CN107348014A - Flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof - Google Patents
Flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof Download PDFInfo
- Publication number
- CN107348014A CN107348014A CN201710791993.2A CN201710791993A CN107348014A CN 107348014 A CN107348014 A CN 107348014A CN 201710791993 A CN201710791993 A CN 201710791993A CN 107348014 A CN107348014 A CN 107348014A
- Authority
- CN
- China
- Prior art keywords
- vacuum
- spices
- parts
- cooking
- flavored oils
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof, including 10~15 parts of onion, 5~10 parts of ginger, 5~7.5 parts of garlic, 1~2 part of Chinese prickly ash, anistree 1.5~2 parts, 0.5~1 part of fennel seeds, 1~1.5 part of dried orange peel, 0.15~0.25 part of caraway seeds, 0.35~0.5 part of radix glycyrrhizae, 2~2.5 parts of cassia bark, 0.35~0.5 part of spiceleaf, 50~150 parts of perilla oil.The beneficial effects of the invention are as follows can change traditional flavored oils' taste it is single and as cook when also need to add the deficiency of other seasonings；The present invention is easy to operate, and without adding seasoning, home cooking and catering trade are brought great convenience, and extracts fragrance using vacuum and low temperature cold press, keeps the nutritional ingredient of spices to greatest extent；Shelf-life was up to more than 24 months, and stay in grade.
Description
Technical field
The present invention relates to edible oil technical field, and in particular to the flavored oils for cooking of the spices of cold press containing cryogenic vacuum and its
Preparation method.
Background technology
Modern life section gathers quickening, and many people in younger generation do not understand culinary art, rely only on fast food and
Take out.Existing flavored oils are mainly made up of single spices, such as papper oil, chilli oil, Zanthoxylum essential oil, sesame oil etc., deposit
The shortcomings of inconvenient, fragrance is single, nutrition is single is being seasoned, is not meeting need of the modern for cooking dish nutrient health
Ask.Other flavored oils, such as condiment oil for cold dishes, vegetarian seasoning oil of roast-meat flavor, spicy flavor seasoning oil etc., there is also with
The deficiencies of single on the way, high temperature mixes and causes nutritional deficiency.
The content of the invention
To solve the above problems, the present invention provides, a kind of fragrance is full, utilization rate of active components is high, uses the seasoning merely
Oil can cook out the flavored oils for cooking of delicious dish.
The technical solution used in the present invention is：The flavored oils for cooking of the spices of cold press containing cryogenic vacuum, including onion 10
~15 parts, 5~10 parts of ginger, 5~7.5 parts of garlic, 1~2 part of Chinese prickly ash, anistree 1.5~2 parts, 0.5~1 part of fennel seeds, dried orange peel 1~
1.5 parts, 0.15~0.25 part of caraway seeds, 0.35~0.5 part of radix glycyrrhizae, 2~2.5 parts of cassia bark, 0.35~0.5 part of spiceleaf, perilla oil
50~150 parts.
The present invention provides preparation method of the another technical solution for the flavored oils for cooking of the spices of cold press containing cryogenic vacuum,
Under vacuum, the technology squeezed using low-temperature oil extracts the fragrance of various spices, and the fragrance for making it unique with Perillaseed grease mixes
Close.Its technological process is：
Feedstock treating --- coordinates --- vacuum and low temperature oil squeezing extraction --- filtering -- cooling --- filling --- sealing --- packed products.
Comprise the following steps：Perilla oil is first loaded into vacuum tank, then by Chinese prickly ash, anise, fennel seeds, dried orange peel, caraway seeds, sweet
Grass, cassia bark, spiceleaf are put into perilla oil, and vacuum and low temperature heating presses；Onion, ginger are added afterwards, vacuum and low temperature presses garlic again, rush
The fragrance of various spices is set to incorporate in perilla oil.
