CN103190643A - Production method of boiled oil instant chafing dish - Google Patents
Production method of boiled oil instant chafing dish Download PDFInfo
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- CN103190643A CN103190643A CN2013101074050A CN201310107405A CN103190643A CN 103190643 A CN103190643 A CN 103190643A CN 2013101074050 A CN2013101074050 A CN 2013101074050A CN 201310107405 A CN201310107405 A CN 201310107405A CN 103190643 A CN103190643 A CN 103190643A
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Abstract
The invention provides a production method of a boiled oil instant chafing dish. The method comprises the following steps: pre-treating Pixian County bean paste, flycinemax, peeled garlic, old ginger pepper, composite spice, dried chilli and chafing dish food materials respectively for use; then taking vegetable oil and frying the pre-treated dried chili to obtain chilli-scented red oil, frying the pretreated Pixian County bean paste, flycinemax, peeled garlic with yellow wine using the chilli-scented red oil, seasoning processing, adding the pretreated chafing dish food materials, stirring and frying to obtain chafing dish half-finished product; and finally performing vacuum packaging and external packaging. The production method of the boiled oil instant chafing dish adopts vegetable oil as the oil material, and through a special processing treatment process, the cooking and boiling processing time is reduced, and the problems in the prior art that the chafing dish is too high in cholesterol content, and likely to generate harmful substances and the like are solved, and the production method can be well applied to industrialized mass production; and the obtained instant chafing dish finished product is sanitary and safe, can be eaten instantly after being unsealed, is very worthy of being popularized and has good application prospects.
Description
Technical field
The present invention relates to chafing dish vegetable production technical field, be specifically related to a kind of edible vegetable oil instant type chafing dish dish production method.
Background technology
Chafing dish is the favourite a kind of typical local food in China central and west regions.Of the prior art, chafing dish usually need be under the environmental condition that possesses heaters such as natural gas range, electromagnetic oven, the chafing dish food materials such as vegetables, meat that boil after employing water or soup juice boil the chafing dish bottom flavorings mediation, instant boiling.This chafing dish processing and eating mode is higher to environmental requirement, grow (usually more than 30 minutes) from being fabricated into the edible time of waiting for, the chafing dish vegetable of simple processing and fabricating is difficult for fresh-keeping storage again, can not namely get instant, and chafing dish bottom flavorings is generally butter with oil, cholesterol level is higher, and the oil soluble material in the dryness raw material such as chilli often needs for a long time, high oily temperature repeatedly boils just and can ooze out in the grease, highlight the effect of its pungent phenomenon, but it is not only unhygienic through the grease that boils repeatedly, and the cholesterol easy oxidation deterioration that is heated for a long time, dryness raw material such as chilli boil easy carbonization down for a long time repeatedly at soup for chafing dish and go bad, these rotten materials infiltrate in the grease in the lump, and edible back is unfavorable to health.Along with people's rhythm of life is accelerated and the quality of life raising, existing chafing dish processing and eating mode is because being subjected to the restriction of environment, time factor, and may have problems such as cholesterol level is too high, processing wholesomeness, be difficult to satisfy people to the demand of food and drink agility and security.
Summary of the invention
At the prior art above shortcomings, but the edible vegetable oil instant type chafing dish dish production method that the purpose of this invention is to provide a kind of industrialized mass production, health, safety, with solve chafing dish vegetable cholesterol level too high, need boil, process unhygienic, as to be easy to generate harmful substance problem repeatedly, provide the instant type chafing dish dish product of health, high-quality to the consumer, satisfy people to the demand of food and drink agility and security.
