CN111990476A - Chili oil and preparation process thereof - Google Patents
Chili oil and preparation process thereof Download PDFInfo
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- CN111990476A CN111990476A CN202010774755.2A CN202010774755A CN111990476A CN 111990476 A CN111990476 A CN 111990476A CN 202010774755 A CN202010774755 A CN 202010774755A CN 111990476 A CN111990476 A CN 111990476A
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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
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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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- Oil, Petroleum & Natural Gas (AREA)
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Abstract
A chili oil and its preparation method are provided. The raw materials comprise: rapeseed oil, salad oil, Guizhou second chaste tree twigs, Ningxia sheep horn pepper, peanuts, soybean meal and sesame. Further comprises flavoring agents such as salt, sugar, seasoning powder, shallot, garlic, and spices. According to the invention, two specific vegetable oils are selected, particularly the heating temperatures of the two vegetable oils are selected, the specific chili powder is matched, and the adding temperatures and the adding components of various raw materials are strictly controlled in the preparation process, so that the prepared chili oil has the advantages of aromatic flavor, no bad smell, attractive red and bright color and luster, and the flavor and the taste of the chili oil are enhanced.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation process of chili oil and chili oil prepared by the process.
Background
The capsicum is a plant of the capsicum genus of the solanaceae family, is rich in capsaicin, dihydrocapsaicin, capsorubin, beta-carotene, carbohydrate and vitamin C, and is widely eaten all over the world due to rich nutrition and delicious taste. The chili oil is a deep-processed product of the chili, has unique spicy flavor of the chili, can be used for cooking dishes and cold dishes, is a good seasoning product for food preparation, is deeply favored by consumers, and has great consumer market potential. The chili oil is generally prepared from main raw materials of vegetable oil and chili under specific process conditions, the quality of the chili oil has a close relationship with the quality of the chili, and the comprehensive evaluation of the color, the fragrance and the taste of the chili oil is greatly influenced by the processing process. Therefore, the search for optimal process conditions is particularly important.
Disclosure of Invention
The invention provides chili oil and a preparation process thereof, the raw material formula and the process steps are simple, and the prepared chili oil has good color, luster, fragrance and appearance.
The technical scheme of the invention is as follows:
a chili oil, which comprises the following raw materials: rapeseed oil, salad oil, Guizhou second chaste tree twigs, Ningxia sheep horn pepper, peanuts, soybean meal and sesame.
According to the chili oil, the raw materials further comprise: salt, sugar, seasoning powder, shallot, garlic and spices.
According to the chili oil disclosed by the invention, the raw materials comprise the following components in parts by mass: 100-250: 250-400: 30-55: 10-25: 25-35: 2-6: 25-55.
According to the chili oil, rapeseed oil, salad oil, Guizhou second chaste tree twigs, Ningxia sheep horn pepper, peanuts, soybean meal, sesame, salt, sugar, seasoning powder, scallion, garlic and spices are as follows in parts by mass: 100-250: 250-400: 30-55: 10-25: 25-35: 2-6: 25-55: 10-25: 5-10: 5-15: 1-6: 0.5-3: 05-1.5.
Other peppers may also be added according to the pepper oil of the present invention.
According to the chili oil, the soybean meal is added in an amount of 2-3 parts by mass.
The invention also provides a method for preparing the chili oil, which comprises the following steps:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) mixing raw materials: mixing different kinds of peppers;
(3) refining: heating the rapeseed oil and the soybean salad oil to 170-250 ℃;
(4) mixing oil with the mixed raw material in the step (2);
(5) cooling the materials to 90-120 ℃, and adding soybean meal;
(6) stewing and storing: and (4) storing and stewing the refined material in the step (3) for 24 hours.
According to the preparation method, the rapeseed oil is heated to 240 ℃ of 220-.
According to the preparation method of the invention, in the step (4), the oil product in the step (3) can be directly mixed with the raw material in the step (2), or the oil product in the step (3) can be mixed with the raw material in the step (2) after being cooled to 140-.
According to the preparation method of the invention, in the step (4), only part of the oil is mixed with the mixed raw material in the step (2), for example, 1/3 oil is poured into the mixed raw material in the step (2), and the rest oil is poured into the mixed material at the temperature of 140 ℃ and 160 ℃.
According to the preparation method of the invention, the sesame and the peanut are added when the oil temperature is 140-160 ℃ or higher and 170-180 ℃.
According to the preparation method of the invention, the scallion and the garlic are added at the oil temperature of 140-.
According to the preparation method of the invention, the spice and the seasoning powder are added at the oil temperature of 120 ℃ or below.
According to the preparation method of the invention, the pepper, the peanut and the sesame are pretreated. Preferably, the dried peppers are cut into sections, fried to be fragrant and then smashed; roasting peanut, crushing; frying sesame to be fragrant.
