CN103263002A - Chinese-style cheese hotpot condiment and preparation method thereof - Google Patents
Chinese-style cheese hotpot condiment and preparation method thereof Download PDFInfo
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- CN103263002A CN103263002A CN2013102225503A CN201310222550A CN103263002A CN 103263002 A CN103263002 A CN 103263002A CN 2013102225503 A CN2013102225503 A CN 2013102225503A CN 201310222550 A CN201310222550 A CN 201310222550A CN 103263002 A CN103263002 A CN 103263002A
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Abstract
The invention discloses a Chinese-style cheese hotpot condiment and a preparation method thereof. The preparation method of the Chinese-style cheese hotpot condiment comprises the following steps of: taking 40-50 % by weight of cheese, 23-26% by weight of edible oil, 7-8% by weight of cooking wine, 9-11% by weight of fermented glutinous rice, 4-6% by weight of rock sugar, 3-4% by weight of salt, 0.4-0.6% by weight of aginomoto, 0.4-0.6% by weight of chicken powder and 0-3% by weight of spice, and boiling for 3-5minutes at 60-130 DEG C, wherein the content of the final total solids is 60-80g/100g, the acid value is 0-4mg/g, the peroxidation value is 0-312.5meq/kg, and the optimum ratio of the solid to water in the compounding process is 1:3. The Chinese-style cheese hotpot condiment is soft and pure in taste, proper in creamy flavor, rich in nutrition and unique in flavor and taste.
Description
Technical field
The present invention relates to food technology field, relate in particular to Chinese style cheese chafing dish bottom flavorings, relate to the preparation method of this Chinese style cheese chafing dish bottom flavorings simultaneously.
Background technology
The Chinese style chafing dish especially quite is subjected to liking of consumer on Sichuan, Chongqing and other places as a kind of diet style of uniqueness.Always wait and have a distinctive style with its " form arbitrarily, lively atmosphere, abundant raw material, multiple tastes ".Chafing dish bottom flavorings kind in the market is more, has instant, and kind is many, and advantages such as taste uniqueness are subjected to consumer's welcome deeply.Common traditional chafing dish bottom flavorings is pungent aromatic, and is greasy plentiful, spicy thick and heavy, scalds the food back and gives satisfying and pleasant sensation of ten minutes on the one hand, also makes the part crowd phenomenons such as mouth parched and tongue scorched, digestive discomfort occur on the other hand.Thereby some light, elegant type chafing dish time-like regular meetings are as a kind of alternative.Along with people are growing more intense to pursuit and the market competition of health, adopt new technology, newly the prescription, new modeling, and in nutrition health with have more aspects such as characteristic and innovate, development of new gives off a strong fragrance, mouthfeel is soft, wholesome chafing dish bottom flavorings has bright development prospect, is more suitable for following consumer's theory.
Cheese also is called cheese, and it has concentrated beneficiating ingredients such as rich in protein in the milk, calcium, unrighted acid, minerals and vitamins, and is nutritious, is pure natural food, is called as " kings of milk products ".Protein in the cheese by fermentation after, form peptone, peptide, amino acid etc., be easy to digest and assimilate, protein digestibility can be up to 96%～98%.Lactic acid bacteria in the cheese and metabolite thereof are conducive to keep the stable and balance of normal flora in the human body intestinal canal, can prevent treating constipation and suffering from diarrhoea, and for improving body immunity great help are arranged.
From the nutrition angle, the deficiency of calcium intake is to influence the healthy major issue of Chinese residents always.Cheese not only can provide a large amount of easier high-quality proteins that is absorbed by the body and utilizes, and contains abundant calcium simultaneously, has effectively remedied the deficiency of Chinese residents tradition meals.Yet the fermentative smell that conventional cheese is strong is difficult to Chinese Consumer's and generally accepts.
Summary of the invention
The objective of the invention is to overcome above-mentioned shortcoming and the Chinese style cheese chafing dish bottom flavorings of a kind of nutritious, local flavor and mouthfeel uniqueness is provided.
Another object of the present invention also is to provide the preparation method of this Chinese style cheese chafing dish bottom flavorings.
