CN115886227B - Red oil condiment and preparation method thereof - Google Patents
Red oil condiment and preparation method thereof Download PDFInfo
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- CN115886227B CN115886227B CN202211560729.5A CN202211560729A CN115886227B CN 115886227 B CN115886227 B CN 115886227B CN 202211560729 A CN202211560729 A CN 202211560729A CN 115886227 B CN115886227 B CN 115886227B
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- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 17
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- 239000000843 powder Substances 0.000 claims abstract description 15
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- 238000009736 wetting Methods 0.000 claims abstract description 8
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- 241000722363 Piper Species 0.000 claims description 43
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- 241000949456 Zanthoxylum Species 0.000 claims description 22
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- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 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
- 240000003421 Dianthus chinensis Species 0.000 claims description 2
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- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 240000001844 Capsicum baccatum Species 0.000 description 2
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- 239000001688 paprika extract Substances 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/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 VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
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- 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 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn 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)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 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 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
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- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 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
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000009132 capsorubin Nutrition 0.000 description 1
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- 235000019633 pungent taste Nutrition 0.000 description 1
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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 condiment and a preparation method thereof, comprising the following steps: cutting dry Capsici fructus into small sections; treating fructus Zanthoxyli into semi-granule and fine powder, and treating salt, monosodium glutamate and white granulated sugar into fine powder; peeling peanut, frying with vegetable oil until crisp; frying sesame with vegetable oil; scalding the partially cut dry capsicum with hot vegetable oil to remove fragrance and obtain capsicum oil; wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into the rest dry fructus Capsici, stirring, scalding with hot vegetable oil, and aging to obtain mixed oil; adding capsicum oil, mixed oil, sesame and peanut into a dry and clean negative pressure container, controlling pressure and temperature, and keeping the temperature for 30-60min; and (5) filling under the condition that the temperature of the material is maintained to be not lower than 60 ℃. According to the preparation method provided by the invention, the characteristic compound fragrance of the product can be obviously improved by heating and heat preservation under the negative pressure condition; meanwhile, the color change of the material caused by excessive heating is avoided.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a red oil condiment and a preparation method thereof.
Background
The red oil is a spicy cooking seasoning and a unique technical product in the Sichuan vegetable. The red oil is prepared by decocting Sichuan pod pepper with vegetable oil and other spices (such as fructus Zanthoxyli, fructus Anisi Stellati, rhizoma Kaempferiae, herba Alii Fistulosi, bulbus Allii, rhizoma Zingiberis recens, and sugar) with slow fire.
The traditional process comprises the following steps: dry capsicum of the pod pepper is put in a pot to be fried (or put on a stove side to be slowly kang) until the capsicum is crisp; pounding in stone mortar; is arranged in a bowl (a little salt is put in); cooking vegetable oil (blending oil) until the vegetable oil is eight times hot; cooling the mixture for a while; pouring hot oil into a pot body filled with the well-pounded chilli powder; stirring while chamfering to uniformly heat the chilli powder; adding the oil after the oil is completely prevented from being cooled; and (3) extracting the red oil after the chilli is separated from the red oil. Red oil may also be extracted as follows: adding boiled water with the same amount of oil into the pepper pot when the oil is cooled until the pot is not scalded, stirring, sinking the pepper, floating the red oil on the ground, and beating the red oil.
At present, red oil in the market is various, and is mainly promoted by taking secret as gimmick, so that deep exploration in the technical level is eliminated, and the special composite fragrance of the red oil food material is insufficient, so that the use effect is poor. Manufacturers also add essence and spice or spice to promote the fragrance of the product, so as to complement the fragrance of the product. These flavor additives often present a problem to the consumer of subsequent red oils that is not physically desirable.
Disclosure of Invention
Therefore, one of the purposes of the present invention is to provide a method for preparing a red oil seasoning, which solves the problems of insufficient compound fragrance and poor use effect of the red oil seasoning in the prior art.
In order to achieve the above purpose, the technical scheme of the invention is as follows:
a preparation method of a red oil condiment comprises the following steps:
1) Pretreatment of raw materials: cutting dry Capsici fructus into segments of 4-12 mm;
treating the pepper part into semi-particles, treating the rest part into fine powder, and treating the salt, monosodium glutamate and white granulated sugar into fine powder;
peeling peanut, frying with vegetable oil until crisp;
frying sesame with vegetable oil;
2) Decocting and scalding: scalding the partially cut dry capsicum with hot vegetable oil to remove fragrance and obtain capsicum oil;
wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into the rest dry fructus Capsici, stirring, scalding with hot vegetable oil, and aging to obtain mixed oil;
3) Adding capsicum 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 ℃, and preserving heat for 30-60min in a timing way;
4) And (5) filling under the condition that the temperature of the material is maintained to be not lower than 60 ℃.
