CN103393059A - Hotpot condiment and preparation method - Google Patents
Hotpot condiment and preparation method Download PDFInfo
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- CN103393059A CN103393059A CN2013103498620A CN201310349862A CN103393059A CN 103393059 A CN103393059 A CN 103393059A CN 2013103498620 A CN2013103498620 A CN 2013103498620A CN 201310349862 A CN201310349862 A CN 201310349862A CN 103393059 A CN103393059 A CN 103393059A
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Abstract
The invention discloses hotpot condiment and a preparation method. The method comprises the following steps: heating A grade rapeseed oil to 185-195 DEG C, adding dry red pepper powder, and stir-frying for 4 min at 175-185 DEG C; adding Pixian bean paste and fermented soya beans, and stir-frying for 3 min at 95-105 DEG C; adding ginger granules and garlic granules, and stir-frying for 4 min at 90-100 DEG C; adding pickled ginger and ciba pepper, and stir-frying for 2 min at 75-85 DEG C; adding compound spices and white granulated sugar, and stir-frying for 1 min at 80-90 DEG C; adding green pepper powder and red pepper powder, and stir-frying for 1.5 min at 75-85 DEG C; adding edible salt and monosodium glutamate, and stir-frying for 1 min at 80-90 DEG C; adding white spirit, millet wine, disodium 5'-ribonucleotide, yeast extract, edible essence, scallop powder, capsanthin and fermented glutinous rice, stir-frying for 1 min at 75-85 DEG C, and uniformly stirring the components. The hotpot is red in oil color, clear in soup color, spicy, fragrant, free of greasy feeling after eating for a long time and is led up to meaningful afterthoughts, thereby being well praised by consumers.
Description
Technical field
The present invention relates to the food seasoning field, in particular to chafing dish bottom flavorings and preparation method.
Background technology
Chafing dish is the all-ages speciality in Southwestern China area, due to its hot spicy bright fragrance, allows a lot of people be difficult to resist its temptation, and therefore even the whole nation is generally edible in southwest, has a large capacity and a wide range.Family cooking tradition chafing dish is made complicated, trouble, and also average family generally can not make the needed whole flavorings of authentic chafing dish on deck, can not easily enjoy this delicious food in authentic river.Chafing dish bottom flavorings is to belong to the NEW TYPE OF COMPOSITE flavoring, through special local flavor design, with certain formula, carries out the Novel seasoning product of industrial-scale production.Have lasting fragrance, the soup look bright is bright, and characteristics with rich flavor are the tailored version condiment that a kind of specific aim is very strong, can directly apply to the cooking of dish in family or catering trade or go with rice or bread.
The problem that exists: present chafing dish bottom flavorings is mainly to adopt butter to make, can't in the process that the consumer eats, keep local flavor, the consumer endures lighter and lighter to chafing dish bottom flavorings in the past in edible process, greasy always, the soup color contamination is turbid, and the shortcoming that the flavor type is thin is more and more dissatisfied.The chafing dish bottom flavorings that they require is instant not only, and wants health-nutrition, the taste local flavor.In addition, the chafing dish bottom flavorings local flavor is inferior for a long time, Canning Technique falls behind, scientific and technological content is not high, product lacks the market competitiveness, and food sanitation safe can not be protected.
Summary of the invention
The object of the present invention is to provide a kind of chafing dish bottom flavorings, to solve the above problems.
Another object of the present invention is to provide a kind of preparation method of chafing dish bottom flavorings.
The chafing dish bottom flavorings that provides is in an embodiment of the present invention formed by following raw material frying: one-level rapeseed oil, chilli pepper, bean paste, fermented soya bean, ginger grain, garlic pearls, bubble ginger, glutinous rice cake capsicum, composite aromatic condiment, pericarpium zanthoxyli schinifolii powder, pericarpium zanthoxyli bungeani powder, edible salt, monosodium glutamate, white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, dried scallop powder, capsanthin, fermented glutinour rice and white granulated sugar.
As preferably, by the raw material frying of following mass percent, formed:
the one-level rapeseed oil of 35%-37%, the chilli pepper of 4.5%-5.5%, the bean paste of 8.5%-9%, the fermented soya bean of 5%-8%, the ginger grain of 3%-4%, the garlic pearls of 1.5%-3.5%, the bubble ginger grain of 2.5%-3.5%, the glutinous rice cake capsicum of 2%-3%, the composite aromatic condiment of 2.8%-5.9%, the pericarpium zanthoxyli schinifolii powder of 0.5%-1%, the pericarpium zanthoxyli bungeani powder of 0.1%-0.4%, the edible salt of 16%-18.5%, the monosodium glutamate of 1.5%-3.5%, the white wine of 0.2%-0.4%, the yellow rice wine of 1%-3.5%, 5 ＇ of 0.015%-0.02%-flavour nucleotide disodium, the yeast extract of 0.15%-0.45%, the flavoring essence of 0.3%-0.4%, the dried scallop powder of 0.3%-0.4%, the capsanthin of 0.005%-0.01%, the fermented glutinour rice of 4%-6% and the white granulated sugar of 0.5%-1.5%.
