CN110786391A

CN110786391A - Flavor seasoning oil

Info

Publication number: CN110786391A
Application number: CN201810867403.4A
Authority: CN
Inventors: 芦金伟
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-08-02
Filing date: 2018-08-02
Publication date: 2020-02-14

Abstract

The invention relates to a flavor seasoning oil, which belongs to the technical field of food processing, and particularly relates to a flavor seasoning oil prepared by taking salad oil as a main raw material, adding walnut oil, grape seed oil, rose hip oil, perilla seed oil, okra seed oil and other edible oils, then adding black pepper, roman chamomile, peppermint, elm seed, dried orange peel, crystal sugar, green Chinese onion, ginger, garlic, caraway, celery, onion, pepper, bay leaf, star anise and fennel, and carrying out walnut oil preparation, grape seed oil preparation, rose hip oil preparation, perilla seed oil and okra seed oil preparation, seasoning liquid preparation and finished product preparation.

Description

Flavor seasoning oil

The technical field is as follows:

the invention belongs to the technical field of food processing, and particularly relates to a flavor seasoning oil prepared by blending salad oil serving as a main raw material with walnut oil, grape seed oil, rose hip oil, perilla seed oil, okra seed oil and other edible oils.

Background art:

chinese food culture and cooking skill are important components of Chinese civilization history, are crystals of Chinese brilliant culture, and for thousands of years, Chinese food accumulates exquisite cooking skill, and only there are nearly hundreds of cooking operation methods, so various cuisine and varieties with different flavors are formed, and seasoning oil can effectively improve the taste of dishes, and gradually becomes an indispensable part in diet, and the existing edible seasoning oil mainly comprises three types, one type is nutrient seasoning oil for solving the problem of nutrient balance, one type is health seasoning oil for solving the problem of health care, and the other type is flavor seasoning oil focusing on flavor characteristics, in the existing patent documents, the nutrient seasoning oil and the health seasoning oil are more, and the flavor seasoning oil is relatively less; chinese patent 200910178586.X discloses an edible blend oil, which is prepared from roasted sesame oil and peanut oil, and 1 or more than 1 vegetable oil selected from sunflower oil, high oleic acid sunflower oil, rapeseed oil, high oleic acid rapeseed oil, soybean oil, corn oil and palm oil; chinese patent 201410294322.1 discloses a DHA-rich health seasoning oil, which is a health seasoning oil prepared by mixing one or more of DHA grease, flavor edible oil, natural vitamin E, ascorbic acid, tea polyphenol, vitamin E acetate and ascorbyl palmitate to obtain high-concentration DHA and mainly used for cold dressing and seasoning; chinese patent 201610145504.1 discloses a flavoring oil and its preparation method, which is prepared from salad oil, fructus Zanthoxyli, fructus Anisi Stellati, radix Angelicae Dahuricae, folium Neocinnamomi Delavayi, fructus Foeniculi, flos Caryophylli, cortex Cinnamomi Japonici, Capsici fructus, fructus Tsaoko, semen Arachidis Hypogaeae, semen Sesami, fresh rhizoma Zingiberis recens, and Bulbus Allii; chinese patent 201310387771.6 discloses an edible oil and its preparation method, which comprises preparing edible oil with effects of protecting cardiovascular and cerebrovascular vessels and delaying aging from corn oil, cashew nut oil and rapeseed oil; chinese patent 201610330177.7 discloses a blend oil with health promotion function and its preparation method, which is prepared from rice bran oil, oleum Lini, Tripterygium wilfordii oil, Perilla seed oil and Gordon euryale seed oil, and pumpkin seed oil, pine seed oil, borage oil, olive oil, walnut kernel oil, safflower seed oil, grapeseed oil, apple seed oil, pomegranate seed oil and peony seed oil; the seasoning oil prepared according to the above patent publications has the defects of single use method and taste and unbalanced nutrition and health care, and along with the continuous improvement of the requirements of life quality of people, the existing seasoning oil can not meet the requirements of contemporary people on nutrition and health of food, so that the invention provides the seasoning oil with the advantages of various use modes, unique flavor, delicious taste and balanced nutritional value and health care effect, and has good market value and popularization prospect.

