Compound seasoning oil and preparation method thereof

A seasoning oil and formula technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of poor effect of removing fishy, ​​greasy and freshness, lack of natural cooking feeling, single function, etc. Pan, seasoning technology dependence weakened, nutrient-rich effect

Inactive Publication Date: 2017-03-29
徐克明 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, some commercially available seasoning oils are mostly obtained by simply mixing and blending edible oils, food flavors and spices. They lack a natural cooking feeling and often have a single flavor. When cooking dishes, they need to be "cooked" or seasoned. The effect of removing fishy smell, degreasing and increasing freshness is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] 1) Bake the spices with microwaves respectively to remove water; the spices are 0.1-0.3 parts each of pepper, aniseed, cinnamon, fennel, tangerine peel, grass fruit and Angelica dahurica; 0.01-0.03 parts of cloves and Pibalt; 0.05-0.2 parts each of fruit, cardamom, galangal, kaempferen, amomum, dried ginger and grass mulberry; 0.05-0.3 parts of red cardamom, white cardamom, mango and Panzhihua dry core; astragalus, fragrant leaves, licorice, angelica 0.03 to 0.2 parts of magnolia and magnolia; 0.5 to 2 parts of hawthorn and thyme; 0.01 to 0.1 parts of dried chili;

[0019] 2) Breaking the baked spices separately to obtain granular semi-finished products with a size of 1 mm to 3 mm;

[0020] 3) According to 2-5 parts of soybean oil, 2-1 parts of corn oil, 1-2 parts of sesame oil, 1-2 parts of rapeseed oil, 1-2 parts of peanut oil, 1-2 parts of tea oil, 1-3 parts of sunflower oil 1-2 parts of perilla oil, 1-2 parts of linseed oil, 1-3 parts of lard, 1-3 parts of mutton o...

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PUM

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Abstract

The invention discloses a compound seasoning oil and a preparation method thereof, and belongs to the technical field of seasoning production. In view of the current problems including single flavor of commercially available seasoning, requirement of ''quick-frying'' or seasoning in a dish cooking process, and unfavorable effects of deodorization, dissolving grease, and freshening, the present invention provides the compound seasoning oil which comprises a variety of edible oil, integrates multiple oil flavors, meanwhile is assisted with an improved spice formula, not only overcomes the fishy smell of animal oil in the compound edible oil, increases the flavor of the seasoning oil, but also has remarkable effects of deodorization, dissolving grease and freshening in the dish cooking process, thus there is no need to add other spices to flavor or ''quick-fry''.

Description

technical field [0001] The invention belongs to the technical field of condiment production. Background technique [0002] At present, some commercially available seasoning oils are mostly obtained by simply mixing and blending edible oils, food flavors and spices. They lack a natural cooking feeling and often have a single flavor. When cooking dishes, they need to be "cooked" or seasoned. The effect of removing fishy, ​​degreasing and increasing freshness is not good. Contents of the invention [0003] For the problems referred to above, the present invention proposes a kind of compound seasoning oil, and its formula is as follows: [0004] Edible oil: 2-5 parts of soybean oil, 2-1 parts of corn oil, 1-2 parts of sesame oil, 1-2 parts of rapeseed oil, 1-2 parts of peanut oil, 1-2 parts of tea oil, 1-3 parts of sunflower oil 1-2 parts of perilla oil, 1-2 parts of linseed oil, 1-3 parts of lard, 1-3 parts of mutton oil, 1-3 parts of butter and 1-3 parts of olive oil [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007
CPCA23D9/007A23D9/04
Inventor 徐克明窦文轲
Owner 徐克明
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