CN106136183B - A kind of old oily chafing dish flavor essential oil and preparation method thereof - Google Patents
A kind of old oily chafing dish flavor essential oil and preparation method thereof Download PDFInfo
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- CN106136183B CN106136183B CN201610473196.5A CN201610473196A CN106136183B CN 106136183 B CN106136183 B CN 106136183B CN 201610473196 A CN201610473196 A CN 201610473196A CN 106136183 B CN106136183 B CN 106136183B
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 34
- 235000019634 flavors Nutrition 0.000 title claims abstract description 34
- 239000000341 volatile oil Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 19
- XUPYJHCZDLZNFP-UHFFFAOYSA-N butyl butanoate Chemical compound CCCCOC(=O)CCC XUPYJHCZDLZNFP-UHFFFAOYSA-N 0.000 claims abstract description 44
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 43
- 239000003921 oil Substances 0.000 claims abstract description 30
- 235000019198 oils Nutrition 0.000 claims abstract description 30
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 24
- 239000003549 soybean oil Substances 0.000 claims abstract description 24
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 22
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000284 extract Substances 0.000 claims abstract description 19
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims abstract description 11
- LCZUOKDVTBMCMX-UHFFFAOYSA-N 2,5-Dimethylpyrazine Chemical compound CC1=CN=C(C)C=N1 LCZUOKDVTBMCMX-UHFFFAOYSA-N 0.000 claims abstract description 11
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims abstract description 11
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 11
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims abstract description 11
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000470 constituent Substances 0.000 claims abstract description 11
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 11
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethyl pyrazine Natural products CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 23
- 239000003960 organic solvent Substances 0.000 claims description 18
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 235000014121 butter Nutrition 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 239000002904 solvent Substances 0.000 claims description 11
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 claims description 10
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 241000310089 Zingiber kawagoi Species 0.000 claims description 10
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 10
- 239000011435 rock Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 239000002893 slag Substances 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Natural products CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- -1 anti- Chemical compound 0.000 claims description 5
- 210000003056 antler Anatomy 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000002224 dissection Methods 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 235000019441 ethanol Nutrition 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000000638 solvent extraction Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000010775 animal oil Substances 0.000 claims description 2
- 125000005909 ethyl alcohol group Chemical group 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 claims 2
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000000630 rising effect Effects 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 5
- 241000234282 Allium Species 0.000 description 12
- 238000000605 extraction Methods 0.000 description 9
- 241000722363 Piper Species 0.000 description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 238000000926 separation method Methods 0.000 description 4
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000002828 nitro derivatives Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The present invention relates to a kind of old oily chafing dish flavor essential oil, constituent and parts by weight are as follows: 40-80 parts of chafing dish fresh oil；15-30 parts of chafing dish bottom flavorings extract；Butyric acid 0.3-2 part, 2.5- dimethyl pyrazine 0.1-1 part, anti-trans- 2.4- decadienal 0.05-0.5 part of the mass concentration for 1%；Furfural 1-4 part, butyl butyrate 0.1-1 part of the mass concentration for 10%；Mass concentration is 0.05-0.5 parts of isovaleric acid of 1%；Ethyl acetate 0.1-1 part, butyl butyrate 0.1-1 part of the mass concentration for 10%；2.3.5- trimethylpyrazine 0.05-0.5 part, furanone 3-8 part, ethylmaltol 3-8 part of the mass concentration for 1%；Soybean oil is supplemented to 100 parts.This flavor essential oil is natural, safe and healthy, and can satisfy consumer can ensure the requirement of human health again while enjoying delicious.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of old oily chafing dish flavor essential oil and preparation method thereof.
Background technique
China is the native place of chafing dish, a kind of favor of the chafing dish as traditional diet style, by more and more consumers.
