CN110754539A - Method for preparing spiced seasoning oil - Google Patents
Method for preparing spiced seasoning oil Download PDFInfo
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- CN110754539A CN110754539A CN201911263458.5A CN201911263458A CN110754539A CN 110754539 A CN110754539 A CN 110754539A CN 201911263458 A CN201911263458 A CN 201911263458A CN 110754539 A CN110754539 A CN 110754539A
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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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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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)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a method for preparing spiced seasoning oil, which comprises the following steps: s1, selecting raw materials: the five-spice raw materials are selected from mature fresh pepper, chili pepper, cinnamon, aftertaste and clove, the main materials are selected from vegetable oil and sesame oil, the five-spice raw materials comprise, by mass, 20-30 parts of fresh pepper, 40-50 parts of chili pepper, 5-10 parts of cinnamon, 5-10 parts of aftertaste and 10-20 parts of clove, and the mixture ratio of the main materials is 1: 2; s2, cleaning: putting the five-spice raw materials into a cleaning machine for cleaning, wherein the cleaning time is 5-10 minutes, and filtering water from the cleaned five-spice raw materials taken out of the cleaning machine in order to ensure that the five-spice raw materials do not contain moisture after cleaning; s3, heating and stirring: putting the cleaned five-spice raw material with the water filtered out into an iron pan; s4, cooling; s5, mixing; s6, bottling; and S7, storing. The production method is simple, the cooking is convenient to use, and the cooked dishes and soup are pure in color and fragrant in taste, so that the higher requirements of people on the seasoning oil are met.
Description
Technical Field
The invention relates to the technical field of seasoning oil, in particular to a method for preparing spiced seasoning oil.
Background
Edible seasoning oil is a necessary food in daily life of people, generally refers to oil extracted from plants or plant grains or a seasoning with flavor components extracted from plant oil, and is used in various vegetable systems in China.
The common flavoring oil at present is various in types, including sesame oil, olive oil, sesame oil, ginger oil, zanthoxylum oil, chili oil, garlic oil, mustard oil and the like, which are usually prepared from single oil and single spice, so that the flavoring is inconvenient, the fragrance is single, the living standard of people is continuously improved along with the economic development, and people put forward higher requirements on the nutritional value and the taste of the flavoring oil.
Disclosure of Invention
The invention aims to solve the technical problems in the background art and provides a method for preparing spiced seasoning oil.
The invention provides a method for preparing spiced seasoning oil, which comprises the following steps:
s1, selecting raw materials: the five-spice raw materials are selected from mature fresh pepper, chili pepper, cinnamon, aftertaste and clove, the main materials are selected from vegetable oil and sesame oil, the five-spice raw materials comprise, by mass, 20-30 parts of fresh pepper, 40-50 parts of chili pepper, 5-10 parts of cinnamon, 5-10 parts of aftertaste and 10-20 parts of clove, and the mixture ratio of the main materials is 1: 2;
s2, cleaning: putting the five-spice raw materials into a cleaning machine for cleaning, wherein the cleaning time is 5-10 minutes, and filtering water from the cleaned five-spice raw materials taken out of the cleaning machine in order to ensure that the five-spice raw materials do not contain moisture after cleaning;
s3, heating and stirring: putting the washed five-spice raw materials of which the moisture is filtered out into an iron pan, adding a mixture of vegetable oil and the five-spice raw materials, wherein the ratio of the five-spice raw materials to the vegetable oil is 1: 2, heating the mixture of the vegetable oil and the five-spice raw materials to 180-200 ℃ by adopting steam, heating while stirring, and controlling the heating time to be 60-120 minutes;
s4, cooling: cooling after heating, slowly cooling to 20-40 deg.C, discharging from the iron pan, storing in a storage tank for about 3-6 days, and performing precision filtration;
s5, mixing: and adding 10: 1, stirring the sesame oil to finally prepare the spiced seasoning oil;
s6, bottling: the bottling is sealed by adopting glass bottles, and each bottle is preferably filled with 100-;
s7, storing: the finished oil is placed in a shady and cool place without light, and the bottle or other containers are required to be tightly covered to prevent air permeation, so that the finished oil can be stored for about five years without deterioration and flavor change.
