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Preparation method of olive zanthoxylum oil

A production method and technology of prickly ash oil, which are applied in the direction of fat oil/fat refining, edible oil/fat, fat oil/fat production, etc., can solve the problems of high cost, poor taste, low extraction efficiency, etc. Extract the effect of high utilization

Inactive Publication Date: 2013-02-20
SICHUAN WUFENG LIHONG FOOD
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0005] The invention provides a method for making olive pepper oil, which solves the problems of high cost, low extraction efficiency and poor taste in the prior art

Method used

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  • Preparation method of olive zanthoxylum oil
  • Preparation method of olive zanthoxylum oil

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Embodiment Construction

[0026] The present invention will be further described below with reference to the drawings and examples, but the embodiments of the present invention are not limited thereto.

[0027] like figure 1 and 2 As shown in the schematic diagram of main and detail process steps of the present invention, a kind of preparation method of olive pepper oil is made up of following process steps:

[0028] Material preparation 101: choose fresh pepper 216 with a maturity of more than 90%, and remove impurities in fresh pepper 216; choose normal temperature olive oil 215; in the selection of fresh pepper 216, high-quality tribute peppers are required, and the grains are full and oil cells are required Dense and plump, fresh without wilting, no external water stains, no different peppers, and transported in food-grade material turnover boxes, clean and pollution-free, and the transport time is less than 2 hours.

[0029] Initial soaking 102: Send the fresh pepper 216 into the crusher to brea...

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Abstract

The invention provides a preparation method of olive zanthoxylum oil. According to the method, with the steps of material preparing, primary soaking, primary separating, high-temperature soaking, secondary separating, blending, and the like, zanthoxylum and olive oil are processed. The method provided by the invention is practical and simple, and is easy to be applied in large-scale productions. The method has the advantages of high automation degree, high raw material extraction utilization rate, and high production capacity. According to the invention, seasoning oil obtained by the two times of extraction is blended according to a certain ratio, such that a finished product is provided with a composite flavor with the fresh fragrance of olive oil, the fresh fragrance of fresh zanthoxylum, and the fragrance obtained by high-temperature frying. The product has rich fragrance, a good pungent flavor, and a delicious taste. The product is safe and nutritive. With the method, quality defect caused by single process can be overcome. According to the invention, advantages and defects of existing methods are fully considered, and the advantages are adopted for offset the weakness. The two-step extraction process is adopted, such that an extraction rate is high, product taste is good, product flavor is good, and an automation degree is high. The product is safe and nutritive.

Description

technical field [0001] The present invention relates to a kind of preparation method of prickly ash oil, more specifically, the present invention mainly relates to a kind of preparation method of olive prickly ash oil. Background technique [0002] Zanthoxylum bungeanum is used for both food and medicine. In addition to seasoning, increasing flavor and increasing appetite, it also has the effects of aroma and stomach, warming the middle and dispelling cold, dehumidification and pain relief, killing insects and relieving itching. Zanthoxylum bungeanum oil is a seasoning oil that extracts fragrant and flavorful substances from Zanthoxylum bungeanum and has numbness and fragrance in edible vegetable oil. Zanthoxylum bungeanum oil is delicious, rich in peppery aroma, mellow and delicious. It is an authentic seasoning product for cooking various dishes. popular with consumers, [0003] At present, the oil carriers used in Zanthoxylum bungeanum oil in the market are mainly soybea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04A23D9/007C11B1/06C11B1/10C11B3/00
Inventor 何学云谷学权
Owner SICHUAN WUFENG LIHONG FOOD
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