CN112358911A - Processing technology of special fresh scent camellia oil for sashimi - Google Patents
Processing technology of special fresh scent camellia oil for sashimi Download PDFInfo
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- 239000010495 camellia oil Substances 0.000 title claims abstract description 58
- 238000012545 processing Methods 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 29
- 239000003921 oil Substances 0.000 claims abstract description 93
- 239000010779 crude oil Substances 0.000 claims abstract description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 70
- 241000526900 Camellia oleifera Species 0.000 claims abstract description 69
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 43
- 238000001914 filtration Methods 0.000 claims abstract description 35
- 238000001816 cooling Methods 0.000 claims abstract description 34
- 230000018044 dehydration Effects 0.000 claims abstract description 28
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 28
- 238000005086 pumping Methods 0.000 claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 239000011812 mixed powder Substances 0.000 claims abstract description 23
- 238000012258 culturing Methods 0.000 claims abstract description 18
- 238000007605 air drying Methods 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000002244 precipitate Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000005303 weighing Methods 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 235000018330 Macadamia integrifolia Nutrition 0.000 claims description 27
- 240000000912 Macadamia tetraphylla Species 0.000 claims description 27
- 235000003800 Macadamia tetraphylla Nutrition 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 26
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 8
- 239000000126 substance Substances 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 241000208467 Macadamia Species 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 77
- 235000014571 nuts Nutrition 0.000 description 39
- 230000000052 comparative effect Effects 0.000 description 7
- 240000001548 Camellia japonica Species 0.000 description 4
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- 238000010411 cooking Methods 0.000 description 4
- 150000003904 phospholipids Chemical class 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001122767 Theaceae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
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- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000147058 Derris elliptica Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
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- 235000021323 fish oil Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
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- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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- 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
-
- 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
-
- 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
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
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- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention discloses a processing technology of special fresh scent camellia oil for sashimi, which comprises the steps of weighing macadamia nuts and camellia oleifera fruits respectively, air-drying, shelling, frying kernels by using a heat conduction oil pot, then cooling the parched macadimia nuts, uniformly mixing the cooled macadimia nuts with the camellia oleifera nuts, crushing the mixture to obtain mixed powder, then steaming the mixed powder by a steamer, squeezing to obtain virgin crude oil, heating the virgin crude oil to 105 ℃ by a heat conduction oil pot, filtering to obtain crude oil, then the crude oil is put into a degumming tank and added with hot water, when flocculent precipitate appears in the crude oil, the crude oil is heated to 65-75 ℃, then is kept stand and filtered to obtain hydrated absolute oil, and then pumping the hydrated clean oil into a vacuum tank for dehydration, cooling and filtering to obtain dehydrated oil, pumping the dehydrated oil into a sperm culturing tank, culturing the sperm for 24 hours, and filtering to obtain the fen-flavor camellia oil special for fish growth. The method of the invention maximally reserves the nutrient substances in the raw materials, and obtains the high-quality camellia oil with less impurities and difficult rancidity.
Description
Technical Field
The invention belongs to the technical field of edible oil processing, and particularly relates to a processing technology of special fresh scent camellia oil for sashimi.
Background
The camellia oleifera is a new species of short-column tea group of camellia, is shrub, is white in flower, has slight fragrance, is not divided into bracts and sepals, has 6-8 petals and is inverted-egg-shaped with tail tips. Since the new discovery of Nanning in 2011, it has attracted attention for early maturity, high yield, flower fragrance, and beauty. Researches show that the camellia oleifera has drought resistance, waterlogging resistance and strong light resistance, and has no strict requirements on soil fertility and soil standing conditions; the camellia oleifera has developed root system and fast growth, and the tea polyphenol content in the leaves of the camellia oleifera is higher than that of the ordinary tea trees, so that the camellia oleifera can effectively resist plant diseases and insect pests; the camellia oleifera has high yield, small fruits and small fruit types, but the peel is thin, the fresh seed yield of the fruits is high, the average fresh seed yield of the fruits reaches 55%, and the yield of the fresh fruits per plant reaches 30 kg at most; the oil acid value of the camellia oleifera is generally below 1.0, and the content of unsaturated fatty acid reaches 90%. Therefore, the camellia oleifera is characterized by easy cultivation, fast growth, strong resistance, high yield, good oil quality and the like, and is a potential oil tree species. The tea oil obtained by squeezing the camellia oleifera fruits not only has the characteristics of golden yellow color, smooth mouthfeel, light and non-greasy taste and the like of the camellia oil, but also has the faint scent of the camellia oleifera, and is pure natural high-grade edible vegetable oil.
