CN111084239A - Blend oil and seasoning oil two-in-one - Google Patents
Blend oil and seasoning oil two-in-one Download PDFInfo
- Publication number
- CN111084239A CN111084239A CN202010056234.3A CN202010056234A CN111084239A CN 111084239 A CN111084239 A CN 111084239A CN 202010056234 A CN202010056234 A CN 202010056234A CN 111084239 A CN111084239 A CN 111084239A
- Authority
- CN
- China
- Prior art keywords
- oil
- seasoning
- blend
- mixed liquid
- stirring
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 27
- 239000000203 mixture Substances 0.000 title claims abstract description 12
- 239000003921 oil Substances 0.000 claims abstract description 56
- 235000019198 oils Nutrition 0.000 claims abstract description 56
- 230000009261 transgenic effect Effects 0.000 claims abstract description 15
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 8
- 239000002285 corn oil Substances 0.000 claims abstract description 8
- 235000005687 corn oil Nutrition 0.000 claims abstract description 8
- 239000010647 garlic oil Substances 0.000 claims abstract description 8
- 239000000312 peanut oil Substances 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 240000007232 Illicium verum Species 0.000 claims abstract description 7
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 7
- 239000000944 linseed oil Substances 0.000 claims abstract description 7
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 239000008169 grapeseed oil Substances 0.000 claims abstract description 5
- 239000004006 olive oil Substances 0.000 claims abstract description 5
- 235000008390 olive oil Nutrition 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
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
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention discloses a blend oil and seasoning oil two-in-one, which comprises the following components in parts by weight: 15-45% of sunflower seed oil, 15-25% of peanut oil, 10-20% of non-transgenic corn oil, 8-13% of linseed oil, 10-14% of non-transgenic rapeseed oil, 3-10% of olive oil, 3-10% of grape seed oil, 2-3% of sesame oil, 3-6% of star anise seasoning oil, 1-4% of garlic oil, 1-4% of cassia oil and 1-3% of pepper seasoning oil. According to the invention, multiple seasoning oils are fused in physical forms, so that the seasoning oil has the characteristics of meeting multiple cooking forms, does not contain any additive, ensures the nutrition degree, and has better mouthfeel through the synergistic effect of the multiple seasoning oils; the invention has the characteristics of suitability for various cooking modes and good taste.
Description
Technical Field
The invention relates to the technical field of seasonings, in particular to a blend oil and seasoning oil combination.
Background
In daily life, each family needs to buy a lot of vegetable oil and a lot of seasoning oil, but when the vegetable oil is used, the use is wrong because the color and the package are similar, and the cooked rice is not satisfactory. At present, the oil is usually prepared in the form of blend oil in the market, and although the functionality of the oil is improved, the taste and the nutrition degree are poor due to the adoption of various additives.
Therefore, how to provide a blend oil suitable for various cooking methods is a problem that needs to be solved by those skilled in the art.
Disclosure of Invention
In view of the above, the present invention provides a blend oil and a seasoning oil that can be used in various cooking methods.
In order to achieve the purpose, the invention provides the following technical scheme, which consists of the following components in parts by weight: 15-45% of sunflower seed oil, 15-25% of peanut oil, 10-20% of non-transgenic corn oil, 8-13% of linseed oil, 10-14% of non-transgenic rapeseed oil, 3-10% of olive oil, 3-10% of grape seed oil, 2-3% of sesame oil, 3-6% of star anise seasoning oil, 1-4% of garlic oil, 1-4% of cassia oil and 1-3% of pepper seasoning oil.
Preferably, in the blend oil and seasoning oil combination, the preparation method comprises the following steps:
s1, weighing the selected materials, and sequentially placing the materials in a stirring container to obtain a primary mixed solution;
and S2, placing the obtained primary mixed liquid into a heating container for heating, stirring continuously until the mixed liquid is uniformly stirred and the mixed liquid in the heating container is not layered, stopping stirring, and cooling to obtain a finished product.
