CN112094686A - Preparation method of special camellia oil for Hunan cuisine - Google Patents
Preparation method of special camellia oil for Hunan cuisine Download PDFInfo
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- CN112094686A CN112094686A CN202010995439.8A CN202010995439A CN112094686A CN 112094686 A CN112094686 A CN 112094686A CN 202010995439 A CN202010995439 A CN 202010995439A CN 112094686 A CN112094686 A CN 112094686A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 240000001548 Camellia japonica Species 0.000 claims abstract description 65
- 235000018597 common camellia Nutrition 0.000 claims abstract description 65
- 239000003921 oil Substances 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 39
- 238000003825 pressing Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001556 precipitation Methods 0.000 claims description 21
- 238000005192 partition Methods 0.000 claims description 11
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000498 cooling water Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000007731 hot pressing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000005496 tempering Methods 0.000 claims description 3
- 238000009826 distribution Methods 0.000 claims description 2
- 235000005593 Camellia sinensis f parvifolia Nutrition 0.000 claims 3
- 244000041840 Camellia sinensis f. parvifolia Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 4
- 238000007599 discharging Methods 0.000 description 3
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- 238000010411 cooking Methods 0.000 description 2
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Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/40—Mixing liquids with liquids; Emulsifying
- B01F23/405—Methods of mixing liquids with liquids
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
- C11B1/08—Production of fats or fatty oils from raw materials by pressing by hot pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
Abstract
The invention discloses a preparation method of special camellia oil for Hunan cuisine, which comprises the following steps: the method comprises the following steps: selecting fresh camellia seeds, and treating the fresh camellia seeds to obtain oil-free camellia seeds; step two: the method comprises the following steps of (1) shunting clean camellia seeds by using a shunting device to obtain a first path of camellia seeds and a second path of camellia seeds, wherein the amount of the first path of camellia seeds is less than that of the second path of camellia seeds; step three: frying the first path of camellia seeds to obtain hot pressed oil, and pressing the second path of camellia seeds at normal temperature to obtain normal-temperature pressed oil; step four: and blending the hot pressed oil and the normal-temperature pressed oil to obtain the finished oil. Compared with the prior art, the hot pressed oil and the normal-temperature pressed oil are blended, when food is made, the normal-temperature pressed oil contained in the hot pressed oil can effectively ensure freshness, tenderness and no fishy smell of the food, and the hot pressed oil contained in the hot pressed oil can provide special dense color and dense fragrance elements of Hunan cuisine, so that the compatibility of two targets is realized.
Description
Technical Field
The invention relates to a preparation method of tea oil, in particular to a preparation method of special tea oil for Hunan cuisine.
Background
Xiangcai is characterized by heavy oil, strong sour and hot taste, fragrant and fresh taste, soft and tender taste, and its preparation method is characterized by that it adopts the methods of stewing, waxing, steaming and stir-frying, and the stewing and stewing are designed for cooking with slow fire, and the stewed taste is strong in juice, and the stewed soup is clear in the mirror, and the stir-frying is obvious in freshness, tenderness, fragrance and hot taste. The camellia oil is special rare edible oil in China, is rich in unsaturated fatty acid, does not contain cholesterol, has the effects of promoting the production of body fluid, dredging collaterals, promoting blood circulation and removing toxin, has a low boiling point, and is particularly suitable for cooking. The tea oil in the prior art can not ensure that the food has special camellia aroma and color on the basis of keeping the characteristics of freshness, tenderness and no fishy smell of meat products such as chicken, duck, fish and the like cooked by the tea oil, and accords with the characteristic of good color, aroma, taste and taste of Hunan cuisine. In view of the above, the inventors of the present application have made intensive studies to obtain a method for preparing a special camellia oil for a Hunan cuisine.
Disclosure of Invention
The invention aims to provide a preparation method of special camellia oil for Hunan cuisine, and the prepared camellia oil keeps the characteristics of freshness, tenderness and no fishy smell of food and also enables the food to have special camellia aroma and color.
The technical purpose of the invention is realized by the following technical scheme:
a preparation method of special Hunan vegetable tea oil comprises the following steps:
the method comprises the following steps: selecting fresh camellia seeds, and treating the fresh camellia seeds to obtain oil-free camellia seeds;
step two: the method comprises the following steps of (1) shunting clean camellia seeds by using a shunting device to obtain a first path of camellia seeds and a second path of camellia seeds, wherein the amount of the first path of camellia seeds is less than that of the second path of camellia seeds;
step three: frying the first path of camellia seeds to obtain hot pressed oil, and pressing the second path of camellia seeds at normal temperature to obtain normal-temperature pressed oil;
step four: and blending the hot pressed oil and the normal-temperature pressed oil to obtain the finished oil.
