CN1372840A - Garlic oil and its preparing process - Google Patents
Garlic oil and its preparing process Download PDFInfo
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- CN1372840A CN1372840A CN02110679A CN02110679A CN1372840A CN 1372840 A CN1372840 A CN 1372840A CN 02110679 A CN02110679 A CN 02110679A CN 02110679 A CN02110679 A CN 02110679A CN 1372840 A CN1372840 A CN 1372840A
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- garlic
- oil
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- Edible Oils And Fats (AREA)
Abstract
A non-odour garlic oil is prepared from garlic cloves through mashing, proportionally soaking in plant oil, heating by oil at 101-110 deg.c for less than 15 seconds, dewatering and deodourizing under vacuum (-0.09-0.1 MPa), separating garlic oil, and filtering. It retains the natural nutrients and antibacterial function of garlic.
Description
One, technical field:
The present invention relates to a kind of flavouring and production technology thereof, particularly disclose a kind of garlic oil and production technology thereof, garlic oil is to cook flavored oils during people live, and is applied in hotel even the common people family kitchen.
Two, background technology:
Garlic not only contains nutritions such as protein, fat, vitamin, calcium, phosphorus, iron and trace selenium, the sulfanilamide (SN) composition of garlic oil gains great popularity as natural broad-spectrum antibiotic, modern medicine proof garlic not only has antibacterial action, be good for the stomach in addition, antidiarrheal, anti-inflammatory, detoxifcation, diuresis, cough-relieving, eliminate the phlegm, effect such as step-down, calmness, since garlic is so useful to human body, but it is well-known, the stink that garlic has, make the trencherman feel to be difficult to accept, therefore often thought that by some garlic is nice in the life and detest news and disliked and avoided; The cooking of China is well-known, wherein cook's skill is no doubt important, comprises that the effect of flavored oils performs meritorious deeds never to be obliterated but cook condiment, and garlic oil also is a kind of flavored oils, but traditional garlic oil also exists the problem of garlic stink, also affects the application in cooking industry.
Three, summary of the invention:
Problem to be solved by this invention, garlic oil should keep the natural broad-spectrum antibiotic of the garlic characteristic favourable to human body, remove the defective that garlic stink people are disliked and avoided again, garlic oil production technology of the present invention is to realize like this, smash into garlic to pieces mashed garlic, add in the edible vegetable oil then, it is characterized in that: mashed garlic adds in the edible vegetable oil in proportion, soak through mixed, heating is refined, the vacuum dehydration deodorizing, garlic oil separates and filters, described soak time 〉=48 hour, heating means adopt the heat-conducting oil heating method, 101 ℃～110 ℃ of heating-up temperatures, heat time heating time≤15 second, the vacuum of vacuum dehydration deodorizing is-0.09～0.10Mpa, technological process is carried out under at least 6 reactors composition tandem reactor chains, mashed garlic and edible vegetable oil mixed being immersed in the material pot, heating is refined the vacuum dehydration experience in the chopped-off head reactor, garlic oil separates and filters and carry out in the later reactors at different levels of chopped-off head, reactors at different levels vacuumize work, each inter-stage and to form vacuum pressure poor makes garlic oil flow the volume≤2M of reactor in technology
3, the proportioning guarantee of mashed garlic and appliable plant oil according to the needs of cooking seasoning, also can add an amount of pure red peppery bean powder at allicin content 〉=0.10% of finished product garlic oil sometimes in garlic oil.In soaking pot, agitator is set, in the tandem reactor chain that at least 6 reactors are formed, in the chopped-off head reactor, hot oil heater is set, reactors at different levels and inter-stage connecting pipe material all adopt the food-grade stainless steel material, be provided with the filter-pressing device that makes the garlic oil clear before the can of finished product garlic oil, the garlic oil through as above technology obtains had both kept natural nutrition and the antibacterial action of garlic, remove the stink of garlic simultaneously, become splendid flavored oils.Below in conjunction with Figure of description the present invention is further set forth.
Four, description of drawings:
Accompanying drawing is a technological process block-diagram of the present invention.
