Preparation method and application of oil composition capable of controlling oil, salt and sugar

Abstract

The invention discloses a preparation method and application of an oil composition capable of controlling oil, salt and sugar, and aims to control the use amount of oil, salt and sugar in the cooking process of food materials. The method comprises the following operation steps: step 1, selecting raw materials; 2, weighing the raw materials; 3, cleaning the raw materials; step 4, pretreating the raw materials; 5, deeply processing the raw materials; step 6, mixing oil and liquid for preparation; step VII, performing high-temperature sterilization; the oil-control salt-control sugar-control oil liquid composition is prepared by using the oil-control salt-control sugar-control oil liquid composition, has the advantages of being environmentally friendly, high in safety, easy to absorb and the like, reduces the loss of vitamin C when food materials are cooked, and more nutritional ingredients of the cooked food materials are reserved. The product is made through the material bag, meets the requirements that the salt intake is not more than 5 g per day, the oil intake is 25-30 g per day, the sugar intake is not more than 50 g per day and the suggested use amount of oil, salt and sugar in the resident dietary guideline recommended by the national Society of Nutrition, and is balanced in nutrition, convenient to carry, simple and feasible in process and suitable for batch production.

Description

[0001] A method for preparing and applying an oil-liquid composition with controlled oil, salt, and sugar content, belonging to the field of food processing technology. Technical Field

[0002] This invention belongs to the field of food processing technology and relates to a method for preparing and applying an oil-liquid composition with controlled oil, salt, and sugar content, in order to more scientifically control the amount of edible salt, edible oil, and edible sugar used in the cooking process. Background Technology

[0003] In recent years, with the continuous improvement of people's material lives and increasingly better living conditions, Chinese people's dining tables have become increasingly "heavy-flavored," with high-oil, high-salt, and high-sugar foods becoming a favorite for many. While these foods bring a feast for the senses, they also unknowingly sow the seeds of health problems, especially after middle age, when the body's "warnings" become more frequent. The characteristics of "heavy-flavored" dishes are nothing more than high oil, high salt, and high sugar. By using a combination of oil, salt, and sugar that controls oil, salt, and sugar in cooking, the intake of nutrients in the food can be enhanced, improving its nutritional and health levels. Quantitative amounts of oil, salt, and sugar, and the proportionate adjustments to the flavor, will improve the taste of the cooked food and avoid excessive consumption of oil, salt, and sugar, which can lead to chronic diseases. Summary of the Invention

[0004] The purpose of this invention is to provide an oil-controlling, salt-controlling, and sugar-controlling composition for cooking, suitable for people of all ages, including obese individuals, those with chronic diseases, and those in a sub-healthy state. It also meets people's psychological need for scientifically controlled salt, oil, and sugar intake, improving their sense of security and compliance. As long as the proportions and related requirements described in this invention are met, this invention's "Oil-Controlling, Salt-Controlling, and Sugar-Controlling Composition" can be used when cooking any combination of ingredients.

[0005] The present invention solves the above-mentioned technical problems through the following technical solutions.

[0006] This invention provides an oil composition for cooking ingredients with controlled oil, salt, and sugar content. The composition includes 400 parts of edible oil, 50 parts of edible salt, 0 parts of sugar, 20 parts of cardamom, 10 parts of bay leaves, 40 parts of dried lily bulbs, 5 parts of corn silk, 5 parts of black mulberry, 5 parts of dried tangerine peel, and 4000 parts of purified water. A method for preparing an oil-based liquid composition with controlled oil, salt, and sugar content, characterized by the following steps: 1. Soak the ingredients—dried lily bulbs, black mulberries, corn silk, dried tangerine peel, cardamom, and bay leaves—in purified water for one hour. Then, heat the processed ingredients—dried lily bulbs, black mulberries, corn silk, dried tangerine peel, cardamom, and bay leaves—to 100 degrees Celsius, add 50 parts salt, and continue cooking for another 30 minutes to make the sauce.

