Edible seasoning oil and preparation process thereof

Abstract

The invention relates to the technical field of food processing, in particular to edible seasoning oil and a preparation process thereof. The edible seasoning oil is prepared from the following raw materials: edible salt, monosodium glutamate, edible glucose, maltodextrin, chicken, pork, beef, spices, starch and edible oil. According to the formula of the edible seasoning oil disclosed by the invention, chicken, pork and beef are ingeniously matched, so that rich meat fragrance is provided, and spices such as anise and the like add rich fragrance levels. The edible salt, the monosodium glutamate, the edible glucose and the maltodextrin balance the salty taste and the sweet taste, the layering sense and the harmony degree of the taste are improved, the starch endows the grease with smooth and full taste, and the uniformity of the grease is also helped to be kept. The formula ensures that the flavor is rich, the taste is fine and smooth, various cooking requirements are met, and high-quality seasoning experience is provided.

Description

Technical Field

[0001] The invention relates to the technical field of edible processing, and in particular to an edible seasoning oil and a preparation process thereof. Background Art

[0002] Seasoning oil is a food additive widely used in cooking, seasoning and flavoring. It is mainly a mixture of edible oil and various spices and seasoning ingredients. Traditional seasoning oils are usually based on peanut oil, soybean oil, sunflower oil, etc., and spices (such as star anise, pepper, chili, etc.) and seasonings (such as salt, monosodium glutamate, sugar, etc.) are added to increase the flavor and taste. This type of seasoning oil plays a role in adding fragrance, flavor and enhancing the taste of ingredients in many cooking. As people's demand for food continues to increase, the flavor, texture and health requirements of seasoning oils are also getting higher and higher.

[0003] However, existing seasoning oil products usually face several technical difficulties. First, the flavor of traditional seasoning oil is not rich enough, especially in terms of aroma level. Most seasoning oils rely only on a single spice or a few aroma components, which cannot meet the demand for diversified tastes. In the prior art, although some products enrich the aroma level by combining multiple spices, the aroma substances are not fully combined with oils, which often results in a short-lasting aroma or a single flavor, and cannot meet consumers' demand for high-level flavors.

[0004] Secondly, the taste of seasoning oils is often relatively monotonous, especially in terms of the dissolution and uniform distribution of seasonings. Although salt, monosodium glutamate, glucose and other seasoning ingredients are added to traditional seasoning oils, these ingredients are poorly soluble in oils and fats, easily forming particles or uneven flavor distribution, resulting in the oils not having a delicate taste, and may even have adverse phenomena such as precipitation and granularity, affecting consumers' experience. In addition, improper control of the oil viscosity of seasoning oils may lead to insufficient or excessive fluidity of the oil, affecting its applicability in different cooking scenarios.

[0005] Third, the stability problem in existing seasoning oil formulas is also prominent. Due to the uneven distribution of spice ingredients and seasonings, some seasoning oils will experience oil-water separation or spice precipitation during storage, resulting in a decline in product quality and affecting consumers' experience. Although some seasoning oils improve this problem by adding emulsifiers, the effects of existing emulsifiers in preventing stratification and improving oil-water stability are not always ideal, and some emulsifiers may have an adverse effect on the flavor and taste of the oil, limiting the wide application of the product.

[0006] Therefore, the existing seasoning oils still have certain technical defects in terms of flavor richness, taste uniformity and long-term stability, and a new seasoning oil formula is needed to solve these problems, provide a richer and longer-lasting flavor, improve the taste uniformity, and ensure the stability of the product during long-term storage. These problems are the technical problems to be solved by the present invention. Summary of the invention

[0007] The present invention aims to at least solve the technical defects existing in the prior art. To this end, the present invention provides an edible seasoning oil, which has a strong aroma and can be directly used for cold dishes or hot stir-fries.

[0008] The invention also provides a preparation process of edible seasoning oil.

[0009] The edible seasoning oil according to the embodiment of the present invention is prepared from the following raw materials: edible salt, monosodium glutamate, edible glucose, maltodextrin, chicken, pork, beef, spices, starch and edible oil.

[0010] The edible seasoning oil according to the embodiments of the present invention has a strong aroma by adding edible salt, monosodium glutamate, edible glucose, maltodextrin, chicken, pork, beef, spices, starch and other raw materials into the edible oil. The edible seasoning oil can be used as a base oil directly for cold dishes or hot stir-fries, and can also be used in combination with other sauces, thereby increasing its scope of application.

