CN115886227A - Red oil seasoning and preparation method thereof - Google Patents
Red oil seasoning and preparation method thereof Download PDFInfo
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- CN115886227A CN115886227A CN202211560729.5A CN202211560729A CN115886227A CN 115886227 A CN115886227 A CN 115886227A CN 202211560729 A CN202211560729 A CN 202211560729A CN 115886227 A CN115886227 A CN 115886227A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000003921 oil Substances 0.000 claims abstract description 130
- 235000019198 oils Nutrition 0.000 claims abstract description 130
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 108
- 239000006002 Pepper Substances 0.000 claims abstract description 89
- 241000722363 Piper Species 0.000 claims abstract description 89
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 89
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 89
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 89
- 238000012545 processing Methods 0.000 claims abstract description 33
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 33
- 239000008158 vegetable oil Substances 0.000 claims abstract description 31
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 24
- 235000020232 peanut Nutrition 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 20
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- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 241000758706 Piperaceae Species 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 238000009736 wetting Methods 0.000 claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 24
- 244000160186 Zanthoxylum rhetsa Species 0.000 claims description 18
- 235000001357 Zanthoxylum rhetsa Nutrition 0.000 claims description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 239000003205 fragrance Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000000600 sorbitol Substances 0.000 claims description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 240000005546 Piper methysticum Species 0.000 claims description 6
- 235000016787 Piper methysticum Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 3
- 239000007921 spray Substances 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 abstract description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 21
- 235000013409 condiments Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 150000002978 peroxides Chemical class 0.000 description 5
- 244000131415 Zanthoxylum piperitum Species 0.000 description 3
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
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- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 2
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 2
- AXDJCCTWPBKUKL-UHFFFAOYSA-N 4-[(4-aminophenyl)-(4-imino-3-methylcyclohexa-2,5-dien-1-ylidene)methyl]aniline;hydron;chloride Chemical compound Cl.C1=CC(=N)C(C)=CC1=C(C=1C=CC(N)=CC=1)C1=CC=C(N)C=C1 AXDJCCTWPBKUKL-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 2
- 240000003421 Dianthus chinensis Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000009132 capsorubin Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012658 paprika extract Nutrition 0.000 description 2
- 239000001688 paprika extract Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 239000010499 rapseed oil Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Seasonings (AREA)
Abstract
The invention discloses a red oil seasoning and a preparation method thereof, wherein the red oil seasoning comprises the following steps: cutting the dried peppers into small sections; processing fructus Zanthoxyli into semi-granular and fine powder, and processing Sal, monosodium glutamate and white sugar into fine powder; after peanut is peeled, frying the peanut with vegetable oil until the peanut is crisp; frying semen Sesami with vegetable oil; scalding part of the cut dry pepper with hot vegetable oil to obtain pepper oil; wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into the rest dried fructus Capsici, stirring, and cooking with hot vegetable oil to obtain mixed oil; adding chili oil, mixed oil, sesame and peanut into a dry and clean negative pressure container, controlling pressure and temperature, timing and keeping temperature for 30-60min; and filling under the condition that the material temperature is not lower than 60 ℃. According to the preparation method provided by the invention, the characteristic compound aroma of the product can be obviously improved by heating and preserving heat under the negative pressure condition; meanwhile, the change of color caused by excessive heating of the material is avoided.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a red oil seasoning and a preparation method thereof.
Background
The red oil is a spicy cooking seasoning, and is a unique handicraft product in the Sichuan dish. The red oil is prepared from Capsici fructus in Sichuan, vegetable oil and other spices (such as fructus Zanthoxyli, fructus Anisi Stellati, rhizoma Kaempferiae, herba Alii Fistulosi, bulbus Allii, rhizoma Zingiberis recens, and sugar) by decocting with slow fire.
