CN102919787B - Poached sliced meat seasoning and preparation method thereof - Google Patents
Poached sliced meat seasoning and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of food seasonings and discloses a poached sliced meat seasoning and a preparation method thereof. The poached sliced meat seasoning is formed by first grade rapeseed oil, Pixian county watercress, table salt, garlic granules, new generation chilli powders, new generation chilli paste, white granulated sugar, monosodium glutamate, ginger granules, fermented soybean paste, yellow rice wine, chopped hot pepper, spring onion paste, composite spices, converted dark purple Chinese prickly ash granules, paprika powders, a yeast extract, disodium 5'-ribonucleotide, chive oil and soy sauce. 20 types of food raw materials are finely selected, the novel poached sliced meat seasoning with authentic pungent, spicy, fresh, color and aroma flavors is prepared through a reasonable proportion, the oil color is bright, the poached sliced meat seasoning has a rich natural fragrance and is salty and fresh in taste, the pungent and spicy flavor is prominent, the oil layering is good, the flavor of the poached sliced meat seasoning is obviously superior to that of existing similar products, and the poached sliced meat seasoning is well praised by consumers.
Description
Technical field
The present invention relates to food seasoning field, relate to specifically a kind of poach sliced meat condiment and preparation method thereof.
Background technology
Poach sliced meat are one of Sichuan famous dish, because sliced meat are without drawing oil, with the ripe therefore named poach sliced meat of poach.While eating, the tender dish of meat is fresh, and soup chilli oil is bright, and spicy taste is dense, should go with rice, is one of winter daily life of a family cuisines.Poach sliced meat are to take the pungent meat dish that thin pork, egg cook with vegetable oil as major ingredient, not only can improve a poor appetite, and can also supplement the nutrients such as good protein and essential fatty acid, vitamin, iron.It is worth mentioning that, the facture of this meat, sliced meat are hung to stick with paste and are cooked now, can keep Fresh & Tender in Texture, easy to digest, do not pass through again long-time high temperature fried in whole process, have avoided the generation of carcinogen, are that a kind of relatively meat of science is cooked method.
Poach sliced meat almost Sichuan every household all can be cooked, but, the flavoring that the culinary art of tradition poach sliced meat Sichuan cuisine is made is simple, taste is single, average family generally can not be on deck, can not easily enjoy this traditional authentic Sichuan cuisine, the listing of poach sliced meat Sichuan cuisine compound seasoner makes average family easily enjoy authentic high-quality Sichuan cuisine local flavor.
Compound seasoner is to take multi-condiment material as raw material, through special local flavor design, with certain formula, carries out the Novel seasoning product of industrial-scale production.Having the advantages that taste composition is many, mouthfeel is complicated, the specifications of quality is unified, is the tailored version flavoring that a kind of specific aim is very strong.It can directly apply to the cooking of dish in family or 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, in the modern life, catering trade and food industry, bring into play more and more important effect.
Yet, existing poach sliced meat flavoring seldom can really be accomplished the characteristic that poach sliced meat are numb, peppery, fresh, fragrant, consumer is single to flavouring mouthfeel, the shortcoming of shortage stereovision, more and more dissatisfied, they require flavouring not only convenient, and want nutrition nice, taste local flavor, variation, embody that poach sliced meat are typical numb, peppery, look, perfume (or spice), fresh.In addition, existing poach sliced meat condiment generally adopts the anticorrisive agents such as potassium sorbate or Sodium Benzoate, and edible safety can not be protected.
Therefore, provide the new type water of a kind of taste orthodox school sheet condiment of cooking meat, can meet the consumption demand that Modern human populations is pursued convenient purification, variation, health.
Summary of the invention
In view of this, the object of the invention is to provide a kind of poach sliced meat condiment and preparation method thereof, makes described poach sliced meat condiment not add anticorrisive agent, and has authentic fiber crops, peppery, fresh, look, Flavor.
For realizing object of the present invention, the present invention adopts following technical scheme:
A poach sliced meat condiment, is formed by following raw material frying:
One-level rapeseed oil, bean paste, salt, garlic pearls, chilli powder of new generation, thick chilli sauce of new generation, white granulated sugar, monosodium glutamate, ginger grain, black bean sauce, yellow rice wine, cut green pepper, spring onion sauce, composite aromatic condiment, turn dark purple pepper grain, pericarpium zanthoxyli bungeani powder, yeast extract, 5 '-flavour nucleotide disodium, chive oil, soy sauce.
