CN101341964A - Green hotpot condiment and processing method - Google Patents
Green hotpot condiment and processing method Download PDFInfo
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- CN101341964A CN101341964A CNA2008101328253A CN200810132825A CN101341964A CN 101341964 A CN101341964 A CN 101341964A CN A2008101328253 A CNA2008101328253 A CN A2008101328253A CN 200810132825 A CN200810132825 A CN 200810132825A CN 101341964 A CN101341964 A CN 101341964A
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Abstract
The invention relates to the field of food and provides a cyan chaffy dish bottom material and a processing method thereof. Cyan zanthoxylum, cyan peppers and plant oils are adopted as the main principles of the cyan chaffy dish bottom material of the invention to lead the cyan chaffy dish bottom material of the invention to have the following advantages: 1, the color is green; 2, the fresh cyan peppers that are selected have special fragrance; 3, as the plant oil is adopted as the material, the taste is smoother and cooler with no fatness; 4, the shape of the invention is a floating liquid and does not congeal; 5, the fresh cyan peppers are rich in vitamins; the frying process maintains a natural flavor; the nutrition substances are maintained as possible.
Description
Technical field
The present invention relates to field of food, particularly a kind of green hotpot condiment and processing method thereof.
Background technology
The chongqing chafing dish of prior art is a primary raw material with butter, chilli, extra dry red wine Chinese prickly ash, forms by the high temperature frying, and the soup look ruddy, taste is thick and heavy, spicy flavor foot, the animal fat aromatic flavour.
The inventor finds in practice:
The red of the chongqing chafing dish of prior art is by chilli rehydration (water is swollen again), refines with butter again, natural colouring matter in the pimiento is dissolved in the butter and gets.But increasing consumer worries to take in the animal oil of crossing more and can cause cholesterol higher, and is harmful to health.The pungent stimulation of tradition chafing dish taste causes digestive discomfort, and smell is adsorbed on the clothes easily.
Summary of the invention
It is flowing liquid that the object of the invention provides a kind of green, the salubriouser non-greasy of mouthfeel, form, kept the green hotpot condiment and the processing method thereof of natural flavour mountaineous and nutrition.
A kind of green hotpot condiment provided by the present invention and processing method thereof are achieved through the following technical solutions:
A kind of green hotpot condiment, described chafing dish bottom flavorings comprises green capsicum, pericarpium zanthoxyli schinifolii extract and vegetable oil.
According to above-mentioned principal character, each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 40-50%, old ginger 6.5-8.5%, garlic 6.5-8.5%, green capsicum 23-26%, fragrant fruit 0.05-0.2%, white bandit 0.1-0.2%, fennel 0.2-0.6%, fermented glutinour rice 2-5%, pericarpium zanthoxyli schinifolii extract 2-5%, small powder 4-8%.
According to above-mentioned principal character, described small powder comprises: pepper, salt, monosodium glutamate and sugar.
According to above-mentioned principal character, each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 46.7%, old ginger 7.5%, garlic 7.5%, green capsicum 24.9%, fragrant fruit 0.12%, white bandit 0.2%, fennel 0.4%, fermented glutinour rice 3.7%, pericarpium zanthoxyli schinifolii extract 3.1%, small powder 5.88%.
According to above-mentioned principal character, each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 46.7%, old ginger 7.5%, garlic 7.5%, green capsicum 24.9%, fragrant fruit 0.12%, white bandit 0.2%, fennel 0.4%, fermented glutinour rice 3.7%, pericarpium zanthoxyli schinifolii extract 3.1%, pepper 0.08%, salt 1.9%, monosodium glutamate 3.7% and sugar 0.2%.
A kind of method of processing green hotpot condiment comprises each composition of above-mentioned green hotpot condiment, and the method comprising the steps of:
(1) vegetable oil is heated;
(2) treat that vegetable oil heating back adds old ginger and the garlic that crushes, stir-fry is mixed;
(3) adding the green capsicum stir-fry that crushes mixes;
(4) adding perfume fruit mixes with white bandit's stir-fry, and then the whole fennel stir-fry of adding is mixed;
(5) add fermented glutinour rice, and then add the pericarpium zanthoxyli schinifolii extract;
(6) add small powder pass fire and stir evenly, obtain described green hotpot condiment.
According to above-mentioned principal character, described small powder comprises: pepper, salt, monosodium glutamate and sugar.
