CN104489133A - Ginger juice onion oil and manufacturing method thereof - Google Patents
Ginger juice onion oil and manufacturing method thereof Download PDFInfo
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- CN104489133A CN104489133A CN201510020859.3A CN201510020859A CN104489133A CN 104489133 A CN104489133 A CN 104489133A CN 201510020859 A CN201510020859 A CN 201510020859A CN 104489133 A CN104489133 A CN 104489133A
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Abstract
The invention discloses ginger juice onion oil and a manufacturing method thereof. The manufacturing method for the ginger juice onion oil includes steps that (1) preparing raw materials, to be specific, cleaning fresh ginger, drying, and preparing into diced ginger for latter use; peeling garlic, cleaning, and preparing into mashed garlic for latter use after drying; peeling onion, cleaning, and preparing into mashed onion for latter use after drying; removing the skin and roots from green Chinese onion, cleaning, and preparing into diced green Chinese onion after drying; (2) boiling, to be specific, heating edible oil to 150 to 180 degrees centigrade, adding the mashed garlic, diced ginger and mashed onion in sequence, boiling for 30 to 40 minutes, adding the diced green Chinese onion, and continuing to boil till the mashed garlic, diced ginger, mashed onion and diced green Chinese onion become into golden yellow. The ginger juice onion oil is scientific in formula and easy to manufacture, and all the nutrition is protected and used; the ginger juice onion oil is special in fragrance, good in mouth feel, rich in nutrition, capable of preventing diseases, environmentally friendly and healthful, and moreover, the green Chinese onion, ginger and garlic do not need to be cleaned again, the use is better facilitated, and a lot of time is saved.
Description
Technical field
The present invention relates to edible oil field, relate in particular to a kind of ginger juice scallion oil and preparation method thereof.
Background technology
Edible oil sold in the market as: these products such as salad oil, rapeseed oil, peanut oil, soybean oil, lard, butter, chicken fat, sesame oil are single and function is few, need preheating during the cooking and lose time, and a lot of people is difficult to when cooking grasp heating-up temperature, high oil temperature accidentally will be made more than 250 DEG C, thus cause the generation of the harmful substances such as butadiene aldehyde, these harmful substance serious harm healths, and can be carcinogenic, and edible oil at high temperature nutrition leak, the oil smoke of generation is also not environmentally.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind of without the need to preheating, nutritious, environment protection health, the ginger juice scallion oil of various diseases can be prevented and treated, and provide the preparation method of this ginger juice scallion oil.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: the preparation method of ginger juice scallion oil, comprises the following steps:
(1) raw material prepares
Ginger is cleaned up, makes bruised ginger after drying for subsequent use; By garlic peeling, clean up, make mashed garlic after drying for subsequent use; Onion is removed the peel, cleans up, makes onion mud after drying for subsequent use; Shallot is removed root, cleans up, and it is for subsequent use to make shallot end after drying;
(2) refine
Edible oil is heated to 150-180 DEG C, adds mashed garlic, bruised ginger, onion mud successively, refine 30-40 minutes, finally add shallot end, continue refining, until when mashed garlic, bruised ginger, onion mud and shallot end become golden yellow;
Keep edible oil oil temperature at 150-180 DEG C in refining process;
Mass ratio, the shallot end of the mass ratio of the mass ratio of described mashed garlic and edible oil, bruised ginger and edible oil, onion mud and edible oil are 1:8-12 with the mass ratio of edible oil.
Further, the edible oil after refining is dried in the air cool, packs after filtration.Be convenient to like this store and use.
Described edible oil includes but not limited to salad oil, rapeseed oil, peanut oil, soybean oil, lard, butter, chicken fat, sesame oil etc.
Ginger: the pungent temperature of property, energy cancer-resisting, gingerol contained in ginger has the effect of very strong anti-oxidant and Tumor suppression, having loose sweating of trembling with fear, preventing phlegm from forming and stopping coughing, stomach preventing or arresting vomiting, nutrient body, promotion gastrointestinal peristalsis, improving a poor appetite and the multiple efficacies such as secretion of saliva stimulating, gastric juice and digestive juice.