Preferably, the water filtering method after cleaning is to wrap the five-spice raw materials by using fine gauze, hold two ends of the five-spice raw materials for winding and extruding, and extrude the water in the five-spice raw materials.
Preferably, when the cleaning machine is used for cleaning, the five-spice raw materials floating on the water surface are pressed into the bottom of the bag by using the net bag, and floating fine sundries enter the net bag along the meshes, so that the sundries are cleaned once every 1 minute.
Preferably, the fan can be used for cooling the iron pan in the cooling process, and the stirring rod is used for stirring in the cooling process, so that the cooling speed is increased.
Preferably, the precision filtration method is to use a spun yarn net for wrapping filtration, the aperture of the mesh of the spun yarn net is smaller, and the filtration times are 2-3 times.
The invention has the following beneficial effects: the preparation method is simple, various seasoning raw materials are prepared through elaborate preparation tests, the seasoning is convenient to use during cooking, and cooked vegetables and soup are pure in color and fragrant in taste, so that the higher requirements of people on seasoning oil are met.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides a method for preparing spiced seasoning oil, which comprises the following steps:
s1, selecting raw materials: the five-spice raw materials are selected from mature fresh pepper, chili pepper, cinnamon, aniseed and clove, the main materials are selected from vegetable oil and sesame oil, the five-spice raw materials comprise, by mass, 20 parts of fresh pepper, 40 parts of chili pepper, 5 parts of cinnamon, 5 parts of aniseed and 10 parts of clove, and the mixture ratio of the main materials is 1: 2;
s2, cleaning: putting the five-spice raw materials into a cleaning machine for cleaning, wherein the cleaning time is 5 minutes, when the cleaning machine is used for cleaning, pressing the five-spice raw materials floating on the water surface into the bottom of a pocket by using a net bag, and enabling floating fine sundries to enter the net bag along meshes, so that the sundries are cleaned once every 1 minute, and after cleaning, in order to ensure that the five-spice raw materials do not contain moisture, so that the five-spice raw materials taken out of the cleaning machine after cleaning are filtered, wherein the filtering method after cleaning is to wrap the five-spice raw materials by using fine gauze, take the two ends of the five-spice raw materials for winding and extruding, and extrude the moisture in the interior of the five-spice raw materials;
s3, heating and stirring: putting the washed five-spice raw materials of which the moisture is filtered out into an iron pan, adding a mixture of vegetable oil and the five-spice raw materials, wherein the ratio of the five-spice raw materials to the vegetable oil is 1: 2, preparing, namely heating the mixture of the vegetable oil and the five-spice raw materials to 180 ℃ by adopting steam, heating while stirring, and controlling the heating time to be 60 minutes;
s4, cooling: cooling after heating, wherein a fan can be used for cooling in alignment with the iron pan in the cooling process, a stirring rod is used for stirring in the cooling process to accelerate the cooling speed, the iron pan is discharged after being slowly cooled to 20 ℃, and the iron pan is placed in a storage tank for temporary storage for about 3 days and then precision filtration is carried out;
s5, mixing: and adding 10: 1, stirring the sesame oil, and performing precision filtration by adopting a spun yarn net for wrapping and filtering, wherein the aperture of the mesh of the spun yarn net is smaller, and the filtration frequency is 2 times, so that the spiced seasoning oil is finally prepared;
s6, bottling: bottling and sealing by glass bottles, wherein each bottle is preferably 100 ml;
s7, storing: the finished oil is placed in a shady and cool place without light, and the bottle or other containers are required to be tightly covered to prevent air permeation, so that the finished oil can be stored for about five years without deterioration and flavor change.
