CN104381943B - A kind of flavoring and preparation method thereof - Google Patents
A kind of flavoring and preparation method thereof Download PDFInfo
- Publication number
- CN104381943B CN104381943B CN201410768070.1A CN201410768070A CN104381943B CN 104381943 B CN104381943 B CN 104381943B CN 201410768070 A CN201410768070 A CN 201410768070A CN 104381943 B CN104381943 B CN 104381943B
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- flavoring
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- graininess
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing field, specifically disclose a kind of flavoring and preparation method thereof.Method of the present invention comprises, and step 1, gets the raw materials ready, and will steep leaf mustard head and remove removal of impurities, and it is for subsequent use to be then cut into graininess dehydration; Being cut into graininess dehydration after being cleaned by bubble sauerkraut press dry rear for subsequent use again; Fermented soya bean are cut into graininess for subsequent use; Step 2, by weight, edible oil 25 parts and scallion oil 25 parts are heated to 120 DEG C-140 DEG C, 65 parts of fermented soya bean particles are placed frying 4-6 minute in deep fat, add bubble sauerkraut particle 250 parts of frying 4-6 minute again, add bubble leaf mustard head particle 250 parts of frying 13-17 minute again, then add 5 parts, pericarpium zanthoxyli bungeani powder, Paprika 10 parts, monosodium glutamate 20 parts, sesame 5 parts, stir-frying, it is rear off the pot to mix; Semi-finished product cool to room temperature vacuum bagging after step 3, frying, then carry out microwave disinfection and obtain finished product.Flavoring fragrance of the present invention is pure, in frying process, then after adding the flavoring such as zanthoxylum powder, chilli powder, makes flavoring of the present invention unique flavor more.
Description
Technical field
The invention belongs to food processing field.Be specifically related to a kind of flavoring and preparation method thereof.
Background technology
Flavoring is when Meal at the Table, in order to improve dish mouthfeel further, increases the accesary foods of dish flavor.For the hobby of different crowd, the flavoring of different mouthfeel, local flavor can be prepared.Tart flavour is a kind of local flavor conventional in flavoring.Conventional tart flavour flavoring, adopts the method for anaerobic fermentation to produce lactic acid, in order to provide tart flavour.Also part tart flavour condiment is had to be adopt acetic acid to provide tart flavour.Tart flavour flavoring common at present, mouthfeel is all more single, simultaneously current flavoring also not for shelf-stable.
Summary of the invention
The present invention is directed to above-mentioned weak point and a kind of flavoring of providing and preparation method thereof, flavoring provided by the invention, unique flavor, also compare for shelf-stable simultaneously.
Preparation method's step of flavoring of the present invention is:
Step 1, to get the raw materials ready, will steep leaf mustard head and remove removal of impurities, and remove coring, it is for subsequent use to be then cut into graininess dehydration;
Being cut into graininess dehydration after being cleaned by bubble sauerkraut press dry rear for subsequent use again; Fermented soya bean are cut into graininess for subsequent use;
Step 2, by weight, edible oil 25 parts and scallion oil 25 parts are heated to 120 DEG C-140 DEG C, 65 parts of fermented soya bean particles are placed frying 4-6 minute in deep fat, add bubble sauerkraut particle 250 parts of frying 4-6 minute again, add bubble leaf mustard head particle 250 parts of frying 13-17 minute again, then add 5 parts, pericarpium zanthoxyli bungeani powder, Paprika 10 parts, monosodium glutamate 20 parts, sesame 5 parts, stir-frying, it is rear off the pot to mix;
Semi-finished product cool to room temperature after step 3, frying, then carry out vacuum bagging, carry out microwave disinfection after pack, then obtain finished product after cool to room temperature.
Further, in the preparation method of flavoring of the present invention, edible oil adopts salad oil.
Further, in the preparation method of flavoring of the present invention, bubble leaf mustard head particle diameter 3-5 millimeter; Bubble sauerkraut particle diameter 3-5 millimeter, fermented soya bean particle diameter 3-5 millimeter.
