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Processing technology of special faint scent camellia oil for sashimi

A processing technology, camellia oil technology, applied in the direction of fat production, fat oil/fat production, fat oil/fat refining, etc., can solve the problems of tea seed oil not meeting quality standards, backward processing of tea oil, sticky and greasy taste, etc., to achieve Improve the efficiency of hydration and degumming, facilitate the formation of pressed cakes, and ensure the effect of oil output efficiency

Pending Publication Date: 2021-02-12
GUANGXI FORESTRY RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Sashimi is a traditional Chinese delicacy. The reason why sashimi is delicious is closely related to its method and ingredients. People are used to using peanut oil as oil for sashimi, but peanut oil will become cloudy, turbid, and sticky and greasy when it is below 12°C, which will affect the quality of fish. raw taste
Camellia oil has the characteristics of golden color, smooth taste, light and non-greasy, low temperature is not easy to get cloudy, turbid, etc., but at present there are few processing techniques for producing tea seed oil by using camellia oleifera, and the processing of camellia oil is relatively backward. The oil does not meet the first-class oil quality standard of Camellia oleifera seed oil in the finished product of GB / T 11765-2018 Camellia oleifera seed oil, and generally needs to be refined to reach it. Excessive refining results in rich beneficial substances and unique nutrition and functions in camellia oil , the loss of aroma and taste, so it is necessary to find a production and processing technology that can change this situation

Method used

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  • Processing technology of special faint scent camellia oil for sashimi

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Experimental program
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Effect test

Embodiment 1

[0028] A kind of processing technology of camellia oil special for delicate fragrance type raw fish, it comprises the following steps:

[0029] (1) Weigh the following raw materials in parts by weight: 5 parts of macadamia nuts, 90 parts of fragrant flower camellia oleifera; air-dry macadamia nuts and fragrant flower camellia oleifera respectively, control the moisture content of macadamia nuts to 8%, and the moisture content of fragrant flower camellia oleifera Rate is 11%; Described air-drying adopts air-dryer to carry out air-drying, and temperature is controlled at 50 ℃;

[0030] (2) Put the macadamia nuts and Camellia oleifera nuts that have been air-dried in step (1) into corresponding shellers for shelling to obtain macadamia nut kernels with a residual shell rate of 8% and Camellia oleifera nuts with a shell residual rate of 10% ;

[0031] (3) Fry the macadamia nut kernels obtained in step (2) in a heat-conducting oil pan at a temperature of 120°C until the nuts are c...

Embodiment 2

[0039] A kind of processing technology of camellia oil special for delicate fragrance type raw fish, it comprises the following steps:

[0040] (1) Weigh the following raw materials in parts by weight: 6 parts of macadamia nuts and 82 parts of fragrant flower camellia fruit; air-dry macadamia nuts and fragrant flower camellia fruit respectively, control the moisture content of macadamia nuts to 8.5%, and the moisture content of fragrant flower camellia fruit It is 12%; Described air-drying adopts air-dryer to carry out air-drying, and temperature is controlled at 52 ℃;

[0041](2) Put the macadamia nuts and Camellia oleifera nuts that have been air-dried in step (1) into the corresponding shelling machine for shelling to obtain macadamia nut kernels with a residual shell rate of 9% and Camellia oleifera nuts with a shell residual rate of 11% ;

[0042] (3) Fry the macadamia nut kernels obtained in step (2) in a heat-conducting oil pan at a temperature of 120°C until the nuts ...

Embodiment 3

[0050] A kind of processing technology of camellia oil special for delicate fragrance type raw fish, it comprises the following steps:

[0051] (1) Weigh the following raw materials in parts by weight: 7 parts of macadamia nuts and 93 parts of fragrant flower camellia fruit; air-dry macadamia nuts and fragrant flower camellia fruit respectively, control the moisture content of macadamia nuts to 9%, and the moisture content of fragrant flower camellia fruit It is 10.5%; Described air-drying adopts air-dryer to carry out air-drying, and temperature is controlled at 54 ℃;

[0052] (2) Put the macadamia nuts and Camellia oleifera nuts that have been air-dried in step (1) into the corresponding shelling machine for shelling to obtain macadamia nut kernels with a residual shell rate of 10% and Camellia oleifera nuts with a shell residual rate of 12% ;

[0053] (3) Fry the macadamia nut kernels obtained in step (2) in a heat-conducting oil pan at a temperature of 120°C until the nut...

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Abstract

The invention discloses a processing technology of special faint scent camellia oil for sashimi. The processing technology comprises the following steps: respectively weighing macadimia nuts and fragrant flower camellia fruits, air-drying, shelling, frying macadimia nuts in a heat-conducting oil pot, cooling the fried macadimia nuts, uniformly mixing with fragrant flower camellia kernels, and pulverizing to obtain mixed powder; steaming the mixed powder by using a steamer, squeezing to obtain virgin crude oil, heating the virgin crude oil to 105 DEG C by using a heat conduction oil pot, filtering to obtain crude oil, pumping the crude oil into a degumming tank, adding hot water, heating the crude oil to 65-75 DEG C when flocculent precipitate appears in the crude oil, standing, and filtering to obtain hydrated purified oil; then pumping the hydrated purified oil into a vacuum tank for dehydration, cooling and filtering to obtain dehydrated oil, finally pumping the dehydrated oil into asperm tank, and filtering after sperm is cultured for 24 hours to obtain the faint scent camellia oil special for sashimi. According to the method, nutrient substances in the raw materials are reserved to the maximum extent, and the high-quality camellia oil which is few in impurity and not prone to rancidity is obtained.

Description

technical field [0001] The invention belongs to the technical field of edible oil processing, and in particular relates to a processing technology of camellia oil special for fresh-flavored raw fish. Background technique [0002] Camellia oleifera is a new species of the Camellia genus. It is a shrub with white flowers and a slight aroma. The bracts are not differentiated into bracts and sepals. There are 6 to 8 petals. The leaves are usually obovate and have a tail tip. Since it was newly discovered in Nanning in 2011, it has attracted much attention for its early maturity, high yield, fragrant flowers and beautiful trees. The research found that Camellia oleifera is resistant to drought, waterlogging and strong light, and has no strict requirements on soil fertility and site conditions; Camellia oleifera has well-developed root system and fast growth, and the content of tea polyphenols in its leaves is higher than that of ordinary tea trees. Effective resistance to diseas...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06C11B3/00
CPCC11B1/04C11B1/06C11B3/001
Inventor 马锦林文超叶航陈国臣覃杰
Owner GUANGXI FORESTRY RES INST