CN111543498A - Manufacturing process of zanthoxylum schinifolium and chili brine oil - Google Patents
Manufacturing process of zanthoxylum schinifolium and chili brine oil Download PDFInfo
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 48
- 239000012267 brine Substances 0.000 title claims abstract description 34
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 241001079064 Zanthoxylum schinifolium Species 0.000 title claims abstract description 10
- 235000019198 oils Nutrition 0.000 claims abstract description 104
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 77
- 239000006002 Pepper Substances 0.000 claims abstract description 77
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 77
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 77
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 77
- 241000345998 Calamus manan Species 0.000 claims abstract description 72
- 235000012950 rattan cane Nutrition 0.000 claims abstract description 72
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 38
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 38
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 30
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 26
- 235000008397 ginger Nutrition 0.000 claims abstract description 26
- 241000234282 Allium Species 0.000 claims abstract description 25
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 25
- 244000295724 Allium chinense Species 0.000 claims abstract description 25
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 25
- 235000004611 garlic Nutrition 0.000 claims abstract description 25
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- 241001247145 Sebastes goodei Species 0.000 claims abstract description 11
- 244000131415 Zanthoxylum piperitum Species 0.000 claims abstract description 9
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 241000722363 Piper Species 0.000 claims abstract 22
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 239000003086 colorant Substances 0.000 claims description 21
- 150000003839 salts Chemical class 0.000 claims description 21
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 13
- 235000013736 caramel Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 239000000940 FEMA 2235 Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 229910052736 halogen Inorganic materials 0.000 claims description 4
- 150000002367 halogens Chemical class 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000004519 grease Substances 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 75
- 240000003889 Piper guineense Species 0.000 description 55
- 241000234314 Zingiber Species 0.000 description 20
- 241001131796 Botaurus stellaris Species 0.000 description 8
- 235000015090 marinades Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 7
- 240000008574 Capsicum frutescens Species 0.000 description 5
- 239000001728 capsicum frutescens Substances 0.000 description 5
- 239000002199 base oil Substances 0.000 description 3
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- 239000004278 EU approved seasoning Substances 0.000 description 2
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- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 240000004784 Cymbopogon citratus Species 0.000 description 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000606266 Nardostachys Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
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- 235000013409 condiments Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
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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)
- Seasonings (AREA)
Abstract
The invention discloses a manufacturing process of zanthoxylum schinifolium brine oil, and particularly relates to the field of zanthoxylum schinifolium brine oil and a processing process thereof, wherein the manufacturing process comprises the following steps: s1, firstly, adding rapeseed oil into an oil pan, heating to 125 ℃, then sequentially adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pixian county bean cotyledon, spice, dried rattan pepper and seasoning, and mixing and frying; s2, filtering the raw material residues in the oil pan, filtering to remove residues, cooling to 10-45 ℃, adding Zanthoxylum piperitum oil for flavoring, mixing, packaging and warehousing. The rapeseed oil, the ginger, the garlic, the onion, the green Chinese onion, the glutinous rice cake chili, the Pixian bean paste, the spice, the dried rattan pepper, the seasoning and the rattan pepper oil are used as raw materials, the prepared marinated oil is spicy and unique in flavor, the marinated oil can adsorb grease, taste and the like contained in marinated products, the taste is more and more rich and mellow, and therefore the marinated products can be marinated for many times, and the rattan pepper oil can be directly added when the marinated products are more spicy, so that the use is very convenient.
Description
Technical Field
The embodiment of the invention relates to the field of rattan pepper brine oil and a processing technology thereof, and particularly relates to a manufacturing process of rattan pepper brine oil.
Background
The marinade is a seasoning for preparing marinated vegetables, and generally refers to a traditional Chinese medicine spice for preparing brine. The marinade has strong fragrance, can remove fishy and mutton smells of food raw materials, and can increase food fragrance. The marinade is prepared by putting the marinade into a marinating pot and adding water for stewing, and different marinade formulas can be prepared into the marinades with different fragrance types. The spices for preparing the marinade in the market are hundreds of types, and the common spices comprise anise, cassia bark, pepper, nardostachys root, fennel, round cardamom, nutmeg, amomum fruit, bay leaf, clove bud, sand ginger, lemongrass, liquorice, tsaoko amomum fruit and the like.
