CN104996956A - A Litsea cubeba condiment and a production method thereof - Google Patents
A Litsea cubeba condiment and a production method thereof Download PDFInfo
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- 240000002262 Litsea cubeba Species 0.000 title abstract description 7
- 235000012854 Litsea cubeba Nutrition 0.000 title abstract description 7
- 235000013409 condiments Nutrition 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 104
- 235000020232 peanut Nutrition 0.000 claims abstract description 104
- 239000003549 soybean oil Substances 0.000 claims abstract description 55
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 35
- 239000003921 oil Substances 0.000 claims abstract description 34
- 235000019198 oils Nutrition 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 34
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 30
- 239000001289 litsea cubeba fruit oil Substances 0.000 claims abstract description 24
- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 101
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 101
- 235000018262 Arachis monticola Nutrition 0.000 claims description 101
- 241000633855 Litsea pungens Species 0.000 claims description 53
- 229930006000 Sucrose Natural products 0.000 claims description 31
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 31
- 244000062793 Sorghum vulgare Species 0.000 claims description 26
- 235000019713 millet Nutrition 0.000 claims description 26
- 235000013330 chicken meat Nutrition 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 15
- 239000006260 foam Substances 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 241000213006 Angelica dahurica Species 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 6
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 6
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 244000290333 Vanilla fragrans Species 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 210000004072 lung Anatomy 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 6
- 238000010792 warming Methods 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 210000004556 brain Anatomy 0.000 abstract description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract description 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000019604 hot taste sensations Nutrition 0.000 abstract 1
- 244000263375 Vanilla tahitensis Species 0.000 description 5
- 230000036541 health Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241001506940 Alpinia japonica Species 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 244000245109 Lindera glauca Species 0.000 description 1
- 235000001577 Lindera glauca Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000302909 Piper aduncum Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000012779 flatbread Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a Litsea cubeba condiment and a production method thereof. The fresh Litsea cubeba has a very strong seasonality, and is extremely prone to being damaged or deteriorated, and short in fresh-eating time. The condiment includes the following raw materials: fresh Litsea cubeba 180-250 parts, peanuts 300-400 parts, edible salt 25-35 parts, capsicum frutescens 120-180 parts, Litsea cubeba oil 180-250 parts, white granulated sugar 15-25 parts, first grade soybean oil 280-350 parts, monosodium glutamate 3-7 parts, chicken essence 3-7 parts, peanut butter 45-55 parts and spice oil 95-105 parts. The condiment has no hot taste or pungent smell of the fresh Litsea cubeba, and the peanuts can moisten lung, tonify spleen, and harmonize stomach so that the condiment not only preserves unique kidney-warming and stomach-strengthening effects of the Litsea cubeba, but also has effects in strengthening brain and benefiting intelligence, arousing spleen and whetting appetite, dispersing lung qi, and warming spleen and stomach for dispelling cold.
Description
Technical field
The present invention relates to a kind of foodstuff and preparation thereof, be specially a kind of Litsea pungens flavouring and preparation method thereof.
Background technology
Flavouring refers to the color that can increase dish, promote appetite, be of value to the accesary foods of health, its major function promotes vegetable quality, meets the sense organ needs of consumer, thus stimulate appetite, improve health, existing flavouring, to bother pungent in the majority, is not suitable for the elderly and children and eats, and existing flavouring many uses chemical addition agent, be unfavorable for healthy.In addition, along with the raising of people's living standard and quality, people require more and more exquisite to the mouthfeel of flavouring in the diet, and demand is also increasing.
Shelled peanut contains rich in protein, the food that people generally like always, but shelled peanut mainly contains following several eating method at present: peanut is eaten raw, fried peanuts, fry shelled peanut, sugar dips in shelled peanut, taste is many, but it is exactly that the quality of shelled peanut is crisp that this several eating method exists common shortcoming, firmly, very inconvenient for tasting the people that tooth is bad, eat and easily to get angry afterwards, along with the raising of people's living standard, while emphasis nutrition, to mouthfeel, the requirement of taste is also more and more higher, existing preparation technology about peanut flavouring is many, but rarely have and can preserve the peanut flavouring that nutrition takes into account again mouthfeel.
