CN108094577A - A kind of production technology of capsicum butter - Google Patents
A kind of production technology of capsicum butter Download PDFInfo
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- CN108094577A CN108094577A CN201711308240.8A CN201711308240A CN108094577A CN 108094577 A CN108094577 A CN 108094577A CN 201711308240 A CN201711308240 A CN 201711308240A CN 108094577 A CN108094577 A CN 108094577A
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- capsicum
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- pepper
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of production technologies of capsicum butter, it is characterised in that：Include the following steps：Step 1, zi ba pepper is made in capsicum；Step 2, butter, bean cotyledon and zi ba pepper are put into frying pan and carry out frying, for the control of frying temperature at 100~120 DEG C, the frying time is 15~120min；Step 3, filtering or centrifugal treating；Step 4, season；Step 5, the internal packaging material of ultraviolet light is packed for sterilize, sterilization time for 3 it is small when more than, packed again after sterilizing.The capsicum butter that the present invention produces do not interfere with the health of people not only using butter as raw material, but also have the effects that anticancer, while taste and fragrance are all especially good, are easy to be esthetically acceptable to the consumers.
Description
Technical field
Production technology more particularly to a kind of capsicum butter production technology the present invention relates to flavouring.
Background technology
Red oil is a kind of cooking materials, there is pungent, mainly adds other fragrance of vegetable oil (such as peppery with the capsicum annum fasciculatum in Sichuan
Green pepper, illiciumverum, zingiber kawagoii, green onion, garlic, ginger, sugar) it is endured with slow fire essence.
It is broadly divided into：Spicy red oil, spicy chili oil, bean cotyledon red oil etc..
Spicy chili oil is using chilli as raw material, and baked system is crisp in nail sheet or smaller form, is put into vegetable oil
Heat, flavoring can be used as directly edible or be used as the various flavouring of Raw material processing, suitable for the assorted dish of culinary art and
The mixing of cold dish uses.
Spicy red oil is using chilli, capsicum as raw material, and processed crushed is in thick piece graininess, is put into vegetable oil
Hot submersion forms, and flavoring can be used as directly edible, Raw material processing varieties of food items can be preferably used as, suitable for modulating spicy heat
The seasoning of dishes and cold dish uses.
Bean cotyledon red oil is with the high-quality salty peppery thick broad-bean sauce that the red ester of color is fragrant, sauce taste is strong, manually chops carefully or is twisted mechanism young pilose antler
For raw material, formed through adding in vegetable oil hot submersion.The mixing of dish culinary art or characteristic cold dish suitable for homely taste type seasons
It uses.
Butter refer to the grease being extract in the adipose tissue of ox, and butter are the abundant sources of vitamin A, Er Qierong
Easily absorb；For butter rich in trace element, especially selenium, this is very strong polyphenoils.Selenium contained by butter is more than garlic.Ox
Oil also contains iodine, this is the substance needed for thyroid gland；Butter contain considerable butyric acid (butyric acid), it can conduct
The energy of large intestine.Such aliphatic acid is also known cancer-resisting substance.Another medium chain fatty acid, lauric acid (lauric
Acid), there is antibacterium and antimycotic effect.Butter also containing conjugated linoleic acid (conjugated linoleic acid,
Cla), has protective effect on cancer risk.Butter have a small amount of but balanced proportions essential fatty acid omega-3 and omega-6.
Existing red oil is essentially all to be made of vegetable oil, and vegetable oil heating can generate a large amount of aldehydes when cooking
Object is closed, and aldehyde compound may cause the various diseases such as cancer, heart disease and dementia, influence the health of people.With
Also there is the problem of not portable, leakiness is spilt for red oil made of vegetable oil；And made of vegetable oil the fragrance of red oil and
Taste is less better for butter compared with having.Existing red oil also there is it is with single nutrient component the problem of.
The content of the invention
In order to overcome fragrance, taste existing for existing red oil poor and influence the problem of human body is healthy, the present invention
A kind of production technology of capsicum butter is provided, the capsicum butter come out by the technique productions are using butter as raw material, not only
The health of people is not interfered with, but also there is anticancer, while taste and fragrance are all especially good, are easy to by consumer
Receive.