Preferably, the dry peppers include Zanthoxylum piperitum, capsicum frutescens, capsicum indicum, capsicum annuum, and Stokes red;
when in scalding, the capsicum annuum, the bullet-head capsicum, the Indian capsicum and the red dragon capsicum are respectively scalded by hot vegetable oil to obtain fragrance; obtaining Zanthoxylum oil, bullet-head capsicum oil, indian capsicum oil and red dragon capsicum oil;
wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into Shizhu red, stirring, scalding with hot vegetable oil, and aging to obtain mixed oil.
Preferably, the Zanthoxylum oil comprises long-section Zanthoxylum oil for processing Zanthoxylum into 10-14mm and short-section Zanthoxylum oil for processing Zanthoxylum into 6-9 mm; the bullet-headed pepper is processed into 6-8mm; the Indian pepper, the red hot pepper and the stone column red are processed to 3-5mm.
Preferably, the vegetable oil temperature of the hot-spray long-section Zanthoxylum bungeanum is 220 ℃; the vegetable oil temperature of the hot spray nipple vertical peppers is 200 ℃; the vegetable oil temperature of the hot-spray hot pepper, red hot-dragon pepper and bullet pepper is 170 ℃; the vegetable oil temperature of the mixture of the cooked pepper, salt, monosodium glutamate, white granulated sugar and stone column red is 180 ℃.
Preferably, the weight ratio of the long-section green pepper to the vegetable oil is 1:2-5; the weight ratio of the short section and the vertical pepper to the vegetable oil is 1:2-5; the weight ratio of the mixed amount of the Indian pepper, the red dragon pepper and the bullet pepper to the vegetable oil is 1:2-5.
Preferably, the materials in the negative pressure container are added according to the following parts by weight: 15-20 parts of long-section capsicum oil, 50-60 parts of short-section capsicum oil, 1-3 parts of sesame, 2-4 parts of peanut, 3-8 parts of bullet capsicum oil, 2-6 parts of Indian capsicum oil, 2-6 parts of red capsicum oil and 3-8 parts of mixed oil.
Preferably, the step 3) further comprises adding propylene glycol and sorbitol to mix uniformly after the heat preservation is finished, wherein the ratio of the addition of the propylene glycol to the total amount of materials in the negative pressure container is 0.01-0.03:1; the ratio of the addition amount of the sorbitol to the total amount of materials in the negative pressure container is 0.01-0.03:1.
Preferably, in step 3), the temperature is 90 ℃; the time was 40min.
The invention also provides the red oil seasoning prepared by any method.
The invention has the beneficial effects that:
according to the preparation method provided by the invention, the characteristic compound fragrance of the product can be obviously improved by heating and heat preservation 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. The invention may be embodied in many other forms than described herein and similarly modified by those skilled in the art without departing from the spirit or scope of the invention, which is therefore not limited to the specific embodiments disclosed below.
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 herein in the description of the invention 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 condiment comprises the following steps:
pretreatment of raw materials: treating fructus Zanthoxyli into 8mm and 12mm, treating bullet-headed pepper into 8mm, treating Indian pepper into 4mm, treating red long pepper into 4mm, and treating stone column red into 4mm; treating fructus Zanthoxyli into half granule and fine powder; processing salt, monosodium glutamate and white granulated sugar into fine powder;
decocting and scalding: scalding 12 mm-shaped Zanthoxylum bungeanum with 220 ℃ rapeseed oil to remove fragrance to obtain long-section Zanthoxylum bungeanum oil; scalding 8 mm-shaped capsicum with 200 ℃ rapeseed oil to spray fragrance to obtain short-section capsicum oil; hot spraying hot-dipped and cooked Zanthoxylum indicum, red hot-dipped and hot-dipped Zanthoxylum indicum and bullet hot-dipped with 170 ℃ rapeseed oil to obtain Zanthoxylum indicum oil red hot pepper oil and bullet hot pepper oil; wetting fructus Zanthoxyli with small amount of Chinese liquor, adding salt, monosodium glutamate and white granulated sugar into stone column red, stirring to obtain mixed material A, and scalding with 180 deg.C oleum Rapae to obtain mixed material A oil; frying the