CN114732056A - Special seasoning oil with good fishy smell removing and fresh taste improving effects and preparation method thereof - Google Patents
Special seasoning oil with good fishy smell removing and fresh taste improving effects and preparation method thereof Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses special seasoning oil with good fishy smell removing and fresh-keeping effects and a preparation method thereof, wherein the special seasoning oil comprises the following raw materials: corn oil, low erucic acid rapeseed oil, rice bran oil, peanut oil, sesame oil, medium-long chain fatty acid edible oil, zanthoxylum oil and ginger oil. The special seasoning oil is prepared and matched by the corresponding technology through the materials, has unique fragrance and obvious fishy smell removing and fresh improving effects, and is suitable for food materials such as fish, meat and marine products, cooking modes such as cooking, pickling and seasoning. The most suitable spice oil ratio for removing fishy smell and improving freshness can be obtained by sensory evaluation through a special device. In addition, by measuring the content of the characteristic substances, the spice raw materials with different odor concentrations can be quickly added in a proportion with good fishy smell removing effect, so that a basis is provided for product development.
Description
Technical Field
The invention relates to the technical field of seasoning oil, in particular to special seasoning oil with a good fishy smell removing effect and a preparation method thereof.
Background
The cooking methods comprise steaming, boiling, frying, stir-frying, stewing, burning, pickling, stewing, roasting and the like, are suitable for different food materials and dish types, but the market does not have edible oil aiming at various food materials and cooking modes. The food materials such as freshwater fish, marine products, meat and the like have certain fishy smell or mutton smell, and when the food materials are cooked in a light cooking mode such as steaming and the like, the fishy smell or the mutton smell is prominent, so spices such as scallion, ginger, garlic and the like are required to be added or the effect of removing fishy smell and removing smell is achieved by pickling, the process is complicated, and the effect is not necessarily good.
The seasoning oil is a product combining edible oil and seasonings, is prepared by mixing vegetable oil as a main material and spices as an auxiliary material, has the functions of the edible oil and the seasonings, and can be prepared into products with different flavors and balanced nutrition according to the selected raw materials. The prior seasoning oil products on the market have single fragrance and no fishy smell removing effect, or carry strong pungent smell while removing fishy smell, so the prior seasoning oil products are not suitable for cooking. The special seasoning oil for removing the fishy smell provided by the patent has a good fishy smell removing and freshness improving effect, does not cover the original taste of food, saves the time for processing auxiliary materials such as scallion, ginger, garlic and the like, and simplifies cooking operation.
Disclosure of Invention
The invention aims to overcome the existing defects and provides the special seasoning oil with good fishy smell removing and freshness improving effects and the preparation method thereof.
In order to achieve the purpose, the invention provides the following technical scheme: a special seasoning oil with good fishy smell removing and freshness improving effects is prepared from the following raw materials: corn oil, low erucic acid rapeseed oil, rice bran oil, peanut oil, sesame oil, medium-long chain fatty acid edible oil, pepper oil and ginger oil.
Further, the special seasoning oil with good fishy smell removing and fresh-keeping effects is prepared from the following raw materials in percentage by weight: 25-40% of corn oil, 7-18% of low erucic acid rapeseed oil, 7-18% of rice bran oil, 3-12% of peanut oil, 1-5% of sesame oil, 25-35% of medium-long chain fatty acid edible oil, 0.5-2.5% of zanthoxylum oil and 0.5-2.0% of ginger oil.
Further, the special seasoning oil with good fishy smell removing and freshness improving effects is prepared from the following raw materials in percentage by weight: 30-35% of corn oil, 10-15% of low erucic acid rapeseed oil, 10-15% of rice bran oil, 5-10% of peanut oil, 2-4% of sesame oil, 28-33% of medium-long chain fatty acid edible oil, 1.0-2.0% of zanthoxylum oil and 1.0-1.5% of ginger oil.
Further, the special seasoning oil with good fishy smell removing and fresh-keeping effects is prepared from the following raw materials in percentage by weight: 33% of corn oil, 12% of low erucic acid rapeseed oil, 12% of rice bran oil, 7.5% of peanut oil, 2.7% of sesame oil, 30% of medium-long chain fatty acid edible oil, 1.5% of zanthoxylum oil and 1.3% of ginger oil.
