CN103637154A - Slag-free hotpot condiment and preparation method thereof - Google Patents

Abstract

The invention discloses a slag-free hotpot condiment and a preparation method thereof, and belongs to the field of food seasonings. The slag-free hotpot condiment is prepared from an oil bag, a seasoning bag and a composite chili oil bag in the mass ratio is (16-20):(1-6):(2-3), wherein the oil bag is prepared in the following steps: particularly adding 15 to 35 parts of fermented chili paste, 1 to 10 parts of pickle paste, 1 to 5 parts of pickle fermentation liquor, 1 to 10 parts of medlar juice, 1 to 20 parts of Chinese date juice, edible fungus enzymatic hydrolysate and the like on the basis of the commonly used raw materials of the hotpot condiment, and adopting a method of stir-frying matched with heat-insulating dipping; the composite chili oil bag is prepared in the steps of: particularly adding chili enzymatic hydrolysate, pickle liquor and the like and frying, and then stewing and dipping. The prepared hotpot condiment is fresh, spicy and delicious, mellow in taste, long and sufficient in taste, and is extremely delicious when food materials with strong muttony and fishy smells, such as beef, mutton and the like are cooked; the oil bag, the seasoning bag and the composite chili oil bag are separately packaged, so that the slag-free hotpot condiment can be conveniently blended by people with different demands on the taste according to respective taste at any time.

Description

A kind of slag-free chafing dish bottom flavoring and preparation method thereof

Technical field:

The invention belongs to food dressing field, particularly a kind of slag-free chafing dish bottom flavoring and preparation method thereof.

Background technology:

Chafing dish instant, food materials are various, when guaranteeing to take in multiple nutrients, also can build a kind of lively diet atmosphere, therefore liked by masses.Chafing dish bottom flavorings is from taste minute, generally be divided into red soup and clear soup, red soup is with Sichuan, Chongqing region spicy flavor is main, other taste is less, the Northwest's diet be take Islamic as main, in meat, beef and mutton is in the majority, wherein mutton can be driven chill, can mend health again, to general cough due to wind-cold evil, chronic bronchitis, cold of insufficiency type asthma, deficiency of the kidney impotence, belly crymodynia, body void is afraid of cold, soreness and weakness of waist and knees, lean and haggard, qi-blood deficiency, after being ill or empty the losing of health in postpartum wait all empty shapes all to have to treat and help effect, be most appropriate to winter edible, therefore be called as winter tonic, deeply popular to people, also be most important a kind of in chafing dish food materials.But because mutton has one tedious sheep strange taste of having a strong smell, therefore treated coldly by some people, more there is the saying of " cooking mutton for, smelly a street " on the ground such as Sichuan, Chongqing.Northwest taste feature is vinegar-pepper, utilize a kind of raw meat of having a strong smell that goes of the genuine food materials exploitation in northwest, the chafing dish bottom flavorings with the Northwest's characteristic, one can increase the designs and varieties of chafing dish bottom flavorings, two can allow more people facilitate human-oriented diet style by chafing dish is this, enjoy and like this nourishing cuisines of upper mutton.

Capsicum contains abundant vitamin C, beta carotene, folic acid, magnesium and potassium; Capsicim in capsicum has anti-inflammatory and antioxidation, contributes to reduce the risk of heart disease, some tumour and some other chronic disease occurring with age growth; Can increase the energy consumption of human body, help fat-reducing; Often feed capsicum can also effectively delay the oxidation of lipoprotein in atherosclerotic development and blood.Capsicum nature and flavor are pungent, hot, peppery, are one of important source material of bottom stuff of red soup of fire pot, often make capsicum slurry or glutinous rice cake capsicum and prepare for chafing dish bottom flavorings.Application number is that 200610152968.1 Chinese invention patent < < slag-free chafing dish bottom flavoring and preparation method thereof > > discloses and will after capsicum slurrying, prepare chafing dish bottom flavorings, application number is that 03117353 Chinese invention patent < < slag-free chafing dish bottom flavoring and manufacture craft > > thereof disclose after chilli is made to glutinous rice cake capsicum and prepare chafing dish bottom flavorings, but makes fermented capsicum slurry for the preparation of the report that has no of chafing dish bottom flavorings after capsicum is added to strain fermentation.Application number is that 96102670.7 Chinese invention patent < < chafing dish bottom flavorings and preparation method thereof > > discloses the chafing dish bottom flavorings that directly adds fermentation water to ferment and make pimiento, plant wet goods raw material, though this chafing dish bottom flavorings has certain sour fragrance, but its fermentation time is relatively long, sweat is unstable, fragrance flavour is not enough, affects the refreshing degree of acid of whole bed material.

In tradition chafing dish bottom flavorings, condiment occurs mainly with graininess, mix with food materials, when edible, need sort out cumbersome, and blocked shot is generally all more than 1 hour, condiment infusion overlong time, can make the blackening of soup look, if condiment is all removed to the rear edible unabiding problem of fragrance that there will be again, after having occurred afterwards condiment all to pulverize, add the chafing dish bottom flavorings of preparing in oil, but easily sink to the bottom and be burned in infusion process, Granted publication day is the Chinese invention patent of on 08 11st, 2010, CN101209116B < < cinder-free clearing-oil chafing dish bottom flavorings and preparation method thereof > > discloses a kind of cinder-free clearing-oil chafing dish bottom flavorings being comprised of salad oil and flavoring, solved the embarrassing problem of condiment particle when edible, but exist flavoring fully stripping in bed material, fragrance flavour is not enough, and resistant to cook not, along with the infusion time increases, more and more boring, and the flavouring effect of going to have a strong smell is not obvious.Granted publication day is the Chinese invention patent of on 05 20th, 2009, CN100488379C < < slag-free chafing dish bottom flavoring and preparation method thereof > > discloses a kind of slag-free chafing dish bottom flavoring being formed by feed purifications such as salad oil, edible animal oil, capsicums, the chafing dish bottom flavorings odor type that adopts the preparation method of this invention to make is unique, perfume-free bits in pot, color and luster glow, nutritious, genuine, there is tonic effect, improved the quality of chafing dish.But also there is not resistant to cook, the unconspicuous shortcoming of flavouring effect of going to have a strong smell.

Summary of the invention:

It is beautiful that technical problem solved by the invention is to provide a kind of fresh pungent, and mouthfeel is mellow, and the raw meat effect of going to have a strong smell is obvious, boils for a long time nondiscolouring, Non-burnt pot, and the slag-free chafing dish bottom flavoring of the long taste foot of taste.

Another object of the present invention is to provide the preparation method of this slag-free chafing dish bottom flavoring.

