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
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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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