The invention content is as follows:

the invention aims to overcome the defects in the prior art, and provides the flavor seasoning oil prepared by blending salad oil serving as a main raw material and walnut oil, grape seed oil, rose hip oil, perilla seed oil, okra seed oil and other edible oils, which can fully utilize the fragrance components of spices, has delicious taste, comprehensive and rich nutrition and good health-care and health-preserving effects.

In order to realize the aim, the flavor seasoning oil comprises the following raw materials in parts by weight: 10-15 parts of walnut oil, 3-7 parts of grape seed oil, 1-3 parts of rose hip oil, 10-15 parts of perilla seed oil, 5-10 parts of okra seed oil, 40-50 parts of salad oil, 0.5-1 part of black pepper, 1-2 parts of roman chamomile, 1.5-2 parts of peppermint, 3-7 parts of elm seed, 1-1.5 parts of dried orange peel, 2-3 parts of rock candy, 1-2 parts of green Chinese onion, 1-2 parts of ginger, 3-5 parts of garlic, 2-3 parts of caraway, 1-2 parts of celery, 1.5-2 parts of onion, 1.2-1.8 parts of pepper, 0.5-0.8 part of anise, 0.8-1.5 part of myrcia and 0.5-0.8 part of fennel.

The preparation method of the flavor seasoning oil comprises six steps of walnut oil preparation, grape seed oil preparation, rose hip oil preparation, perilla seed oil and okra seed oil preparation, seasoning liquid preparation and finished product preparation:

1. preparing walnut oil:

(1) selecting fresh and full walnut kernels with weight components, mechanically squeezing the walnut kernels through an oil press, and filtering to obtain crude walnut oil;

(2) heating crude walnut oil to 70-80 ℃, adding purified water with the temperature similar to the oil temperature, adding water while stirring for 15-20 minutes, continuously heating with strong fire to boil, stirring for 10-15 minutes, cooling, standing for 2-3 hours, precipitating and layering, and separating out an upper walnut oil clear solution;

(3) heating the separated walnut oil clear liquid to 85-90 ℃, adding purified water with the same or higher oil temperature to wash, slowly and uniformly stirring during washing, cooling and standing for 2-3 hours, and discharging bottom wastewater; repeatedly washing for 2-3 times to obtain walnut oil cleaning liquid;

(4) introducing the washed walnut oil cleaning solution into a vacuum tank for oil-water separation, controlling the temperature to be 50-60 ℃, controlling the vacuum pressure to be 0.1-0.2 MP, evaporating for 1-1.5 hours in vacuum, and then putting the evaporated pure walnut oil into a clean closed tank to prepare walnut oil;

2. preparing grape seed oil:

(1) crushing grape seeds into powder by using a crusher, and then putting the grape seed powder into a nonmetal container, controlling the temperature to be 55-65 ℃, heating and frying for 10-15 minutes;

(2) a complex enzyme enzymolysis process is adopted, the addition amounts of cellulase, protease and pectinase in the complex enzyme are respectively 0.2-0.5%, 0.4-0.8% and 0.3-0.6% of the weight of the grape seeds, the enzymolysis is carried out for 5-8 hours at the constant temperature of 40-45 ℃, mechanical squeezing is carried out by a cold oil press after the enzymolysis, and grape seed oil crude oil is obtained after filtering;

(3) heating crude grape seed oil to 60-65 ℃, adding purified water with the temperature equal to the oil temperature, stirring while adding water, continuously heating to enable the oil temperature to rise to 80-85 ℃, then cooling, standing for 3-5 hours, carrying out precipitation and layering, and separating out an upper layer grape seed oil clear solution by using a centrifugal machine;

