CN103190643B - Production method of boiled oil instant chafing dish - Google Patents
Production method of boiled oil instant chafing dish Download PDFInfo
- Publication number
- CN103190643B CN103190643B CN201310107405.0A CN201310107405A CN103190643B CN 103190643 B CN103190643 B CN 103190643B CN 201310107405 A CN201310107405 A CN 201310107405A CN 103190643 B CN103190643 B CN 103190643B
- Authority
- CN
- China
- Prior art keywords
- chafing dish
- dish
- chilli
- oil
- food materials
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- 239000003921 oil Substances 0.000 claims abstract description 53
- 235000019198 oils Nutrition 0.000 claims abstract description 53
- 235000013305 food Nutrition 0.000 claims abstract description 52
- 239000000463 material Substances 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 38
- 230000008569 process Effects 0.000 claims abstract description 35
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 39
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 36
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 36
- 239000002994 raw material Substances 0.000 claims description 35
- 235000013409 condiments Nutrition 0.000 claims description 30
- 239000000796 flavoring agent Substances 0.000 claims description 21
- 125000003118 aryl group Chemical group 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 19
- 244000068988 Glycine max Species 0.000 claims description 17
- 235000010469 Glycine max Nutrition 0.000 claims description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 17
- 239000004519 grease Substances 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000007594 Oryza sativa Species 0.000 claims description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- 235000019991 rice wine Nutrition 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013355 food flavoring agent Nutrition 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000010331 calcium propionate Nutrition 0.000 claims description 6
- 239000004330 calcium propionate Substances 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000002773 nucleotide Substances 0.000 claims description 6
- 125000003729 nucleotide group Chemical group 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000010612 desalination reaction Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- -1 glossy when glossy Substances 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 18
- 238000009835 boiling Methods 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 235000002566 Capsicum Nutrition 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 53
- 241000234314 Zingiber Species 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 238000003763 carbonization Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 3
- 235000021393 food security Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002195 soluble material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000002207 thermal evaporation Methods 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003345 natural gas Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
Images
Landscapes
- Seasonings (AREA)
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 need to possess under the environmental condition of the heaters such as natural gas range, electromagnetic oven conventionally, adopts water or soup juice chafing dish bottom flavorings to be in harmonious proportion to the chafing dish food materials such as vegetables, meat that boil after boiling, instant boiling.This chafing dish processing and eating mode is higher to environmental requirement, from being fabricated into the edible time of waiting for, grow (conventionally more than 30 minutes), the chafing dish vegetable of simple processing and fabricating is difficult for again fresh-keeping storage, can not get instant, and chafing dish bottom flavorings is generally butter with oil, cholesterol level is higher, and oil soluble material in the dryness raw material such as chilli often needs for a long time, high oil temperature repeatedly boils just and can ooze out in grease, highlight the effect of its pungent phenomenon, but not only unhygienic through the grease repeatedly boiling, and the cholesterol easy oxidation deterioration that is heated for a long time, it is rotten that the dryness raw material such as chilli boil lower easy carbonization for a long time repeatedly at soup for chafing dish, these rotten materials infiltrate in grease in the lump, unfavorable to health after edible.Along with people's rhythm of life is accelerated and quality of life raising, existing chafing dish processing and eating mode is because being subject to the restriction of environment, time factor, and may there is the problems such as cholesterol level is too high, processing wholesomeness, be difficult to meet the demand of people to food and drink agility and security.