As preferably, by the raw material frying of following mass percent, formed:
The one-level rapeseed oil of 26.0-34.0%, 22.0-28.0% bean paste, the salt of 8.0-14.0%, the garlic pearls of 2.0-7.0%, the thick chilli sauce of new generation of 2.0-10.0%, the chilli powder of new generation of 4.0-13.0%, the white granulated sugar of 1.0-3.0%, the monosodium glutamate of 1.0-5.0%, the black bean sauce of 1.0-5.0%, the ginger grain of 2.0-6.0%, the yellow rice wine of 0.5-5.0%, 1.5-4.0% cuts green pepper, the spring onion of 2.0-4.0%, the composite aromatic condiment of 0.05-0.2%, 0.3-0.8% turns dark purple pepper grain, 0.2-0.55% pericarpium zanthoxyli bungeani powder, the yeast extract of 0.05-0.20%, 5 ' of 0.05-0.35%-flavour nucleotide disodium, the chive oil of 0.05-0.35%, the soy sauce of 2.0-10.0%.
Further preferably, the raw material frying by following mass percent forms:
30.0% one-level rapeseed oil, 25.0% bean paste, 10.0% salt, 4.0% garlic pearls, 3.0% thick chilli sauce of new generation, 5.4% chilli powder of new generation, 2.0% white granulated sugar, 3.0% monosodium glutamate, 2.0% black bean sauce, 4.0% ginger grain, 2.4% yellow rice wine, 2.0% cut green pepper, 3.0% spring onion, 0.1% composite aromatic condiment, 0.5% turn dark purple pepper grain, 0.3% pericarpium zanthoxyli bungeani powder, 0.1% yeast extract, 5 '-flavour nucleotide disodium of 0.1%, 0.1% chive oil, 3% soy sauce.
In the present invention, all raw materials are all commercially available, also can be according to conventional way self-control.
Wherein, capsicum of new generation belongs to a kind for capsicum, and the main place of production is in Henan, and the present invention can obtain chilli powder of new generation by pulverizing, and preferably adopts ￠ 3mm screen cloth to pulverize; Described thick chilli sauce of new generation is preferably by 45-60 ℃ of hot water boiling 15min of capsicum process of new generation, and water suction, cooling, gets the cooled capsicum of new generation of boiling and pulverize and obtain thick chilli sauce of new generation through ￠ 2.5mm screen cloth.
Garlic, ginger can obtain garlic pearls, ginger grain by pulverizing, and preferably adopt ￠ 3-5mm screen cloth to pulverize;
Fermented soya bean can obtain black bean sauce by pulverizing, and preferably adopt ￠ 5mm screen cloth to pulverize;
Cutting green pepper can adopt commercially available, preferably by following methods, made: according to mass percent meter, 70.0-75.0% fresh chilli is minced, add 23.0-24.0% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir to move in altar and ferment and make, and the mass ratio of described vegetable oil, Chinese prickly ash and white wine is 10-20:2-8:1-2.
Pericarpium zanthoxyli bungeani can obtain pericarpium zanthoxyli bungeani powder by pulverizing, and preferably adopts ￠ 3mm screen cloth to pulverize; Turn dark purple Chinese prickly ash and belong to one of pericarpium zanthoxyli schinifolii kind, the general picking season is mid-August (the common pericarpium zanthoxyli schinifolii picking season is July).Turn dark purple Chinese prickly ash darker than pericarpium zanthoxyli schinifolii color, slightly general red, oil bud is grown full, and fragrant is not as pericarpium zanthoxyli schinifolii, and numb taste is stronger than pericarpium zanthoxyli schinifolii.There are Yunnan, Jiangjin, Chongqing, part in Sichuan area in the main place of production.
Composite aromatic condiment can adopt commercially available conventional products, by percentage to the quality, described composite aromatic condiment preferably by the anise of 40.0-42.0%, the kaempferia galamga of the tsaoko of 28.0-30.0%, 16.0-19.0%, the fennel seeds of the basyleave of 8.0-11.0%, 5.0-8.0% form.
Yeast extract is commercially available, illustrates and can describe with reference to GB/T 23530 yeast extracts, and chive oil is also commercially available, illustrates with reference to QB/T 2640 saline taste food flavors and describes.
For existing poach sliced meat condiment, do not possess the shortcomings such as authentic fiber crops, peppery, fresh, fragrant, look, the present invention is on the deep flavouring Research foundation of applicant, take the tissue morphology, color and luster, fragrance of poach sliced meat condiment and the overall target that four factors of flavour are calculated is response, use SAS software and response surface method to be optimized the collocation of 20 kinds of main supplementary materials of poach sliced meat condiment and stir-frying-technology condition, poach sliced meat condiment of the present invention and preparation technology thereof are provided, have made up the deficiency of existing poach sliced meat condiment.
In order to reach good local flavor and mouthfeel, the first-class capsicum of new generation in the selected Yunnan-guizhou Area of the present invention and Hanyuan County, sichuan Province Chinese prickly ash, make poach sliced meat condiment more have local characteristic, and spicy taste is strong, long times of aftertaste.
The present invention has added a certain amount of green pepper of cutting in formula, makes poach sliced meat condiment increase the peculiar fragrance of fermented product, and fragrant peppery good to eat, peppery and not pungent, compound flavour is fuller.