In order to solve the above technical problems, the technical solution adopted in the present invention is：
A kind of production technology of capsicum butter, it is characterised in that：Include the following steps：
Step 1, zi ba pepper is made in capsicum；
Step 2, frying
Butter, bean cotyledon and zi ba pepper are put into frying pan and carry out frying, the control of frying temperature is in 100~120 DEG C, frying time
15~120min, in terms of parts by weight, butter：120~150 parts, bean cotyledon：8~12 parts, 56~65 parts of zi ba pepper；
Step 3, filtering or centrifugal treating
Material Jing Guo step 2 is filtered or centrifugal treating, is removed slag；
Step 4, season
Step 5, pack
Sterilized with the internal packaging material of ultraviolet light, sterilization time for 3 it is small when more than, packed again after sterilizing.
It is additionally provided between step 2 and step 3 and boils in a covered pot over a slow fire step processed, when the time for boiling in a covered pot over a slow fire system is 12~24 small, boil in a covered pot over a slow fire the temperature of system
It controls as 75~85 DEG C.
It is described capsicum is made to zi ba pepper concrete operations technique be：It selects no disease and pests harm, without rotten capsicum, will select
The capsicum selected breaks into the capsicum knot of 1cm-2cm, crosses and weeds out son；Capsicum knot is poured into again to boil in green pepper pot and carries out boiling water cooking,
Time 5min-10min picks up capsicum knot, is crushed after draining and breaks into zi ba pepper.
In the frying step, in frying, spice additive is additionally added, in terms of parts by weight, the fragrance of addition adds
Adding agent, the spice additive includes the ingredient in terms of parts by weight as follows for 0.24~0.28 part：
It is 3~6 parts octagonal
2~5 parts of cassia bark
6~8 parts of Amomum cardamomum
2~5 parts of the root of Dahurain angelica.
In the frying step, in frying, in frying, Chinese herb feed additive is additionally added, in terms of parts by weight, has been added
The Chinese herb feed additive entered is 0.09~0.12 part, and the Chinese herb feed additive includes the ingredient in terms of parts by weight as follows：
2~5 parts of Radix Astragali
5~8 parts of Rhizoma Chuanxiong
12~18 parts of matrimony vine
16~22 parts of jujube
6~9 parts of longan.
The invention has the advantages that：
1st, the present invention produces red oil using butter, and the red oil taste and fragrance produced are not only good.Since butter are to be dynamic
Object fat oil, at normal temperatures butter can solidify, convenient for packing and carrying, will not leak and spread.It is produced with butter substituted plant oil red
Oil does not interfere with the health of people not only, but also due to the addition of butter so that the red oil nutritional ingredient produced is rich
Richness plays an important role of anticancer.The present invention with butter produce red oil when, zi ba pepper is made in capsicum first, then by butter,
Bean cotyledon and zi ba pepper are put into frying pan and carry out frying, and for the control of frying temperature at 100~120 DEG C, the frying time is 15~120min,
It after frying, removes slag, obtains capsicum red oil, the temperature control of frying and time control are extremely important, butter can be allowed sufficiently to melt
Change, and the ingredient in capsicum refined out, the capsaicine of capsicum can not only be tried one's best it is fried come, and can also will be peppery
Vitamin in green pepper is extract, and enriches the nutrition of red oil, in this frying temperature and in the frying time, capsicum will not decoct paste, no
It can allow band paste stink in red oil.The main purpose of stewing system is that each capsicum is allowed all sufficiently to be contacted with capsicum red oil, allows capsicum
It is immersed in capsicum red oil so that the fragrance of red oil is immersed in capsicum so that entire capsicum butter faint scent and being rich in nutrition, mouth
Taste and fragrance greatly promote, and are more liked by consumer.
2nd, the present invention sterilized with the internal packaging material of ultraviolet light, sterilization time for 3 it is small when more than.Internal packaging material is filled
Point disinfection, can not only improve the shelf-life, and capsicum butter can be prevented to be contaminated, it is clean, sanitary, trust food
With.
3rd, the concrete operations technique of zi ba pepper of the present invention is：No disease and pests harm is selected, without rotten capsicum, by the peppery of selection
Green pepper breaks into the capsicum knot of 1cm-2cm, crosses and weeds out son；Capsicum knot is poured into again to boil in green pepper pot and carries out boiling water cooking, time
5min-10min picks up capsicum knot, is crushed after draining and breaks into zi ba pepper.By the processing of above-mentioned steps, can fully protect
Capsicum is demonstrate,proved in butter frying, the pungent of capsicum and vitamin can be extract, enrich capsicum red oil nutritional ingredient and
Mouthfeel.
