阅读说明：本技术 一种密制鲜花椒油的制作方法 (Method for preparing fresh zanthoxylum oil ) 是由 刘国忠 于 2021-01-30 设计创作，主要内容包括：一种密制鲜花椒油的制作方法,其特征在于密制鲜花椒油的制作方法由鲜花椒作为原料制作得到,包括选料、筛选、清洗控水、浸泡、风干、密制和泡油七个步骤。本发明作为常用的调味料食用,还可以增强食物的味道,花椒油中含有挥发油存在,它的气味芳香浓郁,与肉类食品一起烹调,可以去除各种肉类的腥膻臭气,增强食物香味,还能促进唾液分泌,增加食欲,花椒油中含有的挥发油、牻牛儿醇等成分可以抑制胃肠的平滑肌运动,缓解胃肠平滑肌痉挛,具有较好的解痉止痛的作用,花椒油中的有效成分可以增强中性白细胞的杀菌力,增强巨噬细胞的吞噬功能,可以在一定程度上增强人体的免疫功能。(A method for preparing the fresh zanthoxylum oil with high density is characterized in that the fresh zanthoxylum oil with high density is prepared by taking fresh zanthoxylum as raw material, and the method comprises seven steps of selecting materials, screening, cleaning, controlling water, soaking, air drying, density preparation and oil soaking. The pepper oil can be eaten as a common seasoning, can also enhance the taste of food, has aromatic and thick smell, can remove the fishy and mutton smells of various kinds of meat when being cooked with meat food, can enhance the fragrance of the food, can promote salivation and increase appetite, can inhibit the smooth muscle movement of the stomach and intestine and relieve the smooth muscle spasm of the stomach and intestine by the volatile oil, geraniol and other components contained in the pepper oil, has better spasmolysis and pain relieving effects, can enhance the bactericidal power of neutral leukocytes by the effective components in the pepper oil, enhances the phagocytic function of macrophages, and can enhance the immunologic function of a human body to a certain extent.)

1. A method for preparing the fresh zanthoxylum oil with high density is characterized in that the method for preparing the fresh zanthoxylum oil with high density is prepared by taking fresh zanthoxylum as raw materials, and comprises the following steps:

(1) selecting materials: fresh pepper is required to be harvested in six and seven months each year;

(2) screening: removing impurities from the collected fresh pepper;

(3) cleaning and water controlling: cleaning the fresh pepper with water after removing impurities, and then draining the fresh pepper;

(4) soaking: soaking the cleaned fresh pepper in white spirit;

(5) air drying: air drying the fresh pepper soaked in the white spirit;

(6) and (3) secret making: frying the dried fresh pepper with oil to dry;

(7) oil soaking: soaking the fresh fructus Zanthoxyli and rape oil together.

2. The method for preparing the condensed fresh zanthoxylum oil according to claim 1, which is characterized in that: fresh pepper in Shanxi, Hebei, Shanxi, Yunnan, Sichuan and other areas can be selected in the step (1).

3. The method for preparing the condensed fresh zanthoxylum oil according to claim 1, which is characterized in that: the pepper screened in the step (2) should be red in color and luster and heavy in oil.

4. The method for preparing the condensed fresh zanthoxylum oil according to claim 1, which is characterized in that: and (3) directly cleaning the pepper with tap water, and after cleaning, placing the pepper in a ventilation place to control water so that the water content in the pepper is kept at 3% -5%.

5. The method for preparing the condensed fresh zanthoxylum oil according to claim 1, which is characterized in that: selecting the white spirit with the alcohol content of 40-50 degrees in the step (4), and soaking the white spirit in a shade place for one to two days.

6. The method for preparing the condensed fresh zanthoxylum oil according to claim 1, which is characterized in that: in the step (5), the air drying process is carried out in a shade place, and meanwhile, the moisture content of the fresh pepper is kept between 30 and 50 percent.

7. The method for preparing the condensed fresh zanthoxylum oil according to claim 1, which is characterized in that: and (3) in the step (6), fresh soybean oil is used for dense selection, the oil temperature is kept at 80-100 ℃, the stirring is not stopped in the pepper frying process, and the pepper cannot be fried till the pepper is fried to be dry.

8. The method for preparing the condensed fresh zanthoxylum oil according to claim 1, which is characterized in that: and (4) in the step (7), the sealed pepper and the vegetable oil are placed in a glass jar and are soaked after being sealed, and meanwhile, the vegetable oil is rapeseed oil.

Technical Field

The invention relates to the technical field of food preparation methods, in particular to a preparation method of a fresh zanthoxylum oil.