(4) introducing the separated grape oil clear liquid into a vacuum tank, performing oil-water separation, keeping the temperature at 40-50 ℃, controlling the vacuum pressure at 0.08-0.1 MP, and performing vacuum evaporation for 1-1.5 hours to obtain grape seed oil;

3. preparing rose oil:

(1) selecting fresh rose hips, and crushing the rose hips into particles with the diameter of 1-3 mm by using a crusher;

(2) adding a complex enzyme to carry out enzymolysis on the crushed rose fruits, wherein the addition amounts of cellulase, protease and pectinase are 0.1-0.3%, 0.2-0.4% and 0.3-0.5% of the weight of the rose fruits respectively, and carrying out enzymolysis for 4-6 hours at the constant temperature of 40-50 ℃;

(3) mechanically squeezing the rose fruit subjected to enzymolysis by using a cold oil press, and filtering to obtain rose fruit oil;

4. preparing perilla seed oil and okra seed oil: respectively stir-frying mature perilla seeds and okra seeds for 10-15 minutes by using a frying pan at the temperature of 100-120 ℃, taking out the fried mature perilla seeds and okra seeds, naturally airing the fried mature perilla seeds and okra seeds to 50-60 ℃, respectively mechanically squeezing the fried mature perilla seeds and okra seeds by using an oil press, and filtering the pressed mature perilla seeds and okra seeds to respectively obtain perilla seed oil and okra seed oil;

5. preparing a seasoning liquid:

(1) taking 1-2 parts of fresh green Chinese onions, 1-2 parts of ginger, 3-5 parts of garlic, 2-3 parts of caraway, 1-2 parts of celery and 1.5-2 parts of onion, peeling, cleaning and airing, and then respectively cutting the green Chinese onions into sections, cutting the ginger into 2-3 mm thick slices, beating the garlic into powder, cutting the celery into sections, cutting the onion into sections and cutting the caraway into sections for later use;

(2) taking 0.5-1 part of black pepper, 1-2 parts of Roman chamomile, 1.5-2 parts of peppermint, 3-7 parts of elm seed, 1-1.5 parts of dried orange peel, 1.2-1.8 parts of pepper, 0.5-0.8 part of myrcia, 0.8-1.5 parts of anise and 0.5-0.8 part of fennel, cleaning, and drying at 50-60 ℃ for later use;

(3) respectively and fully mashing the dried black pepper, the roman chamomile, the dried orange peel, the anise and the fennel by using a stone garlic pounder for later use;

(4) preheating a pot for 1-2 minutes by using a strong fire, adding 40-50 parts of salad oil and 2-3 parts of rock sugar, and heating while stirring;

(5) when the temperature of the oil is raised to 100 ℃, adding the ginger and the garlic prepared in the step (1), soaking for 10-20 minutes at constant temperature and continuously stirring;

(6) when the temperature of the oil rises to 120 ℃, separating ginger and garlic, respectively adding the bay leaves and the pepper prepared in the step (2) and the black pepper, the roman chamomile, the dried orange peel, the anise and the fennel prepared in the step (3), and continuously stirring;

(7) continuing heating, heating the oil to 150 ℃, stopping heating, continuing stirring for 5-10 minutes, and separating the myrcia, the black pepper, the roman chamomile, the elm seeds, the dried orange peel, the anise and the fennel;

(8) when the oil temperature is cooled back to 120 ℃, respectively adding the scallion, the caraway, the celery and the onion prepared in the step (1); continuously stirring the peppermint and the elm prepared in the step (2) for 15-20 minutes;

(9) separating out herba Alii Fistulosi, herba Coriandri, herba Apii Graveolentis, Bulbus Allii Cepae, peppermint and semen Ulmi Pumilae to obtain flavoring oil primary liquid;

(10) pouring the primary flavoring oil liquid into a filter for filtering, simultaneously cooling, transferring the primary flavoring oil liquid into a precipitation tank for precipitation when the temperature is 15 ℃, and taking supernatant liquid to prepare oily flavoring liquid;

6. and (3) preparing a finished product: and (3) seasoning liquid: walnut oil: grape seed oil: rose oil: purple perilla seed oil: the okra seed oil is added according to the weight ratio of 1: 0.3-0.5: 0.5-0.8: 0.2-0.4: 0.6-0.8: 0.7-0.9, fully stirred until being uniformly mixed, heated to 120 ℃, cooled to normal temperature, sterilized by ultraviolet irradiation for 10-15 minutes, and hermetically packaged to obtain the finished flavor seasoning oil.