Further preferably, the raw material frying by following mass percent forms:
36% one-level rapeseed oil, 5% chilli pepper, 8.8% bean paste, 6.5% fermented soya bean, 3.5% ginger grain, 3% garlic pearls, 3% bubble ginger grain, 2.5% glutinous rice cake capsicum, 4.5% composite aromatic condiment, 0.8% pericarpium zanthoxyli schinifolii powder, 0.3% pericarpium zanthoxyli bungeani powder, 17.5% edible salt, 2.5% monosodium glutamate, 0.3% white wine, 2% yellow rice wine, 0.018% 5 ＇-flavour nucleotide disodium, 0.3% yeast extract, 0.35% flavoring essence, 0.35% dried scallop powder, 0.008% capsanthin, 5% fermented glutinour rice and 1% white granulated sugar.
In the present invention, all raw materials all are commercially available, also can be according to conventional way self-control.
Chilli pepper, pericarpium zanthoxyli schinifolii powder and pericarpium zanthoxyli bungeani powder preferably adopt ￠ 5-6mm screen cloth to pulverize and can make.
Wherein, in order to reach good local flavor and mouthfeel, the selected one-level rapeseed oil of producing through squeezing process of the present invention, the characteristics such as it is bright that it has the oil colours Huang, distributes the nature fragrant, and mouthfeel is good, the chafing dish bottom flavorings soup look in edible that adopts the one-level rapeseed oil to make is limpid, eats and oiliness.
The first-class capsicum in the ground such as selected Yunnan-Guizhou, this capsicum color and luster is cerise, and is glossy bright and clean, and the chillies， dried seed rings, and capsicum smell and pungent are strong; The Hanyuan County, sichuan Province pericarpium zanthoxyli schinifolii that uses, the pericarpium zanthoxyli schinifolii volatile oil content is high, and the mineral matter iron content is high, and aromatic flavour makes chafing dish more have local characteristic, the delicate fragrance nature, spicy flavor is strong, food and oiliness, long times of aftertaste.
Simultaneously pericarpium zanthoxyli schinifolii and pericarpium zanthoxyli bungeani collocation are used, take pericarpium zanthoxyli schinifolii as main, pericarpium zanthoxyli bungeani is auxiliary, and for chafing dish bottom flavorings has increased the exclusive fragrant of pericarpium zanthoxyli schinifolii, the hot fiber crops of taste are and lasting, and the spicy hot flavor more highlights clearly demarcated.
Garlic, ginger can obtain ginger grain and garlic pearls by pulverizing, and preferably adopt ￠ 3-5mm screen cloth to pulverize.
Edible salt preferably adopts ￠ 2mm screen cloth to pulverize and uses.
The glutinous rice cake capsicum is the original in style flavouring in Guizhou, selects peppery and colored small stream capsicum violent, aromatic flavour removes the base of a fruit, eluriates totally, and clear water soaks, and adds appropriate young ginger, the garlic clove of cleaning to drop into together mortar and pounds molten worth.Can adopt commercially availablely, preferably by following methods, made: 1 part of two twigs of the chaste tree capsicum added in 4 parts of water, boil, vexed 30min, be filtered dry, and rubbing makes.Composite aromatic condiment can adopt commercially available conventional products, by percentage to the quality, described composite aromatic condiment preferably by percentage to the quality, is comprised of the anise of 0.3%-0.4%, the cassia bark of 0.2%-0.4%, the fructus amomi of 0.05%-0.15%, the fennel seeds of 0.1%-0.2%, the cardamom of 0.3%-0.6%, the basyleave of 0.15%-0.25%, the tsaoko of 0.2%-0.4%.The preferred ￠ of employing 2mm screen cloth is pulverized and is made the use of composite aromatic condiment powder.
Yeast extract is commercially available, illustrates and can describe with reference to the GB/T23530-2009 yeast extract, and the yeast extract that the present invention preferably uses can make chafing dish bottom flavorings bright and oiliness, long times of aftertaste, bright characteristic.
Dried scallop powder and fermented glutinour rice are commercially available, in chafing dish bottom flavorings of the present invention, add appropriate dried scallop powder can make chafing dish bottom flavorings delicious flavour nature, and be fragrant and raw meat not is nutritious, bright characteristic.Added simultaneously fermented glutinour rice, fermented glutinour rice is commonly called as " fermented glutinous rice " or " rice wine ", fermented glutinour rice; In contain a small amount of ethanol, by the volatilization of ethanol, the intrinsic fragrance of food is induced and is evaporated, be that the dish of culinary art or the system of scalding suffuses an exquisite fragrance all around, ester perfume (or spice), the fragrance of sweet-smelling reach perfect and merge.In fermented glutinour rice, also contain multiple polysaccharide taste compound, and amino acid content is very high, for cooking, can increase delicate flavour, make dish have the fragrant and sweet pure and sweet characteristics of taste, fermented glutinour rice can be penetrated into food texture inside, dissolves the organic substance of trace, thereby makes dish quality pine tender, can make chafing dish increase the bright raw meat of pressing and remove peculiar smell, make the meat products of the system of scalding produce back sweet taste.
For existing chafing dish bottom flavorings, in edible process, endure lighter and lighter, greasy, the soup color contamination is turbid, the shortcoming that the flavor type is thin, the present invention is on the deep flavouring Research foundation of applicant, the overall target of calculating take six factors of tissue morphology, color and luster, numb flavor, pungent, delicate flavour, the fragrance of chafing dish bottom flavorings is as response, use SAS software and response surface method to be optimized collocation and the stir-frying-technology condition of 28 kinds of main supplementary materials of chafing dish bottom flavorings, chafing dish bottom flavorings of the present invention and manufacture craft are provided, have made up the deficiency of existing chafing dish bottom flavorings.
