CN113545467A - Fresh and fragrant oil chilli and formula and preparation method thereof - Google Patents
Fresh and fragrant oil chilli and formula and preparation method thereof Download PDFInfo
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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
- 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
-
- 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
- A23L27/14—Dried spices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a fresh and fragrant hot pepper oil and a formula and a preparation method thereof, and relates to the technical field of food. The fresh and fragrant oil pepper formula comprises the following components in parts by weight: 48 to 76 parts of vegetable oil, 7 to 12 parts of dry red pepper, 0.4 to 0.7 part of white sesame seed, 0.3 to 0.5 part of ginger, 0.2 to 0.4 part of onion, 0.3 to 0.5 part of green Chinese onion, 0.4 to 0.9 part of mixed spice, 0.4 to 0.7 part of aromatic vinegar, 0.6 to 1 part of edible salt, 0.1 to 0.2 part of pepper, 0.5 to 1 part of monosodium glutamate, 0.02 to 0.05 part of flavor nucleotide disodium and 0.3 to 0.6 part of white granulated sugar; the dried red peppers include new-generation Inula peppers and Chinese red peppers. The preparation method of the fresh sesame oil peppers comprises the following steps: the fresh sesame oil peppers are prepared according to the formula. Fresh spicy oil peppers are prepared by adopting the method. The oil peppery seed prepared by the invention has full peppery taste, strong fragrance, bright color, middle peppery taste, both peppery taste and good taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to fresh and fragrant hot pepper oil and a formula and a preparation method thereof.
Background
The hot and spicy sauce is also called oil-sprinkled hot sauce, is a flavoring which is loved by people when making spicy dishes, and is commonly used in noodles, rice noodles and other cooked products, cold dishes and dips. Especially, it is most widely used in Chuan, Yu and Xiang three places. The traditional preparation method is to pour edible oil heated to high temperature into dry chilli powder or conversely pour the dry chilli powder into hot oil at high temperature, and sometimes, other ingredients are added besides the dry chilli powder. The traditional oil pepper seasoning has two defects: firstly, the oil temperature is generally controlled by manual experience when edible oil is heated in the process, so that the oil temperature is easily improper, the prepared oil peppers become burnt due to overhigh oil temperature, carcinogens can be generated while the taste becomes poor, and the fragrance of pepper surfaces cannot be emitted due to overlow oil temperature, so that the taste of the oil peppers is also influenced; secondly, the traditional oil peppers are prepared by pouring edible oil heated to a high temperature into dry pepper powder or pouring the dry pepper powder into hot oil heated to a high temperature reversely, and the oil peppers are easy to dry and hot, easy to get inflamed and insufficient in fragrance; thirdly, only hot pepper, edible oil and pepper are added to the formula of the traditional oil pepper, and essence is sometimes added, so that the problems of single nutrition and flavor, thin mouthfeel, poor color and the like of the traditional oil pepper are avoided, and the synchronous requirements of modern people on the flavor and the nutrition of the condiment are difficult to meet.
One of the purposes of the invention is to provide a fresh and fragrant oil pepper formula which is rich in components and easily available in raw materials, and the prepared oil pepper is fresh and fragrant in taste, red and bright in color, full in mouthfeel and rich in nutritional ingredients.
The invention also aims to provide the preparation method of the fresh spicy oil, which is simple, quick, safe and sanitary, has easily controlled process and stable product quality, and the prepared oil spicy oil is soft in spicy taste, free from dry and spicy feeling and not easy to cause excessive internal heat after being eaten.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide fresh and fragrant oil peppers, a formula and a preparation method thereof, and aims to solve at least one problem mentioned in the background technology.
The invention is realized by the following steps:
in a first aspect, the embodiment of the invention provides a fresh and fragrant oil pepper formula, which comprises the following components in parts by weight:
48 to 76 parts of vegetable oil, 7 to 12 parts of dry red pepper, 0.4 to 0.7 part of white sesame seed, 0.3 to 0.5 part of ginger, 0.2 to 0.4 part of onion, 0.3 to 0.5 part of green Chinese onion, 0.4 to 0.9 part of mixed spice, 0.4 to 0.7 part of aromatic vinegar, 0.6 to 1 part of edible salt, 0.1 to 0.2 part of pepper, 0.5 to 1 part of monosodium glutamate, 0.02 to 0.05 part of flavor nucleotide disodium and 0.3 to 0.6 part of white granulated sugar;
the dried red pepper comprises new generation of yellow capsicum and Chinese capsicum in a weight ratio of 1: 1.8-2.2.
