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Old oil hotpot flavor essential oil and preparation method thereof

A technology for hot pot and monosodium glutamate, which is applied to the field of old oil hot pot flavor essential oil and its preparation, can solve the problems of low production cost, need to be used in large quantities or repeated many times for cooking, stewing and frying, and no patent publication documents have been found, and achieves reduction of production cost and simple method. , the effect of natural flavor

Active Publication Date: 2016-11-23
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional way of eating spices is to add directly. Although it is convenient to use, because the flavor substances exist in the plant cells, they need to be released after a long time of cooking such as cooking, stewing and frying, and the effective utilization rate is low, so it needs to be used in large quantities or repeated many times. Cooking methods such as steaming, stewing, and frying can achieve the ideal flavoring effect
[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Old oil hotpot flavor essential oil and preparation method thereof
  • Old oil hotpot flavor essential oil and preparation method thereof
  • Old oil hotpot flavor essential oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of old oil chafing dish flavor essential oil, its composition and parts by weight are as follows:

[0040]

[0041] Among them, the butyric acid, 2.5-dimethylpyrazine, trans. trans-2.4-decadienal, furfural, butyl butyrate, isovaleric acid, ethyl acetate, butyl butyrate, 2.3.5- The solvents of trimethylpyrazine, furanone and ethyl maltol are soybean oil.

[0042] Wherein, the soybean oil is first grade soybean oil.

[0043] The composition and parts by weight of the above-mentioned hot pot fresh oil are as follows:

[0044] 720 parts of rapeseed oil, 80 parts of butter, 50 parts of onion, 25 parts of ginger, 75 parts of dried chili, 14 parts of crushed peppercorns, 80 parts of Pixian watercress, 15 parts of tempeh, 0.6 parts of cloves, 2.0 parts of cinnamon, grass 1.0 parts of crushed fruit, 0.4 parts of crushed bay leaves, 1.8 parts of crushed fennel, 3 parts of crushed star anise, 0.85 parts of crushed grass, 2 parts of crushed Sanai, 20 parts of cooking wi...

Embodiment 2

[0062] A kind of old oil chafing dish flavor essential oil, its composition and parts by weight are as follows:

[0063]

[0064]

[0065] Among them, the butyric acid, 2.5-dimethylpyrazine, trans. trans-2.4-decadienal, furfural, butyl butyrate, isovaleric acid, ethyl acetate, butyl butyrate, 2.3.5- The solvents of trimethylpyrazine, furanone and ethyl maltol are soybean oil.

[0066] The composition and parts by weight of the new chafing dish oil are as follows:

[0067] 600 parts of rapeseed oil, 60 parts of butter, 30 parts of onion, 10 parts of ginger, 30 parts of dried chili, 5 parts of crushed peppercorns, 50 parts of Pixian watercress, 5 parts of tempeh, 0.1 parts of cloves, 0.5 parts of cinnamon, 0.5 part of crushed grass fruit, 0.1 part of crushed bay leaf, 1 part of crushed fennel, 1 part of crushed star anise, 0.2 part of crushed grass, 1 part of crushed Sanai, 10 parts of cooking wine, and 10 parts of rock sugar.

[0068] The preparation method of described...

Embodiment 3

[0085] A kind of old oil chafing dish flavor essential oil, its composition and parts by weight are as follows:

[0086]

[0087]

[0088] Among them, the butyric acid, 2.5-dimethylpyrazine, trans. trans-2.4-decadienal, furfural, butyl butyrate, isovaleric acid, ethyl acetate, butyl butyrate, 2.3.5- The solvents of trimethylpyrazine, furanone and ethyl maltol are soybean oil.

[0089] The soybean oil is first grade soybean oil.

[0090] The composition and parts by weight of the new chafing dish oil are as follows:

[0091] 800 parts of rapeseed oil, 100 parts of butter, 60 parts of green onion, 40 parts of ginger, 90 parts of dried chili, 30 parts of crushed peppercorns, 100 parts of Pixian watercress, 30 parts of tempeh, 3 parts of crushed cloves, 5 parts of crushed cinnamon, grass 5 parts of crushed fruit, 1 part of crushed bay leaf, 10 parts of crushed fennel, 10 parts of crushed star anise, 2 parts of crushed grass, 10 parts of crushed Sannai, 50 parts of cooking ...

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Abstract

The invention relates to old oil hotpot flavor essential oil. The oil is prepared from, by weight, 40-80 parts of hotpot fresh oil, 15-30 parts of hotpot condiment extracts, 0.3-2 parts of butyric acid with mass concentration of 1%, 0.1-1 part of 2,5-dimethylpyrazine, 0.05-0.5 part of trans,trans-2,4-decadienal, 1-4 parts of furfural with mass concentration of 10%, 0.1-1 part of butyric acid butylester, 0.05-0.5 part of isovaleric acid with mass concentration of 1%, 0.1-1 part of ethyl acetate with mass concentration of 10%, 0.1-1 part of butyric acid butylester, 0.05-0.5 part of 2,3,5-trimethylpyrazine with mass concentration of 1%, 3-8 parts of furanone, 3-8 parts of ethyl maltol and the balance soybean oil supplemented till 100 parts. The essential oil is natural, safe and healthy, customers can enjoy the delicious taste, and meanwhile the requirement for ensuring body health can be met.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an old oil hot pot flavor essential oil and a preparation method thereof. Background technique [0002] China is the hometown of hot pot. As a traditional way of eating, hot pot is favored by more and more consumers. Due to the particularity of the cooking method and food, a large amount of fat, that is, hot pot oil, will be left after the hot pot is cooked every time. Due to the incorporation of more seasoning ingredients, hot pot oil has a special fragrance, which is also considered to be the key to the charming flavor of hot pot. The old oil used in hot pot is obtained by mixing hot pot oil with fresh animal oil and vegetable oil in a certain proportion, adding specific spices, and processing through a certain process. Old oil and new oil are added in proportion to each hot pot base material, and the oil made this time becomes the old oil used next time. [0003] Wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 张伟伟李秉业李洪久张志红
Owner SHANDONG TIANBO FOOD INGREDIENTS
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