CN1423952A - Edible blended oil and process thereof - Google Patents
Edible blended oil and process thereof Download PDFInfo
- Publication number
- CN1423952A CN1423952A CN 03118448 CN03118448A CN1423952A CN 1423952 A CN1423952 A CN 1423952A CN 03118448 CN03118448 CN 03118448 CN 03118448 A CN03118448 A CN 03118448A CN 1423952 A CN1423952 A CN 1423952A
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- oil
- soya
- ripe sesame
- anise
- bean
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- Seeds, Soups, And Other Foods (AREA)
- Edible Oils And Fats (AREA)
Abstract
An edible mixed oil is prepared from peanut oil, soybean oil, sesame oil, and 10 spices including Chinese prickly ash, anise, cinammon bark, clove etc through proportioning, mixing peanut oil with soybean oil, heating to 120 deg.C, frying said spices for 1-5 min, cooling, mixing with sesame oil, and filtering.
Description
Technical field:
The present invention relates to a kind of edible oil and production technology thereof, relate to a kind of edible tempered oil and production technology thereof specifically.
Background technology:
Commercially available edible oil pogoniasis heating rear edible.When edible, edible oil is poured into after Chinese prickly ash, anise burned are put in heating in the frying pan, watered on dish.Must carry out heat treated to it when the deficiency of its existence mainly is edible, edible process is more loaded down with trivial details, and the kind of oil is single, and used spices is incomplete, makes that the edible oil fragrance that explodes out is not abundant, and mouthfeel is single.
Summary of the invention:
The present invention's purpose be to provide a kind of eat need not to heat, the salted cake fried in sesame oil taste is abundant, mouthfeel is good, easy to use edible tempered oil and production technology thereof.
The object of the present invention is achieved like this:
It is to be prepared from according to following step by miscella and spices, and described miscella is formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 0-90%; Soya-bean oil: 5-90%; Ripe sesame oil: 5-40%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 15-25%; Anise: 15-25%; Cassia bark: 15-25%; The banksia rose: 0-15%;
Fructus amomi: 0-15%; Galingal: 0-20%; Cloves: 0-10%; The root of Dahurain angelica: 0-10%;
Kaempferia galamga: 0-5%; Tsaoko: 0-5%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 120 ℃-200 ℃;
Second step, doubly get described spices according to the 0.03-0.07 of described miscella weight portion, placed in the first step oil cauldron fried 1-5 minute;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
The present invention may be selected to be: described miscella is formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 90%; Soya-bean oil: 5%; Ripe sesame oil: 5%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 25%; Anise: 25%; Cassia bark: 25%; The banksia rose: 15%; Fructus amomi: 5%;
Cloves: 5%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 120 ℃;
Second step, get described spices according to 0.03 times of described miscella weight portion, place deep fry for five minutes in the first step oil cauldron;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
The present invention also may be selected to be: described miscella is formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 0%; Soya-bean oil: 85%; Ripe sesame oil: 15%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 20%; Anise: 20%; Cassia bark: 20%; The banksia rose: 10%; Fructus amomi: 10%; Galingal:
5%; Cloves: 3%; The root of Dahurain angelica: 10%; Kaempferia galamga: 1%; Tsaoko: 1%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 170 ℃;
Second step, get described spices according to 0.05 times of described miscella weight portion, placed in the first step oil cauldron fried 3 minutes;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
The present invention also may be selected to be: described miscella is formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 30%; Soya-bean oil: 50%; Ripe sesame oil: 20%;
Described spices can be formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 15%; Anise: 15%; Cassia bark: 15%; The banksia rose: 5%; Fructus amomi: 12%;
Galingal: 15%; Cloves: 8%; The root of Dahurain angelica: 5%; Kaempferia galamga: 5%; Tsaoko: 5%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 200 ℃;
Second step, get described spices according to 0.07 times of described miscella weight portion, placed in the first step oil cauldron fried 1 minute;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
Advantage of the present invention mainly shows in the following areas:
1, edible simple and convenient, need not heating can directly eat.
2, science selects multiple spices to mix fried system with described miscella, products obtained therefrom fragrance uniqueness, and mouthfeel is good, has played good market effect.