For achieving the above object, the present invention is achieved through the following technical solutions, and a kind of slag-free chafing dish bottom flavoring is comprised of oil plant bag, flavoring bag, compound chilli oil bag; The mass ratio of described oil plant bag, flavoring bag and compound chilli oil bag is 16-20:1-6:2-3;

Described oil plant bag is comprised of the raw material of following parts by weight: edible animal oil 10-100 part, salt 1-10 part, thick broad-bean sauce 10-100 part, garlic 1-20 part, fermented soya bean 3-30 part, edible vegetable oil 2-1000 part, capsicum powder 2-15 part, spice 0.1-2 part, ginger 1-15 part, white sugar 1-10 part, Chinese prickly ash 1-20 part, fermented capsicum slurry 15-35 part, pickles slurry 1-10 part, pickled vegetable fermentation liquor 1-5 part, wolfberry juice 1-10 part, jujube juice 1-20 part, edible mushroom enzymolysis liquid 1-10 part;

Flavoring bag comprises that the raw material of following parts by weight forms: salt 40-60 part, pepper 10-20 part, Chinese prickly ash 10-30 part, white sugar 3-10 part;

Compound chilli oil bag comprises that the raw material of following parts by weight forms: pepper grain 1-5 part, green onion 1-2 part, ginger 1-3 part, edible vegetable oil 10-30 part, capsicum enzymolysis liquid 5-10 part, pickled vegetable liquid 3-4 part, chilli oil 10-20 part, wolfberry juice 0.5-1.5 part, jujube juice 1-2 part;

Described edible mushroom enzymolysis liquid is at least one in hickory chick, flower mushroom, mushroom, ferfas, bolete, collybia albuminosa, russule, Trichotoma matsutake or two spore mushroom enzymolysis liquid;

Described edible mushroom enzymolysis liquid preparation method is as follows:

Fruit body of edible fungi adopts pulverizer to pulverize, and adds the water of 8-15 part to mix after pulverizing, adds cellulase and the compound enzymolysis that carries out of protease, and enzyme concentration is counted 0.1-0.5% with edible mushroom quality, temperature 50-65 ℃, Ph5-7, enzymolysis time 2-5 hour;

The mass ratio of described cellulase and protease is 1-3:1-2;

Described spice is at least one in fennel, anise, cloves, spiceleaf, peppermint, tsaoko, dried orange peel, cassia bark, Radix Glycyrrhizae;

Described capsicum enzymolysis liquid preparation method is as follows:

Capsicum adds water making beating, material-water ratio is 1:3-8, capsicum slurry adds complex enzyme zymohydrolysis, temperature 45 C, pH5.4, enzymolysis time 3-6h, complex enzyme consumption is counted 7.5mg/g with capsicum slurry, described complex enzyme comprises pectase, cellulase, hemicellulase, 1,4 beta-glucanase, and its mass ratio is 1:2:20-30:20-25;

Described oil plant packet preparation method is as follows: by formula, accurately take edible animal oil, edible vegetable oil, respectively get 2/3rds and add in frying pot, be heated to 120-260 ℃ and put into ginger, Chinese prickly ash particle, fry out fragrance;

Add while stirring fermented capsicum slurry, temperature of charge starts to decline, and to 100-103 ℃, adds capsicum powder, adds high flame, floating to capsicum, and it is dark red that color and luster becomes;

Add thick broad-bean sauce frying 10-30 minute, material color and luster continues to redden, and the thickness that structural state becomes adds pickles slurry, pickled vegetable fermentation liquor, controls temperature and is no more than 105 ℃, boils 1-3 hour;

Add fermented soya bean, garlic, salt, white sugar, spice, wolfberry juice, jujube juice, edible mushroom enzymolysis liquid to stir, constantly stir lower big fire and boil 3-10 minute;

Stop heating, squeeze in heat insulation tank and flood 1-2 hour, within dipping process every 15 minutes, stir once, make the abundant stripping of composition in raw material, bits are filtered out standby;

Remaining edible animal oil and edible vegetable oil are heated to 120-150 ℃, the bits that filter out are added, control temperature and be no more than 150 ℃, frying 0.5-1.5 hour, filters while hot;

By obtaining filtrate mixing for twice, stir, filling, cooling and shaping, makes oil plant bag;

When filling, material product temperature remains between 70 to 85 ℃.

Described fermented capsicum slurry can be prepared by following method:

1. selection impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. go, go the base of a fruit, cutting: go, to remove the base of a fruit, cutting be iblet size, adds capsicum quality 2-3 soft water doubly, beater is beaten as capsicum slurry;

4. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1) to the salt that adds its weight 1～3% in capsicum slurry, the glucose of 2% sucrose, 2-4%, puts into respectively fermented capsicum slurry by bacterium liquid and produces container, airtight container;

(2) control temperature at 35～40 ℃ of prior fermentations that carry out 10～15 hours, control subsequently temperature and carry out after fermentation in 20～45 hours at 32～37 ℃; Seal of vessel between whole yeast phase, seals stand-by after fermentation ends;

In the present invention, the suitable addition of each bacterial classification is: lactic acid bacteria 1-3%, Lactobacillus plantarum 0.5-1.5%.

Lactic acid bacteria culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactobacillus plantarum culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactic acid bacteria cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 37 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 37 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing.

Lactobacillus plantarum cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 38 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 38 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing.

Described flavoring packet preparation method is as follows: after described flavoring is mixed in proportion, pulverize pack;

Described compound chilli oil packet preparation method is as follows:

Green onion is cut to onion parts, and ginger is cut to ginger splices;

Edible vegetable oil is heated to 120 ℃, is lowered to successively pepper grain, onion parts, ginger splices, after fried paste, removes;

Add successively wolfberry juice, jujube juice, capsicum enzymolysis liquid, pickled vegetable liquid frying 3-10 minute;

Add chilli oil, close fire, standing 20-40 minute;

Filter, filling, make compound chilli oil bag;

Described pickled vegetable fermentation liquor is after pickle fermentation, to remove the fermented liquid of pickles gained; Pickled vegetable fermentation liquor is for obtaining or adopt lactic acid bacteria, saccharomycete or its mixed bacteria to prepare through the old liquid fermentation of traditional pickles.

Pickles and pickled vegetable fermentation liquor also can adopt the method that is prepared as follows to obtain:

Vegetable cleaning, cutting, puts into pickle production container, adds subsequently fermenting agent, the 0.5-2% sucrose of 0.01-1 g/kg, the salinity of 0.5-2%, airtight container; Control temperature at 15-30 ℃ of prior fermentation that carries out 15-30 hour, control subsequently temperature and carry out after fermentation in 10-30 hour at 10-25 ℃; Seal of vessel between whole yeast phase; The complete separation of fermenting; After pickles cutting, pull an oar and to obtain pickles slurry, after removal vegetables, remaining liq is pickled vegetable fermentation liquor.

Described fermenting agent is comprised of lactic acid bacteria, saccharomycete or the two.

The preparation method of slag-free chafing dish bottom flavoring of the present invention is: after oil plant bag, flavoring bag, compound chilli oil bag are arranged respectively, and combination dress external packing in proportion.

Beneficial effect:

In frying process, add various chilli products, make full use of going that raw meat goes to have a strong smell, flavouring, whetting the appetite, put forward the effects such as look of capsicum, particularly adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation, fermented capsicum slurry will be made after capsicum making beating, for chafing dish bottom flavorings, make, vinegar-pepper tasty and refreshing, fresh fragrance foot, has brought unexpected effect.Adopt microorganism fermentation not only to promote capsicim in capsicum, the stripping of the beneficiating ingredients such as carrotene, and can produce multiple aromatic substance and flavor substance, make the fresh pungent foot of chafing dish bottom flavorings, with jujube juice, sweet taste in wolfberry juice, sour odour material, increasing in edible mushroom enzymolysis liquid is fresh, flavouring material together, there is mutual coordination, increase the effect of fresh increasing taste, add pickles slurry and pickled vegetable fermentation liquor, not diffluent crude fibre is cut off in pickles making beating, be conducive in pickles nutriment stripping to bed material, the natural fermented a large amount of lactic acid that obtain, a little less than convergence sense, entrance is soft, cooperative fermentation capsicum slurry, the jujube juice raw meat effect of going to have a strong smell is obvious, and retained well capsochrome, capsaicine, the compositions such as capsicim, and increased the fruit vegetable nutrient in chafing dish bottom flavorings, frying coordinates insulation dipping process, add secondary frying, and after adopting frying, standing dipping process is prepared compound chilli oil bag, make liposoluble vitamin, pigment etc. in fruits and vegetables fully be dissolved in bed material, the coordinating and unifying of several material mouthfeel, flavour is complementary, do not need to add the artificial flavouring such as monosodium glutamate, essence and increase fresh material, just can make the fresh pungent of the chafing dish bottom flavorings U.S. making, mouthfeel is mellow, the long taste foot of taste, the heavier food materials of the sheep offensive smells such as beef and mutton of cooking are delicious abnormal, and boil for a long time nondiscolouring, Non-burnt pot, can not become tasteless because the time of cooking is long.Oil plant bag, flavoring bag are separated to packing with compound chilli oil bag, and the different crowds that require that conveniently suit one's taste allocate at any time by taste separately.

