A kind of preparation method of prickly ash oil
A technology of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum, applied in the direction of edible oil/fat, food science, application, etc., can solve the problem of increasing appetite and achieve the effect of improving flavor
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[0012] The preparation method of Zanthoxylum bungeanum oil described in the present invention is to prepare with fresh Zanthoxylum bungeanum as raw material, specifically comprises the following steps:
[0013] 1) Pick fresh Chinese prickly ash, remove impurities, wash and dry for later use;
[0014] 2) Crush the washed and dried Chinese prickly ash, add water 0.2 to 0.6 times the volume of Chinese prickly ash, stir and soak at a temperature of 20 to 30°C for 48 to 72 hours, and filter to obtain soaking solution a and prickly ash residue b;
[0015] 3) Adding an equal volume of vegetable oil to the soaking solution for extraction to obtain the extract c for later use;
[0016] 4) Dried pepper residue b was poured repeatedly with vegetable oil at a temperature of 200-230°C for 5-10 minutes to obtain liquid material d;
[0017] 5) Mix the liquid material d and the extract c evenly, and then fry at a temperature of 200-230° C. for 3-5 minutes to obtain the target pepper oil.
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Embodiment 1
[0025] Pick 10Kg of fresh Zanthoxylum bungeanum, remove impurities, rinse with running water, and dry in a dark place at a temperature of 10°C for later use; add purified water 0.2 times the volume of Zanthoxylum bungeanum, stir and soak at a temperature of 20°C for 72 hours, and filter at 20°C to obtain soaking liquid a and Zanthoxylum bungeanum b; add an equal volume of vegetable oil to the soaking solution and extract at a temperature of 60°C to obtain an extract c for later use; after drying the Zanthoxylum bungeanum b, pour it repeatedly with vegetable oil at a temperature of 230°C for 5 minutes to obtain a liquid material d; mix the liquid material d and The extract c was mixed evenly, and then fried at a temperature of 230° C. for 5 minutes to obtain the target pepper oil.
Embodiment 2
[0027] Pick 10Kg of fresh Zanthoxylum bungeanum, remove impurities, rinse with running water, and dry in a dark place at a temperature of 20°C for later use; add purified water 0.6 times the volume of Zanthoxylum bungeanum, stir and soak at a temperature of 30°C for 48 hours, and filter at 25°C to obtain soaking liquid a and Zanthoxylum bungeanum b; add an equal volume of vegetable oil to the soaking solution and extract at a temperature of 80°C to obtain an extract c for later use; after drying the Zanthoxylum bungeanum b, pour it repeatedly with vegetable oil at a temperature of 200°C for 10 minutes to obtain a liquid material d; mix the liquid material d and The extract c was mixed evenly, and then placed at a temperature of 200° C. and fried for 5 minutes to obtain the target Zanthoxylum bungeanum oil.
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