CN113907313A - Chongqing small-face chili oil preparation method - Google Patents
Chongqing small-face chili oil preparation method Download PDFInfo
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- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims 1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of chili oil, and discloses a preparation method of Chongqing small-face chili oil. The Chongqing small-face chili oil is prepared by the dry chili, the vegetable oil, the beef tallow, the white sesame, the spices, the ginger, the onion, the additive, the soy sauce, the salt and the monosodium glutamate, and the quality of the chili oil can be better guaranteed due to the definite component proportion and the unified processing steps, so that the chili oil has smaller taste fluctuation, is suitable for industrialized mass production, and solves the problems of unclear processing procedures of the existing chili oil, unclear raw material component proportion and larger taste fluctuation of the produced chili oil.
Description
Technical Field
The invention relates to the technical field of chili oil, in particular to a method for preparing Chongqing small-face chili oil.
Background
Chongqing noodles are Chinese special snacks originated from Chongqing, belong to one kind of Yucai, it because spicy and hot fresh and fragrant, noodles are chewy and soup is fresh and thick, receive countless people's liking, so appear various fast food dress Chongqing noodles on the market, this has made things convenient for people to enjoy this Chongqing food fast in the fast-paced life, and chilli oil is the core technology of Chongqing noodles, the quality of its quality has directly determined the quality of Chongqing noodles taste.
The chili oil on the market has different raw material qualities, and processing steps are not unified, so that the quality of the chili oil is difficult to effectively ensure, the Chongqing noodles have poor taste, and some chili oil is also added with chili oil resin which is used as a color enhancer and a flavor enhancer.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for preparing Chongqing small chili oil, which has the advantages of adopting uniform processing steps, ensuring small flavor fluctuation of the chili oil, ensuring the quality, being suitable for industrial production, not adding food additives and preservatives, avoiding the influence on the health of eaters, solving the problems of disordered processing steps of the chili oil, large flavor fluctuation of the chili oil, being not suitable for industrial production, and the influence on the health of eaters due to long-term eating of the chili oil containing the food additives and the preservatives.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of Chongqing small-face chili oil comprises dried chili, vegetable oil, beef tallow, white sesame seed, spice, ginger, onion, additive, soy sauce, salt and monosodium glutamate.
Preferably, the Chongqing facet chili oil comprises 12.02% of dry chili, 53.29% of vegetable oil, 10.53% of beef tallow, 2.46% of white sesame, 2.11% of spices, 3.31% of ginger, 11.5% of onion, 0.07% of additives, 1.98% of soy sauce, 1.8% of salt and 0.93% of monosodium glutamate.
Preferably, the spices comprise round cardamom, tsaoko amomum fruit, liquorice, lysimachia sikokiana, nardostachys root, dried orange peel, rhizoma kaempferiae, fennel, lemongrass, pepper, clove, nutmeg, cassia bark, star anise, fermented soya beans, cumin powder and thirteen spices.
Preferably, the spice comprises 3.03% of amomum cardamomum, 3.03% of tsaoko amomum fruits, 3.03% of fructus amomi, 3.03% of liquorice, 3.03% of lysimachia sikokiana, 3.03% of nardostachys chinensis, 3.03% of dried orange peel, 3.63% of rhizoma kaempferiae, 3.63% of fennel, 3.63% of citronella grass, 3.63% of pepper, 1.21% of clove, 1.21% of nutmeg, 6.05% of cassia bark, 6.05% of star anise, 6.05% of fermented soya beans, 30.26% of cumin powder and 13.46% of thirteen spices.
Preferably, the additive is natural vitamin e.
Preferably, the preparation of the Chongqing small-face chili oil comprises the following steps:
the first step is as follows: production equipment for selecting Chongqing small chili oil
The production equipment for manufacturing Chongqing small chili oil is placed in a production workshop, and the main production equipment comprises: a container, an electronic scale, an automatic stirring and frying pan, a colander, a pulverizer, an electronic food thermometer and a packaging machine.
A second part: raw material finishing and rough processing
Firstly, weighing a certain amount of dry pepper and salt, putting the dry pepper and the salt into an automatic stirring and stir-frying pot, frying the pepper seeds with water-free oil-free slow fire until the pepper seeds are slightly discolored, taking the pepper seeds out of the pot, pouring the pepper seeds into a corresponding container, cooling the pepper seeds, putting the cooled pepper seeds into a crusher, beating the pepper seeds into medium-thick pepper powder, pouring a proper amount of salad oil into the container, and soaking the pepper powder for later use.
And then the raw materials of the spices are put into an empty container and soaked by water for later use.
And then pouring the white sesame seeds into an automatic stirring and stir-frying pot, frying the white sesame seeds with small fire without water or oil until the white sesame seeds are fried to be slightly discolored, taking the white sesame seeds out of the pot, and then filling the white sesame seeds into a corresponding container.