And (3) brine oil: it is known that in the oil bittern of Sichuan, a layer of bittern oil is slowly formed on the bittern in any bittern after various food materials with animal fat are marinated, and more of the bittern oil is not produced by the oil bittern of Sichuan, but produced by the bittern in any place, and the bittern oil is also the most natural and mild compared with the formula of the concentrated soup prepared by using pigskin. The marinated oil is different from marinated soup, spice bags and seasoning, and is similar to a star sucking method, the more sediment and mellower the fragrance of all food materials, namely oil, taste and spice are collected, and the longer the time is, the more fragrant the taste is, so that the marinated oil is the most important part in the marinated water.
As can be seen from the above, most of the marinating bags in the prior art are formed by mixing a plurality of spices, the marinated taste is poor, the fragrance is gradually reduced after multiple uses, the taste becomes gradually lighter, and the taste of the processed marinated product is also increasingly poor, so that the invention of a manufacturing process of zanthoxylum schinifolium marinade oil is urgently needed to solve the above problems.
Disclosure of Invention
Therefore, the embodiment of the invention provides a process for manufacturing rattan pepper marinated oil, which comprises the steps of heating and frying raw materials such as ginger, garlic, onion, green Chinese onion, glutinous rice cake chili, bean paste in Pixian county, spice powder, dried rattan pepper, salt, white sugar, caramel colorant and the like by using rapeseed oil as base oil to make the raw materials taste, and finally adding rattan pepper oil to obtain the marinated oil with spicy and spicy flavor and unique flavor.
In order to achieve the above object, the embodiments of the present invention provide the following technical solutions: a manufacturing process of zanthoxylum schinifolium brine oil comprises the following steps:
s1, firstly, adding rapeseed oil into an oil pan, heating to 125 ℃, then sequentially adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pixian county bean cotyledon, spice, dried rattan pepper and seasoning, and mixing and frying;
s2, filtering the raw material residues in the oil pan, filtering to remove residues, cooling to 10-45 ℃, adding Zanthoxylum piperitum oil for flavoring, mixing, packaging and warehousing.
Further, in step S1, adding ginger, adding garlic 3min later, frying for 1min, adding onion and green Chinese onion, frying for 3min, adding glutinous rice cake chili, and frying for 1-1.5 h.
Further, in step S1, after the glutinous rice cake chili is fried for a certain time, the glutinous rice cake chili is fried for 20-30min by adding the Pixian bean paste.
Further, in step S1, after the frying time of the Pixian bean paste is up, spice is added and fried for 25-30 min.
Further, in step S1, after the frying time for the spices is reached, the pepper and the seasonings are added and the frying is continued for 15 min.
Further, in step S2, the raw material residue in the oil pan is filtered, cooled and added with zanthoxylum oil for seasoning and mixing for 10-15min until cooling.
Further, the seasoning described in step S1 includes salt, sugar, and caramel color colorant.
Further, the rattan pepper brine oil comprises the following raw materials (in parts by weight): 8-12 parts of rapeseed oil, 0.3-0.7 part of ginger, 0.2-0.5 part of garlic, 0.1-0.3 part of onion, 0.1-0.3 part of green Chinese onion, 0.5-0.7 part of glutinous rice cake chili, 0.1-0.4 part of Pixian bean paste, 0.1-0.3 part of spice powder, 0.2-0.4 part of dried rattan pepper, 0.3-0.7 part of salt, 0.2-0.6 part of white sugar, 0.05-0.15 part of caramel colorant and 1-3 parts of rattan pepper oil.