Due to cooking method and edible particularity, chafing dish scalds every time eat after can all leave a large amount of grease, that is, chafing dish is oily.Due to
There are more flavoring ingredients to incorporate, chafing dish oil has special fragrance, is also considered as the key of the charming taste type of chafing dish.Chafing dish
Old oil used is to be mixed in a certain ratio using chafing dish oil and fresh animal oil and vegetable oil, and be added specific fragrant pungent
Material is obtained by certain process.Each chafing dish bottom flavorings processed are proportionally added into old oil and fresh oil, and this time made oil
The old oil used as next time.
With the improvement of living standards, demand of the people to food not only rests on the stage of resolving adequate food and clothing, " safety, battalion
Support, taste " become public concern factor most important in consumption.To in food it is that may be present to human health have it is potential not
The factor of good influence is increasingly paid attention to.Since the old oil of chafing dish is to reuse, rotten, nitro compound product that there are Oxidation of Fat and Oils
It is tired to change, the harm such as detection device for multi metallic elements dissolution in container.
The quality of spice and flavor climate, the place of production, kind, harvesting time etc. influence, and make its quality disunity, in wind
There is biggish difference on taste, therefore is frequently necessary to the dosage of adjustment spice in use to reach the stabilization of taste.It is fragrant
Traditional eating method of pungent material be directly add, though it is easy to use, need to be through length since flavor substance is present in plant cell
The boiling of time is stewed the cooking skills such as stir-fry and can just be released, and effective rate of utilization is low, needs largely to use or repeat more
The cooking skills such as stir-fry are stewed in secondary boiling can be only achieved ideal tax taste effect.
By retrieval, patent publication us relevant to present patent application is not yet found.
Summary of the invention
It is an object of the invention in place of overcome the deficiencies in the prior art, provide a kind of old oily chafing dish flavor essential oil and its system
Preparation Method, old oily chafing dish flavor essential oil is natural, safe and healthy, flavor is natural, strong, pleasant, full for this, can satisfy consumption
Person can ensure the requirement of human health while enjoying delicious again, while it is natural, strong also to allow people to enjoy whenever and wherever possible
The food of the old oily chafing dish flavor of health.
The present invention solves its technical problem and adopts the following technical solutions to achieve:
A kind of old oily chafing dish flavor essential oil, constituent and parts by weight are as follows:
Wherein, the trans- 2.4- decadienal of the butyric acid, 2.5- dimethyl pyrazine, anti-, furfural, butyl butyrate, isovaleric acid,
Ethyl acetate, butyl butyrate, 2.3.5- trimethylpyrazine, furanone and ethylmaltol solvent be soybean oil.
Moreover, the soybean oil is level-one soybean oil.
Moreover, the constituent and parts by weight of the chafing dish fresh oil are as follows:
600-800 parts of rapeseed oil, 60-100 parts of butter, 30-60 parts of green onion, 10-40 parts of ginger, 30-90 parts of chilli, Chinese prickly ash are broken
5-30 parts, 50-100 parts of bean paste, 5-30 parts of fermented soya bean, cloves is 0.1-3 parts broken, cassia bark is 0.5-5 parts broken, tsaoko is 0.5-5 parts broken,
Spiceleaf is 0.1-1 parts broken, fennel seeds are 1-10 parts broken, broken 1-10 parts octagonal, Lysimachia sikokiana is 0.2-2 parts broken, zingiber kawagoii is 1-10 parts broken, cooking wine 10-
50 parts, 10-50 parts of rock sugar.
