CN103190589A - Production method of boiled oil one-time hotpot soup base - Google Patents
Production method of boiled oil one-time hotpot soup base Download PDFInfo
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Abstract
The invention discloses a production method of a boiled oil one-time hotpot soup base. The main raw materials comprise vegetable oil, dried chili, pepper, flycinemax, bean paste, fermented glutinous rice, garlic, pickled ginger, old ginger, pickled mustard tuber and composite spices. The raw materials are weighted according to a formula, and are subjected to pretreatment, frying, seasoning, reshaping and packaging to obtain the hotpot soup base. According to the invention, the dried chilli amount is increased, and a special method is adopted for frying and condensation, so that the size is small, the mouthfeel is oily but not greasy, the flavor is spicy and hot, fresh, salty, palatable, used for one time, safe and sanitary, serve multiple purposes, and can be used as seasoning for cooking various delicious dishes.
Description
Technical field
The present invention relates to the production of hot-pot flavoring food method, be specifically related to a kind of production method of edible vegetable oil disposal bottom flavorings of chafing dish.
Background technology
Chafing dish has quite long history in China, is a kind of diet style that is loved by the people.In the prior art, chafing dish is generally spicy hot chafing dish, the soup of spicy hot chafing dish generally has on the kitchen range of heating, being bed material with higher fatty acid animal fats such as pig, sheep, butter, is that seasoning matter boils and forms with capsicum, Chinese prickly ash etc., because oil-soluble materials such as Chinese prickly ash, capsicum are under high temperature action, its spicy could more apparent its effect, the soup of spicy hot chafing dish need boil about 30 minutes usually, and it is boiling hot to wait spicy flavor fully to overflow to be dissolved in Tang Zhongcai to rinse with dish inward, instant boiling.And after the food, condiments such as Chinese prickly ash, capsicum in the spicy hot chafing dish soup are got with strainer, treat the Tang Lenghou of spicy hot chafing dish, animal fat floats on noodle soup and solidifies, and animal fat is got refined in order to eating next time.
Along with the raising of people's quality of life, people are also more and more higher to the requirement of chafing dish bottom flavorings.Traditional spicy hot chafing dish is because the employing animal fat is bed material, and assistant makes that with a large amount of capsicums and Chinese prickly ash it is greasy and fishy smell is heavier.Because China region is wide, national numerous, the custom of various places and eating habit are all variant, this traditional spicy hot chafing dish is not considered the special diet habit of only a few nationality, and the animal fat cholesterol level is higher, and it is used for scalding food repeatedly, and taste is heavier again, such chafing dish is edible not only unhygienic for a long time, also can produce unsound influence to human body; And traditional chafing dish bottom flavorings usage is single, not other culinary art effect of tool.
Summary of the invention
At the prior art above shortcomings, the production method that the purpose of this invention is to provide a kind of edible vegetable oil disposal bottom flavorings of chafing dish, need boil the problem that just can manifest the spicy soup characteristic repeatedly to solve existing chafing dish, it is good that it has mouthfeel, safety, hygienic advantages meet each consumer's of family eating habit.
Realize above-mentioned purpose, the technological means that the present invention adopts is:
A kind of production method of edible vegetable oil disposal bottom flavorings of chafing dish, main raw material(s) is vegetable oil, chilli, Chinese prickly ash, bean cotyledon, fermented soya bean, fermented glutinour rice, garlic, bubble ginger, old ginger, hot pickled mustard tube and composite aromatic condiment, take by weighing described raw material by prescription, get through preliminary treatment, frying seasoning and shaping and packing; Concrete production method comprises:
1) preliminary treatment: adopt pulverizer to carry out pulverization process respectively bean cotyledon, bubble ginger, fermented soya bean, hot pickled mustard tube, garlic and old ginger, make its granularity reach 2～3 millimeters, standby; Chilli and water are soaked by 1:2.3 ~ 1:2.7, fully after the suction, in pulverizer, handle, make its granularity reach 2～3 millimeters hot condiment of glutinous rice cake.
