CN105475955A - Making method of combined Chongqing noodle Xiaomian seasoning bag - Google Patents
Making method of combined Chongqing noodle Xiaomian seasoning bag Download PDFInfo
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- CN105475955A CN105475955A CN201510825304.6A CN201510825304A CN105475955A CN 105475955 A CN105475955 A CN 105475955A CN 201510825304 A CN201510825304 A CN 201510825304A CN 105475955 A CN105475955 A CN 105475955A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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Abstract
The invention discloses a making method of a combined Chongqing noodle Xiaomian seasoning bag. The method comprises the following steps: preserving oil-containing splattering chili in nitrogen atmosphere, wrapping a perishable seasoning with lard oil, introducing nitrogen, and carrying out sealed preservation. The seasoning bag provided by the invention has the advantages of convenient use, pure taste, and difficult deterioration and flavor reversion.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the method for production of a kind of combined type little flavor pack.
Background technology
Little face, Chongqing is a noodle soup rising in Chongqing, mountain city, belongs to spicy type.In recent years along with TV programme publicity and by the whole nation be familiar with and approved widely.As everyone knows, seasoning matter is only the soul of little, and a bowl of nooldes bar renders palatable with condiment entirely, and therefore the seasoning matter of choice materials, making uniqueness is its key point.But little ununified is manufactured standard, condiment number, ratio has important impact to its taste, is therefore all hold with the feel of beating face master worker in little traditional industry, this is unfavorable for popularization and extensive operating.
Once someone attempted the manner of packing as chafing dish bottom flavorings, by little the condiment vacuum packaging prepared, but fact proved, because in little condiment, fresh condiment is more, and it is not only perishable to put together, also changing odor can be caused because of the interaction between condiment.
Summary of the invention
For prior art above shortcomings, the object of the present invention is to provide a kind of method for production of easy to use, pure taste, not perishable spoiled combined type little flavor pack.
To achieve these goals, the technical solution used in the present invention is as follows:
A method for production for combined type little flavor pack, is characterized in that, oil-containing is spattered capsicum and preserves in nitrogen atmosphere, then nitrogen-filled seal after perishable condiment lard parcel is preserved.
The method for production of combinations thereof formula little flavor pack, specifically comprises the steps:
1) commercially available chilli is cleaned, at 40 DEG C, dry 30min, make chilli; Again chilli is put into the rapeseed oil 1 ~ 3min of boiling; Chilli is taken out the oil draining surface, then pound into the cayenne pepper of particle diameter 3 ~ 5mm; In this cayenne pepper, pour the rapeseed oil of 80 ~ 95 DEG C into and make the liquid level of rapeseed oil higher than cayenne pepper, stirring until the temperature of rapeseed oil is down to room temperature, make oil and spatter capsicum; This oil is spattered the nitrogen atmosphere that capsicum is placed in 4 DEG C to preserve, for subsequent use;
2) leaf fat or water oil wash is clean, the block of processing growth 15 ~ 20cm, wide 5 ~ 10cm, drains away the water, is placed in the air atmosphere of 40KPa, scorch into lard oil, be cooled to 35 DEG C and be incubated with the ether flame of 80 DEG C, for subsequent use;
3) by ginger, garlic peeling, the powder that addition particle diameter is less than 5mm is mixed into ginger garlic solvent, at room temperature places 5 ~ 10min; Blow 1 ~ 2h at 10 DEG C of nitrogen again, make the moisture content of ginger garlic solvent be down to less than 30%; Above-mentioned ginger garlic solvent is placed in step 2) obtained lard oil, this lard oil is put in the nitrogen atmosphere of 4 DEG C and cools, until lard oil becomes solid-state and wrapped up by ginger garlic solvent, make lard material;
4) zanthoxylum powder, salt and monosodium glutamate are mixed, make dry mash, for subsequent use;
5) above-mentioned oil is spattered capsicum, lard material, dry mash load and be provided with the different interlayers of the seasoning bag of interlayer, or be provided with in the flavouring box of several insulating spaces; Spatter in the interlayer at capsicum and lard material place or insulating space to oil again and pass into nitrogen 30min respectively, hot-press sealed.
