CN110786389A

CN110786389A - Chili oil and preparation method thereof

Info

Publication number: CN110786389A
Application number: CN201810808658.3A
Authority: CN
Inventors: 王向利
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-07-17
Filing date: 2018-07-17
Publication date: 2020-02-14

Abstract

The invention belongs to the field of seasoning food, and particularly relates to chili oil and a preparation method thereof. The chili oil is prepared from the following raw materials: vegetable oil, pepper powder, pepper, anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal; radix Angelicae Dahuricae, rhizoma Kaempferiae, and flos Caryophylli; tsaoko amomum fruit, hawthorn, murraya paniculata and cumin; red kowtow, dried orange peel and fennel. The chili oil has the advantages of health-care effect, delicious taste and convenient use.

Description

Chili oil and preparation method thereof

Technical Field

The invention belongs to the field of seasoning food, and particularly relates to chili oil and a preparation method thereof.

Background

The common chili oil is prepared by matching vegetable oil and chili powder or cutting chili into pieces, then taking pepper, anise and scallion (chopped by a knife and scallion stalk) as auxiliary materials, putting the oil into a pot, heating and heating, then leaving the pot on fire, putting a little scallion flakes and the anise and the pepper, and fishing out the scallion, the pepper and the anise after a period of time. Taking chili powder or chili fragments cut by a knife, putting the chili powder into a box, splashing oil onto the chili powder, and stirring the chili powder for several circles in one direction by using chopsticks or a small spoon. The chili oil has a monotonous formula and a single taste, and cannot meet the requirements of people on high-quality dietary life.

Disclosure of Invention

The invention aims to provide chili oil and a preparation method thereof, and the prepared chili oil is delicious in taste and has a health-care function.

The technical scheme adopted by the invention is as follows:

the chili oil is prepared from the following raw materials in parts by weight: 80-120 parts of vegetable oil, 8-12 parts of pepper powder, pepper, star anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal respectively; 18-24 parts of radix angelicae, rhizoma kaempferiae and clove respectively; 37-42 parts of tsaoko amomum fruit, hawthorn, murraya paniculata and cumin respectively; red kowtow, dried orange peel and common fennel each 47-52 parts.

Further, the following auxiliary materials can be added: sesame, peanut and rock candy.

Preferably, the raw materials comprise: 100 parts of vegetable oil, 10 parts of pepper powder, pepper, anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal respectively; 20 parts of radix angelicae, rhizoma kaempferiae and clove respectively; 40 parts of tsaoko amomum fruit, hawthorn, murraya paniculata and cumin; 50 parts of red kowtow, dried orange peel and common fennel respectively.

The preparation method of the chili oil comprises the following steps: taking the raw materials according to the weight ratio, grinding the raw materials except the vegetable oil into powder and mixing; heating the oil to 320-380 ℃, and mixing the powder: respectively putting the auxiliary materials into a pot according to the weight ratio of 25-35: 0-9, stirring in one direction, and uniformly mixing to obtain the chili oil.

The components in the auxiliary materials can be added in equal amount, and the emphasis can also be placed according to different tastes.

The raw materials of the invention are added with a plurality of seasonings, and the taste of the chili oil is balanced and blended in the prepared chili oil by reasonable proportion. Some of the components have medicinal effects, such as: the pepper is pungent in flavor, warm in nature, strong in numb flavor, and capable of warming the middle-jiao to dispel cold, and has the effects of removing dampness and relieving pain; the star anise is pungent and warm in nature and has the functions of warming the middle-jiao, stimulating the appetite, dispelling cold and treating hernia; the pepper is pungent and warm in flavor and has strong aromatic smell, and has the effects of warming middle energizer, dispelling cold, invigorating stomach and guiding qi; semen Alpiniae has effects of increasing flavor, warming and pungent taste, eliminating dampness, invigorating spleen, warming stomach, relieving vomit, and treating cold food stagnation, anorexia, abdominal distention, etc.; the nutmeg is pungent in nature, and has the effects of warming spleen and stomach, astringing intestine and descending qi; the dried ginger is pungent and moist in nature, contains volatile oil gingerol and has special spicy fragrance; the galangal is fragrant, fishy, pungent and warm in taste, and has the effects of warming stomach, dispelling cold, promoting qi circulation and relieving pain; the angelica dahurica has the effects of increasing aroma, being warm in nature and pungent in taste, and removing rheumatism, activating blood circulation to expel pus, promoting granulation and relieving pain; rhizoma Kaempferiae, warm and pungent in nature, promoting the circulation of qi, warming the middle warmer, promoting digestion, and relieving pain; can be used for treating fullness and distention of chest and diaphragm, abdominal psychroalgia, and indigestion. Flos Caryophylli is pungent and warm in nature, and has effects of warming stomach, stopping hiccup, dispelling pathogenic wind, and relieving pain; the hawthorn has sour and sweet taste, can enhance flavor, remove peculiar smell, promote digestion, invigorate stomach, promote qi circulation, remove blood stasis, and can be used for treating gastric distention and hyperlipidemia. The cumin has the effects of refreshing brain, dredging collaterals, reducing pathogenic fire, calming the liver, dispelling cold, removing dampness, regulating qi, stimulating appetite, dispelling pathogenic wind and relieving pain; red kowtow can be used for treating stomach and liver qi pain; the tangerine peel can clear up the body, remove the bad smell, and has the effects of regulating qi, tonifying spleen, eliminating dampness and phlegm and the like. The fennel has pungent and warm nature and taste, and has the functions of promoting qi circulation, relieving pain, invigorating stomach and dispelling cold; the crystal sugar is sweet and neutral, and has the effects of tonifying qi, moistening dryness and clearing heat. After the seasonings and the traditional Chinese medicines are added, the taste is delicious, the spleen and the stomach of a human body are conditioned, and the appetite is promoted.