[0011] In addition, since edible seasoning oils are added with a variety of meat ingredients such as chicken, pork, and beef, they are more nutritious and contain a variety of amino acids and trace elements needed by the human body, which is beneficial to promoting metabolism and enhancing the body's immunity, thereby achieving the effect of strengthening the body.

[0012] In some embodiments, the edible flavoring oil is prepared from the following raw materials in parts by weight:

[0013] 0.5-7 parts of edible salt;

[0014] MSG 0.1-2 parts;

[0015] 0.2-5 portions of edible glucose;

[0016] Maltodextrin 0.1-3 parts;

[0017] 0.5-6 servings of chicken;

[0018] 0.5-8 servings of pork;

[0019] 1-9 servings of beef;

[0020] 0.5-7 parts of spices;

[0021] 0.5-5 parts of starch;

[0022] 100 servings of cooking oil.

[0023] Furthermore, the edible seasoning oil is prepared from the following raw materials in parts by weight:

[0024] 1-5 parts of edible salt;

[0025] MSG 0.2-2 parts;

[0026] 0.5-5 servings of edible glucose;

[0027] Maltodextrin 0.2-2 parts;

[0028] 1-5 servings of chicken;

[0029] 1-7 servings of pork;

[0030] 2-8 servings of beef;

[0031] 1-5 parts of spices;

[0032] 1-4 parts starch;

[0033] 100 servings of cooking oil.

[0034] Furthermore, the edible seasoning oil is prepared from the following raw materials in parts by weight:

[0035] 2-4 parts of table salt;

[0036] 0.5-1.5 parts of MSG;

[0037] 1-3 servings of glucose;

[0038] Maltodextrin 0.5-1.5 parts;

[0039] 2-4 servings of chicken;

[0040] 3-5 servings of pork;

[0041] 4-6 servings of beef;

[0042] 2-4 portions of spices;

[0043] 2-3 parts starch;

[0044] 100 servings of cooking oil.

[0045] Furthermore, the edible seasoning oil is prepared from the following raw materials in parts by weight:

[0046] 2-4 parts of table salt;

[0047] 0.5-1.5 parts of MSG;

[0048] 1-3 servings of glucose;

[0049] Maltodextrin 0.5-1.5 parts;

[0050] 2-4 servings of chicken;

[0051] 3-5 servings of pork;

[0052] 4-6 servings of beef;

[0053] 2-4 portions of spices;

[0054] 2-3 parts starch;

[0055] Enzyme preparation 0.002-0.020 parts;

[0056] 0.05-0.5 parts of water;

[0057] 100 servings of cooking oil.

[0058] In some embodiments, the edible oil is at least one of soybean oil, sunflower oil, peanut oil, olive oil, grapeseed oil, coconut oil and corn oil.

[0059] In some embodiments, the spice is at least one of star anise, pepper, dried chili, bay leaf, clove, cumin, ginger, cinnamon and lemon peel.

[0060] In some embodiments, the enzyme preparation is at least one of glucose oxidase, catalase, phospholipase C and transglutaminase, and the enzyme activity of the enzyme preparation is 10000-100000 U / g.

[0061] The preparation process of edible flavoring oil according to an embodiment of the present invention comprises the following steps:

[0062] Stir-fry: Stir-fry the spices with some cooking oil;

[0063] Crushing: Mix the roasted spices and cooking oil mixture with the diced chicken, pork and beef, and then crush them;

[0064] Frying: Fry with the remaining cooking oil;

[0065] filter;

[0066] Preparation: Cool the filtered oil, add salt, MSG, glucose, maltodextrin and starch, and mix well.

[0067] According to the preparation process of edible seasoning oil of the embodiment of the present invention, spices are first roasted with part of edible oil, and then the roasted spice and edible oil mixture is mixed with diced chicken, pork and beef, and then crushed, and finally fried with the remaining edible oil, and the obtained oil is filtered and then added with edible salt, monosodium glutamate, edible glucose, maltodextrin and starch for preparation, so that the prepared edible seasoning oil has a strong aroma, a pure taste and a higher nutritional value.

[0068] In some embodiments, the preparation process comprises the following steps:

[0069] Stir-fry: Stir-fry the spices with some cooking oil at 80-100℃ for 10-30 minutes;

[0070] Crushing: Mix the roasted spices and cooking oil mixture with the diced chicken, pork and beef, and then crush them;

[0071] Frying: Mix with the remaining cooking oil and fry at 130-150℃ for 20-40 minutes;

[0072] Filtration: 100-400 mesh sieve filtration;

[0073] Preparation: After the filtered oil is cooled to 65-75℃, add edible salt, monosodium glutamate, edible glucose, maltodextrin and starch, and stir at 100-500rpm for 10-30 minutes.