The specific embodiment:

The Lactobacillus plantarum adopting (Lactobacillus plantarum) Li-2013-01, this bacterial strain is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number is CGMCC No.7928, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode 100101, preservation date on July 15th, 2013; The lactic acid bacteria adopting is Lactococcus lactis (Lactococcuslactis) CICC 23610, is purchased from Chinese industrial microorganism fungus kind preservation center (No. 32, Xiaoyun Road, Chaoyang District, Beijing City, postcode 100027).

Lactobacillus plantarum of the present invention (Lactobacillus plantarum) Li-2013-01, this bacterial strain feature is as follows: examine under a microscope, this bacterial strain is rod-short, and Gram's staining is positive, and atrichia does not produce gemma; On solid medium, this bacterium bacterium colony is white, smooth surface, and densification, form is circular, edge is more neat.Physicochemical characteristics is: catalase (-), and gelatin liquefaction (-), indoles experiment (+), motility (-), fermentation gas (-), nitrite reduction (-), fermentation gas (-), produces hydrogen sulfide gas (-), growth (+) in pH4.5MRS culture medium.

Lactobacillus plantarum of the present invention adopts following flow process to carry out seed selection:

Original sieve again → mitotic stability of bacterial classification → test tube activation → dithyl sulfate (DES) mutagenesis → dull and stereotyped primary dcreening operation → nitrosoguanidine (NTG) mutagenesis → dull and stereotyped primary dcreening operation → shaking flask test of setting out.

The original bacterial classification that sets out is CICC20242, is purchased from Chinese industrial microorganism fungus kind preservation administrative center.

Original strain of the present invention is in xylan culture medium, and the output of lactic acid is 12.5g/L.In order to improve its lactic acid production, adopt successively DES and NTG to carry out mutagenesis to this bacterial classification, mutagenesis adopts MRS calcium carbonate flat board to carry out primary dcreening operation, then adopt 500mL shake flask fermentation, biosensor analysis instrument carries out multiple sieve to Producing Strain, the lactobacillus plantarum strain that seed selection is good, the experiment of then going down to posterity, evaluates its genetic stability.

Bacterial strain CGMCC No.7928 genetic stability result shows: through continuous passage ten times, property indices is all more stable, and heredity is better, and proterties is not replied, the object bacterial strain therefore bacterial strain CGMCC No.7928 being obtained as seed selection.

Embodiment 1

Slag-free chafing dish bottom flavoring, is comprised of oil plant bag, flavoring bag, compound chilli oil bag; The mass ratio of described oil plant bag, flavoring bag and compound chilli oil bag is 20:1:2;

Described oil plant bag is comprised of the raw material of following parts by weight: 50 parts of edible animal oils, 3 parts of salt, 60 parts of thick broad-bean sauce, 10 parts, garlic, 15 parts, fermented soya bean, 500 parts of edible vegetable oils, 8 parts, capsicum powder, 1 part of spice, 7 parts, ginger, 3 parts of white sugar, 12 parts, Chinese prickly ash, 25 parts, fermented capsicum slurry, 10 parts, pickles slurry, 5 parts of pickled vegetable fermentation liquors, 5 parts of wolfberry juices, 20 parts of jujube juices, 6 parts of edible mushroom enzymolysis liquids;

Flavoring bag comprises that the raw material of following parts by weight forms: 50 parts of salt, 15 parts, pepper, 20 parts, Chinese prickly ash, 5 parts of white sugar;

Compound chilli oil bag comprises that the raw material of following parts by weight forms: 3 parts of pepper grains, 1 part of green onion, 2 parts of ginger, 20 parts of edible vegetable oils, 7 parts of capsicum enzymolysis liquids, 4 parts of pickled vegetable liquids, 15 parts of chilli oils, 1 part of wolfberry juice, 1.5 parts of jujube juices;

Described edible mushroom enzymolysis liquid is hickory chick enzymolysis liquid and russule enzymolysis liquid;

Described hickory chick enzymolysis liquid and russule enzymolysis liquid preparation method are as follows respectively:

Hickory chick or russule fructification, adopt pulverizer to pulverize, and adds the water of 10 parts to mix after pulverizing, adds cellulase and the compound enzymolysis that carries out of protease, and enzyme concentration counts 0.5% with edible mushroom quality, temperature 60 C, Ph6, enzymolysis time 4 hours;

The mass ratio of described cellulase and protease is 3:1;

Described spice comprises the raw material of following parts by weight: 1.5 parts, fennel, 1 part of anise, 0.5 part of cloves, 1 part of peppermint, 1 part of tsaoko, 1 part of dried orange peel, 0.5 part, cassia bark, 1 part, Radix Glycyrrhizae;

Described capsicum enzymolysis liquid preparation method is as follows:

Capsicum adds water making beating, material-water ratio is 1:5, capsicum slurry adds complex enzyme zymohydrolysis, temperature 45 C, pH5.4, enzymolysis time 4h, complex enzyme consumption is counted 7.5mg/g with capsicum slurry, described complex enzyme comprises pectase, cellulase, hemicellulase, 1,4 beta-glucanase, and its mass ratio is 1:2:25:22;

Described oil plant packet preparation method is as follows: by formula, accurately take edible animal oil, edible vegetable oil, respectively get 2/3rds and add in frying pot, be heated to 180-200 ℃ and put into ginger, Chinese prickly ash particle, fry out fragrance;

Add while stirring fermented capsicum slurry, temperature of charge starts to decline, and to 100-103 ℃, adds capsicum powder, adds high flame, floating to capsicum, and it is dark red that color and luster becomes;

Add thick broad-bean sauce frying 30 minutes, material color and luster continues to redden, and the thickness that structural state becomes adds pickles slurry, pickled vegetable fermentation liquor, controls temperature and is no more than 105 ℃, boils 3 hours;

Add fermented soya bean, garlic, salt, white sugar, spice, wolfberry juice, jujube juice, edible mushroom enzymolysis liquid to stir, constantly stir lower big fire and boil 10 minutes;

Stop heating, squeeze in heat insulation tank and flood 1.5 hours, within dipping process every 15 minutes, stir once, make the abundant stripping of composition in raw material, bits are filtered out standby;

Remaining edible animal oil and edible vegetable oil are heated to 130 ℃, the bits that filter out are added, control temperature and be no more than 150 ℃, frying 1 hour, filters while hot;

By obtaining filtrate mixing for twice, stir, filling, cooling and shaping, makes oil plant bag;

When filling, material product temperature remains between 70 to 85 ℃.

Described fermented capsicum slurry is prepared by following method:

1. selection impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. remove handle, go the base of a fruit, cutting: removing handle, removing the base of a fruit, cutting is iblet size, adds the soft water of 3 times of capsicum quality, beater is beaten as capsicum slurry;

4. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1), to the salt that adds its weight 2% in capsicum slurry, 2% sucrose, 3% glucose, put into respectively fermented capsicum slurry by bacterium liquid and produce container, airtight container;

(2) control temperature at 37 ℃ of prior fermentations that carry out 12 hours, control subsequently temperature and carry out after fermentation in 32 hours at 35 ℃; Seal of vessel between whole yeast phase, seals stand-by after fermentation ends;

In the present invention, the suitable addition of each bacterial classification is: lactic acid bacteria 2%, Lactobacillus plantarum addition is 1%.

