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Method for making brassica juncea oil

A production method and technology of mustard oil, which is applied to medical preparations containing active ingredients, pharmaceutical formulas, edible oil/fat, etc., can solve the problems of oil composition changes, achieve golden color, ensure purity, and mellow fragrance

Inactive Publication Date: 2017-05-24
李建明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two pressing methods will cause certain changes to the taste and composition of the oil.

Method used

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  • Method for making brassica juncea oil
  • Method for making brassica juncea oil

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of yellow mustard oil, which includes the following steps:

[0024] (1) Screening: select yellow mustard seeds with no impurities and full particles;

[0025] (2) Stir-frying: Stir-fry the selected yellow mustard seeds in a large iron pot. The large iron pot is burned with shrub vegetation material. First high fire, then low fire, the temperature does not exceed 150 ℃; when frying, The fried yellow mustard seeds are full, dark brown, and semi-coked. This step is related to the oil yield and the key to the pure oil flavor;

[0026] (3) Grinding: the fried yellow mustard seeds are crushed into powder with stone;

[0027] (4) Softening: soften the crushed material for 24 hours in the softening room, and control the temperature in the softening room at 38°C;

[0028] (5) Steamed material: Put the softened material into a big cage and steam it with steam, and steam it at 95°C for 1 hour;

[0029] (6) Stacking and stacking: wrap the steamed material with linden bar...

Embodiment 2

[0032] On the basis of Example 1, when the material is steamed, a small amount of water is blocked on the softened material. When steaming, use your fingers to pinch the mustard seeds to produce oil.

Embodiment 3

[0034] On the basis of Example 1, when the pressure is gradually increased in step (7), first increase the penalty at the end of the oil beam, that is, hang a large stone, and after 5 minutes, add another penalty, that is, hang another one. The big stone, after 10 minutes, add pressure, and then hang another tiger's tail stone. After the frying is completed, first unload the tiger tail stone, the second penalty, and the big penalty added on the oil beam in turn, then unload the green cake and disassemble the cake, smash the oil cake in the green cake, and then use The weizi is crushed, sieved, steamed and squeezed again, and steps (5) to (7) are repeated 3 times.

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Abstract

The invention relates to a method for making brassica juncea oil. The method comprises the following steps of: selecting brassica juncea granules which are free of impurity and full in granule; (2) frying, namely, turning and frying the selected brassica juncea granules in a large iron pot, heating the large iron pot with strong fire and soft fire in sequence, wherein the temperature is within 150 DEG C; (3) grinding, namely, grinding the fried brassica juncea granules into powder by using a stone mill; (4) softening, namely, softening the grinded brassica juncea granules for 24 hours in a softening chamber, and controlling the temperature of the softening chamber to be 32-46 DEG C; (5) steaming, namely, steaming the softened brassica juncea granules in a large cage with vapor for 1-2 hours at 95-100 DEG C; (6) wrapping stacks, and settling the stacks, namely, wrapping the steamed brassica juncea granules into blank cakes by using tilia barks, and stacking together; and (7) squeezing, namely, squeezing the cakes, thereby obtaining the brassica juncea oil. By adopting the method, raw material production, squeezing processing and product sale are all independently implemented and managed, so that the product purity can be ensured; in addition, the produced brassica juncea oil is golden yellow in color, mellow in fragrance, long-lasting in aftertaste and thick and bright in oil texture.

Description

Technical field [0001] The invention belongs to the technical field of oil extraction, and specifically relates to a method for preparing yellow mustard oil. Background technique [0002] Cooking oil occupies a very important position in human physiology. It can supply human body with calories and essential fatty acids to maintain body temperature. People who work in winter or in cold areas or in cold storage areas should eat more oil due to low temperature, heat loss, and more oil; heavy manual laborers who consume more calories or suffer from excessive gastric acid should eat more oil Therefore, oil can control the consumption of calories in the body and inhibit the secretion of gastric acid. At present, there are two kinds of oil extraction processes, one is the extraction method, and the other is the squeezing method. Among them, the leaching method needs to add some food leaching raw materials during the oil extraction process, so that the extracted oil will definitely be ...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/06A23D9/02A61K36/31A61P17/02A61P1/14A61P17/00A61P1/10
Inventor 李建明
Owner 李建明
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