The raw fish is a traditional Chinese delicacy, is delicious, has close relation with the preparation method and ingredients, and is used as the raw fish oil by people, but the peanut oil is frosty and turbid at the temperature of below 12 ℃, has sticky and greasy taste and influences the taste of the raw fish. The camellia oil has the characteristics of golden color, smooth mouthfeel, light and non-greasy taste, difficult frosting and turbidity at low temperature and the like, but at present, the processing technology for producing the tea seed oil by using the camellia oleifera is rarely used, meanwhile, the processing of the tea oil is relatively laggard, the tea seed oil which is initially extracted generally does not reach the primary oil quality standard of the camellia seed oil in GB/T11765-containing 2018 camellia seed oil finished products, the tea seed oil can be generally obtained by refining, and the loss of rich beneficial substances and unique nutrition, functions and aroma in the tea oil is caused by over-refining, so that the situation can be changed by finding a production and processing technology.
Disclosure of Invention
Aiming at the defects, the invention discloses a processing technology of special camellia oil for fen-flavor raw fish, which maximally reserves nutrient substances in raw materials and obtains high-quality camellia oil with less impurities and difficult rancidity.
The invention is realized by adopting the following technical scheme:
a processing technology of special faint scent camellia oil for sashimi comprises the following steps:
(1) weighing the following raw materials in parts by weight: 5-10 parts of macadamia nut and 90-95 parts of camellia oleifera fruit; respectively air-drying macadimia nuts and camellia oleifera fruits, and controlling the water content of the macadimia nuts to be 8-10% and the water content of the camellia oleifera fruits to be 10-12%;
(2) respectively putting the macadimia nuts and the camellia oleifera fruits which are air-dried in the step (1) into corresponding hullers to hull the macadimia nuts and the camellia oleifera fruits to obtain macadimia nut kernels with the hull residual rate of 8-12% and camellia oleifera kernels with the hull residual rate of 8-12%;
(3) frying the Australia nut kernels obtained in the step (2) by using a heat conduction oil pan until the kernels are fragrant and crisp and become yellowish at the temperature of 120 ℃;
(4) naturally cooling the kernel-fried macadamia nut kernels obtained in the step (3) to normal temperature, uniformly mixing the kernel-fried macadamia nut kernels with the camellia oleifera kernels, crushing the mixture, and screening the crushed mixture by using a 18-mesh screen to obtain mixed powder;
(5) steaming the mixed powder obtained in the step (4) by using a steamer, naturally cooling to normal temperature, and then putting into a liquid pressing oil machine for pressing to obtain primary pressed crude oil;
(6) heating the virgin crude oil obtained in the step (5) by using a heat conduction oil pot, and filtering to separate and remove oil residues to obtain crude oil after the temperature reaches 105 ℃;
(7) pumping the crude oil obtained in the step (6) into a degumming tank, heating to 50-60 ℃ under the stirring condition with the speed of 60r/min, keeping the temperature constant, then adding hot water, wherein the weight ratio of the hot water to the crude oil is (3-10): 100, the time for adding the hot water is controlled to be 10-15 min, reducing the stirring speed to 30r/min after flocculent precipitates appear in the crude oil, heating the crude oil to 65-75 ℃, standing for 7-10 h, and filtering to obtain hydrated clean oil;
(8) pumping the hydrated absolute oil obtained in the step (7) into a vacuum tank for dehydration, controlling the dehydration temperature at 90-100 ℃ and the vacuum residual pressure at 4-7 Kpa, cooling the hydrated absolute oil to 50 ℃, and filtering to obtain dehydrated oil;
(9) and (4) pumping the dehydrated oil obtained in the step (8) into a sperm culturing tank, cooling the temperature to 0 ℃, performing constant-temperature sperm culturing for 24 hours, and filtering by using a leaf filter to obtain the fen-flavor camellia oil special for fish production.
Further, the air drying in the step (1) is carried out by adopting an air dryer, and the temperature is controlled to be 50-60 ℃.
Further, the mixed powder obtained in the step (5) is steamed and boiled for 20-30 min at the temperature of 100-105 ℃ by a steamer to be completely cooked. The mixed powder of the macadamia nut kernels and the camellia oleifera kernels is completely steamed, the oil-containing cell structure of the oil material can be effectively destroyed, the oil is convenient to squeeze and take, and during steaming, the internal structure of the oil-containing cells is destroyed by water penetration, so that oil molecules can easily flow out.
Further, the temperature of the hot water in the step (6) is 75-85 ℃.
And (3) further, the time for dewatering the hydrated absolute oil in the step (8) in a vacuum tank is controlled within 10-15 min.
Compared with the prior art, the technical scheme has the following beneficial effects:
1. according to the method, the camellia oleifera fruits are used as main raw materials, a certain amount of macadimia nuts are added and mixed for squeezing, the characteristic that the macadimia nuts are rich in mineral elements such as K, P, Mg and Ca, B vitamins and vitamin C is utilized, the problem of insufficient nutritional ingredients in the camellia oleifera fruits can be solved, and the method is favorable for obtaining the special camellia oil with a delicate fragrance type for fishery. Meanwhile, the camellia oleifera kernels and the macadamia nut kernels are directly mixed and crushed to obtain mixed powder, and the crude oil is obtained through the procedures of powder steaming, squeezing and the like.
2. Because the method for mixing and squeezing the camellia oleifera and the macadamia nut is adopted, the residual hull rate of the two oil materials is strictly controlled, the scattering property and the elasticity of the mixed oil materials after mixing are ensured, the cake squeezing forming is facilitated, and the squeezing stability and the oil outlet efficiency are ensured.
3. The method adopts a method of adding hot water into the crude oil for hydration degumming, and promotes the concentrated coagulation of phospholipid into flocculent precipitate by strictly controlling the water adding amount, the temperature, the water adding speed and the stirring speed; when water is heated, the hot water is quickly stirred to promote the dispersion of the hot water and the combination of the hot water and the phospholipids in the crude oil, when the phospholipid colloidal particles begin to gather, the stirring speed is slowed down and the temperature is increased to promote the phospholipids to concentrate to form floccules and precipitate, thereby improving the hydration degumming efficiency of the crude oil.
4. The invention pumps the hydrated absolute oil into the vacuum tank for vacuum dehydration, strictly limits the dehydration temperature and dehydration time, ensures that volatile components in the oil are not lost due to large volatilization with water at high temperature for a long time, and particularly ensures that the content of the volatile substances with the characteristic of faint scent gradually shows an approximately linear descending trend along with the time extension after the vacuum dehydration is carried out for 15 minutes.
5. The method adopts physical squeezing and cold extraction processes to obtain the high-quality original-taste strong-flavor special camellia oil for raw fish, has simple process and easy control, can reserve nutrient substances in the raw materials to the maximum extent, and obtains the high-quality strong-flavor special camellia oil for raw fish, which has less impurities and is difficult to rancidity (mildew).
Detailed Description
The invention is further illustrated by the following examples, which are not to be construed as limiting the invention thereto. The specific experimental conditions and methods not indicated in the following examples are generally conventional means well known to those skilled in the art.
Example 1:
a processing technology of special faint scent camellia oil for sashimi comprises the following steps:
(1) weighing the following raw materials in parts by weight: 5 parts of macadamia nut and 90 parts of camellia oleifera fruit; respectively air-drying macadimia nuts and camellia oleifera fruits, and controlling the water content of the macadimia nuts to be 8% and the water content of the camellia oleifera fruits to be 11%; the air drying is carried out by adopting an air dryer, and the temperature is controlled at 50 ℃;
(2) respectively putting the macadimia nuts and the camellia oleifera fruits which are air-dried in the step (1) into corresponding hullers to hull so as to obtain macadimia nut kernels with a hull residual rate of 8% and camellia oleifera kernels with a hull residual rate of 10%;
(3) frying the Australia nut kernels obtained in the step (2) by using a heat conduction oil pan until the kernels are fragrant and crisp and become yellowish at the temperature of 120 ℃;
(4) naturally cooling the kernel-fried macadamia nut kernels obtained in the step (3) to normal temperature, uniformly mixing the kernel-fried macadamia nut kernels with the camellia oleifera kernels, crushing the mixture, and screening the crushed mixture by using a 18-mesh screen to obtain mixed powder;
(5) cooking the mixed powder obtained in the step (4) for 20min at 100 ℃ by using a steamer, naturally cooling to normal temperature, and then putting into a liquid oil press for pressing to obtain virgin crude oil;
(6) heating the virgin crude oil obtained in the step (5) by using a heat conduction oil pot, and filtering to separate and remove oil residues to obtain crude oil after the temperature reaches 105 ℃;
(7) pumping the crude oil obtained in the step (6) into a degumming tank, heating to 56 ℃ under the stirring condition of 60r/min, keeping the temperature constant, then adding hot water with the temperature of 75 ℃, wherein the weight ratio of the hot water to the crude oil is 5:100, the time for adding the hot water is controlled to be 10min, when flocculent precipitates appear in the crude oil, reducing the stirring speed to 30r/min, heating the crude oil to 70 ℃, standing for 7h, and filtering to obtain hydrated clean oil;
(8) pumping the hydrated absolute oil obtained in the step (7) into a vacuum tank for dehydration, controlling the dehydration temperature at 95 ℃, the dehydration time at 10min and the vacuum residual pressure at 4Kpa, cooling the hydrated absolute oil to 50 ℃, and filtering to obtain dehydrated oil;
(9) and (4) pumping the dehydrated oil obtained in the step (8) into a sperm culturing tank, cooling the temperature to 0 ℃, performing constant-temperature sperm culturing for 24 hours, and filtering by using a leaf filter to obtain the fen-flavor camellia oil special for fish production.
Example 2:
a processing technology of special faint scent camellia oil for sashimi comprises the following steps:
(1) weighing the following raw materials in parts by weight: 6 parts of macadamia nut and 82 parts of camellia oleifera fruit; respectively air-drying macadimia nuts and camellia oleifera fruits, and controlling the water content of the macadimia nuts to be 8.5% and the water content of the camellia oleifera fruits to be 12%; the air drying is carried out by adopting an air dryer, and the temperature is controlled at 52 ℃;
(2) respectively putting the macadimia nuts and the camellia oleifera fruits which are air-dried in the step (1) into corresponding hullers to hull so as to obtain macadimia nut kernels with hull residual rate of 9% and camellia oleifera kernels with hull residual rate of 11%;
(3) frying the Australia nut kernels obtained in the step (2) by using a heat conduction oil pan until the kernels are fragrant and crisp and become yellowish at the temperature of 120 ℃;
(4) naturally cooling the kernel-fried macadamia nut kernels obtained in the step (3) to normal temperature, uniformly mixing the kernel-fried macadamia nut kernels with the camellia oleifera kernels, crushing the mixture, and screening the crushed mixture by using a 18-mesh screen to obtain mixed powder;
(5) cooking the mixed powder obtained in the step (4) for 25min at 102 ℃ by using a steamer, naturally cooling to normal temperature, and then putting into a liquid oil press for pressing to obtain virgin crude oil;
(6) heating the virgin crude oil obtained in the step (5) by using a heat conduction oil pot, and filtering to separate and remove oil residues to obtain crude oil after the temperature reaches 105 ℃;
(7) pumping the crude oil obtained in the step (6) into a degumming tank, heating to 52 ℃ under the stirring condition of 60r/min, keeping the temperature constant, then adding hot water with the temperature of 80 ℃, wherein the weight ratio of the hot water to the crude oil is 6:100, the time for adding the hot water is controlled to be 112min, when flocculent precipitates appear in the crude oil, reducing the stirring speed to 30r/min, heating the crude oil to 65 ℃, standing for 8h, and filtering to obtain hydrated clean oil;
(8) pumping the hydrated absolute oil obtained in the step (7) into a vacuum tank for dehydration, controlling the dehydration temperature at 92 ℃, the dehydration time at 12min and the vacuum residual pressure at 5Kpa, cooling the hydrated absolute oil to 50 ℃, and filtering to obtain dehydrated oil;
(9) and (4) pumping the dehydrated oil obtained in the step (8) into a sperm culturing tank, cooling the temperature to 0 ℃, performing constant-temperature sperm culturing for 24 hours, and filtering by using a leaf filter to obtain the fen-flavor camellia oil special for fish production.
Example 3:
a processing technology of special faint scent camellia oil for sashimi comprises the following steps:
(1) weighing the following raw materials in parts by weight: 7 parts of macadamia nut and 93 parts of camellia oleifera fruit; respectively air-drying macadimia nuts and camellia oleifera fruits, and controlling the water content of the macadimia nuts to be 9% and the water content of the camellia oleifera fruits to be 10.5%; the air drying is carried out by adopting an air dryer, and the temperature is controlled at 54 ℃;
(2) respectively putting the macadimia nuts and the camellia oleifera fruits which are air-dried in the step (1) into corresponding hullers to hull so as to obtain macadimia nut kernels with hull residual rate of 10% and camellia oleifera kernels with hull residual rate of 12%;
(3) frying the Australia nut kernels obtained in the step (2) by using a heat conduction oil pan until the kernels are fragrant and crisp and become yellowish at the temperature of 120 ℃;
(4) naturally cooling the kernel-fried macadamia nut kernels obtained in the step (3) to normal temperature, uniformly mixing the kernel-fried macadamia nut kernels with the camellia oleifera kernels, crushing the mixture, and screening the crushed mixture by using a 18-mesh screen to obtain mixed powder;
(5) steaming the mixed powder obtained in the step (4) for 30min at 103 ℃ by using a steamer, naturally cooling to normal temperature, and then putting into a liquid oil press for pressing to obtain virgin crude oil;
(6) heating the virgin crude oil obtained in the step (5) by using a heat conduction oil pot, and filtering to separate and remove oil residues to obtain crude oil after the temperature reaches 105 ℃;
(7) pumping the crude oil obtained in the step (6) into a degumming tank, heating to 55 ℃ under the stirring condition of 60r/min, keeping the temperature constant, then adding hot water with the temperature of 85 ℃, wherein the weight ratio of the hot water to the crude oil is 3:100, the time for adding the hot water is controlled to be 15min, reducing the stirring speed to 30r/min after flocculent precipitates appear in the crude oil, heating the crude oil to 68 ℃, standing for 10h, and filtering to obtain hydrated clean oil;
(8) pumping the hydrated absolute oil obtained in the step (7) into a vacuum tank for dehydration, controlling the dehydration temperature at 100 ℃, the dehydration time at 15min and the vacuum residual pressure at 7Kpa, cooling the hydrated absolute oil to 50 ℃, and filtering to obtain dehydrated oil;
(9) and (4) pumping the dehydrated oil obtained in the step (8) into a sperm culturing tank, cooling the temperature to 0 ℃, performing constant-temperature sperm culturing for 24 hours, and filtering by using a leaf filter to obtain the fen-flavor camellia oil special for fish production.
Example 4:
a processing technology of special faint scent camellia oil for sashimi comprises the following steps:
(1) weighing the following raw materials in parts by weight: 8 parts of macadamia nut and 94 parts of camellia oleifera fruit; respectively air-drying macadimia nuts and camellia oleifera fruits, and controlling the water content of the macadimia nuts to be 9.5% and the water content of the camellia oleifera fruits to be 10%; the air drying is carried out by adopting an air dryer, and the temperature is controlled at 56 ℃;
(2) respectively putting the macadimia nuts and the camellia oleifera fruits which are air-dried in the step (1) into corresponding hullers to hull so as to obtain macadimia nut kernels with hull residual rate of 11% and camellia oleifera kernels with hull residual rate of 9%;
(3) frying the Australia nut kernels obtained in the step (2) by using a heat conduction oil pan until the kernels are fragrant and crisp and become yellowish at the temperature of 120 ℃;
(4) naturally cooling the kernel-fried macadamia nut kernels obtained in the step (3) to normal temperature, uniformly mixing the kernel-fried macadamia nut kernels with the camellia oleifera kernels, crushing the mixture, and screening the crushed mixture by using a 18-mesh screen to obtain mixed powder;
(5) cooking the mixed powder obtained in the step (4) for 20min at 104 ℃ by using a steamer, naturally cooling to normal temperature, and then putting into a liquid oil press for pressing to obtain virgin crude oil;
(6) heating the virgin crude oil obtained in the step (5) by using a heat conduction oil pot, and filtering to separate and remove oil residues to obtain crude oil after the temperature reaches 105 ℃;
(7) pumping the crude oil obtained in the step (6) into a degumming tank, heating to 58 ℃ under the stirring condition of 60r/min, keeping the temperature constant, then adding hot water at 78 ℃, wherein the weight ratio of the hot water to the crude oil is 7:100, the time for adding the hot water is controlled to be 15min, when flocculent precipitates appear in the crude oil, reducing the stirring speed to 30r/min, heating the crude oil to 72 ℃, standing for 9h, and filtering to obtain hydrated clean oil;
(8) pumping the hydrated absolute oil obtained in the step (7) into a vacuum tank for dehydration, controlling the dehydration temperature at 96 ℃, the dehydration time at 10min and the vacuum residual pressure at 7Kpa, cooling the hydrated absolute oil to 50 ℃, and filtering to obtain dehydrated oil;
(9) and (4) pumping the dehydrated oil obtained in the step (8) into a sperm culturing tank, cooling the temperature to 0 ℃, performing constant-temperature sperm culturing for 24 hours, and filtering by using a leaf filter to obtain the fen-flavor camellia oil special for fish production.
