CN105077131A - Sichuan flavor braised seasoning and preparation method and application thereof - Google Patents

Sichuan flavor braised seasoning and preparation method and application thereof Download PDF

Info

Publication number
CN105077131A
CN105077131A CN201510427314.4A CN201510427314A CN105077131A CN 105077131 A CN105077131 A CN 105077131A CN 201510427314 A CN201510427314 A CN 201510427314A CN 105077131 A CN105077131 A CN 105077131A
Authority
CN
China
Prior art keywords
parts
frying
powder
flavoring
ginger
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510427314.4A
Other languages
Chinese (zh)
Inventor
邓文
李栋钢
杜弘坤
但晓容
王传明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SICHUAN TEWAY FOOD GROUP Co Ltd
Original Assignee
SICHUAN TEWAY FOOD GROUP Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by SICHUAN TEWAY FOOD GROUP Co Ltd filed Critical SICHUAN TEWAY FOOD GROUP Co Ltd
Priority to CN201510427314.4A priority Critical patent/CN105077131A/en
Publication of CN105077131A publication Critical patent/CN105077131A/en
Pending legal-status Critical Current

Links

Abstract

The present invention provides a Sichuan flavor braised seasoning and a preparation method and an application thereof. The seasoning is made from the following raw materials in parts by weight: vegetable oil 22-32 parts, animal oil 2-5 parts, thick broad-bean sauce 17-23 parts, monosodium glutamate 2-5 parts, sugar 3.5-5.5 parts, ginger 5-8 parts, garlic 4-7 parts, pickled ginger 3-5 parts, pickled peppers 1.4-2.4 parts, zanthoxylum schinifolium 0.15-0.4 part, cumin powder 0.25-0.4 part, white pepper powder 0.6-1 part, compound spice powder 1-1.5 parts, pericarpium zanthoxyli bungeani 0.1-0.6 part, disodium 5'-ribonucleotide 0.05-0.2 part, hot peppers 8-11 parts, table salt 8-11.5 parts, chicken essence 1-1.5 parts and yeast extract 0.1-0.2 part. Compared with the prior technology, Sichuan flavor braised cattle, sheep, rabbit dishes cooked by the provided seasoning are garnet red in color and luster, strong in spicy flavor and traditional in overall flavor through optimizing the formulation and proportion of each component. The seasoning is praised by consumers.