Moreover, the chafing dish fresh oil the preparation method is as follows:
(1) rapeseed oil is first cooked；Butter are cut into small pieces；Bean paste chops carefully；Broken, ginger pelletizing is clapped in green onion dissection；Chilli is put into
It boils 3 minutes and pulls out in boiling water, drain away the water, be chopped into thin young pilose antler into zi ba pepper；
(2) cloves is broken, cassia bark is broken, tsaoko is broken, spiceleaf is broken, fennel seeds are broken, illiciumverum is broken, Lysimachia sikokiana is broken, zingiber kawagoii is broken is put into cooking wine
6-24h is impregnated, filtering drains to impregnate spice, is collected simultaneously filtrate cooking wine, spare；
(3) rapeseed oil is poured into frying pan and heated, be put into butter, addition green onion, ginger stir-fry after being heated to 130-180 DEG C, to temperature
Bean paste frying 1-5min is added when degree is 110-160 DEG C, zi ba pepper is added when temperature is 100-140 DEG C, then when
Be added when temperature rises to 100-140 DEG C step (2) in impregnate spice frying 5-15min so that soft aroma and, flower is then added
Green pepper is broken to fry out numb taste to 100-140 DEG C, and fermented soya bean are added and stir-fry to 100-150 DEG C, be added step (2) in filtrate cooking wine stir-fry to
100-140 DEG C, it is eventually adding rock sugar；
(4) after placing 24-48 hours under room temperature, filtering, filtrate is chafing dish fresh oil, and filter residue is chafing dish bottom flavorings slag.
Moreover, the chafing dish bottom flavorings extract the preparation method comprises the following steps:
It is prepared using supercritical carbon dioxide extraction method, specifically:
Chafing dish bottom flavorings slag is added to supercritical CO2In extraction kettle, according to 35-45 DEG C of extraction temperature, I temperature 40- is separated
60 DEG C, separate 30-50 DEG C of II temperature, extracting pressure 25-35MPa, separate I pressure 8-15MPa, separation II pressure be naturally,
CO2Flow be 20-25kg/h, extract 3-6h to get chafing dish bottom flavorings extract；
Alternatively, prepared using solvent extraction method, specifically:
It gets fire the bottom of a pan material residue, two or more mixed organic solvents are added in 1:1~1:6 by volume, used to have
Solvent is ethyl alcohol, acetone, ether, ethyl acetate or n-hexane, at 25 DEG C~45 DEG C, after intermittent type mechanical stirs 4~8h,
Using the method filtered and film filtering combines, solid sub-material is separated with liquid mixture；
Resulting all leaching liquors are added in distillation still and are evaporated under reduced pressure, organic solvent therein is isolated；
After steaming organic solvent, gained concentrate is chafing dish bottom flavorings extract.
A kind of preparation method of old oily chafing dish flavor essential oil as described above, steps are as follows:
(1) by butyric acid, 2.5- dimethyl pyrazine, the trans- 2.4- decadienal of anti-, furfural, butyl butyrate, isovaleric acid, acetic acid
Ethyl ester, butyl butyrate, 2.3.5- trimethylpyrazine, furanone, ethylmaltol are diluted with soybean oil to required matter
Measure concentration；
(2) various raw materials are combined according to different additive amounts；
(3) soybean oil is used to be diluted with foot the raw material after combination to get old oily chafing dish flavor essential oil as solvent.
The advantages and positive effects of the present invention are:
1, this flavor essential oil is natural, safe and healthy, and can satisfy consumer can ensure people while enjoying delicious again
The requirement of body health avoids and reuses chafing dish oily bring harm always.
2, this flavor essential oil organically combines traditional culinary cuisine and modern processing, improved using analog kitchen,
The technologies such as biology extraction, exquisite blending make the flavor of product natural, strong, pleasant, full, and consumer is allowed to enjoy whenever and wherever possible
Naturally, the food of healthy old oily chafing dish flavor.
3, the method for the present invention raw material sources are extensive, low in cost, and method is simple, easy to operate, improve work efficiency.
4, the method for the present invention substantially increases the utilization rate of spice, reduces production cost, and not needing people largely makes
With or repeatedly boiling stew fry etc. cooking skills can be only achieved it is ideal assign taste effect, and be conducive to the one of product special flavour
It causes.
Specific embodiment
Below with reference to embodiment, the present invention is further described；Following embodiments be it is illustrative, be not restrictive,
It cannot be limited the scope of protection of the present invention with following embodiments.