Further, the rattan pepper brine oil comprises the following raw materials (in parts by weight): 10 parts of rapeseed oil, 0.5 part of ginger, 0.3 part of garlic, 0.2 part of onion, 0.2 part of green Chinese onion, 0.6 part of glutinous rice cake chili, 0.3 part of bean paste in Pixian county, 0.2 part of spice powder, 0.3 part of dried rattan pepper, 0.5 part of salt, 0.4 part of white sugar, 0.1 part of caramel colorant and 2 parts of rattan pepper oil.
The invention also provides a using method of the zanthoxylum schinifolium halogen oil, which comprises the following steps: tearing the package, directly adding the prepared rattan pepper marinated oil and the food to be processed into water, and heating and marinating.
The embodiment of the invention has the following advantages:
1. the rapeseed oil is adopted as base oil, raw materials such as ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pixian county bean paste, spice powder, dried rattan pepper, salt, white sugar, caramel colorant and the like are fried by heating, so that the raw materials are tasty, and the rattan pepper oil is added to obtain the marinated oil which is spicy and spicy, has the faint scent of the rattan pepper and the fragrance of other seasonings, is unique in flavor, and is thick in marinated flavor and not greasy;
2. the invention has simple processing technology, is suitable for large-batch industrial production, can be directly added into water when in use, then food to be processed is added for marinating, the use is very convenient, the marinated oil can adsorb grease, taste and the like contained in marinated products, the taste is more and more intense and mellow, therefore, the pepper oil can be marinated for many times, and the pepper oil can be directly added when people want to be more spicy and hot, and the use is very convenient.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The manufacturing process of the rattan pepper brine oil of the embodiment comprises the following steps:
s1, firstly, adding rapeseed oil into an oil pan, heating to 120 ℃, and adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pi county bean cotyledon, spice, capsicum frutescens and seasoning in sequence for mixed frying; the specific adding steps are as follows:
adding rhizoma Zingiberis recens, and frying for 3 min;
adding Bulbus Allii, and frying for 1 min;
frying Bulbus Allii Cepae and herba Alii Fistulosi for 3 min;
adding the glutinous rice cake chili, and frying for 1 h;
adding Pixian bean paste after the glutinous rice cake chili is fried for 20 min;
after the bean paste in Pi county is fried for 25min, adding spice and frying;
after the spice is fried for a long time, adding the dried rattan pepper and the seasoning at the same time, and continuously frying for 15 min;
s2, filtering the raw material residues in the oil pan, filtering to remove residues, cooling to 10 ℃, adding Zanthoxylum piperitum oil for flavoring and mixing for 10min, cooling, packaging and storing.
Further, the seasoning described in step S1 includes salt, sugar, and caramel color colorant.
Further, the rattan pepper brine oil comprises the following raw materials (in weight kg): 8kg of rapeseed oil, 0.3kg of ginger, 0.2kg of garlic, 0.1kg of onion, 0.1kg of green Chinese onion, 0.5kg of glutinous rice cake chili, 0.1kg of bean paste in Pi county, 0.1kg of spice powder, 0.2kg of dried rattan pepper, 0.3kg of salt, 0.2kg of white sugar, 0.05kg of caramel colorant and 1kg of rattan pepper oil.
Example 2:
the manufacturing process of the rattan pepper brine oil of the embodiment comprises the following steps:
s1, firstly, adding rapeseed oil into an oil pan, heating to 123 ℃, and adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pi county bean cotyledon, spice, capsicum frutescens and seasoning in sequence for mixed frying; the specific adding steps are as follows:
adding rhizoma Zingiberis recens, and frying for 3 min;
adding Bulbus Allii, and frying for 1 min;
frying Bulbus Allii Cepae and herba Alii Fistulosi for 3 min;
adding the glutinous rice cake chili, and frying for 1.2 h;
adding Pixian bean paste after the glutinous rice cake chili is fried for 25 min;
after the bean paste in Pi county is fried for 27min, adding spice and frying;
after the spice is fried for a long time, adding the dried rattan pepper and the seasoning at the same time, and continuously frying for 15 min;
s2, filtering out raw material residues in the oil pan, filtering to remove residues, cooling to 30 ℃, adding Zanthoxylum piperitum oil for flavoring and mixing for 12min, cooling, packaging and storing.
