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A kind of chili lemon oil, caramel lemon fish and preparation method thereof

A technology of lemon oil and lemon fish is applied in the field of condiments and new flavor foods, which can solve the problems of weak lemon flavor, inability of lemon to be immersed in fish meat, and difficulty in realizing industrialized large-scale production, and achieves cool smell, excellent anti-oxidation performance, and abundant products. flavor effect

Active Publication Date: 2020-08-21
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

But the invention is to place lemon slices on top of the dishes, the scent of lemon cannot be immersed in the fish, and the lemon flavor in this lime fish is very weak
Moreover, the lime fish produced by this method can only be presented in the form of dishes, and it is difficult to realize industrialized mass production

Method used

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  • A kind of chili lemon oil, caramel lemon fish and preparation method thereof
  • A kind of chili lemon oil, caramel lemon fish and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A pepper lemon oil, comprising the following raw materials in parts by weight: 3 parts of pepper essential oil, 25 parts of lemon oil, 1 part of black pepper essential oil, 10 parts of ginger essential oil, 7 parts of litsea cubeba essential oil, 1 part of rosemary essential oil and vegetable oil 44 servings.

[0036] Wherein the vegetable oil is soybean oil.

[0037] Among them, ginger essential oil is produced by supercritical CO 2 Techniques for extraction:

[0038] After the fresh ginger is dried, it is crushed to 20 mesh, and then the supercritical CO 2 Extraction, extraction pressure is 23MPa, extraction temperature: 45°C, extraction 2.5h, CO 2 The flow rate is 90mL / h. After extraction, a separation tank is used for separation, and ginger essential oil is obtained after separation.

[0039] Litsea cubeba essential oil is produced by supercritical CO 2Techniques for extraction:

[0040] Litsea cubeba was used as raw material, crushed to 30 mesh, and then supe...

Embodiment 2

[0053] A chili lemon oil, comprising the following raw materials in parts by weight: 3.5 parts of chili essential oil, 22 parts of lemon oil, 1.5 parts of black pepper essential oil, 11 parts of ginger essential oil, 6 parts of litsea cubeba essential oil, 1.5 parts of rosemary essential oil and vegetable oil 50 servings.

[0054] Wherein the vegetable oil is corn oil.

[0055] Among them, ginger essential oil is produced by supercritical CO 2 Techniques for extraction:

[0056] After the fresh ginger is dried, it is crushed to 20 mesh, and then the supercritical CO 2 Extraction, extraction pressure is 23MPa, extraction temperature: 45°C, extraction 2.5h, CO 2 The flow rate is 90mL / h. After extraction, a separation tank is used for separation, and ginger essential oil is obtained after separation.

[0057] Litsea cubeba essential oil is produced by supercritical CO 2 Techniques for extraction:

[0058] Litsea cubeba was used as raw material, crushed to 30 mesh, and then ...

Embodiment 3

[0071] A pepper lemon oil, comprising the following raw materials in parts by weight: 4 parts of pepper essential oil, 20 parts of lemon oil, 1.8 parts of black pepper essential oil, 12 parts of ginger essential oil, 5 parts of litsea cubeba essential oil, 2 parts of rosemary essential oil and vegetable oil 52 copies.

[0072] Wherein the vegetable oil is rapeseed oil.

[0073] Among them, ginger essential oil is produced by supercritical CO 2 Techniques for extraction:

[0074] After the fresh ginger is dried, it is crushed to 20 mesh, and then the supercritical CO 2 Extraction, extraction pressure is 24MPa, extraction temperature: 55°C, extraction 1.5h, CO 2 The flow rate is 90mL / h. After extraction, a separation tank is used for separation, and ginger essential oil is obtained after separation.

[0075] Litsea cubeba essential oil is produced by supercritical CO 2 Techniques for extraction:

[0076] Litsea cubeba was used as raw material, crushed to 30 mesh, and then ...

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Abstract

The present invention discloses chili lemon oil, caramel lemon fish and preparation methods thereof, and belongs to the fields of seasoning products and new flavored food. The chili lemon oil comprises the following raw materials in parts by weight: 3-6 parts of chili essential oil, 15-25 parts of lemon oil, 1-3 parts of black pepper essential oil, 10-15 parts of fresh ginger essential oil, 4-7 parts of litsea cubeba essential oil, 1-3 parts of rosemary essential oil and 44-67 parts of vegetable oil. The chili lemon oil is fragrant, spicy, sour and refreshing in mouthfeel, also has fresh lemon flavor and pepper and fresh ginger fragrance, and is coordinated and full in the overall flavor, fresh and soft, and spicy but not dry.

Description

technical field [0001] The invention relates to the field of condiments and novel flavor foods, in particular to chili lemon oil, caramel lemon fish and a preparation method thereof. Background technique [0002] Nowadays, Thai flavor is popular. Thai flavor is characterized by fresh, sour, spicy, spicy, fragrant and sweet. Among them, hot and sour taste plays a pivotal role in Thai cuisine. Lemons, citrus, etc., among which citric acidity and strong fragrance are indispensable raw materials for making sour taste; peppers with a wide variety of spicy substances, such as various fresh red peppers, green peppers, chili powder, and chili sauce. The main ingredients of Thai-style chutney are red pepper, sugar, fish sauce, lemon juice, water and salad oil. This Thai-style chutney directly adjusts the sourness and spiciness with chili and lemon juice , the taste is hot and sour, the lemon is sour, and the taste is uncoordinated and full. Therefore, according to the market demand,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/04A23L17/00
CPCA23D7/04
Inventor 王明奇贺晓萌
Owner 郑州雪麦龙食品香料有限公司
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