CN105581311A - Spicy hotpot condiment and preparation method thereof - Google Patents
Spicy hotpot condiment and preparation method thereof Download PDFInfo
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- CN105581311A CN105581311A CN201510975550.XA CN201510975550A CN105581311A CN 105581311 A CN105581311 A CN 105581311A CN 201510975550 A CN201510975550 A CN 201510975550A CN 105581311 A CN105581311 A CN 105581311A
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- 235000013409 condiments Nutrition 0.000 title claims abstract description 10
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- 240000007594 Oryza sativa Species 0.000 claims abstract description 87
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 87
- 235000009566 rice Nutrition 0.000 claims abstract description 87
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 75
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- 235000009508 confectionery Nutrition 0.000 claims abstract description 19
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229940046009 vitamin E Drugs 0.000 claims abstract description 8
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 8
- 239000011709 vitamin E Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims description 99
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- 240000006677 Vicia faba Species 0.000 claims description 38
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 38
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 32
- 235000008397 ginger Nutrition 0.000 claims description 32
- 235000019197 fats Nutrition 0.000 claims description 31
- 238000001816 cooling Methods 0.000 claims description 29
- 238000007670 refining Methods 0.000 claims description 27
- 235000014121 butter Nutrition 0.000 claims description 26
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- 241000234282 Allium Species 0.000 claims description 25
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 25
- 240000002234 Allium sativum Species 0.000 claims description 25
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 25
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 25
- 244000068988 Glycine max Species 0.000 claims description 25
- 235000010469 Glycine max Nutrition 0.000 claims description 25
- 244000203593 Piper nigrum Species 0.000 claims description 25
- 235000008184 Piper nigrum Nutrition 0.000 claims description 25
- 235000013614 black pepper Nutrition 0.000 claims description 25
- 235000004611 garlic Nutrition 0.000 claims description 25
- 240000009023 Myrrhis odorata Species 0.000 claims description 21
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 21
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 21
- 241000894006 Bacteria Species 0.000 claims description 19
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 18
- 240000006927 Foeniculum vulgare Species 0.000 claims description 18
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 18
- 238000010411 cooking Methods 0.000 claims description 18
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 235000020097 white wine Nutrition 0.000 claims description 18
- 235000014101 wine Nutrition 0.000 claims description 18
- 238000010792 warming Methods 0.000 claims description 16
- 241000409065 Albatrellus dispansus Species 0.000 claims description 14
- 241000222680 Collybia Species 0.000 claims description 14
- 241000233866 Fungi Species 0.000 claims description 14
- 241000221987 Russula Species 0.000 claims description 13
- 239000012535 impurity Substances 0.000 claims description 9
- 235000012424 soybean oil Nutrition 0.000 claims description 9
- 239000003549 soybean oil Substances 0.000 claims description 9
- 229930003231 vitamin Natural products 0.000 claims description 9
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
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- -1 11 parts Substances 0.000 claims description 7
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- 244000018436 Coriandrum sativum Species 0.000 claims 1
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- 239000003205 fragrance Substances 0.000 abstract description 24
- 241000196324 Embryophyta Species 0.000 abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- 239000003760 tallow Substances 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 32
- 238000005516 engineering process Methods 0.000 description 26
- 239000000463 material Substances 0.000 description 25
- 241000234314 Zingiber Species 0.000 description 24
- 210000000988 bone and bone Anatomy 0.000 description 13
- 235000016709 nutrition Nutrition 0.000 description 12
- 230000035764 nutrition Effects 0.000 description 12
- 244000062793 Sorghum vulgare Species 0.000 description 7
- 239000002131 composite material Substances 0.000 description 7
- 230000001804 emulsifying effect Effects 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 7
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- 238000002203 pretreatment Methods 0.000 description 7
- 241000208308 Coriandrum Species 0.000 description 6
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a spicy hotpot condiment and a preparation method thereof. The spicy hotpot condiment is characterized by being prepared from, by weight, 200-250 parts of beef tallow, 50-80 parts of chicken fat, 30-50 parts of dry red peppers, 30-80 parts of pickled capsicum frutescens, 240-280 parts of bean paste, 20-40 parts of wild mushrooms, 30-50 parts of wild mushroom powder, 5-10 parts of shallot powder, 20-28 parts of sticky rice, 15-25 parts of sticky rice sesame oil, 8-15 parts of sesame oil, 25-32 parts of beef extract, 15-20 parts of chicken paste, 5-10 parts of rice wine, 10-20 parts of sweet baijiu and 1-2 parts of vitamin E. The high-quality Muslim beef tallow and the self-made bean paste are compounded with Yunnan special natural plant spice, meanwhile, the Yunnan special wild mushrooms, pickled capsicum frutescens and the like are added, and the advantages of strong meat flavor and fresh and spicy taste are achieved besides natural oil fragrance, sauce fragrance and plant spice fragrance.
