CN103404830A - Hot pot condiment and preparation method thereof - Google Patents
Hot pot condiment and preparation method thereof Download PDFInfo
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- CN103404830A CN103404830A CN2013103321902A CN201310332190A CN103404830A CN 103404830 A CN103404830 A CN 103404830A CN 2013103321902 A CN2013103321902 A CN 2013103321902A CN 201310332190 A CN201310332190 A CN 201310332190A CN 103404830 A CN103404830 A CN 103404830A
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Abstract
The invention discloses a hot pot condiment and a preparation method thereof. The hot pot condiment comprises the raw materials including animal oil, bean paste, lobster sauce, rape oil, red cluster pepper, ginger, animal protein concentrate, edible fungus concentrate, Chinese medicine concentrate, white sugar, pepper particles, salt, garlic, gourmet powder, beef attar, perfume material, I+G and disodium succinate; the zymohydrolysis, abstraction and concentration of substances which are difficult to digest in the hot pot condiment such as the edible fungus, broth and medicinal and edible health care products are performed, the substances which are difficult to digest are made into small molecule concentrated nutritious substances which facilitate absorption of a human body and the small molecule concentrated nutritious substances are added to the hot pot condiment, as a result, not only is the taste of the hot pot condiment improved, but also the absorption of the nutritious substances is facilitated, the medicinal and edible effects are remarkable, in addition, burdens of a stomach and intestines can be effectively lowered, appetite is improved, the stomach is protected, particularly, both the raw materials and the preparation method of the hot pot condiment satisfy the process requirements of Muslim foods, Muslim consumers' demand for eating concentrated nutritious hot pot is satisfied, and the industrialization development of the Muslim hot pot condiment is prompted.
Description
Technical field
The present invention relates to the food dressing technical field, relate in particular to a kind of chafing dish bottom flavorings and preparation method thereof.
Background technology
Chafing dish has instant, nutritious characteristics, and, can be modulated into various tastes according to different crowd, Different climate, therefore, be a kind of diet style be loved by the people, in state-owned very long history.
The quality of chafing dish is decided by that chafing dish bottom flavorings is the formula of flavoring, and because China region is wide, the chafing dish bottom flavorings that local flavor is different, therefore appearred in the difference of the aspects such as the weather of various places, custom.Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom flavorings, and therefore the appearance of the bed material of new chafing dish is constantly arranged.For example, publication number is that the Chinese patent literature of CN1136407A has been reported a kind of chafing dish bottom flavorings and preparation method thereof, and it is mainly filled a prescription as tomato, pimiento, vegetable oil, ginger etc.; Publication number is that the Chinese patent literature of CN1101514A has been reported a kind of Daming chafing dish bottom condiment, and it mainly fills a prescription as bright soup, capsicum are dry, bean paste, Chinese prickly ash, ginger, capsicum, Salt black bean, cooking wine, rock sugar, chickens' extract, butter and plant wet goods.Publication number is that the Chinese patent literature of CN101756149A has been reported a kind of chafing dish bottom flavorings, and it is mainly filled a prescription as the multi-functional special flavor king flavoring SFK factor, chickens' extract, monosodium glutamate, salt and the pepper etc. of the fruit of Chinese wolfberry, Radix Codonopsis, little jujube, Chinese yam, the bright ginseng in river, rock sugar, the development of U.S. factor international investment group company.Publication number be CN102835639A patent literature a kind of bottom flavorings of nourishing chaffy dish and preparation method, it is mainly filled a prescription as according to Islamic, butchering animal oil, vegetable oil, capsicum, thick broad-bean sauce, garlic, ginger, white sugar, zanthoxylum powder, numb green pepper, anise, cloves, fructus amomi, tsaoko, pepper, vanilla, cumin, millet green pepper, potassium sorbate, matrimony vine, Radix Codonopsis, bubble green pepper, longan, the tsaoko, cool in vain of the animal that standard butchers.The chafing dish bottom flavorings of the different formulations of above-mentioned report has larger difference on taste.
As can be seen here, although current chafing dish bottom flavorings is of a great variety, local flavor is different, comes minute can be summarized as following a few class according to the concept of food nutrition: 1. non-nutritive: this type of chafing dish bottom flavorings formula be take vegetable and animals oils, flavouring as main; 2. thick auxotype: the food that this type of chafing dish bottom flavorings fills a prescription to contain the abundant nutrition material is main, as animal meat soup, edible mushroom, beans, vegetable protein etc.; 3. nourishing type: this type of chafing dish bottom flavorings formula be take the natural health-care products of Chinese herbal medicine and integration of drinking and medicinal herbs as main, as matrimony vine, red date, longan etc.; 4. mixed type: the combination of above-mentioned three types.The diet style that chafing dish enjoys a lot as people, the consumer group also enlarges rapidly, consumption pattern also by the restaurant in past gradually to home extension, chafing dish bottom flavorings is as a kind of flavoring, in order to meet the trophism of family and restaurant consumption, it is particularly important that its trophism seems, the chafing dish diet is larger to the stomach injury of human body simultaneously, and the digestive function of edible chafing dish stomach can descend gradually for a long time.
The flavoring that chafing dish bottom flavorings is liked as people's inner feelings, non-nutritive is least desirable, and no matter be thick auxotype or mixed type, its nutriment is raw material or macromolecular substances, can not be digested preferably, increase the burden of digestion and absorption organ, especially can increase the digestion burden of stomach, add the stimulation to stomach of some pungent substance and high temperature soup stock, chafing dish is very big to the injury of stomach, how to improve its trophism, how in the consumption chafing dish, to alleviate the digestion burden of stomach, how to alleviate the contradiction of taste and digestion, developing the high-grade chafing dish bottom flavorings of a kind of smart auxotype is those skilled in the art's long-term pursuit.
Summary of the invention
Technical problem solved by the invention is the defect that overcomes existing chafing dish bottom flavorings non-nutritive and thick trophism, the health products that are difficult to the material digested such as edible mushroom, meat soup and integration of drinking and medicinal herbs in chafing dish bottom flavorings are carried out to enzymolysis, extraction and concentration, make the little molecule concentrated nutrition material that is easy to absorption of human body and add among chafing dish bottom flavorings, not only can increase the local flavor of chafing dish bottom flavorings, and nutriment is convenient to absorb, medicinal and eating effect is obvious, can effectively alleviate the stomach and intestine burden simultaneously, increase appetite, protect stomach and protect stomach.
In order to achieve the above object, the present invention is by the following technical solutions:
A kind of chafing dish bottom flavorings, by the preparation of the raw material of following parts by weight:
Animal oil 3000-3200 part, thick broad-bean sauce 2400-2600 part, fermented soya bean 900-1000 part, animal protein concentrate 900-1000 part, edible fungi concentrated solution 700-800 part, rape oil 600-700 part, capsicum annum fasciculatum 600-700 part, ginger 600-700 part, the concentrated liquid of tradition Chinese medicine 500-600 part, white sugar 400-500 part, pepper grain 300-400 part, salt 300-400 part, garlic 100-200 part, monosodium glutamate 100-200 part, beef flavor 50-100 part, spice 30-50 part, I+G20-40 part, dried scallop powder 5-10 part;
Described animal oil is the refining butter, and the refining butter are to take according to Islamic, to butcher the thick butter that extract in the ox that standard butchers and be raw material, by processing such as aquation, alkali refining, decolouring, deodorizations, are refined into the butter that meet the food industry requirement.