Further, the raw materials meet the following requirements:
corn oil: the acid value is less than 0.5mg/g, the peroxide value is less than 5.0mmol/kg, and the process is squeezing extraction;
canola oil: the acid value is less than 0.15mg/g and 1.0mmol/kg, and the erucic acid content is less than 1 percent;
rice bran oil: the acid value is less than 0.15mg/g, the peroxide value is less than 1.5mmol/kg, and the oryzanol content is more than 15 mg/g;
peanut oil: the acid value is less than 1.0mg/g, the peroxide value is less than 4.0mmol/kg, and the process is squeezing extraction;
sesame oil: the acid value is less than 1.5mg/g, the peroxide value is less than 3.0mmol/kg, and the process is squeezing extraction;
medium-long chain fatty acid edible oil: the acid value is less than 0.2mg/g, the peroxide value is less than 2.0mmol/kg, the content of medium-chain fatty acid is more than 20 percent, the molecular configuration of the fatty acid is MLM type, and low erucic acid rapeseed oil is used as a preparation raw material;
pepper oil: the acid value is less than 1.0mg/g, the peroxide value is less than 5.9mmol/kg, and the content of amide substances is more than 2.0 mg/g;
ginger oil: acid value is less than 3.0mg/g, peroxide value is less than 5.9mmol/kg, and gingerol content is more than 20 mg/g.
Furthermore, the content of saturated fatty acid is 13-27%, the content of monounsaturated fatty acid is 27-55%, and the content of polyunsaturated fatty acid is 21-51%. Wherein the mass ratio of the Omega-6 fatty acid to the Omega-3 fatty acid is (4.0-16.0): 1, the Omega-6 has unique functions, mutually competes in vivo, is jointly regulated, and treats injuries, resists external attack and repairs tissues under the condition of reasonable intake proportion; omega-3 has the function of anti-inflammation, so that the body is reduced in inflammation, the body function is in a relatively stable state, and the risk of various chronic diseases is reduced. When there is an imbalance between Omega-3 and Omega-6 levels in the body, the immune system is suppressed, causing weight gain and inflammation. In addition, hypertension and vascular dysfunction may result, which has a negative impact on cardiovascular function and increases the risk of heart disease.
Further, the preparation method of the zanthoxylum oil comprises the following steps:
s1, precooling the cleaned and dried pepper for 5-10min at-28 ℃;
s2, crushing the precooled pepper to 1-3 mm;
s3, adding vegetable oil according to the weight ratio of 1:3, uniformly stirring, heating to 210 ℃, and respectively preserving heat for 3min at the nodes of 120 ℃, 150 ℃, 180 ℃ and 210 ℃; wherein the valence of the vegetable oil is lower than 0.1mg/g, and the peroxide value is lower than 1.0 mmol/kg;
s4, cooling to 130 ℃, pressurizing to 220MPa, and preserving heat for soaking for 12-15 hours;
s5, performing filter pressing, decoloring and dehydrating to obtain the zanthoxylum oil, wherein the amide substance content of the zanthoxylum oil is more than 5 mg/g.
By the arrangement, the extraction yield of the flavor development substances of the zanthoxylum is higher by improving the traditional process, wherein the content of the amide substances which are characteristic components of the zanthoxylum oil is more than 5mg/g, which is more than 2.5 times of the index specified in local standard Zanthoxylum oil DBS 51/008-2019 in Sichuan province.
Further, the preparation method of the ginger oil comprises the following steps:
a1, crushing the cleaned and aired ginger into 10-15 meshes of ginger powder;
a2, preparing ginger powder into freeze-dried powder in a freeze dryer;
a3, putting the freeze-dried ginger powder into an extraction kettle, and extracting the ginger oil by adopting a supercritical carbon dioxide fluid, wherein the supercritical temperature is 38-42 ℃, the pressure is 40-42MPa, the flow rate of the carbon dioxide passing through the extraction kettle is 220kg/h, and the extraction time is 2-2.5h, so as to obtain ginger oleoresin, and the 6-gingerol content of the ginger oleoresin is more than 80 mg/g;
a4, and mixing the raw materials in a weight ratio of 1:3, mixing the ginger oleoresin and the vegetable oil uniformly to obtain the ginger oil.
