CN109527466A - A kind of preparation method of chili oil - Google Patents
A kind of preparation method of chili oil Download PDFInfo
- Publication number
- CN109527466A CN109527466A CN201811494331.XA CN201811494331A CN109527466A CN 109527466 A CN109527466 A CN 109527466A CN 201811494331 A CN201811494331 A CN 201811494331A CN 109527466 A CN109527466 A CN 109527466A
- Authority
- CN
- China
- Prior art keywords
- chili oil
- parts
- chilli
- capsicum
- production method
- 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.)
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
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- 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 production method of chili oil, fresh and dried capsicum mixing or chilli boiling preparation capsicum slurry are first passed through, then vegetable oil is heated to 50~100 DEG C, is put into capsicum slurry obtained, stirring；It is put into smashed garlic, bruised ginger, thick broad-bean sauce, flavouring, spice；Stir-frying receives solid carbon dioxide point to get finished product chili oil.Production major ingredient using capsicum slurry as chili oil improves interaction and fusion degree between each raw material, so that chili oil not only has spicy traditional feature, and delicate mouthfeel, it is mellow, will not occur lamination in storage.Simultaneously by preferred auxiliary material, flavouring and spice, a kind of chili oil product of unique flavor is provided.
Description
Technical field
The present invention relates to a kind of edible chili oils of going with rice or bread.
Background technique
Traditional chili oil is after chilli is broken, and is made in the merging heated vegetable oil such as flavouring, fragrance.Traditional oils are peppery
Green pepper is especially as the chili oil of commodity selling, although having spicy basic characteristics, capsicum is tasty insufficient, and mouthfeel is not
Enough exquisitenesses, taste is to be improved, and lamination is easy to appear after storage.
Summary of the invention
The purpose of the present invention is to provide a kind of production method of chili oil, chili oil delicate mouthfeel obtained, taste alcohol
It is thick.The technical solution adopted by the present invention is that a kind of production method of chili oil, includes the following steps:
Step 1: preparation capsicum slurry, which can be using one of following proposal:
Option A chilli and fresh capsicum are crushed respectively, mixing, mixed parts by weight proportion are as follows: and 40~60 parts of chilli,
40~60 parts of fresh capsicum；
The boiling of option b chilli is crushed after steaming；
It is crushed, mixes respectively with fresh capsicum after scheme C chilli boiling, mixed parts by weight proportion are as follows: chilli 20
~80 parts, 20~80 parts of fresh capsicum；
Step 2: vegetable oil is heated to 50~100 DEG C, it is put into capsicum slurry made from the first step, is stirred；
Step 3: being put into smashed garlic, bruised ginger, thick broad-bean sauce, flavouring, spice；
Step 4: stir-frying, receives solid carbon dioxide point to get finished product chili oil.
Preferably, when using the option b of step 1, the weight fraction ratio of each material in chili oil production method are as follows: dry
0.8~1.2 part of capsicum, 2.3~2.7 parts of vegetable oil, 0.3~0.7 part of smashed garlic, 0.2~0.6 part of bruised ginger, thick broad-bean sauce 0.3~0.7
Part, flavouring, appropriate spice.
Further, the weight fraction ratio of each material are as follows: 1 part of chilli, 2.5 parts of vegetable oil, 0.5 part of smashed garlic, bruised ginger 0.4
Part, 0.5 part of thick broad-bean sauce.
Further, the type and its weight fraction ratio of the flavouring are as follows: 0.3 part of salt, 0.1 part of monosodium glutamate, chickens' extract 0.1
Part, 0.4 part of oyster sauce, 0.3 part of white sugar.
Further, the type and its weight fraction ratio of the spice are as follows: 0.06 part of cumin powder, 0.04 part of zanthoxylum powder,
0.02 part of five-spice powder, 0.006 part of ramulus cinnamomi powder, 0.006 part of cinnamomi cortex pulveratus, 0.006 part of ground cinnamon, 0.006 part of fennel powder.
