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Preparation method of vegetarian condiment oil with smoked meat flavor

A seasoning oil and meat-flavored technology, which is applied in the field of preparation of smoked and barbecue-flavored vegetarian seasoning oil, can solve the problems of disharmony, single flavor stimulation, and lack of natural cooking sense, etc., and achieve full flavor, strong natural cooking sense and rich nutrition Effect

Inactive Publication Date: 2011-06-15
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Family life is inseparable from seasoning oil, and home cooking is inseparable from seasoning oil. At present, some commercially available seasoning oils are mostly prepared by simply mixing edible oils, food flavors and spices. Harmonious, and does not respond to the current consumption concept of consumers returning to nature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Grind shallots, fresh ginger, fresh garlic, anise, fennel, grass fruit, cloves, cinnamon, Chinese prickly ash, dried chili, and nutmeg into minced spices according to the actual situation, pass through a 10-mesh sieve, and take the sieve for later use.

[0041] Take hydrolyzed vegetable protein 50.0kg, D-xylose 2kg, glucose 4.0kg, cysteine ​​hydrochloride 2.0kg, glycine 2.0kg, V B1 2.0kg, stir and mix for 10min.

[0042] Put in 200.0kg of first-grade soybean oil, 4kg of green onion, 1kg of fresh ginger, 1kg of fresh garlic, 0.2kg of fennel, 0.2kg of fennel, 0.2kg of grass fruit, 0.05kg of clove, 0.3kg of cinnamon, 0.1kg of pepper, and 0.1kg of dried chili 1. Nutmeg 0.08kg, in a closed reaction kettle, stirred and reacted at 130°C for 30 minutes, then stopped heating, cooled to 30°C, passed through a 40-mesh sieve and discharged to the preparation tank, let stand for 40 minutes, let go of the lower aqueous phase solution, and left top layer of grease.

[0043] Put 200g...

Embodiment 2

[0045] Grind green onions, fresh ginger, anise, fennel, grass fruit, cinnamon, angelica dahurica, nutmeg, and galangal into minced spices according to actual conditions, pass through a 10-mesh sieve, and take the sieve for later use.

[0046] Take hydrolyzed vegetable protein 40.0kg, water 20kg, D-xylose 1kg, arabinose 3.0kg, cysteine ​​hydrochloride 2.0kg, alanine 2.0kg, leucine 2kg, V B1 1.0kg, 0.5kg taurine, stir and mix for 10min.

[0047] Put in 200.0kg of first-grade soybean oil, 2kg of green onion, 2kg of fresh ginger, 0.3kg of fennel, 0.1kg of fennel, 0.2kg of grass fruit, 0.2kg of cinnamon, 0.2kg of Angelica dahurica, 0.1kg of nutmeg, and 0.2kg of ginger, and conduct a closed reaction Kettle, stirred and reacted at 120°C for 40 minutes, then stopped heating, cooled to 30°C, passed through a 40-mesh sieve and discharged to the preparation tank, let it stand for 60 minutes, drained the lower layer of aqueous phase solution, and left the upper layer of grease.

[0048] ...

Embodiment 3

[0050] Grind green onions, fresh ginger, fresh garlic, anise, cumin, cinnamon, peppercorns, white cardamom, and nutmeg into minced spices according to the actual situation, pass through a 10-mesh sieve, and take the sieve for later use.

[0051] Take 60.0kg of hydrolyzed vegetable protein, 2kg of D-xylose, 4.0kg of glucose, 2.0kg of cysteine ​​hydrochloride, 1.0kg of methionine, and 2.0kg of alanine, and stir and mix for 10 minutes.

[0052] Put in 200.0kg of first-grade soybean oil, 5kg of green onion, 1kg of fresh ginger, 2kg of fresh garlic, 0.5kg of fennel, 0.5kg of cumin, 0.4kg of cinnamon, 0.1kg of pepper, 0.1kg of white cardamom, and 0.1kg of nutmeg, and seal the reaction kettle , Stir and react at 120°C for 60 minutes, then stop heating, cool down to 30°C, pass through a 40-mesh sieve and discharge to the preparation tank, let stand for 80 minutes, let go of the lower layer of aqueous phase solution, and leave the upper layer of grease.

[0053] Put 100g of fumigant in...

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Abstract

The invention discloses a preparation method of vegetarian condiment oil with smoked meat flavor and relates to a preparation method of condiment oil. The preparation method comprises the following steps of: mixing the following raw materials in parts by weight 0.1-10 parts of amino acid or salt thereof, 0.1-10 parts of reducing sugar, 0-10 parts of vitamin B1, 0-100 parts of hydrolyzed vegetable protein and 0-100 parts of water to obtain a mixed solution; adding 100-400 parts by weight of vegetable oil and 0.1-20 parts by weight of spices to the mixed solution; stirring the mixed solution at the temperature of 80-160 DEG C, reacting for 10-240min, and stopping heating; and then adding 0-10 parts by weight of auxiliary materials for preparing to obtain the condiment oil. The vegetarian condiment oil of the invention meets the requirements of many vegetarians and non-animal source markets, has full flavor, stronger natural cooking feeling and richer nutrient relative to the commercial condiment oil.

Description

technical field [0001] The invention relates to a preparation method of seasoning oil, in particular to a preparation method of smoked meat-flavored vegetarian seasoning oil. Background technique [0002] Family life is inseparable from seasoning oil, and home cooking is inseparable from seasoning oil. At present, some commercially available seasoning oils are mostly prepared by simply mixing edible oils, food flavors and spices. Harmonious, and does not respond to the current consumption concept of consumers returning to nature. With the improvement of people's living standards and the continuous enhancement of the concept of healthy eating, as well as the needs of the majority of religious beliefs and vegetarians, the use of non-animal source materials to produce vegetarian seasoning oil with a smoked barbecue flavor is becoming more and more popular. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies of the prior art...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/04
Inventor 刘阳郝学财邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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