CN105285156A

CN105285156A - Making method of flavoring salad oil

Info

Publication number: CN105285156A
Application number: CN201510614671.1A
Authority: CN
Inventors: 尹成飞
Original assignee: Quanjiao County Yin Shi Oils And Fats Co Ltd
Current assignee: Quanjiao County Yin Shi Oils And Fats Co Ltd
Priority date: 2015-09-24
Filing date: 2015-09-24
Publication date: 2016-02-03

Abstract

The invention relates to edible oil, in particular to a making method of flavoring salad oil. The making method comprises the following steps of in the making process of the edible oil, heating peanut oil to 98-102 DEG C, and performing heat preservation; grinding garlic into mashed garlic, put the mashed garlic into the heated peanut oil, continuously stirring the mashed garlic and the heated peanut oil for 10-12 minutes under the pressure of 12MPa and at the stirring rate of 80-120r/min, and filtering off garlic; cutting dried shrimps, onion stalks and dried mushrooms into granular dried shrimps, granular onion stalks and granular dried mushrooms respectively, uniformly blending the granular dried shrimps, the granular onion stalks, the granular dried mushrooms and lard to obtain a mixture, putting the mixture into an oven, baking the mixture for 6-8 minutes at 140-145 DEG C, putting the baked mixture into the peanut oil, and heating the peanut oil with the baked mixture to 130-135 DEG C; frying the granular dried shrimps, the granular onion stalks and the granular dried mushrooms in the peanut oil for 3-5 minutes, and filtering out the fried granular dried shrimps, the fried granular onion stalks and the fried granular dried mushrooms; grinding Chinese angelica, dried orange peel and villous amomum fruits into Chinese angelica powder of 100-120 meshes, dried orange peel powder of 100-120 meshes and villous amomum fruit powder of 100-120 meshes, putting the Chinese angelica powder, the dried orange peel powder and the villous amomum fruit powder into an oven, and roasting the Chinese angelica powder, the dried orange peel powder and the villous amomum fruit powder for 8-10 minutes at 120-130 DEG C; heating the peanut oil to 175-180 DEG C, putting the Chinese angelica powder, the dried orange peel powder and the villous amomum fruit powder into the heated peanut oil for frying for 20-30 seconds, and filtering off the Chinese angelica powder, the dried orange peel powder and the villous amomum fruit powder; and adding chicken oil, sesame oil, zanthoxylum armatum oil and calcium propionate into the peanut oil, and performing treatment for 30 minutes under ultrasonic waves of which the powder is 50w so as to obtain the flavoring salad oil.

Description

A kind of preparation method of cold and dressed with sauce flavouring oil

Technical field

The present invention relates to a kind of edible oil, particularly relate to a kind of preparation method 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 preparation method 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,

During making, peanut oil 50-60 part is heated to 98-102 DEG C of insulation, garlic 10-13 part is ground into mashed garlic, puts into peanut oil, under pressure is 12MPa, stir speed (S.S.) is Keep agitation 10-12 minute under 80-120r/min, is leached by garlic, by dried shrimps 2-3 part, Bulbus Allii Fistulosi 5-6 part, dried mushroom 2-5 part is cut into graininess, even with lard 5-8 part mix, puts into baking box, after toasting 6-8 minute, puts into peanut oil, peanut oil is heated to 130-135 DEG C, by dried shrimps at 140-145 DEG C, Bulbus Allii Fistulosi, dried mushroom in peanut oil after frying 3-5 minute, by the dried shrimps after frying, Bulbus Allii Fistulosi, dried mushroom leaches, by Radix Angelicae Sinensis 1-2 part, dried orange peel 1-1.8 part, fructus amomi 2-2.3 part is ground to 100-120 order, puts into baking box, and at 120-130 DEG C, baking 8-10 minute, is heated to 175-180 DEG C by peanut oil, 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 2-5 part, sesame oil 2-3 part, Tengjiao oil 1-1.5 part, calcium propionate 0.0001-0.00012 part adds in peanut oil, is to process 30 minutes under the ultrasonic wave of 50w at power, obtains the cold and dressed with sauce flavouring oil of the present invention.

Described each pulp furnish by weight.