Compared with the prior art, the invention can fully utilize the aroma components of the spices, can be used for hot frying of lettuce and cold dish, has delicious taste, is rich in various fatty acids and amino acids necessary for normal growth of human bodies, vitamins B1, B3 and B5, and various trace elements such as copper, selenium, magnesium, iron, zinc, manganese and the like, supplements comprehensive nutrient components for human bodies, can reduce blood fat, prevent and treat cardiovascular system diseases, reduce serum cholesterol and blood pressure of human bodies, can promote blood circulation, delay aging, improve digestive system functions and reduce fatty liver and deposition of internal fat and other health-preserving and health-care effects by frequent eating, and has scientific and reasonable formula and preparation process, high nutritional value, good eating effect, strong health-care function and good application environment.

The specific implementation mode is as follows:

the invention is further described below by way of examples.

Example 1:

the flavor seasoning oil related by the embodiment comprises the following raw materials in parts by weight: 10-15 parts of walnut oil, 3-7 parts of grape seed oil, 1-3 parts of rose hip oil, 10-15 parts of perilla seed oil, 5-10 parts of okra seed oil, 40-50 parts of salad oil, 0.5-1 part of black pepper, 1-2 parts of roman chamomile, 1.5-2 parts of peppermint, 3-7 parts of elm seed, 1-1.5 parts of dried orange peel, 2-3 parts of rock candy, 1-2 parts of green Chinese onion, 1-2 parts of ginger, 3-5 parts of garlic, 2-3 parts of caraway, 1-2 parts of celery, 1.5-2 parts of onion, 1.2-1.8 parts of pepper, 0.5-0.8 part of anise, 0.8-1.5 part of myrcia and 0.5-0.8 part of fennel.

1. preparing walnut oil:

2. preparing grape seed oil:

3. preparing rose oil:

5. preparing a seasoning liquid:

Example 2:

the preparation process of the flavor seasoning oil related to the embodiment is the same as that of the embodiment 1, and the weight ratio of the raw materials is as follows: 15 parts of walnut oil, 7 parts of grape seed oil, 1 part of rose hip oil, 15 parts of perilla seed oil, 10 parts of okra seed oil, 40 parts of salad oil, 0.5 part of black pepper, 1 part of roman chamomile, 2 parts of peppermint, 7 parts of elm seed, 1.5 parts of dried orange peel, 2 parts of crystal sugar, 2 parts of green Chinese onion, 2 parts of ginger, 3 parts of garlic, 2 parts of caraway, 1 part of celery, 1.5 parts of onion, 1.2 parts of pepper, 0.5 part of bay leaf, 0.8 part of anise and 0.5 part of fennel.

Example 3:

the preparation process of the flavor seasoning oil related to the embodiment is the same as that of the embodiment 1, and the weight ratio of the raw materials is as follows: 10 parts of walnut oil, 3 parts of grape seed oil, 3 parts of rose hip oil, 10 parts of perilla seed oil, 5 parts of okra seed oil, 50 parts of salad oil, 1 part of black pepper, 2 parts of roman chamomile, 2 parts of peppermint, 3 parts of elm seed, 1 part of dried orange peel, 3 parts of rock sugar, 1 part of green Chinese onion, 1 part of ginger, 5 parts of garlic, 3 parts of caraway, 2 parts of celery, 2 parts of onion, 1.8 parts of pepper, 0.8 part of myrcia, 1.5 parts of anise and 0.8 part of fennel.