Example 5:
a processing technology of special faint scent camellia oil for sashimi comprises the following steps:
(1) weighing the following raw materials in parts by weight: 9 parts of macadamia nut and 95 parts of camellia oleifera fruit; respectively air-drying macadimia nuts and camellia oleifera fruits, and controlling the water content of the macadimia nuts to be 8% and the water content of the camellia oleifera fruits to be 11.5%; the air drying is carried out by adopting an air dryer, and the temperature is controlled at 58 ℃;
(2) respectively putting the macadimia nuts and the camellia oleifera fruits which are air-dried in the step (1) into corresponding hullers to hull the macadimia nuts and the camellia oleifera fruits to obtain macadimia nut kernels with hull residual rate of 12% and camellia oleifera kernels with hull residual rate of 9%;
(3) frying the Australia nut kernels obtained in the step (2) by using a heat conduction oil pan until the kernels are fragrant and crisp and become yellowish at the temperature of 120 ℃;
(4) naturally cooling the kernel-fried macadamia nut kernels obtained in the step (3) to normal temperature, uniformly mixing the kernel-fried macadamia nut kernels with the camellia oleifera kernels, crushing the mixture, and screening the crushed mixture by using a 18-mesh screen to obtain mixed powder;
(5) cooking the mixed powder obtained in the step (4) for 25min at 105 ℃ by using a steamer, naturally cooling to normal temperature, and then putting into a liquid oil press for pressing to obtain virgin crude oil;
(6) heating the virgin crude oil obtained in the step (5) by using a heat conduction oil pot, and filtering to separate and remove oil residues to obtain crude oil after the temperature reaches 105 ℃;
(7) pumping the crude oil obtained in the step (6) into a degumming tank, heating to 57 ℃ under the stirring condition of 60r/min, keeping the temperature constant, then adding hot water with the temperature of 83 ℃, wherein the weight ratio of the hot water to the crude oil is 9:100, the time for adding the hot water is controlled to be 10min, reducing the stirring speed to 30r/min after flocculent precipitates appear in the crude oil, heating the crude oil to 75 ℃, standing for 8h, and filtering to obtain hydrated clean oil;
(8) pumping the hydrated absolute oil obtained in the step (7) into a vacuum tank for dehydration, controlling the dehydration temperature at 98 ℃, the dehydration time at 15min and the vacuum residual pressure at 4Kpa, cooling the hydrated absolute oil to 50 ℃, and filtering to obtain dehydrated oil;
(9) and (4) pumping the dehydrated oil obtained in the step (8) into a sperm culturing tank, cooling the temperature to 0 ℃, performing constant-temperature sperm culturing for 24 hours, and filtering by using a leaf filter to obtain the fen-flavor camellia oil special for fish production.
