CN101011089A - Dedicated mixed oil for greengrocery frying and its preparation - Google Patents
Dedicated mixed oil for greengrocery frying and its preparation Download PDFInfo
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- CN101011089A CN101011089A CNA2007102002088A CN200710200208A CN101011089A CN 101011089 A CN101011089 A CN 101011089A CN A2007102002088 A CNA2007102002088 A CN A2007102002088A CN 200710200208 A CN200710200208 A CN 200710200208A CN 101011089 A CN101011089 A CN 101011089A
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Abstract
The invention discloses a mixed oil for cooking vegetables and process for preparation, wherein the oil comprises soybean salad oil 80-90%, ginger oil 2-5%, mushroom oil 2-5%, garlic sauce 2-5%, onion oil 2-5%, olive oil 0.1-0.5%, scallion oil 0.1-0.5 and sesame oil 0.1-0.5%.
Description
Technical field: the present invention relates to a kind of green vegetables and cook special-purpose ready-mixed oil of stir-fry and compound method thereof, belong to technical field of seasoning processing.
Background technology: green vegetables are the most common, prevailing homely dish, and its color and luster is vivid, clean taste, nutritious, often appears on people's the dining table.At present, people often directly use commercially available salad oil, vegetable oil, ready-mixed oil or animal wet goods, and do not have a kind of ready-mixed oil of cooking fried green vegetables that is specifically designed to when cooking fried green vegetables.Cook the brighter fragrance of the green vegetables of frying out U.S., nutritious in order to satisfy the pursuit of people, to make, promote its health care, develop a kind of ready-mixed oil of cooking fried green vegetables that is exclusively used in and seem very necessary diet culture.
Summary of the invention:
The objective of the invention is to: provide a kind of green vegetables to cook and fry special-purpose ready-mixed oil and compound method thereof.Ready-mixed oil of the present invention as base oil, is equipped with an amount of olive essential oil and flavored oils such as ginger oil, scallion oil with soybean salad oil, and the green vegetables of being fried out have unique flavour, color and luster is vivid naturally, mouthfeel is pleasant to the palate, and is not oily oiliness, and color obviously is better than other oil and cooks the green vegetables of frying out.
The present invention constitutes like this: a kind of green vegetables are cooked and are fried special-purpose ready-mixed oil, calculate according to percentage by weight, it is mixed with by soybean salad oil 80-90%, ginger oil 2-5%, mushroom oil 2-5%, garlic oil 2-5%, onion oil 2-5%, olive essential oil 0.1-0.5%, scallion oil 0.1-0.5% and pure sesame oil 0.1-0.5%.
Say that exactly calculate according to percentage by weight, it is mixed with by soybean salad oil 85%, ginger oil 3.5%, mushroom oil 3.5%, garlic oil 3.5%, onion oil 3.5%, olive essential oil 0.4%, scallion oil 0.3% and pure sesame oil 0.3%.
Wherein the oil plant of used ginger oil ratio is 1: 1.
The oil plant ratio of used mushroom oil is 2: 1.
The oil plant ratio of used garlic oil is 1: 0.75.
The oil plant ratio of used onion oil is 1: 3.5.
The oil plant ratio of used scallion oil is 1: 1.
Green vegetables of the present invention are cooked the compound method of frying special-purpose ready-mixed oil: at first pure sesame oil and scallion oil added in the soybean salad oil, carry out stirring and evenly mixing, add onion oil, ginger oil, garlic oil, mushroom oil, olive essential oil more successively, and abundant mixing, promptly.
Oily temperature control during preparation is at 15 ℃-35 ℃.
Used ginger oil, scallion oil, garlic oil, onion oil and the mushroom oil of the present invention is flavored oils's product that the applicant produces voluntarily, and concrete production method is:
(1) ginger oil: with high-quality fresh ginger and soybean oil is raw material, and fresh ginger is selected, clean, pulverize, feed intake than 1: 1 by oil plant and carry out the normal temperature lixiviate, again through coarse filtration, refiningly dryly, smart filter, check, ginger oil gets product.This oil has strong ginger fragrance, for yellow clear oily liquids, can be used as flavouring and food additives.