Lactic acid bacteria culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactobacillus plantarum culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactic acid bacteria cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 37 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 37 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing.

Lactobacillus plantarum cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 38 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 38 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing.

The concrete Breeding Process of described Lactobacillus plantarum is as follows:

1. dithyl sulfate (DES) mutagenic and breeding

(1) on super-clean bench, get Lactobacillus plantarum one ring on test tube slant, access is equipped with in the 250mL triangular flask of 50mL liquid MRS xylan culture medium, and 200rpm cultivates 12h left and right for 40 ℃, makes thalline in logarithmic growth in earlier stage.

(2) get 5mL bacterium liquid, the centrifugal 10min of 5000rpm collects thalline, with physiological saline washing 2 times.

(3) with pH7.0 phosphate buffer, be diluted to 107/mL bacteria suspension.

(4) kaliumphosphate buffer, 8mL bacteria suspension, 0.4mLDES of getting 32mLpH7.0 fully mixes at the 150mL triangular flask of putting in advance rotor, and making DES ultimate density is 1%(v/v).

(5) 150rpm reaction 30min in 30 ℃ of shaking tables, gets 1mL mixed liquor, adds 0.5mL25%Na ₂s ₂o ₃solution stopped reaction.

(6) dilution spread is in the MRS xylan screening solid medium plate containing 90g/L xylan.At the bacterial strain of 40 ℃ of cultivations picking transparent circle/colony diameter maximum after 2-3 days, label is DES bacterium.

2. nitrosoguanidine mutagenesis

(1) on super-clean bench, get Lactobacillus plantarum DES mono-ring on test tube slant, access is equipped with in the 250mL triangular flask of 50mL liquid MRS xylan culture medium, and 200rpm cultivates 12h left and right for 40 ℃, makes thalline in logarithmic growth in earlier stage.

(2) get the centrifugal 10min of 5mL bacterium liquid 5000rpm and collect thalline, with physiological saline washing 2 times.

(3) with pH6.0 phosphate buffer, be diluted to 10 ⁷individual/mL bacteria suspension.

(4) get 10mL bacteria suspension and be transferred in 100mL triangular flask, add the NTG of 10mg, being mixed with final concentration is the NTG solution of 10mg/mL, and adds 4-5 to drip acetone, is beneficial to NTG and dissolves.

(5) 200rpm oscillating reactions 30min at 30 ℃, the centrifugal 10min of 5000rpm collects thalline, with SPSS washing for several times, stopped reaction.

(6) suitably dilution, gets last dilution bacterium liquid 0.2mL, coats in the MRS xylan screening solid medium plate containing 90g/L xylan.150 of 40 ℃ of cultivation bacterial strains that after 2-3 days, picking transparent circle/colony diameter is larger.

3. shaking flask is sieved again

(1) on super-clean bench, get respectively Lactobacillus plantarum one ring on each test tube slant, access is equipped with in the 250mL triangular flask of 50mL liquid MRS xylan culture medium, and 200rpm cultivates 3-4 days, detects xylan concentration and Pfansteihl change in concentration every day for 40 ℃.After fermentation ends, relatively the xylan wear rate of 150 strain bacterial classifications and lactic acid produce conversion ratio and the heteroacid content of speed, lactic acid.

(2) selection xylan metabolic rate is fast, lactic acid concn is high, conversion ratio is high and the poor bacterial classification of heteroacid is final bacterial classification, called after Li bacterium.

4. genetic stability test

Li-2013-01 bacterial strain is gone down to posterity for continuous ten times on inclined-plane, and the method for sieving again by shaking flask detects the fermentation situation after at every turn going down to posterity.Experiment discovery is gone down to posterity for continuous ten times on inclined-plane, and this bacterial classification proterties does not have significant change, and property indices is all normal, illustrates that the genetic stability of this bacterial classification is stronger.

Described culture medium consists of: liquid MRS xylan culture medium (beef extract 2g, peptone 10g, yeast extract 5g, xylan 20g, sodium acetate 5g, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, epsom salt 0.2g, seven water manganese sulfate 0.05g, after dissolving one by one, running water constant volume 1000mL, regulates pH7.1); MRS xylan screening solid medium (beef extract 2g, peptone 10g, yeast extract 5g, xylan 90g, sodium acetate 5g, ammonium citrate 2g, dipotassium hydrogen phosphate 2g, epsom salt 0.2g, seven water manganese sulfate 0.05g, after dissolving one by one, running water constant volume 1000mL, regulate pH7.1, add 20g agar); );

Described flavoring packet preparation method is as follows: after described flavoring is mixed in proportion, pulverize pack;

Described compound chilli oil packet preparation method is as follows:

Green onion is cut to onion parts, and ginger is cut to ginger splices;

Edible vegetable oil is heated to 120 ℃, is lowered to successively pepper grain, onion parts, ginger splices, after fried paste, removes;

Add successively wolfberry juice, jujube juice, capsicum enzymolysis liquid, pickled vegetable liquid frying 10 minutes;

Add chilli oil, close fire, standing 40 minutes;

Filter, filling, make compound chilli oil bag;

Described pickled vegetable fermentation liquor is after pickle fermentation, to remove the fermented liquid of pickles gained;

Pickles and pickled vegetable fermentation liquor adopt the method that is prepared as follows to obtain:

Vegetable cleaning, cutting, puts into pickle production container, adds subsequently the fermenting agent, 1% sucrose of 0.1 g/kg, 0.5% salinity, airtight container; Control temperature at 20 ℃ of prior fermentations that carry out 20 hours, control subsequently temperature and carry out after fermentation in 20 hours at 18 ℃; Seal of vessel between whole yeast phase; The complete separation of fermenting; After pickles cutting, pull an oar and to obtain pickles slurry, after removal vegetables, remaining liq is pickled vegetable fermentation liquor.

Described fermenting agent is comprised of according to the ratio of 1:1 lactic acid bacteria, saccharomycete

The preparation method of slag-free chafing dish bottom flavoring of the present invention is: after oil plant bag, flavoring bag, compound chilli oil bag are arranged respectively, and combination dress external packing in proportion.

Embodiment 2

Slag-free chafing dish bottom flavoring, is comprised of oil plant bag, flavoring bag, compound chilli oil bag; The mass ratio of described oil plant bag, flavoring bag and compound chilli oil bag is 16:3:3;

Described oil plant bag is comprised of the raw material of following parts by weight: 100 parts of edible animal oils, 1 part of salt, 100 parts of thick broad-bean sauce, 20 parts, garlic, 30 parts, fermented soya bean, 1000 parts of edible vegetable oils, 15 parts, capsicum powder, 2 parts of spices, 15 parts, ginger, 10 parts of white sugar, 20 parts, Chinese prickly ash, 35 parts, fermented capsicum slurry, 10 parts, pickles slurry, 5 parts of pickled vegetable fermentation liquors, 10 parts of wolfberry juices, 20 parts of jujube juices, 10 parts of edible mushroom enzymolysis liquids;

Flavoring bag comprises that the raw material of following parts by weight forms: 60 parts of salt, 20 parts, pepper, 30 parts, Chinese prickly ash, 10 parts of white sugar;

Compound chilli oil bag comprises that the raw material of following parts by weight forms: 5 parts of pepper grains, 2 parts of green onions, 3 parts of ginger, 30 parts of edible vegetable oils, 10 parts of capsicum enzymolysis liquids, 4 parts of pickled vegetable liquids, 10 parts of chilli oils, 1.5 parts of wolfberry juices, 2 parts of jujube juices;

Described edible mushroom enzymolysis liquid is flower mushroom enzymolysis liquid;

It is as follows that described flower is eaten enzymolysis liquid preparation method:

Flower is eaten fructification and is adopted pulverizer to pulverize, and adds the water of 15 parts to mix after pulverizing, adds cellulase and the compound enzymolysis that carries out of protease, and enzyme concentration is counted with flower mushroom quality: 0.3%, and 65 ℃ of temperature, Ph7, enzymolysis time 5 hours;

The mass ratio of described cellulase and protease is 3:2;

Described spice comprises the raw material of following parts by weight: 1 part, fennel, 1 part of anise, 1 part of tsaoko, 0.5 part, cassia bark, 1.5 parts, Radix Glycyrrhizae;

Described capsicum enzymolysis liquid preparation method is as follows:

Capsicum adds water making beating, material-water ratio is 1:8, capsicum slurry adds complex enzyme zymohydrolysis, temperature 45 C, pH5.4, enzymolysis time 6h, complex enzyme consumption is counted 7.5mg/g with capsicum slurry, described complex enzyme comprises pectase, cellulase, hemicellulase, 1,4 beta-glucanase, and its mass ratio is 1:2:20:25;

Described oil plant packet preparation method is as follows: by formula, accurately take edible animal oil, edible vegetable oil, respectively get 2/3rds and add in frying pot, be heated to 240-260 ℃ and put into ginger, Chinese prickly ash particle, fry out fragrance;

Add while stirring fermented capsicum slurry, temperature of charge starts to decline, and to 100-103 ℃, adds capsicum powder, adds high flame, floating to capsicum, and it is dark red that color and luster becomes;

Add thick broad-bean sauce frying 10 minutes, material color and luster continues to redden, and the thickness that structural state becomes adds pickles slurry, pickled vegetable fermentation liquor, controls temperature and is no more than 105 ℃, boils 3 hours;

Add fermented soya bean, garlic, salt, white sugar, spice, wolfberry juice, jujube juice, edible mushroom enzymolysis liquid to stir, constantly stir lower big fire and boil 3 minutes;

Stop heating, squeeze in heat insulation tank and flood 2 hours, within dipping process every 15 minutes, stir once, make the abundant stripping of composition in raw material, bits are filtered out standby;

Remaining edible animal oil and edible vegetable oil are heated to 120 ℃, the bits that filter out are added, control temperature and be no more than 150 ℃, frying 1.5 hours, filters while hot;

By obtaining filtrate mixing for twice, stir, filling, cooling and shaping, makes oil plant bag;

When filling, material product temperature remains between 70 to 85 ℃.

Described fermented capsicum slurry is prepared by following method:

1. selection impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. remove handle, go the base of a fruit, cutting: removing handle, removing the base of a fruit, cutting is iblet size, adds the soft water of 3 times of capsicum quality, beater is beaten as capsicum slurry;

4. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1), to the salt that adds its weight 3% in capsicum slurry, 2% sucrose, 4% glucose, put into respectively fermented capsicum slurry by bacterium liquid and produce container, airtight container;

(2) control temperature at 40 ℃ of prior fermentations that carry out 10 hours, control subsequently temperature and carry out after fermentation in 45 hours at 32 ℃; Seal of vessel between whole yeast phase, seals stand-by after fermentation ends;

In the present invention, the suitable addition of each bacterial classification is: lactic acid bacteria 1.5%, Lactobacillus plantarum addition is 1.5%.

Lactic acid bacteria culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactobacillus plantarum culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactic acid bacteria cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 37 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 37 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing.

Lactobacillus plantarum cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 38 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 38 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing.

Described flavoring packet preparation method is as follows: after described flavoring is mixed in proportion, pulverize pack;

Described compound chilli oil packet preparation method is as follows:

Green onion is cut to onion parts, and ginger is cut to ginger splices;

Edible vegetable oil is heated to 120 ℃, is lowered to successively pepper grain, onion parts, ginger splices, after fried paste, removes;

Add successively wolfberry juice, jujube juice, capsicum enzymolysis liquid, pickled vegetable liquid frying 5 minutes;

Add chilli oil, close fire, standing 20 minutes;

Filter, filling, make compound chilli oil bag;

Described pickled vegetable fermentation liquor is after pickle fermentation, to remove the fermented liquid of pickles gained; Pickled vegetable fermentation liquor is to obtain through the old liquid fermentation of traditional pickles, and the complete separation of fermenting, pulls an oar after pickles cutting and to obtain pickles slurry, and after removal vegetables, remaining liq is pickled vegetable fermentation liquor.

The preparation method of slag-free chafing dish bottom flavoring of the present invention is: after oil plant bag, flavoring bag, compound chilli oil bag are arranged respectively, and combination dress external packing in proportion.

Embodiment 3

Slag-free chafing dish bottom flavoring, is comprised of oil plant bag, flavoring bag, compound chilli oil bag; The mass ratio of described oil plant bag, flavoring bag and compound chilli oil bag is 16:6:2

Described oil plant bag is comprised of the raw material of following parts by weight: 10 parts of edible animal oils, 10 parts of salt, 10 parts of thick broad-bean sauce, 1 part, garlic, 30 parts, fermented soya bean, 2 parts of edible vegetable oils, 2 parts, capsicum powder, 0.1 part of spice, 1 part, ginger, 1 part of white sugar, 1 part, Chinese prickly ash, 15 parts, fermented capsicum slurry, 10 parts, pickles slurry, 1 part of pickled vegetable fermentation liquor, 1 part of wolfberry juice, 1 part of jujube juice, 1 part of edible mushroom enzymolysis liquid;

Flavoring bag comprises that the raw material of following parts by weight forms: 50 parts of salt, 20 parts, pepper, 10 parts, Chinese prickly ash, 3 parts of white sugar;

Compound chilli oil bag comprises that the raw material of following parts by weight forms: 1 part of pepper grain, 1 part of green onion, 1 part of ginger, 30 parts of edible vegetable oils, 10 parts of capsicum enzymolysis liquids, 4 parts of pickled vegetable liquids, 10 parts of chilli oils, 1.5 parts of wolfberry juices, 2 parts of jujube juices;

Described edible mushroom enzymolysis liquid is bolete enzymolysis liquid;

Described bolete enzymolysis liquid preparation method is as follows:

Bolete fructification adopts pulverizer to pulverize, and adds the water of 10 parts to mix after pulverizing, adds cellulase and the compound enzymolysis that carries out of protease, and enzyme concentration counts 0.1% with edible mushroom quality, temperature 50 C, Ph5, enzymolysis time 2 hours;

The mass ratio of described cellulase and protease is 1:2;

Described spice comprises the raw material of following parts by weight: 1.5 parts, fennel, 3 parts of peppermints, 1 part, Radix Glycyrrhizae;

Described capsicum enzymolysis liquid preparation method is as follows:

Capsicum adds water making beating, material-water ratio is 1:3, capsicum slurry adds complex enzyme zymohydrolysis, temperature 45 C, pH5.4, enzymolysis time 4h, complex enzyme consumption is counted 7.5mg/g with capsicum slurry, described complex enzyme comprises pectase, cellulase, hemicellulase, 1,4 beta-glucanase, and its mass ratio is 1:2:30:25;

Described oil plant packet preparation method is as follows: by formula, accurately take edible animal oil, edible vegetable oil, respectively get 2/3rds and add in frying pot, be heated to 120-140 ℃ and put into ginger, Chinese prickly ash particle, fry out fragrance;

Add while stirring fermented capsicum slurry, temperature of charge starts to decline, and to 100-103 ℃, adds capsicum powder, adds high flame, floating to capsicum, and it is dark red that color and luster becomes;

Add thick broad-bean sauce frying 10 minutes, material color and luster continues to redden, and the thickness that structural state becomes adds pickles slurry, pickled vegetable fermentation liquor, controls temperature and is no more than 105 ℃, boils 1 hour;

Add fermented soya bean, garlic, salt, white sugar, spice, wolfberry juice, jujube juice, edible mushroom enzymolysis liquid to stir, constantly stir lower big fire and boil 10 minutes;

Stop heating, squeeze in heat insulation tank and flood 1.5 hours, within dipping process every 15 minutes, stir once, make the abundant stripping of composition in raw material, bits are filtered out standby;

Remaining edible animal oil and edible vegetable oil are heated to 150 ℃, the bits that filter out are added, control temperature and be no more than 150 ℃, frying 0.5 hour, filters while hot;

By obtaining filtrate mixing for twice, stir, filling, cooling and shaping, makes oil plant bag;

When filling, material product temperature remains between 70 to 85 ℃.

