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Cooking spray and preparation method thereof

A spray and propellant technology, which is applied in the field of preparation of cooking sprays, can solve the problems of loss of properties, shedding, non-stick pans and high prices

Inactive Publication Date: 2009-09-30
万绪山 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, various non-stick pans have different coatings due to different processing techniques, but they have not solved the problem of coating peeling and loss of property caused by long-term heating.
The price of the non-stick pan is expensive, and the inertness of the coating makes it not have a high market share

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The cooking spray consists of the following components (% by weight): healthy edible oil 15, liquid lecithin 5, powder lecithin 5, pure grain wine 5 containing plant aromatic seasoning, purified drinking water 69.4, potassium sorbate 0.3, benzene Sodium formate 0.2, vitamin E 0.1. The ratio of the propellant to the total of the above components is: 10-30:70-90.

[0039](1) Take 120g of clean aniseed ingredients, 100g of Chinese prickly ash, 60g of cinnamon, and 20g of tangerine peel, put them into a seasoning bag, and soak the seasoning bag in 5kg of pure grain wine for more than 72 hours for later use. When in use, the seasoning bag is taken out, and the resulting product is called seasoning wine. spare. (2) Take 150g of washed and dried green onions and 150g of ginger, cut them into pieces, take 5kg of peanut oil, heat them in a stainless steel pot, put them in and fry them. After removing the residue of onion and ginger slices, the resulting product is called onio...

Embodiment 2

[0041] The cooking spray is composed of the following components (% by weight): healthy edible oil 5-30, liquid lecithin 3-7, powder lecithin 3-7, pure grain wine 3-7, pure drinking water 45-85, sorbic acid Potassium 0.1-0.3, sodium benzoate 0.1-0.2, vitamin E0.1. The ratio of the propellant to the total of the above components is: 10-30:70-90.

Embodiment 3

[0043] The cooking spray is composed of the following components (% by weight): healthy edible oil 5-40, liquid lecithin 3-7, powder lecithin 3-7, purified drinking water 35-80, potassium sorbate 0.1-0.3, sodium benzoate 0.1-0.2, vitamin E0.1. The ratio of the propellant to the total of the above components is: 10-30:70-90.

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PUM

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Abstract

The invention relates to the field of spray products and edible oil processing, and in particular provides a method for preparing a cooking spray which is used for cooking and takes soybean lecithin, healthy edible oil, pure drinking water, pure grain wine, plant aromatic flavoring, additives and propellants as main components. The cooking spray provided by the invention is characterized by nice smell, nutrient hygiene, extremely low consumption, cleaning easiness, high speed, uniformity, safety, no toxicity, convenience, practicability and benefit to health, and can be used for home kitchens, restaurants, barbecue restaurants, food stores or baked-food manufacturers and the like.

Description

technical field [0001] The invention relates to the fields of spray products and edible oil processing, and furthermore provides a cooking food with soybean lecithin, healthy edible oil, pure drinking water, pure grain wine, plant aromatic seasoning, additives and projectile Method for the preparation of a cooking spray as a main component. Background technique [0002] In the traditional Chinese cooking methods, frying, frying, cooking, deep-frying, baking and roasting are very important parts. All of this is inseparable from edible oil. The proportion of edible oil used is not low. In today's era of focusing on health and advocating less oil, less salt and less fat, it has shown its disadvantages. It is impossible for Chinese traditional eating habits to abandon these cooking methods. What a contradiction. So how to resolve this contradiction. Promptly keeping people enjoying the delicacies brought by these cooking methods, but also achieving the purpose of less oil,...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23D9/04A23D9/06A23L1/29A23L1/30A23L1/03A23L1/221A23L3/3544A23L33/10
Inventor 万绪山万龙刘晓蛰
Owner 万绪山
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