For achieving the above object, the present invention has adopted following technological means:
A kind of edible vegetable oil instant type chafing dish dish production method, main raw material(s) is vegetable oil, chilli, Chinese prickly ash, Pixian County type bean cotyledon, fermented soya bean, yellow rice wine, peeling garlic, old ginger and composite aromatic condiment, and chafing dish food materials, take by weighing described raw material by prescription,, frying seasoning fried through the fragrant chilli oil of preliminary treatment, green pepper, packing and get; Its concrete production method comprises the steps:
1) preliminary treatment: respectively at carrying out pulverization process in the pulverizer, make its granularity reach 2～3 millimeters Pixian County type bean cotyledon, fermented soya bean, peeling garlic and old ginger, standby; Chinese prickly ash, composite aromatic condiment is respectively at carrying out pulverization process in the pulverizer, powdered standby; After chilli and water is dipped to chilli and fully absorbs water by the weight ratio of 1:2.3 ~ 1:2.7, in pulverizer, carry out pulverization process, obtain the hot condiment of glutinous rice cake that granularity reaches 2～3 millimeters, standby; With selected chafing dish food materials by shaping after, it is standby to carry out desalination or processed;
2) the fragrant chilli oil preparation of green pepper: vegetable oil is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, slowly insert the hot condiment of glutinous rice cake that preliminary treatment obtains in the oil cauldron, add the back and in time add pretreated old ginger and Chinese prickly ash, composite aromatic condiment, fry in shallow oil to hot condiment of glutinous rice cake annesl slightly, the pasta anhydrous steam occurs, filter with 150～160 purpose silk cloth, gained filtrate is the fragrant chilli oil of green pepper;
3) frying seasoning: the fragrant chilli oil of green pepper is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, drop into described pretreated Pixian County type bean cotyledon, fermented soya bean and peeling garlic and add yellow rice wine, boil to the clear matter of grease, glossy when glossy, drop into pretreated chafing dish food materials, after frying, add flavoring agent, anticorrisive agent and salt, stir, treat to take the dish out of the pot when grease boils to clear matter again, namely obtain chafing dish dish semi-finished product;
4) vacuum packaging and external packing: the chafing dish dish semi-finished product of step 3 frying gained are carried out the bottled or vacuum bagged of vacuum spiral cover being not less than under 85 ℃ the temperature, carry out external packing at last, obtain the finished product of edible vegetable oil instant type chafing dish dish.
Further, the related formula for raw stock of the fragrant chilli oil preparation process of described green pepper is: vegetable oil 15～18Kg, chilli 5～8Kg, Chinese prickly ash 2.5～4Kg, composite aromatic condiment 0.2～0.3Kg, old ginger 1～1.6Kg; The related formula for raw stock of described frying seasoning step is: the fragrant chilli oil 10～15Kg of green pepper, chafing dish food materials 20～25Kg, salt 1.5～2Kg, Pixian County type bean cotyledon 1.0～1.5Kg, peeling garlic 0.5～1.2Kg, yellow rice wine 0.5～0.8Kg, fermented soya bean 0.5～0.8Kg, flavoring agent 1.3 ~ 2.2Kg, anticorrisive agent 0.008～0.01Kg; Wherein, flavoring agent is that chickens' extract, 5 '-flavour nucleotide disodium is or/and the dusty yeast extract; Described anticorrisive agent is that potassium sorbate is or/and calcium propionate.
Further, in the described pre-treatment step, the processed of chafing dish food materials is required: the water content after the greengrocery chafing dish food materials processed is below 45%, and the water content after the meat class chafing dish food materials processed is below 60%.
Compared to existing technology, the present invention has following beneficial effect:
1, edible vegetable oil instant type chafing dish dish production method of the present invention, the employing vegetable oil is oil plant, raw material and chafing dish food materials are adopted special preliminary treatment, the fragrant chilli oil preparation of green pepper and frying seasoning treatment process, pretreated raw material in the process of the fragrant chilli oil preparation of green pepper and frying seasoning quickly the oil seepage soluble substance to grease, make that the bright fragrant flavor of hot of soup juice is strong, and be immersed in rapidly in the chafing dish food materials, both guaranteed that the bright fragrant flavor of hot of edible vegetable oil instant type chafing dish dish was pure, shortened the process time of boiling again, having avoided grease to boil raw material such as unhygienic and chilli for a long time repeatedly, directly to boil the carbonization that causes of processing rotten, thereby it is too high to have solved in the prior art chafing dish vegetable cholesterol level, need boil repeatedly, process unhygienic, be easy to generate the problem of harmful substance.
2, edible vegetable oil instant type chafing dish dish production method manufacturing procedure of the present invention is simple, process time is shorter, and adopt hot-mounting process to carry out vacuum packaging, effectively guaranteed the food security of edible vegetable oil instant type chafing dish dish finished product, can be good at being applied to industrialized mass production.
3, in the edible vegetable oil instant type chafing dish dish production method of the present invention, all adopt physical property processing to handle to raw material and chafing dish food materials, temperature is controlled moderately in the fragrant chilli oil preparation of green pepper and the frying seasoning, has kept raw-material nutrition substantially.
4, the resulting edible vegetable oil instant type of edible vegetable oil instant type chafing dish dish production method of the present invention chafing dish dish finished product has bright aromatic strongly fragrant, bright salty agreeable to the taste, oily but not greasy, spicy and not dry characteristics.