In an alternative embodiment, the mixed spice comprises fennel, cinnamon, coriander seeds, licorice and clove in a mass ratio of 1-3:1-3:0.5-1.5:0.5-1: 0.3-0.6.
In an alternative embodiment, 3-5 parts of cooked peanuts are also included;
in an alternative embodiment, the fresh spicy oil formulation further comprises 0.7-1.2 parts of cooked soybeans.
In an alternative embodiment, the vegetable oil comprises rapeseed oil and soybean oil in a mass ratio of 1: 0.8-1.2.
In a second aspect, an embodiment of the present invention provides a preparation method of fresh and fragrant oil peppers, including: the fresh spicy oil is prepared according to the fresh spicy oil formula provided by any one of the above embodiments.
In an alternative embodiment, the method comprises the following steps:
making fructus Zanthoxyli into dried chili powder;
cooking the new generation of yellow pepper to obtain glutinous rice cake-shaped pepper paste;
heating vegetable oil to 130-;
uniformly mixing a part of amount of the fragrant vegetable oil heated to the temperature of 170-;
mixing and frying the residual amount of the fragrant vegetable oil and the mashed chili to obtain fried chilli sauce;
mixing the fried chilli sauce with the primary chilli oil;
in an optional embodiment, the step of cooking the new generation of the internal yellow peppers refers to the step of boiling the new generation of the internal yellow peppers in clear water for 8-12 min. In an alternative embodiment, the vegetable oil comprises rapeseed oil and soybean oil in a mass ratio of 1:0.8-1.2, and heating the vegetable oil to 130-:
heating the rapeseed oil to 180-200 ℃, and then adding the soybean oil into the rapeseed oil to heat the oil to 130-150 ℃.
In an alternative embodiment, the fresh spicy oil further comprises 3-5 parts of cooked peanuts; the mixing and frying of the residual amount of the fragrant vegetable oil and the pepper paste are as follows:
mixing the residual amount of the aromatic vegetable oil and the pepper paste, frying to the temperature of 110-120 ℃, adding the cooked peanuts, and stir-frying to the temperature of 145-155 ℃ to obtain the fried chilli sauce.
In an alternative embodiment, the fresh spicy oil formula further comprises 0.7-1.2 parts of cooked soybeans; the mixing and frying of the residual amount of the fragrant vegetable oil and the pepper paste are as follows:
cooling the residual aromatic vegetable oil to the oil temperature of 105-125 ℃, frying the cooked soybeans to the temperature of 150-160 ℃, adding the pepper paste, mixing and frying to the temperature of 110-120 ℃, adding the cooked peanuts, and frying to the temperature of 145-155 ℃ to obtain the fried chilli sauce.
In a third aspect, the embodiment of the invention provides the fresh and fragrant oil pepper prepared by the preparation method provided by any one of the above embodiments.
The invention has the following beneficial effects:
according to the fresh and fragrant oil pepper obtained by the design, the formula and the preparation method thereof, the content of each component is in a better proportioning range, so that the fresh and fragrant oil pepper prepared by the formula has rich fragrance and nutrition; the new-generation yellow chili has higher peppery degree and red and bright color, the Chinese prickly ash has rich fragrance and slightly low peppery degree, the two chili has bright characteristics, the advantages are complemented and added in proper proportion, the prepared hot chili is full in peppery taste, rich in fragrance, bright in color, fragrant in hot, spicy in flavor and both spicy and hot in mouth, and the eating experience of the hot chili is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The fresh and fragrant oil peppers provided by the invention and the formula and the preparation method thereof are specifically explained below.
