Method for preparing original-taste garlic seasoning oil by fractional step method

Abstract

The invention discloses a method for preparing original-taste garlic seasoning oil by adopting a step-by-step method. The method comprises the following steps: (1) pretreating garlic slices; (2) frying 1 / 5 garlic slices; (3) cooling and then fishing out the garlic slices; (4) supplementing oil, adding 1 / 5 of the garlic slices again, repeating the steps (2)-(3), and treating a fourth batch of the garlic slices pretreated in the step (1) according to the same method; (5) supplementing oil, adding vitamin E, adding the fifth batch of garlic slices pretreated in the step (1), frying, and fishing out the garlic slices; (6) oxidation: introducing oxygen into the oil, and stirring for oxidation; (7) reaction: adding chicken breast and glycine into the oil, stirring for reaction, and filtering out solids; and (8) filtering the obtained oil with a screen to obtain the original-taste garlic seasoning oil. According to the method for preparing the original-taste garlic seasoning oil by adopting the step-by-step method provided by the invention, a batch multi-time frying process is adopted, and frying temperature parameters are accurately controlled, so that the garlic can be prevented from being burnt, and the original-taste garlic seasoning oil has rich and full garlic fragrance.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing original garlic seasoning oil by adopting a step-by-step method. Background Art

[0002] Garlic, as a common food ingredient, has a unique flavor and rich nutritional value. Garlic seasoning oil is a product that uses the Maillard reaction of palm oil and garlic to produce a strong aroma. It is widely used in instant noodles, condiments and other fields. The traditional method of preparing garlic seasoning oil is usually a one-step method, that is, pouring the garlic raw material into an oil pan, frying and filtering it. Because this process is too simple, the garlic is easy to burn during the frying process, resulting in a burnt flavor of the product, which cannot be adapted to many scenarios where the original flavor of garlic needs to be extracted; at the same time, the garlic seasoning oil prepared by the one-step process has low flavor intensity and requires a large amount of addition during use, which increases the application cost of the food. Summary of the invention

[0003] The invention aims to provide a method for preparing original garlic seasoning oil by adopting a step-by-step method.

[0004] The invention provides a garlic seasoning oil preparation technology that performs step-by-step frying and comprehensively controls relevant process parameters of garlic oil, so as to realize the preparation of high-concentration garlic seasoning oil with the original flavor of garlic, meet the needs of high-quality condiment production, solve the problems existing in traditional preparation methods such as easy burning of garlic, poor flavor, low flavor intensity and unstable quality, and strongly support the development of the condiment industry.

[0005] The above-mentioned object of the present invention can be achieved by the following technical scheme: A method for preparing original garlic seasoning oil by a step-by-step method comprises the following steps:

[0006] (1) selecting hot air dried garlic slices with a thickness of 1-3 mm, soaking them in 20-28° C. water for 60-100 minutes, wherein the mass ratio of garlic slices to water is 1:3-6, and draining off excess water on the surface of the garlic slices;

[0007] (2) placing 1 / 5 of the processed garlic slices by weight into an oil pan, mixing the garlic slices to oil in a weight ratio of 1:2-5, stirring and heating to 100-125° C. at a stirring speed of 2-6 rpm, and keeping warm for 25-40 minutes;

[0008] (3) lowering the oil temperature to 70-90° C. within 10-18 minutes and then removing the garlic slices;

[0009] (4) replenishing oil in an amount of 1 / 8 to 1 / 3 of the total mass of the remaining oil, adding a second batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices, repeating the operations in steps (2) to (3), and processing a fourth batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices in the same manner;

[0010] (5) replenishing oil at 1 / 8-1 / 3 of the total weight of the remaining oil, adding vitamin E at 0.1-0.5 wt % of the amount of oil after replenishment, adding the fifth batch of processed garlic slices accounting for 1 / 5 of the total weight of the garlic slices, stirring and heating to 90-115° C., stirring at a speed of 3-6 rpm, keeping warm for 35-45 minutes, and removing the garlic slices;

[0011] (6) Oxidation: reduce the oil temperature to 35-55°C within 8-15 minutes and maintain it, introduce oxygen at 0.1-0.5 L / min, and stir and oxidize for 3-6 hours at a stirring speed of 1-4 rpm;

[0012] (7) Reaction: add 5-8wt% minced chicken breast and 0.1-0.4wt% glycine according to the total amount of oil, stir and react at 65-105° C. for 80-120 minutes at a stirring speed of 8-14 rpm, and filter out the solids;

[0013] (8) Filter the obtained oil through a 180-200 mesh sieve to obtain the designed original garlic oil.

[0014] In the above method for preparing the original garlic flavored oil by the step-by-step method:

[0015] Preferably, in steps (2) to (5), 33° C. palm oil is selected as the frying oil. Palm oil has good thermal stability and low impurity content, and can ensure the quality of fried garlic oil.

[0016] The present invention has the following advantages:

[0017] (1) The method for preparing original garlic seasoning oil by a step-by-step method provided by the present invention can effectively enhance the toughness of the garlic slices by pre-treating the garlic slices, so that the garlic slices are heated more evenly during the frying process;

[0018] (2) The method for preparing the original garlic seasoning oil by a step-by-step method provided by the present invention adopts a batch multiple frying process and accurately controls the frying temperature parameters, which can avoid the garlic from being burnt and has a rich and full garlic flavor;

[0019] (3) The method for preparing original garlic seasoning oil by a step-by-step method provided by the present invention can achieve the preparation of high-concentration garlic seasoning oil with the original flavor of garlic by comprehensively regulating the relevant process parameters, meet the needs of high-quality condiment production, solve the problems of easy burning of garlic, poor flavor, low flavor intensity and unstable quality existing in the traditional preparation method, and strongly support the development of the condiment industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 The present invention is a flowchart of preparing the original garlic seasoning oil by a step-by-step method in Example 1. DETAILED DESCRIPTION

[0021] The present invention is further described below in conjunction with specific examples. The following examples are only for illustrative purposes and are not to be construed as limiting the present invention. Unless otherwise specified, the raw materials used in the following examples are conventional commercially available or commercially available raw materials, and unless otherwise specified, the methods and equipment used in the following examples are conventional methods and equipment used in the art.

[0022] Example 1

[0023] like Figure 1 As shown, the method for preparing original garlic seasoning oil by a step-by-step method provided in this embodiment comprises the following steps:

[0024] (1) Selecting garlic slices with a thickness of 1 mm after hot air drying, soaking them in 28° C. water for 60 minutes, wherein the mass ratio of garlic slices to water is 1:3, and draining off excess water on the surface of the garlic slices;

[0025] (2) putting 1 / 5 of the processed garlic slices into an oil pan, mixing the garlic slices to oil (33°C palm oil) in a mass ratio of 1:4.2, stirring and heating to 120°C at a stirring speed of 4 rpm, and keeping warm for 30 minutes;

[0026] (3) Lower the oil temperature to 90° C. within 10 minutes and remove the garlic slices;

[0027] (4) replenishing oil at an amount of 1 / 8 of the total mass of the remaining oil, adding a second batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices, repeating the operations in steps (2) to (3), and processing a fourth batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices in the same manner;

[0028] (5) replenishing oil at 1 / 8 of the total weight of the remaining oil, adding vitamin E at 0.1 wt% of the amount of oil after replenishment, adding the fifth batch of processed garlic slices accounting for 1 / 5 of the total weight of the garlic slices, stirring and heating to 115° C., stirring at a speed of 4 rpm, keeping warm for 40 minutes, and removing the garlic slices;

[0029] (6) Oxidation: The oil temperature was lowered to 50°C within 15 minutes and maintained, oxygen was introduced at 0.3 L / min, and the mixture was stirred and oxidized for 3 hours at a stirring speed of 4 rpm;

[0030] (7) Reaction: add 5wt% minced chicken breast and 0.1wt% glycine according to the total amount of oil, stir and react at 95°C for 90 minutes at a stirring speed of 10 rpm, and filter out the solids;

[0031] (8) Filter the obtained oil through a 180-mesh sieve to obtain the designed original garlic oil.

[0032] Example 2

[0033] The method for preparing original garlic seasoning oil by a step-by-step method provided in this embodiment comprises the following steps:

[0034] (1) Selecting garlic slices with a thickness of 2 mm after hot air drying, soaking them in 25° C. water for 80 minutes, wherein the mass ratio of garlic slices to water is 1:4, and draining off excess water on the surface of the garlic slices;

[0035] (2) putting 1 / 5 of the processed garlic slices into an oil pan, mixing the garlic slices to oil (33°C palm oil) in a mass ratio of 1:2, stirring and heating to 110°C at a stirring speed of 6 rpm, and keeping warm for 25 minutes;

[0036] (3) lowering the oil temperature to 80° C. within 14 minutes and then removing the garlic slices;

[0037] (4) replenishing oil at an amount of 1 / 5 of the total mass of the remaining oil, adding a second batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices, repeating the operations in steps (2) to (3), and processing a fourth batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices in the same manner;

[0038] (5) replenishing oil at 1 / 5 of the total weight of the remaining oil, adding vitamin E at 0.5 wt% of the amount of oil after replenishment, adding the fifth batch of processed garlic slices accounting for 1 / 5 of the total weight of the garlic slices, stirring and heating to 105° C., stirring at a speed of 6 rpm, keeping warm for 45 minutes, and removing the garlic slices;

[0039] (6) Oxidation: The oil temperature was lowered to 35°C within 10 minutes and maintained, oxygen was introduced at 0.1 L / min, and the mixture was stirred and oxidized for 6 hours at a stirring speed of 2 rpm;

[0040] (7) Reaction: add 6 wt % minced chicken breast and 0.2 wt % glycine according to the total amount of oil, stir and react at 85° C. for 100 min at a stirring speed of 12 rpm, and filter out the solids;

[0041] (8) Filter the obtained oil through a 200-mesh sieve to obtain the designed original garlic oil.

[0042] Example 3

[0043] The method for preparing original garlic seasoning oil by a step-by-step method provided in this embodiment comprises the following steps:

[0044] (1) Selecting garlic slices with a thickness of 3 mm after hot air drying, soaking them in 20° C. water for 100 minutes, wherein the mass ratio of garlic slices to water is 1:6, and draining off excess water on the surface of the garlic slices;

[0045] (2) putting 1 / 5 of the processed garlic slices into an oil pan, mixing the garlic slices to oil (33°C palm oil) in a mass ratio of 1:3, stirring and heating to 100°C at a stirring speed of 6 rpm, and keeping warm for 40 minutes;

[0046] (3) lowering the oil temperature to 70° C. within 18 minutes and then removing the garlic slices;

[0047] (4) replenishing oil according to 1 / 3 of the total mass of the remaining oil, adding a second batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices, repeating the operations in steps (2) to (3), and processing a fourth batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices in the same manner;

[0048] (5) replenishing oil at 1 / 3 of the total weight of the remaining oil, adding vitamin E at 0.3 wt% of the amount of oil after replenishment, adding the fifth batch of processed garlic slices accounting for 1 / 5 of the total weight of the garlic slices, stirring and heating to 95° C. at a stirring speed of 3 rpm, keeping warm for 35 minutes, and removing the garlic slices;

[0049] (6) Oxidation: The oil temperature was reduced to 45°C within 12 minutes and maintained, oxygen was introduced at 0.5 L / min, and the mixture was stirred and oxidized for 4 hours at a stirring speed of 3 rpm;

[0050] (7) Reaction: add 8 wt % minced chicken breast and 0.4 wt % glycine according to the total amount of oil, stir and react at 85° C. for 120 minutes at a stirring speed of 8 rpm, and filter out the solids;

[0051] (8) Filter the obtained oil through a 180-mesh sieve to obtain the designed original garlic oil.

[0052] Comparative Example 1

[0053] The method for preparing original garlic seasoning oil by traditional frying method provided in this embodiment comprises the following steps:

[0054] (1) Selecting garlic slices with a thickness of 1 mm after hot air drying, soaking them in 28° C. water for 60 minutes, wherein the mass ratio of garlic slices to water is 1:3, and draining off excess water on the surface of the garlic slices;

[0055] (2) putting the dried, soaked and drained garlic slices in step (1) into an oil pan at a ratio of garlic slices to oil of 1:4.2, adding vitamin E at 0.1 wt% of the amount of oil, stirring and heating to 120° C. at a stirring speed of 4 rpm, and keeping warm for 30 minutes;

[0056] (3) Lower the oil temperature to 90° C. within 10 minutes and remove the garlic slices;

[0057] (4) Filter the obtained oil through a 180-mesh sieve to obtain the designed original garlic seasoning oil.

[0058] Comparative Example 2

[0059] The difference from Example 1 is that the frying times are 3 times, which specifically includes the following steps:

[0060] (1) Selecting garlic slices with a thickness of 1 mm after hot air drying, soaking them in 28° C. water for 60 minutes, wherein the mass ratio of garlic slices to water is 1:3, and draining off excess water on the surface of the garlic slices;

[0061] (2) putting 1 / 3 of the processed garlic slices into an oil pan, mixing the garlic slices to oil (33°C palm oil) in a weight ratio of 1:4.2, stirring and heating to 120°C at a stirring speed of 4 rpm, and keeping warm for 30 minutes;

[0062] (3) Lower the oil temperature to 90° C. within 10 minutes and remove the garlic slices;

[0063] (4) replenishing oil at an amount of 1 / 8 of the total mass of the remaining oil, adding a second batch of processed garlic slices accounting for 1 / 3 of the total mass of the garlic slices, repeating the operations in steps (2) to (3), and processing the second batch of processed garlic slices accounting for 1 / 3 of the total mass of the garlic slices in the same manner;

[0064] (5) replenishing oil at 1 / 8 of the total weight of the remaining oil, adding vitamin E at 0.1 wt% of the amount of oil after replenishment, adding the third batch of processed garlic slices accounting for 1 / 3 of the total weight of the garlic slices, stirring and heating to 115° C., stirring at a speed of 4 rpm, keeping warm for 40 minutes, and removing the garlic slices;

[0065] (6) Oxidation: The oil temperature was lowered to 50°C within 15 minutes and maintained, oxygen was introduced at 0.3 L / min, and the mixture was stirred and oxidized for 3 hours at a stirring speed of 4 rpm;

[0066] (7) Reaction: add 5wt% minced chicken breast and 0.1wt% glycine according to the total amount of oil, stir and react at 95°C for 90 minutes at a stirring speed of 10 rpm, and filter out the solids;

[0067] (8) Filter the obtained oil through a 180-mesh sieve to obtain the designed original garlic oil.

[0068] Comparative Example 3

[0069] Different from Comparative Example 2, the number of frying was 7 times.

[0070] Example 1 is compared with Comparative Example 1. The two examples are respectively preparing original garlic seasoning oil by a step-by-step method and preparing original garlic seasoning oil by a traditional process. In terms of aroma concentration, the step-by-step method controls the temperature and time step by step, thereby retaining the volatile aroma components in garlic to the greatest extent, and the aroma concentration is higher and purer, without burnt smell and peculiar smell; the traditional process is insufficient in extracting effective substances in garlic due to single frying of garlic slices, resulting in insufficient aroma concentration and accompanied by a burnt smell, and the aroma is also impure.

[0071] Example 1 is compared with Comparative Example 2. Both examples are prepared by a step-by-step method to prepare the original garlic seasoning oil, but the number of steps is different. Sensory evaluation shows that the frying effect of Example 1 for 5 times is better than that of frying for 3 times in Comparative Example 2, and the aroma concentration of Example 1 is higher than that of Comparative Example 2.

[0072] The five frying times in Example 1 is compared with the seven frying times in Comparative Example 3. Both examples are step-by-step methods for preparing the original garlic seasoning oil, but the number of steps is different. The sensory evaluation shows that the difference in the aroma concentrations of the two is not significant. However, considering the comprehensive production cost, Example 1 is time-consuming and energy-intensive, so it is better.

[0073] This sensory evaluation invited 10 professional R&D engineers to evaluate the product color, aroma concentration, aroma type and taste, and the score was the total score of the 10 people. The results are shown in Table 1 below.

[0074] Table 1 Sensory test results of Example 1 and Comparative Examples 1-3

[0075]

[0076]

[0077] Comprehensive comparison:

[0078] The step-by-step method of the present invention is significantly superior to the traditional process in terms of aroma concentration, product quality, and retention of nutrients by step-by-step control of temperature, time, and addition of antioxidants. Although the equipment investment and production cost of the modern process are high, its high added value, stability, and market competitiveness make it a preferred solution for large-scale industrial production. The traditional process is more suitable for small-scale or family production, but its limitations in aroma, quality, and nutrients are more obvious. Frying in five times is the optimal solution for preparing the original garlic seasoning oil by the step-by-step method.

[0079] The above embodiments are only used to illustrate the present invention, and the protection scope of the present invention is not limited to the above embodiments. A person skilled in the art can achieve the purpose of the present invention based on the above disclosure of the present invention, and any improvement and deformation based on the concept of the present invention shall fall within the protection scope of the present invention, and the specific protection scope shall be subject to the claims.

Claims

1. A method for preparing original garlic seasoning oil by a step-by-step method, characterized in that: The following steps are involved: (1) selecting hot air dried garlic slices with a thickness of 1-3 mm, soaking them in 20-28° C. water for 60-100 minutes, wherein the mass ratio of garlic slices to water is 1:3-6, and draining off excess water on the surface of the garlic slices; (2) placing 1 / 5 of the processed garlic slices by weight into an oil pan, mixing the garlic slices to oil in a weight ratio of 1:2-5, stirring and heating to 100-125° C. at a stirring speed of 2-6 rpm, and keeping warm for 25-40 minutes; (3) lowering the oil temperature to 70-90° C. within 10-18 minutes and then removing the garlic slices; (4) replenishing oil in an amount of 1 / 8 to 1 / 3 of the total mass of the remaining oil, adding a second batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices, repeating the operations in steps (2) to (3), and processing a fourth batch of processed garlic slices accounting for 1 / 5 of the total mass of the garlic slices in the same manner; (5) replenishing oil at 1 / 8-1 / 3 of the total weight of the remaining oil, adding vitamin E at 0.1-0.5 wt % of the amount of oil after replenishment, adding the fifth batch of processed garlic slices accounting for 1 / 5 of the total weight of the garlic slices, stirring and heating to 90-115° C., stirring at a speed of 3-6 rpm, keeping warm for 35-45 minutes, and removing the garlic slices; (6) Oxidation: reduce the oil temperature to 35-55°C within 8-15 minutes and maintain it, introduce oxygen at 0.1-0.5 L / min, and stir and oxidize for 3-6 hours at a stirring speed of 1-4 rpm; (7) Reaction: add 5-8wt% minced chicken breast and 0.1-0.4wt% glycine according to the total amount of oil, stir and react at 65-105° C. for 80-120 minutes at a stirring speed of 8-14 rpm, and filter out the solids; (8) Filter the obtained oil through a 180-200 mesh sieve to obtain the designed original garlic oil.

2. The method for preparing original garlic flavored oil by a step-by-step method according to claim 1, characterized in that: The oil used in steps (2) to (5) is 33°C palm oil.

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