According to the arrangement, the ginger powder is freeze-dried and then extracted, so that the extraction rate of the characteristic components of the ginger is effectively improved, and the subsequent drying means is reduced, wherein the content of the characteristic component 6-gingerol of the ginger oleoresin is more than 80 mg/g.
A preparation method of special seasoning oil with good deodorization and freshness-improving effects comprises the following steps:
the special flavoring oil for removing fishy smell is prepared by uniformly mixing and stirring corn oil, low erucic acid rapeseed oil, rice bran oil, peanut oil, sesame oil, medium-long chain fatty acid edible oil, zanthoxylum oil and ginger oil which are weighed according to the mass ratio.
The medium-long chain fatty acid edible oil (MLCT) is prepared by using edible vegetable oil and medium-chain triglyceride as raw materials, performing ester exchange reaction by using lipase, and performing processes of distillation separation, decoloration, deodorization and the like. The Medium Chain Fatty Acid (MCFA) refers to fatty acid with 8-10 carbon atoms in the carbon chain, and the MLCT molecular configuration used in the patent is MLM type, i.e. the sn-1 and sn-3 positions in the triglyceride structure are medium chain fatty acid, and the sn-2 position is long chain fatty acid. Because the medium-chain fatty acid has certain hydrophilicity, the MLCT has the performance of an emulsifier, can improve the permeability compatibility of other oil materials and food, and particularly can effectively play the roles of removing fishy smell and improving freshness of flavor organic matters of ginger oil and zanthoxylum oil in the cooking process. In addition, MLCT has the efficacy of reducing blood lipids, cholesterol and body fat, because medium-chain fatty acids can reach the liver quickly in vivo, are oxidized and supplied with energy, and do not accumulate in vivo so as not to form body fat. The MLCT is matched with other grease, so that the requirement of the intake of essential fatty acid is met, the fat accumulation is reduced, and the positive effect on the health of a human body is achieved.
The pepper and the ginger are homologous substances which are approved by Weijian Wei of China and can be used as traditional edible spices in China. The flavoring components of the zanthoxylum oil and the ginger oil prepared by the modern process are effectively extracted, and the oil is used as a carrier, so that the zanthoxylum oil and the ginger oil can be better matched with food, the obvious effects of removing fishy smell and improving freshness can be achieved, and the original taste of the food material is highlighted.
Both the peanut oil and the sesame oil extracted by squeezing have pleasant and strong fragrance, and the combination of the peanut oil and the sesame oil is used as a main body of fragrance type, so that the pungent smell of the spice oil can be balanced.
Corn oil, rapeseed oil and rice bran oil which are used as main bodies of cooking oil have the nutritional characteristics, and whether the nutrition of the daily used cooking oil is balanced or not has important influence on the health of a human body. The corn oil is rich in unsaturated fatty acid and sterol, contains no cholesterol, has dissolving effect on accumulation of cholesterol in blood, can reduce the influence on arteriosclerosis, and has positive prevention and treatment effect on senile diseases such as arteriosclerosis, diabetes and the like. The low erucic acid rapeseed oil is rapeseed oil with an erucic acid content of no more than 3 percent of fatty acid composition, and the excessive intake of the erucic acid is unfavorable for the body, and particularly for a patient with heart disease, the intake of a certain amount of the erucic acid can easily induce the thickening of the blood vessel wall, thus harming the body health. The rapeseed oil has certain efficacies of softening blood vessels, delaying senility and reducing blood fat. The rice bran oil is edible oil which is obtained by processing and purifying rice bran generated in the rice processing process as a main raw material, and has light yellow color and faint scent. The rice bran oil contains various nutrient components necessary for human body, especially the content of oryzanol and vitamin E is higher, the two substances can inhibit the absorption of cholesterol by human body, can accelerate the decomposition and metabolism of cholesterol in human body, can prevent the rise of blood fat and arteriosclerosis, and can not absorb excessive fat and cholesterol after being eaten.
Compared with the prior art, the special seasoning oil with good fishy smell removing and fresh-keeping effects has the following advantages:
the special seasoning oil is prepared by correspondingly matching and blending the materials, has unique flavor, has obvious fishy smell removing and freshness improving effects, and is suitable for cooking modes which can highlight the original taste of food materials.
