CN109090267A - A kind of complex flavor oil and preparation method thereof - Google Patents
A kind of complex flavor oil and preparation method thereof Download PDFInfo
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- CN109090267A CN109090267A CN201811081271.9A CN201811081271A CN109090267A CN 109090267 A CN109090267 A CN 109090267A CN 201811081271 A CN201811081271 A CN 201811081271A CN 109090267 A CN109090267 A CN 109090267A
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- orange peel
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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
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- Oil, Petroleum & Natural Gas (AREA)
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- Food Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of complex flavor oil, is made of the raw material of following parts by weight: 8-12 parts of Chinese prickly ash, 4-9 parts of capsicum, 5-10 parts of cumin, 4-8 parts of garlic, 5-10 parts of green onion, 3-7 parts of cortex cinnamomi, 4-9 parts of tsaoko, 8-15 parts of edible rose petal, 6-12 parts of mushroom, 3-6 parts of orange peel, 90-100 parts of vegetable oil.Meanwhile also providing the preparation method of the complex flavor oil.Complex flavor oil provided by the invention, joined edible rose petal and mushroom, orange peel, maintains the natural flavour mountaineous and nutritional ingredient of spice, can increase fresh, the fragrant mouthfeel of food materials, while energy deodorization, lasting fragrance retain, can directly eat, without heating.
Description
Technical field
The invention belongs to flavored oils' technical fields, and in particular to a kind of complex flavor oil and preparation method thereof.
Background technique
Currently, purpose compound flavour enhancer can substantially be divided into complex flavor oil and two kinds of composite seasoning powder.Composite seasoning powder is more
It is to mix pepper powder, cumin powder, zanthoxylum powder, ginger powder etc., such as Thirteen Spice, five-spice powder of commercial type etc., still, this
The flavouring of class powdery, moisture-sensitive after opening, fragrance matter is readily volatilized, is also easy to agglomerate, influences using effect；Moreover, this
The flavouring of class powdery by vaporization at high temperature, the non-uniform defect of seasoning, influences the mouthfeel of culinary art during the cooking process.
Mostly complex flavor oil is that the fragrance of spice cannot be given full play to spice and the direct hybrid modulation of vegetable oil
And retain for a long time.
Summary of the invention
In view of the drawbacks of the prior art, the present invention provides a kind of preparation method of complex flavor oil, full of nutrition, and can be right
Food materials play the role of proposing fresh, deodorization, maintain the natural flavour mountaineous and nutritional ingredient of spice.
A kind of complex flavor oil, is made of: 8-12 parts of Chinese prickly ash, 4-9 parts of capsicum, cumin 5-10 the raw material of following parts by weight
Part, 4-8 parts of garlic, 5-10 parts of green onion, 3-7 parts of cortex cinnamomi, 4-9 parts of tsaoko, 8-15 parts of edible rose petal, 6-12 parts of mushroom, orange peel
3-6 parts, 90-100 parts of vegetable oil.
Preferably, the complex flavor oil, is made of: 10 parts of Chinese prickly ash, 7 parts of capsicum, cumin 6 raw material of following parts by weight
Part, 6 parts of garlic, 9 parts of green onion, 5 parts of cortex cinnamomi, 7 parts of tsaoko, 12 parts of edible rose petal, 9 parts of mushroom, 5 parts of orange peel, 98 parts of vegetable oil.
Preferably, the vegetable oil is any one in soybean oil, rapeseed oil or peanut oil.
The preparation method of the complex flavor oil, it is characterised in that: the following steps are included:
(1) it stocks up: Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko, edible rose petal, mushroom, orange peel is respectively washed
Completely, capsicum, garlic, green onion, mushroom, orange peel are then distinguished into chopping again；
(2) raw material that step (1) is got ready is dried under vacuum to moisture content less than 3% respectively；
(3) vegetable oil is heated to 40-50 DEG C, edible rose petal is added, stirred 15-20min, edible rose petal is taken
Out, spare；
(4) vegetable oil for obtaining step (3) is ultrasonically treated 5-10min；
(5) vegetable oil that step (4) obtains is heated to 60-70 DEG C, orange peel and mushroom is added, 20-25min is stirred, by orange peel
It is taken out with mushroom, it is spare；
(6) vegetable oil that step (5) obtains is heated to 90-100 DEG C, Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, grass is added
Fruit stirs 40-60min, then filters, obtain crude oil；
(7) crude oil is filtered using plate and frame type filter-press, obtains complex flavor oil.
Preferably, the condition being ultrasonically treated in step (4) are as follows: supersonic frequency 40KHz, ultrasonic input power are 200W.
Advantages of the present invention:
Complex flavor oil provided by the invention, joined edible rose petal and mushroom, orange peel, maintains the natural wind of spice
Taste and nutritional ingredient can increase fresh, the fragrant mouthfeel of food materials, while energy deodorization, lasting fragrance retain, can directly eat, be not necessarily to
Heating.