The invention also protects the chili oil obtained by the preparation method.
Has the advantages that: the invention provides chili oil and a preparation process thereof, and the chili oil has simple components and aromatic flavor. According to the invention, two specific vegetable oils are selected, particularly the heating temperatures of the two vegetable oils are selected, and the specific chili powder is matched, so that the prepared chili oil has the advantages of aromatic flavor, no bad smell and attractive red and bright color. Meanwhile, the invention finds that the adding temperature and the adding amount of various raw materials are strictly controlled in the preparation process, and particularly, a small amount of soybean meal is added at a specific temperature, so that the flavor and the taste of the chili oil are enhanced.
Detailed Description
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
The raw materials in the following examples were prepared as follows:
(1) removing seeds of the dried chili, cutting into sections, frying until the chili is smashed into sesame grains;
(2) roasting peanut, and crushing to the size of sesame;
(3) respectively frying sesame seeds to be fragrant;
(4) cutting herba Alii Fistulosi and Bulbus Allii into pieces.
In examples 1-5, the following raw material formulas in Table 1 were used:
TABLE 1
The seasoning powder used in the invention is an Italian hot pot cluster spicy hot solid compound seasoning for enhancing freshness, and the spice component content is as follows in table 2:
TABLE 2
| Kind of spice | Red pepper | Octagonal | Kaempferia galanga | Spice leaf | Fennel fruit | Chinese cinnamon bark |
| Content (g) | 0.5 | 0.1 | 0.05 | 0.05 | 0.05 | 0.05 |
Example 1:
the oil pepper of the embodiment is prepared by the following method, which mainly comprises the following steps:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) mixing raw materials: taking a stainless steel barrel, and uniformly mixing the two types of chopped hot peppers, salt and sugar in the barrel;
(3) refining: adding rapeseed oil and soybean salad oil into a frying pan, heating to 180 ℃, testing the oil temperature by using an infrared oil temperature gun, pouring the mixed oil with the temperature of 180 ℃ in the frying pan of 1/3 into the stainless steel barrel for mixing the raw materials in the step (2), and stirring while pouring, and uniformly mixing; adding cooked sesame and crushed peanut into a frying pan filled with the residual 2/3 mixed oil, adding shallot and garlic when the oil temperature in the frying pan is reduced to 160 ℃, adding shallot and garlic for refining and crisp, and pouring the residual oil into the pepper when the oil temperature is reduced to 150 ℃, and stirring while pouring; when the temperature of the oil in the barrel is reduced to 120 ℃, adding the soybean meal, the spices and the seasoning powder, and stirring uniformly.
(4) Stewing and storing: and (4) hermetically storing the refined material in the step (3) for 24 hours under the drying condition of normal temperature and pressure.
(5) Filling and packaging: and (4) filling the material obtained in the step (4) according to corresponding specifications at normal temperature to obtain the finished product of the chilli oil pepper.
Example 2:
the oil pepper provided by the embodiment is prepared by the following method, and mainly comprises the following steps:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) mixing raw materials: taking a stainless steel barrel, and uniformly mixing the two types of chopped hot peppers, salt and sugar in the barrel;
(3) refining: adding rapeseed oil into a frying pan, heating to 240 ℃, adding soybean salad oil, heating to 180 ℃, adding green onion, garlic, cooked sesame and ground peanut, refining to be crisp, cooling the oil to 150 ℃, pouring the oil in the pan into a stainless steel barrel for mixing hot pepper, and stirring while pouring; when the temperature of the oil in the barrel is reduced to 120 ℃, adding the soybean meal, the spices and the seasoning powder, and stirring uniformly.
(4) Stewing and storing: and (4) storing and stewing the refined material in the step (3) for 24 hours.
(5) Filling and packaging: and (4) filling the material obtained in the step (4) according to corresponding specifications at normal temperature to obtain the finished product of the chilli oil pepper.
Example 3:
the oil pepper provided by the embodiment is prepared by the following method, and mainly comprises the following steps:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) mixing raw materials: taking a stainless steel barrel to uniformly mix the two types of pepper powder, salt and sugar;
(3) refining: adding rapeseed oil into a frying pan, heating to 240 ℃, adding soybean salad oil, heating to 180 ℃, adding cooked sesame and crushed peanut into the pan, adding scallion and garlic to be refined and crisp when the oil temperature in the pan is reduced to 160 ℃, and pouring all the oil into a stainless steel barrel for mixing hot pepper while stirring when the oil temperature is reduced to 140 ℃; when the temperature of the oil in the barrel is reduced to 120 ℃, adding the soybean meal, the spices and the seasoning powder, and stirring uniformly.
