CN108618086A - A kind of Xinjiang flavour material oil and preparation method thereof - Google Patents
A kind of Xinjiang flavour material oil and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of Xinjiang flavour material oil and preparation method thereof, which is made of following raw material：95 105kg of salad oil, 0.1 0.2kg of Radix Glycyrrhizae are white to detain 0.4 0.8kg, 0.3 0.7kg of Chinese prickly ash, 0.1 0.2kg of husky ginger, 0.05 0.15kg of the root of Dahurain angelica, 0.1 0.3kg of rhizoma zingiberis, 0.02 0.1kg of cloves, 0.15 0.35kg of illiciumverum, 0.15 0.35kg of cassia bark, 0.02 0.1kg of spiceleaf, 0.3 0.7kg of fennel seeds, 0.15 0.35kg of fructus amomi, 0.15 0.35kg of nutmeg, 0.15 0.35kg of tsaoko, 0.3 0.7kg of galingal, 3 5kg of shallot, 0.8 1.2kg of ginger.Salad oil, onion parts, ginger slice are placed in heating in the mixed material A after the heating of other raw materials until onion parts is golden yellow, being dried stops heating, cooled down to obtain the final product.By the present invention in cooked dish, either propagandizing hotly or cold and dressed with sauce, it can obtain and smell fragrant, more fragrant effect of tasting, greatly conveniently like the numerous common people of cooking.
Description
Technical field
The present invention relates to condiment technical field, specifically a kind of Xinjiang flavour material oil and preparation method thereof.
Background technology
Cuisines are liked by Xinjiang people of all nationalities, and meat proportion in diet is larger, in order to suppress meat
The smelling of fish or mutton taste, and with the harsh natural environment of In Winter In Xinjiang be adapted, Xinjiang people of all nationalities are used in diet
Aniseed is relatively more, this be also the Xinjiang characteristics dish such as chicken in large dish, Spiced chicken with chili sauce, braised in soy sauce goose, big argali tripe can propagate its belief on a large scale it is main
Reason, but since these condiment cooking technologies are complicated, smell bad is held, these specialities is also resulted in enter into common people
Family just has turned sour.Therefore, it is necessary to a kind of condiment with Xinjiang flavour to meet needs.
Invention content
The purpose of the present invention is to provide a kind of Xinjiang flavour material oil and preparation method thereof, to solve in above-mentioned background technology
The problem of proposition.
To achieve the above object, the present invention provides the following technical solutions：
A kind of Xinjiang flavour material oil, is made of following raw material：Salad oil 95-105kg, Radix Glycyrrhizae 0.1-0.2kg, detains 0.4- in vain
0.8kg, Chinese prickly ash 0.3-0.7kg, husky ginger 0.1-0.2kg, root of Dahurain angelica 0.05-0.15kg, rhizoma zingiberis 0.1-0.3kg, cloves 0.02-
0.1kg, octagonal 0.15-0.35kg, cassia bark 0.15-0.35kg, spiceleaf 0.02-0.1kg, fennel seeds 0.3-0.7kg, fructus amomi
0.15-0.35kg, nutmeg 0.15-0.35kg, tsaoko 0.15-0.35kg, galingal 0.3-0.7kg, shallot 3-5kg, ginger 0.8-
1.2kg。
As a further solution of the present invention：The Xinjiang flavour material oil, is made of following raw material：Salad oil 98-
102kg, Radix Glycyrrhizae 0.12-0.18kg detain 0.5-0.7kg, Chinese prickly ash 0.4-0.6kg, husky ginger 0.12-0.18kg, root of Dahurain angelica 0.08- in vain
0.12kg, rhizoma zingiberis 0.15-0.25kg, cloves 0.03-0.07kg, octagonal 0.2-0.3kg, cassia bark 0.2-0.3kg, spiceleaf 0.03-
0.08kg, fennel seeds 0.4-0.6kg, fructus amomi 0.2-0.3kg, nutmeg 0.2-0.3kg, tsaoko 0.2-0.3kg, galingal 0.4-
0.6kg, shallot 3.5-4.5kg, ginger 0.9-1.1kg.
