Compound seasoning oil and preparation method thereof

A technology of seasoning oil and flavoring agent, which is applied in the directions of edible oil/fat, food ingredients containing natural extracts, food science, etc., can solve the problems of producing greasy feeling, sweet and greasy taste, and cannot effectively improve the comprehensive flavor of condiments.

Inactive Publication Date: 2019-04-09
大连金达调味品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the rich nutritional content of honey, it has always been a sweet food loved by the people of our country. However, the food made with honey on the market, especially mustard sauce, seasoning oil and other seasonings usually directly use honey raw honey. In addition to increasing sweetness, it cannot effectively improve the overall flavor of condiments
The seasoning oils currently available on the market generally have the disadvantage of sweet and greasy taste, and eating too much can easily make people feel greasy and difficult to eat too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A compound seasoning oil, its components and parts by weight are as follows: 20 parts of wasabi, 20 parts of marine fish hydrolyzate, 10 parts of a mixture of sorbitol and sodium starch octenyl succinate with a mass ratio of 1:3, refined honey 10 parts, 5 parts of citric acid aqueous solution with a mass fraction of 7.68%, 5 parts of edible white vinegar, 10 parts of sodium chloride, and 100 parts of sesame oil;

[0030] The preparation method of the spice extract is as follows: clean the green onion, ginger and Chinese prickly ash, grind them to a homogenate, add 0.5% span-80 of the weight of the green onion, ginger and Chinese prickly ash, stir evenly, add 30% of the weight of the green onion, ginger and Chinese prickly ash Distilled under reduced pressure for 2 hours under the conditions of temperature 80°C and pressure 0.2MPa, distilled to 20% of the original volume to obtain a concentrated spice extract;

[0031] The production process of the refined honey product ...

Embodiment 2

[0039] A compound seasoning oil, its components and parts by weight are as follows: 10 parts of wasabi, 10 parts of marine fish hydrolyzate, 10 parts of a mixture of sorbitol and sodium starch octenyl succinate with a mass ratio of 1:2, refined honey 10 parts, 5 parts of citric acid aqueous solution with a mass fraction of 7.68%, 5 parts of edible white vinegar, 10 parts of sodium chloride, and 100 parts of sesame oil;

[0040] The preparation method of the spice extract is as follows: clean the green onion, ginger and Chinese prickly ash, grind them to a homogenate, add 1% span-80 of the weight of the green onion, ginger and Chinese prickly ash, stir evenly, add 30% of the weight of the green onion, ginger and Chinese prickly ash Distilled under reduced pressure for 2.5 hours under the conditions of temperature 70°C and pressure 0.2MPa, distilled to 20% of the original volume to obtain a concentrated spice extract;

[0041] The production process of the refined honey product ...

Embodiment 3

[0049] Take every 10 g of the product prepared according to Example 1 as a test tube, randomly select 10 tubes, store them at room temperature for two months, and compare the sensory and physical and chemical indicators with 10 tubes of the fresh product prepared according to Example 1. The results are as follows : The color is slightly darker than the new product, it is soy sauce color, no difference in spicy flavor, no difference in sweet honey aroma, no difference in umami taste, no difference in pepper, onion and ginger aroma, no difference in juice uniformity and viscosity; microbial indicators and Moisture meets standard requirements.

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PUM

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Abstract

The invention relates to compound seasoning oil. The compound seasoning oil is prepared from components in parts by mass as follows: 1-20 parts of wasabi, 10-50 parts of an enzymatic hydrolysate of marine fish, 1-10 parts of a dispersant, 1-10 parts of refined honey, 10-30 parts of a condiment, 20-100 parts of linseed oil and 10-50 parts of a spice extract solution. The invention further disclosesa preparation method of the compound seasoning oil. The compound seasoning oil with the linseed oil as base oil is provided in the technical scheme, deep processing of honey is performed with a special process, so that content of glucose in the honey is reduced, enzymatic hydrolysis and release of wasabi flavor substances in the compound seasoning oil are improved, allyl isothiocyanate in the wasabi is retained to the greatest extent and is enabled to have high retaining degree, meanwhile, the seasoning oil has fresh and sweet aroma of the honey and umami of seafood, and linoleic acid in thelinseed oil has a protective effect on pungent flavor substances and chlorophyll in the wasabi.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a compound seasoning oil and a preparation method thereof. Background technique [0002] Flaxseed is a traditional oil crop in China, but it is unknown in the remote mountains, and now people know its value. Flax is divided into flax for oil, flax for oil fiber and flax for fiber. The flax produced in the three northeastern provinces is used for weaving, such as our common linen pads or linen clothing. Flax for oil is mainly produced in central and western Inner Mongolia, northern Shanxi, Huining, Gansu and other regions. The linseed oil here is also called flax oil locally, mainly because it was introduced to my country by Zhang Qian in the ancient Han Dynasty. The research of traditional Chinese medicine shows that the flaxseed produced in the alpine region of Huiteng Schiller in Inner Mongolia is the best. Flax is mainly distributed in temperate regions, and the oil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23L21/25A23L27/20A23L29/30
CPCA23D9/007A23V2002/00A23L21/25A23L27/20A23L29/30A23L29/37A23V2250/21A23V2250/642
Inventor 朱俊雅齐申刘志昌丛楠寇玉美
Owner 大连金达调味品有限公司
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