CN108783191A - A kind of food flavor extracting process - Google Patents
A kind of food flavor extracting process Download PDFInfo
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- CN108783191A CN108783191A CN201810735247.6A CN201810735247A CN108783191A CN 108783191 A CN108783191 A CN 108783191A CN 201810735247 A CN201810735247 A CN 201810735247A CN 108783191 A CN108783191 A CN 108783191A
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- edible oil
- temperature
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- vegetables
- oil
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- 235000013305 food Nutrition 0.000 title claims abstract description 50
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 121
- 235000013311 vegetables Nutrition 0.000 claims abstract description 80
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 67
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 239000003921 oil Substances 0.000 claims description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 27
- 235000008397 ginger Nutrition 0.000 claims description 27
- 241000234282 Allium Species 0.000 claims description 26
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 26
- 240000002234 Allium sativum Species 0.000 claims description 26
- 235000004611 garlic Nutrition 0.000 claims description 26
- 239000008187 granular material Substances 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 11
- 238000012544 monitoring process Methods 0.000 claims description 11
- 235000013372 meat Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 14
- 238000012545 processing Methods 0.000 abstract description 3
- 238000005453 pelletization Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 25
- 238000010438 heat treatment Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of food flavor extracting process, processing step is：Step 1)：It is spare to choose seasoning vegetable pelletizing；Step 2)：Edible oil is put into cooking vessel and is preheated, edible oil is heated to spare when preheating temperature；Step 3)：Seasoning vegetable is added portionwise in the edible oil of step 2)；Step 4)：The edible oil of step 3) is kept constant temperature；Step 5) filters the seasoning vegetable in step 4) from edible oil.The food flavor extracting process is effectively retained the fragrance of the seasoning vegetable in food, the original taste of retaining food product.
Description
Technical Field
The invention relates to a food processing technology, in particular to a food aroma extraction method.
Background
People take food as days, and with the development of national economy and the improvement of the living standard of people, people put forward higher requirements on the food industry. Modern foods have developed towards nutritional, green, convenient and functional foods, and the functional foods will become mainstream foods in the new century. The food industry has also become the mainstay of the national economy, and has developed particularly rapidly as a food machinery industry for equipping food industries. However, in the prior art, the flavor of the seasoning vegetables which are mixed with other foods in the food processing, especially in the heating process of various seasoning vegetables, is lost along with the oxidation process. Or the food is refrigerated after being processed, and the flavor loss of the seasoning vegetables in the food is accelerated in the reheating process after the refrigerated food is thawed by a cooker, so that the flavor of the refrigerated food is changed.
Disclosure of Invention
The invention aims to provide a food aroma extraction method, which effectively retains the aroma of flavored vegetables in food and retains the original taste of the food.
In order to solve the technical problems, the technical scheme of the invention is as follows:
a method for extracting food fragrance comprises the following steps:
step 1): selecting seasoning vegetables and cutting into granules for later use;
step 2): preheating edible oil in a cooking utensil, wherein the edible oil is heated to the preheating temperature for later use;
step 3): adding the seasoning vegetables into the edible oil obtained in the step 2) in batches;
step 4): keeping the edible oil obtained in the step 3) at a constant temperature;
step 5): filtering the seasoned vegetables in the step 4) from the edible oil;
step 6): standing and cooling the seasoned vegetables in the step 5) to room temperature for storage.
Further, the mass dosage range of the edible oil and the seasoning vegetables is 2.5-6 parts: 1 part.
Further, the seasoning vegetable is one or more of onion, garlic meat or ginger.
Further, the onion is cut into grains with the length, width and height of 2-3mm and 10 mm; the garlic meat is cut into grains with the length, width and height of 3-41-5 mm; the ginger is cut into pieces with the length of 3mm, the width of 4mm and the thickness of 2-61-3 mm.
Further, the preheating temperature range of the edible oil in the step 2) is 110-195 ℃.
Further, the temperature of the edible oil is monitored by using an oil temperature thermometer in the step 3), and the oil temperature is kept not lower than the preheating temperature in the step 2) when the seasoning vegetables are added in batches.
Further, the edible oil in the step 4) is kept at the constant temperature of +/-5 ℃ of the preheating temperature.
Further, the seasoning vegetables are filtered from the edible oil by using a filter screen in the step 5).
