CN105212190B - A kind of chafing dish bottom flavorings of Cold spiced duck taste and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings of Cold spiced duck taste and preparation method thereof Download PDFInfo
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- CN105212190B CN105212190B CN201510626486.4A CN201510626486A CN105212190B CN 105212190 B CN105212190 B CN 105212190B CN 201510626486 A CN201510626486 A CN 201510626486A CN 105212190 B CN105212190 B CN 105212190B
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Abstract
The invention discloses a kind of chafing dish bottom flavorings of Cold spiced duck taste and preparation method thereof.The chafing dish bottom flavorings, it is made up of the raw material of following parts by weight：25~35 parts of animal fat, 7~14 parts of vegetable oil, 20~30 parts of thick broad-bean sauce, 5~10 parts of ginger, 10~15 parts of garlic, 1~3 part of monosodium glutamate, 1~3 part of chickens' extract, 1~4 part of cooking wine, 15~22 parts of rice wine, 5~15 parts of fermented soya bean, 2~8 parts of rock sugar, 3~9 parts of salt, 15~25 parts of Cold spiced duck auxiliary material, 5~15 parts of capsicum；The Cold spiced duck auxiliary material is spices after stew in soy sauce duck.The chafing dish bottom flavorings of Cold spiced duck taste provided by the invention, using Cold spiced duck auxiliary material as spice composition, on the one hand the taste such as fragrant, peppery, numb remained in Cold spiced duck auxiliary material is taken full advantage of, on the other hand, some absorption of nutrient ingredients in duck soup can also be entered spice in addition to absorbing the flavor of Cold spiced duck in Cold spiced duck manufacturing process and retained wherein by Cold spiced duck auxiliary material, so that the nutrition of chafing dish bottom flavorings is more abundant.
Description
Technical field
The invention belongs to technical field of food preparation, and in particular to chafing dish bottom flavorings and its preparation side to a kind of Cold spiced duck taste
Method.
Background technology
Chafing dish is popular in all parts of the country as popular cuisines among the people.The chafing dish pattern in China appears, hundred pot of thousand taste.Wind
Often more favored by market comsupton crowd at the unique hot pot bottom of taste.In the various flavouring at hot pot bottom, spice (
Claim spices) it is often the important component part that various flavors are able to perfect presentation.It is suitable that spice is prepared, and handles proper, ability
The mouthfeel of chafing dish, color and luster, flavor etc. is set to obtain perfect embodiment.
CN103271323A discloses a kind of chafing dish bottom flavorings and its preparation technology, chafing dish bottom flavorings by thick broad-bean sauce, animal oil,
Butter, vegetable oil, old ginger, garlic, capsicum, Chinese prickly ash, edible salt, white granulated sugar, sesame, fennel, anise, zingiber kawagoii, fructus amomi, Bai Kouhe
Food additives form；The chafing dish bottom flavorings by fennel, anise, zingiber kawagoii, fructus amomi, white the reasonably combined of spice such as buckle and make chafing dish
Bed material is during use is boiled, no bitter taste, delicate mouthfeel, and soup is not muddy.
Patent CN102389100B discloses a kind of chafing dish bottom flavorings and preparation method thereof, and it comprises the following steps：1) perfume (or spice) is taken
Pungent material, dry, smash, spice coarse powder is made；2) spice coarse powder is soaked with 30~180 DEG C of edible oil；3) will wetting
Spice coarse powder mixed with edible oil, wet method is ground, and respectively obtains spices oil and spice solid.The making of the spice
Process avoids traditional chafing dish bottom flavorings fatty acid corruption and the problem of over oxidation caused by long-time high temperature is fried, and makes fire
The edible safety of flavoring food is more preferable.
In the prior art, generally require to add a variety of spices in chafing dish bottom flavorings, spice need to pass through reasonably combined, science
Frying, it can just fully demonstrate the flavor of chafing dish bottom flavorings.
The content of the invention
It is an object of the invention to provide a kind of chafing dish bottom flavorings of Cold spiced duck taste, and its spices remained by Cold spiced duck is spice,
So as to solve the addition of spice in the prior art and the inconvenience of frying process, the problem of flavor is difficult to present completely.