Description
Technical field
The present invention relates to field of food, espespecially a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof.
Background technology
Chafing dish is to be popular in a kind of cuisines in all parts of the country, its conveniently Popular Characteristic more and more consumedPerson accepts and likes, well-known, the quality of chafing dish and taste depend primarily on quality and the taste of chafing dish bottom flavorings, China regionVast, the taste that the people of various places like also varies, and therefore on market, has occurred the chafing dish bottom flavorings of different taste, along withImproving constantly of people's quality of life, more and more higher to the requirement of chafing dish bottom flavorings, in pursuing taste, also more focus on strongThe requirement of health.
Wherein river send chafing dish and Inner Mongol chafing dish popular, but the research of Yunnan flavour chafing dish is more rare, fragrant peppery chafing dish bottom flavorings drawsGetting river and send the elite of chafing dish bottom flavorings, add Yunnan flavour chafing dish feature, is a chafing dish bottom flavorings that is more suitable for taste in all parts of the country, numb tasteModerate, peppery degree is strong enough, and mouthfeel is full, and meat is aromatic strongly fragrant, and natural perfume (or spice) is peppery does not get angry.
Summary of the invention
The present invention adopts high-quality Islamic butter and the self-control compound Yunnan of thick broad-bean sauce peculiar natural plant spice, Yunnan peculiarOil of plant, natural fresh bone extract and Yunnan characteristic sauce, add the distinctive wild mushroom in Yunnan, hot millet etc. simultaneously,Except having natural oil fragrance, sauce perfume (or spice) and plant spice fragrance, aromatic strongly fragrant, the mouthfeel of meat fresh peppery be also the feature of this product, freshBone extract, spice etc. utilize novel biological extractive technique, composite emulsifying technology, high pressure homogenization technique, the novel skill that is adjusted toArt processing, has fully retained its soluble nutrient, and delicate flavour, fragrance are taste composition, has solved the dissolubility, high temperature resistant of productStability problem, and refine and form by meticulous raw material pre-treatment and more rational manufacture craft.
The invention provides a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof, it is characterized in that: comprise following weight fractionRaw material:
Butter 200-250 part, chicken fat 50-80 part, chilli 30-50 part, pickled upturned chili 30-80 part, thick broad-bean sauce 240-280 part,Ginger 30-50 part, garlic 20-50 part, onion 40-70 part, fermented soya bean 30-60 part, salt 50-80 part, wild mushroom 20-40 part, open countryRaw bacterium powder 30-50 part, anistree 3-8 part, tsaoko 2-4 part, Radix Glycyrrhizae 1-5 part, fennel seeds seed 3-8 part, coriander seed 3-5 part, pericarpium zanthoxyli schinifolii8-15 part, pericarpium zanthoxyli bungeani 8-15 part, dried orange peel 2-6 part, cassia bark 1-3 part, black pepper 3-8 part, chive powder 5-10 part, glutinous rice 20-28 part,Glutinous rice sesame oil 15-25 part, sesame oil 8-15 part, beef extract 25-32 part, chicken paste 15-20 part, cooking wine 5-10 part, sweet white wine 10-20 parts, vitamin e1-2 part.
As a further improvement on the present invention, it is characterized in that: the raw material that comprises following weight fraction:
Butter 220-240 part, chicken fat 60-70 part, chilli 35-45 part, pickled upturned chili 40-70 part, thick broad-bean sauce 250-270 part,Ginger 35-45 part, garlic 30-40 part, onion 50-60 part, fermented soya bean 40-50 part, salt 60-70 part, wild mushroom 25-35 part, open countryRaw bacterium powder 35-45 part, anistree 4-7 part, tsaoko 2-4 part, Radix Glycyrrhizae 2-4 part, fennel seeds seed 4-7 part, coriander seed 3-4 part, pericarpium zanthoxyli schinifolii9-12 part, pericarpium zanthoxyli bungeani 10-12 part, dried orange peel 3-5 part, cassia bark 1-2 part, black pepper 4-6 part, chive powder 6-8 part, glutinous rice 24-27 part,Glutinous rice sesame oil 18-22 part, sesame oil 10-12 part, beef extract 28-30 part, chicken paste 17-19 part, cooking wine 6-8 part, sweet white wine 15-18 parts, vitamin e1 part.
