CN107646990A - A kind of processing method of complex flavor oil - Google Patents
A kind of processing method of complex flavor oil Download PDFInfo
- Publication number
- CN107646990A CN107646990A CN201711122766.7A CN201711122766A CN107646990A CN 107646990 A CN107646990 A CN 107646990A CN 201711122766 A CN201711122766 A CN 201711122766A CN 107646990 A CN107646990 A CN 107646990A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- raw material
- flavor
- processing method
- 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
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 38
- 235000019634 flavors Nutrition 0.000 title claims abstract description 38
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 239000003921 oil Substances 0.000 claims abstract description 84
- 239000002994 raw material Substances 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000010257 thawing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 235000019198 oils Nutrition 0.000 claims description 77
- 241000234314 Zingiber Species 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 239000001722 capsicum frutescens oleoresin Substances 0.000 claims description 15
- 229940050948 capsicum oleoresin Drugs 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 239000003549 soybean oil Substances 0.000 claims description 12
- 235000012424 soybean oil Nutrition 0.000 claims description 12
- 235000013330 chicken meat Nutrition 0.000 claims description 11
- 239000010630 cinnamon oil Substances 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 241001494479 Pecora Species 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 244000194101 Ginkgo biloba Species 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002540 palm oil Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 241001537183 Hypecoum Species 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 5
- 238000004332 deodorization Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 239000010775 animal oil Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings or 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 OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Landscapes
- 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)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of processing method of complex flavor oil, belong to production of condiments technical field.It is single for presently commercially available flavored oils' flavor, need to season during dish-cooking, and deodorization, the problem of solution is greasy, fresh adding effect is bad.The inventive method employs following technological means：（1）Weigh raw material；（2）Raw material is mixed, heating stirring to whole thawings；（3）Feedstock oil after dissolving is heated to 160 180 DEG C of temperature, adds auxiliary material, the 15min of temperature control 10;（4）Stop heating and allow to cool to room temperature, pack and can obtain complex flavor oil finished product.Using the method for the present invention, from different raw materials, the flavored oils of various tastes can be prepared；Simultaneously as with the addition of a variety of different auxiliary materials, the fishy smell in oil product in animal oil can be not only removed, increases the fragrance of flavored oils, additionally it is possible to deodorization is played to dish, proposes effect fresh, that solution is greasy.
Description
Technical field
The present invention relates to grease field, more particularly to a kind of processing method of complex flavor oil.
Background technology
Edible oil is be unable to do without in the life of people daily, some commercially available flavored oils are mostly that edible oil and food are fragrant at present
Essence, spices are simply mixed allotment and obtained, and lack naturally cooked sense, and often flavor is single, also need to season during dish-cooking, function
Also more single, the effect of the greasy fresh adding of deodorization solution is also bad in addition.
The content of the invention
In order to solve the above problems, the invention provides a kind of processing method of complex flavor oil, comprise the following steps：
（1）Weigh raw material;（2）Raw material is mixed, heating stirring to whole thawings；（3）Feedstock oil after dissolving is heated to temperature
160-180 DEG C, add auxiliary material, temperature control 10-15min;（4）Stop heating and allow to cool to room temperature, packing can be answered
Close flavored oils' finished product.
Further, step（1）In, weigh raw material by following parts by weight：Chicken fat 40-50 parts, chicken meat flavor 1-2
Part, soybean oil 50-60 parts, capsicum oleoresin 5-6 parts, cinnamon oil 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12
Part；Chicken flavor flavored oils are made.
Further, step（1）In, weigh raw material by following parts by weight：Butter 40-50 parts, beef flavor 1-2
Part, soybean oil 50-60 parts, capsicum oleoresin 5-6 parts, cinnamon oil 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12
Part；Beef flavour flavored oils are made.
Further, step（1）In, weigh raw material by following parts by weight：Sheep oil 40-50 parts, sheep meat flavor 1-2
Part, soybean oil 50-60 parts, capsicum oleoresin 5-6 parts, cinnamon oil 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12
Part；Mutton taste flavored oils are made.
Further, step（1）In, weigh raw material by following parts by weight：Soybean oil 70-80 parts, capsicum oleoresin 6-8
Part, cinnamon oil 10-15 parts, oil of badian 10-15 parts, oil of ginger 15-18 parts；Pungent flavor oil is made.
Further, step（1）In, weigh raw material by following parts by weight：Rapeseed oil 70-80 parts, palm oil 50-60
Part, capsicum oleoresin 6-8 parts, cinnamon oil 10-15 parts, oil of badian 10-15 parts, oil of ginger 15-18 parts；Spiced is made to adjust
Taste oil.