Description

A kind of river taste braises flavoring and its preparation method and application in soy sauce
Technical field
The present invention relates to food seasoning technical field, more particularly, relate to a kind of river taste and braise flavoring and its preparation method and application in soy sauce.
Background technology
It is ruddy that vegetable braised in soy sauce has color and luster, soft tender, the features such as deliciousness is mellow, deeply like by consumers in general, the cooking methods of traditional vegetable braised in soy sauce is: the raw material through preliminary ripe process is added appropriate soup juice and condiment, and with soy sauce or hyperchromic in bay condiment, big fire boils rear pan feeding, moderate heat thermal ripening, then the cooking method becoming dish with very hot oven thicken soup.Along with the requirement of people to vegetable local flavor braised in soy sauce is more and more higher, river taste braises vegetable in soy sauce owing to having the characteristics such as fresh, fragrant, numb, peppery, a lot of people is allowed to be difficult to resist its temptation, in southwest, the whole nation eats generally, has a large capacity and a wide range even, wherein famous with river taste beef with brown sauce, river taste mutton braised in brown sauce and river taste braised rabbit with brown sauce.But because traditional river taste is braised in soy sauce, the culinary art of cattle and sheep rabbit vegetable makes complexity, flavoring used is difficult on deck, and therefore average family is difficult to the traditional cuisines easily enjoying this delicious and nourishing.
At present, for meet consumer to river taste braise in soy sauce cattle and sheep rabbit vegetable tradition cuisines demand, market has occurred a lot of rivers taste braises flavoring in soy sauce, it is design through special local flavor that river taste braises flavoring in soy sauce, with certain formula, the river taste carrying out industrial-scale production braises flavoring products in soy sauce.The appearance of this product, makes average family without the need to preparing various flavoring, can add this flavoring and easily can enjoy high-quality river taste vegetable in culinary art manufacturing process.
But adopt river taste in the market to braise in soy sauce river taste that flavoring makes is braised cattle and sheep rabbit vegetable in soy sauce and is had that local flavor is thin, color and luster is poor and the low of inferior quality shortcoming of overall local flavor.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of river taste to braise flavoring and its preparation method and application in soy sauce, adopt river provided by the invention taste to braise in soy sauce river taste that flavoring makes braises that red, the fragrant peppery local flavor of cattle and sheep rabbit vegetable color and luster sauce is dense in soy sauce and overall local flavor authentic.
The invention provides a kind of river taste and braise flavoring in soy sauce, obtained by the raw material comprising following parts by weight of component:
Vegetable oil 22 ~ 32 parts, 2 ~ 5 parts, animal oil, bean cotyledon 17 ~ 23 parts, monosodium glutamate 2 ~ 5 parts, sugar 3.5 ~ 5.5 parts, 5 ~ 8 parts, ginger, garlic 4 ~ 7 parts, bubble ginger 3 ~ 5 parts, bubble green pepper 1.4 ~ 2.4 parts, pericarpium zanthoxyli schinifolii 0.15 ~ 0.4 part, 0.25 ~ 0.4 part, cumin powder, white pepper powder 0.6 ~ 1 part, 1 ~ 1.5 part, banana aldehyde powder, pericarpium zanthoxyli bungeani 0.1 ~ 0.6 part, 5'-flavour nucleotide disodium 0.05 ~ 0.2 part, 8 ~ 11 parts, capsicum, edible salt 8 ~ 11.5 parts, chickens' extract 1 ~ 1.5 part and yeast extract 0.1 ~ 0.2 part.
Preferably, with parts by weight, comprising:
Vegetable oil 23 ~ 25 parts, 3 ~ 4.5 parts, animal oil, bean cotyledon 17.2 ~ 18.5 parts, monosodium glutamate 2.8 ~ 3.2 parts, sugar 3.6 ~ 4 parts, 5.5 ~ 6 parts, ginger, garlic 4.6 ~ 5 parts, bubble ginger 3.8 ~ 4.3 parts, bubble green pepper 1.9 ~ 2 parts, pericarpium zanthoxyli schinifolii 0.2 ~ 0.24 part, 0.28 ~ 0.3 part, cumin powder, white pepper powder 0.65 ~ 0.76 part, 1.2 ~ 1.3 parts, banana aldehyde powder, pericarpium zanthoxyli bungeani 0.2 ~ 0.48 part, 5'-flavour nucleotide disodium 0.1 ~ 0.14 part, 8.3 ~ 8.6 parts, capsicum, edible salt 8.2 ~ 9.2 parts, chickens' extract 1.1 ~ 1.3 parts and yeast extract 0.135 ~ 0.16 part.
Preferably, described vegetable oil is one-level rapeseed oil.
Preferably, described banana aldehyde powder by comprise anise, cassia bark, kaempferia galamga and fennel seeds mixture make.
The river taste that present invention also offers described in technique scheme is braised flavoring in soy sauce and is being made the application in river taste beef with brown sauce vegetable, river taste mutton braised in brown sauce vegetable and river taste braised rabbit with brown sauce vegetable.
The river taste that present invention also offers described in a kind of technique scheme braises the preparation method of flavoring in soy sauce, comprises the following steps:
A) heat after vegetable oil and animal oil mixing, obtain deep fat;
B) in described deep fat, add bean cotyledon, pericarpium zanthoxyli schinifolii, bubble green pepper, bubble ginger, ginger, garlic, capsicum, cumin powder, white pepper powder, pericarpium zanthoxyli bungeani, sugar, banana aldehyde powder, edible salt, monosodium glutamate, chickens' extract, 5'-flavour nucleotide disodium and yeast extract successively, carry out frying, obtain river taste and braise flavoring in soy sauce.
Preferably, step a) described in heating temperature be 150 DEG C ~ 170 DEG C, the time is 6min ~ 8min.
Preferably, step b) described in the process of frying be specially:
Stir-fry under the condition stirred;
The speed of described stirring is 15r/min ~ 25r/min.
Preferably, described step b) specifically comprise the following steps:
First in described deep fat, add bean cotyledon frying 4min ~ 5min at 185 DEG C ~ 195 DEG C, add pericarpium zanthoxyli schinifolii frying 0.5min ~ 1.5min at 95 DEG C ~ 105 DEG C again, then bubble green pepper and bubble ginger frying 7min ~ 8min at 95 DEG C ~ 105 DEG C is added, add ginger and garlic frying 5min ~ 6min at 90 DEG C ~ 100 DEG C subsequently, then capsicum frying 2min ~ 3min at 90 DEG C ~ 100 DEG C is added, add cumin powder again, white pepper powder, pericarpium zanthoxyli bungeani and sugar frying 0.5min ~ 1.5min at 85 DEG C ~ 95 DEG C, then banana aldehyde powder frying 0.5min ~ 1.5min at 85 DEG C ~ 95 DEG C is added, add edible salt subsequently, monosodium glutamate and chickens' extract frying 0.5min ~ 1.5min at 80 DEG C ~ 90 DEG C, finally add 5'-flavour nucleotide disodium and yeast extract frying 0.5min ~ 1.5min at 80 DEG C ~ 90 DEG C, obtain river taste and braise flavoring in soy sauce.
Preferably, described in add before capsicum carries out frying, also comprise:
Pretreatment is carried out to described capsicum;
Described pretreatment specifically comprises the following steps:
Capsicum is carried out successively pulverize and hot oil processing, obtain boiling hot capsicum.
The invention provides a kind of river taste and braise flavoring and its preparation method and application in soy sauce, described river taste is braised flavoring in soy sauce and is obtained by the raw material comprising following parts by weight of component: vegetable oil 22 ~ 32 parts, 2 ~ 5 parts, animal oil, bean cotyledon 17 ~ 23 parts, monosodium glutamate 2 ~ 5 parts, sugar 3.5 ~ 5.5 parts, 5 ~ 8 parts, ginger, garlic 4 ~ 7 parts, bubble ginger 3 ~ 5 parts, bubble green pepper 1.4 ~ 2.4 parts, pericarpium zanthoxyli schinifolii 0.15 ~ 0.4 part, 0.25 ~ 0.4 part, cumin powder, white pepper powder 0.6 ~ 1 part, 1 ~ 1.5 part, banana aldehyde powder, pericarpium zanthoxyli bungeani 0.1 ~ 0.6 part, 5'-flavour nucleotide disodium 0.05 ~ 0.2 part, 8 ~ 11 parts, capsicum, edible salt 8 ~ 11.5 parts, chickens' extract 1 ~ 1.5 part and yeast extract 0.1 ~ 0.2 part.Compared with prior art, river provided by the invention taste braises flavoring in soy sauce by being optimized formula and each composition proportion, and the river taste that product cook braises that red, the fragrant peppery local flavor of cattle and sheep rabbit vegetable color and luster sauce is dense in soy sauce and overall local flavor authentic, is deeply subject to consumer's favorable comment.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only embodiments of the invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to the accompanying drawing provided.
Fig. 1 is that river taste prepared by the embodiment of the present invention 1 ~ 3 braises flavoring local flavor market survey column diagram in soy sauce.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described technical scheme of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
The invention provides a kind of river taste and braise flavoring in soy sauce, obtained by the raw material comprising following parts by weight of component:
Vegetable oil 22 ~ 32 parts, 2 ~ 5 parts, animal oil, bean cotyledon 17 ~ 23 parts, monosodium glutamate 2 ~ 5 parts, sugar 3.5 ~ 5.5 parts, 5 ~ 8 parts, ginger, garlic 4 ~ 7 parts, bubble ginger 3 ~ 5 parts, bubble green pepper 1.4 ~ 2.4 parts, pericarpium zanthoxyli schinifolii 0.15 ~ 0.4 part, 0.25 ~ 0.4 part, cumin powder, white pepper powder 0.6 ~ 1 part, 1 ~ 1.5 part, banana aldehyde powder, pericarpium zanthoxyli bungeani 0.1 ~ 0.6 part, 5'-flavour nucleotide disodium 0.05 ~ 0.2 part, 8 ~ 11 parts, capsicum, edible salt 8 ~ 11.5 parts, chickens' extract 1 ~ 1.5 part and yeast extract 0.1 ~ 0.2 part.
In the present invention, described vegetable oil is preferably one-level rapeseed oil.The source of the present invention to described vegetable oil is not particularly limited, and adopts the commercial goods of above-mentioned one-level rapeseed oil well known to those skilled in the art.In the present invention, described vegetable oil operative norm GB1536, have oil colours bright orange, distribute nature fragrant, feature that mouthfeel is good, river taste can be made to braise the overall local flavor of flavoring in soy sauce authentic, salubrious, product color can also be made more ruddy simultaneously, its culinary art vegetable color and luster glow, is conducive to improving a poor appetite.In the present invention, described river taste is braised flavoring in soy sauce and is comprised vegetable oil 22 weight portion ~ 32 weight portion, is preferably 23 weight portion ~ 25 weight portions.
