CN103549037B - Flavored corn oil as well as preparation method thereof - Google Patents
Flavored corn oil as well as preparation method thereof Download PDFInfo
- Publication number
- CN103549037B CN103549037B CN201310531074.3A CN201310531074A CN103549037B CN 103549037 B CN103549037 B CN 103549037B CN 201310531074 A CN201310531074 A CN 201310531074A CN 103549037 B CN103549037 B CN 103549037B
- Authority
- CN
- China
- Prior art keywords
- oil
- essential oil
- essential
- lard
- carbohydrate
- 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.)
- Active
Links
Abstract
The invention belongs to the technical field of edible oil, and particularly relates to flavored corn oil as well as a preparation method thereof. The flavored corn oil comprises the following components: corn oil, garlic essential oil, foeniculum vulgare essential oil, coriander essential oil, fresh ginger essential oil, sesame oil, anise essential oil, grape seed oil, perilla oil, mustard oil, zanthoxylum oil and pig oil. The flavored corn oil provided by the invention is rich in multiple edible oil which has multiple physiological activities, and is beneficial to health of people; the various edible oil is combined and matched, so that the quality of the flavored corn oil is improved; a cooking process is simplified, and corresponding spices can be omitted in cooking, so that the spice waste is prevented, the utilization ratio of spices is improved, the hazard to health of people caused by bad spices also can be prevented, and additionally, the space for placing various spices is also saved.
Description
Technical field
The invention belongs to edible oil technical field, be specifically related to a kind of flavor corn oil and preparation method thereof.
Background technology
Flavouring and health closely bound up.It is not only used to seasoning in the diet, to improve appetite, and the various nutriments itself contained, be also indispensable material in diet.As the main source that salt is human body inorganic salts; Monosodium glutamate contains sodium glutamate composition; Vinegar can soften string, promotes the absorption of sugar, phosphorus, calcium, has the effect of protection vitamin C; Sugar is the main source of human body heat energy, can also play the effect protected the liver; Green onion, ginger, garlic all contain protein, sugar, vitamins and other nutritious components, also have the effect of anti-inflammation.
Along with the raising of living standard, people to the nutrition of food and the requirement of color also more and more higher, make spice essential oil traditional diamond-making technique weak point seem more obvious.And the agricultural byproducts processing of China is also to the future development of high level, high standard, deep processing, high added value, new and high technology is thus utilized to seek new processing technology very necessary.
Drysaltery flavouring and most of fresh vegetable class flavouring, the volatile oil with specificity smell and flavour that what its seasoning was mainly leaned on is contained by it, as Chinese prickly ash, Chinese anise, ginger, green onion, garlic etc.People are when the cooking, due to the solid state of these flavouring, with the restriction of the conditions such as its cooking length of time, its volatile oil component can not stripping completely, and flavouring can not fully play effect, just causes the waste of flavouring, gradation various condiment must be added in addition when cooking, not only operate and comparatively bother, and various flavoring also occupies larger space, this brings certain inconvenience to culinary art.
The flavouring sanitary condition circulated in market allows of no optimist, and some flavouring are mouldy, infested, breed bacteria etc. easily, and it is all very difficult to be that retailer or consumer store.Flavouring once go bad, the phenomenon such as to damage by worms, will form consumer healthy and threaten greatly.
Take spice as raw material, the seasoning essential oil of extraction not only has its corresponding fragrance, and fragrance is stronger, and the use amount greatly saving flavouring improves utilization rate.And the volatile oil of the flavouring extracted not only easy to use, health, and greatly can improve the added value of flavouring commodity.
Spice also has many lost pharmacological actions and health-care efficacy.Star anise oil: ventosity of dispelling, diuresis, reduce phlegm, encourage, sharp stomach.Galic essential oil pain relieving, seemingly antibiotic, Vitamin C, anti parasitic, antibacterial, anti-spasm, antiviral, sterilization, promote the manufacture of bile, promote wound incrustation, eliminate nasal obstruction, diuresis, control wart, reduce phlegm, killing fungus, reduce blood sugar, hypotensive, desinsection, prevent disease, clear up lump and furuncle, inspire sweat, mend body, hemangiectasis, dehelminthization.Ginger essential oil contributes to dissipation hemostasis, controls wound; Conditioning oiliness skin quality, pale skin quality uses also effective.Promote the sexual maturity, go ventosity, contribute to improving moisture in body especially, as influenza, many phlegm and rhinorrhea.Reduce phlegm, bring down a fever, hypocatharsis, make body warmer, promote sweating, mend body.