Further, the seasoning described in step S1 includes salt, sugar, and caramel color colorant.
Further, the rattan pepper brine oil comprises the following raw materials (in weight kg): 10kg of rapeseed oil, 0.5kg of ginger, 0.3kg of garlic, 0.2kg of onion, 0.2kg of green Chinese onion, 0.6kg of glutinous rice cake chili, 0.3kg of bean paste in Pi county, 0.2kg of spice powder, 0.3kg of dried rattan pepper, 0.5kg of salt, 0.4kg of white sugar, 0.1kg of caramel colorant and 1kg of rattan pepper oil.
Example 3:
the manufacturing process of the rattan pepper brine oil of the embodiment comprises the following steps:
s1, firstly, adding rapeseed oil into an oil pan, heating to 125 ℃, and adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pi county bean cotyledon, spice, rattan pepper and seasoning in sequence for mixed frying; the specific adding steps are as follows:
adding rhizoma Zingiberis recens, and frying for 3 min;
adding Bulbus Allii, and frying for 1 min;
frying Bulbus Allii Cepae and herba Alii Fistulosi for 3 min;
adding the glutinous rice cake chili, and frying for 1.5 h;
adding Pixian bean paste after the glutinous rice cake chili is fried for 30 min;
after the bean paste in Pi county is fried for a certain time, adding spice and frying for 30 min;
after the spice is fried for a long time, adding the dried rattan pepper and the seasoning at the same time, and continuously frying for 15 min;
s2, filtering the raw material residues in the oil pan, filtering to remove residues, cooling to 45 ℃, adding Zanthoxylum piperitum oil for flavoring and mixing for 15min, cooling, packaging and storing.
Further, the seasoning described in step S1 includes salt, sugar, and caramel color colorant.
Further, the rattan pepper brine oil comprises the following raw materials (in weight kg): 12kg of rapeseed oil, 0.7kg of ginger, 0.5kg of garlic, 0.3kg of onion, 0.3kg of green Chinese onion, 0.7kg of glutinous rice cake chili, 0.4kg of bean paste in Pi county, 0.3kg of spice powder, 0.4kg of dried rattan pepper, 0.7kg of salt, 0.6kg of white sugar, 0.15kg of caramel colorant and 2kg of rattan pepper oil.
Example 4:
the manufacturing process of the rattan pepper brine oil of the embodiment comprises the following steps:
s1, firstly, adding rapeseed oil into an oil pan, heating to 121 ℃, and adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pi county bean cotyledon, spice, capsicum frutescens and seasoning in sequence for mixed frying; the specific adding steps are as follows:
adding rhizoma Zingiberis recens, and frying for 3 min;
adding Bulbus Allii, and frying for 1 min;
frying Bulbus Allii Cepae and herba Alii Fistulosi for 3 min;
adding the glutinous rice cake chili, and frying for 1.1 h;
adding Pixian bean paste after the glutinous rice cake chili is fried for 22 min;
after the soybean paste in Pi county is fried for 26min, adding spice and frying;
after the spice is fried for a long time, adding the dried rattan pepper and the seasoning at the same time, and continuously frying for 15 min;
s2, filtering out raw material residues in the oil pan, filtering to remove residues, cooling to 20 ℃, adding Zanthoxylum piperitum oil for flavoring and mixing for 11min, cooling, packaging and storing.
Further, the seasoning described in step S1 includes salt, sugar, and caramel color colorant.
Further, the rattan pepper brine oil comprises the following raw materials (in weight kg): 8kg of rapeseed oil, 0.7kg of ginger, 0.2kg of garlic, 0.3kg of onion, 0.1kg of green Chinese onion, 0.7kg of glutinous rice cake chili, 0.1kg of bean paste in Pi county, 0.3kg of spice powder, 0.2kg of dried rattan pepper, 0.7kg of salt, 0.2kg of white sugar, 0.15kg of caramel colorant and 2kg of rattan pepper oil.