As a further solution of the present invention：The Xinjiang flavour material oil, is made of following raw material：Salad oil 100kg is sweet
Careless 0.15kg detains 0.6kg, Chinese prickly ash 0.5kg, husky ginger 0.15kg, root of Dahurain angelica 0.1kg, rhizoma zingiberis 0.18kg, cloves 0.05kg in vain, octagonal
0.25kg, cassia bark 0.25kg, spiceleaf 0.05kg, fennel seeds 0.5kg, fructus amomi 0.25kg, nutmeg 0.25kg, tsaoko 0.25kg are good
Ginger 0.5kg, shallot 4kg, ginger 1kg.
A kind of preparation method of Xinjiang flavour material oil, includes the following steps：
1) raw material is weighed：Salad oil, Radix Glycyrrhizae, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf,
Fennel seeds, fructus amomi, nutmeg, tsaoko, galingal, shallot, ginger；Raw material in addition to salad oil is cleaned with cold water, is filtered, and removes dedusting
Dirt；
2) by the Radix Glycyrrhizae cleaned up, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf, fennel fruit
In perfume, fructus amomi, nutmeg, tsaoko, galingal merging heating device, adds water not cross above-mentioned raw materials 2-5cm, be heated to 90 DEG C, and
It is spare that mixed material A is made in heat preservation 0.8-1.2h at this temperature；
3) clean ginger is sliced, shallot segment, it is spare that ginger slice, onion parts is made；
4) it boils：By in salad oil, onion parts, ginger slice merging mixed material A, 100 DEG C are then heated to, and in the temperature
Lower heat preservation 1.5-2.5h；120 DEG C are then heated to, and keeps the temperature 3.5-4.5h at such a temperature；Until onion parts is golden yellow, being dried stops
Heating, stirring cooling；
5) it is cooled to room temperature, filters, clarifies, it is filling, it is spare.
As a further solution of the present invention：In step 2), water is added not cross above-mentioned raw materials 3cm.
As a further solution of the present invention：In step 2), 90 DEG C are heated to, and keep the temperature 1h at such a temperature.
As a further solution of the present invention：In step 4), 100 DEG C are heated to, and keep the temperature 2h at such a temperature.
As a further solution of the present invention：In step 4), 120 DEG C are heated to, and keep the temperature 4h at such a temperature.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention passes through painstaking test of many times, and the raw material in above-described embodiment is tasty among salad oil, will
It is used in cooked dish, either propagandizes hotly or cold and dressed with sauce, can obtain and smell fragrant, more fragrant effect of tasting, great
Xinjiang flavour, preparation process is simple, and material oiliness can be stablized, and the present invention greatly will conveniently like the numerous common people of cooking.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of Xinjiang flavour material oil is made of following raw material：Salad oil 95kg, Radix Glycyrrhizae 0.1kg,
White button 0.4kg, Chinese prickly ash 0.3kg, husky ginger 0.1kg, root of Dahurain angelica 0.05kg, rhizoma zingiberis 0.1kg, cloves 0.02kg, octagonal 0.15kg, cassia bark
0.15kg, spiceleaf 0.02kg, fennel seeds 0.3kg, fructus amomi 0.15kg, nutmeg 0.15kg, tsaoko 0.15kg, galingal 0.3kg, shallot
3kg, ginger 0.8kg.
When preparation, include the following steps：
1) raw material is weighed：Salad oil, Radix Glycyrrhizae, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf,
Fennel seeds, fructus amomi, nutmeg, tsaoko, galingal, shallot, ginger；Raw material in addition to salad oil is cleaned with cold water, is filtered, and removes dedusting
Dirt.
2) by the Radix Glycyrrhizae cleaned up, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf, fennel fruit
In perfume, fructus amomi, nutmeg, tsaoko, galingal merging heating device, adds water not cross above-mentioned raw materials 2cm, be heated to 90 DEG C, and at this
At a temperature of heat preservation 0.8h that mixed material A is made is spare；Dry condiment is set fully to absorb water, release fragrance, fragrance.
3) clean ginger is sliced, shallot segment, it is spare that ginger slice, onion parts is made.
4) it boils：By in salad oil, onion parts, ginger slice merging mixed material A, 100 DEG C are then heated to, and in the temperature
Lower heat preservation 1.5h；120 DEG C are then heated to, and keeps the temperature 3.5h at such a temperature；Until onion parts is golden yellow, being dried stops heating, stir
Mix cooling.