Raw material used in the present invention is unless otherwise specified conventional commercial product；Used in the present invention
Method is unless otherwise specified the conventional method of this field.
Embodiment 1
A kind of old oily chafing dish flavor essential oil, constituent and parts by weight are as follows:
Wherein, the trans- 2.4- decadienal of the butyric acid, 2.5- dimethyl pyrazine, anti-, furfural, butyl butyrate, isovaleric acid,
Ethyl acetate, butyl butyrate, 2.3.5- trimethylpyrazine, furanone and ethylmaltol solvent be soybean oil.
Wherein, the soybean oil is level-one soybean oil.
The constituent and parts by weight of above-mentioned chafing dish fresh oil are as follows:
720 parts of rapeseed oil, 80 parts of butter, 50 parts of green onion, 25 parts of ginger, 75 parts of chilli, Chinese prickly ash be 14 parts broken, bean paste 80
Part, 15 parts of fermented soya bean, cloves is 0.6 part broken, cassia bark is 2.0 parts broken, tsaoko is 1.0 parts broken, spiceleaf is 0.4 part broken, fennel seeds are 1.8 parts broken, eight
Angle is 3 parts broken, Lysimachia sikokiana is 0.85 part broken, zingiber kawagoii is 2 parts broken, 20 parts of cooking wine, 30 parts of rock sugar.
Above-mentioned chafing dish fresh oil the preparation method is as follows:
(1) rapeseed oil is first cooked；Butter are cut into small pieces；Bean paste chops carefully；Broken, ginger pelletizing is clapped in green onion dissection；Chilli is put into
It boils 3 minutes and pulls out in boiling water, drain away the water, be chopped into thin young pilose antler into zi ba pepper；
(2) cloves is broken, cassia bark is broken, tsaoko is broken, spiceleaf is broken, fennel seeds are broken, illiciumverum is broken, Lysimachia sikokiana is broken, zingiber kawagoii is broken is put into cooking wine
15h is impregnated, filtering drains to impregnate spice, is collected simultaneously filtrate cooking wine, spare；
(3) rapeseed oil is poured into frying pan and heated, be put into butter, addition green onion, ginger stir-fry after being heated to 150 DEG C, are to temperature
Bean paste frying 2min is added at 140 DEG C, zi ba pepper is added when temperature is 110 DEG C, then when temperature rises to 110 DEG C
Be added step (2) in impregnate spice frying 10min so that soft aroma and, be then added that Chinese prickly ash is broken to fry out numb taste to 110 DEG C, add
Enter fermented soya bean to stir-fry to 113 DEG C, step is added, and (2) middle filtrate cooking wine stir-fries to 115 DEG C, is eventually adding rock sugar；
(4) after placing 36 hours under room temperature, filtering, filtrate is chafing dish fresh oil, and filter residue is chafing dish bottom flavorings slag.
Above-mentioned chafing dish bottom flavorings extract the preparation method comprises the following steps:
It is prepared using supercritical carbon dioxide extraction method, specifically:
Chafing dish bottom flavorings slag is added to supercritical CO2In extraction kettle, according to 40 DEG C of extraction temperature, I temperature 50 C is separated, point
40 DEG C from II temperature, extracting pressure 30MPa, I pressure 12MPa is separated, II pressure of separation is naturally, CO2Flow be 22kg/
H extracts 4.5h to get chafing dish bottom flavorings extract；
Alternatively, prepared using solvent extraction method, specifically:
It gets fire the bottom of a pan material residue, two or more mixed organic solvents, organic solvent used is added in 1:4 by volume
For ethyl alcohol, acetone, ether, ethyl acetate or n-hexane, at 35 DEG C, after intermittent type mechanical stirs 6h, using filtering and film mistake
The method combined is filtered, solid sub-material is separated with liquid mixture；
Resulting all leaching liquors are added in distillation still and are evaporated under reduced pressure, organic solvent therein is isolated；
After steaming organic solvent, gained concentrate is chafing dish bottom flavorings extract.