In the present invention, described animal oil is preferably chicken fatty oil.The source of the present invention to described animal oil is not particularly limited, and adopts the commercial goods of above-mentioned chicken fatty oil well known to those skilled in the art.In the present invention, described animal oil standard-required is: moisture content≤0.2g/100g, acid value≤2mg/g, peroxide value≤10meq/kg, total number of bacteria≤200/g, intestinal flora≤30/100g, and yeast and mould≤50/g, salmonella must not detect.In the present invention, described river taste is braised flavoring in soy sauce and is combined with vegetable oil by animal oil, and it is rotten, fertile and oiliness, thin and not hard that the river taste after product culinary art braises the fragrant meat of cattle and sheep rabbit vegetable taste in soy sauce.In the present invention, described river taste is braised flavoring in soy sauce and is comprised animal oil 2 weight portion ~ 5 weight portion, is preferably 3 weight portion ~ 4.5 weight portions.
In the present invention, described bean cotyledon is preferably bean paste.The source of the present invention to described bean cotyledon is not particularly limited, and adopts the commercial goods of above-mentioned bean paste well known to those skilled in the art.Bean paste is strong and brisk in taste does not but add any spices, and color and luster is glossy does not but add any grease, the full standard reaching excellent in color by the excellent of meticulous process technology and raw material, has heavy, scarlet glossy, capsicum block is large, aftertaste the is fragrant and sweet feature of pungent.In the present invention, described bean cotyledon can make river taste braise the fresh and sweet peppery perfume (or spice) of flavoring in soy sauce, fresh thick flavor.In the present invention, described river taste is braised flavoring in soy sauce and is comprised bean cotyledon 17 weight portion ~ 23 weight portion, is preferably 17.2 weight portion ~ 18.5 weight portions.
In the present invention, described monosodium glutamate has the effect of the delicate flavour increasing food, and the present invention is not particularly limited this.In the present invention, described river taste is braised flavoring in soy sauce and is comprised monosodium glutamate 2 weight portion ~ 5 weight portion, is preferably 2.8 weight portion ~ 3.2 weight portions.
In the present invention, described sugar has the effect of the sweet taste increasing food, and the present invention is not particularly limited this, as adopted the commercial goods of white granulated sugar well known to those skilled in the art or rock sugar.In the present invention, described river taste is braised flavoring in soy sauce and is comprised sugared 3.5 weight portion ~ 5.5 weight portions, is preferably 3.6 weight portion ~ 4 weight portions.
In the present invention, described ginger is preferably ginger grain; Described ginger grain preferably adopts ginger to pulverize through φ 2mm ~ 5mm screen cloth and prepares, and the present invention is not particularly limited this; Ginger has seasoning effect, and the ginger grain obtained after being pulverized by ginger makes its taste stronger.In the present invention, described river taste is braised flavoring in soy sauce and is comprised ginger 5 weight portion ~ 8 weight portion, is preferably 5.5 weight portion ~ 6 weight portions.
In the present invention, described garlic is preferably garlic grain; Described garlic grain preferably adopts garlic to pulverize through φ 2mm ~ 5mm screen cloth and prepares, and the present invention is not particularly limited this; Garlic is the flavouring that those skilled in the art commonly use, and obtains garlic grain and make its taste stronger after being pulverized by garlic.In the present invention, described river taste is braised flavoring in soy sauce and is comprised garlic 4 weight portion ~ 7 weight portion, is preferably 4.6 weight portion ~ 5 weight portions.
In the present invention, described bubble ginger is preferably bubble ginger grain; Described bubble ginger grain preferably adopts bubble ginger to pulverize through φ 2mm ~ 5mm screen cloth and prepares; The source of the present invention to described bubble ginger is not particularly limited, and adopts commercial goods well known to those skilled in the art.Bubble ginger is Sichuan style pickles, and its preparation method is generally: first cleaned by airtight container, then adds water and salt, after dissolving completely, add peeling again to clean and the ginger drying surface moisture, finally add garlic, pimiento, white wine airtight container, after one week, namely obtain bubble ginger; The micro-Huang of described bubble ginger color and luster, fresh and tender delicate fragrance, micro-peppery band is sweet, and the bubble ginger grain obtained after being pulverized by bubble ginger makes its taste stronger.In the present invention, described river taste is braised flavoring in soy sauce and is comprised bubble ginger 3 weight portion ~ 5 weight portion, is preferably 3.8 weight portion ~ 4.3 weight portions.
In the present invention, described bubble green pepper is preferably bubble green pepper grain; Described bubble green pepper grain preferably adopts bubble green pepper to pulverize through φ 2mm ~ 5mm screen cloth and prepares; The source of the present invention to described bubble green pepper is not particularly limited, and adopts commercial goods well known to those skilled in the art.Bubble green pepper is distinctive flavoring in Sichuan cuisine, and its preparation method is generally: first cleaned by airtight container, then adds and cleans and dry the pimiento of surface moisture, then adds airtight container after anise, cassia bark, salt, rock sugar and Daqu, namely obtains and steep green pepper after 7 ~ 10 days; Described bubble green pepper have color and luster glow, peppery and not dry, peppery in the feature of micro-acid, the bubble green pepper grain obtained after being pulverized by bubble green pepper makes its taste stronger.In the present invention, described river taste is braised flavoring in soy sauce and is comprised bubble green pepper 1.4 weight portion ~ 2.4 weight portion, is preferably 1.9 weight portion ~ 2 weight portions.
In the present invention, described pericarpium zanthoxyli schinifolii is preferably pericarpium zanthoxyli schinifolii grain, has except raw meat goes the effect of peculiar smell, and pericarpium zanthoxyli schinifolii contains more green pepper oil simultaneously, can improve the fragrance of vegetable and numb taste further; The present invention is not particularly limited this.The source of the present invention to described pericarpium zanthoxyli schinifolii is not particularly limited, and adopts the commercial goods of above-mentioned pericarpium zanthoxyli schinifolii grain well known to those skilled in the art.In the present invention, described river taste is braised flavoring in soy sauce and is comprised pericarpium zanthoxyli schinifolii 0.15 weight portion ~ 0.4 weight portion, is preferably 0.2 weight portion ~ 0.24 weight portion.
In the present invention, described cumin powder preferably adopts φ 1mm screen cloth to pulverize; The source of the present invention to described cumin powder is not particularly limited, and adopts commercial goods well known to those skilled in the art.Cumin powder is commonly called as cumin powder, has the effect of dispelling meat products fishy smell, making meat more delicious, and its taste flavor is unique, is rich in oiliness, fragrant odour and strong, can make the more delicious fragrance of meat, increase the appetite of people for meat products seasoning; Be combined with edible salt and white pepper powder, the content suitably improving cumin powder, white pepper powder and edible salt can play antisepsis simultaneously.In the present invention, described river taste is braised flavoring in soy sauce and is comprised cumin powder 0.25 weight portion ~ 0.4 weight portion, is preferably 0.628 weight portion ~ 0.3 weight portion.
In the present invention, described white pepper powder preferably adopts φ 1mm screen cloth to pulverize; The source of the present invention to described white pepper powder is not particularly limited, and adopts commercial goods well known to those skilled in the art.White pepper powder has raw meat, separates greasy, digestant effect, the smell of its fragrance can make us have a very good appetite, improve a poor appetite, be combined with edible salt and cumin powder, the content suitably improving white pepper powder, cumin powder and edible salt can play antisepsis simultaneously.In the present invention, described river taste is braised flavoring in soy sauce and is comprised white pepper powder 0.6 weight portion ~ 1 weight portion, is preferably 0.65 weight portion ~ 0.76 weight portion.
In the present invention, described banana aldehyde powder by comprise anise, cassia bark, kaempferia galamga and fennel seeds mixture make.In the present invention, described anistree taste is sweet, has strong and special fragrance, can make meat flavour sweet-smelling more; Described cassia bark fragrant aroma, can make meat dish raw meat solution of dispelling greasy, make us appetite and increase; Described kaempferia galamga has the effect of dispelling meat fishy smell; Described fennel seeds taste is micro-sweet, pungent, has special aroma, has except raw meat goes different effect.In the present invention, the mass ratio of described anise, cassia bark, kaempferia galamga and fennel seeds is preferably (40 ~ 42): (8 ~ 11): (16 ~ 19): (5 ~ 8), are more preferably 41:9:18:6.In the present invention's preferred embodiment, described banana aldehyde powder is commercial goods 06# spices powder.In the present invention, described river taste is braised flavoring in soy sauce and is comprised banana aldehyde powder 1 weight portion ~ 1.5 weight portion, is more preferably 1.2 weight portion ~ 1.3 weight portions.
In the present invention, described pericarpium zanthoxyli bungeani is preferably pericarpium zanthoxyli bungeani powder; Described pericarpium zanthoxyli bungeani powder preferably adopts pericarpium zanthoxyli bungeani to pulverize through φ 1mm ~ 2mm screen cloth and prepares, and the present invention is not particularly limited this; Pericarpium zanthoxyli bungeani has the effect except various meat stink smell, can promote salivary secretion simultaneously, increases appetite.The source of the present invention to described pericarpium zanthoxyli bungeani is not particularly limited, and adopts the commercial goods of above-mentioned pericarpium zanthoxyli bungeani powder well known to those skilled in the art.In the present invention, described river taste is braised flavoring in soy sauce and is comprised pericarpium zanthoxyli bungeani 0.1 weight portion ~ 0.6 weight portion, is preferably 0.2 weight portion ~ 0.48 weight portion.
