CN108740946A - A kind of formula and preparation method thereof of oil spicy - Google Patents
A kind of formula and preparation method thereof of oil spicy Download PDFInfo
- Publication number
- CN108740946A CN108740946A CN201810589398.5A CN201810589398A CN108740946A CN 108740946 A CN108740946 A CN 108740946A CN 201810589398 A CN201810589398 A CN 201810589398A CN 108740946 A CN108740946 A CN 108740946A
- Authority
- CN
- China
- Prior art keywords
- oil
- parts
- spicy
- oily
- vegetable oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of formulas and preparation method thereof of oily spicy, it includes the raw material of following parts by weight composition：50~85 parts of pimiento, 160~180 parts of vegetable oil, 0.5~1.5 part of spring onion, 0.5~1.5 part of shallot, 3~6 parts of spice；The spice includes the raw material of following parts by weight composition：1~3 part of cloves, 1~3 part of cassia bark, 1~2 part octagonal, 1~2 part of fennel, 1~2 part of tsaoko.Using oily spicy made from the method for the present invention, color and luster is scarlet, does not black, non-burnt, can long-term preservation, take at any time, and spicy soft, it is full of nutrition without dry peppery sense, can not only keep the nutritional ingredient of capsicum, and look good, smell good and taste good, more stimulate the appetite of people.Preparation method is easy, quick, using electronics oil temperature detector Precise Control of Oil Temperature, ensure that the quality of oily spicy, makes the fragrance of capsicum that can come out and be charred by the effect of deep fat.
Description
Technical field
The present invention relates to a kind of food seasonings and preparation method thereof, and in particular to it is a kind of oil spicy formula and its preparation side
Method belongs to seasoning technical field.
Background technology
Oily spicy, also known as hot pepper sauce are that people like a kind of condiment used, especially Sichuan, again when cooking delicacies
Especially like to use in the ground such as celebrating, Hunan.Its production method is will to pour into paprika after oil heating to be made, traditional production method due to
All it is manually by virtue of experience to control oil temperature, causes high oil temperature that spicy over-heating change obtained oily is made to be charred, not only mouthfeel is not
It is good, it is charred and also will produce carcinogenic substance and be harmful to human health, and the too low oil of oil temperature causes the fragrance of paprika that cannot come out,
Influence the mouthfeel of oily spicy, and dispensing only has capsicum in traditional hot pepper sauce, nutrition is single, easily gets angry, easily occur it is dry it is peppery,
The problems such as not fragrant enough, shade deviation, it is difficult to meet people to the fragrance of oily spicy and the demand of nutrition.
Invention content
In view of this, in view of the deficiencies of the prior art, the present invention provides a kind of formula and preparation method thereof of oily spicy,
Savory peppery soft, rich in nutrition content looks good, smell good and taste good.
In order to solve the above technical problems, technical scheme of the present invention provides firstly a kind of formula of oily spicy, it includes
The raw material of following parts by weight composition：50~85 parts of pimiento, 160~180 parts of vegetable oil, 0.5~1.5 part of spring onion, shallot 0.5~
1.5 parts, 3~6 parts of spice；
The spice includes the raw material of following parts by weight composition：1~3 part of cloves, 1~3 part of cassia bark, it is 1~2 part octagonal,
1~2 part of fennel, 1~2 part of tsaoko.
Further, the formula of above-mentioned oily spicy further includes 6~8 parts of white sesameseed and/or broken 6~8 parts of peanut, can be enriched
The mouthfeel of oily spicy.
Further, the vegetable oil is the miscella of rapeseed oil, sunflower oil and peanut oil, prepares weight ratio and is：
Cai Zi You ︰ Kui flower Zi You ︰ peanut oil=((1~3) ︰ (0.8~2), preferably prepare weight ratio is 5~10) ︰：Cai Zi You ︰
Kui spends Zi You ︰ peanut oil=5 ︰, 1.5 ︰ 1.Vegetable oil selects the mixing of rapeseed oil, sunflower oil and peanut oil, nutrition richer
It is rich.
