CN101697758A - Process for preparing nine-seasoning nourishing blend oil - Google Patents
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- CN101697758A CN101697758A CN200910172531A CN200910172531A CN101697758A CN 101697758 A CN101697758 A CN 101697758A CN 200910172531 A CN200910172531 A CN 200910172531A CN 200910172531 A CN200910172531 A CN 200910172531A CN 101697758 A CN101697758 A CN 101697758A
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Abstract
The invention discloses a process for preparing nine-seasoning nourishing blend oil, which comprises the following steps: respectively decocting nine seasoning raw materials and peanut oil into seasoning oil, wherein the seasoning raw materials are truestar anisetree, pepper, ginger, clove, cinnamon, green onion, dahurian angelica root, galangal and chicken meal; taking equal part of the seasoning oil, and evenly mixing to prepare blend peanut oil; and blending soybean oil and the blend peanut oil into finished oil, wherein the blend peanut oil accounts for 65 percent of the finished oil and the soybean oil accounts for 35 percent of the finished oil. The blend oil prepared by the process not only maintains nutrient content of the traditional edible oil, but also has the nourishing effect of Chinese medicaments, and greatly improves the taste effect of the traditional edible oil most importantly; by using the blend oil, the cooking of various dishes is more simple, and the cooked dishes have concentrated and rich smell; and the process is suitable for factories and workshops for edible oil and fat, and the prepared blend oil is widely applied to hotels, restaurants and domestic kitchens.
Description
Technical field
The present invention relates to the edible oil technical field, especially relate to a kind of process for preparing nine-seasoning nourishing blend oil.
Background technology
Raising gradually along with people's living standard, people not only more and more pay attention to the nutrition and the safety of food, and the pursuit of diet culture become a kind of fashion, be embodied in the comprehensively pursuit of taste of food color, smell and taste, for satisfying the fastidious day by day taste demand of people, important edible oil becomes the technical staff and studies improved important object in modern dish cooking.Yet, it all is to the one-side improvement of edible oil nutritional labeling that the improvement of present edible oil occurs, its technical scheme all is that the existing edible oil that nutritional labeling own is distinguished is to some extent simply blent mediation, the taste of edible oil is relied on the fragrance of oil product self fully, can not satisfy the needs of people's life.Moreover people are when making dish, in order to reach the delicious flavour of dish, often need remove or alleviate the peculiar smell of dish raw material itself or stronger original flavor, for this reason, need how on system dish operation, to work hard, for example, can achieve the above object from master operation by increasing, yet although improve in system dish operation sometimes, the effect that is reached is still undesirable, can certainly when the system dish, add other taste removal raw materials, but this kind method not only needs to purchase the taste removal raw material separately, and very difficult consumption and the usage grasped of common cooking personnel, and this method especially is not suitable for family and cooks.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of process for preparing nine-seasoning nourishing blend oil, the ready-mixed oil that this technology is made, the nutritional labeling that has not only kept traditional edible oil, and possesses the nourishing effects of Chinese medicine, what is more important has promoted the taste effect of traditional edible oil greatly, uses this ready-mixed oil not only to make each dishes of making simpler, and makes the dish aromatic flavour of making plentiful.