Example two
The invention provides a method for preparing spiced seasoning oil, which comprises the following steps:
s1, selecting raw materials: the five-spice raw materials are selected from mature fresh pepper, chili pepper, cinnamon, aniseed and clove, the main materials are selected from vegetable oil and sesame oil, the five-spice raw materials comprise, by mass, 24 parts of fresh pepper, 44 parts of chili pepper, 7 parts of cinnamon, 6 parts of aniseed and 14 parts of clove, and the mixture ratio of the main materials is 1: 2;
s2, cleaning: putting the five-spice raw materials into a cleaning machine for cleaning, wherein the cleaning time is 5-10 minutes, when the cleaning machine is used for cleaning, pressing the five-spice raw materials floating on the water surface into the bottom of the bag by using a net bag, and enabling floating fine sundries to enter the net bag along meshes so as to clean the sundries once every 1 minute, and filtering the five-spice raw materials taken out of the cleaning machine after cleaning in order to ensure that the five-spice raw materials do not contain moisture after cleaning, wherein the filtering method after cleaning is to wrap the five-spice raw materials by using fine gauze, take two ends of the wrapped five-spice raw materials for winding and extruding, and extrude the moisture in the interior;
s3, heating and stirring: putting the washed five-spice raw materials of which the moisture is filtered out into an iron pan, adding a mixture of vegetable oil and the five-spice raw materials, wherein the ratio of the five-spice raw materials to the vegetable oil is 1: 2, preparing, namely heating the mixture of the vegetable oil and the five-spice raw materials to 185 ℃ by adopting steam, stirring while heating, and controlling the heating time to be 80 minutes;
s4, cooling: cooling after heating, wherein a fan can be used for cooling in alignment with the iron pan in the cooling process, a stirring rod is used for stirring in the cooling process to accelerate the cooling speed, the iron pan is discharged after being slowly cooled to 25 ℃, and the iron pan is placed in a storage tank for temporary storage for about 4 days and then precision filtration is carried out;
s5, mixing: and adding 10: 1, stirring the sesame oil, and performing precision filtration by adopting a spun yarn net for wrapping and filtering, wherein the aperture of the mesh of the spun yarn net is smaller, and the filtration frequency is 2 times, so that the spiced seasoning oil is finally prepared;
s6, bottling: bottling and sealing by adopting glass bottles, wherein each bottle is preferably 120 ml;
s7, storing: the finished oil is placed in a shady and cool place without light, and the bottle or other containers are required to be tightly covered to prevent air permeation, so that the finished oil can be stored for about five years without deterioration and flavor change.
EXAMPLE III
The invention provides a method for preparing spiced seasoning oil, which comprises the following steps:
s1, selecting raw materials: the five-spice raw materials are selected from mature fresh pepper, chili pepper, cinnamon, aniseed and clove, the main materials are selected from vegetable oil and sesame oil, the five-spice raw materials comprise, by mass, 28 parts of fresh pepper, 48 parts of chili pepper, 8 parts of cinnamon, 8 parts of aniseed and 18 parts of clove, and the mixture ratio of the main materials is 1: 2;
s2, cleaning: putting the five-spice raw materials into a cleaning machine for cleaning, wherein the cleaning time is 5-10 minutes, when the cleaning machine is used for cleaning, pressing the five-spice raw materials floating on the water surface into the bottom of the bag by using a net bag, and enabling floating fine sundries to enter the net bag along meshes so as to clean the sundries once every 1 minute, and filtering the five-spice raw materials taken out of the cleaning machine after cleaning in order to ensure that the five-spice raw materials do not contain moisture after cleaning, wherein the filtering method after cleaning is to wrap the five-spice raw materials by using fine gauze, take two ends of the wrapped five-spice raw materials for winding and extruding, and extrude the moisture in the interior;