5) it is cooled to room temperature, filters, clarifies, it is filling, it is spare.
Embodiment 2
In the embodiment of the present invention, a kind of Xinjiang flavour material oil is made of following raw material：Salad oil 105kg, Radix Glycyrrhizae 0.2kg,
White button 0.8kg, Chinese prickly ash 0.7kg, husky ginger 0.2kg, root of Dahurain angelica 0.15kg, rhizoma zingiberis 0.3kg, cloves 0.1kg, octagonal 0.35kg, cassia bark
0.35kg, spiceleaf 0.1kg, fennel seeds 0.7kg, fructus amomi 0.35kg, nutmeg 0.35kg, tsaoko 0.35kg, galingal 0.7kg, shallot
5kg, ginger 1.2kg.
When preparation, include the following steps：
1) raw material is weighed：Salad oil, Radix Glycyrrhizae, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf,
Fennel seeds, fructus amomi, nutmeg, tsaoko, galingal, shallot, ginger；Raw material in addition to salad oil is cleaned with cold water, is filtered, and removes dedusting
Dirt.
2) by the Radix Glycyrrhizae cleaned up, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf, fennel fruit
In perfume, fructus amomi, nutmeg, tsaoko, galingal merging heating device, adds water not cross above-mentioned raw materials 5cm, be heated to 90 DEG C, and at this
At a temperature of heat preservation 1.2h that mixed material A is made is spare；Dry condiment is set fully to absorb water, release fragrance, fragrance.
3) clean ginger is sliced, shallot segment, it is spare that ginger slice, onion parts is made.
4) it boils：By in salad oil, onion parts, ginger slice merging mixed material A, 100 DEG C are then heated to, and in the temperature
Lower heat preservation 2.5h；120 DEG C are then heated to, and keeps the temperature 4.5h at such a temperature；Until onion parts is golden yellow, being dried stops heating, stir
Mix cooling.
5) it is cooled to room temperature, filters, clarifies, it is filling, it is spare.
Embodiment 3
In the embodiment of the present invention, a kind of Xinjiang flavour material oil is made of following raw material：Salad oil 98kg, Radix Glycyrrhizae 0.12kg,
White button 0.5kg, Chinese prickly ash 0.4kg, husky ginger 0.12kg, root of Dahurain angelica 0.08kg, rhizoma zingiberis 0.15kg, cloves 0.03kg, octagonal 0.2kg, osmanthus
Skin 0.2kg, spiceleaf 0.03kg, fennel seeds 0.4kg, fructus amomi 0.2kg, nutmeg 0.2kg, tsaoko 0.2kg, galingal 0.4kg, shallot
3.5kg, ginger 0.9kg.
When preparation, include the following steps：
1) raw material is weighed：Salad oil, Radix Glycyrrhizae, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf,
Fennel seeds, fructus amomi, nutmeg, tsaoko, galingal, shallot, ginger；Raw material in addition to salad oil is cleaned with cold water, is filtered, and removes dedusting
Dirt.
2) by the Radix Glycyrrhizae cleaned up, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf, fennel fruit
In perfume, fructus amomi, nutmeg, tsaoko, galingal merging heating device, adds water not cross above-mentioned raw materials 4cm, be heated to 90 DEG C, and at this
At a temperature of heat preservation 0.9h that mixed material A is made is spare；Dry condiment is set fully to absorb water, release fragrance, fragrance.
3) clean ginger is sliced, shallot segment, it is spare that ginger slice, onion parts is made.
4) it boils：By in salad oil, onion parts, ginger slice merging mixed material A, 100 DEG C are then heated to, and in the temperature
Lower heat preservation 1.8h；120 DEG C are then heated to, and keeps the temperature 3.8h at such a temperature；Until onion parts is golden yellow, being dried stops heating, stir
Mix cooling.
5) it is cooled to room temperature, filters, clarifies, it is filling, it is spare.