In the present invention, described 5'-flavour nucleotide disodium is a kind of flavoring agent, can increase the delicate flavour that river taste braises flavoring in soy sauce; The source of the present invention to described 5'-flavour nucleotide disodium is not particularly limited, and adopt commercial goods well known to those skilled in the art, product quality reaches standard QB2845.In the present invention, use amount operative norm GB2760, described river taste is braised flavoring in soy sauce and is comprised 5'-flavour nucleotide disodium 0.05 weight portion ~ 0.2 weight portion, is preferably 0.1 weight portion ~ 0.14 weight portion.
In the present invention, described capsicum is preferably and scalds capsicum; Described boiling hot capsicum preferably adopts capsicum after φ 2mm ~ 3mm screen cloth is pulverized, then prepares through hot oil processing.In the present invention, described hot oil processing is preferably specially:
After edible oil is heated, pour in capsicum, obtain boiling hot capsicum.Boiling hot capsicum can make the fragrance of capsicum fully overflow, and makes its fragrant pungent road stronger.In the present invention, described capsicum is preferably three cherries No. 8 capsicums; Described three cherry No. 8 capsicum pungents are strong and strong, and the fragrant pungent of the boiling hot capsicum prepared is dense.In the present invention, described edible oil preferably include in vegetable oil and animal oil one or both, be more preferably vegetable oil and animal oil.In the present invention's preferred embodiment, described edible oil is vegetable oil and animal oil, the mass ratio of described vegetable oil and animal oil is preferably (22 ~ 32): (2 ~ 5), are more preferably (23 ~ 25): (3 ~ 4.5).In the present invention, the temperature of described heating is preferably 150 DEG C ~ 170 DEG C, is more preferably 156 DEG C ~ 165 DEG C; The time of described heating is preferably 6min ~ 8min, is more preferably 6.5min ~ 7.5min.In the present invention, the mass ratio of described edible oil and capsicum is preferably (0.9 ~ 1.5): 1, is more preferably 1:1.
In the present invention, described river taste is braised flavoring in soy sauce and is comprised capsicum 8 weight portion ~ 11 weight portion, is preferably 8.3 weight portion ~ 8.6 weight portions.
In the present invention, described edible salt has the effect of the saline taste increasing food, and the present invention is not particularly limited this.In the present invention, be combined by edible salt with cumin powder, white pepper powder, the content suitably improving edible salt, cumin powder and white pepper powder can play antisepsis.In the present invention, described river taste is braised flavoring in soy sauce and is comprised edible salt 8 weight portion ~ 11.5 weight portion, is preferably 8.2 weight portion ~ 9.2 weight portions.
In the present invention, described chickens' extract preferably adopts φ 2mm screen cloth to pulverize, and described chickens' extract is more easily dissolved tasty; Chickens' extract has the effect of the delicate flavour increasing food, and the present invention is not particularly limited this.In the present invention, described river taste is braised flavoring in soy sauce and is comprised chickens' extract 1 weight portion ~ 1.5 weight portion, is preferably 1.1 weight portion ~ 1.3 weight portions.
In the present invention, described yeast extract is a kind of excellent natural flavouring, adopt with the food yeast of rich in protein as raw material according to the regulation of Pharmacopoea Chinensis, adopt self-dissolving, enzymolysis, separation, the technology such as concentrated, protein in yeast cells, nucleic acid etc. are carried out a kind of powdery natural product refining after degrading, its main component is polypeptide, amino acid, flavour nucleotide, B family vitamin and trace element.In the present invention, described yeast extract river taste can be made to braise in soy sauce flavoring is fresh and oiliness, long times of aftertaste; The source of the present invention to described yeast extract is not particularly limited, and adopt commercial goods well known to those skilled in the art, product quality reaches standard GB23530.In the present invention, use amount operative norm GB2760, described river taste is braised flavoring in soy sauce and is comprised yeast extract 0.1 weight portion ~ 0.2 weight portion, is preferably 0.135 weight portion ~ 0.16 weight portion.
The river taste that present invention also offers described in technique scheme is braised flavoring in soy sauce and is being made the application in river taste beef with brown sauce vegetable, river taste mutton braised in brown sauce vegetable and river taste braised rabbit with brown sauce vegetable.In the present invention, the preparation method of described river taste beef with brown sauce is preferably specially:
Get beef and clean stripping and slicing, boil to three maturations pull out with clear water, then stir fry in oil to after medium rare with edible, add river provided by the invention taste and braise flavoring in soy sauce and stir-fry, then add water to and covered meat, last low baking temperature cooks, and obtains river taste beef with brown sauce vegetable.In the present invention, the mass ratio that described beef and river taste braise the addition of flavoring in soy sauce is preferably (15 ~ 40): 3, is more preferably (20 ~ 30): 3.In the present invention, described river taste mutton braised in brown sauce is identical with the method in technique scheme with the preparation method of river taste braised rabbit with brown sauce, and difference is to adopt mutton and rabbit meat to replace beef respectively, does not repeat them here.
In the present invention, taste 19 kinds of braising in soy sauce in flavoring in described river are prepared burden and batching proportioning designs through scientific and reasonable local flavor, controls and optimizes, it is red that river taste after making river taste braise flavoring culinary art in soy sauce braises cattle and sheep rabbit vegetable color and luster sauce in soy sauce, and the fragrant meat of taste is rotten, salty sweet vinegar-pepper, fresh thick flavor, fertile and oiliness, thin and hard, the salty middle band of flavour is fresh, enjoy endless aftertastes, meet taste and healthy double requirements simultaneously.
The river taste that present invention also offers described in a kind of technique scheme braises the preparation method of flavoring in soy sauce, comprises the following steps:
A) heat after vegetable oil and animal oil mixing, obtain deep fat;
B) in described deep fat, add bean cotyledon, pericarpium zanthoxyli schinifolii, bubble green pepper, bubble ginger, ginger, garlic, capsicum, cumin powder, white pepper powder, pericarpium zanthoxyli bungeani, sugar, banana aldehyde powder, edible salt, monosodium glutamate, chickens' extract, 5'-flavour nucleotide disodium and yeast extract successively, carry out frying, obtain river taste and braise flavoring in soy sauce.
In the present invention, heat after vegetable oil and animal oil mixing, obtain deep fat.In the present invention, identical with described in technique scheme of described vegetable oil and animal oil, does not repeat them here.In the present invention, the temperature of described heating is preferably 150 DEG C ~ 170 DEG C, is more preferably 156 DEG C ~ 165 DEG C; The time of described heating is preferably 6min ~ 8min, is more preferably 6.5min ~ 7.5min.In the present invention, heat after described vegetable oil and animal oil mixing, the deep fat obtained becomes clear; The equipment of the present invention to described heating is not particularly limited, and is preferably TFSP-50 type Automatic frying pan.
In the present invention, bean cotyledon, pericarpium zanthoxyli schinifolii, bubble green pepper, bubble ginger, ginger, garlic, capsicum, cumin powder, white pepper powder, pericarpium zanthoxyli bungeani, sugar, banana aldehyde powder, edible salt, monosodium glutamate, chickens' extract, 5'-flavour nucleotide disodium and yeast extract is added successively in described deep fat, carry out frying, obtain river taste and braise flavoring in soy sauce.In the present invention, the equipment of described frying is identical with the equipment of heating, and be preferably TFSP-50 type Automatic frying pan, vegetable oil heats by the present invention, after obtaining deep fat, in above-mentioned deep fat, directly add each batching successively carry out frying and can obtain river taste and braise flavoring in soy sauce.In the present invention, identical with technique scheme of described bean cotyledon, pericarpium zanthoxyli schinifolii, bubble green pepper, bubble ginger, ginger, garlic, capsicum, cumin powder, white pepper powder, pericarpium zanthoxyli bungeani, sugar, banana aldehyde powder, edible salt, monosodium glutamate, chickens' extract, 5'-flavour nucleotide disodium and yeast extract, does not repeat them here.
In the present invention, the process of described frying is preferably specially:
Stir-fry under the condition stirred.In the present invention, the speed of described stirring is preferably 15r/min ~ 25r/min, is more preferably 20r/min.The method of the present invention to described stirring is not particularly limited, and adopts the method that frying pan well known to those skilled in the art stirs.
In the present invention, the process of described frying preferably specifically comprises the following steps:
First in described deep fat, add bean cotyledon frying 4min ~ 5min at 185 DEG C ~ 195 DEG C, add pericarpium zanthoxyli schinifolii frying 0.5min ~ 1.5min at 95 DEG C ~ 105 DEG C again, then bubble green pepper and bubble ginger frying 7min ~ 8min at 95 DEG C ~ 105 DEG C is added, add ginger and garlic frying 5min ~ 6min at 90 DEG C ~ 100 DEG C subsequently, then capsicum frying 2min ~ 3min at 90 DEG C ~ 100 DEG C is added, add cumin powder again, white pepper powder, pericarpium zanthoxyli bungeani and sugar frying 0.5min ~ 1.5min at 85 DEG C ~ 95 DEG C, then banana aldehyde powder frying 0.5min ~ 1.5min at 85 DEG C ~ 95 DEG C is added, add edible salt subsequently, monosodium glutamate and chickens' extract frying 0.5min ~ 1.5min at 80 DEG C ~ 90 DEG C, finally add 5'-flavour nucleotide disodium and yeast extract frying 0.5min ~ 1.5min at 80 DEG C ~ 90 DEG C, obtain river taste and braise flavoring in soy sauce.
In the present invention, in described deep fat, add bean cotyledon frying 4min ~ 5min at 185 DEG C ~ 195 DEG C.In the present invention, described in add bean cotyledon frying temperature be preferably 185 DEG C ~ 195 DEG C, be more preferably 187 DEG C ~ 194 DEG C, the time is preferably 4min ~ 5min, is more preferably 4.5min.In the present invention, the process bean cotyledon adding bean cotyledon frying fall apart seed, without conglomeration, savory spilling and without being charred taste, and material has uniform bubble to spue fast.