In the present invention, also add white wine and yellow rice wine, wherein in yellow rice wine, also contain multiple polysaccharide taste compound, and amino acid content is very high, be used to cooking, can increase delicate flavour, make dish have the flavour that fragrance is strong.Yellow rice wine can be penetrated into food texture inside, dissolve the organic substance of trace, thereby make bed material quality pine tender, and white wine go the raw meat ability stronger, white wine and yellow rice wine are removed to peculiar smell in conjunction with making better chafing dish bottom flavorings increase the bright raw meat of pressing, make the meat products of the system of scalding produce back sweet taste.
In the present invention, adopt high salt and composite aromatic condiment combination, not only can be as condiment, and can be anticorrosion, avoid using anticorrisive agent, green health, improve the edible safety of food.5 '-flavour nucleotide disodium and monosodium glutamate coupling can greatly increase the delicate flavour of chafing dish bottom flavorings.And being in harmonious proportion chafing dish bottom flavorings of the present invention more, the white granulated sugar that adds, garlic pearls, bean paste, ginger grain, fermented soya bean, bubble ginger grain, capsanthin and flavoring essence present authentic local flavor.Wherein, capsanthin is take paprika fruit as raw material, extraction and the Powdered natural colouring matter that makes or be peony oily liquids pigment.Capsanthin is the carotenoid that is present in capsicum, is the natural food additives of a class, can make the chafing dish oil colours glow of boiling, whets the appetite.
In addition, the present invention also adds yeast extract, and it is take Saccharomyces cerevisiae, brewer's yeast, false yeasts etc. as raw material, the multi-functional tasty agents of auxotype and the flavour enhancer that prepare by autolysis method.Flavour nucleotide in yeast extract and glutathione are the materials that increases the food local flavor, after adding, can greatly increase the bright fragrance road of chafing dish bottom flavorings.
In addition, the preparation method of the chafing dish bottom flavorings that provides in an embodiment of the present invention comprises following concrete steps:
The one-level rapeseed oil is heated to 185-195 ℃, adds the chilli pepper 4min that stir-fries under 175-185 ℃;
Add bean paste and the fermented soya bean 3min that stir-fries under 95-105 ℃;
Add ginger grain and garlic grain, 4min stir-fries under 90-100 ℃;
Add bubble ginger and glutinous rice cake capsicum, 2min stir-fries under 75-85 ℃;
Add composite aromatic condiment and white granulated sugar, 1min stir-fries under 80-90 ℃;
Add pericarpium zanthoxyli schinifolii powder and pericarpium zanthoxyli bungeani powder, 1.5min stir-fries under 75-85 ℃;
Add edible salt and monosodium glutamate, 1min stir-fries under 80-90 ℃;
Add white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, dried scallop powder, capsanthin and fermented glutinour rice, the 1min that stir-fries under 75-85 ℃, stir.
as preferably, by percentage to the quality, described raw material is: the one-level rapeseed oil of 35%-37%, the chilli pepper of 4.5%-5.5%, the bean paste of 8.5%-9%, the fermented soya bean of 5%-8%, the ginger grain of 3%-4%, the garlic pearls of 1.5%-3.5%, the bubble ginger grain of 2.5%-3.5%, the glutinous rice cake capsicum of 2%-3%, the composite aromatic condiment of 2.8%-5.9%, the pericarpium zanthoxyli schinifolii powder of 0.5%-1%, the pericarpium zanthoxyli bungeani powder of 0.1%-0.4%, the edible salt of 16%-18.5%, the monosodium glutamate of 1.5%-3.5%, the white wine of 0.2%-0.4%, the yellow rice wine of 1%-3.5%, 5 ＇ of 0.015%-0.02%-flavour nucleotide disodium, the yeast extract of 0.15%-0.45%, the flavoring essence of 0.3%-0.4%, the dried scallop powder of 0.3%-0.4%, the capsanthin of 0.005%-0.01%, the fermented glutinour rice of 4%-6% and the white granulated sugar of 0.5%-1.5%.
further, as preferably, by percentage to the quality, described raw material is: 36% one-level rapeseed oil, 5% chilli pepper, 8.8% bean paste, 6.5% fermented soya bean, 3.5% ginger grain, 3% garlic pearls, 3% bubble ginger grain, 2.5% glutinous rice cake capsicum, 4.5% composite aromatic condiment, 0.8% pericarpium zanthoxyli schinifolii powder, 0.3% pericarpium zanthoxyli bungeani powder, 17.5% edible salt, 2.5% monosodium glutamate, 0.3% white wine, 2% yellow rice wine, 0.018% 5 ＇-flavour nucleotide disodium, 0.3% yeast extract, 0.35% flavoring essence, 0.35% dried scallop powder, 0.008% capsanthin, 5% fermented glutinour rice and 1% white granulated sugar.
All raw materials in the present invention all are commercially available, and also can make by oneself by routine fashion.
Wherein, the main selected Sichuan of chilli pepper, the first-class capsicum of Yunnan-guizhou Area is preferably adopted ￠ 5-6mm screen cloth to pulverize and can make; Pericarpium zanthoxyli schinifolii powder and pericarpium zanthoxyli bungeani powder are selected the Hanyuan County, sichuan Province Chinese prickly ash, adopt ￠ 5-6mm screen cloth to pulverize and can make.