Reaching 50 ~ 63wt% containing α-leukotrienes in perilla herb oil, is found that in all crude vegetals, α-linolenic acid content is the highest at present, for plant kingdom.A-leukotrienes is the parent of the serial polyunsaturated fatty acid of ω-3, is the optimal resource of the serial unrighted acid of supplementary human body ω-3.That universally acknowledged 42 kinds of human bodies must one of nutrient.α-leukotrienes (octatecatrienoic acid) is the necessary aliphatic acid of brain and nervous activity simultaneously, and human body self can not synthesize, need by food supply, and human body lacks α-leukotrienes and then there will be various functional disorder and metabolic disorder.Modern medicine study confirms, perilla herb oil has and reduces blood fat, reduces cardiovascular and cerebrovascular disease, nutrition brain, promotes to grow, increase intelligence, improve the effects such as memory, immunity moderation, prevention senile dementia, and contribute to amphiblestroid growing, improve eyesight, prevention and Tumor suppression are formed, give protection against cancer effective, be widely used in the fields such as medicine and health food.
Unrighted acid containing friend in grape-kernel oil accounts for 90% of total fatty acid content, more than 75% of unrighted acid is linoleic acid, it has and prevents thrombosis, the effect of hemangiectasis, therefore grape-kernel oil not only has the effect reducing serum cholesterol, there is nutrition cranial nerve cell simultaneously, effect of regulating plant nerve, because the linoleic acid content in grape pip is high, effect edible oil has excellent characteristic, Heat stability is good, smoke point is up to 248 DEG C, high-temperature cooking is free from environmental pollution, there is the performance of environmental protection, be applied in ready-mixed oil of the present invention, not only increase the nutritional labeling of ready-mixed oil, but also improve local flavor and the quality of oil, add the linoleic acid content of needed by human body, effective adjusting blood lipid.Add grape-kernel oil, improve the stability of flavor corn oil.
Flavor grease using its tempting fragrance as the oil product of uniqueness be people pay close attention to, early there is the reparation technology of report flavor oil in Japan, and also someone studies and just has producer to produce all kinds of flavor grease as a trial in the 80's in China. but outer other type flavor oil of rarely found pair of the capsicum of market earth removal so far flavor oil.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides a kind of there is multiple local flavor and be rich in the flavor corn oil of various physiologically active;
Present invention also offers above-mentioned flavor corn oil its preparation method.
Flavor corn oil of the present invention, comprises the component of following parts by weight:
Corn oil 60-150 galic essential oil 1-8
Fennel essential oil 1-5 coriander essential oil 1-5
Ginger essential oil 1-8 sesame oil 1-6
Aniseed essential oil 1-5 grape-kernel oil 1-8
Perilla herb oil 1-5 mustard oil 1-4
Zanthoxylum essential oil 1-6 lard 1-10.
Preferably, flavor corn oil comprises the component of following portions by weight:
Corn oil 80-140 galic essential oil 2-7
Fennel essential oil 2-4 coriander essential oil 2-4
Ginger essential oil 2-7 sesame oil 2-5
Aniseed essential oil 2-4 grape-kernel oil 2-6
Perilla herb oil 2-4 mustard oil 2-4
Zanthoxylum essential oil 2-5 lard 2-9.
Preferred, flavor corn oil comprises the component of following portions by weight:
Maize germ oil 100 galic essential oil 5
Fennel essential oil 3 coriander essential oil 3
Ginger essential oil 5 sesame oil 4
Aniseed essential oil 3 grape-kernel oil 4
Perilla herb oil 3 mustard oil 3
Zanthoxylum essential oil 3 lard 8.
As a modification of the present invention, flavor corn oil also comprises local flavor enhancing substance: at least one in carbohydrate, amino acid, organic acid, edible alcohol, mushroom class, bamboo shoots.
Above-mentioned mushroom class is agrocybe.