Wherein, the chilli described in step 1) is that mass fraction is respectively two twigs of the chaste tree of 4 parts, 4 parts and 2 parts, clovershrub and capsicum annum fasciculatum; In lard material described in step 3), the mass fraction of lard, ginger and garlic is respectively 10 parts, 4 parts and 6 parts; In dry mash described in step 4), the mass fraction of zanthoxylum powder, salt and monosodium glutamate is respectively 5 parts, 3 parts and 2 parts; Also comprising mass fraction is spring onion or the leek that the moisture of 5 parts is less than 5%, and above-mentioned spring onion or leek are contained in an independent interlayer or insulating space; Also comprise sesame paste and soy sauce that mass fraction is 5 parts, above-mentioned sesame paste and soy sauce are contained in independent interlayer or insulating space respectively.
In addition, being provided with the seasoning bag of interlayer or being provided with the flavouring box of several insulating spaces described in step 5), when sealing, corresponding interlayer or insulating space completely cut off mutually, and when sealing is opened, the material in interlayer or insulating space can mix.
Compared with prior art, the present invention has following beneficial effect:
1, little the condiment provided of the present invention adopts classification processing and isolated packaging, both can avoid the interaction of condiment and ageusia, also cost-saving.
2, condiment ratio quantizes by little condiment provided by the invention, ensure that the stable homogeneous of little mouthfeel.
3, little condiment provided by the invention is adopted to manufacture little pure taste, instant.
4, to smoke the method temperature of lard lower in the present invention, can ensure that the large molecule of lard becomes Small molecular, temperature can be avoided again too high and rotten; It increases, and pressure is air, fuel is ether, safe and harmless.
5, nitrogen filled protection can extend the shelf life adding preservative agent is not front lower, is conducive to the transport of long period; After opening packaging, various condiment just mixes, and ensures consistent with the condiment mouthfeel of just beating and fills a prescription unified, is conducive to little of other places dispensing condiment, is conducive to popularization and the extensive operating of little.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
A method for production for combined type little flavor pack, is characterized in that, oil-containing is spattered capsicum and preserves in nitrogen atmosphere, then nitrogen-filled seal after perishable condiment lard parcel is preserved.
The method for production of combinations thereof formula little flavor pack, specifically comprises the steps:
1) commercially available chilli is cleaned, at 40 DEG C, dry 30min, make chilli; Again chilli is put into the rapeseed oil 1 ~ 3min of boiling; Chilli is taken out the oil draining surface, then pound into the cayenne pepper of particle diameter 3 ~ 5mm; In this cayenne pepper, pour the rapeseed oil of 80 ~ 95 DEG C into and make the liquid level of rapeseed oil higher than cayenne pepper, stirring until the temperature of rapeseed oil is down to room temperature, make oil and spatter capsicum; This oil is spattered the nitrogen atmosphere that capsicum is placed in 4 DEG C to preserve, for subsequent use; The FOUR EASY STEPS dry, explode, pound, spattered, dries and reduces its moisture content, and first fried pounding again produces its fragrance, finally spatters with low temperature rapeseed oil, fragrance-intensified and regulate its peppery degree, ensures good mouthfeel.
2) leaf fat or water oil wash is clean, the block of processing growth 15 ~ 20cm, wide 5 ~ 10cm, drains away the water, is placed in the air atmosphere of 40KPa, scorch into lard oil, be cooled to 35 DEG C and be incubated with the ether flame of 80 DEG C, for subsequent use; The method temperature smoking lard is lower, can ensure that the large molecule of lard becomes Small molecular, temperature can be avoided again too high and rotten; It increases, and pressure is air, fuel is ether, safe and harmless.
3) by ginger, garlic peeling, the powder that addition particle diameter is less than 5mm is mixed into ginger garlic solvent, at room temperature places 5 ~ 10min; Blow 1 ~ 2h at 10 DEG C of nitrogen again, make the moisture content of ginger garlic solvent be down to less than 30%; Above-mentioned ginger garlic solvent is placed in step 2) obtained lard oil, this lard oil is put in the nitrogen atmosphere of 4 DEG C and cools, until lard oil becomes solid-state and wrapped up by ginger garlic solvent, make lard material; Ginger garlic solvent lard low for moisture is wrapped up, makes itself and external environment, be conducive to extending the shelf life, and, can also interact with lard, enrich taste.
4) zanthoxylum powder, salt and monosodium glutamate are mixed, make dry mash, for subsequent use;
5) above-mentioned oil is spattered capsicum, lard material, dry mash load and be provided with the different interlayers of the seasoning bag of interlayer, or be provided with in the flavouring box of several insulating spaces; Spatter in the interlayer at capsicum and lard material place or insulating space to oil again and pass into nitrogen 30min respectively, hot-press sealed.Dissimilar condiment is sealing separately, can not taint of odour and rotten, and nitrogen filled protection can not adding preservative agent.After opening packaging, various condiment just mixes, and ensures consistent with the condiment mouthfeel of just beating and fills a prescription unified, being conducive to popularization and the extensive operating of little.
