阅读说明：本技术 一种新型的火锅用油及加工方法 (Novel oil for chafing dish and processing method thereof ) 是由 马国栋 于 2020-06-12 设计创作，主要内容包括：本发明公开了一种新型的火锅用油及加工方法,以重量百分比计,其组分为：熟榨胡麻油65％、超临界萃取的冷榨亚麻籽油20％、维生素E油10％、花椒油5％。加工方法为：选料、破碎、预热萃取、添加维生素E油、添加花椒油后将亚麻籽油与维生素E油的混合油搅拌,让亚麻籽油与维生素E油充分的混合反应,之后将成品花椒油直接加入亚麻籽油与维生素E油的混合油中后封装待用。亚麻籽油的分子结构中有三个多不饱和双键很容易被氧化,我们在亚麻籽油中再加入维生素E,因为维生素E中含有多个不饱和双键,维生素E油本生的分子结构是一个闭环结构一旦和氧发生了反应它就不会再释放氧,这样结合后就不会产生多余的氧,这样就更大程度保留了亚麻籽油的营养成分。(The invention discloses a novel oil for chafing dish and a processing method thereof, wherein the novel oil comprises the following components in percentage by weight: cooked and squeezed linseed oil 65%, cold-pressed linseed oil extracted by supercritical extraction 20%, vitamin E oil 10% and zanthoxylum oil 5%. The processing method comprises the following steps: selecting materials, crushing, preheating and extracting, adding vitamin E oil, adding zanthoxylum oil, stirring the mixed oil of the linseed oil and the vitamin E oil to ensure that the linseed oil and the vitamin E oil are fully mixed and reacted, then directly adding the finished zanthoxylum oil into the mixed oil of the linseed oil and the vitamin E oil, and packaging for later use. Three polyunsaturated double bonds in the molecular structure of the linseed oil are easily oxidized, and vitamin E is added into the linseed oil, because the vitamin E contains a plurality of unsaturated double bonds, the natural molecular structure of the vitamin E oil is a closed-loop structure and cannot release oxygen once reacting with oxygen, so that redundant oxygen cannot be generated after combination, and the nutritional ingredients of the linseed oil are retained to a greater extent.)

1. The novel oil for the hot pot is characterized by comprising the following components in percentage by weight: cooked and squeezed linseed oil 65%, cold-pressed linseed oil extracted by supercritical extraction 20%, vitamin E oil 10% and zanthoxylum oil 5%.

2. A novel processing method of oil for chafing dish is characterized by comprising the following steps:

s1, selecting flaxseeds, screening, drying and controlling the water content in the flaxseeds to be between 4 and 7 percent;

s2, crushing, namely crushing the selected flaxseeds, wherein the crushing time is controlled between 30min and 40min, and then obtaining dry flaxseed powder;

s3, preheating and extracting, namely, after the temperature of an extraction kettle is raised to 35-48 ℃, loading linseed dry powder, introducing carbon dioxide fluid into the extraction kettle, controlling the temperature to 35-45 ℃, the pressure to 26-43 MPa, controlling the flow of supercritical carbon dioxide to 50-55L/h, extracting for 80-90 min to obtain linseed oil slurry, and finally obtaining finished linseed oil through separation and distillation;

s4, adding vitamin E oil: storing the finished linseed oil in an oil tank, adding 10% of vitamin E oil through a pipeline, pumping into the linseed oil tank by using a pump, stirring for 20 minutes by using a stirrer, and standing for 3-4 days to fully and uniformly mix the two types of oil;

s5, adding zanthoxylum oil: and adding 5% of finished zanthoxylum oil into the mixed oil of the linseed oil and the vitamin E oil after standing, stirring for 15 minutes, fully mixing, and standing for 2-3 days for later use.

Technical Field

The invention relates to the field of food, in particular to novel oil for a hot pot and a processing method.

Background

As a novel diet mode in modern society, the chafing dish is derived from a diet method that the Chongqing Changjiang river side wharf is bitter, cheap livestock, fish and vegetables are taken as food materials, and are matched with spices to be stewed, and then the chafing dish is continuously improved to form the diet style which does not need to be fried, cooked and fried at present. The special charm of the utility model is brought into the areas of Chuan Yu, and has gained more and more favor of people in China in recent years.

Flaxseed is a commercial crop of the family flaxseed. The alpha-linolenic acid contained in the flaxseeds is scientifically detected to be the highest content of the current terrestrial land plants, is the essential fatty acid of the human body, can be converted into eicosapentaenoic acid and docosahexaenoic acid in the human body, and is the effective active ingredient in the fish oil. The animal fat mainly contains saturated fatty acid and cholesterol, and the alpha-linolenic acid in the linseed can convert low-density lipoprotein in the animal fat into high-density lipoprotein to form cholic acid to be discharged out of a body, so that the effects of reducing blood fat, blood pressure and fat are achieved.

The oil for dipping dishes in a hot pot which is circulated in the market at present is mainly prepared from soybean oil and rapeseed oil, but a product taking linseed oil as a main component for dipping dishes in the hot pot is not seen yet, and in order to meet the requirement that consumers who like to eat hot pots can eat more nutritional and healthy oil for hot pots, the product taking linseed oil as a main component for dipping dishes in the hot pot is developed.

