CN108783283A - A method of calcium dissolves out in enhancing bighead processing - Google Patents

Abstract

A method for enhancing calcium dissolution in bighead carp processing, using fish and vegetable oil as main raw materials, processing fish body, hot-pressing puffing, preparing spicy oil, oily fish seasoning, product canning, sterilization and cooling, to obtain bighead carp with high calcium dissolution product. The unique feature of the present invention is that the fish body is processed by hot pressing and the frying of the fish body is completed in the sterilization process, which can reduce the loss of unsaturated fatty acids in the fish body during the frying process and increase the calcium dissolution of the fish bone at the same time. In addition, superheated steam instant puffing technology and high-efficiency extraction technology are used in the preparation process of spicy oil, which improves the utilization rate of spices and greatly increases the retention rate of functional ingredients. The flavored fish prepared by the invention has strong fragrance, high content of unsaturated fatty acid in the fish body, high calcium dissolution rate, higher extraction efficiency of spices, and higher retention rate of functional components.

Description

A method for enhancing calcium dissolution in processing of bighead carp

technical field

The invention relates to a method for enhancing calcium dissolution in bighead carp processing, belonging to the field of agricultural product processing.

Background technique

Fish meat is rich in nutrition, not only because of its high protein content, easy digestion, B vitamins, calcium, zinc, selenium, iodine and other minerals, but also because it is rich in unsaturated fatty acids, which is beneficial to prevent cardiovascular and cerebrovascular diseases and promote mental development. However, traditional canned fish can easily destroy unsaturated fatty acids through traditional frying, and may produce harmful substances such as benzopyrene, which will affect the nutritional value of the product.

Contents of the invention

Aiming at the defects that the unsaturated fatty acids are easily destroyed and the retention rate of the functional components of the spices is not high in the canned fish produced by the prior art, we now provide a product that can improve the retention rate of the unsaturated fatty acids in the product, enhance the calcium dissolution rate, and the extraction efficiency of the spices is higher. A method with high efficiency and better retention of functional ingredients.

A method for enhancing calcium dissolution in bighead carp processing, characterized in that it comprises the following steps:

(1) Fish body treatment: Clean the bighead carp with running water, cut into pieces, soak in ethanol water solution for 3-4 minutes, and take it out; the mass ratio of ethanol and water in the ethanol water solution is 3:2, The mass ratio is 3:2;

(2) Hot-pressed puffing: use 2.0-2.3MPa, 125-130°C pressurized superheated steam to treat bighead carp for 8-9 minutes, then release the pressure to 0.1MPa within 0.5 seconds, and then put it in a 38-40°C Dried to a moisture content of 14-16% in a low-pressure environment, where the pressure in the low-pressure environment is 6-7kPa;

(3) Preparation of chili oil: adopt capsicum, rapeseed oil and spices to prepare chili oil;

(4) Oily fish seasoning: mix the hot-pressed and expanded bighead carp with chili oil, mix the ingredients evenly, and the mass ratio of bighead carp and chili oil is 3:1;

(5) Product canning: put the seasoned bighead carp into tinplate cans, and send them to the vacuum seamer for pumping and sealing;

(6) Sterilization and cooling: The sealed canned fish is sterilized at 138-140°C for 48-50 minutes, cooled to room temperature, and packed into storage.

2. The production method according to claim 1, characterized in that the preparation method of chili oil in step (3) is as follows:

1) Separation of skin and seeds: select dry chili peppers that are intact and red and bright, wash and dry, and bake at 65-68°C for 7-8 minutes, then cut the dried chili peppers into 0.7-0.8cm pepper segments to make the pepper skin Separate from the chili seeds, put them into a frying pan at 75-78°C and fry for 7-8 minutes;

2) Pepper seed treatment: Take 1 kg of chili seeds, 170 grams of sesame seeds, 70 grams of fennel and 60 grams of Chinese prickly ash, evenly spray 60-62 grams of 40-degree Fen-flavor liquor on the spices, and then use 3.5-3.7MPa, 150-152 ℃ pressurized superheated steam for 9-10 minutes, and then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of rapeseed oil at 160-161 ℃, fry for 8-9 seconds, and stir fry continuously during the period to obtain the material Liquid A;