Shallot, taste is pungent, slightly warm in nature, and have the following advantages: 1. have deliver activate yang, the effect of seasoning of detoxifying, its effect is used for sub obstructed, the difficulty in urination and defecation of anemofrigid cold, cold sensation of the genitalia stomachache, fever with aversion to cold, headache nasal obstruction, breast etc., and shallot contains volatile oil, main component in oil is allicin, diallyl base thioether, calcium oxalate, fats glucide, carrotene etc., in addition, also containing Cobastab, C, the compositions such as nicotinic acid, calcium, magnesium, iron; 2. there is effect of pre-anti-cancer, containing pectin in shallot, significantly can reduce the generation of intestinal cancer, there is antitumaous effect, allicin in green onion also can the growth of inhibition cancer cell, also have trace elements of selenium in shallot, the content of nitrite in gastric juice can be reduced, have certain effect to prevention cancer of the stomach and kinds cancer; 3. sweating is antibacterial, and shallot has stimulates health sweat gland, reaches Pulvis Diaphoreticus heat effect, scallion oil can stimulate the upper respiratory tract, make glutinous phlegm be easy to expectoration, in green onion, contained allicin has the effect resisting bacterial virus clearly, especially stronger to the inhibitory action of shigella dysenteriae.4. vasodilator, shallot is rich in vitamin C, the effect have vasodilator, stimulating circulation, the dizziness caused by high blood pressure can be prevented, brain is kept flexibly, and prevents senile dementia, the volatile oil of shallot and Capsaicin can dispel the peculiar smell in the greasy original flavor dish such as the smelling of fish or mutton, produce special fragrance, if with mushroom with eating, the effect stimulated circulation can also be played.5. establishing-Yang yang-tonifying, the various vitamins in shallot ensure human hormone's normal secretions, can also effective stimulus sexual desire, thus establishing-Yang yang-tonifying.
Garlic: warm in nature, taste is pungent flat, garlic have anticancer, anti-inflammation, removing toxic substances desinsection, swelling and pain relieving, antidiarrheal stop dysentery, control a lot of effects such as lung expelling parasite.Garlic contains a lot of nutrition, has strong disinfecting, prevents tumour, toxin expelling clear soup, reduces blood sugar, prevention diabetes, the secretion promoting insulin, control cardiovascular and cerebrovascular disease, preventing cold, antifatigue, anti-aging effects.Can liver protection function be played to the liver of human body, make people have vigorous energy, good effect is played to impotence, female gynecological disease, antiallergy prevention.
Onion, has the following advantages: 1. sterilization, and the pungent of onion can be cold-resistant, resists influenza virus, have stronger bactericidal action; 2. promote digestion, diseases such as stopping can be treated in indigestion, poor appetite, dyspepsia; 3. reducing blood pressure and blood fat, often eats, and to hypertension, high fat of blood and cardio-cerebrovascular diseases have good prevention and therapy.
Scientific formulation of the present invention, preparation method are simple; refining temperature remains on 150-180 DEG C; in refining process, the nutrition of edible oil can not be run off like this; and more can completely absorbs garlic, ginger, the nutrition of onion and shallot and fragrance, make them combine together, all nutrition can obtain conservation and utilization; obtained ginger juice scallion oil fragrance is unique; mouthfeel is first-class, nutritious, can prevent disease.
The more important thing is that ginger juice scallion oil of the present invention is without the need to preheating, the culinary art of about 90% at present can go up this ginger juice scallion oil, from wheaten food, as steamed stuffed bun, dumpling, chaos, oily steamed bun, sesame seed cake, instant noodles, noodles, to various cold dish, cook, cooking, various soup class, too numerous to mention.Illustrate, no matter be cooking or cook, unlike the past, first pot is burnt heat, then put into edible oil, play cigarette after waiting oil heat, then put into the fryers such as green onion, ginger, garlic, not only oil smoke is large, unhealthy, and oil temperature is very easily too high and cause nutrition leak.Ginger juice scallion oil of the present invention then can be drained the oil direct cooking or cook by cool pot, and not only do not have oil smoke, environmental protection is healthy again, and taste is more delicious, and need not remove cleaning green onion, ginger, garlic etc. again, more convenient, can save a lot of time.
Ginger juice scallion oil of the present invention will bring the delicious edible oil of environmental protection, health, happiness to user, will greatly change people to the usage of edible oil and idea.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
The preparation method of ginger juice scallion oil, comprises the following steps:
(1) raw material prepares
Cleaned up by ginger, drying rear beating crusher, to make bruised ginger for subsequent use; By garlic peeling, clean up, drying rear beating crusher, to make mashed garlic for subsequent use; Onion is removed the peel, cleaned up, and drying rear beating crusher, to make onion mud for subsequent use; Shallot is removed root, cleans up, is cut into shallot end after drying by knife for subsequent use;
(2) refine
Edible oil is poured in thermostatic control pot, be heated to 165 DEG C, add mashed garlic, bruised ginger, onion mud successively, refine 30 minutes, finally add shallot end, continue refining, until when mashed garlic, bruised ginger, onion mud and shallot end become golden yellow;
Keep edible oil oil temperature at 165 DEG C in refining process;
Mass ratio, the shallot end of the mass ratio of the mass ratio of described mashed garlic and edible oil, bruised ginger and edible oil, onion mud and edible oil are 1:8 with the mass ratio of edible oil.
