CN106858513A - The preparation method and chilli oil of a kind of chilli oil - Google Patents
The preparation method and chilli oil of a kind of chilli oil Download PDFInfo
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- CN106858513A CN106858513A CN201510911782.9A CN201510911782A CN106858513A CN 106858513 A CN106858513 A CN 106858513A CN 201510911782 A CN201510911782 A CN 201510911782A CN 106858513 A CN106858513 A CN 106858513A
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Abstract
The invention discloses the preparation method and chilli oil of a kind of chilli oil, comprise the following steps：A, sorting：Chilli is chosen, the water content of the chilli is less than 12%；B, immersion：The chilli that step a chooses is soaked into 25 ~ 35min in 35 ~ 42 DEG C of water；C, boil：Soybean oil is heated to 120 DEG C, spice is subsequently adding；It is d, fried：The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 40 ~ 55 hours, is then heated to 120 DEG C of 5 ~ 20min of holding.The preparation method and chilli oil of the chilli oil that the embodiment of the present application is provided, employ new formula and new preparation method, effectively increase the stability of the quality of chilli oil.
Description
Technical field
The present invention relates to a kind of field of food, and in particular to the preparation method and chilli oil of a kind of chilli oil.
Background technology
Existing chilli oil mainly has following methods to produce, described in detail below：
One, indirect method, extract capsicum flavor substance particular by certain solvent after separating, then are blent with base oil and be formulated, and general process complexity high expensive, impurity is more, and loss of effective components is big, also without the peculiar fragrance of straight dipping process product.
Secondly, straight dipping process, specifically solvent is made with base oil, made through specific process conditions and process, direct extraction and conversion capsicum flavor substance composition, separated blending forms, process is simple, but product special flavour is directly affected by immersion condition with process, causes the quality stability for generating the chilli oil for taking poor.
It is then desired to more excellent formula and the preparation method being more suitable for are provided, to improve the stability of the quality of existing chilli oil.
The content of the invention
The embodiment of the present application employs new formula and new preparation method by providing the preparation method and chilli oil of a kind of chilli oil, effectively increases the stability of the quality of chilli oil.
The embodiment of the present application provides a kind of preparation method of chilli oil, comprises the following steps：
A, sorting：Chilli is chosen, the water content of the chilli is less than 12%；
B, immersion：The chilli that step a chooses is soaked into 25 ~ 35min in 35 ~ 42 DEG C of water；
C, boil：Soybean oil is heated to 120 DEG C, spice is subsequently adding；
It is d, fried：The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 40 ~ 55 hours, is then heated to 120 DEG C of 5 ~ 20min of holding.
Optionally, described spice includes at least one in ginger, Chinese prickly ash, anise, Chinese anise, tsaoko and green onion.
Optionally, the step c also includes：Soybean oil is heated to 120 DEG C, spice, mung bean and lotus seeds are subsequently adding.
Optionally, the weight ratio of the mung bean and lotus seeds is 2:1.
Optionally, the step d is specifically included：
The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 48 hours, is then heated to 120 DEG C of 10 ~ 15min of holding.
Optionally, the step d also includes：
The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 48 hours, is then heated to 120 DEG C of 10 ~ 15min of holding, is subsequently cooled to 20 ~ 40 DEG C, and carry out filtration treatment.
Another embodiment of the application additionally provides a kind of chilli oil, by weight including 80 ~ 90 parts of soybean oil, 5 ~ 20 parts of chilli and 5 ~ 9 parts of spice.
Optionally, the chilli oil also includes 3 ~ 5 parts of mung bean and lotus seeds.
Beneficial effects of the present invention are as follows：
Because the present invention is that the chilli that step a chooses is soaked into 25 ~ 35min in 35 ~ 42 DEG C of water, enable that frying course of the chilli after immersion below separates out more flavor substances, and dip time of the chilli after precise control immersion in soybean oil is 40 ~ 55 hours, it is able to ensure that flavor substance is sufficiently separated out, and the less precipitation of other materials in chilli, so that the quality of chilli oil is ensured, but also can effectively ensure the stability of the quality of chilli oil.