The conventional process comprises the following steps: parching Capsici fructus in pan (or slowly baking at the side of oven) until Capsici fructus is crisp; pounding in stone mortar; placing in a bowl (adding a little salt); heating rape oil (mixed oil) to eighty percent of heat; cooling for a while; pouring hot oil into a bowl filled with the pounded chili powder; stirring while inverting to uniformly heat the chili powder; adding the oil after the oil is completely prevented from being cooled; separating the red pepper and the red oil, and taking out the red oil. The red oil can also be extracted by the following method: after the red oil is prepared, when the oil is cooled to a pot and is not scalded, boiling water with the same amount as the oil is added into the hot pepper pot, the pepper sinks to the bottom after stirring, the red oil floats on the red oil, and the red oil is beaten out.
At present, in the market, the red oil is various, and the method mainly uses secret to gimmick to propagate, breaks away from the deep exploration of technical level, causes the red oil to eat the characteristic compound fragrance of material not enough, and the result of use is not good. And the fragrance of the product is improved by adding essence or spice by manufacturers, so that the fragrance of the product is complemented. These flavor additives are often harmful to the health of the people who eat the red oil.
Disclosure of Invention
In view of the above, an object of the present invention is to provide a preparation method of a red oil seasoning, so as to solve the problems of insufficient compound aroma and poor use effect of the red oil seasoning in the prior art.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of a red oil seasoning comprises the following steps:
1) Pretreatment of raw materials: cutting dried Capsici fructus into 4-12mm segments;
processing part of fructus Zanthoxyli into semi-granule, processing the rest part into fine powder, and processing salt, monosodium glutamate and white sugar into fine powder;
after peeling the peanuts, frying the peanuts to be crisp by using vegetable oil;
frying semen Sesami with vegetable oil;
2) Boiling and scalding: scalding part of the cut dry pepper with hot vegetable oil to obtain pepper oil;
wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into the rest dried fructus Capsici, stirring, and cooking with hot vegetable oil to obtain mixed oil;
3) Adding chili oil, mixed oil, sesame and peanut into a dry and clean negative pressure container, controlling the pressure to be 0.05-0.08MPa, stirring and heating to 85-95 ℃, timing and preserving heat for 30-60min;
4) And (4) filling under the condition that the material temperature is not lower than 60 ℃.
Preferably, the dried peppers include vertical peppers, bullet peppers, indian peppers, red bell peppers and pink peppers;
when in hot shower, the longitudinal pepper, the bullet pepper, the Indian pepper and the red dragon pepper are respectively hot-boiled with hot vegetable oil to shower out fragrance; obtaining longitudinal pepper oil, bullet pepper oil, indian pepper oil and red bell pepper oil;
wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into SHIZHONG, stirring, and cooking with hot vegetable oil to obtain mixed oil.
Preferably, the longitudinal pepper oil comprises long longitudinal pepper oil which is processed into 10-14mm and short longitudinal pepper oil which is processed into 6-9 mm; the bullet-shaped peppers are processed into 6-8mm; the Indian red pepper, the red dragon pepper and the stew are processed into 3-5mm.
Preferably, the temperature of the vegetable oil of the hot-showered long-section longitudinal pepper is 220 ℃; the vegetable oil temperature of the hot-showering short-section longitudinal pepper is 200 ℃; the temperature of the vegetable oil sprayed with the Indian pepper, the red dragon pepper and the bullet pepper is 170 ℃; the vegetable oil temperature of the mixture of cooked pepper, salt, monosodium glutamate, white granulated sugar and pink is 180 ℃.
Preferably, the weight ratio of the long-noded longitudinal pepper to the vegetable oil is 1; the weight ratio of the short longitudinal pepper to the vegetable oil is 1; the weight ratio of the mixed amount of Piper methysticum, red bell pepper and bullet pepper to the vegetable oil is 1.
Preferably, the materials in the negative pressure container are added according to the following parts by weight: 15-20 parts of long-section longitudinal pepper oil, 50-60 parts of short-section longitudinal pepper oil, 1-3 parts of sesame, 2-4 parts of peanut, 3-8 parts of bullet pepper oil, 2-6 parts of Indian pepper oil, 2-6 parts of red dragon pepper oil and 3-8 parts of mixed oil.
