Flavored seasoning oil and preparation method thereof

Abstract

The invention provides seasoning oil and a preparation method thereof. The preparation method of the seasoning oil comprises the following steps: a, fermenting: mixing spices, yeast for making hard liquor and water, and fermenting to obtain a fermented material; b, extracting: adding table salt and edible oil into the fermented material, soaking, extracting, and collecting an oil phase; and c, oil boiling: heating the oil phase to obtain the seasoning oil. The prepared seasoning oil can increase the utilization rate of the spice raw materials, and meanwhile, the flavor intensity is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a seasoning oil and a preparation method thereof. Background Art

[0002] Spices are natural products with typical flavors such as fragrance and spiciness, and are often used to add unique flavors to food. Conventional spice seasoning oils are mainly obtained by frying spices and other raw materials at high temperature or vacuum frying at low temperature, but the aroma substances are relatively single, the aroma intensity is weak, and the taste is bland. To make up for this defect, producers often need to add additional flavors and spices for seasoning to enhance the aroma intensity or enrich the taste. However, additives such as flavors are non-natural ingredients, and the flavor of the seasoning oil products after fragrance adjustment is not natural and soft enough, which does not meet people's needs for health and deliciousness.

[0003] Therefore, there is an urgent need to develop a spice seasoning oil with a strong and rich aroma without the need for additional additives. This is of great significance for meeting the dual needs of modern people for health and deliciousness and promoting the innovative development of the seasoning industry. Summary of the invention

[0004] In order to solve the above problems, the present invention proposes a method combining solid-state mixed fermentation technology with extraction and oil boiling technology, firstly, spices and Daqu are subjected to solid-state mixed fermentation treatment to produce flavor substances, and then extraction and oil boiling processes are used to fully extract the effective ingredients in the spices, thereby preparing a spice seasoning oil product with rich aroma.

[0005] To this end, in a first aspect of the present invention, the present invention provides a method for preparing a flavoring oil, comprising the following steps:

[0006] a. Fermentation: Mix spices, Daqu and water, and ferment to obtain fermented material;

[0007] b. Extraction: adding salt and edible oil to the fermented material, soaking, extracting, and collecting the oil phase;

[0008] c. Boiling oil: heating the oil phase to obtain seasoning oil.

[0009] In a second aspect of the present invention, the present invention provides a flavoring oil, wherein the flavoring oil is prepared by any one of the methods described in the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0010] The accompanying drawings herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0011] Figure 1 A bar graph showing the changes in Daqu enzyme activity with Daqu culture temperature.

[0012] Figure 2 A bar graph showing the change in total acid content of the fermentation material with substrate fermentation time.

[0013] Figure 3 A bar graph showing the variation of oil phase aroma scores with soaking extraction temperature.

[0014] Figure 4 The aroma sensory evaluation results of the spice seasoning oil examples and comparative examples are shown. DETAILED DESCRIPTION

[0015] The embodiments of the present invention will be described in detail below in conjunction with the examples, but those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. If no specific conditions are specified in the examples, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be obtained commercially.

[0016] Seasoning oil preparation method

[0017] The present application study found that subjecting spices to solid-state fermentation treatment and then using leaching and oil boiling processes for full extraction can help improve the utilization rate of flavor substances in spices and thereby enhance the characteristic strength of seasoning oils. The seasoning oils produced in this way have both a mature aroma and a cooking feel, as well as strong and rich flavor substances.

[0018] In one aspect, the present invention provides a method for preparing a flavoring oil, comprising the following steps:

[0019] a. Fermentation: Mix spices, Daqu and water, and ferment to obtain fermented material;

[0020] b. Extraction: adding salt and edible oil to the fermented material, soaking, extracting, and collecting the oil phase;

[0021] c. Boiling oil: heating the oil phase to obtain seasoning oil.

[0022] Fermentation

[0023] Research has found that a well-developed enzyme system is produced during the growth of Daqu, including a variety of saccharifying enzymes and cellulases. Through mixed fermentation of Daqu and spices, the spices can be decomposed to produce complex and rich small molecules that give flavor.