By adopting the technical scheme, the seasoning food materials are cut into particles, so that the contact surface area of the seasoning vegetables and the edible oil is effectively increased, and the efficiency of heating the seasoning vegetables by the edible oil to extract unique aroma of the seasoning vegetables is improved; compared with the pasty seasoning vegetables, the granular seasoning vegetables have integrity, moisture of food can not flow out too much and can not be heated and oxidized, fragrance of the seasoning vegetables is lost, the edible oil is preheated firstly, after the preheating temperature is reached, the granular seasoning vegetables are added into the edible oil reaching the preheating temperature in batches, the oil temperature can be effectively kept and can not deviate from the preheating temperature too much, at the moment, the edible oil with small temperature difference enables the seasoning vegetables to effectively extract the fragrance of the seasoning vegetables, after the fragrance of the seasoning vegetables is extracted by the edible oil, the edible oil can be used for cooking other foods, the oil with fragrance absorbed by other foods is absorbed by other foods, the fragrance of the seasoning vegetables is locked in the food, the fragrance of the seasoning vegetables in the food is effectively kept, and the original taste of the food is kept.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The invention discloses a food aroma extraction method, which comprises the following process steps:
step 1): selecting seasoning vegetables and cutting into granules for later use;
step 2): preheating edible oil in a cooking utensil, wherein the edible oil is heated to the preheating temperature for later use;
step 3): adding the seasoning vegetables into the edible oil obtained in the step 2) in batches;
step 4): keeping the edible oil obtained in the step 3) at a constant temperature;
and 5) filtering the seasoning vegetables obtained in the step 4) from the edible oil.
The seasoning vegetables are caraway, and the seasoning food materials are cut into particles, so that the contact surface area of the seasoning vegetables and the edible oil is effectively increased, and the efficiency of heating the seasoning vegetables by the edible oil to extract unique aroma of the seasoning vegetables is improved; compared with the pasty seasoning vegetables, the granular seasoning vegetables have integrity, moisture of food can not flow out too much and can not be heated and oxidized, fragrance of the seasoning vegetables is lost, the edible oil is preheated firstly, after the preheating temperature is reached, the granular seasoning vegetables are added into the edible oil reaching the preheating temperature in batches, the oil temperature can be effectively kept and can not deviate from the preheating temperature too much, at the moment, the edible oil with small temperature difference enables the seasoning vegetables to effectively extract the fragrance of the seasoning vegetables, after the fragrance of the seasoning vegetables is extracted by the edible oil, the edible oil can be used for cooking other foods, the oil with fragrance absorbed by other foods is absorbed by other foods, the fragrance of the seasoning vegetables is locked in the food, the fragrance of the seasoning vegetables in the food is effectively kept, and the original taste of the food is kept.
Wherein,
the mass consumption range of the edible oil and the seasoning vegetables is 2.5-6 parts: 1 part.
The flavoring vegetable is one or more of onion, garlic meat or ginger.
Cutting Bulbus Allii Cepae into 2-10mm granules; cutting garlic meat into grains with length, width and height of 1-5 mm; cutting ginger into slices with thickness of 1-3 mm.
The preheating temperature range of the edible oil in the step 2) is 110-195 ℃.
And 3) monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), and keeping the oil temperature not lower than the preheating temperature in the step 2) when the seasoning vegetables are added in batches.
Keeping the constant temperature of the edible oil in the step 4) at +/-5 ℃ of the preheating temperature.
In the step 5), the seasoning vegetables are filtered from the edible oil by using a filter screen.
Step 6): standing and cooling the seasoned vegetables in the step 5) to room temperature for storage.
Example 1: (onion as a seasoned vegetable for example)
Step 1): selecting onions as seasoning vegetables to be cut into granules for later use, wherein the length, width and height of the granules of the onion are 2 mm;
step 2): respectively using 1.5kg of edible oil and 0.5kg of onion, preheating the edible oil in a cooking utensil, and controlling the preheating temperature of the edible oil at 110-115 ℃ for later use when the edible oil is heated to the preheating temperature;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of onions into the edible oil in 5 batches, and keeping the oil temperature not lower than the lowest value (110 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
and 5) filtering the onion from the edible oil by using a filter screen.
Step 6): standing the onion obtained in the step 5), cooling to room temperature and storing.