As a further improvement on the present invention, it is characterized in that: the raw material that comprises following weight fraction:
230 parts, butter, 65 parts of chicken fat, 40 parts of chilli, 60 parts of pickled upturned chilis, 260 parts of thick broad-bean sauce, 40 parts, ginger, 35 parts, garlic,55 parts of onions, 45 parts, fermented soya bean, 65 parts of salt, 30 parts of wild mushrooms, 40 parts, wild mushroom powder, 6 parts of anises, 3 parts of tsaokos, 3 parts, Radix Glycyrrhizae, little6 parts of anise seeds, 4 parts of coriander seeds, 10 parts of pericarpium zanthoxyli schinifoliis, 11 parts of pericarpium zanthoxyli bungeanis, 4 parts of dried orange peels, 1 part, cassia bark, 5 parts of black peppers, chive powder 7Part, 26 parts, glutinous rice, 20 parts of glutinous rice sesame oil, 11 parts, sesame oil, 29 parts of beef extracts, 18 parts of chicken paste, 7 parts of cooking wine, 16 parts of sweet white wine,Vitamin E2 part.
As a further improvement on the present invention, described wild mushroom is Russula vivesscens (Schaeff.) Franch, bolete, HEIHUZHANG fungus, red Albatrellus dispansus (Lloyd) Canf. & Gilb, dryOne or more in bar bacterium, collybia albuminosa.
As a further improvement on the present invention, described wild mushroom powder is Russula vivesscens (Schaeff.) Franch powder, bolete powder, HEIHUZHANG fungus powder, redOne or more in Albatrellus dispansus (Lloyd) Canf. & Gilb powder, wizened bacterium powder, collybia albuminosa powder are mixed mutually.
A kind of fragrant peppery chafing dish bottom flavorings preparation method, comprises following step:
A, raw material processing: chicken fat is heated to filter after 120 DEG C of refinings for subsequent use, adds ginger splices to go after butter are heated to 125 DEG CRaw meat, grinds into ginger, garlic, fermented soya bean, thick broad-bean sauce respectively young pilose antler or the mud shape of 1-3 millimeter, and onion sorting is rejected to defective productProduct clean that to be cut into thickness be the sheet of 5 millimeters, respectively chilli, pickled upturned chili are polished into the sheet of 3-5 millimeter, respectively by eightAngle, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, dried orange peel, cassia bark, black pepper are controlled baking box temperature in baking boxSpend 85-90 DEG C of baking 1.5-2 hour, grind into 40 object powderies, glutinous rice is placed and in jacketed pan, is warming up to 160 DEG C of frying colorsAfter micro-Huang, grind into 60 order powderies, wild mushroom sorting is rejected to substandard product and clean that to be cut into thickness be the sheet of 5 millimeters;
The mixing of B, raw material: will grind into anise, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, the pericarpium zanthoxyli bungeani, old of powderSkin, cassia bark, black pepper are mixed to get condiment powder mutually;
The frying of C, raw material: successively butter, chicken fat are dropped in jacketed pan and refined, oil temperature is increased to 110-130 DEG C, stablize 5-10 minutes, then add ginger, onion frying 5-10 minute, in the time that oil temperature is stabilized in 110-130 DEG C, add wild mushroom frying 5-10 minutes, then add glutinous rice, chilli, pickled upturned chili frying 3-8 minute, then add successively thick broad-bean sauce, fermented soya bean frying 10-18 minutes, then add cooking wine, sweet white wine frying 2-5 minute, then add garlic frying after 2-5 minute, to add successively spicePowder, salt start cooling, in the time that temperature is down to 80 DEG C, add successively chive powder, beef extract, chicken paste, glutinous rice sesame oil, sesameOil, wild mushroom powder, vitamin E stir 10-20 minute;
D, cooling and shaping: raw material through cooling tunnel rapping moulding, carry out external packing.
