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Fresh green zanthoxylum oil production process

A technology of fresh green Sichuan pepper oil and production process is applied in the field of production technology of fresh green Sichuan pepper oil to achieve the effects of reducing loss and controlling the increase of water content

Inactive Publication Date: 2007-02-07
重庆市四面山花椒开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After consulting relevant materials and patents and investigating domestic and foreign markets, there is no technology to produce pepper seasoning oil by combining cold soaking and hot soaking with fresh green peppercorns

Method used

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  • Fresh green zanthoxylum oil production process

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Embodiment Construction

[0011] The present invention will be further explained below with reference to a non-limiting process flow given in conjunction with the accompanying drawings. The technological process in the embodiment is as follows.

[0012] 1. Thaw

[0013] When the preserved pepper is used as the raw material, the preserved pepper is first thawed naturally at room temperature (10-20° C.) before soaking, and the thawing time is based on the fact that there is no ice crystal in the bagged pepper and the pepper is loose.

[0014] 2. Scratch

[0015] First of all, after the open water on the surface of the peppercorns is air-dried after opening the bag, the peppercorns are rubbed in a special scraping machine using the friction between the ribs on the roller, the cavity wall, and the peppercorns to scrape the oil cells on the surface of the peppercorns and control the axis The rotating belt is 100-150rpm, and the time is 3-8min.

[0016] 3. Countercurrent soaking

[0017] Use three counte...

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Abstract

The invention discloses a fresh green zanthoxylum oil production process which comprises the steps of squashing, steeping, charging fresh vegetable oil, filtering, disintegrating peppertree dross and zanthoxylum oil, depositing zanthoxylum oil 5-20 days or removing suspended impurity and solid impurity with shaker, heating, filtering and loading.

Description

technical field [0001] The invention relates to a production process of condiments, in particular to a production process of fresh green prickly ash oil. Background technique [0002] Zanthoxylum bungeanum is a traditional Chinese medicinal material and one of the "eight major condiments", and it is an indispensable main condiment for Sichuan cuisine and Chongqing hot pot. Green pepper, also known as Qingchuan pepper and green Zanthoxylum bungeanum, is a species of Zanthoxylum bungeanum, mainly produced in Sichuan, Chongqing, Yunnan and other provinces and cities. Because of its green color, fragrant aroma and pure numb taste, green Zanthoxylum bungeanum has the characteristics of removing fishy smell. The effects of mutton and flavor-enhancing seasoning are deeply loved by consumers, especially the fresh green pepper, which is bright green in color and pleasant in fragrance. Excellent seasoning. But fresh green Zanthoxylum bungeanum is not easy to preserve, and it is easy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/10A23L1/221A23L27/10
Inventor 阚建全刘雄聂勋杰
Owner 重庆市四面山花椒开发有限责任公司
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