(4) Stewing and storing: and (4) hermetically storing the refined material in the step (3) for 24 hours under the drying condition of normal temperature and pressure.
(5) Filling and packaging: and (4) filling the material obtained in the step (4) according to corresponding specifications at normal temperature to obtain the finished product of the chilli oil pepper.
Example 4:
the oil pepper provided by the invention is prepared by the following method, and mainly comprises the following steps:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) mixing raw materials: taking a stainless steel barrel to uniformly mix the two types of pepper powder, salt and sugar;
(3) refining: adding rapeseed oil into a frying pan, heating to 240 ℃, adding soybean salad oil, heating to 180 ℃, pouring 1/3 of the mixed oil with the temperature of 180 ℃ into the stainless steel barrel filled with the mixed raw materials in the step (2), and stirring while pouring; adding cooked sesame and crushed peanut into the pot, adding scallion and garlic to be refined and crisp when the oil temperature in the pot is reduced to 160 ℃, adding soybean meal to be uniformly stirred when the oil temperature is reduced to 140 ℃, and then pouring all the residual oil in the pot into the stainless steel barrel in the step (2) while stirring; when the temperature of the oil in the barrel is reduced to 120 ℃, adding the spices and the seasoning powder, and stirring uniformly.
(4) Stewing and storing: and (4) hermetically storing the refined material in the step (3) for 24 hours under the drying condition of normal temperature and pressure.
(5) Filling and packaging: and (4) filling the material obtained in the step (4) according to corresponding specifications at normal temperature to obtain the finished product of the chilli oil pepper.
Example 5:
the oil pepper provided by the invention is prepared by the following method, and mainly comprises the following steps:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) mixing raw materials: taking a stainless steel barrel, and uniformly mixing the chopped chili, the salt and the sugar;
(3) refining: adding rapeseed oil into a frying pan, heating to 240 ℃, adding soybean salad oil, heating to 180 ℃, pouring 1/3 of the mixed oil at 180 ℃ into the stainless steel barrel mixed with crushed chili in the step (2), and stirring while pouring; then adding cooked sesame and crushed peanut into the pot, adding scallion and garlic to be refined and crisp when the oil temperature in the pot is reduced to 160 ℃, and pouring all the rest oil into the stainless steel barrel filled with pepper in the step (2) while stirring when the oil temperature is reduced to 140 ℃; adding soybean meal when the temperature of the oil in the barrel is reduced to 100 ℃; and (4) when the temperature of the oil in the barrel is reduced to 90 ℃, adding the spices and the seasoning powder, and uniformly stirring.
(4) Stewing and storing: and (4) drying the refined material in the step (3) at normal temperature and normal pressure, and storing and stewing the material for 24 hours under a sealed condition.
(5) Filling and packaging: and (4) filling the material obtained in the step (4) according to corresponding specifications at normal temperature to obtain the finished product of the chilli oil pepper.
Examples 6 to 8
Examples 6 to 8 are different from example 5 in the ratio of raw materials, and the ratio of raw materials of examples 6 to 8 is shown in Table 3
TABLE 3 proportions of the respective raw materials of the chilli oil in examples 6-8
| Raw material name/component | Example 6 | Example 7 | Example 8 |
| Rapeseed oil | 150 | 140 | 130 |
| Soybean salad oil | 350 | 360 | 370 |
| Ningxia sheep horn pepper | 10 | 25 | 10 |
| New generation of Henan | \ | \ | 25 |
| Guizhou second twig | 35 | 25 | 40 |
| Guizhou bullet | 30 | 20 | \ |
| Soybean flour | 6 | 2.5 | 5 |
| Fried sesame | 40 | 40 | 50 |
| Fried peanut | 30 | 30 | 30 |
| Salt (salt) | 18 | 19.5 | 21 |
| Candy | 5 | 6 | 7 |
| Seasoning powder | 10 | 11 | 12 |
| Garlic | 2 | 2.5 | 3 |
| Green Chinese onion | 4 | 5 | 6 |
| Spice | 1 | 1.2 | 1.4 |
| Total up to | 691.0 | 687.7 | 710.4 |
Example 12 sensory Effect test
The sensory taste effects of the examples and comparative examples of the present application were evaluated by using the six-herb oil-sprinkled peppers as comparative examples and the following table 4 as sensory evaluation reference standards.
The sensory test is carried out by randomly drawing 10 persons, controlling the temperature of an evaluation room to be about 25 ℃, enabling the evaluation personnel to have no cold or uncomfortable body, no hunger or satiety, no strong cosmetic taste, no tobacco taste or peculiar smell, wherein the color, the fragrance and the posture are observed and finished simultaneously on the same day, the taste is finished at one day interval time, each single product is finished, warm boiled water is used for gargling, and the next single product is evaluated again to reduce the mutual interference influence. Table 5 is the 10-person average score for each score.