Meanwhile the present invention also provides a kind of preparation method of oily spicy, it includes the following steps：
(1) pimiento is cleaned up, stalk, heating a heatable brick bed are dry, and attrition grinding forms paprika；
(2) by vegetable oil be heated to oil temperature be 100~120 DEG C when, by spring onion, shallot be added vegetable oil in stir-frying 10s after
It pulls out, is pulled out after 30~60s of stir-frying then is added in spice again；
(3) by vegetable oil made from step (2) be cooled to oil temperature be 65~75 DEG C when, pour into capsicum made from step (1)
In face, stir evenly up to oily spicy；
The control of above-mentioned vegetable oil oil temperature is detected using electronics oil temperature detector；
Further, in order to enrich the mouthfeel of oily spicy, above-mentioned preparation method further includes step (4), by white sesameseed and/or
It is stirred evenly in oily spicy made from the broken addition step (3) of peanut.
Further, the fineness of grind of paprika was 20-40 mesh sieve in the step (1).
Compared with prior art, the beneficial effects of the invention are as follows：It is fresh using oily spicy, color and luster made from the method for the present invention
It is red, do not black, it is non-burnt, can long-term preservation, take at any time, and spicy soft, it is full of nutrition without dry peppery sense, can not only keep
The nutritional ingredient of capsicum, and look good, smell good and taste good, more stimulate the appetite of people.Preparation method is easy, quick, using electronics oil
Warm detector Precise Control of Oil Temperature, ensure that the quality of oily spicy, make the fragrance of capsicum that can be given out by the effect of deep fat
Come, and is unlikely to be charred.
Specific implementation mode
In order to make those skilled in the art more fully understand technical scheme of the present invention, With reference to embodiment
The present invention is described in further detail.
Composition of raw materials used in following embodiments 1 to 4 see the table below shown：
Composition of raw materials table
Spice formula table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Cloves | 1 | 2 | 3 | 3 |
| Cassia bark | 1 | 2 | 2 | 3 |
| It is octagonal | 1 | 1 | 1 | 2 |
| Fennel | 1 | 1 | 1 | 2 |
| Tsaoko | 1 | 1 | 2 | 2 |
Vegetable oil formula table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Rapeseed oil | 5 | 5 | 8 | 10 |
| Sunflower oil | 1 | 1.5 | 2 | 3 |
| Peanut oil | 0.8 | 1 | 1.5 | 2 |
Embodiment 1：
A kind of preparation method of oil spicy, it includes the following steps：
(1) pimiento is cleaned up, stalk, heating a heatable brick bed are dry, and attrition grinding forms paprika；
(2) by vegetable oil be heated to oil temperature be 100 DEG C when, will spring onion, shallot be added vegetable oil in stir-frying 10s after pull out,
Then it is pulled out after stir-frying 30s being added in spice again；
(3) by vegetable oil made from step (2) be cooled to oil temperature be 65 DEG C when, pour into paprika made from step (1),
It stirs evenly up to oily spicy；
The control of above-mentioned vegetable oil oil temperature is detected using electronics oil temperature detector.
Oil spicy color and luster glow obtained, mouthfeel is spicy soft, without dry peppery sense.
Embodiment 2：
A kind of preparation method of oil spicy, it includes the following steps：
(1) pimiento is cleaned up, stalk, heating a heatable brick bed are dry, and attrition grinding forms paprika；
(2) by vegetable oil be heated to oil temperature be 110 DEG C when, will spring onion, shallot be added vegetable oil in stir-frying 10s after pull out,
Then it is pulled out after stir-frying 40s being added in spice again；
(3) by vegetable oil made from step (2) be cooled to oil temperature be 70 DEG C when, pour into paprika made from step (1),
It stirs evenly up to oily spicy；
The control of above-mentioned vegetable oil oil temperature is detected using electronics oil temperature detector；
Oil spicy color and luster glow obtained, mouthfeel is spicy soft, without dry peppery sense.
Embodiment 3：
A kind of preparation method of oil spicy, it includes the following steps：
(1) pimiento is cleaned up, stalk, heating a heatable brick bed are dry, and attrition grinding forms paprika；
(2) by vegetable oil be heated to oil temperature be 115 DEG C when, will spring onion, shallot be added vegetable oil in stir-frying 10s after pull out,
Then it is pulled out after stir-frying 45s being added in spice again；
(3) by vegetable oil made from step (2) be cooled to oil temperature be 75 DEG C when, pour into paprika made from step (1),
It stirs evenly up to oily spicy；
The control of above-mentioned vegetable oil oil temperature is detected using electronics oil temperature detector；
Oil spicy color and luster glow obtained, mouthfeel is spicy soft, without dry peppery sense.
