CN110122600A - One kind, which is decocted, fries dedicated ready-mixed oil and its application - Google Patents
One kind, which is decocted, fries dedicated ready-mixed oil and its application Download PDFInfo
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- CN110122600A CN110122600A CN201910503268.XA CN201910503268A CN110122600A CN 110122600 A CN110122600 A CN 110122600A CN 201910503268 A CN201910503268 A CN 201910503268A CN 110122600 A CN110122600 A CN 110122600A
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- 239000003921 oil Substances 0.000 claims abstract description 119
- 235000019198 oils Nutrition 0.000 claims abstract description 119
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 235000009566 rice Nutrition 0.000 claims abstract description 41
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract description 33
- 239000002600 sunflower oil Substances 0.000 claims abstract description 33
- 239000008159 sesame oil Substances 0.000 claims abstract description 32
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 32
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 28
- 235000013305 food Nutrition 0.000 claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 241000207961 Sesamum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 239000004519 grease Substances 0.000 abstract description 27
- 239000000779 smoke Substances 0.000 abstract description 6
- 230000003993 interaction Effects 0.000 abstract description 4
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- 238000013329 compounding Methods 0.000 abstract description 2
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- 230000008859 change Effects 0.000 description 9
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- 238000012360 testing method Methods 0.000 description 3
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- 238000006243 chemical reaction Methods 0.000 description 2
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
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- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- -1 chloropropanol ester Chemical class 0.000 description 1
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- 230000005484 gravity Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
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- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000005892 protein maturation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
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- 238000012546 transfer Methods 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to grease field, in particular to a kind of decoct fries dedicated ready-mixed oil and its application, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 1 ~ 4%, Rice oil 5 ~ 10%, high oleic sunflower oil 86 ~ 92%.The above-mentioned pan-fried dedicated ready-mixed oil of stir-fry is with high oleic sunflower oil, Rice oil and sesame oil compounding, under the interaction of different grease compositions, active force is more stable between grease molecules, therefore the viscosity of ready-mixed oil is relatively stable after temperature increases, grease viscosity stability is more advantageous to food well and is heated evenly, and obtained food has better mouthfeel.Further, ready-mixed oil is more suitable for carrying out decocting stir-fry in 180 ~ 190 DEG C of conditions, and oil smoke amount is few during decocting stir-fry, safer.
Description
Technical field
The present invention relates to grease field, in particular to a kind of decoct fries dedicated ready-mixed oil and its application.
Background technique
Rice, also known as paddy are one of world's Three major grain crops, and Gross World Product is only second to corn and millet.Rice
It is made of four parts: rice husk 16 ~ 23%, rice bran 5 ~ 5.5%, rice plumule 2.5%, highed milled rice 72 ~ 72.5%.Wherein, rice plumule specific gravity
Close with rice bran with size, the two mixes in rice milling process.The average bran production rate of paddy processing is 7%, rice bran oil content
It is 18 ~ 22%.The fatty acid composition of Rice oil is more balanced, saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acid
Ratio is about 0.4:1:0.9, is a kind of very high edible oil of nutritive value.
Pan-fried stir-fry is a kind of one of traditional food rapid aging processing method, because food made from it has special flavor
With texture and it is very popular.China is to decoct to fry to use oil using big country, and China in 2016, which decocts to fry, uses about 1,350,000 tons of oil, decocts
Stir-fry is merited attention using oil.In the case where oxygen participates in, decoct can occur during frying hydrolysis, oxidation and polymerization etc. it is complicated and
Violent reaction leads to grease deterioration and generates deterioration substance and some potential hazard substances such as chloropropanol ester, ethylene oxidic ester.
Since food can absorb grease during frying, decocts the quality problems fried in oil and also will affect and pan-fried stir-fry and eat product.
Common pan-fried stir-fry oil is mainly based on palm oil and hydrogenated vegetable oil.Palm oil saturated fatty acid content is high, eats full
Excessively high food easily causes fat and coronary heart disease etc. with content of fatty acid；Another aspect grease generates in hydrogenation process
Trans-fatty acid equally threaten health of people.In recent years, the pan-fried stir-fry of health is attracted wide attention with oil.
Decocting the acid value of edible oil and peroxide value during frying can change, research shows that rapeseed oil, soybean oil, peanut
The common edible oil such as oil, linseed oil acid value and peroxide value during decocting stir-fry can all have raising.Although these variations are normal
It is usually to meet edible oil national safety standard, but the pan-fried stir-fry oil of health needs to further increase and decocting stir-fry in rule cooking process
Stability in the process.
