CN114304288A - Special blending rapeseed oil for chilli oil in Lanzhou beef noodles and processing method thereof - Google Patents
Special blending rapeseed oil for chilli oil in Lanzhou beef noodles and processing method thereof Download PDFInfo
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- CN114304288A CN114304288A CN202210059447.0A CN202210059447A CN114304288A CN 114304288 A CN114304288 A CN 114304288A CN 202210059447 A CN202210059447 A CN 202210059447A CN 114304288 A CN114304288 A CN 114304288A
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Abstract
The invention discloses a special blending rapeseed oil for chilli oil in Lanzhou beef noodles and a processing method thereof, wherein the blending rapeseed oil is obtained by the following steps: s1) raw material pretreatment: selecting high-quality fragrant small tuber mustard seed oil; peeling scallion, cleaning and airing for later use; peeling white garlic for later use; peeling onion and slicing for later use, cleaning fresh ginger and slicing for later use; cleaning white radish and slicing for later use; s2) oil refining: pouring a certain amount of the small thick and fragrant tuber mustard seed oil into an oil refining pot with enough volume, and stopping heating after the oil is heated to 280 ℃; s3) adding ingredients: simultaneously, adding a certain proportion of green Chinese onion, white garlic, onion, fresh ginger, white radish, aniseed, caraway, tsaoko cardamon, fennel, cassia bark and bay leaf into the hot oil; frying all the ingredients to brown and taking out; s4) filtering the finished product: after the oil temperature is naturally cooled to room temperature, filtering by a plate filter and then pumping into a finished oil tank; finally, canning the finished product. The invention has simple and convenient operation, safety and effectiveness; meanwhile, the taste is stable, the flavor is unique, and the mouthfeel is good.
Description
Technical Field
The invention belongs to the technical field of food oil, and particularly relates to special blending rapeseed oil for Lanzhou beef noodles chili oil and a processing method thereof.
Background
The spicy seeds of Lanzhou beef noodles are fragrant but not spicy, fat but not greasy. The method is related to the ingenuity and the complicated flow of Lanzhou beef noodle operators, the traditional beef noodle chili oil processing is to heat the selected fine small mustard seed oil to about 280 ℃ in a shop, add scallion, ginger, garlic and the like to fry to remove green smell and improve fragrance, and then naturally cool the oil temperature to about 150 ℃ to put in the chili noodles and the formula seasonings of the user. The whole process needs almost four to five hours, particularly consumes time, and the oil temperature with the high oil temperature has a lot of potential safety hazards in a store, for example, a store employee scald accident and a fire caused by the high oil temperature occur every year. Therefore, the special rapeseed oil for preparing the chili oil of the Lanzhou beef noodles needs to be developed, the risks can be safely and effectively avoided, and labor cost and material cost can be saved for Lanzhou beef noodles operators.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the special prepared rapeseed oil for the chili oil of Lanzhou beef noodles and the processing method thereof.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a processing method of special blending rapeseed oil for chilli oil in Lanzhou beef noodles comprises the following steps:
s1) raw material pretreatment: selecting high-quality fragrant small tuber mustard seed oil; peeling scallion, cleaning and airing for later use; peeling white garlic for later use; peeling onion and slicing for later use, cleaning fresh ginger and slicing for later use; cleaning white radish and slicing for later use;
s2) oil refining: pouring a certain amount of the small thick and fragrant tuber mustard seed oil into an oil refining pot with enough volume, and stopping heating after the oil is heated to 280 ℃;
s3) adding ingredients: simultaneously, adding a certain proportion of green Chinese onion, white garlic, onion, fresh ginger, white radish, aniseed, caraway, tsaoko cardamon, fennel, cassia bark and bay leaf into the hot oil; frying all the ingredients to brown and taking out;
s4) filtering the finished product: after the oil temperature is naturally cooled to room temperature, filtering by a plate filter and then pumping into a finished oil tank; finally, canning the finished product to obtain the finished rapeseed oil.
Furthermore, in the step S2), the adding amount of the strong and fragrant small mustard seed oil accounts for 40% of the capacity of the oil refining kettle at most.
Further, the weight ratio of the strong and fragrant small mustard seed oil to all the ingredients in the step S3) is 2000: 157.
Furthermore, in all the ingredients, the ratio of the green Chinese onion, the white garlic, the onion, the fresh ginger, the white radish, the aniseed, the caraway, the tsaoko amomum fruit, the fennel, the cinnamon and the myrcia is 90: 50: 50: 30: 24: 21: 19: 13: 10: 5: 2.
further, the net content of the finished rapeseed oil is 20L.
The invention also provides the special blending rapeseed oil for the chilli oil in Lanzhou beef noodles.
Has the advantages that: the processing method can be used for simply, safely and quickly utilizing the aromatic rapeseed oil to obtain the finished rapeseed oil; meanwhile, the water content, the wax content and the phosphorus content in the prepared rapeseed oil are all obviously reduced, the fragrance is improved, and the prepared rapeseed oil reaches the national standard of third-level rapeseed oil; the rapeseed oil is prepared without heating the oil to more than 280 ℃ and removing the green smell of the rapeseed oil, and only by directly heating to the required lower spicy surface temperature, a non-professional master can also operate the rapeseed oil, so that the rapeseed oil preparation method is simple and convenient to operate, saves trouble and worry, and is safe and effective; meanwhile, the spicy hot oil has stable taste, unique flavor and good mouthfeel, and can be applied to preparation of the spicy hot oil of the stretched beef noodles.
