CN109122913A - Multi-flavor complex flavor oil and its production method - Google Patents
Multi-flavor complex flavor oil and its production method Download PDFInfo
- Publication number
- CN109122913A CN109122913A CN201810958923.6A CN201810958923A CN109122913A CN 109122913 A CN109122913 A CN 109122913A CN 201810958923 A CN201810958923 A CN 201810958923A CN 109122913 A CN109122913 A CN 109122913A
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- oil
- compound
- flavor
- production method
- complex
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Classifications
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- 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
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
Multi-flavor complex flavor oil and its production method, belong to food processing and edible oil manufacture field, the raw material including following weight ratio: the raw material including following weight ratio: scallion oil 1~3%, sesame oil 0.5~2.5%, chilli oil 1~3.5%, Zanthoxylum essential oil 1.5~4.5%, chicken fat 0.5~1.5%, sesame oil 0.1~1.5%, caraway oil 0.5~2%, Sheep's-parsley oil 0.5~2%, Thirteen Spice oil 0.5~2%, illiciumverum 1.5~5.5%.Solve the problems, such as that existing flavored oils' taste is authentic, complex manufacturing technology.The recombination process of all compounds is direct combination, and manufacture craft is simple to operation, convenient and efficient, and the cost in manufacture craft is low, and mouthfeel is direct, spicy fresh perfume (or spice).
Description
Technical field
The invention belongs to food processing and edible oil manufacture field, it is related to a kind of flavored oils and preparation method thereof, especially relates to
And multi-flavor complex flavor oil and its production method.
Background technique
Family life be unable to do without flavored oils, and home cooking be unable to do without flavored oils, and current some commercially available flavored oils are mostly with food
Allotment is simply mixed with oil and essence for food, fragrance and obtains, lacks naturally cooked sense, often single flavor.And people couple
The pursuit of the sense of taste is higher and higher, and spice taste requires to use in many cooking process, common composite aromatic condiment taste seasoning
The taste of oil is not authentic enough.And complex manufacturing technology, a kind of such as preparation method of coriander spicing oil, including following step
It is rapid: (1) coriander to be mixed and smashed to pieces with edible vegetable oil, obtain mixture；(2) mixture is subjected to ultrasonic extraction；
(3) mixture after ultrasonic extraction is subjected to microwave treatment；(4) mixture after microwave treatment is separated, takes clarification
Oil carries out filters pressing, obtains coriander spicing oil.It can be seen that complex manufacturing process, and bill of materials one, it is not able to satisfy the work of seasoning youngster
With cost of manufacture is higher.
Summary of the invention
In order to solve the problems, such as that existing flavored oils' taste is authentic, complex manufacturing technology, the present invention provides the compound tune of multi-flavor
Taste oil and its production method, the raw material including following weight ratio:
Scallion oil 1~3%, sesame oil 0.5~2.5%, chilli oil 1~3.5%, Zanthoxylum essential oil 1.5~4.5%, chicken fat 0.5~
1.5%, sesame oil 0.1~1.5%, caraway oil 0.5~2%, Sheep's-parsley oil 0.5~2%, Thirteen Spice oil 0.5~2%, illiciumverum 1.5
~5.5%.
In a preferred embodiment, the illiciumverum includes: cassia bark 0.01~0.03%, and tsaoko 0.005~
0.015%, vanilla 0.01~0.03%, fructus amomi 0.005~0.015%, fennel seeds 0.005~0.015%, cardamom 0.005~
0.015%, cumin 0.005~0.015%, cloves 0.005~0.015%.
In a preferred embodiment, comprising the following steps:
S101: the chicken fat and the caraway oil are compound；
S102: the scallion oil and the sesame oil are compound；
S103: the chilli oil and the Zanthoxylum essential oil are compound；
S104: the sesame oil and the Sheep's-parsley oil are compound.
It is preferably carried out in mode in one kind, further comprising the steps of:
S105: the compound of step S101 and the compound of step S102 are compound；
S106: the compound of step S102 and the compound of step S104 are compound；
S107: the illiciumverum is compound with the compound of step S103.
It is preferably carried out in mode in one kind, further comprising the steps of:
S108: by the compound of step S105, the compound of step S106, the compound of step S107, the Thirteen Spice
Oily, the described Zanthoxylum essential oil is compound.
The invention has the benefit that
The recombination process of all compounds is direct combination, and manufacture craft is simple to operation, convenient and efficient, in manufacture craft
Cost it is low, mouthfeel is direct, spicy fresh perfume (or spice)；Solves the standard management of food and drink flavored oils.
Specific embodiment
Technical solution of the present invention is clearly and completely described below, it is clear that described embodiment is only this
Invention a part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art exist
Every other embodiment obtained under the premise of creative work is not made, shall fall within the protection scope of the present invention.
The present invention provides multi-flavor complex flavor oil and its production method, in order to reach the mouthfeel of spicy fresh perfume, including it is following
The raw material of weight ratio: scallion oil 2%, sesame oil 1.5%, chilli oil 2.5%, Zanthoxylum essential oil 3.5%, chicken fat 1.5%, sesame oil 0.5%,
Caraway oil 1%, Sheep's-parsley oil 1%, Thirteen Spice oil 1%, illiciumverum 3%.
