CN108587772A

CN108587772A - 230 ° without oil smoke linseed oil

Info

Publication number: CN108587772A
Application number: CN201810251727.5A
Authority: CN
Inventors: 陈凤
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-03-26
Filing date: 2018-03-26
Publication date: 2018-09-28

Abstract

The invention discloses a kind of 230 ° without oil smoke linseed oil, it is characterised in that：It is realized according to following technique：Linseed crude oil → coarse filtration → essence filtering → degumming → dephosphorization → washing → dehydration → decoloration → deodorization → dewaxing → finished product → culinary art linseed oil is squeezed in linseed harvesting, screening → linseed → cleaning impurity → shelling → broken → cold pressing.The present invention not only meets the needs of people's health needs to meet culinary art again simultaneously, there is the new product that duality positions.Linseed oil mainly comes into market with the demand of health-preserving, product cannot light using oral and mix cold dish as starting point, it is upper and enrich the diet structure on our dining tables that product is placed on three meals in a day.

Description

230 ° without oil smoke linseed oil

Technical field

The invention belongs to edible oil technical fields, and specifically 230 ° without oil smoke linseed oil.

Background technology

It is the correct beginning of health oil to select right edible oil in life, with the improvement of people ' s living standards flax Seed oil gradually enters into the dining table of each family, and linseed oil captures a seat with its unique taste and nutritive value in edible oil market Ground, linseed be it is a kind of being free of cholesterol, be rich in the substance of 3 aliphatic acid of fiber and N, and 3 aliphatic acid of N contain contribute to it is pre- The nutritional ingredient of anti-heart disease and other chronic diseases, is that not will produce side effect to human body, has the only of it in view of linseed oil The effect arrived, so the market price is high, my company has developed on the basis of linseed pressed oil can cooking with cooking It prepares food linseed oil, one, it is reduction of the price of linseed oil, two, it is to allow linseed oil from the basis that can only take orally and mix cold dish On develop into cooking oil.To allow people easily to supplement Ω -3 in daily dish-cooking.But how to cook In the process, correctly control oil temperature is also very important.In the gastronomical process of Chinese dishes, the side such as stir-fry, fried, pan-fried is mostly used Formula, therefore the smoke point of edible oil is required higher than western-style food.Often someone will say, although having chosen linseed oil, It is that this oil is easy to smoke, is not suitable for cooking, first has to make a concept clear, what is called smoke point, refers to stuffy Under conditions of heat grease, observe temperature when sample smoke.

Title	Smoke point
		Butter	300℉/150℃
Coconut oil	350℉/175℃
		Lard	375℉/190℃
Cold pressed flax seed oil	375℉/140℃
		Peanut oil	440℉/225℃
Sunflower oil	440℉/225℃
		Corn oil	450℉/230℃
Soybean oil	495℉/245℃

It can see by above-mentioned data, the smoke point of soybean oil is relatively high, 105 degree is higher by than linseed oil, in this way Query before being just readily appreciated that, the most commonly used is soybean oils by Chinese, and the control of the duration and degree of heating is also typically to press in the cooking It is controlled according to the smoke point of soybean oil, once linseed oil is replaced, if controlling smoke point, certain meeting also according to the original duration and degree of heating It does not like very much, can therefore generate linseed oil and be not suitable for cooking, be only suitable for cold and dressed with sauce impression.

In its tangible various cooking method, requirement of the different processing technologys for oil temperature be it is different, it is specific as follows： By following table as can be seen that it is general using the cooking methods such as frying, frying, boiling in water for a while, then dress with soy, vinegar, etc. when, if oil temperature control is 5,6 one-tenth it is hot, i.e., Between 150-180 DEG C can, only quick-fried in need, for example when this kind of dish of chicken cubes in chilly sauce, oil temperature just needs to be raised to 7,8 At heat.

It is just cuisines so if we when cooking, can learn the corresponding suitable oil temperature of different cooking methods by heart Presentation provide technical guarantee.Under the premise of keeping the above firmly in mind, our Various Edibles in looking at first table Smoke point, it finds that, the smoke point of soybean oil is relatively high, can reach 245 DEG C, so if we make similar palace with soybean oil This kind of quick-fried dish of quick-fried diced chicken, or needed oil again fried dish when, effect will be fine.If selecting linseed oil will " wasting natural products " has not only broken up the beneficiating ingredient in linseed oil, can not cook out delicious food.