Garlic, ginger can obtain ginger grain and garlic pearls by pulverizing, and preferably adopt ￠ 3-5mm screen cloth to pulverize.
Edible salt also preferably adopts ￠ 2mm screen cloth to pulverize and uses.
The glutinous rice cake capsicum is the original in style flavouring in Guizhou, selects peppery and colored small stream capsicum violent, aromatic flavour removes the base of a fruit, eluriates totally, and clear water soaks, and adds appropriate young ginger, the garlic clove of cleaning to drop into together mortar and pounds molten worth.Can adopt commercially availablely, preferably by following methods, made: 1 part of two twigs of the chaste tree capsicum added in 4 parts of water, boil, vexed 30min, be filtered dry, and rubbing makes.
Composite aromatic condiment can adopt commercially available conventional products, by percentage to the quality, described composite aromatic condiment preferably by percentage to the quality, is comprised of the anise of 0.3%-0.4%, the cassia bark of 0.2%-0.4%, the fructus amomi of 0.05%-0.15%, the fennel seeds of 0.1%-0.2%, the cardamom of 0.3%-0.6%, the basyleave of 0.15%-0.25%, the tsaoko of 0.2%-0.4%.The preferred ￠ of employing 2mm screen cloth is pulverized and is made the use of composite aromatic condiment powder.
Yeast extract is commercially available, illustrates and can describe with reference to the GB/T23530-2009 yeast extract, and the yeast extract that the present invention preferably uses can make chafing dish bottom flavorings bright and oiliness, long times of aftertaste, bright characteristic.
Dried scallop powder and fermented glutinour rice are commercially available, in chafing dish bottom flavorings of the present invention, add appropriate dried scallop powder can make chafing dish bottom flavorings delicious flavour nature, and be fragrant and raw meat not is nutritious, bright characteristic.The colleague has added fermented glutinour rice, and fermented glutinour rice is commonly called as " fermented glutinous rice " or " rice wine ", fermented glutinour rice; In contain a small amount of ethanol, by the volatilization of ethanol, the intrinsic fragrance of food is induced and is evaporated, be that the dish of culinary art or the system of scalding suffuses an exquisite fragrance all around, ester perfume (or spice), the fragrance of sweet-smelling reach perfect and merge.In fermented glutinour rice, also contain multiple polysaccharide taste compound, and amino acid content is very high, for cooking, can increase delicate flavour, make dish have the fragrant and sweet pure and sweet characteristics of taste, fermented glutinour rice can be penetrated into food texture inside, dissolves the organic substance of trace, thereby makes dish quality pine tender, can make chafing dish increase the bright raw meat of pressing and remove peculiar smell, make the meat products of the system of scalding produce back sweet taste.
Chafing dish bottom flavorings provided by the invention in Xi'an, a plurality of provinces and cities such as Zhengzhou, Guizhou, Shandong, Chongqing have carried out the market survey test and appraisal to it, ask at random 500 masses at first to observe the tissue morphology of sample; Secondly, according to eating method, chafing dish bottom flavorings 200g is added to infusion 15min in 1.5kg boiling water, observe color and luster, fragrance, and contain a spoon soup and judge its flavour, then put into the uniform pork luncheon meat of thickness and lotus root sheet boiling 10min, taste its fiber crops flavor, pungent, whole local flavor, the last masses carry out the taste test and appraisal to six index of quality such as its color and luster, fragrance, numb flavor, pungent, delicate flavour, whole local flavors, and chafing dish bottom flavorings pouplarity provided by the invention reaches 95%; By the contrast of the chafing dish local flavor of the chafing dish local flavor of boiling and certain commercially available chafing dish bottom flavorings boiling, its pouplarity is higher than 21% left and right of commercially available prod simultaneously.
The present invention is also to the moisture of chafing dish bottom flavorings in addition, edible salt content, and total acid, amino-acid nitrogen, the physical and chemical indexs such as acid value and peroxide value detect, and examination criteria is with reference to GB, and result shows that the present invention meets standard fully.
As can be known by above scheme, the selected 28 kinds of food materials raw materials of the present invention, produce by rational proportion the chafing dish oil colours that meets after boiling ruddy, the soup look limpid, and spicy delicate fragrance is eaten non-greasy for a long time, the characteristics that enjoy endless aftertastes, its local flavor obviously are better than existing like product, deeply are subjected to consumer's favorable comment.
The accompanying drawing explanation
Fig. 1 is chafing dish bottom flavorings sense organ local flavor market survey column diagram of the present invention;
Fig. 2 is for a collection of investigation crowd, chafing dish bottom flavorings local flavor market survey column diagram of the present invention;
Fig. 3 is for a collection of investigation crowd, commercially available certain chafing dish bottom flavorings local flavor market survey column diagram;
Fig. 4 is chafing dish bottom flavorings boiling chafing dish local flavor temporal evolution figure of the present invention;
Fig. 5 is commercially available certain chafing dish bottom flavorings boiling chafing dish local flavor temporal evolution figure;
Fig. 6 makes flow chart for the chafing dish bottom flavorings that the embodiment of the present invention 1 provides;
Fig. 7 makes flow chart for the chafing dish bottom flavorings that the embodiment of the present invention 2 provides;
Fig. 8 makes flow chart for the chafing dish bottom flavorings that the embodiment of the present invention 3 provides;
Fig. 9 makes flow chart for the chafing dish bottom flavorings that the embodiment of the present invention 4 provides.