Has balanced nutritional components and balanced proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid, and can enhance the flavoring effect of the spice oil by adding medium-long chain fatty acid edible oil.
The raw materials are pure natural, no antioxidant is added, the effects of removing fishy smell, improving freshness and preventing corrosion are achieved through the zanthoxylum oil and the ginger oil, and particularly, the effects of removing fishy smell and improving freshness of the zanthoxylum oil and the ginger oil prepared by the method exceed those of similar products.
In the actual production, fat-soluble vitamins and other fat-soluble nutrients can be properly added according to the vitamin deficiency condition of residents in different areas.
Drawings
FIG. 1 is a schematic diagram of experimental equipment for the deodorization experiment of the present invention.
In the figure, 1 vacuum pump, 2 reaction tank, 3 sample injector I, 4 sample injector II, 5 sample injector III, 6 sample injector IV, 7 buffer tube, 8 micro differential pressure gauge, 9 gas outlet, 10 magnetic stirrer, 11 sample bottle.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides the following technical scheme:
a special seasoning oil with good fishy smell removing and fresh-keeping effects is prepared from the following raw materials:
corn oil, low erucic acid rapeseed oil, rice bran oil, peanut oil, sesame oil, medium-long chain fatty acid edible oil, pepper oil and ginger oil.
Example 1:
the special seasoning oil with good fishy smell removing and fresh-keeping effects is prepared from the following raw materials in percentage by weight: 33% of corn oil, 12% of low erucic acid rapeseed oil, 12% of rice bran oil, 7.5% of peanut oil, 2.7% of sesame oil, 30% of medium-long chain fatty acid edible oil, 1.5% of zanthoxylum oil and 1.3% of ginger oil.
The preparation method of the seasoning oil in the embodiment comprises the steps of mixing and uniformly stirring 33% of corn oil, 12% of low erucic acid rapeseed oil, 12% of rice bran oil, 7.5% of peanut oil, 2.7% of sesame oil, 30% of medium-long chain fatty acid edible oil, 1.5% of zanthoxylum oil and 1.3% of ginger oil to obtain the fishy smell removing and freshness improving seasoning oil.
The flavoring oil prepared by the embodiment is light yellow, has the faint scent of ginger oil and zanthoxylum oil, is slightly spicy when being eaten, has soft mouthfeel, has the smoke point of 210 ℃, and has 15.8-23.5% of saturated fatty acid, 32.6-47.8% of monounsaturated fatty acid and 25.6-43.9% of polyunsaturated fatty acid; the mass ratio of the Omega-6 fatty acid to the Omega-3 fatty acid is (5-14.5): 1.
example 2:
the special seasoning oil with good fishy smell removing and fresh-keeping effects is prepared from the following raw materials in percentage by weight: 25% of corn oil, 7% of low erucic acid rapeseed oil, 18% of rice bran oil, 12% of peanut oil, 5% of sesame oil, 30% of medium-long chain fatty acid edible oil, 0.5% of zanthoxylum oil and 2.5% of ginger oil.
The preparation method of the seasoning oil in the embodiment comprises the steps of mixing and uniformly stirring 25% of corn oil, 7% of low erucic acid rapeseed oil, 18% of rice bran oil, 12% of peanut oil, 5% of sesame oil, 30% of medium-long chain fatty acid edible oil, 0.5% of zanthoxylum oil and 2.5% of ginger oil to obtain the fishy smell removing and freshness improving seasoning oil.
The seasoning oil prepared by the embodiment is light yellow, has the faint scent of ginger oil and zanthoxylum oil, is slightly spicy when being eaten, has soft mouthfeel, has a smoke point of 205 ℃, and contains 16.6-24.2% of saturated fatty acid, 33.2-47.7% of monounsaturated fatty acid and 25.1-41.9% of polyunsaturated fatty acid; the mass ratio of the Omega-6 fatty acid to the Omega-3 fatty acid is (6-15.5): 1.
example 3:
the special seasoning oil with good fishy smell removing and fresh-keeping effects is prepared from the following raw materials in percentage by weight: 40% of corn oil, 18% of low erucic acid rapeseed oil, 7% of rice bran oil, 6.5% of peanut oil, 1% of sesame oil, 25% of medium-long chain fatty acid edible oil, 2% of pepper oil and 0.5% of ginger oil.
