CN102273608B - Seasoner for preparing hot spicy rabbit meat and preparation method of seasoner - Google Patents
Seasoner for preparing hot spicy rabbit meat and preparation method of seasoner Download PDFInfo
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Abstract
The invention relates to the field of food processing, in particular to a seasoner for preparing hot spicy rabbit meat and a preparation method of the seasoner. The seasoner for preparing the hot spicy rabbit meat comprises edible oil, bean sauce, table salt, red chilli powder, pickled ginger, pickled pepper, monosodium glutamate, black bean sauce, ginger, amazake, garlic, rod chilli, sugar, composite spices, green prickleyash, black pepper, saline food essence, rubescent green prickleyash and disodium 5'-ribonucleotide, and has flavors of hemp taste, pungency, freshness, fragrance and the like; and the seasoner is not added with any preservative, so the safety of food is ensured. The preparation process of the seasoner for preparing the hot spicy rabbit meat is simple, and industrial production is easy to realize.
Description
Technical field
The present invention relates to food processing field, particularly a kind of flavoring of making fragrant peppery rabbit and preparation method thereof.
Background technology
Compound seasoner is to be raw material with multiple flavoring, through special local flavor design, with certain prescription, carries out the novel flavoring products of industrial-scale production.Having that taste composition is many, mouthfeel is complicated, specifications of quality characteristics with unified, is the very strong tailored version flavoring of a kind of specific aim.It can directly apply to the cooking of dish in family or the catering trade or go with rice or bread; Also can directly apply in the food industry productions such as instant food, meat products processing, leisure food, bring into play more and more important effect in life in modern times, catering trade and the food industry.
At present, the year volume of production and marketing of China's compound seasoner has reached 1,500,000 tons, and kind reaches thousands of kinds.That the flavoring industry has become is with fastest developing speed in China's economic life, one of the most potential industry." national economy and social development statistical communique in 2009 " according to State Statistics Bureau's issue; China's urban household Engel coefficient is 36.5% at present; The rural resident ' s family Engel coefficient is 41.0%, and promptly 35～40% of 1,300,000,000 Chinese's consumption expenditures are diet consumption.Home cooking be unable to do without compound seasoner, and along with the quickening of growth in the living standard and rhythm of life, the change of essence has taken place people's living standard; The shortcoming that the consumer is single to common flavouring mouthfeel in the past, lack stereovision; More and more dissatisfied, they require the flavouring nutritious instant, nice health; Taste local flavorization, variation, and complex type flavoring can satisfy these requirements.
Fragrant peppery rabbit is the famous dish of Chongqing Sichuan one band, because of its batching and preparation method comparatively loaded down with trivial details; Average family is difficult to taste this traditional authentic Sichuan cuisine; Therefore, make the marketization and the suitability for industrialized production of the flavoring of fragrant peppery rabbit, making average family taste this road Sichuan cuisine becomes possibility.But the flavoring local flavor of the fragrant peppery rabbit of traditional fabrication is unauthentic, taste is single, and anticorrisive agent is abused, exceeded standard, and food security can not get ensureing.
Summary of the invention
In view of this, the present invention provides a kind of flavoring of making fragrant peppery rabbit and preparation method thereof.This flavoring of making fragrant peppery rabbit has local flavors such as fiber crops, peppery, bright, perfume (or spice); Do not add any anticorrisive agent, food security is protected.The manufacture craft of the flavoring of the fragrant peppery rabbit of making provided by the invention is simple, is easy to realize suitability for industrialized production.
In order to realize the foregoing invention purpose, the present invention provides following technical scheme:
The invention provides a kind of flavoring of making fragrant peppery rabbit, its raw material comprises according to the mass percent meter: its raw material comprises according to the mass percent meter: edible oil 26～30%, bean cotyledon 12～16%, edible salt 8～12%, chilli powder 5.0～9.0%, bubble ginger 1.0～3.0%, bubble green pepper 2.0～5.0%, monosodium glutamate 1.0～4.0%, fermented soya bean sauce 1.5～4.0%, ginger 1.5～4.0%, fermented glutinour rice 1.0～3.5%, garlic 1.0～4.0%, rod chilli 0.5～2.5%, sugar 0.5～2.0%, composite aromatic condiment 0.5～1.5%, pericarpium zanthoxyli schinifolii 0.2～1.5%, pepper 0.2～1.2%, saline taste food flavor 0.05～0.5%, commentaries on classics dark purple Chinese prickly ash 0.05～0.5%, 5 '-flavour nucleotide disodium 0.05～0.5%.
