Seasoning oil

A seasoning oil and shrimp oil technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of little attention to flavor, insufficient nutrition and health care of flavor blending oil, poor palatability, etc., and achieve unique flavor and high nutrition Value and health benefits, delicious taste effects

Inactive Publication Date: 2013-08-14
CHONGQING JUHONG GRAIN OIL DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards, the incidence of rich and noble diseases is higher, and people pay more attention to the problem of balanced nutrition and health care. Therefore, the existing nutritional blending oil and health care blending oil are less concerned about the flavor, and the palatability is poor, while the flavor is harmonious. The nutrition and health care of oil are insufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The seasoning oil of the present invention is prepared according to the following steps:

[0025] a. Arrange and clean the ginger, garlic, green onion and yamana, slice the ginger and garlic, cut the green onion and yamana into sections, and dry the ginger, garlic, green onion and yamana in a hot air dryer at 50℃, and dry to moisture content Is 35%.

[0026] b. Put 45 kg of ginger, 40 kg of garlic, 3 kg of green onions, 25 kg and 120 kg of hemp oil obtained by drying in the extractor, and heat the hemp oil to 100°C and keep it at a constant temperature for 15 minutes. Cool to room temperature, then add olive oil, sesame oil, camellia oil, wheat germ oil, hazelnut oil, sea buckthorn seed oil and shrimp oil to the hemp oil, stir evenly to obtain a mixture, and make the weight percentage of each component in the mixture be :

[0027] Hemp oil 10%

[0028] Olive oil 60%

[0029] Sesame oil 13%

[0030] Camellia oil 7%

[0031] Wheat germ oil 2%

[0032] Hazelnut oil 5%

[0033] Seabuc...

Embodiment 2

[0037] a. Arrange and clean the ginger, garlic, green onion and yamana, slice the ginger and garlic, cut the green onion and yamana into sections, and dry the ginger, garlic, green onion and yamana in a hot air dryer at 55°C, and dry to moisture content Is 30%.

[0038] b. Put 60 kg of ginger, 30 kg of garlic, 5 kg of green onion, 20 kg of sana and 100 kg of hemp oil obtained by drying above in the extractor, and heat the hemp oil to 110°C and keep the temperature for 12 minutes. , Cool to room temperature, then add olive oil, sesame oil, camellia oil, wheat germ oil, hazelnut oil, sea buckthorn seed oil and shrimp oil to hemp oil, stir evenly to obtain a mixture, and make the weight percentage content of each component in the mixture for:

[0039] Hemp oil 13%

[0040] Olive oil 50%

[0041] Sesame oil 10%

[0042] Camellia oil 5%

[0043] Wheat germ oil 7%

[0044] Hazelnut oil 8%

[0045] Seabuckthorn seed oil 6%

[0046] Shrimp oil 1%.

[0047] c. Filter the mixture to obtain flavor o...

Embodiment 3

[0049] a. Arrange and clean the ginger, garlic, green onions and yamana, slice the ginger and garlic, cut the green onions and yamana into sections, and dry the ginger, garlic, green onions and yamana in a hot air dryer at 60℃, and dry to moisture content Is 20%.

[0050] b. Put 75 kg of ginger, 20 kg of garlic, 7 kg of scallions, 15 kg of sana and 80 kg of hemp oil obtained by the above drying in the extractor, and heat the hemp oil to 120°C and keep it at constant temperature for 10 minutes. , Cool to room temperature, then add olive oil, sesame oil, camellia oil, wheat germ oil, hazelnut oil, sea buckthorn seed oil and shrimp oil to hemp oil, stir evenly to obtain a mixture, and make the weight percentage content of each component in the mixture for:

[0051] Hemp oil 15%

[0052] Olive oil 40%

[0053] Sesame oil 15%

[0054] Camellia oil 10%

[0055] Wheat germ oil 8%

[0056] Hazelnut oil 3%

[0057] Seabuckthorn seed oil 6%

[0058] Shrimp oil 3%.

[0059] c. Filter the mixture to ...

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PUM

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Abstract

The invention relates to seasoning oil which is prepared by tiding, washing and drying ginger, garlic, green Chinese onion and rhizoma kaempferiae, putting the components together with cannabis sativa oil into a diffuser, heating so as to increase the temperature of the cannabis sativa oil to be at 100-120 DEG C, keeping the temperature for 10-15 minutes, subsequently cooling to be the room temperature, adding olive oil, sesame oil, camellia oil, wheat germ oil, hazelnut oil, sea-buckthorn seed oil and shrimp sauce into the cannabis sativa oil, uniformly stirring and filtering so as to obtain the seasoning oil. The seasoning oil not only has multiple tastes of fragrance, freshness and the like, but also has multiple effects of clearing heat, reducing internal heat and the like, thereby being applicable to various cold vegetable dishes in sauce, and in particular applicable to oil of hot-pot taste dishes.

Description

Technical field [0001] The invention relates to a seasoning oil. Background technique [0002] At present, the edible blending oils on the market can be divided into three categories, one is the nutritional blending oil that solves the problem of nutritional balance, the second is the health blending oil that solves the health problem, and the third is the flavor blending oil that focuses on flavor and mouthfeel, that is, seasoning oil. Among the related patents published, nutritional blending oil is the most common, followed by health blending oil, and flavor blending oil is less. [0003] Flavor blending oils currently focus on flavor blending. For example, Patent Application No. 201010279773.X, cold vegetable seasoning oil and its preparation method, discloses that sunflower oil is used as the main ingredient and spices are added to prepare the seasoning oil. Patent Application No. 201010297178.9, a smoked barbecue-flavored vegetarian seasoning oil and its preparation method, d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 李昌满袁锡洪杨清华
Owner CHONGQING JUHONG GRAIN OIL DEV
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