CN101258883B - Flavor peanut oil production technology - Google Patents
Flavor peanut oil production technology Download PDFInfo
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- CN101258883B CN101258883B CN2008100152526A CN200810015252A CN101258883B CN 101258883 B CN101258883 B CN 101258883B CN 2008100152526 A CN2008100152526 A CN 2008100152526A CN 200810015252 A CN200810015252 A CN 200810015252A CN 101258883 B CN101258883 B CN 101258883B
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- peanut oil
- flavor
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- hot raw
- starchiness
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Abstract
The invention discloses a technique for producing flavor peanut oil, which comprises steps that: flavor raw materials such as Bunge Pricklyash Peel, aniseed, fennel, green onion and ginger are weighed and rinsed in water and soaked in water for 2-3 hours, then ground into paste and mixed with the existing finished peanut oil according to the proportion; the mixture is put into a cooking device for cooking to obtain mixed solution which is then sent into a filter for filtering and into a dehydrating device for dehydrating and finally sent into the filter for fine filtering. The fragrance and effective nutrient content of the flavor raw materials are fully distilled for the flavor peanut oil produced by using the technique of the invention, thus the peanut oil has fragrant and pure odor; the invention forms a modernized industrial production fashion and has value for large scale application in production. The peanut oil produced by using the technique of the invention can be directly used for cooking in hotels, restaurants and families and also can be used for making various foods, which saves time and flavor raw materials, maintains nutrient content and improves flavor as well.
Description
Technical field the present invention relates to the production technology of edible oil, directly relates to the production technology of local flavor edible oil.
Background technology is present, and hotel, restaurant and home-use edible oil mainly are peanut oil, soybean oil and rapeseed oil, and wherein feels better that the consumer favors or peanut oil with mouthfeel.People generally are earlier edible oil to be poured in the pot when dish-cooking, treat that putting into spices such as Chinese prickly ash, chive, ginger after the oily heat explodes fragrance, and then put into the vegetables frying.The oily temperature of fried system spice is generally at 160-220 ℃, sometimes even can reach 300 ℃, make and occur flare in the pot, the advantage of this cooking methods be the time spent short, color and luster is attractive in appearance, the dish mouthfeel is soft crisp, yet it also has obvious defects, it is too high that cooks the oil temperature exactly, can greatly destroy the nutritional labeling in spice and the oil like this, if eat the food of cooking so for a long time even cause a hidden trouble for people's health.Certainly, also have in the life and adopt low temperature to cook, when not excessive cooking temp was low, general being difficult to extracted fragrance in the spice and nutritional labeling fully, and this has influenced the mouthfeel of dish again.
Summary of the invention purpose of the present invention will provide a kind of flavor peanut oil production technology exactly, adopt the flavor peanut oil of this explained hereafter when culinary art, can overcome the drawback that the fried meeting of making the spice existence of existing cooking methods high temperature destroys nutritional labeling in spice and the oil, the extraction spice fragrance and the inadequate problem of nutritional labeling of existence in the time of can also solving the low temperature culinary art simultaneously.
Purpose of the present invention realizes by following process steps, and flavor peanut oil production technology takes by weighing fragrant hot raw material by weight ratio, the weight portion proportioning of the hot raw material of described perfume (or spice) is: Chinese prickly ash 2.5-3.5, anistree 2.5-3.5, fennel seeds 1.5-2.5, chive 6-10, ginger 6-10; After the hot raw material of perfume (or spice) put into clear water and clean, in clear water, soaked 2-3 hour again; The fragrant hot raw material pulverizing of soaking is become starchiness; With the fragrant hot raw material of starchiness and existing finished product peanut oil by weight 18.5-29.5 mix with the proportioning of 75-120; Fragrant hot raw material of starchiness and finished product peanut oil through mixing are put into the digesting apparatus boiling, and total digestion time was controlled at 2-2.5 hour, and wherein the cooking and heat-preservation time in the time of 70-100 ℃ was controlled at 1-1.5 hour; The flavor peanut oil mixed liquor of boiling gained is cooled to 35-45 ℃ to be sent into filter and filters; The rough flavor peanut oil of gained is after filtration sent into the dehydration equipment dehydration; Half refined flavour peanut oil after will dewatering is again sent into the smart filter of filter, promptly gets refined flavour peanut oil.
As further scheme of the present invention, the weight portion proportioning of the hot raw material of described perfume (or spice) is: Chinese prickly ash 2.8-3.2, anistree 2.8-3.2, fennel seeds 1.8-2.2, chive 7-9, ginger 7-9.
As further scheme of the present invention, the fragrant hot raw material of described starchiness with the weight portion proportioning that existing finished product peanut oil mixes is: 21.4-26.6 and 90-110.
As another kind of the present invention scheme further, the cooking and heat-preservation temperature when fragrant hot raw material of described starchiness through mixing and finished product peanut oil are put into the digesting apparatus boiling is controlled at 80-90 ℃.
As another scheme further of the present invention, the chilling temperature of described flavor peanut oil mixed liquor through the boiling gained is controlled at 38-42 ℃.
As another scheme further of the present invention, the rough flavor peanut oil of described gained after filtration adopts the seasoning dehydration, and dehydration temperaturre is controlled at 100-130 ℃.
The present invention has been because the science parameter area of fragrant hot raw material and the steaming mixed effective component extracting of finished product peanut oil has been determined in test, thereby abundant with the extraction of the fragrance of its fragrant hot raw material of flavor peanut oil of the present invention's production and effective nutritional labeling; The present invention has been also owing to chosen the fragrant hot raw material of rational proportion on this basis, thereby the flavor peanut oil taste of producing with the present invention is aromatic, pure and honest; The present invention has been owing to formed a kind of modern industrial mode of production, thereby had the value of large-scale application aborning.The flavor peanut oil that adopts the present invention to produce not only can be directly used in hotel, restaurant and family cooking dish under the situation of not adding spice, and can be directly used in the various food of making, especially fast food, cold and dressed with sauce dish, not only saved the time, but also saved fragrant hot raw material, also kept nutritional labeling, also improved local flavor.
Specific embodiment flavor peanut oil production technology of the present invention can be implemented by following step, at first take by weighing fragrant hot raw material: Chinese prickly ash 2.5-3.5 kilogram, anistree 2.5-3.5 kilogram, fennel seeds 1.5-2.5 kilogram, chive 6-10 kilogram, ginger 6-10 kilogram, the hot raw material of described perfume (or spice) is put into clear water to be cleaned, in clear water, soaked 2-3 hour then, the fragrant hot raw material pulverizing that to soak again becomes starchiness, mix with the finished product peanut oil of 75-120 kilogram then and put into the digesting apparatus boiling, total digestion time was controlled at 2-2.5 hour, wherein the cooking and heat-preservation time 70-100 ℃ the time was controlled at 1-1.5 hour, after cooking process is finished gained flavor peanut oil mixed liquor is cooled to 35-45 ℃ and sends into the filter filtration, to filter the rough flavor peanut oil of gained and send into the dehydration equipment processed again, then through the dehydration half refined flavour peanut oil send into again the filter essence filter refined flavour peanut oil.Fragrant hot raw material is preferred among the present invention: Chinese prickly ash 2.8-3.2 kilogram, anistree 2.8-3.2 kilogram, fennel seeds 1.8-2.2 kilogram, chive 7-9 kilogram, ginger 7-9 kilogram, used Chinese prickly ash is for going seed dried flower green pepper, when replacing the dried flower green pepper with the fresh flower green pepper, also should go seed to handle, and the weight that takes by weighing is the 4.5-5.2 kilogram.Among the present invention, the finished product peanut oil that mixes mutually with the fragrant hot raw material of starchiness preferably squeezes one-level peanut oil, and the weight that takes by weighing is the 90-110 kilogram.Among the present invention, when fragrant hot raw material of the starchiness through mixing and finished product peanut oil are put into the digesting apparatus boiling the preferred 80-90 of cooking and heat-preservation temperature ℃.Among the present invention, the preferred 38-42 of chilling temperature of the flavor peanut oil mixed liquor after the boiling ℃.Among the present invention, the preferred seasoning dehydration of filtered rough flavor peanut oil, the preferred 100-130 of dehydration temperaturre ℃.
Flavor peanut oil production technology of the present invention, can per 500 kilograms of finished product peanut oil be a base unit during batch process, corresponding the taking by weighing of the fragrant hot raw material that mixes mutually is 10 kilograms in: 15 kilograms in Chinese prickly ash, anistree 15 kilograms, fennel seeds with it, 40 kilograms of chives,, 40 kilograms in ginger.