As a further improvement on the present invention, described glutinous rice sesame oil is made by following steps: first by glutinous rice spiceleaf with 60 DEG CFiltering and impurity removing after the brewed 5-20 of warm water minute, adds glutinous rice spiceleaf after soybean oil is warming up to 110-120 DEG C, and oil temperature is controlled at100-110 DEG C refining 20-60 minute, then oil temperature is down to 90 DEG C after refining 90-180 minute, after having refined, lowered the temperatureAfter filter, obtain glutinous rice sesame oil.
As a further improvement on the present invention, described glutinous rice sesame oil is made by following steps: first by glutinous rice spiceleaf with 60 DEG CWarm water is filtering and impurity removing after brewed 10 minutes, adds glutinous rice spiceleaf after soybean oil is warming up to 110 DEG C, and oil temperature is controlled at 100-110DEG C refining 30 minutes, then oil temperature is down to 90 DEG C after refining 120 minutes, obtain glutinous rice perfume (or spice) after refine rear cooling filtrationOil.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
1, choosing of raw material: choosing taking natural, healthy, nutrition as prerequisite of raw material, selected raw material mostly is natural animal-plantResource, is not used as far as possible or reduces chemical industry synthetic freshener, essence and flavoring agent etc.; The routine of chafing dish broken river and sends by selected raw materialThe scope of selecting materials, fully chooses the animal and plant resource of rich brown, and the raw materials such as wild mushroom, glutinous rice perfume (or spice), hot millet, Radix Glycyrrhizae are Yunnan toolRepresentational local supplies, and find full expression in product;
2, the making of raw material: it's like spring all the year round in Yunnan, illumination abundance, product thick broad-bean sauce used is only for this enterprise obtains sky in conjunction with YunnanThick weather and traditional bean paste sauce technologic improvement and make, the quality of thick broad-bean sauce obtains larger raising; Fresh bone extract etc.Utilize novel biological extractive technique, composite emulsifying technology, high pressure homogenization technique, the novel technology that is adjusted to process, fully retainedIts soluble nutrient, delicate flavour, fragrance are taste composition, have solved dissolubility, the heat-resistant stable problem of product, and have passed throughMeticulous raw material pre-treatment and more rational manufacture craft are refining to be formed. River flavour chafing dish bed material floating thing, sediment are solvedMany problems;
3, local flavor: peppery to do, the numb taste of other river flavour chafing dish bed materials, sauce perfume (or spice) are as main, and fiber crops are not and peppery mostly, and local flavor is more single, edibleEasily get angry afterwards; This product local flavor is mellow, spicy moderate, and pungent is naturally lasting, fresh fragrant nature, and the grease fragrance in product combines oxOil, chicken fat, vegetable oil increase and local flavor, delicate flavour is mainly wild mushroom and fresh bone extract produces, and fragrance is mainly Yunnan uniquenessSpice produces, and sweet taste is mainly the natural deposits yields of doing such as Radix Glycyrrhizae, wild mushroom, product special flavour nature, sweet-smelling, uniqueness; Simultaneously because ofSelect not hot-tempered heat, the raw material of heat-clearing and fire-reducing and the improvement of processing technology, product aftertaste is long, fresh and clean does not get angry;
4, processing technology: other river flavour chafing dish bed materials are mainly to form by big fire frying, the much active ingredient of raw material and nutritionComposition is just destroyed in frying process, causes consumer's easy scorching getting angry after edible chafing dish bottom flavorings, this money perfume (or spice) simultaneouslyPeppery chafing dish bottom flavorings is according to property of raw material, and in adopting in technique, low temperature boils and forms more, raw material is fully merged, effective guarantorWhen staying nutrition and flavor components, also reduce the mouthfeel of getting angry when edible, mouth parched and tongue scorched.
Detailed description of the invention
Embodiment 1
The invention provides a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof, it is characterized in that: the raw material that comprises following weight fraction:
200 parts, butter, 50 parts of chicken fat, 30 parts of chilli, 30 parts of pickled upturned chilis, 240 parts of thick broad-bean sauce, 30 parts, ginger, 20 parts, garlic,40 parts of onions, 30 parts, fermented soya bean, 50 parts of salt, 20 parts of wild mushrooms, 30 parts, wild mushroom powder, 3 parts of anises, 2 parts of tsaokos, 1 part, Radix Glycyrrhizae, little3 parts of anise seeds, 3 parts of coriander seeds, 8 parts of pericarpium zanthoxyli schinifoliis, 8 parts of pericarpium zanthoxyli bungeanis, 2 parts of dried orange peels, 1 part, cassia bark, 3 parts of black peppers, 5 parts, chive powder,20 parts, glutinous rice, 15 parts of glutinous rice sesame oil, 8 parts, sesame oil, 25 parts of beef extracts, 15 parts of chicken paste, 5 parts of cooking wine, 10 parts of sweet white wine, support one's familyElement E1 part.