The fresh and fragrant oil pepper formula provided by the embodiment of the invention comprises the following components in parts by weight:
48 to 76 parts of vegetable oil, 7 to 12 parts of dry red pepper, 0.4 to 0.7 part of white sesame seed, 0.3 to 0.5 part of ginger, 0.2 to 0.4 part of onion, 0.3 to 0.5 part of green Chinese onion, 0.4 to 0.9 part of mixed spice, 0.4 to 0.7 part of aromatic vinegar, 0.6 to 1 part of edible salt, 0.1 to 0.2 part of pepper, 0.5 to 1 part of monosodium glutamate, 0.02 to 0.05 part of flavor nucleotide disodium and 0.3 to 0.6 part of white granulated sugar;
the dried red pepper comprises new generation of yellow capsicum and Chinese capsicum in a weight ratio of 1: 1.8-2.2.
According to the fresh and fragrant oil pepper formula provided by the invention, the content of each component is in a better proportioning range, so that the fresh and fragrant oil pepper prepared by adopting the formula has rich fragrance and nutrition; the new-generation yellow chili has higher peppery degree and red and bright color, the Chinese prickly ash has rich fragrance and slightly low peppery degree, the two chili has bright characteristics, the advantages are complemented and added in proper proportion, the prepared hot chili is full in peppery taste, rich in fragrance, bright in color, fragrant in hot, spicy in flavor and both spicy and hot in mouth, and the eating experience of the hot chili is improved.
Preferably, the mixed spice comprises fennel, cassia bark, coriander seed, liquorice and clove in a mass ratio of 1-3:1-3:0.5-1.5:0.5-1: 0.3-0.6. When the mixed spice comprises various ingredients in the proportion, the fresh flavor of the oil peppers can be further improved.
Preferably, the fresh and fragrant oil chilli seed formula also comprises 3-5 parts of cooked peanuts. The addition of the cooked peanuts endows the oil-pepper cooked peanuts prepared by the formula with fragrance, enriches the nutrition of the oil-pepper, and improves the taste of the fresh and fragrant oil-pepper.
Preferably, the fresh and fragrant oil chilli seed formula also comprises 0.7-1.2 parts of cooked soybeans. The addition of the cooked soybeans endows the oil peppery seed cooked soybeans prepared by the formula with fragrance, enriches the nutrition of the oil peppery seeds, and further improves the taste of the fresh and fragrant oil peppery seeds.
Preferably, the vegetable oil comprises rapeseed oil and soybean oil in a mass ratio of 1: 0.8-1.2. Rapeseed oil and soybean oil with proper mass ratio are selected as mixed vegetable oil, so that the nutrition of the hot pepper can be further enriched, the rapeseed oil and the soybean oil have different fragrances, and the vegetable oil mixed by the rapeseed oil and the soybean oil synthesizes the fragrances of the rapeseed oil and the soybean oil to volatilize special fragrance which can improve the eating experience.
The preparation method of the fresh and fragrant oil peppers provided by the embodiment of the invention comprises the following steps: the fresh and fragrant oil peppers are prepared according to the fresh and fragrant oil peppers formula provided by the embodiment of the invention.
According to the method, the oil peppery seeds are prepared by adopting the formula provided by the embodiment of the invention, so that the prepared oil peppery seeds are full in peppery taste, rich in fragrance, bright in color and luster, fragrant in peppery taste, spicy in fragrance, both spicy and hot in mouth and excellent in eating experience.
The method specifically comprises the following steps:
the materials are prepared according to the component proportion mentioned in the formula.
S1, making the Chinese prickly ash into dried chili powder.
Cleaning prepared sweet pepper, heating, drying and crushing into chili powder.
S2, cooking the new yellow pepper to obtain paste.
Cleaning the prepared new generation of the internal yellow peppers, adding clear water with the mass 2 times of that of the new generation of the internal yellow peppers, boiling for 8-12 min, and filtering and crushing the new generation of the internal yellow peppers into glutinous rice cake-shaped pepper paste.
S3, heating the vegetable oil to 130-150 ℃, adding the green Chinese onion, the ginger and the onion, frying for 2-4min, and fishing out the green Chinese onion, the ginger and the onion to obtain the fragrant vegetable oil.
Specifically, the prepared rapeseed oil is heated to the oil temperature of 180-.
S4, uniformly mixing a part of amount of the fragrant vegetable oil heated to the temperature of 170-190 ℃ with the dry chili powder, the white sesame, the mixed spices, the edible salt, the white granulated sugar, the monosodium glutamate, the flavor nucleotide disodium, the pepper and the aromatic vinegar to obtain the primary chili oil.