In the flavoring provided by the invention, edible oil not only comprises vegetable oil, also comprises animal oil.The present invention does not have particular restriction to said vegetable oil, includes but not limited to soybean oil, peanut oil, salad oil, corn oil, vegetable seed wet goods.
Also comprise sauce in the flavouring composition provided by the invention, can improve the delicate flavour of flavoring.Among the present invention, said sauce comprises bean cotyledon and fermented soya bean sauce.Said bean cotyledon is preferably bean paste.
Also comprise the Chinese prickly ash that the fiber crops flavor is provided in the flavouring composition provided by the invention.Be preferably pericarpium zanthoxyli schinifolii and change the dark purple Chinese prickly ash.
In order to increase the vinegar-pepper flavor of flavouring composition provided by the invention, improve the whole local flavor of flavoring, said flavouring composition also comprises brewage, said brewage is bubble ginger, bubble green pepper.
Also comprise ginger and garlic in the flavouring composition provided by the invention.
Also comprise capsicum in the flavouring composition provided by the invention, capsicum is the main source of pungent.Be preferably chilli powder and rod chilli, wherein, the ripe capsicum that chilli powder makes after the edible oil slaking more can increase capsicum fragrance for flavoring provided by the invention.Preferably, chilli powder is chilli powder of new generation and Lingka two twigs of the chaste tree chilli powders.
In order to improve the fragrance of said flavouring composition, said flavouring composition also comprises spices.Oleic acid composite aromatic condiment and saline taste food flavor.Preferably, the saline taste food flavor is the yeast crude extract.
In order to make said flavoring have better taste, said flavoring also comprises 5 '-flavour nucleotide disodium, sugar, edible salt, monosodium glutamate, fermented glutinour rice etc.Sugar is preferably white granulated sugar.
(Disodium 5 '-ribonucleotide), made or produced by fermentation method by yeast nucleic acid decomposition, separation mainly is made up of 5 '-Sodium guanylate and 5 '-Sodium Inosinate 5 '-flavour nucleotide disodium; Its proterties also similarly; Be crystallization of white to ecru or powder, odorless, delicious; Share significant synergy with sodium glutamate, can increase freshness.
The present invention also provides a kind of preparation method who makes the flavoring of fragrant peppery rabbit, and raw material comprises according to the mass percent meter: edible oil 26～30%, bean cotyledon 12～16%, edible salt 8～12%, chilli powder 5.0～9.0%, bubble ginger 1.0～3.0%, bubble green pepper 2.0～5.0%, monosodium glutamate 1.0～4.0%, fermented soya bean sauce 1.5～4.0%, ginger 1.5～4.0%, fermented glutinour rice 1.0～3.5%, garlic 1.0～4.0%, rod chilli 0.5～2.5%, sugar 0.5～2.0%, composite aromatic condiment 0.5～1.5%, pericarpium zanthoxyli schinifolii 0.2～1.5%, pepper 0.2～1.2%, saline taste food flavor 0.05～0.5%, commentaries on classics dark purple Chinese prickly ash 0.05～0.5%, 5 '-flavour nucleotide disodium 0.05～0.5%;
Get mass percent and be 14～15% edible oil and join in the chilli powder, obtain to scald capsicum;
Get mass percent and be 12～15% edible oil refining, obtain deep fat;
In said deep fat, add bean cotyledon, edible salt, bubble ginger, bubble green pepper, monosodium glutamate, fermented soya bean sauce, ginger, fermented glutinour rice, garlic, rod chilli, sugar, composite aromatic condiment, pericarpium zanthoxyli schinifolii, pepper, saline taste food flavor, change dark purple Chinese prickly ash, 5 '-flavour nucleotide disodium, promptly get after the frying; Said frying temperature is 85～175 ℃, and the time is 23.5～35.5min.