The viscosity of grease and the mouthfeel of food have many relationships, and it is original exclusive pure and fresh that grease viscosity low energy takes food out of
Fragrance and tasty and refreshing feeling；Viscosity high energy makes food reach fragrant, crisp, crisp tooth aroma retaining effect；But excessively high viscosity can fit again
It instead makes the food decocted, fried generate viscous mouth greasy feeling.However, during heating the viscosity of grease be change, and
Different greases is also different with the change viscosity-modifying degree of temperature, it is therefore desirable to which the viscosity for finding compounding ready-mixed oil is more steady
Fixed, obtained food mouthfeel is more preferably.
Summary of the invention
It is an object of the invention to overcome the above problem, provides a kind of decoct and fry dedicated ready-mixed oil and its application.
The purpose of the present invention is achieved by the following technical programs:
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 1 ~ 4%, rice
Oil 5 ~ 10%, high oleic sunflower oil 86 ~ 92%.
Preferably, by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes sesame oil 2 ~ 3%, and Rice oil 6 ~ 8% is high
Oleic sunflower oil 89 ~ 91%.
Preferably, by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry is sesame oil 3%, Rice oil 7%, high oleic acid certain herbaceous plants with big flowers
Flower seed oil 90%.
Sunflower oil is that one of stir-fry oil is commonly decocted by family at present, and research is found as the temperature rises, the viscosity of grease
Also it can change, and the extent of reaction of different grease viscosity temperatures is also different.For example, sunflower oil is at 35 DEG C,
The viscosity of sunflower oil is higher than the viscosity of sesame oil；As temperature increases the two viscosity-modifying, when temperature reaches 95 DEG C, sesame
The viscosity of oil is higher than the viscosity of sunflower oil instead, continues to increase with temperature, the sunflower oil after temperature reaches 180 DEG C
Viscosity is greater than the viscosity of sesame oil again.The viscosity of Rice oil also shows nonlinear variation tendency as the temperature increases.
Above it can be seen that with temperature change, the situation of change of grease is more complicated.The present invention uses preferred sesame
Oil, Rice oil and high oleic sunflower oil are reasonably matched, and are found under the interaction of different grease compositions, are worked as temperature
The viscosity change of ready-mixed oil is relatively stable after increasing.
Further, the viscosity of oily hot potential and grease has close relationship, and the viscosity of ready-mixed oil is more stable, ready-mixed oil
Heated more uniform, food is heated also can be more uniform, and obtained food mouthfeel is also more preferable.
Since the viscosity of grease and hot potential have close relationship, suitable hot potential can allow food fast-ripenin, both
The fragrance that food can be kept original can be simultaneously reached fragrant, crisp, crisp effect.The present invention selects high oleic sunflower oil conduct
Main component compounds Rice oil and sesame oil.When temperature is increased to 180 DEG C ~ 190 DEG C, due to the modest viscosity of ready-mixed oil, both
The rapid aging of advantageous food will not generate greasy feeling due to excess stickiness.
In addition, the smoke point of sesame oil is 170 DEG C or so, oil temperature is generally at 180 DEG C or more when decocting stir-fry, therefore sesame oil is general
In the case of be not suitable for carrying out decocting and fry operation.The smoke point of Rice oil and high oleic sunflower oil at 200 DEG C or more, utilizes rice
Rice bran oil, high oleic sunflower oil are compounded with sesame oil, in the grease molecules and sesame oil in Rice oil and high oleic sunflower oil
Grease molecules combine and obtain that vapour pressure is bigger, the higher compound reconciliation grease molecules of boiling point so that ready-mixed oil is at 180 ~ 190 DEG C
Substantially oil smoke is not generated in range.It overcomes sesame oil to be not suitable for decocting the shortcomings that frying, moreover it is possible to promote the fragrance decocted and fried.Decoct stir-fry process
In, food is capable of the mouthfeel of rapid aging raising food.Experiment shows that the above-mentioned pan-fried dedicated ready-mixed oil of stir-fry is suitble at 180 ~ 190 DEG C
It carries out decocting stir-fry in temperature range, decocts and fry 40 ~ 90s of time control, can achieve better effect.