Embodiment 4
In the embodiment of the present invention, a kind of Xinjiang flavour material oil is made of following raw material：Salad oil 102kg, Radix Glycyrrhizae
0.18kg detains 0.7kg, Chinese prickly ash 0.6kg, husky ginger 0.18kg, root of Dahurain angelica 0.12kg, rhizoma zingiberis 0.25kg, cloves 0.07kg in vain, octagonal
0.3kg, cassia bark 0.3kg, spiceleaf 0.08kg, fennel seeds 0.6kg, fructus amomi 0.3kg, nutmeg 0.3kg, tsaoko 0.3kg, galingal
0.6kg, shallot 4.5kg, ginger 1.1kg.
When preparation, include the following steps：
1) raw material is weighed：Salad oil, Radix Glycyrrhizae, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf,
Fennel seeds, fructus amomi, nutmeg, tsaoko, galingal, shallot, ginger；Raw material in addition to salad oil is cleaned with cold water, is filtered, and removes dedusting
Dirt.
2) by the Radix Glycyrrhizae cleaned up, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf, fennel fruit
In perfume, fructus amomi, nutmeg, tsaoko, galingal merging heating device, adds water not cross above-mentioned raw materials 3cm, be heated to 90 DEG C, and at this
At a temperature of heat preservation 1.1h that mixed material A is made is spare；Dry condiment is set fully to absorb water, release fragrance, fragrance.
3) clean ginger is sliced, shallot segment, it is spare that ginger slice, onion parts is made.
4) it boils：By in salad oil, onion parts, ginger slice merging mixed material A, 100 DEG C are then heated to, and in the temperature
Lower heat preservation 2.2h；120 DEG C are then heated to, and keeps the temperature 4.2h at such a temperature；Until onion parts is golden yellow, being dried stops heating, stir
Mix cooling.
5) it is cooled to room temperature, filters, clarifies, it is filling, it is spare.
Embodiment 5
In the embodiment of the present invention, a kind of Xinjiang flavour material oil is made of following raw material：Salad oil 100kg, Radix Glycyrrhizae
0.15kg detains 0.6kg, Chinese prickly ash 0.5kg, husky ginger 0.15kg, root of Dahurain angelica 0.1kg, rhizoma zingiberis 0.18kg, cloves 0.05kg in vain, octagonal
0.25kg, cassia bark 0.25kg, spiceleaf 0.05kg, fennel seeds 0.5kg, fructus amomi 0.25kg, nutmeg 0.25kg, tsaoko 0.25kg are good
Ginger 0.5kg, shallot 4kg, ginger 1kg.
When preparation, include the following steps：
1) raw material is weighed：Salad oil, Radix Glycyrrhizae, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf,
Fennel seeds, fructus amomi, nutmeg, tsaoko, galingal, shallot, ginger；Raw material in addition to salad oil is cleaned with cold water, is filtered, and removes dedusting
Dirt.
2) by the Radix Glycyrrhizae cleaned up, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf, fennel fruit
In perfume, fructus amomi, nutmeg, tsaoko, galingal merging heating device, adds water not cross above-mentioned raw materials 3cm, be heated to 90 DEG C, and at this
At a temperature of heat preservation 1h that mixed material A is made is spare；Dry condiment is set fully to absorb water, release fragrance, fragrance.
3) clean ginger is sliced, shallot segment, it is spare that ginger slice, onion parts is made.
4) it boils：By in salad oil, onion parts, ginger slice merging mixed material A, 100 DEG C are then heated to, and in the temperature
Lower heat preservation 2h；120 DEG C are then heated to, and keeps the temperature 4h at such a temperature；Until onion parts is golden yellow, being dried stops heating, stirring drop
Temperature.
5) it is cooled to room temperature, filters, clarifies, it is filling, it is spare.
When making dish popular, after oil heat, appropriate material oil is added, magical effect can be played, mix cold dish when
It waits, material oil is added, cold dish can be made to suffus an exquisite fragrance all around, taste even more delicious.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiment being appreciated that.
Claims (8)
1. a kind of Xinjiang flavour material oil, which is characterized in that be made of following raw material：Salad oil 95-105kg, Radix Glycyrrhizae 0.1-
0.2kg detains 0.4-0.8kg, Chinese prickly ash 0.3-0.7kg, husky ginger 0.1-0.2kg, root of Dahurain angelica 0.05-0.15kg, rhizoma zingiberis 0.1- in vain
0.3kg, cloves 0.02-0.1kg, octagonal 0.15-0.35kg, cassia bark 0.15-0.35kg, spiceleaf 0.02-0.1kg, fennel seeds
0.3-0.7kg, fructus amomi 0.15-0.35kg, nutmeg 0.15-0.35kg, tsaoko 0.15-0.35kg, galingal 0.3-0.7kg, shallot
3-5kg, ginger 0.8-1.2kg.