Described fermented capsicum slurry is prepared by following method:

1. selection impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

2. clean, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

3. remove handle, go the base of a fruit, cutting: removing handle, removing the base of a fruit, cutting is iblet size, adds the soft water of 2 times of capsicum quality, beater is beaten as capsicum slurry;

4. fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

(1), to the salt that adds its weight 1% in capsicum slurry, 2% sucrose, 2% glucose, put into respectively fermented capsicum slurry by bacterium liquid and produce container, airtight container;

(2) control temperature and carry out the prior fermentation of 15 hours 35, control subsequently temperature and carry out after fermentation in 20 hours at 37 ℃; Seal of vessel between whole yeast phase, seals stand-by after fermentation ends;

In the present invention, the suitable addition of each bacterial classification is: lactic acid bacteria 1%, Lactobacillus plantarum addition is 1.5%.

Lactic acid bacteria culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactobacillus plantarum culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactic acid bacteria cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 37 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 37 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing.

Lactobacillus plantarum cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 38 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 38 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing.

Described flavoring packet preparation method is as follows: after described flavoring is mixed in proportion, pulverize pack;

Described compound chilli oil packet preparation method is as follows:

Green onion is cut to onion parts, and ginger is cut to ginger splices;

Edible vegetable oil is heated to 120 ℃, is lowered to successively pepper grain, onion parts, ginger splices, after fried paste, removes;

Add successively wolfberry juice, jujube juice, capsicum enzymolysis liquid, pickled vegetable liquid frying 7 minutes;

Add chilli oil, close fire, standing 30 minutes;

Filter, filling, make compound chilli oil bag;

Described pickled vegetable fermentation liquor is after pickle fermentation, to remove the fermented liquid of pickles gained;

Pickles and pickled vegetable fermentation liquor adopt the method that is prepared as follows to obtain:

Vegetable cleaning, cutting, puts into pickle production container, adds subsequently the fermenting agent, 0.5% sucrose of 1 g/kg, 2% salinity, airtight container; Control temperature at 15 ℃ of prior fermentations that carry out 30 hours, control subsequently temperature and carry out after fermentation in 30 hours at 10 ℃; Seal of vessel between whole yeast phase; The complete separation of fermenting; After pickles cutting, pull an oar and to obtain pickles slurry, after removal vegetables, remaining liq is pickled vegetable fermentation liquor.

Described fermenting agent is lactic acid bacteria.

The preparation method of slag-free chafing dish bottom flavoring of the present invention is: after oil plant bag, flavoring bag, compound chilli oil bag are arranged respectively, and combination dress external packing in proportion.

Contrast experiment:

With embodiment 1 slag-free chafing dish bottom flavoring and commercially available slag-free chafing dish bottom flavoring, taste contrast experiment, select a large-scale chafing dish chain store as tasting experiment place, in order to guarantee the accuracy of experimental result, select on the same day 8:00-10:00 in evening, the kind of food materials is identical, vegetable is basic identical, every 10 portions of mutton, infusion total time is set as 2 hours, set up experimental group and control group separately, every group 50 pots, marking after tasting, sensory evaluation standards of grading are in Table 1, according to table 1 weight, by hundred-mark system sub-item, set score value, draw projects score, calculate projects average mark, be added to obtain 50 parts of marking tables grand average after average.Scoring rating result is in Table 2.

Table 1 slag-free chafing dish bottom flavoring sensory evaluation standards of grading

Table 2 scoring rating result

From above experimental result: slag-free chafing dish bottom flavoring of the present invention from color and luster, fragrance, Hun Tangdu, flavour, rinse the each side such as food mutton mouthfeel and be all obviously better than commercially available slag-free chafing dish bottom flavoring.Soup look is bronzing, ruddy, glossy, glossy, and aromatic flavour, mellow, fresh perfume (or spice) are long, there is no muddy soup phenomenon, rinse for a long time not old, spicy fresh perfume (or spice), moderately salted, aftertaste is long, and soup juice is strong, the raw meat effect of going to have a strong smell is obvious, and the increasing of energy flavouring is fresh, and fresh fragrance is beautiful, whole raciness.

Claims (10)

1. a slag-free chafing dish bottom flavoring, is comprised of oil plant bag, flavoring bag, compound chilli oil bag; The mass ratio of described oil plant bag, flavoring bag and compound chilli oil bag is 16-20:1-6:2-3;

Described oil plant bag is comprised of the raw material of following parts by weight: edible animal oil 10-100 part, salt 1-10 part, thick broad-bean sauce 10-100 part, garlic 1-20 part, fermented soya bean 3-30 part, edible vegetable oil 2-1000 part, capsicum powder 2-15 part, spice 0.1-2 part, ginger 1-15 part, white sugar 1-10 part, Chinese prickly ash 1-20 part, fermented capsicum slurry 15-35 part, pickles slurry 1-10 part, pickled vegetable fermentation liquor 1-5 part, wolfberry juice 1-10 part, jujube juice 1-20 part, edible mushroom enzymolysis liquid 1-10 part;

Flavoring bag comprises that the raw material of following parts by weight forms: salt 40-60 part, pepper 10-20 part, Chinese prickly ash 10-30 part, white sugar 3-10 part;

Compound chilli oil bag comprises that the raw material of following parts by weight forms: pepper grain 1-5 part, green onion 1-2 part, ginger 1-3 part, edible vegetable oil 10-30 part, capsicum enzymolysis liquid 5-10 part, pickled vegetable liquid 3-4 part, chilli oil 10-20 part, wolfberry juice 0.5-1.5 part, jujube juice 1-2 part;

Described edible mushroom enzymolysis liquid is at least one in hickory chick, flower mushroom, mushroom, ferfas, bolete, collybia albuminosa, russule, Trichotoma matsutake or two spore mushroom enzymolysis liquid;

Described spice is at least one in fennel, anise, cloves, spiceleaf, peppermint, tsaoko, dried orange peel, cassia bark, Radix Glycyrrhizae;

Described pickled vegetable fermentation liquor is after pickle fermentation, to remove the fermented liquid of pickles gained; Pickled vegetable fermentation liquor is for obtaining or adopt lactic acid bacteria, saccharomycete or its mixed bacteria to prepare through the old liquid fermentation of traditional pickles.

