Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sichuan-flavored essential oil and preparation method thereof

A technology of monosodium glutamate and cumin essential oil, which is applied in the direction of edible oil/fat, fat production, and the use of additives to preserve fat substances. And volatile fast, provide cell nutrition, rich and lasting effect of fragrance

Inactive Publication Date: 2019-11-22
远东食品配料(邢台)有限公司
View PDF5 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cooking of Sichuan cuisine is exquisite, and the reason why it can win with taste is closely related to the condiments used. However, the condiments currently on the market are generally relatively simple in production process, and they only have the spiciness of Sichuan flavor, but it is difficult to achieve the fragrance of Sichuan flavor. , and due to the difference in spiciness between the north and the south, some northerners have lower requirements for spiciness than authentic Sichuan-style spiciness. In addition, some Sichuan-flavored seasonings on the market are not satisfactory in color , some condiments contain sediment, although it does not affect the health, but it is particularly insufficient in perception

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sichuan-flavored essential oil and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A Sichuan-flavored essential oil, comprising Sichuan-flavored essential oil components and the weight-to-number ratio: 5 parts of soybean oil, 2.7 parts of rapeseed oil, 3 parts of dried chili, 0.8 part of red pepper oil, 0.6 part of green pepper oil, and cumin essential oil 0.5 parts, 0.3 parts of clove essential oil, 0.2 parts of star anise essential oil, 0.1 part of capsicum oleoresin, 0.1 part of red pepper, 1.5 parts of garlic, 1.5 parts of onion, 1 part of coriander, 1.5 parts of ginger, 0.5 parts of grass fruit, 0.8 parts of cinnamon, cinnamon Leaves 0.8 parts.

[0025] A preparation method of Sichuan flavor essential oil:

[0026] Step 1: Prepare shallots, ginger, garlic, coriander, dried chilies, wash and drain, cut shallots into sections, slice ginger, whole garlic, whole coriander, slices of dried chilies; prepare grass fruit, cinnamon bark, cinnamon leaves, and set aside spare;

[0027] Step 2: Pour the dried chili into the cold pot, turn on the heat, and ...

Embodiment 2

[0037] A Sichuan-flavored essential oil, comprising Sichuan-flavored essential oil components and the weight-to-number ratio: 6 parts of soybean oil, 3.7 parts of rapeseed oil, 5 parts of dried chili, 0.9 part of red pepper oil, 0.7 part of green pepper oil, and cumin essential oil 0.6 parts, 0.4 parts of clove essential oil, 0.3 parts of star anise essential oil, 0.2 parts of capsicum oleoresin, 0.2 parts of red pepper, 2 parts of garlic, 2 parts of onion, 1.5 parts of coriander, 1.8 parts of ginger, 0.8 parts of grass fruit, 1 part of cinnamon, cinnamon Leaves 1 part.

[0038] A preparation method of Sichuan flavor essential oil:

[0039] Step 1: Prepare shallots, ginger, garlic, coriander, dried chilies, wash and drain, cut shallots into sections, slice ginger, whole garlic, whole coriander, slices of dried chilies; prepare grass fruit, cinnamon bark, cinnamon leaves, and set aside spare;

[0040] Step 2: Pour the dried chili into the cold pot, turn on the heat, and stir-...

Embodiment 3

[0050] A Sichuan-flavored essential oil, comprising Sichuan-flavored essential oil components and the weight-to-number ratio: 7 parts of soybean oil, 4.7 parts of rapeseed oil, 8 parts of dried chili, 1.0 part of red pepper oil, 0.8 part of green pepper oil, and cumin essential oil 0.7 parts, 0.5 parts of clove essential oil, 0.4 parts of star anise essential oil, 0.3 parts of capsicum oleoresin, 0.3 parts of red pepper, 2.5 parts of garlic, 2.5 parts of onion, 2 parts of coriander, 2 parts of ginger, 1 part of grass fruit, 1.3 parts of cinnamon, cinnamon Leaves 1.3 parts.

[0051] A preparation method of Sichuan flavor essential oil:

[0052] Step 1: Prepare shallots, ginger, garlic, coriander, dried chilies, wash and drain, cut shallots into sections, slice ginger, whole garlic, whole coriander, slices of dried chilies; prepare grass fruit, cinnamon bark, cinnamon leaves, and set aside spare;

[0053] Step 2: Pour the dried chili into the cold pot, turn on the heat, and st...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of seasoning processing, in particular to Sichuan-flavored essential oil. The Sichuan-flavored essential oil comprises, by weight, 5-7 parts of soybean oil, 2.7-4.7 parts of rapeseed oil, 3-8 parts of dried chilis, 0.8-1.0 part of red pepper oil, 0.6-0.8 part of green zanthoxylum oil, 0.5-0.7 part of cumin essential oil, 0.3-0.5 part of clove essentialoil, 0.2-0.4 part of anise essential oil, 0.1-0.3 part of capsicum oleoresin, 0.1-0.3 part of capsanthin, 1.5-2.5 parts of garlic, 1.5-2.5 parts of green onions, 1-2 parts of corianders, 1.5-2 parts of ginger, 0.5-1 part of amomum tsao-ko, 0.8-1.3 parts of cassia barks and 0.8-1.3 parts of cinnamon leaves. According to the Sichuan-flavored essential oil, raw rapeseed oil is selected as the rapeseed oil, so that the purification is omitted, and the special flavor is retained; Erjingtiao chilis are used as the dried chilis, so that the Sichuan-flavored essential oil has a red color and bright luster, has full-bodied fragrance, is slightly spicy and more conforms to the taste of general public in pungency degree.

Description

technical field [0001] The invention relates to the technical field of seasoning processing, in particular to a Sichuan flavor essential oil and a preparation method thereof. Background technique [0002] Sichuan cuisine is one of the four major cuisines of Chinese cuisine, and it has gradually spread to the whole country since Yuan and Ming Dynasties. The cooking of Sichuan cuisine is exquisite, and the reason why it can win with taste is closely related to the condiments used. However, the condiments currently on the market are generally relatively simple in production process, and they only have the spiciness of Sichuan flavor, but it is difficult to achieve the fragrance of Sichuan flavor. , and due to the difference in spiciness between the north and the south, some northerners have lower requirements for spiciness than authentic Sichuan-style spiciness. In addition, some Sichuan-flavored seasonings on the market are not satisfactory in color , some condiments contain ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23D9/007A23D9/04C11B5/00
CPCA23D9/007A23D9/04C11B5/0092
Inventor 李山锁
Owner 远东食品配料(邢台)有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com