Further, in the preparation method of flavoring of the present invention, scallion oil is by weight, 75 parts, fresh shallot is added, bubble ginger slice 30 parts, fresh garlic sheet 25 parts in 500 portions of salad oils, more than 4 hours are boiled at 160 DEG C of-170 DEG C of temperature, be heated to 230 DEG C again, in deep fat water content lower than 0.8% time cooling, filter to remove after filter residue and obtain.
Further, in the preparation method of flavoring of the present invention, microwave disinfection 45 kilowatts of per kilograms, time 120-150 second.
Present invention also offers a kind of flavoring prepared by the preparation method of flavoring.
Flavoring of the present invention, frying is carried out after adding fermented soya bean by adopting bubble leaf mustard head and bubble sauerkraut, simultaneously when frying, add scallion oil, flavoring of the present invention is made more to have fragrance, in frying process, then after adding the flavoring such as zanthoxylum powder, chilli powder, make flavoring of the present invention unique flavor more.Flavoring of the present invention simultaneously, through high temperature frying in manufacturing process, in the process of high temperature frying, can kill harmful bacterium, and finished product water content after frying is less, then after vacuum packaging and microwave disinfection, for shelf-stable ability of flavoring can be significantly improved.
Detailed description of the invention
Embodiment 1
The method for preparing flavoring of the present embodiment, step is:
Step 1, to get the raw materials ready, will steep leaf mustard head and remove removal of impurities, and remove coring, it is for subsequent use to be then cut into graininess dehydration;
Being cut into graininess dehydration after being cleaned by bubble sauerkraut press dry rear for subsequent use again; Fermented soya bean are cut into graininess for subsequent use;
Step 2, by weight, edible oil 25 kilograms and scallion oil 25 kilograms are heated to 120 DEG C-140 DEG C, 65 kilograms of fermented soya bean particles are placed frying 4-6 minute in deep fat, add bubble sauerkraut particle 250 kilograms of frying 4-6 minute again, add bubble leaf mustard head particle 250 kilograms of frying 13-17 minute again, then add 5 kilograms, pericarpium zanthoxyli bungeani powder, Paprika 10 kilograms, monosodium glutamate 20 kilograms, sesame 5 kilograms, stir-frying, it is rear off the pot to mix;
Semi-finished product cool to room temperature after step 3, frying, then carry out vacuum bagging, carry out microwave disinfection after pack, then obtain finished product after cool to room temperature.
Embodiment 2
The method for preparing flavoring of the present embodiment, step is:
Step 1, to get the raw materials ready, will steep leaf mustard head and remove removal of impurities, and remove coring, it is for subsequent use to be then cut into graininess dehydration;
Being cut into graininess dehydration after being cleaned by bubble sauerkraut press dry rear for subsequent use again; Fermented soya bean are cut into graininess for subsequent use;
Step 2, by weight, edible oil 25 kilograms and scallion oil 25 kilograms are heated to 120 DEG C-140 DEG C, 65 kilograms of fermented soya bean particles are placed frying 4-6 minute in deep fat, add bubble sauerkraut particle 250 kilograms of frying 4-6 minute again, add bubble leaf mustard head particle 250 kilograms of frying 13-17 minute again, then add 5 kilograms, pericarpium zanthoxyli bungeani powder, Paprika 10 kilograms, monosodium glutamate 20 kilograms, sesame 5 kilograms, stir-frying, it is rear off the pot to mix;
Semi-finished product cool to room temperature after step 3, frying, then carry out vacuum bagging, carry out microwave disinfection after pack, then obtain finished product after cool to room temperature.
In the present embodiment, bubble leaf mustard head particle diameter 3-5 millimeter; Bubble sauerkraut particle diameter 3-5 millimeter, fermented soya bean particle diameter 3-5 millimeter.