Second object of the present invention is to provide the preparation method of above-mentioned Cold spiced duck flavour chafing dish bed material.
In order to realize the above object the technical solution adopted in the present invention is：
A kind of chafing dish bottom flavorings of Cold spiced duck taste, are made up of the raw material of following parts by weight：25~35 parts of animal fat, vegetable oil 7
~14 parts, 20~30 parts of thick broad-bean sauce, 5~10 parts of ginger, 10~15 parts of garlic, 1~3 part of monosodium glutamate, 1~3 part of chickens' extract, 1~4 part of cooking wine,
15~22 parts of rice wine, 5~15 parts of fermented soya bean, 2~8 parts of rock sugar, 3~9 parts of salt, 15~25 parts of Cold spiced duck auxiliary material, 5~15 parts of capsicum；
The Cold spiced duck auxiliary material is the spices after stew in soy sauce duck.
Cold spiced duck has the characteristics of good in color, smell and taste, the fragrant meat of bone is crisp, thin skin meat is thin, fertile and oiliness, and also qi-restoratives takes care of health, and is good for
The effect of spleen whets the appetite.Manufacturing enterprise is in order to strengthen the good in color, smell and taste of Cold spiced duck, often excessive to add auxiliary material during duck stew in soy sauce
(such as ginger splices, cassia bark, radix glycyrrhizae, capsicum spice).Cold spiced duck auxiliary material of the present invention is spices after stew in soy sauce duck.By once
It is incomplete that spice after stew in soy sauce has more greatly taste, can be caused again for secondary stew in soy sauce tasty not deep, and therefore, Cold spiced duck auxiliary material is always not
It can be fully used.
The chafing dish bottom flavorings of Cold spiced duck taste provided by the invention, using Cold spiced duck auxiliary material as spice composition, on the one hand take full advantage of
The taste such as fragrant, peppery, numb remained in Cold spiced duck auxiliary material, on the other hand, Cold spiced duck auxiliary material is in Cold spiced duck manufacturing process except absorbing Cold spiced duck
Flavor outside some absorption of nutrient ingredients in duck soup can also be entered to spice and retain wherein so that chafing dish bottom flavorings
Nutrition is more abundant.Contain substantial amounts of spice in traditional chafing dish bottom flavorings, the present invention enters to the spice after a stew in soy sauce
Row secondary use, making full use of for spice is ensure that, has saved resource, be advantageous to build a harmonious socialist society, realized
The recyclable low-carbon environment-friendly of green.
In the chafing dish bottom flavorings of Cold spiced duck taste provided by the invention, formula is simple, and required all kinds of spices greatly reduce, into
This is lower；Each component collocation is reasonable, makes chafing dish bottom flavorings color, smell and taste all good, not only nutritious, also has unique Cold spiced duck flavor.
The spices only passes through a stew in soy sauce process.
The Cold spiced duck auxiliary material is obtained by the original spices of following parts by weight after Cold spiced duck：80~120 parts of chilli, Chinese prickly ash
8~15 parts, 10~20 parts of the root of Dahurain angelica, anistree 15~25 parts, 5~15 parts of semen myristicae, 5~15 parts of tsaoko, 5~10 parts of Chinese cassia tree, radix glycyrrhizae 13
~20 parts, 2~7 parts of cloves, 2~5 parts of spiceleaf, 10~20 parts of cardamom.After above-mentioned original spices and duck stew in soy sauce, gained spices
Cold spiced duck auxiliary material as of the present invention.
The Cold spiced duck auxiliary material is made of the spices after stew in soy sauce duck crushes after drying.Preferably, spices is dried
It is 10~20wt% to moisture.Dried spices is crushed to particle diameter and is not more than 2mm.
The animal fat is refining butter, and butter refine in strict accordance with food hygienic standard, refining after treatment
Butter meet food industry requirement.The vegetable oil is soybean oil.
The capsicum is towards day pimiento.
The rice wine, cooking wine are edible addition raw material, and quality meets national food sanitation standard, and the purpose is to make capsicum and beans
The fragrance in pungent and Cold spiced duck auxiliary material in valve can fully ooze out and be dissolved in oil, and also have and reconcile all tastes and remove certain
The effect of astringent taste in a little spices.