The preparation method of described animal protein concentrate is: get a certain amount of chicken or beef and rub through meat grinder, meat cubelets after rubbing and water mix with the mass ratio of 1:2～5 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 50～100 microns, and the colloid mill flow-control is 0.1～0.5 ton/hour; It is 40～60 ℃ that gravy after milling treatment of colloid is adjusted to temperature, and pH is 5.0～8.0, adds the papain of gravy weight 0.01～0.1% and flavor protease to carry out enzymolysis, and enzymolysis 4～6 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate filtration obtained adds the water of 3-5 times of weight, adjusting temperature is 40～60 ℃, and pH is 5.0～8.0, adds the papain of mixed liquor weight 0.1～0.2% or flavor protease to carry out enzymolysis, enzymolysis 6～8 hours, be down to the room temperature filtration and obtain the secondary hydrolyzate; By hydrolyzate and secondary hydrolyzate in mass ratio 1～4:1 evenly be mixed to get animal protein factor digest, it is more than 30% that animal protein factor digest is evaporated to solid content, then through 135-137 ℃ of ultra high temperature short time sterilization 3-5s, namely obtains the animal protein concentrate.
The mass ratio that described papain and flavor protease mix is 1-3:1-4.
The preparation method of described edible fungi concentrated solution is: add the water of 3-5 times of weight to mix edible mushroom and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 50～100 microns, the colloid mill flow-control is 0.1～0.5 ton/hour; It is 45～55 ℃ that mushroom juice after milling treatment of colloid is adjusted to temperature, and pH is 4.5-6, adds the complex enzyme A of mushroom juice weight 0.1-1.5%, carries out enzymolysis, and enzymolysis 4～6 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate hydrolysed filtrate obtained adds the water of 4-6 times of weight, and adjusting temperature is 50～60 ℃, and pH is 7.5～8.5, adds the complex enzyme B of mixed liquor weight 2～4% to carry out enzymolysis, and enzymolysis 6～8 hours is down to room temperature and is filtered and obtain the secondary hydrolyzate; Then the permeate secondary hydrolysed filtrate obtained adds the water of 2-4 times of weight, and adjusting temperature is 50～60 ℃, and pH is 7.5～8.5, adds the complex enzyme B of mixed liquor weight 2～4% to carry out enzymolysis, and enzymolysis 6～8 hours is down to the room temperature filtration and is obtained hydrolyzate three times; By hydrolyzate, secondary hydrolyzate and three hydrolyzates in mass ratio 1-4:1-3:1-2 evenly be mixed to get the edible mushroom hydrolyzate, being evaporated to solid content is more than 30%, then through 135-137 ℃ of ultra high temperature short time sterilization 3-5s, namely obtains edible fungi concentrated solution;
Described edible mushroom is the purple mushroom in Helan Mountain and mushroom, the mass ratio 1-3:1 that the purple mushroom in described Helan Mountain and mushroom mix;
Described edible mushroom obtains after three enzymolysis hydrolyzate edible fungi polysaccharide content is up to 4.48%, and the rate of recovery is 98.96%;
Described complex enzyme A parts by weight consist of: papain 20-30 part, acid protease 20-30 part, bromelain 20-30 part, dextranase 10-15 part, zytase 10-15 part, pentosanase 10-15 part, ficin 5-10 part, middle temperature amylase 5-10 part, pectase 5-10 part;
Described complex enzyme B parts by weight consist of: alkali protease 20-30 part, alkalescent xylanase 15-20 part, 51-phosphodiesterase 15-20 part, basic polypeptide enzyme 5-10 part.
The preparation method of described the concentrated liquid of tradition Chinese medicine is: respectively Chinese herbal medicine powder being broken to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 3-6 times of weight, control temperature 70 C～90 ℃ and keep 2～4h, then being cooled to 45-60 ℃, adding mixing enzyme preparation to carry out enzymolysis, is 5.5-6.8 with newborn acid for adjusting pH value, enzymolysis 2-4h, finally add the mixture of mixed material 0.5-3 times of weight ethanol and propyl alcohol, control temperature to 60 ℃～78 ℃ and keep 3～4h, filter; It is more than 20% that filtrate decompression is concentrated into solid content, then through 135-137 ℃ of ultra high temperature short time sterilization 3-5s, namely obtains the concentrated liquid of tradition Chinese medicine;
The parts by weight of described Chinese medicine consist of: sea-buckthorn 20-30 part, cassia seed 20-30 part, matrimony vine 10-15 part, Chinese yam 10-15 part, radix glehniae 5-10 part, fruit of negundo 5-10 part, radix polygonati officinalis 3-5 part, seed of Job's tears 3-5 part, fructus hordei germinatus 3-5 part, sweet osmanthus 3-5 part, Radix Astragali 3-5 part;
The mixed enzyme addition is the 5-10% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: endo-beta-glucanase 10-20 part, outer 1,4 beta-glucanase 10-20 part, beta-glucosidase 10-15 part, zytase 15-20 part, pentosanase 15-20 part, Pullulanase 20-30 part, beta amylase 10-15 part, neutral proteinase 10-15 part, acid protease 10-15 part, superoxide dismutase 5-10 part, glucose oxidase 5-10 part, acid phosphatase 5-10 part;
The mass ratio of described ethanol and propyl alcohol is 1:1-1.5.
Preferred a kind of chafing dish bottom flavorings, by the preparation of the raw material of following parts by weight:
3127 parts, animal oil, 2502 parts of thick broad-bean sauce, 938 parts, fermented soya bean, 928 parts of animal protein concentrates, 768 parts of edible fungi concentrated solutions, 625 parts of rape oils, 625 parts of capsicum annum fasciculatums, 625 parts, ginger, 518 parts of the concentrated liquid of tradition Chinese medicines, 469 parts of white sugar, 313 parts of pepper grains, 313 parts of salt, 156 parts, garlic, 125 parts of monosodium glutamates, 94 parts of beef flavors, 47 parts of spices, I+G31 part, 9 parts of dried scallop powders;
Described beef flavor is the beef oily essence 3008 that Tianjin Chun Fa group company produces;
Preferred described spice is following one or more combination: pepper grain, anise, cloves, fennel seeds, Radix Glycyrrhizae, white button, tsaoko;
The parts by weight of preferred described spice consist of: pepper grain 300-400 part, and anistree 250-300 part, cloves 80-120 part, fennel seeds 80-120 part, Radix Glycyrrhizae 50-70 part, detain 50-70 part in vain, tsaoko 40-60 part;
The parts by weight of preferred described spice consist of: 350 parts of pepper grains, and anistree 280 parts, 100 parts of cloves, 100 parts of fennel seeds, 60 parts, Radix Glycyrrhizae, detain 60 parts in vain, 50 parts of tsaokos;
A kind of preparation method of chafing dish bottom flavorings, comprise the steps:
Requirement accurately takes butter, rape oil adds in the frying pot, is heated to 180 ℃-200 ℃, lower ginger, pepper grain frying 1-2 minute by filling a prescription; Add while stirring capsicum annum fasciculatum, 90 ℃ of-105 ℃ of frying 3-5 minute; 90 ℃ of-105 ℃ of frying 15-18 minute of lower thick broad-bean sauce; 90 ℃ of-105 ℃ of frying 2-4 minute of lower fermented soya bean; 90 ℃ of-105 ℃ of frying 2-4 minute of lower spice; 90 ℃ of-105 ℃ of frying 2-4 minute of lower white sugar; 90 ℃ of-105 ℃ of frying 5-7 minute of lower garlic; Lower the concentrated liquid of tradition Chinese medicine, edible fungi concentrated solution, 90 ℃ of-105 ℃ of frying 2-4 minute of animal protein concentrate; 90 ℃ of-105 ℃ of frying 2-4 minute of lower beef flavor; 90 ℃ of-105 ℃ of frying 1-2 minute of lower dried scallop powder; 90 ℃ of-105 ℃ of frying 2-4 minute of lower salt; Lower monosodium glutamate, I+G90 ℃-105 ℃ of frying 1-2 minute; The filling chafing dish bottom flavorings that namely obtains off the pot, filling product temperature control is made as 70-85 ℃.
