CN101209116B - Cinder-free clearing-oil chafing dish bottom flavorings and preparation method - Google Patents
Cinder-free clearing-oil chafing dish bottom flavorings and preparation method Download PDFInfo
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Abstract
The invention relates to a dreg-free clear oil bottom material of chafing dish and the preparation method. The dreg-free clear oil bottom material of chafing dish consists of salad oil and seasoning, the weight ratio of the salad oil and the seasoning is 320 to 368: 134.5 to 194.5; parts by weight of the salad oil are 320 to 368 parts; the formula and the parts by weight of the seasoning are: chive: 5 to 6 parts; pickled ginger: 13 to 17 parts; glutinous rice cake hot pepper: 80 to 120 parts; mature ginger: 8 to 12 parts; Zanthoxylum schinifolium: 11 to 15 parts; pickled pepper: 16 to 20 parts; and liquor: 1.5 to 4.5 parts. The usage of the preparation method of the bottom material of chafing dish of the invention can prepare the special taste of the clear oil chafing dish, maintain the delicious characteristics of the chafing dish and have the advantages of moderate taste, being spicy but not dry and numb but not intense.
Description
Technical field
The present invention relates to a kind of food dressing, particularly a kind of cinder-free clearing-oil chafing dish bottom flavorings and preparation method.
Background technology
Chafing dish in state-owned very long history, be a kind of diet style that is subjected to people's popular welcome deeply, wherein spicy hot chafing dish is well received throughout the country because of its unique taste again.And because common spicy hot chafing dish need make that common spicy hot chafing dish is greasy and fishy smell is heavier with a large amount of butter and capsicum, Chinese prickly ash, capsicum, Chinese prickly ash are big to people's stimulation, because of the eating habit difference of various places, and the incompatibility of edible stomach afterwards of some people and mouthfeel.
Clearing-oil chafing dish bottom flavorings is the chafing dish kind of emerging exploitation in 2006, has mouthfeel moderate, bright fragrant suitable advantage.And each chafing dining enterprise because technology is in disorder and immature, makes clearing-oil chafing dish bottom flavorings lose original exploitation and is worth when making clearing-oil chafing dish bottom flavorings, after client is edible, often feels not have the sense of taste of common beef tallow basic flavouring for chafing dish and mouthfeel good.
Summary of the invention
The purpose of this invention is to provide a kind of cinder-free clearing-oil chafing dish bottom flavorings, it can keep the bright fragrant characteristics of chafing dish, and also has mouthfeel moderate, peppery and not hot-tempered, fiber crops and not puckery advantage.
Another purpose of the present invention provides a kind of preparation method of cinder-free clearing-oil chafing dish bottom flavorings, adopts described preparation method, can access the unique taste of edible vegetable oil chafing dish.
Technical scheme of the present invention is:
Cinder-free clearing-oil chafing dish bottom flavorings is made up of salad oil and flavoring, and salad oil and flavoring weight ratio are 320～368: 134.5～194.5; The weight portion of described salad oil is: 320～368 parts; The prescription of described flavoring and weight portion are: spring onion: 5～6 parts; Bubble ginger: 13～17 parts; Glutinous rice cake capsicum: 80～120 parts; Old ginger: 8～12 parts; Pericarpium zanthoxyli schinifolii: 11～15 parts; Bubble green pepper: 16～20 parts: liquor: 15 jin～4.5 parts;
Above-mentioned flavoring is made according to the following steps:
Salad oil is poured in the stir-fry material pot, put about half jin spring onion in the oil cauldron simultaneously;
When big fire heating 1.5～2.5 hours, the spring onion in the pot are just fried dried, pull out;
Spring onion and bubble ginger are put into fried 8～10min in the pot, when treating spring onion and bubble ginger by fried doing, pull out;
Old ginger adds 3～5min in the oil cauldron, and old ginger is fried dried, pulls out;
Half glutinous rice cake capsicum is joined in the pot lentamente, and oily temperature is dropped rapidly to about 110 ℃～128 ℃, constantly stirs boiling 15 minutes～20 minutes;
When treating that oily temperature is 110 ℃～120 ℃, add the bubble green pepper, fried about 10～15 minutes;
When heating makes oily temperature rise to the 130 ℃ left and right sides, add the thick pepper powder after smashing, soaking, fried 3～6 minutes;
During oil temperature rise to 140 ℃～160 ℃, add second half remaining glutinous rice cake capsicum again;
Big fire was heated about 15 minutes～20 minutes, during 110 ℃～125 ℃ of temperature, added liquor, played pot after 3 minutes, with oil in the pot and solids separation;
With but 5h of the oil cooling that boils, leave standstill the contamination precipitation that makes in the oil, elimination promptly gets clearing-oil chafing dish bottom flavorings.
