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Tom-Yum-Goong-flavor oil, Tom-Yum-Goong-flavor sausages, and preparation method thereof

A technology of flavor oil and yin power, which is applied in the direction of fat-containing food ingredients, functions of food ingredients, edible oil/fat components, etc., can solve the problems of fishy smell and greasy feeling, and it is difficult to neutralize the smell and greasy feeling of sausages, etc. Achieve the effects of reducing fishy smell and greasy feeling, enriching layers and increasing flavor

Active Publication Date: 2017-05-31
郑州雪麦龙食品香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above-mentioned sausages are usually prepared from a mixture of fat and lean meat, which will have a fishy smell and a greasy feeling when eaten, but it is difficult to neutralize the fishy smell and greasy feeling of the sausages only by adding hawthorn or mint, and the flavor of Tom Yum Kung There are no relevant reports on products that are applied to sausages to improve the flavor of sausages

Method used

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  • Tom-Yum-Goong-flavor oil, Tom-Yum-Goong-flavor sausages, and preparation method thereof
  • Tom-Yum-Goong-flavor oil, Tom-Yum-Goong-flavor sausages, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A Tom Yum Kung flavor oil, comprising the following raw materials in parts by weight: 15 parts of chili essential oil, 1 part of citronella oil, 0.5 part of lemon oil, 5 parts of curry essential oil, 3 parts of celery seed essential oil, 2 parts of coriander seed essential oil, 2 parts of onion essential oil, 1 part of ginger oleoresin, 1 part of galangal essential oil, 1 part of black pepper essential oil, 55 parts of soybean oil.

[0026] Among them, the tom yum flavor oil is prepared by the following steps: weighing the raw materials, mixing them evenly, heating and aging at 80° C. for 20 minutes, and then finely filtering the sediment with a filter cloth with a mesh size of 200 to obtain the tom yum flavor oil.

[0027] A flavor sausage prepared by using Tom Yum Kung flavor oil, comprising the following raw materials in parts by weight: 300 parts of pork neck, 300 parts of pork belly, 10 parts of cooking wine, 18 parts of light soy sauce, 10 parts of oil consumption,...

Embodiment 2

[0034] A Tom Yum Kung flavor oil, comprising the following raw materials in parts by weight: 16 parts of chili essential oil, 2 parts of citronella oil, 0.6 part of lemon oil, 4.5 parts of curry essential oil, 3.5 parts of celery seed essential oil, 2.5 parts of coriander seed essential oil, 2.5 parts of onion essential oil, 1.5 parts of ginger oleoresin, 1.5 parts of galangal essential oil, 1.2 parts of black pepper essential oil, 56 parts of soybean oil.

[0035] Among them, the tom yum flavor oil is prepared by the following steps: weighing raw materials, mixing them evenly, heating and aging at 90° C. for 22 minutes, and then using a filter cloth with a mesh of 230 meshes to remove the sediment to obtain the tom yum flavor oil.

[0036] A flavor sausage prepared by using Tom Yum Kung flavor oil, comprising the following raw materials in parts by weight: 320 parts of pork neck, 290 parts of pork belly, 11 parts of cooking wine, 19 parts of light soy sauce, 11 parts of oil cons...

Embodiment 3

[0043] A Tom Yum Kung flavor oil, comprising the following raw materials in parts by weight: 20 parts of chili essential oil, 2 parts of citronella oil, 1 part of lemon oil, 4 parts of curry essential oil, 4 parts of celery seed essential oil, 3 parts of coriander seed essential oil, 3 parts of onion essential oil, 2 parts of ginger oleoresin, 2 parts of galangal essential oil, 1.5 parts of black pepper essential oil, 57.5 parts of soybean oil.

[0044] Among them, the tom yum flavor oil is prepared by the following steps: weighing raw materials, mixing them evenly, heating and aging at 100° C. for 24 minutes, and then using a filter cloth with a mesh size of 270 meshes to remove the sediment to obtain the tom yum flavor oil.

[0045] A flavor sausage prepared by using Tom Yum Kung flavor oil, comprising the following raw materials in parts by weight: 340 parts of pork neck, 280 parts of pork belly, 12 parts of cooking wine, 20 parts of light soy sauce, 12 parts of oil consumpt...

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Abstract

The invention discloses Tom-Yum-Goong-flavor oil, Tom-Yum-Goong-flavor sausages, and a preparation method thereof. The Tom-Yum-Goong-flavor oil comprises the following raw materials in parts by weight: 15-25 parts of chili pepper essence oil, 1-3 parts of citronella oil, 0.5-1.5 parts of lemon oil, 3-5 parts of curry essence oil, 3-5 parts of celery seed essence oil, 2-4 parts of coriander seed essence oil, 2-4 parts of scallion essence oil, 1-3 parts of ginger oil resin, 1-3 parts of galangal essence oil, 1-2 parts of black pepper essence oil, and 55-60 parts of soybean oil. The Tom-Yum-Goong-flavor oil has unique refreshing fruit aroma of the citronella and the lemon fruits, as well unique hot and spicy aroma of the chili peppers and the fresh gingers; moreover, the Tom-Yum-Goong-flavor oil is capable of neutralizing fishy flavor and greasiness of the sausages, so that the Tom-Yum-Goong-flavor sausages are better in taste.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to Tom Yum Kung flavor oil, Tom Yum Kung flavor sausage and a preparation method thereof. Background technique [0002] "Tom Yum Kung" soup originated from Thailand. In recent years, it is the most common hot and sour seafood soup in domestic Western food. Because its hot and sour taste is made from a variety of raw materials, it has a very special taste. The taste of Tom Yum Goong soup is very fresh. Its preparation method is: take 8 fresh shrimps, 1 liter of chicken broth, 1 lemongrass, 50 grams of ginger, 1 coriander, 200 grams of straw mushrooms, 1.5 spoons of Tom Yum Goong sauce, and 3 cups of coconut milk. spoon, 2 spoons of fish sauce, 1 spoon of sugar, a little fresh chili and a little chicken essence. Wash the prawns and shell them; remove the stalks of the straw mushrooms, wash them and cut them in half; pat the ginger loose; Put slices of lemongr...

Claims

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Application Information

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IPC IPC(8): A23D7/005A23L13/60A23L13/70A23L13/40A23L33/10
CPCA23D7/005A23V2002/00A23V2200/32A23V2200/02A23V2200/10A23V2200/14A23V2200/16A23V2250/18
Inventor 王明奇雷瑞萍
Owner 郑州雪麦龙食品香料有限公司
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