CN101791102A - Clear oil compound seasoning and manufacturing method - Google Patents
Clear oil compound seasoning and manufacturing method Download PDFInfo
- Publication number
- CN101791102A CN101791102A CN200910005644A CN200910005644A CN101791102A CN 101791102 A CN101791102 A CN 101791102A CN 200910005644 A CN200910005644 A CN 200910005644A CN 200910005644 A CN200910005644 A CN 200910005644A CN 101791102 A CN101791102 A CN 101791102A
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- Prior art keywords
- spice
- clear oil
- compound seasoning
- oil compound
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 22
- 150000001875 compounds Chemical class 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000019198 oils Nutrition 0.000 claims abstract description 27
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000157790 Buglossoides arvense Species 0.000 claims description 4
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000404030 Anacyclus clavatus Species 0.000 claims description 2
- 241000758706 Piperaceae Species 0.000 claims description 2
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 16
- 230000008569 process Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 240000003889 Piper guineense Species 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 239000002199 base oil Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a clear oil compound seasoning. The clear oil compound seasoning contains the following components: rape seed oil and spice, wherein the spice at least contains chilli and/or chilli oil. The spice is one or a combination of several of ginger, Guangxiang, fennel, bay leaf, pepper and Chinese galangal powder. The invention also discloses a method for manufacturing the clear oil compound seasoning. The seasoning has good effects of promoting appetite and seasoning, and is particularly suitable to be used as a bottom material of hotpot, particularly Chongqing hotpot. The seasoning can be preserved for long term and used at any time. The manufacturing method can keep nutrient components, can play a role in improving the flavor and increasing many qualities of color, fragrance, taste and the like, and stimulates the appetite of people more.
Description
Technical field
The present invention relates to the flavouring technical field, specifically, the present invention is a kind of clear oil compound seasoning and preparation method.
Background technology
At present, flavoring mainly contains indirect method and two kinds of method for makings of straight dipping process:
After indirect method extract to be separated the capsicum flavor substance by certain solvent, blend formulatedly with base oil again, the complicated cost of general process is higher, and impurity is many, and loss of effective components is big, does not also have the peculiar fragrance of straight dipping process product.
Straight dipping process is to make solvent with base oil, make through specific process conditions and process, directly extracting with transform capsicum flavor substance composition, blend through separation and form.Process is simple and easy, but product special flavour is directly influenced by immersion condition and process.
Thereby, better prescription and the preparation method that is more suitable for need be provided, improve the qualities such as color of existing flavoring.
Summary of the invention
Goal of the invention of the present invention provides a kind of clear oil compound seasoning.This clear oil compound seasoning has fiber crops, peppery, bright, fragrant, agreeably sweet characteristics, can be used for chafing dish shop and family's chafing dish, also can pot-stewed meat or fowl, multiple eating such as cooking, wheaten food.
Another object of the present invention provides the preparation method of above-mentioned clear oil compound seasoning.
In order to realize above-mentioned goal of the invention, the present invention by the following technical solutions:
A kind of clear oil compound seasoning is characterized in that, contains following composition: rapeseed oil and spice, described spice comprises capsicum and/or chilli oil at least.
Described spice is one or more the composition in ginger, wide perfume, fennel seeds, spiceleaf, pepper, the langal powder.
Spice is exactly the fragrant hot material composition that contains in root, skin, leaf, stem, bud, fruit of some natural plants etc.And these compositions have certain smell and flavour.It can give product certain local flavor, can also suppress and correct the bad smell of certain food.Close the source according to dietotherapy in addition, herbal cuisine also has increase appetite with the principle of mending, and promotes the function of digestion.A lot of spices have anticorrosion fungi-proofing effect, also have special bio-pharmacology effect, also have a considerable amount of oxidation materials that prevent, are the desirable additives that is used for food industry processing allotment.
Described capsicum is pimiento or its drying thing.This drying thing is usually said " chilli powder ".
Clear oil compound seasoning of the present invention, preferably the one-tenth by following weight portion is grouped into:
Rapeseed oil: 10 portions of bean cotyledons: 12.5 portions of capsicums: 31.5 parts
Ginger: 3.5 portions of peppers: 0.25 portion of monosodium glutamate: 1.5 parts
The wide perfume (or spice) or the root of Dahurain angelica: 0.2 portion of salt: 6 parts of potassium sorbates: 0.033 part
Chinese prickly ash: 0.25 part of tsaoko or white button: 0.1 part of langal powder: 0.1 part
Asian puccoon: 0.05 portion of fennel seeds: 1.5 portions of spiceleafs: 0.5 part
Five-spice powder: 0.2 part of fructus amomi: 0.1 part.
