Stir-frying flavor oil and preparation method thereof

A technology for flavor oil and cooking pot, which is applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of no aroma, blackening, affecting taste, etc., achieving a simple preparation method, improving production efficiency, and being widely used. Effect

Inactive Publication Date: 2017-01-25
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, this kind of diet enjoyment is limited to family cooking, and it cannot be enjoyed more conveniently and quickly in the food industry.
In addition, hot pot cooking contains high technical content and has a certain degree of difficulty in operation. It is mainly reflected in the fact that the oil temperature in the hot pot is not easy to control. If the temperature is too low, the aroma will not come out, and if the temperature is too high, the paste of green onion, ginger, and garlic will turn black. , not only affects the shape of the finished dish, but also affects the taste
Therefore, it cannot meet the edible demand of consumers
[0003] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Stir-frying flavor oil and preparation method thereof
  • Stir-frying flavor oil and preparation method thereof
  • Stir-frying flavor oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A hot pot flavor oil, its composition and parts by weight are as follows:

[0024]

[0025] Among them, the cooked fragrant chili oil, cooked fragrant pepper oil, hot ginger oil, celery seed oil, coriander seed oil, difurfuryl disulfide, 4-methyl-4-furfurylsulfanyl-2-pentanone, bran The solvents of mercaptan, thiazoline, 2-mercaptothiophene, 2,3,5-trimethylpyrazine and 4-ethylguaiacol are all soybean oil, and the soybean oil is first grade soybean oil.

[0026] The preparation method of described scallion oil is as follows:

[0027] ⑴Wash shallots, green onions, and onions, chop them, and mix them evenly according to the mass ratio of shallots: green onions: onions: 6:1:0.1, and set aside;

[0028] (2) Add the mixture of chives, green onions and onions in step (1) to soybean salad oil, the mass ratio of the mixture to soybean salad oil is 1:1, stir evenly, heat to 140°C-150°C, then naturally cool to room temperature, Pass through a 200-mesh filter cloth to get scal...

Embodiment 2

[0032] A hot pot flavor oil, its composition and parts by weight are as follows:

[0033]

[0034] Among them, the cooked fragrant chili oil, cooked fragrant pepper oil, hot ginger oil, celery seed oil, coriander seed oil, difurfuryl disulfide, 4-methyl-4-furfurylsulfanyl-2-pentanone, bran The solvents for mercaptan, thiazoline, 2-mercaptothiophene, 2,3,5-trimethylpyrazine and 4-ethylguaiacol were soybean oil.

[0035] The preparation method of described scallion oil is as follows:

[0036] ⑴ Clean shallots, shallots and onions, chop them, and mix them evenly according to the mass ratio of shallots: shallots: onions: 7:2:0.6, and set aside;

[0037] ⑵Add the mixture of shallots, green onions and onions in step ⑴ to soybean salad oil, the mass ratio of the mixture to soybean salad oil is 1:3, stir evenly, heat to 150°C-160°C, then naturally cool to room temperature, Pass through a 200-mesh filter cloth to get scallion oil.

[0038] A method for preparing the above-mention...

Embodiment 3

[0041] A hot pot flavor oil, its composition and parts by weight are as follows:

[0042]

[0043] Among them, the cooked fragrant chili oil, cooked fragrant pepper oil, hot ginger oil, celery seed oil, coriander seed oil, difurfuryl disulfide, 4-methyl-4-furfurylsulfanyl-2-pentanone, bran The solvents of mercaptan, thiazoline, 2-mercaptothiophene, 2,3,5-trimethylpyrazine and 4-ethylguaiacol are all soybean oil, and the soybean oil is first grade soybean oil.

[0044] The preparation method of described scallion oil is as follows:

[0045] ⑴ Clean shallots, shallots and onions, chop them, and mix them evenly according to the mass ratio of shallots: shallots: onions: 8:3:1, and set aside;

[0046] (2) Add the mixture of chives, green onions and onions in step (1) to the soybean salad oil, the mass ratio of the mixture to the soybean salad oil is 1:5, stir evenly, heat to 160°C-170°C, then naturally cool to room temperature, Pass through a 200-mesh filter cloth to get scall...

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PUM

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Abstract

The invention relates to stir-frying flavor oil, which is prepared from the following components in parts by weight: 2-6 parts of cooked spicy chilli oil, 1-3 parts of cooked spicy zanthoxylum oil, 0.2-1.2 parts of hot ginger oil, 0.2-0.8 part of coriander seed oil, 0.3-0.6 part of 4-methyl-4-furfurylthio-2-pentanone, 0.1-0.5 part of 2-thiol thiophene, 0.1-0.5 part of 2, 3, 5-trimethyl pyrazine, 0.1-0.6 part of celery seed oil, 0.2-1.0 part of difurfuryl disulfide, 0.1-0.5 part of furfuryl mercaptan, 0.5-1.5 parts of thiazoline, 0.2-1.0 part of 4-ethyl guaiacol, 40-65 parts of scallion oil and the balance of soybean oil, wherein the sum of the parts by weight is 100 parts. The stir-frying flavor oil has a unique flavor, produced by stir-frying food materials by using high-temperature hot oil, of stir-frying, has spicy, sauce aroma and burnt fragrance at the same time, is rich and permeant in fragrance and natural in flavor, and has strong catering regulation feeling, thus being capable of meeting the eating demand of consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a hot pot flavor oil and a preparation method thereof. Background technique [0002] Soy pot is a culinary term, also known as "frying pot", which refers to putting ginger, onion, chili powder or other fragrant seasonings into a hot bottom oil pan to stir-fry the aroma, and then add the ingredients in time a method of It can emit a strong aroma, which has the effect of removing fishy smell, removing evil, increasing flavor and flavor of dishes, which is unmatched by other cooking methods. At present, this dietary enjoyment is limited to family cooking dishes, and can not be enjoyed more conveniently and quickly in the food industry. In addition, hot pot cooking contains high technical content and has a certain degree of difficulty in operation. It is mainly reflected in the fact that the oil temperature in the hot pot is not easy to control. If the temperature is too lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 乔海涛李秉业李洪久张伟伟
Owner SHANDONG TIANBO FOOD INGREDIENTS
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