Background

At present, the pepper is favored by many people, the body price is doubled, the pepper is pungent and hot in taste and enters spleen and stomach meridians, the pepper is used as a traditional Chinese medicine and is also a seasoning, meanwhile, the fresh pepper is one of special spices in China, it has wide application and high economic value, the fresh pepper can remove fishy smell of various meats, promote salivation, increase appetite, can be used for vasodilatation, thereby playing the role of reducing blood pressure, having the efficacies of strengthening the stomach with aromatics, warming the middle-jiao to dispel cold, removing dampness and relieving pain, killing insects and detoxifying, relieving itching and removing fishy smell, the fresh zanthoxylum oil prepared from the fresh zanthoxylum has the advantages of good taste, convenient use, easy transportation and storage and the like, has larger market advantages, improves the living standard of people along with the improvement of science and technology, the preservation of food sanitation, safety and nutritive value is more and more important for people, and the zanthoxylum oil in the current market can not meet the requirements of people for the efficacy application of the zanthoxylum.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a preparation method of the prepared fresh zanthoxylum oil, and the prepared fresh zanthoxylum oil has particularly fragrant taste and good mouthfeel, is convenient to use and is easy to transport and store.

In order to achieve the aim of the invention, the invention adopts the specific scheme that: a preparation method of a sealed fresh zanthoxylum oil comprises the following steps:

(1) selecting materials: fresh pepper is required to be harvested in six and seven months each year;

(2) screening: removing impurities from the collected fresh pepper;

(3) cleaning and water controlling: cleaning the fresh pepper with water after removing impurities, and then draining the fresh pepper;

(4) soaking: soaking the cleaned fresh pepper in white spirit;

(5) air drying: air drying the fresh pepper soaked in the white spirit;

(6) and (3) secret making: frying the dried fresh pepper with oil to dry;

(7) oil soaking: soaking the fresh fructus Zanthoxyli and rape oil together.

As an improvement, fresh pepper in Shanxi, Hebei, Shaanxi, Yunnan, Sichuan and other areas can be selected in the step (1).

As an improvement, the pepper screened in the step (2) should be red in color and luster and heavy in oil.

As an improvement, the pepper can be directly cleaned by tap water in the step (3), and after cleaning, the pepper is placed in a ventilated place for controlling water, so that the water content in the pepper is kept between 3 and 5 percent.

As an improvement, the white spirit with the degree of 40-50 degrees is selected in the step (4), and is placed in a shade place for soaking for one to two days.

As an improvement, the air drying process in the step (5) should be placed in the shade, and the moisture content of the fresh pepper is kept between 30 and 50 percent.

As an improvement, in the step (6), fresh soybean oil is used for dense selection, the oil temperature is kept at 80-100 ℃, the stirring is stopped during the pepper frying process, and the pepper cannot be fried until the pepper is fried to be dry.

As an improvement, in the step (7), the densified pepper and the rapeseed oil are placed in a glass jar and sealed for soaking, and the rapeseed oil is selected.

The invention has the beneficial effects that: the pepper has the effects of warming middle-jiao and promoting qi circulation, expelling cold, relieving pain, killing insects and the like, is used for treating gastral cavity psychroalgia, vomiting, diarrhea, schistosomiasis, ascariasis and the like, can warm channel and dispel cold, and improve the yang qi in the body, so that the pepper can play a good role in promoting blood circulation when being eaten properly for cold limbs, hands and feet, thereby achieving the effect of warming yang, and in addition, the pepper can improve the digestion capacity of the body, can improve the transportation and transformation functions of the spleen and the stomach because the pepper can improve the digestion and absorption capacity of the body to other foods, can enhance the taste of the foods when being eaten as a common seasoning, has aromatic and rich smell, can remove the fishy smell of various meats and enhance the food flavor when being cooked with meat foods, can also promote salivary secretion and increase appetite, and the volatile oil contained in the pepper oil, The geraniol and other components can inhibit gastrointestinal smooth muscle movement, relieve gastrointestinal smooth muscle spasm, and have good spasmolytic and analgesic effects, and the effective components in oleum Zanthoxyli Bungeani can enhance bactericidal power of neutrophil, enhance phagocytic function of macrophage, and enhance immunity of human body to a certain extent.

The invention has the following functions: 1. invigorating stomach; 2. warming middle energizer to dispel cold; 3. disinsection and detoxification; 4. relieving itching and removing fishy smell; 5. promoting digestion; 6. removing dampness and relieving pain; 7. maintaining beauty and keeping young; 8. improving eyesight.