Beneficial effect:
1. chafing dish bottom flavorings of the present invention has overcome the defect of existing chafing dish bottom flavorings non-nutritive and thick trophism, the health products that are difficult to the material digested such as edible mushroom, meat soup and integration of drinking and medicinal herbs in chafing dish bottom flavorings are carried out to enzymolysis, extraction and concentration, make the little molecule concentrated nutrition material that is easy to absorption of human body and add among chafing dish bottom flavorings, not only can increase the local flavor of chafing dish bottom flavorings, and nutriment is convenient to absorb, medicinal and eating effect is obvious, can effectively alleviate the stomach and intestine burden simultaneously, increase appetite, protect stomach and protect stomach.
2. chafing dish bottom flavorings of the present invention had both possessed the fiber crops of traditional chafing dish, peppery, bright, fragrant characteristics, increased consumer's appetite, alleviated again the stomach and intestine burden, by some large molecular nutrition material enzymolysis, it is little molecule, be easy to gastro-intestinal digestion and absorption, to human body, supplemented nutrition simultaneously, increased the delicate flavour of chafing dish bottom flavorings, effectively reduce the extent of injury of chafing dish to stomach and intestine, alleviated the contradiction of consumer's inner feelings flame of love pot and cuisines health.
3. chafing dish bottom flavorings raw material of the present invention and preparation method all meet the processing request of halal food, have met the demand of the edible smart auxotype chafing dish of Moslem consumer, have promoted the industrialization development of Islamic chafing dish bottom flavorings.
The specific embodiment
Below by specific embodiment narration the present invention.Unless stated otherwise, in the present invention, technological means used is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention are only limited by claims.To those skilled in the art, under the prerequisite that does not deviate from essence of the present invention and scope, various changes that the material component in these embodiments and consumption are carried out or change and also belong to protection scope of the present invention.
Embodiment 1
A kind of chafing dish bottom flavorings, by the preparation of the raw material of following parts by weight:
3127 parts, animal oil, 2502 parts of thick broad-bean sauce, 938 parts, fermented soya bean, 928 parts of animal protein concentrates, 768 parts of edible fungi concentrated solutions, 625 parts of rape oils, 625 parts of capsicum annum fasciculatums, 625 parts, ginger, 518 parts of the concentrated liquid of tradition Chinese medicines, 469 parts of white sugar, 313 parts of pepper grains, 313 parts of salt, 156 parts, garlic, 125 parts of monosodium glutamates, 94 parts of beef flavors, 47 parts of spices, I+G31 part, 9 parts of dried scallop powders;
Described animal oil is the refining butter, and the refining butter are to take according to Islamic, to butcher the thick butter that extract in the ox that standard butchers and be raw material, by processing such as aquation, alkali refining, decolouring, deodorizations, are refined into the butter that meet the food industry requirement.
The preparation method of described animal protein concentrate is: get a certain amount of beef and rub through meat grinder, meat cubelets after rubbing and water mix with the mass ratio of 1:3 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 80 microns, and the colloid mill flow-control is 0.3 ton/hour; It is 50 ℃ that gravy after milling treatment of colloid is adjusted to temperature, and pH is 5.2, adds the papain of gravy weight 0.05% and flavor protease to carry out enzymolysis, and enzymolysis 5 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate filtration obtained adds the water of 4 times of weight, and adjusting temperature is 50 ℃, and pH is 5.2, adds the papain of mixed liquor weight 0.2% or flavor protease to carry out enzymolysis, and enzymolysis 7 hours is down to the room temperature filtration and is obtained the secondary hydrolyzate; By hydrolyzate and secondary hydrolyzate in mass ratio 3:1 evenly be mixed to get animal protein factor digest, it is 30% that animal protein factor digest is evaporated to solid content, then through 135 ℃ of ultra high temperature short time sterilization 4s, namely obtains the animal protein concentrate;
The mass ratio that described papain and flavor protease mix is 1:3.
The preparation method of described edible fungi concentrated solution is: add the water of 4 times to mix edible mushroom and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 80 microns, the colloid mill flow-control is 0.3 ton/hour; It is 50 ℃ that mushroom juice after milling treatment of colloid is adjusted to temperature, and pH is 4.5, adds the complex enzyme A of mushroom juice weight 1% to carry out enzymolysis, and enzymolysis 5 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate hydrolysed filtrate obtained adds the water of 5 times of weight, and adjusting temperature is 55 ℃, and pH is 8.0, adds the complex enzyme B of mixed liquor weight 3% to carry out enzymolysis, and enzymolysis 7 hours is down to room temperature and is filtered and obtain the secondary hydrolyzate; Then the permeate secondary hydrolysed filtrate obtained adds the water of 3 times of weight, and adjusting temperature is 55 ℃, and pH is 8.0, adds the complex enzyme B of mixed liquor weight 3% to carry out enzymolysis, and enzymolysis 7 hours is down to the room temperature filtration and is obtained hydrolyzate three times; By hydrolyzate, secondary hydrolyzate and three hydrolyzates in mass ratio 3:2:1 evenly be mixed to get the edible mushroom hydrolyzate, being evaporated to solid content is 30%, then through 135 ℃ of ultra high temperature short time sterilization 4s, namely obtains edible fungi concentrated solution;
Described edible mushroom is the purple mushroom in Helan Mountain and mushroom, the mass ratio 2:1 that the purple mushroom in described Helan Mountain and mushroom mix;
Described complex enzyme A parts by weight consist of: 25 parts of papains, 25 parts of acid proteases, 25 parts of bromelains, 12 parts of dextranases, 12 parts of zytases, 12 parts of pentosanases, 8 parts of ficins, middle temperature amylase 8 part, 8 parts of pectases;
Described complex enzyme B parts by weight consist of: 25 parts of alkali proteases, 18 parts of alkalescent xylanases, 5
118 parts of-phosphodiesterases, 8 parts of basic polypeptide enzymes.