Useful technique effect of the present invention: owing to adopted pericarpium zanthoxyli schinifolii, green capsicum and the vegetable oil primary raw material as green hotpot condiment of the present invention, green hotpot condiment of the present invention is had the following advantages: one, color is green; Two, select for use fresh green capsicum to have special delicate fragrance; Three, because raw material adopts vegetable oil, mouthfeel is salubriouser, non-greasy; Four, form is a flowing liquid, does not solidify; Five, fresh green capsicum is rich in vitamin, and the frying process has kept natural local flavor, and nutriment obtains keeping as far as possible.
The specific embodiment
To be clearly and completely described technical scheme of the present invention below, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that is obtained under the creative work prerequisite.
A kind of green hotpot condiment, described chafing dish bottom flavorings comprises green capsicum, pericarpium zanthoxyli schinifolii extract and vegetable oil.Each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 40-50%, old ginger 6.5-8.5%, garlic 6.5-8.5%, green capsicum 23-26%, fragrant fruit 0.05-0.2%, white bandit 0.1-0.2%, fennel 0.2-0.6%, fermented glutinour rice 2-5%, pericarpium zanthoxyli schinifolii extract 2-5%, small powder 4-8%.
Wherein, described small powder comprises: pepper, salt, monosodium glutamate and sugar.
The prescription of three kinds of different modes is provided below,
First kind of prescription:
Each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 46.7%, old ginger 7.5%, garlic 7.5%, green capsicum 24.9%, fragrant fruit 0.12%, white bandit 0.2%, fennel 0.4%, fermented glutinour rice 3.7%, pericarpium zanthoxyli schinifolii extract 3.1%, small powder 5.88% (pepper 0.08%, salt 1.9%, monosodium glutamate 3.7% and sugar 0.2%).
Second kind of prescription:
Each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 45%, old ginger 8%, garlic 8%, green capsicum 24.6%, fragrant fruit 0.1%, white bandit 0.3%, fennel 0.5%, fermented glutinour rice 3%, pericarpium zanthoxyli schinifolii extract 3.5%, small powder 7% (pepper 0.2%, salt 2.5%, monosodium glutamate 4% and sugar 0.3%).
The third prescription:
Each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 48%, old ginger 7%, garlic 7%, green capsicum 25%, fragrant fruit 0.1%, white bandit 0.3%, fennel 0.6%, fermented glutinour rice 3%, pericarpium zanthoxyli schinifolii extract 3%, small powder 6% (pepper 0.2%, salt 2%, monosodium glutamate 3.5% and sugar 0.3%).
The corresponding embodiment of the invention also provides a kind of method of processing green hotpot condiment, comprises the composition of above-mentioned any one green hotpot condiment, and the method comprising the steps of:
(1) vegetable oil is heated;
Get the required vegetable oil of each pot ready, after branch is put into pot, heating.
(2) treat that vegetable oil heating back adds old ginger and the garlic that crushes, stir-fry is mixed;
Add old ginger and the garlic that crushes when treating oily temperature rise, fry to old ginger surface light yellow complexion to set point of temperature.
(3) adding the green capsicum stir-fry that crushes mixes;
Adding the green capsicum crush successively fries the fragrant of the seed green capsicum that looses and thickens.
(4) adding perfume fruit mixes with white bandit's stir-fry, and then the whole fennel stir-fry of adding is mixed;
Add fragrant really the stir-fry and add whole fennel after about 5 minutes with white bandit;
(5) add fermented glutinour rice, and then add the pericarpium zanthoxyli schinifolii extract;
Add fermented glutinour rice after about 3 minutes and add the pericarpium zanthoxyli schinifolii extract again;
(6) add small powder pass fire and stir evenly, obtain described green hotpot condiment.
Add small powder (pepper, salt, monosodium glutamate, sugar) pass fire after waiting to rise after about 2 minutes and stir evenly, obtain described green hotpot condiment.
The post processing of green hotpot condiment comprises:
Green hotpot condiment after frying is well changed in the clean stainless steel cask;
Join in the bed material bottle placer after (more than 83 ℃) stir while hot with the green hotpot condiment in the stainless steel cask, regulate metering by equipment regulation;
Select standard compliant packing inside bag, adorn green hotpot condiment with bottle placer;
Accurate measurement with air emptying in the bag, seals tight;
Packaged green hotpot condiment is positioned on the cooling bench cools off;
The qualified outer bag of packing into after cooled green hotpot condiment wiped clean seals tight, neat;
The sign of mark regulation;
After the packaged examination and test of products was qualified, the carton of packing into of quantity was in accordance with regulations put in storage after putting into the quality certification.Wherein:
1, storehouse should keep cool place, ventilation, dry, black out;
2, stock's pile height does not surpass four floor heights;
3, specification: 1250 gram/bags * 10 bag/part.