In the present invention, after adding bean cotyledon frying, add pericarpium zanthoxyli schinifolii frying 0.5min ~ 1.5min at 95 DEG C ~ 105 DEG C.In the present invention, described in add pericarpium zanthoxyli schinifolii frying temperature be preferably 95 DEG C ~ 105 DEG C, be more preferably 98 DEG C ~ 102 DEG C, the time is preferably 0.5min ~ 1.5min, is more preferably 1min.In the present invention, add the savory spilling of process of pericarpium zanthoxyli schinifolii frying, and pericarpium zanthoxyli schinifolii coat color shoals.
In the present invention, after adding pericarpium zanthoxyli schinifolii frying, add bubble green pepper and bubble ginger frying 7min ~ 8min at 95 DEG C ~ 105 DEG C.In the present invention, described in add bubble green pepper and bubble ginger frying temperature be preferably 95 DEG C ~ 105 DEG C, be more preferably 98 DEG C ~ 102 DEG C, the time is preferably 7min ~ 8min, is more preferably 7.5min.In the present invention, the process materials adding bubble green pepper and the frying of bubble ginger stirs, aromatic flavour, and bubble green pepper Skin shrinkage, glow, bubble ginger is in golden yellow and light yellow.
In the present invention, after adding bubble green pepper and the frying of bubble ginger, ginger and garlic frying 5min ~ 6min at 90 DEG C ~ 100 DEG C is added.In the present invention, described in add ginger and garlic frying temperature be preferably 90 DEG C ~ 100 DEG C, be more preferably 93 DEG C ~ 97 DEG C, the time is preferably 5min ~ 6min, is more preferably 5.5min.In the present invention, add the savory spilling of process of ginger and garlic frying, without conglomeration, ginger and garlic surface are in golden yellow and light yellow, and material has uniform bubble to spue.
In the present invention, after adding ginger and garlic frying, add capsicum frying 2min ~ 3min at 90 DEG C ~ 100 DEG C.In the present invention, described in add capsicum frying temperature be preferably 90 DEG C ~ 100 DEG C, be more preferably 94 DEG C ~ 98 DEG C, the time is preferably 2min ~ 3min, is more preferably 2.5min.In the present invention, add the savory spilling of process of capsicum frying, material stirring evenly, without conglomeration.
In the present invention, after adding capsicum frying, add cumin powder, white pepper powder, pericarpium zanthoxyli bungeani and sugar frying 0.5min ~ 1.5min at 85 DEG C ~ 95 DEG C.In the present invention, described in add cumin powder, white pepper powder, pericarpium zanthoxyli bungeani and sugared frying temperature be preferably 85 DEG C ~ 95 DEG C, be more preferably 89 DEG C ~ 92 DEG C, the time is preferably 0.5min ~ 1.5min, is more preferably 1min.In the present invention, add cumin powder, white pepper powder, the savory spilling of process of pericarpium zanthoxyli bungeani and sugared frying, material stirring evenly, without conglomeration.
In the present invention, after adding cumin powder, white pepper powder, pericarpium zanthoxyli bungeani and sugared frying, add banana aldehyde powder frying 0.5min ~ 1.5min at 85 DEG C ~ 95 DEG C.In the present invention, described in add edible salt, the temperature of monosodium glutamate and the frying of chicken powder is preferably 85 DEG C ~ 95 DEG C, be more preferably 88 DEG C ~ 91 DEG C, the time is preferably 0.5min ~ 1.5min, is more preferably 1min.In the present invention, the process materials adding the frying of banana aldehyde powder stirs.
In the present invention, after adding the frying of banana aldehyde powder, add edible salt, monosodium glutamate and chickens' extract frying 0.5min ~ 1.5min at 80 DEG C ~ 90 DEG C.In the present invention, described in add edible salt, the temperature of monosodium glutamate and chickens' extract frying is preferably 80 DEG C ~ 90 DEG C, be more preferably 83 DEG C ~ 86 DEG C, the time is preferably 0.5min ~ 1.5min, is more preferably 1min.In the present invention, add edible salt, the process materials of monosodium glutamate and chickens' extract frying stirs, without conglomeration.
In the present invention, after adding edible salt, monosodium glutamate and chickens' extract frying, add 5'-flavour nucleotide disodium and yeast extract frying 0.5min ~ 1.5min at 80 DEG C ~ 90 DEG C, obtain river taste and braise flavoring in soy sauce.In the present invention, described in add 5'-flavour nucleotide disodium and yeast extract frying temperature be preferably 80 DEG C ~ 90 DEG C, be more preferably 83 DEG C ~ 86 DEG C, the time is preferably 0.5min ~ 1.5min, is more preferably 1min.In the present invention, add white wine, the savory spilling of process of 5'-flavour nucleotide disodium and yeast extract frying, material stirring are even, obtain river taste and braise flavoring in soy sauce.
In the present invention, described in add before capsicum carries out frying, preferably also comprise:
Pretreatment is carried out to described capsicum.In the present invention, described pretreatment can make the fragrance of capsicum fully overflow, and makes its fragrant pungent road stronger.In the present invention, described pretreatment preferably specifically comprises the following steps:
Capsicum is carried out successively pulverize and hot oil processing, obtain boiling hot capsicum.In the present invention, described capsicum is preferably three cherries No. 8 capsicums; Described three cherry No. 8 capsicum pungents are strong and strong, and the present invention is not particularly limited this.In the present invention, described pulverizing preferably adopts φ 2mm ~ 3mm screen cloth to pulverize, and obtains chilli powder; After obtaining described chilli powder, then through hot oil processing, obtain boiling hot capsicum.In the present invention, described hot oil processing is preferably specially:
After edible oil is heated, pour in capsicum and mix, obtain boiling hot capsicum.In the present invention, described edible oil preferably include in vegetable oil and animal oil one or both, be more preferably vegetable oil and animal oil.In the present invention's preferred embodiment, described edible oil is vegetable oil and animal oil, the mass ratio of described vegetable oil and animal oil is preferably (22 ~ 32): (2 ~ 5), are more preferably (23 ~ 25): (3 ~ 4.5).In the present invention, the temperature of described heating is preferably 150 DEG C ~ 170 DEG C, is more preferably 156 DEG C ~ 165 DEG C; The time of described heating is preferably 6min ~ 8min, is more preferably 6.5min ~ 7.5min.In the present invention, the mass ratio of described edible oil and capsicum is preferably (0.9 ~ 1.5): 1, is more preferably 1:1.In the present invention, the process of described mixing is preferably carried out under the condition stirred, and object prevents capsicum ironed; The method of the present invention to described stirring is not particularly limited, and adopts artificial stirring well known to those skilled in the art or mechanical agitation.
Obtain after river taste braises flavoring in soy sauce, the present invention carries out filling.The present invention is not particularly limited described filling equipment, is preferably JW-JG3300AIIQ-M type upright packing machine.
The invention provides a kind of river taste and braise flavoring and preparation method thereof in soy sauce, described river taste is braised flavoring in soy sauce and is obtained by the raw material comprising following parts by weight of component: vegetable oil 22 ~ 32 parts, 2 ~ 5 parts, animal oil, bean cotyledon 17 ~ 23 parts, monosodium glutamate 2 ~ 5 parts, sugar 3.5 ~ 5.5 parts, 5 ~ 8 parts, ginger, garlic 4 ~ 7 parts, bubble ginger 3 ~ 5 parts, bubble green pepper 1.4 ~ 2.4 parts, pericarpium zanthoxyli schinifolii 0.15 ~ 0.4 part, 0.25 ~ 0.4 part, cumin powder, white pepper powder 0.6 ~ 1 part, 1 ~ 1.5 part, banana aldehyde powder, pericarpium zanthoxyli bungeani 0.1 ~ 0.6 part, 5'-flavour nucleotide disodium 0.05 ~ 0.2 part, 8 ~ 11 parts, capsicum, edible salt 8 ~ 11.5 parts, chickens' extract 1 ~ 1.5 part and yeast extract 0.1 ~ 0.2 part.Compared with prior art, river provided by the invention taste braises flavoring in soy sauce by being optimized formula and each composition proportion, and the river taste that product cook braises that red, the fragrant peppery local flavor of cattle and sheep rabbit vegetable color and luster sauce is dense in soy sauce and overall local flavor authentic, is deeply subject to consumer's favorable comment.
In addition, the present invention adopts the edible salt of high level, cumin powder and white pepper powder in conjunction with anticorrosion, does not use anticorrisive agent, product safety, health.
In order to further illustrate the present invention, be described in detail below by following examples.
Embodiment 1
(1) in TFSP-50 type Automatic frying pan, the commercially available one-level rapeseed oil of 24kg and the commercially available chicken fatty oil of 3.5kg is added, the mixing speed arranging Automatic frying pan is 20r/min and keeps mixing speed whole process constant, 7min is heated bright to oil under big fire, obtain deep fat, now hot oil temperature is 160 DEG C.
(2) pretreatment of raw material: adopted by pericarpium zanthoxyli bungeani the screen cloth of φ 1mm ~ 2mm to pulverize, obtain pericarpium zanthoxyli bungeani powder; Cumin powder and white pepper powder adopt the screen cloth of φ 1mm to pulverize respectively; Chickens' extract adopts the screen cloth of φ 2mm to pulverize; Bubble green pepper adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains bubble green pepper grain; The screen cloth of bubble Jiang Caiyong φ 2mm ~ 5mm is pulverized, and obtains bubble ginger grain; Ginger adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains ginger grain; Garlic adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains garlic grain; After three cherry No. 8 capsicums adopt the screen cloth of φ 2mm ~ 3mm to pulverize, the deep fat that the step (1) mass parts such as pouring into obtains, carries out hot oil processing, obtains boiling hot capsicum under the condition stirred.