The preparation method of described the concentrated liquid of tradition Chinese medicine is: respectively Chinese herbal medicine powder being broken to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 5 times of weight, control 80 ℃ of temperature and keep 3h, then being cooled to 50 ℃, adding mixing enzyme preparation to carry out enzymolysis, is 6.0 with newborn acid for adjusting pH value, enzymolysis 3h, finally add the mixture of 2 times of weight ethanol of mixed material and propyl alcohol, control temperature to 70 ℃ and keep 3h, filter; It is 20% that filtrate decompression is concentrated into solid content, then through 135 ℃ of ultra high temperature short time sterilization 4s, namely obtains the concentrated liquid of tradition Chinese medicine;
The parts by weight of described Chinese medicine consist of: 25 parts of sea-buckthorns, 25 parts of cassia seeds, 12 parts of matrimony vines, 12 parts of Chinese yams, 8 parts of radix glehniaes, 8 parts of fruits of negundo, 4 parts of radix polygonati officinalis, 4 parts of the seeds of Job's tears, fructus hordei germinatus 4, sweet osmanthus 4,4 parts of the Radixs Astragali;
Described mixed enzyme addition is 8% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: 15 parts of endo-beta-glucanases, 15 parts of outer 1,4 beta-glucanases, 12 parts of beta-glucosidases, 18 parts of zytases, 18 parts of pentosanases, 25 parts of Pullulanases, 12 parts of beta amylases, 12 parts of neutral proteinases, 12 parts of acid proteases, 8 parts of superoxide dismutases, 8 parts of glucose oxidases, 8 parts of acid phosphatases;
The mass ratio of described ethanol and propyl alcohol is 1:1;
Described beef flavor is the beef oily essence 3008 that Tianjin Chun Fa group company produces;
The weight fraction of described spice consists of: 350 parts of pepper grains, and anistree 280 parts, 100 parts of cloves, 100 parts of fennel seeds, 60 parts, Radix Glycyrrhizae, detain 60 parts in vain, 50 parts of tsaokos;
A kind of preparation method of chafing dish bottom flavorings, comprise the steps:
Requirement accurately takes butter, rape oil adds in the frying pot, is heated to 190 ℃, lower ginger, pepper grain frying 1 minute by filling a prescription; Add while stirring capsicum annum fasciculatum, 103 ℃ of fryings 3 minutes; 103 ℃ of fryings of lower thick broad-bean sauce 15 minutes; 103 ℃ of fryings of lower fermented soya bean 2 minutes; 103 ℃ of fryings of lower spice 2 minutes; 103 ℃ of fryings of lower white sugar 2 minutes; 103 ℃ of fryings of lower garlic 5 minutes; Lower the concentrated liquid of tradition Chinese medicine, edible fungi concentrated solution, 103 ℃ of fryings of animal protein concentrate 2 minutes; 102 ℃ of fryings of lower beef flavor 2 minutes; 103 ℃ of fryings of lower dried scallop powder 1 minute; 103 ℃ of fryings of lower salt 2 minutes; Lower monosodium glutamate, I+G102 ℃ frying 1 minute; The filling chafing dish bottom flavorings that namely obtains off the pot, filling product temperature control is made as 70 ℃.
Embodiment 2
A kind of chafing dish bottom flavorings, by the preparation of the raw material of following parts by weight:
3000 parts, animal oil, 2400 parts of thick broad-bean sauce, 900 parts, fermented soya bean, 900 parts of animal protein concentrates, 700 parts of edible fungi concentrated solutions, 600 parts of rape oils, 600 parts of capsicum annum fasciculatums, 600 parts, ginger, 500 parts of the concentrated liquid of tradition Chinese medicines, 400 parts of white sugar, 300 parts of pepper grains, 300 parts of salt, 90 parts, garlic, 90 parts of monosodium glutamates, 50 parts of beef flavors, 30 parts of spices, I+G20 part, 5 parts of dried scallop powders
Described animal oil is the refining butter, and the refining butter are to take according to Islamic, to butcher the thick butter that extract in the ox that standard butchers and be raw material, by processing such as aquation, alkali refining, decolouring, deodorizations, are refined into the butter that meet the food industry requirement.
The preparation method of described animal protein concentrate is: get a certain amount of chicken and rub through meat grinder, meat cubelets after rubbing and water mix with the mass ratio of 1:2 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 50 microns, and the colloid mill flow-control is 0.1 ton/hour; It is 40 ℃ that gravy after milling treatment of colloid is adjusted to temperature, and pH is 5.0, adds the papain of gravy weight 0.01% and flavor protease to carry out enzymolysis, and enzymolysis 4 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate filtration obtained adds the water of 3 times of weight, and adjusting temperature is 40 ℃, and pH is 5.0, adds the papain of mixed liquor weight 0.1% or flavor protease to carry out enzymolysis, and enzymolysis 6 hours is down to the room temperature filtration and is obtained the secondary hydrolyzate; By hydrolyzate and secondary hydrolyzate in mass ratio 1:1 evenly be mixed to get animal protein factor digest, it is 30% that animal protein factor digest is evaporated to solid content, then through 135 ℃ of ultra high temperature short time sterilization 3s, namely obtains the animal protein concentrate;
The mass ratio that described papain and flavor protease mix is 3:1.
The preparation method of described edible fungi concentrated solution is: add the water of 3 times to mix edible mushroom and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 50 microns, the colloid mill flow-control is 0.1 ton/hour; It is 45 ℃ that mushroom juice after milling treatment of colloid is adjusted to temperature, and pH is 4.5, adds the complex enzyme A of mushroom juice weight 0.1%, carries out enzymolysis, and enzymolysis 4 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate hydrolysed filtrate obtained adds the water of 4 times of weight, and adjusting temperature is 50 ℃, and pH is 7.5, adds the complex enzyme B of mixed liquor weight 2% to carry out enzymolysis, and enzymolysis 6 hours is down to room temperature and is filtered and obtain the secondary hydrolyzate; Then the permeate secondary hydrolysed filtrate obtained adds the water of 2 times of weight, and adjusting temperature is 50 ℃, and pH is 7.5, adds the complex enzyme B of mixed liquor weight 2% to carry out enzymolysis, and enzymolysis 6 hours is down to the room temperature filtration and is obtained hydrolyzate three times; By hydrolyzate, secondary hydrolyzate and three hydrolyzates in mass ratio 1:1:1 evenly be mixed to get the edible mushroom hydrolyzate, being evaporated to solid content is 30%, then through 135 ℃ of ultra high temperature short time sterilization 3s, namely obtains edible fungi concentrated solution;
Described edible mushroom is the purple mushroom in Helan Mountain and mushroom, the mass ratio 1:1 that the purple mushroom in described Helan Mountain and mushroom mix;
Described complex enzyme A parts by weight consist of: 20 parts of papains, 20 parts of acid proteases, 20 parts of bromelains, 10 parts of dextranases, 10 parts of zytases, 10 parts of pentosanases, 5 parts of ficins, 5 parts of middle temperature amylase, 5 parts of pectases;
Described complex enzyme B parts by weight consist of: 20 parts of alkali proteases, 15 parts of alkalescent xylanases, 5
115 parts of-phosphodiesterases, 5 parts of basic polypeptide enzymes.