The present invention has also added a certain amount of dark purple pepper grain, pericarpium zanthoxyli bungeani powder of turning in formula, take and turns dark purple pepper grain as main, is aided with pericarpium zanthoxyli bungeani powder, poach sliced meat Sichuan cuisine compound seasoner has been increased and turn the outstanding flavour of dark purple Chinese prickly ash, numb aromatic flavour.
The present invention also adds spring onion, is aided with appropriate chive oil, and both perfectly incorporate, and makes poach sliced meat Sichuan cuisine compound seasoner distribute dense green onion perfume, and taste is strong lasting, and greasy except different solution, god is happy in appetizing, bright characteristic.In yellow rice wine, also contain multiple polysaccharide taste compound, and amino acid content is very high, for cooking, can increases delicate flavour, make dish there is the flavour that fragrance is strong.Yellow rice wine can be penetrated into food texture inside, dissolves micro-organic substance, thereby makes bed material quality pine tender, can make poach sliced meat condiment increase fresh pressure raw meat and go peculiar smell to make the meat products of making produce back sweet taste.
In the present invention, adopt high salt and composite aromatic condiment, not only, for seasoning but also can be anticorrosion, avoid using anticorrisive agent, green health.5 '-flavour nucleotide disodium and monosodium glutamate coupling can greatly increase the delicate flavour of poach sliced meat condiment, and the white granulated sugar adding, garlic pearls, bean paste, ginger grain, black bean sauce, one-level rapeseed oil are in harmonious proportion poach sliced meat condiment of the present invention more, present authentic local flavor.
In addition, the present invention also adds yeast extract, and it is that to take Saccharomyces cerevisiae, brewer's yeast, false yeasts etc. be raw material, the multi-functional tasty agents of auxotype and the flavour enhancer by autolysis method, prepared.Flavour nucleotide in yeast extract and glutathione are the materials that increases food local flavor, can greatly increase the fresh fragrance road of poach sliced meat after adding.
In addition, the present invention also provides a kind of preparation method of poach sliced meat condiment, one-level rapeseed oil is heated to 175-185 ℃ and constant temperature 10min, then add and turn dark purple pepper grain frying 1min at 165-175 ℃, then add bean paste frying 1min at 120-130 ℃, then add thick chilli sauce of new generation frying 2min at 115-125 ℃, and then add and cut green pepper frying 2min at 110-120 ℃, add subsequently chilli powder of new generation frying 1min at 105-115 ℃, then add spring onion frying 1min at 100-110 ℃, then add ginger grain, garlic pearls stirs, at 95-105 ℃, add black bean sauce subsequently, white granulated sugar, pericarpium zanthoxyli bungeani powder, composite aromatic condiment stirs, and then add soy sauce at 90-100 ℃, salt, monosodium glutamate stirs, finally at 85-95 ℃, add 5 '-flavour nucleotide disodium, yellow rice wine, yeast extract, chive oil stirs and get final product.
As preferably, by percentage to the quality, described raw material is the one-level rapeseed oil of 26.0-34.0%, 22.0-28.0% bean paste, the salt of 8.0-14.0%, the garlic pearls of 2.0-7.0%, the thick chilli sauce of new generation of 2.0-10.0%, the chilli powder of new generation of 4.0-13.0%, the white granulated sugar of 1.0-3.0%, the monosodium glutamate of 1.0-5.0%, the black bean sauce of 1.0-5.0%, the ginger grain of 2.0-6.0%, the yellow rice wine of 0.5-5.0%, 1.5-4.0% cuts green pepper, the spring onion of 2.0-4.0%, the composite aromatic condiment of 0.05-0.2%, 0.3-0.8% turns dark purple pepper grain, 0.2-0.55% pericarpium zanthoxyli bungeani powder, the yeast extract of 0.05-0.20%, 5 ' of 0.05-0.35%-flavour nucleotide disodium, the chive oil of 0.05-0.35%, the soy sauce of 2.0-10.0%.
Further preferably, by percentage to the quality, the one-level rapeseed oil that described raw material is 30.0%, 25.0% bean paste, 10.0% salt, 4.0% garlic pearls, 3.0% thick chilli sauce of new generation, 5.4% chilli powder of new generation, 2.0% white granulated sugar, 3.0% monosodium glutamate, 2.0% black bean sauce, 4.0% ginger grain, 2.4% yellow rice wine, 2.0% cut green pepper, 3.0% spring onion, 0.1% composite aromatic condiment, 0.5% turn dark purple pepper grain, 0.3% pericarpium zanthoxyli bungeani powder, 0.1% yeast extract, 5 '-flavour nucleotide disodium of 0.1%, 0.1% chive oil, 3% soy sauce.
In preparation process of the present invention, all raw materials are all commercially available, also can be according to conventional way self-control.
