CN103404611A - Spicy blending seasoning oil for lowering blood pressure and blood fat - Google Patents
Spicy blending seasoning oil for lowering blood pressure and blood fat Download PDFInfo
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- CN103404611A CN103404611A CN2013103650007A CN201310365000A CN103404611A CN 103404611 A CN103404611 A CN 103404611A CN 2013103650007 A CN2013103650007 A CN 2013103650007A CN 201310365000 A CN201310365000 A CN 201310365000A CN 103404611 A CN103404611 A CN 103404611A
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Abstract
The invention discloses spicy blending seasoning oil for lowering blood pressure and blood fat. The spicy blending seasoning oil is prepared from the following raw materials in parts by weight: 10-20 parts of soya-bean oil, 3-5 parts of zanthoxylum oil, 5-8 parts of ginger oil, 10-15 parts of linseed oil, 8-15 parts of sesame oil, 0.001-0.005 part of vitamin E and 0.004-0.008 part of vitamin A. The blending oil has a high nutritive value, is beneficial for consumers to eat for a long time to exert the effects of lowering blood fat and blood pressure, protecting eyesight and the like of linseed oil, is suitable for people of all ages to eat, has good taste, and is suitable for long-term consumption.
Description
Technical field
The present invention relates to a kind of edible oil, be specifically related to the peppery mediation of a kind of hypertension and hyperlipemia perfume flavored oils.
Background technology
Grease is one of essential nutrients of human diet, it is to form more concentrated food energy source than any food, essential fatty acid is provided, gives full sensation, is the carrier of liposoluble vitamin, be conducive to the metabolism of liposoluble vitamin, eat and also can make food more delicious together with other food.
Summary of the invention
Goal of the invention: the present invention, in order to solve deficiency of the prior art, provides a kind of cost low, the nonpoisonous and tasteless peppery mediation of hypertension and hyperlipemia perfume flavored oils.
Technical scheme: the fragrant peppery mediation of a kind of hypertension and hyperlipemia of the present invention flavored oils comprises the raw material of following mass fraction: soya-bean oil 10-20 part, Zanthoxylum essential oil 3-5 part, ginger oil 5-8 part, linseed oil 10-15 part, sesame oil 8-15 part, vitamin E 0.001-0.005 part, vitamin A 0.004-0.008 part.
Beneficial effect: ready-mixed oil of the present invention is of high nutritive value, and be applicable to each stage age level personage edible, and mouthfeel is good, is applicable to long-term edible.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment:
Embodiment 1
The fragrant peppery mediation of a kind of hypertension and hyperlipemia flavored oils, comprise the raw material of following mass fraction: 10 parts, soya-bean oil, 3 parts of Zanthoxylum essential oils, 5 parts of ginger oils, 10 parts of linseed oil, 8 parts, sesame oil, 0.001 part of vitamin E, 0.004 part of vitamin A.
Embodiment 2
The fragrant peppery mediation of a kind of hypertension and hyperlipemia flavored oils, comprise the raw material of following mass fraction: 20 parts, soya-bean oil, 5 parts of Zanthoxylum essential oils, 8 parts of ginger oils, 15 parts of linseed oil, 15 parts, sesame oil, 0.005 part of vitamin E, 0.008 part of vitamin A.
Embodiment 3
The fragrant peppery mediation of a kind of hypertension and hyperlipemia flavored oils, comprise the raw material of following mass fraction: 15 parts, soya-bean oil, 4 parts of Zanthoxylum essential oils, 6 parts of ginger oils, 12 parts of linseed oil, 11 parts, sesame oil, 0.003 part of vitamin E, 0.006 part of vitamin A.