Raw material comprises according to the mass percent meter: edible oil 26～30%; Bean cotyledon 12～16%; Edible salt 8～12%; Chilli powder 5.0～9.0%; Bubble ginger 1.0～3.0%; Bubble green pepper 2.0～5.0%; Monosodium glutamate 1.0～4.0%; Fermented soya bean sauce 1.5～4.0%; Ginger 1.5～4.0%; Fermented glutinour rice 1.0～3.5%; Garlic 1.0～4.0%; Rod chilli 0.5～2.5%; Sugar 0.5～2.0%; Composite aromatic condiment 0.5～1.5%; Pericarpium zanthoxyli schinifolii 0.2～1.5%; Pepper 0.2～1.2%; Saline taste food flavor 0.05～0.5%; Change dark purple Chinese prickly ash 0.05～0.5%; 5 '-flavour nucleotide disodium 0.05～0.5%;
Get mass percent and be 14～15% edible oil and join in the chilli powder, obtain to scald capsicum;
Get mass percent and be 12～15% edible oil refining, obtain deep fat;
In said deep fat, add bean cotyledon, fermented soya bean sauce and change the dark purple Chinese prickly ash, after stir-frying for the first time, add rod chilli, bubble green pepper and bubble ginger; After stir-frying for the second time, add ginger, garlic and said boiling hot capsicum, after stir-frying for the third time; Add sugar, pepper, composite aromatic condiment and pericarpium zanthoxyli schinifolii, after stir-frying for the 4th time, adding edible salt, monosodium glutamate, fermented glutinour rice, saline taste food flavor and 5 '-flavour nucleotide disodium; After stir-frying for the 5th time, promptly get.
As preferably, said refining temperature is 165～175 ℃, and the refining time is 8～10min.
As preferably, the temperature that stir-fries the said first time is 120～130 ℃, and the time is 6.5～8.5min.
As preferably, the temperature that stir-fries the said second time is 110～120 ℃, and the time is 2～4min.
As preferably, the said temperature that stir-fries for the third time is 100～110 ℃, and the time is 4～7min.
As preferably, said the 4th temperature that stir-fries is 90～100 ℃, and the time is 1.5～3min.
As preferably, said the 5th temperature that stir-fries is 85～90 ℃, and the time is 1.5～3min.
The present invention also provides the flavoring of the fragrant peppery rabbit of making that above-mentioned preparation method makes.
Added raw materials such as capsicum, Chinese prickly ash in the flavoring of the fragrant peppery rabbit of making provided by the invention, kept making fragrant peppery rabbit authentic local flavor, the oil colours of the fragrant peppery rabbit of the making after the culinary art is ruddy, with rich flavor, green pepper perfume (or spice) is pleasant, and is peppery and not hot, food and flavor alcohol are enjoyed endless aftertastes; The Sichuan cuisine compound seasoner of making fragrant peppery rabbit does not add any anticorrisive agent, and food security is protected.The manufacture craft of the flavoring of the fragrant peppery rabbit of making provided by the invention is simple, is easy to realize suitability for industrialized production.
Description of drawings
Fig. 1 shows the evaluating result block diagram to the flavoring of the fragrant peppery rabbit of making of the embodiment of the invention 1 to 4 preparation; Wherein, Abscissa is an assessment indicator; Ordinate is a number of TB suspects examin ed;
shows and likes colony's (estimating to such an extent that be divided into 4 minutes to 5 minutes),
show that investigation is overall.
Fig. 2 shows the evaluating result block diagram of the fragrant peppery rabbit dish that the embodiment of the invention 7 to 10 is provided; Wherein, Abscissa is an assessment indicator; Ordinate is a number of TB suspects examin ed;
shows and likes colony's (estimating to such an extent that be divided into 4 minutes to 5 minutes),
show that investigation is overall.
The specific embodiment
The invention discloses a kind of flavoring of making fragrant peppery rabbit and preparation method thereof, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is that all similarly replace and change apparent to those skilled in the art, they all are regarded as and are included in the present invention.Method of the present invention and application are described through preferred embodiment; The related personnel obviously can change or suitably change and combination methods and applications as herein described in not breaking away from content of the present invention, spirit and scope, realizes and use technology of the present invention.
Raw material among the present invention is commercially available.
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1
Dip 14kg one-level rapeseed oil, join in 5.0kg a new generation chilli powder, ceaselessly stir while refueling, capsicum is heated evenly, in order to avoid local burnt the paste obtains the boiling hot capsicum of slaking, it is for use to take the dish out of the pot.