(2) scallion oil: with high-quality chives and soybean oil is raw material, and chive is selected, clean, pulverize, feed intake than 1: 1 by oil plant and carry out the normal temperature lixiviate, again through coarse filtration, refiningly dryly, smart filter, check, scallion oil gets product.This oil has strong green onion fragrance, for yellow clear oily liquids, can be used as flavouring and food additives.
(3) garlic oil: with high-quality purple garlic and soybean oil is raw material, garlic through peeling, pulverize, feed intake than 1: 0.75 by oil plant that to carry out high temperature fried, again through coarse filtration, refiningly dryly, smart filter, check, garlic oil gets product.This oil has strong fried garlic taste, for yellow clear oily liquids, can be used as flavouring and food additives.
(4) mushroom oil: with quality xianggu and soybean oil is raw material, and mushroom is selected, pulverize, feed intake than 2: 1 by oil plant and heat lixiviate, again through coarse filtration, refiningly dryly, smart filter, check, mushroom oil gets product.This oil has strong mushroom local flavor, for yellow clear oily liquids, can be used as flavouring and food additives.
(5) onion oil: with high-quality onion and soybean oil is raw material, and onion is selected, pulverize, and feeds intake than 1: 3.5 by oil plant that to carry out high temperature fried, again through coarse filtration, refiningly dryly, smart filter, check, onion oil gets product.This oil has strong fried onion fragrance, for brown clear oily liquids, can be used as flavouring and food additives.
Used soybean salad oil, olive essential oil and the pure sesame oil of the present invention is the commercially available prod, and wherein soybean salad oil is raw material with the high quality soybean, adopts lixiviation process production; The olive essential oil is a raw material with high-quality olive fresh fruit, adopts milling process production; Pure sesame oil is raw material with the high-quality sesame, adopts machine-processed method production.
Above-mentioned various feedstock oil green vegetables of the present invention cook fry play a part in the special-purpose ready-mixed oil different separately: soybean salad oil plays carrier function as base oil, carries various flavor oil; The olive essential oil is rich in multiple nutrients materials such as vitamin and unrighted acid, can increase the nutritional labeling of product, promotes the health care of product; Ginger oil, scallion oil, garlic oil, onion oil, mushroom oil, pure sesame oil itself have fragrance separately, adding green vegetables jointly to cooks in the special-purpose ready-mixed oil of stir-fry, can make the green vegetables of frying out have unique flavour, color and luster is vivid naturally, mouthfeel is pleasant to the palate, not oily oiliness, color obviously is better than other oil such as lard and cooks the green vegetables of frying out.
The prescription and the compound method of the special-purpose ready-mixed oil of the present invention all are that the applicant develops by experiment.According to modern's health diet custom, cooking the base oil of frying special-purpose ready-mixed oil as green vegetables can not be other high oil of cholesterol such as lard, thereby selects the high quality soybean salad oil for use; Its usage ratio low excessively (being lower than 80%), the green vegetables fragrance of then frying out is covered by other salted cake fried in sesame oil flavors, and delicate fragrance is lightly seasoned; If ratio too high (being higher than 90%) can make the green vegetables of frying out not have unique flavour and other products as broad as long again.So the ratio of soybean salad oil is defined as 80-90%.In addition the product performance of the flavored oils such as ginger oil that produce voluntarily according to the custom and the applicant of fried green vegetables among the people determines to add a certain amount of ginger oil, garlic oil, scallion oil, mushroom oil, onion oil, sesame oil.But scallion oil, sesame oil thick flavor, ratio is too high, is higher than 0.5% and will robs flavor, can not form unique fragrance, so usage ratio should be lower, is defined as 0.1-0.5%.Ginger oil, mushroom oil, onion oil, garlic oil fragrance alcohol and, ratio low excessively (being lower than 2%), the green vegetables fragrance of then frying out is light, it is dense to give birth to flavor, ratio too high (being higher than 5%) can be covered the fragrance of green vegetables self again, so definite its consumption is respectively 2-5%.The olive essential oil is owing to be rich in vitamin and unrighted acid, it mainly is the composition that has additional nutrients, and and other flavored oils's actings in conjunction, make product have unique smell, flavour, but ratio is low excessively, then can not plays the effect that increases health care, if ratio is too high, can make cost higher again, ordinary consumer is difficult to accept, so its usage ratio is defined as 0.1-0.5%.According to above definite various components in proportions scopes, adopt the method for orthogonal test, the repetition test contrast, finally definite green vegetables of the present invention are cooked the prescription and the ratio of frying special-purpose ready-mixed oil.