Wherein, the chilli described in step 1) is that mass fraction is respectively two twigs of the chaste tree of 4 parts, 4 parts and 2 parts, clovershrub and capsicum annum fasciculatum; In lard material described in step 3), the mass fraction of lard, ginger and garlic is respectively 10 parts, 4 parts and 6 parts; In dry mash described in step 4), the mass fraction of zanthoxylum powder, salt and monosodium glutamate is respectively 5 parts, 3 parts and 2 parts; Also comprising mass fraction is spring onion or the leek that the moisture of 5 parts is less than 5%, and above-mentioned spring onion or leek are contained in an independent interlayer or insulating space; Also comprise sesame paste and soy sauce that mass fraction is 5 parts, above-mentioned sesame paste and soy sauce are contained in independent interlayer or insulating space respectively.
In addition, being provided with the seasoning bag of interlayer or being provided with the flavouring box of several insulating spaces described in step 5), when sealing, corresponding interlayer or insulating space completely cut off mutually, and when sealing is opened, the material in interlayer or insulating space can mix.
The above embodiment of the present invention is only for example of the present invention is described, and is not the restriction to embodiments of the present invention.For those of ordinary skill in the field, other multi-form change and variations can also be made on the basis of the above description.Here cannot give exhaustive to all embodiments.Every belong to technical scheme of the present invention the apparent change of amplifying out or variation be still in the row of protection scope of the present invention.
Claims (8)
1. a method for production for combined type little flavor pack, is characterized in that, oil-containing is spattered capsicum and preserves in nitrogen atmosphere, then nitrogen-filled seal after perishable condiment lard parcel is preserved.
2. the method for production of combined type according to claim 1 little flavor pack, is characterized in that, comprise the steps:
1) commercially available chilli is cleaned, at 40 DEG C, dry 30min, make chilli; Again chilli is put into the rapeseed oil 1 ~ 3min of boiling; Chilli is taken out the oil draining surface, then pound into the cayenne pepper of particle diameter 3 ~ 5mm; In this cayenne pepper, pour the rapeseed oil of 80 ~ 95 DEG C into and make the liquid level of rapeseed oil higher than cayenne pepper, stirring until the temperature of rapeseed oil is down to room temperature, make oil and spatter capsicum; This oil is spattered the nitrogen atmosphere that capsicum is placed in 4 DEG C to preserve, for subsequent use;
2) leaf fat or water oil wash is clean, the block of processing growth 15 ~ 20cm, wide 5 ~ 10cm, drains away the water, is placed in the air atmosphere of 40KPa, scorch into lard oil, be cooled to 35 DEG C and be incubated with the ether flame of 80 DEG C, for subsequent use;
3) by ginger, garlic peeling, the powder that addition particle diameter is less than 5mm is mixed into ginger garlic solvent, at room temperature places 5 ~ 10min; Blow 1 ~ 2h at 10 DEG C of nitrogen again, make the moisture content of ginger garlic solvent be down to less than 30%; Above-mentioned ginger garlic solvent is placed in step 2) obtained lard oil, this lard oil is put in the nitrogen atmosphere of 4 DEG C and cools, until lard oil becomes solid-state and wrapped up by ginger garlic solvent, make lard material;
4) zanthoxylum powder, salt and monosodium glutamate are mixed, make dry mash, for subsequent use;
5) above-mentioned oil is spattered capsicum, lard material, dry mash load and be provided with the different interlayers of the seasoning bag of interlayer, or be provided with in the flavouring box of several insulating spaces; Spatter in the interlayer at capsicum and lard material place or insulating space to oil again and pass into nitrogen 30min respectively, hot-press sealed.
3. the method for production of combined type according to claim 2 little flavor pack, is characterized in that, the chilli described in step 1) is that mass fraction is respectively two twigs of the chaste tree of 4 parts, 4 parts and 2 parts, clovershrub and capsicum annum fasciculatum.
4. the method for production of combined type according to claim 3 little flavor pack, is characterized in that, in the lard material described in step 3), the mass fraction of lard, ginger and garlic is respectively 10 parts, 4 parts and 6 parts.
5. the method for production of combined type according to claim 4 little flavor pack, is characterized in that, in the dry mash described in step 4), the mass fraction of zanthoxylum powder, salt and monosodium glutamate is respectively 5 parts, 3 parts and 2 parts.