In the TFSP-50 Automatic frying pan, add 16kg one-level rapeseed oil, be about 175 ℃, big fire refining 8min in temperature; Along with oily temperature rise, treat to add when oil is bright commercially available bean paste sauce and the commercially available fermented soya bean sauce of 4.0kg of 12kg, be that 130 ℃ of 6min that stir-fry are to even in temperature; During no conglomeration, adding 0.25kg changes the dark purple pepper grain, and 0.5min stir-fries; Overflow to right Chinese prickly ash delicate fragrance, add 2.0kg rod chilli grain, commercially available bubble green pepper grain and the 1.5kg bubble ginger grain of 5.0kg, the temperature that will stir-fry is controlled to be 120 ℃ of 2min that stir-fry to savory strong; Oil reservoir is limpid, adds the garlic pearls of 3.5kg ginger grain and 1kg again, and the temperature that will stir-fry is controlled to be 110 ℃ of 4min that stir-fry; To ginger and garlic its surface compressed, the ginger garlic taste overflows; Add the boiling hot capsicum that 5.0kg makes in advance then, the temperature that will stir-fry is controlled to be 110 ℃ of 1.8min that stir-fry to there not being living green pepper flavor, and oil red is bright; Add 2.0kg white granulated sugar, 0.8kg pepper powder and 1.5kg composite aromatic condiment, the temperature that will stir-fry is controlled to be 95 ℃, and the 1.5min that stir-fries overflows to fragrance; Add 1.2kg pericarpium zanthoxyli schinifolii powder, the temperature that will stir-fry is controlled to be 95 ℃, and the 0.6min that stir-fries overflows to Chinese prickly ash fragrance; Add 8.0kg edible salt, 4.0kg monosodium glutamate, the temperature that will stir-fry is controlled to be 90 ℃, and 1min stir-fries; Add the commercially available saline taste food flavor of 3.5kg commercially available fermented glutinour rice, 0.2kg and 5 '-flavour nucleotide disodium of 0.35kg; The temperature that will stir-fry is controlled to be 90 ℃; The 1.5min that stir-fries fully dissolves, can play pot during no conglomeration to raw material, obtains the flavoring that 89.5kg makes fragrant peppery rabbit.
Embodiment 2
Dip the 15kg soybean oil, join in 9kg Lingka two twigs of the chaste tree chilli powders, ceaselessly stir while refueling, capsicum is heated evenly, in order to avoid local burnt the paste obtains the boiling hot capsicum of slaking, it is for use to take the dish out of the pot.
In the TFSP-50 Automatic frying pan, add the 11kg soybean oil, be about 165 ℃, big fire refining 10min in temperature; Along with oily temperature rise, treat to add when oil is bright commercially available bean paste sauce and the commercially available fermented soya bean sauce of 3.0kg of 13kg, be that 120 ℃ of 6min that stir-fry are to even in temperature; During no conglomeration, adding 0.05kg changes the dark purple pepper grain, and 0.5min stir-fries; Overflow to right Chinese prickly ash delicate fragrance, add 1.5kg rod chilli grain, commercially available bubble green pepper grain and the 2.5kg bubble ginger grain of 4.0kg, the temperature that will stir-fry is controlled to be 110 ℃ of 3min that stir-fry to savory strong; Oil reservoir is limpid, adds the garlic pearls of 2.5kg ginger grain and 2kg again, and the temperature that will stir-fry is controlled to be 105 ℃ of 2.5min that stir-fry; To ginger and garlic its surface compressed, the ginger garlic taste overflows; Add the boiling hot capsicum that 9.0kg makes in advance then, the temperature that will stir-fry is controlled to be 105 ℃ of 4min that stir-fry to there not being living green pepper flavor, and oil red is bright; Add 0.5kg white granulated sugar, 1.2kg pepper powder and 0.5kg composite aromatic condiment, the temperature that will stir-fry is controlled to be 100 ℃, and the 2min that stir-fries overflows to fragrance; Add 1.5kg pericarpium zanthoxyli schinifolii powder, the temperature that will stir-fry is controlled to be 100 ℃, and the 1.0min that stir-fries overflows to Chinese prickly ash fragrance; Add 12.0kg edible salt, 2.0kg monosodium glutamate, the temperature that will stir-fry is controlled to be 85 ℃, and 1.5min stir-fries; Add the commercially available saline taste food flavor of 1.0kg commercially available fermented glutinour rice, 0.05kg and 5 '-flavour nucleotide disodium of 0.5kg; The temperature that will stir-fry is controlled to be 85 ℃; The 1.5min that stir-fries fully dissolves, can play pot during no conglomeration to raw material, obtains the flavoring that 90.4kg makes fragrant peppery rabbit.