Specific embodiment
The embodiment of the present application employs new formula and new preparation method by providing the preparation method and chilli oil of a kind of chilli oil, effectively increases the stability of the quality of chilli oil.
Embodiment one,
The embodiment of the present application provides a kind of preparation method of chilli oil, comprises the following steps：
A, sorting：Chilli is chosen, the water content of the chilli is less than 12%.
Specifically, in order to ensure the quality of the chilli of selection is more preferable, the red chilli from water content below 12%, it is required as pungent is strong, free from admixture, nothing are gone mouldy.
B, immersion：The chilli that step a chooses is soaked into 25min in 35 DEG C of water.
Specifically, in order to fully ensure that the organoleptic quality of capsicum oil product, the chilli that step a chooses can be soaked 25min in 35 DEG C of water, proved by experiment many times, when 25min is soaked in water of the chilli at 35 DEG C, the chilli after immersion is easier to separate out flavor substance so that the eduction rate of flavor substance is 75% ~ 85% in chilli, so that the quality of the follow-up chilli oil for making is ensured, but also can effectively ensure the stability of the quality of chilli oil.
C, boil：Soybean oil is heated to 120 DEG C, spice is subsequently adding；
Specifically; can be by concise soybean oil addition digester; very hot oven make oil boiling boil temperature for 120 DEG C, bad smell is volatilized after, removal oil generation taste, truce be cooled to room temperature; add spice; wherein, described spice includes at least one in ginger, Chinese prickly ash, anise, Chinese anise, tsaoko and green onion.
It is d, fried：The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 40 hours, is then heated to 120 DEG C of holding 5min.
Specifically; the chilli processed through step b can also be crushed; then add through step c process soybean oil in; constantly agitation, impregnates 40 hours, is then slowly heated to 120 DEG C of boiling point; keep 5min; so that the micro- yellowish-brown of capsicum, ceases fire, pulls capsicum particle out immediately, chilli oil is set to be cooled to room temperature（20~
40℃）, then filtered with filter, obtain final product chilli oil.
Specifically, after chilli is processed through step b, then it could be 72% ~ 81% to the eduction rate for ensuring flavor substance in chilli to be accurately controlled dip time, the too short eduction rate reduction that can all cause flavor substance of dip time causes impurity to increase with oversize, if for example dip time is less than 40 hours, the eduction rate of flavor substance is only 35% ~ 45%, if dip time is more than 55 hours, can cause that the other materials in chilli oil are also largely separated out so that the impurity of the chilli oil that branch is made is more.
In specific implementation process, in order that obtaining the chilli oil has the effect of clearing heat and removing internal heat, the step c also includes：Soybean oil is heated to 120 DEG C, spice, mung bean and lotus seeds are subsequently adding, wherein, the weight ratio of the mung bean and lotus seeds is 2:1.
Specifically, in this embodiment, the weight of chilli is 50g, and the weight of soybean oil is 800g, and the weight of the spice is 50 grams, the weight of mung bean is 20g, the weight of lotus seeds is 10g, wherein, the spice can be 50 grams of ginger or Chinese prickly ash or anistree or tsaoko or Chinese anise or tsaoko or green onion, can also be any combination of more than two kinds in ginger, Chinese prickly ash, anise, Chinese anise, tsaoko and green onion, the application does not make specific limitation.
Because the present invention is that the chilli that step a chooses is soaked into 25min in 35 DEG C of water, enable that frying course of the capsicum after peppery immersion below separates out more flavor substances, and dip time of the chilli after precise control immersion in soybean oil is 40 hours, it is able to ensure that flavor substance is sufficiently separated out, and the less precipitation of other materials in chilli, so that the quality of chilli oil is ensured, but also can effectively ensure the stability of the quality of chilli oil.
