CN105192648A - Process for producing non-slag edible vegetable oil hotpot condiment - Google Patents
Process for producing non-slag edible vegetable oil hotpot condiment Download PDFInfo
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- CN105192648A CN105192648A CN201510508289.2A CN201510508289A CN105192648A CN 105192648 A CN105192648 A CN 105192648A CN 201510508289 A CN201510508289 A CN 201510508289A CN 105192648 A CN105192648 A CN 105192648A
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Abstract
The invention discloses a process for producing a non-slag edible vegetable oil hotpot condiment. The process includes the following steps that A, rap oil is heated; B, green onion, ginger and garlic are stir-fried; C, Pixian bean paste is stir-fried; D, glutinous rice cake pepper is stir-fried; E, spice is stir-fried; F, Chinese prickly ash is stir-fried; G, vacuum extraction is carried out; H, rough filtration is conducted; I, primary refined filtration is conducted; J, second refined filtration is conducted; K, blending is performed. The process for producing the non-slag edible vegetable oil hotpot condiment has the advantages that existing edible vegetable oil hotpots on the market are all carried with slag, and the non-slag production technology originally created by the process can effectively solve the problem; by the adoption of the unique vacuum extraction process, aroma and flavor-producing substances of the pepper, the Chinese prickly ash and the spice are completely dissolved in the oil; through the unique filtration and refined filtration process, dregs and moisture in the oil can be filtered clean to be greatest extent, and it can be guaranteed that the oil is limpid and transparent.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of cinder-free clearing-oil chafing dish bottom flavorings production technology.
Background technology
Sichuan cuisine is one of China's eight big cuisines, its vegetable wide variety, wherein chafing dish outstanding figure wherein especially.Chafing dish in Sichuan cuisine generally divide edible vegetable oil chafing dish with beef tallow hot pot two kinds.Beef tallow hot pot is relatively greasy, and edible vegetable oil chafing dish then suits the taste of both old and young, and not easily gets angry.In addition, edible vegetable oil chafing dish is exquisite especially when selecting materials, and it uses vegetable oil, finished product delicate fragrance, taste nature, not peppery stomach after edible, and non-greasy is comparatively healthy.
At present, owing to adding spices and various auxiliary materials in the process of preparation, in the chafing dish bottom flavorings that reality is shaping, there is a lot of material slags in most edible vegetable oil chafing dish.These material slags not only affect appetite, also cause because this type of material is through the unfavorable factor such as Self substances decomposition, change of high temperature infusion appearance repeatedly, even there will be the material of unfavorable health.
Summary of the invention
Technical problem to be solved by this invention is for above-mentioned the deficiencies in the prior art, a kind of cinder-free clearing-oil chafing dish bottom flavorings production technology is provided, by exclusive lixiviate, filtration, smart filtering technology, at utmost by the dregs in oil plant, moisture filter totally, can ensure that oil plant is as clear as crystal.
The technical solution adopted in the present invention is: a kind of cinder-free clearing-oil chafing dish bottom flavorings production technology, comprises the following steps:
A, get rapeseed oil 100kg, be heated to 110 DEG C-120 DEG C with self-priming frying pan;
B, get green onion 5kg, ginger 10kg and garlic 10kg cutmixer is smashed into a pot frying, frying time 5min-8min, frying temperature 110 DEG C-120 DEG C;
C, get 10kg bean paste and enter a pot frying, frying time 10min, frying temperature 110 DEG C-120 DEG C;
D, get glutinous rice cake capsicum 30kg capsicum pulverizer rub after enter a pot frying, frying time 30min-40min, frying temperature 110 DEG C-120 DEG C;
E, get spices 1.3kg and enter a pot frying, frying time 5min, frying temperature 110 DEG C-120 DEG C;
F, get Chinese prickly ash 5kg pulverizer pulverize after enter a pot frying, frying time 5min, frying temperature 110 DEG C-120 DEG C;
G, the bed material after frying is carried out lixiviate 8 hours by the vacuum pipe automatic suction vacuum pot for solvent extraction at self-priming frying pan top, extraction temperature is 100 DEG C;
H, the bed material after lixiviate is carried out coarse filtration by oil filter, filter out the bed material residue of more than 1700 μm;
I, use colloid pump, by first time essence filter in the oily suction leaf-type filter after coarse filtration, filter out the residue of more than 5 μm;
J, the oil after first time essence filter to be added in tube centrifuge the filter of second time essence, filter the residue of more than 1 μm, and make the moisture in bed material oil be less than 1%;
K, get Chicken extract 1kg, salt 10kg and monosodium glutamate 10kg add the filter of second time essence after bed material in allotment evenly.
