CN102754803A - Preparation method of sauting pepper oil - Google Patents
Preparation method of sauting pepper oil Download PDFInfo
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- CN102754803A CN102754803A CN2011101160288A CN201110116028A CN102754803A CN 102754803 A CN102754803 A CN 102754803A CN 2011101160288 A CN2011101160288 A CN 2011101160288A CN 201110116028 A CN201110116028 A CN 201110116028A CN 102754803 A CN102754803 A CN 102754803A
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- preparation
- pepper
- quick
- oil
- citron oil
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- Fats And Perfumes (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a preparation method of sauting pepper oil. The preparation method of sauting pepper oil comprises the following steps: (1), selecting high-quality pepper; (2), crushing the pepper into 20-40 meshes; (3), adding 3-fold high-quality vegetable oil into the pepper powder; (4), heating to 120-140 DEG C; (5), keeping a constant temperature for 30-40 minutes; and (6), filtering by using a 80-mesh filter screen to obtain the pepper oil. The prepared pepper oil keeps the characteristics of the conventional pepper oil; by a modern technology, the preparation method is easy to operate and easy in mass production; the defect that a large amount of extractant is introduced in the prior art is overcome and environment pollution is avoided; and the prepared pepper oil has a spicy flavor and fragrance of the pepper and is healthy, natural and green pepper oil.
Description
Technical field
The present invention relates to a kind of preparation method of quick-fried wild citron oil.
Background technology
The Chinese prickly ash pericarp is precious flavoring, and seed is the raw material of high-grade edible oil.All kinds of volatile flavor content are not only and are refined the good raw material of making senior flavoring essence, and be first-class edible flavouring up to 9% in the pricklyash bark.The function that Chinese prickly ash has appetizing, invigorating the spleen, builds up health.At present, Chinese prickly ash has received numerous people's favor, has a sudden rise in social status.Existing Chinese prickly ash oil preparation method has methods such as fractionation, the poach way of distillation.Fractionation mainly extracts aromatic oil from Chinese pepper with the chemical reagent of ether, benzinum, and the Chinese prickly ash oil that this method is extracted contains the residual of chemical reagent, so the aromatic oil quality is impure, peculiar smell is heavy.And existing method all is to be the rape oil allotment after extracting earlier aromatic oil and the numb element of Chinese prickly ash, in allocation process, all will add chemical reagent such as emulsifying agent, stabilizing agent, all peculiar smell will be arranged.
Summary of the invention
In order to address the above problem, the implementation step that the present invention adopts is following:
1, select raw material: the selection Chinese prickly ash that kind is pure, quality is superior is as the preparation raw material.
2, impurity elimination, remove handle, remove seed: remove foreign material, green pepper handle and green pepper seed with Chinese prickly ash cleaner screening Chinese prickly ash.
3, pulverize: Chinese prickly ash is carried out low-temperature grinding, pulverize temperature and be controlled at 5-10 ℃; Pulverized size is between the 20-40 order.
4, mix: zanthoxylum powder is had with the high-quality vegetable seed of 3 times of volumes mix.
5, heating: slowly be heated to 120-140 ℃.
6, constant temperature: maintain the temperature at 120-140 ℃, the time was controlled at 30-40 minute.
7, filter: get filter screen with 80 orders and filter, promptly get quick-fried wild citron oil, can be used as is the superior flavoring of industries such as food, food and drink.
Beneficial effect of the present invention is:
1, quick-fried wild citron oil mouthfeel is pure, free from extraneous odour, and collection Chinese prickly ash fragranced is an one with the fiber crops flavor, is the first-selected flavoring of family, food and drink, food;
2, do not add any reagent in the production process, non-environmental-pollution is the good project that meets national policy;
3, technology is simple, and cost is low, and added value is high, is easy to technology production, is the first-selected project of investment.
The specific embodiment
1, selects 200kg high-quality Chinese prickly ash raw material.
2, remove foreign material, green pepper handle and green pepper seed with Chinese prickly ash cleaner screening Chinese prickly ash.