(3) pack
Edible oil after refining is dried in the air cool, packs after filtering with filter.
Embodiment 2
The preparation method of ginger juice scallion oil, comprises the following steps:
(1) raw material prepares
Cleaned up by ginger, drying rear beating crusher, to make bruised ginger for subsequent use; By garlic peeling, clean up, drying rear beating crusher, to make mashed garlic for subsequent use; Onion is removed the peel, cleaned up, and drying rear beating crusher, to make onion mud for subsequent use; Shallot is removed root, cleans up, is cut into shallot end after drying by knife for subsequent use;
(2) refine
Edible oil is poured in thermostatic control pot, be heated to 150 DEG C, add mashed garlic, bruised ginger, onion mud successively, refine 35 minutes, finally add shallot end, continue refining, until when mashed garlic, bruised ginger, onion mud and shallot end become golden yellow;
Keep edible oil oil temperature at 150 DEG C in refining process;
Mass ratio, the shallot end of the mass ratio of the mass ratio of described mashed garlic and edible oil, bruised ginger and edible oil, onion mud and edible oil are 1:10 with the mass ratio of edible oil.
(3) pack
Edible oil after refining is dried in the air cool, packs after filtering with filter.
Embodiment 3
The preparation method of ginger juice scallion oil, comprises the following steps:
(1) raw material prepares
Cleaned up by ginger, drying rear beating crusher, to make bruised ginger for subsequent use; By garlic peeling, clean up, drying rear beating crusher, to make mashed garlic for subsequent use; Onion is removed the peel, cleaned up, and drying rear beating crusher, to make onion mud for subsequent use; Shallot is removed root, cleans up, is cut into shallot end after drying by knife for subsequent use;
(2) refine
Edible oil is poured in thermostatic control pot, be heated to 180 DEG C, add mashed garlic, bruised ginger, onion mud successively, refine 40 minutes, finally add shallot end, continue refining, until when mashed garlic, bruised ginger, onion mud and shallot end become golden yellow;
Keep edible oil oil temperature at 180 DEG C in refining process;
Mass ratio, the shallot end of the mass ratio of the mass ratio of described mashed garlic and edible oil, bruised ginger and edible oil, onion mud and edible oil are 1:12 with the mass ratio of edible oil.
(3) pack
Edible oil after refining is dried in the air cool, packs after filtering with filter.
Embodiment 4
The preparation method of ginger juice scallion oil, comprises the following steps:
(1) raw material prepares
Cleaned up by ginger, drying rear beating crusher, to make bruised ginger for subsequent use; By garlic peeling, clean up, drying rear beating crusher, to make mashed garlic for subsequent use; Onion is removed the peel, cleaned up, and drying rear beating crusher, to make onion mud for subsequent use; Shallot is removed root, cleans up, is cut into shallot end after drying by knife for subsequent use;
(2) refine
Edible oil is poured in thermostatic control pot, be heated to 150 DEG C, add mashed garlic, bruised ginger, onion mud successively, refine 35 minutes, finally add shallot end, continue refining, until when mashed garlic, bruised ginger, onion mud and shallot end become golden yellow;
Keep edible oil oil temperature at 150 DEG C in refining process;
Mass ratio, the shallot end of the mass ratio of the mass ratio of described mashed garlic and edible oil, bruised ginger and edible oil, onion mud and edible oil are 1:10 with the mass ratio of edible oil.
In specific implementation process, be aseptically advisable, in embodiment 1, edible oil used is salad oil, edible oil rapeseed oil used in embodiment 2, and in embodiment 3, edible oil used is peanut oil, and in embodiment 4, edible oil used is soybean oil.
Be to be understood that example as herein described and embodiment only in order to illustrate, those skilled in the art can make various amendment or change according to it, when not departing from Spirit Essence of the present invention, all belong to protection scope of the present invention.