According to the technical scheme, compared with the prior art, the invention discloses and provides a blend oil and seasoning oil combination; according to the invention, multiple seasoning oils are fused in physical forms, so that the seasoning oil has the characteristics of meeting multiple cooking forms, does not contain any additive, ensures the nutrition degree, and has better mouthfeel through the synergistic effect of the multiple seasoning oils; the invention has the characteristics of suitability for various cooking modes and good taste.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention consists of the following components in parts by weight: 15-45% of sunflower seed oil, 15-25% of peanut oil, 10-20% of non-transgenic corn oil, 8-13% of linseed oil, 10-14% of non-transgenic rapeseed oil, 10% of olive oil, 3-10% of grape seed oil, 2-3% of sesame oil, 3-6% of star anise flavoring oil, 1-4% of garlic oil, 1-4% of cassia oil and 1-3% of pepper flavoring oil.
In order to further optimize the above technical solution, the preparation method of example 1 is as follows:
selecting 15% of sunflower seed oil, 15% of peanut oil, 13% of non-transgenic corn oil, 13% of linseed oil, 10% of non-transgenic rapeseed oil, 10% of olive oil, 10% of grape seed oil, 2% of sesame oil, 6% of star anise seasoning oil, 3% of garlic oil, 2% of cassia oil and 1% of pepper seasoning oil;
s1, weighing the selected materials, and sequentially placing the materials in a stirring container to obtain a primary mixed solution;
and S2, placing the obtained primary mixed liquid into a heating container for heating, stirring continuously until the mixed liquid is uniformly stirred and the mixed liquid in the heating container is not layered, stopping stirring, and cooling to obtain a finished product.
In order to further optimize the above technical solution, the preparation method of example 2 is as follows:
selecting 32% of sunflower seed oil, 20% of peanut oil, 20% of non-transgenic corn oil, 14% of non-transgenic rapeseed oil, 2% of sesame oil, 4% of illicium verum seasoning oil, 4% of garlic oil and 4% of cassia oil;
s1, weighing the selected materials, and sequentially placing the materials in a stirring container to obtain a primary mixed solution;
and S2, placing the obtained primary mixed liquid into a heating container for heating, stirring continuously until the mixed liquid is uniformly stirred and the mixed liquid in the heating container is not layered, stopping stirring, and cooling to obtain a finished product.
To further optimize the above technical solution, the preparation method of example 3 is as follows:
selecting 50% of sunflower seed oil, 25% of peanut oil, 10% of non-transgenic corn oil, 8% of linseed oil, 3% of sesame oil, 3% of illicium verum seasoning oil and 1% of garlic oil;
s1, weighing the selected materials, and sequentially placing the materials in a stirring container to obtain a primary mixed solution;
and S2, placing the obtained primary mixed liquid into a heating container for heating, stirring continuously until the mixed liquid is uniformly stirred and the mixed liquid in the heating container is not layered, stopping stirring, and cooling to obtain a finished product.
To further optimize the above technical solution, the preparation method of example 4 is as follows:
selecting 45% of sunflower seed oil, 15% of peanut oil, 15% of non-transgenic corn oil, 10% of linseed oil, 10% of non-transgenic rapeseed oil, 2% of sesame oil, 2% of garlic oil and 1% of cassia oil;
s1, weighing the selected materials, and sequentially placing the materials in a stirring container to obtain a primary mixed solution;
and S2, placing the obtained primary mixed liquid into a heating container for heating, stirring continuously until the mixed liquid is uniformly stirred and the mixed liquid in the heating container is not layered, stopping stirring, and cooling to obtain a finished product.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (2)
1. The blend oil and seasoning oil are combined into a whole, and the blend oil and seasoning oil are characterized by comprising the following components in parts by weight: 15-45% of sunflower seed oil, 15-25% of peanut oil, 10-20% of non-transgenic corn oil, 8-13% of linseed oil, 10-14% of non-transgenic rapeseed oil, 3-10% of olive oil, 3-10% of grape seed oil, 2-3% of sesame oil, 3-6% of star anise seasoning oil, 1-4% of garlic oil, 1-4% of cassia oil and 1-3% of pepper seasoning oil.