As a further improvement on the present invention, described wild mushroom is Russula vivesscens (Schaeff.) Franch, bolete, HEIHUZHANG fungus, red Albatrellus dispansus (Lloyd) Canf. & Gilb, dryOne or more in bar bacterium, collybia albuminosa.
As a further improvement on the present invention, described wild mushroom powder is Russula vivesscens (Schaeff.) Franch powder, bolete powder, HEIHUZHANG fungus powder, redOne or more in Albatrellus dispansus (Lloyd) Canf. & Gilb powder, wizened bacterium powder, collybia albuminosa powder are mixed mutually.
A kind of fragrant peppery chafing dish bottom flavorings preparation method, comprises following step:
A, raw material processing: chicken fat is heated to filter after 120 DEG C of refinings for subsequent use, adds ginger splices to go after butter are heated to 125 DEG CRaw meat, grinds into ginger, garlic, fermented soya bean, thick broad-bean sauce respectively young pilose antler or the mud shape of 1-3 millimeter, and onion sorting is rejected to defective productProduct clean that to be cut into thickness be the sheet of 5 millimeters, respectively chilli, pickled upturned chili are polished into the sheet of 3-5 millimeter, respectively by eightAngle, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, dried orange peel, cassia bark, black pepper are controlled baking box temperature in baking boxSpend 85-90 DEG C of baking 1.5-2 hour, grind into 40 object powderies, glutinous rice is placed and in jacketed pan, is warming up to 160 DEG C of frying colorsAfter micro-Huang, grind into 60 order powderies, wild mushroom sorting is rejected to substandard product and clean that to be cut into thickness be the sheet of 5 millimeters;
The mixing of B, raw material: will grind into anise, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, the pericarpium zanthoxyli bungeani, old of powderSkin, cassia bark, black pepper are mixed to get condiment powder mutually;
The frying of C, raw material: successively butter, chicken fat are dropped in jacketed pan and refined, oil temperature is increased to 110-130 DEG C, stablize 5-10 minutes, then add ginger, onion frying 5-10 minute, in the time that oil temperature is stabilized in 110-130 DEG C, add wild mushroom frying 5-10 minutes, then add glutinous rice, chilli, pickled upturned chili frying 3-8 minute, then add successively thick broad-bean sauce, fermented soya bean frying 10-18 minutes, then add cooking wine, sweet white wine frying 2-5 minute, then add garlic frying after 2-5 minute, to add successively spicePowder, salt start cooling, in the time that temperature is down to 80 DEG C, add successively chive powder, beef extract, chicken paste, glutinous rice sesame oil, sesameOil, wild mushroom powder, vitamin E stir 10-20 minute;
D, cooling and shaping: raw material through cooling tunnel rapping moulding, carry out external packing.