Claims (3)
1. the preparation method of ginger juice scallion oil, comprises the following steps:
(1) raw material prepares
Ginger is cleaned up, makes bruised ginger after drying for subsequent use; By garlic peeling, clean up, make mashed garlic after drying for subsequent use; Onion is removed the peel, cleans up, makes onion mud after drying for subsequent use; Shallot is removed root, cleans up, and it is for subsequent use to make shallot end after drying;
(2) refine
Edible oil is heated to 150-180 DEG C, adds mashed garlic, bruised ginger, onion mud successively, refine 30-40 minutes, finally add shallot end, continue refining, until when mashed garlic, bruised ginger, onion mud and shallot end become golden yellow;
Keep edible oil oil temperature at 150-180 DEG C in refining process;
Mass ratio, the shallot end of the mass ratio of the mass ratio of described mashed garlic and edible oil, bruised ginger and edible oil, onion mud and edible oil are 1:8-12 with the mass ratio of edible oil.
2. the preparation method of ginger juice scallion oil as claimed in claim 1, is characterized in that: dry in the air cool by the edible oil after refining, pack after filtration.
3. the ginger juice scallion oil produced by preparation method of ginger juice scallion oil according to claim 1 and 2.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783111A (en) * | 2015-04-10 | 2015-07-22 | 苏州信文食品有限公司 | Preparation method of scallion oil sauce |
| CN105614400A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Onion oil sauce with taste of chicken meat |
| CN105614354A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Shallot oil for seasoning and mixing foods |
| CN105614403A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Porphyra-mixed flavor shallot oil sauce |
| CN105614402A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Lemon shallot oil sauce |
| CN105614404A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Grapefruit shallot oil sauce |
| CN105919005A (en) * | 2016-04-29 | 2016-09-07 | 清流县冠裕食品有限公司 | Making process for pungent, burnt and spicy oil |
| CN105029330B (en) * | 2015-08-14 | 2017-03-01 | 四川五斗米食品开发有限公司 | A kind of flavouring agent containing edible fungi and preparation method thereof |
| CN108783191A (en) * | 2018-07-05 | 2018-11-13 | 江门市易谱食品有限公司 | A kind of food flavor extracting process |
| CN111418807A (en) * | 2020-04-16 | 2020-07-17 | 幺麻子食品股份有限公司 | Manufacturing process of green onion oil with rattan pepper |
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| CN101011090A (en) * | 2006-10-20 | 2007-08-08 | 仉长斌 | Cooking material oil and process for preparing same |
| CN101171943A (en) * | 2006-10-31 | 2008-05-07 | 赵树森 | Chopped scallion pieces and ginger edible oil |
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| CN102586009A (en) * | 2012-03-15 | 2012-07-18 | 会宁县创佳粮油工贸有限公司 | Method for producing seasoning flaxseed oil under protection of nitrogen gas |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101011090A (en) * | 2006-10-20 | 2007-08-08 | 仉长斌 | Cooking material oil and process for preparing same |
| CN101171943A (en) * | 2006-10-31 | 2008-05-07 | 赵树森 | Chopped scallion pieces and ginger edible oil |
| CN101554220A (en) * | 2009-05-22 | 2009-10-14 | 席珠河 | Seasoning oil for cold vegetable dish |
| CN102586009A (en) * | 2012-03-15 | 2012-07-18 | 会宁县创佳粮油工贸有限公司 | Method for producing seasoning flaxseed oil under protection of nitrogen gas |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783111A (en) * | 2015-04-10 | 2015-07-22 | 苏州信文食品有限公司 | Preparation method of scallion oil sauce |
| CN105614400A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Onion oil sauce with taste of chicken meat |
| CN105614354A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Shallot oil for seasoning and mixing foods |
| CN105614402A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Lemon shallot oil sauce |
| CN105614403A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Porphyra-mixed flavor shallot oil sauce |
| CN105614404A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Grapefruit shallot oil sauce |
| CN105029330B (en) * | 2015-08-14 | 2017-03-01 | 四川五斗米食品开发有限公司 | A kind of flavouring agent containing edible fungi and preparation method thereof |
| CN105919005A (en) * | 2016-04-29 | 2016-09-07 | 清流县冠裕食品有限公司 | Making process for pungent, burnt and spicy oil |
| CN108783191A (en) * | 2018-07-05 | 2018-11-13 | 江门市易谱食品有限公司 | A kind of food flavor extracting process |
| CN111418807A (en) * | 2020-04-16 | 2020-07-17 | 幺麻子食品股份有限公司 | Manufacturing process of green onion oil with rattan pepper |
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Application publication date: 20150408 |
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