peanut with rapeseed until the peanut is crisp after peeling; frying sesame with rapeseed; wherein, the weight ratio of the 12 mm-shaped Zanthoxylum bungeanum to the 220 ℃ rapeseed oil is 1:3, the weight ratio of the 8 mm-shaped Zanthoxylum bungeanum to the 200 ℃ rapeseed oil is 1:3, and the weight ratio of the Zanthoxylum indicum, the red dragon pepper and the bullet pepper to the 170 ℃ rapeseed oil is 1:4; the weight ratio of the mixed material A to the 180 ℃ rapeseed oil is 1:3; the dosage ratio of the pepper to the white spirit is 1:5, the dosage ratio of the pepper to the salt is 1:1, the dosage ratio of the pepper to the monosodium glutamate is 1:3, the dosage ratio of the pepper to the white granulated sugar is 1:2, and the dosage ratio of the pepsin to the stone pillar red is 1:5;
batching and heating: weighing and accurately metering various raw materials into a dry and clean container according to a formula, wherein the formula comprises 18 parts of long-section capsicum oil, 55 parts of short-section capsicum oil, 3 parts of sesame, 4 parts of peanut, 5 parts of capsicum annuum oil, 5 parts of red long-pepper oil, 5 parts of bullet capsicum 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 90deg.C, and maintaining the temperature for 40min; after the heat preservation is finished, adding 0.02 part of propylene glycol and 0.02 part of sorbitol, and uniformly mixing;
filling under the condition that the temperature of the material is maintained to be not lower than 60 ℃;
and packaging according to the specification to obtain the red oil condiment A.
Example 2
A preparation method of a red oil condiment comprises the following steps:
pretreatment of raw materials: treating Zanthoxylum bungeanum into 6mm and 10mm, treating bullet-headed pepper into 6mm shape, treating Indian pepper into 3mm shape, treating red dragon pepper into 3mm shape, and treating stone column red into 3mm shape; treating fructus Zanthoxyli into half granule and fine powder; processing salt, monosodium glutamate and white granulated sugar into fine powder;
decocting and scalding: scalding 10 mm-shaped Zanthoxylum bungeanum with 215 ℃ rapeseed oil to remove fragrance to obtain long-section Zanthoxylum bungeanum oil; scalding 6 mm-shaped Zanthoxylum bungeanum with 195 ℃ rapeseed oil to spray fragrance to obtain short-section Zanthoxylum bungeanum oil; hot spraying hot-dipped and cooked Zanthoxylum indicum, red hot-dipped and hot-dipped Zanthoxylum indicum and bullet hot-dipped with 170 ℃ rapeseed oil to obtain Zanthoxylum indicum oil red hot pepper oil and bullet hot pepper oil; wetting fructus Zanthoxyli with small amount of Chinese liquor, adding salt, monosodium glutamate and white granulated sugar into stone column red, stirring to obtain mixed material A, and scalding with 180 deg.C oleum Rapae to obtain mixed material A oil; frying the peanut with rapeseed until the peanut is crisp after peeling; frying sesame with rapeseed; wherein, the weight ratio of the 10 mm-shaped green pepper to the rapeseed oil at 215 ℃ is 1:4, the weight ratio of the 6 mm-shaped green pepper to the rapeseed oil at 195 ℃ is 1:4, and the weight ratios of the Indian pepper, the red dragon pepper and the bullet pepper to the rapeseed oil at 170 ℃ are all 1:3; the weight ratio of the mixed material A to the 180 ℃ rapeseed oil is 1:3; the dosage ratio of the pepper to the white spirit is 1:4, the dosage ratio of the pepper to the salt is 1:2, the dosage ratio of the pepper to the monosodium glutamate is 1:3, the dosage ratio of the pepper to the white granulated sugar is 1:2, and the dosage ratio of the pepsin to the stone pillar red is 1:4;
batching and heating: weighing and accurately metering various raw materials into a dry and clean container according to a formula, wherein the formula comprises 15 parts of long-section capsicum oil, 58 parts of short-section capsicum oil, 2 parts of sesame, 3 parts of peanut, 6 parts of capsicum annuum oil, 2 parts of red long-pepper oil, 8 parts of bullet capsicum 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 95deg.C, and maintaining for 35min; after the heat preservation is finished, adding 0.015 part of propylene glycol and 0.015 part of sorbitol, and uniformly mixing;
filling under the condition that the temperature of the material is maintained to be not lower than 60 ℃;
and packaging according to the specification to obtain the red oil condiment B.
