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Herbal odor type functional blend oil

A technology for blending oil and flavor, which is applied in the fields of edible oil/fat, food preparation, food science, etc., can solve the problems of changing flavor, single variety, and short shelf life of salad oil, and achieves long shelf life, unique flavor and function. outstanding effect

Inactive Publication Date: 2009-09-02
重庆至有善科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The purpose of the present invention is to provide a herbal-flavored functional blend oil with the same origin of medicine and food, aiming at the shortcomings or shortcomings of the vegetable oil and the tasteless salad oil in the existing market that have short shelf life, easy to change flavor, and single variety.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, select the raw material of following portion for use: (Kg)

[0028] Cinnamon 0.5, tangerine peel 15, star anise 30, cinnamon 30, pepper 0.5, grass fruit 3, amomum 5, clove 5, nutmeg 25, fennel 15, dried ginger 40, green onion 15.

[0029] Preparation:

[0030] 1. Put nutmeg, tangerine peel, cinnamon bark, grass fruit, star anise, and Chinese prickly ash into a group, put them into salad oil in a ratio of 1:5 parts by weight, keep warm at 60-65°C for 24-48 hours.

[0031] 2. Crush Amomum to 30 meshes, make a group with cloves, cinnamon, and fennel, put them into salad oil in a ratio of 1:5 parts by weight, and keep warm at 60-65°C for 24-48 hours.

[0032] 3. Dried ginger is cut into thin slices, green onion is cut into sections, and put into salad oil at about 65°C at a ratio of 1:5 by weight for 24-48 hours.

[0033] 4. The above aromatic clear oils were collected by filtration, combined, mixed in a ratio of 1:5 parts by weight, added 0.02% by weight vi...

Embodiment 2

[0035] Cinnamon 0.8, tangerine peel 18, star anise 30, pepper 0.5, amomum 8, clove 7, nutmeg 30, fennel 15, dried ginger 45.

[0036] Preparation:

[0037] 1. Put nutmeg, tangerine peel, star anise and Chinese prickly ash into the salad oil in a ratio of 1:3 parts by weight, keep warm at 60-65°C for 24-48 hours.

[0038] 2. Crush Amomum to 30 meshes, form a group with cloves, cinnamon and fennel, put them into salad oil in a ratio of 1:3 parts by weight, keep warm at 60-65°C for 24-48 hours.

[0039] 3. Dried ginger is cut into thin slices, put into salad oil at about 65°C in a ratio of 1:3 parts by weight, for 24-48 hours.

[0040] 4. The above aromatic clear oils were collected by filtration, combined, mixed in a ratio of 1:3 parts by weight, and 0.05% by weight of vitamin E was added to obtain the herbal-flavored functional blended oil.

Embodiment 3

[0042] 1 cinnamon, 20 tangerine peel, 20 star anise, 30 cinnamon, 1 pepper, 5 grass fruit, 10 amomum, 10 clove, 35 nutmeg, 20 fennel, 20 dried ginger, 30 onion

[0043] Preparation method is the same as example 1.

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PUM

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Abstract

Disclosed is a tempered functional oil, which is prepared from the following raw materials (by weight portions) through low temperature lixiviating: mace nutmeg 25-50, dried orange peel 15-25, star anise 30080, amomum fruit 5-15, aniseed 15-70, dried ginger 20-60, clove 5-10, Chinese prickly ash 0.5-10, and Cinnamomum cassia 0.5-5.

Description

technical field [0001] The present invention relates to an edible oil composition. Background technique [0002] Fat plays an important role in human nutrition. 10%-40% of the total energy required by the human body is provided by fat. The energy provided by fat is higher than that of sugar and protein of the same quality. It also has the following important functions. [0003] First, fat is a pyrogen with the highest calorific value, and the heat generated after oxidation in the body is more than twice that of carbohydrates or proteins. Each gram of fat can produce 38 joules of heat energy after being oxidized in the body. Therefore, fat is also a fuel bank for energy storage. [0004] Second, fat has the function of heat preservation and protection. No matter the fat that people ingest directly or the fat converted from excessive carbohydrates in the diet, they can form the body's reserve fat and store it under the skin to play a role in heat insulation. and regulate bo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A23L1/221A23L27/10
Inventor 陈明杰何顺清
Owner 重庆至有善科技有限公司