Five, the specific embodiment:
With reference to the accompanying drawings, mashed garlic, edible vegetable oil and auxiliary material add in the reactor, in the chopped-off head reactor, soak through mixed, enter heating then, the vacuum dehydration deodorizing, heating means adopt the heat-conducting oil heating method, heating and temperature control is between 101 ℃～110 ℃, the garlic oil mixture is very short through heat time heating time, it only is≤15 seconds, reactor is vacuumizing work down again, so oil, the stink of moisture content and garlic is very fast in the garlic is absorbed, garlic oil enters in subordinate's reactor after the vacuum dehydration deodorizing, because reactors at different levels vacuumize and work under the situation and to form vacuum pressure poor, garlic oil forms flowing of technological process naturally under pressure differential, after separating, the garlic slag is discharged or is made fertilizer or make feed, remaining Residual oil returns the chopped-off head still again and enters second recycling, the unfinished work oil of telling is at the reactor flow filtration, advance so to enter filter-pressing device, the impurity that leaches, eliminating can be done the fertilizer effect, make garlic oil become the garlic oil of clear, carry out filling and capping then and become finished product, the tandem reactor is at different levels, the steel platform is set up on the next door, operator is convenient to technological operation, and each reactor lower end all uses the food-grade stainless steel pipes to connect, in soaking pot with mashed garlic, edible vegetable oil mixes immersion, in the reactor of chopped-off head, hot oil heater is set, reactors at different levels vacuumize work, and the whole production line flow process is neat and tidy, and the proportioning of mashed garlic and edible vegetable oil guarantees allicin content 〉=0.10% of garlic oil as requested, the pure red peppery bean powder of an amount of in case of necessity adding makes garlic oil contain pungent.The foregoing description is not to confine scope of the present invention only for purpose of the present invention is described, protection scope of the present invention embodies in the claims.
Claims (4)
1, a kind of garlic oil production technology comprises and smashs into garlic to pieces mashed garlic, adds then in the edible vegetable oil, it is characterized in that: mashed garlic adds in the edible vegetable oil in proportion, soak through mixed, heating is refined, the vacuum dehydration deodorizing, garlic oil separates and filters, described soak time 〉=48 hour, heating means adopt heat-conducting oil heating method, 101 ℃～110 ℃ of heating-up temperatures, heat time heating time≤15 second, the vacuum of vacuum dehydration deodorizing is-0.09～0.10MPa.
2, garlic oil production technology according to claim 1, it is characterized in that technological process is formed under the tandem reactor chains at least 6 reactors carries out, the mixed of mashed garlic and edible vegetable oil is immersed in the material pot, heating is refined the vacuum dehydration experience in the chopped-off head reactor, garlic oil separates and filters and carry out in the later reactors at different levels of chopped-off head, and reactors at different levels vacuumize work, inter-stage and to form vacuum pressure poor, make garlic oil in technology, flow the volume≤2M of reactor
3, reactor and tube connector adopt the food-grade stainless steel.
3, a kind of garlic oil that is obtained by claim 1 and 2 production technologies is characterized in that: allicin content 〉=0.10% of garlic oil.
4, garlic oil according to claim 3 is characterized in that: can also contain an amount of pure red peppery bean powder in the garlic oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021106797A CN1139341C (en) | 2002-01-29 | 2002-01-29 | Garlic oil and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021106797A CN1139341C (en) | 2002-01-29 | 2002-01-29 | Garlic oil and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1372840A true CN1372840A (en) | 2002-10-09 |
| CN1139341C CN1139341C (en) | 2004-02-25 |
Family
ID=4741197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021106797A Expired - Fee Related CN1139341C (en) | 2002-01-29 | 2002-01-29 | Garlic oil and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1139341C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006109028A1 (en) * | 2005-04-09 | 2006-10-19 | Ecospray Limited | A pesticide and repellant |
| CN105942409A (en) * | 2016-04-29 | 2016-09-21 | 三全食品股份有限公司 | Red chili oil for dipping dumplings and preparation method thereof |
-
2002
- 2002-01-29 CN CNB021106797A patent/CN1139341C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006109028A1 (en) * | 2005-04-09 | 2006-10-19 | Ecospray Limited | A pesticide and repellant |
| GB2434313A (en) * | 2005-04-09 | 2007-07-25 | Ecospray Ltd | A Pesticide and Repellent |
| JP2008534667A (en) * | 2005-04-09 | 2008-08-28 | エコスプレイ リミテッド | Pesticides and repellents |
| GB2434313B (en) * | 2005-04-09 | 2009-11-11 | Ecospray Ltd | A pesticide and repellent |
| CN101193555B (en) * | 2005-04-09 | 2013-01-02 | 埃科斯普雷有限公司 | Pesticides and Repellents |
| US9526254B2 (en) | 2005-04-09 | 2016-12-27 | Ecospray Limited | Pesticide and repellant |
| CN105942409A (en) * | 2016-04-29 | 2016-09-21 | 三全食品股份有限公司 | Red chili oil for dipping dumplings and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1139341C (en) | 2004-02-25 |
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Addressee: Chen Zhiliang Document name: Deemed not to advise |
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Effective date of registration: 20080704 Address after: Room 1, No. 60, Lane 602, Juye Road, Shanghai, Pudong New Area: 200135 Patentee after: Wu Tongcheng Address before: Room 1, No. 60, Lane 602, Juye Road, Shanghai, Pudong New Area: 200135 Co-patentee before: Gu Jingen Patentee before: Wu Tong Cheng |
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Granted publication date: 20040225 Termination date: 20110129 |