4th, the present invention has been additionally added spice additive, in terms of parts by weight, the spice additive of addition is in frying
0.24~0.28 part, the spice additive includes the ingredient in terms of parts by weight as follows：It is octagonal 3~6 parts of 2~5 parts of cassia barks, white
6~8 parts of cardamom, 2~5 parts of the root of Dahurain angelica.The fragrance of addition can not only play the role of flavour enhancing Titian, and can also enrich capsanthin
The nutritional ingredient of oil.
5th, the present invention has been additionally added Chinese herb feed additive in frying, in terms of parts by weight, the Chinese herb feed additive of addition
For 0.09~0.12 part, the Chinese herb feed additive includes the ingredient in terms of parts by weight as follows：2~5 parts of Radix Astragali, Rhizoma Chuanxiong 5~8
Part, 12~18 parts of matrimony vine, 16~22 parts of jujube, 6~9 parts of longan.Increased Chinese herb feed additive one is can to change capsanthin
The mouthfeel of oil so that mouthfeel is more preferable, and the addition of Chinese herb feed additive, also so that the nutritional ingredient of capsicum butter is more rich,
It can play the role of prevention disease.
Specific embodiment
Embodiment 1
Present embodiments provide a kind of production technology of capsicum butter, it is characterised in that：Include the following steps：
Step 1, zi ba pepper is made in capsicum；
Step 2, frying
Butter, bean cotyledon and zi ba pepper are put into frying pan and carry out frying, the control of frying temperature is in 100 DEG C, frying time
120min, in terms of parts by weight, butter：120 parts, bean cotyledon：8 parts, zi ba pepper：56 parts；
Step 3, filtering or centrifugal treating
Material Jing Guo step 2 is filtered or centrifugal treating, is removed slag；
Step 4, season
Step 5, pack
It is sterilized with the internal packaging material of ultraviolet light, when sterilization time is 3 small, is packed again after sterilizing.
It is additionally provided between step 2 and step 3 and boils in a covered pot over a slow fire step processed, when the time for boiling in a covered pot over a slow fire system is 12 small, boil in a covered pot over a slow fire the temperature control of system
For 75 DEG C.
It is described capsicum is made to zi ba pepper concrete operations technique be：It selects no disease and pests harm, without rotten capsicum, will select
The capsicum selected breaks into the capsicum knot of 1cm-2cm, crosses and weeds out son；Capsicum knot is poured into again to boil in green pepper pot and carries out boiling water cooking,
Time 5min picks up capsicum knot, is crushed after draining and breaks into zi ba pepper.
Embodiment 2
Present embodiments provide a kind of production technology of capsicum butter, it is characterised in that：Include the following steps：
Step 1, zi ba pepper is made in capsicum；
Step 2, frying
Butter, bean cotyledon and zi ba pepper are put into frying pan and carry out frying, the control of frying temperature is in 105 DEG C, frying time
25min, in terms of parts by weight, butter：130 parts, bean cotyledon：10 parts, zi ba pepper：60 parts；
Step 3, filtering or centrifugal treating
Material Jing Guo step 2 is filtered or centrifugal treating, is removed slag；
Step 4, season
Step 5, pack
It is sterilized with the internal packaging material of ultraviolet light, when sterilization time is 6 small, is packed again after sterilizing.
It is additionally provided between step 2 and step 3 and boils in a covered pot over a slow fire step processed, when the time for boiling in a covered pot over a slow fire system is 16 small, boil in a covered pot over a slow fire the temperature control of system
For 78 DEG C.
It is described capsicum is made to zi ba pepper concrete operations technique be：It selects no disease and pests harm, without rotten capsicum, will select
The capsicum selected breaks into the capsicum knot of 1cm-2cm, crosses and weeds out son；Capsicum knot is poured into again to boil in green pepper pot and carries out boiling water cooking,
Time 8min picks up capsicum knot, is crushed after draining and breaks into zi ba pepper.
In the frying step, in frying, spice additive is additionally added, in terms of parts by weight, the fragrance of addition adds
Adding agent, the spice additive includes the ingredient in terms of parts by weight as follows for 0.28 part：
It is 3 parts octagonal
2 parts of cassia bark
8 parts of Amomum cardamomum
5 parts of the root of Dahurain angelica.
Embodiment 3
Present embodiments provide a kind of production technology of capsicum butter, it is characterised in that：Include the following steps：
Step 1, zi ba pepper is made in capsicum；
Step 2, frying
Butter, bean cotyledon and zi ba pepper are put into frying pan and carry out frying, the control of frying temperature is in 120 DEG C, frying time
15min, in terms of parts by weight, butter：140 parts, bean cotyledon：9 parts, zi ba pepper：62 parts；
Step 3, filtering or centrifugal treating
Material Jing Guo step 2 is filtered or centrifugal treating, is removed slag；
Step 4, season
Step 5, pack
It is sterilized with the internal packaging material of ultraviolet light, when sterilization time is 5 small, is packed again after sterilizing.
