CN101171944A - Flavouring material edible oil - Google Patents
Flavouring material edible oil Download PDFInfo
- Publication number
- CN101171944A CN101171944A CNA2006101501652A CN200610150165A CN101171944A CN 101171944 A CN101171944 A CN 101171944A CN A2006101501652 A CNA2006101501652 A CN A2006101501652A CN 200610150165 A CN200610150165 A CN 200610150165A CN 101171944 A CN101171944 A CN 101171944A
- Authority
- CN
- China
- Prior art keywords
- oil
- ginger
- cooking oil
- aniseed
- pot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Seeds, Soups, And Other Foods (AREA)
- Edible Oils And Fats (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
The invention relates to novel cooking oil in the cooking oil field. When the cooking oil sold on the market is used in dish frying or stewing at present, scallion, ginger, pricklyash peel and aniseed are firstly used in for quick-fly in a pot (namely, the scallion, the ginger, the pricklyash peel and the aniseed are put in the pot when the oil in the pot is hot, to cook the taste of the flavoring substances), and the dish to be cooked is put in the pot. When the flavoring substance cooking oil is used in dish frying or stewing, the scallion, the ginger, the pricklyash peel and the aniseed are not required to quick-fly the pot, and the cooking oil can be put in the pot to cook directly. The flavoring substance cooking oil is realized by that when the common cooking oil is heated to 60 DEG C, the pricklyash peel and the aniseed are put in, when the cooking oil is heated to 80 to 90 DEG C, the scallion and the ginger are put in, the oil is heated continually, and before the scallion and the ginger are burnt, the scallion and the ginger are taken out, to obtain the flavoring substance cooking oil.
Description
Technical field:
The present invention is edible a kind of novel edible oil with oily aspect.
Background technology:
Edible oil in the market will be with the quick-fried pot of green onion, ginger, Chinese prickly ash, aniseed (oily in the pot put into green onion, ginger, Chinese prickly ash, aniseed when hot, produce condiment and distinguish the flavor of) when cooking, stew, and then put into the dish that will fry.And will go to market and buy and these condiment of keeping, also to shell when cooking, wash, cut, a series of annoying things such as quick-fried pot, influence Kitchen hygiene and account for time and space again.
Summary of the invention:
The present invention is the edible oil that has the condiment flavor that oil with common edible and green onion, ginger, Chinese prickly ash, aniseed are made.
Flavouring material edible oil is no longer used green onion, ginger, Chinese prickly ash, the quick-fried pot of aniseed when cooking, put into behind the oil directly cooking and stew in the pot, people also need not do again and buy green onion ginger Chinese prickly ash, aniseed, also can save time better and the space, the kitchen clean hygiene be can make again, rubbish and water reduced.
The specific embodiment:
Put into Chinese prickly ash, aniseed when earlier oil with common edible being heated to 60 ℃, put into green onion ginger in the time of oily warm 80 ℃-90 ℃, continue heating, before green onion, ginger are soon stuck with paste, pull out, just can make flavouring material edible oil.
Claims (5)
1. the edible oil made from oil with common edible and green onion, ginger, Chinese prickly ash, aniseed that has condiment flavor.
2. be meant soybean oil, sunflower oil, rapeseed oil, cottonseed oil, maize germ oil, peanut oil according to claim 1 described oil with common edible.
3. be meant shallot, onion, chive, spring onion, onion, hair green onion, fiery green onion according to claim 1 described green onion.
4. be meant fresh ginger, rhizoma zingiberis according to claim 1 described ginger.
5. according to the edible oil of the described condiment flavor that is made into as major ingredient or batching with the simply any or a few flavor in green onion, ginger, Chinese prickly ash, the aniseed of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101501652A CN101171944A (en) | 2006-10-31 | 2006-10-31 | Flavouring material edible oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101501652A CN101171944A (en) | 2006-10-31 | 2006-10-31 | Flavouring material edible oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101171944A true CN101171944A (en) | 2008-05-07 |
Family
ID=39420878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101501652A Pending CN101171944A (en) | 2006-10-31 | 2006-10-31 | Flavouring material edible oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101171944A (en) |
-
2006
- 2006-10-31 CN CNA2006101501652A patent/CN101171944A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080507 |