CN100387151C - Fragrant hot-pot flavouring and production - Google Patents
Fragrant hot-pot flavouring and production Download PDFInfo
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- CN100387151C CN100387151C CNB2004100968305A CN200410096830A CN100387151C CN 100387151 C CN100387151 C CN 100387151C CN B2004100968305 A CNB2004100968305 A CN B2004100968305A CN 200410096830 A CN200410096830 A CN 200410096830A CN 100387151 C CN100387151 C CN 100387151C
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Abstract
The present invention discloses a fragrant flavoring for a chafing dish and a production method thereof. The raw materials of the present invention are salad oil, chicken fat, chicken, scallion, ginger, garlic, hot flavorings, sugar, gourmet powder, inosinate, guanylate and salt; the present invention has the processing steps that raw material preparation, raw material pretreatment, frying, filling, cooling and finished product preparation. The present invention has the advantages of simple technology, low cost, eutrophy and mild taste. As the flavoring for the chafing dish of the present invention belongs to the fragrant type, the taste is delicious, the present invention is suitable for wide people; after the product of the present invention is canned, the retention time is longer, and the present invention can be eaten conveniently.
Description
Affiliated technical field
The present invention relates to a kind of food seasoning, relate to a kind of fragrant hot-pot flavouring and preparation method thereof specifically.
Background technology
Chafing dish instant, nutritious.Chafing dish can be modulated into various tastes according to different regions, different crowd, different weather, is a kind of dark food and drink form popular to people.The food and drink form of chafing dish is widely popular in China various places.Now edible chafing dish in order to improve the mouthfeel of chafing dish, has additional nutrients, and will add bed material in chafing dish, and traditional bed material is equipped with by the simple heating device that clear water and some single flavorings form.Raising along with people's living standard, in the consumption of chafing dish seasoning, single common flavoring does not more and more satisfy consumer's pursuit, but progressively turn to convenient purification, nutrient laden, superior, present chafing dish is not only more and more smart to the requirement of condiment, and requires can sample when blocked shot is rinsed meat the soup for chafing dish of deliciousness.At present, various differently flavoured chafing dishes, the most famous with the Sichuan chafing dish, and be to adopt the mandarin duck chafing dish as required basically, the mandarin duck chafing dish is red, white two kinds of chafing dish soup, but the problem that present red, the white two kinds of chafing dish soup that eat exist is that plain soup is more greasy, can not satisfy light requirement, red soup is pepperyyer, and taste is heavier.
Summary of the invention
The objective of the invention is to overcome above-mentioned the deficiencies in the prior art, a kind of delicious flavour is provided, nutritious, light taste, instant, the adaptation population is extensive, can realize the fragrant hot-pot flavouring of suitability for industrialized production.
Another object of the present invention is to provide the preparation method of this fragrant hot-pot flavouring.
The technical solution adopted for the present invention to solve the technical problems is:
Raw material of the present invention is selected salad oil, chicken fat, chicken, green onion, spice, sugar, monosodium glutamate, inosinicacid+guanylic acid, salt.These raw material processing back light tastes, nutritious.
The consumption of raw material components of the present invention gropes in a large number through the inventor that practice summary draws, and each amounts of components is for all to have effect preferably in the following weight parts scope:
Salad oil 10-20 part, chicken fat 10-20 part, chicken 10-15 part, green onion 5-10 part, spice 1-5 part, sugared 1-5 part, monosodium glutamate 1-5 part, inosinicacid+guanylic acid 0.01-0.1 part, salt 5-10 part.
Wherein the preferable amount of each component is:
15 parts of salad oils, 15 parts of chicken fat, 13 parts in chicken, 8 parts of green onions, 3 parts of spices, 3 parts of sugar, 2 parts of monosodium glutamates, 0.05 part of inosinicacid+guanylic acid, 8 parts of salt.
A kind of preparation method of fragrant hot-pot flavouring comprises following processing step:
1. raw material is prepared: take by weighing each raw material for standby;
2. pretreatment of raw material: it is broken standby with the broken machine line of line that the green onion of described weight proportion is cleaned the back, with the chicken of described weight proportion room temperature 20--25 ℃ negative catalysis 4-6 hour, rub standby with pulverizer;
3. frying: the salad oil of described weight proportion, the green onion of rubbing, spice, drop in 100--120 ℃ the pot and fried 3-5 minute, again with chicken frying 5-10 minute, the chicken fat, sugar, monosodium glutamate, inosinicacid+guanylic acid, the salt that add described weight proportion afterwards mix, in 90--100 ℃ temperature frying 5-10 minute;
4. can: before the can utensil of can is carried out sterilizing works, and require the material temperature control in the time of 70--80 ℃, to carry out can;
5. cooling, the intact cooling at once of product can makes the temperature of product be no more than 40 ℃;
6. finished product, product is packed.