The preparation method specifically comprises the steps of uniformly mixing prepared white sesame seeds, spices, edible salt, white granulated sugar, monosodium glutamate, disodium ribonucleotide, pepper and the chili powder prepared in the step S1 to obtain mixed seasoning powder, pouring half of the aromatic-rich vegetable oil heated to the temperature of 170-190 ℃ into the mixed seasoning powder, uniformly stirring, pouring prepared aromatic vinegar, and continuously and uniformly stirring to obtain the primary chili oil.
S5, mixing and frying the residual amount of the fragrant vegetable oil and the mashed chili to obtain the fried chilli sauce.
Specifically, the temperature of the other half of the fragrant plant oil is reduced to 105-125 ℃, the cooked soybeans are added and stir-fried until the temperature is increased to 150-160 ℃, the surfaces of the soybeans are yellowish, glutinous rice cake-shaped chili paste is poured into the cooked soybeans, the cooked peanuts are poured into the soybeans and stir-fried until the temperature is 110-120 ℃, the oil color is clear and not turbid, the cooked peanuts are poured and stir-fried until the temperature is 155-155 ℃, and the fried chilli sauce is obtained when the surfaces of the peanuts are yellowish.
S6, mixing the fried chilli sauce with the primary chilli oil.
And (4) uniformly mixing the primary chili oil prepared in the step S4 and the fried chili sauce prepared in the step S5 to obtain the fresh and fragrant oil chili.
The sweet pepper has strong aroma, the sweet pepper is splashed with high-temperature oil after being dried and crushed by a kang, the aroma is fully released, the yellow new generation of the sweet pepper is spicy and has red and bright color, the spicy taste is soft and not spicy after the sweet pepper is cooked firstly, the sweet pepper is not easy to be burnt after being eaten, the oil can be bright red after the sweet pepper is fried, any pigment is not required to be added, and the problems that the spicy pepper prepared by the prior art is easy to be burnt and spicy, easy to be burnt and poor in color are solved.
The soybean and the peanut are fried in sequence, the taste is fragrant and crisp, the spice is splashed by high-temperature oil, the fragrance is fully released and is not burnt, the prepared hot and spicy sauce is fresh, fragrant and full, not only has single fragrance of hot pepper, but also has obvious difference with the traditional hot and spicy sauce in taste, and the problems of insufficient fragrance, single thin taste and single nutrition of the hot and spicy sauce prepared by the prior art are solved.
In the steps of S3-S6, the temperature of each stage is strictly controlled, and the problem that the oil temperature is unstable and influences the taste of the oil peppers in the prior art is effectively solved.
Detecting the temperature in the preparation process by adopting an electronic oil temperature detector in the preparation process; to ensure accurate control of the temperature of each step; the taste of the oil peppery seed is ensured.
The fresh and fragrant hot pepper oil provided by the embodiment of the invention is prepared by adopting the preparation method provided by the invention. The fresh and fragrant oil has good taste.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a fresh and fragrant oil pepper formula, which comprises the following components:
24 parts by weight of soybean oil, 24 parts by weight of rapeseed oil, 2.5 parts by weight of new-generation Inula sikkimensis, 4.5 parts by weight of Zhouzi pepper, 0.4 part by weight of white sesame, 0.3 part by weight of ginger, 0.2 part by weight of onion, 0.3 part by weight of green Chinese onion, 0.4 part by weight of spice, 0.4 part by weight of aromatic vinegar, 0.6 part by weight of edible salt, 0.1 part by weight of pricklyash peel, 0.7 part by weight of cooked soybean, 3 parts by weight of cooked peanut, 0.5 part by weight of monosodium glutamate, 0.02 part by weight of ribonucleotide disodium and 0.3 part by weight of white granulated sugar.
The spice comprises the following components in percentage by mass: fennel, cassia bark, coriander seed, liquorice and clove at a ratio of 3:1:1.5:0.5: 0.3.
The embodiment provides a preparation method of fresh and fragrant hot pepper in oil, which comprises the following specific steps:
the materials are prepared according to the formula.
(1) Cleaning prepared sweet pepper, heating, drying and crushing into chili powder.
(2) Cleaning the prepared new generation of Capsici fructus, adding clear water 2 times of the new generation Capsici fructus, boiling for 10min, filtering water, and mincing into paste.