2. slag-free chafing dish bottom flavoring as claimed in claim 1, is characterized in that,

Described oil plant packet preparation method is as follows:

By formula, accurately take edible animal oil, edible vegetable oil, respectively get 2/3rds and add in frying pot, be heated to 120-260 ℃ and put into ginger, Chinese prickly ash particle, fry out fragrance;

Add while stirring fermented capsicum slurry, temperature of charge starts to decline, and to 100-103 ℃, adds capsicum powder, adds high flame, floating to capsicum, and it is dark red that color and luster becomes;

Add thick broad-bean sauce frying 10-30 minute, material color and luster continues to redden, and the thickness that structural state becomes adds pickles slurry, pickled vegetable fermentation liquor, controls temperature and is no more than 105 ℃, boils 1-3 hour;

Add fermented soya bean, garlic, salt, white sugar, spice, wolfberry juice, jujube juice, edible mushroom enzymolysis liquid to stir, constantly stir lower big fire and boil 3-10 minute;

Stop heating, squeeze in heat insulation tank and flood 1-2 hour, within dipping process every 15 minutes, stir once, make the abundant stripping of composition in raw material, bits are filtered out standby;

Remaining edible animal oil and edible vegetable oil are heated to 120-150 ℃, the bits that filter out are added, control temperature and be no more than 150 ℃, frying 0.5-1.5 hour, filters while hot;

By obtaining filtrate mixing for twice, stir, filling, cooling and shaping, makes oil plant bag;

When filling, material product temperature remains between 70 to 85 ℃;

Described flavoring packet preparation method is as follows: after described flavoring is mixed in proportion, pulverize pack;

Described compound chilli oil packet preparation method is as follows:

Green onion is cut to onion parts, and ginger is cut to ginger splices;

Edible vegetable oil is heated to 120 ℃, is lowered to successively pepper grain, onion parts, ginger splices, after fried paste, removes;

Add successively wolfberry juice, jujube juice, capsicum enzymolysis liquid, pickled vegetable liquid frying 3-10 minute;

Add chilli oil, close fire, standing 20-40 minute;

Filter, filling, make compound chilli oil bag.

3. the slag-free chafing dish bottom flavoring as described in claim as arbitrary in claim 1 or 2, is characterized in that, described fermented capsicum slurry is prepared by following method:

(1) selection impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

(2) cleaning, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

(3) go, go the base of a fruit, cutting: go, to remove the base of a fruit, cutting be iblet size, adds capsicum quality 2-3 soft water doubly, beater is beaten as capsicum slurry;

(4) fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

To the salt that adds its weight 1～3% in capsicum slurry, the glucose of 2% sucrose, 2-4%, puts into respectively fermented capsicum slurry by bacterium liquid and produces container, airtight container;

Control temperature at 35～40 ℃ of prior fermentations that carry out 10～15 hours, control subsequently temperature and carry out after fermentation in 20～45 hours at 32～37 ℃; Seal of vessel between whole yeast phase, seals stand-by after fermentation ends;

The suitable addition of each bacterial classification is: lactic acid bacteria 1-3%, Lactobacillus plantarum 0.5-1.5%;

Described Lactobacillus plantarum deposit number is CGMCCNo.7928.

4. the slag-free chafing dish bottom flavoring as described in 1 or 2 arbitrary claims, is characterized in that, pickles and pickled vegetable fermentation liquor adopt the method that is prepared as follows to obtain:

Vegetable cleaning, cutting, puts into pickle production container, adds subsequently fermenting agent, the 0.5-2% sucrose of 0.01-1 g/kg, the salinity of 0.5-2%, airtight container; Control temperature at 15-30 ℃ of prior fermentation that carries out 15-30 hour, control subsequently temperature and carry out after fermentation in 10-30 hour at 10-25 ℃; Seal of vessel between whole yeast phase; The complete separation of fermenting; After pickles cutting, pull an oar and to obtain pickles slurry, after removal vegetables, remaining liq is pickled vegetable fermentation liquor;

Described fermenting agent is comprised of lactic acid bacteria, saccharomycete or the two.

5. the slag-free chafing dish bottom flavoring as described in claim as arbitrary in claim 1 or 2, is characterized in that, described edible mushroom enzymolysis liquid preparation method is as follows:

Fruit body of edible fungi adopts pulverizer to pulverize, and adds the water of 8-15 part to mix after pulverizing, adds cellulase and the compound enzymolysis that carries out of protease, and enzyme concentration is counted 0.1-0.5% with edible mushroom quality, temperature 50-65 ℃, Ph5-7, enzymolysis time 2-5 hour.

6. the slag-free chafing dish bottom flavoring as described in claim as arbitrary in claim 1 or 2, is characterized in that, described capsicum enzymolysis liquid preparation method is as follows:

Capsicum adds water making beating, material-water ratio is 1:3-8, capsicum slurry adds complex enzyme zymohydrolysis, temperature 45 C, pH5.4, enzymolysis time 3-6h, complex enzyme consumption is counted 7.5mg/g with capsicum slurry, described complex enzyme comprises pectase, cellulase, hemicellulase, 1,4 beta-glucanase, and its mass ratio is 1:2:20-30:20-25.

7. the slag-free chafing dish bottom flavoring as described in claim as arbitrary in claim 1 or 2, is comprised of oil plant bag, flavoring bag, compound chilli oil bag; The mass ratio of described oil plant bag, flavoring bag and compound chilli oil bag is 20:1:2;

Described oil plant bag is comprised of the raw material of following parts by weight: 50 parts of edible animal oils, 3 parts of salt, 60 parts of thick broad-bean sauce, 10 parts, garlic, 15 parts, fermented soya bean, 500 parts of edible vegetable oils, 8 parts, capsicum powder, 1 part of spice, 7 parts, ginger, 3 parts of white sugar, 12 parts, Chinese prickly ash, 25 parts, fermented capsicum slurry, 10 parts, pickles slurry, 5 parts of pickled vegetable fermentation liquors, 5 parts of wolfberry juices, 20 parts of jujube juices, 6 parts of edible mushroom enzymolysis liquids;

Flavoring bag comprises that the raw material of following parts by weight forms: 50 parts of salt, 15 parts, pepper, 20 parts, Chinese prickly ash, 5 parts of white sugar;

Compound chilli oil bag comprises that the raw material of following parts by weight forms: 3 parts of pepper grains, 1 part of green onion, 2 parts of ginger, 20 parts of edible vegetable oils, 7 parts of capsicum enzymolysis liquids, 4 parts of pickled vegetable liquids, 15 parts of chilli oils, 1 part of wolfberry juice, 1.5 parts of jujube juices;

Described edible mushroom enzymolysis liquid is hickory chick enzymolysis liquid and russule enzymolysis liquid;

Described hickory chick enzymolysis liquid and russule enzymolysis liquid preparation method are as follows respectively::

Hickory chick or russule fructification adopt pulverizer to pulverize, and add the water of 10 parts to mix after pulverizing, add cellulase and the compound enzymolysis that carries out of protease, and enzyme concentration counts 0.5% with edible mushroom quality, temperature 60 C, Ph6, enzymolysis time 4 hours;

The mass ratio of described cellulase and protease is 3:1;

Described spice comprises the raw material of following parts by weight: 1.5 parts, fennel, 1 part of anise, 0.5 part of cloves, 1 part of peppermint, 1 part of tsaoko, 1 part of dried orange peel, 0.5 part, cassia bark, 1 part, Radix Glycyrrhizae;

Described capsicum enzymolysis liquid preparation method is as follows:

Capsicum adds water making beating, material-water ratio is 1:5, capsicum slurry adds complex enzyme zymohydrolysis, temperature 45 C, pH5.4, enzymolysis time 4h, complex enzyme consumption is counted 7.5mg/g with capsicum slurry, described complex enzyme comprises pectase, cellulase, hemicellulase, 1,4 beta-glucanase, and its mass ratio is 1:2:25:22;

Described oil plant packet preparation method is as follows: by formula, accurately take edible animal oil, edible vegetable oil, respectively get 2/3rds and add in frying pot, be heated to 180-200 ℃ and put into ginger, Chinese prickly ash particle, fry out fragrance;

Add while stirring fermented capsicum slurry, temperature of charge starts to decline, and to 100-103 ℃, adds capsicum powder, adds high flame, floating to capsicum, and it is dark red that color and luster becomes;