2) frying seasoning: vegetable oil is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, hot condiment of glutinous rice cake is slowly inserted in the oil cauldron, grease transfers rufous to and changes dark gradually, hot condiment of glutinous rice cake is annesl slightly, and when becoming clearly matter by muddiness, drop into described pretreated bean cotyledon, fermented soya bean, bubble ginger and old ginger, when opening big fire to panful and seething with excitement, close to the timing of fighting for a short time, boiled 25～30 minutes; Add Chinese prickly ash, composite aromatic condiment, fermented glutinour rice, tasty agents, salt and pretreated hot pickled mustard tube and garlic, stir, and grease can take the dish out of the pot when becoming clearly matter by muddiness;
3) shaping and packing:
With step 2) semi-finished product of gained frying are filled into inner bag, with inner bag cooled and solidified typing in 2～10 ℃ of refrigerating chambers; At last, the inner bag of finalizing the design is carried out outer bag packaging seal, carry out external packing again.
Further, formula for raw stock is 16～20 parts of vegetable oil, 8～12 parts of chilli, 2.5～3 parts of salt, 1.5～2.0 parts of bean cotyledons, 3.0～4 parts in Chinese prickly ash, 1～1.6 part in garlic, 0.8～1.2 part of bubble ginger, 0.8～1.2 part of old ginger, 1～1.6 part of fermented glutinour rice, 0.5～0.8 part in hot pickled mustard tube, 0.5～0.8 part in fermented soya bean, 1～1.6 part of tasty agents, 0.2～0.3 part of composite aromatic condiment; Described tasty agents is that chickens' extract is or/and I+G.
Compared to existing technology, the present invention has following beneficial effect:
1, the present invention adopts increasing chilli amount to concentrate through the specific process frying, realizes that volume is little, and mouthfeel is oily but not greasy, spicy laying equal stress on, and bright salty agreeable to the taste, and disposable use, safety, health.
2, adopting vegetable oil is bed material, fully satisfies the life habit of all kinds of nationalitys, adapts to the need in market.
3, the use repeatedly because of grease is avoided in disposable use, and human body is produced unsound influence.
4, packed, be convenient to transportation and a large amount of dispensing catering industry.
5, except using a small amount of tasty agents, do not add other additives, the manufacturing process strictness is undertaken by the national health working specification, and health is safe and reliable.
6, different spicy ranks can be prepared, the consumer that zones of different and mouthfeel differ can be satisfied.
7, a material can have multiple use, can be used as the flavoring of burning, all kinds of delicacies of stir-fry.Satisfy the multifarious pursuit of consumer.
Description of drawings
Fig. 1 is the process chart of an embodiment of the present invention.
The specific embodiment
The production method of edible vegetable oil disposal bottom flavorings of chafing dish, the main raw material(s) of employing are vegetable oil, chilli, Chinese prickly ash, Pixian County type bean cotyledon, fermented soya bean, hot pickled mustard tube, fermented glutinour rice, peeling garlic, old ginger, composite aromatic condiment be through meticulous screening, gets through preliminary treatment, frying seasoning and shaping and packing.Wherein vegetable oil be rapeseed oil, salad oil, peanut oil or corn oil all can, selected raw material should pass through meticulous screening, guarantee to adopt no disease and pest, have the quality raw materials of ruining, the quality of guaranteeing to produce gained edible vegetable oil disposal bottom flavorings of chafing dish.
Can be according to different zones, according to different spicy flavor types, can modulate little fiber crops/peppery, middle fiber crops/peppery, high fiber crops/peppery, fiber crops/peppery prescription extremely by actual demand, the polymorphic type crowd who differs with suitable mouthfeel.For example, but determine the composition of raw materials of different spicy flavor types shown in the according to the form below.