Preferably, the step 3) further comprises the steps of adding propylene glycol and sorbitol to be uniformly mixed after the heat preservation is finished, wherein the ratio of the added amount of the propylene glycol to the total amount of the materials in the negative pressure container is 0.01-0.03; the ratio of the added sorbitol to the total amount of the materials in the negative pressure container is 0.01-0.03.
Preferably, in the step 3), the temperature is 90 ℃; the time is 40min.
The invention also provides the red oil seasoning prepared by any one of the methods.
The invention has the beneficial effects that:
according to the preparation method provided by the invention, the characteristic compound aroma of the product can be obviously improved by heating and preserving heat under the negative pressure condition; meanwhile, the color change of the material caused by excessive heating is avoided.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Example 1
A preparation method of a red oil seasoning comprises the following steps:
pretreatment of raw materials: processing longitudinal pepper into 8mm and 12mm, processing bullet pepper into 8mm, processing indian pepper into 4mm, processing red Japanese pepper into 4mm, and processing Shizhu red pepper into 4mm; processing the pepper into half grains and fine powder; processing salt, monosodium glutamate and white sugar into fine powder;
boiling and scalding: scalding 12 mm-shaped longitudinal pepper with 220 deg.C oleum Rapae, and leaching to obtain long-section longitudinal pepper oil; scalding 8 mm-shaped longitudinal pepper with 200 deg.C rapeseed oil, and spraying out fragrance to obtain short-section longitudinal pepper oil; scalding Piper methysticum L, capsici fructus and bullet Capsici fructus with vegetable seed oil at 170 deg.C, and processing into Piper methysticum L oil, capsici fructus oil and bullet Capsici fructus oil; wetting fructus Zanthoxyli with small amount of Chinese liquor, adding salt, monosodium glutamate and white sugar into SHIZHONG, stirring to obtain mixture A, and cooking with 180 deg.C rapeseed oil to obtain mixture A oil; after the peanut is peeled, frying the peanut with rapeseed oil until the peanut is crisp; frying semen Sesami with rapeseed oil; wherein the weight ratio of the 12 mm-shaped longitudinal pepper to the 220 ℃ rapeseed oil is 1, the weight ratio of the 8 mm-shaped longitudinal pepper to the 200 ℃ rapeseed oil is 1; the weight ratio of the mixed material A to the rapeseed oil at 180 ℃ is 1; the dosage ratio of the pepper to the white spirit is 1;
material preparation and heating: weighing various raw materials according to a formula, accurately metering and adding the raw materials into a dry and clean container, wherein the formula comprises 18 parts of long-section longitudinal pepper oil, 55 parts of short-section longitudinal pepper oil, 3 parts of sesame, 4 parts of peanut, 5 parts of indian pepper oil, 5 parts of red dragon pepper oil, 5 parts of bullet pepper oil and 5 parts of mixed material A oil;
transferring into a heating container, and stirring uniformly to avoid sinking into the bottom of the pan;
heating and stirring in a negative pressure container (0.06 MPa), heating to 90 deg.C, timing, and keeping the temperature for 40min; after the heat preservation is finished, 0.02 part of propylene glycol and 0.02 part of sorbitol are added and mixed evenly;
filling under the condition that the material temperature is not lower than 60 ℃;
and packaging according to specifications to obtain the red oil seasoning A.