TABLE 4 sensory test standards
TABLE 5 scoring results
The embodiments of the present invention have been described above. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A chili oil, which comprises the following raw materials: rapeseed oil, salad oil, Guizhou second chaste tree twigs, Ningxia sheep horn pepper, peanuts, soybean meal and sesame. Preferably, the raw materials comprise the following components in parts by mass: 100-250: 250-400: 30-55: 10-25: 25-35: 2-6: 25-55.
2. The chili oil of claim 1, wherein the raw materials further comprise: salt, sugar, seasoning powder, shallot, garlic and spices.
The chili oil according to the invention. Preferably, the rapeseed oil, the salad oil, the Guizhou second chaste tree twigs, the Ningxia sheep horn pepper, the peanuts, the soybean meal, the sesame, the salt, the sugar, the seasoning powder, the shallots, the garlic and the spices are prepared from the following components in parts by weight: 100-250: 250-400: 30-55: 10-25: 25-35: 2-6: 25-55: 10-25: 5-10: 5-15: 1-6: 0.5-3: 05-1.5.
3. The chili oil according to claim 1, further comprising other chilies. Preferably, the soybean meal is added in a mass portion of 2-3.
4. A method of preparing the chili oil of claim 1, comprising the steps of:
(1) weighing the following raw materials: weighing corresponding raw materials according to the raw material proportion in the formula;
(2) mixing raw materials: mixing different kinds of peppers;
(3) refining: heating the rapeseed oil and the soybean salad oil to 170-250 ℃;
(4) mixing oil with the mixed raw material in the step (2);
(5) cooling the materials to 90-120 ℃, and adding soybean meal;
(6) stewing and storing: and (4) storing and stewing the refined material in the step (3) for 24 hours.
5. The preparation method according to claim 4, wherein the rapeseed oil is heated to 240 ℃ of 220-.
6. The preparation method according to claim 4, wherein in the step (4), the oil product in the step (3) can be directly mixed with the raw material in the step (2), or the oil product in the step (3) can be mixed with the raw material in the step (2) after being cooled to 160 ℃ of 140 ℃.
7. The method according to claim 4, wherein in step (4), only a part of the oil is mixed with the mixed raw material of step (2), for example, 1/3 oil is poured into the mixed raw material of step (2), and the rest of the oil is poured into the previously mixed materials at 140 ℃ and 160 ℃.
8. The preparation method according to claim 4, wherein the sesame and the peanut are added at an oil temperature of 140 ℃ to 160 ℃ or higher and at a temperature of 170 ℃ to 180 ℃. Preferably, the green onion and the garlic are added at the oil temperature of 140 ℃ and 160 ℃.
9. The method according to claim 8, wherein the spice or seasoning powder is added at an oil temperature of 120 ℃ or below.
10. A chili oil prepared by the method of any of claims 4-9.
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| CN202010774755.2A CN111990476A (en) | 2020-08-04 | 2020-08-04 | Chili oil and preparation process thereof |
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| CN202010774755.2A CN111990476A (en) | 2020-08-04 | 2020-08-04 | Chili oil and preparation process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768119A (en) * | 2021-09-14 | 2021-12-10 | 四川川娃子食品有限公司 | Low-energy oil-splashing peppers and preparation method thereof |
| CN113826864A (en) * | 2021-09-26 | 2021-12-24 | 遵义红满坡农业发展有限公司 | Processing technology of chili with chili oil |
| CN114304288A (en) * | 2022-01-19 | 2022-04-12 | 孙维刚 | Special blending rapeseed oil for chilli oil in Lanzhou beef noodles and processing method thereof |
| CN115886227A (en) * | 2022-12-07 | 2023-04-04 | 四川麻辣空间食品有限公司 | Red oil seasoning and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768119A (en) * | 2021-09-14 | 2021-12-10 | 四川川娃子食品有限公司 | Low-energy oil-splashing peppers and preparation method thereof |
| CN113826864A (en) * | 2021-09-26 | 2021-12-24 | 遵义红满坡农业发展有限公司 | Processing technology of chili with chili oil |
| CN114304288A (en) * | 2022-01-19 | 2022-04-12 | 孙维刚 | Special blending rapeseed oil for chilli oil in Lanzhou beef noodles and processing method thereof |
| CN115886227A (en) * | 2022-12-07 | 2023-04-04 | 四川麻辣空间食品有限公司 | Red oil seasoning and preparation method thereof |
| CN115886227B (en) * | 2022-12-07 | 2024-04-09 | 四川麻辣空间食品有限公司 | Red oil condiment and preparation method thereof |
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