Can soybean oil be used to extract red oil?

Of course. Several refining methods of red oil are introduced:

1. Ingredients: 300g of clean Chili powder, 200g of Pixian bean paste, 0/50g of fish-flavored pickled sea pepper, 2kg of refined peanut oil, 0/00g of onion, 0/00g of ginger, 0/00g of onion/kloc. Fennel 15g, cinnamon 8g, fragrant leaves 8g, licorice 10g, five tsaoko, nutmeg 10g, kaempferia kaempferia 8g, carrot 100g and coriander root 40g.

Making:

1. Pixian bean paste and pickled sea pepper are chopped into small pieces, put into a basin, then add Chili powder and washed Lithospermum, add 200g of water and mix well; Smash green onions and ginger with a knife, which is easy to taste when fried; Onions are cut into 4 cm square pieces; Cut carrots into large pieces; Soak Vetiveria zizanioides, fennel, cardamom, cinnamon, geranium, licorice, Amomum tsaoko, nutmeg and kaempferia kaempferia in clear water for 20 minutes, then wash and remove the water for later use.

2. After the wok catches fire, inject 300g refined peanut oil. When the wok is heated to 30%, add onion, ginger, fennel, vetiver, cinnamon, cardamom, geranium, licorice, tsaoko, nutmeg and kaempferia in turn. Slowly raise the oil temperature (up to 50% heat) with low fire, and simmer for about 20 minutes until all the ingredients are fried to golden brown and the fragrance is completely dissolved.

3. When the oil catches fire again, stir-fry the tomato sauce for 1-2 minutes until the oil turns red, then pour in the remaining refined peanut oil, add the evenly stirred Chili powder, bean paste, pickled pepper, Lithospermum, onion, carrot and coriander root in turn, and simmer for about 25 minutes until the oil in the pot turns red and fragrant.

note:

Peanut oil is the best edible oil. Pixian bean paste and pickled pepper should be cut into appropriate thickness.

2. Raw materials: 300g of clean Chili powder, 200g of Pixian bean paste, 0/50g of fish-flavored pickled sea pepper/kloc-,2kg of refined peanut oil, 0/00g of onion/kloc-,0/00g of ginger/kloc-,0/50g of onion/kloc-and tomato sauce/kloc. Fennel 15g, cinnamon 8g, fragrant leaves 8g, licorice 10g, five tsaoko, nutmeg 10g, kaempferia kaempferia 8g, carrot 100g and coriander root 40g.

Making:

1. Pixian bean paste and pickled sea pepper are chopped into small pieces, put into a basin, then add Chili powder and washed Lithospermum, add 200g of water and mix well; Smash green onions and ginger with a knife, which is easy to taste when fried; Onions are cut into 4 cm square pieces; Cut carrots into large pieces; Soak Vetiveria zizanioides, fennel, cardamom, cinnamon, geranium, licorice, Amomum tsaoko, nutmeg and kaempferia kaempferia in clear water for 20 minutes, then wash and remove the water for later use.

2. After the wok catches fire, inject 300g refined peanut oil. When the wok is heated to 30%, add onion, ginger, fennel, vetiver, cinnamon, cardamom, geranium, licorice, tsaoko, nutmeg and kaempferia in turn. Slowly raise the oil temperature (up to 50% heat) with low fire, and simmer for about 20 minutes until all the ingredients are fried to golden brown and the fragrance is completely dissolved. When the oil is ignited again, stir-fry the tomato sauce for 1-2 minutes until the oil turns red, then pour in the remaining refined peanut oil, add the evenly stirred Chili powder, bean paste, pickled pepper, Arnebia euchroma, onion, carrot and coriander root in turn, keep stirring in the same direction, simmer for about 25 minutes on low fire, and take out the residue when the oil in the pot is ruddy and fragrant.

Factors of production:

1. Refined peanut oil should be used as edible oil, because refined peanut oil has a certain fragrance and reddish color, which can ensure the pure fragrance and color of the prepared red oil.

2. Pixian bean paste and pickled pepper should not be cut too thin, but not too thick; If it is too fine, it is easy to fry during the boiling process, resulting in brown-black red oil; However, if it is too thick, the contact area between its cross section and the oil is relatively small, and lycopene cannot be completely dissolved in the oil during the boiling process, which may easily lead to the lack of bright color of red oil.