The invention has the beneficial effects as follows that manufacture craft of the present invention is simple, and is with low cost; Chafing dish seasoning is nutritious, light taste; Because chafing dish seasoning of the present invention belongs to delicate fragrance type, delicious flavour is so the adaptation population is more extensive; The canned back holding time of product of the present invention is longer, edible more convenient.
The specific embodiment
[embodiment 1]
A kind of fragrant hot-pot flavouring comprises the material component of following weighing by weight: 15 parts of salad oils, 15 parts of chicken fat, 13 parts in chicken, 8 parts of green onions, 3 parts of spices, 3 parts of sugar, 2 parts of monosodium glutamates, 0.05 part of inosinicacid+guanylic acid, 8 parts of salt.
Processing step is as follows:
1. raw material is prepared: take by weighing each raw material for standby by above-mentioned weight portion;
2. pretreatment of raw material: the green onion that takes by weighing is cleaned the back rub standbyly with pulverizer, room temperature 20--25 ℃ negative catalysis 4 hours, rub standby with pulverizer after the negative catalysis chicken of described weight proportion;
3. frying: the salad oil of described weight proportion, the green onion of rubbing, spice, dropping into 100 ℃ of pot parts omitted fried 4 minutes, again with chicken frying 5-10 minute, the chicken fat, sugar, monosodium glutamate, inosinicacid+guanylic acid, the salt that add described weight proportion afterwards mix, and frying is 10 minutes under 90 ℃ temperature;
4. can: before the can utensil of can is carried out sterilizing works, and require the material temperature control in the time of 70--80 ℃, to carry out can;
5. cooling, the intact cooling at once of product can makes the temperature of product be no more than 40 ℃;
6. finished product, product is packed.
[embodiment 2]
A kind of fragrant hot-pot flavouring comprises the material component of following weighing by weight: 10 parts of salad oils, 10 parts of chicken fat, 10 parts in chicken, 5 parts of green onions, 1 part of spice, 1 part of sugar, 1 part of monosodium glutamate, 0.01 part of inosinicacid+guanylic acid, 5 parts of salt.
Processing step is as follows:
1. raw material is prepared: take by weighing each raw material for standby by above-mentioned weight portion;
2. pretreatment of raw material: the green onion that takes by weighing is cleaned the back rub standbyly with pulverizer,, rub standby with pulverizer after the negative catalysis with the negative catalysis 6 hours under room temperature 20--25 ℃ temperature of the chicken of described weight proportion;
3. frying: the salad oil of described weight proportion, the green onion of rubbing, spice, dropping into 110 ℃ of pot parts omitted fried 4 minutes, again with chicken frying 5-10 minute, chicken fat, sugar, monosodium glutamate, inosinicacid+guanylic acid, the salt that adds described weight proportion afterwards mixes 100 ℃ temperature frying 5 minutes;
4. can: before the can utensil of can is carried out sterilizing works, and require the material temperature control in the time of 70--80 ℃, to carry out can;
5. cooling, the intact cooling at once of product can makes the temperature of product be no more than 40 ℃;
6. finished product, product is packed.
[embodiment 3]
A kind of fragrant hot-pot flavouring comprises the material component of following weighing by weight: 20 parts of salad oils, 20 parts of chicken fat, 15 parts in chicken, 10 parts of green onions, 5 parts of spices, 5 parts of sugar, 5 parts of monosodium glutamates, 0.1 part of inosinicacid+guanylic acid, 10 parts of salt.
Processing step is as follows:
1. raw material is prepared: take by weighing each raw material for standby by above-mentioned weight portion;
2. pretreatment of raw material: the green onion that takes by weighing is cleaned the back rub standbyly with pulverizer,, rub standby with pulverizer after the negative catalysis with the chicken negative catalysis of described weight proportion negative catalysis 6 hours under room temperature 20--25 ℃ temperature;
3. frying: the salad oil of described weight proportion, the green onion of rubbing, spice, dropping into 120 ℃ of pot parts omitted fried 3 minutes, again with chicken frying 5-10 minute, the chicken fat, sugar, monosodium glutamate, inosinicacid+guanylic acid, the salt that add described weight proportion afterwards mixed, 95 ℃ temperature fryings 7 minutes;
4. can: before the can utensil of can is carried out sterilizing works, and require the material temperature control in the time of 70--80 ℃, to carry out can;
5. cooling, the intact cooling at once of product can makes the temperature of product be no more than 40 ℃;
6. finished product, product is packed.