Litsea pungens has another name called Litsea chenii, Alpinia japonica, rascal is set, Tetranthera citrata, cross bee saage, lindera glauca, wild pepper, build greatly sub-skin, clear eggplant, sea of sand rattan, the fruit of a kind of growth the xylophyta in mountain area, Litsea pungens has special clear fresh fragrant and sweet fruital, cool taste, but taste is micro-pungent, irritant smell, and owing to containing the tannin and pectin of not easily degrading in Litsea pungens, very easily damaged rotten, eat the time raw short, therefore although fresh Litsea pungens has the fresh effect of increasing of rendering palatable, also there is warm kidney stomach invigorating simultaneously, effect of promoting QI to circulate and dispersing the agglomeration of the pathogens, it is a kind of raw material of integration of drinking and medicinal herbs, but it uses be subject to it very strong seasonal to affect.At present, the edible of Litsea pungens is generally cleaned to drain away the water by Litsea pungens to put into bowl, and add garlic end, salt, chickens' extract and sesame oil and mix thoroughly edible, this method batching is single, and mouthfeel is not good.Also put it in pickles water and soak, pick up edible about treating two weeks, can eat as pickles separately, also can be used as condiment when cooking, the Litsea pungens not storage tolerance that this method makes, apt to deteriorate, freshness is poor.
Summary of the invention
The object of the present invention is to provide a kind of processing technology simple, not only there is no acid and the penetrating odor of fresh Litsea pungens, and there is the Litsea pungens flavouring and preparation method thereof of appetizing of being amusing, moistening lung profit lung, warming spleen and stomach for dispelling cold function, this flavouring excellent taste, multiple fresh peppery flavour, discharges layer by layer, brings abundant taste experience.
A kind of Litsea pungens flavouring, be prepared from by the Raw material processing of following weight portion: fresh Litsea pungens 180 ~ 250 parts, peanut 300 ~ 400 parts, edible salt 25 ~ 35 parts, hot millet 120 ~ 180 parts, Litsea cubeba oil 180 ~ 250 parts, white sugar 15 ~ 25 parts, one-level soybean oil 280 ~ 350 parts, monosodium glutamate 3 ~ 7 parts, chickens' extract 3 ~ 7 parts, peanut butter 45 ~ 55 parts, perfumery oil 95 ~ 105 parts.
Described perfumery oil is prepared from by the raw material of following parts by weight: three how 3 ~ 8 parts, spiceleaf 4 ~ 6 parts, fructus amomi 4 ~ 6 parts, 4 ~ 6 parts, ripple button, vanilla 3 ~ 8 parts, nutmeg 4 ~ 6 parts grams, Momordica grosvenori 4 ~ 6 parts, sesame 3 ~ 8 parts, 4 ~ 6 parts, Radix Glycyrrhizae, hundred root of Dahurian angelica 4 ~ 6 parts, one-level soybean oil 400 ~ 500 parts; Being poured in pot by one-level soybean oil burns to 80 ~ 85 DEG C, is poured in above batching by burned one-level soybean oil, batching is soaked completely, obtained perfumery oil.
Preferably, Litsea pungens flavouring is prepared from by the Raw material processing of following weight portion: fresh Litsea pungens 200 ~ 220 parts, peanut 330 ~ 380 parts, edible salt 30 ~ 32 parts, hot millet 140 ~ 160 parts, Litsea cubeba oil 180 ~ 200 parts, white sugar 20 parts, one-level soybean oil 300 ~ 330 parts, monosodium glutamate 5 ~ 6 parts, chickens' extract 5 ~ 6 parts, peanut butter 45 ~ 50 parts, perfumery oil 100 ~ 105 parts.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens flavouring:
A, take raw material by formula rate, and preliminary treatment carried out to following several raw material:
1. fresh Litsea pungens is cleaned and is drained away the water, and pounds thin;
2. select maturation, full shelled peanut removed the peel, sieve, selected after put into frying pan slow fire and fry to dry, crisp, perfume (or spice), be cooled to room temperature, pounding and being fine into granularity is 10 to 20 object peanut foams;
3. the hot millet after plucking is contained in the chest of ventilation, and the mode being placed into employing tracheae generation bubble in pond cleans up, and the hot millet after cleaning chops carefully;
Above material prepares stand-by.