In addition: the preliminary treatment before the processing green hotpot condiment comprises:
1, the preliminary treatment of green capsicum:
Dry after bright green capsicum after buying back cleaned with clear water;
Green capsicum is fallen on the clean capsicum sorting table of special use;
Green capsicum is evenly spread out in sorting table, remove foreign matter;
Pour the green capsicum behind the removal foreign matter into vegetable-stuffing machine and pulverize green capsicum by " vegetable-stuffing machine behaviour rules " and technological requirement capsicum thickness;
Weigh stand-by by technology weight requirement packing the green capsicum that crushes.
2, the preliminary treatment of old ginger:
Old ginger is spread ground in clean spaciousness;
To become the old ginger piece of cake to separate, so that fully eluriate clean;
In minute ginger, select foreign material (as the earth of bulk, rope, carpolite, film, tile fragment etc.);
Old ginger is poured in weight requirement by ginger washing machine into;
Clean by the ginger washing machine operational procedure;
Washed old ginger is poured out, be positioned over choosing on the sorting table assorted (as the earth of fritter, rope, carpolite, film etc.) once more;
Pulverize by " cutmixer behaviour rules " and technological requirement old ginger thickness selecting the old ginger after mixing;
Weigh stand-by by technology weight requirement packing the old ginger that crushes.
3, the preliminary treatment of garlic:
Pi Qujing with garlic;
Skin or the foreign matter choosing of clean back garlic are clean with going;
Pulverize by " vegetable-stuffing machine behaviour rules " and technological requirement garlic thickness selecting the garlic after mixing;
Weigh stand-by by technology weight requirement packing the garlic that crushes.
Because the green hotpot condiment and the processing method thereof of the embodiment of the invention have adopted pericarpium zanthoxyli schinifolii, green capsicum and the vegetable oil primary raw material as green hotpot condiment of the present invention, and the green hotpot condiment of the embodiment of the invention is had the following advantages: one, color is green; Two, select for use fresh green capsicum to have special delicate fragrance; Three, because raw material adopts vegetable oil, mouthfeel is salubriouser, non-greasy; Four, form is a flowing liquid, does not solidify; Five, fresh green capsicum is rich in vitamin, and the frying process has kept natural local flavor, and nutriment obtains keeping as far as possible.
The invention provides more than one is described in detail a kind of green hotpot condiment and processing method thereof that the embodiment of the invention provided, for one of ordinary skill in the art, thought according to the embodiment of the invention, part in specific embodiments and applications all can change, in sum, the content of this specification embodiment should not be construed as limitation of the present invention.
Claims (7)
1, a kind of green hotpot condiment is characterized in that, described chafing dish bottom flavorings comprises green capsicum, pericarpium zanthoxyli schinifolii extract and vegetable oil.
2, green hotpot condiment as claimed in claim 1, it is characterized in that each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 40-50%, old ginger 6.5-8.5%, garlic 6.5-8.5%, green capsicum 23-26%, fragrant fruit 0.05-0.2%, white bandit 0.1-0.2%, fennel 0.2-0.6%, fermented glutinour rice 2-5%, pericarpium zanthoxyli schinifolii extract 2-5%, small powder 4-8%.
3, green hotpot condiment as claimed in claim 2 is characterized in that, described small powder comprises: pepper, salt, monosodium glutamate and sugar.
4, green hotpot condiment as claimed in claim 2, it is characterized in that each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 46.7%, old ginger 7.5%, garlic 7.5%, green capsicum 24.9%, fragrant fruit 0.12%, white bandit 0.2%, fennel 0.4%, fermented glutinour rice 3.7%, pericarpium zanthoxyli schinifolii extract 3.1%, small powder 5.88%.
