ラー油の製造方法
- 专利权人:
- 株式会社浅沼醤油店
- 发明人:
- 浅沼 宏一
- 申请号：
- JP2009134599
- 公开号：
- JP5352828B2
- 申请日:
- 2009.06.04
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
To provide a method for producing well flavored and well balanced Layou (Chinese chilli oil) inhibited in generation of trans-fatty acid by performing treatment making use of characteristics of to-be-used vegetable oil such as Perilla ocimoides containing much &alpha - Linolenic acid and spices.
SOLUTION: The method for producing Layou comprises: heating primary vegetable oil such as rapeseed oil richly containing oleic acid to around 130-180° C adding primary spice such as red pepper suitable for high-temperature extraction to the heated vegetable oil to extract components then adding secondary vegetable oil such as sesame oil richly containing linoleic acid to the mixture to adjust the temperature to around 100-130° C adding secondary spice such as garlic suitable for low-temperature extraction to extract components and adding third vegetable oil such as Perilla ocimoides oil richly containing &alpha - Linolenic acid to adjust the temperature to around 60-100° C.
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- 来源网站：
- 中国工程科技知识中心