Then, the onion and the ginger are cut into onion slices and ginger slices respectively.
And finally, grinding the fermented soya beans in a grinder, and adding a proper amount of soy sauce to soak the fermented soya beans for later use.
The third step: preliminary parching
Firstly, pouring a proper amount of salad oil and beef tallow into an automatic stirring stir-frying pan, heating for a period of time, testing the oil temperature by using an electronic food thermometer, putting spice raw materials except fermented soya beans into the oil until the water in the raw materials is squeezed to be dry when the oil temperature rises to between 90 and 100 ℃, fishing out the spice raw materials by using a strainer when the oil temperature rises to between 128 and 131 ℃, and putting the spice raw materials into an empty container for oil draining for later use.
And then, cooling the fried spice raw materials, and putting the cooled spice raw materials into a crusher for crushing for later use.
The fourth step: further parching
After the spices are fished out of the oil, ginger slices and scallion slices are put into the oil until the ginger slices and the scallion slices are fried to be golden yellow, and fished out by a colander.
Then, measuring the oil temperature by using an electronic food thermometer until the oil temperature rises to 158-160 ℃, pouring part of hot oil into a container filled with the chili powder, and uniformly stirring the chili powder before the oil temperature is reduced to 110 ℃.
While another portion of the unspent hot oil is dumped into another cold zone of a scrub clean container.
When the hot oil in the container is cooled to 80 ℃, the uniformly stirred chili powder is completely poured into the container, and the spice powder and the processed fermented soya bean powder are simultaneously poured into the container and uniformly stirred.
The fifth step: package with a metal layer
After the chili oil is cooled, the chili oil is filled by using a packaging machine, and then the production work of the chili oil is completed.
Compared with the prior art, the invention provides a method for preparing Chongqing small-face chili oil, which has the following beneficial effects:
1. the Chongqing small-face chili oil is prepared by the dry chili, the vegetable oil, the beef tallow, the white sesame, the spices, the ginger, the onion, the additive, the soy sauce, the salt and the monosodium glutamate, and the quality of the chili oil can be better guaranteed due to the definite component proportion and the unified processing steps, so that the chili oil has smaller taste fluctuation, is suitable for industrialized mass production, and solves the problems of unclear processing procedures of the existing chili oil, unclear raw material component proportion and larger taste fluctuation of the produced chili oil.
2. According to the method for preparing the Chongqing small-face chili oil, the Chongqing small-face chili oil is formed by the dried chili, the vegetable oil, the beef tallow, the white sesame, the spices, the ginger, the onion, the natural vitamin e, the soy sauce, the salt and the monosodium glutamate, the natural vitamin e is used for replacing a food preservative, the effect of avoiding adding the food preservative into the chili oil is achieved, and the problem that after a purchaser eats the chili oil containing the preservative for a long time, the physical health of the purchaser is possibly affected by the preservative is solved.
Detailed Description
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.
The invention provides a technical scheme that: a Chongqing Xiao Chili oil is prepared from dried Capsici fructus, vegetable oil, adeps medulla bovis Seu Bubali, semen Sesami Indici, spicery, rhizoma Zingiberis recens, Bulbus Allii Cepae, additive, soy sauce, salt and monosodium glutamate, wherein the Chongqing Xiao Chili oil comprises dried Capsici fructus 12.02%, vegetable oil 53.29%, adeps medulla bovis Seu Bubali 10.53%, semen Sesami Indici 2.46%, spicery 2.11%, rhizoma Zingiberis recens 3.31%, Bulbus Allii Cepae 11.5%, additive 0.07%, soy sauce 1.98%, salt 1.8% and monosodium glutamate 0.93%, the additive is natural vitamin e with oxidation resistance, so that the natural vitamin e can resist oxidation, and is extracted from vegetable oil, and has advantages in bioactivity, absorbability and safety, which are not possessed by synthetic vitamin e, and the spicery material comprises fructus Amomi rotundus, fructus Tsaoko, fructus Amomi, Glycyrrhrizae radix Glycyrrhizae, herba Hyperici Japonicae, rhizoma Nardostachyos, pericarpium Citri Tangerinae, fructus Amomi, semen Sesami Indici, fructus Toosendan, and monosodium glutamate, Rhizoma kaempferiae, fennel, lemongrass, pepper, clove, nutmeg, cassia bark, star anise, fermented soya bean, cumin powder and thirteen spices, wherein the thirteen spices are Wangzaiyi thirteen spices, and the spices comprise 3.03 percent of round cardamom, 3.03 percent of tsaoko amomum fruit, 3.03 percent of liquorice, 3.03 percent of lysimachia sikokiana, 3.03 percent of nardostachyos root and rhizome, 3.03 percent of dried orange peel, 3.63 percent of rhizoma kaempferiae, 3.63 percent of common fennel, 3.63 percent of lemongrass, 3.63 percent of pepper, 1.21 percent of clove, 1.21 percent of nutmeg, 6.05 percent of cassia bark, 6.05 percent of star anise, 6.05 percent of fermented soya bean, 30.26 percent of cumin powder and 13.46 percent of thirteen spices.