Further, step（2）In, add auxiliary material by following parts by weight：Salt 0.1-0.5 parts, monosodium glutamate 0.1-0.5 parts,
Sesame oil 1-2 parts, white granulated sugar 0.2-0.5 parts, zanthoxylum powder 0.1-0.2 parts, radix glycyrrhizae 0.1-0.2 parts, Radix Angelicae Sinensis 0.03-0.2 parts, hawthorn
0.1-0.5 parts, gingko 0.2-1 parts.
Further, beef flavour flavored oils, chicken flavor flavored oils, mutton taste flavored oils are non-instant；Pungent flavor oil
It is instant with spiced flavored oils.
Beneficial effect：Using the method for the present invention, from different raw materials, beef flavour flavored oils, chicken flavor can be prepared
Flavored oils, mutton taste flavored oils, pungent flavor oil and spiced flavored oils；People allow according to respective needs, selection
The flavored oils of different tastes, simultaneously as with the addition of a variety of different auxiliary materials, it can not only remove the raw meat in oil product in animal oil
Taste, increase the fragrance of flavored oils, additionally it is possible to deodorization is played to dish, proposes effect fresh, that solution is greasy.
Embodiment：
Embodiment 1：
（1）Raw material is weighed by following parts by weight：Chicken fat 40-50 parts, chicken meat flavor 1-2 parts, soybean oil 50-60 parts, capsicum
Oleoresin 5-6 parts, cinnamon oil 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12 parts；（2）Raw material is mixed, heating is stirred
Mix to whole thawings；（3）Feedstock oil after dissolving is heated to 160-180 DEG C of temperature, adds auxiliary material, temperature control 10-15min;（4）
Stop heating and allow to cool to room temperature, pack and can obtain chicken flavor flavored oils finished product.
Step（2）In, add auxiliary material by following parts by weight：Salt 0.1-0.5 parts, monosodium glutamate 0.1-0.5 parts, sesame oil 1-2
Part, white granulated sugar 0.2-0.5 parts, zanthoxylum powder 0.1-0.2 parts, radix glycyrrhizae 0.1-0.2 parts, Radix Angelicae Sinensis 0.03-0.2 parts, hawthorn 0.1-0.5
Part, gingko 0.2-1 parts.
Chicken flavor flavored oils are non-instant, cooking or fried food can be used as to use.
The difference for differing only in raw material of following examples and embodiment 1.
Embodiment 2：
（1）Raw material is weighed by following parts by weight：Butter 40-50 parts, beef flavor 1-2 parts, soybean oil 50-60 parts, capsicum
Oleoresin 5-6 parts, cinnamon oil 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12 parts;
Beef flavour flavored oils are non-instant, cooking or fried food can be used as to use.
Embodiment 3：
（1）Raw material is weighed by following parts by weight：Sheep oil 40-50 parts, sheep meat flavor 1-2 parts, soybean oil 50-60 parts, capsicum
Oleoresin 5-6 parts, cinnamon oil 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12 parts；
Mutton taste flavored oils are non-instant, cooking or fried food can be used as to use.
Embodiment 4：
（1）Raw material is weighed by following parts by weight：Soybean oil 70-80 parts, capsicum oleoresin 6-8 parts, cinnamon oil 10-15 parts, eight
Erect hypecoum oil 10-15 parts, oil of ginger 15-18 parts；
Pungent flavor oil is instant, available for cold and dressed with sauce dish.
Embodiment 5：
（1）Raw material is weighed by following parts by weight：Rapeseed oil 70-80 parts, palm oil 50-60 parts, capsicum oleoresin 6-8 parts, meat
Oil of bay 10-15 parts, oil of badian 10-15 parts, oil of ginger 15-18 parts；
Spiced flavored oils are instant, available for cold and dressed with sauce dish.
Claims (7)
1. a kind of processing method of complex flavor oil, it is characterised in that comprise the following steps：（1）Weigh raw material;（2）By raw material
Mixing, heating stirring to whole thawings；（3）Feedstock oil after dissolving is heated to 160-180 DEG C of temperature, adds auxiliary material, temperature control
10-15min;（4）Stop heating and allow to cool to room temperature, pack and can obtain complex flavor oil finished product.
A kind of 2. processing method of complex flavor oil according to claim 1, it is characterised in that step（1）In, by following
Parts by weight weigh raw material：Chicken fat 40-50 parts, chicken meat flavor 1-2 parts, soybean oil 50-60 parts, capsicum oleoresin 5-6 parts, meat
Oil of bay 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12 parts.
A kind of 3. processing method of complex flavor oil according to claim 1, it is characterised in that step（1）In, by following
Parts by weight weigh raw material：Butter 40-50 parts, beef flavor 1-2 parts, soybean oil 50-60 parts, capsicum oleoresin 5-6 parts, meat
Oil of bay 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12 parts.
A kind of 4. processing method of complex flavor oil according to claim 1, it is characterised in that step（1）In, by following
Parts by weight weigh raw material：Sheep oil 40-50 parts, sheep meat flavor 1-2 parts, soybean oil 50-60 parts, capsicum oleoresin 5-6 parts, meat
Oil of bay 10-15 parts, oil of badian 8-10 parts, oil of ginger 10-12 parts.
