CN113892524A - Face-burning red oil and preparation method thereof - Google Patents
Face-burning red oil and preparation method thereof Download PDFInfo
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- CN113892524A CN113892524A CN202111235082.4A CN202111235082A CN113892524A CN 113892524 A CN113892524 A CN 113892524A CN 202111235082 A CN202111235082 A CN 202111235082A CN 113892524 A CN113892524 A CN 113892524A
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- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
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- 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
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Noodles (AREA)
Abstract
The invention discloses a face-burning red oil and a preparation method thereof, wherein each 45 parts of red oil comprises 1-10 parts of dried chili and 0.1-1 part of natural spice; the dried chili comprises the following raw materials in parts by weight: 1-10 parts of glede pepper, 0.1-1 part of lantern pepper, 0.5-2 parts of negundo chastetree fruit and 0.4-2 parts of indian pepper; the natural spice comprises 0.01-0.1 part of star anise, 0.01-0.1 part of rhizoma kaempferiae, 0.01-0.1 part of pepper, 0.01-0.1 part of tsaoko amomum fruit, 0.01-0.1 part of allspice, 0.01-0.1 part of clove, 0.01-0.1 part of cardamom, 0.01-0.1 part of angelica dahurica, 0.01-0.1 part of fennel, 0.01-0.1 part of lithospermum and 0.01-0.1 part of nardostachyos root. The preparation method is simple, and the burning noodles mixed by the red oil are loose, red and bright, have sharp fragrance, alternate spicy and numb taste, are delicious and refreshing, are healthy and meet the food safety requirement.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a burning rouge oil and a preparation method thereof.
Background
The burned noodles are one of the most distinctive traditional famous snacks in Yibin areas of Sichuan province and belong to Sichuan dishes. The original name of the Xufu burning noodles has a long history and a unique process, and the finished noodles are red and bright in color, spicy and numb, and strong and attractive in fragrance. The oil is heavy and water-free, so the fire can be ignited, and the name is obtained. The traditional noodles are prepared by using local high-quality water noodles as main materials and auxiliary materials such as yibin broken rice sprouts, ground sesame oil, fresh refined oil, star anise, rhizoma kaempferiae, sesame, peanuts, walnuts, golden-bar peppers, first-class peppers, monosodium glutamate and chives, pea tips or spinach leaves and the like, cooking the noodles, fishing out, spin-drying, removing alkaline taste, and adding seasonings according to the traditional process. One bowl of burning noodles needs more than twenty ingredients such as bean sprouts, crushed peanuts, chives, sesames and the like, but the materials are not enough, and the process is not precise, which is the main problem of the existing burning noodles. To address this problem, many people have taken the formulation of sauces as a major improvement, but neglected another condiment, red oil.
The red oil is a compound seasoning prepared by heating dry red pepper particles, edible oil and auxiliary materials in a pot according to a certain proportion, and the quality of the red oil is related to the formula in addition to the quality of the pepper, the auxiliary materials and the edible oil. At present, the red oil in the market is mostly favored to be added with the broad bean paste for color matching, most of the red oil used by the broad bean paste is formed by blending edible salad oil and carmine or chemical edible colors, and the excessive addition has certain damage to human bodies and higher cost.
Disclosure of Invention
The technical purpose of the invention is to provide the fried noodle red oil and the preparation method thereof, the fried noodle mixed with the red oil is loose, red and bright, has sharp fragrance and alternately spicy and numb, tastes delicious and refreshing, and has no additive.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a fried flour red oil which is characterized in that every 45 parts of red oil comprise 1-10 parts of dried chili and 0.1-1 part of natural spice; the dried chili comprises the following raw materials in parts by weight: 1-10 parts of glede pepper, 0.1-1 part of lantern pepper, 0.5-2 parts of negundo chastetree fruit and 0.4-2 parts of indian pepper;
the natural spice comprises 0.01-0.1 part of star anise, 0.01-0.1 part of rhizoma kaempferiae, 0.01-0.1 part of pepper, 0.01-0.1 part of tsaoko amomum fruit, 0.01-0.1 part of allspice, 0.01-0.1 part of clove, 0.01-0.1 part of cardamom, 0.01-0.1 part of angelica dahurica, 0.01-0.1 part of fennel, 0.01-0.1 part of lithospermum and 0.01-0.1 part of nardostachyos root.