Embodiment 3
The method for preparing flavoring of the present embodiment, step is:
Step 1, to get the raw materials ready, will steep leaf mustard head and remove removal of impurities, and remove coring, it is for subsequent use to be then cut into graininess dehydration;
Being cut into graininess dehydration after being cleaned by bubble sauerkraut press dry rear for subsequent use again; Fermented soya bean are cut into graininess for subsequent use;
Step 2, by weight, edible oil 25 kilograms and scallion oil 25 kilograms are heated to 120 DEG C-140 DEG C, 65 kilograms of fermented soya bean particles are placed frying 4-6 minute in deep fat, add bubble sauerkraut particle 250 kilograms of frying 4-6 minute again, add bubble leaf mustard head particle 250 kilograms of frying 13-17 minute again, then add 5 kilograms, pericarpium zanthoxyli bungeani powder, Paprika 10 kilograms, monosodium glutamate 20 kilograms, sesame 5 kilograms, stir-frying, it is rear off the pot to mix;
Semi-finished product cool to room temperature after step 3, frying, then carry out vacuum bagging, carry out microwave disinfection after pack, then obtain finished product after cool to room temperature.
In the present embodiment, bubble leaf mustard head particle diameter 3-5 millimeter; Bubble sauerkraut particle diameter 3-5 millimeter, fermented soya bean particle diameter 3-5 millimeter.Scallion oil is by weight simultaneously, adds 75 parts, fresh shallot in 500 portions of salad oils, bubble ginger slice 30 parts, fresh garlic sheet 25 parts, boils more than 4 hours at 160 DEG C of-170 DEG C of temperature, then is heated to 230 DEG C, in deep fat water content lower than 0.8% time cooling, filter to remove after filter residue and obtain.
Embodiment 4
The method for preparing flavoring of the present embodiment, step is:
Step 1, to get the raw materials ready, will steep leaf mustard head and remove removal of impurities, and remove coring, it is for subsequent use to be then cut into graininess dehydration;
Being cut into graininess dehydration after being cleaned by bubble sauerkraut press dry rear for subsequent use again; Fermented soya bean are cut into graininess for subsequent use;
Step 2, by weight, edible oil 25 kilograms and scallion oil 25 kilograms are heated to 120 DEG C-140 DEG C, 65 kilograms of fermented soya bean particles are placed frying 4-6 minute in deep fat, add bubble sauerkraut particle 250 kilograms of frying 4-6 minute again, add bubble leaf mustard head particle 250 kilograms of frying 13-17 minute again, then add 5 kilograms, pericarpium zanthoxyli bungeani powder, Paprika 10 kilograms, monosodium glutamate 20 kilograms, sesame 5 kilograms, stir-frying, it is rear off the pot to mix;
Semi-finished product cool to room temperature after step 3, frying, then carry out vacuum bagging, carry out microwave disinfection after pack, then obtain finished product after cool to room temperature.
In the present embodiment, bubble leaf mustard head particle diameter 3-5 millimeter; Bubble sauerkraut particle diameter 3-5 millimeter, fermented soya bean particle diameter 3-5 millimeter.Simultaneously in the present embodiment, microwave disinfection 45 kilowatts of per kilograms, time 120-150 second.
Flavoring of the present invention, carrying out frying after adding fermented soya bean, the bubble leaf mustard head adopted and bubble sauerkraut, adopting the old salt solution of Chen Pao watt altar brewed, entering altar and flood half a year to three year time processed by adopting bubble leaf mustard head and bubble sauerkraut.Bubble sauerkraut of the present invention, fresh green vegetables are cleaned removal Huang Yehou and enter a watt altar, another extracting container loads clear water, edible salt melts by the standard adding 12 kilograms of edible salts by 100 kilograms of green vegetables in clear water, add in the altar that green vegetables are housed and all flooded by the green vegetables in altar, sealing altar mouth, pickles as half a year to three year under field conditions (factors), it is 12 °-14 ° that period controls salinity, and acidity is 5.0-6.0.Simultaneously when frying, add scallion oil, make flavoring of the present invention more have fragrance, in frying process, then after adding the flavoring such as zanthoxylum powder, chilli powder, make flavoring of the present invention unique flavor more.There is spicy tasty and refreshing, the refreshing heart of appetizing, fragrance nature, dry fragrant acid is refreshing, flavour is strong feature.Flavoring of the present invention simultaneously, through high temperature frying in manufacturing process, in the process of not high temperature frying, can to stop the harmful bacteria that goes out, finished product water content after frying is less, then after vacuum packaging and microwave disinfection, can significantly improve flavoring and storage capacity.
