CN113197252A - Processing technology of seasoning chili oil - Google Patents
Processing technology of seasoning chili oil Download PDFInfo
- Publication number
- CN113197252A CN113197252A CN202110612744.9A CN202110612744A CN113197252A CN 113197252 A CN113197252 A CN 113197252A CN 202110612744 A CN202110612744 A CN 202110612744A CN 113197252 A CN113197252 A CN 113197252A
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- frying
- pepper
- vegetable oil
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Classifications
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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
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing technology of seasoning chili oil, which comprises the following steps: A. selecting the following raw materials in parts by weight: 210 parts of vegetable oil, 150 parts of dried pepper, 170 parts of green Chinese onion, 10-20 parts of star anise, 20-30 parts of pepper, 10-15 parts of fennel and 4-6 parts of clove; B. frying the dried peppers: heating vegetable oil in a pot, and frying dried Capsici fructus to brown; C. frying auxiliary materials: putting star anise, pepper, fennel and clove into a pot, frying thoroughly, and fishing out; D. frying green Chinese onions: adding scallion after the oil temperature is reduced, frying until golden yellow, and taking out; E. crushing: sequentially putting the fried dry pepper, the star anise and the pepper into the garlic mortar, crushing, uniformly mixing and fishing out; F. mixing materials: putting the crushed materials into vegetable oil, heating and stirring again, and frying to generate fragrance; G. and (3) finished product: after the fragrance is fried out, the fried meat is cooled and then can be filled and stored. Compared with the prior art, the invention has the advantages that: the material is simple, and the comprehensive flavor of the pepper is kept through simple steps under the action of reasonable temperature.
Description
Technical Field
The invention relates to the technical field of seasoning processing, in particular to a processing technology of seasoning chili oil.
Background
Pepper is a plant of the genus capsicum of the family solanaceae, and is widely grown around the world because of its rich nutrition and delicious taste. The whole body of the pepper is treasure, and is rich in capsaicin, dihydrocapsaicin, capsorubin, B-carotene, carbohydrate, a large amount of vitamin C, calcium, phosphorus and the like. According to the traditional Chinese medicine, the pepper has the effects of clearing and activating the channels and collaterals, promoting blood circulation to remove blood stasis, expelling wind and cold, stimulating the appetite and invigorating the stomach, tonifying the liver and improving the eyesight, warming the middle-jiao and descending qi, inhibiting bacteria and oxygen, preventing corrosion and expelling parasites and the like.
The pepper is processed into pepper oil for seasoning, which is a use mode of pepper, but the existing pepper oil has complex materials, improper temperature and complex steps in the processing process, and can not comprehensively retain the pepper flavor.
Disclosure of Invention
The invention aims to overcome the technical defects and provide a processing technology of seasoning chili oil, which has simple materials and can keep the comprehensive fragrance of chilies through simple steps at a reasonable temperature.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a processing technology of seasoning chili oil comprises the following steps:
A. selecting the following raw materials in parts by weight: 210 parts of vegetable oil, 150 parts of dried pepper, 170 parts of green Chinese onion, 10-20 parts of star anise, 20-30 parts of pepper, 10-15 parts of fennel and 4-6 parts of clove;
B. frying the dried peppers: heating vegetable oil in a pot, and frying dried Capsici fructus to brown;
C. frying auxiliary materials: putting star anise, pepper, fennel and clove into a pot, frying thoroughly, and fishing out;
D. frying green Chinese onions: adding scallion after the oil temperature is reduced, frying until golden yellow, and taking out;
E. crushing: sequentially putting the fried dry pepper, the star anise and the pepper into the garlic mortar, crushing, uniformly mixing and fishing out;
F. mixing materials: putting the crushed materials into vegetable oil, heating and stirring again, and frying to generate fragrance;
G. and (3) finished product: after the fragrance is fried out, the fried meat is cooled and then can be filled and stored.
Further, the temperature of the vegetable oil in A is kept at 210-230 ℃.
Further, the temperature of the vegetable oil in B is kept at 150-180 ℃.
Further, the temperature of the vegetable oil in C is kept at 110-130 ℃.
Further, the temperature of the vegetable oil in the F is kept between 80 and 100 ℃.
Further, one or more of chopped peanuts, sesame seeds, diced beef, mushroom nails and nuts are added and mixed before filling G.
Compared with the prior art, the invention has the advantages that:
the hot pepper, the star anise, the pepper, the fennel, the clove and the green Chinese onion are fried thoroughly in oil temperature, then are respectively ground and mixed into the vegetable oil, so that the comprehensive fragrance is kept, the overall processing steps are simple, the required materials are less, and the fragrance is kept comprehensive.
