CN103976039A - Preparation method of spicy seasoning oil with amomum tsao-ko flavor - Google Patents
Preparation method of spicy seasoning oil with amomum tsao-ko flavor Download PDFInfo
- Publication number
- CN103976039A CN103976039A CN201410238094.6A CN201410238094A CN103976039A CN 103976039 A CN103976039 A CN 103976039A CN 201410238094 A CN201410238094 A CN 201410238094A CN 103976039 A CN103976039 A CN 103976039A
- Authority
- CN
- China
- Prior art keywords
- powder
- tsaoko
- parts
- oil
- flavor
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of spicy seasoning oil with amomum tsao-ko flavor. The preparation method comprises the following steps: a. mixing amomum tsao-ko powder, chili powder, pepper powder, spiceleaf powder, green Chinese onion segments and shredded ginger, to obtain mixed spice; b. preheating plant oil to 180DEG C, pouring the mixed spice obtained in the step a, and continuously fast stirring until the materials are evenly mixed, and preserving heat for two to three hours in a 120-DEG C drying oven; and c. adding a mixture of the mixed spice powder and plant oil, which is obtained in the step b into an extraction kettle of a supercritical carbon dioxide fluid extraction device, closing a kettle cover, and regulating the speed of carbon dioxide fluid to be 30g/min-35g/min, the pressure of the extraction kettle to be 20-25Mpa, and temperature to be 50DEG C-55DEG C; circularly extracting and separating for 5-8h, and collecting a product discharged from a separation kettle; and degassing and discharging, thus obtaining the spicy seasoning oil with the amomum tsao-ko flavor. The seasoning oil is strong in mouth feeling and obvious in flavor characteristic, and the utilization rate of active ingredients is high.
Description
Technical field
The invention belongs to food processing technology field, relate to spicy flavored oils of a kind of tsaoko local flavor and preparation method thereof.Particularly, the present invention relates to a kind ofly use traditional handicraft and prepare a kind of method of the spicy flavored oils with obvious tsaoko characteristic flavor on basis in conjunction with up-to-date supercritical carbon dioxide extraction method.
Background technology
Tsaoko is Zingiber Amomum plant, another name SEMEN TSAOKO, SEMEN TSAOKO.Be distributed in the ground such as Chinese yunnan, Guangxi, Guizhou.Tsaoko is a kind of flavoring, has special fragrance, and pungent, the micro-hardship of taste has special strong pungent fragrance, can remove stink smell, improve a poor appetite, and be the good merchantable brand in cooking sauce, be described as " one of the spices " in foodstuff flavouring by people.Tsaoko is used for cooking dish, mixing bittern and meats, can go raw meat to remove and have a strong smell, and promotes its taste and mouthfeel, promotes quality.The traditional approach of the utilization of tsaoko is mainly the mode such as direct use or abrasive dust use and vegetable oil leaching, and the utilization rate of active ingredient is lower.Spicy is the particularly important directions in the delicious food in river of Chinese style cuisines, and the spicy flavored oils of tsaoko local flavor, because it has typical tsaoko characteristic flavor on basis and strong pungent mouthfeel, is one of very important batching of catering industry and leisure food processing industry.
The present invention is by use traditional handicraft and in conjunction with up-to-date supercritical carbon dioxide extraction method, that can completely effectively extract tsaoko is taste and piquancy component, the tsaoko oleoresin obtaining gives off a strong fragrance, mouthfeel is strong, there is significantly refrigerant, pungent fragrance taste of tsaoko raw material, in essence and flavoring agent and various compound flavoring products, be with a wide range of applications.
Summary of the invention
The object of this invention is to provide and a kind of use traditional handicraft and prepare one and have the method for the spicy flavored oils of obvious tsaoko characteristic flavor on basis (refrigerant, pungent Flavor) in conjunction with supercritical carbon dioxide extraction method.
The technical solution used in the present invention is:
A method of preparing the spicy flavored oils with tsaoko characteristic flavor on basis, comprises following steps:
A. raw material processing: get dry tsaoko fruit, be first cut into the coarse fragments of 3～6mm with high-speed slice cutting machine, be then ground into 30 order fine powders with pulverizer; Capsicum, Chinese prickly ash, spiceleaf are directly ground into 30 order fine powders with pulverizer; 2～3mm is for subsequent use for shallot segment 3～5mm, fresh ginger chopping;
Tsaoko powder, chilli powder, zanthoxylum powder, spiceleaf powder, large onion parts, shredded ginger are mixed, obtain mixing spice;
B. vegetable oil lixiviate: vegetable oil is heated to 180 DEG C in advance, pours step a gained mixing spice into, stirs until mixing of materials is even continuously and healthily insulation 2～3 hours in 120 DEG C of baking ovens;
C. extract and separation condition: the mixture of step b gained mixing spice powder and vegetable oil is added in the extraction kettle of supercritical carbon dioxide extraction device, close axe lid, the speed of adjusting CO 2 fluid is 30g/min～35g/min, and extraction kettle pressure is that 20～25Mpa, temperature are 50 DEG C～55 DEG C; Circulation is extracted and disengaging time is 5～8h, collects the product of emitting in separating still;
D. crude extract is degassed: the product that step c is obtained, remove residual carbon dioxide gas with vacuum outgas pot, and temperature control is 50 DEG C, be not less than-0.08MPa of vacuum, stirring frequency 30～50Hz, emits the spicy flavored oils that is tsaoko local flavor after degassed.