Embodiment 3
Dip the 14.5kg salad oil, join in 7.0kg a new generation chilli powder, ceaselessly stir while refueling, capsicum is heated evenly, in order to avoid local burnt the paste obtains the boiling hot capsicum of slaking, it is for use to take the dish out of the pot.
In the TFSP-50 Automatic frying pan, add the 11.5kg salad oil, be about 170 ℃, big fire refining 9min in temperature; Along with oily temperature rise, treat to add when oil is bright commercially available bean paste sauce and the commercially available fermented soya bean sauce of 2.5kg of 16kg, be that 125 ℃ of 7min that stir-fry are to even in temperature; During no conglomeration, adding 0.5kg changes the dark purple pepper grain, and 0.2min stir-fries; Overflow to right Chinese prickly ash delicate fragrance, add 0.5kg rod chilli grain, commercially available bubble green pepper grain and the 1.0kg bubble ginger grain of 2.0kg, the temperature that will stir-fry is controlled to be 113 ℃ of 4min that stir-fry to savory strong; Oil reservoir is limpid, adds the garlic pearls of 1.5kg ginger grain and 4kg again, and the temperature that will stir-fry is controlled to be 100 ℃ of 5min that stir-fry; To ginger and garlic its surface compressed, the ginger garlic taste overflows; Add the boiling hot capsicum that 7.0kg makes in advance then, the temperature that will stir-fry is controlled to be 100 ℃ of 2.0min that stir-fry to there not being living green pepper flavor, and oil red is bright; Add 1.0kg white granulated sugar, 1.2kg pepper powder and 0.9kg composite aromatic condiment, the temperature that will stir-fry is controlled to be 90 ℃, and the 1.5min that stir-fries overflows to fragrance; Add 0.4kg pericarpium zanthoxyli schinifolii powder, the temperature that will stir-fry is controlled to be 90 ℃, and the 1min that stir-fries overflows to Chinese prickly ash fragrance; Add 9.5kg edible salt, 1.0kg monosodium glutamate, the temperature that will stir-fry is controlled to be 90 ℃, and 1.2min stir-fries; Add the commercially available saline taste food flavor of 2.0kg commercially available fermented glutinour rice, 0.5kg and 5 '-flavour nucleotide disodium of 0.05kg; The temperature that will stir-fry is controlled to be 90 ℃; The 0.8min that stir-fries fully dissolves, can play pot during no conglomeration to raw material, obtains the flavoring that 92.5kg makes fragrant peppery rabbit.
Embodiment 4
Dip 14kg peanut oil, join in 8.0kg Lingka two twigs of the chaste tree chilli powders, ceaselessly stir while refueling, capsicum is heated evenly, in order to avoid local burnt the paste obtains the boiling hot capsicum of slaking, it is for use to take the dish out of the pot.
In the TFSP-50 Automatic frying pan, add 14kg peanut oil, be about 168 ℃, big fire refining 10min in temperature; Along with oily temperature rise, treat to add when oil is bright commercially available bean paste sauce and the commercially available fermented soya bean sauce of 1.5kg of 15kg, be that 130 ℃ of 7.0min that stir-fry are to even in temperature; During no conglomeration, adding 0.4kg changes the dark purple pepper grain, and 0.9min stir-fries; Overflow to right Chinese prickly ash delicate fragrance, add 2.5kg rod chilli grain, commercially available bubble green pepper grain and the 3.0kg bubble ginger grain of 3.0kg, the temperature that will stir-fry is controlled to be 117 ℃ of 2min that stir-fry to savory strong; Oil reservoir is limpid, adds the garlic pearls of 4.0kg ginger grain and 3kg again, and the temperature that will stir-fry is controlled to be 110 ℃ of 3min that stir-fry; To ginger and garlic its surface compressed, the ginger garlic taste overflows; Add the boiling hot capsicum that 8.0kg makes in advance then, the temperature that will stir-fry is controlled to be 110 ℃ of 1.0min that stir-fry to there not being living green pepper flavor, and oil red is bright; Add 1.5kg white granulated sugar, 0.5kg pepper powder and 1.3kg composite aromatic condiment, the temperature that will stir-fry is controlled to be 95 ℃, and the 1min that stir-fries overflows to fragrance; Add 1.5kg pericarpium zanthoxyli schinifolii powder, the temperature that will stir-fry is controlled to be 95 ℃, and the 0.8min that stir-fries overflows to Chinese prickly ash fragrance; Add 11.0kg edible salt, 3.0kg monosodium glutamate, the temperature that will stir-fry is controlled to be 85 ℃, and 0.5min stir-fries; Add the commercially available saline taste food flavor of 3.0kg commercially available fermented glutinour rice, 0.2kg and 5 '-flavour nucleotide disodium of 0.355kg; The temperature that will stir-fry is controlled to be 85 ℃; The 1.0min that stir-fries fully dissolves, can play pot during no conglomeration to raw material, obtains the flavoring that 91.7kg makes fragrant peppery rabbit.