The beneficial effects of the present invention are production major ingredient using capsicum slurry as chili oil improves between each raw material
Interaction and fusion degree it is mellow so that chili oil not only has spicy traditional feature, and delicate mouthfeel,
Will not occur lamination in storage.Simultaneously by preferred auxiliary material, flavouring and spice, a kind of unique flavor is provided
Chili oil product.
Specific embodiments of the present invention will be described in detail below.
Specific embodiment
Embodiment 1: the production method of the chili oil includes the following steps:
Step 1: preparation capsicum slurry: after water is boiled, 1 jin of entire chilli boils 20 into the water~it fishes out after forty minutes
Out, be crushed is in pulpous state；In the step, 1 jin of entire chilli can also steam 20~it takes out after forty minutes, then it is crushed
In pulpous state, it is more advantageous to the holding of pungent.
Step 2: 2.5 jin of vegetable oil are heated to 50~100 DEG C, it is put into capsicum slurry made from the first step, is stirred；It obtains
Chili oil semi-finished product.
Step 3: being put into auxiliary material in chili oil semi-finished product: 0.5 jin of smashed garlic, 0.4 jin of bruised ginger, 0.5 jin of thick broad-bean sauce；Seasoning
Product: 0.3 jin of salt, 0.1 jin of monosodium glutamate, 0.1 jin of chickens' extract, 0.4 jin of oyster sauce, 0.3 jin of white sugar；Spice: 0.06 jin of cumin powder, zanthoxylum powder
0.04 jin, 0.02 jin of five-spice powder, 0.006 jin of ramulus cinnamomi powder, 0.006 jin of cinnamomi cortex pulveratus, 0.006 jin of ground cinnamon, 0.006 jin of fennel powder；
Step 4: stir-frying, receives solid carbon dioxide point to get finished product chili oil.
Embodiment 2: it is different from embodiment 1 to be in place, it is described Step 1: preparation capsicum slurry when, using scheme
A, chilli and fresh capsicum are crushed respectively, are mixed to get capsicum slurry, mixed parts by weight proportion are as follows: chilli 40~60
Part, 40~60 parts of fresh capsicum；The capsicum slurry obtained within the scope of aforementioned proportion can all realize the purpose of the present invention.In addition, such as
It need to realize peculiar flavour of the invention, auxiliary material, flavouring and the spice that can be provided according to embodiment 1 carry out compatibility, proportion
It can take the circumstances into consideration to adjust according to the guidance of embodiment 1, repeat no more according to the weight of capsicum slurry.
Embodiment 3: it is different from embodiment 1 to be in place, it is described Step 1: preparation capsicum slurry when, using scheme
C is crushed respectively with fresh capsicum after chilli boiling, is mixed to get capsicum slurry, mixed parts by weight proportion are as follows: chilli 20
~80 parts, 20~80 parts of fresh capsicum；The capsicum slurry obtained within the scope of aforementioned proportion can all realize the purpose of the present invention.Separately
Outside, if you need to realize peculiar flavour of the invention, auxiliary material, flavouring and the spice that can be provided according to embodiment 1 carry out compatibility,
Proportion can take the circumstances into consideration to adjust, repeat no more according to the weight of capsicum slurry according to the guidance of embodiment 1.
Above-mentioned implementation is merely to clearly illustrate technical solution of the present invention, and should not be understood as to the present invention
Make any restrictions.The present invention has well known a variety of substitutions or deformation in the art, is not departing from essence of the invention
Under the premise of meaning, protection scope of the present invention is each fallen within.