Example 2
A preparation method of a red oil seasoning comprises the following steps:
pretreatment of raw materials: processing longitudinal pepper into 6mm and 10mm, processing bullet pepper into 6mm, processing indian pepper into 3mm, processing red Japanese pepper into 3mm, and processing stone pillar red into 3mm; processing fructus Zanthoxyli into half granule and fine powder; processing salt, monosodium glutamate and white sugar into fine powder;
boiling and scalding: scalding 10 mm-shaped longitudinal pepper with 215 deg.C oleum Rapae to obtain long-section longitudinal pepper oil; scalding 6 mm-shaped longitudinal pepper with 195 deg.C rapeseed oil to obtain short-section longitudinal pepper oil; scalding and showering Indian pepper oil, red dragon pepper oil and bullet pepper oil with rapeseed oil at 170 ℃; wetting fructus Zanthoxyli with small amount of Chinese liquor, adding salt, monosodium glutamate and white sugar into SHIZHONG, stirring to obtain mixture A, and cooking with 180 deg.C rapeseed oil to obtain mixture A oil; after the peanut is peeled, frying the peanut with rapeseed oil until the peanut is crisp; frying semen Sesami with rapeseed oil; wherein the weight ratio of the 10 mm-shaped longitudinal pepper to the 215 ℃ rapeseed oil is 1, 4,6 mm-shaped longitudinal pepper to the 195 ℃ rapeseed oil is 1; the weight ratio of the mixed material A to the rapeseed oil at 180 ℃ is 1; the dosage ratio of the pepper to the white spirit is 1;
material preparation and heating: weighing various raw materials according to a formula, accurately metering and adding the raw materials into a dry and clean container, wherein the formula comprises 15 parts of long-section longitudinal pepper oil, 58 parts of short-section longitudinal pepper oil, 2 parts of sesame, 3 parts of peanut, 6 parts of indian pepper oil, 2 parts of red dragon pepper oil, 8 parts of bullet pepper oil and 8 parts of mixed material A oil;
transferring into a heating container, and stirring uniformly to avoid sinking into the bottom of the pan;
heating and stirring in a negative pressure container (0.05 MPa), heating to 95 deg.C, timing, and maintaining for 35min; after the heat preservation is finished, 0.015 part of propylene glycol and 0.015 part of sorbitol are added and mixed evenly;
filling under the condition of keeping the material temperature not lower than 60 ℃;
and packaging according to specifications to obtain the red oil seasoning B.
Example 3
A preparation method of a red oil seasoning comprises the following steps:
pretreatment of raw materials: processing longitudinal pepper into 9mm and 14mm, processing bullet pepper into 9mm, processing Indian pepper into 5mm, processing red Japanese pepper into 5mm, and processing Shizhu red pepper into 5mm; processing the pepper into half grains and fine powder; processing salt, monosodium glutamate and white sugar into fine powder;
boiling and scalding: scalding 14 mm-shaped longitudinal pepper with 220 deg.C oleum Rapae, and leaching to obtain long-section longitudinal pepper oil; scalding 9 mm-shaped longitudinal pepper with 205 deg.C oleum Rapae, and leaching to obtain short-section longitudinal pepper oil; scalding Piper methysticum L, capsici fructus and bullet Capsici fructus with vegetable seed oil at 170 deg.C, and processing into Piper methysticum L oil, capsici fructus oil and bullet Capsici fructus oil; wetting fructus Zanthoxyli with small amount of Chinese liquor, adding salt, monosodium glutamate and white sugar into SHIZHONG (sic) red, stirring to obtain mixture A, and scalding with rapeseed oil at 180 deg.C to obtain mixture A oil; after the peanut is peeled, frying the peanut with rapeseed oil until the peanut is crisp; frying semen Sesami with rapeseed oil; wherein the weight ratio of the 14 mm-shaped longitudinal pepper to the 220 ℃ rapeseed oil is 1; the weight ratio of the mixed material A to the rapeseed oil at 180 ℃ is 1; the ratio of the Chinese prickly ash to the white spirit is 1;
material preparation and heating: weighing various raw materials according to a formula, accurately metering and adding the raw materials into a dry and clean container, wherein the formula comprises 15 parts of long-section longitudinal pepper oil, 68 parts of short-section longitudinal pepper oil, 3 parts of sesame, 4 parts of peanut, 5 parts of Indian pepper oil, 5 parts of red dragon pepper oil, 5 parts of bullet pepper oil and 5 parts of mixed material A oil;
transferring into a heating container, and stirring uniformly to avoid sinking into the bottom of the pan;
heating and stirring in a negative pressure container (0.08 MPa), heating to 88 deg.C, timing, and maintaining for 60min; after the heat preservation is finished, 0.03 part of propylene glycol and 0.03 part of sorbitol are added and mixed uniformly;
filling under the condition that the material temperature is not lower than 60 ℃;
and packaging according to specifications to obtain the red oil seasoning C.