(3) first in deep fat, add 17.5kg bean paste, stir-fry at 190 DEG C 4.5min to bean cotyledon fall apart seed, without conglomeration, savory spilling and without being charred taste, and material has uniform bubble to spue fast; Add 0.24kg pericarpium zanthoxyli schinifolii grain again, the 1min that stir-fries at 100 DEG C is to savory spilling, and pericarpium zanthoxyli schinifolii coat color shoals; Then add 2kg to steep green pepper grain and 3.8kg and steep ginger grain, stir-fry at 100 DEG C 7.5min to material stirring evenly, aromatic flavour, bubble green pepper Skin shrinkage, glow, bubble ginger is in golden yellow and light yellow; Add 5.8kg ginger grain and 5kg garlic grain subsequently, the 5.5min that stir-fries at 95 DEG C is to savory spilling, without conglomeration, and ginger and garlic surface are in golden yellow and light yellow, and material has uniform bubble to spue; Then add 17.2kg and scald capsicum, 95 DEG C stir-fry 3min to savory spilling, material stirring evenly, without conglomeration; Add 0.3kg cumin powder, 0.76kg white pepper powder, 0.48kg pericarpium zanthoxyli bungeani powder and 4kg white granulated sugar again, stir-fry at 90 DEG C 1min to fragrance overflow, material stirring evenly, without conglomeration; Then add 1.2kg banana aldehyde powder, the 1min that stir-fries at 90 DEG C is even to material stirring; Add 8.5kg edible salt, 3.2kg monosodium glutamate and 1.2kg chickens' extract subsequently, stir-fry at 85 DEG C 1min to material stirring evenly, without conglomeration; Finally add 0.14kg5'-flavour nucleotide disodium and 0.135kg yeast extract, the 1min that stir-fries at 85 DEG C is even to savory spilling, material stirring, obtains river taste and braises flavoring in soy sauce.
(4) adopt JW-JG3300AIIQ-M type upright packing machine to carry out filling, obtain product.
Embodiment 2
(1) in TFSP-50 type Automatic frying pan, the commercially available one-level rapeseed oil of 23kg and the commercially available chicken fatty oil of 4.5kg is added, the mixing speed arranging Automatic frying pan is 20r/min and keeps mixing speed whole process constant, 6.5min is heated bright to oil under big fire, obtain deep fat, now hot oil temperature is 156 DEG C.
(2) pretreatment of raw material: adopted by pericarpium zanthoxyli bungeani the screen cloth of φ 1mm ~ 2mm to pulverize, obtain pericarpium zanthoxyli bungeani powder; Cumin powder and white pepper powder adopt the screen cloth of φ 1mm to pulverize respectively; Chickens' extract adopts the screen cloth of φ 2mm to pulverize; Bubble green pepper adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains bubble green pepper grain; The screen cloth of bubble Jiang Caiyong φ 2mm ~ 5mm is pulverized, and obtains bubble ginger grain; Ginger adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains ginger grain; Garlic adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains garlic grain; After three cherry No. 8 capsicums adopt the screen cloth of φ 2mm ~ 3mm to pulverize, the deep fat that the step (1) mass parts such as pouring into obtains, carries out hot oil processing, obtains boiling hot capsicum under the condition stirred.
(3) first in deep fat, add 17.2kg bean paste, stir-fry at 187 DEG C 4min to bean cotyledon fall apart seed, without conglomeration, savory spilling and without being charred taste, and material has uniform bubble to spue fast; Add 0.2kg pericarpium zanthoxyli schinifolii grain again, the 1min that stir-fries at 98 DEG C is to savory spilling, and pericarpium zanthoxyli schinifolii coat color shoals; Then add 1.9kg to steep green pepper grain and 4.3kg and steep ginger grain, stir-fry at 98 DEG C 7min to material stirring evenly, aromatic flavour, bubble green pepper Skin shrinkage, glow, bubble ginger is in golden yellow and light yellow; Add 6kg ginger grain and 4.7kg garlic grain subsequently, the 5min that stir-fries at 93 DEG C is to savory spilling, without conglomeration, and ginger and garlic surface are in golden yellow and light yellow, and material has uniform bubble to spue; Then add 16.6kg and scald capsicum, 94 DEG C stir-fry 2min to savory spilling, material stirring evenly, without conglomeration; Add 0.28kg cumin powder, 0.68kg white pepper powder, 0.2kg pericarpium zanthoxyli bungeani powder and 3.8kg white granulated sugar again, stir-fry at 89 DEG C 1min to fragrance overflow, material stirring evenly, without conglomeration; Then add 1.2kg banana aldehyde powder, the 1min that stir-fries at 88 DEG C is even to material stirring; Add 9.2kg edible salt, 3kg monosodium glutamate and 1.3kg chickens' extract subsequently, stir-fry at 83 DEG C 1min to material stirring evenly, without conglomeration; Finally add 0.12kg5'-flavour nucleotide disodium and 0.15kg yeast extract, the 1min that stir-fries at 83 DEG C is even to savory spilling, material stirring, obtains river taste and braises flavoring in soy sauce.
(4) adopt JW-JG3300AIIQ-M type upright packing machine to carry out filling, obtain product.
Embodiment 3
(1) in TFSP-50 type Automatic frying pan, the commercially available one-level rapeseed oil of 25kg and the commercially available chicken fatty oil of 3kg is added, the mixing speed arranging Automatic frying pan is 20r/min and keeps mixing speed whole process constant, 7.5min is heated bright to oil under big fire, obtain deep fat, now hot oil temperature is 165 DEG C.
(2) pretreatment of raw material: adopted by pericarpium zanthoxyli bungeani the screen cloth of φ 1mm ~ 2mm to pulverize, obtain pericarpium zanthoxyli bungeani powder; Cumin powder and white pepper powder adopt the screen cloth of φ 1mm to pulverize respectively; Chickens' extract adopts the screen cloth of φ 2mm to pulverize; Bubble green pepper adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains bubble green pepper grain; The screen cloth of bubble Jiang Caiyong φ 2mm ~ 5mm is pulverized, and obtains bubble ginger grain; Ginger adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains ginger grain; Garlic adopts the screen cloth of φ 2mm ~ 5mm to pulverize, and obtains garlic grain; After three cherry No. 8 capsicums adopt the screen cloth of φ 2mm ~ 3mm to pulverize, the deep fat that the step (1) mass parts such as pouring into obtains, carries out hot oil processing, obtains boiling hot capsicum under the condition stirred.
(3) first in deep fat, add 18.5kg bean paste, stir-fry at 194 DEG C 5min to bean cotyledon fall apart seed, without conglomeration, savory spilling and without being charred taste, and material has uniform bubble to spue fast; Add 0.2kg pericarpium zanthoxyli schinifolii grain again, the 1min that stir-fries at 102 DEG C is to savory spilling, and pericarpium zanthoxyli schinifolii coat color shoals; Then add 2kg to steep green pepper grain and 4kg and steep ginger grain, stir-fry at 102 DEG C 8min to material stirring evenly, aromatic flavour, bubble green pepper Skin shrinkage, glow, bubble ginger is in golden yellow and light yellow; Add 5.5kg ginger grain and 4.6kg garlic grain subsequently, the 6min that stir-fries at 97 DEG C is to savory spilling, without conglomeration, and ginger and garlic surface are in golden yellow and light yellow, and material has uniform bubble to spue; Then add 16.8kg and scald capsicum, 98 DEG C stir-fry 2.5min to savory spilling, material stirring evenly, without conglomeration; Add 0.28kg cumin powder, 0.65kg white pepper powder, 0.2kg pericarpium zanthoxyli bungeani powder and 3.6kg white granulated sugar again, stir-fry at 92 DEG C 1min to fragrance overflow, material stirring evenly, without conglomeration; Then add 1.3kg banana aldehyde powder, the 1min that stir-fries at 91 DEG C is even to material stirring; Add 8.2kg edible salt, 2.8kg monosodium glutamate and 1.1kg chickens' extract subsequently, stir-fry at 86 DEG C 1min to material stirring evenly, without conglomeration; Finally add 0.1kg5'-flavour nucleotide disodium and 0.16kg yeast extract, the 1min that stir-fries at 86 DEG C is even to savory spilling, material stirring, obtains river taste and braises flavoring in soy sauce.
(4) adopt JW-JG3300AIIQ-M type upright packing machine to carry out filling, obtain product.
Embodiment 4: physical and chemical index
The river taste provided embodiment 1 ~ 3 is braised flavoring in soy sauce and is carried out physicochemical property detection, Testing index comprises: moisture, edible salt (in NaCl), total acid (in lactic acid), acid value, peroxide value etc., examination criteria, with reference to GB, the results are shown in Table 1:
1, moisture
River taste braises the method mensuration that flavoring moisture specifies according to GB/T5009.3 in soy sauce.
2, edible salt content
River taste is braised the method that flavoring edible salt content specifies by GB/T12457 in soy sauce and is detected.
3, total acid
River taste is braised the method that flavoring total acid specifies by GB12456 in soy sauce and is detected.
4, acid value
River taste braises the method mensuration that flavoring acid value specifies by GB/T5009.37 in soy sauce.
5, peroxide value
River taste braises the method mensuration that flavoring peroxide value specifies by GB/T5009.37 in soy sauce.
Table 1 river taste is braised flavoring index in soy sauce and is determined and detect data statistics
Project Index Sample batch Embodiment 1 Embodiment 2 Embodiment 3
Moisture/(g/100g) ≤45.0 100 31.6 33.2 29.8
Edible salt/(g/100g) ≤25.0 100 15.5 16.2 15.2
Total acid/(g/100g) ≤2.0 100 0.51 0.57 0.42
Acid value/(mg/g) ≤5.0 100 0.96 0.93 1.21
Peroxide value/(g/100g) ≤0.25 100 0.045 0.052 0.048
As shown in Table 1, the physical and chemical index that river provided by the invention taste braises flavoring in soy sauce meets the provincial standard DB51/T394-2006 of Sichuan Province about " semi-solid bonding flavoring technical requirement ", and product quality is higher.
Embodiment 5: river taste braises the investigation of flavoring local flavor in soy sauce
Get river taste prepared by the embodiment of the present invention 1 ~ 3 and braise flavoring in soy sauce, in Xi'an, Zhengzhou, Guizhou, Shandong, multiple provinces and cities such as Chongqing carry out market survey.Adopt river of the present invention taste to braise flavoring in soy sauce to cook river taste and braise cattle and sheep rabbit vegetable in soy sauce, preparation method is specially: get ox, sheep or rabbit meat 1kg and clean stripping and slicing, boil to three maturations with clear water and pull out, after medium rare with edible oil 150 grams of fryings, add river provided by the invention taste to braise flavoring 150g in soy sauce and stir-fry, then add water to and covered meat, last low baking temperature cooks, and obtains river taste and braises cattle and sheep rabbit vegetable in soy sauce.Ask 300 masses to carry out taste test and appraisal to four index of quality such as its color and luster, fragrance, pungent, overall local flavors at random, investigation evaluating result is shown in Fig. 1.
As shown in Figure 1, participate in the investigation masses, all have higher rating in color and luster, fragrance, pungent for 300, suggestion certainly is also held to overall local flavor, like rate to reach 96.3%, illustrate that river provided by the invention taste is braised flavoring in soy sauce and can be subject to consumers in general's acceptance and like.
The above-mentioned explanation of the disclosed embodiments, enables professional and technical personnel in the field realize or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.