Wherein, capsicum of new generation belongs to a kind for capsicum, and the main place of production is in Henan, and the present invention can obtain chilli powder of new generation by pulverizing, and preferably adopts ￠ 3mm screen cloth to pulverize; Described thick chilli sauce of new generation is preferably by 45-60 ℃ of hot water boiling 15min of capsicum process of new generation, and water suction, cooling, gets the cooled capsicum of new generation of boiling and pulverize and obtain thick chilli sauce of new generation through ￠ 2.5mm screen cloth.
Garlic, ginger can obtain garlic pearls, ginger grain by pulverizing, and preferably adopt ￠ 3-5mm screen cloth to pulverize;
Fermented soya bean can obtain black bean sauce by pulverizing, and preferably adopt ￠ 5mm screen cloth to pulverize;
Cutting green pepper can adopt commercially available, preferably by following methods, made: according to mass percent meter, 70.0-75.0% fresh chilli is minced, add 23.0-24.0% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir to move in altar and ferment and make, and the mass ratio of described vegetable oil, Chinese prickly ash and white wine is 10-20:2-8:1-2.
Pericarpium zanthoxyli bungeani can obtain pericarpium zanthoxyli bungeani powder by pulverizing, and preferably adopts ￠ 3mm screen cloth to pulverize; Turn dark purple Chinese prickly ash and belong to one of pericarpium zanthoxyli schinifolii kind, the general picking season is mid-August (the common pericarpium zanthoxyli schinifolii picking season is July).Turn dark purple Chinese prickly ash darker than pericarpium zanthoxyli schinifolii color, slightly general red, oil bud is grown full, and fragrant is not as pericarpium zanthoxyli schinifolii, and numb taste is stronger than pericarpium zanthoxyli schinifolii.There are Yunnan, Jiangjin, Chongqing, part in Sichuan area in the main place of production.
Composite aromatic condiment can adopt commercially available conventional products, by percentage to the quality, described composite aromatic condiment preferably by the anise of 40.0-42.0%, the kaempferia galamga of the tsaoko of 28.0-30.0%, 16.0-19.0%, the fennel seeds of the basyleave of 8.0-11.0%, 5.0-8.0% form.
Yeast extract is commercially available, illustrates and can describe with reference to GB/T 23530 yeast extracts, and chive oil is also commercially available, illustrates with reference to QB/T 2640 saline taste food flavors and describes.
Poach sliced meat condiment prepared by preparation method of the present invention and commercially available certain brand poach sliced meat condiment, in Xi'an, a plurality of provinces and cities such as Zhengzhou, Guizhou, Shandong carry out market survey simultaneously.By poach sliced meat condiment and commercially available poach sliced meat condiment according to eating method boiling sliced meat, ask at random 500 masses to carry out taste test and appraisal to six index of quality such as its color and luster, fragrance, numb taste, pungent, delicate flavour, whole local flavors, result demonstration, poach sliced meat condiment of the present invention is subject to the degree of recognition higher than 12% left and right, commercially available prod.
In addition, the present invention also detects physical and chemical indexs such as the moisture of described poach sliced meat condiment, salt content, total acid, acid value, peroxide values, and examination criteria is with reference to GB, and result shows that the present invention meets standard completely.
From above technical scheme, the selected 20 kinds of food materials raw materials of the present invention, by rational proportion, prepare there are authentic fiber crops, the new type water of peppery, fresh, look, Flavor is cooked meat sheet condiment, product oil colours of the present invention is limpid, has strong natural fragrance, and taste is salty fresh, spicy taste is outstanding, oil plant layering is good, and its local flavor is obviously better than existing like product, is deeply subject to consumer's favorable comment.
Accompanying drawing explanation
Figure 1 shows that poach sliced meat condiment local flavor market survey column diagram of the present invention;
Figure 2 shows that commercially available certain poach sliced meat condiment local flavor market survey column diagram;
The specific embodiment
The embodiment of the invention discloses a kind of poach sliced meat condiment and preparation method thereof.Those skilled in the art can use for reference content herein, suitably improve technological parameter and realize.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the artly, they are all deemed to be included in the present invention.Product of the present invention and method are described by preferred embodiment, and related personnel obviously can change product as herein described or suitably change and combination within not departing from content of the present invention, spirit and scope, realizes and apply the technology of the present invention.
On preparation method basis disclosed in this invention, those skilled in the art can pass through the frying of TFSP-50 self-action frying pan, also can adopt other conventional frying instruments to be prepared, and concrete operations flow process is referring to table 1
The frying pan technological process of table 1 self-action and main points
As shown in Table 1, those skilled in the art, except preparing according to temperature parameter, can also prepare by should there be state to present or require in frying process to raw material, and this point can realize to those skilled in the art easily.
In order further to understand the present invention, below in conjunction with embodiment, a kind of poach sliced meat condiment provided by the invention and preparation method thereof is elaborated.
