CN1081330A

CN1081330A - The chilli oil preparation method

Info

Publication number: CN1081330A
Application number: CN92105682A
Authority: CN
Inventors: 张廷杰
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-07-21
Filing date: 1992-07-21
Publication date: 1994-02-02

Abstract

A kind of preparation method of food flavor chilli oil, it is different from traditional frying chilli preparation method, ties up in the vegetable oil to add chilli extract and capsanthin, through heating, process such as cooling, filtration naturally.The chilli oil that the present invention produces, peppery degree and red degree can be regulated, it can produce red degree in the high peppery property, in the serial chilli oil of red degree, the no peppery Gao Hongdu of spending in the peppery degree.Product is taken from natural material, does not contain any chemical substance, has no side effect, and production process is simple, and the small investment cost is low, low price.

Description

The chilli oil preparation method

The present invention relates to the preparation method of food flavor chilli oil.

Chinese dishes are rich and varied, and taste is with countless changes, to such an extent as to the dish of cooking with homogeneous raw material, owing to add different flavouring, and produce different tastes.Flavouring directly determines the color of dish, and it works to regulate taste, improves fragrance, increases color and luster raw material, and peculiar smell such as also can remove raw meat in the raw material, have a strong smell is the cooking dish indispensable material.The flavouring kind is a lot, and is different to taste, can be divided into seven classes substantially, i.e. saline taste class, tart flavour class, sweet taste class, delicate flavour class, pungent class, an unusually sweet smell flavor class and bitter taste class, and wherein the pungent class is to be subjected to people to like a kind of flavouring of food deeply.It has stronger excitant, can promote stomach digestion, increases appetite.Modal have chilli, chilli oil, thick chilli sauce, ground pepper, mustard face, a curry powder etc.The chilli oil system that existing market is sold is produced by vegetable oil frying chilli, and color is not red, and pungent is not enough, and color and peppery degree ratio can not be adjusted, and production process pollutes environment, and production efficiency is low.The objective of the invention is to overcome the deficiency of prior art, a kind of method that is prepared chilli oil by natural material is provided.

Realize that technical scheme of the present invention is: under the normal temperature, in vegetable oil, add chilli extract, capsanthin, be heated to 100～125 ℃, naturally cool to 80～95 ℃, the foam and the suspension (pectin and other impurity) of oil meter face picked up, filter then, discard filter residue, be product.Composition of raw materials is (weight %):

Chilli extract 0～3 capsanthin 0.1～0.3 vegetable oil 96～100

Regulate the ratio of chilli extract and capsanthin in the prescription, can obtain red degree in the high peppery property, in the serial chilli oil of red degree, the no peppery Gao Hongdu of spending in the peppery degree, to satisfy user's demand.It is all qualified that the present invention has bacterium check and physical and chemical index to detect through Chaoyang District, Beijing City health and epidemic prevention station.

The present invention compared with prior art has following characteristics:

1, color of this flavouring and pungent can be regulated mutually, to meet consumers' demand.

2, raw material is taken from the pure natural material, has no side effect.

3, processing temperature is low, and energy consumption is low, and cost is low.

4, there is not strong pungent flavor in the production process, free from environmental pollution, easy and simple to handle.

5, disinfect through high-temperature sterilization, meet sanitary standard.

Embodiment 1: red degree chilli oil in the high peppery property

Take by weighing " green treasured " edible oil 500g, add chilli extract 10g, capsanthin 0.5g is heated to 120 ℃, is cooled to 90 ℃ naturally, and the foam and the suspension of oil meter face are pulled out, filters, and discards filter residue, can obtain red degree chilli oil in the limpid high peppery property.

Embodiment 2: the high red degree chilli oil of no pungent

Take by weighing edible oil sesame oil 500g, add capsanthin 1g, be heated to 120 ℃, naturally cool to 90 ℃, pull the foam and the suspension of oil meter face out, filter, discard filter residue, be the high red degree chilli oil of limpid no peppery degree.

Claims

1, the present invention relates to the preparation method of food flavor chilli oil.It is characterized in that in vegetable oil, adding chilli extract and capsanthin, be heated to 100～125 ℃, be cooled to 80～95 ℃ then naturally, pick up the foam and the suspension (pectin and other impurity) of oil meter face, filter, discard filter residue, its raw material proportioning is (weight):

Chilli extract 0～3% capsanthin 0.1～0.3% vegetable oil 96～100%

2, method according to claim 1, it is characterized in that regulating different ratios of raw materials can obtain red degree in the high peppery property, in the serial chilli oil of red degree, no peppery degree Gao Hongdu in the peppery degree.