Summary of the invention
For prior art above shortcomings, the object of this invention is to provide a kind of can industrialized mass production, the edible vegetable oil instant type chafing dish dish production method of health, safety, with solve chafing dish vegetable cholesterol level too high, need to repeatedly boil, process problem unhygienic, that easily produce harmful substance, the instant type chafing dish dish product that health, high-quality are provided to consumer, meets the demand of people to 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, by formula, take described raw material,, frying seasoning fried through the fragrant chilli oil of pretreatment, green pepper, packing and obtain; Its concrete production method comprises the steps:
1) pretreatment: respectively at carrying out pulverization process in 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 pulverizer, powdered standby; After chilli and water are dipped to chilli and fully absorb 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; By selected chafing dish food materials by shaping after, carry out desalination or processed standby;
2) the fragrant chilli oil preparation of green pepper: vegetable oil is inserted in pot, when big fire is decocted to 150～160 ℃, be adjusted to little fire, the hot condiment of glutinous rice cake that pretreatment is obtained is slowly inserted in oil cauldron, add rear pretreated old ginger and Chinese prickly ash, the composite aromatic condiment of adding in time, decoct to hot condiment of glutinous rice cake annesl slightly, pasta anhydrous steam occurs, with 150～160 object silk cloth, filter, gained filtrate is the fragrant chilli oil of green pepper;
3) frying seasoning: the fragrant chilli oil of green pepper is inserted in pot, when big fire is decocted to 150～160 ℃, be adjusted 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, when grease boils to clear matter again, take the dish out of the pot, 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 to the bottled or vacuum bagged of vacuum spiral cover being not less than at the temperature of 85 ℃, finally carry out external packing, 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 dusty yeast extract; Described anticorrisive agent is that potassium sorbate is or/and calcium propionate.
Further, in described pre-treatment step, the processed of chafing dish food materials is required: the water content after greengrocery chafing dish food materials processed is below 45%, and the water content after 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, employing vegetable oil is oil plant, raw material and chafing dish food materials are adopted to special pretreatment, 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 oil seepage soluble substance to grease, make the fresh fragrant flavor of hot of soup juice strong, and be immersed in rapidly in chafing dish food materials, both guaranteed that the fresh 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 repeatedly to boil for a long time the raw material such as unhygienic and chilli, directly to boil the carbonization that causes of processing rotten, thereby it is too high to have solved in prior art chafing dish vegetable cholesterol level, need to repeatedly boil, process unhygienic, easily produce 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 edible vegetable oil instant type chafing dish dish production method of the present invention, to raw material and chafing dish food materials, all adopt physical property processing to process, in the fragrant chilli oil preparation of green pepper and frying seasoning temperature control moderate, substantially kept raw-material nutrition.
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 fresh aromatic strongly fragrant, fresh salty agreeable to the taste, oily but not greasy, spicy and not dry feature.
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, 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 regions, modulate micro-peppery, in the two green pepper disposal bottom flavorings of chafing dish products of bubble of peppery, the high various tastes type such as peppery, the polymorphic type crowd who differs to be applicable to mouthfeel.
7, edible vegetable oil instant type chafing dish dish production method of the present invention has good promotional value and application prospect.
Accompanying drawing explanation
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) adopting 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 chafing dish food materials, after special pretreatment, 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 without disease and pest, without 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, according to taste type, determine after the formula of raw material, produce the method flow of edible vegetable oil instant type chafing dish dish as shown in Figure 1, specifically comprise the steps:
1) pretreatment: respectively at carrying out pulverization process in 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 pulverizer, powdered standby; After chilli and water are dipped to chilli and fully absorb 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; By selected chafing dish food materials by shaping after, carry out desalination or processed standby;
2) the fragrant chilli oil preparation of green pepper: vegetable oil is inserted in pot, when big fire is decocted to 150～160 ℃, be adjusted to little fire, the hot condiment of glutinous rice cake that pretreatment is obtained is slowly inserted in oil cauldron, add rear pretreated old ginger and Chinese prickly ash, the composite aromatic condiment of adding in time, decoct to hot condiment of glutinous rice cake annesl slightly, pasta anhydrous steam occurs, with 150～160 object silk cloth, filter, gained filtrate is the fragrant chilli oil of green pepper;
3) frying seasoning: the fragrant chilli oil of green pepper is inserted in pot, when big fire is decocted to 150～160 ℃, be adjusted 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, when grease boils to clear matter again, take the dish out of the pot, 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 to the bottled or vacuum bagged of vacuum spiral cover being not less than at the temperature of 85 ℃, finally carry out external packing, obtain the finished product of edible vegetable oil instant type chafing dish dish.
