阅读说明：本技术 一种红油增色增香方法 (Red oil color-increasing and aroma-increasing method ) 是由 李德建 陈小容 张丽 李昂 唐毅 郑红 赵欠 吴迪 李周奇 于 2020-11-25 设计创作，主要内容包括：本发明公开了一种红油增色增香方法,包括如下步骤：S1：确定提取辣椒红素的思维方法：选取材料,收集不同品种不同地域的辣椒；并对其进行分析,进行排序；S2：确定辣椒制作香味的工艺方法：S21：原料处理；S22：提色；S23：增香；S3：将第一种干辣椒、第二种干辣椒按不同品种混合制作成品,收集各个成品的色泽、辣椒香味和辣度的数据；S4：根据客户的需求选择相应色泽、香味和辣度所对应的组合进行配比生产；本发明的目的在于解决现有红油色泽不稳定,香味不足的问题。(The invention discloses a red oil color-increasing and aroma-increasing method, which comprises the following steps: s1: the thinking method for extracting the capsorubin is determined as follows: selecting materials, and collecting hot peppers of different varieties and different regions; analyzing and sequencing the data; s2: the process method for determining the flavor of the pepper comprises the following steps: s21: treating raw materials; s22: color extraction; s23: flavoring; s3: mixing the first dry pepper and the second dry pepper according to different varieties to prepare finished products, and collecting data of color, pepper fragrance and peppery degree of each finished product; s4: selecting a combination corresponding to the corresponding color, fragrance and pungency according to the requirements of customers to carry out proportioning production; the invention aims to solve the problems of unstable color and luster and insufficient fragrance of the existing red oil.)

1. A method for increasing color and fragrance of red oil is characterized by comprising the following steps: the method comprises the following steps:

s1: the thinking method for extracting the capsorubin is determined as follows: selecting materials, and collecting hot peppers of different varieties and different regions; analyzing and sequencing the data;

s2: the process method for determining the flavor of the pepper comprises the following steps:

s21: raw material treatment: 70 parts of first dry hot pepper, namely adding 30 parts of water for soaking, then steaming for 10 minutes in a waterproof way, and crushing to 5 meshes for later use;

s22: color improvement: 80 parts of oil, heating to 120 ℃, adding 720 parts of the first dried chili which is prepared and smashed, stewing for 60 minutes with soft fire, and placing into a storage container for later use;

s23: flavoring: 20 parts of oil, heating to 80 ℃, adding 80 parts of a second dry pepper, repeatedly stirring and frying until the surface of the pepper is reddish brown, crushing to 10 meshes, adding the pepper into an upper storage container, stirring, stewing for 120 minutes together, and filtering to obtain a finished product;

s3: mixing the first dry pepper and the second dry pepper according to different varieties to prepare finished products, and collecting data of color, pepper fragrance and peppery degree of each finished product;

s4: and selecting the corresponding combination of the corresponding color, the corresponding fragrance and the corresponding piquancy degree according to the requirements of customers to carry out proportioning production.

2. The method according to claim 1, wherein the coloring and flavoring of red oil is as follows: the first dry pepper involved in S21 is selected from dry pepper with high capsanthin content.

3. The method according to claim 1, wherein the coloring and flavoring of red oil is as follows: and selecting the second dried pepper related in the S23 as the dried pepper with strong fragrance, and selecting one of two chaste trees, bell pepper and pink.

4. The method according to claim 1, wherein the coloring and flavoring of red oil is as follows: the oil involved in S22 and S23 is one or more of vegetable oil and beef tallow.

Technical Field

The invention relates to the technical field of food production, in particular to a red oil color-increasing and aroma-increasing method.

Background

The red oil of hot pepper, which is called red oil for short, is usually prepared by soaking hot pepper with edible animal oil or vegetable oil, decocting and filtering. However, in practical applications, there may be many problems: for example, the color is unstable, sometimes the color is very red, sometimes the color is very light, so that the color deviation of the same variety is large, and customer service dissatisfaction is caused; in addition, there is insufficient flavor, even no flavor that red oil should have, which is less than the expectations of the customers.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides a red oil color-increasing and aroma-increasing method, and aims to solve the problems of unstable color and luster and insufficient aroma of the existing red oil.