Example 3
A preparation method of a red oil condiment comprises the following steps:
pretreatment of raw materials: treating fructus Zanthoxyli into 9mm and 14mm, treating bullet-headed pepper into 9mm, treating Indian pepper into 5mm, treating red long pepper into 5mm, and treating stone column red into 5mm; treating fructus Zanthoxyli into half granule and fine powder; processing salt, monosodium glutamate and white granulated sugar into fine powder;
decocting and scalding: scalding 14 mm-shaped Zanthoxylum bungeanum with 220 ℃ rapeseed oil to remove fragrance to obtain long-section Zanthoxylum bungeanum oil; scalding 9 mm-shaped capsicum with 205 ℃ rapeseed oil to spray fragrance to obtain short-section capsicum oil; hot spraying hot-dipped and cooked Zanthoxylum indicum, red hot-dipped and hot-dipped Zanthoxylum indicum and bullet hot-dipped with 170 ℃ rapeseed oil to obtain Zanthoxylum indicum oil red hot pepper oil and bullet hot pepper oil; wetting fructus Zanthoxyli with small amount of Chinese liquor, adding salt, monosodium glutamate and white granulated sugar into stone column red, stirring to obtain mixed material A, and scalding with 180 deg.C oleum Rapae to obtain mixed material A oil; frying the peanut with rapeseed until the peanut is crisp after peeling; frying sesame with rapeseed; wherein, the weight ratio of the 14 mm-shaped green pepper to the 220 ℃ rapeseed oil is 1:4, the weight ratio of the 6 mm-shaped green pepper to the 205 ℃ rapeseed oil is 1:2, and the weight ratios of the Indian pepper, the red dragon pepper, the bullet pepper and the 170 ℃ rapeseed oil are all 1:2; the weight ratio of the mixed material A to the 180 ℃ rapeseed oil is 1:3; the dosage ratio of the pepper to the white spirit is 1:4, the dosage ratio of the pepper to the salt is 1:2, the dosage ratio of the pepper to the monosodium glutamate is 1:3, the dosage ratio of the pepper to the white granulated sugar is 1:2, and the dosage ratio of the pepsin to the stone pillar red is 1:4;
batching and heating: weighing and accurately metering various raw materials into a dry and clean container according to a formula, wherein the formula comprises 15 parts of long-section capsicum oil, 68 parts of short-section capsicum oil, 3 parts of sesame, 4 parts of peanut, 5 parts of capsicum annuum oil, 5 parts of red long-pepper oil, 5 parts of bullet capsicum 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 ℃, and maintaining the temperature for 60min; after the heat preservation is finished, adding 0.03 part of propylene glycol and 0.03 part of sorbitol, and uniformly mixing;
filling under the condition that the temperature of the material is maintained to be not lower than 60 ℃;
and packaging according to the specification to obtain the red oil condiment C.
Comparative example 1
This example differs from example 1 in that in this example, the peppers processed to 12mm in example 1 were each replaced with a process of 8mm; specifically, when the hot spraying is carried out on the Zanthoxylum bungeanum later, the hot spraying is carried out by using 200 ℃ rapeseed oil to produce fragrance; during the material mixing, 73 parts of short and long pepper oil are weighed.
The red oil seasoning D is obtained.
Comparative example 2
This example differs from example 1 in that the peppers used were all peppers, i.e., the bullet-headed peppers, indian peppers, red dragon peppers and stone pillar peppers in example 1 were replaced with peppers.
The red oil condiment E is obtained.
Comparative example 3
This example differs from example 1 in that the ingredients in this example were directly heated to 90℃under normal pressure.
Obtaining the red oil condiment F.
Comparative example 4
This example differs from example 1 in that in this example, after heating to 90℃the incubation is carried out for only 10min.
Red oil condiment G was obtained.
Comparative example 5
This example differs from example 1 in that no propylene glycol was added in this example.
Obtaining the red oil seasoning H.
Comparative example 6
This example differs from example 1 in that no sorbitol was added in this example.
Obtaining the red oil condiment I.
Test case
Sensory evaluations were performed on the prepared red oil condiments a to I.
The quality standard of the red oil seasoning is to satisfy: "one red", "two fragrant", "three spicy", "four spicy", "five immersed". "one red", namely the finished red oil condiment must be red and bright in color, can't mix with other colors; the second flavor, namely the flavor in the finished red oil seasoning, must be covered with pungency; three pepperys, namely the red oil seasoning has intense peppery taste; "Sima", i.e. the finished product has a palatable degree of tingling; five dips, i.e., oil must submerge the chili powder. The sensory scoring criteria for the red oil condiments are shown in table 1 below.