Unit: KG
Determine the prescription of raw material according to the taste type after, produce the method flow of edible vegetable oil disposal bottom flavorings of chafing dish as shown in Figure 1, specifically comprise the steps:
1) preliminary treatment: adopt pulverizer to carry out pulverization process respectively bean cotyledon, bubble ginger, fermented soya bean, hot pickled mustard tube, garlic and old ginger, make its granularity reach 2～3 millimeters, standby; Chilli and water are soaked by 1:2.3 ~ 1:2.7, fully after the suction, in pulverizer, handle, make its granularity reach 2～3 millimeters hot condiment of glutinous rice cake;
2) frying seasoning: vegetable oil is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, hot condiment of glutinous rice cake is slowly inserted in the oil cauldron, grease transfers rufous to and changes dark gradually, hot condiment of glutinous rice cake is annesl slightly, and when becoming clearly matter by muddiness, drop into described pretreated bean cotyledon, fermented soya bean, bubble ginger and old ginger, when opening big fire to panful and seething with excitement, close to the timing of fighting for a short time, boiled 25～30 minutes; Add Chinese prickly ash, spice, fermented glutinour rice, tasty agents, salt and pretreated hot pickled mustard tube and garlic, stir, and grease can take the dish out of the pot when becoming clearly matter by muddiness.Tasty agents is chickens' extract or I+G, also the mixture that can mix with arbitrary proportion for chickens' extract and I+G;
3) shaping and packing:
With step 2) semi-finished product of gained frying are filled into inner bag, with inner bag cooled and solidified typing in 2～10 ℃ of refrigerating chambers; At last, the inner bag of finalizing the design is carried out outer bag packaging seal, carry out external packing again.
The finished product of the edible vegetable oil instant type chafing dish dish of producing also needs to advance oversampling, detection by sampling standard, meet relevant national standard after, get final product sales promotion.
Edible vegetable oil disposal bottom flavorings of chafing dish production method of the present invention is not directly the chafing dish raw material simply to be mixed the processing of boiling in process of production, but Pixian County type bean cotyledon, fermented soya bean, garlic, bubble ginger, old ginger, Chinese prickly ash, composite aromatic condiment, chilli etc. are carried out preliminary treatment earlier, adopt vegetable oil to carry out the frying seasoning again and handle, particularly to the preliminary treatment of chilli; The preliminary treatment of chilli, be that chilli and water are soaked by the weight ratio of 1:2.3 ~ 1:2.7, such ratio can make moisture almost all be absorbed by chilli, allow chilli fully absorb water, pulverization process is that granularity reaches 2～3 millimeters hot condiment of glutinous rice cake again, in the frying seasoning in later stage is handled, oil soluble material in the hot condiment of glutinous rice cake that obtains can ooze out with moisture quickly, after moisture is subjected to thermal evaporation, be dissolved in the grease, its fragrant peppery local flavor is manifested rapidly, and because the existence of moisture in the hot condiment of glutinous rice cake also is difficult for the rotten harmful substance that produces of carbonization in the process of boiling; It is vegetable oil that used oil plant is handled in frying seasoning processing, do not contain cholesterol, therefore also can in process, not produce the harmful substance of cholesterol sex change, and the frying seasoning process need boil to the clear matter of grease, show that the most of moisture of oozing out in the raw material has been subjected to thermal evaporation during the clear matter of grease, be unfavorable for that harmful bacteria grows, the present invention does not add other additives except using a small amount of tasty agents, the manufacturing process strictness is undertaken by the national health working specification, health, safe and reliable.
Edible vegetable oil disposable fire pot production method manufacturing procedure of the present invention is simple, all adopt physical property processing to handle to raw material, temperature control is moderate in the frying seasoning, process time is shorter, substantially kept raw-material nutrition, resulting edible vegetable oil disposal bottom flavorings of chafing dish has bright aromatic strongly fragrant, bright salty agreeable to the taste, oily but not greasy, spicy and not dry characteristics.
