Refined cooking oil and its production method

A production method and technology for edible oil, which are applied in the directions of edible oil/fat, application, food preparation, etc., can solve the problems of loss of seasoning effect, loss of spicy flavor, easy deterioration of raw materials, etc., so as to increase the original flavor and fresh flavor of food. , the effect of non-toxic side effects

Inactive Publication Date: 2005-04-13
刘名荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is following defective in above-mentioned preparation method: 1, when adopting mixing method, selected ginger, sand ginger, garlic, shallot etc. are all raw materials, in the production process, raw materials are perishable, lose its effect completely, not only It cannot remove the odor of the cooked food, and seriously affects the quality of the finished oil itself
2. When the hot oil method is used, the fennel oil is mixed with other types of oil first, and then the mixed sesame oil is heated. However, after the fennel oil is heated at high temperature, its unique fragrance is almost completely volatilized by heat, so it is used in the finished oil. There is not much fragrance left in the fennel oil, and it cannot play the role of seasoning at all; secondly, this method needs to heat all kinds of spices such as shallots, garlic, ginger and mixed sesame oil together, and heat raw materials such as shallots and garlic at high temperature Finally, the un

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0012] Take 10 kilograms of walnut oil, 10 kilograms of sunflower oil, 10 kilograms of olive oil, and 70 kilograms of peanut oil to obtain 100 kilograms of blended oil for use; then take 2 kilograms of ginger, 2 kilograms of chives, 2 kilograms of garlic, 0.2 kilograms of cloves, and 0.5 kilograms Shajiang, 0.2 kg of betel nut, 0.2 kg of mountain pepper, 0.2 kg of Luo Han Guo are crushed in a grinder, and then the above edible blending oil is heated in a pot. During the heating process, slowly add the above spice seasoning while stirring. After completion, the oil is boiled, and after the oil is boiled for 3 minutes, it is cooled to below 60° C., 0.2 kg of fennel oil is added, mixed evenly, and the residue is filtered to obtain the refined cooking edible oil of the present invention.

Embodiment 2

[0014]Take 15 kg of sesame oil, 10 kg of pine nut oil, 15 kg of corn oil and 60 kg of rapeseed salad oil and mix to obtain 100 kg of edible blend oil for use; then take 8 kg of ginger, 10 kg of chives, 8 kg of garlic, and 1.2 kg of cloves , 1.2 kilograms of sand ginger, 0.8 kilograms of betel nut, 1.2 kilograms of mountain pepper, and 2 kilograms of Luo Han Guo are crushed in a grinder, and then the above edible blending oil is heated in a pot. During the heating process, slowly add the above spices while stirring After adding the ingredients, boil the oil. After the oil has boiled for 20 minutes, cool it to below 60°C, then add 0.8 kg of fennel oil and 0.1 kg of imperial rice oil, mix evenly, and filter out the residue to obtain the refined product of the present invention Cooking cooking oil.

Embodiment 3

[0016] Take 100 kilograms of Arowana edible blended oil sold in the market for use, and then put 5 kilograms of ginger, 0.8 kilograms of cloves, 0.9 kilograms of sand ginger, 0.5 kilograms of betel nuts, 0.8 kilograms of mountain pepper, and 1 kilogram of Luo Han Guo into the pulverizer, and then smash them. Put the arowana edible blending oil into a pot and heat it. During the heating process, slowly add the six-flavored spice seasoning while stirring. After the oil boils for 10 minutes, cool it to below 60°C, then add 0.2 kg of shallot oil and 0.2 One kilogram of garlic oil and 0.5 kilogram of fennel oil are mixed uniformly, and the residue is filtered to obtain the refined cooking edible oil of the present invention.

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PUM

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Abstract

The refined cooking oil is produced through heating mixed edible oil; adding ginger, scallion, garlic, clove, kaempferia galanga, areca, spicebush and mangosteen in certain amount during heating; boiling for 3-20 min; cooling to below 60 deg.c before adding anise oil; and filtering. The present invention can avoid the damage of the spicy smell and effective components in various seasoning caused by high temperature, and the refined cooking oil is one kind of health and safe cooking seasoning.

Description

(1) Technical field: [0001] The present invention relates to cooking products, especially refined cooking edible oil; the present invention also relates to a method for preparing such edible oil. (2) Background technology: [0002] At present, when people cook pig, sheep, dog, fish and other livestock, poultry, and seafood meat, in order to eliminate the fishy, ​​mutton and other peculiar smells, they usually add various dry and fresh spicy seasonings, such as star anise and pepper. , Ginger, garlic, chives, etc. However, fresh ingredients such as ginger and garlic have a short storage period, are easy to deteriorate, and are troublesome to use; and when many seasonings are used in cooking, it is difficult to accurately grasp the proportion of them. If they are used too much, the taste of the seasoning will be too heavy. And it affects the taste of food, and it is difficult to remove the peculiar smell of the meat. In order to solve the above problems, the applicant applied for a...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23L27/10
Inventor 刘名荣
Owner 刘名荣
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