Within the scope of 180 ~ 190 DEG C, it is the most suitable that high oleic sunflower oil, Rice oil and sesame oil be combined with each other to obtain viscosity
Close the ready-mixed oil decocted and fry operation.Decocting the time fried should control in the time range of 40 ~ 90s, avoid decocting and fry overlong time food
Charing, which generates small carbon particle, influences the color of food.
Preferably, the application is to decoct the application on fried pork slice.
Ready-mixed oil is combined with sliced meat (preferably, the lean meat of pork) first during decocting and frying, and grease molecules are adsorbed on meat
Piece protein surface；Then hot transmitting is carried out.It is such it is pan-fried fry special oil modest viscosity, can quickly allow protein maturation and
It can keep the delicious of meat.And it is few to decoct oil smoke amount during frying, safer.
The present invention has following technical effect that compared with prior art
The present invention provides a kind of dedicated ready-mixed oils of pan-fried stir-fry compounded with high oleic sunflower oil, Rice oil and sesame oil, not
Under interaction with grease composition, the obtained proprietary ready-mixed oil of pan-fried stir-fry.When the temperature is changed, the viscosity stability of ready-mixed oil is more
It is good, the thermally equivalent of food is more advantageous to obtain the better food of mouthfeel.The viscosity of ready-mixed oil is related to thermal capacity, thermal capacitance
Amount is related with heating and heat-transfer effect, answers the modest viscosity of ready-mixed oil, can both allow food fast-ripenin or keeping food
It is delicious.Further, ready-mixed oil is more suitable for carrying out decocting stir-fry in 180 ~ 190 DEG C of conditions.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, combined with specific embodiments below, comparative example and reality
Technical solution of the present invention will be described in detail by testing example.Obviously, described embodiment is only present invention a part
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Obtained all other embodiment under the premise of the property made is worked belongs to the range that the present invention is protected.
Except specified otherwise, equipment used in the present embodiment, comparative example and experimental example is routine experiment equipment, used
Raw material be commercially available.
Wherein, grease is provided by Panyu Hexing Oil Co., Ltd in experiment below.
The trade name of edible oil and fat is as follows:
High oleic sunflower oil is lion ball mark level-one finished product sunflower oil (3 liters).
Sesame oil is that camel mark squeezes Oleum Sesami (195 milliliters), and credit rating is level-one.
Rice oil is double 10,000 Rice oils (5 liters) of lion ball mark.
Embodiment 1
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 3%, Rice oil
7%, high oleic sunflower oil 90%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 180 ~ 190 DEG C, decocts and fries time 60s.
Embodiment 2
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 4%, Rice oil
7%, high oleic sunflower oil 89%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 180 ~ 190 DEG C, decocts and fries time 60s.
Embodiment 3
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 4%, Rice oil
5%, high oleic sunflower oil 91%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 180 ~ 190 DEG C, decocts and fries time 60s.
Embodiment 4
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 4%, Rice oil
10%, high oleic sunflower oil 86%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 180 ~ 190 DEG C, decocts and fries time 60s.
Embodiment 5
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 1%, Rice oil
7%, high oleic sunflower oil 92%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 180 ~ 190 DEG C, decocts and fries time 60s.
Comparative example 1
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 6%, Rice oil
2%, high oleic sunflower oil 92%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 180 ~ 190 DEG C, decocts and fries time 60s.
Compared with Example 5, sesame oil content is higher in this comparative example, rice oil content is lower.
Comparative example 2
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 3%, Rice oil
12%, high oleic sunflower oil 85%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 180 ~ 190 DEG C, decocts and fries time 60s.
Compared with Example 5, this comparative example rice oil content is higher, high oleic sunflower oil content is lower.
Comparative example 3
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 3%, Rice oil
7%, high oleic sunflower oil 90%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 170 ~ 180 DEG C, decocts and fries time 60s.
Compared with Example 5, it is lower to decoct stir-fry temperature for this comparative example.
Comparative example 4
One kind, which is decocted, fries dedicated ready-mixed oil, and by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame oil 3%, Rice oil
7%, high oleic sunflower oil 90%.
Above-mentioned ready-mixed oil decocts Saute pork slices within the scope of 190 ~ 200 DEG C, decocts and fries time 60s.
Compared with Example 5, it is higher to decoct stir-fry temperature for this comparative example.
Experimental example 1
Choose 14 and have and judge the volunteers of experience, to use embodiment 1 ~ 5 and 1 ~ 4 cooking pork of comparative example carry out color, perfume (or spice),
Judging in terms of taste.Then it is scored (full marks 10 divide) its color, fragrance, mouthfeel perfume (or spice) situation, average result is as follows
Shown in table 1:
1 mouthfeel of table comments result
It can change from upper table when the component ratio of Rice oil, sesame oil or high oleic sunflower oil, can all influence to decoct stir-fry
The color of food, i.e., whole sense organ.
