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Fresh green zanthoxylum oil production process

A fresh green pepper oil, production process technology, applied in the field of fresh green pepper oil production technology, to achieve the effect of reducing the loss of aroma components and controlling the increase of moisture

Inactive Publication Date: 2005-01-26
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

AI Technical Summary

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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Effect test

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. Process flow is as follows in the embodiment:

[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] After removing the clear water on the surface of the peppercorns after opening the bag, the peppercorns are rubbed against the oil cells on the surface of the peppercorns by using the friction between the ribs on the roller, the wall of the cavity, and the peppercorns in a special scraping machine. The rotational speed of the control shaft is 100-150rpm, and the time is 3-8min.

[0016] 3. Countercurrent soaking

[0017] Use three countercurrent soaking f...

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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 effect of mutton, aroma and seasoning is deeply loved by consumers, especially the fresh green pepper, which is bright green in color and pleasant in fragrance. It is an excellent choice for cooking Sichuan cuisine, especially fish, beef, mutton, dog and other fishy dishes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10C11B1/10
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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