The use of chili to make multi-flavored chili oil, with a wide range of raw materials, low cost, simple technology, and a broad market, can add several times the value of pepper products.
1. Raw materials: 2 kg of dried red pepper, 10 kg of vegetable oil (bean oil, vegetable oil, etc.), 2 kg of peanuts, 0.5 kg of sesame, pepper, aniseed, fennel, amomum, clove, cardamom, cinnamon, white pepper Each 20 grams.
2, the raw material processing 1 the dry chili into the pot slowly stir fry until dark to see the pan, dried, made of powder. 2 Mix dried peanuts and dried sesame seeds into a batter with stainless steel, and put them into a pan and stir fry until it's powdery. Add appropriate amount of water and stir well until it is powdery. Then stir fry slowly until the rustling is mixed with chili powder. Immediately roll in a clean, specially made textile bag to obtain a red oil. 3 Dry and crush other seasonings and herbs.
3. Heat the pan with the finished product, pour vegetable oil into the pan, slowly heat up with slow fire, stop heating when the oil is pale yellow, and pour it into the cylinder to allow it to cool down to 45°C. Then pour the above auxiliary oil and other mixture. When the mixture was reduced to 25C, it was filtered through a 130 mesh screen. After the oil settled and settled, a clear, mellow, flavored chili oil was obtained.
4, bottling and sales of 100 grams of equipment (other specifications can also be) glass bottles into the water and slowly boiled for 20 to 25 minutes disinfection. After disinfection, the oil is poured into the bottle, the bottle cap is sealed, and the label can be sold.
1. Raw materials: 2 kg of dried red pepper, 10 kg of vegetable oil (bean oil, vegetable oil, etc.), 2 kg of peanuts, 0.5 kg of sesame, pepper, aniseed, fennel, amomum, clove, cardamom, cinnamon, white pepper Each 20 grams.
2, the raw material processing 1 the dry chili into the pot slowly stir fry until dark to see the pan, dried, made of powder. 2 Mix dried peanuts and dried sesame seeds into a batter with stainless steel, and put them into a pan and stir fry until it's powdery. Add appropriate amount of water and stir well until it is powdery. Then stir fry slowly until the rustling is mixed with chili powder. Immediately roll in a clean, specially made textile bag to obtain a red oil. 3 Dry and crush other seasonings and herbs.
3. Heat the pan with the finished product, pour vegetable oil into the pan, slowly heat up with slow fire, stop heating when the oil is pale yellow, and pour it into the cylinder to allow it to cool down to 45°C. Then pour the above auxiliary oil and other mixture. When the mixture was reduced to 25C, it was filtered through a 130 mesh screen. After the oil settled and settled, a clear, mellow, flavored chili oil was obtained.
4, bottling and sales of 100 grams of equipment (other specifications can also be) glass bottles into the water and slowly boiled for 20 to 25 minutes disinfection. After disinfection, the oil is poured into the bottle, the bottle cap is sealed, and the label can be sold.
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