Claims (5)
1. a kind of production method of chili oil, includes the following steps:
Step 1: preparation capsicum slurry, which can be using one of following proposal:
Option A chilli and fresh capsicum are crushed respectively, mixing, mixed parts by weight proportion are as follows: 40~60 parts of chilli, fresh peppery
40~60 parts of green pepper；
The boiling of option b chilli is crushed after steaming；
It is crushed, mixes respectively with fresh capsicum after scheme C chilli boiling, mixed parts by weight proportion are as follows: chilli 20~80
Part, 20~80 parts of fresh capsicum；
Step 2: vegetable oil is heated to 50~100 DEG C, it is put into capsicum slurry made from the first step, is stirred；
Step 3: being put into smashed garlic, bruised ginger, thick broad-bean sauce, flavouring, spice；
Step 4: stir-frying, receives solid carbon dioxide point to get finished product chili oil.
2. chili oil production method as described in claim 1, which is characterized in that when using the option b of step 1, chili oil
The weight fraction ratio of each material in production method are as follows: 0.8~1.2 part of chilli, 2.3~2.7 parts of vegetable oil, smashed garlic 0.3~0.7
Part, 0.2~0.6 part of bruised ginger, 0.3~0.7 part of thick broad-bean sauce, flavouring, appropriate spice.
3. chili oil production method as claimed in claim 2, which is characterized in that the weight fraction ratio of each material are as follows: chilli 1
Part, 2.5 parts of vegetable oil, 0.5 part of smashed garlic, 0.4 part of bruised ginger, 0.5 part of thick broad-bean sauce.
4. chili oil production method as claimed in claim 3, which is characterized in that the type and its parts by weight of the flavouring
Than are as follows: 0.3 part of salt, 0.1 part of monosodium glutamate, 0.1 part of chickens' extract, 0.4 part of oyster sauce, 0.3 part of white sugar.
5. chili oil production method as claimed in claim 4, which is characterized in that the type and its parts by weight of the spice
Than are as follows: 0.06 part of cumin powder, 0.04 part of zanthoxylum powder, 0.02 part of five-spice powder, 0.006 part of ramulus cinnamomi powder, 0.006 part of cinnamomi cortex pulveratus, cortex cinnamomi
0.006 part of powder, 0.006 part of fennel powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811494331.XA CN109527466A (en) | 2018-12-07 | 2018-12-07 | A kind of preparation method of chili oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811494331.XA CN109527466A (en) | 2018-12-07 | 2018-12-07 | A kind of preparation method of chili oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527466A true CN109527466A (en) | 2019-03-29 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811494331.XA Pending CN109527466A (en) | 2018-12-07 | 2018-12-07 | A kind of preparation method of chili oil |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367516A (en) * | 2019-09-03 | 2019-10-25 | 邰洪江 | Savoury thick chilli meat sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960645A (en) * | 2012-11-26 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Zi ba pepper product and production process thereof |
| CN105614390A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Production technology of compound perilla-seed sauce |
| CN107334132A (en) * | 2017-09-06 | 2017-11-10 | 贵州遵义新佳裕食品有限公司 | A kind of flavor chili oil and its manufacture craft |
| CN108095041A (en) * | 2017-12-18 | 2018-06-01 | 湖南酱大侠食品加工有限公司 | A kind of paste flavor thick chilli sauce and preparation method thereof |
-
2018
- 2018-12-07 CN CN201811494331.XA patent/CN109527466A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960645A (en) * | 2012-11-26 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Zi ba pepper product and production process thereof |
| CN105614390A (en) * | 2014-11-07 | 2016-06-01 | 青岛首泰农业科技有限公司 | Production technology of compound perilla-seed sauce |
| CN107334132A (en) * | 2017-09-06 | 2017-11-10 | 贵州遵义新佳裕食品有限公司 | A kind of flavor chili oil and its manufacture craft |
| CN108095041A (en) * | 2017-12-18 | 2018-06-01 | 湖南酱大侠食品加工有限公司 | A kind of paste flavor thick chilli sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367516A (en) * | 2019-09-03 | 2019-10-25 | 邰洪江 | Savoury thick chilli meat sauce and preparation method thereof |
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Application publication date: 20190329 |
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