Embodiment 1, prepare poach sliced meat condiment of the present invention
1, formula (mass percent)
30.0% one-level rapeseed oil, 25.0% bean paste, 10.0% salt, 4.0% garlic pearls, 3.0% thick chilli sauce of new generation, 5.4% chilli powder of new generation, 2.0% white granulated sugar, 3.0% monosodium glutamate, 2.0% black bean sauce, 4.0% ginger grain, 2.4% yellow rice wine, 2.0% cut green pepper, 3.0% spring onion, 0.1% composite aromatic condiment, 0.5% turn dark purple pepper grain, 0.3% pericarpium zanthoxyli bungeani powder, 0.1% yeast extract, 5 '-flavour nucleotide disodium of 0.1%, 0.1% chive oil, 3% soy sauce.
Cut green pepper: 72.5% fresh chilli is minced, add 23.5% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir to move in altar and ferment and make, and the mass ratio of described vegetable oil, Chinese prickly ash and white wine is 10:2:1;
Composite aromatic condiment: 41.0% anise, 29.0% tsaoko, 16.0% kaempferia galamga, 9.0% basyleave, 5.0% fennel seeds, by pulverizing, can apply, adopt ￠ 2.5mm screen cloth to pulverize.
2, method
Equipment: TFSP-50 self-action frying pan
One-level rapeseed oil is heated to 180 ℃ and constant temperature 10min, then add and turn dark purple pepper grain frying 1min at 170 ℃, then add bean paste frying 1min at 125 ℃, then add thick chilli sauce of new generation frying 2min at 120 ℃, and then add and cut green pepper frying 2min at 115 ℃, add subsequently chilli powder of new generation frying 1min at 110 ℃, then add spring onion frying 1min at 105 ℃, then add ginger grain, garlic pearls stirs, at 100 ℃, add black bean sauce subsequently, white granulated sugar, pericarpium zanthoxyli bungeani powder, composite aromatic condiment stirs, and then add soy sauce at 95 ℃, salt, monosodium glutamate stirs, finally at 90 ℃, add 5 '-flavour nucleotide disodium, yellow rice wine, yeast extract, chive oil stirs and get final product.
Embodiment 2, prepare poach sliced meat condiment of the present invention
1, formula (mass percent)
26.0% one-level rapeseed oil, 26.0% bean paste, 8.0% salt, 5.0% garlic pearls, 2.0% thick chilli sauce of new generation, 10.0% chilli powder of new generation, 1.0% white granulated sugar, 3.0% monosodium glutamate, 1.0% black bean sauce, 4.0% ginger grain, 0.5% yellow rice wine, 3.0% cut green pepper, 2.0% spring onion, 0.2% composite aromatic condiment, 0.3% turn dark purple pepper grain, 0.55% pericarpium zanthoxyli bungeani powder, 0.05% yeast extract, 5 '-flavour nucleotide disodium of 0.35%, 0.05% chive oil, 7.0% soy sauce.
Cut green pepper: 75.0% fresh chilli is minced, add 24.0% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir to move in altar and ferment and make, and the mass ratio of described vegetable oil, Chinese prickly ash and white wine is 10-20:2-8:1-2.
Composite aromatic condiment: 42.0% anise, 28.0% tsaoko, 17.0% kaempferia galamga, 8.0% basyleave, 5.0% fennel seeds, by pulverizing, can apply, adopt ￠ 2.5mm screen cloth to pulverize.
2, method
Equipment: TFSP-50 self-action frying pan
One-level rapeseed oil is heated to 175 ℃ and constant temperature 10min, then add and turn dark purple pepper grain frying 1min at 165 ℃, then add bean paste frying 1min at 120 ℃, then add thick chilli sauce of new generation frying 2min at 115 ℃, and then add and cut green pepper frying 2min at 110 ℃, add subsequently chilli powder of new generation frying 1min at 105 ℃, then add spring onion frying 1min at 100 ℃, then add ginger grain, garlic pearls stirs, at 95 ℃, add black bean sauce subsequently, white granulated sugar, pericarpium zanthoxyli bungeani powder, composite aromatic condiment stirs, and then add soy sauce at 90 ℃, salt, monosodium glutamate stirs, finally at 85 ℃, add 5 '-flavour nucleotide disodium, yellow rice wine, yeast extract, chive oil stirs and get final product.
Embodiment 3, prepare poach sliced meat condiment of the present invention
1, formula (mass percent)
29.0% one-level rapeseed oil, 22.0% bean paste, 10.0% salt, 2.0% garlic pearls, 16.0% thick chilli sauce of new generation, 4.0% chilli powder of new generation, 2.0% white granulated sugar, 1.0% monosodium glutamate, 2.0% black bean sauce, 2.0% ginger grain, 2.0% yellow rice wine, 1.5% cut green pepper, 3.0% spring onion, 0.05% composite aromatic condiment, 0.65% turn dark purple pepper grain, 0.2% pericarpium zanthoxyli bungeani powder, 0.20% yeast extract, 5 '-flavour nucleotide disodium of 0.05%, 0.35% chive oil, 2.0% soy sauce.