[0074] In some embodiments, the preparation process comprises the following steps:

[0075] Stir-fry: Stir-fry the spices with some cooking oil at 80-100℃ for 10-30 minutes;

[0076] Crushing: Mix the roasted spices and cooking oil mixture with the diced chicken, pork and beef, and then crush them;

[0077] Frying: Mix with the remaining cooking oil and fry at 130-150℃ for 20-40 minutes;

[0078] Filtration: 100-400 mesh sieve filtration;

[0079] Preparation: After the filtered oil is cooled to 65-75℃, add edible salt, monosodium glutamate, edible glucose, maltodextrin and starch, and stir at 100-500rpm for 10-30 minutes;

[0080] Homogenize by adding enzyme: Add enzyme preparation and water, stir evenly, and then homogenize at 65-75℃ and pressure 10-20MPa for 3-10 minutes.

[0081] The edible seasoning oil formula of the present invention brings significant advantages by cleverly matching a variety of raw materials. First, the combination of chicken, pork and beef provides a strong meaty aroma to the oil, and the addition of spices such as star anise gives the seasoning oil a rich aroma layer, ensuring that the oil has a strong and lasting flavor. The deployment of edible salt, monosodium glutamate, edible glucose and maltodextrin allows the seasoning oil to achieve a good balance between salty and sweet taste, further enhancing the layering and harmony of the taste. At the same time, starch not only gives the oil a smooth and full taste, but also helps the oil maintain good uniformity during storage. Through this formula, the seasoning oil has rich flavor layers and a delicate taste, which is suitable for a variety of cooking needs and can provide a high-quality seasoning experience in a variety of scenarios such as cooking and hot pot base. BRIEF DESCRIPTION OF THE DRAWINGS

[0082] Figure 1 The present invention is a process flow chart for preparing edible seasoning oil;

[0083] Figure 2 The present invention provides a detailed flow chart of the preparation process of edible seasoning oil. DETAILED DESCRIPTION

[0084] The edible seasoning oil according to the embodiment of the present invention is prepared from the following raw materials: edible salt, monosodium glutamate, edible glucose, maltodextrin, chicken, pork, beef, spices, starch and edible oil.

[0085] Specifically, weigh appropriate amounts of edible salt, monosodium glutamate, edible glucose, maltodextrin, chicken, pork, beef, spices, starch and edible oil according to a certain ratio.

[0086] First, fry the spices with part of the cooking oil, then mix them with the diced chicken, pork and beef, and then crush them; add the remaining cooking oil and fry them together; then filter them; cool the filtered oil, add edible salt, monosodium glutamate, edible glucose, maltodextrin and starch, mix them evenly, and you can get edible seasoning oil.

[0087] The edible seasoning oil according to the embodiments of the present invention has a strong aroma by adding edible salt, monosodium glutamate, edible glucose, maltodextrin, chicken, pork, beef, spices, starch and other raw materials into the edible oil. The edible seasoning oil can be used as a base oil directly for cold dishes or stir-frying, and can also be used in combination with other sauces, thereby increasing its scope of application.

[0088] In addition, since edible seasoning oils are added with a variety of meat ingredients such as chicken, pork, and beef, they are more nutritious and contain a variety of amino acids and trace elements needed by the human body, which is beneficial to promoting metabolism and enhancing the body's immunity, thereby achieving the effect of strengthening the body.

[0089] In some embodiments, the edible flavoring oil is prepared from the following raw materials in parts by weight:

[0090] 0.5-7 parts of edible salt,

[0091] MSG 0.1-2 parts,

[0092] 0.2-5 servings of edible glucose,

[0093] Maltodextrin 0.1-3 parts,

[0094] 0.5-6 servings of chicken,

[0095] 0.5-8 servings of pork,

[0096] 1-9 servings of beef,

[0097] 0.5-7 parts of spices,

[0098] 0.5-5 parts of starch,

[0099] 100 servings of cooking oil.

