Zanthoxylum bungeanum oil: A product extracted from Zanthoxylum bungeanum and used as edible vegetable oil.
Pale yellow-green or yellow oily liquid, which can be crystallized and precipitated, has the unique aroma and hemp taste of pepper.
Inspection index item indicator
Refractive index (20℃)1.475438+00 ~1.4890
Relative density (20℃) 0.9200 ~ 0.9400
Acid number mg. KOH/g≤ 4.0 (refer to vegetable crude oil in national standard of edible vegetable oil).
Arsenic content ≤ 2ppm
Heavy metal (calculated by lead) ≤ 1ppm
The product is characterized by strong hemp flavor, strong pepper flavor and digital hemp index;
Seasoning oil is used for foods that need to highlight hemp flavor and fragrance. Can increase the taste of food. Mainly used in Sichuan cuisine, cold salad, pasta, rice noodles and hot pot.
Instructions for use can be eaten directly and added according to the flavor requirements of the product.
The shelf life is 12 months, which is better in cold storage.
Zanthoxylum oil
Other cuisines belonging to this cuisine
Types of alternative diets
Basic characteristics: the oil juice is clear and fragrant.
The basic materials are Sichuan Zanthoxylum bungeanum150g, ginger 50g, garlic 50g, onion100g, star anise 5g and salad oil150g.
1. Ginger peeled and broken; Garlic is cut into nail slices; The scallion is mashed. 2. Put the wok on the fire, add salad oil and heat it to 50% to 60%, add ginger, garlic and onion to stir-fry until fragrant, then add pepper and star anise to stir-fry until fragrant, leave the fire, let it cool, remove the residue, and put the oil in a container for ready use.
Zanthoxylum oil
Production method: 1. Cleaning: After the seeds of Zanthoxylum bungeanum are screened and cleaned, and the stems and other impurities of Zanthoxylum bungeanum are removed, it is advisable to stir-fry with fire in a household rice cooker until the taste is fragrant, not mushy.
2. Crushing: Crush the fried pepper seeds into powder with a stone mill or mortar (the smaller the particles, the better).
3. Boil the oil: put the fried black powder into a boiling water pot, and then stir it with a shovel or a wooden stick (about 2.5 kg of water 1 kg of pepper seed cooked fine powder). At the same time, continue to heat with low fire for about 1 hour, and most of the oil contained can gradually float on the pan surface. Let it stand for about 10 minute, and skim off most of the oil slick with a metal spoon.
4. Oil skimming: After skimming off most of the oil on it, gently press it with a metal flat-bottomed spoon for a few minutes to make the oil beads in the material float out and accumulate, and then you can skim off the oily part with a metal spoon.
The oil yield of Zanthoxylum bungeanum seeds is about 25%, which is the first-class edible oil produced by farmers.
5. Slag removal: the water and oil residue after the oil is dried out of the pot can be used as fertilizer or mixed with feed.
Oil production technology from Zanthoxylum bungeanum seeds
Xue Kaifa
This paper reports the technology and equipment of oil production from Zanthoxylum bungeanum seeds, and provides mature technology and parameters. The main components of Zanthoxylum bungeanum seeds and its products were determined and analyzed. In order to make full use of oil resources and realize oil production from Zanthoxylum bungeanum seeds, an ideal production process is provided.
Keywords: Zanthoxylum bungeanum seed; Oil-making process
Zanthoxylum bungeanum is a unique seasoning material in China. Due to the increase in export volume, the planting area has soared. According to the survey, in recent years, the annual output of Zanthoxylum bungeanum seeds in Tai 'an City, Shandong Province has reached more than 800,000 tons, and it is estimated that there are about 654.38+10,000 tons of Zanthoxylum bungeanum seeds to be processed and utilized nationwide.
The oil content of Zanthoxylum bungeanum seeds is 27% ~ 3 1%, and more than 90% of its fatty acids are unsaturated fatty acids, while the content of essential fatty acids (linoleic acid and linolenic acid) that cannot be synthesized by human body is more than 45%. Therefore, Zanthoxylum bungeanum seed oil should be an ideal edible vegetable oil. The content of protein in Zanthoxylum bungeanum seed also accounts for 18.7%, and its amino acid composition is reasonable, so it is a good feed protein raw material.
At present, the components of Zanthoxylum bungeanum aromatic oil [1], volatile oil [2,3] and its ether extract [4] have been analyzed and identified, and their toxic effects on several grain pests and inhibitory effects on several stored-grain molds have been determined and reported [2,5]. However, the large-scale oil production technology of Zanthoxylum bungeanum seeds has not been publicly reported at home and abroad. In order to fully develop and utilize this effective resource,