In a preferred embodiment, the first step specifically includes: selecting fresh camellia seeds in the current year, cleaning the fresh camellia seeds through a cleaning sieve, removing impurities and shrivelled shells, and drying to obtain the oil-purified camellia seeds.
In a preferred embodiment, the hot frying process in step three comprises: sending the camellia seeds into a seed frying machine for high-temperature seed frying, setting the temperature to be 170-190 ℃, sending the camellia seeds into a hot pressing machine for high-temperature hot pressing after the seed frying is finished to obtain hot pressed oil, carrying out mechanical precipitation on the hot pressed oil, adding cooling water for cooling in the precipitation process, and carrying out cold filtration on the camellia oil after the precipitation is finished to obtain the hot pressed oil.
In a preferred embodiment, the precipitation process is set to 6-8 days.
In a preferred embodiment, the normal temperature pressing process in the third step comprises: husking camellia seeds, tempering the husked camellia seeds, squeezing at normal temperature by using an oil press, precipitating the squeezed camellia oil, adding cooling water to cool in the precipitation process, and performing cold filtration on the camellia oil after the precipitation is finished to obtain the normal-temperature squeezed oil.
In a preferred embodiment, the precipitation process is set to 6-8 days.
In a preferred embodiment, the blending ratio of the hot pressed oil to the normal-temperature pressed oil is set to be 1:2-1: 5.
In a preferred embodiment, the flow dividing device in the second step includes a storage bin, a feeding channel and an adjusting device, the feeding channel is fixed below the storage bin, the adjusting device includes a partition plate, an adjusting belt, an adjusting rod, a first mounting member and a second mounting member, two opposite side walls of the feeding channel are respectively provided with a first adjusting hole and a second adjusting hole, the first adjusting hole and the second adjusting hole are horizontally arranged in a long strip shape and are located on the same horizontal plane, one end of the adjusting rod is connected with the first mounting member, the other end of the adjusting rod is connected with the second mounting member, the first mounting member is mounted on the first adjusting hole, the second mounting member is mounted on the second adjusting hole, one end of the adjusting belt is connected with the upper end of the partition plate, the other end of the adjusting belt bypasses the adjusting rod and is connected with the upper end of the partition plate, and the adjusting rod is located above the partition plate, the adjusting belt and the baffle plate divide the blanking channel into two parts.
In a preferred embodiment, the first mounting member includes a first conveyor belt and a first connecting block, the first conveyor belt includes a first belt body and a first frame body, the first belt body is wound on the first frame body, and the first connecting block is fixed on the first belt body, passes through the first adjusting hole, and slides along the first adjusting hole; the second mounting piece comprises a second conveying belt and a second connecting block, the second conveying belt comprises a second belt body and a second frame body, the second belt body is wound on the second frame body, and the second connecting block is fixed on the second belt body, penetrates through the second adjusting hole and slides along the second adjusting hole; the adjusting rod is connected with the first belt body and the second belt body.
In a preferred embodiment, the adjusting device further comprises a connecting frame and an adjusting screw, the connecting frame is connected with the first connecting block and the second connecting block, an adjusting screw hole is formed in the connecting frame, one end of the adjusting screw is rotatably connected with the side wall of the blanking channel, the other end of the adjusting screw penetrates through the adjusting screw hole and is matched with the adjusting screw hole to push the first connecting block and the second connecting block to move.
Compared with the prior art, the invention provides the preparation method of the special tea oil for the Hunan cuisine, which blends hot-pressed oil and normal-temperature pressed oil, wherein the normal-temperature pressed oil contained in the preparation method can effectively ensure the freshness, tenderness and no fishy smell of the food when the food is prepared, and the hot-pressed oil contained in the preparation method can provide special dense and strong fragrant elements of the Hunan cuisine, thereby realizing the compatibility of two targets.
Drawings
FIG. 1 is a process flow chart of the preparation method of the special Hunan vegetable tea oil.
FIG. 2 is a schematic structural diagram of a flow divider used in the preparation method of the special Hunan vegetable tea oil of the present invention.
FIG. 3 is a schematic structural diagram of a flow distribution device used in the preparation method of the special Hunan vegetable tea oil, with a bin and a blanking channel removed.