B, making peanut butter: peanut butter is made up of the raw material of following parts by weight: peanut 95 ~ 110 parts, white sugar 8 ~ 12 parts, edible salt 1 part, soybean oil 150 ~ 200 parts; Peanut is put in baking box, bakes 8 ~ 12 minutes for 185 DEG C, by baking tray is inside baking box, draw stirring peanut when roasting 4 ~ 5 minutes, allow peanut roll four or five times, avoid peanut burned; Rear cooling baked by peanut, rubbed with the hands by peanut skin; Put shelled peanut into cooking machine, add ready white sugar, edible salt, grind 2 ~ 3 minutes, stopped every ten seconds, until peanut is fuel-displaced, peanut is milled to particulate; Soybean oil is poured in pot and is burnt to 70 ~ 80 DEG C, is poured into by burned soybean oil in the mixture of peanut and white sugar, edible salt, stirs with spoon, obtained peanut butter.
C, one-level soybean oil put into pot and burn oil temperature to 50 DEG C, add steps A and chop thin fresh hot millet and thin fresh Litsea pungens of pounding, after moisture fried dry to percent 50, add the peanut foam that steps A is pounded, and salt, monosodium glutamate, chickens' extract, white granulated sugar, peanut butter and perfumery oil, fry after adding Litsea cubeba oil after 8 ~ 11 minutes and fry 5 ~ 6 minutes again.
For making Litsea cubeba oil can give out its distinctive fragrance, Litsea cubeba oil is prepared from by following method: put into container by cleaning the Litsea pungens drained away the water, the soybean oil of 1 ~ 2 times of its mass parts is heated to 100 ~ 120 DEG C, and oil application is stirred, obtained Litsea cubeba oil.
Litsea pungens flavouring of the present invention is widely used in cooking, chafing dish, dry pot, also can be used for noodles served with soy sauce, sesame butter, etc. bar, mixes rice, cold vegetable dish in sauce, and dips in steamed bun, large flat bread etc.
the present invention has following beneficial effect: 1) processing technology of the present invention is simple, and in process, do not add any chemical preservative and anticorrisive agent, security is high, is conducive to health, and extends the holding time, solves the problem that fresh Litsea pungens is not easily preserved.
2) Litsea pungens flavouring of the present invention does not have acid, the penetrating odor of fresh Litsea pungens, the moistening lung of peanut energy, tonifying spleen and stomach, therefore it not only saves the effect of Litsea pungens distinctive temperature kidney stomach strengthening function, and there is brain tonic and intelligence development, appetizing of being amusing, sharp lung, warming spleen and stomach for dispelling cold effect.
3) Litsea pungens flavouring of the present invention has multiple fresh peppery flavour, discharges layer by layer, can bring abundant taste experience.
Specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
embodiment 1
The present invention is achieved through the following technical solutions, batching: fresh Litsea pungens 180 grams, peanut 330 grams, edible salt 32 grams, hot millet 120 grams, Litsea cubeba oil 220 grams, white sugar 12 grams, one-level soybean oil 300 grams, monosodium glutamate 3 grams, chickens' extract 5 grams, peanut butter 45 grams, perfumery oil 105 grams.