Flavor corn oil its preparation method of the present invention, comprises following step:
After maize germ oil, lard, carbohydrate, amino acid mix and blend, be heated to 120-160 DEG C of reaction 0.5-6min, dry in the air to 50-60 DEG C;
And then galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, perilla herb oil, mustard oil, Zanthoxylum essential oil are mixed at 50-60 DEG C mutually with the oil that above-mentioned steps obtains;
The parts by weight of above-mentioned each raw material are respectively: corn oil 60-150, galic essential oil 1-8, fennel essential oil 1-5, coriander essential oil 1-5, ginger essential oil 1-8, sesame oil 1-6, aniseed essential oil 1-5, grape-kernel oil 1-8, perilla herb oil 1-5, mustard oil 1-4, Zanthoxylum essential oil 1-6, lard 1-10, carbohydrate 1-4, amino acid/11-4.
Preferably, the preparation method of flavor corn oil, comprises following step:
After maize germ oil, lard, carbohydrate, amino acid mixing, be heated to 120-160 DEG C of reaction 0.5-6min, dry in the air to 50-60 DEG C;
And then galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, grape-kernel oil, perilla herb oil, mustard oil, Zanthoxylum essential oil are mixed at 50-60 DEG C mutually with the oil that above-mentioned steps obtains;
The parts by weight of above-mentioned each raw material are respectively: corn oil 100, galic essential oil 5, fennel essential oil 3, coriander essential oil 3, ginger essential oil 5, sesame oil 4, aniseed essential oil 3, grape-kernel oil 4, perilla herb oil 3, mustard oil 3, Zanthoxylum essential oil 3, lard 8, carbohydrate 2, amino acid 2.
Improve as one, the preparation method of flavor corn oil of the present invention comprises following step:
Organic acid is mixed mutually with edible alcohol and generates ester class, for subsequent use;
After lard, carbohydrate, amino acid mixing, be heated to 120-160 DEG C of reaction 0.5-6min, dry in the air to 50-60 DEG C;
Get the mushroom class of cleaning and controlled drying, bamboo shoots are placed in the fried 3-5min of the maize germ oil being heated to 120-140 DEG C, then pull out, get maize germ oil for subsequent use;
And then maize germ oil galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, perilla herb oil, mustard oil, Zanthoxylum essential oil to be obtained with above-mentioned steps, lard, carbohydrate, amino acid, ester class mix mutually at 50-60 DEG C;
The parts by weight of above-mentioned each raw material are respectively: corn oil 60-150, galic essential oil 1-8, fennel oil 1-5, coriander essential oil 1-5, ginger essential oil 1-8, sesame oil 1-6, aniseed essential oil 1-5, grape-kernel oil 1-8, perilla herb oil 1-5, mustard oil 1-4, Zanthoxylum essential oil 1-6, lard 1-10, mushroom class 6-20, bamboo shoots 6-16, carbohydrate 1-4, amino acid/11-4, organic acid 1-4, edible alcohol 1-4.
Preferred, the preparation method of flavor corn oil comprises following step:
Organic acid is mixed mutually with edible alcohol and generates ester class, for subsequent use;
After lard, carbohydrate, amino acid mixing, be heated to 120-160 DEG C of reaction 0.5-6min, dry in the air to 50-60 DEG C;
Get the mushroom class of cleaning and controlled drying, bamboo shoots are placed in the fried 3-5min of the maize germ oil being heated to 120-140 DEG C, then pull out, get maize germ oil for subsequent use;
And then maize germ oil galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, perilla herb oil, mustard oil, Zanthoxylum essential oil to be obtained with above-mentioned steps, lard, carbohydrate, amino acid, ester class mix mutually at 50-60 DEG C;
The parts by weight of above-mentioned each raw material are respectively: corn oil 100, galic essential oil 5, fennel essential oil 3, coriander essential oil 3, ginger essential oil 5, sesame oil 4, aniseed essential oil 3, grape-kernel oil 4, perilla herb oil 3, mustard oil 3, Zanthoxylum essential oil 3, lard 8, mushroom class 12, bamboo shoots 10, carbohydrate 2, amino acid 2, organic acid 2, edible alcohol 2.
Above-mentioned organic acid is vinegar, and described edible alcohol is yellow rice wine.