[0024] In some embodiments, the spices can be selected from any types commonly used in the food field, including but not limited to one or more of star anise, pepper, cinnamon, bay leaf, angelica dahurica, cumin, cloves, licorice, tangerine peel, amomum villosum, ginger, grass fruit, black pepper, nutmeg, galangal, white button, cardamom, fennel, fragrant sand, coriander seeds, red gardenia and the like.

[0025] In some embodiments, the Daqu is prepared by the following method: steaming the koji-making raw materials, inoculating Aspergillus koji, and fermenting and culturing to obtain the Daqu.

[0026] In some embodiments, the koji raw material is selected from grains and beans. In some embodiments, the grains or beans are pre-treated, for example, by one or more processes of crushing, roasting, and pressing.

[0027] In a preferred embodiment, the beans are selected from one or more of soybeans (such as soybean meal), broad beans, peas, mung beans and red beans. In a preferred embodiment, the cereals are selected from one or more of wheat (such as flour, fried wheat), corn, and rice.

[0028] In a preferred embodiment, the koji-making raw materials are soybeans and / or wheat.

[0029] In some embodiments, the koji-making raw materials are steamed at a temperature of 100°C to 150°C, for example, 100°C, 105°C, 110°C, 115°C, 120°C, 125°C, 130°C, 135°C, 140°C, 145°C, 150°C, or within the range of any two of the above temperatures.

[0030] In a preferred embodiment, the koji-making raw materials are steamed in the range of 120°C to 125°C.

[0031] In some embodiments, the koji-making raw materials are steamed for 0.5 to 5 hours, for example, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5 hours, or within the range of any two of the above time periods.

[0032] In a preferred embodiment, the koji-making raw material is steamed for 0.5 to 2 hours.

[0033] In some embodiments, the Aspergillus may be any species capable of preparing Daqu, including but not limited to Aspergillus flavus, Aspergillus niger, Monascus, Aspergillus oryzae, and the like.

[0034] In a preferred embodiment, the Aspergillus is one or both of Aspergillus niger and Aspergillus oryzae.

[0035] In some embodiments, the koji-making raw materials are soaked in water to obtain wet materials, and then steamed.

[0036] In some embodiments, the weight ratio of the koji-making raw materials to water is 1:(0.5-5), for example, 1:0.5, 1:1, 1:1.5, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, or within the range of any two of the above ratios.

[0037] In a preferred embodiment, the weight ratio of the koji-making raw materials to water is 1:0.5 to 1:4.

[0038] In some embodiments, the inoculum amount of the Aspergillus is 0.001wt%-0.1wt% of the wetted material, for example, 0.001wt%, 0.002wt%, 0.003wt%, 0.004wt%, 0.005wt%, 0.006wt%, 0.007wt%, 0.008wt%, 0.009wt%, 0.01wt%, 0.02wt%, 0.03wt%, 0.04wt%, 0.05wt%, 0.06wt%, 0.07wt%, 0.08wt%, 0.09wt%, 0.1wt%, or any two of the above amounts.

[0039] In a preferred embodiment, the inoculum amount of the Aspergillus is 0.01 wt%-0.08 wt% of the wetted material.

[0040] In some embodiments, the temperature of the fermentation culture is in the range of 25°C to 35°C, for example, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, or any two of the above temperatures.

[0041] In a preferred embodiment, the temperature of the fermentation culture is in the range of 28°C to 32°C.

[0042] In some embodiments, the fermentation culture time is 15 to 40 hours, for example, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40 hours, or within the range of any two of the above time periods.

[0043] In a preferred embodiment, the fermentation culture time is 22 to 36 hours.

[0044] In some embodiments, the method further comprises the step of pulverizing the spices.

[0045] In a preferred embodiment, the spices are crushed to 10-300 mesh, for example, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300 mesh, or within the range of any two of the above amounts.