In order to realize that flavored oils meet the compound purpose of multi-flavor during the cooking process, in the preferred implementation of one kind of the invention
In mode, illiciumverum includes: cassia bark 0.02%, tsaoko 0.01%, vanilla 0.02%, fructus amomi 0.01%, fennel seeds 0.01%, beans
Cool 0.01%, cumin 0.01%, cloves 0.01%.
In order to which more tastes compound flavored oils are made under the premise of manufacture craft is simple, in a kind of preferred reality of the present invention
It applies in mode, comprising the following steps:
S101: the chicken fat and the caraway oil are compound；
S102: the scallion oil and the sesame oil are compound；
S103: the chilli oil and the Zanthoxylum essential oil are compound；
S104: the sesame oil and prime number Sheep's-parsley oil are compound；
S105: the compound of step S101 and the compound of step S102 are compound；
S106: the compound of step S102 and the compound of step S104 are compound；
S107: the illiciumverum is compound with the compound of step S103；
S108: by the compound of step S105, the compound of step S106, the compound of step S107, the Thirteen Spice
Oily, the described Zanthoxylum essential oil is compound.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (5)
1. multi-flavor complex flavor oil, which is characterized in that the raw material including following weight ratio: scallion oil 1~3%, sesame oil 0.5~
2.5%, chilli oil 1~3.5%, Zanthoxylum essential oil 1.5~4.5%, chicken fat 0.5~1.5%, sesame oil 0.1~1.5%, caraway oil 0.5
~2%, Sheep's-parsley oil 0.5~2%, Thirteen Spice oil 0.5~2%, illiciumverum 1.5~5.5%.
2. multi-flavor complex flavor according to claim 1 oil, which is characterized in that the illiciumverum include: cassia bark 0.01~
0.03%, tsaoko 0.005~0.015%, vanilla 0.01~0.03%, fructus amomi 0.005~0.015%, fennel seeds 0.005~
0.015%, cardamom 0.005~0.015%, cumin 0.005~0.015%, cloves 0.005~0.015%.
3. preparing the production method of multi-flavor complex flavor oil described in claim 1, which comprises the following steps:
S101: the chicken fat and the caraway oil are compound；
S102: the scallion oil and the sesame oil are compound；
S103: the chilli oil and the Zanthoxylum essential oil are compound；
S104: the sesame oil and the Sheep's-parsley oil are compound.
4. the production method of multi-flavor complex flavor oil according to claim 3, which is characterized in that further comprising the steps of:
S105: the compound of step S101 and the compound of step S102 are compound；
S106: the compound of step S102 and the compound of step S104 are compound；
S107: the illiciumverum is compound with the compound of step S103.
5. the production method of multi-flavor complex flavor oil according to claim 4, which is characterized in that further comprising the steps of:
S108: by the compound of step S105, the compound of step S106, the compound of step S107, Thirteen Spice oil, institute
It is compound to state Zanthoxylum essential oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810958923.6A CN109122913A (en) | 2018-08-22 | 2018-08-22 | Multi-flavor complex flavor oil and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810958923.6A CN109122913A (en) | 2018-08-22 | 2018-08-22 | Multi-flavor complex flavor oil and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109122913A true CN109122913A (en) | 2019-01-04 |
Family
ID=64790630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810958923.6A Pending CN109122913A (en) | 2018-08-22 | 2018-08-22 | Multi-flavor complex flavor oil and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109122913A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042768A (en) * | 2020-08-31 | 2020-12-08 | 吉林大学 | Composite oil, preparation method thereof and spicy and hot kernel-fragrant seasoning oil |
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2018
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Patent Citations (13)
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| CN1423952A (en) * | 2003-01-07 | 2003-06-18 | 薛国顺 | Edible blended oil and process thereof |
| CN1676008A (en) * | 2004-04-02 | 2005-10-05 | 杨玉林 | Tasty oil |
| CN1806643A (en) * | 2006-02-09 | 2006-07-26 | 陈明杰 | Herbal odor type functional blend 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 |
| CN101664075A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Condiment oil containing sesame oil and natural essential oil |
| CN102422905A (en) * | 2011-12-20 | 2012-04-25 | 金利油脂（苏州）有限公司 | Siritch-flavored seasoning oil |
| CN103404611A (en) * | 2013-08-21 | 2013-11-27 | 南通海辰蛋白科技有限公司 | Spicy blending seasoning oil for lowering blood pressure and blood fat |
| CN103749740A (en) * | 2013-12-02 | 2014-04-30 | 王鹏宇 | Spicy Chinese prickly ash oil and manufacturing method thereof |
| CN103859068A (en) * | 2014-04-02 | 2014-06-18 | 山东三星玉米产业科技有限公司 | Seasoning corn oil and preparation method thereof |
| CN104543039A (en) * | 2015-01-28 | 2015-04-29 | 于希萌 | Colorful composite seasoning oil and preparation method thereof |
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| CN112042768A (en) * | 2020-08-31 | 2020-12-08 | 吉林大学 | Composite oil, preparation method thereof and spicy and hot kernel-fragrant seasoning oil |
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190104 |
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| RJ01 | Rejection of invention patent application after publication |