Cryogenic vacuum cold press flavored oils are continuously to work to make spices be in negative pressure state under vacuum conditions, and biography is used as using oil
Thermal medium, make the moisture in spices（Free water and part combine water）It can drastically evaporate and spray, fragrance is taken out of therewith.At this
Low-temperature oil squeezing is carried out under conditions of kind relatively hypoxia, it is possible to reduce or even avoid producing oxidation（Such as fat rancidity and other
Oxidation deterioration）Caused harm, because under negative pressure state, vacuum and low temperature oil squeezing technology can reduce grease fission degree.Oil
Deterioration include oxidation, polymerization, thermal decomposition, and contact with water or water vapour with oil based on generation hydrolyzes, in vacuum oil squeezing process
In, oil is in negative pressure state, and the gas being dissolved in grease largely overflows quickly, and caused water vapour pressure is smaller, and oil squeezes
Temperature is low, and therefore, the cracking severity of grease substantially reduces.It is in low temperature that vacuum oil, which squeezes,（Less than 100 DEG C）Oily squeezing is carried out to spices
Extraction, can effectively reduce destruction of the high temperature to spices nutritional ingredient, prevent that grease deterioration is rotten, it is not necessary to add other antioxygens
Agent.Compared with normal pressure oil squeezing, vacuum oil squeezes has relatively low rates of oxidative degradation with oil, and oil squeezing temperature is low, and the time is short, efficiency
Height, the nutritional ingredient of spices and grease can be sufficiently reserved.
The beneficial effects of the invention are as follows：
Can change traditional flavored oils' taste it is single and as cook when also need to add the deficiency of other seasonings；Present invention operation
Simplicity, without adding seasoning, home cooking and catering trade are brought great convenience.
Fragrance is extracted using vacuum and low temperature cold press, keeps the nutritional ingredient of spices to greatest extent；Avoid spoiled by rancid oil or fat
And oil antioxidant need not be added, the shelf-life was up to more than 24 months, and stay in grade.
The flavored oils for cooking that are produced of the present invention, food materials stir-frying is directly placed into after heating, boils to stew and can make U.S.
Taste dish, easy to use without seasoning, fragrance is full, nutritious, can effectively improve quality of life.
Embodiment
The embodiment of the present invention is will be detailed below, however, the embodiment of the present invention is not limited thereto.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made,
Belong to the scope of protection of the invention.
Embodiment 1：
50kg perilla oils are loaded into vacuum tank, then by Chinese prickly ash 2kg, anistree 2kg, fennel seeds 1kg, dried orange peel 1.5kg, caraway seeds
0.25kg, radix glycyrrhizae 0.5kg, cassia bark 2.5kg, spiceleaf 0.5kg are put into perilla oil, are heated to 60-65oC under vacuum conditions, are protected
Hold 25 minutes；Onion 15kg, ginger 10kg, garlic 7.5kg are added after can opening, 90-95oC is again heated under vacuum state, is kept
40 minutes, can opening, spices residue is filtered out, is cooled to normal temperature, get product flavored oils for cooking.
Embodiment 2：
50kg perilla oils are loaded into vacuum tank, then by Chinese prickly ash 1kg, anistree 1.5kg, fennel seeds 0.5kg, dried orange peel 1kg, caraway seeds
0.15kg, radix glycyrrhizae 0.35kg, cassia bark 2kg, spiceleaf 0.35kg are put into perilla oil, are heated to 60-65oC under vacuum conditions, are protected
Hold 20 minutes；Onion 10kg, ginger 5kg, garlic 5kg are added after can opening, 90-95oC is again heated under vacuum state, keeps 30
Minute, can opening, spices residue is filtered out, is cooled to normal temperature, get product flavored oils for cooking.
Embodiment 3：
150kg perilla oils are loaded into vacuum tank, then by Chinese prickly ash 2kg, anistree 2kg, fennel seeds 1kg, dried orange peel 1.5kg, caraway seeds
0.25kg, radix glycyrrhizae 0.5kg, cassia bark 2.5kg, spiceleaf 0.5kg are put into perilla oil, are heated to 60-65oC under vacuum conditions, are protected
Hold 35 minutes；Onion 15kg, ginger 10kg, garlic 7.5kg are added after can opening, 80-85oC is again heated under vacuum state, is kept
50 minutes, can opening, spices residue is filtered out, is cooled to normal temperature, get product flavored oils for cooking.