The chafing dish bottom flavorings form above-mentioned raw materials mixing frying.
A kind of preparation method of the chafing dish bottom flavorings of above-mentioned Cold spiced duck taste, including：Animal fat, vegetable oil are mixed, are heated to
Ginger garlic granule is put into after 180~200 DEG C and carries out frying, thick broad-bean sauce 5~10min of frying is added after frying to yellowish, adds capsicum
Powder, 1~2min of frying；Add 3~5min of Cold spiced duck auxiliary material frying；Add 1~2min of rock sugar frying；Addition fermented soya bean frying 1~
2min；Add rice wine, 1~2min of yellow rice wine frying；Addition salt frying is uniform after adding chickens' extract, 1~2min of monosodium glutamate frying.
The animal fat is refining butter, and butter refine in strict accordance with food hygienic standard, refining after treatment
Butter meet food industry requirement.The vegetable oil is soybean oil.
The capsicum is towards day pimiento.Capsicum is placed in powder beater and breaks into fine-powdered, it is desirable to free from admixture, without large-scale
Grain, color are uniform.
During the frying of traditional chafing dish bottom flavorings, add untreated spice and obvious residue occurs, such as flower
Green pepper grain, anistree grain etc., Cold spiced duck auxiliary material can make the chafing dish bottom flavorings residue of frying reduce and be more easy to tasty after drying and crushing.
It the preparation method of Cold spiced duck flavour chafing dish bed material provided by the invention, can enter Cold spiced duck auxiliary material by the frying of short time
Taste, the problem of avoiding allotment and the numerous and diverse frying process of traditional chafing dish bottom flavorings spice, the edible of chafing dish bottom flavorings is set more to pacify
Full health；Cold spiced duck auxiliary material can make chafing dish bottom flavorings except the flavor such as fragrant, peppery, numb containing general chafing dish bottom flavorings after frying
Also contain special Cold spiced duck flavor outside, realize the combination of chafing dish and Cold spiced duck.
Embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1
The chafing dish bottom flavorings of the Cold spiced duck taste of the present embodiment, are made up of the raw material of following parts by weight：Raw 25 parts of butter, soybean oil 7
Part, 20 parts of thick broad-bean sauce, 5 parts of ginger, 10 parts of garlic, 1 part of monosodium glutamate, 1 part of chickens' extract, 1 part of cooking wine, 15 parts of rice wine, 5 parts of fermented soya bean, 2 parts of rock sugar,
3 parts of salt, 15 parts of Cold spiced duck auxiliary material, 5 parts of capsicum；The Cold spiced duck auxiliary material is the spices after stew in soy sauce duck.It is original during stew in soy sauce duck
Spices forms：100 parts of chilli, 10 parts of Chinese prickly ash, 15 parts of the root of Dahurain angelica, anistree 20 parts, 10 parts of semen myristicae, 10 parts of tsaoko, 7 parts of Chinese cassia tree,
16 parts of radix glycyrrhizae, 5 parts of cloves, 2 parts of spiceleaf, 15 parts of cardamom.The Cold spiced duck auxiliary material is by the spices drying after stew in soy sauce duck to moisture
Content is 10wt%, is then crushed to particle diameter no more than made of 2mm.
The preparation method of the chafing dish bottom flavorings of the present embodiment Cold spiced duck taste, including：Raw butter, soybean oil are mixed, are heated to 180
Ginger garlic granule is put into after DEG C and carries out frying, thick broad-bean sauce frying 5min is added after frying to yellowish, adds chilli powder, frying 1min；
Add Cold spiced duck auxiliary material frying 3min；Add rock sugar frying 1min；Add fermented soya bean frying 1min；Add rice wine, yellow rice wine frying 1min；
Addition salt frying is uniform after adding chickens' extract, monosodium glutamate frying 1min.The chilli powder is to break into powdery towards day pimiento.