The preparation method of clear oil compound seasoning of the present invention comprises following steps: with capsicum boiling 30 minutes, fry in shallow oil oily very hot oven rape seed oil boiling is boiled, temperature is 120 ℃, after adding spice then, making the bad smell volatilization, is cooled to the room temperature sterilization.
The present invention has following advantage: flavoring of the present invention has good appetizing, seasoning effect, is particularly suitable for as the chafing dish bed material of chongqing chafing dish particularly.Flavoring of the present invention can long preservation, takes at any time.Preparation method of the present invention not only can keep nutritional labeling, can also play the improvement local flavor, and the good action of many qualities such as increase color stimulates appetite of people more.
The specific embodiment
Embodiment 1
Get following raw material: rape seed oil 1.5kg, bean cotyledon 2.5kg, pimiento 0.5kg, salt 1.5kg, monosodium glutamate 0.15kg, fermented soya bean 1kg, vegetable oil 1.5kg, cooking wine 0.15kg, granulated sugar 0.4kg, butter are divided into pouch and dispose separately.
Embodiment 2
Get following raw material: rape seed oil 4.5kg, shrimp sauce 1kg, fermented bean curd 1kg, leek 2.5kg, monosodium glutamate 0.5kg, water 10kg, granulated sugar 1kg, cooking wine 0.5kg.
Embodiment 3
Get following raw material: rape seed oil 26kg, chilli oil 5.5kg, soy sauce 26kg, shrimp sauce 4.5kg, leek 19kg, sesame oil 2kg, cooking wine 18kg, Sodium Benzoate 0.1kg.
Embodiment 4
Get following raw material:
Rape seed oil: 10kg bean cotyledon: 12.5kg pimiento: 31.5kg
Ginger: 3.5kg pepper: 0.25kg monosodium glutamate: 1.5kg
Wide fragrant: 0.2kg salt: 6kg potassium sorbate: 33 grams
Chinese prickly ash: 0.25kg tsaoko 0.1kg langal powder: 0.1kg
Asian puccoon: 0.05kg fennel seeds: 1.5kg spiceleaf: 0.5kg
Five-spice powder: 0.2kg fructus amomi: 0.1kg.
Embodiment 5
Get following raw material:
Rape seed oil: 10kg bean cotyledon: 12.5kg pimiento: 31.5kg
Ginger: 3.5kg pepper: 0.25kg monosodium glutamate: 1.5kg
The root of Dahurain angelica: 0.2kg salt: 6kg potassium sorbate: 33 grams
Chinese prickly ash: 0.25kg detains in vain: 0.1kg langal powder: 0.1kg
Asian puccoon: 0.05kg fennel seeds: 1.5kg spiceleaf: 0.5kg
Five-spice powder: 0.2kg fructus amomi: 0.1kg.
Embodiment 4 and 5 adopts following method preparation:
Select materials: select for use water content at the red chilli below 12%, require that pungent is strong, free from admixture, nothing go mouldy.
Boiling: with chilli screening, clean, putting into digester, to carry out digestion time be 30min.
Fry in shallow oil oil: rape seed oil is added in the frying pan, and it is 120 ℃ that very hot oven makes oil boiling boil temperature, add after spice makes the bad smell volatilization, removes the oil generation flavor, ceasing fire is cooled to room temperature.
Sterilization: obtain long preservation for making product, prolong its shelf life, need pasteurization.Note when heating-up temperature is higher than 55 ℃, will constantly stirring, when heating-up temperature reaches 85 ℃, insulation 10min.
Filling and sealing: can while hot, exhaust is sealed, and the can temperature should not be lower than 80 ℃.
Vanning: need treat that it cools off the back vanning naturally, with breakage-proof.Metering packing is packed with nontoxic food pack, and external packing is packed with corrugated case.
The main equipment of this preparation method has: jacketed pan or automatic digester, pulverizer, bottle placer, sealing machine etc.
After testing, the present invention has following quality:
Flavour and smell: delicious, the fragrant and fragrant fragrance of fat of sauce is arranged, aromatic flavour, the degree of saltiness is agreeable to the taste, free from extraneous odour and bad smell.
Structural state: be semisolid, no lamination.
Color and luster: be filbert, the color and luster uniformity is glossy.
Impurity: do not exist.
More than clear oil compound seasoning provided by the present invention and preparation method are described in detail, used specific case herein principle of the present invention and embodiment are set forth, the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; Simultaneously, for one of ordinary skill in the art, according to thought of the present invention, the part that all can change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (5)
1. a clear oil compound seasoning is characterized in that, contains following composition: rapeseed oil and spice, described spice comprises capsicum and/or chilli oil at least.
2. clear oil compound seasoning according to claim 1 is characterized in that: described spice is one or more the composition in ginger, wide perfume, fennel seeds, spiceleaf, pepper, the langal powder.
3. clear oil compound seasoning according to claim 1 is characterized in that: described capsicum is pimiento or its drying thing.