s3, heating and stirring: putting the washed five-spice raw materials of which the moisture is filtered out into an iron pan, adding a mixture of vegetable oil and the five-spice raw materials, wherein the ratio of the five-spice raw materials to the vegetable oil is 1: 2, preparing, namely heating the mixture of the vegetable oil and the five-spice raw materials to 190 ℃ by adopting steam, heating and stirring, and controlling the heating time to be 100 minutes;
s4, cooling: cooling after heating, wherein a fan can be used for cooling in alignment with the iron pan in the cooling process, a stirring rod is used for stirring in the cooling process to accelerate the cooling speed, the iron pan is discharged after slowly cooling to 30 ℃, and the iron pan is placed in a storage tank for temporary storage for about 5 days and then precision filtration is carried out;
s5, mixing: and adding 10: 1, stirring the sesame oil, and performing precision filtration by adopting a spun yarn net for wrapping and filtering, wherein the aperture of the mesh of the spun yarn net is smaller, and the filtration frequency is 3 times, so that the spiced seasoning oil is finally prepared;
s6, bottling: bottling and sealing by adopting glass bottles, wherein each bottle is filled with 140 ml of the glass bottles;
s7, storing: the finished oil is placed in a shady and cool place without light, and the bottle or other containers are required to be tightly covered to prevent air permeation, so that the finished oil can be stored for about five years without deterioration and flavor change.
Example four
The invention provides a method for preparing spiced seasoning oil, which comprises the following steps:
s1, selecting raw materials: the five-spice raw materials are selected from mature fresh pepper, chili pepper, cinnamon, aniseed and clove, the main materials are selected from vegetable oil and sesame oil, the five-spice raw materials comprise, by mass, 30 parts of fresh pepper, 50 parts of chili pepper, 10 parts of cinnamon, 10 parts of aniseed and 20 parts of clove, and the mixture ratio of the main materials is 1: 2;
s2, cleaning: putting the five-spice raw materials into a cleaning machine for cleaning, wherein the cleaning time is 10 minutes, when the cleaning machine is used for cleaning, pressing the five-spice raw materials floating on the water surface into the bottom of a pocket by using a net bag, and enabling floating fine sundries to enter the net bag along meshes, so that the sundries are cleaned once every 1 minute, and after cleaning, in order to ensure that the five-spice raw materials do not contain moisture, so that the five-spice raw materials taken out of the cleaning machine after cleaning are filtered, wherein the filtering method after cleaning is to wrap the five-spice raw materials by using fine gauze, take the two ends of the five-spice raw materials for winding and extruding, and extrude the moisture in the interior of the five-spice raw materials;
s3, heating and stirring: putting the washed five-spice raw materials of which the moisture is filtered out into an iron pan, adding a mixture of vegetable oil and the five-spice raw materials, wherein the ratio of the five-spice raw materials to the vegetable oil is 1: 2, preparing, namely heating the mixture of the vegetable oil and the five-spice raw materials to 200 ℃ by adopting steam, heating while stirring, and controlling the heating time to be 120 minutes;
s4, cooling: cooling after heating, wherein a fan can be used for cooling in alignment with the iron pan in the cooling process, a stirring rod is used for stirring in the cooling process to accelerate the cooling speed, the iron pan is discharged after being slowly cooled to 40 ℃, and the iron pan is placed in a storage tank for temporary storage for about 6 days and then precision filtration is carried out;
s5, mixing: and adding 10: 1, stirring the sesame oil, and performing precision filtration by adopting a spun yarn net for wrapping and filtering, wherein the aperture of the mesh of the spun yarn net is smaller, and the filtration frequency is 3 times, so that the spiced seasoning oil is finally prepared;
s6, bottling: bottling and sealing by adopting glass bottles, wherein each bottle is preferably 150 ml;
s7, storing: the finished oil is placed in a shady and cool place without light, and the bottle or other containers are required to be tightly covered to prevent air permeation, so that the finished oil can be stored for about five years without deterioration and flavor change.