In the present invention, add grape-kernel oil, not only can strengthen the non-oxidizability of flavor corn oil, but also the fishy smell in cooking food can be removed;
Beneficial effect of the present invention is:
(1) flavor corn oil of the present invention, is rich in multiple eating oils, and these edible oils have multiple physiologically active, useful to health;
(2) in the present invention, by various edible oil combination collocation, the quality of flavor corn oil is improved, as added grape-kernel oil in flavor corn oil, the antioxygenic property of flavor corn oil can be improved, and grape-kernel oil goes the effect of raw meat in addition, be particularly useful for culinary art, and common corn oil does not reach this effect;
(3) simplify cooking process, can remove placing corresponding spice during culinary art from, avoid the waste of spice, improve the utilization rate of spice, also can avoid the harm that the spice gone bad brings to health; Also save the space of placing occupied by various spice in addition.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
Various raw material is prepared by following parts by weight:
Maize germ oil 100 galic essential oil 5
Fennel essential oil 3 coriander essential oil 3
Ginger essential oil 5 sesame oil 4
Aniseed essential oil 3 grape-kernel oil 4
Perilla herb oil 3 mustard oil 3
Zanthoxylum essential oil 3 lard 8
Carbohydrate 2 amino acid 2.
After maize germ oil, lard, carbohydrate, amino acid mix and blend, be heated to about 140 DEG C, reaction 3min, dries in the air to about 55 DEG C;
And then galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, grape-kernel oil, perilla herb oil, mustard oil, Zanthoxylum essential oil are mixed at the temperature of about 55 DEG C with the oil that above-mentioned steps obtains.
Embodiment 2
Various raw material is prepared by following parts by weight:
Maize germ oil 60 galic essential oil 1
Fennel essential oil 1 coriander essential oil 1
Ginger essential oil 1 sesame oil 1
Aniseed essential oil 1 grape-kernel oil 1
Perilla herb oil 1 mustard oil 1
Zanthoxylum essential oil 1 lard 1
Carbohydrate 1 amino acid/11.
After maize germ oil, lard, carbohydrate, amino acid mix and blend, be heated to about 120 DEG C, reaction 1min, dries in the air to about 50 DEG C;
And then galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, grape-kernel oil, perilla herb oil, mustard oil, Zanthoxylum essential oil are mixed at the temperature of about 50 DEG C with the oil that above-mentioned steps obtains.
Embodiment 3
Various raw material is prepared by following parts by weight:
Maize germ oil 150 galic essential oil 8
Fennel essential oil 5 coriander essential oil 5
Ginger essential oil 8 sesame oil 6
Aniseed essential oil 5 grape-kernel oil 8
Perilla herb oil 5 mustard oil 4
Zanthoxylum essential oil 6 lard 10
Carbohydrate 4 amino acid 4.
After maize germ oil, lard, carbohydrate, amino acid mix and blend, be heated to about 160 DEG C, reaction 4min, dries in the air to about 60 DEG C;
And then galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, grape-kernel oil, perilla herb oil, mustard oil, Zanthoxylum essential oil are mixed at the temperature of about 60 DEG C with the oil that above-mentioned steps obtains.
Embodiment 4
Various raw material is prepared by following parts by weight:
Maize germ oil 120 galic essential oil 5
Fennel essential oil 3 coriander essential oil 3
Ginger essential oil 4 sesame oil 5
Aniseed essential oil 3 grape-kernel oil 6
Perilla herb oil 3 mustard oil 3
Zanthoxylum essential oil 4 lard 6
Carbohydrate 3 amino acid 3.
After maize germ oil, lard, carbohydrate, amino acid mix and blend, be heated to about 160 DEG C, reaction 4min, dries in the air to about 60 DEG C;
And then galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, grape-kernel oil, perilla herb oil, mustard oil, Zanthoxylum essential oil are mixed at the temperature of about 60 DEG C with the oil that above-mentioned steps obtains.
Get the sample of flavor corn oil, utilize oil oxidative stability analyzer to detect the induction time of grease, namely the method for Rancimat value studies mediation oil oxidation stability of the present invention.
According to Switzerland Wan Tong company 743 type Rancimat instrument standard detecting method, the mensuration temperature of setting 120 DEG C, air inlet
Flow 20L/h, the quality of sample is 3.00g (being accurate to 0.01g).Empirical curve adopts the analysis of instrument automatic integration, with induction time catastrophe point for reaction end.
The measuring principle of this instrument is: oil sample at a constant temperature, in grease, constant rate of speed leads to dry air, material oxidizable in grease is oxidized to the volatile acid of Small molecular, the acid of volatilization is brought in the conductivity measurement pond be filled with water by air, electrical conductivity in on-line measurement measuring cell, record electrical conductivity, to the oxidation curve in reaction time, is asked second dervative to curve, thus is measured the induction time of sample.Induction time is longer, and show that the oxidation stability of grease is better, grease is more stable.