3. The main purpose of adding Arnebia euchroma in the preparation of red oil is to make the color of red oil more bright and gorgeous, but the dosage should not be too much, otherwise the color of red oil will be too dark, which will affect the quality; In addition, Arnebia euchroma, like Chili powder, needs to be soaked in water before cooking in the pot to ensure the effect and carry forward its Excellence. Adding tomato sauce can not only further increase the red brightness of red oil, but also make red oil highlight the characteristics of spicy but not dry.

4. In the process of boiling red oil, we should strictly control the heat, use medium and small fire and keep stirring with a spoon; On the one hand, all kinds of raw materials can be heated evenly, and the fragrant substances in them can be dissolved as much as possible; On the other hand, it can prevent raw materials from being burnt and fried.

note:

1, licorice, tsaoko, Arnebia euchroma, cardamom, geranium, cardamom and kaempferia are both spices and traditional Chinese medicines. If you can't buy it in the food market, I suggest you go to a Chinese medicine shop to buy it.

2. Because all kinds of raw materials are only fried to golden brown and crisp without burning, they should not be discarded after being fished out and can still be reused, which can not only reduce waste, reduce the cost of dishes, but also make the dishes more distinctive;

Third, spicy red oil.

1. A preparation method of spicy red oil

Spicy red oil is made of dried peppers, which are baked and crisp into nail-like or slightly smaller shapes and heated in vegetable oil. It can be eaten directly as seasoning, and can also be used as raw material to process various seasonings, which is suitable for cooking various dishes and mixing cold dishes.

Raw materials: dried pepper 10 kg vegetable oil 30 kg.

Technology: Clean dried chili without damp and musty smell → Drying and tabletting → Heating and refining vegetable oil → Cooling → Soaking → Heating → Cooling → Filtering → Finished product.

Method:

① Dry red pepper with water content lower than 65438 02% was selected. Strong spicy taste, no impurities and mildew required.

(2) Put fresh vegetable oil into a pot, boil the oil with a big fire to volatilize its odor, and cease fire when the oil temperature naturally cools to 40% to 50%.

(3) Put the roasted pepper fragments into cooling oil, stir and soak for about 1 hour, heat with low fire until the pepper is light brown, and cease fire.

(4) Take out the pepper fragments, soak them for 24 hours when the oil temperature returns to room temperature, take them out, and filter out the red oil.

Fourth, the production method of spicy red oil

Spicy red oil is made from dried Chili and Zanthoxylum bungeanum by crushing them into coarse blocks and soaking them in vegetable oil by heating. Can be directly eaten as seasoning, and is suitable for processing various foods as raw materials, and making spicy hot dishes and seasoned cold dishes.

Ingredients: dried Chili powder 10 kg Chili granules 3 kg vegetable oil 30 kg.

Technology: Clean dried peppers without damp and musty smell → Soak peppers in warm water until soft → Granulate → Heat and refine vegetable oil → Cool → Soak → Heat → Cool → Filter → Finished product.

Method:

(1) Select coarse dried red pepper powder with no impurities and mildewed water content lower than 65438 02%, soak the pepper in warm water until it becomes soft, and discharge coarse particles.

(2) Put the vegetable oil into the pot, refine until the odor volatilizes, and cease fire when the oil temperature naturally cools to 40% to 50%.

(3) Put the coarse Zanthoxylum powder into cold oil and stir, soak for about 65,438+0 hours, add Zanthoxylum bungeanum granules, heat with low fire until it is slightly fragrant and has hemp flavor, and stop soaking for 6-8 hours.

(4) filter the spicy oil, take 3-4 layers of clean gauze, take out the residue, wrap it firmly, and soak it in the returned oil.

5. A preparation method of fresh pepper red oil

Fresh pepper red oil is made of fresh millet pepper and fresh Vitex negundo L. pepper, washed and processed into velvet, put into vegetable oil, heated, fried and dehydrated, and then soaked in hot oil. It can be eaten directly as seasoning, and can also be used as raw material to process various foods, which is suitable for supplementing fresh and spicy or salty dishes.

Ingredients: fresh millet pepper 1 kg fresh Vitex negundo 1 kg vegetable oil 10 kg ginger granules 1 kg.

