CN105076503A - Chili oil and processing method for same - Google Patents

Abstract

The invention discloses a processing method for chili oil. The processing method comprises the following steps of (1) separately crushing 100 parts of dried chilies, 0.4 to 0.6 part of star anise, 0.4 to 0.6 part of wild peppers, 0.5 to 0.6 part of fennels, 0.4 to 0.6 part of tangerine peel, 0.4 to 0.6 part of cloves and 0.4 to 0.6 part of sesames into dried chili powder, star anise powder, wild pepper powder, fennel powder, tangerine peel powder, clove powder and sesame powder; (2) pouring oil into a pan, adding the dried chili powder when the oil is heated by 10 to 20 percent, continuing heating after uniform stirring, adding the star anise powder, the wild pepper powder, the fennel powder, the tangerine peel powder and the clove powder when the dried chili powder gets yellowish, loading the oil in a container, naturally cooling the oil for 4 to 5 minutes, adding the sesame powder, and standing the oil. The prepared chili oil is unique in flavor and long in storage life, tastes better after being stored for a longer time, and can be used as a mixing and frying seasoning.

Description

A kind of chilli oil and processing method thereof

Technical field

The present invention relates to a kind of chilli oil and processing method thereof.

Background technology

Chilli oil is a kind of flavouring oil, always very popular, and it can improve is afraid of cold, frostbite, the symptoms such as vascular headache; Capsicum contains a kind of particular matter, can accelerate metabolism, stimulate circulation; Be rich in vitamin C, heart disease and coronary sclerosis can be controlled, reduce cholesterol; Containing more polyphenoils, can catch a cold in advance; Capsicum can also kill the parasite pressed down in stomach abdomen.

Summary of the invention

The invention provides a kind of chilli oil, unique flavor, can preserve and for a long time never degenerate.

In order to solve the problem, the technical solution used in the present invention is such, a processing method for chilli oil, comprises the following steps: 1) 100 portions of chilli, 0.4-0.6 part anise, 0.4-0.6 part Chinese prickly ash, 0.5-0.6 part fennel, 0.4-0.6 part dried orange peel, 0.4-0.6 part cloves and 0.4-0.6 part sesame are separately ground into chilli end, anistree end, Chinese prickly ash is last, fennel is last, dried orange peel is last, caryophylli flos pulveratus and sesame end;

2) oil is put into pot, be heated to the time marquis of two one-tenth heat, add chilli end, stir evenly rear continuation heating, treat that chilli end is when becoming micro-Huang, add anistree end, Chinese prickly ash is last, fennel is last, dried orange peel is last and after caryophylli flos pulveratus, contain in container, after allowing oily Temperature fall 4-5 minute, add sesame end, leave standstill.

Preferably, chilli is selected from mixing of dry capsicum annum fasciculatum and dry vegetalbe green pepper, and capsicum annum fasciculatum and dish green pepper mass ratio are 7-8:2-3.

Chilli and oil quality are than being 1:3-8.

This law additionally provides chilli oil prepared by a kind of above-mentioned processing method.

Beneficial effect: chilli oil prepared by the present invention, unique flavor, storage life limit for length, product mouthfeel can be become better and better with the prolongation of pot-life, can use as botargo cooking condiment.

Detailed description of the invention

Embodiment 1

A processing method for the chilli oil prepared, comprises the following steps:

1) dry for 70kg capsicum annum fasciculatum and 30kg dry vegetalbe green pepper, 400g anise, 400g Chinese prickly ash, 500g fennel, 400g dried orange peel, 400g cloves and 400g sesame are separately ground into dry capsicum annum fasciculatum and dish green pepper end, anistree end, Chinese prickly ash are last, fennel is last, dried orange peel is last, caryophylli flos pulveratus and sesame end;

2) 500kg oil is put into pot, be heated to the time marquis of two one-tenth heat, add dry capsicum annum fasciculatum and dish green pepper end, stir evenly rear continuation heating, treat that chilli end is when becoming micro-Huang, add anistree end, Chinese prickly ash is last, fennel is last, dried orange peel is last and after caryophylli flos pulveratus, contain in container, after allowing oily Temperature fall 4-5 minute, add sesame end, leave standstill.

Claims (4)

1. prepare a processing method for chilli oil according to claim 1, it is characterized in that, comprise the following steps:

1) 100 portions of chilli, 0.4-0.6 part anise, 0.4-0.6 part Chinese prickly ash, 0.5-0.6 part fennel, 0.4-0.6 part dried orange peel, 0.4-0.6 part cloves and 0.4-0.6 part sesame are separately ground into chilli end, anistree end, Chinese prickly ash are last, fennel is last, dried orange peel is last, caryophylli flos pulveratus and sesame end;

2) oil is put into pot, be heated to the time marquis of two one-tenth heat, add chilli end, stir evenly rear continuation heating, treat that chilli end is when becoming micro-Huang, add anistree end, Chinese prickly ash is last, fennel is last, dried orange peel is last and after caryophylli flos pulveratus, contain in container, after allowing oily Temperature fall 4-5 minute, add sesame end, leave standstill.

2. the processing method of chilli oil according to claim 1, is characterized in that, chilli is selected from mixing of dry capsicum annum fasciculatum and dry vegetalbe green pepper, and capsicum annum fasciculatum and dish green pepper mass ratio are 7-8:2-3.

3. the processing method of chilli oil according to claim 1, is characterized in that, chilli and oil quality are than being 1:3-8.

4. chilli oil prepared by the processing method described in the arbitrary claim of claim 1-3.