The preparation method of above-mentioned old oily chafing dish flavor essential oil, steps are as follows:
(1) by butyric acid, 2.5- dimethyl pyrazine, the trans- 2.4- decadienal of anti-, furfural, butyl butyrate, isovaleric acid, acetic acid
Ethyl ester, butyl butyrate, 2.3.5- trimethylpyrazine, furanone, ethylmaltol are diluted with soybean oil to required matter
Measure concentration；
(2) various raw materials are combined according to different additive amounts；
(3) soybean oil is used to be diluted with foot the raw material after combination to get old oily chafing dish flavor essential oil as solvent.
Embodiment 2
A kind of old oily chafing dish flavor essential oil, constituent and parts by weight are as follows:
Wherein, the trans- 2.4- decadienal of the butyric acid, 2.5- dimethyl pyrazine, anti-, furfural, butyl butyrate, isovaleric acid,
Ethyl acetate, butyl butyrate, 2.3.5- trimethylpyrazine, furanone and ethylmaltol solvent be soybean oil.
The constituent and parts by weight of the chafing dish fresh oil are as follows:
600- parts of rapeseed oil, 60 parts of butter, 30 parts of green onion, 10 parts of ginger, 30 parts of chilli, Chinese prickly ash be 5 parts broken, bean paste 50
Part, 5 parts of fermented soya bean, cloves is 0.1 part broken, cassia bark is 0.5 part broken, tsaoko is 0.5 part broken, spiceleaf is 0.1 part broken, fennel seeds are 1 part broken, octagonal broken
1 part, Lysimachia sikokiana is 0.2 part broken, zingiber kawagoii is 1 part broken, 10 parts of cooking wine, 10 parts of rock sugar.
The chafing dish fresh oil the preparation method is as follows:
(1) rapeseed oil is first cooked；Butter are cut into small pieces；Bean paste chops carefully；Broken, ginger pelletizing is clapped in green onion dissection；Chilli is put into
It boils 3 minutes and pulls out in boiling water, drain away the water, be chopped into thin young pilose antler into zi ba pepper；
(2) cloves is broken, cassia bark is broken, tsaoko is broken, spiceleaf is broken, fennel seeds are broken, illiciumverum is broken, Lysimachia sikokiana is broken, zingiber kawagoii is broken is put into cooking wine
6h is impregnated, filtering drains to impregnate spice, is collected simultaneously filtrate cooking wine, spare；
(3) rapeseed oil is poured into frying pan and heated, be put into butter, addition green onion, ginger stir-fry after being heated to 130 DEG C, are to temperature
Bean paste frying 1min is added at 110 DEG C, zi ba pepper is added when temperature is 100 DEG C, then when temperature rises to 100 DEG C
Be added step (2) in impregnate spice frying 5min so that soft aroma and, be then added that Chinese prickly ash is broken to fry out numb taste to 100 DEG C, add
Enter fermented soya bean to stir-fry to 100 DEG C, step is added, and (2) middle filtrate cooking wine stir-fries to 100 DEG C, is eventually adding rock sugar；
(4) after placing 24 hours under room temperature, filtering, filtrate is chafing dish fresh oil, and filter residue is chafing dish bottom flavorings slag.