Example 5:
the manufacturing process of the rattan pepper brine oil of the embodiment comprises the following steps:
s1, firstly, adding rapeseed oil into an oil pan, heating to 123 ℃, and adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pi county bean cotyledon, spice, capsicum frutescens and seasoning in sequence for mixed frying; the specific adding steps are as follows:
adding rhizoma Zingiberis recens, and frying for 3 min;
adding Bulbus Allii, and frying for 1 min;
frying Bulbus Allii Cepae and herba Alii Fistulosi for 3 min;
adding the glutinous rice cake chili, and frying for 1.3 h;
adding Pixian bean paste after the glutinous rice cake chili is fried for 24 min;
frying bean cotyledon in Pi county for 28 min;
after the spice is fried for a long time, adding the dried rattan pepper and the seasoning at the same time, and continuously frying for 15 min;
s2, filtering the raw material residues in the oil pan, filtering to remove residues, cooling to 25 ℃, adding Zanthoxylum piperitum oil for flavoring and mixing for 14min, cooling, packaging and storing.
Further, the seasoning described in step S1 includes salt, sugar, and caramel color colorant.
Further, the rattan pepper brine oil comprises the following raw materials (in weight kg): 10kg of rapeseed oil, 0.5kg of ginger, 0.3kg of garlic, 0.2kg of onion, 0.2kg of green Chinese onion, 0.6kg of glutinous rice cake chili, 0.3kg of bean paste in Pi county, 0.2kg of spice powder, 0.3kg of dried rattan pepper, 0.5kg of salt, 0.4kg of white sugar, 0.1kg of caramel colorant and 3kg of rattan pepper oil.
Example 6:
the manufacturing process of the rattan pepper brine oil of the embodiment comprises the following steps:
s1, firstly, adding rapeseed oil into an oil pan, heating to 124 ℃, and adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pi county bean cotyledon, spice, capsicum frutescens and seasoning in sequence for mixed frying; the specific adding steps are as follows:
adding rhizoma Zingiberis recens, and frying for 3 min;
adding Bulbus Allii, and frying for 1 min;
frying Bulbus Allii Cepae and herba Alii Fistulosi for 3 min;
adding the glutinous rice cake chili, and frying for 1.4 h;
adding Pixian bean paste after the glutinous rice cake chili is fried for 28 min;
frying bean cotyledon in Pi county for 29min with spice;
after the spice is fried for a long time, adding the dried rattan pepper and the seasoning at the same time, and continuously frying for 15 min;
s2, filtering out raw material residues in the oil pan, filtering to remove residues, cooling to 40 ℃, adding Zanthoxylum piperitum oil for flavoring and mixing for 14min, cooling, packaging and storing.
Further, the seasoning described in step S1 includes salt, sugar, and caramel color colorant.
Further, the rattan pepper brine oil comprises the following raw materials (in weight kg): 12kg of rapeseed oil, 0.3kg of ginger, 0.5kg of garlic, 0.1kg of onion, 0.3kg of green Chinese onion, 0.5kg of glutinous rice cake chili, 0.4kg of bean paste in Pi county, 0.1kg of spice powder, 0.4kg of dried rattan pepper, 0.3kg of salt, 0.6kg of white sugar, 0.05kg of caramel colorant and 3kg of rattan pepper oil.
Example 7:
the invention also provides a using method of the zanthoxylum schinifolium halogen oil, which comprises the following steps: tearing the package, directly adding the prepared rattan pepper marinated oil and the food to be processed into water, and heating and marinating.
Example 8
The zanthoxylum bungeanum maxim halogen oil prepared in the above examples 1 to 6 was taken and the marinated chicken feet and the marinated beef were prepared by the marinating method of example 7, and the obtained marinated chicken feet and the marinated beef were tasted separately, and the following data were obtained:
note: the spicy degree in the table is divided into ten grades from mild slight spicy to extreme spicy.