Described perfumery oil is prepared from by the raw material of following parts by weight: three how 5 grams, spiceleaf 5 grams, fructus amomi 5 grams, 5 grams, ripple button, vanilla 5 grams, nutmeg 5 grams, Momordica grosvenori 5 grams, sesame 5 grams, 5 grams, Radix Glycyrrhizae, hundred root of Dahurian angelica 5 grams, one-level soybean oil 500 grams; Being poured in pot by one-level soybean oil burns to 80 ~ 85 DEG C, is poured in above batching by burned one-level soybean oil, batching is soaked completely, obtained perfumery oil.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens flavouring:
A, take raw material by formula rate, and preliminary treatment carried out to following several raw material:
1. fresh Litsea pungens is cleaned and is drained away the water, and pounds thin;
2. select maturation, full shelled peanut removed the peel, sieve, selected after put into frying pan slow fire and fry to dry, crisp, perfume (or spice), be cooled to room temperature, pounding and being fine into granularity is 10 to 20 object peanut foams;
3. the hot millet after plucking is contained in the chest of ventilation, and the mode being placed into employing tracheae generation bubble in pond cleans up, and the hot millet after cleaning chops carefully;
Above material prepares stand-by.
B, making peanut butter: peanut butter is made up of following raw material: peanut 95 grams, white sugar 12 grams, edible salt 1 gram, soybean oil 150 grams; Peanut is put in baking box, bakes 10 minutes for 185 DEG C, by baking tray is inside baking box, draw stirring peanut when roasting 4 minutes, allow peanut roll four or five times, avoid peanut burned; Rear cooling baked by peanut, rubbed with the hands by peanut skin; Put shelled peanut into cooking machine, add ready white sugar, edible salt, grind 2 ~ 3 minutes, stopped every ten seconds, until peanut is fuel-displaced, peanut is milled to particulate; Soybean oil is poured in pot and is burnt to 70 ~ 80 DEG C, is poured into by burned soybean oil in the mixture of peanut and white sugar, edible salt, stirs with spoon, obtained peanut butter.
C, one-level soybean oil put into pot and burn oil temperature to 50 DEG C, add steps A and chop thin fresh hot millet and thin fresh Litsea pungens of pounding, after moisture fried dry to percent 50, add the peanut foam that steps A is pounded, and salt, monosodium glutamate, chickens' extract white sugar, peanut butter and perfumery oil, fry after adding Litsea cubeba oil after 11 minutes and fry 5 minutes again.
embodiment 2
The present invention is achieved through the following technical solutions, batching: fresh Litsea pungens 250 grams, peanut 330 grams, edible salt 30 grams, hot millet 180 grams, Litsea cubeba oil 180 grams, white sugar 25 grams, one-level soybean oil 280 grams, monosodium glutamate 5 grams, chickens' extract 7 grams, peanut butter 55 grams, perfumery oil 100 grams.
Described perfumery oil is prepared from by the raw material of following parts by weight: three how 6 grams, spiceleaf 4 grams, fructus amomi 6 grams, 4 grams, ripple button, vanilla 8 grams, nutmeg 6 grams, Momordica grosvenori 4 grams, sesame 6 grams, 4 grams, Radix Glycyrrhizae, hundred root of Dahurian angelica 6 grams, one-level soybean oil 400 grams; Being poured in pot by one-level soybean oil burns to 80 ~ 85 DEG C, is poured in above batching by burned one-level soybean oil, batching is soaked completely, obtained perfumery oil.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens flavouring:
A, take raw material by formula rate, and preliminary treatment carried out to following several raw material:
1. fresh Litsea pungens is cleaned and is drained away the water, and pounds thin;
2. select maturation, full shelled peanut removed the peel, sieve, selected after put into frying pan slow fire and fry to dry, crisp, perfume (or spice), be cooled to room temperature, pounding and being fine into granularity is 10 to 20 object peanut foams;
3. the hot millet after plucking is contained in the chest of ventilation, and the mode being placed into employing tracheae generation bubble in pond cleans up, and the hot millet after cleaning chops carefully;
Above material prepares stand-by.
B, making peanut butter: peanut butter is made up of the raw material of following parts by weight: peanut 110 grams, white sugar 8 grams, edible salt 1 gram, soybean oil 500 grams; Peanut is put in baking box, bakes 12 minutes for 185 DEG C, by baking tray is inside baking box, draw stirring peanut when roasting 4 ~ 5 minutes, allow peanut roll four or five times, avoid peanut burned; Rear cooling baked by peanut, rubbed with the hands by peanut skin; Put shelled peanut into cooking machine, add ready white sugar, edible salt, grind 2 ~ 3 minutes, stopped every ten seconds, until peanut is fuel-displaced, peanut is milled to particulate; Soybean oil is poured in pot and is burnt to 70 ~ 80 DEG C, is poured into by burned soybean oil in the mixture of peanut and white sugar, edible salt, stirs with spoon, obtained peanut butter.