The flavoring of 5 pairs of fragrant peppery rabbits of making provided by the invention of embodiment carries out the physical and chemical index check
The flavoring of the fragrant peppery rabbit of the making that the embodiment of the invention 1 to 4 is made carries out the physical and chemical index check, and detect index and comprise: moisture, salt (in NaCl), total acid (in lactic acid), amino-acid nitrogen, acid value, peroxide value, the result sees table 1.
Table 1 is made the flavoring physical and chemical index assay of fragrant peppery rabbit
| Project | Index | Sample batch | Range of results |
| Moisture/(g/100g) | ≤35 | 50 | 21.32～32.14 |
| Edible salt (in NaCl)/(g/100g) | ≤18 | 50 | 10.23～16.50 |
| Total acid/(g/100g) | ≤2.0 | 50 | 0.82～1.84 |
Can know that by table 1 physical and chemical index of the flavoring of the fragrant peppery rabbit of making provided by the invention meets the provincial standard DB 51/T394-2006 of Sichuan Province about " specification requirement of semisolid compound seasoner ".
Embodiment 6
Adopt the method for preservation destructive testing, the shelf-life of the flavoring of the fragrant peppery rabbit of making that the detection embodiment of the invention 1 to 4 provides.Concrete operation method: the flavoring of the fragrant peppery rabbit of the making that the embodiment of the invention 1 to 4 is provided places constant incubator, condition of culture: about 37 ℃ of temperature, humidity about 80%.Week about the sample under 37 ℃ of conditions is judged test and assess its local flavor, organoleptic indicator and physical and chemical index.When the sample detection index under 37 ℃ does not meet Sichuan Province about the provincial standard DB 51/T394-2006 of " specification requirement of semisolid compound seasoner " or occur can not received difference the time; Sample under 37 ℃ of conditions stops experiment, and 3 times that obtain of the multiply by time that sample is deposited under 37 ℃ of conditions are the roughly shelf-life of the fragrant peppery rabbit flavoring that the embodiment of the invention 1 to 4 provides.
The test result of actual test specimens sample (37 ℃ samples) is seen table 2.
The flavoring shelf-life testing result of the fragrant peppery rabbit of table 2 making provided by the invention
Embodiment 7
The flavoring culinary art of the fragrant peppery rabbit of making of 0.6kg rabbit meat and 0.15kg embodiment 1 preparation is obtained fragrant peppery rabbit dish.
Embodiment 8
The flavoring culinary art of the fragrant peppery rabbit of making of 1.5kg rabbit meat and 0.2kg embodiment 2 preparations is obtained fragrant peppery rabbit dish.
Embodiment 9
The flavoring culinary art of the fragrant peppery rabbit of making of 0.9kg rabbit meat and 0.18kg embodiment 3 preparations is obtained fragrant peppery rabbit dish.
Embodiment 10
The flavoring culinary art of the fragrant peppery rabbit of making of 1.3kg rabbit meat and 0.14kg embodiment 4 preparations is obtained fragrant peppery rabbit dish.
Embodiment 11
The flavoring of the fragrant peppery rabbit of making of the embodiment of the invention 1 to 4 preparation is dissolved in the boiling water; Respectively in Xi'an, Zhengzhou, Shenyang, 5 cities in Jinan and Kweiyang each investigate 500 people at random; Respectively the flavoring of the fragrant peppery rabbit of making of the embodiment of the invention 1 to 4 preparation is tested and assessed; The index of quality is color and luster, fragrance, numb flavor, pungent, delicate flavour and whole local flavor, and evaluation criterion is seen table 3, and evaluating result is seen table 4 and Fig. 1.