The invention adopts rapeseed oil as base oil, raw materials such as ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pixian county bean cotyledon, spice powder, dried rattan pepper, salt, white sugar, caramel colorant and the like are fried by heating to make the raw materials tasty, and finally, the rattan pepper oil is added to obtain the marinated oil which is spicy and spicy, has the faint scent of the rattan pepper and the fragrance of other condiments, and has unique flavor, and the marinated oil is aromatic and not greasy.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (10)
1. The manufacturing process of the zanthoxylum schinifolium brine oil is characterized by comprising the following steps of: the method comprises the following steps:
s1, firstly, adding rapeseed oil into an oil pan, heating to 125 ℃, then sequentially adding ginger, garlic, onion, green Chinese onion, glutinous rice cake chili pepper, Pixian county bean cotyledon, spice, dried rattan pepper and seasoning, and mixing and frying;
s2, filtering the raw material residues in the oil pan, filtering to remove residues, cooling to 10-45 ℃, adding Zanthoxylum piperitum oil for flavoring, mixing, packaging and warehousing.
2. The manufacturing process of rattan pepper brine oil as claimed in claim 1, characterized in that: in step S1, adding ginger, adding garlic 3min later, frying for 1min, adding onion and green Chinese onion, frying for 3min, adding glutinous rice cake chili, and frying for 1-1.5 h.
3. The manufacturing process of rattan pepper brine oil as claimed in claim 1, characterized in that: in step S1, adding Pixian bean paste into the glutinous rice cake chili after the glutinous rice cake chili is fried for 20-30 min.
4. The manufacturing process of rattan pepper brine oil as claimed in claim 1, characterized in that: in step S1, after the Pixian bean paste is fried for a certain time, spice is added and fried for 25-30 min.
5. The manufacturing process of rattan pepper brine oil as claimed in claim 1, characterized in that: in step S1, after the spice is added and fried for a while, the pepper and the flavoring are added and fried for 15 min.
6. The manufacturing process of rattan pepper brine oil as claimed in claim 1, characterized in that: in step S2, after the raw material residue in the oil pan is filtered out, cooling and adding rattan pepper oil for seasoning and mixing for 10-15min until cooling.
7. The manufacturing process of rattan pepper brine oil as claimed in claim 1, characterized in that: the seasoning described in step S1 includes salt, sugar, and caramel color colorants.
8. The manufacturing process of rattan pepper brine oil as claimed in claim 1, characterized in that: the rattan pepper brine oil comprises the following raw materials (by weight portion): 8-12 parts of rapeseed oil, 0.3-0.7 part of ginger, 0.2-0.5 part of garlic, 0.1-0.3 part of onion, 0.1-0.3 part of green Chinese onion, 0.5-0.7 part of glutinous rice cake chili, 0.1-0.4 part of Pixian bean paste, 0.1-0.3 part of spice powder, 0.2-0.4 part of dried rattan pepper, 0.3-0.7 part of salt, 0.2-0.6 part of white sugar, 0.05-0.15 part of caramel colorant and 1-3 parts of rattan pepper oil.
9. The manufacturing process of rattan pepper brine oil according to claim 4, characterized in that: the rattan pepper brine oil comprises the following raw materials (by weight portion): 10 parts of rapeseed oil, 0.5 part of ginger, 0.3 part of garlic, 0.2 part of onion, 0.2 part of green Chinese onion, 0.6 part of glutinous rice cake chili, 0.3 part of bean paste in Pixian county, 0.2 part of spice powder, 0.3 part of dried rattan pepper, 0.5 part of salt, 0.4 part of white sugar, 0.1 part of caramel colorant and 2 parts of rattan pepper oil.
10. A method of using zanthoxylum schinifolium halogen oil according to any one of claims 1 to 9, characterized in that: tearing the package, directly adding the prepared rattan pepper marinated oil and the food to be processed into water, and heating and marinating.
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| CN112244229A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavored duck neck and production process thereof |
| CN112244258A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavored marinated seasoning and production process for preparing air-conditioned packaged duck tongues by using rattan pepper flavored marinated seasoning |
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Application publication date: 20200818 |