Embodiment two,
The embodiment of the present application provides a kind of preparation method of chilli oil, comprises the following steps：
A, sorting：Chilli is chosen, the water content of the chilli is less than 12%.
Specifically, in order to ensure the quality of the chilli of selection is more preferable, the red chilli from water content below 12%, it is required as pungent is strong, free from admixture, nothing are gone mouldy.
B, immersion：The chilli that step a chooses is soaked into 25min in 35 DEG C of water.
Specifically, in order to fully ensure that the organoleptic quality of capsicum oil product, the chilli that step a chooses can be soaked 35min in 42 DEG C of water, proved by experiment many times, when 35min is soaked in water of the chilli at 42 DEG C, the chilli after immersion is easier to separate out flavor substance so that the eduction rate of flavor substance is 72% ~ 81% in chilli, so that the quality of the follow-up chilli oil for making is ensured, but also can effectively ensure the stability of the quality of chilli oil.
C, boil：Soybean oil is heated to 120 DEG C, spice is subsequently adding；
Specifically; can be by concise soybean oil addition digester; very hot oven make oil boiling boil temperature for 120 DEG C, bad smell is volatilized after, removal oil generation taste, truce be cooled to room temperature; add spice; wherein, described spice includes at least one in ginger, Chinese prickly ash, anise, Chinese anise, tsaoko and green onion.
It is d, fried：The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 55 hours, is then heated to 120 DEG C of holding 20min.
Specifically; the chilli processed through step b can also be crushed; then add through step c process soybean oil in; constantly agitation, impregnates 55 hours, is then slowly heated to 120 DEG C of boiling point; keep 20min; so that the micro- yellowish-brown of capsicum, ceases fire, pulls capsicum particle out immediately, chilli oil is set to be cooled to room temperature（20~
40℃）, then filtered with filter, obtain final product chilli oil.
Specifically, after chilli is processed through step b, then it could be 72% ~ 81% to the eduction rate for ensuring flavor substance in chilli to be accurately controlled dip time, the too short eduction rate reduction that can all cause flavor substance of dip time causes impurity to increase with oversize, if for example dip time is less than 40 hours, the eduction rate of flavor substance is only 35% ~ 45%.
In specific implementation process, in order that obtaining the chilli oil has the effect of clearing heat and removing internal heat, the step c also includes：Soybean oil is heated to 120 DEG C, spice, mung bean and lotus seeds are subsequently adding, wherein, the weight ratio of the mung bean and lotus seeds is 2:1.
Specifically, in this embodiment, the weight of chilli is 200g, and the weight of soybean oil is 900g, and the weight of the spice is 100 grams, the weight of mung bean is 60g, the weight of lotus seeds is 30g, wherein, the spice can be 100 grams of ginger or Chinese prickly ash or anistree or tsaoko or Chinese anise or tsaoko or green onion, can also be any combination of more than two kinds in ginger, Chinese prickly ash, anise, Chinese anise, tsaoko and green onion, the application does not make specific limitation.
Specifically, in this embodiment, the weight of chilli is 500g, and the weight of soybean oil is 2500g, and the weight of ginger is 50g, and the weight of Chinese prickly ash is 30g, and anistree weight is 25g, and the weight of tsaoko is 20g, and the weight of Chinese anise is 23g.
Because the present invention is that the chilli that step a chooses is soaked into 35min in 42 DEG C of water, enable that frying course of the capsicum after peppery immersion below separates out more flavor substances, and dip time of the chilli after precise control immersion in soybean oil is 55 hours, it is able to ensure that flavor substance is sufficiently separated out, and the less precipitation of other materials in chilli, so that the quality of chilli oil is ensured, but also can effectively ensure the stability of the quality of chilli oil.
Embodiment three,
The embodiment of the present application provides a kind of preparation method of chilli oil, comprises the following steps：
A, sorting：Chilli is chosen, the water content of the chilli is less than 12%.