[0100] Preferably, the edible flavoring oil is prepared from the following raw materials in parts by weight:

[0101] 1-5 parts of edible salt,

[0102] MSG 0.2-2 parts,

[0103] 0.5-5 servings of edible glucose,

[0104] Maltodextrin 0.2-2 parts,

[0105] 1-5 servings of chicken,

[0106] 1-7 servings of pork,

[0107] 2-8 servings of beef,

[0108] 1-5 servings of spices,

[0109] 1-4 parts starch,

[0110] 100 servings of cooking oil.

[0111] More preferably, the edible seasoning oil is prepared from the following raw materials in parts by weight:

[0112] 2-4 portions of edible salt,

[0113] MSG 0.5-1.5 parts,

[0114] 1-3 servings of glucose,

[0115] Maltodextrin 0.5-1.5 parts,

[0116] 2-4 servings of chicken,

[0117] 3-5 servings of pork,

[0118] 4-6 servings of beef,

[0119] 2-4 servings of spices,

[0120] 2-3 parts starch,

[0121] 100 servings of cooking oil.

[0122] Optimally, the edible seasoning oil is prepared from the following raw materials in parts by weight:

[0123] 3 parts edible salt,

[0124] 1 portion of MSG,

[0125] 2 servings of edible glucose,

[0126] 1 part maltodextrin,

[0127] 3 servings of chicken,

[0128] 4 servings of pork,

[0129] 5 servings of beef,

[0130] 3 parts spices,

[0131] 2.5 parts starch,

[0132] 100 servings of cooking oil.

[0133] It should be noted that the weight percentages here are calculated based on the amount of edible oil. For example, if the amount of edible oil is 100g, the amounts of other substances are calculated based on this.

[0134] In some embodiments, the edible oil is at least one of soybean oil, sunflower oil, peanut oil, olive oil, grapeseed oil, coconut oil and corn oil.

[0135] Specifically, the edible oil mentioned here refers to various vegetable edible oils that can be used for frying, stir-frying and deep-frying. You can choose any one according to actual needs as long as it is safe for consumption.

[0136] In some embodiments, the spice is at least one of star anise, pepper, dried chili, bay leaf, clove, cumin, ginger, cinnamon and lemon peel.

[0137] Specifically, the spices mentioned here refer to natural plant extracts that can emit aroma and have a certain stimulating taste. They mainly play the role of enhancing fragrance and freshness. Commonly used spices include star anise, pepper, dried chili, bay leaves, cloves, cumin, ginger, cinnamon and lemon peel, etc., which can be used in combination according to actual needs.

[0138] According to some embodiments of the present invention, Figure 1 The preparation process comprises the following steps:

[0139] S101: Bake and stir-fry.

[0140] Specifically, put the spices and some cooking oil into the pot, control the temperature within the range of 80-100°C, maintain a constant temperature, and continue to stir-fry for 10-30 minutes until the spices are completely dried.

[0141] S102: Crushed.

[0142] Specifically, the roasted spice and cooking oil mixture is taken out, left for a period of time, mixed with diced chicken, pork and beef, and then crushed to be better dispersed in the cooking oil.

[0143] S103: Frying.

[0144] Specifically, the material obtained in step S102 is mixed with the remaining edible oil, and is continuously heated to between 130-150° C. and maintained for 20-40 minutes until all ingredients are fully dissolved and a stable mixed system is formed.

[0145] S104: Filtering.

[0146] Specifically, the material obtained in step S103 is filtered to remove the residue, and only the pure edible seasoning oil is retained.

[0147] S105: Preparation.

[0148] Specifically, after the filtrate obtained in step S104 is cooled to room temperature, ingredients such as edible salt, monosodium glutamate, edible glucose, maltodextrin and starch are added in proportion and stirred evenly.

[0149] In some embodiments, Figure 2 As shown, the preparation process comprises the following steps:

[0150] Stir-fry: Stir-fry the spices with some cooking oil at 80-100℃ for 10-30 minutes;

[0151] Crushing: Mix the roasted spices and cooking oil mixture with the diced chicken, pork and beef, and then crush them;

[0152] Frying: Mix with the remaining cooking oil and fry at 130-150℃ for 20-40 minutes;

[0153] Filtration: 100-400 mesh sieve filtration;

[0154] Preparation: After the filtered oil is cooled to 65-75℃, add edible salt, monosodium glutamate, edible glucose, maltodextrin and starch, and stir at 100-500rpm for 10-30 minutes.