Embodiment 2
The chafing dish bottom flavorings of the Cold spiced duck taste of the present embodiment, are made up of the raw material of following parts by weight：Refine 35 parts of butter, soybean oil
14 parts, 30 parts of bean paste, 10 parts of ginger, 15 parts of garlic, 3 parts of monosodium glutamate, 3 parts of chickens' extract, 4 parts of cooking wine, 22 parts of rice wine, Yongchuan fermented soya bean 15
Part, 8 parts of rock sugar, 9 parts of salt, 25 parts of Cold spiced duck auxiliary material, 15 parts of capsicum；The Cold spiced duck auxiliary material is spices after stew in soy sauce duck.Stew in soy sauce duck
The period of the day from 11 p.m. to 1 a.m, original spices composition are：80 parts of chilli, 15 parts of Chinese prickly ash, 20 parts of the root of Dahurain angelica, anistree 15 parts, 15 parts of semen myristicae, tsaoko 15
Part, 10 parts of Chinese cassia tree, 20 parts of radix glycyrrhizae, 7 parts of cloves, 5 parts of spiceleaf, 20 parts of cardamom.The Cold spiced duck auxiliary material is by the perfume (or spice) after stew in soy sauce duck
It is 20wt% that material, which is dried to moisture, is then crushed to particle diameter no more than made of 2mm.
The preparation method of the chafing dish bottom flavorings of the present embodiment Cold spiced duck taste, including：Butter, soybean oil mixing will be refined, will be heated to
Ginger garlic granule is put into after 200 DEG C and carries out frying, thick broad-bean sauce frying 10min is added after frying to yellowish, adds chilli powder, frying
2min；Add Cold spiced duck auxiliary material frying 5min；Add rock sugar frying 2min；Add fermented soya bean frying 2min；Add rice wine, yellow rice wine frying
2min；Addition salt frying is uniform after adding chickens' extract, monosodium glutamate frying 2min.The chilli powder is to break into powder towards day pimiento
Shape.
Embodiment 3
The chafing dish bottom flavorings of the Cold spiced duck taste of the present embodiment, are made up of the raw material of following parts by weight：Refine 30 parts of butter, soybean oil
11 parts, 25 parts of thick broad-bean sauce, 7 parts of ginger, 13 parts of garlic, 2 parts of monosodium glutamate, 2 parts of chickens' extract, 2 parts of cooking wine, 18 parts of rice wine, 10 parts of fermented soya bean, rock sugar 5
Part, 6 parts of salt, 20 parts of Cold spiced duck auxiliary material, 10 parts of capsicum；The Cold spiced duck auxiliary material is spices after stew in soy sauce duck.It is original during stew in soy sauce duck
Spices composition be：It is 120 parts of chilli, 8 parts of Chinese prickly ash, 10 parts of the root of Dahurain angelica, anistree 25 parts, 5 parts of semen myristicae, 5 parts of tsaoko, 5 parts of Chinese cassia tree, sweet
13 parts of grass, 2 parts of cloves, 2 parts of spiceleaf, 10 parts of cardamom.The Cold spiced duck auxiliary material is contained by spices drying to the moisture after stew in soy sauce duck
Measure as 20wt%, be then crushed to particle diameter no more than made of 2mm.
The preparation method of the chafing dish bottom flavorings of the present embodiment Cold spiced duck taste, including：Butter, soybean oil mixing will be refined, will be heated to
Ginger garlic granule is put into after 190 DEG C and carries out frying, thick broad-bean sauce frying 7min is added after frying to yellowish, adds chilli powder, frying
1min；Add Cold spiced duck auxiliary material frying 3min；Add rock sugar frying 2min；Add fermented soya bean frying 1min；Add rice wine, yellow rice wine frying
2min；Addition salt frying is uniform after adding chickens' extract, monosodium glutamate frying 1min.The chilli powder is to break into powder towards day pimiento
Shape.
Claims (10)
1. a kind of chafing dish bottom flavorings of Cold spiced duck taste, it is characterised in that be made up of the raw material of following parts by weight：Animal fat 25~35
Part, 7~14 parts of vegetable oil, 20~30 parts of thick broad-bean sauce, 5~10 parts of ginger, 10~15 parts of garlic, 1~3 part of monosodium glutamate, 1~3 part of chickens' extract, material
1~4 part of wine, 15~22 parts of rice wine, 5~15 parts of fermented soya bean, 2~8 parts of rock sugar, 3~9 parts of salt, 15~25 parts of Cold spiced duck auxiliary material, capsicum
5~15 parts；The Cold spiced duck auxiliary material is the spices after stew in soy sauce duck.
