CN104783111A - Preparation method of scallion oil sauce - Google Patents
Preparation method of scallion oil sauce Download PDFInfo
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- CN104783111A CN104783111A CN201510167705.7A CN201510167705A CN104783111A CN 104783111 A CN104783111 A CN 104783111A CN 201510167705 A CN201510167705 A CN 201510167705A CN 104783111 A CN104783111 A CN 104783111A
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Abstract
The invention aims to provide a preparation method of scallion oil sauce. The scallion oil sauce serving as a new generation blended flavor enhancer has functions of aroma enhancement, freshness enhancement and flavor improvement. The application value of the scallion oil sauce is that the scallion oil sauce can improve food flavor and also endows the food with specific aroma and taste. The scallion oil sauce has pressing and heavy aroma, is strong in taste, lasting in aftertaste and small in adding amount and can be compounded with other essence and flavor powder for use.
Description
Technical field
The present invention relates to a kind of preparation method of scallion oil baste, belong to food technology field.
Background technology
Modern society allows more people also more and more pay attention to cooking culture along with the progressively lifting of people's material and educational level, there is the dining table that natural flavour mountaineous scallion oil baste also gos deep into huge numbers of families, scallion oil baste, delicate flavour is perfect, can really embody the natural flavour mountaineous of corresponding kind.Stay in grade, the scope of application of scallion oil baste are wide, after thermophilic digestion or sub-cooled, still can keep original local flavor.Easy to use, consumption is unrestricted, can with other good synergies of preparing burden, form various composite flavor.Effectively can promote fragrance and the sense of reality of the various condiment such as chickens' extract, monosodium glutamate powder.
The object of the present invention is to provide a kind of preparation method of scallion oil baste, as a new generation's allotment type flavour enhancer, have flavouring, increase fresh, to improve local flavor function, its using value is the local flavor that can improve food, gives the distinctive fragrance of food and taste simultaneously.The fragrance of this scallion oil baste is true to nature, strong; Mouthfeel is strong, long times of aftertaste.Addition is little, can with other essence, the composite use of fine powder.
Summary of the invention
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of scallion oil baste, is characterized in that the steps include:
(1) fresh shallot cleaned and be cut into the onion parts of 0.4-0.5 centimeter length, by centrifugal for onion parts rear for subsequent use;
(2) the little fourth shape fresh ginger and fresh garlic being cut into respectively 0.3 centimetre is for subsequent use;
(3) get 47.25 parts of refined palm oil and put into jacketed pan, open the agitator in jacketed pan, mixing speed is 36 rpms, and jacketed pan starts heat temperature raising simultaneously;
(4) in jacketed pan, put into the onion parts 11.5 parts that step (1) prepares, the temperature of jacketed pan is risen to 105 DEG C, the onion parts 11.5 parts that step (1) prepares is put into again in jacketed pan, and then the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, again put into the onion parts 11.5 parts that step (1) prepares, and the temperature of jacketed pan is risen to 130 DEG C;
(5) in jacketed pan, then put into fresh ginger 2.8 parts and fresh garlic 5 parts that step (2) prepares, the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, put into fresh ginger 2.8 parts and fresh garlic 5 parts that step step (2) prepares again, and then stop heating after the temperature of jacketed pan is risen to 120 DEG C;
(6) then in jacketed pan, put into chilli sheet 2.2 parts, after the temperature of jacketed pan is risen to 120 DEG C, stop heating;
(7) close thermal source and the agitator of jacketed pan, when the temperature of jacketed pan is down to 80-90 DEG C, by the material in jacketed pan by vibrated screen, get the oil filtered out for subsequent use;
(8) oil filtered out in step (7) is cooled to 45 DEG C, adds 4.5 parts of quick-fried chive oils, 0.01 part of onion oil essence and 21.99 parts of refined palm oil, maintain 45 DEG C of temperature, carry out mixing and namely prepare scallion oil baste in 10 minutes.
The object of the present invention is to provide a kind of preparation method of scallion oil baste, as a new generation's allotment type flavour enhancer, have flavouring, increase fresh, to improve local flavor function, its using value is the local flavor that can improve food, gives the distinctive fragrance of food and taste simultaneously.The fragrance of this scallion oil baste is true to nature, strong; Mouthfeel is strong, long times of aftertaste.Addition is little, can with other essence, the composite use of fine powder.