3) Pepper peel treatment: Take 1 kg of pepper peel, 80 grams of cinnamon bark, 40 grams of star anise, 40 grams of three Nye, 30 grams of fragrant leaves and 30 grams of Angelica dahurica, evenly spray 75-78 grams of absolute ethanol in the spices, place 10- 12 minutes; use 6.0-6.3MPa, 165-168 ℃ pressurized superheated steam for 7-8 minutes, spray 5 kg of 156-158 ℃ rapeseed oil with high pressure and uniform speed during the treatment, and then release the pressure to 0.1 within 0.3 seconds MPa, to obtain feed liquid B;

4), mixed filtration: feed liquid A and feed liquid B mix, leave standstill 8-9 hour, filter with 100 mesh stainless steel screens, get chili oil; The difference between the process of the present invention and prior art is:

1. Use pressurized superheated steam to instantly expand and change pressure to treat the fish body, and the frying of the fish body is completed at one time during the sterilization process, which can reduce the loss of unsaturated fatty acids in the fish body during the processing process, and at the same time the calcium content of the fish bone The dissolution rate is greatly increased.

2. Superheated steam instantaneous expansion technology and high-efficiency extraction technology are used in the preparation process of chili oil, which improves the utilization rate of spices and greatly increases the retention rate of functional components.

3. The flavored fish prepared by the invention has strong fragrance, high content of unsaturated fatty acid in the fish body, high calcium dissolution rate, higher extraction efficiency of spices, and higher retention rate of functional components.

Detailed ways

The present invention will be further described below in conjunction with embodiment.

Example 1:

(1) Fish body treatment: clean the body of bighead carp with running water, cut into pieces, soak in ethanol water solution for 4 minutes, and take it out; The ratio is 3:2;

(2) Hot-pressed puffing: Treat bighead carp with pressurized superheated steam at 2.3MPa and 130°C for 9 minutes, then release the pressure to 0.1MPa within 0.5 seconds, and then dry it in a low-pressure environment at 40°C until the water content is 16%, where the pressure of the low-pressure environment is 7kPa;

(3) Preparation of chili oil: adopt capsicum, rapeseed oil and spices to prepare chili oil, specifically:

1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 68°C for 8 minutes, then cut the dried chili peppers into 0.8cm chili sections to separate the chili skin and chili seeds, separate Put it in a frying pan at 78°C and fry for 8 minutes;

2) Pepper seed treatment: Take 1 kg of pepper seeds, 170 grams of sesame seeds, 70 grams of fennel and 60 grams of peppercorns, evenly spray 62 grams of 40-degree Fen-flavor liquor in the spices, and then use 3.7MPa, 152°C pressurized superheated steam to treat 10 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of rapeseed oil at 161°C, fry for 9 seconds, and stir fry continuously during this period to obtain material liquid A;

3), pepper skin treatment: take 1 kg of pepper skin, 80 grams of cinnamon bark, 40 grams of star anise, 40 grams of three Nye, 30 grams of fragrant leaves and 30 grams of Angelica dahurica, evenly spray 78 grams of absolute ethanol in the spices, and place it for 12 minutes; 6.3MPa, 168°C pressurized superheated steam treatment for 8 minutes, spray 5 kg of 158°C rapeseed oil with high pressure at a constant speed during the treatment, and then release the pressure to 0.1MPa within 0.3 seconds to obtain material liquid B;

4), mixing and filtering: feed liquid A and feed liquid B are mixed, leave standstill for 9 hours, filter with 100 mesh stainless steel sieves, get chili oil;

(4) Oily fish seasoning: mix the hot-pressed and expanded bighead carp with chili oil, mix the ingredients evenly, and the mass ratio of bighead carp and chili oil is 3:1;

(5) Product canning: put the seasoned bighead carp into tinplate cans, and send them to the vacuum seamer for pumping and sealing;

(6) Sterilization and cooling: The sealed canned fish is sterilized at 140°C for 50 minutes, cooled to room temperature, and packed into storage.