In 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 dusty yeast extract; Described anticorrisive agent is that potassium sorbate is or/and calcium propionate.The weight portion of formula described here all refers to the raw-material weight part before pretreatment, for example, the related chilli 5～8Kg of the fragrant chilli oil preparation process of green pepper, being equivalent to needs to use the hot condiment of glutinous rice cake obtaining by after the pretreatment 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 is equivalent to add in frying seasoning step chafing dish food materials is the amount of gained after the chafing dish food materials pretreatment of former 20～25Kg.The finished product of the edible vegetable oil instant type chafing dish dish of producing, also needs to enter oversampling, detection by sampling standard, meets after international relevant criterion, gets final product sales promotion.
Edible vegetable oil instant type chafing dish dish production method of the present invention, the main raw material(s) adopting 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 chafing dish food materials, in its production process, not directly chafing dish raw material and chafing dish food materials are carried out simply mixing the processing of boiling, but by Pixian County type bean cotyledon, fermented soya bean, peeling garlic, old ginger, Chinese prickly ash, composite aromatic condiment, chilli and selected chafing dish food materials carry out after pretreatment, adopt again vegetable oil prepare the fragrant chilli oil of green pepper and carry out frying seasoning processing, the particularly pretreatment to chilli and chafing dish food materials, the pretreatment of chilli, 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 the hot condiment of glutinous rice cake of 2～3 millimeters again, during at the fragrant chilli oil of the green pepper in later stage, fried and frying seasoning is processed, to hot condiment of glutinous rice cake in oil soluble material can with moisture, ooze out quickly, after moisture is subject to thermal evaporation, be dissolved in grease, its fragrant peppery local flavor is manifested rapidly, and the existence due to moisture in hot condiment of glutinous rice cake, in boiling process, be also difficult for the rotten harmful substance that produces of carbonization, and the pretreatment of chafing dish food materials, by shaping, desalination, after processed, be used further to boil, shaping is conducive to packing, desalting processing can make chafing dish food materials, and it keeps rational salt and mouthfeel after frying is boiled, the moisture that processed allows chafing dish food materials carry still less enters grease, make to remain a small amount of moisture in chafing dish food materials is more easily able to rapid evaporation in process is boiled in the frying in later stage on the one hand, make the water content of chafing dish dish product integral body still less, being conducive to reduce harmful bacteria grows, extend the product health holding time, the oil soluble material that makes on the other hand high-quality kind have fresh fragrant flavor of hot can be immersed in chafing dish food materials quickly, thereby contributing to shorten frying boils process time, in order better to guarantee the advantage after chafing dish food materials processed, preferably require water content after greengrocery chafing dish food materials processed below 45%, the water content after meat class chafing dish food materials processed is below 60%, it is vegetable oil that oil plant used is processed 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 frying seasoning process need to boil to the clear matter of grease, during the clear matter of grease, show that the most of moisture of oozing out in raw material has been subject to thermal evaporation, be unfavorable for that harmful bacteria grows, after taking the dish out of the pot, be not less than vacuum packaging at the temperature of 85 ℃ again, harmful bacteria can not be grown for 85 ℃ of above temperature, survival, and vacuum packaging is isolated chafing dish dish product and outside air, in addition in frying process, be added with the anticorrisive agent of proper amount of edible safety, avoided harmful bacteria to grow, guaranteed 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, employing vegetable oil is oil plant, raw material and chafing dish food materials are adopted to special pretreatment, 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 oil seepage soluble substance to grease, make the fresh fragrant flavor of hot of soup juice strong, and be immersed in rapidly in chafing dish food materials, both guaranteed that the fresh 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 repeatedly to boil for a long time the raw material such as unhygienic and chilli, directly to boil the carbonization that causes of processing rotten, thereby it is too high to have solved in prior art chafing dish vegetable cholesterol level, need to repeatedly boil, process unhygienic, easily produce 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, to raw material and chafing dish food materials, all adopt physical property processing to process, in the fragrant chilli oil preparation of green pepper and frying seasoning, temperature is controlled moderate, 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 fresh aromatic strongly fragrant, fresh salty agreeable to the taste, oily but not greasy, spicy and not dry feature, and employing vacuum spiral cover is bottled or vacuum bagged, safe and sanitary, easily store, easy to carry, Kaifeng is edible, adapt to the demand of consumers in general to food and drink agility and security, there is good promotional value and application prospect.