The invention has simple preparation method, is prepared by elaborately preparing and testing various seasoning raw materials, is convenient to use during cooking, and the cooked dish and soup have pure color and fragrant taste, thereby meeting the higher requirements of people on the seasoning oil.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. The preparation method of the spiced seasoning oil is characterized by comprising the following steps:
s1, selecting raw materials: the five-spice raw materials are selected from mature fresh pepper, chili pepper, cinnamon, aftertaste and clove, the main materials are selected from vegetable oil and sesame oil, the five-spice raw materials comprise, by mass, 20-30 parts of fresh pepper, 40-50 parts of chili pepper, 5-10 parts of cinnamon, 5-10 parts of aftertaste and 10-20 parts of clove, and the mixture ratio of the main materials is 1: 2;
s2, cleaning: putting the five-spice raw materials into a cleaning machine for cleaning, wherein the cleaning time is 5-10 minutes, and filtering water from the cleaned five-spice raw materials taken out of the cleaning machine in order to ensure that the five-spice raw materials do not contain moisture after cleaning;
s3, heating and stirring: putting the washed five-spice raw materials of which the moisture is filtered out into an iron pan, adding a mixture of vegetable oil and the five-spice raw materials, wherein the ratio of the five-spice raw materials to the vegetable oil is 1: 2, heating the mixture of the vegetable oil and the five-spice raw materials to 180-200 ℃ by adopting steam, heating while stirring, and controlling the heating time to be 60-120 minutes;
s4, cooling: cooling after heating, slowly cooling to 20-40 deg.C, discharging from the iron pan, storing in a storage tank for about 3-6 days, and performing precision filtration;
s5, mixing: and adding 10: 1, stirring the sesame oil to finally prepare the spiced seasoning oil;
s6, bottling: the bottling is sealed by adopting glass bottles, and each bottle is preferably filled with 100-;
s7, storing: the finished oil is placed in a shady and cool place without light, and the bottle or other containers are required to be tightly covered to prevent air permeation, so that the finished oil can be stored for about five years without deterioration and flavor change.
2. The method for preparing spiced flavoring oil according to claim 1, wherein the water filtering method after cleaning comprises wrapping the spiced raw materials with fine gauze, winding and extruding the fine gauze at two ends, and squeezing out the water in the spiced raw materials.
3. The method for preparing spiced seasoning oil as defined in claim 1 wherein, when the washing machine is used for washing, the tuck net is used to press the spiced raw materials floating on the water into the bottom of the tuck net, and the floating fine sundries enter the tuck net along the meshes, so as to clean the sundries once every 1 minute.
4. The method for preparing spiced flavoring oil of claim 1, wherein a fan is used to cool the iron pan during the cooling process, and a stirring rod is used to stir during the cooling process, so as to accelerate the cooling speed.
5. The method for preparing spiced flavoring oil of claim 1, wherein the precision filtration method is a spun yarn net for wrapping filtration, the mesh diameter of the spun yarn net is smaller, and the filtration times are 2-3 times.
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| CN201911263458.5A CN110754539A (en) | 2019-12-11 | 2019-12-11 | Method for preparing spiced seasoning oil |
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| CN201911263458.5A CN110754539A (en) | 2019-12-11 | 2019-12-11 | Method for preparing spiced seasoning oil |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113940379A (en) * | 2020-07-17 | 2022-01-18 | 成都聚鼎龙腾餐饮管理有限公司 | Antioxidant multi-nutrient sesame oil and preparation method thereof |
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2019
- 2019-12-11 CN CN201911263458.5A patent/CN110754539A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113940379A (en) * | 2020-07-17 | 2022-01-18 | 成都聚鼎龙腾餐饮管理有限公司 | Antioxidant multi-nutrient sesame oil and preparation method thereof |
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Application publication date: 20200207 |