6. the method for production of combined type according to claim 5 little flavor pack, is characterized in that, also comprising mass fraction is spring onion or the leek that the moisture of 5 parts is less than 5%, and above-mentioned spring onion or leek are contained in an independent interlayer or insulating space.
7. the method for production of combined type according to claim 5 little flavor pack, is characterized in that, also comprise sesame paste and soy sauce that mass fraction is 5 parts, above-mentioned sesame paste and soy sauce are contained in independent interlayer or insulating space respectively.
8. the method for production of combined type according to claim 2 little flavor pack, it is characterized in that, being provided with the seasoning bag of interlayer or being provided with the flavouring box of several insulating spaces described in step 5), when sealing, corresponding interlayer or insulating space completely cut off mutually, when sealing is opened, the material in interlayer or insulating space can mix.
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| CN201510825304.6A CN105475955B (en) | 2015-11-24 | 2015-11-24 | A kind of method for production of combined type facet flavor pack |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418421A (en) * | 2016-11-24 | 2017-02-22 | 重庆小天鹅百福食品有限公司 | Seasoning for Chongqing noodles and preparation method thereof |
| CN108338349A (en) * | 2018-01-26 | 2018-07-31 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of Chongqing facet condiment and preparation method thereof |
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| CN1993053A (en) * | 2004-06-10 | 2007-07-04 | 卡吉尔股份有限公司 | Packaging of meat products with modified atmospheres and/or enhancers |
| CN102586009A (en) * | 2012-03-15 | 2012-07-18 | 会宁县创佳粮油工贸有限公司 | Method for producing seasoning flaxseed oil under protection of nitrogen gas |
| CN104305110A (en) * | 2014-10-24 | 2015-01-28 | 湖南裕湘食品有限公司 | Old Chenzhou fish meal seasoning and preparation method thereof |
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2015
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Patent Citations (4)
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|---|---|---|---|---|
| JPS6214763A (en) * | 1985-07-10 | 1987-01-23 | Ninben:Kk | Ice eutectic crystal seasoning and production thereof |
| CN1993053A (en) * | 2004-06-10 | 2007-07-04 | 卡吉尔股份有限公司 | Packaging of meat products with modified atmospheres and/or enhancers |
| CN102586009A (en) * | 2012-03-15 | 2012-07-18 | 会宁县创佳粮油工贸有限公司 | Method for producing seasoning flaxseed oil under protection of nitrogen gas |
| CN104305110A (en) * | 2014-10-24 | 2015-01-28 | 湖南裕湘食品有限公司 | Old Chenzhou fish meal seasoning and preparation method thereof |
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| 何东平 等: "《油脂工程设计手册》", 31 August 2012, 湖北科学技术出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418421A (en) * | 2016-11-24 | 2017-02-22 | 重庆小天鹅百福食品有限公司 | Seasoning for Chongqing noodles and preparation method thereof |
| CN108338349A (en) * | 2018-01-26 | 2018-07-31 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of Chongqing facet condiment and preparation method thereof |
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| CN105475955B (en) | 2018-02-02 |
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Effective date of registration: 20191017 Address after: 314500 East, building 1, No. 308, Hangfu Road, Chongfu Town, Tongxiang City, Jiaxing City, Zhejiang Province Patentee after: Jiaxing Dingshan Information Technology Co.,Ltd. Address before: 401520 Chongqing Hechuan Industrial Park Gaoyang Road No. 1028 Patentee before: CHONGQING SHENGYAN FOOD Co.,Ltd. |
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Effective date of registration: 20201117 Address after: Building 2, No. 285, Rongchun Road, Langxia Town, Jinshan District, Shanghai, 201500 Patentee after: SHANGHAI XIANGSHANGXIANG FOOD Co.,Ltd. Address before: 314500 East, building 1, No. 308, Hangfu Road, Chongfu Town, Tongxiang City, Jiaxing City, Zhejiang Province Patentee before: Jiaxing Dingshan Information Technology Co.,Ltd. |
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Effective date of registration: 20220823 Address after: No.285, Rongchun Road, Langxia Town, Jinshan District, Shanghai, 201516 Patentee after: SHANGHAI SHUNDI FOOD Co.,Ltd. Patentee after: SHANGHAI XIANGSHANGXIANG FOOD Co.,Ltd. Address before: 201500 Building 2, No.285, Rongchun Road, Langxia Town, Jinshan District, Shanghai Patentee before: SHANGHAI XIANGSHANGXIANG FOOD Co.,Ltd. |