3, Chinese prickly ash is carried out low-temperature grinding, pulverize temperature and be controlled at 5-10 ℃; Pulverized size is between the 20-40 order.
4,3 times of high-quality rape oils that add the zanthoxylum powder volume.
5, immersion slowly was heated to 120-140 ℃ after 2 hours.
6, maintain the temperature at 120-140 ℃, constant temperature 30-40 minute, be as cold as room temperature.
7, filter: get filter screen with 80 orders and filter, bottling, check, decals promptly get quick-fried wild citron oil, and can be used as is the superior flavoring of industries such as food, food and drink.
Claims (7)
1. the invention discloses a kind of preparation method of quick-fried wild citron oil, it is characterized in that following steps: raw material is selected in (1); (2) pulverize; (3) mix with rape oil; (4) heating; (5) constant temperature; (6) filter.
2. the preparation method of a kind of quick-fried wild citron oil according to claim 1 is characterized in that: select kind is pure, quality is superior Chinese prickly ash as the preparation raw material.
3. the preparation method of a kind of quick-fried wild citron oil according to claim 1 is characterized in that: Chinese prickly ash is carried out low-temperature grinding, pulverize temperature and be controlled at 5-10 ℃; Pulverized size is between the 20-40 order.
4. the preparation method of a kind of quick-fried wild citron oil according to claim 1 is characterized in that: zanthoxylum powder is had with the high-quality vegetable seed of 3 times of volumes mix.
5. the preparation method of a kind of quick-fried wild citron oil according to claim 1 is characterized in that: slowly be heated to 120-140 ℃.
6. the preparation method of a kind of quick-fried wild citron oil according to claim 1, it is characterized in that: maintain the temperature at 120-140 ℃, the time was controlled at 30-40 minute.
7. the preparation method of a kind of quick-fried wild citron oil according to claim 1, it is characterized in that: get filter screen with 80 orders and filter, promptly get quick-fried wild citron oil, can be used as is the superior flavoring of industries such as food, food and drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101160288A CN102754803A (en) | 2011-05-06 | 2011-05-06 | Preparation method of sauting pepper oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101160288A CN102754803A (en) | 2011-05-06 | 2011-05-06 | Preparation method of sauting pepper oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102754803A true CN102754803A (en) | 2012-10-31 |
Family
ID=47049647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101160288A Pending CN102754803A (en) | 2011-05-06 | 2011-05-06 | Preparation method of sauting pepper oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102754803A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720468A (en) * | 2016-11-15 | 2017-05-31 | 重庆凯莱调味食品有限公司 | A kind of spicy fresh fragrant Zanthoxylum essential oil preparation method |
| CN108142584A (en) * | 2017-11-28 | 2018-06-12 | 重庆市长寿区可又可食品有限公司 | A kind of preparation method of Zanthoxylum essential oil |
| CN108719500A (en) * | 2018-05-10 | 2018-11-02 | 刘宁忠 | A kind of preparation method of Zanthoxylum essential oil |
| CN109090266A (en) * | 2018-08-29 | 2018-12-28 | 陕西为康食品科技股份有限公司 | A kind of production method of quick-fried wild citron oil |
-
2011
- 2011-05-06 CN CN2011101160288A patent/CN102754803A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106720468A (en) * | 2016-11-15 | 2017-05-31 | 重庆凯莱调味食品有限公司 | A kind of spicy fresh fragrant Zanthoxylum essential oil preparation method |
| CN108142584A (en) * | 2017-11-28 | 2018-06-12 | 重庆市长寿区可又可食品有限公司 | A kind of preparation method of Zanthoxylum essential oil |
| CN108142584B (en) * | 2017-11-28 | 2021-04-06 | 重庆市长寿区可又可食品有限公司 | Preparation method of zanthoxylum oil |
| CN108719500A (en) * | 2018-05-10 | 2018-11-02 | 刘宁忠 | A kind of preparation method of Zanthoxylum essential oil |
| CN109090266A (en) * | 2018-08-29 | 2018-12-28 | 陕西为康食品科技股份有限公司 | A kind of production method of quick-fried wild citron oil |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121031 |