Embodiment 4：
100kg perilla oils are loaded into vacuum tank, then by Chinese prickly ash 1kg, anistree 1.5kg, fennel seeds 0.5kg, dried orange peel 1kg, caraway seeds
0.15kg, radix glycyrrhizae 0.35kg, cassia bark 2kg, spiceleaf 0.35kg are put into perilla oil, are heated to 60-65oC under vacuum conditions, are protected
Hold 30 minutes；Onion 10kg, ginger 5kg, garlic 5kg are added after can opening, 85-90oC is again heated under vacuum state, keeps 50
Minute, can opening, spices residue is filtered out, is cooled to normal temperature, get product flavored oils for cooking.
Embodiment 5：
200kg perilla oils are loaded into vacuum tank, then by Chinese prickly ash 2kg, anistree 3kg, fennel seeds 1kg, dried orange peel 2kg, caraway seeds
0.3kg, radix glycyrrhizae 0.7kg, cassia bark 4kg, spiceleaf 0.7kg are put into perilla oil, are heated to 60-65oC under vacuum conditions, are kept
40 minutes；Onion 20kg, ginger 10kg, garlic 10kg are added after can opening, 80oC is again heated under vacuum state, is kept 1 small
When, can opening filters out spices residue, is cooled to normal temperature, gets product flavored oils for cooking.
Embodiment 6：
150kg perilla oils are loaded into vacuum tank, then by Chinese prickly ash 1kg, anistree 1.5kg, fennel seeds 0.5kg, dried orange peel 1kg, caraway seeds
0.15kg, radix glycyrrhizae 0.35kg, cassia bark 2kg, spiceleaf 0.35kg are put into perilla oil, are heated to 60-65oC under vacuum conditions, are protected
Hold 35 minutes；Onion 10kg, ginger 5kg, garlic 5kg are added after can opening, 80-85oC is again heated under vacuum state, keeps 50
Minute, can opening, spices residue is filtered out, is cooled to normal temperature, get product flavored oils for cooking.
In summary：Flavored oils for cooking of this spices of cold press containing cryogenic vacuum and preparation method thereof, by using a variety of
Spices and perilla oil are raw material, and squeezing prepared by method extracts fragrance using low-temperature oil under vacuum conditions has peculiar taste
Grease, the time-temperature of manufacture craft is rationally controlled by this preparation method, keep the nutrition of spices to greatest extent
Composition；Avoid spoiled by rancid oil or fat and oil antioxidant need not be added, the shelf-life was up to more than 24 months, and stay in grade.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. the flavored oils for cooking of the spices of cold press containing cryogenic vacuum, it is characterised in that：Including 10~15 parts of onion, ginger 5~10
Part, 5~7.5 parts of garlic, 1~2 part of Chinese prickly ash, anistree 1.5~2 parts, 0.5~1 part of fennel seeds, 1~1.5 part of dried orange peel, caraway seeds
0.15~0.25 part, 0.35~0.5 part of radix glycyrrhizae, 2~2.5 parts of cassia bark, 0.35~0.5 part of spiceleaf, 50~150 parts of perilla oil.
2. a kind of preparation method of the flavored oils for cooking of the spices of cold press containing cryogenic vacuum according to claim 1, it is special
Sign is：Comprise the following steps：Perilla oil is first loaded into vacuum tank, then by Chinese prickly ash, anise, fennel seeds, dried orange peel, caraway seeds, sweet
Grass, cassia bark, spiceleaf are put into perilla oil, and vacuum and low temperature heating presses；Onion, ginger are added afterwards, vacuum and low temperature presses garlic again.
3. the preparation method of the flavored oils for cooking of the spices of cold press containing cryogenic vacuum according to claim 2, its feature exist
In：It is that continuously work makes spices be in negative pressure to less than 100 DEG C low temperature that the vacuum and low temperature, which presses and refers specifically to temperature under vacuum state,
State, using perilla oil as heat catalysis, the moisture in spices is drastically evaporated and is sprayed, fragrance is taken out of therewith.