In addition, according to the peppery degree taste of difference type, as micro-peppery, in peppery, high peppery etc., in edible vegetable oil instant type chafing dish dish production process of the present invention, can within the scope of composition of raw materials, suitably adjust formula rate.For example:
The edible vegetable oil instant type chafing dish dish of micro-peppery type, the formula of the fragrant chilli oil preparation process of green pepper raw materials can be: vegetable oil 18Kg, capsicum 5Kg, Chinese prickly ash 2.5Kg, composite aromatic condiment 0.2Kg, old ginger 1Kg; The formula of frying seasoning step raw materials 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: the formula of the fragrant chilli oil preparation process of green pepper raw materials can be: vegetable oil 17Kg, capsicum 7Kg, Chinese prickly ash 3Kg, composite aromatic condiment 0.3Kg, old ginger 1.3Kg; The formula of frying seasoning step raw materials 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: the formula of the fragrant chilli oil preparation process of green pepper raw materials can be: vegetable oil 15Kg, capsicum 8Kg, Chinese prickly ash 4Kg, composite aromatic condiment 0.3Kg, old ginger 1.6Kg; The formula of frying seasoning step raw materials 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.
Upper weight portion of respectively filling a prescription equally all refers to the raw-material weight part before pretreatment, and while specifically applying, be not limited to above-mentioned formula, can be according to different regions, by actual demand modulate micro-peppery, in the edible vegetable oil instant type chafing dish dish product of peppery, the high various tastes type such as peppery, the polymorphic type crowd who differs to be applicable to mouthfeel.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (2)
1. an 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, by formula, take described raw material,, frying seasoning fried through the fragrant chilli oil of pretreatment, green pepper, packing and obtain; Its concrete production method comprises the steps:
1) pretreatment: respectively at carrying out pulverization process in 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 pulverizer, powdered standby; After chilli and water are dipped to chilli and fully absorb 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; By selected chafing dish food materials by shaping after, carry out desalination or processed standby, the processed of chafing dish food materials is required: the water content after greengrocery chafing dish food materials processed is below 45%, and the water content after meat class chafing dish food materials processed is below 60%;
2) the fragrant chilli oil preparation of green pepper: vegetable oil is inserted in pot, when big fire is decocted to 150～160 ℃, be adjusted to little fire, the hot condiment of glutinous rice cake that pretreatment is obtained is slowly inserted in oil cauldron, add rear pretreated old ginger and Chinese prickly ash, the composite aromatic condiment of adding in time, decoct to hot condiment of glutinous rice cake annesl slightly, pasta anhydrous steam occurs, with 150～160 object silk cloth, filter, gained filtrate is the fragrant chilli oil of green pepper;
3) frying seasoning: the fragrant chilli oil of green pepper is inserted in pot, when big fire is decocted to 150～160 ℃, be adjusted 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, when grease boils to clear matter again, take the dish out of the pot, 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 to the bottled or vacuum bagged of vacuum spiral cover being not less than at the temperature of 85 ℃, finally carry out external packing, 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 dusty yeast extract; Described anticorrisive agent is that potassium sorbate is or/and calcium propionate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310107405.0A CN103190643B (en) | 2013-03-29 | 2013-03-29 | Production method of boiled oil instant chafing dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310107405.0A CN103190643B (en) | 2013-03-29 | 2013-03-29 | Production method of boiled oil instant chafing dish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103190643A CN103190643A (en) | 2013-07-10 |
| CN103190643B true CN103190643B (en) | 2014-04-09 |
Family