5, the resulting edible vegetable oil instant type of edible vegetable oil instant type chafing dish dish production method of the present invention chafing dish dish finished product adopts the bottled or vacuum bagged of vacuum spiral cover, safe and sanitary, easily storage is easy to carry, Kaifeng is edible, has adapted to the demand of consumers in general to food and drink agility and security.
6, edible vegetable oil instant type chafing dish dish production method of the present invention can be according to different zones, modulate little peppery, in the two green pepper disposal bottom flavorings of chafing dish products of bubble of peppery, high various tastes type such as peppery, to be fit to the polymorphic type crowd that mouthfeel differs.
7, edible vegetable oil instant type chafing dish dish production method of the present invention has excellent popularization value and application prospect.
Description of drawings
Fig. 1 is the process chart of edible vegetable oil instant type chafing dish dish production method of the present invention.
The specific embodiment
Edible vegetable oil instant type chafing dish dish production method of the present invention, the main raw material(s) that adopts is vegetable oil, chilli, Chinese prickly ash, Pixian County type bean cotyledon, fermented soya bean, yellow rice wine, peeling garlic, old ginger and composite aromatic condiment, be equipped with the chafing dish food materials, after special preliminary treatment, the fragrant chilli oil preparation of green pepper and frying seasoning processing, adopt hot-mounting process to carry out vacuum packaging, obtain the finished product of edible vegetable oil instant type chafing dish dish.Wherein selected raw material and chafing dish food materials should pass through meticulous screening as far as possible, guarantee to adopt no disease and pest, do not have the quality raw materials of ruining, the quality of guaranteeing to produce gained edible vegetable oil instant type chafing dish dish.
Through screening, guarantee raw material and the chafing dish food materials of high-quality, determine the prescription of raw material according to the taste type after, produce the method flow of edible vegetable oil instant type chafing dish dish as shown in Figure 1, specifically comprise the steps:
1) preliminary treatment: respectively at carrying out pulverization process in the pulverizer, make its granularity reach 2～3 millimeters Pixian County type bean cotyledon, fermented soya bean, peeling garlic and old ginger, standby; Chinese prickly ash, composite aromatic condiment is respectively at carrying out pulverization process in the pulverizer, powdered standby; After chilli and water is dipped to chilli and fully absorbs water by the weight ratio of 1:2.3 ~ 1:2.7, in pulverizer, carry out pulverization process, obtain the hot condiment of glutinous rice cake that granularity reaches 2～3 millimeters, standby; With selected chafing dish food materials by shaping after, it is standby to carry out desalination or processed;
2) the fragrant chilli oil preparation of green pepper: vegetable oil is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, slowly insert the hot condiment of glutinous rice cake that preliminary treatment obtains in the oil cauldron, add the back and in time add pretreated old ginger and Chinese prickly ash, composite aromatic condiment, fry in shallow oil to hot condiment of glutinous rice cake annesl slightly, the pasta anhydrous steam occurs, filter with 150～160 purpose silk cloth, gained filtrate is the fragrant chilli oil of green pepper;
3) frying seasoning: the fragrant chilli oil of green pepper is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, drop into described pretreated Pixian County type bean cotyledon, fermented soya bean and peeling garlic and add yellow rice wine, boil to the clear matter of grease, glossy when glossy, drop into pretreated chafing dish food materials, after frying, add flavoring agent, anticorrisive agent and salt, stir, treat to take the dish out of the pot when grease boils to clear matter again, namely obtain chafing dish dish semi-finished product;
4) vacuum packaging and external packing: the chafing dish dish semi-finished product of step 3 frying gained are carried out the bottled or vacuum bagged of vacuum spiral cover being not less than under 85 ℃ the temperature, carry out external packing at last, obtain the finished product of edible vegetable oil instant type chafing dish dish.