Claims (10)

1. river taste braises a flavoring in soy sauce, it is characterized in that, is obtained by the raw material comprising following parts by weight of component:
Vegetable oil 22 ~ 32 parts, 2 ~ 5 parts, animal oil, bean cotyledon 17 ~ 23 parts, monosodium glutamate 2 ~ 5 parts, sugar 3.5 ~ 5.5 parts, 5 ~ 8 parts, ginger, garlic 4 ~ 7 parts, bubble ginger 3 ~ 5 parts, bubble green pepper 1.4 ~ 2.4 parts, pericarpium zanthoxyli schinifolii 0.15 ~ 0.4 part, 0.25 ~ 0.4 part, cumin powder, white pepper powder 0.6 ~ 1 part, 1 ~ 1.5 part, banana aldehyde powder, pericarpium zanthoxyli bungeani 0.1 ~ 0.6 part, 5'-flavour nucleotide disodium 0.05 ~ 0.2 part, 8 ~ 11 parts, capsicum, edible salt 8 ~ 11.5 parts, chickens' extract 1 ~ 1.5 part and yeast extract 0.1 ~ 0.2 part.
2. river according to claim 1 taste braises flavoring in soy sauce, it is characterized in that, with parts by weight, comprising:
Vegetable oil 23 ~ 25 parts, 3 ~ 4.5 parts, animal oil, bean cotyledon 17.2 ~ 18.5 parts, monosodium glutamate 2.8 ~ 3.2 parts, sugar 3.6 ~ 4 parts, 5.5 ~ 6 parts, ginger, garlic 4.6 ~ 5 parts, bubble ginger 3.8 ~ 4.3 parts, bubble green pepper 1.9 ~ 2 parts, pericarpium zanthoxyli schinifolii 0.2 ~ 0.24 part, 0.28 ~ 0.3 part, cumin powder, white pepper powder 0.65 ~ 0.76 part, 1.2 ~ 1.3 parts, banana aldehyde powder, pericarpium zanthoxyli bungeani 0.2 ~ 0.48 part, 5'-flavour nucleotide disodium 0.1 ~ 0.14 part, 8.3 ~ 8.6 parts, capsicum, edible salt 8.2 ~ 9.2 parts, chickens' extract 1.1 ~ 1.3 parts and yeast extract 0.135 ~ 0.16 part.
3. the river taste according to any one of claim 1 ~ 2 braises flavoring in soy sauce, it is characterized in that, described vegetable oil is one-level rapeseed oil.
4. the river taste according to any one of claim 1 ~ 2 braises flavoring in soy sauce, it is characterized in that, described banana aldehyde powder by comprise anise, cassia bark, kaempferia galamga and fennel seeds mixture make.
5. the river taste described in any one of Claims 1 to 4 is braised flavoring in soy sauce and is being made the application in river taste beef with brown sauce vegetable, river taste mutton braised in brown sauce vegetable and river taste braised rabbit with brown sauce vegetable.
6. the river taste described in any one of claim 1 ~ 2 braises a preparation method for flavoring in soy sauce, it is characterized in that, comprises the following steps:
A) heat after vegetable oil and animal oil mixing, obtain deep fat;
B) in described deep fat, add bean cotyledon, pericarpium zanthoxyli schinifolii, bubble green pepper, bubble ginger, ginger, garlic, capsicum, cumin powder, white pepper powder, pericarpium zanthoxyli bungeani, sugar, banana aldehyde powder, edible salt, monosodium glutamate, chickens' extract, 5'-flavour nucleotide disodium and yeast extract successively, carry out frying, obtain river taste and braise flavoring in soy sauce.
7. preparation method according to claim 6, is characterized in that, step a) described in heating temperature be 150 DEG C ~ 170 DEG C, the time is 6min ~ 8min.
8. preparation method according to claim 6, is characterized in that, step b) described in the process of frying be specially:
Stir-fry under the condition stirred;
The speed of described stirring is 15r/min ~ 25r/min.
9. preparation method according to claim 6, is characterized in that, described step b) specifically comprise the following steps:
First in described deep fat, add bean cotyledon frying 4min ~ 5min at 185 DEG C ~ 195 DEG C, add pericarpium zanthoxyli schinifolii frying 0.5min ~ 1.5min at 95 DEG C ~ 105 DEG C again, then bubble green pepper and bubble ginger frying 7min ~ 8min at 95 DEG C ~ 105 DEG C is added, add ginger and garlic frying 5min ~ 6min at 90 DEG C ~ 100 DEG C subsequently, then capsicum frying 2min ~ 3min at 90 DEG C ~ 100 DEG C is added, add cumin powder again, white pepper powder, pericarpium zanthoxyli bungeani and sugar frying 0.5min ~ 1.5min at 85 DEG C ~ 95 DEG C, then banana aldehyde powder frying 0.5min ~ 1.5min at 85 DEG C ~ 95 DEG C is added, add edible salt subsequently, monosodium glutamate and chickens' extract frying 0.5min ~ 1.5min at 80 DEG C ~ 90 DEG C, finally add 5'-flavour nucleotide disodium and yeast extract frying 0.5min ~ 1.5min at 80 DEG C ~ 90 DEG C, obtain river taste and braise flavoring in soy sauce.
10. preparation method according to claim 9, is characterized in that, described in add before capsicum carries out frying, also comprise:
Pretreatment is carried out to described capsicum;
Described pretreatment specifically comprises the following steps:
Capsicum is carried out successively pulverize and hot oil processing, obtain boiling hot capsicum.
CN201510427314.4A 2015-07-20 2015-07-20 Sichuan flavor braised seasoning and preparation method and application thereof Pending CN105077131A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510427314.4A CN105077131A (en) 2015-07-20 2015-07-20 Sichuan flavor braised seasoning and preparation method and application thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510427314.4A CN105077131A (en) 2015-07-20 2015-07-20 Sichuan flavor braised seasoning and preparation method and application thereof