ID=48713608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310107405.0A Active CN103190643B (en) | 2013-03-29 | 2013-03-29 | Production method of boiled oil instant chafing dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103190643B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266040A (en) * | 2015-10-13 | 2016-01-27 | 习水县马临肉制品加工厂 | Red-hotpot mutton made of Qianbei-Ma Goat and preparation method thereof |
| 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 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1895089A (en) * | 2005-07-11 | 2007-01-17 | 成都川江号子餐饮管理投资有限公司 | Pure rapeseed oil pepper condiment and production thereof |
| CN101209116A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method |
| CN101385527A (en) * | 2007-09-14 | 2009-03-18 | 邱克洪 | Tea oil health-care chaffy dish ingredients and production technique |
| CN102150808A (en) * | 2010-12-30 | 2011-08-17 | 成都味在龙腾投资有限责任公司 | Clear-oil hotpot seasonings and preparation method thereof |
| CN102178202A (en) * | 2011-05-13 | 2011-09-14 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
| CN102210435A (en) * | 2011-04-29 | 2011-10-12 | 甘丘平 | Red soup hotpot base material and preparation method thereof |
-
2013
- 2013-03-29 CN CN201310107405.0A patent/CN103190643B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1895089A (en) * | 2005-07-11 | 2007-01-17 | 成都川江号子餐饮管理投资有限公司 | Pure rapeseed oil pepper condiment and production thereof |
| CN101209116A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method |
| CN101385527A (en) * | 2007-09-14 | 2009-03-18 | 邱克洪 | Tea oil health-care chaffy dish ingredients and production technique |
| CN102150808A (en) * | 2010-12-30 | 2011-08-17 | 成都味在龙腾投资有限责任公司 | Clear-oil hotpot seasonings and preparation method thereof |
| CN102210435A (en) * | 2011-04-29 | 2011-10-12 | 甘丘平 | Red soup hotpot base material and preparation method thereof |
| CN102178202A (en) * | 2011-05-13 | 2011-09-14 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
Non-Patent Citations (5)
| Title |
|---|
| 余国全.清油火锅制作攻略.《四川烹饪》.2010,(第12期),第54-55页. |
| 刘晏 等 * |
| 孙维承.无渣清油火锅 * |
| 清油火锅制作攻略.《四川烹饪》.2008,(第4期),第36页左栏第2段及第37页中栏第1段，第36页右栏第1-2段. * |
| 清油火锅制作攻略;余国全;《四川烹饪》;20101201(第12期);第54-55页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103190643A (en) | 2013-07-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103141804B (en) | Production method of disposable hotpot seasoning containing two kinds of pickled pepper | |
| CN103583997B (en) | Green tea-sorghum crispy rice | |
| CN102578612A (en) | Method for producing spicy chicken product | |
| CN105707818B (en) | A kind of acid bamboo shoot flavor seasoning packet production method | |
| CN103190643B (en) | Production method of boiled oil instant chafing dish | |
| CN104116068B (en) | The preparation method of tomato compound seasoner with fruit feel | |
| CN103190589B (en) | Production method of boiled oil one-time hotpot soup base | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN103876083A (en) | Preparation method of pickled bamboo shoots with pickled peppers | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN102578524A (en) | Method for making seasoning bag of instant glass noodles | |
| CN103564340A (en) | Rice crust containing red tea and corn | |
| CN104172000A (en) | Preparation method of chili sauce | |
| CN103948014A (en) | Method for producing sauce packet for braised noodles containing mushroom | |
| CN104305095A (en) | Sturgeon hotpot bottom material and preparation method thereof | |
| CN102871138A (en) | Method for making stewed pork with brown sauce | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN103169052B (en) | Method for producing beef tallow self-heating type ready-to-eat hot-pot dishes | |
| CN105105163A (en) | Fruity dried pork and making method thereof | |
| CN102524748B (en) | Ready-to-eat crab paste and preparation method thereof | |
| KR20170045895A (en) | Method for manufacturing cooked pork including salicornia herbacea extract | |
| CN104939039A (en) | Spicy Wutai mushroom sauce and preparation method thereof | |
| CN108813546A (en) | Black pepper sauce and preparation method thereof | |
| CN101912107A (en) | Formula and manufacturing method of hot and spicy sauce | |
| CN103637127B (en) | The production method of bubble green pepper appetizer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210125 Address after: 401120 No.1, Baohuan 2 Road, Yubei District, Chongqing Patentee after: Chongqing Qinma Food Co.,Ltd. Address before: 401120 No.1, Baohuan 2nd Road, agricultural park, Yubei District, Chongqing Patentee before: Qin Yuanhong |