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Condiment oil for cold dishes and preparation method thereof

A seasoning oil and cold dish technology, applied in the field of edible oil, can solve the problems of single nutritional components and not meeting the needs of nutrition and health, and achieve the effect of reasonable nutritional composition and balanced dietary structure

Inactive Publication Date: 2012-07-25
INNER MONGOLIA UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional seasoning oil has the advantages of wide application range and strong fragrance, but its nutritional components are single, which does not meet the needs of modern people for food nutrition and health

Method used

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  • Condiment oil for cold dishes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] According to the mass ratio, first crush 4 parts of scallops into 120 meshes, chop 6.5 parts of shallots, 4 parts of garlic and 4 parts of parsley into 1mm 3 For fine powder, bake 12 parts of peanut kernels at 120°C for 2 hours and then peel off the skins, bake 5 parts of sunflower kernels at 120°C for 2 hours, then mix 50 parts of sunflower oil and 4 parts of crushed oysters and seal them with plastic wrap. The temperature of the oven is 65°C, soak for 2 hours, and filter out the slag; adjust the temperature of the induction cooker to 170°C, heat until there is an oily smell, add 9 portions of peanut kernels and fry for 1 minute until the color of the peanut kernels turns yellow; add 6.5 portions Onions, 4 parts of coriander, 4 parts of garlic, and 8 parts of bean dregs are fried at 190°C for 3 minutes; then add 4 parts of sunflower seeds, 5 parts of ginger powder, 3 parts of pepper powder, 4 parts of sesame seeds, and 5 parts of salt, and continue heating for 3 minutes...

Embodiment 2

[0021] According to the mass ratio, first crush 4.5 parts of scallops into 80 meshes, and chop 5.5 parts of shallots, 3 parts of garlic and 3 parts of parsley into 2mm 3 For fine powder, bake 10 parts of peanut kernels at 130°C for 1.5h and then peel them off, bake 4 parts of sunflower kernels at 130°C for 1.5h, then mix 45 parts of sunflower oil and 4.5 parts of crushed scallops and seal them with plastic wrap. Adjust the temperature of the oven to 70°C, extract for 1.5 hours, and filter out the slag; adjust the temperature of the induction cooker to 180°C, heat until there is an oily smell, add 10 portions of peanut kernels and fry for 2 minutes until the color of the peanut kernels turns yellow; add 5.5 parts of shallots, 3 parts of coriander, 3 parts of garlic, and 7 parts of bean dregs are fried at 220°C for 2 minutes; add 3 parts of sunflower seeds, 4 parts of ginger powder, 2 parts of pepper powder, 3 parts of sesame seeds, and 4 parts of salt, and continue heating 2min...

Embodiment 3

[0023] According to the mass ratio, first crush 5 parts of scallops into 60 meshes, chop 4.5 parts of shallots, 2 parts of garlic and 2 parts of parsley into 3mm 3 For fine powder, bake 8 parts of peanut kernels at 140°C for 0.5h and peel them off, bake 3 parts of sunflower kernels at 140°C for 0.5h, then mix 40 parts of sunflower oil and 5 parts of crushed scallops and seal them with plastic wrap , adjust the temperature of the oven to 75°C, extract for 1 hour, and filter out the slag; adjust the temperature of the induction cooker to 190°C, heat until there is an oily smell, add 11 portions of peanut kernels and fry for 3 minutes until the color of the peanut kernels turns yellow; add 4.5 parts of shallots, 2 parts of coriander, 2 parts of garlic, and 6 parts of bean dregs are fried at 210°C for 1 minute; then add 2 parts of sunflower seeds, 3 parts of ginger powder, 1 part of pepper powder, 2 parts of sesame seeds, and 3 parts of salt, and continue heating for 1 minute ; Fi...

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Abstract

The invention relates to condiment oil for cold dishes and a preparation method, and belongs to the field of edible oil. The condiment oil for the cold dishes comprises the following raw materials in part by mass: 40 to 50 parts of sunflower oil, 2 to 8 parts of zuomen (a wild condiment), 4.5 to 7.5 parts of welsh onion, 2 to 4 parts of garlic, 2 to 4 parts of caraway, 5 to 8 parts of bean dregs,6 to 14 parts of groundnut kernel, 2 to 5 parts of sunflower kernel, 1 to 5 parts of ginger powder, 0.5 to 3 parts of sichuanese pepper corn, 1 to 5 parts of edible salt and 1 to 4 parts of sesame seeds. The zuomen is added in the conventional process for preparing the condiment oil, and solid matters are not filtered, so that by combining the advantages, the condiment oil maintains traditional feature, is endowed with novel nutritional quality, and has more rational nutrient composition, more balanced diet structure, and a certain health care effect; therefore, the condiment oil for the colddishes greatly meets the consumption demand of people for nutrition and health of foods.

Description

technical field [0001] The invention relates to cold dish seasoning oil and a preparation method thereof, belonging to the field of edible oil. Background technique [0002] Seasoning oil is quickly accepted by people because of its cleanliness, high purity, good color, fragrance, convenience and practicality. Its varieties have also developed from the original sesame oil, mustard oil, and chili oil to several types such as aroma, umami, and spicy, and dozens of varieties. From the original subsidiary products, it has developed into specialized production. The annual production and sales value are all increasing by a large margin, and new seasoning oils are constantly coming into the market to meet people's needs. Traditional seasoning oil has the advantages of wide application range and strong fragrance, but its nutritional components are single, which does not meet the needs of modern people for food nutrition and health. Contents of the invention [0003] The purpose...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/04
Inventor 王国泽于之江李昊虬王文龙安斌
Owner INNER MONGOLIA UNIV OF SCI & TECH
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