Specific embodiment
Embodiment 1
1. a kind of complex flavor oil, is made of: 10 parts of Chinese prickly ash, 7 parts of capsicum, 6 parts of cumin, garlic 6 raw material of following parts by weight
Part, 9 parts of green onion, 5 parts of cortex cinnamomi, 7 parts of tsaoko, 12 parts of edible rose petal, 9 parts of mushroom, 5 parts of orange peel, 98 parts of vegetable oil, wherein institute
Stating vegetable oil is soybean oil.
2. the preparation method of the complex flavor oil, it is characterised in that: the following steps are included:
(1) it stocks up: Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko, edible rose petal, mushroom, orange peel is respectively washed
Completely, capsicum, garlic, green onion, mushroom, orange peel are then distinguished into chopping again；
(2) raw material that step (1) is got ready is dried under vacuum to moisture content less than 3% respectively；
(3) vegetable oil is heated to 40 DEG C, edible rose petal is added, stirred 20min, edible rose petal is taken out, it is spare；
(4) by vegetable oil that step (3) obtains under conditions of supersonic frequency is 40KHz, ultrasonic input power is 200W ultrasound
Handle 5min；
(5) vegetable oil that step (4) obtains is heated to 60 DEG C, orange peel and mushroom is added, 25min is stirred, by orange peel and mushroom
It takes out, it is spare；
(6) vegetable oil that step (5) obtains is heated to 90 DEG C, Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko is added,
60min is stirred, then filters, obtains crude oil；
(7) crude oil is filtered using plate and frame type filter-press, obtains complex flavor oil.
Embodiment 2
A kind of complex flavor oil, is made of: 8 parts of Chinese prickly ash, 4 parts of capsicum, 5 parts of cumin, 4 parts of garlic, green onion 5 raw material of following parts by weight
Part, 3 parts of cortex cinnamomi, 4 parts of tsaoko, 8 parts of edible rose petal, 6 parts of mushroom, 3 parts of orange peel, 90 parts of vegetable oil.
2. the preparation method of the complex flavor oil, it is characterised in that: the following steps are included:
(1) it stocks up: Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko, edible rose petal, mushroom, orange peel is respectively washed
Completely, capsicum, garlic, green onion, mushroom, orange peel are then distinguished into chopping again；
(2) raw material that step (1) is got ready is dried under vacuum to moisture content less than 3% respectively；
(3) vegetable oil is heated to 50 DEG C, edible rose petal is added, stirred 15min, edible rose petal is taken out, it is spare；
(4) by vegetable oil that step (3) obtains under conditions of supersonic frequency is 40KHz, ultrasonic input power is 200W ultrasound
Handle 10min；
(5) vegetable oil that step (4) obtains is heated to 70 DEG C, orange peel and mushroom is added, 20min is stirred, by orange peel and mushroom
It takes out, it is spare；
(6) vegetable oil that step (5) obtains is heated to 100 DEG C, Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko is added,
40min is stirred, then filters, obtains crude oil；
(7) crude oil is filtered using plate and frame type filter-press, obtains complex flavor oil.
Embodiment 3
A kind of complex flavor oil, is made of the raw material of following parts by weight: 12 parts of Chinese prickly ash, 9 parts of capsicum, 10 parts of cumin, 8 parts of garlic,
10 parts of green onion, 7 parts of cortex cinnamomi, 9 parts of tsaoko, 15 parts of edible rose petal, 12 parts of mushroom, 6 parts of orange peel, 100 parts of vegetable oil.
2. the preparation method of the complex flavor oil, it is characterised in that: the following steps are included:
(1) it stocks up: Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko, edible rose petal, mushroom, orange peel is respectively washed
Completely, capsicum, garlic, green onion, mushroom, orange peel are then distinguished into chopping again；
(2) raw material that step (1) is got ready is dried under vacuum to moisture content less than 3% respectively；
(3) vegetable oil is heated to 45 DEG C, edible rose petal is added, stirred 18min, edible rose petal is taken out, it is spare；
(4) by vegetable oil that step (3) obtains under conditions of supersonic frequency is 40KHz, ultrasonic input power is 200W ultrasound
Handle 8min；
(5) vegetable oil that step (4) obtains is heated to 65 DEG C, orange peel and mushroom is added, 23min is stirred, by orange peel and mushroom
It takes out, it is spare；
(6) vegetable oil that step (5) obtains is heated to 95 DEG C, Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko is added,
50min is stirred, then filters, obtains crude oil；
(7) crude oil is filtered using plate and frame type filter-press, obtains complex flavor oil.
Comparative example
1. a kind of complex flavor oil, is made of: 10 parts of Chinese prickly ash, 7 parts of capsicum, 6 parts of cumin, garlic 6 raw material of following parts by weight
Part, 9 parts of green onion, 5 parts of cortex cinnamomi, 7 parts of tsaoko, 98 parts of vegetable oil, wherein the vegetable oil is soybean oil.
2. the preparation method of the complex flavor oil, it is characterised in that: the following steps are included:
(1) stock up: by Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko, be respectively washed it is clean, then again by capsicum, big
Garlic, green onion distinguish chopping；
(2) raw material that step (1) is got ready is dried under vacuum to moisture content less than 3% respectively；
(3) vegetable oil that step (2) obtains is heated to 90 DEG C, Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko is added,
60min is stirred, then filters, obtains crude oil；
(4) crude oil is filtered using plate and frame type filter-press, obtains complex flavor oil.
