Refined cooking oil and its production method

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...

AI Technical Summary

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 unique spicy flavor of various raw materials is almost completely lost, and the active substances contained in them are also damaged to a large extent due to heat, and the efficacy will be greatly reduced. seasoning effect

3. When alcohol extraction is used to make cooking sesame oil, the active ingredients of ginger, chives, garlic and other spices are extracted with ethanol, but because some active ingredients in these spices cannot be completely dissolved in ethanol, they are lost in the finished oil This part of the active ingredients of each spice makes the effect of each spice unable to be fully exerted, which not only wastes the raw materials of various spices, but also makes the quality of the finished oil less than the expected effect; and using ethanol as a solvent to extract spices, not only It makes the production process more complicated, and also increases the impurities contained in the refined oil, which further affects the quality of the refined oil