Specifically, in order to ensure the quality of the chilli of selection is more preferable, the red chilli from water content below 12%, it is required as pungent is strong, free from admixture, nothing are gone mouldy.
B, immersion：The chilli that step a chooses is soaked into 30min in 38 DEG C of water.
Specifically, in order to fully ensure that the organoleptic quality of capsicum oil product, the chilli that step a chooses can be soaked 30min in 38 DEG C of water, proved by experiment many times, when 30min is soaked in water of the chilli at 38 DEG C, the chilli after immersion is easier to separate out flavor substance so that the eduction rate of flavor substance is 83% ~ 91% in chilli, so that the quality of the follow-up chilli oil for making is ensured, but also can effectively ensure the stability of the quality of chilli oil.
C, boil：Soybean oil is heated to 120 DEG C, spice is subsequently adding；
Specifically; in concise soybean oil being added into digester, very hot oven make oil boiling boil temperature for 120 DEG C, bad smell is volatilized after, removal oil generation taste, truce be cooled to room temperature, add spice; wherein, described spice includes ginger, Chinese prickly ash, anise, Chinese anise and tsaoko.
It is d, fried：The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 48 hours, is then heated to 120 DEG C of holding 12min.
Specifically; the chilli processed through step b can also be crushed; then add through step c process soybean oil in; constantly agitation, impregnates 48 hours, is then slowly heated to 120 DEG C of boiling point; keep 12min; so that the micro- yellowish-brown of capsicum, ceases fire, pulls capsicum particle out immediately, chilli oil is set to be cooled to room temperature（20~
40℃）, then filtered with filter, obtain final product chilli oil.
Specifically, after chilli is processed through step b, then it could be 83% ~ 91% to the eduction rate for ensuring flavor substance in chilli to be accurately controlled dip time, the too short eduction rate reduction that can all cause flavor substance of dip time causes impurity to increase with oversize, if for example dip time is less than 40 hours, the eduction rate of flavor substance is only 35% ~ 45%.
In specific implementation process, in order that obtaining the chilli oil has the effect of clearing heat and removing internal heat, the step c also includes：Soybean oil is heated to 120 DEG C, spice, mung bean and lotus seeds are subsequently adding, wherein, the weight ratio of the mung bean and lotus seeds is 2:1.
Specifically, in this embodiment, the weight of chilli is 500g, and the weight of soybean oil is 2500g, the weight of ginger is 50g, the weight of Chinese prickly ash is 30g, and anistree weight is 25g, and the weight of tsaoko is 20g, the weight of Chinese anise is 23g, the weight of mung bean is 60g, and the weight of lotus seeds is 30g, and this kind of formula is able to ensure that the eduction rate of flavor substance in chilli is 83% ~ 91%.
Specifically, in this embodiment, the weight of chilli is 500g, and the weight of soybean oil is 2500g, the weight of ginger is 50g, the weight of Chinese prickly ash is 30g, and anistree weight is 25g, and the weight of tsaoko is 20g, the weight of Chinese anise is 23g, the weight of mung bean can also be 58g, and the weight of lotus seeds is 29g, and this kind of formula is equally able to ensure that the eduction rate of flavor substance in chilli is 83% ~ 91%.
In another embodiment, citric acid 0.25g and propylgallate are added in the chilli oil that can be made with step d
0.30g, further ensuring that the quality of the chilli oil will not reduce.
Because the present invention is that the chilli that step a chooses is soaked into 30min in 38 DEG C of water, enable that frying course of the capsicum after peppery immersion below separates out more flavor substances, and dip time of the chilli after precise control immersion in soybean oil is 48 hours, it is able to ensure that flavor substance is sufficiently separated out, and the less precipitation of other materials in chilli, so that the quality of chilli oil is ensured, but also can effectively ensure the stability of the quality of chilli oil, further, mung bean and lotus seeds are with the addition of in the present invention, so that the chilli oil being prepared has functions that heat-clearing solution fire.