Publications (1)

Publication Number Publication Date
CN105077131A true CN105077131A (en) 2015-11-25

Family

ID=54559185

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510427314.4A Pending CN105077131A (en) 2015-07-20 2015-07-20 Sichuan flavor braised seasoning and preparation method and application thereof

Country Status (1)

Country Link
CN (1) CN105077131A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942419A (en) * 2016-07-21 2016-09-21 四川天味食品集团股份有限公司 Sichuan flavor old bittern seasoning and preparation method thereof
CN105962266A (en) * 2016-06-20 2016-09-28 重庆飞亚实业有限公司 Pickled pepper noodle relish

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101856108A (en) * 2010-06-04 2010-10-13 四川天味实业有限公司 StewIngredient and preparation method thereof
CN102273608A (en) * 2011-09-05 2011-12-14 四川天味食品股份有限公司 Seasoner for preparing hot spicy rabbit meat and preparation method of seasoner
KR20120055287A (en) * 2010-11-23 2012-05-31 김정애 A spice for cure and a art of cooking of duck meat which flesh of the neck using spice for cure
CN102613307A (en) * 2012-02-09 2012-08-01 西华大学 Processing method for instant braised yuba in brown sauce
CN104323190A (en) * 2014-10-15 2015-02-04 贵州李记食品有限公司 Matsutake pickled sauerkraut beef and mutton spicy complete material

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101856108A (en) * 2010-06-04 2010-10-13 四川天味实业有限公司 StewIngredient and preparation method thereof
KR20120055287A (en) * 2010-11-23 2012-05-31 김정애 A spice for cure and a art of cooking of duck meat which flesh of the neck using spice for cure
CN102273608A (en) * 2011-09-05 2011-12-14 四川天味食品股份有限公司 Seasoner for preparing hot spicy rabbit meat and preparation method of seasoner
CN102613307A (en) * 2012-02-09 2012-08-01 西华大学 Processing method for instant braised yuba in brown sauce
CN104323190A (en) * 2014-10-15 2015-02-04 贵州李记食品有限公司 Matsutake pickled sauerkraut beef and mutton spicy complete material

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105962266A (en) * 2016-06-20 2016-09-28 重庆飞亚实业有限公司 Pickled pepper noodle relish
CN105942419A (en) * 2016-07-21 2016-09-21 四川天味食品集团股份有限公司 Sichuan flavor old bittern seasoning and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
CN102919791B (en) Hot spicy dip hotpot seasoning and preparation method thereof
CN103393058B (en) Fried Shrimps in Hot Spicy Sauce condiment and preparation method
CN102084979A (en) Hot pot seasoning and method for preparing same
CN103404605A (en) Five-spice dried bean curd flavoring processing process
CN102379407A (en) Seasoning powder for scented barbecue
KR101341071B1 (en) Marinated Beef Short-ribs in Fermented Bean Paste and method for preparing the same
CN107549670A (en) A kind of convenient and instant type sticks up pin beef and preparation method thereof
CN104522560A (en) Preparation method of marinated bamboo shoot
CN103859336A (en) Spicy-fried fish seasoning and cooking method for spicy-fried fish
CN105077131A (en) Sichuan flavor braised seasoning and preparation method and application thereof
CN104872586A (en) Minced meat mixed chopped pepper having buxqyaix flavor and preparation method of minced meat mixed chopped pepper
CN104770752A (en) Coffee duck meat and preparation method thereof
CN104172092A (en) Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning
CN104026618A (en) Method for manufacturing spicy duck (Yalajiao) by sanhui duck
CN103222608A (en) Block-shaped flavoring
CN105029497A (en) Processing method of Tujia chicken giblets
KR20180119807A (en) Method of cheese and kimchi-boned rib skewer
KR100884091B1 (en) Red pepper paste mixed with dried yellow corvina and preparing method thereof
KR101521167B1 (en) Udon soup using tomato sauce and method for producing thereof
CN105767897A (en) Preparation method of seafood instant noodle-hamburger
CN106942682A (en) The manufacture craft of clearing-oil chafing dish bottom flavorings
KR102300708B1 (en) Composition of redpepper paste bulgogi sauce and manufacturing method of the same, and manufacturing method the marinated meat by the same
CN104432139A (en) Shredded pork and production method thereof
CN105325988A (en) Griddle-cooked food flavoring and production technology thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20151125

RJ01 Rejection of invention patent application after publication