It is additionally provided between step 2 and step 3 and boils in a covered pot over a slow fire step processed, when the time for boiling in a covered pot over a slow fire system is 20 small, boil in a covered pot over a slow fire the temperature control of system
For 80 DEG C.
It is described capsicum is made to zi ba pepper concrete operations technique be：It selects no disease and pests harm, without rotten capsicum, will select
The capsicum selected breaks into the capsicum knot of 1cm-2cm, crosses and weeds out son；Capsicum knot is poured into again to boil in green pepper pot and carries out boiling water cooking,
Time 6min picks up capsicum knot, is crushed after draining and breaks into zi ba pepper.
In the frying step, in frying, spice additive is additionally added, in terms of parts by weight, the fragrance of addition adds
Adding agent, the spice additive includes the ingredient in terms of parts by weight as follows for 0.24 part：
It is 6 parts octagonal
5 parts of cassia bark
6 parts of Amomum cardamomum
2 parts of the root of Dahurain angelica.
Embodiment 4
Present embodiments provide a kind of production technology of capsicum butter, it is characterised in that：Include the following steps：
Step 1, zi ba pepper is made in capsicum；
Step 2, frying
Butter, bean cotyledon and zi ba pepper are put into frying pan and carry out frying, the control of frying temperature is in 110 DEG C, frying time
100min, in terms of parts by weight, butter：150 parts, bean cotyledon：12 parts, zi ba pepper：65 parts；
Step 3, filtering or centrifugal treating
Material Jing Guo step 2 is filtered or centrifugal treating, is removed slag；
Step 4, season
Step 5, pack
It is sterilized with the internal packaging material of ultraviolet light, when sterilization time is 4 small, is packed again after sterilizing.
It is additionally provided between step 2 and step 3 and boils in a covered pot over a slow fire step processed, when the time for boiling in a covered pot over a slow fire system is 24 small, boil in a covered pot over a slow fire the temperature control of system
For 82 DEG C.
It is described capsicum is made to zi ba pepper concrete operations technique be：It selects no disease and pests harm, without rotten capsicum, will select
The capsicum selected breaks into the capsicum knot of 1cm-2cm, crosses and weeds out son；Capsicum knot is poured into again to boil in green pepper pot and carries out boiling water cooking,
Time 9min picks up capsicum knot, is crushed after draining and breaks into zi ba pepper.
In the frying step, in frying, spice additive is additionally added, in terms of parts by weight, the fragrance of addition adds
Adding agent, the spice additive includes the ingredient in terms of parts by weight as follows for 0.26 part：
It is 4 parts octagonal
3 parts of cassia bark
7 parts of Amomum cardamomum
4 parts of the root of Dahurain angelica.
Embodiment 5
The present embodiment is on the basis of embodiment 1, in frying step, in frying, in frying, has been additionally added Chinese herbal medicine and has added
Add agent, in terms of parts by weight, the Chinese herb feed additive of addition is 0.09 part, and the Chinese herb feed additive is included as follows with parts by weight
The ingredient of number meter：
2 parts of Radix Astragali
5 parts of Rhizoma Chuanxiong
12 parts of matrimony vine
22 parts of jujube
9 parts of longan.
Embodiment 6
The present embodiment is on the basis of embodiment 1-4, in frying step, in frying, has been additionally added Chinese herb feed additive, with
Parts by weight meter, the Chinese herb feed additive of addition is 0.12 part, and the Chinese herb feed additive is included as follows in terms of parts by weight
Ingredient：5 parts of Radix Astragali, 8 parts of Rhizoma Chuanxiong, 18 parts of matrimony vine, 16 parts of jujube, 6 parts of longan.
Embodiment 7
The present embodiment is on the basis of embodiment 1-4, in frying step, in frying, has been additionally added Chinese herb feed additive, with
Parts by weight meter, the Chinese herb feed additive of addition is 0.11 part, and the Chinese herb feed additive is included as follows in terms of parts by weight
Ingredient：3 parts of Radix Astragali, 3 parts of Rhizoma Chuanxiong, 14 parts of matrimony vine, 18 parts of jujube, 8 parts of longan.