[0155] In some embodiments, the edible flavoring oil is prepared from the following raw materials in parts by weight:

[0156] 2-4 parts of table salt;

[0157] 0.5-1.5 parts of MSG;

[0158] 1-3 servings of glucose;

[0159] Maltodextrin 0.5-1.5 parts;

[0160] 2-4 servings of chicken;

[0161] 3-5 servings of pork;

[0162] 4-6 servings of beef;

[0163] 2-4 portions of spices;

[0164] 2-3 parts starch;

[0165] Enzyme preparation 0.002-0.020 parts;

[0166] 0.05-0.5 parts of water;

[0167] 100 servings of cooking oil.

[0168] The specific preparation process comprises the following steps:

[0169] Stir-fry: Stir-fry the spices with some cooking oil at 80-100℃ for 10-30 minutes;

[0170] Crushing: Mix the roasted spices and cooking oil mixture with the diced chicken, pork and beef, and then crush them;

[0171] Frying: Mix with the remaining cooking oil and fry at 130-150℃ for 20-40 minutes;

[0172] Filtration: 100-400 mesh sieve filtration;

[0173] Preparation: After the filtered oil is cooled to 65-75℃, add edible salt, monosodium glutamate, edible glucose, maltodextrin and starch, and stir at 100-500rpm for 10-30 minutes;

[0174] Homogenize by adding enzyme: Add enzyme preparation and water, stir evenly, and then homogenize at 65-75℃ and pressure 10-20MPa for 3-10 minutes.

[0175] The enzyme preparation is at least one of glucose oxidase, catalase, phospholipase C and transglutaminase, and the enzyme activity of the enzyme preparation is 10000-100000 U / g. Preferably, the enzyme preparation is a combination of glucose oxidase and phospholipase C, and more preferably, the mass ratio of glucose oxidase to phospholipase C is 1:(0.2-5).

[0176] The following is a specific process of the edible seasoning oil and its preparation process according to the embodiment of the present invention. Obviously, the described embodiment is only a part of the embodiment of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0177] Embodiment 1:

[0178] (1) The formula of edible seasoning oil is as follows:

[0179] Edible salt: 3 kg

[0180] MSG: 1 kg

[0181] Edible glucose: 2 kg

[0182] Maltodextrin: 1 kg

[0183] Chicken: 3 kg

[0184] Pork: 4 kg

[0185] Beef: 5 kg

[0186] Star anise: 3 kg

[0187] Starch: 2.5 kg

[0188] Peanut oil: 100 kg

[0189] (2) The preparation process of edible seasoning oil, the specific steps are as follows:

[0190] 1. Raw material acceptance and pre-treatment:

[0191] Raw material acceptance: All raw materials are inspected to ensure they meet food safety standards.

[0192] Meat processing: Cut chicken, pork and beef into pieces.

[0193] Spice processing: Select star anise, wash and remove impurities.

[0194] 2. Baking and frying:

[0195] Put the star anise and 20 kg of peanut oil into a wok.

[0196] Stir-fry at 90℃ for 20 minutes to stimulate the aroma components of the spices, allowing them to be fully released and blend with the oil.

[0197] 3. Crushing:

[0198] The stir-fried spice and cooking oil mixture, together with the diced chicken, pork and beef, were ground using a 3 mm perforated plate grinder.

[0199] The purpose is to ensure that the flavor components of spices and meat are fully released and evenly mixed with oils to increase the efficiency of aroma release.

[0200] 4. Frying:

[0201] Add the crushed spice and meat mixture into the pot along with the remaining 80 kg of peanut oil.

[0202] Fry at 140℃ for 30 minutes to ensure that the flavor components of the spices and the meat fat are fully released into the oil.

[0203] 5. Filter to remove solid matter:

[0204] After frying, filter the oil and mixture through a 300-mesh fine-mesh sieve to remove solid matter such as spice crumbs and meat residues.

[0205] The filtered oil is clear and pure without any particles or sediment.

[0206] 6. Adjustment:

[0207] After the filtered oil is cooled to 70° C., edible salt, monosodium glutamate, edible glucose, maltodextrin and starch are added, and stirred at 300 rpm for 20 minutes to ensure that all seasoning components and aroma components are evenly mixed, thereby obtaining the edible blended oil of the present invention.

[0208] At a temperature of 70°C, the seasoning can be fully dissolved, avoiding flavor loss caused by high temperature while ensuring uniform distribution of the seasoning.

[0209] After the seasoning oil is prepared, it is packaged in transparent glass bottles after cooling to room temperature. The qualified seasoning oil is put into the warehouse for subsequent sale or use.