For achieving the above object, the present invention by the following technical solutions:
Process for preparing nine-seasoning nourishing blend oil of the present invention adopts nine kinds of seasoning raw materials and peanut oil to boil flavored oils respectively, and how and chicken meal seasoning raw material employing Chinese anise, Chinese prickly ash, ginger, cloves, Chinese cassia tree, green onion, the root of Dahurain angelica, three;
Wherein, Chinese anise and Chinese prickly ash boil simultaneously, when boiling, the part by weight of Chinese anise and Chinese prickly ash is 1.5: 1, the percentage by weight of the peanut oil that the gross weight of Chinese anise and Chinese prickly ash is used when boiling is 5～10%, boil 110～130 ℃ of temperature, 45～50 minutes time, get flavored oils after the filtration;
How ginger and three boils simultaneously, and ginger and three part by weight how are 2.2: 1, and the percentage by weight of the peanut oil that ginger and three gross weights how are used when boiling is 2～6%, boils 130～145 ℃ of temperature, 10～15 minutes time, after the filtration flavored oils;
Cloves and Chinese cassia tree boil simultaneously, and the part by weight of cloves and Chinese cassia tree is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of cloves and Chinese cassia tree is used when boiling is 3～7%, boils 85～100 ℃ of temperature, 20～25 minutes time, after the filtration flavored oils;
The green onion and the root of Dahurain angelica boil simultaneously, and the part by weight of the green onion and the root of Dahurain angelica is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of the root of Dahurain angelica and green onion is used when boiling is 3～7%, boils 110～120 ℃ of temperature, 30～40 minutes time, after the filtration flavored oils;
Chicken meal for select for use thin and small hen and through wash extremely, steam in clear soup, oven dry, powder process program make, when boiling flavored oils, with chicken meal and peanut oil by weight percentage 2～7% ratio proportioning boil molten oil, after the filtration flavored oils;
Equal portions are got by above steps gained flavored oils mix and make allotment peanut oil, get soybean oil then and described allotment peanut oil blends into product oil, allotment peanut oil accounts for 65% of gross weight in the product oil, and soybean oil accounts for 35% of gross weight.
The invention has the beneficial effects as follows:
Traditional ready-mixed oil modification method or be the ratio that adopts different oil plants to be mixed to aim at the nutritional labelings such as aliphatic acid of improving oil product itself; Adopt the edible oil blending raw materials of the different sense of taste to utilize the taste of feedstock oil itself to improve the oil product sense of taste, product oil has but not only lost the fragrance of feedstock oil as a result, and itself is also without any sense of taste characteristic.The present invention breaks away from the technical thought of tradition improvement edible blend oil, from improving the taste effect of ready-mixed oil, adopts suitable method to introduce suitable non-oiliness sense of taste element, has improved the sense of taste class of edible oil, has enriched the taste effect of edible oil.Specifically, the present invention adopt Chinese anise, Chinese prickly ash, ginger, cloves, Chinese cassia tree, green onion, the root of Dahurain angelica, three how, the flavored oils itself that is brewed into of medicinal material such as chicken meal or seasoning raw material possesses the fragrant characteristics that are different from traditional edible oil, therefore changed the quality of traditional edible oil, made the present invention become the renewal substitute of traditional ready-mixed oil.The inventor is through long-term test, found at different seasoning raw materials or the medicinal material the most appropriate temperature and time that boils in boiling flavored oils's process and set, have only up to specification boiling temperature and boil the time, the beneficiating ingredient of seasoning raw material and medicinal material just can better be diffused in the peanut oil, the quality of the flavored oils that boils out is also just more stable, not only taste is strong, and long term storage is never degenerated easily; The seasoning raw material can not only improve the sense of taste, the raw material that has itself is exactly a Chinese medicine, possesses nourishing effects, as Chinese cassia tree, its extremely hot in nature, flavor is hot, sweet, have mend that fire is supporing yang, the effect of let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation, be usually used in treating that impotence, palace are cold, trusted subordinate's crymodynia, the cold of insufficiency type are vomited and diarrhoea, through close, in the prescription of symptoms such as dysmenorrhoea, warming meridians and promoting circulation of qi; The root of Dahurain angelica for another example, its property