C, one-level soybean oil put into pot and burn oil temperature to 50 DEG C, add steps A and chop thin fresh hot millet and thin fresh Litsea pungens of pounding, after moisture fried dry to percent 50, add the peanut foam that steps A is pounded, and salt, monosodium glutamate, chickens' extract and white sugar, fry after adding Litsea cubeba oil after 8 minutes and fry 6 minutes again.
embodiment 3
The present invention is achieved through the following technical solutions: batching: fresh Litsea pungens 200 grams, peanut 300 grams, edible salt 25 grams, hot millet 160 grams, Litsea cubeba oil 250 grams, white sugar 15 grams, one-level soybean oil 330 grams, monosodium glutamate 6 grams, chickens' extract 3 grams, peanut butter 48 grams, perfumery oil 100 grams.
Described perfumery oil is prepared from by the raw material of following parts by weight: three how 4 grams, spiceleaf 6 grams, fructus amomi 4 grams, 5 grams, ripple button, vanilla 7 grams, nutmeg 5 grams, Momordica grosvenori 6 grams, sesame 6 grams, 5 grams, Radix Glycyrrhizae, hundred root of Dahurian angelica 5 grams, one-level soybean oil 450 grams; Being poured in pot by one-level soybean oil burns to 80 ~ 85 DEG C, is poured in above batching by burned one-level soybean oil, batching is soaked completely, obtained perfumery oil.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens flavouring:
A, take raw material by formula rate, and preliminary treatment carried out to following several raw material:
1. fresh Litsea pungens is cleaned and is drained away the water, and pounds thin;
2. select maturation, full shelled peanut removed the peel, sieve, selected after put into frying pan slow fire and fry to dry, crisp, perfume (or spice), be cooled to room temperature, pounding and being fine into granularity is 10 to 20 object peanut foams;
3. the hot millet after plucking is contained in the chest of ventilation, and the mode being placed into employing tracheae generation bubble in pond cleans up, and the hot millet after cleaning chops carefully;
Above material prepares stand-by.
B, making peanut butter: peanut butter is made up of the raw material of following parts by weight: peanut 100 grams, white sugar 10 grams, edible salt 1 gram, soybean oil 500 grams; Peanut is put in baking box, bakes 8 ~ 12 minutes for 185 DEG C, by baking tray is inside baking box, draw stirring peanut when roasting 4 ~ 5 minutes, allow peanut roll four or five times, avoid peanut burned; Rear cooling baked by peanut, rubbed with the hands by peanut skin; Put shelled peanut into cooking machine, add ready white sugar, edible salt, grind 2 ~ 3 minutes, stopped every ten seconds, until peanut is fuel-displaced, peanut is milled to particulate; Soybean oil is poured in pot and is burnt to 70 ~ 80 DEG C, is poured into by burned soybean oil in the mixture of peanut and white sugar, edible salt, stirs with spoon, obtained peanut butter.
C, one-level soybean oil put into pot and burn oil temperature to 50 DEG C, add steps A and chop thin fresh hot millet and thin fresh Litsea pungens of pounding, after moisture fried dry to percent 50, add the peanut foam that steps A is pounded, and salt, monosodium glutamate, chickens' extract and white sugar, fry after adding Litsea cubeba oil after 9 minutes and fry 5 minutes again.