[0046] In some embodiments, the weight ratio of the spices, Daqu and water in step a is (1-20):1:(1-100).

[0047] In some embodiments, the fermentation temperature in step a is in the range of 35°C to 45°C, for example, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, or in the range of any two of the above temperatures.

[0048] In a preferred embodiment, the fermentation temperature in step a is in the range of 40°C to 42°C.

[0049] In some embodiments, the fermentation time in step a is 5 to 20 hours, for example 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20 hours, or within the range of any two of the above times.

[0050] In a preferred embodiment, the fermentation time in step a is 8 to 12 hours.

[0051] Extraction

[0052] Through the oil phase extraction process, the rich flavor substances produced during the solid-state fermentation process can be extracted into the oil phase, providing a substrate basis for the subsequent oil boiling process.

[0053] In some embodiments, the edible oil is selected from vegetable oil or animal oil.

[0054] In a preferred embodiment, the vegetable oil is selected from one or more of soybean oil, peanut oil, rapeseed oil, sunflower oil, and corn oil, and the animal oil is selected from one or more of lard, chicken fat, beef tallow, and mutton fat.

[0055] In a preferred embodiment, the edible oil is soybean oil or rapeseed oil.

[0056] In some embodiments, the weight ratio of the fermentation material, salt and edible oil is (1-20):1:(5-40).

[0057] In some embodiments, the soaking is carried out at a temperature of 60°C to 90°C, for example, 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, or within the range of any two of the above temperatures.

[0058] In a preferred embodiment, the soaking is performed at a temperature of 60°C to 70°C.

[0059] In some embodiments, the soaking time is 1 to 10 hours, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 hours, or within the range of any two of the above time periods.

[0060] In a preferred embodiment, the soaking time is 3-5 hours.

[0061] Boil oil

[0062] The oil phase containing the extracted flavor substances is subjected to the oil-boiling process to help increase the ripening aroma and cooking feeling, and further stimulate the flavor of the seasoning oil.

[0063] In some embodiments, the heating in step c is carried out in two steps, the first step is heated at a temperature of 90°C to 105°C, the main purpose of which is to boil and volatilize water, and the second step is heated at a temperature of 120°C to 140°C to further produce aromatic substances.

[0064] In a preferred embodiment, the first step heating temperature is 90-101°C.

[0065] In a preferred embodiment, the second step heating temperature is 120-130°C.

[0066] In some embodiments, the first step heating time is 0.5-5 hours, for example 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5 hours, or within the range of any two of the above times.

[0067] In some embodiments, the second heating time is 0.5-5 hours, for example, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5 hours, or within the range of any two of the above times.

[0068] filter

[0069] In some embodiments, after the heating in step c, the method further comprises a filtering step.

[0070] The filtration described in the present invention can be performed by any filtration device known in the art, including but not limited to a vibrating screen, a drum filter, a bag filter, a filter press, and a rotary filter.

[0071] In some embodiments, the filtering is performed through a vibrating screen.

[0072] In some embodiments, the screen of the vibrating screen is 40-100 mesh, for example, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100 mesh, or within the range of any two of the above values.

[0073] Oil-water separation

[0074] In some embodiments, after the filtration, the method further comprises a step of oil-water separation.

[0075] The oil-water separation described in the present invention can be carried out by any method known in the art that can separate oil and water, including but not limited to gravity sedimentation, flotation, centrifugation, adsorption, chemical demulsification, etc.

[0076] In some embodiments, the oil-water separation is performed by centrifugation.

[0077] In some embodiments, the oil-water separation is carried out at 50°C to 80°C, for example, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C, or within the range of any two of the above temperatures.

[0078] Seasoning oil

[0079] The present application study found that the seasoning oil obtained by the above method, i.e. first subjecting the spices to solid-state fermentation treatment and then fully extracting them through leaching and oil boiling processes, has enhanced characteristic intensity, with both mature aroma and cooking feeling, and strong and rich flavor substances.

[0080] In one aspect, the present invention provides a flavoring oil, wherein the flavoring oil is prepared by any of the methods described in the present invention.