(3) Heating the prepared rapeseed oil to 180 deg.C, adding prepared soybean oil, heating to 130 deg.C, adding prepared herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii Cepae, frying in vegetable oil for 5 min, taking out to obtain fragrant vegetable oil, and heating vegetable oil to 170 deg.C.
(4) Firstly, uniformly mixing prepared white sesame seeds, spices, edible salt, white granulated sugar, monosodium glutamate, disodium ribonucleotide, pepper and the chili powder prepared in the step S1 to obtain mixed seasoning powder, then pouring half of the fragrant vegetable oil heated to 170 ℃ into the mixed seasoning powder, uniformly stirring, then pouring the prepared aromatic vinegar, and continuously and uniformly stirring to obtain the primary chili oil.
(5) Cooling the rest half of the fragrant vegetable oil to 105 ℃, adding the cooked soybean, stir-frying until the temperature rises to 150 ℃, adding the glutinous rice cake-shaped chili paste, stir-frying until the temperature is 110 ℃, adding the cooked peanut, stir-frying until the temperature is 145 ℃ to obtain the stir-fried chilli sauce.
(6) And uniformly mixing the fried chilli sauce and the primary chilli oil to obtain the fresh and fragrant oil chilli seed.
Example 2
The embodiment provides a fresh and fragrant oil pepper formula, which comprises the following components:
34 parts of soybean oil, 42 parts of rapeseed oil, 3.75 parts of new-generation Inula-yellow chili, 8.25 parts of Chinese red pepper, 0.7 part of white sesame, 0.5 part of ginger, 0.4 part of onion, 0.5 part of green Chinese onion, 0.9 part of spice, 0.7 part of aromatic vinegar, 1 part of edible salt, 0.2 part of pepper, 1.2 parts of cooked soybean, 5 parts of cooked peanut, 1 part of monosodium glutamate, 0.05 part of disodium ribonucleotide and 0.6 part of white granulated sugar.
The spice comprises the following components in percentage by mass: fennel, cassia bark, coriander seed, liquorice and clove at a ratio of 5:3:1.5:1: 0.5.
The embodiment provides a preparation method of fresh and fragrant hot pepper in oil, which comprises the following specific steps:
the materials are prepared according to the formula.
(1) Cleaning prepared sweet pepper, heating, drying and crushing into chili powder.
(2) Cleaning the prepared new generation of Capsici fructus, adding clear water 2 times of the new generation Capsici fructus, boiling for 8min, filtering water, and mincing into paste.
(3) Heating the prepared rapeseed oil to an oil temperature of 200 ℃, adding the prepared soybean oil, heating to an oil temperature of 150 ℃, adding the prepared scallion, ginger and onion into the vegetable oil, frying for 3 minutes, taking out the mixture to obtain the fragrant vegetable oil, and heating the vegetable oil to 190 ℃.
(4) Firstly, uniformly mixing prepared white sesame seeds, spices, edible salt, white granulated sugar, monosodium glutamate, disodium ribonucleotide, pepper and the chili powder prepared in the step S1 to obtain mixed seasoning powder, then pouring half of the fragrant vegetable oil heated to 190 ℃ into the mixed seasoning powder, uniformly stirring, then pouring the prepared aromatic vinegar, and continuously and uniformly stirring to obtain the primary chili oil.
(5) Cooling the rest half of the fragrant vegetable oil to 125 ℃, adding the cooked soybean, stir-frying until the temperature rises to 160 ℃, adding the glutinous rice cake-shaped chili paste, stir-frying until the temperature reaches 120 ℃, adding the cooked peanut, stir-frying until the temperature reaches 155 ℃ to obtain the stir-fried chilli sauce.
(6) And uniformly mixing the fried chilli sauce and the primary chilli oil to obtain the fresh and fragrant oil chilli seed.
Example 3
The embodiment provides a fresh and fragrant oil pepper formula, which comprises the following components:
34 parts of soybean oil, 28 parts of rapeseed oil, 3 parts of new-generation yellow capsicum, 6.5 parts of Chinese pepper, 0.6 part of white sesame, 0.4 part of ginger, 0.3 part of onion, 0.4 part of green Chinese onion, 0.6 part of spice, 0.5 part of aromatic vinegar, 0.8 part of edible salt, 0.1 part of pepper, 1 part of cooked soybean, 4 parts of cooked peanut, 0.7 part of monosodium glutamate, 0.03 part of flavor nucleotide disodium and 0.5 part of white granulated sugar.
