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Preparation method of pricklyash peel oil

A technology of Chinese prickly ash oil and green prickly ash, which is applied in the field of food or food materials, can solve the problems of impure quality of aromatic oil, residual chemical reagents, not green and environmental protection, etc., and achieves the advantages of reducing labor cost input, good heating effect and reducing labor intensity. Effect

Active Publication Date: 2018-06-12
重庆市长寿区可又可食品有限公司
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Problems solved by technology

The chemical separation method mainly uses the chemical reagents of ether and petroleum ether to extract the aroma oil of Zanthoxylum bungeanum. The Zanthoxylum bungeanum oil extracted by this method has the disadvantages of residual chemical reagents, impure quality of aromatic oil and heavy odor.
The existing pepper oil processing methods in non-Prickly apricot production areas and non-picking seasons all extract the aromatic oil and cannabinoids of Prickly apricot in advance and then use vegetable oil for deployment. Chemical reagents such as emulsifiers and stabilizers are added during the deployment process. Not green and environmentally friendly, there will be peculiar smell after a long time

Method used

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  • Preparation method of pricklyash peel oil

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Embodiment Construction

[0027] The present invention will be described in further detail below by means of specific embodiments:

[0028] Instructions attached figure 1 The reference signs in include: cylinder 10, card slot 11, motor 20, drive gear 21, hollow shaft 30, first one-way door 31, second one-way door 32, filter screen 33, cross bar 34, stirring shaft 35. Driven gear 36, partition plate 40, chute 41, sliding port 42, spring 43, discharge port 44, screen 45, wedge 50, discharge port 51, threaded rod 60, rigid screen 61, limiter Bit rod 62, threaded stirring rod 70, push rod 80.

[0029] A preparation method of prickly ash oil, comprising the following steps:

[0030] (1) Prepare the following raw materials in parts by mass: 150-170 parts of rapeseed oil, 16-20 parts of green pepper noodles, 36-44 parts of salad oil, 4.5-6 parts of garlic granules, 11-13 parts of ginger slices, chopped 22-25 parts of knotted yellow onion, 3.8-4.3 parts of pepper chicken flavor enhancer;

[0031] (2) When ...

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Abstract

The invention belongs to the technical field of foods or food materials, and specifically discloses a preparation method of pricklyash peel oil. The preparation method of the pricklyash peel oil comprises the following steps: (1) preparing raw materials; (2) adding rapeseed oil into a material barrel, carrying out heating until the temperature reaches 170-180 DEG C, stopping heating, adding greenpricklyash peel meal, carrying out stirring, and carrying out filtering when the rapeseed oil is cooled so as to obtain pricklyash peel oil; (3) taking salad oil, carrying out heating, adding garlic granules, old ginger slices and yellow scallion sections into the heated salad oil, carrying out decocting and stirring, stopping heating when fragrance is produced, and carrying out filtrating so as to obtain fragrant oil; and (4) taking an aroma improver for spiced chicken with chili sauce, mixing the pricklyash peel oil and the fragrant oil with the aroma improver for spiced chicken with chili sauce by performing stirring while carrying out heating, and stopping heating when the mixture is uniform so as to obtain the pricklyash peel oil. The pricklyash peel oil prepared by adopting the technical scheme is free of chemical reagent residues, green, and environmentally friendly; moreover, the pricklyash peel oil has mellow aroma and numbing taste, as well as good mouth feel and flavor.

Description

technical field [0001] The invention belongs to the technical field of food or food materials, and in particular relates to a preparation method of prickly ash oil. Background technique [0002] Zanthoxylum bungeanum, also known as green Zanthoxylum bungeanum, is the fruit of Rutaceae shrub or tree Zanthoxylum bungeanum. It has a unique and strong aroma. Its peel can be used as seasoning, aromatic oil can be extracted, and it can also be used as medicine. The seeds are edible and can be processed to make soap. Zanthoxylum bungeanum can remove the fishy smell of various meats, promote saliva secretion, increase appetite, and dilate blood vessels, thereby lowering blood pressure. [0003] Zanthoxylum bungeanum is mainly used as a food seasoning spice in China. It has a long history of consumption and is one of people's favorite condiments. It is widely consumed in China and has a relatively low degree of processing. It is mainly sold in the form of whole grains and coarse powd...

Claims

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Application Information

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IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 杨含均
Owner 重庆市长寿区可又可食品有限公司
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