Detailed Description

The present invention is further described below by way of specific examples, but the present invention is not limited to only the following examples. Variations, combinations, or substitutions of the invention, which are within the scope of the invention or the spirit, scope of the invention, will be apparent to those of skill in the art and are within the scope of the invention.

Example one

A preparation method of a sealed fresh zanthoxylum oil comprises the following steps:

selecting materials: fresh peppers are required to be harvested in six and seven months each year, and fresh peppers in Shanxi, Hebei, Shanxi, Yunnan, Sichuan and other areas can be selected;

screening: removing impurities from the collected fresh peppers, and screening the peppers which are red in color and luster and heavy in oil;

cleaning and water controlling: directly cleaning the fresh pricklyash peel after removing impurities with tap water, and placing the pricklyash peel in a ventilation place for controlling water after cleaning to keep the water content in the pricklyash peel at 3%;

soaking: selecting white spirit with the degree of 40 degrees from the fresh peppers after being cleaned and controlled in water, and simultaneously placing the fresh peppers in a shade place for soaking for one to two days;

air drying: air-drying the fresh fructus Zanthoxyli soaked in Chinese liquor, and keeping the water content of fresh fructus Zanthoxyli at 30% while keeping the place in shade;

and (3) secret making: frying the air-dried fresh pepper to remove water, and selecting fresh soybean oil in a sealing manner, wherein the oil temperature is kept at 80 ℃, and the pepper is not stirred continuously in the pepper frying process until the pepper is fried to be dry;

oil soaking: and (3) placing the prepared pepper and the rape oil in a glass jar, sealing and soaking, wherein the rape oil is selected from the rape seed oil.

Example two

Selecting materials: fresh peppers are required to be harvested in six and seven months each year, and fresh peppers in Shanxi, Hebei, Shanxi, Yunnan, Sichuan and other areas can be selected;

screening: removing impurities from the collected fresh peppers, and screening the peppers which are red in color and luster and heavy in oil;

cleaning and water controlling: directly cleaning the fresh pricklyash peel after removing impurities with tap water, and placing the pricklyash peel in a ventilation place for controlling water after cleaning to keep the water content in the pricklyash peel at 4%;

soaking: selecting Chinese liquor with the alcohol content of 45 degrees from the fresh pepper after cleaning and water control, and simultaneously placing the fresh pepper in a shade place for soaking for one to two days;

air drying: air-drying the fresh fructus Zanthoxyli soaked in Chinese liquor, and keeping the water content of fresh fructus Zanthoxyli at 40% while keeping the place in shade;

and (3) secret making: frying the air-dried fresh pepper to remove water, and selecting fresh soybean oil in a sealing manner, wherein the oil temperature is kept at 90 ℃, and the pepper is not stirred continuously in the pepper frying process until the pepper is fried to be dry;

oil soaking: and (3) placing the prepared pepper and the rape oil in a glass jar, sealing and soaking, wherein the rape oil is selected from the rape seed oil.

EXAMPLE III

Selecting materials: fresh peppers are required to be harvested in six and seven months each year, and fresh peppers in Shanxi, Hebei, Shanxi, Yunnan, Sichuan and other areas can be selected;

screening: removing impurities from the collected fresh peppers, and screening the peppers which are red in color and luster and heavy in oil;

cleaning and water controlling: directly cleaning the fresh pricklyash peel after removing impurities with tap water, and placing the pricklyash peel in a ventilation place for controlling water after cleaning to keep the water content in the pricklyash peel at 5%;

soaking: selecting white spirit with the degree of 50 degrees from the fresh peppers after being cleaned and controlled in water, and simultaneously placing the fresh peppers in a shade place for soaking for one to two days;

air drying: air-drying the fresh fructus Zanthoxyli soaked in Chinese liquor, and keeping the water content of fresh fructus Zanthoxyli at 50% while keeping the temperature in the shade;

and (3) secret making: frying the air-dried fresh pepper to remove water, and selecting fresh soybean oil in a sealing manner, wherein the oil temperature is kept at 100 ℃, and the pepper is not stirred continuously in the pepper frying process until the pepper is fried to be dry;

oil soaking: and (3) placing the prepared pepper and the rape oil in a glass jar, sealing and soaking, wherein the rape oil is selected from the rape seed oil.

In the specific preparation process, the fragrance of the sealed fresh pepper and the rape oil can be smelled within 50m after being soaked for five days, the fragrance of the sealed fresh pepper and the rape oil can be smelled within 200m after being soaked for fifteen days, and the fragrance of the sealed fresh pepper and the rape oil can be smelled within 300m after being soaked for thirty days.

In the specific preparation process, the shelf life of the fresh Chinese prickly ash oil is about 2-3 years.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.