5, green hotpot condiment as claimed in claim 3, it is characterized in that each composition of described chafing dish bottom flavorings is respectively by mass percentage: vegetable oil 46.7%, old ginger 7.5%, garlic 7.5%, green capsicum 24.9%, fragrant fruit 0.12%, white bandit 0.2%, fennel 0.4%, fermented glutinour rice 3.7%, pericarpium zanthoxyli schinifolii extract 3.1%, pepper 0.08%, salt 1.9%, monosodium glutamate 3.7% and sugar 0.2%.
6, a kind of method of processing green hotpot condiment comprises it is characterized in that the composition of any described green hotpot condiment of claim 1-5, comprises step:
(1) vegetable oil is heated;
(2) treat that vegetable oil heating back adds old ginger and the garlic that crushes, stir-fry is mixed;
(3) adding the green capsicum stir-fry that crushes mixes;
(4) adding perfume fruit mixes with white bandit's stir-fry, and then the whole fennel stir-fry of adding is mixed;
(5) add fermented glutinour rice, and then add the pericarpium zanthoxyli schinifolii extract;
(6) add small powder pass fire and stir evenly, obtain described green hotpot condiment.
7, the method for processing green hotpot condiment as claimed in claim 6 is characterized in that, described small powder comprises: pepper, salt, monosodium glutamate and sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101328253A CN101341964A (en) | 2008-07-10 | 2008-07-10 | Green hotpot condiment and processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101328253A CN101341964A (en) | 2008-07-10 | 2008-07-10 | Green hotpot condiment and processing method |
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| Publication Number | Publication Date |
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| CN101341964A true CN101341964A (en) | 2009-01-14 |
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| CNA2008101328253A Pending CN101341964A (en) | 2008-07-10 | 2008-07-10 | Green hotpot condiment and processing method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN102835640A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy clear-oil hotpot seasoning and preparation method of spicy clear-oil hotpot seasoning |
| CN103190589A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN105166805A (en) * | 2015-08-27 | 2015-12-23 | 张少先 | Five-colored nutritious hotpot condiment |
| CN105962263A (en) * | 2016-05-06 | 2016-09-28 | 成都清水荷花生物科技有限公司 | Wood-nature cyan health-preserving hotpot bottom materials, soup stock and preparation method thereof |
| CN106262623A (en) * | 2016-08-25 | 2017-01-04 | 宁夏宁杨清真食品有限公司 | Emerald green chafing dish seasoning and processing method |
| CN106993797A (en) * | 2017-06-06 | 2017-08-01 | 成都屋头餐饮管理有限公司 | A kind of special spices of chafing dish bottom flavorings and its preparation technology |
| CN108157895A (en) * | 2017-12-15 | 2018-06-15 | 重庆德庄农产品开发有限公司 | A kind of production technology for reducing the peppery degree difference of chafing dish bottom flavorings |
| CN110892978A (en) * | 2019-12-25 | 2020-03-20 | 重庆德庄农产品开发有限公司 | Green pepper beef tallow hotpot condiment and preparation method thereof |
-
2008
- 2008-07-10 CN CNA2008101328253A patent/CN101341964A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715497A (en) * | 2012-07-02 | 2012-10-10 | 西南大学 | Fragrant and emerald green spicy seasoning sauce and making method thereof |
| CN102835640A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy clear-oil hotpot seasoning and preparation method of spicy clear-oil hotpot seasoning |
| CN103190589A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN103190589B (en) * | 2013-03-29 | 2014-10-08 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN105166805A (en) * | 2015-08-27 | 2015-12-23 | 张少先 | Five-colored nutritious hotpot condiment |
| CN105962263A (en) * | 2016-05-06 | 2016-09-28 | 成都清水荷花生物科技有限公司 | Wood-nature cyan health-preserving hotpot bottom materials, soup stock and preparation method thereof |
| CN106262623A (en) * | 2016-08-25 | 2017-01-04 | 宁夏宁杨清真食品有限公司 | Emerald green chafing dish seasoning and processing method |
| CN106993797A (en) * | 2017-06-06 | 2017-08-01 | 成都屋头餐饮管理有限公司 | A kind of special spices of chafing dish bottom flavorings and its preparation technology |
| CN108157895A (en) * | 2017-12-15 | 2018-06-15 | 重庆德庄农产品开发有限公司 | A kind of production technology for reducing the peppery degree difference of chafing dish bottom flavorings |
| CN110892978A (en) * | 2019-12-25 | 2020-03-20 | 重庆德庄农产品开发有限公司 | Green pepper beef tallow hotpot condiment and preparation method thereof |
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Open date: 20090114 |