The technical scheme of the invention is as follows:

a red oil color-enhancing and aroma-enhancing method comprises the following steps:

s1: the thinking method for extracting the capsorubin is determined as follows: selecting materials, and collecting hot peppers of different varieties and different regions; analyzing and sequencing the data;

s2: the process method for determining the flavor of the pepper comprises the following steps:

s21: raw material treatment: 70 parts of first dry hot pepper, namely adding 30 parts of water for soaking, then steaming for 10 minutes in a waterproof way, and crushing to 5 meshes for later use;

s22: color improvement: 80 parts of oil, heating to 120 ℃, adding 720 parts of the first dried chili which is prepared and smashed, stewing for 60 minutes with soft fire, and placing into a storage container for later use;

s23: flavoring: 20 parts of oil, heating to 80 ℃, adding 80 parts of a second dry pepper, repeatedly stirring and frying until the surface of the pepper is reddish brown, crushing to 10 meshes, adding the pepper into an upper storage container, stirring, stewing for 120 minutes together, and filtering to obtain a finished product;

s3: mixing the first dry pepper and the second dry pepper according to different varieties to prepare finished products, and collecting data of color, pepper fragrance and peppery degree of each finished product;

s4: and selecting the corresponding combination of the corresponding color, the corresponding fragrance and the corresponding piquancy degree according to the requirements of customers to carry out proportioning production.

Further, the first dry pepper involved in S21 is selected from dry peppers with high capsorubin content, and is selected from one of beijing red peppers, bullet heads, capsicum frutescens and new generations.

The dry chili with higher capsorubin is selected, so that the capsorubin content of the red oil is improved, and the color of the red oil is more stable.

Further, the second dried pepper involved in S23 is selected from dried peppers with strong fragrance, and one of two chaste tree twigs, bell pepper and pink.

The aromatic substances are separated out by utilizing the dry pepper with strong fragrance, and the fragrance of the red oil is increased.

Further, the oil involved in S22 and S23 is one or more of vegetable oil and beef tallow.

Compared with the prior art, the invention has the beneficial effects that: in the scheme, the advantages of the peppers in various places are fully utilized, so that the color and the fragrance of the red oil are improved, the color and the fragrance of the red oil are brighter, and the fragrance is more intense; green, nutritious and healthy. Meanwhile, the data of finished products made by combining different peppers are collected, and the types of the peppers can be quickly and accurately selected after the requirements of customers are determined, so that the production rate is increased.

Detailed Description

The technical solution of the present invention is further illustrated by the following examples.

The examples are essentially as follows:

a red oil color-enhancing and aroma-enhancing method comprises the following steps:

s1: the thinking method for extracting the capsorubin is determined as follows: selecting materials, and collecting hot peppers of different varieties and different regions; analyzing and sequencing the data;

s2: the process method for determining the flavor of the pepper comprises the following steps:

s21: raw material treatment: 70 parts of first dry hot pepper, namely adding 30 parts of water for soaking, then steaming for 10 minutes in a waterproof way, and crushing to 5 meshes for later use;

s22: color improvement: 80 parts of vegetable oil, heating to 120 ℃, adding 720 parts of the first dried chili which is prepared and smashed, stewing for 60 minutes with soft fire, and placing into a storage container for later use;

s23: flavoring: 20 parts of beef tallow, heating to 80 ℃, adding 80 parts of a second dry hot pepper, repeatedly stirring and frying until the surface of the hot pepper is reddish brown, crushing to 10 meshes, adding the hot pepper into an upper storage container, stirring, stewing for 120 minutes together, and filtering to obtain a finished product;

s3: mixing a first dry pepper (one of Beijing red pepper, bullet, capsicum frutescens and new generation) and a second dry pepper (one of two chaste trees, lantern pepper and stone pillar red) according to different varieties to prepare finished products, and collecting data of color, pepper fragrance and peppery degree of each finished product;

s4: and selecting the corresponding combination of the corresponding color, the corresponding fragrance and the corresponding piquancy degree according to the requirements of customers to carry out proportioning production.

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 invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.