CN105145873A - Oil capable of enhancing aroma for cold dishes - Google Patents
Oil capable of enhancing aroma for cold dishes Download PDFInfo
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- CN105145873A CN105145873A CN201510614703.8A CN201510614703A CN105145873A CN 105145873 A CN105145873 A CN 105145873A CN 201510614703 A CN201510614703 A CN 201510614703A CN 105145873 A CN105145873 A CN 105145873A
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- cold dishes
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- Seeds, Soups, And Other Foods (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention relates to edible oil, in particular to oil capable of enhancing aroma for cold dishes. The oil is prepared from, by weight, 50-60 parts of peanut oil, 5-8 parts of lard oil, 2-5 parts of chicken oil, 2-3 parts of sesame oil, 1-1.5 parts of zanthoxylum schinifolium etzucc oil, 2-3 parts of dried shrimps, 5-6 parts of fistular onion stalks, 2-5 parts of lentinus edodes, 10-13 parts of garlic, 1-2 parts of angelica sinensis, 1-1.8 parts of pericarpium citri reticulatae, 2-2.3 parts of fructus amomi and 0.0001-0.00012 part of calcium propionate. According to the oil capable of enhancing the aroma for the cold dishes, the making method is simple, the obtained oil capable of enhancing the aroma for the cold dishes is fragrant in smell, transparent in color, free of impurities and convenient to use, other seasoning is not needed for making the cold dishes, only salt is needed, the mouthfeel is rich, the taste is delicious, the appetite can be promoted, digestion is facilitated, the inhibiting effect on escherichia coli is stronger, and the quality guarantee period can reach 15 months.
Description
Technical field
The present invention relates to a kind of edible oil, particularly relate to a kind of cold and dressed with sauce flavouring oil.
Background technology
Cold vegetable dish in sauce is that raw vegetable modulation forms mostly, eat something rare vegetables and can retain nutrition in vegetables to greatest extent, there is the effect of cancer-resisting and prevention of various diseases, in the cold and dressed with sauce process of vegetables, seasoning is most important, wherein salad oil is one of flavoring, salad oil is the purified diet oil processed through refining by crude oil, can be used for eating something rare, color and luster is faint yellow, clarification, transparent, odorlessness, mouthfeel is good, do not foam during for cooking, cigarette is few, under 0 degree of condition, refrigeration still can keep clarification for 5.5 hours, transparent, salad oil in the market is mainly divided into chilli oil, Zanthoxylum essential oil, fire sesame oil, these are several for scallion oil, taste is more single, the salad oil of repeatedly adding different mouthfeel is needed during modulation cold vegetable dish in sauce, comparatively bother.
Summary of the invention
Single for solving salad oil taste on existing market, need the salad oil of simultaneously adding various tastes, comparatively troublesome shortcoming during modulation cold dish, the object of the present invention is to provide a kind of cold and dressed with sauce flavouring oil.
The technical solution used in the present invention is, a kind of cold and dressed with sauce flavouring oil, and it is made up of the raw material of following composition by weight:
Peanut oil 50-60 part, lard 5-8 part, chicken fat 2-5 part, sesame oil 2-3 part, Tengjiao oil 1-1.5 part, dried shrimps 2-3 part, Bulbus Allii Fistulosi 5-6 part, dried mushroom 2-5 part, garlic 10-13 part, Radix Angelicae Sinensis 1-2 part, dried orange peel 1-1.8 part, fructus amomi 2-2.3 part, calcium propionate 0.0001-0.00012.
During making, peanut oil is heated to 98-102 DEG C of insulation, garlic is ground into mashed garlic, put into peanut oil, under pressure is 12MPa, stir speed (S.S.) is Keep agitation 10-12 minute under 80-120r/min, garlic is leached, by dried shrimps, Bulbus Allii Fistulosi, dried mushroom is cut into graininess, even with lard mix, put into baking box, toast 6-8 minute at 140-145 DEG C after, put into peanut oil, peanut oil is heated to 130-135 DEG C, after frying 3-5 minute, by the dried shrimps after frying, Bulbus Allii Fistulosi, dried mushroom leaches, by Radix Angelicae Sinensis, dried orange peel, fructus amomi is ground to 100-120 order, put into baking box, baking 8-10 minute at 120-130 DEG C, peanut oil is heated to 175-180 DEG C, by Radix Angelicae Sinensis, dried orange peel, fructus amomi puts into peanut oil frying 20-30 second, by Radix Angelicae Sinensis, dried orange peel, fructus amomi leaches, by chicken fat, sesame oil, Tengjiao oil, calcium propionate adds in peanut oil, be process 30 minutes under the ultrasonic wave of 50w at power, obtain the cold and dressed with sauce flavouring oil of the present invention.