Preferably, the raw material of described mixing spice and parts by weight thereof are: 30～40 parts, tsaoko powder, two 6～10 parts of twigs of the chaste tree chilli powders, clovershrub zanthoxylum powder 10-20 part, 15～25 parts of large onion parts, 12～18 parts of fresh ginger silks, 2～6 parts, spiceleaf powder; The parts by weight sum of described raw material is 100 parts.
Described vegetable oil is one or more the mixture in soybean oil, corn oil, rapeseed oil or sunflower oil;
Preferably, described chilli powder is two twigs of the chaste tree chilli powders, and described zanthoxylum powder is clovershrub zanthoxylum powder.
Preferably, the weight ratio of described mixing spice and vegetable oil is 1:3-5 part.
The beneficial effect that the present invention has:
Supercritical carbon dioxide extracts relative conventional solvent extracting method, can better protect volatility and thermal sensitivity active ingredient in raw material, and effective component extraction rate is higher.This technology, in conjunction with traditional oil immersion method and up-to-date supercritical carbon dioxide extraction process, makes full use of the advantage of two kinds of extracting methods.Gained flavored oils mouthfeel is strong, flavor characteristic is obvious, utilization rate of active components is high, and simple to operate, be applicable to suitability for industrialized production, can obtain having flavored oils's product of the distinctive refrigerant local flavor of tsaoko raw material and the pungent local flavor of mouthfeel, in high-grade food and drink and various compound flavoring products, be with a wide range of applications.
Detailed description of the invention
The present invention will be further described by the following examples, but do not limit protection scope of the present invention.
Embodiment 1:
A method of preparing the spicy flavored oils with obvious tsaoko characteristic flavor on basis, comprises following steps:
Raw material processing: get dry tsaoko fruit, be first cut into the coarse fragments of 5mm left and right with high-speed slice cutting machine, be then ground into 30 order fine powders with pulverizer; Capsicum, Chinese prickly ash, spiceleaf are directly ground into 30 order fine powders with pulverizer; 3mm is for subsequent use for shallot segment 5mm, fresh ginger chopping; Get tsaoko powder 40g, two twigs of the chaste tree chilli powder 8g, clovershrub zanthoxylum powder 17g, large onion parts 15g, fresh ginger silk 15g, spiceleaf powder 5g, mixes and makes 100g mixing spice;
Vegetable oil lixiviate: the vegetable oil of getting 500g quality is heated to 180 DEG C in advance, pours mixing spice obtained above into, stirs until mixing of materials is even continuously and healthily insulation 3 hours in 120 DEG C of baking ovens.This vegetable oil is to be the equal proportion mixture of soybean oil and sunflower oil;
Extract and separation condition: the mixture of above-mentioned gained mixing spice powder and vegetable oil is added in the extraction kettle of supercritical carbon dioxide extraction device, close axe lid, the speed of adjusting CO 2 fluid is 35g/min, and extraction kettle pressure is that 25Mpa, temperature are 55 DEG C; Circulation is extracted and disengaging time is 8h, collects the product of emitting in separating still;
Crude extract is degassed: by product obtained above, remove residual carbon dioxide gas with vacuum outgas pot, temperature control is 50 DEG C, vacuum-0.095MPa, stirring frequency 50Hz.After degassed, emit the about 500g of spicy flavored oils that is tsaoko local flavor.Embodiment 2:
A method of preparing the spicy flavored oils with obvious tsaoko characteristic flavor on basis, comprises following steps:
Raw material processing: get dry tsaoko fruit, be first cut into the coarse fragments of 4mm left and right with high-speed slice cutting machine, be then ground into 30 order fine powders with pulverizer; Capsicum, Chinese prickly ash, spiceleaf are directly ground into 30 order fine powders with pulverizer; 2mm is for subsequent use for shallot segment 3mm, fresh ginger chopping; Get tsaoko powder 30g, two twigs of the chaste tree chilli powder 6g, clovershrub zanthoxylum powder 20g, large onion parts 25g, fresh ginger silk 13g, spiceleaf powder 6g, mixes and makes 100g mixing spice.