Detailed Description
The first embodiment is as follows:
a processing technology of seasoning chili oil comprises the following steps:
A. selecting the following raw materials in parts by weight: 205 parts of vegetable oil, 160 parts of dried hot pepper, 15 parts of green Chinese onion, 7 parts of star anise, 25 parts of pepper, 13 parts of fennel and 5 parts of clove;
B. frying the dried peppers: heating vegetable oil to 220 deg.C, and frying dried Capsici fructus to brown;
C. frying auxiliary materials: cooling vegetable oil to 165 deg.C, frying fructus Anisi Stellati, fructus Zanthoxyli, fructus Foeniculi and flos Caryophylli in a pan, and taking out;
D. frying green Chinese onions: cooling to 120 deg.C, adding herba Alii Fistulosi, frying to golden yellow, and taking out;
E. crushing: sequentially putting the fried dry pepper, the star anise and the pepper into the garlic mortar, crushing, uniformly mixing and fishing out;
F. mixing materials: putting the crushed materials into vegetable oil cooled to 80 ℃, heating and stirring again, and frying to obtain fragrance;
G. and (3) finished product: after the fragrance is fried out, the fried meat is cooled and then can be filled and stored.
Example two:
a processing technology of seasoning chili oil comprises the following steps:
A. selecting the following raw materials in parts by weight: 200 parts of vegetable oil, 150 parts of dried hot pepper, 10 parts of green Chinese onion, 5 parts of star anise, 20 parts of pepper, 10 parts of fennel and 4 parts of clove;
B. frying the dried peppers: heating vegetable oil to 220 deg.C, and frying dried Capsici fructus to brown;
C. frying auxiliary materials: cooling vegetable oil to 165 deg.C, frying fructus Anisi Stellati, fructus Zanthoxyli, fructus Foeniculi and flos Caryophylli in a pan, and taking out;
D. frying green Chinese onions: cooling to 120 deg.C, adding herba Alii Fistulosi, frying to golden yellow, and taking out;
E. crushing: sequentially putting the fried dry pepper, the star anise and the pepper into the garlic mortar, crushing, uniformly mixing and fishing out;
F. mixing materials: putting the crushed materials into vegetable oil cooled to 80 ℃, heating and stirring again, and frying to obtain fragrance;
G. and (3) finished product: after the fragrance is fried out, the fried meat is cooled and then can be filled and stored.
EXAMPLE III
A processing technology of seasoning chili oil comprises the following steps:
A. selecting the following raw materials in parts by weight: 210 parts of vegetable oil, 170 parts of dried hot pepper, 20 parts of green Chinese onion, 8 parts of star anise, 30 parts of pepper, 15 parts of fennel and 6 parts of clove;
B. frying the dried peppers: heating vegetable oil to 220 deg.C, and frying dried Capsici fructus to brown;
C. frying auxiliary materials: cooling vegetable oil to 165 deg.C, frying fructus Anisi Stellati, fructus Zanthoxyli, fructus Foeniculi and flos Caryophylli in a pan, and taking out;
D. frying green Chinese onions: cooling to 120 deg.C, adding herba Alii Fistulosi, frying to golden yellow, and taking out;
E. crushing: sequentially putting the fried dry pepper, the star anise and the pepper into the garlic mortar, crushing, uniformly mixing and fishing out;
F. mixing materials: putting the crushed materials into vegetable oil cooled to 80 ℃, heating and stirring again, and frying to obtain fragrance;
G. and (3) finished product: after the fragrance is fried out, the fried meat is cooled and then can be filled and stored.
Claims (6)
1. The processing technology of the seasoning chili oil is characterized by comprising the following steps:
A. selecting the following raw materials in parts by weight: 210 parts of vegetable oil, 150 parts of dried pepper, 170 parts of green Chinese onion, 10-20 parts of star anise, 20-30 parts of pepper, 10-15 parts of fennel and 4-6 parts of clove;
B. frying the dried peppers: heating vegetable oil in a pot, and frying dried Capsici fructus to brown;
C. frying auxiliary materials: putting star anise, pepper, fennel and clove into a pot, frying thoroughly, and fishing out;
D. frying green Chinese onions: adding scallion after the oil temperature is reduced, frying until golden yellow, and taking out;
E. crushing: sequentially putting the fried dry pepper, the star anise and the pepper into the garlic mortar, crushing, uniformly mixing and fishing out;
F. mixing materials: putting the crushed materials into vegetable oil, heating and stirring again, and frying to generate fragrance;
G. and (3) finished product: after the fragrance is fried out, the fried meat is cooled and then can be filled and stored.
2. The process of claim 1, wherein the vegetable oil temperature in A is maintained at 230 ℃ and 210 ℃.
3. The process of claim 1, wherein the vegetable oil temperature in step B is maintained at 150-180 ℃.
4. The process of claim 1, wherein the vegetable oil temperature in C is maintained at 110-130 ℃.
5. The process of claim 1, wherein the vegetable oil temperature in F is maintained at 80-100 ℃.
6. The process of claim 1, wherein one or more of ground peanuts, sesame seeds, diced beef, mushroom nails, and nuts are added and mixed before G filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110612744.9A CN113197252A (en) | 2021-06-02 | 2021-06-02 | Processing technology of seasoning chili oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110612744.9A CN113197252A (en) | 2021-06-02 | 2021-06-02 | Processing technology of seasoning chili oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113197252A true CN113197252A (en) | 2021-08-03 |
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ID=77024074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110612744.9A Withdrawn CN113197252A (en) | 2021-06-02 | 2021-06-02 | Processing technology of seasoning chili oil |
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| Country | Link |
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| CN (1) | CN113197252A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2021
- 2021-06-02 CN CN202110612744.9A patent/CN113197252A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20210803 |