The present invention is by highly concentrated, and according to different zones, national, the crowd that mouthfeel differs makes little fiber crops/peppery, middle fiber crops/peppery, height fiber crops/peppery, extremely numb/peppery, boils by science, comprehensive mouthfeel can not only embody the marrow of chafing dish, enjoy original delicious food, disposable use more manifests its exclusive security.
Claims (2)
1. the production method of an edible vegetable oil disposal bottom flavorings of chafing dish, it is characterized in that, main raw material(s) is vegetable oil, chilli, Chinese prickly ash, bean cotyledon, fermented soya bean, fermented glutinour rice, garlic, bubble ginger, old ginger, hot pickled mustard tube and composite aromatic condiment, take by weighing described raw material by prescription, get through preliminary treatment, frying seasoning and shaping and packing; Concrete production method comprises:
1) preliminary treatment: adopt pulverizer to carry out pulverization process respectively bean cotyledon, bubble ginger, fermented soya bean, hot pickled mustard tube, garlic and old ginger, make its granularity reach 2～3 millimeters, standby; Chilli and water are soaked by 1:2.3 ~ 1:2.7, fully after the suction, in pulverizer, handle, make its granularity reach 2～3 millimeters hot condiment of glutinous rice cake;
2) frying seasoning: vegetable oil is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, hot condiment of glutinous rice cake is slowly inserted in the oil cauldron, grease transfers rufous to and changes dark gradually, hot condiment of glutinous rice cake is annesl slightly, and when becoming clearly matter by muddiness, drop into described pretreated bean cotyledon, fermented soya bean, bubble ginger and old ginger, when opening big fire to panful and seething with excitement, close to the timing of fighting for a short time, boiled 25～30 minutes; Add Chinese prickly ash, composite aromatic condiment, fermented glutinour rice, tasty agents, salt and pretreated hot pickled mustard tube and garlic, stir, and grease can take the dish out of the pot when becoming clearly matter by muddiness;
3) shaping and packing:
With step 2) semi-finished product of gained frying are filled into inner bag, with inner bag cooled and solidified typing in 2～10 ℃ of refrigerating chambers; At last, the inner bag of finalizing the design is carried out outer bag packaging seal, carry out external packing again.
2. steep green pepper disposal bottom flavorings of chafing dish production method according to claim 1, it is characterized in that, formula for raw stock is 16～20 parts of vegetable oil, 8～12 parts of chilli, 2.5～3 parts of salt, 1.5～2.0 parts of bean cotyledons, 3.0～4 parts in Chinese prickly ash, 1～1.6 part in garlic, 0.8～1.2 part of bubble ginger, 0.8～1.2 part of old ginger, 1～1.6 part of fermented glutinour rice, 0.5～0.8 part in hot pickled mustard tube, 0.5～0.8 part in fermented soya bean, 1～1.6 part of tasty agents, 0.2～0.3 part of composite aromatic condiment; Described tasty agents is that chickens' extract is or/and I+G.
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| CN104543898A (en) * | 2013-10-12 | 2015-04-29 | 山东鸿兴源食品有限公司 | Preparation method of instant clear-oil concentrated type hotpot condiment |
| CN105639579A (en) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | Vegetable oil hotpot condiment and preparation process thereof |
| CN105685928A (en) * | 2016-02-19 | 2016-06-22 | 秦远红 | Method for producing portable box-packed disposable hotpot condiments |
| CN109090545A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product |
| CN109090544A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product processes process |
| CN112293712A (en) * | 2020-10-28 | 2021-02-02 | 重庆秦妈食品有限公司 | Odd taste hotpot condiment and preparation method thereof |
| CN113768117A (en) * | 2021-09-08 | 2021-12-10 | 重庆渝真味食品科技有限公司 | Aroma-enhancing multi-strain enzymatic fermentation hotpot condiment and preparation method thereof |
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