The preparation method of described the concentrated liquid of tradition Chinese medicine is: respectively Chinese herbal medicine powder being broken to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 3 times of weight, control temperature 70 C and keep 2h, then being cooled to 45 ℃, adding mixing enzyme preparation to carry out enzymolysis, is 5.5 with newborn acid for adjusting pH value, enzymolysis 2h, finally add the mixture of 0.5 times of weight ethanol of mixed material and propyl alcohol, control temperature to 60 ℃ and keep 3h, filter; It is 20% that filtrate decompression is concentrated into solid content, then through 135 ℃ of ultra high temperature short time sterilization 3s, namely obtains the concentrated liquid of tradition Chinese medicine;
The parts by weight of described Chinese medicine consist of: 20 parts of sea-buckthorns, 20 parts of cassia seeds, 10 parts of matrimony vines, 10 parts of Chinese yams, 5 parts of radix glehniaes, 5 parts of fruits of negundo, 3 parts of radix polygonati officinalis, 3 parts of the seeds of Job's tears, 3 parts of fructus hordei germinatus, 3 parts of sweet osmanthus, 3 parts of the Radixs Astragali;
Described mixed enzyme addition is 5% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: 10 parts of endo-beta-glucanases, 10 parts of outer 1,4 beta-glucanases, 10 parts of beta-glucosidases, 15 parts of zytases, 15 parts of pentosanases, 20 parts of Pullulanases, 10 parts of beta amylases, 10 parts of neutral proteinases, 10 parts of acid proteases, 5 parts of superoxide dismutases, 5 parts of glucose oxidases, 5 parts of acid phosphatases;
The mass ratio of described ethanol and propyl alcohol is 1:1;
Described beef flavor is the beef oily essence 3008 that Tianjin Chun Fa group company produces;
The parts by weight of described spice consist of: 300 parts of pepper grains, and anistree 250 parts, 80 parts of cloves, 120 parts of fennel seeds, 70 parts, Radix Glycyrrhizae, detain 50 parts in vain, 40 parts of tsaokos;
A kind of preparation method of chafing dish bottom flavorings, comprise the steps:
Requirement accurately takes butter, rape oil adds in the frying pot, is heated to 180 ℃, lower ginger, pepper grain frying 2 minutes by filling a prescription; Add while stirring capsicum annum fasciculatum, 90 ℃ of fryings 4 minutes; 90 ℃ of fryings of lower thick broad-bean sauce 16 minutes; 90 ℃ of fryings of lower fermented soya bean 3 minutes; 90 ℃ of fryings of lower spice 3 minutes; 90 ℃ of fryings of lower white sugar 3 minutes; 90 ℃ of fryings of lower garlic 6 minutes; Lower the concentrated liquid of tradition Chinese medicine, edible fungi concentrated solution, 90 ℃ of fryings of animal protein concentrate 3 minutes; 90 ℃ of fryings of lower beef flavor 3 minutes; 90 ℃ of fryings of lower dried scallop powder 1 minute; 90 ℃ of fryings of lower salt 3 minutes; Lower monosodium glutamate, I+G90 ℃ frying 1 minute; The filling chafing dish bottom flavorings that namely obtains off the pot, filling product temperature control is made as 80 ℃.
Embodiment 3
A kind of chafing dish bottom flavorings, by the preparation of the raw material of following parts by weight:
3200 parts, animal oil, 2600 parts of thick broad-bean sauce, 900 parts, fermented soya bean, 900 parts of animal protein concentrates, 800 parts of edible fungi concentrated solutions, 700 parts of rape oils, 700 parts of capsicum annum fasciculatums, 700 parts, ginger, 600 parts of the concentrated liquid of tradition Chinese medicines, 500 parts of white sugar, 400 parts of pepper grains, 400 parts of salt, 200 parts, garlic, 200 parts of monosodium glutamates, 90 parts of beef flavors, 50 parts of spices, I+G40 part, 10 parts of dried scallop powders;
Described animal oil is the refining butter, and the refining butter are to take according to Islamic, to butcher the thick butter that extract in the ox that standard butchers and be raw material, by processing such as aquation, alkali refining, decolouring, deodorizations, are refined into the butter that meet the food industry requirement.
The preparation method of described animal protein concentrate is: get a certain amount of beef and rub through meat grinder, meat cubelets after rubbing and water mix with the mass ratio of 1:5 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 100 microns, and the colloid mill flow-control is 0.5 ton/hour; It is 60 ℃ that gravy after milling treatment of colloid is adjusted to temperature, and pH is 8.0, adds the papain of gravy weight 0.1% and flavor protease to carry out enzymolysis, and enzymolysis 6 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate filtration obtained adds the water of 5 times of weight, and adjusting temperature is 60 ℃, and pH is 8.0, adds the papain of mixed liquor weight 0.2% or flavor protease to carry out enzymolysis, and enzymolysis 8 hours is down to the room temperature filtration and is obtained the secondary hydrolyzate; By hydrolyzate and secondary hydrolyzate in mass ratio 4:1 evenly be mixed to get animal protein factor digest, it is 30% that animal protein factor digest is evaporated to solid content, then through 135 ℃ of ultra high temperature short time sterilization 5s, namely obtains the animal protein concentrate;
The mass ratio that described papain and flavor protease mix is 1:1.
The preparation method of described edible fungi concentrated solution is: add the water of 5 times to mix edible mushroom and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 100 microns, the colloid mill flow-control is 0.5 ton/hour; It is 55 ℃ that mushroom juice after milling treatment of colloid is adjusted to temperature, and pH is 6, adds the complex enzyme A of mushroom juice weight 1.5%, carries out enzymolysis, and enzymolysis 6 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate hydrolysed filtrate obtained adds the water of 6 times of weight, and adjusting temperature is 60 ℃, and pH is 8.5, adds the complex enzyme B of mixed liquor weight 4% to carry out enzymolysis, and enzymolysis 8 hours is down to room temperature and is filtered and obtain the secondary hydrolyzate; Then the permeate secondary hydrolysed filtrate obtained adds the water of 4 times of weight, and adjusting temperature is 60 ℃, and pH is 8.5, adds the complex enzyme B of mixed liquor weight 4% to carry out enzymolysis, and enzymolysis 8 hours is down to the room temperature filtration and is obtained hydrolyzate three times; By hydrolyzate, secondary hydrolyzate and three hydrolyzates in mass ratio 4:3:2 evenly be mixed to get the edible mushroom hydrolyzate, being evaporated to solid content is 30%, then through 135 ℃ of ultra high temperature short time sterilization 5s, namely obtains edible fungi concentrated solution;
Described edible mushroom is the purple mushroom in Helan Mountain and mushroom, the mass ratio 3:1 that the purple mushroom in described Helan Mountain and mushroom mix;
Described complex enzyme A parts by weight consist of: 30 parts of papains, 30 parts of acid proteases, 30 parts of bromelains, 15 parts of dextranases, 15 parts of zytases, 15 parts of pentosanases, 10 parts of ficins, 10 parts of middle temperature amylase, 10 parts of pectases;
Described complex enzyme B parts by weight consist of: 30 parts of alkali proteases, 20 parts of alkalescent xylanases, 5
120 parts of-phosphodiesterases, 10 parts of basic polypeptide enzymes.
