Flavouring composition of stir-fried food and preparation method and use of flavouring oil

A composition and seasoning oil technology, applied in food preparation, application, food science, etc., can solve the problems of low quality, many ingredients, poor quality, etc., and achieve the effect of improving appetite, convenient use, and fresh taste

Inactive Publication Date: 2009-01-07
陈鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, spicy oil, pepper oil, mustard oil, ginger oil, etc. are sold in the domestic market. The above-mentioned seasoning oils are basically prepared by hand. There are many single-variety or double-variety ingredients, and there is no standardized production formula. Simultaneously manual preparation is unfavorable for suitability for suitability for industrialized production, does not satisfy the consumption demand of scientific aspect, the mouthfeel and the taste of the cold food prepared by it are not good enough, especially the cold dishes made by some small restaurants, the cold snacks are of poor quality, the quality is not high, The defect of high price

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A cold food seasoning composition contains 15%-20% prickly ash, 7%-11% cinnamon, 10%-14% rice sparrow, 8%-11% star anise, 7%-11% white coriander, 1%-3% Clove, 7%-11% grass fruit, 7%-11% fenugreek, 1%-4% bay leaf, 3%-5% angelica dahurica, 8%-12% vanilla.

[0035] The method for preparing seasoning oil from the cold food seasoning composition is carried out in the following steps:

[0036] (1), wash the raw materials of the above-mentioned cold food seasoning composition respectively, and bake them separately at 90°C to 105°C for 10 to 20 minutes, let them cool to room temperature, and then pulverize them respectively. The particle size is able to pass through a 0.5mm sieve. Finally, mix and stir the components evenly, and seal them for use;

[0037] (2), roast the dried chili at 90°C to 105°C, and grind it into chili noodles for later use;

[0038] (3), heat the pure natural vegetable oil at 200°C to 300°C and let it cool to 160°C to 220°C;

[0039] (4), adding 1‰~1% ...

Embodiment 2

[0047] A cold food seasoning composition containing 16%-19% prickly ash, 8%-10.5% cinnamon, 11%-13.5% rice sparrow, 9%-10.5% star anise, 8%-10.5% white coriander, 1.5%-2.5% Clove, 8%-10.5% grass fruit, 8%-10% fenugreek, 1.5%-3.5% bay leaf, 3.5%-4.5% angelica dahurica, 9%-11% vanilla.

[0048] The method for preparing seasoning oil from the cold food seasoning composition is carried out in the following steps:

[0049] (1), wash the raw materials of the above-mentioned cold food seasoning composition respectively, and bake them separately at 90°C to 105°C for 12 to 17 minutes, let them cool to room temperature, and then pulverize them respectively. The particle size is able to pass through a 0.5mm sieve. Finally, mix and stir the components evenly, and seal them for use;

[0050] (2), roast the dried chili at 95°C to 105°C, and grind it into chili noodles for later use;

[0051] (3) Heat the pure natural vegetable oil at 220°C to 260°C and let it cool to 180°C to 200°C. The p...

Embodiment 3

[0060] A cold food seasoning composition containing 16%-18% prickly ash, 8.5%-9.9% cinnamon, 10%-12% rice sparrow, 9.3%-9.9% star anise, 9.3%-9.9% white coriander, 1.5%-2.5% Clove, 9.3%-9.8% grass fruit, 9.3%-9.8% fenugreek, 1.8%-3.0% bay leaf, 3.0%-4.0% angelica dahurica, 9.3%-9.8% vanilla. The method for preparing seasoning oil is the same as embodiment 1.

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PUM

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Abstract

The invention discloses a flavoring composition for cold food in sauce and method for preparing flavoring oil and uses of flavoring oil. The composition contains Chinese red pepper, cassia bark, mique, anise tree, round cardamon, cloves, tsaoko, fenugreek seed, myrcia, angelia and holy grass. The preparation method includes cleaning and baking composition raw materials, pulverizing, baking, and grinding pepper into pepper powder; heating and naturally cooling pure natural vegetable oil, adding groomwell root; adding flavouring composition; adding pepper powder; cooling the product by cold quenching to room temperature, filtering and drawing liquid, and packing airtightly. The product is made from natural plant ingredients without any chemical additives, and the product has no residues, so the product can be eaten safely and used conveniently. The product is prepared by high-temperature cold extract method, thereby maintaining low-boiling point volatile components, and extracting high-boiling point local flavor components which are hard to extract. Furthermore the product has the characteristics of good taste, fresh, slight peppery and delicious flavors for improving appetite. The product can be widely used for big or small hotels and families to cook various kinds of edible cold foods in sauce such as pot-stewed meat, rice sheet jelly, wheat sheet jelly, dough sheet, cold noodles, heluo and other cold foods in sauce.

Description

technical field [0001] The invention relates to daily necessities, in particular to a cold food seasoning composition, a method for preparing seasoning oil and the application of seasoning oil. Background technique [0002] At present, spicy oil, pepper oil, mustard oil, ginger oil, etc. are sold in the domestic market. The above-mentioned seasoning oils are basically prepared by hand. There are many single-variety or double-variety ingredients, and there is no standardized production formula. Simultaneously manual preparation is unfavorable for suitability for suitability for industrialized production, does not satisfy the consumption demand of scientific aspect, the mouthfeel and the taste of the cold food prepared by it are not good enough, especially the cold dishes made by some small restaurants, the cold snacks are of poor quality, the quality is not high, The defect of high price. Contents of the invention [0003] The purpose of the present invention is to provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 陈鹏闵胜利
Owner 陈鹏
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