Example 6:
a processing technology of special faint scent camellia oil for sashimi comprises the following steps:
(1) weighing the following raw materials in parts by weight: 10 parts of macadamia nut and 92 parts of camellia oleifera fruit; respectively air-drying macadimia nuts and camellia oleifera fruits, and controlling the water content of the macadimia nuts to be 10% and the water content of the camellia oleifera fruits to be 12%; the air drying is carried out by adopting an air dryer, and the temperature is controlled at 60 ℃;
(2) respectively putting the macadimia nuts and the camellia oleifera fruits which are air-dried in the step (1) into corresponding hullers to hull so as to obtain macadimia nut kernels with hull residual rate of 10% and camellia oleifera kernels with hull residual rate of 8%;
(3) frying the Australia nut kernels obtained in the step (2) by using a heat conduction oil pan until the kernels are fragrant and crisp and become yellowish at the temperature of 120 ℃;
(4) naturally cooling the kernel-fried macadamia nut kernels obtained in the step (3) to normal temperature, uniformly mixing the kernel-fried macadamia nut kernels with the camellia oleifera kernels, crushing the mixture, and screening the crushed mixture by using a 18-mesh screen to obtain mixed powder;
(5) steaming the mixed powder obtained in the step (4) for 30min at 100 ℃ by using a steamer, naturally cooling to normal temperature, and then putting into a liquid oil press for pressing to obtain virgin crude oil;
(6) heating the virgin crude oil obtained in the step (5) by using a heat conduction oil pot, and filtering to separate and remove oil residues to obtain crude oil after the temperature reaches 105 ℃;
(7) pumping the crude oil obtained in the step (6) into a degumming tank, heating to 60 ℃ under the stirring condition of 60r/min, keeping the temperature constant, then adding hot water with the temperature of 80 ℃, wherein the weight ratio of the hot water to the crude oil is 10:100, the time for adding the hot water is controlled to be 12min, reducing the stirring speed to 30r/min after flocculent precipitates appear in the crude oil, heating the crude oil to 70 ℃, standing for 7h, and filtering to obtain hydrated clean oil;
(8) pumping the hydrated absolute oil obtained in the step (7) into a vacuum tank for dehydration, controlling the dehydration temperature at 92 ℃, the dehydration time at 12min and the vacuum residual pressure at 5Kpa, cooling the hydrated absolute oil to 50 ℃, and filtering to obtain dehydrated oil;
(9) and (4) pumping the dehydrated oil obtained in the step (8) into a sperm culturing tank, cooling the temperature to 0 ℃, performing constant-temperature sperm culturing for 24 hours, and filtering by using a leaf filter to obtain the fen-flavor camellia oil special for fish production.
Comparative example 1:
the processing technology of the special faint scent camellia oil for raw fish as described in example 1 is characterized in that the weight ratio of the added hot water to the crude oil in step (7) is controlled to be 15: 100.
Comparative example 2:
the processing technology of the special faint scent camellia oil for raw fish as described in example 1 is characterized in that the weight ratio of the added hot water to the crude oil in step (7) is controlled to be 20: 100.
Comparative example 3:
the processing technology of the special faint scent camellia oil for sashimi as described in example 1 is characterized in that in step (7), the camellia oil is heated to 56 ℃ under the stirring condition with the speed of 80r/min, then the temperature is kept constant, hot water with the temperature of 75 ℃ is added, the weight ratio of the hot water to the crude oil is 5:100, the time for adding the hot water is controlled to be 10min, when flocculent precipitates appear in the crude oil, the stirring speed is reduced to 30r/min, the crude oil is heated to 70 ℃, then the camellia oil is kept stand for 7h, and the pure water is filtered to be controlled.
Comparative example 4:
the processing technology of the special faint scent camellia oil for sashimi as described in example 1 is characterized in that in step (7), the camellia oil is heated to 56 ℃ under the stirring condition with the speed of 30r/min, then the temperature is kept constant, hot water with the temperature of 75 ℃ is added, the weight ratio of the hot water to the crude oil is 5:100, the time for adding the hot water is controlled to be 10min, when flocculent precipitates appear in the crude oil, the stirring speed is reduced to 30r/min, the crude oil is heated to 70 ℃, then the camellia oil is kept stand for 7h, and the pure water is filtered to be controlled.
Comparative example 5;
the processing technology of the special faint scent camellia oil for sashimi as described in example 1 is characterized in that in step (7), the camellia oil is heated to 56 ℃ under the stirring condition with the speed of 60r/min, then the temperature is kept constant, hot water with the temperature of 75 ℃ is added, the weight ratio of the hot water to the crude oil is 5:100, the time for adding the hot water is controlled to be 10min, when flocculent precipitates appear in the crude oil, the stirring speed is reduced to 60r/min, the crude oil is heated to 70 ℃, then the camellia oil is kept stand for 7h, and the pure water is filtered to be controlled.
Comparative example 6:
the processing technology of the special faint scent camellia oil for sashimi as described in example 1 is characterized in that in step (7), the camellia oil is heated to 56 ℃ under the stirring condition with the speed of 60r/min, then the temperature is kept constant, hot water with the temperature of 75 ℃ is added, the weight ratio of the hot water to the crude oil is 5:100, the time for adding the hot water is controlled to be 10min, when flocculent precipitates appear in the crude oil, the stirring speed is reduced to 80r/min, the crude oil is heated to 70 ℃, then the camellia oil is kept stand for 7h, and the pure water is filtered to be controlled.