The preparation method of described the concentrated liquid of tradition Chinese medicine is: respectively Chinese herbal medicine powder being broken to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 6 times of weight, control 90 ℃ of temperature and keep 4h, then be cooled to 60 ℃, add mixing enzyme preparation to carry out enzymolysis, with newborn acid for adjusting pH value, be 6.8, enzymolysis 4h, finally add the mixture of 3 times of weight ethanol of mixed material and propyl alcohol, control temperature to 78 ℃ and keep 4h, filter, it is 20% that filtrate decompression is concentrated into solid content, then through 135 ℃ of ultra high temperature short time sterilization 5s, namely obtains the concentrated liquid of tradition Chinese medicine;
The parts by weight of described Chinese medicine consist of: 30 parts of sea-buckthorns, 30 parts of cassia seeds, 15 parts of matrimony vines, 15 parts of Chinese yams, 10 parts of radix glehniaes, 10 parts of fruits of negundo, 5 parts of radix polygonati officinalis, 5 parts of the seeds of Job's tears, 5 parts of fructus hordei germinatus, 5 parts of sweet osmanthus, 5 parts of the Radixs Astragali;
Described mixed enzyme addition is 10% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: 20 parts of endo-beta-glucanases, 20 parts of outer 1,4 beta-glucanases, 15 parts of beta-glucosidases, 20 parts of zytases, 20 parts of pentosanases, 30 parts of Pullulanases, 15 parts of beta amylases, 15 parts of neutral proteinases, 15 parts of acid proteases, 10 parts of superoxide dismutases, 10 parts of glucose oxidases, 10 parts of acid phosphatases;
The mass ratio of described ethanol and propyl alcohol is 1:1.5;
Described beef flavor is the beef oily essence 3008 that Tianjin Chun Fa group company produces;
The parts by weight of described spice consist of: 400 parts of pepper grains, and anistree 300 parts, 120 parts of cloves, 120 parts of fennel seeds, 70 parts, Radix Glycyrrhizae, detain 70 parts in vain, 60 parts of tsaokos;
A kind of preparation method of chafing dish bottom flavorings, comprise the steps:
Requirement accurately takes butter, rape oil adds in the frying pot, is heated to 200 ℃, lower ginger, pepper grain frying 2 minutes by filling a prescription; Add while stirring capsicum annum fasciculatum, 105 ℃ of fryings 5 minutes; 105 ℃ of fryings of lower thick broad-bean sauce 18 minutes; 105 ℃ of fryings of lower fermented soya bean 4 minutes; 105 ℃ of fryings of lower spice 4 minutes; 105 ℃ of fryings of lower white sugar 4 minutes; 105 ℃ of fryings of lower garlic 7 minutes; Lower the concentrated liquid of tradition Chinese medicine, edible fungi concentrated solution, 105 ℃ of fryings of animal protein concentrate 4 minutes; 105 ℃ of fryings of lower beef flavor 4 minutes; 105 ℃ of fryings of lower dried scallop powder 2 minutes; 105 ℃ of fryings of lower salt 4 minutes; Lower monosodium glutamate, I+G105 ℃ frying 2 minutes; The filling chafing dish bottom flavorings that namely obtains off the pot, filling product temperature control is made as 85 ℃.
Embodiment 4
Respectively in Yinchuan, Xi'an, Zhengzhou, Shenyang, Jinan and each random investigation 100 people of city, 6, Chengdu, respectively to the evaluation of marking of chafing dish bottom flavorings fragrance, numb flavor, pungent, delicate flavour and the mouthfeel of embodiment 1 preparation: extremely liking is 5 minutes, like is 4 minutes, be generally 3 minutes, not liking is 2 minutes, and very not liking is 1 minute.Statistics is the fragrance that 94% people likes or extremely like described chafing dish bottom flavorings; 89% people likes or extremely likes the fiber crops flavor of described chafing dish bottom flavorings; 90% people likes or extremely likes the pungent of described chafing dish bottom flavorings; 96% people likes or extremely likes the delicate flavour of described chafing dish bottom flavorings; 93% people likes or extremely likes the mouthfeel of described chafing dish bottom flavorings.
In addition, in 100 people in Yinchuan, 90% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 90 people in Xi'an, 92% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people in Zhengzhou, 92% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people in Shenyang, 88% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people in Jinan, 93% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people in Chengdu, 95% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings.As can be seen here, eastern region, west area, southern areas, northern territory and middle part have all obtained good evaluation at home to utilize chafing dish bottom flavorings prepared by method provided by the invention.
Embodiment 5
Ningxia Hui Autonomous Region's Wuzhong City, Xinjiang Uygur autonomous region Urumqi City, Lanzhou City, Gansu Province, Xining City, qinghai, Dali City, yunnan Province, each random investigation Moslem consumer 100 people of city, 6 of Guiyang City, Guizhou Province, respectively to the evaluation of marking of chafing dish bottom flavorings fragrance, numb flavor, pungent, delicate flavour and the mouthfeel of embodiment 1 preparation: extremely liking is 5 minutes, like is 4 minutes, be generally 3 minutes, not liking is 2 minutes, and very not liking is 1 minute.Statistics is the fragrance that 92% people likes or extremely like described chafing dish bottom flavorings; 85% people likes or extremely likes the fiber crops flavor of described chafing dish bottom flavorings; 92% people likes or extremely likes the pungent of described chafing dish bottom flavorings; 94% people likes or extremely likes the delicate flavour of described chafing dish bottom flavorings; 90% people likes or extremely likes the mouthfeel of described chafing dish bottom flavorings.
In addition, in 100 people of Wuzhong City, 95% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people of Urumqi City, 90% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people of Lanzhou, 92% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In the people of Xining, 89% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people of Dali, 90% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people of Guiyang, 92% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings.As can be seen here, utilize chafing dish bottom flavorings prepared by method provided by the invention in the Moslem consumer of different regions, different nationalities, all to obtain good evaluation at home.
Claims (10)
1. a chafing dish bottom flavorings, is characterized in that, by the preparation of the raw material of following parts by weight:
Animal oil 3000-3200 part, thick broad-bean sauce 2400-2600 part, fermented soya bean 900-1000 part, animal protein concentrate 900-1000 part, edible fungi concentrated solution 700-800 part, rape oil 600-700 part, capsicum annum fasciculatum 600-700 part, ginger 600-700 part, the concentrated liquid of tradition Chinese medicine 500-600 part, white sugar 400-500 part, pepper grain 300-400 part, salt 300-400 part, garlic 100-200 part, monosodium glutamate 100-200 part, beef flavor 50-100 part, spice 30-50 part, I+G20-40 part, dried scallop powder 5-10 part;
Described animal oil is the refining butter, and the refining butter are to take according to Islamic, to butcher the thick butter that extract in the ox that standard butchers and be raw material, process by aquation, alkali refining, decolouring, deodorization, are refined into the butter that meet the food industry requirement;
Described spice is following one or more combination: pepper grain, anise, cloves, fennel seeds, Radix Glycyrrhizae, white button, tsaoko.
2. a kind of chafing dish bottom flavorings as claimed in claim 1, is characterized in that, by the preparation of the raw material of following parts by weight:
3127 parts, animal oil, 2502 parts of thick broad-bean sauce, 938 parts, fermented soya bean, 928 parts of animal protein concentrates, 768 parts of edible fungi concentrated solutions, 625 parts of rape oils, 625 parts of capsicum annum fasciculatums, 625 parts, ginger, 518 parts of the concentrated liquid of tradition Chinese medicines, 469 parts of white sugar, 313 parts of pepper grains, 313 parts of salt, 156 parts, garlic, 125 parts of monosodium glutamates, 94 parts of beef flavors, 47 parts of spices, I+G31 part, 9 parts of dried scallop powders.
3. a kind of chafing dish bottom flavorings as claimed in claim 1, is characterized in that, the parts by weight of described spice consist of: pepper grain 300-400 part, anistree 250-300 part, cloves 80-120 part, fennel seeds 80-120 part, Radix Glycyrrhizae 50-70 part, detain 50-70 part in vain, tsaoko 40-60 part.
4. a kind of chafing dish bottom flavorings as claimed in claim 1, it is characterized in that, the preparation method of described animal protein concentrate is: get a certain amount of chicken or beef and rub through meat grinder, meat cubelets after rubbing and water mix with the mass ratio of 1:2～5 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 50～100 microns, and the colloid mill flow-control is 0.1～0.5 ton/hour; It is 40～60 ℃ that gravy after milling treatment of colloid is adjusted to temperature, and PH is 5.0～8.0, adds the papain of gravy weight 0.01～0.1% and flavor protease to carry out enzymolysis, and enzymolysis 4～6 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate filtration obtained adds the water of 3-5 times of weight, adjusting temperature is 40～60 ℃, and PH is 5.0～8.0, adds the papain of mixed liquor weight 0.1～0.2% or flavor protease to carry out enzymolysis, enzymolysis 6～8 hours, be down to the room temperature filtration and obtain the secondary hydrolyzate; By hydrolyzate and secondary hydrolyzate in mass ratio 1～4:1 evenly be mixed to get animal protein factor digest, it is more than 30% that animal protein factor digest is evaporated to solid content, then through 135-137 ℃ of ultra high temperature short time sterilization 3-5s, has both obtained the animal protein concentrate;
The mass ratio that described papain and flavor protease mix is 1-3:1-4.