Example 4:

the preparation process of the flavor seasoning oil related to the embodiment is the same as that of the embodiment 1, and the weight ratio of the raw materials is as follows: 15 parts of walnut oil, 3 parts of grape seed oil, 1 part of rose hip oil, 15 parts of perilla seed oil, 5 parts of okra seed oil, 40 parts of salad oil, 0.5 part of black pepper, 1 part of roman chamomile, 1.5 parts of peppermint, 3 parts of elm seed, 1 part of dried orange peel, 2 parts of crystal sugar, 1 part of green Chinese onion, 1 part of ginger, 3 parts of garlic, 2 parts of caraway, 1 part of celery, 1.5 parts of onion, 1.2 parts of pepper, 0.5 part of bay leaf, 0.8 part of anise and 0.5 part of fennel.

Example 5:

in the embodiment, 100 aged volunteers aged 55-65 are selected, wherein 50 males and 50 females are selected, 96 volunteers of 47 males and 49 females obviously feel relaxed bodies before eating the product for 90 days, the immunity is obviously improved, the brain thought becomes clearer than before, and 100 volunteers all reflect that no body discomfort exists after eating the product prepared by the invention.

Example 6:

in the embodiment, the flavor seasoning oil prepared in the embodiment 1 can be added into cucumber according to the weight ratio of 2-2.5% when the cucumber is cold dressed with sauce, and the same amount of aromatic vinegar as the flavor seasoning oil is added after the cucumber is uniformly stirred, so that the taste is more friendly; the product has better effect when used for cold dishes of celery, scallion, pseudo-ginseng and other vegetables.

Claims

1. A flavor seasoning oil is characterized in that: the flavor seasoning oil comprises the following raw materials in parts by weight: 10-15 parts of walnut oil, 3-7 parts of grape seed oil, 1-3 parts of rose hip oil, 10-15 parts of perilla seed oil, 5-10 parts of okra seed oil, 40-50 parts of salad oil, 0.5-1 part of black pepper, 1-2 parts of roman chamomile, 1.5-2 parts of peppermint, 3-7 parts of elm seed, 1-1.5 parts of dried orange peel, 2-3 parts of rock candy, 1-2 parts of green Chinese onion, 1-2 parts of ginger, 3-5 parts of garlic, 2-3 parts of caraway, 1-2 parts of celery, 1.5-2 parts of onion, 1.2-1.8 parts of pepper, 0.5-0.8 part of anise, 0.8-1.5 part of fennel and 0.5-0.8 part of myrcia;

the preparation method comprises six steps of walnut oil preparation, grape seed oil preparation, rose hip oil preparation, perilla seed oil and okra seed oil preparation, seasoning liquid preparation and finished product preparation:

1) preparing walnut oil:

2) preparing grape seed oil:

3) preparing rose oil:

4) preparing perilla seed oil and okra seed oil: respectively stir-frying mature perilla seeds and okra seeds for 10-15 minutes by using a frying pan at the temperature of 100-120 ℃, taking out the fried mature perilla seeds and okra seeds, naturally airing the fried mature perilla seeds and okra seeds to 50-60 ℃, respectively mechanically squeezing the fried mature perilla seeds and okra seeds by using an oil press, and filtering the pressed mature perilla seeds and okra seeds to respectively obtain perilla seed oil and okra seed oil;

5) preparing a seasoning liquid:

6) and (3) preparing a finished product: and (3) seasoning liquid: walnut oil: grape seed oil: rose oil: purple perilla seed oil: the okra seed oil is added according to the weight ratio of 1: 0.3-0.5: 0.5-0.8: 0.2-0.4: 0.6-0.8: 0.7-0.9, fully stirred until being uniformly mixed, heated to 120 ℃, cooled to normal temperature, sterilized by ultraviolet irradiation for 10-15 minutes, and hermetically packaged to obtain the finished flavor seasoning oil.