suffering, temperature have wet, the apocenosis of invigorating blood circulation of dispeling the wind, myogenic pain relieving effect, are usually used in treating in the prescription of symptoms such as headache, toothache, nasosinusitis, intestines wind anal fistula, leukorrhea with reddish discharge, ulcer sores, pruitus; Three how to have another name called husky ginger for another example, the mountain is peppery, its fragrance of distinguishing the flavor of, medicine temperature, suffering have the effect of warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain, be usually used in treating acute gastroenteritis, indigestion, stomachache is had loose bowels, stomach cold pain, toothache, rheumatic arthritis is in the prescription of symptoms such as traumatic injury.The present invention adopts an amount of Chinese cassia tree, the root of Dahurain angelica, three how to wait the seasoning raw material with property of medicine, be brewed into flavored oils through meticulous proportioning, blend into the ready-mixed oil of finished product then again, not only kept its nourishing effects as medicine, and be unlikely to since excessive edible medicine composition make the finished product ready-mixed oil to different physique crowds be unsuitable for long-term edible.The ready-mixed oil aromatic flavour that the present invention makes is plentiful, and the different dish of convenient making can be simplified production process sometimes, makes the making dish convenient simple, and as its Chinese anise composition, aromatic flavour is used to make vegetable dish and soybean product is best; When doing mammal meat dish such as beef or mutton, its root of Dahurain angelica composition can be removed the gas of having a strong smell of meat, increases delicate flavour, makes fine and tender taste; When cooking flesh of fish dish, how three can remove the fish raw meat with ginger component, and the tender suitable fragrance of seafood is overflowed; Chinese cassia tree and ginger component also have the effect of well rendering palatable to poultry dish such as chicken and duck.The edible oil that directly uses the inventive method to make, because oil product itself contains suitable flavoring ingredients, the delicious grasp of the dish of not only producing, and avoided the waste of the higher seasoning raw material of price.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on being conspicuous to those skilled in the art, perhaps can obtain instruction from the practice of the present invention to investigating hereinafter.Target of the present invention and other advantages can be passed through following specification, claims, and the specifically noted content realizes and obtains.
The specific embodiment
Embodiment one
The process for preparing nine-seasoning nourishing blend oil of present embodiment adopts nine kinds of seasoning raw materials and peanut oil to boil flavored oils respectively, and how and chicken meal seasoning raw material employing Chinese anise, Chinese prickly ash, ginger, cloves, Chinese cassia tree, green onion, the root of Dahurain angelica, three; Wherein, Chinese anise and Chinese prickly ash boil simultaneously, when boiling, the part by weight of Chinese anise and Chinese prickly ash is 1.5: 1, and the percentage by weight of the peanut oil that the gross weight of Chinese anise and Chinese prickly ash is used when boiling is 5%, boils 110 ℃ of temperature, 45 minutes time, get flavored oils after the filtration; How ginger and three boils simultaneously, and ginger and three part by weight how are 2.2: 1, and the percentage by weight of the peanut oil that ginger and three gross weights how are used when boiling is 2%, boils 130 ℃ of temperature, 10 minutes time, after the filtration flavored oils; Cloves and Chinese cassia tree boil simultaneously, and the part by weight of cloves and Chinese cassia tree is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of cloves and Chinese cassia tree is used when boiling is 3%, boils 85 ℃ of temperature, 20 minutes time, after the filtration flavored oils; The green onion and the root of Dahurain angelica boil simultaneously, and the part by weight of the green onion and the root of Dahurain angelica is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of the root of Dahurain angelica and green onion is used when boiling is 3%, boils 110 ℃ of temperature, 30 minutes time, after the filtration flavored oils; Chicken meal for select for use thin and small hen and through wash extremely, steam in clear soup, oven dry, powder process program make, when boiling flavored oils, with chicken meal and peanut oil by weight percentage 2% ratio proportioning boil molten oil, after the filtration flavored oils; Equal portions are got by above steps gained flavored oils mix and make allotment peanut oil, get soybean oil then and described allotment peanut oil blends into product oil, allotment peanut oil accounts for 65% of gross weight in the product oil, and soybean oil accounts for 35% of gross weight.