Technology: Clean fresh millet, spicy and fresh Erjing pepper → Mash → Heat and refine vegetable oil → Cool → Stir fry with low fire (low fire) for dehydration → Add reserved hot oil → Heat → Soak → Cool → Filter → Finished product.

Method:

(1) Wash the fresh millet pepper and fresh Vitex negundo pepper and put them into a clean grinder for grinding.

(2) after refining and cooling the vegetable oil to 40%-50% of the oil temperature, putting 50% of the vegetable oil into a pot, adding fresh chopped peppers, and stir-frying with slow fire; After the chopped pepper is dehydrated and crisp, add another 50% warm oil, heat and stir until it is completely mixed, and then soak it for 1 ~ 2 hours.

Six, the production method of spiced red oil

Spiced red oil is made from dried Chili powder and spiced raw material particles by adding water, distillation, oil-water separation and heating and soaking in vegetable oil. Can be directly eaten as seasoning, and is suitable for cooking various dishes or cold dishes.

Ingredients: Chaotian Chili powder 10 kg star anise 0.5 kg Sannai 0.3 kg fennel 0.2 kg pepper 0.5 kg fragrant leaves 1 kg.

Process: refining vegetable oil → making red oil → cooling to 50% temperature → spiced granules → adding water → distillation → oil-water separation → spiced essential oil → adding red oil → finished product.

Method:

① Crush the spiced raw materials into smaller particles, but not too fine.

(2) The spiced grains should be heated and distilled with 4 times of water, and the water should not be too much, so as not to affect the exudation of spiced grains essential oil; It should not be too small, which will affect the oil yield and cause local overheating, carbonization and odor of raw materials.

(3) Blending the distilled spiced essential oil and red oil according to the ratio of 1∶50 to obtain spiced red oil.

Seven, pickled pepper red oil production method

Pickled peppers in red oil are made of red whole-brewed Vitex negundo or Chaotian spicy, and put into vegetable oil, stir-fried and heated in medium fire to soak out excellent fragrance. It can be used for flavor enhancement and color matching of pickled pepper dishes.

Ingredients: pickled pepper 10 kg vegetable oil 50 kg.

Technology: refining vegetable oil → cooling → adding pickled pepper sauce → heating → frying → soaking → finished product.

Method:

(1) put the vegetable oil into the pot for refining to remove the odor, and cease fire to cool the oil temperature to 40% to 50%.

(2) The pickled peppers are dehydrated and put into a mill for later use.

(3) Add chopped pickled peppers into vegetable oil, stir-fry over medium heat, dry and dehydrate until the oil turns dark red, and cease fire.

(4) removing residue, filtering and standing for 4-6 days.

Eight, the production method of watercress red oil

Douban red oil is a kind of high-quality salty and spicy bean paste, which has red ester flavor and strong sauce flavor. It is made by chopping or grinding raw materials by hand, adding vegetable oil and heating and soaking. Suitable for cooking home-cooked dishes or mixed seasoning special cold dishes.

Ingredients: vegetable oil 10 kg, 50 kg of salty and spicy bean paste.

Technology: refining vegetable oil → cooling → adding bean paste → heating → frying → soaking → finished product.

Method:

(1) Refine the vegetable oil in a pot, remove the peculiar smell, cease fire, and cool to the oil temperature of 40% to 50%.

(2) bean paste in the pan stir-fry heating, will give off a good fragrance.

(3) removing the residue of watercress, filtering and standing for 4-6 days.

Nine, the production method of mixed red oil

Mixed red oil is made of salty and spicy bean paste, Chili powder and mixed oil of animals and plants by heating and soaking. It is suitable for cooking internal organs of domestic animals and fresh vegetables of Haihe River with the same flavor, and solves the problem of oily cooking with insufficient raw materials.

Ingredients: 8 kg of salty and spicy bean paste, 2 kg of Chili powder, 65438 kg of refined pork plate oil+05 kg of vegetable oil, 35 kg.

Technology: refining animal and vegetable oil → cooling → adding bean paste → heating → frying → adding Chili powder → soaking → filtering → finished product.

Method:

(1) Refine animal and vegetable oils to remove odor, cease fire, and cool to 40% to 50% oil temperature.

(2) Add chopped bean paste, stir-fry over medium heat until crisp and fragrant, and then add Chili powder for soaking.