[0210] Embodiment 2:

[0211] On the basis of Example 1, step 7 is added: adding enzyme for homogenization. Specifically:

[0212] After step 6, 8 grams of phospholipase C (enzyme activity 5W) and 100 grams of water are added to the edible blended oil, stirred at 1000 rpm for 10 minutes; the temperature is 70° C., the pressure is 15 MPa, and homogenized for 5 minutes to obtain the present invention.

[0213] Embodiment 3:

[0214] On the basis of Example 1, step 7 is added: adding enzyme for homogenization. Specifically:

[0215] After the preparation in step 6, 8 grams of glucose oxidase (enzyme activity 5W) and 100 grams of water are added to the edible blended oil, stirred at 1000 rpm for 10 minutes; the temperature is 70° C., the pressure is 15 MPa, and homogenized for 5 minutes to obtain the present invention.

[0216] Embodiment 4:

[0217] On the basis of Example 1, step 7 is added: adding enzyme for homogenization. Specifically:

[0218] After step 6, 4 grams of phospholipase C (enzyme activity 5W), 4 grams of glucose oxidase (enzyme activity 5W) and 100 grams of water are added to the edible blended oil, stirred at 1000 rpm for 10 minutes; the temperature is 70°C, the pressure is 15 MPa, and homogenized for 5 minutes to obtain the present invention.

[0219] Embodiment 5:

[0220] On the basis of Example 1, step 7 is added: adding enzyme for homogenization. Specifically:

[0221] After step 6, 2 grams of phospholipase C (enzyme activity 5W), 6 grams of glucose oxidase (enzyme activity 5W) and 100 grams of water are added to the edible blended oil, stirred at 1000 rpm for 10 minutes; the temperature is 70°C, the pressure is 15 MPa, and homogenized for 5 minutes to obtain the present invention.

[0222] Embodiment 6:

[0223] On the basis of Example 1, step 7 is added: adding enzyme for homogenization. Specifically:

[0224] After step 6, 6 grams of phospholipase C (enzyme activity 5W), 2 grams of glucose oxidase (enzyme activity 5W) and 100 grams of water are added to the edible blended oil, stirred at 1000 rpm for 10 minutes; the temperature is 70°C, the pressure is 15 MPa, and homogenized for 5 minutes to obtain the present invention.

[0225] Embodiment 7:

[0226] On the basis of Example 1, step 7 is added: adding enzyme for homogenization. Specifically:

[0227] After the preparation in step 6, 8 grams of phospholipase C (enzyme activity 5W) was added to the edible blended oil, and stirred at 1000 rpm for 10 minutes; the temperature was 70° C., the pressure was 15 MPa, and homogenization was performed for 5 minutes to obtain the present invention.

[0228] Comparative Example 1:

[0229] (1) The formula of edible seasoning oil is as follows:

[0230] Edible salt: 3 kg

[0231] MSG: 1 kg

[0232] Edible glucose: 2 kg

[0233] Maltodextrin: 1 kg

[0234] Chicken: 3 kg

[0235] Pork: 4 kg

[0236] Beef: 5 kg

[0237] Star anise: 3 kg

[0238] Starch: 2.5 kg

[0239] Peanut oil: 100 kg

[0240] (2) The preparation process of edible seasoning oil, the specific steps are as follows:

[0241] 1. Raw material pretreatment:

[0242] Inspect all raw materials and confirm they meet food safety standards.

[0243] Chop chicken, pork and beef into small pieces and set aside.

[0244] Wash and drain star anise.

[0245] 2. Direct frying to enhance flavor:

[0246] Pour all the peanut oil (100 kg) into the pot and heat to 140°C.

[0247] Add diced chicken, pork, beef and star anise into the oil and fry at 140°C for about 30 minutes, stirring moderately during the frying process so that the fat and flavor of the meat and the aroma of the star anise can be fully released into the oil.

[0248] 3. Filter:

[0249] After frying, filter the oil in the pot through a 300-mesh fine-mesh sieve to remove solid matter such as meat residues and spice fragments, so that the obtained oil is clear and has no obvious particles.

[0250] 4. Allocation:

[0251] The filtered oil is cooled to about 70°C, and edible salt, monosodium glutamate, edible glucose, maltodextrin and starch are added.

[0252] Stir at about 300 rpm for 20 minutes to ensure that all flavoring ingredients are evenly dissolved and distributed.