Vegetable oil lixiviate: the vegetable oil of getting 300g quality is heated to 180 DEG C in advance, pours mixing spice obtained above into, stirs until mixing of materials is even continuously and healthily insulation 2 hours in 120 DEG C of baking ovens.This vegetable oil is to be the equal proportion mixture of corn oil and rapeseed oil;
Extract and separation condition: the mixture of above-mentioned gained mixing spice powder and vegetable oil is added in the extraction kettle of supercritical carbon dioxide extraction device, close axe lid, the speed of adjusting CO 2 fluid is 30g/min, and extraction kettle pressure is that 20Mpa, temperature are 50 DEG C; Circulation is extracted and disengaging time is 5h, collects the product of emitting in separating still;
Crude extract is degassed: by product obtained above, remove residual carbon dioxide gas with vacuum outgas pot, temperature control is 50 DEG C, vacuum-0.085MPa, stirring frequency 30Hz.After degassed, emit the about 300g of spicy flavored oils that is tsaoko local flavor.
The above, be only preferred embodiment of the present invention, not technical scheme of the present invention done to any pro forma restriction.Any simple modification, equivalent variations and modification that every foundation technical spirit of the present invention is done above embodiment, all still belong in the scope of technical scheme of the present invention.
Claims (5)
1. a method of preparing the spicy flavored oils with tsaoko characteristic flavor on basis, is characterized in that: comprise following steps:
A. raw material processing: get dry tsaoko fruit, be first cut into the coarse fragments of 3～6mm with high-speed slice cutting machine, be then ground into 30 order fine powders with pulverizer; Capsicum, Chinese prickly ash, spiceleaf are directly ground into 30 order fine powders with pulverizer; 2～3mm is for subsequent use for shallot segment 3～5mm, fresh ginger chopping;
Tsaoko powder, chilli powder, zanthoxylum powder, spiceleaf powder, large onion parts, shredded ginger are mixed, obtain mixing spice;
B. vegetable oil lixiviate: vegetable oil is heated to 180 DEG C in advance, pours step a gained mixing spice into, stirs until mixing of materials is even continuously and healthily insulation 2～3 hours in 120 DEG C of baking ovens;
C. extract and separation condition: the mixture of step b gained mixing spice powder and vegetable oil is added in the extraction kettle of supercritical carbon dioxide extraction device, close axe lid, the speed of adjusting CO 2 fluid is 30g/min～35g/min, and extraction kettle pressure is that 20～25Mpa, temperature are 50 DEG C～55 DEG C; Circulation is extracted and disengaging time is 5～8h, collects the product of emitting in separating still;
D. crude extract is degassed: the product that step c is obtained, remove residual carbon dioxide gas with vacuum outgas pot, and temperature control is 50 DEG C, be not less than-0.08MPa of vacuum, stirring frequency 30～50Hz, emits the spicy flavored oils that is tsaoko local flavor after degassed.
2. a kind of method of preparing the spicy flavored oils with tsaoko characteristic flavor on basis according to claim 1, it is characterized in that: the raw material of described mixing spice and parts by weight thereof are: 30～40 parts, tsaoko powder, two 6～10 parts of twigs of the chaste tree chilli powders, clovershrub zanthoxylum powder 10-20 part, 15～25 parts of large onion parts, 12～18 parts of fresh ginger silks, 2～6 parts, spiceleaf powder; The parts by weight sum of described raw material is 100 parts.
3. according to a kind of method of preparing the spicy flavored oils with tsaoko characteristic flavor on basis described in claim 1 or 2, it is characterized in that: described vegetable oil is one or more the mixture in soybean oil, corn oil, rapeseed oil or sunflower oil.
4. according to a kind of method of preparing the spicy flavored oils with tsaoko characteristic flavor on basis described in claim 1-3 any one, it is characterized in that: described chilli powder is two twigs of the chaste tree chilli powders, and described zanthoxylum powder is clovershrub zanthoxylum powder.