The chafing dish bottom flavorings extract the preparation method comprises the following steps:
It is prepared using supercritical carbon dioxide extraction method, specifically:
Chafing dish bottom flavorings slag is added to supercritical CO2In extraction kettle, according to 35 DEG C of extraction temperature, 40 DEG C of I temperature is separated, point
30 DEG C from II temperature, extracting pressure 25MPa, I pressure 8MPa is separated, II pressure of separation is naturally, CO2Flow be 20kg/
H extracts 3h to get chafing dish bottom flavorings extract；
Alternatively, prepared using solvent extraction method, specifically:
It gets fire the bottom of a pan material residue, two or more mixed organic solvents, organic solvent used is added in 1:1 by volume
For ethyl alcohol, acetone, ether, ethyl acetate or n-hexane, at 25 DEG C, after intermittent type mechanical stirs 4h, using filtering and film mistake
The method combined is filtered, solid sub-material is separated with liquid mixture；
Resulting all leaching liquors are added in distillation still and are evaporated under reduced pressure, organic solvent therein is isolated；
After steaming organic solvent, gained concentrate is chafing dish bottom flavorings extract.
The preparation method of old oily chafing dish flavor essential oil as described above, steps are as follows:
(1) by butyric acid, 2.5- dimethyl pyrazine, the trans- 2.4- decadienal of anti-, furfural, butyl butyrate, isovaleric acid, acetic acid
Ethyl ester, butyl butyrate, 2.3.5- trimethylpyrazine, furanone, ethylmaltol are diluted with soybean oil to required matter
Measure concentration；
(2) various raw materials are combined according to different additive amounts；
(3) soybean oil is used to be diluted with foot the raw material after combination to get old oily chafing dish flavor essential oil as solvent.
Embodiment 3
A kind of old oily chafing dish flavor essential oil, constituent and parts by weight are as follows:
Wherein, the trans- 2.4- decadienal of the butyric acid, 2.5- dimethyl pyrazine, anti-, furfural, butyl butyrate, isovaleric acid,
Ethyl acetate, butyl butyrate, 2.3.5- trimethylpyrazine, furanone and ethylmaltol solvent be soybean oil.
The soybean oil is level-one soybean oil.
The constituent and parts by weight of the chafing dish fresh oil are as follows:
800 parts of rapeseed oil, 100 parts of butter, 60 parts of green onion, 40 parts of ginger, 90 parts of chilli, Chinese prickly ash be 30 parts broken, bean paste 100
Part, 30 parts of fermented soya bean, cloves is 3 parts broken, cassia bark is 5 parts broken, tsaoko is 5 parts broken, spiceleaf is 1 part broken, fennel seeds are 10 parts broken, it is broken 10 parts octagonal,
Lysimachia sikokiana is 2 parts broken, zingiber kawagoii is 10 parts broken, 50 parts of cooking wine, 50 parts of rock sugar.
The chafing dish fresh oil the preparation method is as follows:
(1) rapeseed oil is first cooked；Butter are cut into small pieces；Bean paste chops carefully；Broken, ginger pelletizing is clapped in green onion dissection；Chilli is put into
It boils 3 minutes and pulls out in boiling water, drain away the water, be chopped into thin young pilose antler into zi ba pepper；
(2) cloves is broken, cassia bark is broken, tsaoko is broken, spiceleaf is broken, fennel seeds are broken, illiciumverum is broken, Lysimachia sikokiana is broken, zingiber kawagoii is broken is put into cooking wine
It impregnates for 24 hours, filtering drains to impregnate spice, is collected simultaneously filtrate cooking wine, spare；
(3) rapeseed oil is poured into frying pan and heated, be put into butter, addition green onion, ginger stir-fry after being heated to 180 DEG C, are to temperature
Bean paste frying 5min is added at 160 DEG C, zi ba pepper is added when temperature is 140 DEG C, then when temperature rises to 140 DEG C
Be added step (2) in impregnate spice frying 15min so that soft aroma and, be then added that Chinese prickly ash is broken to fry out numb taste to 140 DEG C, add
Enter fermented soya bean to stir-fry to 150 DEG C, step is added, and (2) middle filtrate cooking wine stir-fries to 140 DEG C, is eventually adding rock sugar；
(4) after placing 48 hours under room temperature, filtering, filtrate is chafing dish fresh oil, and filter residue is chafing dish bottom flavorings slag.