[0253] Test Example 1:

[0254] Prepare samples of the control group and the experimental group, and place them in glass bottles of the same specifications and protected from light. The storage conditions are normal room temperature (25°C), protected from light, and sealed.

[0255] MDA concentration detection (malondialdehyde detection, TBARS method):

[0256] Weigh 1.00 g (accurate to 0.001 g) of oil sample into a glass test tube, add 5 mL of 20% (w / v) trichloroacetic acid (TCA) aqueous solution and 5 mL of 0.5% (w / v) TBA (thiobarbituric acid) aqueous solution to obtain a mixed solution.

[0257] Heat the mixture in a water bath at 80°C for 30 minutes to allow MDA and TBA to fully react to form a red complex. Stir gently during heating to ensure uniform reaction. Remove from the water bath and quickly cool to room temperature. Centrifuge the mixture at 3000 rpm for 10 minutes to obtain a clear supernatant.

[0258] The supernatant was taken into a cuvette, and the absorbance (A value) was measured at a wavelength of 532 nm using distilled water as a blank.

[0259] A series of standard solutions with known concentrations were prepared using MDA standard (1,1,3,3-tetraethoxypropane TEP), and the solutions were treated and the absorbance was measured in the same manner as the samples to draw a standard curve.

[0260] The measured absorbance was converted into MDA concentration (mgMDA / kg oil) according to the standard curve.

[0261] Table 1: MDA concentration data table of edible seasoning oil (unit: mgMDA / kg oil)

[0262] Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative Example 1 Day 0 0.30 0.27 0.28 0.26 0.25 0.27 0.29 0.32 30 days 0.65 0.47 0.50 0.44 0.40 0.43 0.63 0.75 60 days 1.06 0.80 0.78 0.66 0.59 0.67 1.01 1.21

[0263] Compared with Example 1, the MDA concentration of Examples 2-6 during storage increased less, indicating that the introduction of enzymes and their different combinations can effectively reduce the oxidation rate of fats. Among them, when phospholipase C (Example 2) or glucose oxidase (Example 3) was added alone, the accumulation of MDA was slowed down, and when phospholipase C and glucose oxidase were used in conjunction (Examples 4-6), the effect of inhibiting oxidation was more significant, and the MDA concentration at 60 days was the lowest. This shows that appropriate enzymatic modification and its coordinated application have a positive effect on delaying fat oxidation.

[0264] In the present invention, enzyme homogenization can slow down the accumulation rate of oxidation products such as MDA. The possible mechanism is that glucose oxidase consumes the trace oxygen available in the oil system, limiting the advancement of the oxidation chain reaction; at the same time, the hydrolysis of phospholipase C enhances the tightness and stability of the oil interface layer, thereby reducing the diffusion rate of oxygen molecules to the unsaturated fatty acid site. Such synergistic effects help slow down the accumulation rate of oxidation products such as MDA, so that the product can better maintain its flavor and quality during long-term storage.

[0265] The difference between Example 7 and Example 2 is that a small amount of water is not added, which affects the efficiency of the enzyme and the microstructure optimization effect of the overall system. The action of the enzyme usually requires a certain water environment to maintain its spatial conformation and the accessibility of the active site. Under extremely low moisture conditions, the activity of the enzyme will decrease, thereby reducing its directional hydrolysis efficiency of phospholipid molecules. In addition, an appropriate amount of water helps to form a more stable interface micro-region between oils and hydrophilic components such as starch, sugars and proteins, and enhances the density and stability of the interface. On the whole, when a small amount of water is not added, although there is still a certain improvement effect, the potential of the enzyme has not been fully utilized, so that the performance of Example 7 is only slightly improved than that of Example 1 without enzyme treatment, and is obviously not as significant as the effect of Example 2 with added water.

[0266] Test Example 2:

[0267] Sensory test: It is composed of 10 sensory assessors who have received basic training, including testers who are sensitive to oil flavor and have no sensory defects (such as color blindness, abnormal taste, etc.).

[0268] Test indicators:

[0269] Odor (fragrance, odor, etc.), accounting for 25%;

[0270] Flavor purity (no foreign, oxidized or stale flavors), 25%;

[0271] Overall pleasure (comprehensive feeling) accounts for 50%.

[0272] Scoring method: Use a 10-point system, where 0 is extremely poor and 10 is excellent, calculated according to the weight. The assessors are required to randomly sort and evaluate the samples of the control group and the experimental group in a blind test, and each person scores independently. Before each evaluation, the assessors clean their mouths with tasteless biscuits and water to reduce cross-influence.