[0081] Example

[0082] The present invention is further described below by specific examples and comparative examples. However, it should be understood that these examples and comparative examples are only used for more detailed and specific description and should not be construed as limiting the present invention in any form.

[0083] 1. Daqu culture temperature

[0084] Prepare Daqu as follows:

[0085] Preparation of Daqu: Add 60kg of water to 20kg of soybeans and soak them to obtain soaked soybeans. Spread the material on a qu plate with a thickness of 2cm, and push it into a cooking pot for steaming. The temperature is set at 121℃ and the time is 45min. After the steaming is completed, cool the material to room temperature, then weigh 15g of Aspergillus spores and inoculate them on the surface of the material for fermentation and culture. The culture temperature is set at 18℃ to 20℃, 28℃ to 32℃, and 40℃ to 42℃, respectively, and the time is 30h, and the qu is turned once after 15h of culture. At the end of the culture, mature Daqu raw material is obtained, and the enzyme activity of the fermented Daqu is determined according to the SB / T 10317-1999 standard. The results are as follows Figure 1 as shown in .

[0086] Figure 1 The results showed that the enzyme activity of Daqu obtained by fermentation and culture at 28℃ to 32℃ was higher, while the enzyme activity of Daqu obtained by fermentation and culture at 18℃ to 20℃ and 40℃ to 42℃ was lower.

[0087] 2. Substrate fermentation time

[0088] Prepare Daqu as follows: add 40kg water to 25kg of fried wheat flour and 6kg of soybeans, stir and moisten, spread the materials on the Qu plate with a thickness of 2.5cm, and push them into the cooking pot for steaming. The temperature is set at 121℃ and the time is 40min. After the steaming is completed, cool the materials to room temperature, then weigh 10g of Aspergillus niger spores, inoculate them on the surface of the materials, and ferment and culture. The culture temperature is set at 28℃ and the time is 35h, and the Qu is turned once after 12h of culture. After the culture is completed, the mature Daqu raw material is obtained and kept for later use.

[0089] Subsequently, the substrate was fermented as follows: 10 kg of star anise, 5 kg of pepper, 2 kg of cinnamon, and 1 kg of coriander seeds were crushed and put into an insulated tank, 100 kg of water and 25 kg of Daqu were added, and the mixture was stirred and heated to 40°C for fermentation reaction. The fermentation time was set to 2 h, 10 h, and 36 h, respectively. After the fermentation was completed, the total acid content of the substrate after fermentation was determined. The results were as follows: Figure 2 as shown in .

[0090] Figure 2The results show that when the fermentation time is 2 hours, that is, when the substrate fermentation time is short, less total acid is produced, while when the fermentation time is 36 hours, too much total acid is produced, which is easy to go rancid and cause product quality to deteriorate. Therefore, controlling the fermentation time within a certain range can produce a more moderate total acid content, such as 10 hours.

[0091] 3. Soaking and extraction temperature

[0092] Prepare Daqu as follows: add 40kg water to 25kg of fried wheat flour and 6kg of soybeans, stir and moisten, spread the materials on the Qu plate with a thickness of 2.5cm, and push them into the cooking pot for steaming. The temperature is set at 121℃ and the time is 40min. After the steaming is completed, cool the materials to room temperature, then weigh 10g of Aspergillus niger spores, inoculate them on the surface of the materials, and ferment and culture. The culture temperature is set at 28℃ and the time is 35h, and the Qu is turned once after 12h of culture. After the culture is completed, the mature Daqu raw material is obtained and kept for later use.

