Production method for flavoring sesame oil

A production method and technology of sesame oil, applied in the direction of edible oil/fat, food science, application, etc., to achieve the effects of reducing usage, rich aftertaste, and cost control

Inactive Publication Date: 2014-03-26
吴基仔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] So far there is no condiment product that combines tangerine peel and sesame oil

Method used

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Experimental program
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Embodiment Construction

[0012] A production method of seasoning sesame oil according to the present invention, adding tangerine peel and grass fruit to the blended oil, placing it in a heating container, heating it to 160°C-170°C, and then adding garlic yellow extract, pepper, table salt, white wine, and sesame oil , keep at a medium temperature of 130°C for 3-5 hours, then lower the temperature to 40°C and keep for 3-5 hours, cool, filter, precipitate, and package to obtain the finished product.

[0013] The raw materials are in parts by weight, 100 parts of blended oil, 3 parts of tangerine peel, 5 parts of grass fruit, 2 parts of garlic yellow extract, 5 parts of pepper, 2 parts of table salt, 4 parts of white wine and 30 parts of sesame oil.

[0014] The main components of the blended oil are rapeseed oil and soybean oil. The weight percentage of rapeseed oil and soybean oil in the blended oil is 2:1.

[0015] The garlic yellow extract is 48:25:2:25 by weight of garlic sprouts, green onions, gin...

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PUM

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Abstract

The invention discloses a production method for flavoring sesame oil. The production method for the flavoring sesame oil comprises the following steps: adding pericarpium citri reticulatae and black cardamom into blend oil, putting the mixture into a heating container, heating to 160-170 DEG C, adding blanched garlic leaf extract, hot pepper, salt, distilled spirit and sesame oil, keeping the medium temperature of 130 DEG C for 3-5 hours, reducing the temperature to 40 DEG C, keeping the temperature for 3-5 hours, cooling, filtering, precipitating, and packaging to obtain the flavoring sesame oil. Through the addition of the pericarpium citri reticulatae and the black cardamom, the sweetness and bitterness and the faint scent of the pericarpium citri reticulatae are blended into the flavoring sesame oil, so that the flavoring sesame oil has a unique flavor; the flavoring sesame oil uses the blend oil as a main component, so that the using amount of the sesame oil can be reduced and the cost is reduced; meanwhile, the blanched garlic leaf extract, the distilled spirit and the hot pepper are added, the defect of a single taste of the flavoring sesame oil is effectively improved, so that the flavoring sesame oil is fragrant, delicious and rich in aftertaste and is very suitable for cold dishes.

Description

technical field [0001] The invention relates to a production method of sesame oil. Background technique [0002] Tangerine peel, aliases: orange peel, Guilao, red peel, yellow orange peel, Guang orange peel, Xinhui peel, orange peel, Guang Chen peel. It is the ripe fruit peel of Rutaceae plant orange and its cultivars. Chenpi medicinal materials are divided into "Chenpi" and "Guangchenpi". It tastes sweet and bitter, but has the fragrance of oranges. It is the dried peel of the fruit citrus after drying. This kind of peel can be stored for a long time if it is kept dry, so it is called Chenpi. Chenpi is widely used in food and cooking, which can achieve the effects of adjusting taste, increasing nutrition, regulating qi and invigorating spleen. [0003] Sesame oil is one of the traditional home condiments, with a mellow, strong and unique fragrance, which has the functions of delaying aging, protecting blood vessels, laxative, reducing the poison of tobacco and alcohol, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
Inventor 吴基仔
Owner 吴基仔
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