In the process, the related formula for raw stock of the fragrant chilli oil preparation process of green pepper is: vegetable oil 15～18Kg, chilli 5～8Kg, Chinese prickly ash 2.5～4Kg, composite aromatic condiment 0.2～0.3Kg, old ginger 1～1.6Kg; The related formula for raw stock of frying seasoning step is: the fragrant chilli oil 10～15Kg of green pepper, chafing dish food materials 20～25Kg, salt 1.5～2Kg, Pixian County type bean cotyledon 1.0～1.5Kg, peeling garlic 0.5～1.2Kg, yellow rice wine 0.5～0.8Kg, fermented soya bean 0.5～0.8Kg, flavoring agent 1.3 ~ 2.2Kg, anticorrisive agent 0.008～0.01Kg; Wherein, flavoring agent is that chickens' extract, 5 '-flavour nucleotide disodium is or/and the dusty yeast extract; Described anticorrisive agent is that potassium sorbate is or/and calcium propionate.The weight portion of prescription described here all refers to the raw-material weight part before the preliminary treatment, for example, the related chilli 5～8Kg of the fragrant chilli oil preparation process of green pepper, namely being equivalent to needs to use the hot condiment of glutinous rice cake that obtains by after the preliminary treatment of 5～8Kg chilli in the fragrant chilli oil preparation process of green pepper; Chafing dish food materials 20～25Kg that frying seasoning step is related, the amount that namely is equivalent to institute's adding chafing dish food materials in the frying seasoning step is the amount of gained after the chafing dish food materials preliminary treatment of former 20～25Kg.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 international relevant criterion after, get final product sales promotion.
Edible vegetable oil instant type chafing dish dish production method of the present invention, the main raw material(s) that adopts is vegetable oil, chilli, Chinese prickly ash, Pixian County type bean cotyledon, fermented soya bean, yellow rice wine, the peeling garlic, old ginger and composite aromatic condiment, be equipped with the chafing dish food materials, be not directly the chafing dish raw material simply to be mixed the processing of boiling with the chafing dish food materials in its production process, but with Pixian County type bean cotyledon, fermented soya bean, the peeling garlic, old ginger, Chinese prickly ash, composite aromatic condiment, after chilli and selected chafing dish food materials carry out preliminary treatment, adopt vegetable oil to prepare the fragrant chilli oil of green pepper again and carry out the frying seasoning and handle, particularly to the preliminary treatment of chilli and chafing dish food materials; 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, during fried and frying seasoning is handled at the fragrant chilli oil of the green pepper in later stage, to hot condiment of glutinous rice cake in oil soluble material 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; And the preliminary treatment of chafing dish food materials, be by shaping with it, desalination, be used further to after the processed boil, shaping is conducive to packing, desalting processing keeps rational salt and mouthfeel after its process frying of chafing dish food materials is boiled, the moisture that processed allows the chafing dish food materials carry still less enters grease, make on the one hand in the chafing dish food materials the easier frying in the later stage of residue small amount of moisture boil and be able to rapid evaporation in the process, make chafing dish dish product integral body water content still less, being conducive to reduce harmful bacteria grows, prolong the product health holding time, the oil soluble material that makes the high-quality kind have bright fragrant flavor of hot on the other hand can be immersed in the chafing dish food materials quickly, boils process time thereby help to shorten frying; In order better to guarantee the advantage after the chafing dish food materials processed, preferably require water content after the greengrocery chafing dish food materials processed below 45%, the water content after the meat class chafing dish food materials processed is below 60%; It is vegetable oil that used oil plant is handled in the fragrant chilli oil preparation of green pepper and frying seasoning processing, do not contain cholesterol, therefore can in process, not produce the harmful substance of cholesterol sex change yet, 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, after taking the dish out of the pot again be not less than under 85 ℃ the temperature vacuum-packed, harmful bacteria can not be grown for temperature more than 85 ℃, survival, and vacuum packaging makes chafing dish dish product and outside air be isolated, be added with the anticorrisive agent of proper amount of edible safety in the frying process in addition, avoided harmful bacteria to grow, guarantee the safe and sanitary of edible vegetable oil instant type chafing dish dish, guaranteed the food security of edible vegetable oil instant type chafing dish dish in storage and long-distance transport transportation.