In the drawings
A stock bin 1; a blanking channel 2; a first regulation hole 3; a partition plate 4; an adjustment belt 5; an adjusting rod 6; a first connecting block 7; a first belt body 8; a first frame body 9; a second connecting block 10; a second belt body 11; a second frame 12; a connecting frame 13; an adjustment screw hole 14; the screw 15 is adjusted.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
As shown in fig. 1, a preparation method of special Xiangcai tea oil comprises the following steps:
the method comprises the following steps: selecting fresh camellia seeds, and treating the fresh camellia seeds to obtain oil-free camellia seeds;
step two: the method comprises the following steps of (1) shunting clean camellia seeds by using a shunting device to obtain a first path of camellia seeds and a second path of camellia seeds, wherein the amount of the first path of camellia seeds is less than that of the second path of camellia seeds;
step three: frying the first path of camellia seeds to obtain hot pressed oil, and pressing the second path of camellia seeds at normal temperature to obtain normal-temperature pressed oil;
step four: and blending the hot pressed oil and the normal-temperature pressed oil to obtain the finished oil.
According to the preparation method of the special tea oil for the Hunan cuisine, hot oil pressing and normal-temperature oil pressing are blended, when the food is prepared, the normal-temperature oil pressing contained in the preparation method can effectively guarantee freshness, tenderness and no fishy smell of the food, and the hot oil pressing contained in the preparation method can provide special dense color and aroma elements of the Hunan cuisine, so that compatibility of two purposes is achieved.
Specifically, the first step specifically includes: selecting fresh camellia seeds in the current year, cleaning the fresh camellia seeds through a cleaning sieve, removing impurities and shrivelled shells, and drying to obtain the oil-purified camellia seeds.
Specifically, the hot frying process in the third step comprises the following steps: sending the camellia seeds into a seed frying machine for high-temperature seed frying, setting the temperature to be 170-190 ℃, sending the camellia seeds into a hot pressing machine for high-temperature hot pressing after the seed frying is finished to obtain hot pressed oil, carrying out mechanical precipitation on the hot pressed oil, adding cooling water for cooling in the precipitation process, and carrying out cold filtration on the camellia oil after the precipitation is finished to obtain the hot pressed oil.
Specifically, the precipitation process is set to 6 days to 8 days.
Specifically, the normal temperature squeezing process in the third step includes: husking camellia seeds, tempering the husked camellia seeds, squeezing at normal temperature by using an oil press, precipitating the squeezed camellia oil, adding cooling water to cool in the precipitation process, and performing cold filtration on the camellia oil after the precipitation is finished to obtain the normal-temperature squeezed oil.
Specifically, the precipitation process is set to 6 days to 8 days.
Specifically, the blending ratio of the hot pressed oil to the normal-temperature pressed oil is set to be 1:2-1: 5.
Further, as shown in fig. 2 and 3, the flow dividing device in the second step includes a storage bin 1, a discharging channel 2 and an adjusting device, the discharging channel 2 is fixed below the storage bin 1, the adjusting device includes a partition plate 4, an adjusting belt 5, an adjusting rod 6, a first mounting member and a second mounting member, two opposite side walls of the discharging channel 2 are respectively provided with a first adjusting hole 3 and a second adjusting hole, the first adjusting hole 3 and the second adjusting hole are both set to be horizontally long strips and located on the same horizontal plane, one end of the adjusting rod 6 is connected with the first mounting member, the other end is connected with the second mounting member, the first mounting member is installed on the first adjusting hole 3, the second mounting member is installed on the second adjusting hole, one end of the adjusting belt 5 is connected with the upper end of the partition plate 4, the other end of the adjusting rod 6 bypasses the upper end of the adjusting rod and then is connected with the upper end of the partition plate 4, the adjusting rod 6 is positioned above the clapboard 4, and the adjusting belt 5 and the clapboard 4 divide the blanking channel 2 into two parts.
Under the above structure setting, the adjusting belt 5 and the partition plate 4 divide the blanking channel 2 into two parts, in this embodiment, the two parts are respectively called as a first channel and a second channel, the adjustment of the feeding amount of the first channel and the second channel can be realized by controlling the position of the adjusting rod 6, when the adjusting rod 6 is closer to the first channel, less material enters the first channel, more material enters the second channel, when the adjusting rod 6 is closer to the second channel, more material enters the first channel, less material enters the second channel, and thus the control of the split flow can be realized, and the first channel and the second channel are respectively used for conveying the first path of camellia seeds and the second path of camellia seeds.