Table 1:
table 2: sensory scoring of each red oil condiment in the examples
The capsanthin of each condiment prepared in this example was measured according to the ultrasonic extraction method using acetone, and the results are shown in table 3 below:
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 example was placed in a sterile bottle, and all the samples were placed in an incubator at 25℃for 30 days, and then the peroxide value was measured according to GB 5009.227-2016 "measurement of peroxide value in food safety national Standard food", the measurement results are shown in Table 4 below:
table 4: peroxide value data values 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 examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (7)
1. The preparation method of the red oil seasoning is characterized by comprising the following steps of:
1) Pretreatment of raw materials: cutting dry Capsici fructus into segments of 4-12 mm;
treating the pepper part into semi-particles, treating the rest part into fine powder, and treating the salt, monosodium glutamate and white granulated sugar into fine powder;
peeling peanut, frying with vegetable oil until crisp;
frying sesame with vegetable oil;
2) Decocting and scalding: scalding the partially cut dry capsicum with hot vegetable oil to remove fragrance and obtain capsicum oil;
wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into the rest dry fructus Capsici, stirring, scalding with hot vegetable oil, and aging to obtain mixed oil;
3) Adding capsicum 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 ℃, and preserving heat for 30-60min in a timing way;
4) Filling under the condition that the temperature of the material is maintained to be not lower than 60 ℃;
the dry pepper comprises Zanthoxylum bungeanum, bullet-headed pepper, indian pepper, red dragon pepper and stone pillar red;
when in scalding, the capsicum annuum, the bullet-head capsicum, the Indian capsicum and the red dragon capsicum are respectively scalded by hot vegetable oil to obtain fragrance; obtaining Zanthoxylum oil, bullet-head capsicum oil, indian capsicum oil and red dragon capsicum oil;
wetting fructus Zanthoxyli with Chinese liquor, adding salt, monosodium glutamate and white sugar into Shizhu red, stirring, scalding with hot vegetable oil, and aging to obtain mixed oil;
the Zanthoxylum oil comprises long-section Zanthoxylum oil for processing Zanthoxylum into 10-14mm and short-section Zanthoxylum oil for processing Zanthoxylum into 6-9 mm; the bullet-headed pepper is processed into 6-8mm; the Indian pepper, the red hot pepper and the stone column red are processed to 3-5mm.
2. The method for preparing the red oil seasoning according to claim 1, wherein the vegetable oil temperature of the hot-showered long-section capsicum is 220 ℃; the vegetable oil temperature of the hot spray nipple vertical peppers is 200 ℃; the vegetable oil temperature of the hot-spray hot pepper, red hot-dragon pepper and bullet pepper is 170 ℃; the vegetable oil temperature of the mixture of the cooked pepper, salt, monosodium glutamate, white granulated sugar and stone column red is 180 ℃.
3. The method for preparing the red oil seasoning according to claim 1, wherein the weight ratio of the long-section green pepper to the vegetable oil is 1:2-5; the weight ratio of the short section and the vertical pepper to the vegetable oil is 1:2-5; the weight ratio of the mixed amount of the Indian pepper, the red dragon pepper and the bullet pepper to the vegetable oil is 1:2-5.
4. The method for preparing the red oil seasoning according to claim 1, wherein the materials in the negative pressure container are added according to the following parts by weight: 15-20 parts of long-section capsicum oil, 50-60 parts of short-section capsicum oil, 1-3 parts of sesame, 2-4 parts of peanut, 3-8 parts of bullet capsicum oil, 2-6 parts of Indian capsicum oil, 2-6 parts of red capsicum oil and 3-8 parts of mixed oil.
5. The method for preparing the red oil seasoning according to claim 1, wherein the step 3) further comprises the steps of adding propylene glycol and sorbitol for uniform mixing after the heat preservation is finished, wherein the ratio of the addition amount of the propylene glycol to the total amount of materials in the negative pressure container is 0.01-0.03:1; the ratio of the addition amount of the sorbitol to the total amount of materials in the negative pressure container is 0.01-0.03:1.
6. The method of preparing a red oil seasoning according to claim 1, wherein in step 3), the temperature is 90 ℃; the time was 40min.
7. A red oil condiment obtained by the method of any one of claims 1 to 6.
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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 |
| CN113892524A (en) * | 2021-10-22 | 2022-01-07 | 四川宜宾碎米芽菜有限公司 | Face-burning red oil and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
| CN113892524A (en) * | 2021-10-22 | 2022-01-07 | 四川宜宾碎米芽菜有限公司 | Face-burning red oil and preparation method thereof |
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