The spice comprises the following components in percentage by mass: 4:2:1:0.8:0.5 of fennel, cassia bark, coriander seed, liquorice and clove.
The embodiment provides a preparation method of fresh and fragrant hot pepper in oil, which comprises the following specific steps:
the materials are prepared according to the formula.
(1) Cleaning prepared sweet pepper, heating, drying and crushing into chili powder.
(2) Cleaning the prepared new generation of Capsici fructus, adding clear water 2 times of the new generation Capsici fructus, boiling for 12min, filtering water, and mincing into paste.
(3) Heating the prepared rapeseed oil to 190 deg.C, adding prepared soybean oil, heating to 140 deg.C, adding the prepared herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii Cepae, frying in vegetable oil for 4min, taking out to obtain fragrant vegetable oil, and heating the vegetable oil to 180 deg.C.
(4) Firstly, uniformly mixing prepared white sesame seeds, spices, edible salt, white granulated sugar, monosodium glutamate, disodium ribonucleotide, pepper and the chili powder prepared in the step S1 to obtain mixed seasoning powder, then pouring half of the fragrant vegetable oil heated to 180 ℃ into the mixed seasoning powder, uniformly stirring, then pouring the prepared aromatic vinegar, and continuously and uniformly stirring to obtain the primary chili oil.
(5) Cooling the rest half of the fragrant vegetable oil to 115 ℃, adding the cooked soybean, stir-frying until the temperature rises to 155 ℃, adding the glutinous rice cake-shaped chili paste, stir-frying until the temperature reaches 115 ℃, adding the cooked peanut, stir-frying until the temperature reaches 150 ℃ to obtain the fried chilli sauce.
(6) And uniformly mixing the fried chilli sauce and the primary chilli oil to obtain the fresh and fragrant oil chilli seed.
Example 4
The formula of this example is completely the same as that of example 3, and the manufacturing method is basically the same, except that: the new generation of the Inula glutinosa and the Chinese red pepper are made into glutinous rice cake-shaped chili paste. The whole process does not prepare chili powder. (4) The mixed seasoning powder obtained in the step does not contain chili powder.
Example 5
The formula of this example is completely the same as that of example 3, and the manufacturing method is basically the same, except that: drying new generation of Inula and fructus Capsici together to obtain chili powder. The whole process does not prepare the pepper paste. (5) The specific steps are that the temperature of the other half of the fragrant vegetable oil is reduced to 115 ℃, the cooked soybean is added into the fragrant vegetable oil and stir-fried until the temperature is raised to 155 ℃, then when the temperature is reduced to 115 ℃, the cooked peanut is added and stir-fried to 150 ℃ to obtain the stir-fried chilli sauce.
Example 6
This example is essentially the same formulation as example 3, except that: soybean oil was replaced with rapeseed oil in equal amounts. (3) The method comprises the following steps: heating the prepared rapeseed oil to 190 deg.C, cooling to 140 deg.C, frying the prepared herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii Cepae in vegetable oil for 4min, taking out to obtain fragrant vegetable oil, and heating the vegetable oil to 180 deg.C.
Example 7
This example is essentially the same formulation as example 3, except that: the step of replacing the rapeseed oil with the soybean oil with the same amount (3) is as follows: heating the prepared soybean oil to 140 deg.C, adding the prepared herba Alii Fistulosi, rhizoma Zingiberis recens, and Bulbus Allii Cepae, frying in vegetable oil for 4min, taking out to obtain fragrant vegetable oil, and heating the vegetable oil to 180 deg.C.
Comparative example 1
This comparative example is essentially the same as example 3, except that: the new generation of the yellow chili is replaced by the Chinese prickly ash in equal amount. (2) In the step, the replaced sweet pepper is prepared into the pepper paste according to the method for treating the new generation of the benorine pepper in the example 3.