Below in any one embodiment, in steps A-step F, frying temperature is 120 DEG C.
Below in any one embodiment, in step B, the frying time is 6min.
Below in any one embodiment, in step D, the frying time is 35min.
Below in any one embodiment, in step e, spices comprises anistree 0.5kg, kaempferia galamga 0.2kg, spiceleaf 0.1kg and fennel seeds 0.5kg.
Beneficial effect of the present invention is:
(1) edible vegetable oil chafing dish in the market, is band slag, effectively addressing this problem without slag production technology of this technology original creation;
(2) exclusive vacuum extracting technology, make capsicum, Chinese prickly ash, spices flavor and fragrance substance be dissolved in completely in oil;
(3) exclusive filtration, smart filtering technology, at utmost by the dregs in oil plant, moisture filter totally, can ensure that oil plant is as clear as crystal.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1:
A kind of cinder-free clearing-oil chafing dish bottom flavorings production technology described in the present embodiment, comprises the following steps:
Step one, get rapeseed oil 100kg, be heated to 120 DEG C with self-priming frying pan;
Step 2, get green onion 5kg, ginger 10kg and garlic 10kg cutmixer is smashed into a pot frying, frying time 5min, frying temperature 120 DEG C;
Step 3, get 10kg bean paste and enter a pot frying, frying time 10min, frying temperature 120 DEG C;
Step 4, get glutinous rice cake capsicum 30kg capsicum pulverizer rub after enter a pot frying, frying time 30min, frying temperature 120 DEG C;
Step 5, get anistree 0.5kg, kaempferia galamga 0.2kg, spiceleaf 0.1kg and fennel seeds 0.5kg and enter a pot frying, frying time 5min, frying temperature 120 DEG C;
Step 6, get Chinese prickly ash 5kg pulverizer pulverize after enter a pot frying, frying time 5min, frying temperature 120 DEG C;
Step 7, the bed material after frying is carried out lixiviate 8 hours by the vacuum pipe automatic suction vacuum pot for solvent extraction at self-priming frying pan top, extraction temperature is 100 DEG C;
Step 8, the bed material after lixiviate is carried out coarse filtration by oil filter, filter out the bed material residue of more than 1700 μm;
Step 9, use colloid pump, by first time essence filter in the oily suction leaf-type filter after coarse filtration, filter out the residue of more than 5 μm;
Step 10, the oil after first time essence filter to be added in tube centrifuge the filter of second time essence, filter the residue of more than 1 μm, and make the moisture in bed material oil be less than 1%;
Step 11, get Chicken extract 1kg, salt 10kg and monosodium glutamate 10kg add the filter of second time essence after bed material in allotment evenly.