[0007] 2. The prepared sauce and cooking oil are separately placed into the automatic filling machine. (See attached image) Figure 1 As shown: Open the material tank and add a measured amount of edible oil and juice respectively. Add edible oil using pump 1 and juice using pump 2. Set the temperature controller (78℃ for longitudinal sealing and 140℃ for transverse sealing), set the feeding parameters, operating parameters, and bag-making parameters, and turn on the filling machine's feeding switch to begin filling (40ml of juice and 4g of edible oil per bag). 3. Place the pre-packaged oil-, salt-, and sugar-controlled oil-liquid mixture into the sterilizer, as shown in the attached diagram. Figure 2 As shown: High-temperature sterilization temperature: 110~190℃, sterilization time: 20 minutes; The oil-controlling, salt-controlling, and sugar-controlling composition of the present invention can be used in cooking to scientifically control the amount of oil, salt, and sugar. It is nutritious, convenient to eat, and easy to absorb, which is beneficial for controlling the daily intake of oil, salt, and sugar for people of all ages.

[0008] The present invention relates to the application of controlling oil, salt, and sugar in the cooking process of everyday household cooking ingredients such as leafy vegetables, root vegetables, white meat, red meat, and bone-in meat.

[0009] In cooking ingredients, the oil, salt, and sugar control composition and leafy vegetables are in a weight percentage of 40:200.

[0010] In cooking ingredients, the oil, salt, and sugar control composition and root vegetables are in a weight percentage of 40:100.

[0011] The oil, salt, and sugar control composition of cooking ingredients and white meat, by mass percentage, is 40:120.

[0012] The oil, salt, and sugar control composition of cooking ingredients and red meat, by mass percentage, is 40:120.

[0013] The oil, salt, and sugar control composition of cooking ingredients and bone-in meat, by weight percentage, is 40:150.

[0014] The oil-, salt-, and sugar-controlled liquid composition provided by this invention does not use artificial additives, pigments, or other components, achieving both excellent culinary taste and maintaining the scientific principles of oil, sugar, and salt control. When added simultaneously during cooking, this oil-, salt-, and sugar-controlled liquid composition locks in vitamin C from the ingredients, resulting in less nutrient loss compared to other cooking methods. Attached Figure Description Figure 1 This refers to the production process of a liquid oil composition that controls oil, salt, and sugar content. Figure 2 This is a sterilization process for oil-liquid compositions that control oil, salt, and sugar content. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described examples are only some embodiments of this invention, not all embodiments. The technical solutions of this invention will be specifically described below in conjunction with specific embodiments. Example

[0016] Ginkgo and Vegetable Stir-fry: 30g ginkgo nuts, 100g snow peas, 5g shredded ginger. A composition for controlling oil, salt, and sugar in an oil-based liquid (1 bag). Example

[0017] Spinach and Egg Stir-fry: 100g spinach, 70g shredded eggs, and a controlled-oil, controlled-salt, and controlled-sugar oil mixture (1 packet). Example

[0018] Chestnut Vegetable: 120g of cabbage leaves (baby cabbage, bok choy), 4 cooked chestnuts, and a combination of oil, salt and sugar controlled liquid (1 bag). Example

[0019] Kidney-tonifying braised chicken: 120g chicken thigh meat with bone, 5 chestnuts (peeled), 20g black fungus, 5g black beans, and a combination of oil, salt, and sugar controlled liquid (1 bag). Example

[0020] White Jade Four Treasures: 60g chicken liver, 20g enoki mushrooms, 20g white radish, 20g water chestnuts, 20g peas, and a composition of oil-controlling, salt-controlling, and sugar-controlling liquid (1 bag). Example

[0021] Chestnut Stewed Cabbage: 100g cabbage, 4 chestnut kernels, 20g carrot, 2g minced garlic, 3g shredded ginger, and a combination of oil, salt, and sugar controlled liquid (1 packet). Example

[0022] Crispy Tricolor: 40g each of lotus root, carrot and celery, and a composition of oil-controlled, salt-controlled and sugar-controlled liquid (1 bag). Example

[0023] Green Bean and Chicken Stir-fry: 60g green beans, 60g chicken thigh meat, and a controlled oil, salt and sugar oil composition (1 bag). Example

[0024] Tea tree mushroom and mutton: 80g tea tree mushrooms, 60g mutton rolls, and a composition of oil, salt and sugar controlled by the oil liquid (1 bag). Example 10: Scallion Chicken Wings: 120g chicken wings, 5g chopped scallions, and a composition of oil-, salt-, and sugar-controlled liquid (1 bag). A comparison of oil, salt, and sugar intake when using a controlled-oil, controlled-salt, and controlled-sugar oil composition in different dining settings and cooking environments.