The eagle pepper adopted by the invention can extract red and spicy taste, the lantern pepper can extract fragrance, the Guizhou second vitex can extract fragrance and spicy taste, and the Indian pepper can further increase the spicy taste and accord with the characteristics of burning noodles.
Furthermore, each 45 parts of red oil comprises 2-7 parts of dried chili and 0.2-0.8 part of natural spice; the dried chili comprises the following raw materials in parts by weight: 1-6 parts of glede pepper, 0.2-0.6 part of lantern pepper, 0.6-1.5 parts of double-twig thorn, and 0.4-1.5 parts of indian pepper;
the natural spice comprises 0.01-0.05 part of star anise, 0.01-0.05 part of rhizoma kaempferiae, 0.01-0.05 part of pepper, 0.01-0.05 part of tsaoko amomum fruit, 0.01-0.05 part of allspice, 0.01-0.05 part of clove, 0.01-0.05 part of cardamom, 0.01-0.05 part of angelica dahurica, 0.01-0.05 part of fennel, 0.01-0.05 part of lithospermum and 0.01-0.05 part of nardostachyos root.
Furthermore, each 45 parts of red oil comprises 4-6 parts of dried chili and 0.3-0.5 part of natural spice;
further, the dried chili comprises the following raw materials in parts by weight: 2-4 parts of glede pepper, 0.3-0.5 part of lantern pepper, 0.6-0.9 part of double-twig thorn, and 0.7-1 part of indian pepper;
the natural spice comprises 0.01-0.03 part of star anise, 0.01-0.03 part of rhizoma kaempferiae, 0.01-0.03 part of pepper, 0.01-0.03 part of tsaoko amomum fruit, 0.01-0.03 part of allspice, 0.01-0.03 part of clove, 0.01-0.03 part of cardamom, 0.01-0.03 part of angelica dahurica, 0.01-0.03 part of fennel, 0.01-0.03 part of lithospermum and 0.01-0.03 part of nardostachyos.
The invention adopts specific natural spice mixture to be mixed with 4 specific related components of dried pepper to generate Maillard reaction and Style degradation reaction, and can generate a special compound spicy smell.
In a specific embodiment of the invention, the flour-burning red oil further comprises 30-40 parts of vegetable oil, 1-10 parts of leaf lard and 0.1-1 part of sesame;
further, the vegetable oil comprises 32-38 parts of vegetable oil, 1-6 parts of suet and 0.1-0.6 part of sesame.
Further, the flour-burning red oil also comprises 2-6 parts of seasonal vegetables;
the seasonal vegetable includes but is not limited to one or more of garlic, garlic sprout, onion, pea tip, caraway and celery.
In a specific embodiment of the invention, each 45 parts of red oil comprises 2.5 parts of eagle pepper, 0.4 part of bell pepper, 0.9 part of negundo chastetree fruit, 0.3 part of Indian pepper, 0.01-0.03 part of natural spice comprising aniseed, 0.01-0.03 part of rhizoma kaempferiae, 0.01-0.03 part of pepper, 0.01-0.03 part of tsaoko amomum fruit, 0.01-0.03 part of allspice, 0.01-0.03 part of clove, 0.01-0.03 part of cardamom, 0.01-0.03 part of angelica dahurica, 0.01-0.03 part of fennel, 0.01-0.03 part of lithospermum, 0.01-0.03 part of nardostachyos root, 35 parts of vegetable oil, 3 parts of leaf oil, 0.3 part of sesame and 2 parts of seasonal vegetable.
