effects:
the nut chili oil is harmonious in fragrance, has burnt fragrance of chilies, is red and bright in color, full in mouthfeel, high in nutritional value and free of peculiar smell. After repeatedly frying at a certain process and temperature, the nuts are crisp in taste and are not easy to soften or generate a rancid taste of fat oxidation in the storage process. The nut chili oil provided by the invention solves the problem that nuts are soft and not crisp, the preparation process is simple and feasible, and the fragrance of the nut chili oil is improved through multiple refining.
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 embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a flow chart of a process for preparing nut chili oil according to example 1 of the present invention.
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. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a preparation method of nut chili oil, which comprises the following steps: 110g of rapeseed oil, 35g of soybean oil, 8g of green onion segments, 3g of ginger slices, 3g of caraway, 6g of white sesame seeds, 25g of fried chili powder, 25g of peanut kernels, 50g of melon seed kernels, 1.5g of paprika powder, 0.1g of star anise powder, 0.3g of tsaoko powder and 0.2g of rhizoma kaempferiae powder.
The preparation process of the nut chili oil is shown in figure 1, and specifically comprises the following steps:
(1) heating oleum Rapae, semen Benincasae and semen Arachidis Hypogaeae to 126 deg.C, taking out semen Benincasae and semen Arachidis Hypogaeae, and cooling; the peanut kernels and the shelled melon seeds are fried for the first time at a lower oil temperature, so that most of water in the shelled melon seeds and the peanut kernels can be removed;
(2) continuously heating the rapeseed oil to 220 ℃, adding white sesame seeds, frying to be slightly brown, and fishing out for later use, wherein the white sesame seeds are fried to be brown, so that the aroma of the white sesame seeds is stronger, and the white sesame seeds are prevented from going bad in the storage process;
(3) cooling the oil temperature to 200 ℃ by using part of soybean oil, adding ginger slices, green Chinese onion sections and caraway into the oil, frying the ginger slices, the green Chinese onion sections and the caraway, and fishing out, wherein the unique fragrance can be given to the oil in the step (3);
(4) pouring the shelled melon seeds and the shelled peanut which are fried for the first time in the step (1) into an oil pot, frying again until the shelled melon seeds and the shelled peanut are brown, taking out the shelled melon seeds and the shelled peanut, wherein the oil temperature in the pot is about 200 ℃, the high temperature can ensure that the outer skins of the nuts are crisp, the oil content of the nuts can be reduced after the frying again, and the fat oxidation of the nuts in the storage process can be effectively prevented;
(5) turning off fire, cooling the oil temperature to 183 ℃ by using soybean oil, pouring one third of hot oil into the chilli powder while stirring, and spraying the chilli oil for the first time to prepare first chilli oil;
(6) adding the rest soybean oil, cooling to 160 deg.C, pouring out half of the hot oil into the first chili oil, and stirring while pouring out oil to obtain second chili oil;
(7) pouring the white sesame seeds fried in the step (2), spices and the nuts fried again in the step (4) into the second chili oil in the step (6) and stirring uniformly;
(8) when the oil temperature is cooled to 90 ℃, pouring all the residual oil into the chili oil obtained in the step (7) and uniformly stirring;
(9) aging the obtained chili oil for 24h, and packaging.
Example 2
The embodiment provides nut chili oil and a preparation method thereof, and the nut chili oil comprises the following raw materials: 110g of rapeseed oil, 35g of soybean oil, 8g of scallion pieces, 3g of ginger slices, 3g of caraway, 6g of white sesame, 37.5g of chili powder (preferably fried chili powder), 25g of peanut kernels, 50g of melon seed kernels, 1.5g of pepper powder, 0.75g of star anise powder, 0.75g of tsaoko powder and 0.5g of kaempferia galangal powder, and the preparation process is the same as in example 1.
Example 3
The embodiment provides a nut chili oil, which is prepared from the following raw materials: 50g of rapeseed oil, 20g of soybean oil, 5g of scallion pieces, 5g of ginger slices, 5g of caraway, 3g of white sesame seeds, 15g of fried spicy chili powder, 15g of peanut kernels, 25g of melon seed kernels, 1g of paprika powder, 0.5g of star anise powder, 0.5g of tsaoko powder and 0.5g of rhizoma kaempferiae powder.
