CN105394202A - Flavoring edible oil - Google Patents
Flavoring edible oil Download PDFInfo
- Publication number
- CN105394202A CN105394202A CN201410381638.4A CN201410381638A CN105394202A CN 105394202 A CN105394202 A CN 105394202A CN 201410381638 A CN201410381638 A CN 201410381638A CN 105394202 A CN105394202 A CN 105394202A
- Authority
- CN
- China
- Prior art keywords
- oil
- edible oil
- vegetable oil
- flavouring
- flavoured
- 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
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- Edible Oils And Fats (AREA)
Abstract
Flavoring edible oil is prepared on the basis of salad oil, soybean oil, rapeseed oil, and the like, and has characteristics of fragrance adjustment and seasoning, and production of special taste of flavorings.
Description
Technical field
The present invention relates to a kind of flavoured edible oil.
Background technology
Flavoured edible oil is the principle according to " from ancient times herbal cuisine all homologies ", according to Wang Shi traditional condiment secret recipe, uses a kind of invention edible oils of modern production technology and scientific method and innovation and creation.
Summary of the invention
This technology fuses together with mixed phase by the fragrance of flavouring and vegetable oil, makes the flavour having flavouring during people's edible vegetable oil.Blending and seasoning once complete, the traditional food custom and the nutritive value that maintain vegetable oil serve again the effect of concocting food taste simultaneously, these articles for use are widely used in firing various dish, river soup, close filling, barbecue, cold and dressed with sauce, are produce distinctive effect along with the application of edible vegetable oil.Can reach to save time during use and save trouble, sanitation and hygiene.
Main Ingredients and Appearance: vegetable oil, water, Chinese prickly ash, aniseed, the banksia rose, cloves, the root of Dahurain angelica, fresh ginger etc.
Production technology:
1, direct working system, when processing vegetable oil, the material by flavouring joins, and namely the vegetable oil produced is flavoured edible oil.
2, the fried method of punching: vegetable oil is placed on when boiled temperature cools to 120 DEG C 180 DEG C time in pot and material of spice is dropped into, when oil temperature is raised to 140 DEG C, material is pulled out, when oil temperature drops to 120 DEG C, punching is fried again, then material is pulled out not, filter rushing the vegetable oil exploded, namely the oil filtered be flavoured edible oil.
When rushing fried, punching fried time and oil temperature must be grasped, prevent high oil temperature from making the volatile substances in raw material go out and make product oil spoiled.But oil temperature can not be allowed again too low, the raw material reaching low punching fried can not play one's part to the full, and is difficult to soak into tasty.Moderate temperature, the nutrition in raw material and pharmacological action constant, harmless, still have health-care effect.
3, blend method, soak after flavouring material is cleaned, then thermophilic digestion; water temperature keeps 30 minutes, after pulling material out when reaching boiling point 100 °, water juice is carried out heating is dense leans on; when coming to finite concentration, vegetable oil being added, continuing heating; until when there is no foam; water in oil, by clean, ceased fire, is filtered by the vegetable oil exploded; filtered extract oil blends with burned vegetable oil in proportion, finished product flavoured edible oil.
Claims (2)
1. a flavoured edible oil, at salad oil, soya-bean oil, vegetable seed wet goods, basis is modulated, it is characterized in that not only blending but also seasoning, can produce the distinctive flavour of flavouring.
2. according to claim 1, flavoured edible oil is characterized in that being added by flavouring when producing edible oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410381638.4A CN105394202A (en) | 2014-08-06 | 2014-08-06 | Flavoring edible oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410381638.4A CN105394202A (en) | 2014-08-06 | 2014-08-06 | Flavoring edible oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394202A true CN105394202A (en) | 2016-03-16 |
Family
ID=55460252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410381638.4A Pending CN105394202A (en) | 2014-08-06 | 2014-08-06 | Flavoring edible oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394202A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615238A (en) * | 2016-12-27 | 2017-05-10 | 江苏千药堂国医研究院有限公司 | Preparation method of flower oil |
| CN107821649A (en) * | 2017-12-12 | 2018-03-23 | 滁州尹氏油脂有限公司 | A kind of preparation method of cold and dressed with sauce special oil |
-
2014
- 2014-08-06 CN CN201410381638.4A patent/CN105394202A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615238A (en) * | 2016-12-27 | 2017-05-10 | 江苏千药堂国医研究院有限公司 | Preparation method of flower oil |
| CN107821649A (en) * | 2017-12-12 | 2018-03-23 | 滁州尹氏油脂有限公司 | A kind of preparation method of cold and dressed with sauce special oil |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160316 |