The method is suitable for people: suitable for adults, the elderly, children, men and women, and all ages.

The chili oil has wide application range, and no matter cooking or stir-frying, only a little salt, monosodium glutamate and ground sesame oil are added according to own taste when the chili oil is used, so that the chili oil is the best seasoning for hotels, restaurants, dining halls and families.

Compared with the prior art, the invention has the following advantages:

the chili oil has the advantages of health-care effect, delicious taste and convenient use.

Detailed Description

The technical solution of the present invention is illustrated by the following specific examples, but the scope of the present invention is not limited thereto:

example 1

Taking 100 parts of vegetable oil, pepper powder, pepper, anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal as raw materials by weight, wherein the raw materials are 10 parts respectively; 20 parts of radix angelicae, rhizoma kaempferiae and clove respectively; 40 parts of tsaoko amomum fruit, hawthorn, murraya paniculata and cumin; red knocked, 50 parts of dried orange peel and fennel respectively; 45 parts of sesame, peanut and rock candy as auxiliary materials respectively.

Grinding the raw materials except for the vegetable oil into powder and mixing; heating the oil to 330 ℃, respectively putting the mixed powder, sesame, peanuts and rock sugar into a pot, stirring in one direction, and uniformly mixing to obtain the chili oil.

Example 2

Taking 80 parts of vegetable oil, pepper powder, pepper, star anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal as raw materials by weight, wherein the raw materials are 8 parts respectively; 18 parts of radix angelicae, rhizoma kaempferiae and clove respectively; 37 parts of tsaoko amomum fruit, hawthorn, murraya paniculata and cumin; red knocked, 47 parts of dried orange peel and fennel respectively; 40 parts of sesame, peanut and rock candy as auxiliary materials respectively.

Grinding the raw materials except for the vegetable oil into powder and mixing; heating the oil to 320 ℃, respectively putting the mixed powder, sesame, peanuts and rock sugar into a pot, stirring in one direction, and uniformly mixing to obtain the chili oil.

Example 3

Taking 120 parts of vegetable oil, pepper powder, pepper, star anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal as raw materials by weight, wherein the raw materials are 12 parts respectively; 24 parts of radix angelicae, rhizoma kaempferiae and clove respectively; 42 parts of tsaoko amomum fruit, hawthorn, murraya paniculata and cumin; red beating, dried orange peel and fennel each 52 parts; 50 portions of sesame, peanut and rock candy as auxiliary materials respectively.

Grinding the raw materials except for the vegetable oil into powder and mixing; heating the oil to 380 ℃, respectively putting the mixed powder, sesame, peanuts and rock sugar into a pot, stirring in one direction, and uniformly mixing to obtain the chili oil.

Example 4

Taking 100 parts of vegetable oil, pepper powder, pepper, anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal as raw materials by weight, wherein the raw materials are 10 parts respectively; 20 parts of radix angelicae, rhizoma kaempferiae and clove respectively; 40 parts of tsaoko amomum fruit, hawthorn, murraya paniculata and cumin; red kowtow, dried orange peel and fennel each 50 parts.

Grinding the raw materials except for the vegetable oil into powder and mixing; heating the oil to 340 ℃, putting the mixed powder into a pot, stirring in one direction, and uniformly mixing to obtain the chili oil.

Claims

1. The chili oil is characterized by being prepared from the following raw materials in parts by weight: 80-120 parts of vegetable oil, 8-12 parts of pepper powder, pepper, star anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal respectively; 18-24 parts of radix angelicae, rhizoma kaempferiae and clove respectively; 37-42 parts of tsaoko amomum fruit, hawthorn, murraya paniculata and cumin respectively; red kowtow, dried orange peel and common fennel each 47-52 parts.

2. The chili oil of claim 1, further comprising the following adjuvants: sesame, peanut and rock candy.

3. The chili oil as claimed in claim 2, wherein the raw materials comprise: 100 parts of vegetable oil, 10 parts of pepper powder, pepper, anise, pepper, amomum tsao-ko, nutmeg, dried ginger and galangal respectively; 20 parts of radix angelicae, rhizoma kaempferiae and clove respectively; 40 parts of tsaoko amomum fruit, hawthorn, murraya paniculata and cumin; 50 parts of red kowtow, dried orange peel and common fennel respectively.

4. A method for preparing chili oil as claimed in any of claims 1 to 3, wherein the raw materials are taken in a weight ratio, and the raw materials other than the vegetable oil are pulverized and mixed; heating the oil to 320-380 ℃, and mixing the powder: respectively putting the auxiliary materials into a pot according to the weight ratio of 25-35: 0-9, stirring in one direction, and uniformly mixing to obtain the chili oil.