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Special seasoning oil with good fishy smell removing and freshness improving effects and preparation method of special seasoning oil

A technology for improving fishy freshness and seasoning oil, which is applied in the field of special seasoning oil and its preparation, can solve the problems of being unsuitable for cooking, not having the effect of removing fishy smell, and having a single fragrance, and achieves obvious effect of removing fishy smell and improving freshness, unique fragrance, and enhanced effect of seasoning

Pending Publication Date: 2022-07-12
福汇生物科技(广东)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the seasoning oil products currently on the market have a single fragrance and do not have the effect of removing fishy smell, or bring a strong pungent smell while removing fishy smell, which is not suitable for cooking

Method used

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  • Special seasoning oil with good fishy smell removing and freshness improving effects and preparation method of special seasoning oil
  • Special seasoning oil with good fishy smell removing and freshness improving effects and preparation method of special seasoning oil
  • Special seasoning oil with good fishy smell removing and freshness improving effects and preparation method of special seasoning oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A special seasoning oil with good effect of removing fishy smell and improving freshness is prepared from the following raw materials by weight percentage: corn oil 33%, canola oil 12%, rice bran oil 12%, peanut oil 7.5%, sesame oil 2.7%, medium Long-chain fatty acid edible oil 30%, Sichuan pepper oil 1.5% and ginger oil 1.3%.

[0051] In the preparation method of seasoning oil in this example, 33% corn oil, 12% canola oil, 12% rice bran oil, 7.5% peanut oil, 2.7% sesame oil, 30% medium and long chain fatty acids Edible oil, 1.5% Sichuan pepper oil and 1.3% ginger oil are mixed and stirred evenly to remove the fishy smell and freshen the seasoning oil.

[0052] The flavoring oil prepared in this example is light yellow, has the fragrance of ginger oil and Sichuan pepper oil, is slightly spicy in the mouth, soft in mouthfeel, smoke point 210 ° C, saturated fatty acid 15.8-23.5%, monounsaturated fatty acid 32.6-47.8%, polyunsaturated fatty acid 32.6-47.8% Saturated fatty...

Embodiment 2

[0054] A special seasoning oil with good effect of removing fishy smell and improving freshness is prepared from the following raw materials by weight percentage: corn oil 25%, canola oil 7%, rice bran oil 18%, peanut oil 12%, sesame oil 5%, medium Long-chain fatty acid edible oil 30%, Sichuan pepper oil 0.5% and ginger oil 2.5%.

[0055] In the preparation method of seasoning oil in this example, 25% corn oil, 7% canola oil, 18% rice bran oil, 12% peanut oil, 5% sesame oil, 30% medium and long chain fatty acids Cooking oil, 0.5% Sichuan pepper oil and 2.5% ginger oil are mixed and stirred evenly to remove the fishy smell and freshen the seasoning oil.

[0056] The flavoring oil prepared in this example is light yellow, has the fragrance of ginger oil and Sichuan pepper oil, is slightly spicy in the mouth, soft in mouthfeel, smoke point 205°C, saturated fatty acid 16.6-24.2%, monounsaturated fatty acid 33.2-47.7%, polyunsaturated fatty acid 33.2-47.7% Saturated fatty acids 25...

Embodiment 3

[0058] A special seasoning oil with good effect of removing fishy smell and improving freshness is prepared from the following raw materials by weight percentage: corn oil 40%, canola oil 18%, rice bran oil 7%, peanut oil 6.5%, sesame oil 1%, medium Long-chain fatty acid edible oil 25%, Sichuan pepper oil 2% and ginger oil 0.5%.

[0059] In the preparation method of seasoning oil in this example, 40% corn oil, 18% canola oil, 7% rice bran oil, 6.5% peanut oil, 1% sesame oil, 25% medium and long chain fatty acids Cooking oil, 2% Sichuan pepper oil and 0.5% ginger oil are mixed and stirred evenly to remove the fishy smell and freshen the seasoning oil.

[0060] The flavoring oil prepared in this example is light yellow, has the fragrance of ginger oil and Sichuan pepper oil, is slightly spicy in the entrance, soft in taste, smoke point 215°C, saturated fatty acid 14.1-22.5%, monounsaturated fatty acid 32.2-49.7%, polyunsaturated fatty acid 14.1-22.5% Saturated fatty acids 25.9-...

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Abstract

The invention discloses special seasoning oil with good fishy smell removing and freshness improving effects and a preparation method thereof. The special seasoning oil is prepared from the following raw materials: corn oil, low-erucic-acid rapeseed oil, rice bran oil, peanut oil, sesame oil, medium-chain and long-chain fatty acid edible oil, zanthoxylum oil and ginger oil. The special seasoning oil is prepared and matched through the corresponding technologies of the materials, has unique fragrance and remarkable fishy smell removing and freshness increasing effects, and is suitable for food materials such as fishes, meat and marine products and cooking modes such as cooking, pickling and condiment sauce preparing. And the spice oil ratio which is most suitable for the fishy smell removing and freshness improving effects can be obtained by carrying out sensory evaluation through a special device. Besides, by measuring the content of the characteristic substances, the addition proportion with a good fishy smell removing effect can be quickly obtained for the spice raw materials with different smell concentrations, so that a basis is provided for product development.

Description

technical field [0001] The invention relates to the technical field of seasoning oils, in particular to a special seasoning oil with good deodorizing effect and a preparation method thereof. Background technique [0002] Cooking methods include steaming, boiling, frying, frying, stewing, roasting, marinating, stewing, roasting, etc., which are suitable for different ingredients and dishes, but there is no edible oil on the market for various ingredients and cooking methods. Among them, freshwater fish, seafood, meat and other ingredients have a certain fishy or stinky smell, and when such ingredients are cooked in a light cooking method such as steaming, the fishy or stinky smell is prominent, so it is often necessary to add spices such as onion, ginger, and garlic. Or to achieve the effect of removing the fishy smell by pickling, the process is cumbersome and the effect may not be good. For this reason, we propose a special seasoning oil for removing fishy smell. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A23L27/10A23L3/3472
CPCA23D9/007A23D9/04A23L27/11A23L3/3472A23V2002/00A23V2200/10A23V2250/21
Inventor 张志钢区博孟
Owner 福汇生物科技(广东)有限公司
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