CN106343044A - Stir-frying flavor oil and preparation method thereof - Google Patents
Stir-frying flavor oil and preparation method thereof Download PDFInfo
- Publication number
- CN106343044A CN106343044A CN201610718989.9A CN201610718989A CN106343044A CN 106343044 A CN106343044 A CN 106343044A CN 201610718989 A CN201610718989 A CN 201610718989A CN 106343044 A CN106343044 A CN 106343044A
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- Prior art keywords
- oil
- parts
- soy
- vinegar
- dress
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Classifications
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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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
Abstract
The invention relates to stir-frying flavor oil, which is prepared from the following components in parts by weight: 2-6 parts of cooked spicy chilli oil, 1-3 parts of cooked spicy zanthoxylum oil, 0.2-1.2 parts of hot ginger oil, 0.2-0.8 part of coriander seed oil, 0.3-0.6 part of 4-methyl-4-furfurylthio-2-pentanone, 0.1-0.5 part of 2-thiol thiophene, 0.1-0.5 part of 2, 3, 5-trimethyl pyrazine, 0.1-0.6 part of celery seed oil, 0.2-1.0 part of difurfuryl disulfide, 0.1-0.5 part of furfuryl mercaptan, 0.5-1.5 parts of thiazoline, 0.2-1.0 part of 4-ethyl guaiacol, 40-65 parts of scallion oil and the balance of soybean oil, wherein the sum of the parts by weight is 100 parts. The stir-frying flavor oil has a unique flavor, produced by stir-frying food materials by using high-temperature hot oil, of stir-frying, has spicy, sauce aroma and burnt fragrance at the same time, is rich and permeant in fragrance and natural in flavor, and has strong catering regulation feeling, thus being capable of meeting the eating demand of consumers.
Description
Technical field
The invention belongs to food processing technology field, especially one kind boil in water for a while, then dress with soy, vinegar, etc. pot flavor oil and preparation method thereof.
Background technology
Boiling in water for a while, then dress with soy, vinegar, etc. pot is a kind of culinary art term, also known as " fryer ", refers to Rhizoma Zingiberis Recens, Herba Alii fistulosi, cayenne pepper or other fragrant flavoring agent
Put into stir-frying in the base oil pot heating and go out fragrance, then and dish material at present a kind of method.Strong fragrance can be given out, to dish
Meat and fish dishes has solution raw meat and uncharms, and the effect that flavouring renders palatable, is that other cooking methods are incomparable.At present, this diet is enjoyed and is only limited
In family cooking cooking, and in the food industry can't more convenient, quickly enjoy.In addition, boil in water for a while, then dress with soy, vinegar, etc. pot cooking containing higher
Technology content, has certain operation easier, is mainly reflected in and boils in water for a while, then dress with soy, vinegar, etc. a pot oil temperature and be difficult to hold, temperature is too low can not to boil in water for a while, then dress with soy, vinegar, etc. fragrance, temperature
Spending height can make Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii boil in water for a while, then dress with soy, vinegar, etc. paste blackening, not only affect into dish profile, also affect taste.It is thus impossible to meet consumer
Eating requirements.
By retrieval, not yet find the patent publication us related to present patent application.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, providing one kind to boil in water for a while, then dress with soy, vinegar, etc. pot flavor oil and its a preparation side
Method, this flavor oil has boils in water for a while, then dress with soy, vinegar, etc. the local flavor that the exclusive high-temperature hot oil stir-frying food materials of pot produce, and has Xin Xiang, paste flavor, paste perfume concurrently, and fragrance is dense
Strongly fragrant and thoroughly send out, local flavor is natural, has strong food and drink conditioning sense, disclosure satisfy that the eating requirements of consumer.
The present invention solves its technical problem and takes technical scheme below to realize:
One kind boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil, and its constituent and parts by weight are as follows:
Wherein, oily, the ripe wild citron oil of described ripe All ice, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4-
Methyl -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4- ethyl guaiaci lignum
The solvent of phenol is soybean oil.
And, described soybean oil is one-level soybean oil.
And, the preparation method of described scallion oil is as follows:
(1) little chive, Herba Alii fistulosi, Bulbus Allii Cepae are cleaned up, chopping, according to little chive: Herba Alii fistulosi: the mass ratio of Bulbus Allii Cepae is 6-8:
1-3:0.1-1 ratio mix homogeneously, standby；
(2) the mixture of step (1) medium and small chive, Herba Alii fistulosi and Bulbus Allii Cepae is added in soybean salad oil, mixture and Semen sojae atricolor
The mass ratio of salad oil is 1:1-5, stirs, is heated to 140 DEG C -170 DEG C, then naturally cools to room temperature, crosses 200 mesh filters
Cloth, obtains final product scallion oil.