Claims (1)
1. the peppery mediation of a hypertension and hyperlipemia perfume flavored oils, is characterized in that: the raw material that comprises following mass fraction: soya-bean oil 10-20 part, Zanthoxylum essential oil 3-5 part, ginger oil 5-8 part, linseed oil 10-15 part, sesame oil 8-15 part, vitamin E 0.001-0.005 part, vitamin A 0.004-0.008 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103650007A CN103404611A (en) | 2013-08-21 | 2013-08-21 | Spicy blending seasoning oil for lowering blood pressure and blood fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103650007A CN103404611A (en) | 2013-08-21 | 2013-08-21 | Spicy blending seasoning oil for lowering blood pressure and blood fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103404611A true CN103404611A (en) | 2013-11-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103650007A Pending CN103404611A (en) | 2013-08-21 | 2013-08-21 | Spicy blending seasoning oil for lowering blood pressure and blood fat |
Country Status (1)
| Country | Link |
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| CN (1) | CN103404611A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255945A (en) * | 2014-07-14 | 2015-01-07 | 安徽省东至金润油脂有限责任公司 | Pea zanthoxylum oil |
| CN105265595A (en) * | 2014-07-11 | 2016-01-27 | 马井芳 | Purely natural functional edible oil |
| CN109122913A (en) * | 2018-08-22 | 2019-01-04 | 成都倪福记食品有限责任公司 | Multi-flavor complex flavor oil and its production method |
| CN110122591A (en) * | 2018-02-02 | 2019-08-16 | 李石平 | A kind of low temperature seasoning ready-mixed oil and preparation method thereof rich in omega-3 unsaturated fatty acid |
| CN111728040A (en) * | 2020-06-12 | 2020-10-02 | 宁夏裕凌丰食品有限公司 | Novel oil for chafing dish and processing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002212589A (en) * | 2001-01-19 | 2002-07-31 | Sakae Sakakibara | Oil and fat composition developing green color |
| CN101124978A (en) * | 2007-08-21 | 2008-02-20 | 刘建忠 | Litsea lam season oil and preparation method thereof and application of letsea lam volatile oil in season oil |
| CN101455243A (en) * | 2008-12-31 | 2009-06-17 | 西藏自治区高原生物研究所 | Edible mixed oil containing highland barley bran oil |
| CN102422905A (en) * | 2011-12-20 | 2012-04-25 | 金利油脂（苏州）有限公司 | Siritch-flavored seasoning oil |
| CN102599270A (en) * | 2012-03-27 | 2012-07-25 | 河南大学 | Health flavoring oil being rich in alpha-linolenic acid and preparation method thereof |
-
2013
- 2013-08-21 CN CN2013103650007A patent/CN103404611A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002212589A (en) * | 2001-01-19 | 2002-07-31 | Sakae Sakakibara | Oil and fat composition developing green color |
| CN101124978A (en) * | 2007-08-21 | 2008-02-20 | 刘建忠 | Litsea lam season oil and preparation method thereof and application of letsea lam volatile oil in season oil |
| CN101455243A (en) * | 2008-12-31 | 2009-06-17 | 西藏自治区高原生物研究所 | Edible mixed oil containing highland barley bran oil |
| CN102422905A (en) * | 2011-12-20 | 2012-04-25 | 金利油脂（苏州）有限公司 | Siritch-flavored seasoning oil |
| CN102599270A (en) * | 2012-03-27 | 2012-07-25 | 河南大学 | Health flavoring oil being rich in alpha-linolenic acid and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265595A (en) * | 2014-07-11 | 2016-01-27 | 马井芳 | Purely natural functional edible oil |
| CN104255945A (en) * | 2014-07-14 | 2015-01-07 | 安徽省东至金润油脂有限责任公司 | Pea zanthoxylum oil |
| CN110122591A (en) * | 2018-02-02 | 2019-08-16 | 李石平 | A kind of low temperature seasoning ready-mixed oil and preparation method thereof rich in omega-3 unsaturated fatty acid |
| CN109122913A (en) * | 2018-08-22 | 2019-01-04 | 成都倪福记食品有限责任公司 | Multi-flavor complex flavor oil and its production method |
| CN111728040A (en) * | 2020-06-12 | 2020-10-02 | 宁夏裕凌丰食品有限公司 | Novel oil for chafing dish and processing method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131127 |