Claims (2)
1. fragrant hot-pot flavouring, it is characterized in that: the raw material by following weight portion is made:
Salad oil 10-20 part, chicken fat 10-20 part, chicken 10-15 part, green onion 5-10 part, spice 1-5 part, sugared 1-5 part, monosodium glutamate 1-5 part, inosinicacid+guanylic acid 0.01-0.1 part, salt 5-10 part.
The preparation method of this chafing dish seasoning comprises following processing step:
(1). raw material is prepared: take by weighing each raw material for standby;
(2). pretreatment of raw material: with the green onion of described weight proportion clean the back rub with pulverizer standby, with the chicken of described weight proportion temperature 20--25 ℃ negative catalysis 4-6 hour, rub standby with pulverizer;
(3). frying: the salad oil of described weight proportion, the green onion of rubbing, spice, drop in the 100--120 ℃ of pot and fried 3-5 minute, again with chicken frying 5-10 minute, the chicken fat, sugar, monosodium glutamate, inosinicacid+guanylic acid, the salt that add described weight proportion afterwards mix, under 90--100 ℃ of temperature frying 5-10 minute;
(4). can: before the can utensil of can is carried out sterilizing works, and require the material temperature control in the time of 70--80 ℃, to carry out can;
(5). cooling, the intact cooling at once of product can makes the temperature of product be no more than 40 ℃;
(6). finished product, product is packed.
2. a kind of fragrant hot-pot flavouring according to claim 1 is characterized in that: wherein the consumption of each component is:
15 parts of salad oils, 15 parts of chicken fat, 13 parts in chicken, 8 parts of green onions, 3 parts of spices, 3 parts of sugar, 2 parts of monosodium glutamates, 0.05 part of inosinicacid+guanylic acid, 8 parts of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100968305A CN100387151C (en) | 2004-12-08 | 2004-12-08 | Fragrant hot-pot flavouring and production |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100968305A CN100387151C (en) | 2004-12-08 | 2004-12-08 | Fragrant hot-pot flavouring and production |
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| Publication Number | Publication Date |
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| CN1613366A CN1613366A (en) | 2005-05-11 |
| CN100387151C true CN100387151C (en) | 2008-05-14 |
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| CNB2004100968305A Expired - Fee Related CN100387151C (en) | 2004-12-08 | 2004-12-08 | Fragrant hot-pot flavouring and production |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835677A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for curried chicken |
| CN103621970A (en) * | 2013-10-24 | 2014-03-12 | 安徽工贸职业技术学院 | Special chicken essence for hotspot and preparation method thereof |
| CN105661163A (en) * | 2014-11-19 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Method for preparing hotpot condiment with three delicacies |
| CN105661158A (en) * | 2014-11-19 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Chicken juice flavored super-concentrated hot pot seasoning and preparation method thereof |
| CN106889209B (en) * | 2015-12-21 | 2020-12-01 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for clear soup chafing dish |
| CN105495510A (en) * | 2015-12-23 | 2016-04-20 | 云南卓一食品有限公司 | Puree hotpot seasoning containing wild mushrooms and chicken powder as well as preparation method of puree hotpot seasoning |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101514A (en) * | 1994-03-18 | 1995-04-19 | 朱大明 | Daming chafing dish bottom condiment |
| CN1478417A (en) * | 2002-08-26 | 2004-03-03 | 陈建国 | Chafing dish seasoning and its making method and application |
-
2004
- 2004-12-08 CN CNB2004100968305A patent/CN100387151C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101514A (en) * | 1994-03-18 | 1995-04-19 | 朱大明 | Daming chafing dish bottom condiment |
| CN1478417A (en) * | 2002-08-26 | 2004-03-03 | 陈建国 | Chafing dish seasoning and its making method and application |
Non-Patent Citations (2)
| Title |
|---|
| 几种常用药膳火锅的制作. 周玲.药膳食疗研究，第1期. 2000 |
| 几种常用药膳火锅的制作. 周玲.药膳食疗研究，第1期. 2000 * |
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| CN1613366A (en) | 2005-05-11 |
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