Beneficial effect of the present invention is, preparation method of the present invention is simple, the cold and dressed with sauce flavouring oil gas taste giving off a strong fragrance obtained, color is transparent, free from admixture, easy to use, without the need to adding all the other flavouring during mixing cold dish, only need salt adding seasoning, rich in taste, delicious flavour, also can improve a poor appetite, promote digestion, have stronger inhibitory action to Escherichia coli, the shelf-life reaches 15 months.
Detailed description of the invention
Embodiment 1, a kind of cold and dressed with sauce flavouring oil, it is characterized in that, it is made up of the raw material of following composition by weight:
Peanut oil 50 parts, lard 5 parts, chicken fat 2 parts, 2 parts, sesame oil, Tengjiao oil 1 part, dried shrimps 2 parts, Bulbus Allii Fistulosi 5 parts, dried mushroom 2 parts, 10 parts, garlic, Radix Angelicae Sinensis 1 part, dried orange peel 1 part, fructus amomi 2 parts, calcium propionate 0.0001.
Embodiment 2, a kind of cold and dressed with sauce flavouring oil, it is characterized in that, it is made up of the raw material of following composition by weight:
Peanut oil 60 parts, lard 8 parts, chicken fat 5 parts, 3 parts, sesame oil, Tengjiao oil 1.5 parts, dried shrimps 3 parts, Bulbus Allii Fistulosi 6 parts, dried mushroom 5 parts, 13 parts, garlic, Radix Angelicae Sinensis 2 parts, dried orange peel 1.8 parts, fructus amomi 2.3 parts, calcium propionate 0.00012.
Embodiment 3, a kind of cold and dressed with sauce flavouring oil, it is characterized in that, it is made up of the raw material of following composition by weight:
Peanut oil 55 parts, lard 7 parts, chicken fat 3 parts, 2.5 parts, sesame oil, Tengjiao oil 1.2 parts, dried shrimps 2.5 parts, Bulbus Allii Fistulosi 5.5 parts, dried mushroom 3 parts, 12 parts, garlic, Radix Angelicae Sinensis 1.5 parts, dried orange peel 1.5 parts, fructus amomi 2.2 parts, calcium propionate 0.00011.
1, bitter chrysanthemum is cleaned, after filtering moisture, add and allocate by embodiment 3 the cold and dressed with sauce flavouring oil made, the bitter chrysanthemum of every 100g adds the cold and dressed with sauce flavouring oil of 10g the present invention, add appropriate salt seasoning simultaneously, Stochastic choice 50 passerbys taste, mouthfeel average is 9.75 points, color and luster average is 10 points, fragrance average is 9.7 points, after cold and dressed with sauce bitter chrysanthemum is placed 6 hours at 10-15 DEG C, detects total plate count in cold and dressed with sauce bitter chrysanthemum and is less than 6000CFU/g, enumeration of coliforms is less than 75MPN/100g, and pathogenic bacteria do not detect.
Standards of grading are:
Mouthfeel (10 points): the fresh perfume (or spice) of mouthfeel, salubrious, taste enrich;
Color and luster (10 points): bright color, free from admixture;
Fragrance (10 points): aromatic flavour, lastingly;
2, lettuce is peeled clean, be cut into thread, after filtering moisture, add and allocate by embodiment 3 the cold and dressed with sauce flavouring oil made, the cold and dressed with sauce flavouring oil of 10g the present invention is added in every 100g lettuce, add appropriate salt seasoning simultaneously, Stochastic choice 50 passerbys taste, mouthfeel average is 9.8 points, and color and luster average is 10 points, and fragrance average is 9.7 points, after cold and dressed with sauce lettuce is placed 6 hours at 10-15 DEG C, detect total plate count in cold and dressed with sauce lettuce and be less than 6000CFU/g, enumeration of coliforms is less than 75MPN/100g, and pathogenic bacteria do not detect.
