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Cooking fragrant Chinese prickly ash oil and preparation method

A technology of fragrant pepper and cooking, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of inconvenient use and single variety of spices, and achieve the effect of removing peculiar smell, enhancing the flavor of dishes, and prolonging the storage time

Inactive Publication Date: 2016-07-27
TIANJIN HONGLU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Domestic and foreign seasonings have developed rapidly, but the variety of spices on the market is relatively single, and it is not very convenient to use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method of fried vegetable fragrant pepper oil, comprising the steps of:

[0016] (1) Wash the dried Zanthoxylum bungeanum with water, drain, dry at 40°C until the water content is ≤5%, add 20 times the mass of soybean oil at 170°C, and extract for 72 hours under the condition of a vacuum of 0.08MPa, Filtrate, the filtrate is Zanthoxylum bungeanum oil; wash fresh shallots, cut into sections, add soybean oil at 180°C equivalent to 10 times the mass of fresh shallots, extract for 25 hours under a vacuum of 0.08MPa, and filter , the filtrate is scallion oil; wash the fresh ginger, cut into 5-8mm slices, add soybean oil equivalent to 25 times the mass of fresh ginger at a temperature of 170°C, extract for 25 hours under a vacuum of 0.08MPa, and filter. The filtrate is ginger oil;

[0017] (2) According to the mass ratio of 1:1.2:18, mix scallion oil, ginger oil and pepper oil, and let it stand for 15 hours; the supernatant is stir-fried fragrant pepper oil;

...

Embodiment 2

[0020] A preparation method of fried vegetable fragrant pepper oil, comprising the steps of:

[0021] (1) Wash the dried Zanthoxylum bungeanum with water, drain, dry at 40°C until the water content is ≤5%, add 15 times the mass of peanut oil at a temperature of 160°C, extract for 96 hours under a vacuum of 0.08MPa, and filter , the filtrate is Zanthoxylum bungeanum oil; wash fresh shallots, cut into sections, add peanut oil equivalent to 5 times the mass of fresh shallots at a temperature of 170°C, extract for 30 hours under a vacuum of 0.08MPa, filter, and filtrate scallion oil; wash the fresh ginger, cut into 5-8mm slices, add peanut oil equivalent to 20 times the mass of fresh ginger at a temperature of 160°C, extract for 30 hours under a vacuum of 0.08MPa-0.09MPa, filter, The filtrate is ginger oil;

[0022] (3) According to the mass ratio of 1:1:17.5, mix scallion oil, ginger oil and pepper oil, and let it stand for 20 hours; the supernatant is stir-fried fragrant pepper...

Embodiment 3

[0025] A preparation method of fried vegetable fragrant pepper oil, comprising the steps of:

[0026] (1) Wash the dried Zanthoxylum bungeanum with water, drain, dry at 40°C until the water content is ≤5%, add 25 times the mass of corn oil with a temperature of 180°C, and extract for 48h under the condition of a vacuum of 0.09MPa, Filter, the filtrate is Zanthoxylum bungeanum oil; wash and cut fresh shallots into sections, add corn oil equivalent to 15 times the mass of fresh shallots at a temperature of 190°C, extract for 20 hours under a vacuum of 0.09MPa, and filter , the filtrate is scallion oil; wash fresh ginger, cut into 5-8mm slices, add corn oil equivalent to 30 times the mass of fresh ginger at a temperature of 180°C, and extract for 20 hours under a vacuum of 0.08MPa-0.09MPa , filter, and the filtrate is ginger oil;

[0027] (2) According to the mass ratio of 1:1.5:18, mix scallion oil, ginger oil and pepper oil, and let it stand for 10 hours; the supernatant is st...

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Abstract

The invention discloses cooking fragrant Chinese prickly ash oil and a preparation method. The preparation method comprises the following steps: (1) washing dry Chinese prickly ash with water, drying, adding edible oil of 160-180 DEG C, and under a vacuum condition, extracting and filtering to obtain filtrate, namely Chinese prickly ash oil, washing and chopping fresh green onions, adding edible oil of 170-190 DEG C, and under a vacuum condition, extracting and filtering to obtain filtrate, namely green onion oil, and washing fresh ginger, slicing, adding edible oil of 160-180 DEG C, and under a vacuum condition, extracting and filtering to obtain filtrate, namely ginger oil; and (2) mixing the green onion oil, the ginger oil and the Chinese prickly ash oil, and standing, wherein supernatant is the cooking fragrant Chinese prickly ash oil. The cooking fragrant Chinese prickly ash oil disclosed by the invention has fragrance of green onions and ginger when used for stir-frying foods, can be used for removing undesirable odor and enhancing the flavor of dishes, and has the effects of inhibiting bacteria and preventing corrosion, prolonging the preservation time of dishes and the like. The oil is clarified and the fragrance is accepted with pleasure. The cooking fragrant Chinese prickly ash oil is suitable for office workers who have a rapid work rhythm and do not have excessive time to buy fresh green onions and fresh ginger for cooking.

Description

technical field [0001] The invention relates to a seasoning oil and a preparation method thereof, belonging to the field of food industry. Background technique [0002] Spices are natural plant spices that are fragrant, spicy, numbing or spicy. They can give vegetables, livestock and poultry, and aquatic products unique flavors in food cooking and processing, and can increase and improve the color and brightness of food. It highlights the sensory characteristics of food and makes it more delicious. [0003] Seasonings are developing very fast both at home and abroad, but the variety of spices on the market is relatively single, and it is not very convenient to use. Therefore, there is an urgent need for a stir-frying fragrant pepper oil and a preparation method thereof. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies of the prior art, and provide a kind of fragrant pepper oil for cooking. [0005] The second object...

Claims

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Application Information

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IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/04A23D9/007
Inventor 冯长禄刘斌何新益
Owner TIANJIN HONGLU FOODS
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