Litsea cubeba oil is prepared from by following method: put into container by cleaning the Litsea pungens drained away the water, the soybean oil of 1 ~ 2 times of its mass parts is heated to 100 ~ 120 DEG C, and oil application is stirred, obtained Litsea cubeba oil.
embodiment 4
The present invention is achieved through the following technical solutions: batching: fresh Litsea pungens 220 grams, peanut 400 grams, edible salt 35 grams, hot millet 140 grams, Litsea cubeba oil 200 grams, white sugar 20 grams, one-level soybean oil 350 grams, monosodium glutamate 7 grams, chickens' extract 6 grams, peanut butter 52 grams, perfumery oil 102 grams.
Described perfumery oil is prepared from by the raw material of following parts by weight: three how 5 grams, spiceleaf 6 grams, fructus amomi 5 grams, 6 grams, ripple button, vanilla 6 grams, nutmeg 4 grams, Momordica grosvenori 6 grams, sesame 5 grams, 6 grams, Radix Glycyrrhizae, hundred root of Dahurian angelica 4 grams, one-level soybean oil 420 grams; Being poured in pot by one-level soybean oil burns to 80 ~ 85 DEG C, is poured in above batching by burned one-level soybean oil, batching is soaked completely, obtained perfumery oil.
Above-mentioned raw materials is made in accordance with the following methods to obtain Litsea pungens flavouring:
A, take raw material by formula rate, and preliminary treatment carried out to following several raw material:
1. fresh Litsea pungens is cleaned and is drained away the water, and pounds thin;
2. select maturation, full shelled peanut removed the peel, sieve, selected after put into frying pan slow fire and fry to dry, crisp, perfume (or spice), be cooled to room temperature, pounding and being fine into granularity is 10 to 20 object peanut foams;
3. the hot millet after plucking is contained in the chest of ventilation, and the mode being placed into employing tracheae generation bubble in pond cleans up, and the hot millet after cleaning chops carefully;
Above material prepares stand-by.
B, making peanut butter: peanut butter is made up of the raw material of following parts by weight: peanut 98 grams, white sugar 11 grams, edible salt 1 gram, soybean oil 500 grams; Peanut is put in baking box, bakes 8 ~ 12 minutes for 185 DEG C, by baking tray is inside baking box, draw stirring peanut when roasting 4 ~ 5 minutes, allow peanut roll four or five times, avoid peanut burned; Rear cooling baked by peanut, rubbed with the hands by peanut skin; Put shelled peanut into cooking machine, add ready white sugar, edible salt, grind 2 ~ 3 minutes, stopped every ten seconds, until peanut is fuel-displaced, peanut is milled to particulate; Soybean oil is poured in pot and is burnt to 70 ~ 80 DEG C, is poured into by burned soybean oil in the mixture of peanut and white sugar, edible salt, stirs with spoon, obtained peanut butter.
C, one-level soybean oil put into pot and burn oil temperature to 50 DEG C, add steps A and chop thin fresh hot millet and thin fresh Litsea pungens of pounding, after moisture fried dry to percent 50, add the peanut foam that steps A is pounded, and salt, monosodium glutamate, chickens' extract and white sugar, fry after adding Litsea cubeba oil after 10 minutes and fry 6 minutes again.
Litsea cubeba oil is prepared from by following method: put into container by cleaning the Litsea pungens drained away the water, the soybean oil of 1 ~ 2 times of its mass parts is heated to 100 ~ 120 DEG C, and oil application is stirred, obtained Litsea cubeba oil.
Claims (4)
1. a Litsea pungens flavouring, it is characterized in that, be prepared from by the Raw material processing of following weight portion, fresh Litsea pungens 180 ~ 250 parts, peanut 300 ~ 400 parts, edible salt 25 ~ 35 parts, hot millet 120 ~ 180 parts, Litsea cubeba oil 180 ~ 250 parts, white sugar 15 ~ 25 parts, one-level soybean oil 280 ~ 350 parts, monosodium glutamate 3 ~ 7 parts, chickens' extract 3 ~ 7 parts, peanut butter 45 ~ 55 parts, perfumery oil 95 ~ 105 parts;
Described perfumery oil is prepared from by the raw material of following parts by weight: three how 3 ~ 8 parts, spiceleaf 4 ~ 6 parts, fructus amomi 4 ~ 6 parts, 4 ~ 6 parts, ripple button, vanilla 3 ~ 8 parts, nutmeg 4 ~ 6 parts grams, Momordica grosvenori 4 ~ 6 parts, sesame 3 ~ 8 parts, 4 ~ 6 parts, Radix Glycyrrhizae, hundred root of Dahurian angelica 4 ~ 6 parts, one-level soybean oil 400 ~ 500 parts; Being poured in pot by one-level soybean oil burns to 80 ~ 85 DEG C, is poured in above batching by burned one-level soybean oil, batching is soaked completely, obtained perfumery oil.