Example 4
The embodiment provides a nut chili oil, which is prepared from the following raw materials: 30g of rapeseed oil, 10g of soybean oil, 1g of green onion segments, 1g of ginger slices, 1g of caraway, 1g of white sesame seeds, 7g of fried chili powder, 5g of peanut kernels, 15g of melon seed kernels, 0.1g of paprika powder, 0.05g of star anise powder, 0.05g of tsaoko powder and 0.05g of rhizoma kaempferiae powder.
Example 5
The embodiment provides a nut chili oil, which is prepared from the following raw materials: 30g of rapeseed oil, 10g of soybean oil, 1g of scallion pieces, 1g of ginger slices, 1g of caraway, 1g of white sesame seeds, 7g of fried spicy chili powder, 5g of peanut kernels, 15g of shelled melon seeds, 0.1g of paprika powder, 0.25g of star anise powder and 0.25g of rhizoma kaempferiae powder.
Example 6
The embodiment provides a nut chili oil, which comprises the following raw materials: 110g rapeseed oil, 35g soybean oil, 8g onion sections, 3g caraway, 6g white sesame, 37.5g chili powder (preferably fried chili powder), 25g peanut kernel, 50g melon seed kernel, 1.5g pepper powder, 0.75g star anise powder, 0.75g tsaoko powder and 0.5g sannel powder.
Example 7
The embodiment provides a nut chili oil, which is prepared from the following raw materials: 110g rapeseed oil, 35g soybean oil, 8g garlic, 3g ginger slices, 3g onion, 6g white sesame, 25g fried chili powder, 25g peanut kernel, 50g pine nut, 1.5g paprika powder, 0.1g star anise powder, 0.3g tsaoko powder and 0.2g sannel powder.
Example 8
The embodiment provides a nut chili oil, which is prepared from the following raw materials: 110g rapeseed oil, 35g soybean oil, 8g garlic, 3g celery, 3g onion, 6g white sesame, 25g fried hot pepper powder, 28g hazelnut, 40g chestnut, 1.5g pepper powder, 0.1g star anise powder, 0.3g tsaoko powder and 0.2g sannel powder.
Example 9
The embodiment provides a nut chili oil, which is prepared from the following raw materials: 110g rapeseed oil, 35g soybean oil, 8g garlic, 3g ginger slices, 3g onion, 6g white sesame, 25g fried paprika, 25g cashew, 50g pistachio, 1.5g paprika, 0.1g cinnamon, 0.3g bay leaves and 0.2g rhizoma kaempferiae powder.
Example 10
The difference from the example 1 is that the preparation raw materials also comprise seasonings, and the seasonings comprise 0.6g of salt, 0.25g of white sugar, 0.75g of monosodium glutamate and 0.05g of disodium ribonucleotide.
Example 11
The difference from the example 4 is that the preparation raw materials also comprise seasonings, and the seasonings comprise 1g of salt, 1g of white sugar, 1.5g of monosodium glutamate and 0.15g of disodium ribonucleotide.
Example 12
The embodiment provides a preparation method of nut chili oil, the ingredients and the content of the ingredients are the same as those in embodiment 1, and the preparation process comprises the following steps:
(1) heating oleum Rapae, shelled melon seeds and shelled peanut to 110 deg.C, taking out shelled melon seeds and shelled peanut, and cooling;
(2) continuously heating the rapeseed oil to 210 ℃, adding white sesame seeds, frying until the white sesame seeds are slightly brown, and fishing out for later use;
(3) cooling the oil temperature to 190 ℃ by using part of soybean oil, adding ginger slices, green Chinese onion sections and caraway into the oil, frying the ginger slices, the green Chinese onion sections and the caraway, and fishing out, wherein the unique fragrance can be given to the oil in the step (3);
(4) pouring the shelled melon seeds and the shelled peanuts fried for the first time in the step (1) into an oil pan, frying again until the shelled melon seeds and the shelled peanuts are brown, and fishing out;
(5) turning off the fire, cooling the oil temperature to 180 ℃ by using soybean oil, pouring one third of hot oil into the chilli powder while stirring, and spraying the chilli oil for the first time to prepare first chilli oil;
(6) adding the rest soybean oil, cooling to 150 deg.C, pouring out half of the hot oil into the first chili oil, and stirring while pouring out oil to obtain second chili oil;
(7) pouring the white sesame seeds fried in the step (2), spices and the nuts fried again in the step (4) into the second chili oil in the step (6) and stirring uniformly;
(8) when the oil temperature is cooled to 90 ℃, pouring all the residual oil into the chili oil obtained in the step (7) and uniformly stirring;
(9) aging the obtained chili oil for 24h, and packaging.