Example 2:

(1) Fish body treatment: clean the bighead carp body with running water, cut into pieces, soak in drinking water for 4 minutes, and take it out; the mass ratio of drinking water to fish is 3:2;

(2) Hot-pressed puffing: Treat bighead carp with pressurized superheated steam at 2.3MPa and 130°C for 9 minutes, then release the pressure to 0.1MPa within 0.5 seconds, and then dry it in a low-pressure environment at 40°C until the water content is 16%, where the pressure of the low-pressure environment is 7kPa;

(3) Preparation of chili oil: adopt capsicum, rapeseed oil and spices to prepare chili oil, specifically:

1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 68°C for 8 minutes, then cut the dried chili peppers into 0.8cm chili sections to separate the chili skin and chili seeds, separate Put it in a frying pan at 78°C and fry for 8 minutes;

2) Pepper seed treatment: Take 1 kg of pepper seeds, 170 grams of sesame seeds, 70 grams of fennel and 60 grams of peppercorns, evenly spray 62 grams of 40-degree Fen-flavor liquor in the spices, and then use 3.7MPa, 152°C pressurized superheated steam to treat 10 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of rapeseed oil at 161°C, fry for 9 seconds, and stir fry continuously during this period to obtain material liquid A;

3), pepper skin treatment: take 1 kg of pepper skin, 80 grams of cinnamon bark, 40 grams of star anise, 40 grams of three Nye, 30 grams of fragrant leaves and 30 grams of Angelica dahurica, evenly spray 78 grams of absolute ethanol in the spices, and place it for 12 minutes; 6.3MPa, 168°C pressurized superheated steam treatment for 8 minutes, spray 5 kg of 158°C rapeseed oil with high pressure at a constant speed during the treatment, and then release the pressure to 0.1MPa within 0.3 seconds to obtain material liquid B;

4), mixing and filtering: feed liquid A and feed liquid B are mixed, leave standstill for 9 hours, filter with 100 mesh stainless steel sieves, get chili oil;

(4) Oily fish seasoning: mix the hot-pressed and expanded bighead carp with chili oil, mix the ingredients evenly, and the mass ratio of bighead carp and chili oil is 3:1;

(5) Product canning: put the seasoned bighead carp into tinplate cans, and send them to the vacuum seamer for pumping and sealing;

(6) Sterilization and cooling: The sealed canned fish is sterilized at 140°C for 50 minutes, cooled to room temperature, and packed into storage.

Example 3:

(1) Fish body treatment: clean the bighead carp body with running water, cut into pieces, soak in drinking water for 4 minutes, and take it out; the mass ratio of drinking water to fish is 3:2;

(2) Hot-pressed puffing: Treat bighead carp with pressurized superheated steam at 2.3MPa and 130°C for 9 minutes, then release the pressure to 0.1MPa within 0.5 seconds, and then dry it at 40°C until the moisture content is 16% ;

(3) Preparation of chili oil: adopt capsicum, rapeseed oil and spices to prepare chili oil, specifically:

1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 68°C for 8 minutes, then cut the dried chili peppers into 0.8cm chili sections to separate the chili skin and chili seeds, separate Put it in a frying pan at 78°C and fry for 8 minutes;

2) Pepper seed treatment: Take 1 kg of pepper seeds, 170 grams of sesame seeds, 70 grams of fennel and 60 grams of peppercorns, evenly spray 62 grams of 40-degree Fen-flavor liquor in the spices, and then use 3.7MPa, 152°C pressurized superheated steam to treat 10 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of rapeseed oil at 161°C, fry for 9 seconds, and stir fry continuously during this period to obtain material liquid A;

3), pepper skin treatment: take 1 kg of pepper skin, 80 grams of cinnamon bark, 40 grams of star anise, 40 grams of three Nye, 30 grams of fragrant leaves and 30 grams of Angelica dahurica, evenly spray 78 grams of absolute ethanol in the spices, and place it for 12 minutes; 6.3MPa, 168°C pressurized superheated steam treatment for 8 minutes, spray 5 kg of 158°C rapeseed oil with high pressure at a constant speed during the treatment, and then release the pressure to 0.1MPa within 0.3 seconds to obtain material liquid B;

4), mixing and filtering: feed liquid A and feed liquid B are mixed, leave standstill for 9 hours, filter with 100 mesh stainless steel sieves, get chili oil;

(4) Oily fish seasoning: mix the hot-pressed and expanded bighead carp with chili oil, mix the ingredients evenly, and the mass ratio of bighead carp and chili oil is 3:1;

(5) Product canning: put the seasoned bighead carp into tinplate cans, and send them to the vacuum seamer for pumping and sealing;

(6) Sterilization and cooling: The sealed canned fish is sterilized at 140°C for 50 minutes, cooled to room temperature, and packed into storage.