Further, the plant in the vegetable oil is selected from one or more of peanut, sesame, corn, rapeseed, sunflower seed and linseed, and is preferably peanut and sesame.
The natural spice is added with too much vegetable oil and suet oil, which can increase the smell of the finished oil and influence the special fragrance of the chili red oil.
The invention provides a preparation method of a red oil for burning noodles, which comprises the following steps:
(1) mixing seasonal vegetable and natural spice with vegetable oil, decocting, taking out the decoction, and cooling;
(2) and (3) pouring the vegetable oil decocted with the spice by 1/3-1/2 on the mixture of the suet and the dried pepper, pouring all the residual vegetable oil after the temperature of the oil is reduced to 90-110 ℃, and cooling.
Further, the cooling temperature in the step (1) is 130-150 ℃.
Further, the cooling temperature in the step (2) is 50-60 ℃.
The vegetable oil which is boiled by pouring and boiling natural perfume twice can not only prevent the vegetable oil from burning the dried pepper and generating burnt flavor, but also completely dissolve pigments such as capsanthin, capsaicin, beta-carotene, turmeric and the like into the vegetable oil which is boiled and boiled with the natural perfume, so as to extract the fragrance of the pepper to the maximum extent.
The invention has the following beneficial effects:
(1) the red oil of the invention is not added with any pigment and food additive, which reflects the original taste and flavor of the red oil; the oil is bright red, clear and transparent, the materials are sufficient, the mixed burning surface is loose, red and bright, the fragrance is sharp, the spicy and numb are alternate, the taste is delicious and refreshing, the spicy taste is strong, the color, the fragrance and the taste of 4 kinds of peppers are fully blended, and the spicy taste is sufficient and has the special fragrance of vegetables, spices and lard oil.
(2) The preparation process is simple, and the obtained red oil meets the national food safety inspection standard.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. 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
The burning rouge oil mainly comprises the following ingredients:
every 45kg of red oil comprises 2.5kg of hawk pepper, 400g of bell pepper, 900g of Guizhou second vitex strip, 700g of Indian pepper, 3kg of leaf lard, 0.6kg of sesame, 1kg of garlic sprout, 1kg of caraway, 0.01kg of anise, 0.01kg of rhizoma kaempferiae, 0.02kg of pepper, 0.02kg of tsaoko amomum fruit, 0.02kg of allspice, 0.03kg of clove, 0.03kg of round cardamom, 0.02kg of angelica dahurica, 0.02kg of common fennel, 0.03kg of lithospermum, 0.02kg of nardostachyos root and the balance of peanut sesame oil.
The preparation method comprises the following steps:
(1) pulverizing dried Capsici fructus, and decocting adeps Sus Domestica and semen Arachidis Hypogaeae oleum Sesami.
(2) Mixing seasonal vegetable and natural spice, decocting with oleum Arachidis Hypogaeae, taking out the decoction, and cooling to 140 deg.C.
(3) Mixing the lard oil and the dry pepper powder, pouring the peanut sesame oil which is decocted with the spice by 1/3 on the lard oil, stirring and pouring at the same time, heating the pepper uniformly to prevent gelatinization and coking, pouring all the rest peanut sesame oil after the oil temperature is reduced to 100 ℃, cooling the mixed red oil to 50-60 ℃, and filling and metering.
Example 2
The burning rouge oil mainly comprises the following ingredients:
every 45kg of red oil comprises 3kg of hawk pepper, 500g of bell pepper, 800g of Guizhou second vitex strip, 500g of Indian pepper, 2.5kg of leaf lard, 320g of sesame, 2kg of garlic sprout, 2kg of celery, 2kg of caraway, 0.01kg of anise, 0.02kg of rhizoma kaempferiae, 0.03kg of pepper, 0.02kg of tsaoko amomum fruit, 0.03kg of allspice, 0.03kg of clove, 0.03kg of cardamom, 0.03kg of angelica dahurica, 0.01kg of common fennel, 0.03kg of lithospermum, 0.03kg of nardostachyos root and the balance of peanut oil.