Embodiment 4：
A kind of preparation method of oil spicy, it includes the following steps：
(1) pimiento is cleaned up, stalk, heating a heatable brick bed are dry, and attrition grinding forms paprika；
(2) by vegetable oil be heated to oil temperature be 120 DEG C when, will spring onion, shallot be added vegetable oil in stir-frying 10s after pull out,
Then it is pulled out after stir-frying 60s being added in spice again；
(3) by vegetable oil made from step (2) be cooled to oil temperature be 75 DEG C when, pour into paprika made from step (1),
It stirs evenly up to oily spicy；
The control of above-mentioned vegetable oil oil temperature is detected using electronics oil temperature detector；
Oil spicy color and luster glow obtained, mouthfeel is spicy soft, without dry peppery sense.
It should be pointed out that above-mentioned preferred embodiment is not construed as limitation of the present invention, protection scope of the present invention
It should be subject to claim limited range.For those skilled in the art, this hair is not being departed from
In bright spirit and scope, several improvements and modifications can also be made, these improvements and modifications also should be regarded as the protection of the present invention
Range.
Claims (8)
1. a kind of formula of oil spicy, it is characterised in that：Include the raw material of following parts by weight composition：50~85 parts of pimiento is planted
160~180 parts of object oil, 0.5~1.5 part of spring onion, 0.5~1.5 part of shallot, 3~6 parts of spice；
The spice includes the raw material of following parts by weight composition：1~3 part of cloves, 1~3 part of cassia bark, octagonal 1~2 part, fennel 1
~2 parts, 1~2 part of tsaoko.
2. a kind of formula of oily spicy according to claim 1, it is characterised in that：It further include 6~8 parts of white sesameseed.
3. a kind of formula of oily spicy according to claim 1 or 2, it is characterised in that：It further include broken 6~8 parts of peanut.
4. a kind of formula of oily spicy according to claim 1, it is characterised in that：The vegetable oil is rapeseed oil, sunflower
The miscella of seed oil and peanut oil, preparing weight ratio is：Cai Zi You ︰ Kui flower Zi You ︰ peanut oil=(5~10) ︰ (1~3) ︰
(0.8~2).
5. a kind of formula of oily spicy according to claim 4, it is characterised in that：The preparation weight ratio of the vegetable oil
For：Cai Zi You ︰ Kui flower Zi You ︰ peanut oil=5 ︰, 1.5 ︰ 1.
6. a kind of preparation method of oil spicy, it is characterised in that：Include the following steps：
(1) pimiento is cleaned up, stalk, heating a heatable brick bed are dry, and attrition grinding forms paprika；
(2) by vegetable oil be heated to oil temperature be 100~120 DEG C when, will spring onion, shallot be added vegetable oil in stir-frying 10s after pull out,
Then it is pulled out after 30~60s of stir-frying being added in spice again；
(3) by vegetable oil made from step (2) be cooled to oil temperature be 65~75 DEG C when, pour into paprika made from step (1),
It stirs evenly up to oily spicy；
The control of above-mentioned vegetable oil oil temperature is detected using electronics oil temperature detector；
The parts by weight group of above-mentioned raw materials becomes：50~85 parts of pimiento, 160~180 parts of vegetable oil, 0.5~1.5 part of spring onion, greatly
0.5~1.5 part of green onion, 3~6 parts of spice；
The spice includes the raw material of following parts by weight composition：1~3 part of cloves, 1~3 part of cassia bark, octagonal 1~2 part, fennel 1
~2 parts, 1~2 part of tsaoko.
7. a kind of preparation method of oily spicy according to claim 6, it is characterised in that：Further include step (4), by white sesame
It is stirred evenly in oily spicy made from fiber crops, the broken addition step (3) of peanut.