Comparative example 1
The difference between the present example and example 1 is that in the present example, the longitudinal peppers treated to 12mm in example 1 were all replaced with 8mm; specifically, when the longitudinal peppers are scalded and showered subsequently, rapeseed oil with the temperature of 200 ℃ is used for scalding and showering out fragrance; and during burdening, 73 parts of the oil of the short-section longitudinal pepper is weighed.
To obtain the red oil seasoning D.
Comparative example 2
The difference between the present example and example 1 is that all the peppers used are longitudinal peppers, i.e. the bullet peppers, the indian peppers, the red dragon peppers and the stew peppers in example 1 are replaced by longitudinal peppers.
To obtain the red oil seasoning E.
Comparative example 3
This example differs from example 1 in that in this example the batch is heated to 90 ℃ directly at atmospheric pressure.
To obtain the red oil seasoning F.
Comparative example 4
This example differs from example 1 in that the incubation was only 10min after heating to 90 ℃.
To obtain the red oil seasoning G.
Comparative example 5
This example differs from example 1 in that propylene glycol was not added in this example.
To obtain the red oil seasoning H.
Comparative example 6
This example differs from example 1 in that sorbitol is not added in this example.
The red oil seasoning I is obtained.
Test example
Sensory evaluation was performed on the prepared red oil seasonings a to I.
The quality standard of the red oil seasoning is to meet the following requirements: "Yi hong", "di xiang", "san la", "si ma" and "wu ye". "Yihong", the color and luster of the finished fuchsin oil condiment must be red and bright, and other colors cannot be mixed; the second fragrance, namely the fragrance in the fuchsin oil condiment, is covered with the peppery taste; the three pepperies, namely the red oil condiment has strong peppery taste; the product is moderate in tingling degree; five-immersion, i.e. the oil must submerge the chili powder. Sensory scoring criteria for red oil dressings are given in table 1 below.
Table 1:
table 2: sensory rating of the Red oil seasonings of the examples
The capsorubin of each seasoning prepared in this example was measured according to the acetone ultrasonic extraction method, and the results are shown in the following table 3:
table 3: capsorubin content
| Condiment numbering | Content/(mg/g) | Condiment numbering | Content/(mg/g) |
| A | 6.83±0.11 | F | 4.69±0.34 |
| B | 6.92±0.24 | G | 4.56±0.23 |
| C | 6.57±0.18 | H | 6.74±0.35 |
| D | 6.61±0.17 | I | 6.85±0.27 |
| E | 5.11±0.73 |
100ml of each sample of the red oil seasoning prepared in the examples was put in a sterile bottle, and the whole was placed in an incubator at 25 ℃ for 30 days, and then the measurement of the peroxide value was carried out according to GB 5009.227-2016, measurement of peroxide value in national food safety standards, and the measurement results are shown in Table 4 below:
table 4: peroxide value data in different condiments
| Condiment numbering | Peroxide value/(meq/kg) | Condiment numbering | Peroxide value/(meq/kg) |
| A | 6.21 | F | 8.25 |
| B | 6.49 | G | 6.62 |
| C | 6.05 | H | 15.03 |
| D | 6.37 | I | 14.68 |
| E | 8.94 |
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention. Therefore, the protection scope of the present patent should be subject to the appended claims.