Experimental example:
the camellia oil obtained in the examples 1-6 and the comparative examples 1-6 is detected according to the method described in the national standard GB/T11765-2018, and the specific results are shown in Table 1.
TABLE 1 Camellia oil quality test results
As can be seen from the table above, the camellia oil prepared by the method of the invention reaches the quality standard of the first-grade pressed camellia seed oil in the national standard GB/T11765-2018; according to the method, only two-stage pressed camellia oil can be obtained according to the method, so that compared with the existing production process, the method can effectively retain the nutrient substances in the raw materials to the maximum extent, obtain the high-quality special faint scent camellia oil for the sashimi, which has less impurities and is difficult to rancidity (mildew), and has remarkable progress.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. A processing technology of special faint scent camellia oil for sashimi is characterized by comprising the following steps: the method comprises the following steps:
(1) weighing the following raw materials in parts by weight: 5-10 parts of macadamia nut and 90-95 parts of camellia oleifera fruit; respectively air-drying macadimia nuts and camellia oleifera fruits, and controlling the water content of the macadimia nuts to be 8-10% and the water content of the camellia oleifera fruits to be 10-12%;
(2) respectively putting the macadimia nuts and the camellia oleifera fruits which are air-dried in the step (1) into corresponding hullers to hull the macadimia nuts and the camellia oleifera fruits to obtain macadimia nut kernels with the hull residual rate of 8-12% and camellia oleifera kernels with the hull residual rate of 8-12%;
(3) frying the Australia nut kernels obtained in the step (2) by using a heat conduction oil pan until the kernels are fragrant and crisp and become yellowish at the temperature of 120 ℃;
(4) naturally cooling the kernel-fried macadamia nut kernels obtained in the step (3) to normal temperature, uniformly mixing the kernel-fried macadamia nut kernels with the camellia oleifera kernels, crushing the mixture, and screening the crushed mixture by using a 18-mesh screen to obtain mixed powder;
(5) steaming the mixed powder obtained in the step (4) by using a steamer, naturally cooling to normal temperature, and then putting into a liquid pressing oil machine for pressing to obtain primary pressed crude oil;
(6) heating the virgin crude oil obtained in the step (5) by using a heat conduction oil pot, and filtering to separate and remove oil residues to obtain crude oil after the temperature reaches 105 ℃;
(7) pumping the crude oil obtained in the step (6) into a degumming tank, heating to 50-60 ℃ under the stirring condition with the speed of 60r/min, keeping the temperature constant, then adding hot water, wherein the weight ratio of the hot water to the crude oil is (3-10): 100, the time for adding the hot water is controlled to be 10-15 min, reducing the stirring speed to 30r/min after flocculent precipitates appear in the crude oil, heating the crude oil to 65-75 ℃, standing for 7-10 h, and filtering to obtain hydrated clean oil;
(8) pumping the hydrated absolute oil obtained in the step (7) into a vacuum tank for dehydration, controlling the dehydration temperature at 90-100 ℃ and the vacuum residual pressure at 4-7 Kpa, cooling the hydrated absolute oil to 50 ℃, and filtering to obtain dehydrated oil;
(9) and (4) pumping the dehydrated oil obtained in the step (8) into a sperm culturing tank, cooling the temperature to 0 ℃, performing constant-temperature sperm culturing for 24 hours, and filtering by using a leaf filter to obtain the fen-flavor camellia oil special for fish production.
2. The processing technology of the fen-flavor camellia oil special for sashimi as claimed in claim 1, wherein the processing technology comprises the following steps: and (2) air-drying in the step (1) by using an air dryer, wherein the temperature is controlled at 50-60 ℃.
3. The processing technology of the fen-flavor camellia oil special for sashimi as claimed in claim 1, wherein the processing technology comprises the following steps: and (5) steaming the obtained mixed powder for 20-30 min at 100-105 ℃ by using a steamer to completely cook the mixed powder.
4. The processing technology of the fen-flavor camellia oil special for sashimi as claimed in claim 1, wherein the processing technology comprises the following steps: and (4) the temperature of the hot water in the step (6) is 75-85 ℃.
5. The processing technology of the fen-flavor camellia oil special for sashimi as claimed in claim 1, wherein the processing technology comprises the following steps: and (5) pumping the obtained hydrated clean oil into a vacuum tank for dehydration for 10-15 min in the step (8).
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