In the above structure, the specific manner of control is: through adjusting the position of the adjusting rod 6, the adjusting belt 5 swings, and the effect is that the inlets of the first channel and the second channel become larger or smaller, so that the size of the materials entering the first channel and the second channel is changed, which is not difficult for a person skilled in the art to understand.
Specifically, the first mounting member comprises a first conveying belt and a first connecting block 7, the first conveying belt comprises a first belt body 8 and a first frame body 9, the first belt body 8 is wound on the first frame body 9, and the first connecting block 7 is fixed on the first belt body 8, penetrates through the first adjusting hole 3 and slides along the first adjusting hole 3; the second mounting part comprises a second conveying belt and a second connecting block 10, the second conveying belt comprises a second belt body 11 and a second frame body 12, the second belt body 11 is wound on the second frame body 12, and the second connecting block 10 is fixed on the second belt body 11, penetrates through the second adjusting hole and slides along the second adjusting hole; adjust pole 6 and connect first area body 8 with the second area body 11, first support body 9 and second support body 12 install in on the unloading passageway 2, the structure of first support body 9 and second support body 12 mainly includes two pivots, and first area body 8 and second area body 11 are around locating on its two pivots that correspond. Under the above structure, when the first connecting block 7 or the second connecting block 10 is pushed, the first belt body 8 or the second belt body 11 is driven to rotate, and the adjusting rod 6 is connected with the first belt body 8 and the second belt body 11, so that the position of the adjusting rod 6 can move due to the movement of the first belt body 8 and the second belt body 11, and the adjustment of the position of the adjusting rod 6 is realized.
In order to enable the adjusting process to be more convenient and faster, the adjusting device further comprises a connecting frame 13 and an adjusting screw rod 15, the connecting frame 13 is connected with the first connecting block 7 and the second connecting block 10, an adjusting screw hole 14 is formed in the connecting frame 13, one end of the adjusting screw rod 15 is rotatably connected with the side wall of the blanking channel 2, and the other end of the adjusting screw rod penetrates through the adjusting screw hole 14 and is matched with the adjusting screw hole 14 to push the first connecting block 7 and the second connecting block 10 to move. Under the above-mentioned structural arrangement, when the adjusting screw 15 is rotated, the positions of the connecting pieces move, and the positions of the first connecting block 7 and the second connecting block 10 move synchronously, that is, the first belt body 8 and the second belt body 11 rotate synchronously, so as to realize the synchronous adjustment of the two ends of the adjusting rod 6, in the above-mentioned structural arrangement, the adjusting screw 15 should be perpendicular to the connecting line between the first connecting block 7 and the second connecting block 10.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or terminal that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or terminal. Without further limitation, an element defined by the phrases "comprising … …" or "comprising … …" does not exclude the presence of additional elements in a process, method, article, or terminal that comprises the element. Further, herein, "greater than," "less than," "more than," and the like are understood to exclude the present numbers; the terms "above", "below", "within" and the like are to be understood as including the number.
The foregoing description of the embodiments is provided to facilitate an understanding and use of the invention and it will be apparent to those skilled in the art that various modifications to the embodiments and the generic principles defined herein may be applied to other embodiments without the use of inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.
Claims (10)
1. A preparation method of special Hunan vegetable tea oil is characterized by comprising the following steps:
the method comprises the following steps: selecting fresh camellia seeds, and treating the fresh camellia seeds to obtain oil-free camellia seeds;
step two: the method comprises the following steps of (1) shunting clean camellia seeds by using a shunting device to obtain a first path of camellia seeds and a second path of camellia seeds, wherein the amount of the first path of camellia seeds is less than that of the second path of camellia seeds;
step three: frying the first path of camellia seeds to obtain hot pressed oil, and pressing the second path of camellia seeds at normal temperature to obtain normal-temperature pressed oil;
step four: and blending the hot pressed oil and the normal-temperature pressed oil to obtain the finished oil.
2. The preparation method of special camellia oleosa for Hunan cuisine according to claim 1, wherein the first step specifically comprises: selecting fresh camellia seeds in the current year, cleaning the fresh camellia seeds through a cleaning sieve, removing impurities and shrivelled shells, and drying to obtain the oil-purified camellia seeds.