Chafing dish bottom flavorings of the present invention is compared with traditional chafing dish, and non-greasy does not have butter fishy smell, has kept the color and luster glow of traditional chafing dish, bright fragrant characteristics simultaneously.The clearing-oil chafing dish bottom flavorings that adopts the present invention to make makes soup for chafing dish have that delicate fragrance is pleasant, mouthfeel is moderate, and is peppery and not hot-tempered, fiber crops and not puckery, and bright fragrant suitable advantage, suitable crowd for uncomfortable edible butter, optimum range is more extensive.
The specific embodiment
Cinder-free clearing-oil chafing dish bottom flavorings of the present invention is made up of salad oil and flavoring, and salad oil and flavoring weight ratio are 320～368: 134.5-194.5.
The raw material that the present invention adopts is the commercially available prod, and wherein salad oil preferably adopts northeast one-level soybean salad oil, requires its oil as clear as crystal, anharmonic class edible oil; The fresh capsicum that capsicum preferably adopts sky, Hebei hawk to produce, its length 6 to 7cm the bests; The pericarpium zanthoxyli schinifolii that Chinese prickly ash preferably adopts Jinyang, Yunnan to produce requires green pepper perfume (or spice) pure, and the green pepper body is full is advisable.
Smash into the block capsicum of 1cm * 1cm size after wherein needing chilli boiled to pieces, be commonly called as " glutinous rice cake capsicum ".
According to every part of weight is that 500 grams calculate, and each raw material in this bed material disposes according to following table:
Unit: gram
| Salad oil (gram) | Spring onion (gram) | Bubble ginger (gram) | Glutinous rice cake capsicum (gram) | Old ginger (gram) | Pericarpium zanthoxyli schinifolii (gram) | Bubble green pepper (gram) | Liquor (gram) | |
| 1 | 160000 | 2500 | 6500 | 40000 | 4000 | 5500 | 8000 | 750 |
| 2 | 170000 | 2700 | 7500 | 50000 | 5000 | 6500 | 9000 | 1500 |
| 3 | 184000 | 3000 | 8500 | 60000 | 6000 | 7500 | 10000 | 2250 |
Get above-mentioned listed each raw material and make this cinder-free clearing-oil chafing dish bottom flavorings according to the following step:
Pour salad oil into special-purpose the stir-fry in the material pot, put about half jin spring onion in the oil cauldron simultaneously;
Oil firing: with big fire heating about 1.5～2.5 hours, when the spring onion in the pot are just fried dried, show that oil is burned, oily temperature is 230～250C;
Fried spring onion and bubble ginger: green onion and bubble ginger are put in the pot fried, this moment oily temperature drop to 180 ℃～190 ℃.Green onion and bubble ginger when treating spring onion and bubble ginger by fried doing are pulled out them the control drier oil by fried 8～10min.
Fried old ginger: old ginger is added in the oil cauldron, oily temperature drop to 170 ℃～about 180 ℃, fried 3～5min does old ginger is fried.
For the first time with the glutinous rice cake capsicum: glutinous rice cake capsicum half (being prepared from by chilli) joined in the pot lentamente, and oily temperature can be dropped rapidly to about 110 ℃～128 ℃, constantly stirs boiling 15 minutes～20 minutes simultaneously.
Add the bubble green pepper: when treating that oily temperature is 110 ℃～120 ℃, add the bubble green pepper, temperature is reduced to about 120 ℃, fried about 10～15 minutes; Fall oily: pour salad oil into special-purpose the stir-fry in the material pot, put about half jin spring onion in the while oil cauldron;
With Chinese prickly ash: during oily temperature rise to the 130 ℃ left and right sides, add the thick pepper powder after smashing, soaking, fried 3～6 minutes in the pot;
Add for the second time the glutinous rice cake capsicum: during oily temperature rise to 140 ℃-160 ℃, add second half remaining glutinous rice cake capsicum again;
The pot of having gone with wine: big fire was heated about 15 minutes～20 minutes, during 110 ℃～125 ℃ of temperature, added liquor, played pot after 3 minutes.On oil drum, place a dustpan, all the things in the pot are all pulled out in the dustpan, oily drop is separated with solid to steel drum, promptly get clearing-oil chafing dish bottom flavorings of the present invention.