Table 3 official can evaluation criterion
Add up each index and obtain the result more than 4 minutes; Calculate satisfaction rate; Referring to Fig. 1; Fig. 1 is the block diagram to the flavoring evaluating result of the fragrant peppery rabbit of making of the embodiment of the invention 1 to 4 preparation; Wherein,
shows and likes colony's (estimating to such an extent that be divided into 4 minutes to 5 minutes),
show that investigation is overall.
The evaluating result of the flavoring of the fragrant peppery rabbit of table 4 making provided by the invention
| Investigation overall (people) | Like colony (people) | Satisfaction rate (%) | |
| Color and |
500 | 408 | 81.6 |
| |
500 | 426 | 85.2 |
| The fiber crops |
500 | 428 | 85.6 |
| Pungent | 500 | 412 | 82.4 |
| |
500 | 443 | 88.6 |
| Whole |
500 | 431 | 86.2 |
Participate in the investigation masses for 500; Color and luster satisfaction rate to the flavoring of making fragrant peppery rabbit is 81.6%, and the fragrance satisfaction rate is 85.2%, and fiber crops flavor satisfaction rate is 85.6%; The pungent satisfaction rate is 82.4%; The delicate flavour satisfaction rate is 88.6%, and the satisfaction rate of whole local flavor is 86.2%, receives consumers in general approval and likes.
Embodiment 12
Respectively in Xi'an, Zhengzhou, Shenyang, 5 cities in Jinan and Kweiyang each investigate 500 people at random; Respectively the fragrant peppery rabbit dish of the embodiment of the invention 7 to 10 preparations is tested and assessed; The index of quality is color and luster, fragrance, numb flavor, pungent, delicate flavour and whole local flavor; Evaluation criterion is seen table 5, and evaluating result is seen table 6 and Fig. 2.
Table 5 official can evaluation criterion
Add up each index and obtain the result more than 4 minutes; Calculate satisfaction rate; Referring to Fig. 2; Fig. 2 is the block diagram to the fragrant peppery rabbit dish evaluating result of the embodiment of the invention 7 to 10 preparations; Wherein,
shows and likes colony's (estimating to such an extent that be divided into 4 minutes to 5 minutes),
show that investigation is overall.
The evaluating result of the peppery rabbit dish of table 6 perfume (or spice) provided by the invention
| Investigation overall (people) | Like colony (people) | Satisfaction rate (%) | |
| Color and |
500 | 426 | 85.2 |
| |
500 | 458 | 91.6 |
| The fiber crops |
500 | 431 | 86.2 |
| Pungent | 500 | 400 | 80.0 |
| |
500 | 448 | 89.6 |
| Whole |
500 | 446 | 89.2 |
Participate in the investigation masses for 500; The color and luster satisfaction rate of the fragrant peppery rabbit dish that the embodiment of the invention 7 to 10 is made is 85.2%, and the fragrance satisfaction rate is 91.6%, and fiber crops flavor satisfaction rate is 86.2%; The pungent satisfaction rate is 80.0%; The delicate flavour satisfaction rate is 89.6%, and the satisfaction rate of whole local flavor is 89.2%, receives consumers in general approval and likes.
The above only is a preferred implementation of the present invention; Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; Can also make some improvement and retouching, these improvement and retouching also should be regarded as protection scope of the present invention.
| Acid value/(mg/g) | ≤3.0 | 50 | 0.16～2.21 |
| Peroxide value/(g/100g) | ≤0.25 | 50 | 0.016～0.15 |
Claims (10)
1. flavoring of making fragrant peppery rabbit; It is characterized in that its raw material comprises according to the mass percent meter: edible oil 26～30%, bean cotyledon 12～16%, edible salt 8～12%, chilli powder 5.0～9.0%, bubble ginger 1.0～3.0%, bubble green pepper 2.0～5.0%, monosodium glutamate 1.0～4.0%, fermented soya bean sauce 1.5～4.0%, ginger 1.5～4.0%, fermented glutinour rice 1.0～3.5%, garlic 1.0～4.0%, rod chilli 0.5～2.5%, sugar 0.5～2.0%, composite aromatic condiment 0.5～1.5%, pericarpium zanthoxyli schinifolii 0.2～1.5%, pepper 0.2～1.2%, saline taste food flavor 0.05～0.5%, commentaries on classics dark purple Chinese prickly ash 0.05～0.5%, 5 '-flavour nucleotide disodium 0.05～0.5%.