[0273] Table 2: Sensory evaluation table of edible seasoning oils

[0274] score Example 1 7.6 Example 2 8.5 Example 3 8.8 Example 4 9.4 Comparative Example 1 5.8

[0275] The edible seasoning oil prepared by the method provided in the present application has better taste and nutritional value, not only has a strong aroma, but also is rich in various amino acids and trace elements, and is beneficial to the human body.

[0276] In summary, according to the edible seasoning oil and the preparation process thereof of the embodiment of the present invention, spices are first roasted with part of the edible oil, and then the roasted spice and edible oil mixture is mixed with the diced chicken, pork and beef, and then crushed, and finally fried with the remaining edible oil, and the obtained oil is filtered and then added with edible salt, monosodium glutamate, edible glucose, maltodextrin and starch for preparation, so that the produced edible seasoning oil has a rich aroma, a pure taste and a higher nutritional value.

Claims

1. An edible seasoning oil, characterized in that: It is prepared from the following raw materials: edible salt, monosodium glutamate, edible glucose, maltodextrin, chicken, pork, beef, spices, starch and edible oil.

2. The edible seasoning oil according to claim 1, characterized in that The invention is prepared from the following raw materials in parts by weight: 0.5-7 parts of edible salt; 0.1-2 parts of monosodium glutamate; 0.2-5 parts of edible glucose; 0.1-3 parts of maltodextrin; 0.5-6 parts of chicken; 0.5-8 parts of pork; 1-9 parts of beef; 0.5-7 parts of spices; 0.5-5 parts of starch; and 100 parts of edible oil.

3. The edible seasoning oil according to claim 2, characterized in that The invention is prepared from the following raw materials in parts by weight: 1-5 parts of edible salt; 0.2-2 parts of monosodium glutamate; 0.5-5 parts of edible glucose; 0.2-2 parts of maltodextrin; 1-5 parts of chicken; 1-7 parts of pork; 2-8 parts of beef; 1-5 parts of spices; 1-4 parts of starch; and 100 parts of edible oil.

4. The edible seasoning oil according to claim 3, characterized in that The invention is prepared from the following raw materials in parts by weight: 2-4 parts of edible salt; 0.5-1.5 parts of monosodium glutamate; 1-3 parts of edible glucose; 0.5-1.5 parts of maltodextrin; 2-4 parts of chicken; 3-5 parts of pork; 4-6 parts of beef; 2-4 parts of spices; 2-3 parts of starch; and 100 parts of edible oil.

5. The edible seasoning oil according to claim 4, characterized in that The invention is prepared from the following raw materials in parts by weight: 3 parts of edible salt; 1 part of monosodium glutamate; 2 parts of edible glucose; 1 part of maltodextrin; 3 parts of chicken; 4 parts of pork; 5 parts of beef; 3 parts of spices; 2.5 parts of starch; and 100 parts of edible oil.

6. The edible seasoning oil according to any one of claims 1 to 5, characterized in that The edible oil is at least one of soybean oil, sunflower oil, peanut oil, olive oil, grape seed oil, coconut oil and corn oil.

7. The edible seasoning oil according to any one of claims 1 to 5, characterized in that The spice is at least one of star anise, prickly ash, dried chili pepper, bay leaf, clove, cumin, ginger, cinnamon and lemon peel.

8. A process for preparing edible seasoning oil, characterized in that: The method comprises the following steps: roasting: roasting spices and part of edible oil; crushing: mixing the roasted spices and edible oil mixture with diced chicken, pork and beef, and then crushing; frying: frying with the remaining edible oil; filtering; blending: cooling the filtered oil, adding edible salt, monosodium glutamate, edible glucose, maltodextrin and starch, and mixing evenly.

9. The process for preparing edible seasoning oil according to claim 8, characterized in that: The method comprises the following steps: frying: frying the spices and some edible oil at 80-100°C for 10-30 minutes; Crushing: Mix the roasted spices and cooking oil mixture with the diced chicken, pork and beef, and then crush them; Frying: Mix with the remaining cooking oil and fry at 130-150° C. for 20-40 minutes; Filtration: 100-400 mesh sieve filtration; Preparation: After the filtered oil is cooled to 65-75℃, add edible salt, monosodium glutamate, edible glucose, maltodextrin and starch, and stir at 100-500rpm for 10-30 minutes.

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