Seasoning oil and production method thereof

A production method and seasoning oil technology, applied in edible oil/fat, food science, application, etc., can solve the problems of high production temperature, low precision, and inability to replace the function of edible oil itself, and achieve low processing temperature and wide application range wide effect

Inactive Publication Date: 2016-07-20
JINAN SHEJIANWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the seasoning oils currently on the market have a single function, such as chili oil, pepper oil, ginger juice, etc. Some are nutritional blending oils for balanced nutrition, and some are flavor blending oils for improving flavor. These seasoning oils cannot meet the needs of stewing, frying, steaming The common needs of various cooking methods such as mixing, frying, etc., can not replace the role of traditional cooking oil
And the preparation method of existing seasoning oil is simple, mostly adopts the simple manual mixing and deployment of various oils, the accuracy is low, the mou

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A seasoning oil, comprising the following raw materials in parts by weight: main ingredient: 85kg salad oil; auxiliary materials: 0.5kg Chinese prickly ash, 1kg star anise, 1kg Angelica dahurica, 0.1kg bay leaves, 0.5kg cumin, 0.02kg cloves, 0.1kg cinnamon, 1kg pepper, 0.5kg grass fruit, 2kg peanuts, 1kg sesame, 1kg fresh ginger, 0.5kg garlic.

[0022] The production method of the seasoning oil of the present embodiment may further comprise the steps:

[0023] (1) Wash and dry all auxiliary materials, pepper, star anise, angelica, bay leaves, cumin, cloves, cinnamon, pepper, and grass fruit before use and dry at 80-90°C to ensure the whole process health and safety;

[0024] (2) Put salad oil into the heating pot, heat and stir;

[0025] (3) When the oil temperature rises to 100°C, add washed fresh ginger and continue stirring;

[0026] (4) Continue heating. When the oil temperature rises to 120°C, add peppercorns, star anise, angelica dahurica, bay leaves, fennel, c...

Embodiment 2

[0032] A seasoning oil, comprising the following raw materials in parts by weight: main ingredient: 100kg salad oil; auxiliary materials: 1kg Chinese prickly ash, 1.5kg star anise, 1.5kg Angelica dahurica, 0.3kg bay leaf, 1kg cumin, 0.05kg clove, 0.2kg cinnamon bark, 1.5kg pepper, 0.7kg grass fruit, 3kg peanut, 1.5kg sesame, 2kg fresh ginger, 1kg garlic.

[0033] The production method of the seasoning oil of the present embodiment may further comprise the steps:

[0034] (1) Wash and dry all auxiliary materials, pepper, star anise, angelica, bay leaves, cumin, cloves, cinnamon, pepper, and grass fruit before use and dry at 80-90°C to ensure the whole process health and safety;

[0035] (2) Put salad oil into the heating pot, heat and stir;

[0036] (3) When the oil temperature rises to 100°C, add washed fresh ginger and continue stirring;

[0037] (4) Continue heating. When the oil temperature rises to 120°C, add Chinese prickly ash, star anise, angelica dahurica, bay leaf,...

Embodiment 3

[0043] A seasoning oil, comprising the following raw materials in parts by weight: main ingredient: 88kg salad oil; auxiliary materials: 1kg Chinese prickly ash, 1.5kg star anise, 1.5kg Angelica dahurica, 0.3kg bay leaf, 1kg cumin, 0.05kg clove, 0.2kg cassia bark, 1.5kg pepper, 0.7kg grass fruit, 3kg peanut, 1.5kg sesame, 2kg fresh ginger, 1kg garlic.

[0044] The production method of the seasoning oil of the present embodiment may further comprise the steps:

[0045] (1) Wash and dry all auxiliary materials, pepper, star anise, angelica, bay leaves, cumin, cloves, cinnamon, pepper, and grass fruit before use and dry at 80-90°C to ensure the whole process health and safety;

[0046] (2) Put salad oil into the heating pot, heat and stir;

[0047] (3) When the oil temperature rises to 100°C, add washed fresh ginger and continue stirring;

[0048] (4) Continue heating. When the oil temperature rises to 120°C, add Chinese prickly ash, star anise, angelica dahurica, bay leaf, cu...

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PUM

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Abstract

The present invention discloses a seasoning oil. The seasoning oil includes the following raw materials in parts by weight: 85-88% of salad oil, 0.5-1% of Chinese prickly ash, 1-1.5% of star anises, 1-1.5% of radix angelicae dahuricae, 0.1-0.3% of herb of rose pelargonium, 0.5-1% of cumin, 0.02-0.05% of cloves, 0.1-0.2% of cassia bark, 1-1.5% of chilies, 0.5-0.7% of fructus tsaoko, 2-3% of peanut kernels, 1-1.5% of sesame seeds, 1-2% of fresh gingers, and 0.5-1% of garlic. The seasoning oil is low in processing temperature, healthy and safe, and wide in application range. Each of the raw materials is complementary, contributing to a unique and delicious taste. The seasoning oil is suitable for various cooking methods of frying, oil-frying, stir-frying and blending, can replace a variety of seasoning materials and edible oil, and brings a whole new experience for people who cook.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seasoning oil and a production method thereof. Background technique [0002] Seasoning oil can effectively improve the taste of dishes, so it is more and more popular among the public. However, the seasoning oils currently on the market have a single function, such as chili oil, pepper oil, ginger juice, etc. Some are nutritional blending oils for balanced nutrition, and some are flavor blending oils for improving flavor. These seasoning oils cannot meet the needs of stewing, frying, steaming The common needs of various cooking methods such as cooking, mixing, and frying cannot replace the role of traditional cooking oil itself. And the preparation method of existing seasoning oil is simple, mostly adopts the simple manual mixing and deployment of multiple oils, the accuracy is low, the mouthfeel is not good, is unfavorable for industrialized production. C...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 彭旨胜
Owner JINAN SHEJIANWEI FOOD CO LTD
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