[0025]

[0026]

[0027] Weight changes after cooking with a controlled-oil, controlled-salt, and controlled-sugar oil composition

[0028] The embodiments of this disclosure have been described in detail above. However, this disclosure is not limited to the specific details of the above embodiments. Within the scope of the technical concept of this disclosure, various simple modifications can be made to the technical solutions of this disclosure, and these simple modifications all fall within the protection scope of this disclosure.

[0029] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, this disclosure will not describe the various possible combinations separately.

[0030] Furthermore, various different embodiments of this disclosure can be combined in any way, as long as they do not violate the spirit of this disclosure, they should also be regarded as the content disclosed in this disclosure.

Claims

1. A method for preparing an oil-based liquid composition with controlled oil, salt, and sugar content, comprising the following steps: Step 1: Raw material selection; Step 2: Raw material weighing; Step 3: Raw material cleaning; Step 4: Raw material pretreatment; Step 5: Raw material deep processing; Step 6: Oil and liquid mixing preparation; Step 7: High-temperature sterilization; In the first step of the appeal, prepare the raw materials: dried lily bulbs, black mulberries, corn silk, dried tangerine peel, cardamom, bay leaves, cooking oil, edible salt, and purified water. In step two of the appeal, the raw materials are weighed: 20 parts cardamom, 10 parts bay leaves, 40 parts dried lily bulbs, 5 parts corn silk, 5 parts black mulberry, 5 parts dried tangerine peel, 4000 parts purified water, 400 parts edible oil, and 50 parts edible salt. In step three of the appeal, the raw materials are screened, and the poor-quality raw materials are discarded, while the good-quality raw materials are retained; except for edible oil and edible salt, the raw materials such as cardamom, bay leaves, dried lily bulbs, corn silk, black mulberries, and dried tangerine peel are cleaned using an automatic vegetable washing machine. In step four of the appeal, the ingredients other than cooking oil and salt, including cardamom, bay leaves, dried lily bulbs, corn silk, black mulberries, and dried tangerine peel, are soaked in purified water for one hour. In step five of the appeal, the raw materials processed in step four are heated to 100 degrees Celsius, then 50 parts of edible salt are added, and the mixture is cooked for another 30 minutes. In step six of the above-mentioned procedure, as shown in Figure 1, for the automatic filling machine: Pump 1 adds oil → Pump 2 adds juice → Turn on the main power switch → Turn on the air pump switch → Turn on the filling machine power switch → Open the material tank and add oil and material → Set the temperature controller (78℃ for longitudinal sealing, 140℃ for transverse sealing) → Set the feeding parameters, operating parameters, and bag-making parameters → Turn on the filling machine's dispensing switch to begin filling (40ml of juice, 5g of oil). In step seven of the appeal, as shown in Figure 2, the sterilizer is as follows: Turn on the power switch → Turn on the air pump switch → Open the hatch and add the oil mixture to the liquid → Close the hatch → Open the water valve → Turn on the sterilizer power switch → Set the upper pot temperature (high temperature sterilization 110~190℃), sterilization temperature (high temperature sterilization 110~190℃), and sterilization time (high temperature sterilization 20 minutes) → Click "Start Upper Pot" → Click "Stop Upper Pot" after the light beeps → Click "Sterilize" → Click "Stop" after the light beeps.

2. The oil-controlling, salt-controlling, and sugar-controlling liquid composition according to claim 2, characterized in that, It consists of an oil-liquid composition with controlled oil, salt, and sugar content, and the mass ratio of the oil to the liquid is 1:

8.

3. The liquid as described in claim 3, characterized in that... Made from the following ingredients in the optimal weight ratio: 20 parts cardamom, 10 parts bay leaves, 40 parts dried lily bulbs, 5 parts corn silk, 5 parts black mulberry, 5 parts dried tangerine peel, 4000 parts purified water, 400 parts edible oil, and 50 parts salt.

4. The edible oil according to claim is characterized as a liquid food processed from vegetable oils, mainly used for cooking and food processing, and is a common household edible oil.

5. The oil-controlling, salt-controlling, and sugar-controlling liquid composition according to claim is characterized by being used for cooking ingredients, and scientifically and effectively controlling the amount of oil, salt, and sugar during cooking.

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