Embodiment 2:
A kind of cinder-free clearing-oil chafing dish bottom flavorings production technology described in the present embodiment, comprises the following steps:
Step one, get rapeseed oil 100kg, be heated to 120 DEG C with self-priming frying pan;
Step 2, get green onion 5kg, ginger 10kg and garlic 10kg cutmixer is smashed into a pot frying, frying time 6min, frying temperature 120 DEG C;
Step 3, get 10kg bean paste and enter a pot frying, frying time 10min, frying temperature 120 DEG C;
Step 4, get glutinous rice cake capsicum 30kg capsicum pulverizer rub after enter a pot frying, frying time 35min, frying temperature 120 DEG C;
Step 5, get anistree 0.5kg, kaempferia galamga 0.2kg, spiceleaf 0.1kg and fennel seeds 0.5kg and enter a pot frying, frying time 5min, frying temperature 120 DEG C;
Step 6, get Chinese prickly ash 5kg pulverizer pulverize after enter a pot frying, frying time 5min, frying temperature 120 DEG C;
Step 7, the bed material after frying is carried out lixiviate 8 hours by the vacuum pipe automatic suction vacuum pot for solvent extraction at self-priming frying pan top, extraction temperature is 100 DEG C;
Step 8, the bed material after lixiviate is carried out coarse filtration by oil filter, filter out the bed material residue of more than 1700 μm;
Step 9, use colloid pump, by first time essence filter in the oily suction leaf-type filter after coarse filtration, filter out the residue of more than 5 μm;
Step 10, the oil after first time essence filter to be added in tube centrifuge the filter of second time essence, filter the residue of more than 1 μm, and make the moisture in bed material oil be less than 1%;
Step 11, get Chicken extract 1kg, salt 10kg and monosodium glutamate 10kg add the filter of second time essence after bed material in allotment evenly.
Embodiment 3:
A kind of cinder-free clearing-oil chafing dish bottom flavorings production technology described in the present embodiment, comprises the following steps:
Step one, get rapeseed oil 100kg, be heated to 120 DEG C with self-priming frying pan;
Step 2, get green onion 5kg, ginger 10kg and garlic 10kg cutmixer is smashed into a pot frying, frying time 8min, frying temperature 120 DEG C;
Step 3, get 10kg bean paste and enter a pot frying, frying time 10min, frying temperature 120 DEG C;
Step 4, get glutinous rice cake capsicum 30kg capsicum pulverizer rub after enter a pot frying, frying time 40min, frying temperature 120 DEG C;
Step 5, get anistree 0.5kg, kaempferia galamga 0.2kg, spiceleaf 0.1kg and fennel seeds 0.5kg and enter a pot frying, frying time 5min, frying temperature 120 DEG C;
Step 6, get Chinese prickly ash 5kg pulverizer pulverize after enter a pot frying, frying time 5min, frying temperature 120 DEG C;
Step 7, the bed material after frying is carried out lixiviate 8 hours by the vacuum pipe automatic suction vacuum pot for solvent extraction at self-priming frying pan top, extraction temperature is 100 DEG C;
Step 8, the bed material after lixiviate is carried out coarse filtration by oil filter, filter out the bed material residue of more than 1700 μm;
Step 9, use colloid pump, by first time essence filter in the oily suction leaf-type filter after coarse filtration, filter out the residue of more than 5 μm;
Step 10, the oil after first time essence filter to be added in tube centrifuge the filter of second time essence, filter the residue of more than 1 μm, and make the moisture in bed material oil be less than 1%;
Step 11, get Chicken extract 1kg, salt 10kg and monosodium glutamate 10kg add the filter of second time essence after bed material in allotment evenly.
Edible vegetable oil chafing dish in the market, is band slag, effectively addressing this problem without slag production technology of this technology original creation; Exclusive vacuum extracting technology make capsicum, Chinese prickly ash, spices flavor and fragrance substance be dissolved in completely in oil; Exclusive filtering technique, by coarse filtration, first time smart filter and the filter of second time essence, at utmost by the dregs in oil plant, moisture filter totally, can ensure that oil plant is as clear as crystal.
Claims (5)
1. one kind
cinder-free clearing-oil chafing dish bottom flavorings production technology, it is characterized in that: comprise the following steps:
A, get rapeseed oil 100kg, be heated to 110 DEG C-120 DEG C with self-priming frying pan;
B, get green onion 5kg, ginger 10kg and garlic 10kg cutmixer is smashed into a pot frying, frying time 5min-8min, frying temperature 110 DEG C-120 DEG C;
C, get 10kg bean paste and enter a pot frying, frying time 10min, frying temperature 110 DEG C-120 DEG C;
D, get glutinous rice cake capsicum 30kg capsicum pulverizer rub after enter a pot frying, frying time 30min-40min, frying temperature 110 DEG C-120 DEG C;
E, get spices 1.3kg and enter a pot frying, frying time 5min, frying temperature 110 DEG C-120 DEG C;
F, get Chinese prickly ash 5kg pulverizer pulverize after enter a pot frying, frying time 5min, frying temperature 110 DEG C-120 DEG C;
G, the bed material after frying is carried out lixiviate 8 hours by the vacuum pipe automatic suction vacuum pot for solvent extraction at self-priming frying pan top, extraction temperature is 100 DEG C;
H, the bed material after lixiviate is carried out coarse filtration by oil filter, filter out the bed material residue of more than 1700 μm;
I, use colloid pump, by first time essence filter in the oily suction leaf-type filter after coarse filtration, filter out the residue of more than 5 μm;
J, the oil after first time essence filter to be added in tube centrifuge the filter of second time essence, filter the residue of more than 1 μm, and make the moisture in bed material oil be less than 1%;
K, get Chicken extract 1kg, salt 10kg and monosodium glutamate 10kg add the filter of second time essence after bed material in allotment evenly.