Claims (6)
1. flavor peanut oil production technology has following process steps:
A, take by weighing fragrant hot raw material by weight ratio, the weight portion proportioning of the hot raw material of described perfume (or spice) is
The anistree fennel seeds chive of Chinese prickly ash ginger
2.5-3.5 2.5-3.5 1.5-2.5 6-10 6-10；
B, the hot raw material of perfume (or spice) put into clear water and cleans after, in clear water, soaked 2-3 hour again;
C, the fragrant hot raw material pulverizing that will soak become starchiness;
D, the fragrant hot raw material of starchiness is mixed by weight ratio with existing finished product peanut oil
The fragrant hot raw material finished product peanut oil of starchiness
18.5-29.5 75-120；
E, the fragrant hot raw material of the starchiness through mixing is put into the digesting apparatus boiling with finished product peanut oil, always digestion time was controlled at 2-2.5 hour, and wherein the cooking and heat-preservation time in the time of 70-100 ℃ was controlled at 1-1.5 hour;
F, the flavor peanut oil mixed liquor of boiling gained is cooled to 35-45 ℃ sends into filter and filter;
G, the general rough flavor peanut oil of gained after filtration send into the dehydration equipment dehydration;
H, half refined flavour peanut oil after will dewatering is sent into the smart filter of filter again, promptly gets refined flavour peanut oil.
2. flavor peanut oil production technology according to claim 1 is characterized in that: the weight portion proportioning of the hot raw material of described perfume (or spice) is
The anistree fennel seeds chive of Chinese prickly ash ginger
2.8-3.2 2.8-3.2 1.8-2.2 7-9 7-9。
3. flavor peanut oil production technology according to claim 2 is characterized in that: the fragrant hot raw material of described starchiness with the weight portion proportioning that existing finished product peanut oil mixes is
The fragrant hot raw material finished product peanut oil of starchiness
21.4-26.6 90-110。
4. flavor peanut oil production technology according to claim 1 and 2 is characterized in that: the cooking and heat-preservation temperature when fragrant hot raw material of described starchiness through mixing and finished product peanut oil are put into the digesting apparatus boiling is controlled at 80-90 ℃.
5. flavor peanut oil production technology according to claim 1 and 2 is characterized in that: the chilling temperature of described flavor peanut oil mixed liquor through the boiling gained is controlled at 38-42 ℃.
6. flavor peanut oil production technology according to claim 1 and 2 is characterized in that: the rough flavor peanut oil of described gained after filtration adopts the seasoning dehydration, and dehydration temperaturre is controlled at 100-130 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100152526A CN101258883B (en) | 2008-04-14 | 2008-04-14 | Flavor peanut oil production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100152526A CN101258883B (en) | 2008-04-14 | 2008-04-14 | Flavor peanut oil production technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101258883A CN101258883A (en) | 2008-09-10 |
| CN101258883B true CN101258883B (en) | 2010-06-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100152526A Expired - Fee Related CN101258883B (en) | 2008-04-14 | 2008-04-14 | Flavor peanut oil production technology |
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| CN (1) | CN101258883B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104322713A (en) * | 2014-06-16 | 2015-02-04 | 无穷食品有限公司 | Edible flavor oil and preparation method thereof |
| CN111700124B (en) * | 2020-07-21 | 2023-05-16 | 河南省农业科学院 | Preparation process of leaf vegetable spice plant seasoning oil based on biphase leaching |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326697A (en) * | 2001-06-28 | 2001-12-19 | 刘名荣 | Meat cooking sesame oil and its producing method |
| CN1676008A (en) * | 2004-04-02 | 2005-10-05 | 杨玉林 | Tasty oil |
| CN101091503A (en) * | 2006-06-20 | 2007-12-26 | 杨玉林 | Flavorful taste oil |
| CN101116493A (en) * | 2007-08-22 | 2008-02-06 | 张胜启 | Seasoning sesame oil and method for preparing the same |
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2008
- 2008-04-14 CN CN2008100152526A patent/CN101258883B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1326697A (en) * | 2001-06-28 | 2001-12-19 | 刘名荣 | Meat cooking sesame oil and its producing method |
| CN1676008A (en) * | 2004-04-02 | 2005-10-05 | 杨玉林 | Tasty oil |
| CN101091503A (en) * | 2006-06-20 | 2007-12-26 | 杨玉林 | Flavorful taste oil |
| CN101116493A (en) * | 2007-08-22 | 2008-02-06 | 张胜启 | Seasoning sesame oil and method for preparing the same |
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| CN101258883A (en) | 2008-09-10 |
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