The chafing dish bottom flavorings extract the preparation method comprises the following steps:
It is prepared using supercritical carbon dioxide extraction method, specifically:
Chafing dish bottom flavorings slag is added to supercritical CO2In extraction kettle, according to 45 DEG C of extraction temperature, I temperature 60 C is separated, point
From II temperature 50 C, extracting pressure 35MPa separates I pressure 15MPa, and II pressure of separation is naturally, CO2Flow be 25kg/
H extracts 6h to get chafing dish bottom flavorings extract；
Alternatively, prepared using solvent extraction method, specifically:
It gets fire the bottom of a pan material residue, two or more mixed organic solvents, organic solvent used is added in 1:6 by volume
For ethyl alcohol, acetone, ether, ethyl acetate or n-hexane, at 45 DEG C, after intermittent type mechanical stirs 8h, using filtering and film mistake
The method combined is filtered, solid sub-material is separated with liquid mixture；
Resulting all leaching liquors are added in distillation still and are evaporated under reduced pressure, organic solvent therein is isolated；
After steaming organic solvent, gained concentrate is chafing dish bottom flavorings extract.
The preparation method of old oily chafing dish flavor essential oil as described above, steps are as follows:
(1) by butyric acid, 2.5- dimethyl pyrazine, the trans- 2.4- decadienal of anti-, furfural, butyl butyrate, isovaleric acid, acetic acid
Ethyl ester, butyl butyrate, 2.3.5- trimethylpyrazine, furanone, ethylmaltol are diluted with soybean oil to required matter
Measure concentration；
(2) various raw materials are combined according to different additive amounts；
(3) soybean oil is used to be diluted with foot the raw material after combination to get old oily chafing dish flavor essential oil as solvent.
The above described is only a preferred embodiment of the present invention, not making any form to technical solution of the present invention
On limitation.According to the technical essence of the invention any simple modification to the above embodiments, equivalent variations and repair
Decorations, in the range of still falling within technical solution of the present invention.
Claims (3)
1. a kind of old oily chafing dish flavor essential oil, it is characterised in that: there is old oily chafing dish flavor, the old oily chafing dish flavor is by fire
Pot oil is mixed in a certain ratio with fresh animal oil and vegetable oil, and specific spice is added, and passes through certain process
And obtain, chafing dish bottom flavorings processed are proportionally added into old oil and fresh oil every time, and this time made oil becomes the old oil used next time
It obtains, constituent and parts by weight are as follows:
Wherein, the trans- 2.4- decadienal of the butyric acid, 2.5- dimethyl pyrazine, anti-, furfural, butyl butyrate, isovaleric acid, acetic acid
Ethyl ester, butyl butyrate, 2.3.5- trimethylpyrazine, furanone and ethylmaltol solvent be soybean oil；
The constituent and parts by weight of the chafing dish fresh oil are as follows:
600-800 parts of rapeseed oil, 60-100 parts of butter, 30-60 parts of green onion, 10-40 parts of ginger, 30-90 parts of chilli, the broken 5-30 of Chinese prickly ash
Part, 50-100 parts of bean paste, 5-30 parts of fermented soya bean, cloves is 0.1-3 parts broken, cassia bark is 0.5-5 parts broken, tsaoko is 0.5-5 parts broken, spiceleaf
It is 0.1-1 parts broken, fennel seeds are 1-10 parts broken, broken 1-10 parts octagonal, Lysimachia sikokiana is 0.2-2 parts broken, zingiber kawagoii is 1-10 parts broken, 10-50 parts of cooking wine,
10-50 parts of rock sugar；
The chafing dish fresh oil the preparation method is as follows:
(1) rapeseed oil is first cooked；Butter are cut into small pieces；Bean paste chops carefully；Broken, ginger pelletizing is clapped in green onion dissection；Chilli is put into boiling water
