CN1605262A - Refined cooking oil and its production method - Google Patents
Refined cooking oil and its production method Download PDFInfo
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- CN1605262A CN1605262A CNA2004100812778A CN200410081277A CN1605262A CN 1605262 A CN1605262 A CN 1605262A CN A2004100812778 A CNA2004100812778 A CN A2004100812778A CN 200410081277 A CN200410081277 A CN 200410081277A CN 1605262 A CN1605262 A CN 1605262A
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Abstract
The refined cooking oil is produced through heating mixed edible oil; adding ginger, scallion, garlic, clove, kaempferia galanga, areca, spicebush and mangosteen in certain amount during heating; boiling for 3-20 min; cooling to below 60 deg.c before adding anise oil; and filtering. The present invention can avoid the damage of the spicy smell and effective components in various seasoning caused by high temperature, and the refined cooking oil is one kind of health and safe cooking seasoning.
Description
(1) technical field:
The present invention relates to ovenware, particularly refined cooking oil; The invention still further relates to the preparation method of this edible oil.
(2) background technology:
At present people are when cooking each breeding stock, fowl, seafood meat such as pig, sheep, dog, fish, for peculiar smell such as eliminate its raw meat, have a strong smell, when the cooking, add usually variously do, bright pungent and fragrant flavorings, for example anise, pepper, ginger, garlic, chives etc.But fresh material such as ginger, garlic to deposit the time limit shorter, apt to deteriorate, use also trouble; And numerous flavorings is when the cooking is used, and its proportional quantity is difficult accurately to be grasped, and having put many can influence taste of food because of the flavoring taste is too heavy, puts and has lacked the peculiar smell that then is difficult to remove meat itself.In order to address the above problem, the applicant has applied for that the patent No. is: ZL01114325.8, name are called the Chinese invention patent of " meat cooking sesame oil and preparation method thereof ", a kind of delicious flavour is disclosed and can remove various meat raw meats, the cooking sesame oil of peculiar smell such as have a strong smell and preparation method thereof, this cooking sesame oil is with mixing sesame oil and multiple spices is reasonably combined in proportion makes, when cooking food, only need an amount of effect that this sesame oil can play seasoning that adds, very easy to use and grasp consumption easily.Its preparation method can be divided into three kinds: 1, mixing method: must mix sesame oil after promptly earlier sesame oil, rape salad oil, fennel oil, peanut oil being merged according to quantity, then ginger, chive, garlic, cloves, husky ginger, betel nut, lindera glauca, mangosteen powder are broken into powder, with mix sesame oil and merge, packing into seals in the container, obtains product.2, deep fat method: promptly earlier sesame oil, rape salad oil, fennel oil, peanut oil are merged according to quantity to such an extent that mix sesame oil, ginger, chive, garlic, cloves, husky ginger, betel nut, lindera glauca, Momordica grosvenori are pulverized, again with above-mentioned mixing sesame oil heating, and in heating process, add above-mentioned spice powder, boiled 3～20 minutes, and promptly got product.3, alcohol extracting method: promptly earlier sesame oil, rape salad oil, fennel oil, peanut oil are merged according to quantity to such an extent that mix sesame oil, then ginger, chive, garlic, cloves, husky ginger, betel nut, lindera glauca, mangosteen powder are broken into powder, alcohol extract with 30～90% 1～3 time, filter out filtrate, reclaim ethanol, with filtrate with mix sesame oil and merge, promptly get product.But there is following defective in above-mentioned preparation method: when 1, adopting mixing method, selected ginger, husky ginger, garlic, chive etc. are raw material, in manufacturing process, raw material are perishable, lose its effect fully, not only can not remove the effect of institute's cooking food peculiar smell, and have a strong impact on the quality of product oil itself.When 2, adopting the deep fat method, be earlier fennel oil to be mixed with the oil of other kind, to mix sesame oil again heats, but because fennel oil is after the high temperature heating, its distinctive fragrance is almost completely met the heat volatilization, therefore the fragrance of fennel oil remains little in product oil, can't play the effect of seasoning at all; Secondly this method need with the hot classes of various perfume (or spice) such as chive, garlic, Sha Jiang with mix sesame oil and together heat, after raw material such as green onion, garlic are carried out high temperature heating, the peculiar hot fragrance of various raw material is almost completely lost, and itself contained active material also is subjected to destroying significantly because meeting heat, effect can reduce greatly, the seasoning effect that can play when having lost the cooking in fact.3, when adopting alcohol extracting method to make cooking sesame oil, it is effective ingredient with spices such as alcohol extract ginger, chive, garlics, but because the part effective ingredient in these spices can not be dissolved in ethanol fully, therefore just lost this part effective ingredient of each spices in the product oil, also just make the effect of each spices to bring into play fully, both waste the raw material of various spices, and also made the product oil quality not reach expected effect; And to adopt ethanol be solvent extraction spices, not only makes manufacture craft be tending towards complicated, also can increase impurity contained in the product oil, thereby further influence the quality of product oil.
(3) summary of the invention:
The present invention will disclose a kind of with edible blend oil and the reasonably combined refined cooking oil that processes of various pungent and fragrant flavorings, and the present invention also will disclose the preparation method of this refined cooking oil; The refined cooking oil that adopts this preparation method to prepare, fragrance and its effective ingredient that can keep contained various pungent and fragrant flavorings fully, make the refined cooking oil produce that the effect of the bright fragrance that can increase cooking food not only be arranged, can effectively remove the raw meat of each breeding stock, fowl, aquatic livestock, the effect of various peculiar smell such as have a strong smell in addition.
The preparation method of refined cooking oil of the present invention, specific as follows described:
First kind of preparation method of refined cooking oil of the present invention is: get 100 weight portion edible blend oils earlier and heat, in heating process, add 2～8 weight portion gingers, 2～10 weight portion chives, 2～8 weight portion garlics, 0.2～1.2 weight portion cloves, 0.5 the husky ginger of～1.2 weight portions, 0.2～0.8 weight portion betel nut, 0.2～1.2 weight portion lindera glaucas, 0.2～2 weight portion Momordica grosvenoris, treat that the oil boiling is after 3～20 minutes, it is cooled to below 60 ℃, add 0.2～0.8 weight portion fennel oil then, mix, filter again, promptly get edible oil of the present invention.Various pungent and fragrant flavorings such as the ginger that is added in heating process, chive, garlic are preferably pulverized earlier, add in the edible blend oil again, in heating process, are more prone to extract its contained effective ingredient and distinctive fragrant hot flavor like this; And the contained distinctive fragrance in fennel oil heating back almost completely volatilizees, lose the meaning of seasoning fully, therefore among the present invention, not with fennel oil with heat again after other edible oil mixes, but treat that edible blend oil is cooled to uniform temperature, add an amount of fennel oil again and carry out seasoning, can keep the fragrance of fennel oil in the product oil so fully, reach the effect that increases cooking food fragrance.
The another kind of preparation method of refined cooking oil of the present invention is: get the heating of 100 weight portion edible blend oils earlier, in heating process, add 2～8 weight portion gingers, 0.2～1.2 weight portion cloves, the husky ginger of 0.5～1.2 weight portion, 0.2～0.8 weight portion betel nut, 0.2～1.2 weight portion lindera glauca, 0.2～2 weight portion Momordica grosvenori, treat that the oil boiling is after 3～20 minutes, it is cooled to below 60 ℃, add 0.2～1 weight portion scallion oil, 0.2～1 weight portion garlic oil, 0.2～0.8 weight portion fennel oil again, mix, filter, promptly get edible oil of the present invention.In this preparation method, we replace chive, two kinds of pungent and fragrant flavorings of garlic with scallion oil and garlic oil, this is because after chive and the heating of garlic process high temperature, its distinctive hot fragrance almost completely volatilizees, and has also just disappeared with the effect that tarts up so it removes peculiar smell.But the scallion oil and the garlic oil that adopt chive, the fresh flavoring of garlic two flavors to make carry out the high temperature heating, just need not to worry that its distinctive fragrance and effect seriously lose, so contained green onion, garlic can be brought into play its effect fully in the product oil of producing with this method, can effectively remove raw meat in the food, peculiar smell such as smelly, also make the food that is cooked out give off a strong fragrance delicious flavour more.Can also adopt following method, get the heating of 100 weight portion edible blend oils, in heating process, add 2～8 weight portion gingers, 0.2～1.2 weight portion cloves, 0.5 the husky ginger of～1.2 weight portions, 0.2～0.8 weight portion betel nut, 0.2～2 weight portion Momordica grosvenoris, treat that the oil boiling is after 3～20 minutes, it is cooled to below 60 ℃, add 0.2～1 weight portion scallion oil again, 0.2～1 weight portion garlic oil, 0.05～0.8 weight portion spicebush oil, 0.2～0.8 weight portion fennel oil, mix, or 100 weight portion edible blend oils are heated, in heating process, add the husky ginger of 0.5～1.2 weight portion, 0.2～0.8 weight portion betel nut, 0.2～2 weight portion Momordica grosvenoris, treat that the oil boiling is after 3～20 minutes, it is cooled to below 60 ℃, add 0.2～1 weight portion ginger oil again, 0.2～1 weight portion scallion oil, 0.2～1 weight portion garlic oil, 0.05～0.5 weight portion caryophyllus oil, 0.05～0.8 weight portion spicebush oil, 0.2～0.8 weight portion fennel oil, mix, filter promptly.Equally in this preparation method, preferably earlier flavorings such as ginger, cloves, husky ginger, betel nut, lindera glauca, Momordica grosvenori are pulverized, together heat with edible blending stock, this mainly is to be more prone to release, to extract for hot fragrance flavor and the effective ingredient that makes these flavorings again.
Because some pungent and fragrant flavorings of making refined cooking oil of the present invention is after the high temperature heating, its distinctive hot fragrance and effect can be lost, so we have changed ginger, chive, cloves, garlic, lindera glauca into made by this five tastes flavoring respectively flavored oils, avoid in manufacturing process, having lost the fragrance and the effect of some flavoring, also guaranteed the quality of product oil; And the flavored oils that adopts various respectively pungent and fragrant flavorings to make heats, and uses easily, also is easy to merge with tempered oil.
In the various preparation methods of refined cooking oil of the present invention, all can add 0.1～0.5 weight portion again and drive rice bran oil.Described imperial rice bran oil claims poppy seed oil again, is to be refined by poppy seed to form.In Compendium of Material Medica, poppy seed is called as " driving rice, Xiang Gu, capsule ", smell is sweet, flat, nontoxic, contain abundant unrighted acid, vitamin and trace element and other nutrition, has unique food therapy value, according to the State Standard of the People's Republic of China (GB/T12729-1991) of international standard, with poppy seed as one of 42 kinds of food pungent and fragrant flavorings, therefore driving rice bran oil is a kind of safe, healthy flavouring.Owing to drive in the rice bran oil and contain the amino acid that glycine, alanine, tyrosine etc. can promote delicate flavour, reach various trace elements such as required multiple function aliphatic acid of human body normal growth and potassium, sodium, calcium, magnesium, zinc, selenium, and special composition wherein not only can increase the bright fragrance road of institute's cooking food uniqueness, the effect of enriched food original flavor, increase food nutrition, can also remove the mouthfeel of the pungent thorn tongue of fennel oil, improve the seasoning function of this food oil.
In the preparation method of refined cooking oil of the present invention, the edible blending stock that is adopted can be any combination of peanut oil, sesame oil, rape salad oil, soybean oil, olive oil, safflower seed oil, rice sugar and oil, coconut oil, camellia oil, tea-seed oil, oil extracted from rice husks, walnut oil, corn oil, apricot kernel oil, pine-seed oil, linseed oil, cotton seed oil, sunflower oil, palm oil or other edible oil, the edible blend oil of any proportional quantity proportioning.Allocate bright, the golden yellow ready-mixed oil of color of color and luster if desired, can adopt rape salad oil, peanut oil and other oil mixed preparing in proportion, modulate the ready-mixed oil of kernel aromatic flavour if desired, adopt walnut oil, apricot kernel oil, pine-seed oil to prepare in proportion and get final product, and when preparing the proportional quantity of various types of oil specifically actual needs arrange in pairs or groups arbitrarily.Certainly the edible blend oil among the present invention also can be on the market the deployed all kinds of being sold, the edible blending stock of various brands, for example golden imperial fish edible blend oil, fragrant gardenful edible blend oil or the like.
Refined cooking oil of the present invention is that various pungent and fragrant flavorings of employing and edible blend oil are rationally formulated in proportion, earlier edible blend oil is heated during making, treat to add fennel oil again after its cooling, and utilize the hot flavored oils of various perfume (or spice) to replace original pungent and fragrant flavorings, can avoid fragrant hot smell and effective ingredient contained in the various pungent and fragrant flavorings to be subjected to destroying significantly like this because of meeting heat, forfeiture, make product oil can remove each breeding stock effectively, fowl, aquatic livestock meat raw meat, the peculiar smell that smell of mutton and meat refrigeration bring, strange taste, stink and refrigerator flavor, reach the effect of the original flavor of the bright fragrance that increases institute's cooking food and food, and edible oil of the present invention does not have any chemical addition agent, have no side effect, can be used for Baoshang, chafing dish, cooking, stew, cold and dressed with sauce various dish, its delicious flavour, color is good-looking, aftertaste alcohol for a long time, fragrance with temptation and appetizing is a kind of health, the flavouring for cooking of safety.
(4) specific embodiment:
Embodiment 1:
Get that to obtain the double centner ready-mixed oil after 10 kilograms of walnut oils, 10 kilograms of sunflower oils, 10 kilograms of olive oil, 70 kilograms of peanut oil mix standby; Getting 2 kilograms of gingers, 2 kilograms of chives, 2 kilograms of garlics, 0.2 kilogram of cloves, 0.5 kilogram of husky ginger, 0.2 kilogram of betel nut, 0.2 kilogram of lindera glauca, 0.2 kilogram of Momordica grosvenori again puts into pulverizer and pulverizes, then above-mentioned edible blend oil being put into pot heats, in heating process, slowly add above-mentioned pungent and fragrant flavorings while stirring, after adding rusting is opened, treat that the oil boiling is after 3 minutes, it is cooled to below 60 ℃, add 0.2 kilogram of fennel oil again, mix, the elimination residue promptly gets refined cooking oil of the present invention.
Embodiment 2:
Get that to obtain the double centner edible blend oil after 15 kilograms of sesame oil, 10 kilograms of pine-seed oils, 15 kg corn oil and 60 kilograms of rape salad oils mix standby; Getting 8 kilograms of gingers, 10 kilograms of chives, 8 kilograms of garlics, 1.2 kilograms of cloves, 1.2 kilograms of husky ginger, 0.8 kilogram of betel nut, 1.2 kilograms of lindera glaucas, 2 kilograms of Momordica grosvenoris again puts into pulverizer and pulverizes, then above-mentioned edible blend oil being put into pot heats, in heating process, slowly add above-mentioned pungent and fragrant flavorings while stirring, after adding rusting is opened, treat that the oil boiling is after 20 minutes, it is cooled to below 60 ℃, add 0.8 kilogram of fennel oil and 0.1 kilogram of imperial rice bran oil again, mix, the elimination residue promptly gets refined cooking oil of the present invention.
Embodiment 3:
It is standby to get the golden imperial fish edible blend oil of selling on the double centner market, then with 5 kilograms of gingers, 0.8 kilogram cloves, 0.9 the husky ginger of kilogram, 0.5 kilogram betel nut, 0.8 kilogram lindera glauca, 1 kilogram of Momordica grosvenori is put into pulverizer and is pulverized, then the imperial fish edible blend oil of above-mentioned gold being put into pot heats, in heating process, treat that while stirring the above-mentioned Six-element pungent and fragrant flavorings of slow adding the oil boiling is after 10 minutes, it is cooled to below 60 ℃, add 0.2 kilogram of scallion oil again, 0.2 kilogram garlic oil, 0.5 kilogram fennel oil, mix, the elimination residue promptly gets refined cooking oil of the present invention.
Embodiment 4:
Get that to obtain the double centner edible blend oil after 10 kilograms of apricot kernel oils, 20 kilogram-meter sugar and oils, 70 kilograms of palm oils mix standby; Getting 2 kilograms of gingers, 0.2 kilogram of cloves, 0.5 kilogram of husky ginger, 0.8 kilogram of betel nut, 1.2 kilograms of lindera glaucas, 2 kilograms of Momordica grosvenoris again puts into pulverizer and pulverizes, then above-mentioned edible blend oil being put into pot heats, in heating process, treat that while stirring the above-mentioned Six-element pungent and fragrant flavorings of slow adding the oil boiling is after 15 minutes, it is cooled to below 60 ℃, add 1 kilogram of scallion oil, 1 kilogram of garlic oil then, 0.8 kilogram fennel oil and 0.5 kilogram of imperial rice bran oil, mix, and the elimination residue, promptly get refined cooking oil of the present invention.
Embodiment 5:
It is standby to obtain the double centner edible blend oil after earlier 80 kilograms of tea-seed oils and 20 kilograms of sesame oil being mixed; Getting 0.5 kilogram of husky ginger, 0.2 kilogram of betel nut, 0.2 kilogram of Momordica grosvenori again puts into pulverizer and pulverizes, then above-mentioned edible blend oil being put into pot heats, in heating process, treat that while stirring the above-mentioned three kinds of pungent and fragrant flavorings of slow adding the oil boiling is after 7 minutes, it is cooled to below 60 ℃, add 0.2 kilogram of ginger oil, 0.2 kilogram of scallion oil, 0.2 kilogram of garlic oil, 0.05 kilogram of caryophyllus oil, 0.05 kilogram of spicebush oil, 0.2 kilogram of fennel oil, mix, and the elimination residue, promptly get refined cooking oil of the present invention.
Embodiment 6:
Earlier with 70 kilograms of peanut oil, 10 kilograms of cotton seed oils, 5 kilograms of linseed oil, that 15 kg corn oil are mixed into the double centner edible blend oil is standby; Again the husky ginger of 1 kilogram of part, 0.5 kilogram of betel nut, 1.5 kilograms of Momordica grosvenoris are put into pulverizer and pulverized, then above-mentioned edible blend oil being put into pot heats, in heating process, slowly put into above-mentioned 3 kinds of pungent and fragrant flavorings while stirring, treat that the oil boiling is after 18 minutes, it is cooled to below 60 ℃, add 0.8 kilogram of ginger oil, 0.6 kilogram of scallion oil, 0.6 kilogram of garlic oil, 0.3 kilogram of caryophyllus oil, 0.4 kilogram of spicebush oil, 0.5 kilogram of part fennel oil, 0.2 the imperial rice bran oil of kilogram, mix, the elimination residue promptly gets refined cooking oil of the present invention.
Claims (7)
1, the preparation method of refined cooking oil, it is characterized in that: get the heating of 100 weight portion edible blend oils, in heating process, add 2～8 weight portion gingers, 2～10 weight portion chives, 2～8 weight portion garlics, 0.2～1.2 weight portion cloves, the husky ginger of 0.5～1.2 weight portion, 0.2～0.8 weight portion betel nut, 0.2～1.2 weight portion lindera glauca, 0.2～2 weight portion Momordica grosvenori, treat that the oil boiling is after 3～20 minutes, it is cooled to below 60 ℃, add 0.2～0.8 weight portion fennel oil again, mix, filter promptly.
2, the preparation method of refined cooking oil according to claim 1 is characterized in that: after adding fennel oil, add 0.1～0.5 weight portion again and drive rice bran oil.
3, the preparation method of refined cooking oil, it is characterized in that: get the heating of 100 weight portion edible blend oils, in heating process, add 2～8 weight portion gingers, 0.2～1.2 weight portion cloves, the husky ginger of 0.5～1.2 weight portion, 0.2～0.8 weight portion betel nut, 0.2～1.2 weight portion lindera glauca, 0.2～2 weight portion Momordica grosvenori, treat that the oil boiling is after 3～20 minutes, it is cooled to below 60 ℃, add 0.2～1 weight portion scallion oil, 0.2～1 weight portion garlic oil, 0.2～0.8 weight portion fennel oil again, mix, filter promptly.
4, the preparation method of refined cooking oil according to claim 3, it is characterized in that: get the heating of 100 weight portion edible blend oils, in heating process, add 2～8 weight portion gingers, 0.2～1.2 weight portion cloves, the husky ginger of 0.5～1.2 weight portion, 0.2～0.8 weight portion betel nut, 0.2～2 weight portion Momordica grosvenori, treat that the oil boiling is after 3～20 minutes, it is cooled to below 60 ℃, add 0.2～1 weight portion scallion oil, 0.2～1 weight portion garlic oil, 0.05～0.8 weight portion spicebush oil, 0.2～0.8 weight portion fennel oil again, mix, filter promptly.
5, the preparation method of refined cooking oil according to claim 3, it is characterized in that: 100 weight portion edible blend oils are heated, in heating process, add the husky ginger of 0.5～1.2 weight portion, 0.2～0.8 weight portion betel nut, 0.2～2 weight portion Momordica grosvenoris, treat that the oil boiling is after 3～20 minutes, it is cooled to below 60 ℃, add 0.2～1 weight portion ginger oil again, 0.2～1 weight portion scallion oil, 0.2～1 weight portion garlic oil, 0.05～0.5 weight portion caryophyllus oil, 0.05～0.8 weight portion spicebush oil, 0.2～0.8 weight portion fennel oil, mix, filter promptly.
6, according to the preparation method of any one described refined cooking oil in the claim 3～5, it is characterized in that: after adding fennel oil, add 0.1～0.5 weight portion again and drive rice bran oil.
7, the refined cooking oil of the described method making of claim 1～6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100812778A CN1605262A (en) | 2004-11-15 | 2004-11-15 | Refined cooking oil and its production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2004100812778A CN1605262A (en) | 2004-11-15 | 2004-11-15 | Refined cooking oil and its production method |
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| CN1605262A true CN1605262A (en) | 2005-04-13 |
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| CNA2004100812778A Pending CN1605262A (en) | 2004-11-15 | 2004-11-15 | Refined cooking oil and its production method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011090B (en) * | 2006-10-20 | 2010-08-04 | 仉长斌 | Cooking material oil and process for preparing same |
| CN101057655B (en) * | 2007-03-19 | 2010-08-25 | 杜春梅 | Flavoring edible plant oil and its preparation method |
| CN101919458A (en) * | 2010-09-04 | 2010-12-22 | 内蒙古科技大学 | Condiment oil for cold dishes and preparation method thereof |
| CN101116493B (en) * | 2007-08-22 | 2011-07-20 | 张胜启 | Seasoning sesame oil and method for preparing the same |
| CN102144676A (en) * | 2011-03-11 | 2011-08-10 | 天津龙威粮油工业有限公司 | Cool edible oil and preparation method thereof |
| CN104872300A (en) * | 2015-04-30 | 2015-09-02 | 安庆市顺民粮油贸易有限公司 | Spiced healthy edible oil |
| CN104957283A (en) * | 2015-07-02 | 2015-10-07 | 刘峙汶 | Pungent litse fruit spicy hot oil and production method thereof |
| CN105076501A (en) * | 2015-08-27 | 2015-11-25 | 成都市新津迎先粮油有限公司 | Method for manufacturing walnut blend oil |
| CN108271871A (en) * | 2018-01-16 | 2018-07-13 | 广东金妮宝科技发展有限公司 | One kind having active arhat fruit seed ready-mixed oil of high anti-oxidation and preparation method thereof |
| CN110452769A (en) * | 2019-09-05 | 2019-11-15 | 卓士鸿 | The method that fresh ginger extracts pure oil of ginger and ginger flavored oils |
| WO2021153308A1 (en) * | 2020-01-31 | 2021-08-05 | 株式会社Ｊ－オイルミルズ | Garlic oil, agent for imparting garlic flavor to foodstuff, and method for imparting garlic flavor to foodstuff |
| CN115226781A (en) * | 2022-06-14 | 2022-10-25 | 贾啥来 | Preparation method of edible blended formula oil |
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2004
- 2004-11-15 CN CNA2004100812778A patent/CN1605262A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011090B (en) * | 2006-10-20 | 2010-08-04 | 仉长斌 | Cooking material oil and process for preparing same |
| CN101057655B (en) * | 2007-03-19 | 2010-08-25 | 杜春梅 | Flavoring edible plant oil and its preparation method |
| CN101116493B (en) * | 2007-08-22 | 2011-07-20 | 张胜启 | Seasoning sesame oil and method for preparing the same |
| CN101919458A (en) * | 2010-09-04 | 2010-12-22 | 内蒙古科技大学 | Condiment oil for cold dishes and preparation method thereof |
| CN101919458B (en) * | 2010-09-04 | 2012-07-25 | 内蒙古科技大学 | Condiment oil for cold dishes and preparation method thereof |
| CN102144676A (en) * | 2011-03-11 | 2011-08-10 | 天津龙威粮油工业有限公司 | Cool edible oil and preparation method thereof |
| CN104872300A (en) * | 2015-04-30 | 2015-09-02 | 安庆市顺民粮油贸易有限公司 | Spiced healthy edible oil |
| CN104957283A (en) * | 2015-07-02 | 2015-10-07 | 刘峙汶 | Pungent litse fruit spicy hot oil and production method thereof |
| CN104957283B (en) * | 2015-07-02 | 2018-02-27 | 刘峙汶 | Litsea pungens chili oil and preparation method thereof |
| CN105076501A (en) * | 2015-08-27 | 2015-11-25 | 成都市新津迎先粮油有限公司 | Method for manufacturing walnut blend oil |
| CN108271871A (en) * | 2018-01-16 | 2018-07-13 | 广东金妮宝科技发展有限公司 | One kind having active arhat fruit seed ready-mixed oil of high anti-oxidation and preparation method thereof |
| CN110452769A (en) * | 2019-09-05 | 2019-11-15 | 卓士鸿 | The method that fresh ginger extracts pure oil of ginger and ginger flavored oils |
| WO2021153308A1 (en) * | 2020-01-31 | 2021-08-05 | 株式会社Ｊ－オイルミルズ | Garlic oil, agent for imparting garlic flavor to foodstuff, and method for imparting garlic flavor to foodstuff |
| CN115226781A (en) * | 2022-06-14 | 2022-10-25 | 贾啥来 | Preparation method of edible blended formula oil |
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