Standards of grading are:
Mouthfeel (10 points): the fresh perfume (or spice) of mouthfeel, salubrious, taste enrich;
Color and luster (10 points): bright color, free from admixture;
Fragrance (10 points): aromatic flavour, lastingly;
3, asparagus is cleaned, put into boiling water boiling 1 minute, add and allocate by embodiment 3 the cold and dressed with sauce flavouring oil made, the cold and dressed with sauce flavouring oil of 10g the present invention is added in every 100g asparagus, add appropriate salt seasoning simultaneously, Stochastic choice 50 passerbys taste, mouthfeel average is 9.92 points, color and luster average is 10 points, fragrance average is 9.8 points, after Golden Mushrooms and Mixed Vegetables is placed 6 hours at 10-15 DEG C, detects total plate count in cold and dressed with sauce lettuce and is less than 6000CFU/g, enumeration of coliforms is less than 75MPN/100g, and pathogenic bacteria do not detect.
Standards of grading are:
Mouthfeel (10 points): the fresh perfume (or spice) of mouthfeel, salubrious, taste enrich;
Color and luster (10 points): bright color, free from admixture;
Fragrance (10 points): aromatic flavour, lastingly.
Claims (1)
1. a cold and dressed with sauce flavouring oil, it is characterized in that, it is made up of the raw material of following composition by weight:
Peanut oil 50-60 part, lard 5-8 part, chicken fat 2-5 part, sesame oil 2-3 part, Tengjiao oil 1-1.5 part, dried shrimps 2-3 part, Bulbus Allii Fistulosi 5-6 part, dried mushroom 2-5 part, garlic 10-13 part, Radix Angelicae Sinensis 1-2 part, dried orange peel 1-1.8 part, fructus amomi 2-2.3 part, calcium propionate 0.0001-0.00012 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510614703.8A CN105145873A (en) | 2015-09-24 | 2015-09-24 | Oil capable of enhancing aroma for cold dishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510614703.8A CN105145873A (en) | 2015-09-24 | 2015-09-24 | Oil capable of enhancing aroma for cold dishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105145873A true CN105145873A (en) | 2015-12-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510614703.8A Pending CN105145873A (en) | 2015-09-24 | 2015-09-24 | Oil capable of enhancing aroma for cold dishes |
Country Status (1)
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| CN (1) | CN105145873A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN107136228A (en) * | 2017-04-28 | 2017-09-08 | 蚌埠市九华油脂有限公司 | A kind of health care salad oil |
| CN107183221A (en) * | 2017-04-28 | 2017-09-22 | 蚌埠市九华油脂有限公司 | A kind of garlic oil for being used to cook |
| CN107183218A (en) * | 2017-06-27 | 2017-09-22 | 范祥军 | A kind of compound method of nutritious sesame oil |
| CN107333909A (en) * | 2017-06-27 | 2017-11-10 | 范祥军 | A kind of nutritious sesame oil |
| CN109122913A (en) * | 2018-08-22 | 2019-01-04 | 成都倪福记食品有限责任公司 | Multi-flavor complex flavor oil and its production method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554220A (en) * | 2009-05-22 | 2009-10-14 | 席珠河 | Seasoning oil for cold vegetable dish |
-
2015
- 2015-09-24 CN CN201510614703.8A patent/CN105145873A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554220A (en) * | 2009-05-22 | 2009-10-14 | 席珠河 | Seasoning oil for cold vegetable dish |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN107136228A (en) * | 2017-04-28 | 2017-09-08 | 蚌埠市九华油脂有限公司 | A kind of health care salad oil |
| CN107183221A (en) * | 2017-04-28 | 2017-09-22 | 蚌埠市九华油脂有限公司 | A kind of garlic oil for being used to cook |
| CN107183218A (en) * | 2017-06-27 | 2017-09-22 | 范祥军 | A kind of compound method of nutritious sesame oil |
| CN107333909A (en) * | 2017-06-27 | 2017-11-10 | 范祥军 | A kind of nutritious sesame oil |
| CN109122913A (en) * | 2018-08-22 | 2019-01-04 | 成都倪福记食品有限责任公司 | Multi-flavor complex flavor oil and its production method |
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| C06 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |