CN105614354A - Shallot oil for seasoning and mixing foods - Google Patents
Shallot oil for seasoning and mixing foods Download PDFInfo
- Publication number
- CN105614354A CN105614354A CN201510360188.5A CN201510360188A CN105614354A CN 105614354 A CN105614354 A CN 105614354A CN 201510360188 A CN201510360188 A CN 201510360188A CN 105614354 A CN105614354 A CN 105614354A
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- China
- Prior art keywords
- oil
- bulbus allii
- seasoning
- scallion
- scallion oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses shallot oil for seasoning and mixing foods. The shallot oil is prepared from shallots, raw ginger, garlic, onions, myrcia, cinnamon and unboiled oil. The shallot oil is prepared by the following steps of washing the raw materials, mincing the shallots, mincing the raw ginger, garlic and onions after peels and roots of the raw ginger, garlic and onions are removed; then, conducting quick frying and uniform mixing on the treated shallots, raw ginger, garlic and onions in a dry pot at high temperature; pouring the unboiled oil into the pot, heating the unboiled oil to 110-140 DEG C, adding the mixed material including the shallots, raw ginger, garlic and onions into the oil in a ratio of 1:(13-16), and conducting cooking for 15-30 minutes to obtain shallot oil; mashing myrcia and cinnamon into powder, and adding the mashed myrcia and cinnamon into the cooked shallot oil in a ratio of 1:(50-70); and cooling the shallot oil, and conducting sterilizing, filling, sealing and storing. The shallot oil is fresh and mild, has rich flavor and fragrant smell, can be directly used in mixing materials for common home cooking or other seasoning for eating, and can be used for effectively enriching options for daily diet seasoning.
Description
Technical field
The present invention relates to food processing field, specifically a kind of seasoning botargo scallion oil.
Background technology
Scallion oil is a kind of very general foodstuff flavouring adjuvant, it is generally common in the middle of the adjuvant of some specific cuisines, generally has cook together to boil in company with cuisine, and material and method for making are all very simple, general only for arranging in pairs or groups used by the cuisine followed, taste and component limit to very much; Because the fresh taste of fresh chive is comparatively obvious, not all people likes it through eating frequently as spice, therefore limits it and uses, it should being boiled by appropriate or being modulated, scallion oil is given full play to the characteristic taste of chive, better for people's ordinary meal.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention provides one can easily arrange in pairs or groups different cuisine, the pure and fresh simple and elegant seasoning botargo scallion oil of taste.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of seasoning botargo scallion oil, including chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first cleans up each raw material, chive is chopped into end, shred after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root again; Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae are mixed thoroughly through the high temperature quick quick-fried of dry pot; Oil generation is poured in pot and heats to 110 140 DEG C, then by chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae composite material become scallion oil according to adding boiling 15��30 minutes relative to the ratio of oil generation 1:13��16; Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil with the ratio relative to oil generation 1:50��70; After being cooled down by scallion oil, sterilization filling is sealed up for safekeeping.
As the improvement of technique scheme, described scallion oil boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil in rolling blender and stirs evenly so that 1000��1500r/min rotating speed is centrifugal.
As the further improvement of technique scheme, described oil generation is vegetable oil.
Further, after described scallion oil boiling, the polyfructosan of 0.3��1.2% trace, phylloxanthin and Semen Vitis viniferae extract are added before cooling.
The invention has the beneficial effects as follows: this scallion oil is all fairly simple from raw material to making, and production cost is low, efficiency is high; Meticulous material choice and specific processing mode, it is ensured that the distinctive fragrant of the raw materials such as chive can well infiltrate in oil; Finished product scallion oil pure and fresh simple and elegant, mellow in taste, fragrant taste, can be directly applied to the spice of many common home cookings, or it is matched to carry out other seasoning, effectively enriches ordinary meal seasoning and selects.
Detailed description of the invention
A kind of seasoning botargo scallion oil of the present invention, conventional embodiment 1:
Prepare fresh chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive is chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root;
Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae are mixed thoroughly through the high temperature quick quick-fried of dry pot;
Oil generation is poured in pot and heats to 120 130 DEG C, then by chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae composite material add boiling 20 minutes according to the ratio relative to oil generation 1:15 and become scallion oil;
Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil with the ratio relative to oil generation 1:60; After being cooled down by scallion oil, sterilization filling is sealed up for safekeeping.
Described scallion oil boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil in rolling blender and stirs evenly so that 1500r/min rotating speed is centrifugal.
Described oil generation is preferably vegetable oil.
After described scallion oil boiling, add the polyfructosan of 0.6% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Embodiment 2:
Prepare fresh chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive is chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root;
Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae are mixed thoroughly through the high temperature quick quick-fried of dry pot;
Oil generation is poured in pot and heats to 130 140 DEG C, then by chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae composite material add boiling 30 minutes according to the ratio relative to oil generation 1:15 and become scallion oil;
Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil with the ratio relative to oil generation 1:55; After being cooled down by scallion oil, sterilization filling is sealed up for safekeeping.
Described scallion oil boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil in rolling blender and stirs evenly so that 1000r/min rotating speed is centrifugal.
Described oil generation is preferably vegetable oil.
After described scallion oil boiling, add the polyfructosan of 1.0% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Universally, in fresh material, chive accounts for 30%, and Rhizoma Zingiberis Recens accounts for 30%, and Bulbus Allii accounts for 20%, Bulbus Allii Cepae 20%; The relative above-mentioned 4 kinds of materials of two kinds of spice of Herba Pelargonii Graveolentis and Cortex cinnamomi japonici (Ramulus Cinnamomi) probably only need the ratio of 3��5%.
By by the processing of each primary raw material and organic mixing, effectively being had levels by several main taste, ground is appropriate to be combined, and forms a kind of unique local flavor pure and fresh, simple and elegant, abundant, it is possible to coupling is applied in many daily family's cuisines, particularly flavoring agent own is less, the dish that taste is lighter.
By adding trace polyfructosan, phylloxanthin and Semen Vitis viniferae extract, can suitably improve human body intestinal canal function, desired nutritional in added body, improve health state and slow down aging.
The above, the simply better embodiment of the present invention, but the present invention is not limited to above-described embodiment, as long as it reaches the technique effect of the present invention with any same or similar means, all should fall within protection scope of the present invention.
Claims (4)
1. a seasoning botargo scallion oil, it is characterised in that: include chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae and Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), oil generation, first each raw material is cleaned up, chive is chopped into end, shred again after Rhizoma Zingiberis Recens, Bulbus Allii and Bulbus Allii Cepae are removed root; Then the chive after process, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae are mixed thoroughly through the high temperature quick quick-fried of dry pot; Oil generation is poured in pot and heats to 110 140 DEG C, then by chive, Rhizoma Zingiberis Recens, Bulbus Allii, Bulbus Allii Cepae composite material become scallion oil according to adding boiling 15��30 minutes relative to the ratio of oil generation 1:13��16; Herba Pelargonii Graveolentis is together smashed to pieces into Cortex cinnamomi japonici (Ramulus Cinnamomi) powder, joins after boiling completes in scallion oil with the ratio relative to oil generation 1:50��70; After being cooled down by scallion oil, sterilization filling is sealed up for safekeeping.
2. a kind of seasoning botargo scallion oil according to claim 1, it is characterised in that: described scallion oil boiling completes and add Herba Pelargonii Graveolentis and Cortex cinnamomi japonici powder is last, is put into by scallion oil in rolling blender and stirs evenly so that 1000��1500r/min rotating speed is centrifugal.
3. a kind of seasoning botargo scallion oil according to claim 1, it is characterised in that: described oil generation is vegetable oil.
4. a kind of seasoning botargo scallion oil according to claim 1, it is characterised in that: after described scallion oil boiling, add the polyfructosan of 0.3��1.2% trace, phylloxanthin and Semen Vitis viniferae extract before cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510360188.5A CN105614354A (en) | 2015-06-26 | 2015-06-26 | Shallot oil for seasoning and mixing foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510360188.5A CN105614354A (en) | 2015-06-26 | 2015-06-26 | Shallot oil for seasoning and mixing foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614354A true CN105614354A (en) | 2016-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510360188.5A Pending CN105614354A (en) | 2015-06-26 | 2015-06-26 | Shallot oil for seasoning and mixing foods |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544733A (en) * | 2020-09-21 | 2021-03-26 | 邵阳县葱油哥农业发展有限公司 | Seasoning vegetable-mixing onion oil |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
-
2015
- 2015-06-26 CN CN201510360188.5A patent/CN105614354A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 阿敏: "五香油和素香油", 《四川烹饪》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112544733A (en) * | 2020-09-21 | 2021-03-26 | 邵阳县葱油哥农业发展有限公司 | Seasoning vegetable-mixing onion oil |
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Application publication date: 20160601 |