Clear oil compound seasoning and manufacturing method

A technology of compound seasoning and production method, applied in the field of seasoning, can solve problems such as the influence of product flavor, and achieve the effects of stimulating appetite, maintaining nutrients and improving flavor

Active Publication Date: 2010-08-04
SICHUAN ZIGONG BAIWEIZHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process is simple, but the flavor of the product is directly affected by the maceration conditions and process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take the following raw materials: 1.5kg of rapeseed oil, 2.5kg of watercress, 0.5kg of red pepper, 1.5kg of salt, 0.15kg of monosodium glutamate, 1kg of tempeh, 1.5kg of vegetable oil, 0.15kg of cooking wine, 0.4kg of sugar, and separate the butter into small bags.

Embodiment 2

[0025] Take the following raw materials: 4.5kg of rapeseed oil, 1kg of shrimp oil, 1kg of fermented bean curd, 2.5kg of chives, 0.5kg of monosodium glutamate, 10kg of water, 1kg of sugar, 0.5kg of cooking wine.

Embodiment 3

[0027] Take the following raw materials: 26 kg of rapeseed oil, 5.5 kg of chili oil, 26 kg of soy sauce, 4.5 kg of shrimp oil, 19 kg of chives, 2 kg of sesame oil, 18 kg of cooking wine, and 0.1 kg of sodium benzoate.

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PUM

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Abstract

The invention discloses a clear oil compound seasoning. The clear oil compound seasoning contains the following components: rape seed oil and spice, wherein the spice at least contains chilli and/or chilli oil. The spice is one or a combination of several of ginger, Guangxiang, fennel, bay leaf, pepper and Chinese galangal powder. The invention also discloses a method for manufacturing the clear oil compound seasoning. The seasoning has good effects of promoting appetite and seasoning, and is particularly suitable to be used as a bottom material of hotpot, particularly Chongqing hotpot. The seasoning can be preserved for long term and used at any time. The manufacturing method can keep nutrient components, can play a role in improving the flavor and increasing many qualities of color, fragrance, taste and the like, and stimulates the appetite of people more.

Description

Technical field [0001] The present invention relates to the technical field of condiments. Specifically, the present invention is a clear oil compound seasoning and a preparation method. Background technique [0002] At present, seasonings mainly have two methods: indirect method and direct immersion method: [0003] The indirect method extracts and separates chili flavor substances with a certain solvent, and then blends them with base oil. The general process is complicated and the cost is high, there are many impurities, the loss of active ingredients is large, and there is no special aroma of direct immersion products. [0004] The direct immersion method uses base oil as a solvent, is produced by specific technological conditions and processes, directly extracts and transforms pepper flavor components, and is made by separation and blending. The process is simple, but the flavor of the product is directly affected by the immersion conditions and process. [0005] Therefore, it i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 甘丘平
Owner SICHUAN ZIGONG BAIWEIZHAI FOOD
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