Data as can be seen from above form, the stability of single corn oil is not as flavor corn oil, and add other edible oils various in flavor corn oil, these edible oils act synergistically, and enhance the antioxygenic property of flavor corn oil.
Embodiment 5
Various raw material is prepared by following parts by weight:
Maize germ oil 100 galic essential oil 5
Fennel essential oil 3 coriander essential oil 3
Ginger essential oil 5 sesame oil 4
Aniseed essential oil 3 grape-kernel oil 4
Perilla herb oil 3 mustard oil 3
Zanthoxylum essential oil 3 lard 8
Carbohydrate 2 amino acid 2
Vinegar 2 yellow rice wine 2.
Vinegar is mixed mutually with yellow rice wine and generates ester class, for subsequent use;
After lard, carbohydrate, amino acid mixing, be heated to 140 DEG C of reaction 3min, dry in the air to 55 DEG C;
Get the mushroom class of cleaning and controlled drying, bamboo shoots are placed in the fried 4min of the maize germ oil being heated to 130 DEG C, then pull out, get maize germ oil for subsequent use;
And then maize germ oil galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, grape-kernel oil, perilla herb oil, mustard oil, Zanthoxylum essential oil to be obtained with above-mentioned steps, lard, carbohydrate, amino acid, ester class mix mutually at 55 DEG C.
Embodiment 6
Various raw material is prepared by following parts by weight:
Maize germ oil 60 galic essential oil 1
Fennel essential oil 1 coriander essential oil 1
Ginger essential oil 1 sesame oil 1
Aniseed essential oil 1 grape-kernel oil 1
Perilla herb oil 1 mustard oil 1
Zanthoxylum essential oil 1 lard 1
Carbohydrate 1 amino acid/11
Vinegar 1 yellow rice wine 1.
Organic acid is mixed mutually with edible alcohol and generates ester class, for subsequent use;
After lard, carbohydrate, amino acid mixing, be heated to 120 DEG C of reaction 1min, dry in the air to 50 DEG C;
Get the mushroom class of cleaning and controlled drying, bamboo shoots are placed in the fried 3min of the maize germ oil being heated to 120 DEG C, then pull out, get maize germ oil for subsequent use;
And then maize germ oil galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, perilla herb oil, mustard oil, Zanthoxylum essential oil to be obtained with above-mentioned steps, lard, carbohydrate, amino acid, ester class mix mutually at 50 DEG C.
Embodiment 7
Various raw material is prepared by following parts by weight:
Maize germ oil 150 galic essential oil 8
Fennel essential oil 5 coriander essential oil 5
Ginger essential oil 8 sesame oil 6
Aniseed essential oil 5 grape-kernel oil 8
Perilla herb oil 5 mustard oil 4
Zanthoxylum essential oil 6 lard 10
Carbohydrate 4 amino acid 4
Vinegar 4 yellow rice wine 4.
Organic acid is mixed mutually with edible alcohol and generates ester class, for subsequent use;
After lard, carbohydrate, amino acid mixing, be heated to 160 DEG C of reaction 6min, dry in the air to 60 DEG C;
Get the mushroom class of cleaning and controlled drying, bamboo shoots are placed in the fried 5min of the maize germ oil being heated to 140 DEG C, then pull out, get maize germ oil for subsequent use;
And then maize germ oil galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, perilla herb oil, mustard oil, Zanthoxylum essential oil to be obtained with above-mentioned steps, lard, carbohydrate, amino acid, ester class mix mutually at 60 DEG C.
Embodiment 8
Various raw material is prepared by following parts by weight:
Maize germ oil 120 galic essential oil 6
Fennel essential oil 4 coriander essential oil 4
Ginger essential oil 3 sesame oil 4
Aniseed essential oil 4 grape-kernel oil 6
Perilla herb oil 4 mustard oil 3
Zanthoxylum essential oil 4 lard 8
Carbohydrate 2 amino acid 2
Vinegar 2 yellow rice wine 2.
Organic acid is mixed mutually with edible alcohol and generates ester class, for subsequent use;
After lard, carbohydrate, amino acid mixing, be heated to 160 DEG C of reaction 6min, dry in the air to 60 DEG C;
Get the mushroom class of cleaning and controlled drying, bamboo shoots are placed in the fried 5min of the maize germ oil being heated to 140 DEG C, then pull out, get maize germ oil for subsequent use;
And then maize germ oil galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, perilla herb oil, mustard oil, Zanthoxylum essential oil to be obtained with above-mentioned steps, lard, carbohydrate, amino acid, ester class mix mutually at 60 DEG C.