The preparation method of the seasoning oil in the embodiment comprises the steps of mixing and uniformly stirring 40% of corn oil, 18% of low erucic acid rapeseed oil, 7% of rice bran oil, 6.5% of peanut oil, 1% of sesame oil, 25% of medium-long chain fatty acid edible oil, 2% of zanthoxylum oil and 0.5% of ginger oil to obtain the fishy smell removing and freshness improving seasoning oil.
The seasoning oil prepared by the embodiment is light yellow, has the faint scent of ginger oil and zanthoxylum oil, is slightly spicy when being eaten, has soft mouthfeel, has a smoke point of 215 ℃, and contains 14.1-22.5% of saturated fatty acid, 32.2-49.7% of monounsaturated fatty acid and 25.9-46.8% of polyunsaturated fatty acid; the mass ratio of the Omega-6 fatty acid to the Omega-3 fatty acid is (4.5-15.7): 1.
example 4:
the special seasoning oil with good fishy smell removing and fresh-keeping effects is prepared from the following raw materials in percentage by weight: 28% of corn oil, 14% of low erucic acid rapeseed oil, 12% of rice bran oil, 3% of peanut oil, 5% of sesame oil, 35% of medium-long chain fatty acid edible oil, 1.5% of pepper oil and 1.5% of ginger oil.
The preparation method of the seasoning oil in the embodiment comprises the steps of mixing and uniformly stirring 28% of corn oil, 14% of low erucic acid rapeseed oil, 12% of rice bran oil, 3% of peanut oil, 5% of sesame oil, 35% of medium-long chain fatty acid edible oil, 1.5% of zanthoxylum oil and 1.5% of ginger oil to obtain the fishy smell removing and freshness improving seasoning oil.
The seasoning oil prepared by the embodiment is light yellow, has the faint scent of ginger oil and zanthoxylum oil, is slightly spicy when being eaten, has soft mouthfeel, has a smoke point of 202 ℃, and contains 16.8-23.5% of saturated fatty acid, 33.6-46.9% of monounsaturated fatty acid and 25.7-41.6% of polyunsaturated fatty acid; the mass ratio of the Omega-6 fatty acid to the Omega-3 fatty acid is (4.4-11.6): 1.
examples of the experiments
The deodorization and freshness-improving effect of the invention is verified by experiments.
1. The verification method and the application equipment are shown in the attached drawings.
a) The reaction tank is vacuumized by a vacuum pump, then the tail valve is opened, the evacuation is continued for a plurality of minutes, no other odor is left in the equipment, and the pump and the valve are closed.
b) Adding 500ml of main raw oil, mainly using odorless oil such as corn oil, rapeseed oil, rice bran oil and medium-long chain fatty acid edible oil, and the like, and opening the interlayer to keep the temperature at 35-60 ℃.
c) Adding fishy smell raw materials, wherein the fishy smell source of the fishes is trimethylamine which is mainly used, a commercially available 30% trimethylamine solution is used for simulating fishy smell substances, and the adding amount is recorded.
d) After the pressure is increased by 100pa, the valve is opened to exhaust. When the pressure is reduced to 30pa, the valve is closed, and when the pressure is increased to 100pa, the valve is opened again, so that the stable and continuous output of the odor molecules is ensured.
e) The experimenters perform sensory evaluation, and the strength of the fishy smell and the spicy taste is scored (0-10 points). The experimenter is a professional sensory evaluator or selects a tester with sensitive smell by adopting triangular evaluation.
f) And simultaneously performing three groups of experiments, respectively adding 3%, 6% and 9% trimethylamine solutions according to set concentrations, setting the corresponding scores to be 3, 6 and 9, and performing sensory identification by a tester to form olfactory memory.
g) And d, respectively adding ginger oil and zanthoxylum oil according to a set concentration gradient, uniformly stirring, and repeating the step d. 10 panelists were scheduled, scoring three rounds per gradient, with intervals of at least 30 seconds between rounds.
h) Opening a valve of the sample bottle, collecting gas, detecting the ratio of each component by adopting a headspace analysis method, and mutually assisting with sensory evaluation.
2. And (6) verifying the result.
The results of the experiment are reported below (taking the data at a constant temperature of 40 ℃ as an example): table 1 shows the experimental results of ginger oil with different contents, table 2 shows the experimental results of zanthoxylum oil with different contents, and table 3 shows the experimental results of the combination of ginger oil and zanthoxylum oil with different contents.
Table 1.
Table 2.
Table 3.
3. And (6) concluding.
3.13 percent and 6 percent of trimethylamine oil liquid which has slight and moderate fishy smell and is close to the state of common fishes, and 9 percent of the trimethylamine oil liquid has heavy fishy smell and is close to fishes and seafood with poor freshness but still in edible range.
3.2 scores 0-3 for mild odour, 4-6 for clear odour and 7-10 for heavy odour. The data show that when the fishy smell is obviously changed into a slight smell, the flavor is still in a slight state, but when the fishy smell is further reduced, the flavor is obviously improved, which indicates that the human smell has a mutation inflection point on the smell perception of the ginger oil and the zanthoxylum oil.
3.3 comparing the data in tables 1 and 2, it can be seen that when the fishy smell is reduced to 0, the addition amount of the ginger oil is lower than that of the zanthoxylum oil, which indicates that the fishy smell removing effect of the ginger oil is stronger than that of the zanthoxylum oil, but the spicy taste of the zanthoxylum oil is slightly stronger than that of the ginger oil, which indicates that the fragrance type penetrability is stronger and the identification degree is higher. When the two are used independently, the flavor of the spice also reaches a more obvious level, and certain pungent smell is generated.
3.4 it can be seen from the data in Table 3 that when ginger oil and zanthoxylum oil are used in combination, the amount of use is significantly reduced when the fishy smell is 0. The two flavors have a synergistic effect and can be used in a lower amount to achieve the same effect, so that the pungent taste of the spice is lighter, the cooking seasoning is convenient to control, and the original taste of the food material cannot be covered.
The special seasoning oil for removing fishy smell and refreshing taste, which is prepared by the invention, is correspondingly matched and blended through the materials, has unique fragrance, is suitable for various cooking modes, and is particularly suitable for foods with fishy smell and mutton smell. Adopts various raw materials, has balanced nutrition, and reasonable proportion of saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid. The raw materials are pure natural, no antioxidant is added, and the effect of corrosion prevention is achieved by adding the zanthoxylum oil and the ginger oil. In the actual production, fat-soluble vitamins and other fat-soluble nutrients can be added properly according to the vitamin deficiency condition of residents in different areas.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications of equivalent structures and equivalent processes performed by the present invention or directly or indirectly applied to other related technical fields are included in the scope of the present invention.
Claims (10)
1. The special seasoning oil with good fishy smell removing and fresh taste improving effects is characterized by being prepared from the following raw materials:
corn oil, low erucic acid rapeseed oil, rice bran oil, peanut oil, sesame oil, medium-long chain fatty acid edible oil, pepper oil and ginger oil.
2. The special seasoning oil with good fishy smell removing and fresh improving effects according to claim 1, which is prepared from the following raw materials in percentage by weight: 25-40% of corn oil, 7-18% of low erucic acid rapeseed oil, 7-18% of rice bran oil, 3-12% of peanut oil, 1-5% of sesame oil, 25-35% of medium-long chain fatty acid edible oil, 0.5-2.5% of zanthoxylum oil and 0.5-2.0% of ginger oil.
3. The special seasoning oil with good fishy smell removing and fresh improving effects according to claim 2, which is prepared from the following raw materials in percentage by weight: 30-35% of corn oil, 10-15% of low erucic acid rapeseed oil, 10-15% of rice bran oil, 5-10% of peanut oil, 2-4% of sesame oil, 28-33% of medium-long chain fatty acid edible oil, 1.0-2.0% of zanthoxylum oil and 1.0-1.5% of ginger oil.
4. The special seasoning oil with good fishy smell removing and fresh improving effects according to claim 3, which is prepared from the following raw materials in percentage by weight: 33% of corn oil, 12% of low erucic acid rapeseed oil, 12% of rice bran oil, 7.5% of peanut oil, 2.7% of sesame oil, 30% of medium-long chain fatty acid edible oil, 1.5% of zanthoxylum oil and 1.3% of ginger oil.