2, method
Equipment: TFSP-50 self-action frying pan
One-level rapeseed oil is heated to 185 ℃ and constant temperature 10min, then add and turn dark purple pepper grain frying 1min at 175 ℃, then add bean paste frying 1min at 130 ℃, then add thick chilli sauce of new generation frying 2min at 115-125 ℃, and then add and cut green pepper frying 2min at 120 ℃, add subsequently chilli powder of new generation frying 1min at 115 ℃, then add spring onion frying 1min at 110 ℃, then add ginger grain, garlic pearls stirs, at 105 ℃, add black bean sauce subsequently, white granulated sugar, pericarpium zanthoxyli bungeani powder, commercially available composite aromatic condiment stirs, and then add soy sauce at 100 ℃, salt, monosodium glutamate stirs, finally at 95 ℃, add 5 '-flavour nucleotide disodium, yellow rice wine, yeast extract, chive oil stirs and get final product.
Embodiment 4, prepare poach sliced meat condiment of the present invention
1, formula (mass percent)
30.0% one-level rapeseed oil, 25.0% bean paste, 10.0% salt, 4.0% garlic pearls, 3.0% thick chilli sauce of new generation, 5.4% chilli powder of new generation, 2.0% white granulated sugar, 3.0% monosodium glutamate, 2.0% black bean sauce, 4.0% ginger grain, 2.4% yellow rice wine, 2.0% cut green pepper, 3.0% spring onion, 0.1% composite aromatic condiment, 0.5% turn dark purple pepper grain, 0.3% pericarpium zanthoxyli bungeani powder, 0.1% yeast extract, 5 '-flavour nucleotide disodium of 0.1%, 0.1% chive oil, 3% soy sauce.
Cut green pepper: 70.0% fresh chilli is minced, add 23.0% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir to move in altar and ferment and make, and the mass ratio of described vegetable oil, Chinese prickly ash and white wine is 10-20:2-8:1-2;
Composite aromatic condiment: 40.0% anise, 28.0% tsaoko, 16.0% kaempferia galamga, 10.0% basyleave, 6.0% fennel seeds, by pulverizing, can apply, adopt ￠ 2.5mm screen cloth to pulverize.
2, method
Equipment: common frying pan
One-level rapeseed oil is heated to oil bright, then add and turn dark purple pepper grain and stir-fry to steam and overflow, then add bean paste to stir-fry to receiving juice, then adding thick chilli sauce of new generation to stir-fry to steam overflows, shrink on surface, and then add and cut green pepper and stir-fry to disconnected raw, add subsequently chilli powder of new generation to stir-fry to disconnected raw, then add spring onion to stir-fry to disconnected raw, then add ginger grain, garlic pearls stirs, add subsequently black bean sauce, white granulated sugar, pericarpium zanthoxyli bungeani powder, commercially available composite aromatic condiment stirs without conglomeration, then add soy sauce, salt, monosodium glutamate stirs without conglomeration, finally add 5 '-flavour nucleotide disodium, yellow rice wine, yeast extract, chive oil stirs without conglomeration and get final product.
Embodiment 5: poach sliced meat condiment local flavor Comparative Survey
Get poach sliced meat condiment and commercially available certain poach sliced meat condiment prepared by embodiment of the present invention 1-4, in Xi'an, a plurality of provinces and cities such as Zhengzhou, Guizhou, Shandong carry out market survey.By poach sliced meat condiment of the present invention and commercially available poach sliced meat condiment according to eating method boiling sliced meat, ask at random 500 masses to carry out taste test and appraisal to six index of quality such as its color and luster, fragrance, numb taste, pungent, delicate flavour, whole local flavors, investigation evaluating result is shown in Fig. 1 and Fig. 2.
As shown in Figure 1, participate in the investigation masses for 500, at color and luster, fragrance, numb taste, pungent, delicate flavour, all there is higher rating, the whole local flavor of poach sliced meat condiment is also held to sure suggestion, like rate to reach 91.0%, the sliced meat that use poach sliced meat condiment of the present invention boiling are described, can be subject to consumers in general and accept and like.And Fig. 2 is known, participate in the investigation masses for 500, in the evaluation of color and luster, fragrance, numb taste, pungent, delicate flavour, all not as good as product of the present invention, it is 79.0% that certain poach sliced meat condiment integral body local flavor on market is liked to rate, is starkly lower than poach sliced meat condiment of the present invention.
Embodiment 6: physical and chemical index
The present invention detects physical and chemical indexs such as the moisture of described poach sliced meat condiment, salt content, total acid, acid value, peroxide values, and examination criteria, with reference to GB, the results are shown in Table 2:
1, moisture
Poach sliced meat condiment moisture is measured according to the method for pressing GB/T 5009.3 regulations.
2, salt content
Poach sliced meat condiment salt content detects by the method for GB/T 12457 regulations.
3, total acid (in lactic acid)
Poach sliced meat condiment total acid detects by the method for GB 12456 regulations.