Example 4:

(1) Fish body treatment: clean the bighead carp body with running water, cut into pieces, soak in drinking water for 4 minutes, and take it out; the mass ratio of drinking water to fish is 3:2;

(2) Hot-pressed puffing: the bighead carp was treated with saturated steam for 9 minutes, and then dried at 40°C until the water content was 16%;

(3) Preparation of chili oil: adopt capsicum, rapeseed oil and spices to prepare chili oil, specifically:

1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 68°C for 8 minutes, then cut the dried chili peppers into 0.8cm chili sections to separate the chili skin and chili seeds, separate Put it in a frying pan at 78°C and fry for 8 minutes;

2) Pepper seed treatment: Take 1 kg of pepper seeds, 170 grams of sesame seeds, 70 grams of fennel and 60 grams of peppercorns, evenly spray 62 grams of 40-degree Fen-flavor liquor in the spices, and then use 3.7MPa, 152°C pressurized superheated steam to treat 10 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of rapeseed oil at 161°C, fry for 9 seconds, and stir fry continuously during this period to obtain material liquid A;

3), pepper skin treatment: take 1 kg of pepper skin, 80 grams of cinnamon bark, 40 grams of star anise, 40 grams of three Nye, 30 grams of fragrant leaves and 30 grams of Angelica dahurica, evenly spray 78 grams of absolute ethanol in the spices, and place it for 12 minutes; 6.3MPa, 168°C pressurized superheated steam treatment for 8 minutes, spray 5 kg of 158°C rapeseed oil with high pressure at a constant speed during the treatment, and then release the pressure to 0.1MPa within 0.3 seconds to obtain material liquid B;

4), mixing and filtering: feed liquid A and feed liquid B are mixed, leave standstill for 9 hours, filter with 100 mesh stainless steel sieves, get chili oil;

(4) Oily fish seasoning: mix the hot-pressed and expanded bighead carp with chili oil, mix the ingredients evenly, and the mass ratio of bighead carp and chili oil is 3:1;

(5) Product canning: put the seasoned bighead carp into tinplate cans, and send them to the vacuum seamer for pumping and sealing;

(6) Sterilization and cooling: The sealed canned fish is sterilized at 140°C for 50 minutes, cooled to room temperature, and packed into storage.

Example 5:

(1) Fish body treatment: clean the body of bighead carp with running water, cut into pieces, soak in ethanol water solution for 4 minutes, and take it out; The ratio is 3:2;

(2) Hot-pressed puffing: Treat bighead carp with pressurized superheated steam at 2.3MPa and 130°C for 9 minutes, then release the pressure to 0.1MPa within 0.5 seconds, and then dry it in a low-pressure environment at 40°C until the water content is 16%, where the pressure of the low-pressure environment is 7kPa;

(3) Preparation of chili oil: adopt capsicum, rapeseed oil and spices to prepare chili oil, specifically:

1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 68°C for 8 minutes, then cut the dried chili peppers into 0.8cm chili sections to separate the chili skin and chili seeds, separate Put it in a frying pan at 78°C and fry for 8 minutes;

2) Pepper seed treatment: Take 1 kg of pepper seeds, 170 grams of sesame seeds, 70 grams of fennel and 60 grams of peppercorns, evenly spray 62 grams of 40-degree Fen-flavor liquor in the spices, and then use 3.7MPa, 152°C pressurized superheated steam to treat 10 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of rapeseed oil at 161°C, fry for 9 seconds, and stir fry continuously during this period to obtain material liquid A;

3) Pepper skin treatment: Take 1 kg of pepper skin, 80 grams of cinnamon bark, 40 grams of star anise, 40 grams of three Nye, 30 grams of fragrant leaves and 30 grams of Angelica dahurica, evenly spray 78 grams of drinking water in the spices, and place it for 12 minutes; use 6.3 MPa, pressurized superheated steam at 168°C for 8 minutes, during the process, spray 5 kg of rapeseed oil at 158°C at a constant speed with high pressure, and then release the pressure to 0.1MPa within 0.3 seconds to obtain material liquid B;

4), mixing and filtering: feed liquid A and feed liquid B are mixed, leave standstill for 9 hours, filter with 100 mesh stainless steel sieves, get chili oil;

(4) Oily fish seasoning: mix the hot-pressed and expanded bighead carp with chili oil, mix the ingredients evenly, and the mass ratio of bighead carp and chili oil is 3:1;

(5) Product canning: put the seasoned bighead carp into tinplate cans, and send them to the vacuum seamer for pumping and sealing;

(6) Sterilization and cooling: The sealed canned fish is sterilized at 140°C for 50 minutes, cooled to room temperature, and packed into storage.