Can see thus, edible vegetable oil instant type chafing dish dish production method of the present invention, be different from the chafing dish dish cooking method of prior art, the employing vegetable oil is oil plant, raw material and chafing dish food materials are adopted special preliminary treatment, the fragrant chilli oil preparation of green pepper and frying seasoning treatment process, pretreated raw material in the process of the fragrant chilli oil preparation of green pepper and frying seasoning quickly the oil seepage soluble substance to grease, make that the bright fragrant flavor of hot of soup juice is strong, and be immersed in rapidly in the chafing dish food materials, both guaranteed that the bright fragrant flavor of hot of edible vegetable oil instant type chafing dish dish was pure, shortened the process time of boiling again, having avoided grease to boil raw material such as unhygienic and chilli for a long time repeatedly, directly to boil the carbonization that causes of processing rotten, thereby it is too high to have solved in the prior art chafing dish vegetable cholesterol level, need boil repeatedly, process unhygienic, be easy to generate the problem of harmful substance; And the manufacturing procedure of edible vegetable oil instant type chafing dish dish production method of the present invention is simple, all adopt physical property processing to handle to raw material and chafing dish food materials, temperature control is moderate in the fragrant chilli oil preparation of green pepper and the frying seasoning, process time is shorter, substantially kept raw-material nutrition, and adopt hot-mounting process to carry out vacuum packaging, effectively guaranteed the food security of edible vegetable oil instant type chafing dish dish finished product, can be good at being applied to industrialized mass production; Resulting edible vegetable oil instant type chafing dish dish finished product has bright aromatic strongly fragrant, bright salty agreeable to the taste, oily but not greasy, spicy and not dry characteristics, and adopt the bottled or vacuum bagged of vacuum spiral cover, safe and sanitary, easily store, easy to carry, Kaifeng is edible, adapted to the demand of consumers in general to food and drink agility and security, had excellent popularization and be worth and application prospect.
In addition, according to the peppery degree taste of difference type, as little peppery, in peppery, high peppery etc., in the edible vegetable oil instant type chafing dish dish production process of the present invention, can in the composition of raw materials scope, suitably adjust formula rate.For example:
The edible vegetable oil instant type chafing dish dish of little peppery type, the fragrant chilli oil preparation process of green pepper used raw-material prescription can be vegetable oil 18Kg, capsicum 5Kg, Chinese prickly ash 2.5Kg, composite aromatic condiment 0.2Kg, old ginger 1Kg; The used raw-material prescription of frying seasoning step can be the fragrant chilli oil 15Kg of: green pepper, chafing dish food materials 25Kg, salt 2Kg, Pixian County type bean cotyledon 1.5Kg, peeling garlic 0.5Kg, yellow rice wine 0.8Kg, fermented soya bean 0.8Kg, chickens' extract and 5 '-flavour nucleotide disodium 1Kg, dusty yeast extract 1.2Kg, potassium sorbate and calcium propionate 0.01Kg.
In the composition of raw materials of edible vegetable oil instant type chafing dish dish of peppery type can be vegetable oil 17Kg, capsicum 7Kg, Chinese prickly ash 3Kg, composite aromatic condiment 0.3Kg, old ginger 1.3Kg for the fragrant chilli oil preparation process of: green pepper used raw-material prescription; The used raw-material prescription of frying seasoning step can be the fragrant chilli oil 13Kg of: green pepper, chafing dish food materials 23Kg, salt 1.7Kg, Pixian County type bean cotyledon 1.3Kg, peeling garlic 0.9Kg, yellow rice wine 0.7Kg, fermented soya bean 0.6Kg, chickens' extract and 5 '-flavour nucleotide disodium 0.7Kg, dusty yeast extract 1Kg, potassium sorbate and calcium propionate 0.009Kg.
The composition of raw materials of the edible vegetable oil instant type chafing dish dish of high peppery type can be vegetable oil 15Kg, capsicum 8Kg, Chinese prickly ash 4Kg, composite aromatic condiment 0.3Kg, old ginger 1.6Kg for: the used raw-material prescription of the fragrant chilli oil preparation process of green pepper; The used raw-material prescription of frying seasoning step can be the fragrant chilli oil 10Kg of: green pepper, chafing dish food materials 20Kg, salt 1.5Kg, Pixian County type bean cotyledon 1.0Kg, peeling garlic 1.2Kg, yellow rice wine 0.5Kg, fermented soya bean 0.5Kg, chickens' extract and 5 '-flavour nucleotide disodium 0.5Kg, dusty yeast extract 0.8Kg, potassium sorbate and calcium propionate 0.008Kg.