(3) Take out the bean paste cake, filter it, put it in a clean stainless steel container, cool it, and put it in a freezer for refrigeration.

Ten, hot pot red oil production method

Hot pot red oil is made by soaking dried Vitex negundo and pepper, boiling until soft, crushing with a pulverizer, adding salty and spicy bean paste and vegetable oil, and heating and soaking. Suitable for frying all kinds of hot pot or mixed vegetables with spicy characteristics.

Ingredients: Bazin Chili sauce 10 kg salty and spicy bean paste 3 kg vegetable oil 50 kg.

Technology: refining vegetable oil → cooling → adding Ciba Chili sauce → salty and spicy bean paste → heating → frying → soaking → filtering → finished product.

Method:

(1) Refined vegetable oil to remove odor, cease fire, and cool to 40%-50% oil temperature.

(2) Add Bazin Chili sauce and salty bean paste, stir-fry over low heat until the fragrance is dehydrated and soaked.

(3) deslagging, filtering and transferring to a stainless steel barrel container. Recently, we added a variety of new ingredients on the basis of traditional ingredients and improved the preparation method to create a new red oil with strong compound flavor. From a technical point of view, although the procedure is not too complicated and the difficulty is not too great, the prepared red oil is brighter, more fragrant, spicy but not dry, and has a special taste, which is especially suitable for making cold dishes and smells fishy.

Eleven, special red oil for cold dishes, as the name suggests, is specially used to make cold dishes. Its preparation method: 1. Take 2500 grams of capsicum, 500 grams of dried capsicum, 50 grams of star anise and 50 grams of kaempferia kaempferia, mix them, put them in a hot dry pot, stir-fry them slowly with low fire until the capsicum changes color, take them out and cool them, crush them with a pulverizer, put them in a stainless steel basin, and add 250 grams of Jianzhuang wine (48 degrees) and mix well. 2. Put 10 kg rapeseed oil into a pot, heat it with low fire until it smokes, and turn off the fire when the oil temperature reaches 300℃. When the oil temperature drops to 200℃, slowly pour the rapeseed oil into the Chili powder (while stirring until the Chili powder and oil are mixed evenly, and leave it overnight for use.

Twelve, red oil for hot dishes is mostly used for dry pots and cooking. The manufacturing method comprises the following steps:

1. Put two Jin of dried pepper in boiling water and blanch it for 5 minutes, then take it out and mince it with a meat grinder, and it becomes the Chili sauce.

2. Mix dried Zanthoxylum bungeanum and Jianzhuang wine (48℃) at the ratio of 1: 1, and soak until Zanthoxylum bungeanum becomes soft.

3. Put 25 kilograms of salad oil, 2500 grams of Bazin Chili sauce, 500 grams of onion and 500 grams of ginger slices into a pot and bring to a boil with low heat. When the oil is boiled, change to chrysanthemum fire, and slowly cook until the peppers float (about 2 hours), add 250 g of peppers soaked in white wine, and continue to heat on low heat 10.

I need to remind you that you must choose two gold bars of pepper. Because the spicy taste of this pepper is soft, the biggest advantage is its bright red color, so the boiled red oil is particularly attractive.

Thirteen, spicy red oil is mostly used to make boiled fish and Maoxuewang. The manufacturing method comprises the following steps:

1. Put two Jin of dried pepper in boiling water and blanch it for 5 minutes, then take it out and mince it with a meat grinder, and it becomes the Chili sauce.

2. Mix dried Zanthoxylum bungeanum and Jianzhuang wine (48℃) at the ratio of 1: 1, and soak until Zanthoxylum bungeanum becomes soft.

3. Add 15kg rapeseed oil, 2500g butter and 7500g salad oil to the pot, simmer until the oil turns blue, and turn off the fire. When the oil temperature drops to 200℃, add 2kg Bazin Chili sauce, 250g chopped soaked millet pepper and 1 spice package.

Spice package: star anise100g, cardamom and fragrant leaves 50g each, Kaempferia Kaempferia, fennel and Lithospermum 30g each, Amomum villosum, Cumin, Cinnamomum cassia and Tsaoko 20g each, clove10g, fragrant fruit, licorice, grass chop and citronella 5g each. Boil the above spices in hot water for 5 minutes, then stir-fry with low fire until dry, take them out and wrap them in gauze.