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Moringa-salad oil and preparation method thereof

A salad oil, peanut salad oil technology, applied in the directions of edible oil/fat, food science, application, etc., can solve the problems of unhealthy health, improper preparation method, low nutritional value, etc., and achieves beneficial nutritional supplement and convenient preparation. , nutrient-rich effect

Inactive Publication Date: 2016-09-28
ANHUI LOVE ON YOUR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Salad oil is light yellow, clear, transparent, odorless, and has a good taste. When used for cooking, it does not foam and smoke less, and can maintain the original color and flavor of dishes. When, can not play a very good seasoning effect, and the nutritional value is low, long-term use is not conducive to people's health

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] The above-mentioned Moringa salad oil is composed of the following raw materials in parts by weight: in every 1000g of vegetable salad oil (peanut salad oil or sunflower salad oil), 8 parts of Gastrodia elata, 7 parts of longan, 5 parts of Sanozi, and 6 parts of leaves, 8 parts of nutmeg, 4 parts of ginger, 5 parts of star anise, 8 parts of medlar, and 10 parts of Moringa.

[0015] Above-mentioned a kind of Moringa salad oil preparation method, comprises the following steps:

[0016] (1) Weigh the parts by weight of the raw materials mentioned in claim 3, grind Gastrodia elata, longan, Sanozi, bay leaf, nutmeg, ginger, star anise and medlar through a crushing device to obtain a mixture A;

[0017] (2) putting Moringa oleifera in an extrusion device for extrusion processing, and then crushing the extruded material through a crushing device to obtain Moringa oleifera powder;

[0018] (3) Heat the vegetable salad oil, then put the mixture A and Moringa powder into the he...

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PUM

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Abstract

The invention discloses moringa-salad oil. The moringa-salad oil is prepared from the following raw materials in parts by weight: adding 4-12 parts of Chinese gastrodia tubers, 3-11 parts of longan fruits, 2-8 parts of rhizoma kaempferiae, 3-9 parts of laurel leaves, 4-12 parts of nutmeg, 1-7 parts of fresh gingers, 2-10 parts of star anises, 3-13 parts of Chinese wolfberry fruits and 5-15 parts of moringa into per 1000 grams of vegetable salad oil (peanut salad oil or sunflower-seed salad oil). The moringa-salad oil has the following advantages: the moringa-salad oil is convenient to prepare; and the prepared moringa-salad oil is rich in nutrition and capable of obviously improving color, aroma, taste and the like of the dishes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Moringa salad oil and a preparation method thereof. Background technique [0002] At present, with the improvement of people's living standards, people's requirements for food safety are getting higher and higher. In the cooking process, salad oil is an essential seasoning at home, which can obviously improve the color, fragrance and flavor of dishes when cooking. , Moringa contains very rich vitamins A, B, C and protein, and Moringa contains a kind of antibiotic of Moringa resin. If you can make full use of Moringa and combine its ingredients with food, it can play a very important role. Good freshness-enhancing effect makes meals more delicious. [0003] Salad oil can be eaten raw, and it is named after it is especially suitable for western "salad" cold dishes. Salad oil is light yellow, clear, transparent, odorless, and has a good taste. When used for cooking, it does not fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04
CPCA23D9/007A23D9/04
Inventor 周从兵
Owner ANHUI LOVE ON YOUR FOOD
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