Claims (9)
1. The preparation method of the red oil seasoning is characterized by comprising the following steps:
1) Pretreatment of raw materials: cutting dried Capsici fructus into 4-12mm segments;
processing part of fructus Zanthoxyli into semi-granule, processing the rest part into fine powder, and processing salt, monosodium glutamate and white sugar into fine powder;
after peeling the peanuts, frying the peanuts to be crisp by using vegetable oil;
frying semen Sesami with vegetable oil;
2) Boiling and scalding: scalding the partially cut dry pepper with hot vegetable oil to obtain pepper oil;
wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into the rest dried fructus Capsici, stirring, and cooking with hot vegetable oil to obtain mixed oil;
3) Adding chili oil, mixed oil, sesame and peanut into a dry and clean negative pressure container, controlling the pressure to be 0.05-0.08MPa, stirring and heating to 85-95 ℃, timing and preserving heat for 30-60min;
4) And filling under the condition that the material temperature is not lower than 60 ℃.
2. The method of making a red oil flavoring according to claim 1, wherein said dried peppers comprise vertical peppers, bullet peppers, indian peppers, red bell peppers, and pink red peppers;
when in hot shower, the longitudinal pepper, the bullet pepper, the Indian pepper and the red dragon pepper are respectively hot-soaked with hot vegetable oil to spray out fragrance; obtaining longitudinal pepper oil, bullet pepper oil, indian pepper oil and red bell pepper oil;
wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into SHIZHONG red, stirring, and scalding with hot vegetable oil.
3. The method of making a red oil flavoring according to claim 2, wherein said vertical pepper oil comprises processing vertical peppers into long lengths of 10-14mm and short lengths of 6-9 mm; the bullet-shaped peppers are processed into 6-8mm; the Indian red pepper, the red dragon pepper and the stew are processed into 3-5mm.
4. The method for preparing a red oil flavoring according to claim 3, wherein the vegetable oil temperature of the hot-showered long-noded longitudinal pepper is 220 ℃; the vegetable oil temperature of the scalding and sprinkling short-section longitudinal pepper is 200 ℃; the temperature of the vegetable oil sprayed with the Indian pepper, the red dragon pepper and the bullet pepper is 170 ℃; the vegetable oil temperature of the mixture of cooked pepper, salt, monosodium glutamate, white granulated sugar and pink is 180 ℃.
5. The method for preparing a red oil flavoring according to claim 3, wherein the weight ratio of the long-noded longitudinal pepper to the vegetable oil is 1; the weight ratio of the short longitudinal pepper to the vegetable oil is 1; the weight ratio of the mixed amount of Piper methysticum, red bell pepper and bullet pepper to the vegetable oil is 1.
6. The method for preparing red oil seasoning according to claim 3 wherein the following components are added in parts by weight in the negative pressure container: 15-20 parts of long-section longitudinal pepper oil, 50-60 parts of short-section longitudinal pepper oil, 1-3 parts of sesame, 2-4 parts of peanut, 3-8 parts of bullet pepper oil, 2-6 parts of Indian pepper oil, 2-6 parts of red dragon pepper oil and 3-8 parts of mixed oil.
7. The preparation method of the red oil seasoning according to claim 1, wherein the step 3) further comprises adding propylene glycol and sorbitol to mix uniformly after the heat preservation is finished, wherein the ratio of the added amount of the propylene glycol to the total amount of the materials in the negative pressure container is 0.01-0.03; the ratio of the added sorbitol to the total amount of the materials in the negative pressure container is 0.01-0.03.
8. The method for preparing a red oil seasoning according to claim 1 wherein the temperature in step 3) is 90 ℃; the time is 40min.
9. A red oil seasoning obtained by the production method according to any one of claims 1 to 8.
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| CN105146489A (en) * | 2015-09-21 | 2015-12-16 | 河北美客多食品集团有限公司 | Chicken cartilage and shiitake sauce and preparing method thereof |
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| 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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| CN105146489A (en) * | 2015-09-21 | 2015-12-16 | 河北美客多食品集团有限公司 | Chicken cartilage and shiitake sauce and preparing method thereof |
| CN108771187A (en) * | 2018-05-24 | 2018-11-09 | 益阳陈克明食品股份有限公司 | A kind of old altar sauerkraut preparation seasoning red 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 |
| CN112042768A (en) * | 2020-08-31 | 2020-12-08 | 吉林大学 | Composite oil, preparation method thereof and spicy and hot kernel-fragrant seasoning oil |
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