The preparation method comprises the following steps:
(1) pulverizing dried Capsici fructus, and decocting adeps Sus Domestica and semen Arachidis Hypogaeae oleum Sesami.
(2) Mixing seasonal vegetable and natural spice, decocting with oleum Arachidis Hypogaeae, taking out the decoction, and cooling to 140 deg.C.
(3) Mixing the lard oil and the dry pepper powder, pouring the peanut sesame oil which is decocted with the spice by 1/3 on the lard oil, stirring and pouring at the same time, heating the pepper uniformly to prevent gelatinization and coking, pouring all the rest peanut sesame oil after the oil temperature is reduced to 100 ℃, cooling the mixed red oil to 50-60 ℃, and filling and metering.
Example 3
The burning rouge oil mainly comprises the following ingredients:
every 45kg of red oil comprises 7kg of hawk pepper, 1kg of bell pepper, 2kg of Guizhou second vitex, 2kg of Indian pepper, 6kg of leaf lard, 320g of sesame, 3kg of garlic sprouts, 1kg of celery, 0.03kg of star anise, 0.03kg of rhizoma kaempferiae, 0.03kg of pepper, 0.05kg of tsaoko amomum fruit, 0.05kg of allspice, 0.05kg of clove, 0.05kg of round cardamom, 0.05kg of angelica dahurica, 0.05kg of fennel, 0.05kg of lithospermum, 0.03kg of nardostachyos root and the balance of peanut sesame oil.
The preparation method comprises the following steps:
(1) pulverizing dried Capsici fructus, and decocting adeps Sus Domestica and semen Arachidis Hypogaeae oleum Sesami.
(2) Mixing seasonal vegetable and natural spice, decocting with oleum Arachidis Hypogaeae, taking out the decoction, and cooling to 140 deg.C.
(3) Mixing the lard oil and the dry pepper powder, pouring the peanut sesame oil which is decocted with the spice by 1/3 on the lard oil, stirring and pouring at the same time, heating the pepper uniformly to prevent gelatinization and coking, pouring all the rest peanut sesame oil after the oil temperature is reduced to 100 ℃, cooling the mixed red oil to 50-60 ℃, and filling and metering.
Comparative example 1
The burning rouge oil mainly comprises the following ingredients:
every 45kg of red oil comprises 2.5kg of spicy chicken hearts, 400g of bell peppers, 900g of Guizhou second vitex strips, 700g of capsicum frutescens, 3kg of leaf lard, 0.6kg of sesame, 1kg of garlic sprouts, 1kg of caraway, 0.01kg of anise, 0.01kg of rhizoma kaempferiae, 0.02kg of pepper, 0.02kg of tsaoko cardamom, 0.02kg of allspice, 0.03kg of clove, 0.03kg of round cardamom, 0.02kg of angelica dahurica, 0.02kg of fennel, 0.03kg of lithospermum, 0.02kg of nardostachyos and the balance peanut sesame oil.
The preparation is as in example 1.
Comparative example 2
The burning rouge oil mainly comprises the following ingredients:
every 45kg of red oil comprises 2.5kg of spicy chicken hearts, 400g of bell peppers, 900g of broad bean paste, 700g of capsicum frutescens, 3kg of lard, 0.6kg of sesame, 1kg of garlic sprouts, 1kg of caraway, 0.01kg of star anise, 0.01kg of rhizoma kaempferiae, 0.02kg of pepper, 0.02kg of tsaoko amomum fruits, 0.02kg of allspice, 0.03kg of clove, 0.03kg of cardamom, 0.02kg of angelica dahurica, 0.02kg of fennel, 0.03kg of lithospermum, 0.02kg of nardostachyos roots, and the balance of peanut sesame oil.
The preparation is as in example 1.
