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Flavoring edible plant oil and its preparation method

A technology of edible vegetable oil and edible oil, which is applied in food preparation, edible oil/fat production/processing, food science, etc. It can solve the problems of troublesome users, different tastes, dishes that do not meet the requirements, etc., and reach the scope of application Extensive, easy-to-use effects

Inactive Publication Date: 2007-10-24
杜春梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the known seasoning edible oils are mostly prepared on-the-go, with different tastes, a waste of oil and auxiliary materials, which brings a lot of troubles to the eaters, which is very unsatisfactory; when frying, oily smoke often occurs due to inaccurate control of the heat. Stir-frying or frying the vegetables does not meet the required proper heat, so that the stir-fried dishes cannot meet the required standards and make the eaters dissatisfied

Method used

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  • Flavoring edible plant oil and its preparation method
  • Flavoring edible plant oil and its preparation method

Examples

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Effect test

Embodiment 1

[0009] Example 1. Heat 1000kg of edible oil to 125°C, put in 8kg of green onions and 5kg of ginger, fry them until golden yellow and remove them, then add 40kg of Chinese prickly ash, 40kg of aniseed, 40kg of cinnamon, 60kg of cumin, and 3kg of cloves , Meat Kou 3kg, Kaempferia 2kg, Angelica dahurica 2kg, Pepper 100kg, control the oil temperature at 70°C-80°C, remove the added spices after 20-30 minutes, filter and centrifuge, measure and pack after passing the quality inspection Small Package.

Embodiment 2

[0010] Embodiment 2, in the processing technique of embodiment 1, capsicum is not added and the seasoning edible vegetable oil that does not have pungent taste is made.

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Abstract

The invention discloses a flavoring edible vegetable oil and process for preparation, wherein the raw material and flavoring material include cooking oil 50-60%, onion 5-10%, ginger 3-8%, Chinese prickly ash 2-7%, star anise 3-7%, Chinese cinnamon 3-7%, common fennel fruit 4-9%, clove 0. 2-0. 5%, Cinnamomum cassia 0. 2-0. 5%, rhizome of galange resurrectionlily 0. 1-0. 4%, dahurian angelica root 0. 1-0. 4% and cayenne pepper 7-13%.

Description

technical field [0001] The invention relates to a seasoning edible vegetable oil and a preparation method thereof, belonging to the technical field of edible vegetable oil. Background technique [0002] At present, the known seasoning edible oils are mostly prepared on the spot, with different tastes, a waste of oil and auxiliary materials, which brings a lot of troubles to the eaters, which is very unsatisfactory; when frying, oily smoke often occurs due to inaccurate control of the heat. Stir-frying or frying the dishes does not meet the required proper heat, so that the stir-fried dishes do not meet the required standards, which makes the eaters dissatisfied. Contents of the invention [0003] In order to overcome the above-mentioned deficiencies, the present invention provides a seasoning edible vegetable oil and a preparation method of this oil, which combines vegetable oil with various auxiliary materials and spices in a reasonable and organic manner, and when the ve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23D7/04A23L27/10
Inventor 杜春梅郝喜成郝波张佳坤
Owner 杜春梅
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