4. clear oil compound seasoning according to claim 1 is characterized in that, is grouped into by the one-tenth of following weight portion:
Rapeseed oil: 10 portions of bean cotyledons: 12.5 portions of capsicums: 31.5 parts
Ginger: 3.5 portions of peppers: 0.25 portion of monosodium glutamate: 1.5 parts
The wide perfume (or spice) or the root of Dahurain angelica: 0.2 portion of salt: 6 parts of potassium sorbates: 0.033 part
Chinese prickly ash: 0.25 part of tsaoko or white button: 0.1 part of langal powder: 0.1 part
Asian puccoon: 0.05 portion of fennel seeds: 1.5 portions of spiceleafs: 0.5 part
Five-spice powder: 0.2 part of fructus amomi: 0.1 part.
5. the preparation method of the described clear oil compound seasoning of claim 1 is characterized in that, comprises following steps: with capsicum boiling 30 minutes, frying in shallow oil oily very hot oven boils the rape seed oil boiling, temperature is 120 ℃, after adding spice then, making bad smell volatilization, is cooled to the room temperature sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100056449A CN101791102B (en) | 2009-02-02 | 2009-02-02 | Clear oil compound seasoning and manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100056449A CN101791102B (en) | 2009-02-02 | 2009-02-02 | Clear oil compound seasoning and manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101791102A true CN101791102A (en) | 2010-08-04 |
| CN101791102B CN101791102B (en) | 2013-02-27 |
Family
ID=42584201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100056449A Active CN101791102B (en) | 2009-02-02 | 2009-02-02 | Clear oil compound seasoning and manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101791102B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210435A (en) * | 2011-04-29 | 2011-10-12 | 甘丘平 | Red soup hotpot base material and preparation method thereof |
| CN103349260A (en) * | 2013-08-06 | 2013-10-16 | 成都新蜀九香食品有限公司 | Dreg-free edible vegetable oil hotpot condiment and preparation method of the same |
| CN104207074A (en) * | 2014-08-05 | 2014-12-17 | 黄山学院 | Flavoring used for grilled chicken and preparation method thereof |
| CN104642991A (en) * | 2013-11-22 | 2015-05-27 | 甘丘平 | Seasoning of fish filets in hot chili oil, and preparation method thereof |
| CN105639575A (en) * | 2015-12-28 | 2016-06-08 | 四川理工学院 | Clear oil hotpot seasoning and making method thereof |
| CN106858509A (en) * | 2015-12-11 | 2017-06-20 | 四川自贡百味斋食品股份有限公司 | A kind of capsicum dip |
-
2009
- 2009-02-02 CN CN2009100056449A patent/CN101791102B/en active Active
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210435A (en) * | 2011-04-29 | 2011-10-12 | 甘丘平 | Red soup hotpot base material and preparation method thereof |
| CN103349260A (en) * | 2013-08-06 | 2013-10-16 | 成都新蜀九香食品有限公司 | Dreg-free edible vegetable oil hotpot condiment and preparation method of the same |
| CN103349260B (en) * | 2013-08-06 | 2015-10-07 | 成都新蜀九香食品有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method thereof |
| CN104642991A (en) * | 2013-11-22 | 2015-05-27 | 甘丘平 | Seasoning of fish filets in hot chili oil, and preparation method thereof |
| CN104207074A (en) * | 2014-08-05 | 2014-12-17 | 黄山学院 | Flavoring used for grilled chicken and preparation method thereof |
| CN106858509A (en) * | 2015-12-11 | 2017-06-20 | 四川自贡百味斋食品股份有限公司 | A kind of capsicum dip |
| CN105639575A (en) * | 2015-12-28 | 2016-06-08 | 四川理工学院 | Clear oil hotpot seasoning and making method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101791102B (en) | 2013-02-27 |
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Denomination of invention: Clear oil compound seasoning and manufacturing method Effective date of registration: 20130808 Granted publication date: 20130227 Pledgee: Zigong state investment and financing Company Limited by Guarantee Pledgor: Sichuan Zigong hundred Vegetarian Food Co., Ltd.|Gan Qiuping Registration number: 2013990000560 |
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Date of cancellation: 20201022 Granted publication date: 20130227 Pledgee: Zigong state investment and financing Company Limited by Guarantee Pledgor: SICHUAN ZIGONG BAIWEIZHAI FOOD Co.,Ltd. Registration number: 2016990000876 |
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Denomination of invention: Clear oil compound seasoning and its making method Effective date of registration: 20201022 Granted publication date: 20130227 Pledgee: Zigong state investment and financing Company Limited by Guarantee Pledgor: SICHUAN ZIGONG BAIWEIZHAI FOOD Co.,Ltd. Registration number: Y2020990001245 |