The special-purpose ready-mixed oil of the present invention is when producing allotment, because pure sesame oil and scallion oil color are dark, it is dense to distinguish the flavor of, so need add in the base oil soybean salad oil earlier, carry out stirring and evenly mixing, add onion oil, ginger oil, garlic oil, mushroom oil, olive essential oil more successively, make the abundant mixing of color, fragrance of various composition oil, thereby acting in conjunction makes ready-mixed oil of the present invention have proprietary characteristic.Simultaneously, the oily temperature during allotment should be controlled at more than 15 ℃, otherwise oily temperature is low excessively, and the flowability of oil is poor, and the flavor component volatility of oil is little, and various composition oil can not mix well, then can not mix the peculiar effect of product of the present invention.
Compared with prior art, the present invention is according to the characteristic of modern health diet custom and green vegetables, reasonably select base oil and suitable flavored oils for use, the green vegetables that the special use mediation of being prepared stirs fry in oil out have unique flavour, color and luster is vivid naturally, and mouthfeel is pleasant to the palate, and is not oily oiliness, color obviously is better than other oil and cooks the green vegetables of frying out, and has certain health care; And its cost is lower, is fit to consumers in general.
The specific embodiment:
The following stated percentage all is weight percentage.
Embodiments of the invention 1: soybean salad oil 85%, ginger oil 3.5%, mushroom oil 3.5%, garlic oil 3.5%, onion oil 3.5%, olive essential oil 0.4%, scallion oil 0.3%, pure sesame oil 0.3%
Measure various feedstock oils according to the above ratio, at first pure sesame oil and scallion oil are added in the base oil soybean salad oil, carry out stirring and evenly mixing, add onion oil, ginger oil, garlic oil, mushroom oil, olive essential oil more successively, make the abundant mixing of color, fragrance of various composition oil, promptly get green vegetables and cook the special-purpose ready-mixed oil of stir-fry.Oily temperature control during preparation is at 20 ℃.
Embodiments of the invention 2: soybean salad oil 80%, ginger oil 5%, mushroom oil 5%, garlic oil 5%, onion oil 4%, olive essential oil 0.5%, scallion oil 0.4%, pure sesame oil 0.1%
Measure various feedstock oils according to the above ratio, at first pure sesame oil and scallion oil are added in the base oil soybean salad oil, carry out stirring and evenly mixing, add onion oil, ginger oil, garlic oil, mushroom oil, olive essential oil more successively, make the abundant mixing of color, fragrance of various composition oil, promptly get green vegetables and cook the special-purpose ready-mixed oil of stir-fry.Oily temperature control during preparation is at 15 ℃.
Embodiments of the invention 3: soybean salad oil 90%, ginger oil 3%, mushroom oil 2%, garlic oil 2%, onion oil 2%, olive essential oil 0.1%, scallion oil 0.5%, pure sesame oil 0.4%
Measure various feedstock oils according to the above ratio, at first pure sesame oil and scallion oil are added in the base oil soybean salad oil, carry out stirring and evenly mixing, add onion oil, ginger oil, garlic oil, mushroom oil, olive essential oil more successively, make the abundant mixing of color, fragrance of various composition oil, promptly get green vegetables and cook the special-purpose ready-mixed oil of stir-fry.Oily temperature control during preparation is at 35 ℃.
Embodiments of the invention 4: soybean salad oil 87%, ginger oil 2%, mushroom oil 2.5%, garlic oil 2.5%, onion oil 5%, olive essential oil 0.4%, scallion oil 0.1%, pure sesame oil 0.5%
Measure various feedstock oils according to the above ratio, at first pure sesame oil and scallion oil are added in the base oil soybean salad oil, carry out stirring and evenly mixing, add onion oil, ginger oil, garlic oil, mushroom oil, olive essential oil more successively, make the abundant mixing of color, fragrance of various composition oil, promptly get green vegetables and cook the special-purpose ready-mixed oil of stir-fry.Oily temperature control during preparation is at 25 ℃.
