Frying process for lowering acid value of oil in red camphor oil hotpot soup base

A hot pot base and frying technology, which is applied in food preparation, application, food science and other directions, can solve the problems of unfavorable red oil hot pot base oil acid value, long stirring time, etc., and achieves low yield and lower acid value. , the effect of extending the shelf life

Active Publication Date: 2014-07-23
CHONGQING UNIV OF EDUCATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional frying process of butter hot pot bottom material, the general hot pot bottom material heating temperature is 150°C to 170°C. For example, in the production method of hot pot bottom material published by the Chinese invention patent with publication number CN102160631B, the temperature of heating hot pot oil is 155°C ~165°C, the stir-frying time is also longer, which is not conducive to the control of the acid value of the red oil hot pot bottom material

Method used

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  • Frying process for lowering acid value of oil in red camphor oil hotpot soup base
  • Frying process for lowering acid value of oil in red camphor oil hotpot soup base
  • Frying process for lowering acid value of oil in red camphor oil hotpot soup base

Examples

Experimental program
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Effect test

experiment example 1

[0035] Raw material ratio: 30 parts of rapeseed oil, 70 parts of butter, 24 parts of the first auxiliary material and 80 parts of the second auxiliary material.

[0036] Wherein, the first auxiliary material is composed of the following components: 4 parts of grass fruit, 2 parts of bean paste, 2 parts of ginger, 2 parts of clove, 6 parts of cinnamon, 5 parts of star anise, 0.5 part of salt, 0.5 part of pepper, 1 part of cardamom, 1 serving of cooking wine. The second auxiliary material is composed of the following components: 60 parts of pepper, 5 parts of Zanthoxylum bungeanum, 10 parts of chicken essence, and 5 parts of rock sugar.

[0037] Stir-frying process: a. Material preparation: configure rapeseed oil, butter, first auxiliary material and second auxiliary material in proportion;

[0038] b Frying: add the first auxiliary material to the rapeseed oil, fry at 80°C and 0.1MPa for 3 minutes, and then fry at 120°C and 0.5MPa for 3 minutes;

[0039] c Continue frying: he...

experiment example 2

[0043] Raw material ratio: 30 parts of rapeseed oil, 70 parts of butter, 24 parts of the first auxiliary material and 80 parts of the second auxiliary material.

[0044] Wherein, the first auxiliary material is composed of the following components: 4 parts of grass fruit, 2 parts of bean paste, 2 parts of ginger, 2 parts of clove, 6 parts of cinnamon, 5 parts of star anise, 0.5 part of salt, 0.5 part of pepper, 1 part of cardamom, 1 serving of cooking wine. The second auxiliary material is composed of the following components: 60 parts of pepper, 5 parts of Zanthoxylum bungeanum, 10 parts of chicken essence, and 5 parts of rock sugar.

[0045] Stir-frying process: a. Material preparation: configure vegetable oil, animal oil, first auxiliary material and second auxiliary material in proportion;

[0046] b Frying: add the first auxiliary material to the rapeseed oil, fry at 70°C and 0.1MPa for 5 minutes, and then fry at 110°C and 0.5MPa for 2 minutes;

[0047] c Continue fryin...

experiment example 3

[0051]Raw material ratio: 30 parts of rapeseed oil, 70 parts of butter, 24 parts of the first auxiliary material and 80 parts of the second auxiliary material.

[0052] Wherein, the first auxiliary material is composed of the following components: 4 parts of grass fruit, 2 parts of bean paste, 2 parts of ginger, 2 parts of clove, 6 parts of cinnamon, 5 parts of star anise, 0.5 part of salt, 0.5 part of pepper, 1 part of cardamom, 1 serving of cooking wine. The second auxiliary material is composed of the following components: 60 parts of pepper, 5 parts of Zanthoxylum bungeanum, 10 parts of chicken essence, and 5 parts of rock sugar.

[0053] Stir-frying process: a. Material preparation: configure rapeseed oil, butter, first auxiliary material and second auxiliary material in proportion;

[0054] b Frying: add the first auxiliary material to the rapeseed oil, fry at 90°C and 0.1MPa for 5 minutes, and then fry at 110°C and 0.5MPa for 2 minutes;

[0055] c Continue frying: hea...

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Abstract

The invention mainly relates to a frying process for lowering the acid value of oil in red camphor oil hotpot soup base. The frying process comprises the following steps: a, preparing materials; b, frying; c, continually frying; d, decocting; e, bagging. In the step b, frying is performed at the temperature of 70-130 DEG C and under the pressure of 0.1-0.5MPa; in the step c, continual frying is performed at the temperature of 70-130 DEG C and under the pressure of 0.1-0.5MPa. According to the frying process for lowering the acid value of oil in red camphor oil hotpot soup base, oil oxidation and the extraction effects of seasonings are controlled accurately by means of synergistic research of temperature, pressure and the like, so that the maximum yield and a low acid value are achieved.

Description

technical field [0001] The invention mainly relates to a low-acid-value chafing dish bottom material and a frying process thereof, in particular to a frying process for reducing the acid value of red oil hot pot bottom material oil. Background technique [0002] The hot pot base is a new type of seasoning product produced on an industrial scale with a variety of seasonings as raw materials, with a special flavor design and a certain formula. According to incomplete statistics, there are currently more than 20 hot pot base manufacturers in Chongqing. The annual production of hot pot base is about 5,000 tons, with annual sales of more than 2 billion yuan. Due to the uneven technical level of various enterprises, the production safety and product quality of hot pot bottom materials are also facing great challenges. As the main ingredient of hot pot bottom material, oil is an important factor affecting the quality of hot pot bottom material. Among them, the acid value is an imp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/01A23L1/226A23L1/22A23L5/10A23L27/00A23L27/20
CPCA23L5/10A23L27/00
Inventor 王强李贵节任彦荣
Owner CHONGQING UNIV OF EDUCATION
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