2. according to claim 1
cinder-free clearing-oil chafing dish bottom flavorings production technology, it is characterized in that: in steps A-step F, frying temperature is 120 DEG C.
3. according to claim 1 and 2
cinder-free clearing-oil chafing dish bottom flavorings production technology, it is characterized in that: in step B, the frying time is 6min.
4. according to claim 1 and 2
cinder-free clearing-oil chafing dish bottom flavorings production technology, it is characterized in that: in step D, the frying time is 35min.
5. according to claim 1 and 2
cinder-free clearing-oil chafing dish bottom flavorings production technology, it is characterized in that: in step e, spices comprises anistree 0.5kg, kaempferia galamga 0.2kg, spiceleaf 0.1kg and fennel seeds 0.5kg.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639579A (en) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | Vegetable oil hotpot condiment and preparation process |
| CN105685930A (en) * | 2016-03-01 | 2016-06-22 | 颐海（中国）食品有限公司 | Residue-free hotpot condiment and preparing method thereof |
| CN105995902A (en) * | 2016-06-15 | 2016-10-12 | 河南大汉食品产业园有限公司 | Dreg-free red-pepper-oil hotpot condiment and preparing method thereof |
| CN106616808A (en) * | 2016-12-27 | 2017-05-10 | 重庆汤嫂食品有限公司 | Processing technology of dreg-free hotpot condiment |
| CN106942682A (en) * | 2016-11-09 | 2017-07-14 | 新疆天山骄子食品有限责任公司 | The manufacture craft of clearing-oil chafing dish bottom flavorings |
| CN108835587A (en) * | 2018-06-06 | 2018-11-20 | 华中农业大学 | A kind of preparation method of foodstuff flavouring sauce |
| CN109275883A (en) * | 2018-10-23 | 2019-01-29 | 宁夏天香红食品有限公司 | Chafing dish bottom flavorings and preparation method thereof |
| CN109846020A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of method that modularization prepares chafing dish bottom flavorings |
| CN109846019A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of modularization chafing dish bottom flavorings |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639579A (en) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | Vegetable oil hotpot condiment and preparation process |
| CN105685930A (en) * | 2016-03-01 | 2016-06-22 | 颐海（中国）食品有限公司 | Residue-free hotpot condiment and preparing method thereof |
| CN105995902A (en) * | 2016-06-15 | 2016-10-12 | 河南大汉食品产业园有限公司 | Dreg-free red-pepper-oil hotpot condiment and preparing method thereof |
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| CN106616808A (en) * | 2016-12-27 | 2017-05-10 | 重庆汤嫂食品有限公司 | Processing technology of dreg-free hotpot condiment |
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| CN108835587A (en) * | 2018-06-06 | 2018-11-20 | 华中农业大学 | A kind of preparation method of foodstuff flavouring sauce |
| CN108835587B (en) * | 2018-06-06 | 2022-03-11 | 华中农业大学 | Preparation method of food seasoning sauce |
| CN109275883A (en) * | 2018-10-23 | 2019-01-29 | 宁夏天香红食品有限公司 | Chafing dish bottom flavorings and preparation method thereof |
| CN109846020A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of method that modularization prepares chafing dish bottom flavorings |
| CN109846019A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of modularization chafing dish bottom flavorings |
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