Seasoning onion oil and preparation method thereof

A technology of scallion oil and salad oil, which is applied in the field of condiments, can solve the problems that chefs cannot master it proficiently, it is unfavorable to make cold dishes quickly, and the variety of seasonings is complicated, and achieve the effects of short production time, simple preparation method, and bright color of the finished product

Active Publication Date: 2016-03-02
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main condiments commonly used in mixed dishes are soy sauce, vinegar, linseed oil, sesame oil, chili oil, garlic paste, mustard, sugar, monosodium glutamate, refined salt, soy sauce, etc. The types of condiments are so complicated that non-experienced chefs cannot master them proficiently.
Therefore be unfavorable for the fast making cold dish of operator, has reduced production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A scallion oil for seasoning, comprising: 300-360 parts of salad oil; 1.2-1.8 parts of thyme; 1.5-2.5 parts of star anise; 1.5-2.5 parts of pepper; 1.2-2.0 parts of cinnamon; 2.0-3.0 parts of fennel; 2.0-3.0 parts of fragrant sand; 12-18 parts of ginger; 30-36 parts of onion; 10-15 parts of garlic;

[0018] Preparation

[0019] 1. When heating 80-100 parts of salad oil to 160-180°C on the heating equipment, add thyme, star anise, pepper, cinnamon, bay leaves, cumin, fragrant sand, etc., and wait until the oil temperature rises to 200-210°C , stop heating, let stand for 15-30min and then filter, discard the filter residue and keep the filtrate.

[0020] 2. Take 200-260 parts of salad oil and heat it to 100-110°C on the heating equipment, add green onion, ginger, garlic, coriander, onion, etc., when the oil temperature rises to 100-110°C, add the filtrate containing spices, Continue heating, always keep the oil temperature at 100-110°C, stir once every 3-5 minutes, stop...

Embodiment 2

[0022] Further improvements of the present invention include:

[0023] A scallion oil for seasoning, comprising in parts by mass: 300 parts of salad oil; 1.2 parts of thyme; 1.5 parts of star anise; 1.5 parts of Chinese prickly ash; 1.2 parts of cinnamon; 12-parts; 30-parts onion; 10-parts garlic; 30-parts green onions; 10-parts coriander.

[0024] Preparation

[0025] 1. When heating 80 parts of salad oil to 160-180°C on the heating equipment, add thyme, star anise, pepper, cinnamon, bay leaf, cumin, fragrant sand, etc., and wait until the oil temperature rises to 200-210°C, Stop heating, let stand for 15-30min and then filter, discard the filter residue and keep the filtrate.

[0026] 2. Take 220 parts of salad oil and heat it to 100-110℃ on the heating equipment, add green onion, ginger, garlic, coriander, onion, etc., when the oil temperature rises to 100-110℃, add the filtrate containing spices and continue heating , always keep the oil temperature at 100-110°C, stir o...

Embodiment 3

[0028] A scallion oil for seasoning, comprising in parts by mass: 360 parts of salad oil; 1.8 parts of thyme; 2.5 parts of star anise; 2.5 parts of Chinese prickly ash; 2.0 parts of cinnamon; 18 parts; 36 parts of onion; 15 parts of garlic; 50 parts of green onion; 15 parts of coriander.

[0029] Preparation

[0030] 1. When heating 100 parts of salad oil to 160-180°C on the heating equipment, add thyme, star anise, peppercorns, cinnamon bark, bay leaves, fennel, fragrant sand, etc., and wait until the oil temperature rises to 200-210°C. Stop heating, let stand for 15-30min and then filter, discard the filter residue and keep the filtrate.

[0031] 2. Take 260 parts of salad oil and heat it to 100-110℃ on the heating equipment, add green onion, ginger, garlic, coriander, onion, etc., when the oil temperature rises to 100-110℃, add the filtrate containing spices and continue heating , always keep the oil temperature at 100-110°C, stir once every 3-5 minutes, stop heating afte...

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PUM

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Abstract

The invention discloses seasoning onion oil and a preparation method thereof. The seasoning onion oil comprises the following components in parts by mass: 300-360 parts of salad oil, 1.2-1.8 parts of murraya paniculatal.jack, 1.5-2.5 parts of star aniseed, 1.5-2.5 parts of Chinese prickly ash, 1.2-2.0 parts of Chinese cinnamon, 0.8-1.5 parts of bay leaves, 2.0-3.0 parts of fennel, 2.0-3.0 parts of aucklandia, 12-18 parts of fresh ginger, 30-36 parts of onions, 10-15 parts of garlic, 30-50 parts of scallions and 10-15 parts of coriander. The seasoning onion oil disclosed by the invention has the functions of enhancing fragrance and freshness and improving flavor and is simple to use, only table salt, gourmet powder and other simple seasoning need to be added, and dishes which are rich in fragrance, strong in mouth feel and long in aftertaste can be made. Besides, the seasoning onion oil disclosed by the invention is simple in preparation method and short in making time, finished products are bright in color and pure and long-lasting in fragrance, and the finished products can be made and used without rich experience. The raw materials of the seasoning onion oil disclosed by the invention are natural spices, so that the seasoning onion oil has the characteristics of being natural and safe.

Description

technical field [0001] The invention relates to condiments, in particular to a shallot oil for seasoning and a preparation method thereof. Background technique [0002] Cold dishes are commonly known as cold meats or cold dishes in the catering industry. It is a dish with a unique style and strong technical skills. It is eaten cold when it is eaten, so it is called a cold dish. Most of the main raw materials for cold dishes are clinker, so this is completely different from the cooking method of hot dishes. Its main characteristics are: fine selection of ingredients, dry and fragrant taste, crisp and tender, refreshing and not greasy, bright color, neat shape Beautiful, harmonious and pleasing to the eye. [0003] Cold dishes are the first dishes to meet diners at banquets and banquets, so they are called "meeting dishes" or "welcome dishes". Therefore, whether cold dishes are well done or not will directly affect the diners' impression of the feast. [0004] To make a go...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 计红芳张令文张海民王方娄世垚高海燕马汉军
Owner HENAN INST OF SCI & TECH
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