The specific embodiment:
Embodiment 1:
The present invention is prepared from according to following step by miscella and spices, and described miscella can be formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 90%; Soya-bean oil: 5%; Ripe sesame oil: 5%;
Described spices can be formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves:
Chinese prickly ash: 25%; Anise: 25%; Cassia bark: 25%; The banksia rose: 15%; Fructus amomi: 5%;
Cloves: 5%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 120 ℃;
Second step, get described spices according to 0.03 times of described miscella weight portion, place deep fry for five minutes in the first step oil cauldron;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
Embodiment 2:
The present invention is prepared from according to following step by miscella and spices, and described miscella also can be formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil: close oil and formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 0%; Soya-bean oil: 85%; Ripe sesame oil: 15%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 20%; Anise: 20%; Cassia bark: 20%; The banksia rose: 10%; Fructus amomi: 10%; Galingal:
5%; Cloves: 3%; The root of Dahurain angelica: 10%; Kaempferia galamga: 1%; Tsaoko: 1%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 170 ℃;
Second step, get described spices according to 0.05 times of described miscella weight portion, placed in the first step oil cauldron fried 3 minutes;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
Embodiment 3:
The present invention is prepared from according to following step by miscella and spices, and described miscella also can be formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 30%; Soya-bean oil: 50%; Ripe sesame oil: 20%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 15%; Anise: 15%; Cassia bark: 15%; The banksia rose: 5%; Fructus amomi: 12%; Galingal:
15%; Cloves: 8%; The root of Dahurain angelica: 5%; Kaempferia galamga: 5%; Tsaoko: 5%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 200 ℃;
Second step, get described spices according to 0.07 times of described miscella weight portion, placed in the first step oil cauldron fried 1 minute;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
Claims (4)
1, a kind of edible tempered oil and production technology thereof, it is to be prepared from according to following step by miscella and spices, it is characterized in that: described miscella is formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 0-90%; Soya-bean oil: 5-90%; Ripe sesame oil: 5-40%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 15-25%; Anise: 15-25%; Cassia bark: 15-25%; The banksia rose: 0-15%;
Fructus amomi: 0-15%; Galingal: 0-20%; Cloves: 0-10%; The root of Dahurain angelica: 0-10%;
Kaempferia galamga: 0-5%; Tsaoko: 0-5%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 120 ℃-200 ℃;
Second step, doubly get described spices according to the 0.03-0.07 of described miscella weight portion, placed in the first step oil cauldron fried 1-5 minute;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
2, edible tempered oil according to claim 1 and production technology thereof is characterized in that: described miscella is formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 90%; Soya-bean oil: 5%; Ripe sesame oil: 5%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 25%; Anise: 25%; Cassia bark: 25%; The banksia rose: 15%; Fructus amomi: 5%;
Cloves: 5%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 120 ℃;
Second step, get described spices according to 0.03 times of described miscella weight portion, place deep fry for five minutes in the first step oil cauldron;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
3, edible tempered oil according to claim 1 and production technology thereof is characterized in that: described miscella is formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 0%; Soya-bean oil: 85%; Ripe sesame oil: 15%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 20%; Anise: 20%; Cassia bark: 20%; The banksia rose: 10%; Fructus amomi: 10%; Galingal:
5%; Cloves: 3%; The root of Dahurain angelica: 10%; Kaempferia galamga: 1%; Tsaoko: 1%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 170 ℃;
Second step, get described spices according to 0.05 times of described miscella weight portion, placed in the first step oil cauldron fried 3 minutes;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
4, edible tempered oil according to claim 1 and production technology thereof is characterized in that: described miscella is formed according to the following weight percentage mix by peanut oil, soya-bean oil, ripe sesame oil:
Peanut oil: 30%; Soya-bean oil: 50%; Ripe sesame oil: 20%;
Described spices is formed according to the following weight percentage mix by Chinese prickly ash, anise, cassia bark, the banksia rose, fructus amomi, galingal, cloves, the root of Dahurain angelica, kaempferia galamga, tsaoko:
Chinese prickly ash: 15%; Anise: 15%; Cassia bark: 15%; The banksia rose: 5%; Fructus amomi: 12%; Galingal:
15%; Cloves: 8%; The root of Dahurain angelica: 5%; Kaempferia galamga: 5%; Tsaoko: 5%;
The first step, according to aforementioned proportion get peanut oil, soya-bean oil is put into pot and is heated to 200 ℃;
Second step, get described spices according to 0.07 times of described miscella weight portion, placed in the first step oil cauldron fried 1 minute;
The 3rd goes on foot, and adds ripe sesame oil in proportion after second oil that goes on foot gained is cooled and mixes, and filter and remove residue promptly gets edible tempered oil of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03118448 CN1423952A (en) | 2003-01-07 | 2003-01-07 | Edible blended oil and process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03118448 CN1423952A (en) | 2003-01-07 | 2003-01-07 | Edible blended oil and process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1423952A true CN1423952A (en) | 2003-06-18 |
Family
ID=4790780
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03118448 Pending CN1423952A (en) | 2003-01-07 | 2003-01-07 | Edible blended oil and process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1423952A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317647A (en) * | 2007-06-05 | 2008-12-10 | 周占海 | Flavouring material avoiding edible oil |
| CN103156004A (en) * | 2013-03-28 | 2013-06-19 | 东兴市仁健养生保健有限公司 | Health care compound hemp seed edible blend oil, preparation method thereof and health care compound hemp seed soft capsule |
| CN103621687A (en) * | 2013-12-06 | 2014-03-12 | 杨传德 | Health sesame oil with effect of dispelling effect of alcohol to protect liver |
| CN103636820A (en) * | 2013-12-06 | 2014-03-19 | 太和县庄老汉杂粮有限公司 | Spleen-tonifying body-strengthening digestion-promoting fragrant sesame oil |
| CN103651943A (en) * | 2013-12-02 | 2014-03-26 | 吴基仔 | Production method of tea leave sesame oil |
| CN103651988A (en) * | 2013-12-02 | 2014-03-26 | 吴基仔 | Production method for flavoring sesame oil |
| CN104543044A (en) * | 2015-01-29 | 2015-04-29 | 天津市麦地那食品科技开发有限公司 | Nutritional blend oil and blending method thereof |
| CN105494688A (en) * | 2015-12-10 | 2016-04-20 | 西安谷得智能科技有限公司 | Grape seed sesame oil and preparation method thereof |
| CN105961648A (en) * | 2016-04-29 | 2016-09-28 | 安徽恋尚你食品有限公司 | Moringa-peanut oil and preparation method thereof |
| CN107410527A (en) * | 2017-07-19 | 2017-12-01 | 天津狗不理食品股份有限公司 | A kind of plant extract oiliness material soup added in fillings and preparation method thereof |
| CN107772405A (en) * | 2017-09-22 | 2018-03-09 | 孙璟艳 | A kind of Hainan ground rice flavor pack and its preparation method and application |
| CN108208200A (en) * | 2018-01-15 | 2018-06-29 | 吴礼顺 | A kind of appetizing sesame oil and preparation method thereof |
| 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 |
| CN116671559A (en) * | 2023-04-23 | 2023-09-01 | 云南省农业科学院药用植物研究所 | Fructus tsaoko composite health-preserving seasoning oil |
-
2003
- 2003-01-07 CN CN 03118448 patent/CN1423952A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317647B (en) * | 2007-06-05 | 2013-03-20 | 周占海 | Flavouring material avoiding edible oil |
| CN101317647A (en) * | 2007-06-05 | 2008-12-10 | 周占海 | Flavouring material avoiding edible oil |
| CN103156004A (en) * | 2013-03-28 | 2013-06-19 | 东兴市仁健养生保健有限公司 | Health care compound hemp seed edible blend oil, preparation method thereof and health care compound hemp seed soft capsule |
| CN103651943A (en) * | 2013-12-02 | 2014-03-26 | 吴基仔 | Production method of tea leave sesame oil |
| CN103651988A (en) * | 2013-12-02 | 2014-03-26 | 吴基仔 | Production method for flavoring sesame oil |
| CN103636820B (en) * | 2013-12-06 | 2016-01-13 | 太和县庄老汉杂粮有限公司 | A kind of invigorating the spleen is kept fit to urge digestion delicate fragrance sesame oil |
| CN103636820A (en) * | 2013-12-06 | 2014-03-19 | 太和县庄老汉杂粮有限公司 | Spleen-tonifying body-strengthening digestion-promoting fragrant sesame oil |
| CN103621687A (en) * | 2013-12-06 | 2014-03-12 | 杨传德 | Health sesame oil with effect of dispelling effect of alcohol to protect liver |
| CN104543044A (en) * | 2015-01-29 | 2015-04-29 | 天津市麦地那食品科技开发有限公司 | Nutritional blend oil and blending method thereof |
| CN105494688A (en) * | 2015-12-10 | 2016-04-20 | 西安谷得智能科技有限公司 | Grape seed sesame oil and preparation method thereof |
| CN105961648A (en) * | 2016-04-29 | 2016-09-28 | 安徽恋尚你食品有限公司 | Moringa-peanut oil and preparation method thereof |
| CN107410527A (en) * | 2017-07-19 | 2017-12-01 | 天津狗不理食品股份有限公司 | A kind of plant extract oiliness material soup added in fillings and preparation method thereof |
| CN107772405A (en) * | 2017-09-22 | 2018-03-09 | 孙璟艳 | A kind of Hainan ground rice flavor pack and its preparation method and application |
| CN108208200A (en) * | 2018-01-15 | 2018-06-29 | 吴礼顺 | A kind of appetizing sesame oil and preparation method thereof |
| 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 |
| CN116671559A (en) * | 2023-04-23 | 2023-09-01 | 云南省农业科学院药用植物研究所 | Fructus tsaoko composite health-preserving seasoning oil |
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