Weight portion of last each prescription equally all refers to the raw-material weight part before the preliminary treatment, and be not limited to above-mentioned prescription when specifically using, can be according to different zones, by actual demand modulate little peppery, in the edible vegetable oil instant type chafing dish dish product of peppery, high various tastes type such as peppery, to be fit to the polymorphic type crowd that mouthfeel differs.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although with reference to preferred embodiment the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (3)
1. edible vegetable oil instant type chafing dish dish production method, it is characterized in that, main raw material(s) is vegetable oil, chilli, Chinese prickly ash, Pixian County type bean cotyledon, fermented soya bean, yellow rice wine, peeling garlic, old ginger and composite aromatic condiment, and chafing dish food materials, take by weighing described raw material by prescription,, frying seasoning fried through the fragrant chilli oil of preliminary treatment, green pepper, packing and get; Its concrete production method comprises the steps:
1) preliminary treatment: respectively at carrying out pulverization process in the pulverizer, make its granularity reach 2～3 millimeters Pixian County type bean cotyledon, fermented soya bean, peeling garlic and old ginger, standby; Chinese prickly ash, composite aromatic condiment is respectively at carrying out pulverization process in the pulverizer, powdered standby; After chilli and water is dipped to chilli and fully absorbs water by the weight ratio of 1:2.3 ~ 1:2.7, in pulverizer, carry out pulverization process, obtain the hot condiment of glutinous rice cake that granularity reaches 2～3 millimeters, standby; With selected chafing dish food materials by shaping after, it is standby to carry out desalination or processed;
2) the fragrant chilli oil preparation of green pepper: vegetable oil is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, slowly insert the hot condiment of glutinous rice cake that preliminary treatment obtains in the oil cauldron, add the back and in time add pretreated old ginger and Chinese prickly ash, composite aromatic condiment, fry in shallow oil to hot condiment of glutinous rice cake annesl slightly, the pasta anhydrous steam occurs, filter with 150～160 purpose silk cloth, gained filtrate is the fragrant chilli oil of green pepper;
3) frying seasoning: the fragrant chilli oil of green pepper is inserted in the pot, when big fire is fried in shallow oil to 150～160 ℃, transfer to little fire, drop into described pretreated Pixian County type bean cotyledon, fermented soya bean and peeling garlic and add yellow rice wine, boil to the clear matter of grease, glossy when glossy, drop into pretreated chafing dish food materials, after frying, add flavoring agent, anticorrisive agent and salt, stir, treat to take the dish out of the pot when grease boils to clear matter again, namely obtain chafing dish dish semi-finished product;
4) vacuum packaging and external packing: the chafing dish dish semi-finished product of step 3 frying gained are carried out the bottled or vacuum bagged of vacuum spiral cover being not less than under 85 ℃ the temperature, carry out external packing at last, obtain the finished product of edible vegetable oil instant type chafing dish dish.
2. edible vegetable oil instant type chafing dish dish production method according to claim 1 is characterized in that:
The related formula for raw stock of the fragrant chilli oil preparation process of described green pepper is: vegetable oil 15～18Kg, chilli 5～8Kg, Chinese prickly ash 2.5～4Kg, composite aromatic condiment 0.2～0.3Kg, old ginger 1～1.6Kg;
The related formula for raw stock of described frying seasoning step is: the fragrant chilli oil 10～15Kg of green pepper, chafing dish food materials 20～25Kg, salt 1.5～2Kg, Pixian County type bean cotyledon 1.0～1.5Kg, peeling garlic 0.5～1.2Kg, yellow rice wine 0.5～0.8Kg, fermented soya bean 0.5～0.8Kg, flavoring agent 1.3 ~ 2.2Kg, anticorrisive agent 0.008～0.01Kg;
Wherein, flavoring agent is that chickens' extract, 5 '-flavour nucleotide disodium is or/and the dusty yeast extract; Described anticorrisive agent is that potassium sorbate is or/and calcium propionate.
3. edible vegetable oil instant type chafing dish dish production method according to claim 1, it is characterized in that, in the described pre-treatment step, processed to the chafing dish food materials requires: the water content after the greengrocery chafing dish food materials processed is below 45%, and the water content after the meat class chafing dish food materials processed is below 60%.
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| CN106880020A (en) * | 2017-04-25 | 2017-06-23 | 重庆鼻祖食品有限公司 | A kind of ecosystem bottom flavorings of spicy chaffy dish |
| CN109549170A (en) * | 2019-01-02 | 2019-04-02 | 四川省郫县豆瓣股份有限公司 | A kind of perillaseed chili with fermented soya beans flavoring compositions and preparation method |
| CN110692703A (en) * | 2019-09-27 | 2020-01-17 | 湖南掌中勺食品科技有限公司 | Method for prolonging shelf life of dish |
| CN113397117A (en) * | 2021-06-30 | 2021-09-17 | 四川好哥们食品有限公司 | Preparation method of convenient instant cold-eaten food |
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| CN113397117A (en) * | 2021-06-30 | 2021-09-17 | 四川好哥们食品有限公司 | Preparation method of convenient instant cold-eaten food |
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