Plant-spice compound seasoning oil

A seasoning oil and spice technology, applied in food science, edible oil/fat, applications, etc., can solve the problems of seasonings being prone to moisture and agglomeration, uneven seasoning of ingredients, product volatilization or qualitative change, etc., to achieve low cost and food safety High performance and low usage

Inactive Publication Date: 2016-07-20
上海旭弘供应链股份有限公司
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, various plant spice seasonings with single raw materials in the industry, such as pepper powder, cumin powder, pepper powder, ginger powder, etc., or compound formula plant spice seasonings, such as curry powder, five-spice powder, thirteen spices, etc. Most of these seasoning products are in the form of powder, but the powdery seasoning is very easy to be damp and agglomerated during use, so that the product is partially volatilized or qualitatively changed during use, which affects the use effect; It will produce defects such as high temperature volatilization and uneven seasoning of ingredients, which will affect the cooking taste
[0003] Oily liquid products are divided into two categories, one is the mix

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Plant-spice compound seasoning oil
  • Plant-spice compound seasoning oil
  • Plant-spice compound seasoning oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] According to the volume ratio, weigh the following raw materials,

[0023]

[0024] The above orange peel extract, star anise extract, Chinese prickly ash extract, cinnamon extract, pepper extract, dried ginger extract, clove extract and nutmeg extract are mixed evenly at a low speed to prepare a plant spice compound seasoning oil.

[0025] The orange peel extract, star anise extract, Zanthoxylum bungeanum extract, cinnamon extract, pepper extract, dried ginger extract, clove extract and nutmeg extract in this example were obtained by supercritical CO 2 extracted by extraction techniques.

Embodiment 2

[0027] According to the volume ratio, weigh the following raw materials,

[0028]

[0029] The above orange peel extract, star anise extract, Chinese prickly ash extract, cinnamon extract, pepper extract, dried ginger extract, clove extract and nutmeg extract are mixed evenly at a low speed to prepare a plant spice compound seasoning oil.

[0030] The orange peel extract, star anise extract, Zanthoxylum bungeanum extract, cinnamon extract, pepper extract, dried ginger extract, clove extract and nutmeg extract in this example were obtained by supercritical CO 2 extracted by extraction techniques.

Embodiment 3

[0032] According to the volume ratio, weigh the following raw materials,

[0033]

[0034] The above orange peel extract, star anise extract, Chinese prickly ash extract, cinnamon extract, pepper extract, dried ginger extract, clove extract and nutmeg extract are mixed evenly at a low speed to prepare a plant spice compound seasoning oil.

[0035] The orange peel extract, star anise extract, Zanthoxylum bungeanum extract, cinnamon extract, pepper extract, dried ginger extract, clove extract and nutmeg extract in this example were obtained by supercritical CO 2 extracted by extraction techniques.

[0036] The plant spice compound seasoning oil prepared in Examples 1-3 is all applied in cooking, and the mouthfeel is purer than the powdery spice seasoning, especially the plant spice compound seasoning oil prepared in Example 3, in actual application , can significantly increase the fresh and fragrant taste of the ingredients, cover up and remove the fishy, ​​smelly, and greas...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to the technical field of seasonings and especially relates to plant-spice compound seasoning oil. The plant-spice compound seasoning oil comprises the following raw materials in volume ratio: 90-98% of vegetable oil, 1-5% of orange peel extract, 0.2-2% of star anise extract, 0.1-1% of Chinese prickly ash extract, 0.1-1% of cinnamon extract, 0.1-1% of pepper extract and 0.05-0.5% of compound fragrance additives. The raw materials are all extracted by a supercritical CO2 extraction technology. The plant-spice compound seasoning oil is convenient to use, is prevented from bonding into blocks, small in usage amount and purer in taste than powdered spice seasonings. Moreover, the plant-spice compound seasoning oil is high in edible safety, and is capable of obviously improving fresh and delicious tastes of food materials while covering and removing fishy, goaty and greasy flavors of the food materials; thus, the plant-spice compound seasoning oil makes the food materials fresh, delicious and natural in tastes. The plant-spice compound seasoning oil is low in cost, convenient to process and convenient for transportation and storage.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a plant spice compound seasoning oil. Background technique [0002] At present, various plant spice seasonings with single raw materials in the industry, such as pepper powder, cumin powder, pepper powder, ginger powder, etc., or compound formula plant spice seasonings, such as curry powder, five-spice powder, thirteen spices, etc. Most of these seasoning products are in the form of powder, but the powdery seasoning is very easy to be damp and agglomerated during use, so that the product is partially volatilized or qualitatively changed during use, which affects the use effect; Defects such as volatilization by high temperature and uneven seasoning of ingredients will occur, which will affect the taste of cooking. [0003] Oily liquid products are divided into two categories, one is the mixture of spices and vegetable oils, mainly concentrated in plant spices and seasoning oi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23D9/007
CPCA23D9/007
Inventor 李矻
Owner 上海旭弘供应链股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap