CN105145873A - Oil capable of enhancing aroma for cold dishes - Google Patents
Oil capable of enhancing aroma for cold dishes Download PDFInfo
- Publication number
- CN105145873A CN105145873A CN201510614703.8A CN201510614703A CN105145873A CN 105145873 A CN105145873 A CN 105145873A CN 201510614703 A CN201510614703 A CN 201510614703A CN 105145873 A CN105145873 A CN 105145873A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- cold
- cold dishes
- aroma
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 230000002708 enhancing effect Effects 0.000 title abstract 4
- 239000003921 oil Substances 0.000 claims abstract description 37
- 235000019198 oils Nutrition 0.000 claims abstract description 37
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 13
- 239000000312 peanut oil Substances 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 7
- 239000004330 calcium propionate Substances 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims description 24
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 150000003839 salts Chemical class 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 241000588724 Escherichia coli Species 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000008157 edible vegetable oil Substances 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 241000234282 Allium Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 241001079064 Zanthoxylum schinifolium Species 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 239000010699 lard oil Substances 0.000 abstract 1
- 240000008415 Lactuca sativa Species 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 7
- 239000002932 luster Substances 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 7
- 235000012045 salad Nutrition 0.000 description 6
- 235000003228 Lactuca sativa Nutrition 0.000 description 5
- 241000723353 Chrysanthemum Species 0.000 description 4
- 235000007516 Chrysanthemum Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 244000052616 bacterial pathogen Species 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 230000001835 salubrious effect Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 244000003416 Asparagus officinalis Species 0.000 description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to edible oil, in particular to oil capable of enhancing aroma for cold dishes. The oil is prepared from, by weight, 50-60 parts of peanut oil, 5-8 parts of lard oil, 2-5 parts of chicken oil, 2-3 parts of sesame oil, 1-1.5 parts of zanthoxylum schinifolium etzucc oil, 2-3 parts of dried shrimps, 5-6 parts of fistular onion stalks, 2-5 parts of lentinus edodes, 10-13 parts of garlic, 1-2 parts of angelica sinensis, 1-1.8 parts of pericarpium citri reticulatae, 2-2.3 parts of fructus amomi and 0.0001-0.00012 part of calcium propionate. According to the oil capable of enhancing the aroma for the cold dishes, the making method is simple, the obtained oil capable of enhancing the aroma for the cold dishes is fragrant in smell, transparent in color, free of impurities and convenient to use, other seasoning is not needed for making the cold dishes, only salt is needed, the mouthfeel is rich, the taste is delicious, the appetite can be promoted, digestion is facilitated, the inhibiting effect on escherichia coli is stronger, and the quality guarantee period can reach 15 months.
Description
Technical field
The present invention relates to a kind of edible oil, particularly relate to a kind of cold and dressed with sauce flavouring oil.
Background technology
Cold vegetable dish in sauce is that raw vegetable modulation forms mostly, eat something rare vegetables and can retain nutrition in vegetables to greatest extent, there is the effect of cancer-resisting and prevention of various diseases, in the cold and dressed with sauce process of vegetables, seasoning is most important, wherein salad oil is one of flavoring, salad oil is the purified diet oil processed through refining by crude oil, can be used for eating something rare, color and luster is faint yellow, clarification, transparent, odorlessness, mouthfeel is good, do not foam during for cooking, cigarette is few, under 0 degree of condition, refrigeration still can keep clarification for 5.5 hours, transparent, salad oil in the market is mainly divided into chilli oil, Zanthoxylum essential oil, fire sesame oil, these are several for scallion oil, taste is more single, the salad oil of repeatedly adding different mouthfeel is needed during modulation cold vegetable dish in sauce, comparatively bother.
Summary of the invention
Single for solving salad oil taste on existing market, need the salad oil of simultaneously adding various tastes, comparatively troublesome shortcoming during modulation cold dish, the object of the present invention is to provide a kind of cold and dressed with sauce flavouring oil.
The technical solution used in the present invention is, a kind of cold and dressed with sauce flavouring oil, and it is made up of the raw material of following composition by weight:
Peanut oil 50-60 part, lard 5-8 part, chicken fat 2-5 part, sesame oil 2-3 part, Tengjiao oil 1-1.5 part, dried shrimps 2-3 part, Bulbus Allii Fistulosi 5-6 part, dried mushroom 2-5 part, garlic 10-13 part, Radix Angelicae Sinensis 1-2 part, dried orange peel 1-1.8 part, fructus amomi 2-2.3 part, calcium propionate 0.0001-0.00012.
During making, peanut oil is heated to 98-102 DEG C of insulation, garlic is ground into mashed garlic, put into peanut oil, under pressure is 12MPa, stir speed (S.S.) is Keep agitation 10-12 minute under 80-120r/min, garlic is leached, by dried shrimps, Bulbus Allii Fistulosi, dried mushroom is cut into graininess, even with lard mix, put into baking box, toast 6-8 minute at 140-145 DEG C after, put into peanut oil, peanut oil is heated to 130-135 DEG C, after frying 3-5 minute, by the dried shrimps after frying, Bulbus Allii Fistulosi, dried mushroom leaches, by Radix Angelicae Sinensis, dried orange peel, fructus amomi is ground to 100-120 order, put into baking box, baking 8-10 minute at 120-130 DEG C, peanut oil is heated to 175-180 DEG C, by Radix Angelicae Sinensis, dried orange peel, fructus amomi puts into peanut oil frying 20-30 second, by Radix Angelicae Sinensis, dried orange peel, fructus amomi leaches, by chicken fat, sesame oil, Tengjiao oil, calcium propionate adds in peanut oil, be process 30 minutes under the ultrasonic wave of 50w at power, obtain the cold and dressed with sauce flavouring oil of the present invention.
Beneficial effect of the present invention is, preparation method of the present invention is simple, the cold and dressed with sauce flavouring oil gas taste giving off a strong fragrance obtained, color is transparent, free from admixture, easy to use, without the need to adding all the other flavouring during mixing cold dish, only need salt adding seasoning, rich in taste, delicious flavour, also can improve a poor appetite, promote digestion, have stronger inhibitory action to Escherichia coli, the shelf-life reaches 15 months.
Detailed description of the invention
Embodiment 1, a kind of cold and dressed with sauce flavouring oil, it is characterized in that, it is made up of the raw material of following composition by weight:
Peanut oil 50 parts, lard 5 parts, chicken fat 2 parts, 2 parts, sesame oil, Tengjiao oil 1 part, dried shrimps 2 parts, Bulbus Allii Fistulosi 5 parts, dried mushroom 2 parts, 10 parts, garlic, Radix Angelicae Sinensis 1 part, dried orange peel 1 part, fructus amomi 2 parts, calcium propionate 0.0001.
Embodiment 2, a kind of cold and dressed with sauce flavouring oil, it is characterized in that, it is made up of the raw material of following composition by weight:
Peanut oil 60 parts, lard 8 parts, chicken fat 5 parts, 3 parts, sesame oil, Tengjiao oil 1.5 parts, dried shrimps 3 parts, Bulbus Allii Fistulosi 6 parts, dried mushroom 5 parts, 13 parts, garlic, Radix Angelicae Sinensis 2 parts, dried orange peel 1.8 parts, fructus amomi 2.3 parts, calcium propionate 0.00012.
Embodiment 3, a kind of cold and dressed with sauce flavouring oil, it is characterized in that, it is made up of the raw material of following composition by weight:
Peanut oil 55 parts, lard 7 parts, chicken fat 3 parts, 2.5 parts, sesame oil, Tengjiao oil 1.2 parts, dried shrimps 2.5 parts, Bulbus Allii Fistulosi 5.5 parts, dried mushroom 3 parts, 12 parts, garlic, Radix Angelicae Sinensis 1.5 parts, dried orange peel 1.5 parts, fructus amomi 2.2 parts, calcium propionate 0.00011.
1, bitter chrysanthemum is cleaned, after filtering moisture, add and allocate by embodiment 3 the cold and dressed with sauce flavouring oil made, the bitter chrysanthemum of every 100g adds the cold and dressed with sauce flavouring oil of 10g the present invention, add appropriate salt seasoning simultaneously, Stochastic choice 50 passerbys taste, mouthfeel average is 9.75 points, color and luster average is 10 points, fragrance average is 9.7 points, after cold and dressed with sauce bitter chrysanthemum is placed 6 hours at 10-15 DEG C, detects total plate count in cold and dressed with sauce bitter chrysanthemum and is less than 6000CFU/g, enumeration of coliforms is less than 75MPN/100g, and pathogenic bacteria do not detect.
Standards of grading are:
Mouthfeel (10 points): the fresh perfume (or spice) of mouthfeel, salubrious, taste enrich;
Color and luster (10 points): bright color, free from admixture;
Fragrance (10 points): aromatic flavour, lastingly;
2, lettuce is peeled clean, be cut into thread, after filtering moisture, add and allocate by embodiment 3 the cold and dressed with sauce flavouring oil made, the cold and dressed with sauce flavouring oil of 10g the present invention is added in every 100g lettuce, add appropriate salt seasoning simultaneously, Stochastic choice 50 passerbys taste, mouthfeel average is 9.8 points, and color and luster average is 10 points, and fragrance average is 9.7 points, after cold and dressed with sauce lettuce is placed 6 hours at 10-15 DEG C, detect total plate count in cold and dressed with sauce lettuce and be less than 6000CFU/g, enumeration of coliforms is less than 75MPN/100g, and pathogenic bacteria do not detect.
Standards of grading are:
Mouthfeel (10 points): the fresh perfume (or spice) of mouthfeel, salubrious, taste enrich;
Color and luster (10 points): bright color, free from admixture;
Fragrance (10 points): aromatic flavour, lastingly;
3, asparagus is cleaned, put into boiling water boiling 1 minute, add and allocate by embodiment 3 the cold and dressed with sauce flavouring oil made, the cold and dressed with sauce flavouring oil of 10g the present invention is added in every 100g asparagus, add appropriate salt seasoning simultaneously, Stochastic choice 50 passerbys taste, mouthfeel average is 9.92 points, color and luster average is 10 points, fragrance average is 9.8 points, after Golden Mushrooms and Mixed Vegetables is placed 6 hours at 10-15 DEG C, detects total plate count in cold and dressed with sauce lettuce and is less than 6000CFU/g, enumeration of coliforms is less than 75MPN/100g, and pathogenic bacteria do not detect.
Standards of grading are:
Mouthfeel (10 points): the fresh perfume (or spice) of mouthfeel, salubrious, taste enrich;
Color and luster (10 points): bright color, free from admixture;
Fragrance (10 points): aromatic flavour, lastingly.
Claims (1)
1. a cold and dressed with sauce flavouring oil, it is characterized in that, it is made up of the raw material of following composition by weight:
Peanut oil 50-60 part, lard 5-8 part, chicken fat 2-5 part, sesame oil 2-3 part, Tengjiao oil 1-1.5 part, dried shrimps 2-3 part, Bulbus Allii Fistulosi 5-6 part, dried mushroom 2-5 part, garlic 10-13 part, Radix Angelicae Sinensis 1-2 part, dried orange peel 1-1.8 part, fructus amomi 2-2.3 part, calcium propionate 0.0001-0.00012 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510614703.8A CN105145873A (en) | 2015-09-24 | 2015-09-24 | Oil capable of enhancing aroma for cold dishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510614703.8A CN105145873A (en) | 2015-09-24 | 2015-09-24 | Oil capable of enhancing aroma for cold dishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105145873A true CN105145873A (en) | 2015-12-16 |
Family
ID=54787273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510614703.8A Pending CN105145873A (en) | 2015-09-24 | 2015-09-24 | Oil capable of enhancing aroma for cold dishes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105145873A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN107136228A (en) * | 2017-04-28 | 2017-09-08 | 蚌埠市九华油脂有限公司 | A kind of health care salad oil |
| CN107183221A (en) * | 2017-04-28 | 2017-09-22 | 蚌埠市九华油脂有限公司 | A kind of garlic oil for being used to cook |
| CN107183218A (en) * | 2017-06-27 | 2017-09-22 | 范祥军 | A kind of compound method of nutritious sesame oil |
| CN107333909A (en) * | 2017-06-27 | 2017-11-10 | 范祥军 | A kind of nutritious sesame oil |
| CN109122913A (en) * | 2018-08-22 | 2019-01-04 | 成都倪福记食品有限责任公司 | Multi-flavor complex flavor oil and its production method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554220A (en) * | 2009-05-22 | 2009-10-14 | 席珠河 | Seasoning oil for cold vegetable dish |
-
2015
- 2015-09-24 CN CN201510614703.8A patent/CN105145873A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101554220A (en) * | 2009-05-22 | 2009-10-14 | 席珠河 | Seasoning oil for cold vegetable dish |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106538719A (en) * | 2016-12-08 | 2017-03-29 | 徐克明 | A kind of complex flavor oil and preparation method thereof |
| CN107136228A (en) * | 2017-04-28 | 2017-09-08 | 蚌埠市九华油脂有限公司 | A kind of health care salad oil |
| CN107183221A (en) * | 2017-04-28 | 2017-09-22 | 蚌埠市九华油脂有限公司 | A kind of garlic oil for being used to cook |
| CN107183218A (en) * | 2017-06-27 | 2017-09-22 | 范祥军 | A kind of compound method of nutritious sesame oil |
| CN107333909A (en) * | 2017-06-27 | 2017-11-10 | 范祥军 | A kind of nutritious sesame oil |
| CN109122913A (en) * | 2018-08-22 | 2019-01-04 | 成都倪福记食品有限责任公司 | Multi-flavor complex flavor oil and its production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187529B (en) | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof | |
| KR101387413B1 (en) | Dumplings and manufacturing method thereof | |
| CN103989145B (en) | Chicken hot and spicy sauce and preparation method thereof | |
| CN105145873A (en) | Oil capable of enhancing aroma for cold dishes | |
| KR102058193B1 (en) | Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| KR20210059897A (en) | Manufacturing method of herb rice abundant nutrition and aroma using Ligularia stenocephala | |
| KR101068882B1 (en) | Manufacturing method of purple sweet potato kimchi | |
| KR101405167B1 (en) | Wellbeing mixing sauce and manufacturing method thereof | |
| KR20120055287A (en) | A spice for cure and a art of cooking of duck meat which flesh of the neck using spice for cure | |
| KR20120107766A (en) | Method of manufacturing swimming crab-kimchi | |
| KR20210017614A (en) | How to make 'Tteokgalbi', which contains old kimchi | |
| KR100554666B1 (en) | Preparation of Pickles | |
| KR102134517B1 (en) | A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish | |
| KR101866365B1 (en) | Soybean sprout jham-pong and manufacturing method thereof | |
| KR100951536B1 (en) | Yaki udon production method and yaki udon prepared by | |
| KR101373045B1 (en) | Manufacturing method of imjasootang comprising white gourd | |
| KR102781699B1 (en) | Cream sauce using porcini mushroom and burdock root, and manufacturing method thereof | |
| KR20140078153A (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| KR101486986B1 (en) | Composition for persimmons chutney | |
| JP2013247859A (en) | Momordica charantia sauce and method of producing the same | |
| KR20050099748A (en) | Method for manufacturing diet kimchi and diet kimchi manufactured thereby | |
| KR102377448B1 (en) | Tteokgalbi frozen products containing spices and manufacturing method thereof | |
| KR100580761B1 (en) | Chinese cabbage kimchi containing beef bone broth | |
| KR20110035210A (en) | Instant Teriyaki Vegetable Skewers |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151216 |