[0093] Subsequently, the substrate was fermented according to the following steps to obtain a fermented material: 5kg of cloves, 8kg of tsaoko, 6kg of cardamom and 1kg of licorice were crushed and put into an insulated tank, 80kg of water and 20kg of Daqu were added, and the mixture was heated with stirring to 42°C for fermentation reaction, and the fermentation time was 10h. And the soaking extraction was carried out according to the following operation: 50kg of the fermented material was transferred to a wok, 350kg of soybean oil and 10kg of salt were added, and the soaking extraction was carried out with stirring. The soaking temperatures were set to 20°C, 60°C, and 100°C, respectively, and the time was 5h. After the soaking extraction was completed, the oil phase was collected, and sensory evaluators were organized to score the aroma of the obtained oil phase, and the scores were given based on the oil aroma, taste, color, fullness and preference. The scoring evaluation criteria are shown in the following table. The results are as follows. Figure 3 as shown in .

[0094]

[0095] Figure 3 The results show that when the temperature is low, the extraction efficiency is low and the extraction effect of the effective ingredients is poor, while when the temperature is too high, some of the aroma will be lost. Therefore, controlling the soaking extraction temperature within a certain range can produce a richer aroma, such as 60°C.

[0096] 4. Spice seasoning oil

[0097] Embodiment Spice seasoning oil is prepared as follows:

[0098] Preparation of Daqu: Add 60kg of water to 20kg of soybeans and soak them to obtain soaked soybeans. Spread the materials on the Qu plate with a thickness of 2cm and push them into the cooking pot for steaming. The temperature is set at 121℃ and the time is 45min. After the steaming is completed, cool the materials to room temperature, and then weigh 15g of Aspergillus spores and inoculate them on the surface of the materials for fermentation. The culture temperature is set at 30℃ and the time is 30h. The Qu is turned once at 15h of culture. After the culture is completed, the mature Daqu raw material is obtained and kept for later use.

[0099] Substrate fermentation: 10kg of star anise, 5kg of pepper, 2kg of cinnamon and 1kg of coriander seeds were crushed and put into a heat preservation tank, 100kg of water and 25kg of Daqu were added, and the mixture was stirred and heated to 40°C for fermentation reaction for 8 hours. After the fermentation, the fermented material was obtained.

[0100] Soaking: Take 50kg of fermented material and transfer it to a wok, add 350kg of soybean oil and 10kg of salt, stir and soak for extraction. The soaking temperature is 60℃, the time is 5h, and after the soaking and extraction is completed, collect the oil phase.

[0101] Boiling oil: Boil in a wok to evaporate the water, and finally fry to enhance the aroma to obtain seasoning oil; in the first step, the mixture is boiled at a temperature of 100°C to evaporate the water, and in the second step, the temperature is increased to 130°C for frying to produce aromatic substances.

[0102] Comparative Example Spice Seasoning Oil was prepared as follows:

[0103] Preparation of Daqu: Add 60kg of water to 20kg of soybeans and soak them to obtain soaked soybeans. Spread the materials on the Qu plate with a thickness of 2cm and push them into the cooking pot for steaming. The temperature is set at 121℃ and the time is 45min. After the steaming is completed, cool the materials to room temperature, and then weigh 15g of Aspergillus spores and inoculate them on the surface of the materials for fermentation. The culture temperature is set at 30℃ and the time is 30h. The Qu is turned once at 15h. After the culture is completed, the mature Daqu raw material is obtained and kept for later use.

[0104] Boiling oil: add 350kg soybean oil into the pot, then add 10kg star anise, 5kg pepper, 2kg cinnamon, 1kg coriander seeds and 25kg Daqu, fry directly, and then collect the oil phase.

[0105] The two products were brewed with hot water, and sensory evaluation personnel were organized to evaluate and analyze the products, scoring them based on oil aroma, taste, color, fullness and preference. The scoring evaluation criteria are shown in the table above, and the results are shown in Figure 4 .

[0106] Figure 4The results showed that sensory evaluation indicated that the seasoning oil prepared with fermented spices had a stronger aroma intensity and better fullness when released during application, and its taste was superior to that of conventional fried seasoning oil. Directly adding Daqu and spices during the oil boiling stage without fermentation could not make the seasoning oil achieve the characteristic strong and rich aroma effect.

