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Vine-cayenne oil(extract) and making method thereof

A production method and technology of rattan pepper oil are applied in food preparation, edible oil/fat production/processing, food science, etc., and can solve problems such as unsatisfactory taste and peculiar smell.

Inactive Publication Date: 2007-08-08
CHENGDU WUHOU INST OF PATENT CONSULTING R&DAND TRANSFORMATION +1
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

There are some rattan pepper oils, the taste is not ideal, and there is a peculiar smell

Method used

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Embodiment Construction

[0010] 1. Material selection: Remove dead branches, old stems, leaves and other invalid components from the picked rattan peppers. After picking, it must be leached within 24 hours, otherwise the taste and quality of the finished product will be affected due to the deterioration of the damaged rattan peppers during picking. fragrance.

[0011] 2. Leaching:

[0012] (1) Rattan pepper oil is to measure the rattan pepper and vegetable oil according to 1:1.5, put them into the container to be prepared, first, gradually raise the temperature of the vegetable oil to 250-350°C, keep the temperature for 3-5 minutes, extract and put it into standby In the rattan pepper container, fasten the container lid and soak for 5-10 minutes, then extract and put into the mixing container.

[0013] (2) Rattan pepper essence (oil) is prepared by preparing rattan pepper and vegetable oil in a ratio of 3:1, and putting them into prepared containers. First, the vegetable oil is gradually heated to 25...

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Abstract

The invention relates to a season food, in particular to peppertree oil prepared by immerging and extracting the peppertree. The invention immerges and extracts the fresh peppertree and vegetable oil via high temperature, added with other seasons, wherein, the mass ratio between the peppertree and vegetable oil is 1:1.5 and 3:1; then heat the vegetable oil to 250-350Deg. C, to be extracted and put into peppertree container to be immerged for some time; extracts the juice into the mixing container; adds some common salt and seasons, to remove the foreign smell, to be filtered into final product.

Description

technical field [0001] The invention belongs to the field of seasoning food and processing, and relates to rattan pepper oil (refined) prepared by soaking and quenching rattan pepper in the Zanthoxylum family and a preparation method thereof. Background technique [0002] China has a long history of using Zanthoxylum bungeanum as raw material for thousands of years to produce Zanthoxylum bungeanum oil, which is one of the eight traditional Chinese condiments. Zanthoxylum bungeanum oil is a seasoning oil made by extracting the numbness in Zanthoxylum bungeanum by hot soaking or cold soaking method with vegetable oil as solvent. What is involved in the Chinese invention patent application 200410022487X is a production process of Zanthoxylum bungeanum oil, which mainly adopts crushing, Soak and filter to obtain refined oil. Not very suitable for the production of vine pepper oil. There are some rattan pepper oils with unsatisfactory taste and peculiar smell. [0003] Vine pe...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/015A23D7/04A23L27/10A23L5/20
Inventor 邹代华
Owner CHENGDU WUHOU INST OF PATENT CONSULTING R&DAND TRANSFORMATION
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