A kind of preparation method boiling in water for a while, then dress with soy, vinegar, etc. pot flavor oil as above, step is as follows:
By oily, ripe for ripe for raw material All ice wild citron oil, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4- first
Base -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4-ethyl guaiacol
It is diluted to definite quality concentration with soybean oil, each raw material is mixed by the addition according still further to parts by weight, finally uses Semen sojae atricolor
Oil joins 100 parts of foot for solvent, obtains final product and boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil.
The advantage that the present invention obtains and good effect are:
1st, flavor oil of the present invention has and boils in water for a while, then dress with soy, vinegar, etc. the local flavor that the exclusive high-temperature hot oil stir-frying food materials of pot produce, have concurrently Xin Xiang, paste flavor,
Paste is fragrant, gives off a strong fragrance and thoroughly sends out, and local flavor is natural, not only can give food materials strong food and drink conditioning sense, and can modify Aquatic product
Raw taste of product and meat productss etc. does not please abnormal smells from the patient, using extensive, and convenientization, disclosure satisfy that the edible need of consumer
Ask.
2nd, the inventive method, using the cooking of exquisite adjusting incense process analog family kitchen, is developed to have and is boiled in water for a while, then dress with soy, vinegar, etc. pot peculiar flavour
Flavor oil, Ji Xinxiang, paste flavor, paste perfume (or spice) are integrated, and have the fragrance of high-temperature hot oil stir-frying food materials generation, strong and thoroughly send out, local flavor
Natural, and preparation method is simple and convenient to operate, and improves production efficiency.
Brief description
Fig. 1 boils in water for a while, then dress with soy, vinegar, etc. the Analyses Methods for Sensory Evaluation Results figure of pot flavor oil for the present invention.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, are not determinate,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, if no special instructions, is the commercially available prod of routine；Used in the present invention
Method, if no special instructions, is the conventional method of this area.
Embodiment 1:
One kind boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil, and its constituent and parts by weight are as follows:
Wherein, oily, the ripe wild citron oil of described ripe All ice, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4-
Methyl -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4- ethyl guaiaci lignum
The solvent of phenol is soybean oil, and described soybean oil is one-level soybean oil.
The preparation method of described scallion oil is as follows:
(1) little chive, Herba Alii fistulosi, Bulbus Allii Cepae are cleaned up, chopping, according to little chive: Herba Alii fistulosi: the mass ratio of Bulbus Allii Cepae is 6:1:
0.1 ratio mix homogeneously, standby；
(2) the mixture of step (1) medium and small chive, Herba Alii fistulosi and Bulbus Allii Cepae is added in soybean salad oil, mixture and Semen sojae atricolor
The mass ratio of salad oil is 1:1, stirs, is heated to 140 DEG C -150 DEG C, then naturally cools to room temperature, crosses 200 mesh filters
Cloth, obtains final product scallion oil.
A kind of preparation method boiling in water for a while, then dress with soy, vinegar, etc. pot flavor oil as above, step is as follows:
By oily, ripe for ripe for raw material All ice wild citron oil, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4- first
Base -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4-ethyl guaiacol
It is diluted to definite quality concentration with soybean oil, each raw material is mixed by the addition according still further to parts by weight, finally uses Semen sojae atricolor
Oil joins 100 parts of foot for solvent, obtains final product and boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil.
Embodiment 2:
One kind boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil, and its constituent and parts by weight are as follows:
Wherein, oily, the ripe wild citron oil of described ripe All ice, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4-
Methyl -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4- ethyl guaiaci lignum
The solvent of phenol is soybean oil.
The preparation method of described scallion oil is as follows:
(1) little chive, Herba Alii fistulosi, Bulbus Allii Cepae are cleaned up, chopping, according to little chive: Herba Alii fistulosi: the mass ratio of Bulbus Allii Cepae is 7:2:
0.6 ratio mix homogeneously, standby；
(2) the mixture of step (1) medium and small chive, Herba Alii fistulosi and Bulbus Allii Cepae is added in soybean salad oil, mixture and Semen sojae atricolor
The mass ratio of salad oil is 1:3, stirs, is heated to 150 DEG C -160 DEG C, then naturally cools to room temperature, crosses 200 mesh filters
Cloth, obtains final product scallion oil.
