Zanthoxylum oil and its preparation method

A technology of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum, which is applied in the production of edible oil/fat, fat oil/fat, and fat production, etc. It can solve the problems of bad flavor of the product, difficult control of oil temperature, and low extraction rate, etc., and achieves shortened extraction time and easy extraction. Leaching, the effect of improving the extraction rate

Active Publication Date: 2014-04-30
宁夏汇好食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production methods of pepper oil disclosed above all have the disadvantages that the oil temperature is not easy to control, if it is too high, it is easy to fry, and the product is prone to bad flavor, if it is too low, it is easy to have a raw oily smell, and there is a phenomenon that the extraction rate is not high and the waste of raw materials is serious.
Chinese invention patent 201210251370.3 "A Preparation Method of Zanthoxylum bungeanum Oil" discloses a method of crushing Zanthoxylum bungeanum, adding water to soak, and then soaking the soaked Zanthoxylum bungeanum in oil and cold soaking to prepare Zanthoxylum bungeanum oil, which also has the problem of low extraction rate. And the smell of raw oil is heavy

Method used

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  • Zanthoxylum oil and its preparation method

Examples

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Effect test

Embodiment 1

[0029] A kind of Chinese prickly ash oil, its preparation method comprises the steps:

[0030] Pepper Pretreatment:

[0031] (1) Cleaning and dehydration: After spraying and cleaning, the surface moisture is removed by centrifugation;

[0032] (2) Wetting: Zanthoxylum bungeanum is placed on the vibrating sieve, while vibrating, spray salt tea water with 1.5% of the weight of Zanthoxylum bungeanum, so that Zanthoxylum bungeanum absorbs water and moistens;

[0033] (3) Quick freezing: Quick freezing at -35°C until there is no free moisture on the surface of the peppercorns;

[0034] Pepper residue pretreatment:

[0035] Stir fry the pepper residue in a closed pot until the surface is dry and has a strong aroma, cool it quickly, break it to 5.5mm, put it on a vibrating sieve, and spray 3.5% of the weight of pepper residue in salt while vibrating Tea to make the pepper residue absorb water and moisten, and freeze at -35°C until there is no free water on the surface of the peppe...

Embodiment 2

[0047] A kind of chili oil, its preparation method comprises the steps:

[0048] Pepper Pretreatment:

[0049] (1) Cleaning and dehydration: After spraying and cleaning, the surface moisture is removed by centrifugation;

[0050](2) Wetting: Zanthoxylum bungeanum is placed on the vibrating sieve, while vibrating, spray salt tea water with 1% of the weight of Zanthoxylum bungeanum, so that Zanthoxylum bungeanum can absorb water and moisten;

[0051] (3) Quick freezing: Quick freezing at -30°C until there is no free moisture on the surface of the peppercorns;

[0052] Pepper residue pretreatment:

[0053] Fry the prickly ash residue in a closed pot under constant stirring until the surface is dry and has a strong aroma, cool it quickly, break it to 5mm, put it on a vibrating sieve, and spray 3% of the weight of prickly ash in the salt tea while vibrating , make the Zanthoxylum bungeanum dregs absorb water and moisten, freeze quickly at -40°C until there is no free water on th...

Embodiment 3

[0065] A kind of chili oil, its preparation method comprises the steps:

[0066] Pepper Pretreatment:

[0067] (1) Cleaning and dehydration: After spraying and cleaning, the surface moisture is removed by centrifugation;

[0068] (2) Wetting: Zanthoxylum bungeanum is placed on the vibrating sieve, while vibrating, spray salt tea water with 2% weight of Zanthoxylum bungeanum, so that Zanthoxylum bungeanum absorbs water and moistens;

[0069] (3) Quick freezing: Quick freezing at -40°C until there is no free moisture on the surface of the pepper;

[0070] Pepper residue pretreatment:

[0071] Fry the prickly ash residue in a closed pot under constant stirring until the surface is dry and has a strong aroma, cool it quickly, break it to 4mm, put it on a vibrating sieve, and spray 4% of the weight of the prickly ash in the salt tea while vibrating , make the Zanthoxylum bungeanum dregs absorb water and moisten, and freeze quickly at -30°C until there is no free water on the sur...

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Abstract

Belonging to the technical field of condiment production and processing, the invention discloses a zanthoxylum oil and its preparation method. The method is characterized by adding salty tea water into zanthoxylum to wet it, then conducting quick-freezing, and adding oil to perform hot dipping, thus obtaining the zanthoxylum oil. The method has a high extraction rate, the extracted zanthoxylum oil has enough flavor, is free of unboiled oil flavor and has unique flavor. The main steps include: placing zanthoxylum on a vibrating screen, and spraying salty tea water to make the zanthoxylum absorb water uniformly and reduce the peroxide value of zanthoxylum oil, and prevent carbonization of the zanthoxylum during high temperature oil dipping. The extraction method of repeated oil dipping after water spray freezing is employed, and by combining with a heat preservation process, the extraction rate is enhanced, and the extraction time is shortened. The extraction process is implemented under an airtight state, so that loss of flavor substances is reduced. The plant oil is firstly heated to a high temperature and then cooled to an appropriate temperature, thus removing the unboiled oil flavor of the plant oil and also preventing carbonization of the zanthoxylum or zanthoxylum residue due to a too high temperature. Therefore, the prepared zanthoxylum oil is superior to similar products from the aspects of color, aroma, flavor, taste, peroxide value and the like.

Description

Technical field: [0001] The invention relates to a pepper oil and a preparation method thereof, belonging to the technical field of condiment production and processing. Background technique: [0002] Zanthoxylum bungeanum fruit is rich in volatile oil, which contains limonene and cumic alcohol. It also contains geraniol, phytosterol and unsaturated fatty acids, including α-pinene and β-pinene sabinene, sabinene, beta-phellandrene, beta-ocimene-X, alpha-terpineol, camphor, terpinenol-4, alpha-terpineol, trans-caryophyllene, terpineol acetate Alcohol, Humulene, β-piperene, Neroliol isomers, etc. It is one of the traditional seasonings in my country, ranking first among the "Thirteen Fragrances". It is also a unique spice in my country. It can be used in dishes such as braised sauce, stewed meat, side dishes, etc. It is the most used seasoning in Sichuan cuisine and is often used in preparation Braised soup, pickled food or stewed meat can remove mutton and increase flavor, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04C11B1/04
Inventor 王占河杨正仓许谡马雪
Owner 宁夏汇好食品有限公司
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