Detailed description of the invention
Specific embodiment one: a kind of preparation method of scallion oil baste, the steps include:
(1) fresh shallot cleaned and be cut into the onion parts of 0.4 centimeter length, by centrifugal for onion parts rear for subsequent use;
(2) the little fourth shape fresh ginger and fresh garlic being cut into respectively 0.3 centimetre is for subsequent use;
(3) get 47.25 parts of refined palm oil and put into jacketed pan, open the agitator in jacketed pan, mixing speed is 36 rpms, and jacketed pan starts heat temperature raising simultaneously;
(4) in jacketed pan, put into the onion parts 11.5 parts that step (1) prepares, the temperature of jacketed pan is risen to 105 DEG C, the onion parts 11.5 parts that step (1) prepares is put into again in jacketed pan, and then the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, again put into the onion parts 11.5 parts that step (1) prepares, and the temperature of jacketed pan is risen to 130 DEG C;
(5) in jacketed pan, then put into fresh ginger 2.8 parts and fresh garlic 5 parts that step (2) prepares, the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, put into fresh ginger 2.8 parts and fresh garlic 5 parts that step step (2) prepares again, and then stop heating after the temperature of jacketed pan is risen to 120 DEG C;
(6) then in jacketed pan, put into chilli sheet 2.2 parts, after the temperature of jacketed pan is risen to 120 DEG C, stop heating;
(7) close thermal source and the agitator of jacketed pan, when the temperature of jacketed pan is down to 80 DEG C, by the material in jacketed pan by vibrated screen, get the oil filtered out for subsequent use;
(8) oil filtered out in step (7) is cooled to 45 DEG C, adds 4.5 parts of quick-fried chive oils, 0.01 part of onion oil essence and 21.99 parts of refined palm oil, maintain 45 DEG C of temperature, carry out mixing and namely prepare scallion oil baste in 10 minutes.
Specific embodiment two: a kind of preparation method of scallion oil baste, the steps include:
(1) fresh shallot cleaned and be cut into the onion parts of 0.45 centimeter length, by centrifugal for onion parts rear for subsequent use;
(2) the little fourth shape fresh ginger and fresh garlic being cut into respectively 0.3 centimetre is for subsequent use;
(3) get 47.25 parts of refined palm oil and put into jacketed pan, open the agitator in jacketed pan, mixing speed is 36 rpms, and jacketed pan starts heat temperature raising simultaneously;
(4) in jacketed pan, put into the onion parts 11.5 parts that step (1) prepares, the temperature of jacketed pan is risen to 105 DEG C, the onion parts 11.5 parts that step (1) prepares is put into again in jacketed pan, and then the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, again put into the onion parts 11.5 parts that step (1) prepares, and the temperature of jacketed pan is risen to 130 DEG C;
(5) in jacketed pan, then put into fresh ginger 2.8 parts and fresh garlic 5 parts that step (2) prepares, the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, put into fresh ginger 2.8 parts and fresh garlic 5 parts that step step (2) prepares again, and then stop heating after the temperature of jacketed pan is risen to 120 DEG C;
(6) then in jacketed pan, put into chilli sheet 2.2 parts, after the temperature of jacketed pan is risen to 120 DEG C, stop heating;
(7) close thermal source and the agitator of jacketed pan, when the temperature of jacketed pan is down to 85 DEG C, by the material in jacketed pan by vibrated screen, get the oil filtered out for subsequent use;
(8) oil filtered out in step (7) is cooled to 45 DEG C, adds 4.5 parts of quick-fried chive oils, 0.01 part of onion oil essence and 21.99 parts of refined palm oil, maintain 45 DEG C of temperature, carry out mixing and namely prepare scallion oil baste in 10 minutes.