5. The special seasoning oil with good fishy smell removing and fresh improving effects according to claim 1, wherein the raw materials meet the following requirements:
corn oil: the acid value is less than 0.5mg/g, the peroxide value is less than 5.0mmol/kg, and the process is squeezing extraction;
canola oil: the acid value is less than 0.15mg/g and 1.0mmol/kg, and the erucic acid content is less than 1 percent;
rice bran oil: the acid value is less than 0.15mg/g, the peroxide value is less than 1.5mmol/kg, and the oryzanol content is more than 15 mg/g;
peanut oil: the acid value is less than 1.0mg/g, the peroxide value is less than 4.0mmol/kg, and the process is squeezing extraction;
sesame oil: the acid value is less than 1.5mg/g, the peroxide value is less than 3.0mmol/kg, and the process is squeezing extraction;
medium-long chain fatty acid edible oil: the acid value is less than 0.2mg/g, the peroxide value is less than 2.0mmol/kg, the content of medium-chain fatty acid is more than 20 percent, the molecular configuration of the fatty acid is MLM type, and low erucic acid rapeseed oil is used as a preparation raw material;
pepper oil: the acid value is less than 1.0mg/g, the peroxide value is less than 5.9mmol/kg, and the content of amide substances is more than 2.0 mg/g;
ginger oil: acid value is less than 3.0mg/g, peroxide value is less than 5.9mmol/kg, and gingerol content is more than 20 mg/g.
6. The special seasoning oil with good fishy smell removing and freshness improving effects as claimed in claim 2, wherein the content of saturated fatty acid is 13-27%, wherein the content of medium chain fatty acid is more than 5%; the content of monounsaturated fatty acid is 27-55%; the content of polyunsaturated fatty acid is 21-51%.
7. The special seasoning oil with good fishy smell removing and freshness improving effects as claimed in claim 6, wherein the mass ratio of Omega-6 fatty acid to Omega-3 fatty acid is (4.0-16.0): 1.
8. the special seasoning oil with good fishy smell removing and freshness improving effects according to claim 1, wherein the preparation method of the zanthoxylum oil comprises the following steps:
s1, precooling the cleaned and dried pepper for 5-10min at-28 ℃;
s2, crushing the precooled pepper to 1-3 mm;
s3, adding vegetable oil according to the weight ratio of 1:3, uniformly stirring, heating to 210 ℃, and respectively preserving heat at nodes of 120 ℃, 150 ℃, 180 ℃ and 210 ℃ for 3 min; wherein the valence of the vegetable oil is lower than 0.1mg/g, and the peroxide value is lower than 1.0 mmol/kg;
s4, cooling to 130 ℃, pressurizing to 220MPa, and preserving heat for soaking for 12-15 hours;
s5, carrying out filter pressing, decoloring and dehydrating to obtain the zanthoxylum oil, wherein the content of amide substances in the zanthoxylum oil is more than 5 mg/g.
9. The special seasoning oil with good fishy smell removing and fresh improving effects according to claim 1, wherein the preparation method of ginger oil comprises the following steps:
a1, crushing the cleaned and aired ginger into 10-15 meshes of ginger powder;
a2, preparing ginger powder into freeze-dried powder in a freeze dryer;
a3, putting the freeze-dried ginger powder into an extraction kettle, and extracting the ginger oil by adopting a supercritical carbon dioxide fluid, wherein the supercritical temperature is 38-42 ℃, the pressure is 40-42MPa, the flow rate of the carbon dioxide passing through the extraction kettle is 220kg/h, and the extraction time is 2-2.5h, so as to obtain ginger oleoresin, and the 6-gingerol content of the ginger oleoresin is more than 80 mg/g;
a4, and mixing the raw materials in a weight ratio of 1:3, mixing the ginger oleoresin and the vegetable oil uniformly to obtain the ginger oil.
10. The method for preparing the special seasoning oil with good fishy smell removing and freshness improving effects according to any one of claims 1 to 9, wherein the special seasoning oil for removing fishy smell and improving freshness is obtained by uniformly mixing and stirring corn oil, low erucic acid rapeseed oil, rice bran oil, peanut oil, sesame oil, medium-long chain fatty acid edible oil, zanthoxylum oil and ginger oil which are weighed according to the mass ratio.
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