Embodiment two
The process for preparing nine-seasoning nourishing blend oil of present embodiment adopts nine kinds of seasoning raw materials and peanut oil to boil flavored oils respectively, and how and chicken meal seasoning raw material employing Chinese anise, Chinese prickly ash, ginger, cloves, Chinese cassia tree, green onion, the root of Dahurain angelica, three; Wherein, Chinese anise and Chinese prickly ash boil simultaneously, when boiling, the part by weight of Chinese anise and Chinese prickly ash is 1.5: 1, and the percentage by weight of the peanut oil that the gross weight of Chinese anise and Chinese prickly ash is used when boiling is 10%, boils 130 ℃ of temperature, 50 minutes time, get flavored oils after the filtration; How ginger and three boils simultaneously, and ginger and three part by weight how are 2.2: 1, and the percentage by weight of the peanut oil that ginger and three gross weights how are used when boiling is 6%, boils 145 ℃ of temperature, 15 minutes time, after the filtration flavored oils; Cloves and Chinese cassia tree boil simultaneously, and the part by weight of cloves and Chinese cassia tree is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of cloves and Chinese cassia tree is used when boiling is 7%, boils 100 ℃ of temperature, 25 minutes time, after the filtration flavored oils; The green onion and the root of Dahurain angelica boil simultaneously, and the part by weight of the green onion and the root of Dahurain angelica is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of the root of Dahurain angelica and green onion is used when boiling is 7%, boils 120 ℃ of temperature, 40 minutes time, after the filtration flavored oils; Chicken meal for select for use thin and small hen and through wash extremely, steam in clear soup, oven dry, powder process program make, when boiling flavored oils, with chicken meal and peanut oil by weight percentage 7% ratio proportioning boil molten oil, after the filtration flavored oils; Equal portions are got by above steps gained flavored oils mix and make allotment peanut oil, get soybean oil then and described allotment peanut oil blends into product oil, allotment peanut oil accounts for 65% of gross weight in the product oil, and soybean oil accounts for 35% of gross weight.
Embodiment three
The process for preparing nine-seasoning nourishing blend oil of present embodiment adopts nine kinds of seasoning raw materials and peanut oil to boil flavored oils respectively, and how and chicken meal seasoning raw material employing Chinese anise, Chinese prickly ash, ginger, cloves, Chinese cassia tree, green onion, the root of Dahurain angelica, three; Wherein, Chinese anise and Chinese prickly ash boil simultaneously, when boiling, the part by weight of Chinese anise and Chinese prickly ash is 1.5: 1, and the percentage by weight of the peanut oil that the gross weight of Chinese anise and Chinese prickly ash is used when boiling is 8%, boils 120 ℃ of temperature, 48 minutes time, get flavored oils after the filtration; How ginger and three boils simultaneously, and ginger and three part by weight how are 2.2: 1, and the percentage by weight of the peanut oil that ginger and three gross weights how are used when boiling is 5%, boils 135 ℃ of temperature, 12 minutes time, after the filtration flavored oils; Cloves and Chinese cassia tree boil simultaneously, and the part by weight of cloves and Chinese cassia tree is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of cloves and Chinese cassia tree is used when boiling is 5%, boils 90 ℃ of temperature, 23 minutes time, after the filtration flavored oils; The green onion and the root of Dahurain angelica boil simultaneously, and the part by weight of the green onion and the root of Dahurain angelica is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of the root of Dahurain angelica and green onion is used when boiling is 5%, boils 115 ℃ of temperature, 35 minutes time, after the filtration flavored oils; Chicken meal for select for use thin and small hen and through wash extremely, steam in clear soup, oven dry, powder process program make, when boiling flavored oils, with chicken meal and peanut oil by weight percentage 5% ratio proportioning boil molten oil, after the filtration flavored oils; Equal portions are got by above steps gained flavored oils mix and make allotment peanut oil, get soybean oil then and described allotment peanut oil blends into product oil, allotment peanut oil accounts for 65% of gross weight in the product oil, and soybean oil accounts for 35% of gross weight.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, other modifications that those of ordinary skills make technical scheme of the present invention or be equal to replacement, only otherwise break away from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of the claim scope of the present invention.