And soybean oil is used in the present invention, human consumption's absorptivity of soybean oil is up to 98%, and the linoleic acid in soybean oil, with the effect for reducing blood cholesterol, thus to a certain extent can be with prevention of cardiovascular disease, contained phosphatide in soybean oil, physiologically there are important positive influences to human body, this is rare in general food and grease, therefore, chilli oil of the invention has beneficial effect to human body.
Although preferred embodiments of the present invention have been described, but those skilled in the art once know basic creative concept, then other change and modification can be made to these embodiments.So, appended claims are intended to be construed to include preferred embodiment and fall into having altered and changing for the scope of the invention.
Obviously, those skilled in the art can carry out various changes and modification without deviating from this hair to the present invention
Bright spirit and scope.So, if these modifications of the invention and modification belong within the scope of the claims in the present invention and its equivalent technologies, then the present invention is also intended to comprising these changes and modification.
Claims (8)
1. a kind of preparation method of chilli oil, it is characterised in that comprise the following steps：
A, sorting：Chilli is chosen, the water content of the chilli is less than 12%；
B, immersion：The chilli that step a chooses is soaked into 25 ~ 35min in 35 ~ 42 DEG C of water；
C, boil：Soybean oil is heated to 120 DEG C, spice is subsequently adding；
It is d, fried：The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 40 ~ 55 hours, is then heated to 120 DEG C of 5 ~ 20min of holding.
2. preparation method as claimed in claim 1, it is characterised in that described spice includes at least one in ginger, Chinese prickly ash, anise, Chinese anise, tsaoko and green onion.
3. preparation method as claimed in claim 2, it is characterised in that the step c also includes：Soybean oil is heated to 120 DEG C, spice, mung bean and lotus seeds are subsequently adding.
4. preparation method as claimed in claim 3, it is characterised in that the weight ratio of the mung bean and lotus seeds is 2:1.
5. preparation method as claimed in claim 1, it is characterised in that the step d is specifically included：
The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 48 hours, is then heated to 120 DEG C of 10 ~ 15min of holding.
6. preparation method as claimed in claim 5, it is characterised in that the step d also includes：
The chilli that will be processed through step b is added in the soybean oil processed through step c, is impregnated 48 hours, is then heated to 120 DEG C of 10 ~ 15min of holding, is subsequently cooled to 20 ~ 40 DEG C, and carry out filtration treatment.
7. the chilli oil that prepared by a kind of preparation method as described in 1 ~ 7 any one claim, it is characterised in that by weight including 80 ~ 90 parts of soybean oil, 5 ~ 20 parts of chilli and 5 ~ 9 parts of spice.
8. chilli oil as claimed in claim 7, it is characterised in that the chilli oil also includes 3 ~ 5 parts of mung bean and lotus seeds.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510911782.9A CN106858513A (en) | 2015-12-11 | 2015-12-11 | The preparation method and chilli oil of a kind of chilli oil |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510911782.9A CN106858513A (en) | 2015-12-11 | 2015-12-11 | The preparation method and chilli oil of a kind of chilli oil |
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| CN106858513A true CN106858513A (en) | 2017-06-20 |
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| CN201510911782.9A Pending CN106858513A (en) | 2015-12-11 | 2015-12-11 | The preparation method and chilli oil of a kind of chilli oil |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150548A (en) * | 2019-05-29 | 2019-08-23 | 安徽皓浩食品科技股份有限公司 | A kind of processing technology of the spicy Flour product of flavor |
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| US6548100B1 (en) * | 1999-05-21 | 2003-04-15 | Lipton, Division Of Conopco, Inc. | Functionally interdependant two component cooking systems |
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| CN102599454A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Spicy chopped hot pepper |
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| CN110150548A (en) * | 2019-05-29 | 2019-08-23 | 安徽皓浩食品科技股份有限公司 | A kind of processing technology of the spicy Flour product of flavor |
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