Embodiment 6:

(1) Fish body treatment: clean the body of bighead carp with running water, cut into pieces, soak in ethanol water solution for 4 minutes, and take it out; The ratio is 3:2;

(2) Hot-pressed puffing: Treat bighead carp with pressurized superheated steam at 2.3MPa and 130°C for 9 minutes, then release the pressure to 0.1MPa within 0.5 seconds, and then dry it in a low-pressure environment at 40°C until the water content is 16%, where the pressure of the low-pressure environment is 7kPa;

(3) Preparation of chili oil: adopt capsicum, rapeseed oil and spices to prepare chili oil, specifically:

1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 68°C for 8 minutes, then cut the dried chili peppers into 0.8cm chili sections to separate the chili skin and chili seeds, separate Put it in a frying pan at 78°C and fry for 8 minutes;

2) Pepper seed treatment: Take 1 kg of pepper seeds, 170 grams of sesame seeds, 70 grams of fennel and 60 grams of peppercorns, evenly spray 62 grams of 40-degree Fen-flavor liquor in the spices, and then use 3.7MPa, 152°C pressurized superheated steam to treat 10 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of rapeseed oil at 161°C, fry for 9 seconds, and stir fry continuously during this period to obtain material liquid A;

3) Pepper skin treatment: Take 1 kg of pepper skin, 80 grams of cinnamon bark, 40 grams of star anise, 40 grams of three Nye, 30 grams of fragrant leaves and 30 grams of Angelica dahurica, evenly spray 78 grams of drinking water in the spices, and place it for 12 minutes; use 6.3 MPa, pressurized superheated steam at 168°C for 8 minutes, release the pressure to 0.1MPa within 0.3 seconds, then add 5 kg of rapeseed oil at 158°C, stir evenly, and obtain material liquid B;

4), mixing and filtering: feed liquid A and feed liquid B are mixed, leave standstill for 9 hours, filter with 100 mesh stainless steel sieves, get chili oil;

(4) Oily fish seasoning: mix the hot-pressed and expanded bighead carp with chili oil, mix the ingredients evenly, and the mass ratio of bighead carp and chili oil is 3:1;

(5) Product canning: put the seasoned bighead carp into tinplate cans, and send them to the vacuum seamer for pumping and sealing;

(6) Sterilization and cooling: The sealed canned fish is sterilized at 140°C for 50 minutes, cooled to room temperature, and packed into storage.

Embodiment 7:

(1) Fish body treatment: clean the body of bighead carp with running water, cut into pieces, soak in ethanol water solution for 4 minutes, and take it out; The ratio is 3:2;

(2) Hot-pressed puffing: Treat bighead carp with pressurized superheated steam at 2.3MPa and 130°C for 9 minutes, then release the pressure to 0.1MPa within 0.5 seconds, and then dry it in a low-pressure environment at 40°C until the water content is 16%, where the pressure of the low-pressure environment is 7kPa;

(3) Preparation of chili oil: adopt capsicum, rapeseed oil and spices to prepare chili oil, specifically:

1) Separation of skin and seeds: select dry chili peppers that are intact and red in color, wash and dry them, and bake them at 68°C for 8 minutes, then cut the dried chili peppers into 0.8cm chili sections to separate the chili skin and chili seeds, separate Put it in a frying pan at 78°C and fry for 8 minutes;

2) Pepper seed treatment: Take 1 kg of pepper seeds, 170 grams of sesame seeds, 70 grams of fennel and 60 grams of peppercorns, evenly spray 62 grams of 40-degree Fen-flavor liquor in the spices, and then use 3.7MPa, 152°C pressurized superheated steam to treat 10 minutes, then release the pressure to 0.1MPa within 0.3 seconds, then pour 5 kg of rapeseed oil at 161°C, fry for 9 seconds, and stir fry continuously during this period to obtain material liquid A;

3) Pepper skin treatment: Take 1 kg of pepper skin, 80 grams of cinnamon bark, 40 grams of star anise, 40 grams of three Nye, 30 grams of fragrant leaves and 30 grams of Angelica dahurica, evenly spray 78 grams of drinking water on the spices, and let it stand for 12 minutes; Steam treatment for 8 minutes, then add 5 kg of rapeseed oil at 158°C, stir evenly, and obtain material liquid B;

4), mixing and filtering: feed liquid A and feed liquid B are mixed, leave standstill for 9 hours, filter with 100 mesh stainless steel sieves, get chili oil;

(4) Oily fish seasoning: mix the hot-pressed and expanded bighead carp with chili oil, mix the ingredients evenly, and the mass ratio of bighead carp and chili oil is 3:1;

(5) Product canning: put the seasoned bighead carp into tinplate cans, and send them to the vacuum seamer for pumping and sealing;

(6) Sterilization and cooling: The sealed canned fish is sterilized at 140°C for 50 minutes, cooled to room temperature, and packed into storage.

