Method for preparing perfumed sesame oil

A technology for spice and sesame oil, which is applied in the production of fat oil/fat and fat generation, can solve the problems of complex synthetic spice process and other problems, and achieve the effect of simple processing method and rich aroma.

Inactive Publication Date: 2003-04-23
王忠才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the process of synthesizing spices is complicated, because it is closely

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] The process of preparing spice sesame oil in this example: mix 6.5 kg of Zanthoxylum bungeanum, 0.4 kg of pepper, 0.2 kg of bay leaf, 0.9 kg of clove, 0.2 kg of orange peel, and 1.8 kg of star anise, and grind into powder to obtain 10 kg of spice A, and 10 kg of spice A Put 100kg of sesame oil and 100kg of sesame oil into a closed container, heat to 165°C, maintain for 2 minutes, and cool to obtain mixture I; beat 1.5kg of ginger, 1.5kg of onion, and 2kg of garlic in a beater to obtain spice B. Put 100kg of sesame oil and 5kg of spice B in an airtight container, mix, heat to 155°C, maintain for 5 minutes, and cool to room temperature to obtain mixture II; after mixing mixture I and mixture II, filter to obtain the desired product .

Example Embodiment

[0017] Example 2

[0018] In this example, spice A is 5% by weight of the first part of sesame oil, spice B is 28% by weight of the second part of sesame oil, the weight ratio of spice A to spice B is 3:1, and the composition of spice A (weight percentage): pepper 74%, pepper 3%, bay leaf 3%, clove 3%, cinnamon 2%, star anise 15%, the preparation process is the same as in Example 1.

Example Embodiment

[0019] Example 3

[0020] In this example, the flavor A is 45% of the weight of the first portion of sesame oil, the flavor B is 15% of the weight of the second portion of sesame oil, the weight ratio of flavor A to flavor B is 4:1, and the composition of flavor A (weight percentage): pepper 68%, pepper 5%, bay leaf 4.5%, clove 6%, cinnamon 2.5%, star anise 14%. The preparation process is the same as in Example 1.

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PUM

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Abstract

The present invention relates to a preparation method of perfumed sesame oil, and is characterized by that the perfume formed from xanthoxylum, pepper, geranium, clove, cinnamon bark, star anise, ginger, onion and garlic is mixed with sesame, heated, coolled and filtered so as to obtain the invented product as cooking oil for cooking dishes.

Description

technical field [0001] The invention belongs to the technology of producing edible oil with plant raw materials, more specifically, it is a method for producing spice and sesame oil with sesame oil as the main material and pure natural plant spices as auxiliary materials. Background technique [0002] As everyone knows, common food oils include sesame oil, soybean oil, and peanut oil, all of which are made from plant fruits. They themselves have certain fragrances, but cooking food still needs to add various spices to make cooking food satisfy people's taste needs. There are many types of spices, including animal natural spices, plant natural spices and synthetic spices. With the improvement of people's living standards and the development of science and technology, the number of synthetic spices has increased rapidly, such as 750 in the 1960s, 3100 in the 1970s, and more than 5000 varieties at present (edited by He Jian et al., "Spice Chemistry and Technology". Science", C...

Claims

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Application Information

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IPC IPC(8): C11B1/04
Inventor 王忠才
Owner 王忠才
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