Zanthoxylum bungeanum oil is a product that extracts aroma and flavor substances from Zanthoxylum bungeanum and adds them to edible vegetable oil. It has a heavier numbing taste, rich pepper aroma, and qualitative numbness.

Hanyuan Zanthoxylum bungeanum has a long history. It was listed as a tribute in the Tang Dynasty, hence the name "tribute pepper". Because of its bright red color, large grains and heavy oil, rich aroma, mellow and refreshing taste, the authentic Hanyuan peppercorns are named Qingxi peppercorns. Basic introduction Chinese name: Zanthoxylum bungeanum oil English name: Pepper oil Main ingredients: Sichuan Zanthoxylum bungeanum Pepper oil, inspection indicators, uses, instructions for use, packaging and storage, preparation technology, practices, nutritional value, dish characteristics and rattan pepper oil are light yellow-green or yellow oily liquids, which may have trace amounts of raw material precipitation, and have the unique aroma and numbness of Zanthoxylum bungeanum. taste. The appearance of vine pepper and prickly ash are the same, so many people can’t tell the difference between vine pepper and prickly ash. It’s common for them to be pretentious. In fact, there is a difference between vine pepper and prickly ash. What are the seeds of vine pepper on the tree? Like grapes, the vine peppers are green (or cyan). The berries of Sichuan peppercorns on the tree are in bunches. The vine peppers are green (or cyan) and dark red. Compared with green prickly ash, vine pepper has a pure and pure flavor, without the bitter taste of green prickly ash, and is particularly fragrant. The fragrance floats far away, giving people a feeling of appetite after smelling the fragrance. In terms of taste, vine pepper is better than prickly ash. . There are far more people who know about Sichuan peppercorns than those who know about vine peppers. When it comes to vine peppers, many people don’t know what they are. It turns out that vine peppers are a new variety of Zanthoxylum bungeanum. They only debuted in the past few years. No wonder there are so many people. No one knows about this "vine pepper". I believe that soon this vine pepper will be as well-known as Sichuan peppercorns. After all, this vine pepper and vine pepper oil are still the best condiments on the table, and they will definitely replace the market of Sichuan peppercorns. Inspection index Refractive index (20℃) 1.4710~1.4890 Relative density (20℃) 0.9200~0.9400 Acid value KOH/g ≤ 4.0 ("Eating Hygienic Standard for Fried Vegetable Oils") Arsenic (calculated as As) ≤ 2ppm Heavy metals (calculated as Pb) ) ≤ 1ppm Used as flavoring oil, used in foods that need to highlight the numbing taste and aroma. Can enhance the flavor of food. Mainly used in: Sichuan cuisine, cold dishes, pasta, rice noodles, and hot pot. Instructions for use: Eat directly, add according to the flavor requirements of the product. Packaging and storage: Store at room temperature and away from light. The shelf life is generally 12 months. Refrigerated storage is better. Preparation process The commonly referred to pepper oil, pepper seed oil, and pepper 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 produced 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. Zanthoxylum bungeanum oil is mainly produced by the following methods: 1. Oil-soluble method, oil immersion method, oil leaching method. Oil-soluble method, oil immersion method, and oil leaching method are the traditional methods for producing Zanthoxylum bungeanum oil, and are used by most domestic Zanthoxylum bungeanum 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 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. 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. Method Ingredients: 150g Sichuan peppercorns 50g ginger 50g garlic 100g white scallions 5g star anise 1500g salad oil Preparation method: 1. Peel and break the ginger; cut the garlic into nail pieces; beat the white scallions. 2. Put the wok on the fire, add salad oil and heat until it is 50% to 60% hot, add ginger, garlic, and scallions and fry until fragrant, then add 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. Features: The oil is clear and the flavor is numb and fragrant. Scope of application: boiled and stir-fried cold dishes and stir-fried and grilled hot dishes, such as "warm stir-fried shredded kidneys", "steamed shredded potatoes", "hot loin cubes", "spicy tofu", etc. Nutritional value: Zanthoxylum bungeanum is pungent and hot in nature, and returns to the spleen and stomach meridians; it has aromatic and stomachic properties, warms the middle and dispels cold, dehumidifies and relieves pain, kills insects and detoxifies, relieves itching and relieves fishy taste; it mainly treats vomiting, wind-cold-dampness, toothache, etc. disease. According to Li Shizhen's "Compendium of Materia Medica": "Zanthoxylum bungeanum strengthens teeth, black hair, and improves eyesight. If taken for a long time, it has good color. It is resistant to aging, increases youthfulness, and strengthens the mind." "Compendium of Materia Medica" warns: "Lungweisin has fiery heat. If you cough and produce phlegm, or if you cough and cough up blood, salty food should be avoided. People with tuberculosis should also avoid eating it. [Performance] Pungent in taste and hot in nature. It can appetize, warm the body, relieve pain, and repel insects. [Usage] It is used for cold spleen and stomach, loss of appetite, cold and painful epigastrium, vomiting, diarrhea; abdominal pain caused by roundworms. [Usage] Use as seasoning, decoction, grind into powder, etc. [Note] Eating too much can cause fire, consume energy, and damage eyesight.