Comparative example 2
This comparative example is essentially the same as example 3, except that: the Chinese red pepper is replaced by the new generation of yellow pepper. (1) In the step, the replaced new generation capsicum oleoresin with yellow color is processed into capsicum paste according to the processing method of the pimento in the embodiment 3.
Comparative example 3
A certain commercial quantity of common hot oil pepper prepared by adopting hot pepper is better.
Examples of the experiments
The oil peppers prepared or provided in examples 1 to 7 and comparative examples 1 to 3 were subjected to sensory evaluation. The specific method for sensory evaluation is that 100 spicy experimenters with the age of 18-40 years and normal taste and smell in Chongqing are used for tasting the oil peppers prepared or provided by the examples 1-7 and the comparative examples 1-3 every 30 min. After tasting, the comprehensive taste is scored, the total score of each group of oil peppers is counted, and the result is shown in table 1.
TABLE 1 Total score statistics for various groups of peppers
| Experimental group | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Score of | 87.5 | 88.3 | 91.8 | 73.0 | 76.2 |
| Experimental group | Example 6 | Example 7 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Score of | 86.8 | 84.1 | 66.2 | 68.3 | 69.9 |
As can be seen from the above table: the sensory score of the oil peppers processed in the embodiment 3 of the invention is obviously higher than that of the oil peppers processed in the embodiments 1-2 and 4-7, which shows that the processing method of the embodiment of the invention has good effect. By comparing examples 1-7 with comparative examples 1-3, it can be seen that the flavor of the hot and spicy oil can be significantly affected by the processing mode of the hot pepper, the temperature parameter values of the process and the raw material ratio, and a finished product with better flavor can be prepared according to the parameter values and the ratio values selected in example 3. Similarly, the fraction obtained in example 3 is superior to that obtained in example 4 and example 5, and the three formulas are the same, so that the same formula is more beneficial to preparing the hot and spicy pepper with better quality under the condition that two kinds of hot peppers are respectively treated in different modes. The slightly lower scores of examples 6 and 7 demonstrate that the spicy flavour obtained with the two vegetable oils is superior to that obtained with a single vegetable oil. Example 3 scores better than comparative examples 1, 2 and 3, demonstrating that the peppery oil formulated with mixed peppers is better than the peppery oil formulated with single peppers, and that example 3 produced peppery oil having a significantly better flavor than the commercial conventional peppery oil.
In conclusion, the fresh and fragrant oil pepper and the formula and the preparation method thereof provided by the invention have the advantages that the contents of all components are in a better proportioning range, so that the fresh and fragrant oil pepper prepared by adopting the formula has rich fragrance and nutrition; the new-generation yellow chili has higher peppery degree and red and bright color, the Chinese prickly ash has rich fragrance and slightly low peppery degree, the two chili has bright characteristics, the advantages are complemented and added in proper proportion, the prepared hot chili is full in peppery taste, rich in fragrance, bright in color, fragrant in hot, spicy in flavor and both spicy and hot in mouth, and the eating experience of the hot chili is improved.
In the optimized specific manufacturing process, the sweet pepper has strong fragrance, the dried kang powder is smashed, high-temperature oil splashes to fully release the fragrance, the new generation of yellow pepper has spicy taste and red and bright color, the spicy taste is soft and not dry and spicy after the chili is cooked firstly, the chili oil is not easy to be burnt after eating, the oil color is red and bright after the chili oil is fried, any pigment is not required to be added, and the problems that the oil chili prepared by the prior art is easy to dry and spicy, easy to be burnt and poor in color and luster are solved.
The soybean and the peanut are fried in sequence, the taste is fragrant and crisp, the spice is splashed by high-temperature oil, the fragrance is fully released and is not burnt, the prepared hot and spicy sauce is fresh, fragrant and full, not only has single fragrance of hot pepper, but also has obvious difference with the traditional hot and spicy sauce in taste, and the problems of insufficient fragrance, single thin taste and single nutrition of the hot and spicy sauce prepared by the prior art are solved.
