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Method for preparing based oil of chafing dish through supercritical extraction and high-temperature high-pressure extraction

A high-temperature, high-pressure, supercritical technology, applied in the field of food processing, can solve the problems of low use efficiency, slow taste, and long dissolution time of taste substances, so as to avoid slow taste of taste substances and improve the utilization rate

Inactive Publication Date: 2018-02-23
重庆梅香园实业集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned deficiencies in the prior art, the purpose of the present invention is to provide a method for preparing old hot pot oil using supercritical and high temperature and high pressure, so as to fully extract the taste substances in the hot pot raw materials, so that the food can be tasted faster, Reduce the residue of hot pot bottom material after eating, and solve the problems of long dissolution time, slow taste and low use efficiency of the existing hot pot bottom material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of the old hot pot oil of the present embodiment comprises the following steps:

[0019] (1) Stir-frying for the first time: Pour 77g of salad oil into the pot, heat to 130°C over high heat, then heat 16g of glutinous rice cake pepper and 8g of watercress, stir-fry for 5-6min, then add 12g of pickled pepper, 6g of ginger, Garlic 8g, stir-fry for 3~4min, then add rock sugar 5g, fermented glutinous rice 5g, white wine 6g, compound spices 18g, continue to stir-fry for 5-6min, add red pepper 12g, continue to stir-fry at 100-110℃, until the oil is shiny , After the aroma is overflowing, add 4g of monosodium glutamate, 2g of salt, and 2g of chicken essence, stir well and turn off the heat, filter the fried slag-containing bottom material, and collect the filtrate;

[0020] (2) The second frying: add the base material to the above-mentioned collected filtrate for the second frying, in which the second base material does not contain salad oil, other ingre...

Embodiment 2

[0025] The preparation method of the old hot pot oil of the present embodiment comprises the following steps:

[0026] (1) Stir-frying for the first time: Pour 70g of salad oil into the pot, heat to 130°C over high heat, then heat 18g of Ciba chili and 10g of watercress, stir-fry for 5-6min, then add 10g of pickled pepper, 8g of ginger, and garlic 8g, stir-fry for 3~4min, then add rock sugar 4g, fermented glutinous rice 6g, white wine 7g, compound spices 20g, continue to stir-fry for 5-6min, add red pepper 14g, continue to stir-fry at 100-110℃, until the oil is shiny, After the aroma is overflowing, add 4g of monosodium glutamate, 4g of salt, and 2g of chicken essence, stir well, turn off the heat, filter the fried slag-containing bottom material, and collect the filtrate;

[0027] (2) The second frying: add the base material to the above-mentioned collected filtrate for the second frying, in which the second base material does not contain salad oil, other ingredients and fryi...

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PUM

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Abstract

The invention discloses a method for preparing based oil of chafing dish through supercritical extraction and high-temperature high-pressure extraction. The method comprises four working procedures ofperforming stir-frying for the first time, performing stir-frying for the second time, performing supercritical CO2 extraction and performing high-temperature high-pressure extraction, wherein seasoning after being stir-fried for the first time is filtered, raw materials which are the same as those for stir-frying for the first time are added to filtered bottom oil, stir-frying for the second time is performed, then filtration is performed once again, filter residues obtained through filtration twice are subjected to supercritical extraction and high-temperature high-pressure extraction, andfinally, mucus obtained through the supercritical extraction, filtrate obtained through high-temperature high-pressure extraction and filtrate obtained through stir-frying for the second time and filtration are combined, so that the based oil of chafing dish is obtained. According to the method disclosed by the invention, through recycled stir-frying twice and further extraction on the filter residues, flavor development substances in the seasoning are fully extracted, so that the utilization rate of food materials is increased, the content of effective substances in the prepared based oil ofchafing dish is higher, in the process of cooking a chafing dish, effective substances are quick to be tasteful, and the problems that flavor development substances in conventional chafing dish seasoning are slow to be tasteful, the utilization rate of the seasoning is low, and complementary taste is deficient are solved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing chafing dish old oil by using supercritical technology, high temperature and high pressure. Background technique [0002] Hot pot originated from the diet method of “coolies” on the wharf along the Yangtze River in Chongqing, which used cheap livestock and poultry offal, fish and vegetables as ingredients and cooked them with a hodgepodge of spices. After continuous changes, it formed its unique diet style and raw material selection. Hot pot has the characteristics of convenient eating and rich nutrition. It is deeply loved by consumers and is often used as a dinner food for parties. [0003] The traditional hot pot bottom material is made of animal and vegetable oil, Chinese prickly ash, chili, ginger, garlic, spices, etc. after several hours of frying. process of complex physical and chemical reactions. [0004] However, when the traditional h...

Claims

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Application Information

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IPC IPC(8): A23L23/00
CPCA23L23/00
Inventor 谢增勇屈明臣董志强杨光
Owner 重庆梅香园实业集团有限公司