How to Make Pepper Oil

Basic Materials

150 grams of Sichuan peppercorns, 50 grams of ginger, 50 grams of garlic, 100 grams of scallion white, 5 grams of star anise, 1500 grams of salad oil.

Methods

Ginger peeled and broken; garlic cut into slices of nails; onion whites broken. 2. frying pan on the fire, into the salad oil burned to five or six hot, into the ginger, garlic, onion whites fried incense, and then into the peppercorns, star anise fried flavor, the pot off the fire, cooled down and hit the dregs of the material, will be loaded into a container of oil, you can take at any time.

1. Oil soluble method, oil immersion method, oil drench method

Oil soluble method, oil immersion method, oil drench method is the traditional method of producing pepper oil, which is used by the vast majority of domestic pepper oil factory. The practice is: the pepper directly into the hot edible vegetable oil sealed with a lid, or pepper into the aperture smaller than the diameter of the pepper in the container, the hot edible vegetable oil slowly into the container, frying its flavor, so that the active ingredients dissolved in the oil, that is, the pepper oil.

The limitations of the above method are large, mainly because the oil temperature is not good to master. If the temperature is too high, pepper in the flavor and numbing components easy to volatilize, decomposition and loss. If the oil temperature is too low, the water is not easy to separate, easy to lead to fat rancidity, and the active ingredients can not be fully dissolved, only part of the oil into the oil, resulting in waste and high product costs, lack of market competitiveness. Secondly, there are shortcomings such as low production efficiency, high labor intensity and poor sanitary conditions.

2. Solvent extraction method

Select the boiling point of 60-70 ℃ petroleum ether as a solvent, the pepper repeatedly extracted, get pepper essential oil, and then with the edible vegetable oil for heating and mixing both pepper oil. This method also has defects, first, the solvent residue problem leads to the product aroma is not pure. Secondly, the volatilization of solvents in the heating process invariably increases the cost of the product, and causes a certain degree of pollution to the atmosphere.

3. Supercritical CO2 extraction method

Liquid CO2 will be extracted from the active ingredients in the pepper, that is, the essential oil of pepper, and then with edible vegetable oil and become. This method is more advanced, the production of pepper oil quality is better, but there are the following defects: First, in the pepper picking season, the use of this method is limited to the amount of daily processing pepper. The temperature of the method is 35-40 ℃, an extraction time is long, and the daily processing volume is not large, so the method is not suitable for pepper harvest season large-scale production. Secondly, when the method is used to extract fresh pepper, it is necessary to crush or flake the peppercorn rind with peppercorn seeds, because the oil contained in peppercorn seeds has a high acid value and bitter taste, which can easily lead to the increase in acid value and change the flavor of the product. Third, its production conditions and the corresponding labor protection measures require strict, expensive and specialized equipment, so the method is limited in application.

4. Pressing method

Divided into hot pressing method and improved cold pressing method. Hot pressing method is likely to lead to a large loss of pepper in the aroma and flavor substances. At present, domestic manufacturers have used a similar physical cold pressing method of invention patent technology to produce pepper oil.

In addition to this, there are also distillation method, boiling method to produce pepper oil, but has been eliminated.

Differences in peppercorn origin, picking time, and production process lead to differences in acid value, volatiles, color, and other indicators of peppercorn oil.