Embodiment 2
Referring to GB/T 5516-2011 " grain and oil detection grain kinematic viscosity measure capillary viscosimetry ", measure each embodiment 1 ~
4 and comparative example 1 ~ 2 viscosity.The ready-mixed oil of embodiment and comparative example is carried out to heat the temperature tested when it generates continuous smog
Degree.Test result is as shown in table 2.
Table 2, which is decocted, fries front and back special oil acid value and peroxide value variation
As can be seen from the above table the dedicated ready-mixed oil of pan-fried stir-fry of each embodiment during heating, the viscosity stability of grease for
Comparative example is more preferable.Main cause is attributed to the interaction between the grease molecules of separate sources, makes between different grease molecules
Effect is more stable, so that the viscosity stability of grease is more preferable.On the other hand, each embodiment will not the company of generation at 200 DEG C or less
Continuous oil smoke, is more advantageous to safety.
Experimental example 3
In order to further determine the safety of ready-mixed oil, every physical and chemical index of the ready-mixed oil of embodiment 1 to 3 is tested,
Test result is as shown in table 3.
The physical and chemical index of 3 ready-mixed oil of table
Every physical and chemical index of ready-mixed oil of the present invention is all satisfied food security standard as can be known from the above table.
To sum up, in embodiment, especially embodiment 1, sesame oil 3%, Rice oil 7%, high oleic sunflower oil 90% are compounded
The vegetable overall organoleptic that the obtained dedicated ready-mixed oil of pan-fried stir-fry is produced is best, is most suitable for doing decocting to fry to cook using.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (5)
1. one kind, which is decocted, fries dedicated ready-mixed oil, which is characterized in that by weight percentage, the pan-fried dedicated ready-mixed oil of stir-fry includes: sesame
Sesame oil 1 ~ 4%, Rice oil 5 ~ 10%, high oleic sunflower oil 86 ~ 92%.
2. decocting fry dedicated ready-mixed oil according to claim 1, which is characterized in that by weight percentage, the pan-fried stir-fry is dedicated
Ready-mixed oil includes sesame oil 2 ~ 3%, Rice oil 6 ~ 8%, high oleic sunflower oil 89 ~ 91%.
3. decocting fry dedicated ready-mixed oil according to claim 1, which is characterized in that by weight percentage, the pan-fried stir-fry is dedicated
Ready-mixed oil is sesame oil 3%, Rice oil 7%, high oleic sunflower oil 90%.
4. a kind of pan-fried application for frying dedicated ready-mixed oil in pan-fried cooked food of any one of claims 1 to 3, which is characterized in that
Decocting and frying oil temperature is 180 ~ 190 DEG C, and decocting the stir-fry time is 40 ~ 90s.
5. decocting the application for frying dedicated ready-mixed oil in pan-fried cooked food according to claim 4, which is characterized in that be to decoct stir-fry meat
The application of on piece.
Priority Applications (1)
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| CN111838330A (en) * | 2020-09-08 | 2020-10-30 | 江西井冈绿宝股份有限公司 | Special rice blend oil for frying |
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| EP0771531A2 (en) * | 1995-11-02 | 1997-05-07 | Lipidia Holding S.A. | Stable edible oil composition |
| CN106819152A (en) * | 2017-01-19 | 2017-06-13 | 莒南县金胜粮油实业有限公司 | Fry special ready-mixed oil and preparation method thereof |
| CN108094574A (en) * | 2016-11-25 | 2018-06-01 | 丰益(上海)生物技术研发中心有限公司 | Grease additive and frying fluid composition |
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| EP0771531A2 (en) * | 1995-11-02 | 1997-05-07 | Lipidia Holding S.A. | Stable edible oil composition |
| CN108094574A (en) * | 2016-11-25 | 2018-06-01 | 丰益(上海)生物技术研发中心有限公司 | Grease additive and frying fluid composition |
| CN106819152A (en) * | 2017-01-19 | 2017-06-13 | 莒南县金胜粮油实业有限公司 | Fry special ready-mixed oil and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111838330A (en) * | 2020-09-08 | 2020-10-30 | 江西井冈绿宝股份有限公司 | Special rice blend oil for frying |
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