Add thick broad-bean sauce frying 30 minutes, material color and luster continues to redden, and the thickness that structural state becomes adds pickles slurry, pickled vegetable fermentation liquor, controls temperature and is no more than 105 ℃, boils 3 hours;

Add fermented soya bean, garlic, salt, white sugar, spice, wolfberry juice, jujube juice, edible mushroom enzymolysis liquid to stir, constantly stir lower big fire and boil 10 minutes;

Stop heating, squeeze in heat insulation tank and flood 1.5 hours, within dipping process every 15 minutes, stir once, make the abundant stripping of composition in raw material, bits are filtered out standby;

Remaining edible animal oil and edible vegetable oil are heated to 130 ℃, the bits that filter out are added, control temperature and be no more than 150 ℃, frying 1 hour, filters while hot;

By obtaining filtrate mixing for twice, stir, filling, cooling and shaping, makes oil plant bag;

When filling, material product temperature remains between 70 to 85 ℃;

Described fermented capsicum slurry is prepared by following method:

(1) selection impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

(2) cleaning, draining: after cleaning, web plate draining is to surperficial anhydrous droplet;

(3) remove handle, go the base of a fruit, cutting: removing handle, removing the base of a fruit, cutting is iblet size, adds the soft water of 3 times of capsicum quality, beater is beaten as capsicum slurry;

(4) fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

To the salt that adds its weight 2% in capsicum slurry, 2% sucrose, 3% glucose, put into respectively fermented capsicum slurry by bacterium liquid and produce container, airtight container;

Control temperature at 37 ℃ of prior fermentations that carry out 12 hours, control subsequently temperature and carry out after fermentation in 32 hours at 35 ℃; Seal of vessel between whole yeast phase, seals stand-by after fermentation ends;

The suitable addition of each bacterial classification is: lactic acid bacteria 2%, and Lactobacillus plantarum addition is 1%;

Lactic acid bacteria culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactobacillus plantarum culture medium: add 0.5% yeast extract in the brewer's wort of 4 Baume degrees, 0.1% peptone, 0.5% calcium carbonate;

Lactic acid bacteria cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 37 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 37 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing;

Lactobacillus plantarum cultural method: inclined-plane is transferred in the triangular flask that 100ml/250ml is equipped with culture medium 38 ℃ of static cultivations 20 hours, then with 5% inoculum concentration, be transferred to 38 ℃ of static cultivations in the triangular flask of predetermined loading amount and within 20 hours, can be used for fermenting and producing;

Described flavoring packet preparation method is as follows: after described flavoring is mixed in proportion, pulverize pack;

Described compound chilli oil packet preparation method is as follows:

Green onion is cut to onion parts, and ginger is cut to ginger splices;

Edible vegetable oil is heated to 120 ℃, is lowered to successively pepper grain, onion parts, ginger splices, after fried paste, removes;

Add successively wolfberry juice, jujube juice, capsicum enzymolysis liquid, pickled vegetable liquid frying 10 minutes;

Add chilli oil, close fire, standing 40 minutes;

Filter, filling, make compound chilli oil bag;

Described pickled vegetable fermentation liquor is after pickle fermentation, to remove the fermented liquid of pickles gained;

Pickles and pickled vegetable fermentation liquor adopt the method that is prepared as follows to obtain:

Vegetable cleaning, cutting, puts into pickle production container, adds subsequently the fermenting agent, 1% sucrose of 0.1 g/kg, 0.5% salinity, airtight container; Control temperature at 20 ℃ of prior fermentations that carry out 20 hours, control subsequently temperature and carry out after fermentation in 20 hours at 18 ℃; Seal of vessel between whole yeast phase; The complete separation of fermenting; After pickles cutting, pull an oar and to obtain pickles slurry, after removal vegetables, remaining liq is pickled vegetable fermentation liquor;

Described fermenting agent is comprised of according to the ratio of 1:1 lactic acid bacteria, saccharomycete;

After oil plant bag, flavoring bag, compound chilli oil bag are arranged respectively, the external packing of combination dress obtains slag-free chafing dish bottom flavoring in proportion.

8. a method of preparing slag-free chafing dish bottom flavoring described in claim 1, is characterized in that, after oil plant bag, flavoring bag, compound chilli oil bag are arranged respectively, the external packing of combination dress obtains slag-free chafing dish bottom flavoring in proportion.

9. prepare as claimed in claim 8 the method for slag-free chafing dish bottom flavoring, it is characterized in that,

Oil plant packet preparation method is as follows: by formula, accurately take edible animal oil, edible vegetable oil, respectively get 2/3rds and add in frying pot, be heated to 120-260 ℃ and put into ginger, Chinese prickly ash particle, fry out fragrance;

Add while stirring fermented capsicum slurry, temperature of charge starts to decline, and to 100-103 ℃, adds capsicum powder, adds high flame, floating to capsicum, and it is dark red that color and luster becomes;

Add thick broad-bean sauce frying 10-30 minute, material color and luster continues to redden, and the thickness that structural state becomes adds pickles slurry, pickled vegetable fermentation liquor, controls temperature and is no more than 105 ℃, boils 1-3 hour;

Add fermented soya bean, garlic, salt, white sugar, spice, wolfberry juice, jujube juice, edible mushroom enzymolysis liquid to stir, constantly stir lower big fire and boil 3-10 minute;

Stop heating, squeeze in heat insulation tank and flood 1-2 hour, within dipping process every 15 minutes, stir once, make the abundant stripping of composition in raw material, bits are filtered out standby;

Remaining edible animal oil and edible vegetable oil are heated to 120-150 ℃, the bits that filter out are added, control temperature and be no more than 150 ℃, frying 0.5-1.5 hour, filters while hot;

By obtaining filtrate mixing for twice, stir, filling, cooling and shaping, makes oil plant bag;

When filling, material product temperature remains between 70 to 85 ℃;

Described flavoring packet preparation method is as follows: after described flavoring is mixed in proportion, pulverize pack;

Described compound chilli oil packet preparation method is as follows:

Green onion is cut to onion parts, and ginger is cut to ginger splices;

Edible vegetable oil is heated to 120 ℃, is lowered to successively pepper grain, onion parts, ginger splices, after fried paste, removes;

Add successively wolfberry juice, jujube juice, capsicum enzymolysis liquid, pickled vegetable liquid frying 3-10 minute;

Add chilli oil, close fire, standing 20-40 minute;

Filter, filling, make compound chilli oil bag.

10. as described in claim 8 or 9, prepare the method for slag-free chafing dish bottom flavoring, it is characterized in that, described fermented capsicum slurry is prepared by following method:

(1) selection impurity elimination: select the good fresh chilli of maturity, the foreign material such as blade of grass of removing bush redpepper stem, leaf and sneaking into;

(2) wash, draining: after cleaning, web plate draining is under surperficial anhydrous droplet;

(3) go, go the base of a fruit, cutting: go, to remove the base of a fruit, cutting be iblet size, adds capsicum quality 2-3 soft water doubly, beater is beaten as capsicum slurry;

(4) fermentation: adopt Lactobacillus plantarum and lactic acid bacteria mixed culture fermentation;

To the salt that adds its weight 1～3% in capsicum slurry, the glucose of 2% sucrose, 2-4%, puts into respectively fermented capsicum slurry by bacterium liquid and produces container, airtight container;

Control temperature at 35～40 ℃ of prior fermentations that carry out 10～15 hours, control subsequently temperature and carry out after fermentation in 20～45 hours at 32～37 ℃; Seal of vessel between whole yeast phase, seals stand-by after fermentation ends;

The suitable addition of each bacterial classification is: lactic acid bacteria 1-3%, Lactobacillus plantarum 0.5-1.5%;

Described Lactobacillus plantarum (Lactobacillusplantarum) deposit number is CGMCCNo.7928.