Claims (9)
1. green vegetables are cooked and are fried special-purpose ready-mixed oil, it is characterized in that: calculate according to percentage by weight, it is mixed with by soybean salad oil 80-90%, ginger oil 2-5%, mushroom oil 2-5%, garlic oil 2-5%, onion oil 2-5%, olive essential oil 0.1-0.5%, scallion oil 0.1-0.5% and pure sesame oil 0.1-0.5%.
2. cook according to the described green vegetables of claim 1 and fry special-purpose ready-mixed oil, it is characterized in that: calculate according to percentage by weight, it is mixed with by soybean salad oil 85%, ginger oil 3.5%, mushroom oil 3.5%, garlic oil 3.5%, onion oil 3.5%, olive essential oil 0.4%, scallion oil 0.3% and pure sesame oil 0.3%.
3. cook according to claim 1 or 2 described green vegetables and fry special-purpose ready-mixed oil, it is characterized in that: the oil plant ratio of used ginger oil is 1: 1.
4. cook according to claim 1 or 2 described green vegetables and fry special-purpose ready-mixed oil, it is characterized in that: the oil plant ratio of used mushroom oil is 2: 1.
5. cook according to claim 1 or 2 described green vegetables and fry special-purpose ready-mixed oil, it is characterized in that: the oil plant ratio of used garlic oil is 1: 0.75.
6. cook according to claim 1 or 2 described green vegetables and fry special-purpose ready-mixed oil, it is characterized in that: the oil plant ratio of used onion oil is 1: 3.5.
7. cook according to claim 1 or 2 described green vegetables and fry special-purpose ready-mixed oil, it is characterized in that: the oil plant ratio of used scallion oil is 1: 1.
8. green vegetables are cooked the compound method of frying special-purpose ready-mixed oil as claimed in claim 1 or 2, it is characterized in that: at first pure sesame oil and scallion oil are added in the soybean salad oil, carry out stirring and evenly mixing, add onion oil, ginger oil, garlic oil, mushroom oil, olive essential oil more successively, abundant mixing, promptly.
9. cook the compound method of frying special-purpose ready-mixed oil according to the described green vegetables of claim 8, it is characterized in that: the oily temperature control during preparation is at 15 ℃-35 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007102002088A CN101011089A (en) | 2007-02-13 | 2007-02-13 | Dedicated mixed oil for greengrocery frying and its preparation |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007102002088A CN101011089A (en) | 2007-02-13 | 2007-02-13 | Dedicated mixed oil for greengrocery frying and its preparation |
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| CN101011089A true CN101011089A (en) | 2007-08-08 |
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| CNA2007102002088A Pending CN101011089A (en) | 2007-02-13 | 2007-02-13 | Dedicated mixed oil for greengrocery frying and its preparation |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336693B (en) * | 2008-07-25 | 2011-11-23 | 黄宝生 | Oiltea camellia flavouring parcel |
| CN102613315A (en) * | 2012-03-29 | 2012-08-01 | 天津春发生物科技集团有限公司 | Fried scallion-flavored blend oil and preparation method thereof |
| CN105123997A (en) * | 2015-09-24 | 2015-12-09 | 全椒县尹氏油脂有限公司 | Compound nutrient healthy blend oil |
| CN105230815A (en) * | 2015-09-24 | 2016-01-13 | 全椒县尹氏油脂有限公司 | Making method of composite nutrient health-care blend oil |
-
2007
- 2007-02-13 CN CNA2007102002088A patent/CN101011089A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336693B (en) * | 2008-07-25 | 2011-11-23 | 黄宝生 | Oiltea camellia flavouring parcel |
| CN102613315A (en) * | 2012-03-29 | 2012-08-01 | 天津春发生物科技集团有限公司 | Fried scallion-flavored blend oil and preparation method thereof |
| CN105123997A (en) * | 2015-09-24 | 2015-12-09 | 全椒县尹氏油脂有限公司 | Compound nutrient healthy blend oil |
| CN105230815A (en) * | 2015-09-24 | 2016-01-13 | 全椒县尹氏油脂有限公司 | Making method of composite nutrient health-care blend oil |
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Open date: 20070808 |