2. Xinjiang flavour material oil according to claim 1, which is characterized in that be made of following raw material：Salad oil 98-
102kg, Radix Glycyrrhizae 0.12-0.18kg detain 0.5-0.7kg, Chinese prickly ash 0.4-0.6kg, husky ginger 0.12-0.18kg, root of Dahurain angelica 0.08- in vain
0.12kg, rhizoma zingiberis 0.15-0.25kg, cloves 0.03-0.07kg, octagonal 0.2-0.3kg, cassia bark 0.2-0.3kg, spiceleaf 0.03-
0.08kg, fennel seeds 0.4-0.6kg, fructus amomi 0.2-0.3kg, nutmeg 0.2-0.3kg, tsaoko 0.2-0.3kg, galingal 0.4-
0.6kg, shallot 3.5-4.5kg, ginger 0.9-1.1kg.
3. Xinjiang flavour material oil according to claim 1, which is characterized in that be made of following raw material：Salad oil 100kg,
Radix Glycyrrhizae 0.15kg, detains 0.6kg, Chinese prickly ash 0.5kg, husky ginger 0.15kg in vain, root of Dahurain angelica 0.1kg, rhizoma zingiberis 0.18kg, cloves 0.05kg, and eight
Angle 0.25kg, cassia bark 0.25kg, spiceleaf 0.05kg, fennel seeds 0.5kg, fructus amomi 0.25kg, nutmeg 0.25kg, tsaoko 0.25kg,
Galingal 0.5kg, shallot 4kg, ginger 1kg.
4. a kind of preparation method of Xinjiang flavour material oil as described in any one of claims 1-3, which is characterized in that including following step
Suddenly：
1) raw material is weighed：Salad oil, Radix Glycyrrhizae, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf, fennel fruit
Perfume, fructus amomi, nutmeg, tsaoko, galingal, shallot, ginger；Raw material in addition to salad oil is cleaned with cold water, is filtered, and removes dust；
2) by the Radix Glycyrrhizae cleaned up, white button, Chinese prickly ash, husky ginger, the root of Dahurain angelica, rhizoma zingiberis, cloves, illiciumverum, cassia bark, spiceleaf, fennel seeds, sand
In benevolence, nutmeg, tsaoko, galingal merging heating device, adds water not cross above-mentioned raw materials 2-5cm, be heated to 90 DEG C, and in the temperature
It is spare that mixed material A is made in lower heat preservation 0.8-1.2h；
3) clean ginger is sliced, shallot segment, it is spare that ginger slice, onion parts is made；
4) it boils：By in salad oil, onion parts, ginger slice merging mixed material A, 100 DEG C are then heated to, and protect at such a temperature
Warm 1.5-2.5h；120 DEG C are then heated to, and keeps the temperature 3.5-4.5h at such a temperature；Until onion parts is golden yellow, being dried stops adding
Heat, stirring cooling；
5) it is cooled to room temperature, filters, clarifies, it is filling, it is spare.
5. the preparation method of Xinjiang flavour material oil according to claim 4, which is characterized in that in step 2), add water not
Cross above-mentioned raw materials 3cm.
6. the preparation method of Xinjiang flavour material oil according to claim 4, which is characterized in that in step 2), be heated to 90
DEG C, and 1h is kept the temperature at such a temperature.
7. the preparation method of Xinjiang flavour material oil according to claim 4, which is characterized in that in step 4), be heated to 100
DEG C, and 2h is kept the temperature at such a temperature.
8. the preparation method of Xinjiang flavour material oil according to claim 4, which is characterized in that in step 4), be heated to 120
DEG C, and 4h is kept the temperature at such a temperature.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938317A (en) * | 2019-05-07 | 2019-06-28 | 杨伟 | A kind of exhausted fragrant red oil and preparation method thereof |
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Application publication date: 20181009 |