CN103141798A

CN103141798A - Oilless chafing dish condiment and making method thereof

Info

Publication number: CN103141798A
Application number: CN2013100945177A
Authority: CN
Inventors: 钟伟
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-03-24
Filing date: 2013-03-24
Publication date: 2013-06-12

Abstract

The invention provides oilless chafing dish condiment and a making method of the oilless chafing dish condiment, which aim to solve problems that a large amount of edible oil is used when the traditional chafing dish condiment in China is processed and eaten at present so as to harm the dietetic health and increase the material cost, and meanwhile, a large amount of waste oil and fat can not be effectively supervised and recycled by government and is continuously used and processed to be fake edible oil circulating in market by law breakers so as to cause public food safety problems. The oilless chafing dish condiment is characterized in that no edible oil is prepared in the chafing dish condiment, required raw materials are prepared in a processing method of saving the edible oil as a heat transfer medium, the prepared oilless chafing dish condiment has pure mouthfeel, keeps the spicy, fragrant and sweet tastes of chafing pot, and also has the advantages of being spicy without dry, so that the prepared oilless chafing dish condiment meets demands of publics in diet tastes and health, the operation problems of edible oil application and waste oil and fat reduction are effectively solved, and the application prospect in the market is wide.

Description

Without oily chafing dish material and preparation method thereof

Technical field

The invention belongs to food processing field, relate to a kind of food bed material and preparation method thereof, particularly chafing dish bottom flavorings and preparation method thereof.

Background technology

Animal oil, vegetable oil, Chinese prickly ash, ginger, garlic, chilli, sugar, fermented glutinour rice, monosodium glutamate, bean cotyledon, fermented soya bean and salt have been generally comprised at traditional chafing dish bottom flavorings, use grease as heat conducting material in above-mentioned material, make the raw material thermally equivalent produce fragrance with oil, this makes traditional chafing dish use a large amount of edible oils when processing and eating, is unfavorable for healthy diet; Simultaneously because the use of a large amount of edible oils has increased the cost of raw material, the grease that causes part illegal business trade company to reclaim in a large number after use is reused, and causes food-safety problem; Also because a large amount of waste grease can't effectively be processed, cause a large amount of wastings of resources, allowed part part law-breaker be processed into the personation edible oil and continue in market circulation, affected public safety; Also the sense of security in consumer's consciousness is lower because the generation of the problems referred to above causes chafing dish simultaneously, and marketing is subject to corresponding impact.

for above problem, the inventor proposes the concrete solution without oily chafing dish material and preparation method, do not use edible oil and make required raw material not have to make under the processing mode of edible oil as heat transfer medium in the bed material preparation, it is pure without oily chafing dish material mouthfeel that it modulates, and the fiber crops that keep chafing dish are arranged, peppery, fragrant, return sweet characteristics, also have peppery and not dry, fiber crops and not strong advantage, not only be adapted to Sichuan and Chongqing Local people's taste, and the symbol masses are to the demand of healthy diet, effectively solve the operation difficult problem that edible oil used and reduced waste grease, to such an extent as to this will make chafing dish in the external popularization of China, larger support arranged.

Summary of the invention

Because use a large amount of edible oils as the variety of issue that heat-conduction medium causes, the invention provides without oily chafing dish material and preparation method thereof when making in order to solve traditional chafing dish material.

First purpose of the present invention is to provide without oily chafing dish material, do not use edible oil in the preparation of bed material, allow and use its chafing dish can reduce edible oil, and keep the fiber crops of chafing dish, peppery, bright perfume, Hui Tian, peppery and not dry, fiber crops and not strong characteristics, healthy tasty and refreshing, be adapted to each kind of groups taste and consumption habit.

Second purpose of the present invention just is to provide the preparation method without oily chafing dish bottom flavorings, and the chafing dish bottom flavorings with the method is made does not use edible oil fully, can guarantee that the food health taste is salubrious.

Innovation of the present invention is, does not use edible oil as the batching of chafing dish bottom flavorings, and does not use edible oil in processing and fabricating.

Particular content of the present invention is as follows:

One, of the present inventionly do not use edible oil without oily chafing dish material and preparation method thereof in raw material preparations and process, include but not limited to:

1. lard, butter, chicken fat, sheep wet goods edible animal oil;

2. soybean oil, rapeseed oil, sesame oil, Zanthoxylum essential oil, peanut oil, sesame wet goods edible vegetable oil;

3. the artificial synthetic edible oil such as margarine;

Two, of the present inventionly do not use above-mentioned edible oil without oily chafing dish material in bed material batching, its raw material that use are capsicum, Chinese prickly ash, spices, condiment, fresh plant, jam product, comprise but do not limit:

Bright capsicum, chilli, green capsicum, rod chilli,, the capsicum such as pimiento;

2. Chinese prickly ashes such as fresh pepper, pericarpium zanthoxyli schinifolii, dried flower green pepper;

3. spices such as anise, fennel, cassia bark, kaempferia galamga, thyme, fragrant fruit, tsaoko, vanilla, cloves, cardamom, rhizoma zingiberis;

4. condiment such as salt, monosodium glutamate, chickens' extract, powdered beef, light soy sauce, dark soy sauce, cooking wine, fermented soya bean, fermented glutinour rice;

5. fresh plants such as ginger, green onion, garlic, onion, caraway;

The jam products such as 6 thick broad-bean sauce, thick chilli sauce, fermented bean curd;

Three, of the present inventionly use above-mentioned raw material without oily chafing dish, can be separately be used in conjunction with, include but not limited to:

1. capsicum: 1000, thick broad-bean sauce: 600, Chinese prickly ash: 100, fresh pepper: 50, anise: 5, fennel: 5, cassia bark: 3, kaempferia galamga: 2, thyme: 4, fragrant fruit: 3, tsaoko: 2, vanilla: 1, cloves: 1, salt: 10, monosodium glutamate: 15, chickens' extract: 15, cooking wine: 20, fermented soya bean: 25, fermented glutinour rice: 7, ginger: 20, green onion: 40, garlic: 30;

2. capsicum: 1300, Chinese prickly ash: 300, fresh pepper: 150, anise: 3, fennel: 3, cassia bark: 1, salt: 15, monosodium glutamate: 15, chickens' extract: 15, cooking wine: 10, fermented soya bean: 15, fermented glutinour rice: 5, ginger: 30, green onion: 50, garlic: 35;

Four, preparation method of the present invention; It is characterized in that not using above-mentioned edible oil to heat, include but not limited to:

1. use microwave, electromagnetism, infrared ray etc. to make the mode of heating of electricity consumption;

2. use charcoal, coal, natural gas, liquefied gas etc. to produce the mode of heating of fire;

Five, preparation method of the present invention makes required raw material make under the processing mode of above-mentioned edible oil not having, and the processing mode such as includes but not limited to bake, fry, cure.

The invention has the beneficial effects as follows:

1. effectively control cost;

2. satisfy health demand;

3. reduce waste grease output, be beneficial to public safety;

4. reduce the greasy phenomenon of chafing dish, promote the chafing dish local flavor.

The specific embodiment

First purpose of the present invention is to realize by such technical scheme, and it includes capsicum, Chinese prickly ash, spices, condiment, fresh plant, jam product, and detailed proportioning is respectively:

Capsicum: 1000, thick broad-bean sauce: 600, Chinese prickly ash: 100, fresh pepper: 50, anise: 5, fennel: 5, cassia bark: 3, kaempferia galamga: 2, thyme: 4, fragrant fruit: 3, tsaoko: 2, vanilla: 1, cloves: 1, salt: 10, monosodium glutamate: 15, chickens' extract: 15, cooking wine: 20, fermented soya bean: 25, fermented glutinour rice: 7, ginger: 20, green onion: 40, garlic: 30;

Include following step:

1. raw material cleans and crush: described Chinese prickly ash, ginger, garlic and fresh plant are cleaned respectively, pulverize after airing;

2. chilli is steamed and shatter after feeling like jelly;

3. spices is changed littlely, use slightly bubble of clear water;

4. after cayenne pepper, thick broad-bean sauce, ginger, green onion, garlic, cooking wine being mixed, put into baking tray;

5. baking box is carried out preheating, 120 ℃～180 ℃ of preheat temperatures;

6. put into the baking box baking with installing raw-material baking tray in step 4, baking is ripe, takes out;

7. Chinese prickly ash, spices are admixed in the material of step 6 gained, continued in the baking box of 120 ℃～180 ℃, roasting to ripe;

8. flavoring, fermented glutinour rice are admixed in the material of step 7 gained, in the baking box of 80 ℃, roasting to ripe;

9. taking out namely becomes without oily chafing dish material after cooling.

Second purpose of the present invention is to realize by such technical scheme, includes following step:

1. the preliminary treatments such as raw material cleaning, immersion, pulverizing;

2. require to select mode of heating and preparation method according to raw material character and finished product;

3. process according to the raw material heating sequence;

4. progressively put in process and be correlated with raw material and stir;

5. after all material processes, heated at constant temperature a period of time, make the fusion raw material characteristics;

6. complete institute in steps, be finished product after cooling.

Claims

1. the chafing dish bottom flavorings of a novelty and bed material processing mode are namely without oily chafing dish material and preparation method thereof; It is characterized in that using capsicum, Chinese prickly ash, spices, condiment, fresh plant, jam product in the chafing dish bottom flavorings raw material, do not use edible oils; Do not use edible oil as heat transmission medium in heating process, required raw material are made under the processing mode of edible oil not having.

2. according to claim 1 without oily chafing dish material and preparation method thereof; It is characterized in that including but not limited to without not using edible oil in the raw material of oily chafing dish material:

1. lard, butter, chicken fat, sheep wet goods edible animal oil;

3. the artificial synthetic edible oil such as margarine.

3. according to claim 1 without oily chafing dish material and preparation method thereof; It is characterized in that not using in chafing dish bottom flavorings above-mentioned edible oil, its raw material that use are capsicum, Chinese prickly ash, spices, condiment, fresh plant, jam product, comprise but do not limit:

1. capsicums such as bright capsicum, chilli, green capsicum, rod chilli, pimiento;

5. fresh plants such as ginger, green onion, garlic, onion, caraway;

6. jam products such as thick broad-bean sauce, thick chilli sauce, fermented bean curd.

4. according to claim 1 without oily chafing dish material and preparation method thereof; It is characterized in that using above-mentioned 3 described raw material, can separately and be used in conjunction with, include but not limited to:

2. capsicum: 1300, Chinese prickly ash: 300, fresh pepper: 150, anise: 3, fennel: 3, cassia bark: 1, salt: 15, monosodium glutamate: 15, chickens' extract: 15, cooking wine: 10, fermented soya bean: 15, fermented glutinour rice: 5, ginger: 30, green onion: 50, garlic: 35.

5. according to claim 1 without oily chafing dish material and preparation method thereof; It is characterized in that not using above-mentioned 2 described edible oils to heat, include but not limited to:

2. use charcoal, coal, natural gas, liquefied gas etc. to produce the mode of heating of fire.

6. according to claim 1 without oily chafing dish material and preparation method thereof; It is characterized in that making required raw material to make under the processing mode that there is no above-mentioned 2 described edible oils, the processing mode such as include but not limited to bake, fry, cure.