Purpose of the present invention and solve its technical problem underlying and realize by the following technical solutions:
Chinese style cheese chafing dish bottom flavorings of the present invention comprises the raw material of following weight parts:
Cheese 40-50g/100g, edible oil 23-26g/100g, cooking wine 7-8 g/100g, fermented glutinous wine 9-11 g/100g, sugared 4-6 g/100g, salt 3-4 g/100g, monosodium glutamate 0.4-0.6 g/100g, chickens' extract 0.4-0.6 g/100g, spice 0-3g/100g.
Above-mentioned Chinese style cheese chafing dish bottom flavorings, wherein: cheese is commercially available or self-control.
Above-mentioned Chinese style cheese chafing dish bottom flavorings, wherein: the homemade method of cheese is: fresh milk is 65 ℃ of sterilization 30min after filtering, add leavening (lactobacillus bulgaricus B1: streptococcus thermophilus S1=1:1, unit of activity is 20 u) 2-6g/100L, fermentation 1.5h adds calcium chloride 0.005-0.05g/100g and renin 0.0005-0.005g/100g, curdled milk 16-18h, cutting, stirring, clear, the packing of milk ejection get cheese.This cheese real milk solids content is 30-40g/100g, and fat content is 5-6g/100g, and protein content is 10-20g/100g, and hardness is suitable, and quality is even, and tissue is fine and smooth, has better elastic and good cheese fragrance.
A kind of preparation method of Chinese style cheese chafing dish bottom flavorings may further comprise the steps:
(1) gets cheese 40-50g/100g, edible oil 23-26g/100g, cooking wine 7-8g/100g, fermented glutinous wine 9-11g/100g, rock sugar 4-6g/100g, salt 3-4g/100g, monosodium glutamate 0.4-0.6g/100g, chickens' extract 0.4-0.6g/100g, spice 0-3g/100g;
(2) time of boiling is 3-5min, boils between 60-130 ℃.Final total solids content is 60-80g/100g, and acid value is 0-4mg/g, and peroxide value is 0-312.5meq/kg;
(3) adding the composite best solid-liquid ratio of water is 1:3.Composite back mouthfeel is soft, pure, and the milk flavor is moderate.
The preparation method of above-mentioned Chinese style cheese chafing dish bottom flavorings, wherein: add ginger, garlic, Chinese prickly ash, capsicum, bean cotyledon, sour soup or catsup in the bed material and obtain the multiple chafing dish bottom flavorings that is suitable for various tastes.
The present invention compared with prior art, has tangible beneficial effect, as can be known from the above technical solutions: cheese is as the base-material of chafing dish bottom flavorings, the chafing dish form of liking in conjunction with Chinese Consumer's, can not only give full play to the nutritive peculiarity of raw milk, and cheese is by behind the lactobacillus-fermented, be that lactose decomposes in the raw milk, and promotion small-molecular peptides and amino acid whose enrichment, the discomfort reaction of having avoided the edible sweet milk of lactose intolerance crowd to cause takes place, and is a kind of important and novel mode that promotes that dairy products are popularized.The present invention has agreed with characteristics such as the convenience of traditional chafing dish bottom flavorings and local flavor, and has greatly brought into play the nutritive peculiarity of cheese, improves the problem of the existence of traditional chafing dish, can satisfy modern consumer to nutrition, health, fashion, delicious pursuit.Thereby promote the development that Chinese and western food and drink is merged.There is wide development space in the developing direction that raw milk is combined with flavouring, table food, and good market and propelling property are arranged.
The specific embodiment of the present invention is provided in detail by following examples.
The specific embodiment
Embodiment 1
A kind of Chinese style clear soup cheese chafing dish bottom flavorings may further comprise the steps:
(1) gets cheese 45g/100g, edible oil oil 26g/100g, Chinese prickly ash 0.4g/100g, bruised ginger 2g/100g, garlic 2g/100g, cooking wine 8g/100g, fermented glutinous wine 11g/100g, rock sugar 6g/100g, salt 3g/100g, monosodium glutamate 0.4g/100g, chickens' extract 0.4g/100g;
(2) with the oil heating, successively put into Chinese prickly ash, bruised ginger, garlic, put into other raw material then, the time of boiling is 3-5min, boils between 60-130 ℃; Final total solids content is 78%, and acid value is 2mg/g, and peroxide value is 112.0meq/kg.