Specific embodiment three: a kind of preparation method of scallion oil baste, the steps include:
(1) fresh shallot cleaned and be cut into the onion parts of 0.5 centimeter length, by centrifugal for onion parts rear for subsequent use;
(2) the little fourth shape fresh ginger and fresh garlic being cut into respectively 0.3 centimetre is for subsequent use;
(3) get 47.25 parts of refined palm oil and put into jacketed pan, open the agitator in jacketed pan, mixing speed is 36 rpms, and jacketed pan starts heat temperature raising simultaneously;
(4) in jacketed pan, put into the onion parts 11.5 parts that step (1) prepares, the temperature of jacketed pan is risen to 105 DEG C, the onion parts 11.5 parts that step (1) prepares is put into again in jacketed pan, and then the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, again put into the onion parts 11.5 parts that step (1) prepares, and the temperature of jacketed pan is risen to 130 DEG C;
(5) in jacketed pan, then put into fresh ginger 2.8 parts and fresh garlic 5 parts that step (2) prepares, the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, put into fresh ginger 2.8 parts and fresh garlic 5 parts that step step (2) prepares again, and then stop heating after the temperature of jacketed pan is risen to 120 DEG C;
(6) then in jacketed pan, put into chilli sheet 2.2 parts, after the temperature of jacketed pan is risen to 120 DEG C, stop heating;
(7) close thermal source and the agitator of jacketed pan, when the temperature of jacketed pan is down to 90 DEG C, by the material in jacketed pan by vibrated screen, get the oil filtered out for subsequent use;
(8) oil filtered out in step (7) is cooled to 45 DEG C, adds 4.5 parts of quick-fried chive oils, 0.01 part of onion oil essence and 21.99 parts of refined palm oil, maintain 45 DEG C of temperature, carry out mixing and namely prepare scallion oil baste in 10 minutes.
The object of the present invention is to provide a kind of preparation method of scallion oil baste, as a new generation's allotment type flavour enhancer, have flavouring, increase fresh, to improve local flavor function, its using value is the local flavor that can improve food, gives the distinctive fragrance of food and taste simultaneously.The fragrance of this scallion oil baste is true to nature, strong; Mouthfeel is strong, long times of aftertaste.Addition is little, can with other essence, the composite use of fine powder.
Obviously, above-described embodiment is only for clearly example being described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among the protection domain of the invention.
Claims (1)
1. a preparation method for scallion oil baste, is characterized in that the steps include:
(1) fresh shallot cleaned and be cut into the onion parts of 0.4-0.5 centimeter length, by centrifugal for onion parts rear for subsequent use;
(2) the little fourth shape fresh ginger and fresh garlic being cut into respectively 0.3 centimetre is for subsequent use;
(3) get 47.25 parts of refined palm oil and put into jacketed pan, open the agitator in jacketed pan, mixing speed is 36 rpms, and jacketed pan starts heat temperature raising simultaneously;
(4) in jacketed pan, put into the onion parts 11.5 parts that step (1) prepares, the temperature of jacketed pan is risen to 105 DEG C, the onion parts 11.5 parts that step (1) prepares is put into again in jacketed pan, and then the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, again put into the onion parts 11.5 parts that step (1) prepares, and the temperature of jacketed pan is risen to 130 DEG C;
(5) in jacketed pan, then put into fresh ginger 2.8 parts and fresh garlic 5 parts that step (2) prepares, the temperature of jacketed pan is risen to 105 DEG C, in jacketed pan, put into fresh ginger 2.8 parts and fresh garlic 5 parts that step step (2) prepares again, and then stop heating after the temperature of jacketed pan is risen to 120 DEG C;
(6) then in jacketed pan, put into chilli sheet 2.2 parts, after the temperature of jacketed pan is risen to 120 DEG C, stop heating;
(7) close thermal source and the agitator of jacketed pan, when the temperature of jacketed pan is down to 80-90 DEG C, by the material in jacketed pan by vibrated screen, get the oil filtered out for subsequent use;
(8) oil filtered out in step (7) is cooled to 45 DEG C, adds 4.5 parts of quick-fried chive oils, 0.01 part of onion oil essence and 21.99 parts of refined palm oil, maintain 45 DEG C of temperature, carry out mixing and namely prepare scallion oil baste in 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510167705.7A CN104783111A (en) | 2015-04-10 | 2015-04-10 | Preparation method of scallion oil sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510167705.7A CN104783111A (en) | 2015-04-10 | 2015-04-10 | Preparation method of scallion oil sauce |
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| CN104783111A true CN104783111A (en) | 2015-07-22 |
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| CN201510167705.7A Pending CN104783111A (en) | 2015-04-10 | 2015-04-10 | Preparation method of scallion oil sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
-
2015
- 2015-04-10 CN CN201510167705.7A patent/CN104783111A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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: 20150722 |