4, acid value, peroxide value
Poach sliced meat condiment acid value, peroxide value are pressed the method for GB/T5009.37 regulation and are measured.
Table 2 poach sliced meat condiment index is determined and detection data statistics
| Project | Index | Sample batch | Range of results |
| Moisture/(g/100g) | ≤60.0 | 50 | 20.05~38.44 |
| Edible salt (in NaCl)/(g/100g) | ≤25.0 | 50 | 15.89~22.64 |
| Total acid/(g/100g) | ≤2.0 | 50 | 0.52~0.67 |
| Acid value/(mg/g) | ≤5.0 | 50 | 0.78~1.30 |
| Peroxide value/(g/100g) | ≤0.25 | 50 | 0.029~0.071 |
As shown in Table 2, the present invention all meets national standard in the testing result of moisture, salt content, total acid, acid value, these several respects of peroxide value, and product quality is higher.
The explanation of above embodiment is just for helping to understand method of the present invention and core concept thereof.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of the claims in the present invention.
Claims (8)
1. a poach sliced meat condiment, is characterized in that, by following raw material frying, is formed:
The one-level rapeseed oil of 26.0-34.0%, 22.0-28.0% bean paste, the salt of 8.0-14.0%, the garlic pearls of 2.0-7.0%, the thick chilli sauce of new generation of 2.0-10.0%, the chilli powder of new generation of 4.0-13.0%, the white granulated sugar of 1.0-3.0%, the monosodium glutamate of 1.0-5.0%, the black bean sauce of 1.0-5.0%, the ginger grain of 2.0-6.0%, the yellow rice wine of 0.5-5.0%, 1.5-4.0% cuts green pepper, the spring onion of 2.0-4.0%, the composite aromatic condiment of 0.05-0.2%, 0.3-0.8% turns dark purple pepper grain, 0.2-0.55% pericarpium zanthoxyli bungeani powder, the yeast extract of 0.05-0.20%, 5 ' of 0.05-0.35%-flavour nucleotide disodium, the chive oil of 0.05-0.35%, the soy sauce of 2.0-10.0%,
Described poach sliced meat condiment is prepared from accordance with the following methods:
One-level rapeseed oil is heated to 175-185 ℃ and constant temperature 10min, then add and turn dark purple pepper grain frying 1min at 165-175 ℃, then add bean paste frying 1min at 120-130 ℃, then add thick chilli sauce of new generation frying 2min at 115-125 ℃, and then add and cut green pepper frying 2min at 110-120 ℃, add subsequently chilli powder of new generation frying 1min at 105-115 ℃, then add spring onion frying 1min at 100-110 ℃, then add ginger grain, garlic pearls stirs, at 95-105 ℃, add black bean sauce subsequently, white granulated sugar, pericarpium zanthoxyli bungeani powder, composite aromatic condiment stirs, and then add soy sauce at 90-100 ℃, salt, monosodium glutamate stirs, finally at 85-95 ℃, add 5 '-flavour nucleotide disodium, yellow rice wine, yeast extract, chive oil stirs and get final product.
2. poach sliced meat condiment according to claim 1, is characterized in that, by the raw material frying of following mass percent, is formed:
30.0% one-level rapeseed oil, 25.0% bean paste, 10.0% salt, 4.0% garlic pearls, 3.0% thick chilli sauce of new generation, 5.4% chilli powder of new generation, 2.0% white granulated sugar, 3.0% monosodium glutamate, 2.0% black bean sauce, 4.0% ginger grain, 2.4% yellow rice wine, 2.0% cut green pepper, 3.0% spring onion, 0.1% composite aromatic condiment, 0.5% turn dark purple pepper grain, 0.3% pericarpium zanthoxyli bungeani powder, 0.1% yeast extract, 5 '-flavour nucleotide disodium of 0.1%, 0.1% chive oil, 3% soy sauce.
3. according to poach sliced meat condiment described in claim 1-2 any one, it is characterized in that, described composite aromatic condiment by percentage to the quality, by the anise of 40.0-42.0%, the kaempferia galamga of the tsaoko of 28.0-30.0%, 16.0-19.0%, the fennel seeds of the basyleave of 8.0-11.0%, 5.0-8.0% form.
4. according to poach sliced meat condiment described in claim 1-2 any one, it is characterized in that, described in cut green pepper and made by following methods:
According to mass percent meter, 70.0-75.0% fresh chilli is minced, add 23.0-24.0% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir to move in altar and ferment and make, and the mass ratio of described vegetable oil, Chinese prickly ash and white wine is 10-20:2-8:1-2.