5. a kind of chafing dish bottom flavorings as claimed in claim 1, it is characterized in that, the preparation method of described edible fungi concentrated solution is: add 3-5 water doubly to mix edible mushroom and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 50～100 microns, and the colloid mill flow-control is 0.1～0.5 ton/hour; It is 45～55 ℃ that mushroom juice after milling treatment of colloid is adjusted to temperature, and PH is 4.5-6, adds the complex enzyme A of mushroom juice weight 0.1-1.5%, carries out enzymolysis, and enzymolysis 4～6 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate hydrolysed filtrate obtained adds the water of 4-6 times of weight, and adjusting temperature is 50～60 ℃, and PH is 7.5～8.5, adds the complex enzyme B of mixed liquor weight 2～4% to carry out enzymolysis, and enzymolysis 6～8 hours is down to room temperature and is filtered and obtain the secondary hydrolyzate; Then the permeate secondary hydrolysed filtrate obtained adds the water of 2-4 times of weight, and adjusting temperature is 50～60 ℃, and PH is 7.5～8.5, adds the complex enzyme B of mixed liquor weight 2～4% to carry out enzymolysis, and enzymolysis 6～8 hours is down to the room temperature filtration and is obtained hydrolyzate three times; By hydrolyzate, secondary hydrolyzate and three hydrolyzates in mass ratio 1-4:1-3:1-2 evenly be mixed to get the edible mushroom hydrolyzate, being evaporated to solid content is more than 30%, then through 135-137 ℃ of ultra high temperature short time sterilization 3-5s, has both obtained edible fungi concentrated solution;
Described edible mushroom is the purple mushroom in Helan Mountain and mushroom, the mass ratio 1-3:1 that the purple mushroom in described Helan Mountain and mushroom mix.
6. a kind of chafing dish bottom flavorings as claimed in claim 5, it is characterized in that, described complex enzyme A parts by weight consist of: papain 20-30 part, acid protease 20-30 part, bromelain 20-30 part, dextranase 10-15 part, zytase 10-15 part, pentosanase 10-15 part, ficin 5-10 part, middle temperature amylase 5-10 part, pectase 5-10 part; Described complex enzyme B parts by weight consist of: alkali protease 20-30 part, alkalescent xylanase 15-20 part, 5
1-phosphodiesterase 15-20 part, basic polypeptide enzyme 5-10 part.
7. a kind of chafing dish bottom flavorings as claimed in claim 1, it is characterized in that, the preparation method of described the concentrated liquid of tradition Chinese medicine is: respectively said herbal medicine being crushed to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 3-6 times of weight, control temperature 70 C～90 ℃ and keep 2～4h, then be cooled to 45-60 ℃, add the mixing enzyme preparation of the 5-10% of mixed material gross weight to carry out enzymolysis, with newborn acid for adjusting pH value, be 5.5-6.8, enzymolysis 2-4h, finally add the mixture of mixed material 0.5-3 times of weight ethanol and propyl alcohol, the mass ratio of ethanol and propyl alcohol is 1:1-1.5, control temperature to 60 ℃～78 ℃ and keep 3～4h, filter, it is more than 20% that filtrate decompression is concentrated into solid content, then through 135-137 ℃ of ultra high temperature short time sterilization 3-5s, has both obtained the concentrated liquid of tradition Chinese medicine,
The parts by weight of described Chinese medicine consist of: sea-buckthorn 20-30 part, cassia seed 20-30 part, matrimony vine 10-15 part, Chinese yam 10-15 part, radix glehniae 5-10 part, fruit of negundo 5-10 part, radix polygonati officinalis 3-5 part, seed of Job's tears 3-5 part, fructus hordei germinatus 3-5 part, sweet osmanthus 3-5 part, Radix Astragali 3-5 part.
8. a kind of chafing dish bottom flavorings as claimed in claim 7, is characterized in that, the parts by weight of described mixed enzyme consist of: endo-beta-glucanase 10-20 part, outer 1,4 beta-glucanase 10-20 part, beta-glucosidase 10-15 part, zytase 15-20 part, pentosanase 15-20 part, Pullulanase 20-30 part, beta amylase 10-15 part, neutral proteinase 10-15 part, acid protease 10-15 part, superoxide dismutase 5-10 part, glucose oxidase 5-10 part, acid phosphatase 5-10 part.
9. the preparation method of a chafing dish bottom flavorings, is characterized in that, comprises the steps:
Requirement accurately takes butter, rape oil adds in the frying pot, is heated to 180 ℃-200 ℃, lower ginger, pepper grain frying 1-2 minute by filling a prescription; Add while stirring capsicum annum fasciculatum, 90 ℃ of-105 ℃ of frying 3-5 minute; 90 ℃ of-105 ℃ of frying 15-18 minute of lower thick broad-bean sauce; 90 ℃ of-105 ℃ of frying 2-4 minute of lower fermented soya bean; 90 ℃ of-105 ℃ of frying 2-4 minute of lower spice; 90 ℃ of-105 ℃ of frying 2-4 minute of lower white sugar; 90 ℃ of-105 ℃ of frying 5-7 minute of lower garlic; Lower the concentrated liquid of tradition Chinese medicine, edible fungi concentrated solution, 90 ℃ of-105 ℃ of frying 2-4 minute of animal protein concentrate; 90 ℃ of-105 ℃ of frying 2-4 minute of lower beef flavor; 90 ℃ of-105 ℃ of frying 1-2 minute of lower dried scallop powder; 90 ℃ of-105 ℃ of frying 2-4 minute of lower salt; Lower monosodium glutamate, I+G90 ℃-105 ℃ of frying 1-2 minute; The filling chafing dish bottom flavorings that both obtained off the pot, filling product temperature control is made as 70-85 ℃.