Detailed Description
The invention is illustrated below with reference to specific examples. It will be understood by those skilled in the art that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention in any way.
The special blending rapeseed oil for the chili oil of Lanzhou beef noodles and the processing method thereof comprise the following steps:
s1) raw material pretreatment: selecting high-quality fragrant small tuber mustard seed oil; peeling scallion, cleaning and airing for later use; peeling white garlic for later use; peeling onion and slicing for later use, cleaning fresh ginger and slicing for later use; cleaning white radish and slicing for later use;
s2) oil refining: 2 tons of the fragrant small preserved szechuan pickle seed oil is poured into an oil refining pot, the adding amount of the fragrant small preserved szechuan pickle seed oil accounts for 40 percent of the capacity of the oil refining pot, and the heating is stopped after the fragrant small preserved szechuan pickle seed oil is heated to 280 ℃;
s3) adding ingredients: simultaneously adding 45 kg of green Chinese onion, 25 kg of white garlic, 25 kg of onion, 15 kg of fresh ginger, 12 kg of white radish, 10.5 kg of aniseed, 9.5 kg of caraway, 6.5 kg of tsaoko amomum fruit, 5 kg of fennel, 2.5 kg of cassia bark and 1 kg of bay leaf into the hot oil; frying all the ingredients to brown and taking out;
s4) filtering the finished product: after the oil temperature is naturally cooled to room temperature, filtering by a plate filter and then pumping into a finished oil tank; finally, canning the obtained product in a 20L tank to obtain the finished rapeseed oil product.
Claims (6)
1. The processing method of the special blending rapeseed oil for the chilli oil in Lanzhou beef noodles is characterized by comprising the following steps of:
s1) raw material pretreatment: selecting high-quality fragrant small tuber mustard seed oil; peeling scallion, cleaning and airing for later use; peeling white garlic for later use; peeling onion and slicing for later use, cleaning fresh ginger and slicing for later use; cleaning white radish and slicing for later use;
s2) oil refining: pouring a certain amount of the small thick and fragrant tuber mustard seed oil into an oil refining pot with enough volume, and stopping heating after the oil is heated to 280 ℃;
s3) adding ingredients: simultaneously, adding a certain proportion of green Chinese onion, white garlic, onion, fresh ginger, white radish, aniseed, caraway, tsaoko cardamon, fennel, cassia bark and bay leaf into the hot oil; frying all the ingredients to brown and taking out;
s4) filtering the finished product: after the oil temperature is naturally cooled to room temperature, filtering by a plate filter and then pumping into a finished oil tank; finally, canning the finished product to obtain the finished rapeseed oil.
2. The processing method of the rapeseed oil specially prepared by the Lanzhou beef noodles and the chilli oil as claimed in claim 1, wherein in the step S2), the addition amount of the fragrant and small rapeseed oil accounts for at most 40% of the capacity of the oil refining pot.
3. The processing method of the rapeseed oil specially prepared by the Lanzhou beef noodles and the chili oil as claimed in claim 1, wherein the weight ratio of the fragrant small mustard seed oil to all the ingredients in the step S3) is 2000: 157.
4. The processing method of rapeseed oil specially prepared by using Lanzhou beef noodles and chili oil as claimed in claim 1, wherein the ratio of green Chinese onion, white garlic, onion, fresh ginger, white radish, aniseed, caraway, tsaoko amomum fruit, fennel, cinnamon and myrcia in all ingredients is 90: 50: 50: 30: 24: 21: 19: 13: 10: 5: 2.
5. the processing method of the rapeseed oil specially prepared by the Lanzhou beef noodles and the chilli oil according to claim 1, wherein the net content of the finished rapeseed oil is 20L.
6. The special rapeseed oil for the Lanzhou beef noodle chili oil is obtained by any one of the processing methods of the special rapeseed oil for the Lanzhou beef noodle chili oil according to claims 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210059447.0A CN114304288A (en) | 2022-01-19 | 2022-01-19 | Special blending rapeseed oil for chilli oil in Lanzhou beef noodles and processing method thereof |
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| CN202210059447.0A CN114304288A (en) | 2022-01-19 | 2022-01-19 | Special blending rapeseed oil for chilli oil in Lanzhou beef noodles and processing method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172077A (en) * | 2014-07-02 | 2014-12-03 | 浙江正味食品有限公司 | Special seasoning for convenient hotpot |
| CN110786391A (en) * | 2018-08-02 | 2020-02-14 | 芦金伟 | Flavor seasoning oil |
| CN111053123A (en) * | 2018-10-16 | 2020-04-24 | 李倩 | Chili oil and preparation method thereof |
| CN111990476A (en) * | 2020-08-04 | 2020-11-27 | 四川伊品调味食品有限公司 | Chili oil and preparation process thereof |
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- 2022-01-19 CN CN202210059447.0A patent/CN114304288A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172077A (en) * | 2014-07-02 | 2014-12-03 | 浙江正味食品有限公司 | Special seasoning for convenient hotpot |
| CN110786391A (en) * | 2018-08-02 | 2020-02-14 | 芦金伟 | Flavor seasoning oil |
| CN111053123A (en) * | 2018-10-16 | 2020-04-24 | 李倩 | Chili oil and preparation method thereof |
| CN111990476A (en) * | 2020-08-04 | 2020-11-27 | 四川伊品调味食品有限公司 | Chili oil and preparation process thereof |
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