Embodiment 1-3 and comparative example the complex flavor oil prepared are applied in culinary art, 100 persons of foretasting is chosen, exchanges
The color of taste oil, mention it is fresh except raw meat, mention it is fresh give a mark except raw meat, 10 parts of full marks, see the table below:
。
Claims (5)
1. a kind of complex flavor oil, it is characterised in that: be made of the raw material of following parts by weight: 8-12 parts of Chinese prickly ash, 4-9 parts of capsicum,
5-10 parts of cumin, 4-8 parts of garlic, 5-10 parts of green onion, 3-7 parts of cortex cinnamomi, 4-9 parts of tsaoko, 8-15 parts of edible rose petal, mushroom 6-12
Part, 3-6 parts of orange peel, 90-100 parts of vegetable oil.
2. complex flavor oil according to claim 1, it is characterised in that: be made of the raw material of following parts by weight: 10 parts of Chinese prickly ash,
7 parts of capsicum, 6 parts of cumin, 6 parts of garlic, 9 parts of green onion, 5 parts of cortex cinnamomi, 7 parts of tsaoko, 12 parts of edible rose petal, 9 parts of mushroom, orange peel 5
Part, 98 parts of vegetable oil.
3. complex flavor according to claim 1 or claim 2 oil, it is characterised in that: the vegetable oil be soybean oil, rapeseed oil or
Any one in peanut oil.
4. the preparation method of the oil of complex flavor described in claim 1, it is characterised in that: the following steps are included:
(1) it stocks up: Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, tsaoko, edible rose petal, mushroom, orange peel is respectively washed
Completely, capsicum, garlic, green onion, mushroom, orange peel are then distinguished into chopping again；
(2) raw material that step (1) is got ready is dried under vacuum to moisture content less than 3% respectively；
(3) vegetable oil is heated to 40-50 DEG C, edible rose petal is added, stirred 15-20min, edible rose petal is taken
Out, spare；
(4) vegetable oil for obtaining step (3) is ultrasonically treated 5-10min；
(5) vegetable oil that step (4) obtains is heated to 60-70 DEG C, orange peel and mushroom is added, 20-25min is stirred, by orange peel
It is taken out with mushroom, it is spare；
(6) vegetable oil that step (5) obtains is heated to 90-100 DEG C, Chinese prickly ash, capsicum, cumin, garlic, green onion, cortex cinnamomi, grass is added
Fruit stirs 40-60min, then filters, obtain crude oil；
(7) crude oil is filtered using plate and frame type filter-press, obtains complex flavor oil.
5. the preparation method of complex flavor oil according to claim 4, it is characterised in that: the item being ultrasonically treated in step (4)
Part are as follows: supersonic frequency 40KHz, ultrasonic input power are 200W.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811081271.9A CN109090267A (en) | 2018-09-17 | 2018-09-17 | A kind of complex flavor oil and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811081271.9A CN109090267A (en) | 2018-09-17 | 2018-09-17 | A kind of complex flavor oil and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109090267A true CN109090267A (en) | 2018-12-28 |
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| CN201811081271.9A Pending CN109090267A (en) | 2018-09-17 | 2018-09-17 | A kind of complex flavor oil and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500399A (en) * | 2022-08-19 | 2022-12-23 | 山东好煮夫食品科技有限公司 | Preparation process of edible seasoning oil |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212732A (en) * | 2016-07-29 | 2016-12-14 | 郑州雪麦龙食品香料有限公司 | A kind of spicy chilli oil and preparation method thereof |
| CN107125337A (en) * | 2017-06-20 | 2017-09-05 | 哈尔滨工业大学 | A kind of processing method of fructus amomi complex flavor oil |
-
2018
- 2018-09-17 CN CN201811081271.9A patent/CN109090267A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106212732A (en) * | 2016-07-29 | 2016-12-14 | 郑州雪麦龙食品香料有限公司 | A kind of spicy chilli oil and preparation method thereof |
| CN107125337A (en) * | 2017-06-20 | 2017-09-05 | 哈尔滨工业大学 | A kind of processing method of fructus amomi complex flavor oil |
Non-Patent Citations (2)
| Title |
|---|
| 彭阳生: "《植物油脂加工实用技术》", 31 March 2003 * |
| 黄仲华: "《中国调味食品技术实用手册》", 28 February 1992 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500399A (en) * | 2022-08-19 | 2022-12-23 | 山东好煮夫食品科技有限公司 | Preparation process of edible seasoning oil |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 715412 national Prickly Ash Industrial Park, Zhiyang Town, Hancheng City, Weinan City, Shaanxi Province Applicant after: Shaanxi Weikang Biotechnology Co.,Ltd. Address before: 715400 National Prickly Pepper Industrial Park, Zhiyang Town, Hancheng City, Weinan City, Shaanxi Province Applicant before: SHAANXI WEIKANG FOOD TECHNOLOGY Co.,Ltd. |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181228 |