Beneficial effect of the present invention is, preparation method of the present invention is simple, fully can excite the fragrance of each raw material, each raw material fragrance is fully merged in peanut oil, 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,

During making, peanut oil 50 parts is heated to 98 DEG C of insulations, 10 parts, garlic is ground into mashed garlic, puts into peanut oil, under pressure is 12MPa, stir speed (S.S.) is Keep agitation 10 minutes under 80r/min, is leached by garlic, by dried shrimps 2 parts, Bulbus Allii Fistulosi 5 parts, dried mushroom 2 parts is cut into graininess, even with lard 5 parts of mixs, puts into baking box, toasts after 6 minutes, put into peanut oil, peanut oil is heated to 130 DEG C, by dried shrimps at 140 DEG C, Bulbus Allii Fistulosi, dried mushroom frying after 3 minutes in peanut oil, by the dried shrimps after frying, Bulbus Allii Fistulosi, dried mushroom leaches, by Radix Angelicae Sinensis 1 part, dried orange peel 1 part, fructus amomi 2 parts is ground to 100 orders, puts into baking box, and at 120 DEG C, baking 8 minutes, is heated to 175 DEG C, by Radix Angelicae Sinensis by peanut oil, dried orange peel, fructus amomi puts into peanut oil frying 20 seconds, by Radix Angelicae Sinensis, dried orange peel, fructus amomi leaches, by chicken fat 2 parts, 2 parts, sesame oil, Tengjiao oil 1 part, calcium propionate 0.0001 part adds in peanut oil, is to process 30 minutes under the ultrasonic wave of 50w at power, obtains the cold and dressed with sauce flavouring oil of the present invention.

Embodiment 2, a kind of cold and dressed with sauce flavouring oil,

During making, peanut oil 60 parts is heated to 102 DEG C of insulations, 13 parts, garlic is ground into mashed garlic, puts into peanut oil, under pressure is 12MPa, stir speed (S.S.) is Keep agitation 12 minutes under 120r/min, is leached by garlic, by dried shrimps 3 parts, Bulbus Allii Fistulosi 6 parts, dried mushroom 5 parts is cut into graininess, even with lard 8 parts of mixs, puts into baking box, toasts after 8 minutes, put into peanut oil, peanut oil is heated to 135 DEG C, by dried shrimps at 145 DEG C, Bulbus Allii Fistulosi, dried mushroom frying after 5 minutes in peanut oil, by the dried shrimps after frying, Bulbus Allii Fistulosi, dried mushroom leaches, by Radix Angelicae Sinensis 2 parts, dried orange peel 1.8 parts, fructus amomi 2.3 parts is ground to 120 orders, puts into baking box, and at 130 DEG C, baking 10 minutes, is heated to 180 DEG C, by Radix Angelicae Sinensis by peanut oil, dried orange peel, fructus amomi puts into peanut oil frying 30 seconds, by Radix Angelicae Sinensis, dried orange peel, fructus amomi leaches, by chicken fat 5 parts, 3 parts, sesame oil, Tengjiao oil 1.5 parts, calcium propionate 0.00012 adds in peanut oil, is to process 30 minutes under the ultrasonic wave of 50w at power, obtains the cold and dressed with sauce flavouring oil of the present invention.

Claims

1. a cold and dressed with sauce flavouring oil, it is characterized in that, it comprises following manufacture craft, during making, peanut oil 50-60 part is heated to 98-102 DEG C of insulation, garlic 10-13 part 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 2-3 part, Bulbus Allii Fistulosi 5-6 part, dried mushroom 2-5 part is cut into graininess, even with lard 5-8 part mix, puts into baking box, after toasting 6-8 minute, puts into peanut oil, peanut oil is heated to 130-135 DEG C, by dried shrimps at 140-145 DEG C, Bulbus Allii Fistulosi, dried mushroom in peanut oil after frying 3-5 minute, by the dried shrimps after frying, Bulbus Allii Fistulosi, dried mushroom leaches, by Radix Angelicae Sinensis 1-2 part, dried orange peel 1-1.8 part, fructus amomi 2-2.3 part is ground to 100-120 order, puts into baking box, and at 120-130 DEG C, baking 8-10 minute, is heated to 175-180 DEG C by peanut oil, 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 2-5 part, sesame oil 2-3 part, Tengjiao oil 1-1.5 part, calcium propionate 0.0001-0.00012 part adds in peanut oil, is to process 30 minutes under the ultrasonic wave of 50w at power, obtains the cold and dressed with sauce flavouring oil of the present invention.