The solid of collecting in the dustpan is transferred in the another one bucket, increases the water logging bubble oil immersion is gone out.Soak and after 20～30 minutes all solid contents are pulled out, leave standstill a period of time again to make water and oil content layer, the oil with the upper strata is transferred in the original steel drum at last, is transported to the cooling place with the oil of original collection.
With but 5h of the oil cooling that boils, leave standstill the contamination precipitation that makes in the oil.Filter with close leakage when to be cooled and contamination precipitation is complete, carry out packing by flow package again.
When edible, get this bed material 1000 grams and pour in the pot, add condiment, fresh flower green pepper 150 grams, ginger 10 grams, precious 120 grams of delicate flavour, blue or green, pimiento 20 grams, liquor 15 grams, water 2500 grams, 2 sections of onion parts, celery point: 3.Pepper: 5 grams (pepper is used earlier water-soaked), can rinse its food of Shiqi.
Claims (4)
1. a cinder-free clearing-oil chafing dish bottom flavorings is characterized in that being made up of salad oil and flavoring, and salad oil and flavoring weight ratio are 320～368: 134.5～194.5; The weight portion of described salad oil is 320～368 parts; The prescription of described flavoring and weight portion are: spring onion: 5～6 parts; Bubble ginger: 13～17 parts; Glutinous rice cake capsicum: 80～120 parts; Old ginger: 8～12 parts; Pericarpium zanthoxyli schinifolii: 11～15 parts; Bubble green pepper: 16～20 parts; Liquor: 1.5～4.5 parts;
Above-mentioned flavoring is made according to the following steps:
Salad oil is poured in the stir-fry material pot, put about half jin spring onion in the oil cauldron simultaneously;
When big fire heating 1.5～2.5 hours, the spring onion in the pot are just fried dried, pull out;
Spring onion and bubble ginger are put into fried 8～10min in the pot, when treating spring onion and bubble ginger by fried doing, pull out;
Old ginger adds 3～5min in the oil cauldron, and old ginger is fried dried, pulls out;
Half glutinous rice cake capsicum is joined in the pot lentamente, and oily temperature is dropped rapidly to about 110 ℃～128 ℃, constantly stirs boiling 15 minutes～20 minutes;
When treating that oily temperature is 110 ℃～120 ℃, add the bubble green pepper, fried about 10～15 minutes;
When heating makes oily temperature rise to the 130 ℃ left and right sides, add the thick pepper powder after smashing, soaking, fried 3～6 minutes;
During oil temperature rise to 140 ℃～160 ℃, add second half remaining glutinous rice cake capsicum again;
Big fire was heated about 15 minutes～20 minutes, during 110 ℃～125 ℃ of temperature, added liquor, played pot after 3 minutes, with oil in the pot and solids separation;
With but 5h of the oil cooling that boils, leave standstill the contamination precipitation that makes in the oil, elimination promptly gets clearing-oil chafing dish bottom flavorings.
2. cinder-free clearing-oil chafing dish bottom flavorings according to claim 1 is characterized in that the prescription of described flavoring and weight portion are: spring onion: 5.4 parts; Bubble ginger: 15 parts; Glutinous rice cake capsicum: 100 parts; Old ginger: 10 parts; Pericarpium zanthoxyli schinifolii: 13 parts; Bubble green pepper: 18 parts; Liquor: 3 parts.
3. cinder-free clearing-oil chafing dish bottom flavorings according to claim 1 is characterized in that: described glutinous rice cake capsicum is to smash the frustillatum capsicum to pieces after chilli is boiled.
4. the preparation method of cinder-free clearing-oil chafing dish bottom flavorings as claimed in claim 1 is characterized in that the described flavoring of claim 1 is made bed material according to the following steps:
Salad oil is poured in the stir-fry material pot, put about half jin spring onion in the oil cauldron simultaneously;
When big fire heating 1.5～2.5 hours, the spring onion in the pot are just fried dried, pull out;
Spring onion and bubble ginger are put into fried 8～10min in the pot, when treating spring onion and bubble ginger by fried doing, pull out;
Old ginger adds 3～5min in the oil cauldron, and old ginger is fried dried, pulls out;
Half glutinous rice cake capsicum is joined in the pot lentamente, and oily temperature is dropped rapidly to about 110 ℃～128 ℃, constantly stirs boiling 15 minutes～20 minutes;
When treating that oily temperature is 110 ℃～120 ℃, add the bubble green pepper, fried about 10～15 minutes;
When heating makes oily temperature rise to the 130 ℃ left and right sides, add the thick pepper powder after smashing, soaking, fried 3～6 minutes;
During oil temperature rise to 140 ℃～160 ℃, add second half remaining glutinous rice cake capsicum again;
Big fire was heated about 15 minutes～20 minutes, during 110 ℃～125 ℃ of temperature, added liquor, played pot after 3 minutes, with oil in the pot and solids separation;
With but 5h of the oil cooling that boils, leave standstill the contamination precipitation that makes in the oil, elimination promptly gets clearing-oil chafing dish bottom flavorings.