(3) the composite best solid-liquid ratio of chafing dish bottom flavorings and water is 1:3, and composite back mouthfeel is soft, pure, and the milk flavor is moderate.
Wherein: the method for making of cheese is with fresh milk 800g 65 ℃ of sterilization 30min after filtering, add leavening (lactobacillus bulgaricus B1: streptococcus thermophilus S1=1:1, unit of activity is 20u) 23mg, fermentation 1.5h, add calcium chloride 264mg and renin 28mg, 38 ℃ of curdled milk 17h, cutting, stirring, clear, the packing of milk ejection get cheese.This cheese real milk solids content is 30-40g/100g, and fat content is 5-6g/100g, and protein content is 10-20g/100g, and hardness is suitable, and quality is even, and tissue is fine and smooth, has better elastic and good cheese fragrance.
Embodiment 2
A kind of Chinese style clear soup cheese chafing dish bottom flavorings may further comprise the steps:
(1) gets cheese 50g/100g, edible oil 23g/100g, Chinese prickly ash 0.4g/100g, bruised ginger 2g/100g, garlic 2g/100g, cooking wine 8g/100g, fermented glutinous wine 11g/100g, rock sugar 6g/100g, salt 3g/100g, monosodium glutamate 0.4g/100g, chickens' extract 0.4g/100g;
(2) with the oil heating, successively put into Chinese prickly ash, bruised ginger, garlic, put into other raw material then, the time of boiling is 3-5 min, boils between 60-130 ℃;
(3) the composite best solid-liquid ratio of chafing dish bottom flavorings and water is 1:3, and composite back mouthfeel is soft, pure, and the milk flavor is moderate.
Wherein: the method for making of cheese is with fresh milk 800g 65 ℃ of sterilization 30min after filtering, add leavening (lactobacillus bulgaricus B1: streptococcus thermophilus S1=1:1, unit of activity is 20 u) 23mg, fermentation 1.5h, add calcium chloride 264mg and renin 28mg, 38 ℃ of curdled milk 17h, cutting, stirring, clear, the packing of milk ejection get cheese.This cheese real milk solids content is 30-40 g/100g, and fat content is 5-6 g/100g, and protein content is 10-20 g/100g, and hardness is suitable, and quality is even, and tissue is fine and smooth, has better elastic and good cheese fragrance.
Embodiment 3
The spicy cheese chafing dish bottom flavorings of a kind of Chinese style may further comprise the steps:
(1) gets cheese 50g/100g, rapeseed oil 11g/100g, lard 4g/100g, chilli oil 3g/100g, Chinese prickly ash 0.5g/100g, glutinous rice cake capsicum 11g/100g, bruised ginger 3g/100g, garlic 3g/100g, cooking wine 6g/100g, bean paste 4g/100g, fermented soya bean 4g/100g, fermented glutinous wine 8g/100g, rock sugar 3g/100g, salt 2g/100g, monosodium glutamate 0.4g/100g, chickens' extract 0.3g/100g, spice 0.3g/100g;
(2) with the oil heating, successively put into Chinese prickly ash, glutinous rice cake capsicum, bruised ginger, garlic, prepare burden then, the time of boiling is 8min, boils between 60-130 ℃.Final total solids content is 70g/100g, and acid value is 3mg/g, and peroxide value is 153meq/kg;
(3) the composite best solid-liquid ratio of chafing dish bottom flavorings and water is 1:2, and composite back mouthfeel is soft, pure, and the milk flavor is moderate, and pungent is moderate.
Embodiment 4
A kind of Chinese style is vinegar-pepper cheese chafing dish bottom flavorings may further comprise the steps:
(1) gets cheese 45g/100g, rapeseed oil 12g/100g, lard 4g/100g, Chinese prickly ash 0.3g/100g, poor capsicum 13g/100g, bruised ginger 2g/100g, garlic 2g/100g, cooking wine 5g/100g, fermented glutinous wine 7g/100g, rock sugar 4g/100g, salt 3g/100g, monosodium glutamate 0.3g/100g, chickens' extract 0.3g/100g, catsup 8g/100g;
(2) with the oil heating, the poor capsicum of adding, Chinese prickly ash, bruised ginger, garlic are fried in shallow oil to little Huang, add cooking wine, fermented glutinous wine, rock sugar, salt, monosodium glutamate, chickens' extract then between 60-130 ℃, the time of boiling is 8min, with catsup, cheese, boil, the time of boiling is 9min again.Final total solids content is 72g/100g, and acid value is 1.5mg/g, and peroxide value is 180meq/kg;
(3) the composite best solid-liquid ratio of chafing dish bottom flavorings and water is 1:2, and composite back mouthfeel is soft, pure, and the milk flavor is moderate, and vinegar-pepper flavor is moderate.