Example 2: (onion as a seasoned vegetable for example)
Step 1): selecting onions as seasoning vegetables to be cut into granules for later use, wherein the length, width and height of the granules of the onion are 6 mm;
step 2): respectively using the edible oil and the onion in the amount of 2.25kg and 0.5kg, preheating the edible oil in a cooking utensil, and controlling the preheating temperature of the edible oil to be 152.5-157.5 ℃ for later use when the edible oil is heated to the preheating temperature;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of onions into the edible oil in 5 batches respectively, and keeping the oil temperature not lower than the lowest value (152.5 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
and 5) filtering the onion from the edible oil by using a filter screen.
Step 6): standing the onion obtained in the step 5), cooling to room temperature and storing.
Example 3: (onion as a seasoned vegetable for example)
Step 1): selecting onions as seasoning vegetables to be cut into granules for later use, wherein the length, width and height of the granules of the onion are 10 mm;
step 2): respectively using 3kg of edible oil and 0.5kg of onion, preheating the edible oil in a cooking utensil, and controlling the preheating temperature of the edible oil at 190-195 ℃ for later use when the edible oil is heated to the preheating temperature;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of onions into the edible oil in 5 batches, and keeping the oil temperature not lower than the lowest value (190 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
and 5) filtering the onion from the edible oil by using a filter screen.
Step 6): standing the onion obtained in the step 5), cooling to room temperature and storing.
Example 4: (for example, garlic as a seasoning vegetable)
Step 1): selecting garlic as seasoning vegetable, and cutting the garlic into particles with the length, width and height of 1 mm;
step 2): respectively using 1.5kg and 0.5kg of edible oil and garlic, preheating the edible oil in a cooking utensil, and controlling the preheating temperature of the edible oil at 110-115 ℃ for later use when the edible oil is heated to the preheating temperature;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of garlic into the edible oil in 5 batches respectively, and keeping the oil temperature not lower than the lowest value (110 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
filtering the garlic from the edible oil by using a filter screen in the step 5).
Step 6): standing the garlic obtained in the step 5), cooling to room temperature and storing.
Example 5: (for example, garlic as a seasoning vegetable)
Step 1): selecting garlic as seasoning vegetable, and cutting the garlic into granules with the length, width and height of 3 mm;
step 2): respectively using the edible oil and the garlic in the amount of 2.25kg and 0.5kg, preheating the edible oil in a cooking utensil, and controlling the preheating temperature of the edible oil to be 152.5-157.5 ℃ when the edible oil is heated to the preheating temperature for later use;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of garlic into the edible oil in 5 batches respectively, and keeping the oil temperature not lower than the lowest value (152.5 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
filtering the garlic from the edible oil by using a filter screen in the step 5).
Step 6): standing the garlic obtained in the step 5), cooling to room temperature and storing.
Example 6: (for example, garlic as a seasoning vegetable)
Step 1): selecting garlic as seasoning vegetable, and cutting into granules with length, width and height of 5 mm;
step 2): respectively using 3kg of edible oil and 0.5kg of garlic, preheating the edible oil in a cooking utensil, and controlling the preheating temperature of the edible oil at 190-195 ℃ for later use when the edible oil is heated to the preheating temperature;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of garlic into the edible oil in 5 batches respectively, and keeping the oil temperature not lower than the lowest value (190 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
filtering the garlic from the edible oil by using a filter screen in the step 5).
Step 6): standing the garlic obtained in the step 5), cooling to room temperature and storing.
Example 7: (for example, ginger as a seasoning vegetable)
Step 1): selecting ginger as seasoning vegetable, and cutting the ginger into slices with the thickness of 1 mm;
step 2): respectively using 1.5kg and 0.5kg of edible oil and ginger, preheating the edible oil in a cooking utensil, and controlling the preheating temperature of the edible oil at 110-115 ℃ for later use when the edible oil is heated to the preheating temperature;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of ginger into the edible oil in 5 batches respectively, and keeping the oil temperature not lower than the lowest value (110 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
and 5) filtering the ginger from the edible oil by using a filter screen.
Step 6): standing and cooling the ginger in the step 5) to room temperature for storage.