A kind of 5. processing method of complex flavor oil according to claim 1, it is characterised in that step（1）In, by following
Parts by weight weigh raw material：Soybean oil 70-80 parts, capsicum oleoresin 6-8 parts, cinnamon oil 10-15 parts, oil of badian 10-15
Part, oil of ginger 15-18 parts.
A kind of 6. processing method of complex flavor oil according to claim 1, it is characterised in that step（1）In, by following
Parts by weight weigh raw material：Rapeseed oil 70-80 parts, palm oil 50-60 parts, capsicum oleoresin 6-8 parts, cinnamon oil 10-15 parts, eight
Erect hypecoum oil 10-15 parts, oil of ginger 15-18 parts.
A kind of 7. processing method of complex flavor oil according to claim 1-6 any one, it is characterised in that step
（2）In, add auxiliary material by following parts by weight：Salt 0.1-0.5 parts, monosodium glutamate 0.1-0.5 parts, sesame oil 1-2 parts, white granulated sugar 0.2-
0.5 part, zanthoxylum powder 0.1-0.2 parts, radix glycyrrhizae 0.1-0.2 parts, Radix Angelicae Sinensis 0.03-0.2 parts, hawthorn 0.1-0.5 parts, gingko 0.2-1 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711122766.7A CN107646990A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of complex flavor oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711122766.7A CN107646990A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of complex flavor oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107646990A true CN107646990A (en) | 2018-02-02 |
Family
ID=61121311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711122766.7A Pending CN107646990A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of complex flavor oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107646990A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812937A (en) * | 2018-07-03 | 2018-11-16 | 山东农业大学 | Rich peptide flavor butter and preparation method thereof |
| CN109122913A (en) * | 2018-08-22 | 2019-01-04 | 成都倪福记食品有限责任公司 | Multi-flavor complex flavor oil and its production method |
| CN112159720A (en) * | 2020-09-29 | 2021-01-01 | 湖南省嘉品嘉味生物科技有限公司 | Production method of liquid essence |
| CN116584635A (en) * | 2023-05-31 | 2023-08-15 | 关胜化 | A kind of barbecue seasoning oil and brine oil |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415236A (en) * | 2002-09-15 | 2003-05-07 | 湖北民族学院 | Meat-flavored spicy seasoning oil and production method thereof |
| CN101664076A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Condiment oil containing sesame oil and oleoresin |
| CN101669552A (en) * | 2009-08-24 | 2010-03-17 | 天津春发食品配料有限公司 | Seasoning oil containing sesame oil, natural essential oil and oleoresin |
| CN106035742A (en) * | 2016-06-02 | 2016-10-26 | 云南宏绿辣素有限公司 | Meat-fragrance type spicy seasoning oil and preparation method thereof |
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN107183216A (en) * | 2017-06-02 | 2017-09-22 | 苏州信文食品有限公司 | The preparation method of novel composite aromatic condiment taste flavored oils |
-
2017
- 2017-11-14 CN CN201711122766.7A patent/CN107646990A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1415236A (en) * | 2002-09-15 | 2003-05-07 | 湖北民族学院 | Meat-flavored spicy seasoning oil and production method thereof |
| CN101664076A (en) * | 2009-08-24 | 2010-03-10 | 天津春发食品配料有限公司 | Condiment oil containing sesame oil and oleoresin |
| CN101669552A (en) * | 2009-08-24 | 2010-03-17 | 天津春发食品配料有限公司 | Seasoning oil containing sesame oil, natural essential oil and oleoresin |
| CN106035742A (en) * | 2016-06-02 | 2016-10-26 | 云南宏绿辣素有限公司 | Meat-fragrance type spicy seasoning oil and preparation method thereof |
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN107183216A (en) * | 2017-06-02 | 2017-09-22 | 苏州信文食品有限公司 | The preparation method of novel composite aromatic condiment taste flavored oils |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108812937A (en) * | 2018-07-03 | 2018-11-16 | 山东农业大学 | Rich peptide flavor butter and preparation method thereof |
| CN108812937B (en) * | 2018-07-03 | 2021-08-20 | 山东农业大学 | Peptide-rich flavored butter and preparation method thereof |
| CN109122913A (en) * | 2018-08-22 | 2019-01-04 | 成都倪福记食品有限责任公司 | Multi-flavor complex flavor oil and its production method |
| CN112159720A (en) * | 2020-09-29 | 2021-01-01 | 湖南省嘉品嘉味生物科技有限公司 | Production method of liquid essence |
| CN116584635A (en) * | 2023-05-31 | 2023-08-15 | 关胜化 | A kind of barbecue seasoning oil and brine oil |
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| PB01 | Publication | ||
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Application publication date: 20180202 |