Claims (1)
1. process for preparing nine-seasoning nourishing blend oil is characterized in that, this technology may further comprise the steps:
Adopt nine kinds of seasoning raw materials and peanut oil to boil flavored oils respectively, how and chicken meal the seasoning raw material adopts Chinese anise, Chinese prickly ash, ginger, cloves, Chinese cassia tree, green onion, the root of Dahurain angelica, three;
Wherein, Chinese anise and Chinese prickly ash boil simultaneously, when boiling, the part by weight of Chinese anise and Chinese prickly ash is 1.5: 1, the percentage by weight of the peanut oil that the gross weight of Chinese anise and Chinese prickly ash is used when boiling is 5～10%, boil 110～130 ℃ of temperature, 45～50 minutes time, get flavored oils after the filtration;
How ginger and three boils simultaneously, and ginger and three part by weight how are 2.2: 1, and the percentage by weight of the peanut oil that ginger and three gross weights how are used when boiling is 2～6%, boils 130～145 ℃ of temperature, 10～15 minutes time, after the filtration flavored oils;
Cloves and Chinese cassia tree boil simultaneously, and the part by weight of cloves and Chinese cassia tree is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of cloves and Chinese cassia tree is used when boiling is 3～7%, boils 85～100 ℃ of temperature, 20～25 minutes time, after the filtration flavored oils;
The green onion and the root of Dahurain angelica boil simultaneously, and the part by weight of the green onion and the root of Dahurain angelica is 0.8: 2, and the percentage by weight of the peanut oil that the gross weight of the root of Dahurain angelica and green onion is used when boiling is 3～7%, boils 110～120 ℃ of temperature, 30～40 minutes time, after the filtration flavored oils;
Chicken meal for select for use thin and small hen and through wash extremely, steam in clear soup, oven dry, powder process program make, when boiling flavored oils, with chicken meal and peanut oil by weight percentage 2～7% ratio proportioning boil molten oil, after the filtration flavored oils;
Equal portions are got by above steps gained flavored oils mix and make allotment peanut oil, get soybean oil then and described allotment peanut oil blends into product oil, allotment peanut oil accounts for 65% of gross weight in the product oil, and soybean oil accounts for 35% of gross weight.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919458A (en) * | 2010-09-04 | 2010-12-22 | 内蒙古科技大学 | Condiment oil for cold dishes and preparation method thereof |
| CN104137916A (en) * | 2014-07-14 | 2014-11-12 | 和县绿源油脂有限公司 | Peanut blending oil with anti-brain-tumor function |
| CN106035742A (en) * | 2016-06-02 | 2016-10-26 | 云南宏绿辣素有限公司 | Meat-fragrance type spicy seasoning oil and preparation method thereof |
| CN110771695A (en) * | 2019-11-08 | 2020-02-11 | 周欢欢 | Production method of special rapeseed oil for people with gastrointestinal weakness |
-
2009
- 2009-11-11 CN CN200910172531A patent/CN101697758A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919458A (en) * | 2010-09-04 | 2010-12-22 | 内蒙古科技大学 | Condiment oil for cold dishes and preparation method thereof |
| CN101919458B (en) * | 2010-09-04 | 2012-07-25 | 内蒙古科技大学 | Condiment oil for cold dishes and preparation method thereof |
| CN104137916A (en) * | 2014-07-14 | 2014-11-12 | 和县绿源油脂有限公司 | Peanut blending oil with anti-brain-tumor function |
| CN104137916B (en) * | 2014-07-14 | 2016-04-27 | 和县绿源油脂有限公司 | A kind of peanut ready-mixed oil of anti-brain tumor |
| CN106035742A (en) * | 2016-06-02 | 2016-10-26 | 云南宏绿辣素有限公司 | Meat-fragrance type spicy seasoning oil and preparation method thereof |
| CN110771695A (en) * | 2019-11-08 | 2020-02-11 | 周欢欢 | Production method of special rapeseed oil for people with gastrointestinal weakness |
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Open date: 20100428 |