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| CN2006100953949A CN101209116B (en) | 2006-12-31 | 2006-12-31 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method |
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| CN2006100953949A CN101209116B (en) | 2006-12-31 | 2006-12-31 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method |
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| CN101209116B true CN101209116B (en) | 2010-08-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578143A (en) * | 2016-12-20 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Production technology of hot pot oil |
| CN106666621A (en) * | 2016-12-20 | 2017-05-17 | 重庆梅香园实业集团有限公司 | Hotpot oil extracted based on supercritical technique |
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| CN101856108B (en) * | 2010-06-04 | 2012-05-23 | 四川天味食品股份有限公司 | StewIngredient and preparation method thereof |
| CN102150808B (en) * | 2010-12-30 | 2013-03-13 | 成都味在龙腾投资有限责任公司 | Clear-oil hotpot seasonings and preparation method thereof |
| CN102578305B (en) * | 2012-02-23 | 2013-08-21 | 朱星全 | Chafing dish bottom oil, chafing dish bottom material and methods for preparing same |
| CN103190643B (en) * | 2013-03-29 | 2014-04-09 | 秦远红 | Production method of boiled oil instant chafing dish |
| CN103141804B (en) * | 2013-03-29 | 2014-10-01 | 秦远红 | Production method of disposable hotpot seasoning containing two kinds of pickled pepper |
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| CN105105055A (en) * | 2015-07-22 | 2015-12-02 | 北京味食源食品科技有限责任公司 | Clear-oil hotpot condiment, and preparation method thereof |
| CN105192648B (en) * | 2015-08-18 | 2018-01-23 | 四川麻辣空间食品有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings production technology |
| CN105639575A (en) * | 2015-12-28 | 2016-06-08 | 四川理工学院 | Clear oil hotpot seasoning and making method thereof |
| CN105685930A (en) * | 2016-03-01 | 2016-06-22 | 颐海（中国）食品有限公司 | Residue-free hotpot condiment and preparing method thereof |
| CN105852016A (en) * | 2016-03-30 | 2016-08-17 | 四川五斗米食品开发有限公司 | Pickling flavor type seasoning and preparation method thereof |
| CN106690228A (en) * | 2017-01-13 | 2017-05-24 | 成都景观城餐饮管理有限公司 | Glutinous rice cake-like chilli for hotpot seasoning and strongly-fragrant and mild hotpot seasoning and preparation methods thereof |
| CN112602914A (en) * | 2020-12-21 | 2021-04-06 | 四川新希望味业有限公司 | Coconut milk-flavored pure vegetable oil solid hotpot condiment and preparation method thereof |
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| CN1101514A (en) * | 1994-03-18 | 1995-04-19 | 朱大明 | Daming chafing dish bottom condiment |
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| CN1524445A (en) * | 2003-02-25 | 2004-09-01 | 威 黄 | Dreg-free basic flavouring for chafing dish and preparing process therefor |
| CN1653948A (en) * | 2005-01-27 | 2005-08-17 | 夏文昌 | Method for preparing pickled pepper chaffy dish stuff |
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2006
- 2006-12-31 CN CN2006100953949A patent/CN101209116B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101514A (en) * | 1994-03-18 | 1995-04-19 | 朱大明 | Daming chafing dish bottom condiment |
| CN1334028A (en) * | 2001-08-10 | 2002-02-06 | 王德才 | Full-beef tallow basic flavouring for chafing dish and its preparing process |
| CN1524445A (en) * | 2003-02-25 | 2004-09-01 | 威 黄 | Dreg-free basic flavouring for chafing dish and preparing process therefor |
| CN1653948A (en) * | 2005-01-27 | 2005-08-17 | 夏文昌 | Method for preparing pickled pepper chaffy dish stuff |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106578143A (en) * | 2016-12-20 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Production technology of hot pot oil |
| CN106666621A (en) * | 2016-12-20 | 2017-05-17 | 重庆梅香园实业集团有限公司 | Hotpot oil extracted based on supercritical technique |
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| CN101209116A (en) | 2008-07-02 |
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