The specific embodiment
Below by specific embodiment, also by reference to the accompanying drawings the present invention is described in further detail.
On preparation method disclosed in this invention basis, those skilled in the art can pass through the frying of TFSP-50 self-action frying pan, also can adopt other conventional frying instruments to be prepared, and the concrete operations flow process is referring to table 1
The frying pan technological process of table 1 self-action and main points:
As shown in Table 1, except prepared by the foundation temperature parameter, can also prepare by to raw material, in the frying process, there being state to present or require by those skilled in the art, and this point is to realize to those skilled in the art.
In order further to understand the present invention, below in conjunction with embodiment, chafing dish bottom flavorings provided by the invention and preparation method are elaborated.
Embodiment 1, prepare chafing dish bottom flavorings of the present invention
1, formula (mass percent)
35% one-level rapeseed oil, 4.5% chilli pepper, 8.5% bean paste, 5% fermented soya bean, 3% ginger grain, 1.5% garlic pearls, 2.5% bubble ginger grain, 2% glutinous rice cake capsicum, 2.8% composite aromatic condiment, 0.5% pericarpium zanthoxyli schinifolii powder, 0.1% pericarpium zanthoxyli bungeani powder, 16% edible salt, 1.5% monosodium glutamate, 0.2% white wine, 1% yellow rice wine, 0.015% 5 ＇-flavour nucleotide disodium, 0.15% yeast extract, 0.3% flavoring essence, 0.3% dried scallop powder, 0.005% capsanthin, 4% fermented glutinour rice and 0.5% white granulated sugar.
Composite aromatic condiment: 0.3% anise, 0.2% cassia bark, 0.05%% fructus amomi, 0.1% fennel seeds, 0.3% cardamom, 0.15% basyleave, 0.2% tsaoko, pulverizing can be used, and preferably adopts ￠ 2mm screen cloth to pulverize.
The preparation method of glutinous rice cake capsicum: 1 part of two twigs of the chaste tree capsicum added in 4 parts of water, boil, vexed 30min, be filtered dry, and rubbing makes.
2, method, as shown in Figure 6,
Equipment: TFSP-50 self-action frying pan
101. the one-level rapeseed oil is heated to 185 ℃, adds the chilli pepper 4min that stir-fries under 175 ℃;
102. add bean paste and the fermented soya bean 3min that stir-fries under 95 ℃;
103. add ginger grain and garlic grain, 4min stir-fries under 90 ℃;
104. add bubble ginger and glutinous rice cake capsicum, 2min stir-fries under 75 ℃;
105. add composite aromatic condiment and white granulated sugar, 1min stir-fries under 80 ℃;
106. add pericarpium zanthoxyli schinifolii powder and pericarpium zanthoxyli bungeani powder, 1.5min stir-fries under 75 ℃;
107. add edible salt and monosodium glutamate, 1min stir-fries under 80 ℃;
108. add white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, dried scallop powder, capsanthin and fermented glutinour rice, the 1min that stir-fries under 75 ℃, stir.
Embodiment 2:
1, formula (mass percent)
37% one-level rapeseed oil, 5.5% chilli pepper, 9% bean paste, 8% fermented soya bean, 4% ginger grain, 3.5% garlic pearls, 3.5% bubble ginger grain, 3% glutinous rice cake capsicum, 5.9% composite aromatic condiment, 1% pericarpium zanthoxyli schinifolii powder, 0.4% pericarpium zanthoxyli bungeani powder, 18.5% edible salt, the white wine of 3.5% monosodium glutamate 0.4%, 3.5% yellow rice wine, 0.02% 5 ＇-flavour nucleotide disodium, 0.45% yeast extract, 0.4% flavoring essence, 0.4% dried scallop powder, 0.01% capsanthin, 6% fermented glutinour rice and 1.5% white granulated sugar.
Composite aromatic condiment: 0.4% anise, 0.4% cassia bark, 0.15% fructus amomi, 0.2% fennel seeds, 0.6% cardamom, 0.25% basyleave, 0.4% tsaoko, pulverizing can be used, and preferably adopts ￠ 2mm screen cloth to pulverize.
The preparation method of glutinous rice cake capsicum: 1 part of two twigs of the chaste tree capsicum added in 4 parts of water, boil, vexed 30min, be filtered dry, and rubbing makes.
2, method, as shown in Figure 7,
Equipment: TFSP-50 self-action frying pan
201. the one-level rapeseed oil is heated to 195 ℃, adds the chilli pepper 4min that stir-fries under 185 ℃;
202. add bean paste and the fermented soya bean 3min that stir-fries under 105 ℃;
203. add ginger grain and garlic grain, 4min stir-fries under 100 ℃;
204. add bubble ginger and glutinous rice cake capsicum, 2min stir-fries under 85 ℃;
205. add composite aromatic condiment and white granulated sugar, 1min stir-fries under 90 ℃;
206. add pericarpium zanthoxyli schinifolii powder and pericarpium zanthoxyli bungeani powder, 1.5min stir-fries under 85 ℃;
207. add edible salt and monosodium glutamate, 1min stir-fries under 90 ℃;
208. add white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, dried scallop powder, capsanthin and fermented glutinour rice, the 1min that stir-fries under 85 ℃, stir.