The temperature of each stage is strictly controlled in the preparation process, and the problem that the oil temperature is unstable and the taste of the oil peppers is affected in the prior art is effectively solved.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. 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. The fresh and fragrant oil pepper formula is characterized by comprising the following components in parts by weight:
48 to 76 parts of vegetable oil, 7 to 12 parts of dry red pepper, 0.4 to 0.7 part of white sesame seed, 0.3 to 0.5 part of ginger, 0.2 to 0.4 part of onion, 0.3 to 0.5 part of green Chinese onion, 0.4 to 0.9 part of mixed spice, 0.4 to 0.7 part of aromatic vinegar, 0.6 to 1 part of edible salt, 0.1 to 0.2 part of pepper, 0.5 to 1 part of monosodium glutamate, 0.02 to 0.05 part of flavor nucleotide disodium and 0.3 to 0.6 part of white granulated sugar;
the dried red peppers comprise new-generation yellow peppers and Chinese red peppers in a weight ratio of 1: 1.8-2.2.
2. The fresh spicy oil chili formula of claim 1, wherein the mixed spices comprise fennel, cinnamon, coriander seeds, liquorice and cloves in a mass ratio of 1-3:1-3:0.5-1.5:0.5-1: 0.3-0.6.
3. The fresh spicy oil of claim 1, further comprising 3 to 5 parts cooked peanuts;
preferably, the fresh and fragrant oil pepper formula also comprises 0.7-1.2 parts of cooked soybeans.
4. The fresh spicy oil hot pepper formulation of claim 1, wherein the vegetable oil comprises rapeseed oil and soybean oil in a mass ratio of 1: 0.8-1.2.
5. The preparation method of the fresh and fragrant oil peppers is characterized by comprising the following steps: the savory hot oil formulation according to claim 1 or 2, to prepare savory hot oil.
6. The preparation method of the fresh spicy hot oil according to claim 5, which comprises the following steps:
making the sweet pepper into a dry chili powder;
cooking the new generation of yellow pepper to obtain glutinous rice cake-shaped pepper paste;
heating the vegetable oil to 130-150 ℃, adding the green Chinese onions, the gingers and the onions, frying for 2-4min, and fishing out the green Chinese onions, the gingers and the onions to obtain the fragrant vegetable oil;
uniformly mixing a part of amount of the aromatic-rich vegetable oil heated to the temperature of 170-190 ℃ with the dry chili powder, the white sesame, the mixed spices, the edible salt, the white granulated sugar, the monosodium glutamate, the disodium flavour development nucleotide, the pepper and the aromatic vinegar to obtain primary chili oil;
mixing and frying the residual amount of the fragrant vegetable oil and the mashed chili to obtain fried chilli sauce;
mixing said fried chilli sauce with said primary chilli oil;
preferably, the step of cooking the new generation of capsicum annuum refers to that the new generation of capsicum annuum is boiled in clear water for 8-12 min.
7. The preparation method of the fresh spicy oil of claim 6, wherein the vegetable oil comprises rapeseed oil and soybean oil in a mass ratio of 1:0.8-1.2, and the heating of the vegetable oil to 130 ℃.:
heating the rapeseed oil to 180-200 ℃, and then adding the soybean oil into the rapeseed oil to heat the oil to 130-150 ℃.
8. The method for preparing fresh spicy oil of claim 6, wherein the fresh spicy oil of formula further comprises 3 to 5 parts of cooked peanuts; mixing and frying the other part of the fragrance-rich vegetable oil and the pepper paste:
mixing the residual amount of the aromatic vegetable oil and the pepper paste, frying to the temperature of 110-120 ℃, adding the cooked peanuts, and stir-frying to the temperature of 145-155 ℃ to obtain the fried chilli sauce.
9. The method for preparing the fresh spicy oil of claim 8, wherein the fresh spicy oil of peppers formula further comprises 0.7 to 1.2 parts of cooked soybeans; mixing and frying the other part of the fragrance-rich vegetable oil and the pepper paste:
cooling the other part of the aromatic-rich vegetable oil to the oil temperature of 105-125 ℃, frying the cooked soybeans to the temperature of 150-160 ℃, then adding the chilli paste into the fried soybeans, mixing and frying to the temperature of 110-120 ℃, adding the cooked peanuts, and frying to the temperature of 145-155 ℃ to obtain the fried chilli sauce.
10. Fresh and fragrant oil peppers, which are prepared by the preparation method according to any one of claims 5 to 9.
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| CN105901580A (en) * | 2016-04-25 | 2016-08-31 | 宣威市太坤调味品厂 | Method for preparing fried pepper sauce |
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