Material oil as well as preparation method, preparation device and application thereof

Abstract

The invention discloses seasoning oil as well as a preparation method, a preparation device and application thereof, and belongs to the field of seasoning processing. The preparation method of the material oil comprises the following steps: carrying out low-temperature flash dehydration on the raw materials, and decocting at high temperature to produce fragrance. According to the preparation method of the seasoning oil disclosed by the invention, the product quality reduction and potential food safety risk caused by long-time interface azeotropic oxidation due to oil-water mixing in the frying process are improved; the preparation time of the material oil product is shortened, the production efficiency is improved, and the method is suitable for large-scale production. The seasoning oil prepared by the invention is used for processing prefabricated dishes, can improve the fresh and fragrant flavor of the prefabricated dishes, and brings good diet experience to consumers.

Description

Technical Field

[0001] The present invention relates to the technical field of seasoning processing, and in particular to a kind of cooking oil and a preparation method, a preparation device and use thereof. Background Art

[0002] Cooking oil is a kind of edible seasoning oil with unique flavor and aroma, which can enhance the freshness and color of dishes, promote the taste of ingredients, improve the quality of dishes, increase the diversity of dishes and simplify the cooking process, making dishes more delicious. Usually, appropriate amounts of onions, celery, coriander, ginger, pepper, chili, cinnamon, bay leaves, star anise and other raw materials are washed and cut into sections, slices or peeled, and then the oil is heated in a pot. When the oil temperature is about 50% to 60% hot (150-180℃), the above materials are poured into the oil, stirred and boiled, and the residue is removed and discarded after the water is dried and the aroma and taste contained in the materials are released. The remaining oil in the pot is cooking oil.

[0003] However, the current traditional cooking oil production technology has the following technical problems: the production temperature is high, generally exceeding 150°C; the fresh raw materials themselves contain a large amount of water, and they carry foreign water when washing, which requires a long time of boiling to remove the above water; in order to avoid the raw materials from burning or producing harmful substances due to excessive oil temperature, low heat is used throughout the process to further extend the cooking oil processing time. The existence of the above technical problems leads to: the oil and water mixture is azeotropic for a long time, the peroxide value and acid value of the oil increase, and there is a food safety risk; the irritating volatile 2,4-heptadienal is produced, which affects the flavor of the cooking oil product; the cooking oil preparation time is long, the production efficiency is low, and it is not suitable for large-scale production.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] The first object of the present invention is to provide a cooking oil, which is composed of the following raw materials in parts by weight: 15-40 parts of fresh shallots, 15-20 parts of fresh celery, 15-20 parts of shallots, 3-5 parts of fresh coriander, 100 parts of soybean oil, and 0.5-2 parts of rehydrated spices; the spices include star anise, cinnamon, prickly ash, bay leaf, cloves, angelica dahurica and tsaoko.

[0006] In some preferred embodiments, the moisture content of the fresh shallots, fresh parsley, onion and fresh coriander is 90-92%, and the moisture content of the rehydrated spices is 70-80%.

[0007] In some preferred embodiments, the peroxide value of the feed oil does not exceed 0.010 g / 100 g, the 2,4-heptadienal content does not exceed 25 ppb, and the acid value does not exceed 0.8 mg / g.

[0008] The second object of the present invention is to provide a device for preparing oil, which includes a flash boiling device, a vacuum system, a grease heating system and associated connecting pipes.

[0009] In some preferred embodiments, a hydraulic lifting device is provided on the top of the flash steaming and boiling device to drive the platform to rise and fall, so as to realize the reciprocating movement of the cage, and the cage is driven to rotate and de-oil by a variable speed motor; a silo door, a sight glass for observing the state of the internal material, and an exhaust valve for exhausting the vacuum are provided in the middle of the flash steaming and boiling device;

[0010] The vacuum system includes an oil-gas separator for oil-gas separation, a condenser for cooling water vapor, a buffer tank for storing condensed water, and a vacuum pump for achieving vacuum. The vacuum system is connected to the flash boiling device through a pipeline;

[0011] The grease heating system includes a circulation pump for grease circulation, a steam heat exchanger for grease heating, an electric heater arranged at the bottom of the flash boiling device for auxiliary grease heating, and auxiliary pipelines and auxiliary valves. The grease heating system is connected to the middle and bottom of the flash boiling device through pipelines.

[0012] The third object of the present invention is to provide a method for preparing feed oil, which comprises the following steps: starting a hydraulic lifter, lowering a cage to a loading position, adding raw materials to a silo and then closing the silo door; starting a vacuum system, pumping in soybean oil and then closing the oil inlet valve; secondly, starting a heat exchanger and a circulating pump to circulate and heat the oil, starting a hydraulic lifter, and completing the step of low-temperature flash dehydration of the material; then opening a flash boiling kettle drain valve and an auxiliary electric heater, allowing the oil to circulate through the electric heater and the steam heat exchanger for heating, boiling the cage material at high temperature, observing through a sight glass, and when the bubbles on the surface of the oil layer are uniform and fine, turning off the oil heating and the circulating pump, starting the hydraulic lifter, and lifting the cage out of the oil; finally, starting a variable speed motor to drive the cage to rotate to remove the oil adsorbed by the material, and then turning off the motor and the power supply of the control cabinet, and after the internal pressure of the flash boiling kettle returns to atmospheric pressure, opening the silo door, taking out the cage, collecting the oil in the kettle through the oil inlet / outlet port, and quantitatively packaging to obtain the feed oil.

[0013] In some preferred embodiments, the process conditions of the low-temperature flash dehydration are oil temperature 50-60°C, vacuum degree -0.010Mpa to -0.090Mpa, and flash dehydration for 10-15min.

[0014] In some preferred embodiments, the process conditions for high-temperature boiling are oil temperature 130-140°C, vacuum degree -0.010Mpa~-0.080Mpa, and high-temperature boiling for 25-30min.

[0015] In some preferred embodiments, the time from the raw material contacting the oil to leaving the oil is 30-40 minutes.

[0016] In addition, the present invention also provides a use of cooking oil in the processing of pre-made dishes.

[0017] The present invention has the following beneficial effects:

[0018] 1. The oil product provided by the present invention has a peroxide value of no more than 0.010 g / 100 g, a 2,4-heptadienal content of no more than 25 ppb, and an acid value of no more than 0.8 mg / g, which can significantly improve product quality and flavor.

[0019] 2. The preparation temperature of the feed oil provided by the present invention does not exceed 150°C, which is lower than the 150-180°C of the traditional preparation method, and effectively avoids the burning of raw materials or the generation of harmful substances due to excessive oil temperature; a large amount of water contained in the fresh raw materials themselves and all foreign water carried during washing are quickly removed within 10 minutes through low-temperature flash dehydration, and the aroma and flavor components contained in the raw materials are quickly extracted through high-temperature boiling to produce fragrance; the azeotropic time of oil-water mixing is shortened to 30-40 minutes, thereby improving production efficiency; the operation is simple; the preparation method is simple and easy, and is suitable for large-scale production. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0021] Figure 1 Schematic diagram of a feed oil preparation device in an embodiment of the present invention.

[0022] Description of Reference Numerals

[0023] Flash boiling kettle 1, silo door 2, material cage 3, hydraulic lifting device 4, variable speed motor 5, oil-gas separator 6, condenser 7, buffer tank 8, vacuum pump 9, heat exchanger 10, circulating pump 11, electric heater 12, drain valve 13, sight glass 14. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0025] The following is a detailed description of a feed oil and its preparation method, preparation device and use proposed in this application.

[0026] In a first aspect, the present invention provides a cooking oil, which is composed of the following raw materials in parts by weight: 15-40 parts of fresh shallots, 15-20 parts of fresh parsley, 15-20 parts of shallots, 3-5 parts of fresh coriander, 100 parts of soybean oil, and 0.5-2 parts of rehydrated spices; the spices include star anise, cinnamon, prickly ash, bay leaf, clove, angelica dahurica and tsaoko. The moisture content of the fresh shallots, fresh parsley, shallots and fresh coriander is 90-92%, and the moisture content of the rehydrated spices is 70-80%.

[0027] In some preferred embodiments, the peroxide value of the feed oil does not exceed 0.010g / 100g, the 2,4-heptadienal content does not exceed 25ppb, and the acid value does not exceed 0.8mg / g. First, a lower peroxide value indicates that the oxidation degree of the oil is low, which effectively delays the deterioration process of the product, thereby extending the shelf life and ensuring the stability of the product during storage and sales; secondly, the strict control of the 2,4-heptadienal content reduces the odor produced by oil oxidation, making the product flavor purer and improving the consumer's eating experience. In addition, a lower acid value means that the degree of oil hydrolysis is low and the free fatty acid content is low, which can keep the product taste fresh and natural. From a nutritional point of view, low oxidation levels help retain nutrients such as vitamin E and unsaturated fatty acids in the oil, further enhancing the health value of the product. At the same time, the control of these indicators also reduces the generation of harmful substances and improves the safety of the product.

[0028] In a second aspect, the present invention provides a device for preparing oil, which includes a flash boiling device, a vacuum system, a grease heating system and associated connecting pipelines.

[0029] In some preferred embodiments, a hydraulic lifting device is provided on the top of the flash steaming and boiling device to drive the platform to rise and fall, so as to realize the reciprocating movement of the cage up and down, and the cage is driven to rotate and deoil by a variable speed motor; a silo door, a sight glass for observing the state of the internal material, and an exhaust valve for evacuating the vacuum are provided in the middle of the flash steaming and boiling device. This design not only improves the deoiling efficiency, but also ensures that the material is evenly stressed during the deoiling process, thereby improving the quality and extraction rate of the oil. In addition, the silo door, sight glass, and exhaust valve in the middle of the flash steaming and boiling device facilitate the operator to load and unload the material and observe the state of the internal material in real time, and can quickly exhaust the vacuum when necessary, thereby improving the convenience and safety of operation.

[0030] The vacuum system includes an oil-gas separator for oil-gas separation, a condenser for cooling water vapor, a buffer tank for storing condensed water, and a vacuum pump for achieving vacuum, and the vacuum system is connected to the flash boiling device through a pipeline;

[0031] The grease heating system includes a circulation pump for grease circulation, a steam heat exchanger for grease heating, an electric heater arranged at the bottom of the flash steaming device for auxiliary grease heating, and auxiliary pipes and auxiliary valves. The grease heating system is connected to the middle and bottom of the flash steaming device through pipes. The dual heating method of the steam heat exchanger and the electric heater can heat the grease quickly and efficiently. At the same time, the electric heater is arranged at the bottom of the flash steaming device to assist in heating the grease, ensuring that the heating process is more uniform and stable, and avoiding local overheating or insufficient heating. In addition, the provision of auxiliary pipes and auxiliary valves allows the entire heating system to be flexibly adjusted to meet the heating needs of different production stages and process requirements, thereby improving the adaptability and reliability of the device.

[0032] In addition, the operation of the oil preparation device is manually assisted and PLC controlled. The specific cage loading and unloading, oil inlet / discharge valve, drain valve, and condensate discharge valve are manually assisted. The use of PLC control can achieve accurate monitoring and automatic operation of the device operation process to ensure the stability and consistency of the production process. Through the PLC system, key process parameters can be adjusted and optimized in real time to improve production efficiency and product quality. At the same time, manual assistance can give full play to the experience and flexibility of operators. Manual operation can quickly adjust the operation process according to actual conditions, respond to emergencies in a timely manner, and reduce production interruptions caused by equipment failures or program errors.

[0033] In a third aspect, the present invention provides a method for preparing feed oil, which is made using the above-mentioned preparation device, and the steps include: starting the hydraulic lifter, lowering the material cage to the loading position, adding the raw materials to the silo and then closing the silo door; starting the vacuum system, pumping in soybean oil and then closing the oil inlet valve; secondly, starting the heat exchanger and the circulating pump to circulate and heat the oil, starting the hydraulic lifter, and completing the low-temperature flash dehydration step of the material; then opening the flash boiling kettle drain valve and the auxiliary electric heater, the oil circulates through the electric heater and the steam heat exchanger for heating, and the material in the material cage is boiled at high temperature. Through the sight glass, when the bubbles on the surface of the oil layer are uniform and small, the oil heating and the circulating pump are turned off, and the hydraulic lifter is started to lift the material cage out of the oil; finally, starting the variable speed motor to drive the material cage to rotate to remove the oil adsorbed by the material, and then turning off the motor, turning off the power of the control cabinet, and after the internal pressure of the flash boiling kettle returns to atmospheric pressure, opening the silo door, taking out the material cage, collecting the oil in the kettle through the oil inlet / discharge port, and quantitatively packaging to obtain the feed oil.

[0034] In some specific embodiments, the preparation method proposed in the present invention is prepared by low-temperature flash dehydration and high-temperature boiling to produce fragrance, which improves the product quality degradation and potential food safety risks caused by long-term interfacial azeotropic oxidation of oil-water mixing during frying, shortens the preparation time of feed oil products, improves production efficiency, and is suitable for large-scale production.

[0035] In some preferred embodiments, the process conditions of low-temperature flash dehydration are oil temperature 50-60°C, vacuum degree -0.010Mpa to -0.090Mpa, and flash dehydration for 10-15 minutes. This low-temperature operation mode avoids the influence of high temperature on oil quality, while reducing energy consumption and improving energy utilization efficiency.

[0036] Secondly, the low-temperature flash dehydration process uses the difference in boiling points between oil and water to quickly evaporate water under vacuum, thereby achieving efficient dehydration. This method not only has a fast dehydration speed, but also can significantly reduce the water content in the purified oil.

[0037] In some preferred embodiments, the process conditions for high-temperature boiling are oil temperature 130-140°C, vacuum degree -0.010Mpa~-0.080Mpa, and high-temperature boiling for 25-30 minutes. First, high-temperature boiling can effectively promote the separation of impurities in oils and the escape of volatile components, making the oils purer and improving their flavor. At the same time, controlling the temperature at 130-140°C can avoid excessive oxidation or decomposition of the oils and ensure that the color and aroma of the oils are not damaged by high temperature. In addition, the auxiliary effect of the vacuum environment can achieve efficient boiling at a lower temperature, reduce energy consumption, and further protect the quality of the oils. The boiling time is set to 25-30 minutes, which can not only fully extract the flavor components of spices and vegetable materials, but also avoid the adverse effects of long-term high temperature on oils.

[0038] In some preferred embodiments, the time from the raw material contacting the oil to leaving the oil is 30-40 minutes. Long-term high-temperature contact between the raw material and the oil may cause the raw material to turn black and bitter, affect the color and taste of the oil, and even produce harmful substances. Reasonable time control can avoid these adverse reactions while ensuring flavor extraction, thereby ensuring the quality and safety of the oil.

[0039] In a fourth aspect, the present invention further provides a use of cooking oil in the processing of pre-prepared dishes, which can enhance the fresh and fragrant flavor of the pre-prepared dishes and bring a wonderful dining experience to consumers.

[0040] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0041] Example 1

[0042] This embodiment provides a feed oil, which is made from the following raw materials:

[0043] 40kg fresh chives, 15kg fresh celery, 20kg onions, 5kg fresh coriander, 100kg soybean oil, 1.5kg rehydrated spices.

[0044] The preparation method of the above-mentioned feed oil adopts Figure 1 The preparation device shown in the figure has the following specific operation steps:

[0045] S1. Select fresh chives from Yunnan with a moisture content of 90-92%, fresh white celery from Sichuan and Chongqing, fresh coriander from Shandong, and small onions from Hebei. Wash and remove impurities from the above fresh raw materials, cut them into sections for later use; rehydrate the spices (star anise, cinnamon, pepper, bay leaves, cloves, angelica, and grass fruit) and control the moisture content to 75-80% for later use.

[0046] S2 starts the hydraulic lifter, lowers the cage to the loading position, takes out the silo, puts in the raw materials, closes the silo door, starts the vacuum system, pumps in soybean oil, and closes the oil inlet valve.

[0047] S3. Turn on the heat exchanger and circulation pump to heat the oil to 50℃. When the vacuum degree is -0.090Mpa, start the hydraulic lifting device to make the cage move up and down in the oil, and flash dehydrate it at low temperature for 10 minutes.

[0048] S4. Open the flash boiling kettle drain valve, turn on the auxiliary electric heater, and the soybean oil circulates through the electric heater and the steam heat exchanger to quickly heat up to 140°C. The material is boiled at high temperature for 25 minutes to produce aroma. When the bubbles on the surface of the oil layer are uniform and small, turn off the oil heating and circulation device, start the hydraulic lifter, lift the material cage out of the oil, and end the high-temperature boiling and aroma production.

[0049] S5. Start the variable speed motor to drive the cage to rotate and remove the grease adsorbed on the material, then turn off the motor and the power supply of the control cabinet. After the internal pressure of the flash boiling kettle returns to atmospheric pressure, open the silo door, take out the cage, collect the grease in the kettle through the oil inlet / outlet port, and obtain the material oil by quantitative packaging. Store it in a cool and dry place for future use.

[0050] Among them, the time from the first contact of the material to the separation from the oil and fat is the oil-water azeotropic time, which is 35 minutes.

[0051] Comparative Example 1

[0052] The raw materials and dosages of the oil provided in this comparative example are the same as those in Example 1, and the preparation method is as follows:

[0053] Pour soybean oil into an open pot and heat it. When the oil temperature rises to 150°C, pour the processed raw materials into the pot and start timing. Heat over low heat and stir and simmer continuously. When the bubbles on the surface of the oil layer escaping from the surface of the oil in the pot appear uniform and small, quickly remove the material, drain and start timing. Collect the oil in the pot, quantitatively package it to obtain the feed oil, and store it in a cool and dry place for later use.

[0054] Among them, the time from the first contact of the material to the separation from the oil and fat, that is, the oil-water azeotropic time, is 160 minutes.

[0055] Comparative Example 2

[0056] The raw materials and dosages of the feed oil provided in this comparative example are the same as those in Example 1. The preparation method is slightly adjusted except for S3. The other preparation methods are the same as those in Example 1, as follows:

[0057] The low-temperature flash dehydration in step S3 of Example 1 is replaced by a centrifugal dehydration method. The raw material is placed in a centrifugal dehydrator and centrifuged at 2500 r / min for 10 minutes to remove the water contained in the raw material itself and the water carried by washing, and then the steps S2, S4 and S5 of Example 1 are followed to prepare the feed oil.

[0058] Among them, the time from the first contact of the material to the separation from the oil and fat, that is, the oil-water azeotropic time, is 145 minutes.

[0059] Test Example 1

[0060] The peroxide value, 2,4-heptadienal and acid value of the feed oil prepared in Example 1 and Comparative Examples 1 to 2 were tested, and the test results and the oil-water azeotropic time were compared. The specific results are shown in Table 1.

[0061] Table 1: Statistical table of relevant data of embodiments and comparative examples

[0062]

[0063] The results show that the quality and flavor indexes of the oil prepared by the oil preparation method of the present invention represented by Example 1 are better than those of the oil preparation methods of Comparative Examples 1 and 2; and the advantage in the oil-water azeotropic time is more obvious. This shows that the oil preparation method of the present invention has good product quality and flavor, low potential food safety risks, high production efficiency, and is suitable for large-scale production.

[0064] Application Example 1

[0065] The oil prepared in Example 1 is used as an auxiliary material to prepare crispy pork, as follows:

[0066] S1. Cut 1kg of pork tenderloin into strips of 1*1cm, add 12g of edible salt, 2g of white sugar, 3g of MSG, 5g of light soy sauce, 5g of oyster sauce, 5g of water-soluble pepper powder, 2g of five-spice powder, 3g of white pepper powder, 100g of water, and 50g of cooking oil, mix well, and marinate at 4℃ for 12 hours to obtain tenderloin strips.

[0067] S2. Mix 140g glutinous rice flour, 60g sweet potato starch, 5g edible salt, 1.5g water-soluble pepper powder, and 10g cooking oil. Take 100g of the mixed powder, add 150g boiling water and stir evenly, then add the remaining 100g of the mixed powder and 150g of room temperature water, mix evenly, then add the tenderloin strips obtained in step S1, mix evenly, and prepare batter-coated meat strips.

[0068] S3. Heat oil in a pan at 150°C, add the battered meat strips obtained in step S2 one by one, fry for 2 minutes and remove;

[0069] S4. Continue to raise the oil temperature to 200°C, pour the meat strips prepared in step S3 into the meat, fry for 30 seconds, remove and cool to room temperature, and the crispy meat is obtained.

[0070] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A feed oil, characterized in that: The cooking oil is composed of the following raw materials in parts by weight: 15-40 parts of fresh shallots, 15-20 parts of fresh celery, 15-20 parts of shallots, 3-5 parts of fresh coriander, 100 parts of soybean oil, and 0.5-2 parts of rehydrated spices; the spices include star anise, cinnamon, prickly ash, bay leaf, clove, angelica dahurica and tsaoko.

2. A feed oil according to claim 1, characterized in that: The moisture content of the fresh shallots, fresh parsley, shallots and fresh coriander is 90-92%, and the moisture content of the rehydrated spices is 70-80%.

3. A feed oil according to claim 1, characterized in that: The peroxide value of the feed oil does not exceed 0.010 g / 100 g, the 2,4-heptadienal content does not exceed 25 ppb, and the acid value does not exceed 0.8 mg / g.

4. A device for preparing feed oil according to any one of claims 1 to 3, characterized in that: The preparation device comprises a flash boiling device, a vacuum system, a grease heating system and auxiliary connecting pipelines.

5. The device for preparing feed oil according to claim 4, characterized in that: The top of the flash steaming and boiling device is provided with a hydraulic lifting device to drive the platform to rise and fall, so as to realize the reciprocating movement of the cage, and the cage is driven to rotate and de-oil by a variable speed motor; the middle of the flash steaming and boiling device is provided with a silo door, a sight glass for observing the state of the internal materials, and an exhaust valve for exhausting the vacuum; The vacuum system includes an oil-gas separator for oil-gas separation, a condenser for cooling water vapor, a buffer tank for storing condensed water, and a vacuum pump for achieving vacuum. The vacuum system is connected to the flash boiling device through a pipeline; The grease heating system includes a circulation pump for grease circulation, a steam heat exchanger for grease heating, an electric heater arranged at the bottom of the flash boiling device for auxiliary grease heating, and auxiliary pipelines and auxiliary valves. The grease heating system is connected to the middle and bottom of the flash boiling device through pipelines.

6. A method for preparing a feed oil according to any one of claims 1 to 5, characterized in that: The steps include: starting the hydraulic lifter, lowering the cage to the loading position, adding the raw materials into the silo and then closing the silo door; starting the vacuum system, pumping in soybean oil and then closing the oil inlet valve; secondly, starting the heat exchanger and the circulation pump to circulate and heat the oil, starting the hydraulic lifter, and completing the low-temperature flash dehydration step of the material; then opening the flash boiling kettle drain valve and the auxiliary electric heater, the oil circulation is heated by the electric heater and the steam heat exchanger, the cage material is boiled at high temperature, and when the bubbles on the surface of the oil layer are uniform and small through the sight glass, the oil heating and the circulation pump are turned off, the hydraulic lifter is started, and the cage is lifted out of the oil; finally, the variable speed motor is started to drive the cage to rotate to remove the oil adsorbed by the material, and then the motor is turned off, and the power supply of the control cabinet is turned off, and after the internal pressure of the flash boiling kettle is restored to atmospheric pressure, the silo door is opened, the cage is taken out, and the oil in the kettle is collected through the oil inlet / outlet port, and the feed oil is obtained by quantitative packaging.

7. The method for preparing feed oil according to claim 6, characterized in that: The process conditions of the low-temperature flash dehydration are as follows: oil temperature of 50-60°C, vacuum degree of -0.010Mpa to -0.090Mpa, and flash dehydration for 10-15min.

8. The method for preparing feed oil according to claim 6, characterized in that: The process conditions for high-temperature boiling are oil temperature of 130-140° C., vacuum degree of -0.010 MPa to -0.080 MPa, and high-temperature boiling for 25-30 minutes.

9. The method for preparing feed oil according to claim 6, characterized in that: The time from the raw materials contacting the oil to leaving the oil is 30-40 minutes.

10. Use of the cooking oil according to any one of claims 1 to 3 in the processing of pre-made dishes.

Images