Example 8: (for example, ginger as a seasoning vegetable)
Step 1): selecting ginger as seasoning vegetable, cutting the ginger into slices with the thickness of 2 mm;
step 2): respectively using the edible oil and the ginger in the amount of 2.25kg and 0.5kg, preheating the edible oil in a cooking utensil, and controlling the preheating temperature of the edible oil to be 152.5-157.5 ℃ when the edible oil is heated to the preheating temperature for later use;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of ginger into the edible oil in 5 batches respectively, and keeping the oil temperature not lower than the lowest value (152.5 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
and 5) filtering the ginger from the edible oil by using a filter screen.
Step 6): standing and cooling the ginger in the step 5) to room temperature for storage.
Example 9: (for example, ginger as a seasoning vegetable)
Step 1): selecting ginger as seasoning vegetable granules for later use, wherein the ginger is cut into 3mm thick pieces;
step 2): the dosage of the edible oil and the ginger are respectively 3kg and 0.5kg, the edible oil is put into a cooking utensil for preheating, the edible oil is heated to the preheating temperature for standby, and the preheating temperature of the edible oil is controlled at 190-195 ℃;
monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), adding 0.1kg of ginger into the edible oil in 5 batches respectively, and keeping the oil temperature not lower than the lowest value (190 ℃) of the preheating temperature in the step 2);
keeping the edible oil in the step 4) at the constant temperature of +/-5 ℃ of the preheating temperature;
and 5) filtering the ginger from the edible oil by using a filter screen.
Step 6): standing and cooling the ginger in the step 5) to room temperature for storage.
The above-mentioned several types of flavoring vegetables are prepared by extracting their unique aroma through oil heating, and compared with the corresponding several types of food-flavored vegetable in a paste form, it is found that the aroma of the flavoring vegetables is lost due to the fact that the paste-shaped flavoring vegetables release much water and are heated and oxidized by oil, and the extracted aroma is not as strong as the aroma extracted from the flavoring vegetables cut into corresponding granules.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (8)
1. A method for extracting food aroma is characterized by comprising the following process steps:
step 1): selecting seasoning vegetables and cutting into granules for later use;
step 2): preheating edible oil in a cooking utensil, wherein the edible oil is heated to the preheating temperature for later use;
step 3): adding the seasoning vegetables into the edible oil obtained in the step 2) in batches;
step 4): keeping the edible oil obtained in the step 3) at a constant temperature;
step 5): filtering the seasoned vegetables in the step 4) from the edible oil;
step 6): standing and cooling the seasoned vegetables in the step 5) to room temperature for storage.
2. The food flavor extraction method of claim 2, wherein: the mass dosage range of the edible oil and the seasoning vegetables is 2.5-6 parts: 1 part.
3. The food flavor extraction method of claim 1, wherein: the seasoning vegetable is one or more of onion, garlic meat or ginger.
4. The food flavor extraction method of claim 3, wherein: the onion is cut into grains with the length, width and height of 2-10 mm; the garlic meat is cut into grains with the length, width and height of 1-5 mm; the ginger is cut into slices with the thickness of 1-3 mm.
5. The food flavor extraction method of claim 1, wherein: the preheating temperature range of the edible oil in the step 2) is 110-195 ℃.
6. The food flavor extraction method of claim 1, wherein: and 3) monitoring the temperature of the edible oil by using an oil temperature thermometer in the step 3), and keeping the oil temperature not lower than the preheating temperature in the step 2) when the seasoning vegetables are added in batches.
7. The food flavor extraction method of claim 1, wherein: keeping the constant temperature of the edible oil in the step 4) at +/-5 ℃ of the preheating temperature.
8. The food flavor extraction method of claim 1, wherein: in the step 5), the seasoning vegetables are filtered from the edible oil by using a filter screen.
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| CN201810735247.6A CN108783191A (en) | 2018-07-05 | 2018-07-05 | A kind of food flavor extracting process |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
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- 2018-07-05 CN CN201810735247.6A patent/CN108783191A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489133A (en) * | 2015-01-15 | 2015-04-08 | 刘金甫 | Ginger juice onion oil and manufacturing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 李心贤: "《最亲切的家常饭菜》", May 2014, 河南科学技术出版社 * |
| 瑞雅: "《外婆拿手菜家常菜随手查》", February 2015, 福建科学技术出版社 * |
| 薛慧林: "《老年四季营养食谱》", January 2004, 山西科学技术出版社 * |
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