Example 13
The embodiment provides a preparation method of nut chili oil, the ingredients and the content of the ingredients are the same as those in embodiment 1, and the preparation process comprises the following steps:
(1) heating oleum Rapae, shelled melon seeds and shelled peanut to 130 deg.C, taking out the shelled melon seeds and shelled peanut, and cooling;
(2) continuously heating the rapeseed oil to 240 ℃, adding white sesame seeds, frying until the white sesame seeds are slightly brown, and fishing out for later use;
(3) cooling the oil temperature to 220 ℃ by using part of soybean oil, adding ginger slices, green Chinese onion sections and caraway into the oil, frying the ginger slices, the green Chinese onion sections and the caraway, and fishing out, wherein the unique fragrance can be given to the oil in the step (3);
(4) pouring the shelled melon seeds and the shelled peanuts fried for the first time in the step (1) into an oil pan, frying again until the shelled melon seeds and the shelled peanuts are brown, and fishing out;
(5) turning off fire, cooling the oil temperature to 195 ℃ by using soybean oil, pouring one third of hot oil into the chilli powder while stirring, and spraying the chilli oil for the first time to prepare first chilli oil;
(6) adding the rest soybean oil, cooling to 165 deg.C, pouring out half of the hot oil into the first chili oil, stirring while pouring out oil to obtain second chili oil;
(7) pouring the white sesame seeds fried in the step (2), spices and the nuts fried again in the step (4) into the second chili oil in the step (6) and stirring uniformly;
(8) when the oil temperature is cooled to 90 ℃, pouring all the residual oil into the chili oil obtained in the step (7) and uniformly stirring;
(9) aging the obtained chili oil for 24h, and packaging.
Comparative example 1
The embodiment provides a preparation method of nut chili oil, the ingredients and the content of the ingredients are the same as those in embodiment 1, and the preparation process comprises the following steps:
(1) continuously heating the rapeseed oil to 220 ℃, adding white sesame seeds, frying until the white sesame seeds are slightly brown, and fishing out for later use;
(2) cooling oil temperature to 190 deg.C with part of soybean oil, adding rhizoma Zingiberis recens slice, herba Alii Fistulosi segment and herba Coriandri, frying in oil, and taking out;
(3) pouring the shelled melon seeds and the shelled peanuts into an oil pot, frying again until the shelled melon seeds and the shelled peanuts are brown, and taking out the shelled melon seeds and the shelled peanuts, wherein the oil temperature in the pot is about 200 ℃;
(4) turning off the fire, cooling the oil temperature to 183 ℃ by using soybean oil, pouring one third of hot oil into the chilli powder while stirring, and spraying the chilli oil for the first time in the process;
(5) adding the rest soybean oil, cooling to 160 deg.C, adding half of the hot oil into the chili oil, and stirring while pouring to obtain secondary oil spraying;
(6) pouring white sesame seeds, spices and nut kernels into the chili oil, stirring uniformly, cooling the oil temperature to 90 ℃, pouring all the materials into the chili oil, stirring uniformly, and adding the white sesame seeds, the spices and the nut kernels into the chili oil before the hot oil is sprayed for the third time, and mixing uniformly;
(7) the chili oil can be packaged after being cured for 24 hours, and the fragrance of the cured chili oil is more harmonious.
Comparative example 2
The nut chili oil and the preparation method thereof have the same ingredients and contents as those in the embodiment 1, and the preparation process comprises the following steps:
(1) heating oleum Rapae, semen Benincasae and semen Arachidis Hypogaeae to 126 deg.C, taking out semen Benincasae and semen Arachidis Hypogaeae, and cooling;
(2) continuously heating the rapeseed oil to 220 ℃, adding white sesame seeds, frying until the white sesame seeds are slightly brown, and fishing out for later use;
(3) cooling oil temperature to 190 deg.C with part of soybean oil, adding rhizoma Zingiberis recens slice, herba Alii Fistulosi segment and herba Coriandri, frying in oil, and taking out;
(4) pouring the shelled melon seeds and the shelled peanuts into an oil pot, frying again until the shelled melon seeds and the shelled peanuts are brown, and taking out the shelled melon seeds and the shelled peanuts, wherein the oil temperature in the pot is about 200 ℃;
(5) turning off the fire, cooling the oil temperature to 183 ℃ by using soybean oil, pouring the hot oil into the chilli powder, and stirring while pouring;
(6) pouring white sesame seeds, spices and nut kernels into the chili oil and stirring uniformly;
(7) aging the chili oil for 24h, and packaging.