Embodiment 5
A kind of Chinese style is vinegar-pepper cheese chafing dish bottom flavorings may further comprise the steps:
(1) gets cheese 40g/100g, rapeseed oil 12g/100g, lard 4g/100g, Chinese prickly ash 0.3g/100g, poor capsicum 13g/100g, bruised ginger 2g/100g, garlic 2g/100g, cooking wine 5g/100g, fermented glutinous wine 7g/100g, rock sugar 4g/100g, salt 3g/100g, monosodium glutamate 0.3g/100g, chickens' extract 0.3g/100g, catsup 13g/100g;
(2) with the oil heating, the poor capsicum of adding, Chinese prickly ash, bruised ginger, garlic are fried in shallow oil to little Huang, add cooking wine, fermented glutinous wine, rock sugar, salt, monosodium glutamate, chickens' extract then between 60-130 ℃, the time of boiling is 8min, with catsup, cheese, boil, the time of boiling is 9min again;
(3) the composite best solid-liquid ratio of chafing dish bottom flavorings and water is 1:2, and composite back mouthfeel is soft, pure, and the milk flavor is moderate, and vinegar-pepper flavor is moderate.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment does according to technical spirit of the present invention.
Claims (5)
1. Chinese style cheese chafing dish bottom flavorings comprises the raw material of following weight parts:
Cheese 40-50g/100g, edible oil 23-26g/100g, cooking wine 7-8 g/100g, fermented glutinous wine 9-11 g/100g, sugared 4-6 g/100g, salt 3-4 g/100g, monosodium glutamate 0.4-0.6 g/100g, chickens' extract 0.4-0.6 g/100g, spice 0-3g/100g.
2. Chinese style cheese chafing dish bottom flavorings as claimed in claim 1, wherein: cheese is commercially available or self-control.
3. Chinese style cheese chafing dish bottom flavorings as claimed in claim 1 or 2, wherein: the homemade method of cheese is: fresh milk is 65 ℃ of sterilization 30min after filtering, add leavening (lactobacillus bulgaricus B1: streptococcus thermophilus S1=1:1, unit of activity is 20 u) 2-6g/100L, fermentation 1.5h adds calcium chloride 0.005-0.05g/100g and renin 0.0005-0.005g/100g, curdled milk 16-18h, cutting, stirring, clear, the packing of milk ejection get cheese; This cheese real milk solids content is 30-40g/100g, and fat content is 5-6g/100g, and protein content is 10-20g/100g.
4. the preparation method of a Chinese style cheese chafing dish bottom flavorings may further comprise the steps:
(1) gets cheese 40-50g/100g, edible oil 23-26g/100g, cooking wine 7-8g/100g, fermented glutinous wine 9-11g/100g, rock sugar 4-6g/100g, salt 3-4g/100g, monosodium glutamate 0.4-0.6g/100g, chickens' extract 0.4-0.6g/100g, spice 0-3g/100g;
(2) time of boiling is 3-5min, boils between 60-130 ℃;
Final total solids content is 60-80g/100g, and acid value is 0-4mg/g, and peroxide value is 0-312.5meq/kg;
(3) adding the composite best solid-liquid ratio of water is 1:3.
5. the preparation method of Chinese style cheese chafing dish bottom flavorings as claimed in claim 4, wherein: add ginger, garlic, Chinese prickly ash, capsicum, bean cotyledon, sour soup or catsup in the bed material and obtain the multiple chafing dish bottom flavorings that is suitable for various tastes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111869851A (en) * | 2020-08-03 | 2020-11-03 | 山东春昌食品科技有限公司 | Preparation device and preparation method of cheese hotpot |
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| CN111869851A (en) * | 2020-08-03 | 2020-11-03 | 山东春昌食品科技有限公司 | Preparation device and preparation method of cheese hotpot |
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Application publication date: 20130828 |