2. preparation method who makes the flavoring of fragrant peppery rabbit; It is characterized in that raw material comprises according to the mass percent meter: edible oil 26～30%, bean cotyledon 12～16%, edible salt 8～12%, chilli powder 5.0～9.0%, bubble ginger 1.0～3.0%, bubble green pepper 2.0～5.0%, monosodium glutamate 1.0～4.0%, fermented soya bean sauce 1.5～4.0%, ginger 1.5～4.0%, fermented glutinour rice 1.0～3.5%, garlic 1.0～4.0%, rod chilli 0.5～2.5%, sugar 0.5～2.0%, composite aromatic condiment 0.5～1.5%, pericarpium zanthoxyli schinifolii 0.2～1.5%, pepper 0.2～1.2%, saline taste food flavor 0.05～0.5%, commentaries on classics dark purple Chinese prickly ash 0.05～0.5%, 5 '-flavour nucleotide disodium 0.05～0.5%;
Get mass percent and be 14～15% edible oil and join in the chilli powder, obtain to scald capsicum;
Get mass percent and be 12～15% edible oil refining, obtain deep fat;
In said deep fat, add said boiling hot capsicum, bean cotyledon, edible salt, bubble ginger, bubble green pepper, monosodium glutamate, fermented soya bean sauce, ginger, fermented glutinour rice, garlic, rod chilli, sugar, composite aromatic condiment, pericarpium zanthoxyli schinifolii, pepper, saline taste food flavor, change dark purple Chinese prickly ash, 5 '-flavour nucleotide disodium, promptly get after the frying.
3. preparation method according to claim 2 is characterized in that, the concrete steps of said frying are:
In said deep fat, add bean cotyledon, fermented soya bean sauce and change the dark purple Chinese prickly ash, after stir-frying for the first time, add rod chilli, bubble green pepper and bubble ginger; After stir-frying for the second time, add ginger, garlic and said boiling hot capsicum, after stir-frying for the third time; Add sugar, pepper, composite aromatic condiment and pericarpium zanthoxyli schinifolii, after stir-frying for the 4th time, adding edible salt, monosodium glutamate, fermented glutinour rice, saline taste food flavor and 5 '-flavour nucleotide disodium; After stir-frying for the 5th time, promptly get.
4. preparation method according to claim 3 is characterized in that, said refining temperature is 165～175 ℃, and the refining time is 8～10min.
5. preparation method according to claim 3 is characterized in that, the temperature that stir-fries the said first time is 120～130 ℃, and the time is 6.5～8.5min.
6. preparation method according to claim 3 is characterized in that, the temperature that stir-fries the said second time is 110～120 ℃, and the time is 2～4min.
7. preparation method according to claim 3 is characterized in that, the said temperature that stir-fries for the third time is 100～110 ℃, and the time is 4～7min.
8. preparation method according to claim 3 is characterized in that, said the 4th temperature that stir-fries is 90～100 ℃, and the time is 1.5～3min.
9. preparation method according to claim 3 is characterized in that, said the 5th temperature that stir-fries is 85～90 ℃, and the time is 1.5～3min.
10. the flavoring of the fragrant peppery rabbit of the making that makes according to each described preparation method of claim 2 to 9.
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| CN103190587B (en) * | 2013-04-16 | 2014-10-15 | 四川金宫川派味业有限公司 | Sausage seasoning with zanthoxylum schinifolium flavor and making method of seasoning |
| CN103783548A (en) * | 2014-03-12 | 2014-05-14 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Spicy shredded rabbit meat and making method thereof |
| CN104172092B (en) * | 2014-07-17 | 2016-01-20 | 四川天味食品集团股份有限公司 | A kind of Xinjiang chicken in large dish condiment and preparation method thereof |
| CN105077131A (en) * | 2015-07-20 | 2015-11-25 | 四川天味食品集团股份有限公司 | Sichuan flavor braised seasoning and preparation method and application thereof |
| CN105852017A (en) * | 2016-03-30 | 2016-08-17 | 四川五斗米食品开发有限公司 | Fragrant and hot seasoning and preparation method thereof |
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| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
| CN101856108A (en) * | 2010-06-04 | 2010-10-13 | 四川天味实业有限公司 | StewIngredient and preparation method thereof |
| CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
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| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
| CN101856108A (en) * | 2010-06-04 | 2010-10-13 | 四川天味实业有限公司 | StewIngredient and preparation method thereof |
| CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
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