Claims (6)
1. a kind of production technology of capsicum butter, it is characterised in that：Include the following steps：
Step 1, zi ba pepper is made in capsicum；
Step 2, frying
Butter, bean cotyledon and zi ba pepper are put into frying pan and carry out frying, the control of frying temperature is in 100~120 DEG C, frying time
15~120min；
Step 3, filtering or centrifugal treating
Material Jing Guo step 2 is filtered or centrifugal treating, is removed slag；
Step 4, season
Step 5, pack
Sterilized with the internal packaging material of ultraviolet light, sterilization time for 3 it is small when more than, packed again after sterilizing.
2. a kind of production technology of capsicum butter according to claim 1, it is characterised in that：Between step 2 and step 3
It is additionally provided with and boils in a covered pot over a slow fire step processed, when the time for boiling in a covered pot over a slow fire system is 12~24 small, the temperature control for boiling in a covered pot over a slow fire system is 75~85 DEG C.
3. a kind of production technology of capsicum butter according to claim 1, it is characterised in that：It is described that glutinous rice cake is made in capsicum
The concrete operations technique of capsicum is：The capsicum of selection is broken into the capsicum of 1cm-2cm by the capsicum for selecting no disease and pests harm, nothing rotten
Knot is crossed and weeds out son；Capsicum knot is poured into again to boil, boiling water cooking is carried out in green pepper pot, time 5min-10min picks up capsicum section
Son crushes after draining and breaks into zi ba pepper.
4. a kind of production technology of capsicum butter according to claim 1, it is characterised in that：In the frying step,
During frying, spice additive is additionally added, in terms of parts by weight, the spice additive of addition is 0.24~0.28 part, the perfume (or spice)
Feed additives include the ingredient in terms of parts by weight as follows：
It is 3~6 parts octagonal
2~5 parts of cassia bark
6~8 parts of Amomum cardamomum
2~5 parts of the root of Dahurain angelica.
5. a kind of production technology of capsicum butter according to claim 1 or 4, it is characterised in that：In the frying step,
In frying, in frying, Chinese herb feed additive is additionally added, in terms of parts by weight, the Chinese herb feed additive of addition is 0.09
~0.12 part, the Chinese herb feed additive includes the ingredient in terms of parts by weight as follows：
2~5 parts of Radix Astragali
5~8 parts of Rhizoma Chuanxiong
12~18 parts of matrimony vine
16~22 parts of jujube
6~9 parts of longan.
6. a kind of production technology of capsicum butter according to claim 1, it is characterised in that：In step 2, butter, bean cotyledon
It is in parts by weight with zi ba pepper：
Butter：120~150 parts,
Bean cotyledon：8~12 parts,
56~65 parts of zi ba pepper.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711308240.8A CN108094577A (en) | 2017-12-11 | 2017-12-11 | A kind of production technology of capsicum butter |
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| CN201711308240.8A CN108094577A (en) | 2017-12-11 | 2017-12-11 | A kind of production technology of capsicum butter |
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Family
ID=62209444
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| CN201711308240.8A Pending CN108094577A (en) | 2017-12-11 | 2017-12-11 | A kind of production technology of capsicum butter |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782783A (en) * | 2018-06-22 | 2018-11-13 | 山东农业大学 | Edible butter and preparation method thereof |
| CN109105859A (en) * | 2018-10-24 | 2019-01-01 | 成都馨盛生物科技有限公司 | A kind of butter flavor paste essence and preparation method thereof |
| RU2680296C1 (en) * | 2018-06-14 | 2019-02-19 | Сергей Геннадьевич Попов | Method of obtaining a fatty product with the extract of hot chile peppers |
| RU2683862C1 (en) * | 2018-06-14 | 2019-04-02 | Сергей Геннадьевич Попов | Food product of animal fat with extract of hot peppers |
| CN112674314A (en) * | 2020-12-23 | 2021-04-20 | 四川航佳生物科技有限公司 | Compound flavor beef tallow and production process thereof |
| CN114158704A (en) * | 2021-11-02 | 2022-03-11 | 四川味兴邦科技有限公司 | Method for automatically adjusting water content based on cooked pepper and device provided with same |
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| CN112674314A (en) * | 2020-12-23 | 2021-04-20 | 四川航佳生物科技有限公司 | Compound flavor beef tallow and production process thereof |
| CN114158704A (en) * | 2021-11-02 | 2022-03-11 | 四川味兴邦科技有限公司 | Method for automatically adjusting water content based on cooked pepper and device provided with same |
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