It is commonly called as	Oil temperature	The performance of oil	It is reacted after blanking	It is applicable in cooking methods
					Cold temperature oil/cold Oil cauldron 1,2 one-tenth Heat		Pasta is tranquil	Oily manager snapped, does not have bubble	Short peanut, short cashew nut etc.
Low-temperature oil/temperature Oil cauldron 3,4 one-tenth Heat	90-120℃	Pasta is tranquil, has a little bubble on face Foam, slightly sound, without green cigarette	There is a small amount of bubble after entering pot, with Rustle	It is dry leavened, it is also suitable siccative and rises hair, There is fresh-keeping tender, moisture removal
					Medium temperature oil/heat Oil cauldron 5,6 one-tenth Heat	150-180℃	Pasta fluctuates, and foam disappears substantially, There is sound when agitation, has a small amount of Green cigarette is from four circumferential pots of middle turnings of pot It is dynamic	It is more with gurgling to enter bubble after pot Sound.After blanking, moisture obviously steams Hair, protein coagulating are accelerated.	It fries, boil in water for a while, then dress with soy, vinegar, etc., fry.Increase with crisp skin Perfume (or spice) makes the non-friable rotten work of raw material With
High temperature oil/prosperous Oil cauldron 7,8 one-tenth Heat	200-240℃	Pasta turns calmness at this time, when agitation There are sound, Mao Qingyan	Enter after pot to have a large amount of bubbles and with Crack explosion sound.See when blanking Water, that is, quick-fried, moisture evaporation is rapid, former Material is easy embrittlement.	Quick-fried and heavy oil is the methods of fried.Have Crackling and condensation raw material and weight table Face makes the non-friable rotten work of raw material With
					Prosperous heat oil pot 9,10 one-tenth heat	250 DEG C or more	Pasta is tranquil, and oil smoke is close and suddenly has The hot gas of bright people	Bulla is seethed with explosive sound after entering pot	Only with quick-fried dish

Invention content

For achieving the above object, a kind of smoke point of present invention offer is high, can cook out delicious food can guarantee it again Beneficiating ingredient, and use six grades of exclusive osmosis process of company on the basis of linseed oil is original and impurity in oil is removed More thoroughly, make the quality of oil more preferable, so that it is kept the original mouthfeel of linseed oil and nutrition, and do not lose the content of Ω -3.Mesh The preceding edible oil dominated in the market is all based on meeting and cook, is the linseed oil for meeting daily life needs.

For achieving the above object, the present invention realizes with the following method：230 ° without oil smoke linseed oil, feature It is：It is realized according to following technique：Linseed harvesting, screening → linseed → cleaning impurity → shelling → broken → cold pressing are squeezed Linseed crude oil → coarse filtration → essence filtering → degumming → dephosphorization → washing → dehydration → decoloration → deodorization → dewaxing → finished product → Cook linseed oil.

In linseed harvesting, screening, select bright, full grains linseed, and by the impurity in linseed It cleans out；It is then placed in hulling machine to shell, and is crushed, squeezed to obtain linseed crude oil immediately in cold pressing expeller.

The principle of dewaxing is exactly to freeze, because wax can crystallize and be precipitated as temperature reduces at 40 DEG C or less.The crystallization of wax The rule and temperature requirement for having its own are not that the lower cryogenic temperature the better, too low to will increase loss, and effect is suitable to obtain it Instead.To eating oil dewaxing, whether the qualified method of inspection is refrigeration test in national standard：5.5 hours are stood under the conditions of 0 DEG C, Crystallization precipitation and opaque phenomenon are seen if there is after being then returned to room temperature.If there is or poor transparency, then illustrate dewaxing effect Fruit is not so good or unqualified.

The present invention not only meets the needs of people's health needs to meet culinary art again simultaneously, there is the new production that duality positions Product.Linseed oil mainly comes into market with the demand of health-preserving, product cannot light using oral and mix cold dish as starting point, Product is placed on three meals in a day and above enriches the diet structure on our dining tables.

Specific implementation mode

230 ° provided by the invention without oil smoke linseed oil, it is characterised in that：It is realized according to following technique：Linseed is adopted It receives, linseed crude oil → coarse filtration → essence filtering → degumming is squeezed in screening → linseed → cleaning impurity → shelling → broken → cold pressing → dephosphorization → washing → dehydration → decoloration → deodorization → dewaxing → finished product → culinary art linseed oil.

A kind of smoke point of present invention offer is high, can cook out delicious food can guarantee its beneficiating ingredient again, and in linseed Six grades of exclusive osmosis process of company are used on the basis of oil is original impurity removing in oil is more thorough, make the quality of oil more It is good, so that it is kept the original mouthfeel of linseed oil and nutrition, and do not lose the content of Ω -3.

Claims

1.230 ° without oil smoke linseed oil, it is characterised in that：It is realized according to following technique：Linseed harvesting, screening → flax Linseed crude oil → coarse filtration → essence filtering → degumming → dephosphorization → washing is squeezed in seed → cleaning impurity → shelling → broken → cold pressing → dehydration → decoloration → deodorization → dewaxing → finished product → culinary art linseed oil.

2. 230 ° according to claim 1 without oil smoke linseed oil, it is characterised in that：In linseed harvesting, screening, choosing Select bright, full grains linseed, and the impurity in linseed is cleaned out；Hulling machine is then placed in be taken off Shell, and be crushed, it is squeezed to obtain linseed crude oil immediately in cold pressing expeller.

3. 230 ° according to claim 1 without oil smoke linseed oil, it is characterised in that：The dewaxing, under the conditions of 0 DEG C 5.5 hours are stood, crystallization precipitation and opaque phenomenon are seen if there is after being then returned to room temperature；If there is or poor transparency, Then illustrate that dewaxing effect is not so good or unqualified.