Embodiment 3:
1, formula (mass percent)
36% one-level rapeseed oil, 5% chilli pepper, 8.8% bean paste, 6.5% fermented soya bean, 3.5% ginger grain, 3% garlic pearls, 3% bubble ginger grain, 2.5% glutinous rice cake capsicum, 4.5% composite aromatic condiment, 0.8% pericarpium zanthoxyli schinifolii powder, 0.3% pericarpium zanthoxyli bungeani powder, 17.5% edible salt, 2.5% monosodium glutamate, 0.3% white wine, 2% yellow rice wine, 0.018% 5 ＇-flavour nucleotide disodium, 0.3% yeast extract, 0.35% flavoring essence, 0.35% dried scallop powder, 0.008% capsanthin, 5% fermented glutinour rice and 1% white granulated sugar.
Composite aromatic condiment: 0.35% anise, 0.3% cassia bark, 0.1% fructus amomi, 0.15% fennel seeds, 0.45% cardamom, 0.2% basyleave, 0.3% tsaoko, by pulverizing, can use, use ￠ 1mm screen cloth to pulverize.
2, method, as shown in Figure 8,
Equipment: TFSP-50 self-action frying pan
301. the one-level rapeseed oil is heated to 190 ℃, adds the chilli pepper 4min that stir-fries under 180 ℃;
302. add bean paste and the fermented soya bean 3min that stir-fries under 100 ℃;
303. add ginger grain and garlic grain, 4min stir-fries under 95 ℃;
304. add bubble ginger and glutinous rice cake capsicum, 2min stir-fries under 80 ℃;
305. add composite aromatic condiment and white granulated sugar, 1min stir-fries under 85 ℃;
306. add pericarpium zanthoxyli schinifolii powder and pericarpium zanthoxyli bungeani powder, 1.5min stir-fries under 80 ℃;
307. add edible salt and monosodium glutamate, 1min stir-fries under 85 ℃;
308. add white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, dried scallop powder, capsanthin and fermented glutinour rice, the 1min that stir-fries under 80 ℃, stir.
Embodiment 4:
1, formula (mass percent)
35% one-level rapeseed oil, 4.5% chilli pepper, 8.5% bean paste, 5% fermented soya bean, 3% ginger grain, 1.5% garlic pearls, 2.5% bubble ginger grain, 2% glutinous rice cake capsicum, 2.8% composite aromatic condiment, 0.5% pericarpium zanthoxyli schinifolii powder, 0.1% pericarpium zanthoxyli bungeani powder, 16% edible salt, 1.5% monosodium glutamate, 0.2% white wine, 1% yellow rice wine, 0.015% 5 ＇-flavour nucleotide disodium, 0.15% yeast extract, 0.3% flavoring essence, 0.3% dried scallop powder, 0.005% capsanthin, 4% fermented glutinour rice and 0.5% white granulated sugar.
Composite aromatic condiment: 0.3% anise, 0.2% cassia bark, 0.05%% fructus amomi, 0.1% fennel seeds, 0.3% cardamom, 0.15% basyleave, 0.2% tsaoko, pulverizing can be used, and preferably adopts ￠ 2mm screen cloth to pulverize.
The preparation method of glutinous rice cake capsicum: 1 part of two twigs of the chaste tree capsicum added in 4 parts of water, boil, vexed 30min, be filtered dry, and rubbing makes.
2, method, as shown in Figure 9,
Equipment: common frying pan
401. it is bright that the one-level rapeseed oil is heated to oil, adds chilli pepper to stir-fry;
402. add bean paste and fermented soya bean to stir-fry to without conglomeration, bean paste and fermented soya bean are all loose;
403. adding ginger grain and garlic pearls to stir-fry gives birth to disconnected;
404. add bubble ginger and glutinous rice cake capsicum, stir-fry and stir;
405. add composite aromatic condiment and white granulated sugar, stir-fry, stir;
406. add pericarpium zanthoxyli schinifolii powder and pericarpium zanthoxyli bungeani powder, stir-fry, stir;
407. add edible salt and monosodium glutamate, stir-frying stirs to edible salt and monosodium glutamate all dissolves;
408. add white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, dried scallop powder, capsanthin and fermented glutinour rice, stir-frying stirs gets final product.
Embodiment 5: chafing dish bottom flavorings local flavor Comparative Survey
Get chafing dish bottom flavorings prepared by embodiment of the present invention 1-4, in Xi'an, a plurality of provinces and cities such as Zhengzhou, Guizhou, Shandong, Chongqing have carried out the market survey test and appraisal to it, ask at random 500 masses at first to observe the tissue morphology of sample; Secondly, according to eating method, chafing dish bottom flavorings 200g is added to infusion 15min in 1.5kg boiling water, observe color and luster, fragrance, and contain a spoon soup and judge its flavour, then put into the uniform pork luncheon meat of thickness and lotus root sheet boiling 10min, taste its fiber crops flavor, pungent, whole local flavor, the last masses carry out the taste test and appraisal to six index of quality such as its color and luster, fragrance, numb flavor, pungent, delicate flavour, whole local flavors, and the investigation evaluating result is shown in Fig. 1.Simultaneously and commercially available certain chafing dish bottom flavorings contrast its boiling local flavor and boiling local flavor with the variation of infusion time, carry out the taste test and appraisal, investigate evaluating result and see Fig. 2-Fig. 5.