As a further improvement on the present invention, described glutinous rice sesame oil is made by following steps: first by glutinous rice spiceleaf with 60 DEG CFiltering and impurity removing after the brewed 5-20 of warm water minute, adds glutinous rice spiceleaf after soybean oil is warming up to 110 DEG C, and oil temperature is controlled at 100 DEG CRefine 20 minutes, then oil temperature is down to 90 DEG C after refining 90 minutes, obtain glutinous rice sesame oil after refine rear cooling filtration.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
1, choosing of raw material: choosing taking natural, healthy, nutrition as prerequisite of raw material, selected raw material mostly is natural animal-plantResource, is not used as far as possible or reduces chemical industry synthetic freshener, essence and flavoring agent etc.; The routine of chafing dish broken river and sends by selected raw materialThe scope of selecting materials, fully chooses the animal and plant resource of rich brown, and the raw materials such as wild mushroom, glutinous rice perfume (or spice), hot millet, Radix Glycyrrhizae are Yunnan toolRepresentational local supplies, and find full expression in product;
2, the making of raw material: it's like spring all the year round in Yunnan, illumination abundance, product thick broad-bean sauce used is only for this enterprise obtains sky in conjunction with YunnanThick weather and traditional bean paste sauce technologic improvement and make, the quality of thick broad-bean sauce obtains larger raising; Fresh bone extract etc.Utilize novel biological extractive technique, composite emulsifying technology, high pressure homogenization technique, the novel technology that is adjusted to process, fully retainedIts soluble nutrient, delicate flavour, fragrance are taste composition, have solved dissolubility, the heat-resistant stable problem of product, and have passed throughMeticulous raw material pre-treatment and more rational manufacture craft are refining to be formed. River flavour chafing dish bed material floating thing, sediment are solvedMany problems;
3, local flavor: peppery to do, the numb taste of other river flavour chafing dish bed materials, sauce perfume (or spice) are as main, and fiber crops are not and peppery mostly, and local flavor is more single, edibleEasily get angry afterwards; This product local flavor is mellow, spicy moderate, and pungent is naturally lasting, fresh fragrant nature, and the grease fragrance in product combines oxOil, chicken fat, vegetable oil increase and local flavor, delicate flavour is mainly wild mushroom and fresh bone extract produces, and fragrance is mainly Yunnan uniquenessSpice produces, and sweet taste is mainly the natural deposits yields of doing such as Radix Glycyrrhizae, wild mushroom, product special flavour nature, sweet-smelling, uniqueness; Simultaneously because ofSelect not hot-tempered heat, the raw material of heat-clearing and fire-reducing and the improvement of processing technology, product aftertaste is long, fresh and clean does not get angry;
4, processing technology: other river flavour chafing dish bed materials are mainly to form by big fire frying, the much active ingredient of raw material and nutritionComposition is just destroyed in frying process, causes consumer's easy scorching getting angry after edible chafing dish bottom flavorings, this money perfume (or spice) simultaneouslyPeppery chafing dish bottom flavorings is according to property of raw material, and in adopting in technique, low temperature boils and forms more, raw material is fully merged, effective guarantorWhen staying nutrition and flavor components, also reduce the mouthfeel of getting angry when edible, mouth parched and tongue scorched.
Embodiment 2
The invention provides a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof, it is characterized in that: the raw material that comprises following weight fraction:
250 parts, butter, 80 parts of chicken fat, 50 parts of chilli, 80 parts of pickled upturned chilis, 280 parts of thick broad-bean sauce, 50 parts, ginger, 50 parts, garlic,70 parts of onions, 60 parts, fermented soya bean, 80 parts of salt, 40 parts of wild mushrooms, 50 parts, wild mushroom powder, 8 parts of anises, 4 parts of tsaokos, 5 parts, Radix Glycyrrhizae, little8 parts of anise seeds, 5 parts of coriander seeds, 15 parts of pericarpium zanthoxyli schinifoliis, 15 parts of pericarpium zanthoxyli bungeanis, 6 parts of dried orange peels, 3 parts, cassia bark, 8 parts of black peppers, chive powder 10Part, 28 parts, glutinous rice, 25 parts of glutinous rice sesame oil, 15 parts, sesame oil, 32 parts of beef extracts, 20 parts of chicken paste, 10 parts of cooking wine, sweet white wine 20Part, vitamin E2 part.
As a further improvement on the present invention, described wild mushroom is Russula vivesscens (Schaeff.) Franch, bolete, HEIHUZHANG fungus, red Albatrellus dispansus (Lloyd) Canf. & Gilb, dryOne or more in bar bacterium, collybia albuminosa.
As a further improvement on the present invention, described wild mushroom powder is Russula vivesscens (Schaeff.) Franch powder, bolete powder, HEIHUZHANG fungus powder, redOne or more in Albatrellus dispansus (Lloyd) Canf. & Gilb powder, wizened bacterium powder, collybia albuminosa powder are mixed mutually.