According to the invention, the using amount of the pepper, the star anise, the tsaoko amomum fruit, the pepper and the rhizoma kaempferiae is increased in the embodiment 2, other ingredients and the preparation process are kept unchanged from the embodiment 1, and sensory evaluation shows that the nut pepper oil in the embodiment 2 has stronger fragrance and thick spice taste, but the cost is higher than that in the embodiment 1.
Compared with the example 1, the spicery such as aniseed, tsaoko amomum fruits, pepper, rhizoma kaempferiae and the like is omitted in the example 1, the other raw materials, the quantity and the preparation process are consistent, and according to sensory evaluation, the nut chili oil in the example 1 has a thin fragrance and is not thick.
Comparative example 2 compared to example 1, the process for making the nuts was changed and only one time of high temperature frying was carried out, the taste was poor and not crispy after one week of storage, and the comparative example 1 had a slight rancid taste after three months of storage.
Comparative example 3 compared with example 1, the preparation process of the pepper is changed, the pepper is subjected to one-time oil spraying, after being cured for 24 hours, the fragrance of the pepper is compared, the fragrance of the pepper in comparative example 3 is weaker, and the pepper is obviously burnt due to one-time oil spraying.
Comprehensive sensory evaluation and cost performance of the product show that the nut chili oil prepared in the embodiment 1 of the invention has better proportion and better product fragrance.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The nut chili oil is characterized by comprising the following raw materials in parts by weight: 7-15 parts of hot pepper, 30-50 parts of rapeseed oil, 10-20 parts of soybean oil, 3-15 parts of fresh, 20-40 parts of nuts, 1-3 parts of sesame, 0.1-1 part of pepper and 0.25-2.5 parts of spices.
2. The nut chili oil of claim 1, wherein the fresh ingredients are at least two of green onion, ginger, caraway, garlic, celery, and onion.
3. The nut chili oil of claim 2, wherein the raw fresh food comprises the following raw materials in parts by weight: 1-5 parts of green Chinese onion, 1-5 parts of ginger and 1-5 parts of caraway.
4. The nut chili oil of claim 1, wherein the nuts comprise at least two of peanut kernels, melon seeds, hazelnuts, pine nuts, chestnuts, cashews, and pistachios;
preferably, according to the weight parts of the raw materials, the nuts comprise the following raw materials in parts by weight: 5-15 parts of peanut kernels and 15-25 parts of shelled melon seeds.
5. The nut chili oil of claim 1, wherein the spices comprise at least two of anise, tsaoko, kaempferia galamga, bay leaves, and cinnamon;
preferably, according to the standard of the weight parts of the raw materials, the spice comprises the following raw materials in parts by weight: 0.05-0.5 part of anise, 0.05-0.5 part of tsaoko amomum fruit and 0.05-0.5 part of rhizoma kaempferiae.
6. The nut chili oil of claim 1, wherein the raw materials further comprise seasonings comprising, by weight, 1.2 to 2 parts salt, 0.5 to 2 parts sugar, 1.5 to 3 parts monosodium glutamate, and 0.1 to 0.3 parts disodium ribonucleotide.
7. A process for preparing the nut chili oil of any of claims 1 to 6, comprising the steps of:
heating the rapeseed oil and the nuts in the raw materials to 115-130 ℃, and then fishing out the nuts; continuously heating the rapeseed oil to the oil temperature of 210-240 ℃, and frying the sesame to be dry and fishing out;
adding part of soybean oil to reduce the temperature of the oil to 190-220 ℃, and fishing out the fresh fried oil;
and (3) re-frying the fried nuts, fishing out, spraying part of the hot oil into the hot pepper and the pepper when the oil temperature reaches 180-195 ℃, and mixing with the fried dry sesame, the re-fried nuts and the spices.
8. The method of claim 7, wherein the first chili oil is prepared by pouring a portion of hot oil into the peppers and peppers, and further comprising, prior to mixing the first chili oil with the fried sesame seeds, the re-fried nuts, and the spices: adding the rest soybean oil into the rest hot oil, and spraying part of the hot oil into the first chili oil when the oil temperature is reduced to 150-165 ℃ to obtain second chili oil; then putting the fried sesame, the re-fried nuts and the spices into second chili oil;
preferably, when the temperature of the oil is reduced to below 90 ℃, the rest oil is poured into the second chili oil.
9. The method of claim 7, further comprising cooling and aging the second pepper oil for 18-28 hours after pouring the remaining oil into the second pepper oil.
10. The method according to claim 7, wherein the oil spraying operation is carried out while stirring operation is carried out.
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