10. the preparation method of a kind of chafing dish bottom flavorings as claimed in claim 9, is characterized in that, comprises the steps:
A kind of chafing dish bottom flavorings, by the preparation of the raw material of following parts by weight:
3127 parts, animal oil, 2502 parts of thick broad-bean sauce, 938 parts, fermented soya bean, 928 parts of animal protein concentrates, 768 parts of edible fungi concentrated solutions, 625 parts of rape oils, 625 parts of capsicum annum fasciculatums, 625 parts, ginger, 518 parts of the concentrated liquid of tradition Chinese medicines, 469 parts of white sugar, 313 parts of pepper grains, 313 parts of salt, 156 parts, garlic, 125 parts of monosodium glutamates, 94 parts of beef flavors, 47 parts of spices, I+G31 part, 9 parts of dried scallop powders;
Described animal oil is the refining butter, and the refining butter are to take according to Islamic, to butcher the thick butter that extract in the ox that standard butchers and be raw material, by processing such as aquation, alkali refining, decolouring, deodorizations, are refined into the butter that meet the food industry requirement;
The preparation method of described animal protein concentrate is: get a certain amount of beef and rub through meat grinder, meat cubelets after rubbing and water mix with the mass ratio of 1:3 and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 80 microns, and the colloid mill flow-control is 0.3 ton/hour; It is 50 ℃ that gravy after milling treatment of colloid is adjusted to temperature, and PH is 5.2, adds the papain of gravy weight 0.05% and flavor protease to carry out enzymolysis, and enzymolysis 5 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate filtration obtained adds the water of 4 times of weight, and adjusting temperature is 50 ℃, and PH is 5.2, adds the papain of mixed liquor weight 0.2% or flavor protease to carry out enzymolysis, and enzymolysis 7 hours is down to the room temperature filtration and is obtained the secondary hydrolyzate; By hydrolyzate and secondary hydrolyzate in mass ratio 3:1 evenly be mixed to get animal protein factor digest, it is 30% that animal protein factor digest is evaporated to solid content, then through 135 ℃ of ultra high temperature short time sterilization 4s both the animal protein concentrate;
The mass ratio that described papain and flavor protease mix is 1:3;
The preparation method of described edible fungi concentrated solution is: add the water of 4 times to mix edible mushroom and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 80 microns, the colloid mill flow-control is 0.3 ton/hour; It is 50 ℃ that mushroom juice after milling treatment of colloid is adjusted to temperature, and PH is 4.5, adds the complex enzyme A of mushroom juice weight 1% to carry out enzymolysis, and enzymolysis 5 hours is down to the room temperature filtration and is obtained hydrolyzate one time; Then permeate hydrolysed filtrate obtained adds the water of 5 times of weight, and adjusting temperature is 55 ℃, and PH is 8.0, adds the complex enzyme B of mixed liquor weight 3% to carry out enzymolysis, and enzymolysis 7 hours is down to room temperature and is filtered and obtain the secondary hydrolyzate; Then the permeate secondary hydrolysed filtrate obtained adds the water of 3 times of weight, and adjusting temperature is 55 ℃, and PH is 8.0, adds the complex enzyme B of mixed liquor weight 3% to carry out enzymolysis, and enzymolysis 7 hours is down to the room temperature filtration and is obtained hydrolyzate three times; By hydrolyzate, secondary hydrolyzate and three hydrolyzates in mass ratio 3:2:1 evenly be mixed to get the edible mushroom hydrolyzate, being evaporated to solid content is 30%, then through 135 ℃ of ultra high temperature short time sterilization 4s both edible fungi concentrated solution;
Described edible mushroom is the purple mushroom in Helan Mountain and mushroom, the mass ratio 2:1 that the purple mushroom in described Helan Mountain and mushroom mix;
Described complex enzyme A parts by weight consist of: 25 parts of papains, 25 parts of acid proteases, 25 parts of bromelains, 12 parts of dextranases, 12 parts of zytases, 12 parts of pentosanases, 8 parts of ficins, middle temperature amylase 8 part, 8 parts of pectases;
Described complex enzyme B parts by weight consist of: 25 parts of alkali proteases, 18 parts of alkalescent xylanases, 18 parts of 51-phosphodiesterases, 8 parts of basic polypeptide enzymes;
The preparation method of described the concentrated liquid of tradition Chinese medicine is: respectively Chinese herbal medicine powder being broken to particle diameter is below 2 millimeters, then in container, evenly mix and add the water of 5 times of weight, control 80 ℃ of temperature and keep 3h, then being cooled to 50 ℃, adding mixing enzyme preparation to carry out enzymolysis, is 6.0 with newborn acid for adjusting pH value, enzymolysis 3h, finally add the mixture of 2 times of weight ethanol of mixed material and propyl alcohol, control temperature to 70 ℃ and keep 3h, filter; It is 20% that filtrate decompression is concentrated into solid content, then through 135 ℃ of ultra high temperature short time sterilization 4s, has both obtained the concentrated liquid of tradition Chinese medicine;
The parts by weight of described Chinese medicine consist of: 25 parts of sea-buckthorns, 25 parts of cassia seeds, 12 parts of matrimony vines, 12 parts of Chinese yams, 8 parts of radix glehniaes, 8 parts of fruits of negundo, 4 parts of radix polygonati officinalis, 4 parts of the seeds of Job's tears, fructus hordei germinatus 4, sweet osmanthus 4,4 parts of the Radixs Astragali;
Described mixed enzyme addition is 8% of mixed material gross weight;
The parts by weight of described mixed enzyme consist of: 15 parts of endo-beta-glucanases, 15 parts of outer 1,4 beta-glucanases, 12 parts of beta-glucosidases, 18 parts of zytases, 18 parts of pentosanases, 25 parts of Pullulanases, 12 parts of beta amylases, 12 parts of neutral proteinases, 12 parts of acid proteases, 8 parts of superoxide dismutases, 8 parts of glucose oxidases, 8 parts of acid phosphatases;
The mass ratio of described ethanol and propyl alcohol is 1:1;
Described beef flavor is the beef oily essence 3008 that Tianjin Chun Fa group company produces;
The weight fraction of described spice consists of: 350 parts of pepper grains, and anistree 280 parts, 100 parts of cloves, 100 parts of fennel seeds, 60 parts, Radix Glycyrrhizae, detain 60 parts in vain, 50 parts of tsaokos;
A kind of preparation method of chafing dish bottom flavorings, comprise the steps:
Requirement accurately takes butter, rape oil adds in the frying pot, is heated to 190 ℃, lower ginger, pepper grain frying 1 minute by filling a prescription; Add while stirring capsicum annum fasciculatum, 103 ℃ of fryings 3 minutes; 103 ℃ of fryings of lower thick broad-bean sauce 15 minutes; 103 ℃ of fryings of lower fermented soya bean 2 minutes; 103 ℃ of fryings of lower spice 2 minutes; 103 ℃ of fryings of lower white sugar 2 minutes; 103 ℃ of fryings of lower garlic 5 minutes; Lower the concentrated liquid of tradition Chinese medicine, edible fungi concentrated solution, 103 ℃ of fryings of animal protein concentrate 2 minutes; 102 ℃ of fryings of lower beef flavor 2 minutes; 103 ℃ of fryings of lower dried scallop powder 1 minute; 103 ℃ of fryings of lower salt 2 minutes; Lower monosodium glutamate, I+G102 ℃ frying 1 minute; The filling chafing dish bottom flavorings that both obtained off the pot, filling product temperature control is made as 70 ℃.
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| CN104172127B (en) * | 2014-08-05 | 2016-05-25 | 宁夏红山河食品股份有限公司 | A kind of Islamic mushroom-contained beef paste and preparation method thereof |
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| CN105166809A (en) * | 2015-09-03 | 2015-12-23 | 宁夏宁杨清真食品有限公司 | Instant-boiling seasoning with nourishing efficacy |
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| CN106579274A (en) * | 2016-12-20 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Preparation method of beef flavored chafing dish bottom material |
| CN107183652A (en) * | 2017-06-05 | 2017-09-22 | 舟山市齐晟水产有限公司 | A kind of cherry boils squid flavouring material formula |
| CN107319533A (en) * | 2017-07-28 | 2017-11-07 | 贞丰县老奶八宝食品工坊 | A kind of health base flavoring for hotpot and preparation method thereof |
| CN107373579A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of fermented soya beans bottom flavorings of chafing dish and preparation method |
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| CN111165773A (en) * | 2020-01-13 | 2020-05-19 | 陕西穆堂香调味食品有限公司 | Beef tallow hotpot condiment and processing method thereof |
| CN113768118A (en) * | 2021-09-10 | 2021-12-10 | 四川省火娃食品有限公司 | Spicy health-preserving hotpot condiment and preparation method thereof |
| CN114041586A (en) * | 2021-11-30 | 2022-02-15 | 上海染炉餐饮管理有限公司 | Formula of hotpot condiment and preparation method thereof |
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