In boil 3 minutes and pull out, drain away the water, be chopped into thin young pilose antler into zi ba pepper；
(2) cloves is broken, cassia bark is broken, tsaoko is broken, spiceleaf is broken, fennel seeds are broken, illiciumverum is broken, Lysimachia sikokiana is broken, broken be put into cooking wine of zingiber kawagoii is impregnated
6-24h, filtering drain to impregnate spice, are collected simultaneously filtrate cooking wine, spare；
(3) rapeseed oil is poured into frying pan and heated, be put into butter, addition green onion, ginger stir-fry after being heated to 130-180 DEG C, are to temperature
Bean paste frying 1-5min is added at 110-160 DEG C, zi ba pepper is added when temperature is 100-140 DEG C, then works as temperature
Be added when rising to 100-140 DEG C step (2) in impregnate spice frying 5-15min so that soft aroma and, it is broken that Chinese prickly ash is then added
Numb taste is fried out to 100-140 DEG C, fermented soya bean are added and stir-fry to 100-150 DEG C, step is added, and (2) middle filtrate cooking wine stir-fries to 100-140
DEG C, it is eventually adding rock sugar；
(4) after placing 24-48 hours under room temperature, filtering, filtrate is chafing dish fresh oil, and filter residue is chafing dish bottom flavorings slag；
The chafing dish bottom flavorings extract the preparation method comprises the following steps:
It is prepared using solvent extraction method, specifically:
It gets fire the bottom of a pan material residue, two or more mixed organic solvents are added in 1:1~1:6 by volume, used organic molten
Agent is ethyl alcohol, acetone, ether, ethyl acetate or n-hexane, at 25 DEG C~45 DEG C, after intermittent type mechanical stirs 4~8h, is used
It filters and film filters the method combined, solid sub-material is separated with liquid mixture；
Resulting all leaching liquors are added in distillation still and are evaporated under reduced pressure, organic solvent therein is isolated；
After steaming organic solvent, gained concentrate is chafing dish bottom flavorings extract.
2. old oily chafing dish flavor essential oil according to claim 1, it is characterised in that: the soybean oil is level-one soybean oil.
3. a kind of preparation method of old oily chafing dish flavor essential oil as claimed in claim 1 or 2, it is characterised in that: steps are as follows:
By butyric acid, 2.5- dimethyl pyrazine, the trans- 2.4- decadienal of anti-, furfural, butyl butyrate, isovaleric acid, ethyl acetate,
Butyl butyrate, 2.3.5- trimethylpyrazine, furanone, ethylmaltol are diluted dense to required quality with soybean oil
Degree；
(2) various raw materials are combined according to different additive amounts；
(3) soybean oil is used to be diluted with foot the raw material after combination to get old oily chafing dish flavor essential oil as solvent.
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| CN107771968A (en) * | 2017-10-30 | 2018-03-09 | 重庆梅香园实业集团有限公司 | A kind of preparation method of the old oil of chafing dish |
| CN107712108A (en) * | 2017-10-30 | 2018-02-23 | 重庆梅香园实业集团有限公司 | A kind of method that the old oil of chafing dish is prepared based on HTHP extraction |
| CN107712783A (en) * | 2017-10-30 | 2018-02-23 | 重庆梅香园实业集团有限公司 | A kind of method that the old oil of chafing dish is prepared using overcritical and HTHP |
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| CN112120203A (en) * | 2020-09-23 | 2020-12-25 | 北京味食源食品科技有限责任公司 | Clear oil hotpot liquid essence and preparation method thereof |
| CN113208085B (en) * | 2021-05-31 | 2023-08-18 | 四川天味食品集团股份有限公司 | Low-temperature stir-frying-free beef tallow hotpot condiment and preparation method thereof |
| CN113754617B (en) * | 2021-09-09 | 2023-05-30 | 广州雅弥生物科技有限公司 | Refining method of furanone |
| CN113907145A (en) * | 2021-10-08 | 2022-01-11 | 武汉轻工大学 | Preparation method of safe and high-performance oil for chafing dish |
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