Claims (3)
1. a preparation method for flavor corn oil, the method comprises following step:
Organic acid is mixed mutually with edible alcohol and generates ester class, for subsequent use;
After lard, carbohydrate, amino acid mixing, be heated to 120-160 DEG C of reaction 0.5-6min, dry in the air to 50-60 DEG C;
Get the mushroom class of cleaning and controlled drying, bamboo shoots are placed in the fried 3-5min of the maize germ oil being heated to 120-140 DEG C, then pull out, get maize germ oil for subsequent use;
And then maize germ oil galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, grape-kernel oil, perilla herb oil, mustard oil, Zanthoxylum essential oil to be obtained with above-mentioned steps, lard, carbohydrate, amino acid, ester class mix mutually at 50-60 DEG C;
The parts by weight of above-mentioned each raw material are respectively: corn oil 60-150, galic essential oil 1-8, fennel oil 1-5, coriander essential oil 1-5, ginger essential oil 1-8, sesame oil 1-6, aniseed essential oil 1-5, grape-kernel oil 1-8, perilla herb oil 1-5, mustard oil 1-4, Zanthoxylum essential oil 1-6, lard 1-10, mushroom class 6-20, bamboo shoots 6-16, carbohydrate 1-4, amino acid/11-4, organic acid 1-4, edible alcohol 1-4.
2. the preparation method of a kind of flavor corn oil as claimed in claim 1, described method comprises following step:
Organic acid is mixed mutually with edible alcohol and generates ester class, for subsequent use;
After lard, carbohydrate, amino acid mixing, be heated to 120-160 DEG C of reaction 0.5-6min, dry in the air to 50-60 DEG C;
Get the mushroom class of cleaning and controlled drying, bamboo shoots are placed in the fried 3-5min of the maize germ oil being heated to 120-140 DEG C, then pull out, get maize germ oil for subsequent use;
And then maize germ oil galic essential oil, fennel essential oil, coriander essential oil, ginger essential oil, sesame oil, aniseed essential oil, grape-kernel oil, perilla herb oil, mustard oil, Zanthoxylum essential oil to be obtained with above-mentioned steps, lard, carbohydrate, amino acid, ester class mix mutually at 50-60 DEG C;
The parts by weight of above-mentioned each raw material are respectively: corn oil 100, galic essential oil 5, fennel essential oil 3, coriander essential oil 3, ginger essential oil 5, sesame oil 4, aniseed essential oil 3, grape-kernel oil 4, perilla herb oil 3, mustard oil 3, Zanthoxylum essential oil 3, lard 8, mushroom class 12, bamboo shoots 10, carbohydrate 2, amino acid 2, organic acid 2, edible alcohol 2.
3. the preparation method of a kind of flavor corn oil as claimed in claim 1 or 2, is characterized in that, described organic acid is vinegar, and described edible alcohol is yellow rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310531074.3A CN103549037B (en) | 2013-11-01 | 2013-11-01 | Flavored corn oil as well as preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310531074.3A CN103549037B (en) | 2013-11-01 | 2013-11-01 | Flavored corn oil as well as preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103549037A CN103549037A (en) | 2014-02-05 |
| CN103549037B true CN103549037B (en) | 2015-04-15 |
Family
ID=50003543
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310531074.3A Active CN103549037B (en) | 2013-11-01 | 2013-11-01 | Flavored corn oil as well as preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549037B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103859068A (en) * | 2014-04-02 | 2014-06-18 | 山东三星玉米产业科技有限公司 | Seasoning corn oil and preparation method thereof |
| CN104286817A (en) * | 2014-11-07 | 2015-01-21 | 天津市春升清真食品有限公司 | Agrocybe cylindracea flavor seasoning oil and preparation method thereof |
| CN104872300A (en) * | 2015-04-30 | 2015-09-02 | 安庆市顺民粮油贸易有限公司 | Spiced healthy edible oil |
| CN105062663A (en) * | 2015-07-20 | 2015-11-18 | 合肥梅香园禽蛋制品有限公司 | Agrocybe cylindracea and rice oil capable of enhancing immunity |
| CN105767222A (en) * | 2016-03-25 | 2016-07-20 | 马鞍山中粮生物化学有限公司 | Squeezed corn oil and preparation method thereof |