Claims (6)
1. a preparation method for flavoring, is characterized in that, step is:
Step 1, to get the raw materials ready, will steep leaf mustard head and remove removal of impurities, and remove coring, it is for subsequent use to be then cut into graininess dehydration;
Being cut into graininess dehydration after being cleaned by bubble sauerkraut press dry rear for subsequent use again; Fermented soya bean are cut into graininess for subsequent use;
Step 2, by weight, edible oil 25 parts and scallion oil 25 parts are heated to 120 DEG C-140 DEG C, 65 parts of fermented soya bean particles are placed frying 4-6 minute in deep fat, add bubble sauerkraut particle 250 parts of frying 4-6 minute again, add bubble leaf mustard head particle 250 parts of frying 13-17 minute again, then add 5 parts, pericarpium zanthoxyli bungeani powder, Paprika 10 parts, monosodium glutamate 20 parts, sesame 5 parts, stir-frying, it is rear off the pot to mix;
Semi-finished product cool to room temperature after step 3, frying, then carry out vacuum bagging, carry out microwave disinfection after pack, then obtain finished product after cool to room temperature.
2. the preparation method of flavoring according to claim 1, is characterized in that edible oil is salad oil.
3. the preparation method of flavoring according to claim 2, is characterized in that bubble leaf mustard head particle diameter 3-5 millimeter; Bubble sauerkraut particle diameter 3-5 millimeter; Fermented soya bean particle diameter 3-5 millimeter.
4. the preparation method of flavoring according to claim 2, it is characterized in that scallion oil is by weight, 75 parts, fresh shallot is added in 500 portions of salad oils, bubble ginger slice 30 parts, fresh garlic sheet 25 parts, boils more than 4 hours at 160 DEG C of-170 DEG C of temperature, then is heated to 230 DEG C, in deep fat water content lower than 0.8% time cooling, filter to remove after filter residue and obtain.
5. the preparation method of flavoring according to claim 3, is characterized in that microwave disinfection 45 kilowatts of per kilograms, time 120-150 second.
6. the flavoring prepared by the preparation method of the arbitrary described flavoring of claim 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410768070.1A CN104381943B (en) | 2014-12-12 | 2014-12-12 | A kind of flavoring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410768070.1A CN104381943B (en) | 2014-12-12 | 2014-12-12 | A kind of flavoring and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104381943A CN104381943A (en) | 2015-03-04 |
| CN104381943B true CN104381943B (en) | 2016-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410768070.1A Expired - Fee Related CN104381943B (en) | 2014-12-12 | 2014-12-12 | A kind of flavoring and preparation method thereof |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852017A (en) * | 2016-03-30 | 2016-08-17 | 四川五斗米食品开发有限公司 | Fragrant and hot seasoning and preparation method thereof |
| CN106858514A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of auxotype flavoring and preparation method thereof |
| CN110506918A (en) * | 2019-09-20 | 2019-11-29 | 成都市味百度食品有限公司 | A kind of the Fish with Chinese Sauerkraut seasoning and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1288683A (en) * | 1999-09-22 | 2001-03-28 | 朗乡林业局山野菜厂 | Chinese sauerkraut and its production process |
| CN102028183A (en) * | 2010-11-19 | 2011-04-27 | 陈国生 | Sauce and preparation process thereof |
| CN102038221A (en) * | 2010-12-24 | 2011-05-04 | 辛丘岩 | Food of boiled fish with Yi nationality pickled cabbage and chili and producing method thereof |
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| CN104381943A (en) | 2015-03-04 |
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Granted publication date: 20160323 Termination date: 20211212 |