The preparation method of Chongqing small-face chili oil comprises the following steps:
the first step is as follows: production equipment for selecting Chongqing small chili oil
The production equipment for manufacturing Chongqing small chili oil is placed in a production workshop, and the main production equipment comprises: a container, an electronic scale, an automatic stirring and frying pan, a colander, a pulverizer, an electronic food thermometer and a packaging machine.
The pan body of the automatic stirring and turning pan is a non-stick pan body
A second part: raw material finishing and rough processing
Firstly, weighing a certain amount of dry pepper and salt, putting the dry pepper and the salt into an automatic stirring and stir-frying pot, frying the pepper seeds with water-free oil-free slow fire until the pepper seeds are slightly discolored, taking the pepper seeds out of the pot, pouring the pepper seeds into a corresponding container, cooling the pepper seeds, putting the cooled pepper seeds into a crusher, beating the pepper seeds into medium-thick pepper powder, pouring a proper amount of salad oil into the container, and soaking the pepper powder for later use.
And then the raw materials of the spices are put into an empty container and soaked by water for later use.
And then pouring the white sesame seeds into an automatic stirring and stir-frying pot, frying the white sesame seeds with small fire without water or oil until the white sesame seeds are fried to be slightly discolored, taking the white sesame seeds out of the pot, and then filling the white sesame seeds into a corresponding container.
Then, the onion and the ginger are cut into onion slices and ginger slices respectively.
And finally, grinding the fermented soya beans in a grinder, and adding a proper amount of soy sauce to soak the fermented soya beans for later use.
The soy sauce is light soy sauce.
The third step: preliminary parching
Firstly, pouring a proper amount of salad oil and beef tallow into an automatic stirring stir-frying pan, heating for a period of time, testing the oil temperature by using an electronic food thermometer, putting spice raw materials except fermented soya beans into the oil until the water in the raw materials is squeezed to be dry when the oil temperature rises to between 90 and 100 ℃, fishing out the spice raw materials by using a strainer when the oil temperature rises to between 128 and 131 ℃, and putting the spice raw materials into an empty container for oil draining for later use.
And then, cooling the fried spice raw materials, and putting the cooled spice raw materials into a crusher for crushing for later use.
The fourth step: further parching
After the spices are fished out of the oil, ginger slices and scallion slices are put into the oil until the ginger slices and the scallion slices are fried to be golden yellow, and fished out by a colander.
Then, measuring the oil temperature by using an electronic food thermometer until the oil temperature rises to 158-160 ℃, pouring part of hot oil into a container filled with the chili powder, and uniformly stirring the chili powder before the oil temperature is reduced to 110 ℃.
While another portion of the unspent hot oil is dumped into another cold zone of a scrub clean container.
When the hot oil in the container is cooled to 80 ℃, the uniformly stirred chili powder is completely poured into the container, and the spice powder and the processed fermented soya bean powder are simultaneously poured into the container and uniformly stirred.
The fifth step: package with a metal layer
After the chili oil is cooled, the chili oil is filled by using a packaging machine, and then the production work of the chili oil is completed.
After the chili oil is fried, the chili oil can be packaged until the next day, namely, the chili oil is fried for the first day, and the chili oil is filled in the next day.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
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 (6)
1. A method for preparing Chongqing small-face chili oil is characterized by comprising the following steps: the Chongqing small-face chili oil consists of dry chili, vegetable oil, beef tallow, white sesame seeds, spices, ginger, onions, additives, soy sauce, salt and monosodium glutamate.
2. The method for preparing Chongqing small-face chili oil as claimed in claim 1, wherein the method comprises the following steps: the Chongqing small-face chili oil comprises 12.02% of dry chili, 53.29% of vegetable oil, 10.53% of beef tallow, 2.46% of white sesame, 2.11% of spices, 3.31% of ginger, 11.5% of onion, 0.07% of additive, 1.98% of soy sauce, 1.8% of salt and 0.93% of monosodium glutamate.
3. The method for preparing Chongqing small-face chili oil as claimed in claim 1, wherein the method comprises the following steps: the spice is prepared from fructus Amomi rotundus, fructus Tsaoko, fructus Amomi, Glycyrrhrizae radix, herba Hyperici Japonici, rhizoma Nardostachyos, pericarpium Citri Tangerinae, rhizoma Kaempferiae, fructus Foeniculi, herba Cymbopogonis Citrari, fructus Zanthoxyli, flos Caryophylli, semen Myristicae, cortex Cinnamomi Japonici, fructus Anisi Stellati, semen Sojae Preparatum, Cuminum celery powder and thirteen spices.