4. the preparation method of the flavored oils for cooking of the spices of cold press containing cryogenic vacuum according to claim 2, its feature exist
In：It is described that perilla oil is first loaded into vacuum tank, then Chinese prickly ash, anise, fennel seeds, dried orange peel, caraway seeds, radix glycyrrhizae, cassia bark, spiceleaf are put
Enter in perilla oil, vacuum and low temperature heating presses, and is heated to 60-65oC under vacuum conditions, is kept for 20-40 minutes；Ocean is added afterwards
Vacuum and low temperature is pressed again for green onion, ginger, garlic, and 80-95oC is again heated under vacuum state, is kept for 30-60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710791993.2A CN107348014A (en) | 2017-09-05 | 2017-09-05 | Flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710791993.2A CN107348014A (en) | 2017-09-05 | 2017-09-05 | Flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348014A true CN107348014A (en) | 2017-11-17 |
Family
ID=60290571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710791993.2A Pending CN107348014A (en) | 2017-09-05 | 2017-09-05 | Flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348014A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074210A (en) * | 2019-05-31 | 2019-08-02 | 郑州雪麦龙食品香料有限公司 | A kind of composite pungent and fragrant oil and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243860A (en) * | 2008-03-25 | 2008-08-20 | 吴承霖 | Method for preparing healthy oil capsicum |
| CN104738495A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Featured chili oil |
| CN104789351A (en) * | 2015-04-08 | 2015-07-22 | 江苏金太阳油脂有限责任公司 | Production method of strong and fragrant rapeseed oil |
| CN106561845A (en) * | 2015-10-10 | 2017-04-19 | 重庆市涪陵区屋机花椒种植场 | Processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil |
-
2017
- 2017-09-05 CN CN201710791993.2A patent/CN107348014A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243860A (en) * | 2008-03-25 | 2008-08-20 | 吴承霖 | Method for preparing healthy oil capsicum |
| CN104738495A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Featured chili oil |
| CN104789351A (en) * | 2015-04-08 | 2015-07-22 | 江苏金太阳油脂有限责任公司 | Production method of strong and fragrant rapeseed oil |
| CN106561845A (en) * | 2015-10-10 | 2017-04-19 | 重庆市涪陵区屋机花椒种植场 | Processing technology for production of fresh Chinese prickly ash-tea oil flavoring oil |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074210A (en) * | 2019-05-31 | 2019-08-02 | 郑州雪麦龙食品香料有限公司 | A kind of composite pungent and fragrant oil and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101185515B (en) | Method for preparing soy sauce stewed poultry meat product | |
| CN102232565A (en) | Spicy beef and processing method thereof | |
| CN102907647B (en) | Sour soup duck hotpot condiment and making method thereof | |
| CN105105091A (en) | Mashed garlic-flavored fresh chilli sauce | |
| CN102630896B (en) | Preparation method for puffed bamboo shoot | |
| CN103549318A (en) | Processing process of flavored pepper crisp chips/shreds | |
| CN105077194A (en) | Novel fresh chilli sauce and preparation method thereof | |
| CN104719864A (en) | Multifunctional spicy red oil and preparation method thereof | |
| CN103948014A (en) | Method for producing sauce packet for braised noodles containing mushroom | |
| CN102907653B (en) | Natto sauce and making method thereof | |
| CN106616794A (en) | Preparation method of hot and spicy hotpot bottom materials | |
| CN104522560B (en) | A kind of preparation method of halogen bamboo shoots | |
| CN103461927A (en) | Production method of chili oil | |
| CN105558932A (en) | Processing method of Chinese prickly ash sprout | |
| CN103190643A (en) | Production method of boiled oil instant chafing dish | |
| CN107348014A (en) | Flavored oils for cooking of the spices of cold press containing cryogenic vacuum and preparation method thereof | |
| CN102160565B (en) | Sesame slices with various fruit or vegetable flavors and preparing method thereof | |
| CN103652746A (en) | Spicy asparagus lettuce and preparation method thereof | |
| CN105639606A (en) | Dip for eating of mutton and preparation method of dip | |
| CN109259183A (en) | A kind of dedicated sauce of paste flavor cake | |
| CN104172072A (en) | Method for preparing meat product sauce | |
| CN103169052A (en) | Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes | |
| CN104116066B (en) | Preparation method of lean meat soup oil | |
| CN107411031A (en) | A kind of preparation method of nutrition thick chilli sauce | |
| CN106912811A (en) | A kind of preparation method of spicy chicken feet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171117 |
|
| RJ01 | Rejection of invention patent application after publication |