2. Litsea pungens flavouring according to claim 1, it is characterized in that, be prepared from by the Raw material processing of following weight portion, fresh Litsea pungens 200 ~ 220 parts, peanut 330 ~ 380 parts, edible salt 30 ~ 32 parts, hot millet 140 ~ 160 parts, Litsea cubeba oil 180 ~ 200 parts, white sugar 20 parts, one-level soybean oil 300 ~ 330 parts, monosodium glutamate 5 ~ 6 parts, chickens' extract 5 ~ 6 parts, peanut butter 45 ~ 50 parts, perfumery oil 100 ~ 105 parts.
3. the preparation method of Litsea pungens flavouring according to claim 1 and 2, is characterized in that, makes to obtain Litsea pungens flavouring in accordance with the following methods:
A, take raw material by formula rate, and preliminary treatment carried out to following several raw material:
1. fresh Litsea pungens is cleaned and is drained away the water, and pounds thin;
2. select maturation, full shelled peanut removed the peel, sieve, selected after put into frying pan slow fire and fry to dry, crisp, perfume (or spice), be cooled to room temperature, pounding and being fine into granularity is 10 to 20 object peanut foams;
3. the hot millet after plucking is contained in the chest of ventilation, and the mode being placed into employing tracheae generation bubble in pond cleans up, and the hot millet after cleaning chops carefully;
Above material prepares stand-by;
B, making peanut butter: peanut butter is made up of the raw material of following parts by weight: peanut 95 ~ 110 parts, white sugar 8 ~ 12 parts, edible salt 1 part, soybean oil 150 ~ 200 parts; Peanut is put in baking box, bakes 8 ~ 12 minutes for 185 DEG C, by baking tray is inside baking box, draw stirring peanut when roasting 4 ~ 5 minutes, allow peanut roll four or five times, avoid peanut burned; Rear cooling baked by peanut, rubbed with the hands by peanut skin; Put shelled peanut into cooking machine, add ready white sugar, edible salt, grind 2 ~ 3 minutes, stopped every ten seconds, until peanut is fuel-displaced, peanut is milled to particulate; Soybean oil is poured in pot and is burnt to 70 ~ 80 DEG C, is poured into by burned soybean oil in the mixture of peanut and white sugar, edible salt, stirs with spoon, obtained peanut butter;
C, one-level soybean oil put into pot and burn oil temperature to 50 DEG C, add steps A and chop thin fresh hot millet and thin fresh Litsea pungens of pounding, after moisture fried dry to percent 50, add the peanut foam that steps A is pounded, and salt, monosodium glutamate, chickens' extract, white sugar, peanut butter and perfumery oil, fry after adding Litsea cubeba oil after 8 ~ 11 minutes and fry 5 ~ 6 minutes again.
4. the preparation method of Litsea pungens flavouring according to claim 3, it is characterized in that, Litsea cubeba oil is prepared from by following method: put into container by cleaning the Litsea pungens drained away the water, the soybean oil of 1 ~ 2 times of its mass parts is heated to 100 ~ 120 DEG C, oil application is stirred, obtained Litsea cubeba oil.
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| CN107647348A (en) * | 2017-09-30 | 2018-02-02 | 湖北岭上人家生态食品有限公司 | Spicy pickles of Litsea pungens and preparation method thereof |
| CN112205599A (en) * | 2020-09-23 | 2021-01-12 | 安顺鸿祥绿色产业有限责任公司 | Processing and making method of flavored litsea pungens jam |
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Application publication date: 20151028 |