4. The method for preparing Chongqing small-face chili oil as claimed in claim 1, wherein the method comprises the following steps: the spice comprises 3.03% of round cardamom, 3.03% of tsaoko amomum fruit, 3.03% of liquorice, 3.03% of lysimachia sikokiana, 3.03% of nardostachys chinensis, 3.03% of dried orange peel, 3.63% of rhizoma kaempferiae, 3.63% of common fennel, 3.63% of citronella grass, 3.63% of pepper, 1.21% of clove, 1.21% of nutmeg, 6.05% of cassia bark, 6.05% of star anise, 6.05% of fermented soya beans, 30.26% of cumin powder and 13.46% of thirteen-spices.
5. The method for preparing Chongqing small-face chili oil as claimed in claim 1, wherein the method comprises the following steps: the additive is natural vitamin e.
6. The method for preparing Chongqing small-face chili oil as claimed in claim 1, wherein the method comprises the following steps: the preparation method of the Chongqing small-face chili oil comprises the following steps:
the first step is as follows: production equipment for selecting Chongqing small chili oil
The production equipment for manufacturing Chongqing small chili oil is placed in a production workshop, and the main production equipment comprises: a container, an electronic scale, an automatic stirring and frying pan, a colander, a pulverizer, an electronic food thermometer and a packaging machine.
A second part: raw material finishing and rough processing
Firstly, weighing a certain amount of dry pepper and salt, putting the dry pepper and the salt into an automatic stirring and stir-frying pot, frying the pepper seeds with water-free oil-free slow fire until the pepper seeds are slightly discolored, taking the pepper seeds out of the pot, pouring the pepper seeds into a corresponding container, cooling the pepper seeds, putting the cooled pepper seeds into a crusher, beating the pepper seeds into medium-thick pepper powder, pouring a proper amount of salad oil into the container, and soaking the pepper powder for later use.
And then the raw materials of the spices are put into an empty container and soaked by water for later use.
And then pouring the white sesame seeds into an automatic stirring and stir-frying pot, frying the white sesame seeds with small fire without water or oil until the white sesame seeds are fried to be slightly discolored, taking the white sesame seeds out of the pot, and then filling the white sesame seeds into a corresponding container.
Then, the onion and the ginger are cut into onion slices and ginger slices respectively.
And finally, grinding the fermented soya beans in a grinder, and adding a proper amount of soy sauce to soak the fermented soya beans for later use.
The third step: preliminary parching
Firstly, pouring a proper amount of salad oil and beef tallow into an automatic stirring stir-frying pan, heating for a period of time, testing the oil temperature by using an electronic food thermometer, putting spice raw materials except fermented soya beans into the oil until the water in the raw materials is squeezed to be dry when the oil temperature rises to between 90 and 100 ℃, fishing out the spice raw materials by using a strainer when the oil temperature rises to between 128 and 131 ℃, and putting the spice raw materials into an empty container for oil draining for later use.
And then, cooling the fried spice raw materials, and putting the cooled spice raw materials into a crusher for crushing for later use.
The fourth step: further parching
After the spices are fished out of the oil, ginger slices and scallion slices are put into the oil until the ginger slices and the scallion slices are fried to be golden yellow, and fished out by a colander.
Then, measuring the oil temperature by using an electronic food thermometer until the oil temperature rises to 158-160 ℃, pouring part of hot oil into a container filled with the chili powder, and uniformly stirring the chili powder before the oil temperature is reduced to 110 ℃.
While another portion of the unspent hot oil is dumped into another cold zone of a scrub clean container.
When the hot oil in the container is cooled to 80 ℃, the uniformly stirred chili powder is completely poured into the container, and the spice powder and the processed fermented soya bean powder are simultaneously poured into the container and uniformly stirred.
The fifth step: package with a metal layer
After the chili oil is cooled, the chili oil is filled by using a packaging machine, and then the production work of the chili oil is completed.
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|---|---|---|---|---|
| KR20050038095A (en) * | 2003-10-21 | 2005-04-27 | 김영용 | Red pepper oil and manufacturing process thereof |
| CN104824176A (en) * | 2015-04-14 | 2015-08-12 | 周磊磊 | Capsicum annuum oil and production method thereof |
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2021
- 2021-10-25 CN CN202111243484.9A patent/CN113907313A/en active Pending
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| KR20050038095A (en) * | 2003-10-21 | 2005-04-27 | 김영용 | Red pepper oil and manufacturing process thereof |
| CN104824176A (en) * | 2015-04-14 | 2015-08-12 | 周磊磊 | Capsicum annuum oil and production method thereof |
| CN105661461A (en) * | 2016-03-03 | 2016-06-15 | 华中农业大学 | Chili oil and preparation method thereof |
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