Hanyuan Zanthoxylum bungeanum has a long history. It was listed as a tribute in the Tang Dynasty, hence the name "Gongjiao". Authentic Hanyuan Zanthoxylum bungeanum is named Qingxi Zanthoxylum bungeanum because of its bright red color, big grain and heavy oil, rich fragrance and mellow taste.
Basic introduction Chinese name: Pepper oil English name: Pepper oil Ingredients: Sichuan pepper, edible oil classification: edible oil, blended oil taste: fragrant and moist, sesame accessories: ginger, garlic, scallion, star anise, salad oil, rattan pepper oil, inspection index, use, instructions for use, packaging and storage, preparation technology, practice, nutritional value, dish characteristics, rattan pepper. The appearance of rattan pepper and pepper is the same, and many people can't tell them apart. It is common for them to wear hats and hats. In fact, there is a difference between the two. The seeds of rattan pepper on the tree are like grapes, green (or cyan), green (or cyan) and deep red. Compared with green pepper, rattan pepper is pure in hemp, not as bitter as green pepper, and it is particularly fragrant, and the fragrance floats far away, which makes people feel appetite. The taste of rattan pepper is better than that of pepper. People who know pepper are much more than those who know rattan pepper. Speaking of rattan pepper, many people don't know what it is. It turns out that rattan pepper is a new variety of pepper, and its debut time only appeared in recent years. No wonder many people don't know this "rattan pepper". I believe this rattan pepper will soon be as well-known as pepper. After all, this rattan pepper, rattan pepper oil is still the best seasoning on this table, which will definitely replace the market of pepper. Inspection index: refractive index (20℃)1.4710 ~1.4890 relative density (20℃) 0.9200 ~ 0.9400 acid value KOH/g≤ 4.0 (hygienic standard for fried vegetable oil) As ≤ Mainly used in Sichuan cuisine, cold salad, pasta, rice noodles and hot pot. Instructions for use can be eaten directly and added according to the flavor requirements of the product. The shelf life of packaging and storage at room temperature is generally 12 months, and refrigeration is better. Zanthoxylum oil, Zanthoxylum seed oil and Zanthoxylum essential oil are completely different. The oil obtained by squeezing or solvent extraction of Zanthoxylum bungeanum seeds is called Zanthoxylum bungeanum seed oil, and then refined to obtain edible Zanthoxylum bungeanum seed oil. Zanthoxylum bungeanum essential oil is extracted from Zanthoxylum bungeanum by organic solvent or supercritical extraction, and cannot be eaten directly. Edible vegetable oil can be used as seasoning oil only after it is diluted into pepper oil in a proper proportion. Zanthoxylum bungeanum oil is mainly prepared by the following methods: 1. Oil dissolution method, oil immersion method, leaching method, oil immersion method and leaching method are traditional methods for producing Zanthoxylum bungeanum oil, which are used in most Zanthoxylum bungeanum oil plants in China. The method is as follows: directly put Zanthoxylum bungeanum into hot edible vegetable oil, cover and seal it, or put Zanthoxylum bungeanum into a container with a pore diameter smaller than that of Zanthoxylum bungeanum, slowly pour the hot edible vegetable oil into the container, stir-fry the fragrance, and dissolve the effective components in the oil to obtain Zanthoxylum bungeanum oil. The above methods have great limitations, mainly because the oil temperature is not easy to master. If the temperature is too high, the aroma and hemp components in pepper will volatilize, decompose and lose. The oil temperature is too low, and water is not easy to separate, which easily leads to rancidity of oil, and the effective components can not be fully dissolved, only a part of them will enter the oil, resulting in waste, high product cost and lack of market competitiveness. Secondly, there are shortcomings such as low production efficiency, high labor intensity and poor sanitary conditions. 2. The solvent extraction method selects petroleum ether with boiling point of 60-70℃ as the solvent, repeatedly extracts Zanthoxylum bungeanum to obtain Zanthoxylum bungeanum essential oil, and then heats it and mixes it with edible vegetable oil to obtain Zanthoxylum bungeanum oil. This method also has disadvantages. First, the problem of solvent residue leads to impure aroma of the product. Second, the volatilization of solvent in the heating process invisibly increases the product cost and pollutes the atmospheric environment to some extent. 3. Supercritical CO2 extraction is to extract the effective component of Zanthoxylum bungeanum, namely Zanthoxylum bungeanum essential oil, with liquid CO2 and mix it with edible vegetable oil. This method is advanced, and the quality of Zanthoxylum bungeanum oil produced is good, but it has the following defects: First, in the picking season of Zanthoxylum bungeanum, the amount of flowers and peppers processed by this method is limited every day. The temperature of this method is 35-40℃, the extraction time is long, and the daily processing capacity is not large, so it is not suitable for mass production of pepper in harvest season. Secondly, when extracting fresh pepper by this method, it is necessary to crush or tablet the pericarp and seeds of pepper. Because the oil contained in Zanthoxylum bungeanum seeds has high acid value and bitter taste, it is easy to increase the acid value and change the flavor of the product. Thirdly, the production conditions and corresponding labor protection measures are strict, and expensive and special equipment is needed, so the application of this method is limited. 4. Pressing methods are divided into hot pressing method and improved cold pressing method. Hot pressing can easily lead to a large loss of aroma and taste substances in pepper. At present, domestic manufacturers have used a patented technology similar to physical cold pressing to produce pepper oil. In addition, there are distillation and boiling methods to prepare pepper oil, but they have been eliminated. Due to the different origin, picking time and production technology of pepper, the acid value, volatile matter, color and other indicators of pepper oil are also different. Practice raw materials: Sichuan Zanthoxylum bungeanum 150 g ginger 50 g garlic 50 g onion 100 g star anise 5 g salad oil 1 50g practice:1,ginger peeled and broken; Garlic is cut into nail slices; The scallion is mashed. 2. Put the wok on the fire, add salad oil and heat it to 50% to 60%, add ginger, garlic and onion and stir-fry until fragrant, then add pepper and star anise to stir-fry until fragrant, leave the fire, let it cool, remove the residue and put it into a container for use at any time. Features: the oil juice is clear and fragrant. Scope of application: stir-fry cold dishes and hot dishes, such as "warm-mixed shredded tenderloin", "fried shredded potato", "hot tenderloin" and "spicy tofu". Nutritional value Zanthoxylum bungeanum is pungent and hot, belonging to the spleen and stomach meridian; Has the effects of aromatic invigorating stomach, warming middle warmer, dispelling cold, removing dampness, relieving pain, killing insects and detoxicating, relieving itching and removing fishy smell; Indications: Vomiting, wind-cold-dampness arthralgia, toothache, etc. According to Li Shizhen's Compendium of Materia Medica, "Zanthoxylum bungeanum has strong teeth, dark hair, good eyesight, long life, good color, anti-aging, longevity and brain strengthening." "Ben Cao Jing Shu" warns: "lung and stomach are hot, or cough up phlegm, or cough up hemoptysis, ... the method is salty and taboo." Patients with tuberculosis should also avoid eating. [performance] Xin re. It can stimulate appetite, warm the middle warmer, relieve pain and expel worms. [Uses] Used for deficiency and cold of spleen and stomach, anorexia, epigastric cold pain, vomiting and diarrhea; Abdominal pain caused by ascaris. [Usage] Used for seasoning, decoction, grinding, etc. 【 Precautions 】 Eating too much hot work will consume gas and damage your eyes.