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High-efficiency processing method of zanthoxylum armatum oil

A high-efficiency rattan pepper oil and processing method technology, applied in the direction of fat oil/fat production, fat oil/fat refining, fat production, etc., can solve the problems of affecting production efficiency rattan pepper utilization, insufficient extraction of sesame components, rattan pepper soaking and quenching Long time and other problems, to achieve the effect of short quenching time, high quenching efficiency and low quenching temperature

Inactive Publication Date: 2014-03-26
峨眉山万佛绿色食品有限公司
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Problems solved by technology

The deficiencies of these two patents are: there are also shortcomings such as long soaking and quenching time of rattan pepper, incomplete soaking and incomplete extraction of sesame components, etc., which affect production efficiency and utilization rate of rattan pepper

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  • High-efficiency processing method of zanthoxylum armatum oil

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Embodiment Construction

[0018] The efficient rattan pepper oil processing method provided by the invention comprises the steps:

[0019] ①. Preparation: Remove impurities from fresh vine pepper fruit 3, and then prepare vegetable oil 1 and vine pepper fruit 3 in a weight ratio of 3:1. This fresh Vine Pepper Fruit 3 is rich in numb aroma components and has a more natural taste; if the weight ratio of Vegetable Oil 1 and Vine Pepper Fruit 3 is too large, the numb aroma content and taste will be reduced; if the weight ratio of Vegetable Oil 1 and Vine Pepper Fruit 3 is too small, it will be reduced Utilization of vine pepper fruit 3.

[0020] ②. Primary soaking: 3 parts by weight of vegetable oil 1 are heated and matured, and then 1 part by weight of vine pepper fruit 3 is added, and the temperature is lowered to room temperature under natural conditions to obtain a mixture of vegetable oil 1 and vine pepper fruit 3. In this step, the vegetable oil 1 is matured, and the residual heat is used to remove ...

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Abstract

The invention discloses a high-efficiency processing method of zanthoxylum armatum oil. The method comprises the steps of preparing materials, primarily soaking, performing ultrasonic heating extraction, performing oil-residue separation, depositing, filtering and packaging, wherein the step of performing ultrasonic heating extraction is performed by putting a mixture of plant oil and zanthoxylum armatum fruits into a plastic or ceramic container in a layered manner, controlling the thickness of each layer of the mixture to be 8-10 cm, putting the container into a microwave furnace, heating to 120-130 DEG C, standing, cooling to indoor temperature, repeatedly heating and standing for 3 times in the way, and extracting the mixture at the ultrasonic vibration frequency of about 24.5 hundred million times / second and the low temperature. According to the method, the extraction time is short, the extraction temperature is low, the extraction process is complete, the extraction efficiency is high, the potential safety hazard can be reduced, and the production of all zanthoxylum armatum oil is facilitated.

Description

technical field [0001] The invention relates to a processing method, in particular to a highly efficient rattan pepper oil processing method. Background technique [0002] The peel of the rattan pepper has a strong hemp fragrance and is a good seasoning that is generally eaten by the people of our country. Rattan pepper oil is an essential seasoning in Sichuan cuisine. It is extracted from fresh rattan pepper and rapeseed oil. It has a clear color, yellow-green color, strong rattan pepper fragrance, and slightly numb taste. Rattan pepper oil is especially suitable for making Sichuan-style cold dishes. The cold dishes with rattan pepper oil are fragrant and appetizing. Traditional rattan pepper oil processing includes these steps: material preparation, soaking, high temperature quenching, precipitation, filtration and other steps. During the processing, there are phenomena such as long immersion and quenching time of rattan pepper, incomplete immersion and incomplete extra...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/10C11B3/00
Inventor 向奇
Owner 峨眉山万佛绿色食品有限公司
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