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Plant-extracted oily material soup added in stuffing and preparation method thereof

A plant extraction and vegetable oil technology, which is applied in food science, edible oil/fat, application, etc., can solve the problems that affect the flavor quality of the product, and the flavor is not fully emitted, so as to achieve the effects of less carcinogens, unique flavor, and improved flavor

Inactive Publication Date: 2017-12-01
TIANJIN GOUBULI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the main active ingredients in the spice seasoning oil obtained by the above two patent documents are basically not lost, the local flavor is not fully released, which affects the flavor quality of the product

Method used

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  • Plant-extracted oily material soup added in stuffing and preparation method thereof
  • Plant-extracted oily material soup added in stuffing and preparation method thereof
  • Plant-extracted oily material soup added in stuffing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1: The plant extract oily soup added in the stuffing is prepared by the following method:

[0037] (1) Mix 30g of scallions, 50g of garlic, 10g of Chinese prickly ash, 15g of star anise, 15g of cinnamon, and 20g of grass fruit, and put them into 100°C vegetable oil (100g of rapeseed oil, 100g of sunflower oil, 250g of rice bran oil), fry for 120 seconds;

[0038] (2) After frying, remove the solid material while hot to obtain oily liquid A;

[0039] (3) When the oily liquid A in step (2) is lowered to a temperature of 47° C., 250 g of oily liquid A and 250 g of sesame oil are mixed to obtain 500 g of oily liquid B;

[0040] (4) Lower the oily liquid B to a temperature of 4°C, put 75g of green onions and 75g of ginger into 500g of oily liquid B, keep warm and soak for 12 hours, remove the solid materials, and get the stuffing. Vegetable extract oily soup.

Embodiment 2

[0041] Embodiment 2: The vegetable extract oily soup added in the stuffing is prepared by the following method:

[0042] (1) Mix 40g of scallions, 40g of garlic, 20g of Chinese prickly ash, 20g of star anise, 10g of cinnamon, and 10g of Tsaoko, and put in vegetable oil at 100°C (100g of rapeseed oil, 100g of sunflower oil, 250g of rice bran oil), fry for 120 seconds;

[0043] (2) After frying, remove the solid material while hot to obtain oily liquid A;

[0044] (3) When the oily liquid A in step (2) is lowered to a temperature of 47° C., 250 g of oily liquid A and 250 g of sesame oil are mixed to obtain 500 g of oily liquid B;

[0045] (4) Lower the oily liquid B to a temperature of 4°C, put 50g of green onions and 100g of ginger into 500g of oily liquid B, keep warm and soak for 12 hours, remove the solid materials, and get the stuffing. Vegetable extract oily soup.

Embodiment 3

[0046] Embodiment 3: The vegetable extract oily soup added in the stuffing is prepared by the following method:

[0047] (1) Mix 50g of scallions, 30g of garlic, 15g of Chinese prickly ash, 10g of star anise, 20g of cinnamon, and 15g of grass fruit, and put them into 100°C vegetable oil (100g of rapeseed oil, 100g of sunflower oil, 250g of rice bran oil), fry for 120 seconds;

[0048] (2) After frying, remove the solid material while hot to obtain oily liquid A;

[0049] (3) When the oily liquid A in step (2) is lowered to a temperature of 47° C., 250 g of oily liquid A and 250 g of sesame oil are mixed to obtain 500 g of oily liquid B;

[0050] (4) Lower the oily liquid B to a temperature of 4°C, put 100g of green onions and 50g of ginger into 500g of oily liquid B, keep warm and soak for 12 hours, remove the solid materials, and get the stuffing. Vegetable extract oily soup.

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Abstract

The invention relates to plant-extracted oily material soup added in stuffing and a preparation method thereof. The preparation method of the plant-extracted oily material soup added in the stuffing comprises the following steps: (1), mixing green Chinese onions, garlic, Chinese prickly ash, star anises, Chinese cinnamon and fructus tsaoko, putting the mixture into vegetable oil of which the temperature is 100-180 DEG C, and carrying out oil-frying for 60-120 seconds; (2), removing solid materials after the oil-frying when the materials are still hot so as to obtain oily liquid A; (3), carrying out cooling until the temperature of the oily liquid A obtained in the step (2) reaches 45-50 DEG C, adding sesame seed oil, and carrying out mixing so as to obtain oily liquid B; and (4), carrying out cooling until the temperature of the oily liquid B reaches 2-10 DEG C, adding the garlic and gingers into the cooled oily liquid B, carrying out heat-preserved leaching for 10-20 hours, and removing solid materials so as to obtain the plant-extracted oily material soup added in the stuffing. The preparation method is simple in preparation processes; and the preparation temperature is not high so that carcinogens are not liable to produce; moreover, unique flavor and mellow aroma of the plant-extracted oily material soup added in the stuffing are produced due to the unique preparation processes.

Description

technical field [0001] The invention relates to the technical field of food seasoning, more specifically, it relates to a plant-extracted oily soup added to fillings and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life, people tend to make some foods with relatively simple procedures in order to save time, and some traditional foods that require fillings, such as buns, dumplings, and wontons, which are popular among consumers It is complicated and time-consuming, and ordinary families seldom make it except on special holidays. At present, although there are many types of spices used for stuffing preparation, due to the short cooking time of this type of food, it is difficult to make the aroma completely radiate by directly adding various spices, which not only causes a waste of spices but also affects the quality of the product. Taste. At the same time, the preparation and processing of this type of food stuffing is most...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 张营吴懿娜王德生储玉玲庄媛杨文冰牛秀娟刘克学邓杰冯克兰王合刘万臣
Owner TIANJIN GOUBULI FOOD
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