2. The blend oil and flavoring oil combination as claimed in claim 1, wherein the preparation method comprises:
s1, weighing the selected materials, and sequentially placing the materials in a stirring container to obtain a primary mixed solution;
and S2, placing the obtained primary mixed liquid into a heating container for heating, stirring continuously until the mixed liquid is uniformly stirred and the mixed liquid in the heating container is not layered, stopping stirring, and cooling to obtain a finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010056234.3A CN111084239A (en) | 2020-01-18 | 2020-01-18 | Blend oil and seasoning oil two-in-one |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010056234.3A CN111084239A (en) | 2020-01-18 | 2020-01-18 | Blend oil and seasoning oil two-in-one |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111084239A true CN111084239A (en) | 2020-05-01 |
Family
ID=70399605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010056234.3A Pending CN111084239A (en) | 2020-01-18 | 2020-01-18 | Blend oil and seasoning oil two-in-one |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111084239A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1393145A (en) * | 2001-06-27 | 2003-01-29 | 食品工业发展研究所 | Flavouring oil for dish and its preparing process |
| CN1589636A (en) * | 2004-02-19 | 2005-03-09 | 王兵 | Edible olive oil and its preparation method |
| CN101120702A (en) * | 2007-09-15 | 2008-02-13 | 徐建明 | Health-care mixed oil |
| WO2014176783A1 (en) * | 2013-05-03 | 2014-11-06 | Nestec S.A. | Green sichuan pepper flavouring oil composition |
-
2020
- 2020-01-18 CN CN202010056234.3A patent/CN111084239A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1393145A (en) * | 2001-06-27 | 2003-01-29 | 食品工业发展研究所 | Flavouring oil for dish and its preparing process |
| CN1589636A (en) * | 2004-02-19 | 2005-03-09 | 王兵 | Edible olive oil and its preparation method |
| CN101120702A (en) * | 2007-09-15 | 2008-02-13 | 徐建明 | Health-care mixed oil |
| WO2014176783A1 (en) * | 2013-05-03 | 2014-11-06 | Nestec S.A. | Green sichuan pepper flavouring oil composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109601954B (en) | Preparation method of strong-flavor beef tallow spicy soup base material | |
| CN103704661A (en) | Spicy powder seasoning | |
| JPWO2018037929A1 (en) | Composition for enhancing and imparting cheese flavor, method for producing composition for enhancing and imparting cheese flavor, method for enhancing and imparting cheese flavor of food, and method for producing food having enhanced and cheese flavor | |
| CN103251080B (en) | White kidney bean small squid canned food and preparation method thereof | |
| CN111084239A (en) | Blend oil and seasoning oil two-in-one | |
| JP2021119794A (en) | Fading inhibitor for green food product | |
| KR20190023281A (en) | Flavor oil and a manufacturing method | |
| CN105212165A (en) | A kind of sweet-smelling less salt dips in material and preparation method thereof | |
| CN104397667A (en) | Beef chili paste and preparation method thereof | |
| KR101783876B1 (en) | A method for preparing sweet-and-sour gastodia elata blume food | |
| CN102613523A (en) | Hot pot dish convenient accessory material and manufacture method of hot pot dish convenient accessory material | |
| CN106722690A (en) | A kind of dip seasoning bag and preparation method thereof | |
| CN111034977A (en) | Chili noodles and preparation method thereof | |
| CN105285878A (en) | Seasoning for spiced chicken with chili sauce and production technology of seasoning | |
| KR20110122892A (en) | Seaweed seaweed source and manufacturing methods and manufacturing methods | |
| CN105053934A (en) | Braised three-yellow chicken sauce and making method thereof | |
| CN104381969A (en) | Bamboo shoot chilli sauce | |
| KR20190054657A (en) | Ketchup manufacturing method using shishito pepper | |
| CN101133857A (en) | Convenient sauted liver manufacturing method | |
| KR101503426B1 (en) | Manufacturing method of salted laver containing white bait and salted laver containing white bait manufactured by the same | |
| CN112971106A (en) | Sauce bag with rich mouthfeel | |
| US20150099051A1 (en) | Method for making soup utilizing a seasoning bag | |
| KR101280578B1 (en) | a hot sauce and method for manufacturing the hot sauce | |
| KR101229081B1 (en) | A preparing process of seasoning souce for boiled cutlassfish | |
| CN106889553A (en) | A kind of bottom stuff of red soup of fire pot and its production technology |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200501 |