Basic ingredients: 150 grams of Sichuan peppercorns, 50 grams of ginger, 50 grams of garlic, 100 grams of scallions, 5 grams of star anise, and 1500 grams of salad oil. 1. Peel and smash the ginger; cut the garlic into nail slices; smash the green onions. 2. Put the wok on the fire, add salad oil and heat it until it is 50% to 60% hot. Add the ginger, garlic and scallions and fry until fragrant. Then add the peppercorns and star anise and stir-fry until the flavors are released. Remove the pan from the heat, let it cool and then remove the residue. Put the oil into a container and it's ready to go. Method of Preparing Zanthoxylum bungeanum Oil The so-called Zanthoxylum bungeanum oil, Zanthoxylum bungeanum seed oil, and Zanthoxylum bungeanum essential oil are completely different things. The oil extracted from Zanthoxylum bungeanum seeds through pressing or solvent extraction is called Zanthoxylum bungeanum seed oil, and then refined into edible Zanthoxylum bungeanum seed oil. Zanthoxylum bungeanum essential oil is extracted through organic solvent extraction or supercritical extraction of Zanthoxylum bungeanum. Generally, it cannot be eaten directly. It needs to be diluted with edible vegetable oil in an appropriate proportion into Zanthoxylum bungeanum oil before it can be used as seasoning oil. The main ways to prepare Sichuan peppercorn oil are as follows: 1. Buy some fresh Sichuan peppercorns (not dried!) and put them in an iron container;
2. Boil the oil (be careful not to Put a little water in it, otherwise the oil will cover the peppercorns!)
3. Then pour the boiling oil into the fresh peppercorns and let it cool!
After the oil is gone, just add some boiling oil. You can add it three times, and the remaining ones will no longer be numb!
You should pay attention to choosing Sichuan peppercorns. Some Sichuan peppercorns are not numb when you buy them. Put a small one in your mouth and try it. Fresh peppercorns are only available in July.
1. Oil-soluble method, oil-soaked method, oil-soaked method, oil-soaked method, oil-soaked method, oil-soaked method The method is a traditional method for producing pepper oil and is used by most domestic pepper oil factories. The method is: put the pepper directly into hot edible vegetable oil and seal it, or put the pepper into a container with a hole smaller than the diameter of the pepper, slowly pour the hot edible vegetable oil into the container, fry out its fragrance, and make the active ingredients Dissolve into oil to get pepper oil. The above method has great limitations, mainly because the oil temperature is not easy to control. If the temperature is too high, the aroma and numbing components in the pepper will be easily volatilized, decomposed and lost. If the oil temperature is too low, the water will not be easily separated, which will easily lead to rancidity of the oil, and the active ingredients cannot be fully dissolved, and only part of them will enter the oil, resulting in waste, high product costs, and lack of market competitiveness. Secondly, there are shortcomings such as low production efficiency, high labor intensity, and poor sanitary conditions. 2. Solvent extraction method: Use petroleum ether with a boiling point of 60-70°C as the solvent to repeatedly extract Zanthoxylum bungeanum to obtain Zanthoxylum bungeanum essential oil, which is then heated and mixed with edible vegetable oil to obtain Zanthoxylum bungeanum oil. This method also has shortcomings. First, the problem of solvent residue leads to impure aroma of the product. Second, the volatilization of solvent during the heating process virtually increases product costs and causes a certain degree of pollution to the atmospheric environment. 3. Supercritical CO2 extraction method: Use liquid CO2 to extract the active ingredients in Zanthoxylum bungeanum, which is Zanthoxylum bungeanum essential oil, and then mix it with edible vegetable oil. This method is relatively advanced, and the quality of the pepper oil produced is better, but it has the following shortcomings: First, during the pepper picking season, the daily amount of peppers processed using this method is limited. The temperature of this method is 35-40°C, the extraction time is long, and the daily processing capacity is not large. Therefore, this method is not suitable for large-scale production during the rush season of Zanthoxylum bungeanum. Second, when this method is used to extract Zanthoxylum bungeanum, the Zanthoxylum bungeanum peel and Zanthoxylum bungeanum seeds need to be crushed or pressed into tablets. Because the oil contained in Zanthoxylum bungeanum seeds has a high acid value and a bitter taste, it can easily lead to an increase in the acid value of the product and a change in flavor. Third, the production conditions and corresponding labor protection measures are strict and require expensive and specialized equipment, so the application of this method is limited. 4. Pressing method: It is divided into hot pressing method and improved cold pressing method. The hot pressing method can easily lead to a large loss of aroma and flavor substances in Zanthoxylum bungeanum. At present, domestic manufacturers have used a patented technology similar to the physical cold pressing method to produce pepper oil, which has certain practicality, novelty and creativity. In addition, there are distillation and boiling methods to prepare pepper oil, but they have been eliminated. Due to different origins, picking times, and production processes of Zanthoxylum bungeanum, the acid value, volatile matter, color and other indicators of Zanthoxylum bungeanum oil are different.