Comparative example 3
The burning rouge oil mainly comprises the following ingredients:
every 45kg of red oil comprises 2.9kg of hawk pepper, 900g of Guizhou second vitex, 700g of Indian pepper, 3kg of lard, 0.6kg of sesame, 1kg of garlic sprout, 1kg of caraway, 0.01kg of star anise, 0.01kg of rhizoma kaempferiae, 0.02kg of pepper, 0.02kg of tsaoko amomum fruit, 0.02kg of allspice, 0.03kg of clove, 0.03kg of round cardamom, 0.02kg of angelica dahurica, 0.02kg of common fennel, 0.03kg of lithospermum, 0.02kg of nardostachyos root and the balance of peanut sesame oil.
The preparation is as in example 1.
Comparative example 4
The burning rouge oil mainly comprises the following ingredients:
every 45kg of red oil comprises 2.5kg of hawk pepper, 400g of bell pepper, 900g of Guizhou second vitex strip, 700g of Indian pepper, 3kg of leaf lard, 0.6kg of sesame, 1kg of garlic sprout, 1kg of caraway, 0.01kg of anise, 0.01kg of rhizoma kaempferiae, 0.02kg of pepper, 0.02kg of tsaoko amomum fruit, 0.02kg of allspice, 0.03kg of clove, 0.03kg of round cardamom, 0.02kg of angelica dahurica and 0.07kg of common fennel, and the balance is peanut sesame oil.
The red oil prepared in the embodiments 1-3 is bright red, clear and transparent, has real color, fully integrates the color, the fragrance and the taste of 4 kinds of peppers, and the mixed burning noodles have pure peppery taste, contain the original taste and the original taste of the peppers, have the special fragrance of vegetables and spices while having sufficient peppery taste, and also have a light fragrance of lard oil.
The red oil prepared in the comparative example 1 is bright red, clear and transparent, and real in color, but the hot taste of the mixed burning face is not enough, and the special fragrance of the spice is lighter than that in the example.
The red oil prepared in comparative example 2 is slightly turbid in color although red in color degree, is not real in color, and has an insufficient spicy taste of the mixed burned surface, so that the thick broad-bean sauce has a strong taste.
The red oil prepared in comparative example 3 was red in color, but was lighter and truer than that of example 1, and the mixed burned surface was not spicy enough.
The red oil prepared in the comparative example 4 is bright red, clear and transparent, has real color, has the fragrance of the chilli red oil, and has insufficient burnt face taste, and the taste is not enough in the example 1.
The test results of the quality index of the red oil prepared in example 1 are shown in the following table.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The red oil for the noodles is characterized in that every 45 parts of the red oil comprise 1-10 parts of dried chili and 0.1-1 part of natural spice; the dried chili comprises the following raw materials in parts by weight: 1-10 parts of glede pepper, 0.1-1 part of lantern pepper, 0.5-2 parts of negundo chastetree fruit and 0.4-2 parts of indian pepper;
the natural spice comprises 0.01-0.1 part of star anise, 0.01-0.1 part of rhizoma kaempferiae, 0.01-0.1 part of pepper, 0.01-0.1 part of tsaoko amomum fruit, 0.01-0.1 part of allspice, 0.01-0.1 part of clove, 0.01-0.1 part of cardamom, 0.01-0.1 part of angelica dahurica, 0.01-0.1 part of fennel, 0.01-0.1 part of lithospermum and 0.01-0.1 part of nardostachyos root.
2. The flour-burning red oil according to claim 1, wherein each 45 parts of red oil comprises 2-7 parts of dried chili pepper and 0.2-0.8 part of natural spice; the dried chili comprises the following raw materials in parts by weight: 1-6 parts of glede pepper, 0.2-0.6 part of lantern pepper, 0.6-1.5 parts of double-twig thorn, and 0.4-1.5 parts of indian pepper;
the natural spice comprises 0.01-0.05 part of star anise, 0.01-0.05 part of rhizoma kaempferiae, 0.01-0.05 part of pepper, 0.01-0.05 part of tsaoko amomum fruit, 0.01-0.05 part of allspice, 0.01-0.05 part of clove, 0.01-0.05 part of cardamom, 0.01-0.05 part of angelica dahurica, 0.01-0.05 part of fennel, 0.01-0.05 part of lithospermum and 0.01-0.05 part of nardostachyos root.
