CN102578525A - Method for making chilli oil - Google Patents
Method for making chilli oil Download PDFInfo
- Publication number
- CN102578525A CN102578525A CN2012100691443A CN201210069144A CN102578525A CN 102578525 A CN102578525 A CN 102578525A CN 2012100691443 A CN2012100691443 A CN 2012100691443A CN 201210069144 A CN201210069144 A CN 201210069144A CN 102578525 A CN102578525 A CN 102578525A
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- parts
- oil
- chilli
- fresh vegetable
- vegetable oil
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Abstract
The invention discloses a method for making chilli oil. The chilli oil consists of fresh vegetable oil, Sichuanese pepper corn, spicy oil, fresh sesame oil, oyster sauce, ginger, garlic, chilli powder, a chicken essence and table salt. The method for making the chilli oil comprises the following steps of: grinding the ginger and the garlic into a thick liquid, mixing all raw materials except the fresh vegetable oil, putting into a metal container, boiling the fresh vegetable oil to be 100 to 130 DEG C by using an iron pot filled with raw water, pouring or sprinkling into the mixed materials, placing for 1 to 2 hours, bottling, and sealing for 2 to 3 days for eating. The chilli oil is fragrant and delicious; and additives are not required to be added.
Description
Technical field
The present invention relates to a kind of preparation method of chilli oil.
Background technology
Various in the market peppery goods, flavouring are a lot of, have bright green pepper to make, and also have dried green pepper to make, and polygamy is made flavoring with fermented soya bean, garlic, and it is peppery, delicate flavour is not enough.
Summary of the invention
The objective of the invention is to disclose a kind of preparation method of chilli oil of bright fragrant good to eat, hot and spicy.
Chilli oil of the present invention is made up of for 1500 parts 1000 parts of fresh vegetable oil, 100 parts of zanthoxylum powders, spicy oily 500 parts, 250 parts in bright sesame oil, 1500 parts in oyster sauce, 500 parts in ginger, 500 parts in garlic, 1000 parts of chilli powders, 130 parts of chickens' extracts and salt; Above-mentioned ginger and garlic are worn into slurry; After will all raw materials except that fresh vegetable oil mixing; Pack in the canister; Again fresh vegetable oil is opened to boil to 100-130 ℃ with the unboiled water iron pan and pour or drench in the material for preparing, places after 1-2 hour, bottling seals 2-3 days rear edibles.
Chilli oil fragrance of the present invention is good to eat, and need not add any anticorrisive agent.
Claims (1)
1. the preparation method of a chilli oil; It is characterized in that this chilli oil is made up of for 1500 parts 1000 parts of fresh vegetable oil, 100 parts of zanthoxylum powders, spicy oily 500 parts, 250 parts in bright sesame oil, 1500 parts in oyster sauce, 500 parts in ginger, 500 parts in garlic, 1000 parts of chilli powders, 130 parts of chickens' extracts and salt; Above-mentioned ginger and garlic are worn into slurry; After will all raw materials except that fresh vegetable oil mixing, in the canister of packing into, again fresh vegetable oil is opened to boil to 100-130 ℃ with the unboiled water iron pan and pour or drench in the material for preparing; Place after 1-2 hour, the bottling sealing is edible after 2-3 days.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012100691443A CN102578525A (en) | 2012-03-13 | 2012-03-13 | Method for making chilli oil |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012100691443A CN102578525A (en) | 2012-03-13 | 2012-03-13 | Method for making chilli oil |
Publications (1)
Publication Number | Publication Date |
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CN102578525A true CN102578525A (en) | 2012-07-18 |
Family
ID=46468204
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN2012100691443A Pending CN102578525A (en) | 2012-03-13 | 2012-03-13 | Method for making chilli oil |
Country Status (1)
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CN (1) | CN102578525A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106072445A (en) * | 2016-06-23 | 2016-11-09 | 苏亮亮 | A kind of spicy chilli oil perfume (or spice) sauce |
CN108740808A (en) * | 2018-06-06 | 2018-11-06 | 宣汉县兴旺食品有限公司 | A kind of formula and production method of the instant pig tongue product of leisure |
CN109601971A (en) * | 2019-01-29 | 2019-04-12 | 四川徽记豆匠食品有限公司 | A kind of combustion flour paste material and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1088404A (en) * | 1992-12-22 | 1994-06-29 | 马占营 | Sesame chilli oil products and preparation method thereof |
CN101352227A (en) * | 2008-08-28 | 2009-01-28 | 李新社 | Chili oil and preparation method thereof |
CN101518287A (en) * | 2008-02-27 | 2009-09-02 | 蒋林哲 | Method for preparing chili oil |
CN102172282A (en) * | 2011-03-30 | 2011-09-07 | 邱喜江 | Seafood-flavor chilli oil and preparation method thereof |
-
2012
- 2012-03-13 CN CN2012100691443A patent/CN102578525A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1088404A (en) * | 1992-12-22 | 1994-06-29 | 马占营 | Sesame chilli oil products and preparation method thereof |
CN101518287A (en) * | 2008-02-27 | 2009-09-02 | 蒋林哲 | Method for preparing chili oil |
CN101352227A (en) * | 2008-08-28 | 2009-01-28 | 李新社 | Chili oil and preparation method thereof |
CN102172282A (en) * | 2011-03-30 | 2011-09-07 | 邱喜江 | Seafood-flavor chilli oil and preparation method thereof |
Non-Patent Citations (2)
Title |
---|
王茂山等: "怪味味型复合调味品的研究", 《扬州大学烹饪学报》 * |
雷东: "《烹饪调味秘方800例》", 30 April 2008, 中国纺织出版社 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106072445A (en) * | 2016-06-23 | 2016-11-09 | 苏亮亮 | A kind of spicy chilli oil perfume (or spice) sauce |
CN108740808A (en) * | 2018-06-06 | 2018-11-06 | 宣汉县兴旺食品有限公司 | A kind of formula and production method of the instant pig tongue product of leisure |
CN109601971A (en) * | 2019-01-29 | 2019-04-12 | 四川徽记豆匠食品有限公司 | A kind of combustion flour paste material and preparation method thereof |
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Legal Events
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C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120718 |