Sauce-stewed flavored compound seasoning oil and preparation method thereof

Abstract

The present invention relates to seasoning oil and particularly relates to sauce-stewed flavored compound seasoning oil and a preparation method thereof. The sauce-stewed flavored compound seasoning oil is prepared from the following raw materials: 40-60 parts of salad oil, 30-50 parts of rapeseed oil, 5-10 parts of green Chinese onion, 2-5 parts of fresh ginger, 0.5-1 part of fructus amomi, 0.5-1part of licorice, 0.5-1 part of rhizoma kaempferiae, 0.5-1 part of star anise, 0.7-1.5 parts of dried tangerine peels, 0.7-1.5 parts of tsaoko amomum fruits, 0.7-1.5 parts of radix angelicae, 0.7-1.5parts of galangal, 5-10 parts of sesame oil, 0.2-0.5 part of cinnamon oleoresin, 0.1-0.3 part of clove oleoresin, 0.1-0.3 part of star anise oleoresin, 0.2-0.5 part of cumin oleoresin and 0.1-0.3 part of pepper oleoresin. The seasoning oil prepared by the used raw materials is perfect in color, fragrance and taste, simple in processing technology and standardized.

Description

technical field [0001] The invention relates to a seasoning oil, in particular to a compound seasoning oil with sauce and marinade flavor and a preparation method thereof. Background technique [0002] With the development of science and technology, people's quality of life has also been significantly improved. Food is more diverse. Food must have both color and fragrance to win people's favor. Therefore, when chefs cook, seasoning materials are extremely important. Many People like the flavor of stewed sauce, which is a type of flavor commonly used in my country's food processing industry. At present, it is still produced by using natural spices to prepare packets, adding a lot of water to boil, and then stewing the raw materials. This method exists The use efficiency of spices is low, the process is difficult to standardize and control, and the product has relatively large defects in color and flavor. [0003] At present, the additive seasonings used in many industries are ...

AI Technical Summary

Problems solved by technology

[0002] With the development of science and technology, people's quality of life has also been significantly improved. Food is more diverse. Food must have both color and fragrance to win people's favor. Therefore, when chefs cook, seasoning materials are extremely important. Many People like the flavor of stewed sauce, which is a type of flavor commonly used in my country's food processing industry. At present, it is still produced by using natural spices to prepare packets, adding a lot of water to boil, and then stewing the raw materials. This method exists The use efficiency of spices is low, the process is difficult to standardize and control, and the product has relatively large defects in color and flavor

[0003] At present, the additive seasonings used in many industries are mostly powdery. Although powdery are convenient to use, easy to transport and store, powdery spices are easy to absorb moisture and agglomerate, resulting in mildew and insect damage. During the process, it is easy to be volatile and susceptible to oxidation and taste. Gradually, seasoning oils appeared on the market. Oily seasonings are better preserved. However, many seasoning oils mainly use chili peppers as the main raw material. They are spicy red oils, and some are directly extracted from spices. The seasoning oil mixed with edible oil has not undergone aging process in the processing process, and the flavor is single, the flavor intensity is not high, and the natural feeling is not enough, and the processing technology is difficult to standardize, and the product quality is not up to standard. to the desired effect