3. The flour-burning red oil according to claim 1, wherein each 45 parts of red oil comprises 4-6 parts of dried chili pepper and 0.3-0.5 part of natural spice;
further, the dried chili comprises the following raw materials in parts by weight: 2-4 parts of glede pepper, 0.3-0.5 part of lantern pepper, 0.6-0.9 part of double-twig thorn, and 0.7-1 part of indian pepper;
the natural spice comprises 0.01-0.03 part of star anise, 0.01-0.03 part of rhizoma kaempferiae, 0.01-0.03 part of pepper, 0.01-0.03 part of tsaoko amomum fruit, 0.01-0.03 part of allspice, 0.01-0.03 part of clove, 0.01-0.03 part of cardamom, 0.01-0.03 part of angelica dahurica, 0.01-0.03 part of fennel, 0.01-0.03 part of lithospermum and 0.01-0.03 part of nardostachyos.
4. The flour-burning red oil according to any one of claims 1 to 3, further comprising 30 to 40 parts of vegetable oil, 1 to 10 parts of leaf fat and 0.1 to 1 part of sesame;
further, the vegetable oil comprises 32-38 parts of vegetable oil, 1-6 parts of suet and 0.1-0.6 part of sesame.
5. The flour-burning red oil of claim 4, further comprising 2-6 parts of seasonal vegetables;
the seasonal vegetable includes one or more of Bulbus Allii, Bulbus Allii Cepae, semen Pisi Sativi tip, herba Coriandri, and herba Apii Graveolentis.
6. The flour-burning red oil according to claim 5, wherein each 45 parts of red oil comprises 2.5 parts of eagle pepper, 0.4 part of bell pepper, 0.9 part of negundo chastetree fruit, 0.3 part of indian pepper, 0.01-0.03 part of star anise, 0.01-0.03 part of rhizoma kaempferiae, 0.01-0.03 part of pepper, 0.01-0.03 part of tsaoko amomum fruit, 0.01-0.03 part of allspice, 0.01-0.03 part of clove, 0.01-0.03 part of cardamom, 0.01-0.03 part of angelica dahurica, 0.01-0.03 part of fennel, 0.01-0.03 part of lithospermum, 0.01-0.03 part of nardostachyos, 35 parts of vegetable oil, 3 parts of leaf oil, 0.3 part of sesame and 2 parts of seasonal vegetable.
7. The flour-burning red oil according to claim 6, wherein the plant in the vegetable oil is selected from one or more of peanut, sesame, corn, rapeseed, sunflower seed and linseed, and is preferably peanut and sesame.
8. The method for preparing the above-mentioned red oil according to any one of claims 1 to 7, characterized by comprising the following steps:
(1) mixing seasonal vegetable and natural spice with vegetable oil, decocting, taking out the decoction, and cooling;
(2) and (3) pouring the vegetable oil decocted with the spice by 1/3-1/2 on the mixture of the suet and the dried pepper, pouring all the residual vegetable oil after the temperature of the oil is reduced to 90-110 ℃, and cooling.
9. The method for preparing the above-mentioned ghee oil according to claim 8, wherein the cooling temperature in the step (1) is 130 to 150 ℃.
10. The method for preparing the above-mentioned ghee oil according to claim 8, wherein the cooling temperature in the step (2) is 50 to 60 ℃.
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| CN115886227A (en) * | 2022-12-07 | 2023-04-04 | 四川麻辣空间食品有限公司 | Red oil seasoning and preparation method thereof |
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