Production technology of fresh green prickly ash oil

A fresh green pepper oil, production process technology, applied in the direction of fat oil/fat production, fat production, edible oil/fat, etc., to reduce the loss of aroma components and control the increase of moisture

Inactive Publication Date: 2016-08-24
重庆市涪陵区棋元粉丝厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After consulting relevant materials and patents and investigating domestic and foreign markets, there is no technology to produce pepper seasoning oil by combining cold soaking and hot soaking with fresh green peppercorns

Method used

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  • Production technology of fresh green prickly ash oil

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Embodiment Construction

[0011] The present invention will be further explained below with reference to a non-limiting process flow given in conjunction with the accompanying drawings. Process flow is as follows in the embodiment:

[0012] 1. Thaw

[0013] When the preserved pepper is used as the raw material, the preserved pepper is first thawed naturally at room temperature (10-20°C) before soaking, and the thawing time is based on the fact that there is no ice crystal in the bagged pepper and the pepper is loose.

[0014] 2. Scratch

[0015] After removing the clear water on the surface of the peppercorns after opening the bag, the peppercorns are rubbed against the oil cells on the surface of the peppercorns by using the friction between the ribs on the roller, the wall of the cavity, and the peppercorns in a special scraping machine. The rotational speed of the control shaft is 100-150 rpm, and the time is 3-8 minutes.

[0016] 3. Countercurrent soaking

[0017] Three countercurrent immersion...

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Abstract

The invention relates to a production technology of fresh green prickly ash oil. The production technology comprises the following steps: grinding fresh green prickly ash in a grinder or a chafing machine mainly using the friction effect, subjecting chafed prickly ash to counter current soaking for 2 to 4 times, other than the last time, using the soaking oil as the filtering oil for the next time, adding fresh plant oil for the last time soaking; filtering the filtering oil, separating prickly ash residues and prickly ash oil, removing floating impurities and solid impurities from prickly ash oil through natural settlement or by an impurity removing machine, heating, finely filtering, and filling prickly ash oil into containers. The provided production technology has the advantages that fragrance and spicy components of fresh prickly ash can be effectively dissolved into plant oil, the loss of fragrance is reduced, at the same time, the increasing of water in oil is controlled, and the oil degradation caused by oxidation is effectively prevented.

Description

technical field [0001] The invention relates to a production process of condiments, in particular to a production process of fresh green prickly ash oil. Background technique [0002] Zanthoxylum bungeanum is a traditional Chinese medicinal material and one of the "eight major condiments", and it is an indispensable main condiment for Sichuan cuisine and Chongqing hot pot. Green pepper, also known as Qingchuan pepper and green Zanthoxylum bungeanum, is a species of Zanthoxylum bungeanum, mainly produced in Sichuan, Chongqing, Yunnan and other provinces and cities. Because of its green color, fragrant aroma and pure numb taste, green Zanthoxylum bungeanum has the characteristics of removing fishy smell. The effect of mutton, aroma and seasoning is deeply loved by consumers, especially the fresh green pepper, which is bright green in color and pleasant in fragrance. It is an excellent choice for cooking Sichuan cuisine, especially fish, beef, mutton, dog and other fishy dishes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/00C11B3/00A23D9/02
Inventor 邓海波查兵
Owner 重庆市涪陵区棋元粉丝厂
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