As shown in Figure 1, participate in the investigation masses for 500, at color and luster, fragrance, numb flavor, pungent, delicate flavour, higher rating is arranged all, whole local flavor to chafing dish bottom flavorings is also held sure suggestion, like rate to reach 95.0%, the chafing dish that uses chafing dish bottom flavorings of the present invention to make is described, can be subject to consumers in general and accepts and like.
Contrast by Fig. 2 and Fig. 3 is as can be known, participates in the masses that investigate for 500, and the whole local flavor of chafing dish bottom flavorings is held to sure suggestion, like rate to reach 92%, and 500 participation is investigated in the masses, and it is 71% that the whole local flavor of certain chafing dish bottom flavorings on market is liked to rate.As can be known by contrasting, chafing dish bottom flavorings provided by the invention is looked at by consumers in general's parent more.
As can be known by Fig. 4 and Fig. 5, chafing dish bottom flavorings along with the growth of boiling time (>=75min), 500 masses that participate in investigation still feel still strong to its taste, the strong rate of taste reaches 85%, holds sure suggestion; And to commercially available certain chafing dish bottom flavorings, along with the growth of boiling time (>=75min), the strong rate of its taste is 15%.As can be known by contrasting, chafing dish bottom flavorings provided by the invention, in the infusion process, can solve the technical disadvantages that existing chafing dish bottom flavorings is endured lighter and lighter.
Embodiment 6: physical and chemical index
The present invention detects physical and chemical indexs such as the moisture of described chafing dish bottom flavorings, salt content, total acid, amino-acid nitrogen, acid value, peroxide values, and examination criteria, with reference to GB, the results are shown in Table 2:
1, moisture
Chafing dish bottom flavorings moisture is measured according to the method for pressing the GB/T5009.3 regulation.
2, salt content
The chafing dish bottom flavorings salt content detects by the method for GB/T12457 regulation.
3, total acid (in lactic acid)
The chafing dish bottom flavorings total acid detects by the method for GB12456 regulation.
4, amino-acid nitrogen
The chafing dish bottom flavorings amino-acid nitrogen is pressed the method for GB/T5009.40 regulation and is measured.
5, acid value, peroxide value
Chafing dish bottom flavorings acid value, peroxide value are pressed the method for GB/T5009.37 regulation and are measured.
Table 2 chafing dish bottom flavorings index is determined and the detection data statistics
| Project | Index | Sample batch | Range of results |
| Moisture/(g/100g) | ≤45.0 | 100 | 12.85-19.35 |
| Edible salt is (in NaCl/(g/100g) | ≤30.0 | 100 | 17.58-20.35 |
| Total acid/(g/100g) | ≤2.0 | 100 | 0.45-0.67 |
| Acid value/(mg/g) | ≤5.0 | 100 | 0.55-1.0 |
| Peroxide value/(g/100g) | ≤0.25 | 100 | 0-0.025 |
As shown in Table 2, the present invention all meets national standard in the testing result of moisture, salt content, total acid, acid value, these several respects of peroxide value, and product quality is higher.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (10)
1. chafing dish bottom flavorings, is characterized in that, by following raw material frying, formed:
One-level rapeseed oil, chilli pepper, bean paste, fermented soya bean, ginger grain, garlic pearls, bubble ginger, glutinous rice cake capsicum, composite aromatic condiment, pericarpium zanthoxyli schinifolii powder, pericarpium zanthoxyli bungeani powder, edible salt, monosodium glutamate, white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, dried scallop powder, capsanthin, fermented glutinour rice and white granulated sugar.
2. chafing dish bottom flavorings according to claim 1, is characterized in that, by the raw material frying of following mass percent, formed:
the one-level rapeseed oil of 35%-37%, the chilli pepper of 4.5%-5.5%, the bean paste of 8.5%-9%, the fermented soya bean of 5%-8%, the ginger grain of 3%-4%, the garlic pearls of 1.5%-3.5%, the bubble ginger grain of 2.5%-3.5%, the glutinous rice cake capsicum of 2%-3%, the composite aromatic condiment of 2.8%-5.9%, the pericarpium zanthoxyli schinifolii powder of 0.5%-1%, the pericarpium zanthoxyli bungeani powder of 0.1%-0.4%, the edible salt of 16%-18.5%, the monosodium glutamate of 1.5%-3.5%, the white wine of 0.2%-0.4%, the yellow rice wine of 1%-3.5%, 5 ＇ of 0.015%-0.02%-flavour nucleotide disodium, the yeast extract of 0.15%-0.45%, the flavoring essence of 0.3%-0.4%, the dried scallop powder of 0.3%-0.4%, the capsanthin of 0.005%-0.01%, the fermented glutinour rice of 4%-6% and the white granulated sugar of 0.5%-1.5%.
3. chafing dish bottom flavorings according to claim 2, is characterized in that, by the raw material frying of following mass percent, formed:
36% one-level rapeseed oil, 5% chilli pepper, 8.8% bean paste, 6.5% fermented soya bean, 3.5% ginger grain, 3% garlic pearls, 3% bubble ginger grain, 2.5% glutinous rice cake capsicum, 4.5% composite aromatic condiment, 0.8% pericarpium zanthoxyli schinifolii powder, 0.3% pericarpium zanthoxyli bungeani powder, 17.5% edible salt, 2.5% monosodium glutamate, 0.3% white wine, 2% yellow rice wine, 0.018% 5 ＇-flavour nucleotide disodium, 0.3% yeast extract, 0.35% flavoring essence, 0.35% dried scallop powder, 0.008% capsanthin, 5% fermented glutinour rice and 1% white granulated sugar.