3. The preparation method of the special camellia oil for Hunan cuisine according to claim 1, wherein the hot frying process in the third step comprises: sending the camellia seeds into a seed frying machine for high-temperature seed frying, setting the temperature to be 170-190 ℃, sending the camellia seeds into a hot pressing machine for high-temperature hot pressing after the seed frying is finished to obtain hot pressed oil, carrying out mechanical precipitation on the hot pressed oil, adding cooling water for cooling in the precipitation process, and carrying out cold filtration on the camellia oil after the precipitation is finished to obtain the hot pressed oil.
4. The preparation method of special camellia oleosa for Hunan cuisine according to claim 3, wherein the precipitation process is set to 6-8 days.
5. The preparation method of the special camellia oil of Hunan cuisine according to claim 1, wherein the normal temperature squeezing process in the third step comprises: husking camellia seeds, tempering the husked camellia seeds, squeezing at normal temperature by using an oil press, precipitating the squeezed camellia oil, adding cooling water to cool in the precipitation process, and performing cold filtration on the camellia oil after the precipitation is finished to obtain the normal-temperature squeezed oil.
6. The method for preparing special camellia oleosa of Hunan cuisine according to claim 5, wherein the precipitation process is set to 6-8 days.
7. The method for preparing the special camellia oil of Hunan cuisine according to claim 1, wherein the blending ratio of the hot pressed oil to the normal-temperature pressed oil is set to 1:2-1: 5.
8. The preparation method of Hunan vegetable special tea oil according to any one of claims 1 to 7, wherein the distribution device in the second step comprises a bin, a blanking channel and an adjusting device, the blanking channel is fixed below the bin, the adjusting device comprises a partition plate, an adjusting belt, an adjusting rod, a first mounting part and a second mounting part, two opposite side walls of the blanking channel are respectively provided with a first adjusting hole and a second adjusting hole, the first adjusting hole and the second adjusting hole are both horizontally arranged in a long strip shape and are positioned on the same horizontal plane, one end of the adjusting rod is connected with the first mounting part, the other end of the adjusting rod is connected with the second mounting part, the first mounting part is mounted on the first adjusting hole, the second mounting part is mounted on the second adjusting hole, one end of the adjusting belt is connected with the upper end of the partition plate, the other end is wound around the adjusting rod and then is connected with the upper end of the clapboard, the adjusting rod is positioned above the clapboard, and the adjusting belt and the clapboard divide the blanking channel into two parts.
9. The method for preparing Hunan vegetable special tea oil according to claim 8, wherein the first mounting member comprises a first conveyor belt and a first connecting block, the first conveyor belt comprises a first belt body and a first frame body, the first belt body is wound on the first frame body, and the first connecting block is fixed on the first belt body, passes through the first adjusting hole, and slides along the first adjusting hole; the second mounting piece comprises a second conveying belt and a second connecting block, the second conveying belt comprises a second belt body and a second frame body, the second belt body is wound on the second frame body, and the second connecting block is fixed on the second belt body, penetrates through the second adjusting hole and slides along the second adjusting hole; the adjusting rod is connected with the first belt body and the second belt body.
10. The preparation method of Hunan vegetable special tea oil, as claimed in claim 9, wherein the adjusting device further comprises a connecting frame and an adjusting screw, the connecting frame connects the first connecting block and the second connecting block, the connecting frame is provided with an adjusting screw hole, one end of the adjusting screw is rotatably connected with the side wall of the blanking channel, and the other end of the adjusting screw passes through the adjusting screw hole and is matched with the adjusting screw hole for pushing the first connecting block and the second connecting block to move.
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| CN202010995439.8A CN112094686A (en) | 2020-09-21 | 2020-09-21 | Preparation method of special camellia oil for Hunan cuisine |
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| CN102041160A (en) * | 2011-01-05 | 2011-05-04 | 安徽大团结食用油有限公司 | Method for pressing tea seeds at normal temperature |
| CN105273829A (en) * | 2014-05-28 | 2016-01-27 | 北京中天京谷机电设备制造有限公司 | High-grade aroma type tea seed oil production process |
| CN205387385U (en) * | 2016-01-26 | 2016-07-20 | 安徽捷迅光电技术有限公司 | Even feed mechanism on induced formula lifting machine |
| CN105524708A (en) * | 2016-02-18 | 2016-04-27 | 临沂真源观光农业科技有限公司 | Preparation method of hazelnut oil |
| CN106956926A (en) * | 2017-05-23 | 2017-07-18 | 许天增 | Full-automatic die casting depiler |
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| CN209631038U (en) * | 2018-03-20 | 2019-11-15 | 何政轩 | A kind of nursery chemical fertilizer mixing arrangement |
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Application publication date: 20201218 |