5. the preparation method of a poach sliced meat condiment, it is characterized in that, one-level rapeseed oil is heated to 175-185 ℃ and constant temperature 10min, then add and turn dark purple pepper grain frying 1min at 165-175 ℃, then add bean paste frying 1min at 120-130 ℃, then add thick chilli sauce of new generation frying 2min at 115-125 ℃, and then add and cut green pepper frying 2min at 110-120 ℃, add subsequently chilli powder of new generation frying 1min at 105-115 ℃, then add spring onion frying 1min at 100-110 ℃, then add ginger grain, garlic pearls stirs, at 95-105 ℃, add black bean sauce subsequently, white granulated sugar, pericarpium zanthoxyli bungeani powder, composite aromatic condiment stirs, and then add soy sauce at 90-100 ℃, salt, monosodium glutamate stirs, finally at 85-95 ℃, add 5 '-flavour nucleotide disodium, yellow rice wine, yeast extract, chive oil stirs and get final product,
By percentage to the quality, described raw material is the one-level rapeseed oil of 26.0-34.0%, 22.0-28.0% bean paste, the salt of 8.0-14.0%, the garlic pearls of 2.0-7.0%, the thick chilli sauce of new generation of 2.0-10.0%, the chilli powder of new generation of 4.0-13.0%, the white granulated sugar of 1.0-3.0%, the monosodium glutamate of 1.0-5.0%, the black bean sauce of 1.0-5.0%, the ginger grain of 2.0-6.0%, the yellow rice wine of 0.5-5.0%, 1.5-4.0% cuts green pepper, the spring onion of 2.0-4.0%, the composite aromatic condiment of 0.05-0.2%, 0.3-0.8% turns dark purple pepper grain, 0.2-0.55% pericarpium zanthoxyli bungeani powder, the yeast extract of 0.05-0.20%, 5 ' of 0.05-0.35%-flavour nucleotide disodium, the chive oil of 0.05-0.35%, the soy sauce of 2.0-10.0%.
6. preparation method according to claim 5, it is characterized in that, by percentage to the quality, described raw material is 30.0% one-level rapeseed oil, 25.0% bean paste, 10.0% salt, 4.0% garlic pearls, 3.0% thick chilli sauce of new generation, 5.4% chilli powder of new generation, 2.0% white granulated sugar, 3.0% monosodium glutamate, 2.0% black bean sauce, 4.0% ginger grain, 2.4% yellow rice wine, 2.0% cut green pepper, 3.0% spring onion, 0.1% composite aromatic condiment, 0.5% turn dark purple pepper grain, 0.3% pericarpium zanthoxyli bungeani powder, 0.1% yeast extract, 5 '-flavour nucleotide disodium of 0.1%, 0.1% chive oil, 3% soy sauce.
7. according to preparation method described in claim 5-6 any one, it is characterized in that, described composite aromatic condiment by percentage to the quality, by the anise of 40.0-42.0%, the kaempferia galamga of the tsaoko of 28.0-30.0%, 16.0-19.0%, the fennel seeds of the basyleave of 8.0-11.0%, 5.0-8.0% form.
8. according to preparation method described in claim 5-6 any one, it is characterized in that, described in cut green pepper and made by following methods:
According to mass percent meter, 70.0-75.0% fresh chilli is minced, add 23.0-24.0% edible salt, finally add vegetable oil, Chinese prickly ash and white wine to 100%, stir to move in altar and ferment and make, and the mass ratio of described vegetable oil, Chinese prickly ash and white wine is 10-20:2-8:1-2.
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| CN105325989B (en) * | 2015-10-26 | 2018-09-28 | 西华大学 | A kind of instant production method for reconstituting type river flavour chafing dish bottom material |
| CN107149120A (en) * | 2016-03-04 | 2017-09-12 | 北京圣伦食品有限公司 | Fragrant cure toppings in a kind of river and preparation method thereof |
| CN107028144A (en) * | 2016-12-26 | 2017-08-11 | 四川金宫川派味业有限公司 | A kind of Dumplings with chili oil condiment and preparation method thereof |
| CN107495277A (en) * | 2017-09-21 | 2017-12-22 | 四川天味食品集团股份有限公司 | A kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil and preparation method thereof |
| CN107997013A (en) * | 2017-12-04 | 2018-05-08 | 四川省满江红食品科技有限公司 | It is a kind of to facilitate boiling sliced meat and preparation method thereof |
| CN109043454A (en) * | 2018-08-07 | 2018-12-21 | 四川天味食品集团股份有限公司 | Twice-cooked stir-frying meat flavorings and preparation method thereof |
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| JP2005261324A (en) * | 2004-03-19 | 2005-09-29 | Yuki Kato | Process remaining raw material, method for producing the same, crustacean flavor seasoning, method for producing the seasoning, and crustacean flavor food material |
| CN1843190A (en) * | 2006-04-30 | 2006-10-11 | 黄宇 | Chafing dish fragrant and peppery bottom material and its production process |
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| CN102058077A (en) * | 2010-11-26 | 2011-05-18 | 辛保山 | Condiment for fish filets in hot chilli oil |
| CN102599457A (en) * | 2012-03-09 | 2012-07-25 | 西华大学 | Manufacture method of Sichuan style red liquor boiled fish complex seasoning |
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