A kind of preparation method boiling in water for a while, then dress with soy, vinegar, etc. pot flavor oil as above, step is as follows:
By oily, ripe for ripe for raw material All ice wild citron oil, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4- first
Base -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4-ethyl guaiacol
It is diluted to definite quality concentration with soybean oil, each raw material is mixed by the addition according still further to parts by weight, finally uses Semen sojae atricolor
Oil joins 100 parts of foot for solvent, obtains final product and boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil.
Embodiment 3:
One kind boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil, and its constituent and parts by weight are as follows:
Wherein, oily, the ripe wild citron oil of described ripe All ice, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4-
Methyl -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4- ethyl guaiaci lignum
The solvent of phenol is soybean oil, and described soybean oil is one-level soybean oil.
The preparation method of described scallion oil is as follows:
(1) little chive, Herba Alii fistulosi, Bulbus Allii Cepae are cleaned up, chopping, according to little chive: Herba Alii fistulosi: the mass ratio of Bulbus Allii Cepae is 8:3:1
Ratio mix homogeneously, standby；
(2) the mixture of step (1) medium and small chive, Herba Alii fistulosi and Bulbus Allii Cepae is added in soybean salad oil, mixture and Semen sojae atricolor
The mass ratio of salad oil is 1:5, stirs, is heated to 160 DEG C -170 DEG C, then naturally cools to room temperature, crosses 200 mesh filters
Cloth, obtains final product scallion oil.
A kind of preparation method boiling in water for a while, then dress with soy, vinegar, etc. pot flavor oil as above, step is as follows:
By oily, ripe for ripe for raw material All ice wild citron oil, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4- first
Base -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4-ethyl guaiacol
It is diluted to definite quality concentration with soybean oil, each raw material is mixed by the addition according still further to parts by weight, finally uses Semen sojae atricolor
Oil joins 100 parts of foot for solvent, obtains final product and boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil.
The present invention boils in water for a while, then dress with soy, vinegar, etc. the coherent detection of pot flavor oil:
Noodles are boiled, is divided into two parts and contains in bowl, a present invention adding 1% (w/w) boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil, another
According to the way boiling in water for a while, then dress with soy, vinegar, etc. pot face, simplify operation, only pour into and boil in water for a while, then dress with soy, vinegar, etc. pot oil.The manufacture method boiling in water for a while, then dress with soy, vinegar, etc. pot oil is, after rusting heat in pot, stir-frying Herba Alii fistulosi
Rhizoma Zingiberis Recens, after going out fragrance, obtain final product and boil in water for a while, then dress with soy, vinegar, etc. pot oil.After two parts of faces stir, carry out sensory test.
By 15 sensory evaluation composition of personnel sensory evaluation groups being skilled in technique, sensory evaluation is carried out to two parts of faces, evaluate
Dimension mainly boil in water for a while, then dress with soy, vinegar, etc. a pot flavor characteristic, give off a strong fragrance, mouthfeel coordination, mellow sense, rear taste persistency, full marks be 10 points, evaluate
Result is shown in Fig. 1.
As seen from Figure 1, compared with boiling in water for a while, then dress with soy, vinegar, etc. pot face, boil in water for a while, then dress with soy, vinegar, etc. the direct noodles served with soy sauce, sesame butter, etc. of pot flavor oil and boil in water for a while, then dress with soy, vinegar, etc. pot face by adding the present invention
Local flavor does not almost have notable difference, and is better than in terms of mellow sense, rear taste persistency and boils in water for a while, then dress with soy, vinegar, etc. a pot face.
The above, be only presently preferred embodiments of the present invention, and not technical scheme is made with any form
On restriction.Any simple modification that every technical spirit according to the present invention is made to above example, equivalent variations and repair
Decorations, all still fall within the range of technical scheme.
Claims (4)
1. one kind boil in water for a while, then dress with soy, vinegar, etc. pot flavor oil it is characterised in that: its constituent and parts by weight are as follows:
Wherein, oily, the ripe wild citron oil of described ripe All ice, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4- first
Base -4- bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4-ethyl guaiacol
Solvent be soybean oil.
2. according to claim 1 boil in water for a while, then dress with soy, vinegar, etc. pot flavor oil it is characterised in that: described soybean oil be one-level soybean oil.