8. a kind of preparation method of oily spicy according to claim 6, it is characterised in that：Paprika in the step (1)
Fineness of grind be 20-40 mesh sieve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810589398.5A CN108740946A (en) | 2018-06-08 | 2018-06-08 | A kind of formula and preparation method thereof of oil spicy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810589398.5A CN108740946A (en) | 2018-06-08 | 2018-06-08 | A kind of formula and preparation method thereof of oil spicy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740946A true CN108740946A (en) | 2018-11-06 |
Family
ID=63999691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810589398.5A Pending CN108740946A (en) | 2018-06-08 | 2018-06-08 | A kind of formula and preparation method thereof of oil spicy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108740946A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519634A (en) * | 2020-04-16 | 2021-10-22 | 四川丁点儿食品开发股份有限公司 | Nut chili oil and preparation method thereof |
| CN113545467A (en) * | 2020-04-24 | 2021-10-26 | 四川丁点儿食品开发股份有限公司 | Fresh and fragrant oil chilli and formula and preparation method thereof |
| CN114680201A (en) * | 2022-05-07 | 2022-07-01 | 北京哈迈食品科技有限公司 | Chili oil and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689518A (en) * | 2013-12-17 | 2014-04-02 | 巴里坤县鹏湖农副产品有限公司 | Formula and preparation method of hot pepper sauce |
| CN107348463A (en) * | 2017-08-22 | 2017-11-17 | 道真自治县辣翻天食品有限公司 | A kind of chili oil |
-
2018
- 2018-06-08 CN CN201810589398.5A patent/CN108740946A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689518A (en) * | 2013-12-17 | 2014-04-02 | 巴里坤县鹏湖农副产品有限公司 | Formula and preparation method of hot pepper sauce |
| CN107348463A (en) * | 2017-08-22 | 2017-11-17 | 道真自治县辣翻天食品有限公司 | A kind of chili oil |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519634A (en) * | 2020-04-16 | 2021-10-22 | 四川丁点儿食品开发股份有限公司 | Nut chili oil and preparation method thereof |
| CN113545467A (en) * | 2020-04-24 | 2021-10-26 | 四川丁点儿食品开发股份有限公司 | Fresh and fragrant oil chilli and formula and preparation method thereof |
| CN114680201A (en) * | 2022-05-07 | 2022-07-01 | 北京哈迈食品科技有限公司 | Chili oil and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106212732A (en) | A kind of spicy chilli oil and preparation method thereof | |
| CN108740946A (en) | A kind of formula and preparation method thereof of oil spicy | |
| CN105124503B (en) | A kind of barbecue paprika and preparation method thereof | |
| CN106235243A (en) | A kind of Bulbus Allii perfume (or spice) chilli oil and preparation method thereof | |
| CN104996979A (en) | Litsea cubeba spicy and hot sauce and production method thereof | |
| CN110122840A (en) | A kind of micro- spicy compound seasoner of fermented type paste flavor and preparation method thereof | |
| CN108991467A (en) | A kind of preparation method of halogen soup | |
| CN105310046A (en) | Hot pot seasoning as well as preparation method and use method thereof | |
| CN107535988A (en) | A kind of chafing dish bottom flavorings and its preparation technology with healthcare function | |
| CN109965030A (en) | Chilli oil and preparation method thereof | |
| CN104522560A (en) | Preparation method of marinated bamboo shoot | |
| CN110063379A (en) | A kind of preparation method of pearl shape fermented bean curd cream | |
| CN113662162A (en) | Hotpot condiment and preparation method thereof | |
| CN108371321A (en) | One kind salts down cured flavouring-soy-sauce and preparation method thereof | |
| CN103238812A (en) | Method for preparing blocky seasoning | |
| CN109123593A (en) | A kind of honeydew powdered soy and its application method | |
| CN104187481A (en) | Pepper sprouts vegetable | |
| CN101756144A (en) | Improved spicy hot bean curd seasoning | |
| CN106722730A (en) | A kind of river sesame oil halogen | |
| CN106852486A (en) | A kind of thick chilli sauce and preparation method thereof | |
| CN110584077A (en) | Special sauce and preparation method thereof | |
| CN106722784A (en) | A kind of preparation method for roasting special tartar sauce | |
| KR100544830B1 (en) | Method for preparing a seasoned laver | |
| CN106473040A (en) | A kind of preparation technology of crisp chilli | |
| CN104783114A (en) | Chili powder and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181106 |
|
| RJ01 | Rejection of invention patent application after publication |