Pepper oil is a kind of product that extracts the fragrance and flavor from peppercorns in edible vegetable oil. Heavy hemp flavor, rich pepper aroma, hemp qualitative

Hanyuan pepper has a long history, the Tang Dynasty as tribute, so the name "tribute pepper". With its red color, large oil weight, rich aroma, mellow hemp and crisp, authentic Hanyuan pepper, named Qingxi pepper.

Basic introduction Chinese name : Pepper oil English name : Pepper oil Main ingredients : Sichuan peppercorns, edible oil Classification : Edible oils, blending oil Taste : Fragrant, hemp flavor Accessories : ginger, garlic, green onion white, star anise, salad oil Characteristics of the dish, and garcinia cambogia oil, test indicators, use, instructions for use, packaging and storage, extraction process, practice, nutritional value, Characteristics of the dish and garcinia cambogia oil Light yellow-green or Light yellowish green or yellow oily liquid, with trace raw material precipitation, with the unique aroma and numbness of peppercorns. Garcinia Cambogia and pepper from the appearance of the same, so there are many people can not distinguish between Garcinia Cambogia and pepper, Zhang Guan Li Dai is a common thing, in fact, Garcinia Cambogia and pepper or there is a difference, Garcinia Cambogia in the tree knot boy is like grapes in a bunch of bunches of Garcinia Cambogia for the green (or green), pepper in the tree knot boy is a clutch of clutches of peppercorns for the green (or green) and dark red. Vine pepper compared to green pepper, with hemp pure, no green pepper and other bitter taste, and especially fragrant, the aroma floats very far, so that people have a kind of smell appetite open feeling, taste vine pepper better than pepper. People know pepper far more than people know vinegar pepper a lot of people, a mention of vinegar pepper many people do not know what, the original vinegar pepper is a new variety of pepper, the debut of the time is also the last few years, it is no wonder that many people do not know this "vinegar pepper", I believe that soon this vinegar pepper will be like pepper as well as everyone knows. After all, this vinegar pepper, vinegar pepper oil or the table above the good seasoning good, will replace the pepper market. Inspection indicators Refractive index (20 ℃) 1.4710 ~ 1.4890 Relative density (20 ℃) 0.9200 ~ 0.9400 Acid KOH / g ≤ 4.0 ("frying vegetable oil consumption health standards") Arsenic (As) ≤ 2ppm Heavy Metals (Pb) ≤ 1ppm Uses Flavoring oils for the need to highlight the numbness and aroma of the food. It can enhance the flavor of food. Mainly used in Sichuan cuisine, cold dishes, noodles, rice noodles, hot pot. Directions for use Directly consume, add according to the flavor requirements of the product. Packaging and storage Keep at room temperature and keep away from light, the shelf life is usually 12 months, refrigerated storage is better. Preparation Process The peppercorn oil, peppercorn seed oil and peppercorn essential oil are two different things. The oil extracted from pepper seeds by pressing or solvent extraction is called pepper seed oil, and then refined as edible pepper seed oil. Pepper essential oil is produced by organic solvent extraction or supercritical extraction of peppercorns, generally can not be consumed directly, need to be used in accordance with the appropriate proportion of edible vegetable oil diluted into pepper oil can be used as a flavoring oil. Pepper oil is mainly produced in the following ways: 1. Oil soluble method, oil immersion method, oil drenching method Oil soluble method, oil immersion method, oil drenching method is the traditional method of producing pepper oil, the vast majority of the domestic pepper oil factory use. The practice is: the pepper directly into the hot cooking oil with a sealed lid, or pepper into the aperture smaller than the diameter of the pepper in the container, the hot cooking oil slowly into the container, frying its flavor, so that the active ingredients dissolved into the oil, that is, the pepper oil. The limitations of the above method, mainly 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 low production efficiency, labor intensity, poor sanitation and other shortcomings. 2. Solvent extraction method Selected boiling point in 60-70 ℃ of petroleum ether as a solvent, pepper repeated leaching, pepper essential oil, and then heating and mixing with edible vegetable oil both for pepper oil. This method also has defects, first, the solvent residue problem leads to the product aroma is not pure. Secondly, the solvent evaporation during 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, pepper essential oil, and then with edible vegetable oil. 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 of acid value and change of flavor. Third, its production conditions and the corresponding labor protection measures require strict, expensive and specialized equipment, so the method in the set of restrictions. 4. Pressing method divided into hot pressing method and improved cold pressing method. Hot pressing method is easy to lead to pepper in the aroma and flavor of a large loss of material. At present, domestic manufacturers have used a similar physical cold pressing method of invention patent technology to produce pepper oil. In addition, there are distillation method, boiling method to produce pepper oil, but has been eliminated. Because of the pepper origin, picking time, production process is different, resulting in pepper oil acid price, volatile matter, color and other indicators have differences. Raw materials: 150 grams of Sichuan peppercorns 50 grams of ginger 50 grams of garlic 50 grams of scallions 100 grams of anise 5 grams of colorado oil 1500 grams Preparation: 1, ginger peeled and tapped; garlic sliced into nail slices; onion whites tapped. 2, frying pan on the fire, into the salad oil burned to five or six hot, into the ginger, garlic, onion white incense, and then into the pepper, star anise fried flavor, the pot off the fire, cooled down to beat the material slag, will be loaded into a container of oil, can be used at any time. Characteristics: The oil juice is clear and bright, and the flavor is hemp and strong. Scope of application: choking, mixing cold dishes and stir-frying, burning hot dishes, such as "warm mixing cashew silk", "choking shredded potatoes", "hot cashew block", "spicy tofu "Nutritional value Nutritional value pepper flavor pungent, hot, the spleen, stomach meridian; aromatic stomach, warming the cold, remove dampness and pain, kill insects and detoxification, relieve itching fishy effect; mainly for the treatment of vomiting, rheumatism and cold paralysis, toothache and other diseases. According to Li Shizhen "Compendium of Materia Medica" records: "pepper firm teeth, hair, eyesight, long service, good color, resistance to old age, increase in years, healthy God." "Materia Medica Jing Shu" in the caution: "lungs and stomach have fire, or cough phlegm, or coughing blood, ...... method of salty taboos." People with tuberculosis should also avoid eating. [Properties] taste pungent, hot. Can open the stomach, warm, relieve pain, expel worms. [Usage] Used for cold spleen and stomach, loss of appetite, or cold pain in the epigastric region, vomiting, diarrhea; abdominal pain caused by roundworms. [Usage] It can be used as seasoning, decoction and powder. [Note] Eating more fire, gas consumption, damage to the eyes.