3. according to claim 1 and 2 boil in water for a while, then dress with soy, vinegar, etc. pot flavor oil it is characterised in that: the preparation method of described scallion oil is as follows:
(1) little chive, Herba Alii fistulosi, Bulbus Allii Cepae are cleaned up, chopping, according to little chive: Herba Alii fistulosi: the mass ratio of Bulbus Allii Cepae is 6-8:1-3:
The ratio mix homogeneously of 0.1-1, standby；
(2) the mixture of step (1) medium and small chive, Herba Alii fistulosi and Bulbus Allii Cepae is added in soybean salad oil, mixture and Semen sojae atricolor salad
The mass ratio of oil is 1:1-5, stirs, is heated to 140 DEG C -170 DEG C, then naturally cools to room temperature, crosses 200 mesh filter clothes,
Obtain final product scallion oil.
4. the preparation method boiling in water for a while, then dress with soy, vinegar, etc. pot flavor oil as described in a kind of any one as claims 1 to 3 it is characterised in that: step is as follows:
By oily, ripe for ripe for raw material All ice wild citron oil, hot oil of ginger, seed oil of Herba Apii graveolentis, coriander seed oil, difurfuryl disulbide, 4- methyl -4-
Bran sulfenyl -2 pentanone, furfurylmercaptan, thiazoline, 2- mercapto-thiophene, 2,3,5- trimethylpyrazine and 4-ethyl guaiacol use Semen sojae atricolor
Oil is diluted to definite quality concentration, and each raw material is mixed by the addition according still further to parts by weight, finally uses soybean oil to be molten
100 parts of foot is joined in agent, obtains final product and boils in water for a while, then dress with soy, vinegar, etc. a pot flavor oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610718989.9A CN106343044A (en) | 2016-08-25 | 2016-08-25 | Stir-frying flavor oil and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610718989.9A CN106343044A (en) | 2016-08-25 | 2016-08-25 | Stir-frying flavor oil and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865384A (en) * | 2017-11-14 | 2018-04-03 | 宁夏春升源清真生物科技有限公司 | A kind of grilled mutton chop flavor essence of allotment type and preparation method thereof |
| CN108991138A (en) * | 2018-07-06 | 2018-12-14 | 曹瑞岗 | One kind is exempted to boil in water for a while, then dress with soy, vinegar, etc. pot edible oil and preparation method thereof |
| CN111418811A (en) * | 2020-04-13 | 2020-07-17 | 上海应用技术大学 | Blended salad essence and preparation method thereof |
| CN113142313A (en) * | 2021-04-23 | 2021-07-23 | 广州日日香食品有限公司 | Paste chili oil and preparation method thereof, and essence containing paste chili oil and preparation method thereof |
| CN113243513A (en) * | 2021-05-31 | 2021-08-13 | 四川天味食品集团股份有限公司 | Oil bag with fried fragrance and preparation method thereof |
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| CN101057655A (en) * | 2007-03-19 | 2007-10-24 | 杜春梅 | Flavoring edible plant oil and its preparation method |
| CN104642568A (en) * | 2015-01-21 | 2015-05-27 | 徐晓云 | Preparation method of chive-flavored flavoring oil |
| CN104872608A (en) * | 2015-05-22 | 2015-09-02 | 段玉坤 | Flavoring oil and preparation method thereof |
| CN104970329A (en) * | 2015-06-30 | 2015-10-14 | 南阳汇萃植物制品有限公司 | Allocable flavored oil and preparation method thereof |
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2016
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Patent Citations (4)
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| CN101057655A (en) * | 2007-03-19 | 2007-10-24 | 杜春梅 | Flavoring edible plant oil and its preparation method |
| CN104642568A (en) * | 2015-01-21 | 2015-05-27 | 徐晓云 | Preparation method of chive-flavored flavoring oil |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865384A (en) * | 2017-11-14 | 2018-04-03 | 宁夏春升源清真生物科技有限公司 | A kind of grilled mutton chop flavor essence of allotment type and preparation method thereof |
| CN108991138A (en) * | 2018-07-06 | 2018-12-14 | 曹瑞岗 | One kind is exempted to boil in water for a while, then dress with soy, vinegar, etc. pot edible oil and preparation method thereof |
| CN111418811A (en) * | 2020-04-13 | 2020-07-17 | 上海应用技术大学 | Blended salad essence and preparation method thereof |
| CN113142313A (en) * | 2021-04-23 | 2021-07-23 | 广州日日香食品有限公司 | Paste chili oil and preparation method thereof, and essence containing paste chili oil and preparation method thereof |
| CN113243513A (en) * | 2021-05-31 | 2021-08-13 | 四川天味食品集团股份有限公司 | Oil bag with fried fragrance and preparation method thereof |
| CN113243513B (en) * | 2021-05-31 | 2023-08-18 | 四川天味食品集团股份有限公司 | A fragrant flavored oil and its preparation method |
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