2. the chafing dish bottom flavorings of Cold spiced duck taste as claimed in claim 1, it is characterised in that the spices only passes through a stew in soy sauce mistake
Journey.
3. the chafing dish bottom flavorings of Cold spiced duck taste as claimed in claim 1 or 2, it is characterised in that the Cold spiced duck auxiliary material is by following weight
The original spices of part obtains after Cold spiced duck：80~120 parts of chilli, 8~15 parts of Chinese prickly ash, 10~20 parts of the root of Dahurain angelica, anise 15~
25 parts, 5~15 parts of semen myristicae, 5~15 parts of tsaoko, 5~10 parts of Chinese cassia tree, 13~20 parts of radix glycyrrhizae, 2~7 parts of cloves, 2~5 parts of spiceleaf,
10~20 parts of cardamom.
4. the chafing dish bottom flavorings of Cold spiced duck taste as claimed in claim 1, it is characterised in that the Cold spiced duck auxiliary material is by after stew in soy sauce duck
Spices crush after drying made of.
5. the chafing dish bottom flavorings of Cold spiced duck taste as claimed in claim 4, it is characterised in that by spices drying to moisture be 10~
20wt%。
6. the chafing dish bottom flavorings of Cold spiced duck taste as claimed in claim 4, it is characterised in that spices is crushed to particle diameter and is not more than 2mm.
7. the chafing dish bottom flavorings of Cold spiced duck taste as claimed in claim 1, it is characterised in that the animal fat is refining butter；Plant
Thing oil is soybean oil.
8. the chafing dish bottom flavorings of Cold spiced duck taste as claimed in claim 1, it is characterised in that the capsicum is towards day pimiento.
A kind of 9. preparation method of the chafing dish bottom flavorings of Cold spiced duck taste as claimed in claim 1, it is characterised in that including：By animal
Grease, vegetable oil mixing, are put into ginger garlic granule and carry out frying, thick broad-bean sauce is added after frying to yellowish after being heated to 180~200 DEG C
5~10min of frying, add chilli powder, 1~2min of frying；Add 3~5min of Cold spiced duck auxiliary material frying；Addition rock sugar frying 1~
2min；Add 1~2min of fermented soya bean frying；Add rice wine, 1~2min of cooking wine frying；After adding chickens' extract, 1~2min of monosodium glutamate frying
It is uniform to add salt frying.
10. preparation method as claimed in claim 9, it is characterised in that the animal fat is refining butter；Vegetable oil is big
Soya-bean oil.
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| CN201510626486.4A CN105212190B (en) | 2015-09-28 | 2015-09-28 | A kind of chafing dish bottom flavorings of Cold spiced duck taste and preparation method thereof |
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|---|---|---|---|---|
| CN1265284A (en) * | 2000-02-23 | 2000-09-06 | 刘祥光 | Gravy essence and its production process and usage |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN104273487A (en) * | 2014-10-01 | 2015-01-14 | 王怀喜 | Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof |
| CN104273484A (en) * | 2014-09-28 | 2015-01-14 | 曾佳 | Sauce-flavored hotpot condiment |
-
2015
- 2015-09-28 CN CN201510626486.4A patent/CN105212190B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1265284A (en) * | 2000-02-23 | 2000-09-06 | 刘祥光 | Gravy essence and its production process and usage |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN104273484A (en) * | 2014-09-28 | 2015-01-14 | 曾佳 | Sauce-flavored hotpot condiment |
| CN104273487A (en) * | 2014-10-01 | 2015-01-14 | 王怀喜 | Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof |
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Application publication date: 20160106 Assignee: LUOYANG SHANGPIN BIOLOGICAL ENGINEERING CO., LTD. Assignor: Henan University of Science and Technology Contract record no.: X2019980000322 Denomination of invention: Chafing dish condiment with flavor of spiced ducks and preparation method of chafing dish condiment Granted publication date: 20171208 License type: Common License Record date: 20191029 |