Disclosure of Invention

The invention provides novel oil for chafing dish and a processing method thereof, wherein vitamin E oil is added into linseed oil during application, because the vitamin E contains a plurality of unsaturated double bonds, once the molecular structure of the vitamin E oil is a closed-loop structure and reacts with oxygen, the vitamin E oil can not release oxygen any more, so that redundant oxygen can not be generated after combination, and the stability of linolenic acid in the linseed oil can be ensured, thereby the nutritional ingredients of the linseed oil can be retained to a greater extent, and the novel oil for chafing dish is suitable for being used for chafing dish dipping oil and directly dipping dishes for eating.

The invention is realized by the following technical scheme:

a novel oil for chafing dish and a processing method thereof, which comprises the following components by weight percentage: cooked and squeezed linseed oil 65%, cold-pressed linseed oil extracted by supercritical extraction 20%, vitamin E oil 10% and zanthoxylum oil 5%. The traditional hot-pressed linseed oil cooked and pressed linseed oil 65% has the advantage of very fragrant taste. The 20% advantage of the cold-pressed linseed oil extracted by supercritical extraction is that the content of alpha-linolenic acid in the linseed oil can be retained to the greatest extent, and the nutritional value is higher; the vitamin E oil has the advantages of preventing the linseed oil from being rapidly oxidized and the like; the zanthoxylum oil has the advantage of removing the fishy smell and the mutton smell of seafood and meat in the hot pot dish.

A novel processing method of oil for chafing dish comprises the following steps:

s1, selecting materials, selecting the full flaxseeds with grains, screening, drying and controlling the water content in the flaxseeds to be between 4 and 7 percent;

s2, crushing, namely crushing the selected flaxseeds, wherein the crushing time is controlled between 30min and 40min, and then obtaining dry flaxseed powder;

s3, preheating and extracting, namely, after the temperature of an extraction kettle is raised to 35-48 ℃, loading linseed dry powder, introducing carbon dioxide fluid into the extraction kettle, controlling the temperature to 35-45 ℃, the pressure to 26-43 MPa, controlling the flow of supercritical carbon dioxide to 50-55L/h, extracting for 80-90 min to obtain linseed oil slurry, and finally obtaining finished linseed oil through separation and distillation;

s4, adding vitamin E oil, storing the finished linseed oil in an oil tank, adding 10% of the vitamin E oil through a pipeline, pumping the mixture into the linseed oil tank by using a pump, stirring the mixture for 20 minutes by using a stirrer, and standing the mixture for 3 to 4 days to fully and uniformly mix the two kinds of oil; because vitamin E has 8 forms of fat-soluble vitamins, the hydrolysis product of which is tocopherol, which is one of the most important antioxidants, is dissolved in organic solvents such as fat and ethanol, and vitamin E has: the antioxidant can protect the cells of the organism from being poisoned by free radicals, delay aging and reduce the oxygen consumption of the cells, so that people have more durability; improving lipid metabolism, effectively inhibiting tumor growth, preventing hemolytic anemia, protecting erythrocyte from rupture, improving blood circulation, and reducing cholesterol and hypertension; vitamin E is an important vasodilator and anticoagulant, prevents blood coagulation and prevents varicosity, is not sensitive to heat, is not suitable for frying, and is suitable for being used in oil bowls and dishes of hot pots and directly used for dipping dishes.

S5, adding zanthoxylum oil, stirring the mixed oil of the linseed oil and the vitamin E oil, standing for 3-4 days to fully mix the linseed oil and the vitamin E oil, stirring for 15 minutes, standing, directly adding the finished zanthoxylum oil into the mixed oil of the linseed oil and the vitamin E oil, stirring for 15 minutes, standing for 2-3 days, and packaging for later use. The pepper is a condiment, but also has medicinal value and has the effects of warming middle energizer, relieving pain, removing heat and the like. The zanthoxylum oil can also kill parasites and relieve itching, and when people eat hot pot dishes, some people are used to eat the hot pot dishes by directly taking the hot pot dishes, and some vegetables and meat with insect pests are probably eaten and imported, and the auxiliary inhibition effect can be achieved by killing parasites and relieving itching in the zanthoxylum oil. One of the best effects of the zanthoxylum oil is to remove fishy smell and mutton smell, so that the reputation of the taste of a user can be improved.

In summary, the following beneficial effects of the invention are:

according to the novel oil for chafing dish and the processing method thereof, three polyunsaturated double bonds in the molecular structure of the linseed oil are easy to oxidize, vitamin E is added into the linseed oil, the vitamin E contains a plurality of unsaturated double bonds, the natural molecular structure of the vitamin E oil is a closed-loop structure, once the vitamin E reacts with oxygen, the vitamin E oil can not release oxygen, and thus, after combination, redundant oxygen can not be generated, and the nutritional ingredients of the linseed oil are retained to a greater extent.

Drawings

The accompanying drawings, which are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the invention and together with the description serve to explain the principles of the invention. In the drawings:

FIG. 1 is a process flow diagram of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples and accompanying drawings, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not meant to limit the present invention.