4. the described chafing dish bottom flavorings of according to claim 1-3 any one, is characterized in that,
Described composite aromatic condiment by percentage to the quality, is comprised of the anise of 0.3%-0.4%, the cassia bark of 0.2%-0.4%, the fructus amomi of 0.05%-0.15%, the fennel seeds of 0.1%-0.2%, the cardamom of 0.3%-0.6%, the basyleave of 0.15%-0.25%, the tsaoko of 0.2%-0.4%.
5. the described chafing dish bottom flavorings of according to claim 1-3 any one, is characterized in that, described glutinous rice cake capsicum is made by following methods:
Two twigs of the chaste tree capsicums of 1 part are added in 4 parts of water, boil, vexed 30min, be filtered dry, and rubbing makes.
6. the preparation method of chafing dish bottom flavorings, is characterized in that, comprises following concrete steps:
The one-level rapeseed oil is heated to 185-195 ℃, adds the chilli pepper 4min that stir-fries under 175-185 ℃;
Add bean paste and the fermented soya bean 3min that stir-fries under 95-105 ℃;
Add ginger grain and garlic grain, 4min stir-fries under 90-100 ℃;
Add bubble ginger and glutinous rice cake capsicum, 2min stir-fries under 75-85 ℃;
Add composite aromatic condiment and white granulated sugar, 1min stir-fries under 80-90 ℃;
Add pericarpium zanthoxyli schinifolii powder and pericarpium zanthoxyli bungeani powder, 1.5min stir-fries under 75-85 ℃;
Add edible salt and monosodium glutamate, 1min stir-fries under 80-90 ℃;
Add white wine, yellow rice wine, 5 ＇-flavour nucleotide disodium, yeast extract, flavoring essence, dried scallop powder, capsanthin and fermented glutinour rice, the 1min that stir-fries under 75-85 ℃, stir.
7. the preparation method of chafing dish bottom flavorings according to claim 6, is characterized in that, by percentage to the quality, its raw material is:
the one-level rapeseed oil of 35%-37%, the chilli pepper of 4.5%-5.5%, the bean paste of 8.5%-9%, the fermented soya bean of 5%-8%, the ginger grain of 3%-4%, the garlic pearls of 1.5%-3.5%, the bubble ginger grain of 2.5%-3.5%, the glutinous rice cake capsicum of 2%-3%, the composite aromatic condiment of 2.8%-5.9%, the pericarpium zanthoxyli schinifolii powder of 0.5%-1%, the pericarpium zanthoxyli bungeani powder of 0.1%-0.4%, the edible salt of 16%-18.5%, the monosodium glutamate of 1.5%-3.5%, the white wine of 0.2%-0.4%, the yellow rice wine of 1%-3.5%, 5 ＇ of 0.015%-0.02%-flavour nucleotide disodium, the yeast extract of 0.15%-0.45%, the flavoring essence of 0.3%-0.4%, the dried scallop powder of 0.3%-0.4%, the capsanthin of 0.005%-0.01%, the fermented glutinour rice of 4%-6% and the white granulated sugar of 0.5%-1.5%.
8. the preparation method of chafing dish bottom flavorings according to claim 7, is characterized in that, by percentage to the quality, described raw material is:
36% one-level rapeseed oil, 5% chilli pepper, 8.8% bean paste, 6.5% fermented soya bean, 3.5% ginger grain, 3% garlic pearls, 3% bubble ginger grain, 2.5% glutinous rice cake capsicum, 4.5% composite aromatic condiment, 0.8% pericarpium zanthoxyli schinifolii powder, 0.3% pericarpium zanthoxyli bungeani powder, 17.5% edible salt, 2.5% monosodium glutamate, 0.3% white wine, 2% yellow rice wine, 0.018% 5 ＇-flavour nucleotide disodium, 0.3% yeast extract, 0.35% flavoring essence, 0.35% dried scallop powder, 0.008% capsanthin, 5% fermented glutinour rice and 1% white granulated sugar.
9. the preparation method of the described chafing dish bottom flavorings of according to claim 6-8 any one, is characterized in that,
Described composite aromatic condiment by percentage to the quality, is comprised of the anise of 0.3%-0.4%, the cassia bark of 0.2%-0.4%, the fructus amomi of 0.05%-0.15%, the fennel seeds of 0.1%-0.2%, the cardamom of 0.3%-0.6%, the basyleave of 0.15%-0.25%, the tsaoko of 0.2%-0.4%.
10. the preparation method of chafing dish bottom flavorings according to claim 9, is characterized in that, described glutinous rice cake capsicum is made by following methods:
1 part of two twigs of the chaste tree capsicum added in 4 parts of water, boil, vexed 30min, be filtered dry, and rubbing makes.
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| CN112741300A (en) * | 2020-12-28 | 2021-05-04 | 成都天一美膳营养食品有限公司 | Energy-control low-GL self-heating hotpot condiment, preparation method thereof and hotpot product |
| CN113729189A (en) * | 2021-08-30 | 2021-12-03 | 广汉市迈德乐食品有限公司 | Preparation process of fermented glutinous rice cake chili for chafing dish |
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