| CN105815463A (en) * | 2016-03-25 | 2016-08-03 | 马鞍山中粮生物化学有限公司 | Novel olive oil and preparation method thereof |
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN106578142A (en) * | 2016-12-15 | 2017-04-26 | 钦州学院 | Flavor corn oil and preparation method thereof |
| CN109527262A (en) * | 2018-12-04 | 2019-03-29 | 广东省农业科学院动物科学研究所 | Fat or oil composition and chicken feed |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1205113A1 (en) * | 2000-11-10 | 2002-05-15 | Unilever N.V. | Edible fat based products |
| CN101455243A (en) * | 2008-12-31 | 2009-06-17 | 西藏自治区高原生物研究所 | Edible mixed oil containing highland barley bran oil |
| CN102165973A (en) * | 2011-04-11 | 2011-08-31 | 山东三星玉米产业科技有限公司 | Flavor corn oil and preparation method thereof |
| CN102919388A (en) * | 2012-10-24 | 2013-02-13 | 饶雨农 | Method for instant self-making of blend oil and grease milk |
-
2013
- 2013-11-01 CN CN201310531074.3A patent/CN103549037B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1205113A1 (en) * | 2000-11-10 | 2002-05-15 | Unilever N.V. | Edible fat based products |
| CN101455243A (en) * | 2008-12-31 | 2009-06-17 | 西藏自治区高原生物研究所 | Edible mixed oil containing highland barley bran oil |
| CN102165973A (en) * | 2011-04-11 | 2011-08-31 | 山东三星玉米产业科技有限公司 | Flavor corn oil and preparation method thereof |
| CN102919388A (en) * | 2012-10-24 | 2013-02-13 | 饶雨农 | Method for instant self-making of blend oil and grease milk |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103549037A (en) | 2014-02-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549037B (en) | Flavored corn oil as well as preparation method thereof | |
| CN1826968B (en) | Straw mushroom sauce and preparation method thereof | |
| CN105661463B (en) | A kind of preparation method of tomato sirloin compound seasoner | |
| CN108669516A (en) | A kind of chafing dish bottom flavorings and preparation method thereof | |
| CN104738451B (en) | A kind of olive oil chili oil and preparation method | |
| CN102422905A (en) | Siritch-flavored seasoning oil | |
| CN103859059B (en) | Preparation method of seasoning corn oil | |
| CN103564387B (en) | Hotpot condiment and preparation method thereof | |
| KR100851913B1 (en) | Seasoning source for marine product and fish | |
| KR20120015497A (en) | A composite of ramen and the manufacturing method thereof | |
| CN105695285A (en) | Passion fruit vinegar with dendrobium officinale and preparation method thereof | |
| CN104397209A (en) | Blood sugar-reducing blended vegetable oil | |
| CN106174418A (en) | A kind of meat pulp braised in soy sauce and preparation method thereof | |
| CN103284244B (en) | Garlic juice beverage and preparation method thereof | |
| CN103952231A (en) | Seasoning peanut oil and preparation method thereof | |
| CN108669472A (en) | A kind of tender goose of perfume and its production technology | |
| CN103704748A (en) | Processing method of goose meat | |
| CN107495289A (en) | A kind of production method of animal oil soy sauce | |
| KR101774349B1 (en) | Manufacturing method of environment-friendly soybean pastes containing garlic and cheonggukjang and environment-friendly soybean pastes manufactured by thereof | |
| CN103461543B (en) | Edible mushroom flavor seasoning oil and production method thereof | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN105475963A (en) | Preparation method of liquid chicken-flavor composite delicious seasoning | |
| CN109123424A (en) | The ultra-fine bone end composite seasoning sauce of the fresh perfume of one kind and its processing technology | |
| CN104522628A (en) | Dried edible mushrooms and processing process thereof | |
| CN108850849A (en) | A kind of spicy hot flavored pea sauce seasoning and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 256209 private science and Technology Park, Handian Town, Zouping County, Binzhou City, Shandong Province Patentee after: longevity flower food co., ltd. Address before: 256209 private science and Technology Park, Handian Town, Zouping County, Binzhou City, Shandong Province Patentee before: SHANDONG SANXING CORN INDUSTRY TECHNOLOGY Co.,Ltd. |