[0107] Although the specific embodiments of the present invention have been described in detail, it will be understood by those skilled in the art that various modifications and substitutions may be made to those details based on all the teachings disclosed, and these changes are within the scope of protection of the present invention. The full scope of the present invention is given by the attached claims and any equivalents thereof.

Claims

1. A method for preparing a seasoning oil, comprising the following steps: a. Fermentation: Mix spices, Daqu and water, and ferment to obtain fermented material; b. Extraction: adding salt and edible oil to the fermented material, soaking, extracting, and collecting the oil phase; c. Boiling oil: heating the oil phase to obtain seasoning oil.

2. The method according to claim 1, wherein: The Daqu is prepared by the following method: steaming the koji raw materials, inoculating Aspergillus niger, and fermenting and culturing to obtain the Daqu; Preferably, the koji-making raw materials are selected from grains and beans; preferably, the grains or beans are pre-treated, for example, pre-treated by one or more processes of crushing, roasting, and pressing; preferably, the beans are selected from one or more of soybeans (such as soybean meal), broad beans, peas, mung beans, and red beans; preferably, the grains are selected from one or more of wheat (such as flour, fried wheat), corn, and rice; preferably, the koji-making raw materials are soybeans and / or wheat; Preferably, the steaming is carried out at a temperature of 100°C to 150°C; Preferably, the steaming is performed for 0.5 to 5 hours; Preferably, the Aspergillus is one or both of Aspergillus niger and Aspergillus oryzae; Preferably, the koji-making raw materials are soaked in water to obtain wet materials, and then steamed; preferably, the weight ratio of the koji-making raw materials to water is 1:(0.5-5); Preferably, the inoculum amount of the Aspergillus is 0.001 wt%-0.1 wt% of the wetted material, for example 0.01%-0.08%; Preferably, the temperature of the fermentation culture is in the range of 25°C to 35°C; Preferably, the fermentation culture time is 15 to 40 hours.

3. The method according to claim 1 or 2, wherein: The spices are selected from one or more of star anise, prickly ash, cinnamon, bay leaf, angelica dahurica, cumin, clove, licorice, tangerine peel, amomum villosum, ginger, tsaoko, black pepper, nutmeg, galangal, cardamom, fennel, fragrant sand, coriander seeds, and red gardenia.

4. The method according to any one of claims 1 to 3, wherein: The method further comprises the step of pulverizing the spices; Preferably, the spices are crushed to 10-300 meshes.

5. The method according to any one of claims 1 to 4, wherein: The weight ratio of the spices, Daqu and water is (1-20):1:(1-100); Preferably, the fermentation temperature is in the range of 35°C to 45°C; Preferably, the fermentation time is 5 to 20 hours.

6. The method according to any one of claims 1 to 5, wherein: The edible oil is selected from vegetable oil or animal oil. Preferably, the vegetable oil is selected from one or more of soybean oil, peanut oil, rapeseed oil, sunflower oil, and corn oil, and the animal oil is selected from one or more of lard, chicken oil, beef tallow, and sheep oil. Preferably, the weight ratio of the fermentation material, salt and edible oil is (1-20):1:(5-40); Preferably, the soaking is carried out at a temperature of 60°C to 90°C; Preferably, the soaking time is 1 to 10 hours.

7. The method according to any one of claims 1 to 6, wherein: The heating in step c is carried out in two steps, the first step heating temperature is 90°C to 105°C, and the second step heating temperature is 120°C to 140°C; Preferably, the first step heating time is 0.5-5 hours; Preferably, the second step heating time is 0.5-5 hours.

8. The method according to any one of claims 1 to 7, wherein: After the heating in step c, the method further comprises a filtering step; Preferably, the filtering is performed by a vibrating screen; Preferably, the mesh size of the vibrating screen is 40-100 meshes.

9. The method according to claim 8, wherein: After the filtration, the method further comprises the step of oil-water separation; Preferably, the oil-water separation is performed by centrifugation; Preferably, the oil-water separation is carried out at 50°C to 80°C.

10. A seasoning oil prepared by the method of any one of claims 1 to 9.

Images