Embodiment effect analysis:

Product physical and chemical indicators

Comparing Example 1 with Examples 2 to 4, it can be shown that the combination of pressurized superheated steam treatment, instant puffing and low-pressure drying can reduce the unsaturated fatty acids in the fish body during processing. Loss in the medium, increase the dissolution rate of calcium at the same time, and the frying of the fish body can be completed in the sterilization process.

The comparative analysis of Example 1 and Examples 5-7 shows that the use of ethanol to evenly spray spices, combined with pressurized superheated steam treatment, high-pressure injection of vegetable oil treatment and instantaneous puffing treatment can increase the extraction rate of capsaicin and improve the sensory score of the product and shelf life.

Claims (2)

1. a kind of method that calcium dissolves out in enhancing bighead processing, it is characterised in that include the following steps：

（1）Fish body processing：Bighead fish body is cleaned up with circulating water, stripping and slicing, is impregnated 3-4 minutes, taken using ethanol water Go out；The mass ratio of second alcohol and water is 3 in ethanol water:2, the mass ratio of ethanol water and fish is 3:2；

（2）Hot pressing is puffing：Using 2.0-2.3 MPa, 125-130 °C of pressurized superheated steam to bighead processing 8-9 minutes, so It is 14-16% to be released stress in 0.5 second afterwards and be subsequently placed into drying to moisture content under 38-40 °C of environment under low pressure to 0.1 MPa, Wherein the pressure of environment under low pressure is 6-7 kPa；

（3）Chili oil is prepared：Using capsicum, rapeseed oil and spice, chilli oil is prepared；

（4）Oily fish seasoning：The puffing bighead of hot pressing is mixed with chilli oil, spice is uniform, and the mass ratio of bighead and chilli oil is 3:1；

（5）Product tinning：The bighead seasoned is fitted into can, vacuum seamer pumping and sealing are sent to；

（6）Sterilization cooling：The canned fish being sealed is sterilized 48-50 minutes at 138-140 DEG C, is cooled to room temperature, packaging and warehousing.

2. production method according to claim 1, it is characterised in that step（3）The preparation method of the chili oil is as follows：

1）, skin seed separation：The chilli of intact color glow is selected, cleans and dries, dries at 65-68 °C 7-8 minutes, then will Chilli is cut into the capsicum section of 0.7-0.8 cm, so that capsicum skin and chilli seed is separated, is respectively put into frying in 75-78 DEG C of frying pan 7-8 minutes；

2）, green pepper seed processing：60 grams of 1 kilogram of chilli seed, 170 grams of sesame, 70 grams of fennel and Chinese prickly ash are taken, 40 degree of delicate fragrance types are uniformly sprayed Then 60-62 grams of white wine uses 3.5-3.7 MPa, 150-152 °C of pressurized superheated steam to handle 9-10 minutes, so in fragrance It is released stress in 0.3 second afterwards to 0.1 MPa, then pours into 160-161 DEG C of 5 kilograms of rapeseed oil, fried 8-9 seconds, during which do not stop Stir-frying, obtains feed liquid A；

3）, green pepper skin processing：30 grams of 1 kilogram of capsicum skin, 80 grams of cassia bark, 40 grams octagonal, 40 grams of zingiber kawagoii, 30 grams of spiceleaf and the root of Dahurain angelica are taken, Uniformly 75-78 grams of absolute ethyl alcohol of sprinkling is placed 10-12 minutes in fragrance；It was pressurizeed using 6.0-6.3 MPa, 165-168 °C Hot steam is handled 7-8 minutes, 156-158 °C of 5 kilograms of rapeseed oil is at the uniform velocity sprayed into processing procedure with high pressure, then in 0.3 second It releases stress to 0.1 MPa, obtains feed liquid B；

4）, hybrid filtering：Feed liquid A and feed liquid B mixing, stand 8-9 hours, are filtered with 100 mesh stainless steel mesh, obtain chilli oil.