5. according to a kind of method of preparing the spicy flavored oils with tsaoko characteristic flavor on basis described in claim 1-4 any one, it is characterized in that: described mixing spice and the weight ratio of vegetable oil are 1:3-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238094.6A CN103976039A (en) | 2014-05-29 | 2014-05-29 | Preparation method of spicy seasoning oil with amomum tsao-ko flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238094.6A CN103976039A (en) | 2014-05-29 | 2014-05-29 | Preparation method of spicy seasoning oil with amomum tsao-ko flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976039A true CN103976039A (en) | 2014-08-13 |
Family
ID=51268413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410238094.6A Pending CN103976039A (en) | 2014-05-29 | 2014-05-29 | Preparation method of spicy seasoning oil with amomum tsao-ko flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976039A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104959088A (en) * | 2015-06-16 | 2015-10-07 | 南阳汇萃植物制品有限公司 | Spicy hot essential oil microcapsules and preparing method thereof |
| CN106070728A (en) * | 2016-06-03 | 2016-11-09 | 天津春发生物科技集团有限公司 | A kind of Fried Shrimps in Hot Spicy Sauce local flavors flavored oils and preparation method thereof |
| CN116671559A (en) * | 2023-04-23 | 2023-09-01 | 云南省农业科学院药用植物研究所 | Fructus tsaoko composite health-preserving seasoning oil |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415236A (en) * | 2002-09-15 | 2003-05-07 | 湖北民族学院 | Meat-flavored spicy seasoning oil and production method thereof |
| CN101664074A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Savoury zanthoxylum fruit essential oil with high concentration and preparation method thereof |
| CN103749743A (en) * | 2013-10-12 | 2014-04-30 | 晨光生物科技集团股份有限公司 | Spicy flavor seasoning oil and preparation method thereof |
-
2014
- 2014-05-29 CN CN201410238094.6A patent/CN103976039A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415236A (en) * | 2002-09-15 | 2003-05-07 | 湖北民族学院 | Meat-flavored spicy seasoning oil and production method thereof |
| CN101664074A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Savoury zanthoxylum fruit essential oil with high concentration and preparation method thereof |
| CN103749743A (en) * | 2013-10-12 | 2014-04-30 | 晨光生物科技集团股份有限公司 | Spicy flavor seasoning oil and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 斯波: "辣椒香味物质的提取分离及其应用", 《中国食品添加剂》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104959088A (en) * | 2015-06-16 | 2015-10-07 | 南阳汇萃植物制品有限公司 | Spicy hot essential oil microcapsules and preparing method thereof |
| CN104959088B (en) * | 2015-06-16 | 2017-07-11 | 南阳汇萃植物制品有限公司 | A kind of spicy essential oil microcapsules and preparation method thereof |
| CN106070728A (en) * | 2016-06-03 | 2016-11-09 | 天津春发生物科技集团有限公司 | A kind of Fried Shrimps in Hot Spicy Sauce local flavors flavored oils and preparation method thereof |
| CN116671559A (en) * | 2023-04-23 | 2023-09-01 | 云南省农业科学院药用植物研究所 | Fructus tsaoko composite health-preserving seasoning oil |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102835645B (en) | Beef paste and preparation method of beef paste | |
| CN101057656B (en) | Maotai-flavor peanut thick chilli sauce and its preparation method | |
| CN104522615A (en) | Spicy beef sauce and preparation method thereof | |
| CN101584449A (en) | Hotpot noodles soup seasoning, processing technique and application thereof | |
| CN104305290A (en) | Rib-flavored nutritious roast duck and preparation method thereof | |
| CN105124532A (en) | Chili sauce and preparation method of same | |
| CN103919095A (en) | Seasoning packet for instant noodle with pickled Chinese cabbage in chilli oil and preparation method thereof | |
| CN103976039A (en) | Preparation method of spicy seasoning oil with amomum tsao-ko flavor | |
| WO2017061524A1 (en) | Method for producing flavoring oil | |
| CN104431966A (en) | Spicy seafood soybean sauce and preparation method thereof | |
| CN103948014A (en) | Method for producing sauce packet for braised noodles containing mushroom | |
| CN111990476A (en) | Chili oil and preparation process thereof | |
| CN103783485A (en) | Preparation process for beef paste | |
| CN104172077A (en) | Special seasoning for convenient hotpot | |
| CN106174147A (en) | A kind of Novel fish meat | |
| CN103937410A (en) | Amomum tsao-ko oil resin and preparation method thereof | |
| CN103749741B (en) | Zanthoxylum oil and its preparation method | |
| CN101617834A (en) | Quickly-frozen potato ball | |
| CN104172290A (en) | Method for preparing instant fish sticks by using ground fish meat | |
| CN103169052B (en) | Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes | |
| CN105495166A (en) | Seafood meal and production method thereof | |
| CN104996901A (en) | Halal minced mutton noodle scale production process | |
| CN106722182A (en) | A kind of beef flavour bean product | |
| CN106070728A (en) | A kind of Fried Shrimps in Hot Spicy Sauce local flavors flavored oils and preparation method thereof | |
| CN104544152A (en) | Production method of instant preserved meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140813 |