A kind of fragrant peppery chafing dish bottom flavorings preparation method, comprises following step:
A, raw material processing: chicken fat is heated to filter after 120 DEG C of refinings for subsequent use, adds ginger splices to go after butter are heated to 125 DEG CRaw meat, grinds into ginger, garlic, fermented soya bean, thick broad-bean sauce respectively young pilose antler or the mud shape of 1-3 millimeter, and onion sorting is rejected to defective productProduct clean that to be cut into thickness be the sheet of 5 millimeters, respectively chilli, pickled upturned chili are polished into the sheet of 3-5 millimeter, respectively by eightAngle, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, dried orange peel, cassia bark, black pepper are controlled baking box temperature in baking boxSpend 85-90 DEG C of baking 1.5-2 hour, grind into 40 object powderies, glutinous rice is placed and in jacketed pan, is warming up to 160 DEG C of frying colorsAfter micro-Huang, grind into 60 order powderies, wild mushroom sorting is rejected to substandard product and clean that to be cut into thickness be the sheet of 5 millimeters;
The mixing of B, raw material: will grind into anise, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, the pericarpium zanthoxyli bungeani, old of powderSkin, cassia bark, black pepper are mixed to get condiment powder mutually;
The frying of C, raw material: successively butter, chicken fat are dropped in jacketed pan and refined, oil temperature is increased to 110-130 DEG C, stablize 5-10 minutes, then add ginger, onion frying 5-10 minute, in the time that oil temperature is stabilized in 110-130 DEG C, add wild mushroom frying 5-10 minutes, then add glutinous rice, chilli, pickled upturned chili frying 3-8 minute, then add successively thick broad-bean sauce, fermented soya bean frying 10-18 minutes, then add cooking wine, sweet white wine frying 2-5 minute, then add garlic frying after 2-5 minute, to add successively spicePowder, salt start cooling, in the time that temperature is down to 80 DEG C, add successively chive powder, beef extract, chicken paste, glutinous rice sesame oil, sesameOil, wild mushroom powder, vitamin E stir 10-20 minute;
D, cooling and shaping: raw material through cooling tunnel rapping moulding, carry out external packing.
As a further improvement on the present invention, described glutinous rice sesame oil is made by following steps: first by glutinous rice spiceleaf with 60 DEG CFiltering and impurity removing after the brewed 5-20 of warm water minute, adds glutinous rice spiceleaf after soybean oil is warming up to 120 DEG C, and oil temperature is controlled at 110 DEG CRefine 60 minutes, then oil temperature is down to 90 DEG C after refining 180 minutes, obtain glutinous rice perfume (or spice) after refine rear cooling filtrationOil.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
1, choosing of raw material: choosing taking natural, healthy, nutrition as prerequisite of raw material, selected raw material mostly is natural animal-plantResource, is not used as far as possible or reduces chemical industry synthetic freshener, essence and flavoring agent etc.; The routine of chafing dish broken river and sends by selected raw materialThe scope of selecting materials, fully chooses the animal and plant resource of rich brown, and the raw materials such as wild mushroom, glutinous rice perfume (or spice), hot millet, Radix Glycyrrhizae are Yunnan toolRepresentational local supplies, and find full expression in product;
2, the making of raw material: it's like spring all the year round in Yunnan, illumination abundance, product thick broad-bean sauce used is only for this enterprise obtains sky in conjunction with YunnanThick weather and traditional bean paste sauce technologic improvement and make, the quality of thick broad-bean sauce obtains larger raising; Fresh bone extract etc.Utilize novel biological extractive technique, composite emulsifying technology, high pressure homogenization technique, the novel technology that is adjusted to process, fully retainedIts soluble nutrient, delicate flavour, fragrance are taste composition, have solved dissolubility, the heat-resistant stable problem of product, and have passed throughMeticulous raw material pre-treatment and more rational manufacture craft are refining to be formed. River flavour chafing dish bed material floating thing, sediment are solvedMany problems;
3, local flavor: peppery to do, the numb taste of other river flavour chafing dish bed materials, sauce perfume (or spice) are as main, and fiber crops are not and peppery mostly, and local flavor is more single, edibleEasily get angry afterwards; This product local flavor is mellow, spicy moderate, and pungent is naturally lasting, fresh fragrant nature, and the grease fragrance in product combines oxOil, chicken fat, vegetable oil increase and local flavor, delicate flavour is mainly wild mushroom and fresh bone extract produces, and fragrance is mainly Yunnan uniquenessSpice produces, and sweet taste is mainly the natural deposits yields of doing such as Radix Glycyrrhizae, wild mushroom, product special flavour nature, sweet-smelling, uniqueness; Simultaneously because ofSelect not hot-tempered heat, the raw material of heat-clearing and fire-reducing and the improvement of processing technology, product aftertaste is long, fresh and clean does not get angry;
4, processing technology: other river flavour chafing dish bed materials are mainly to form by big fire frying, the much active ingredient of raw material and nutritionComposition is just destroyed in frying process, causes consumer's easy scorching getting angry after edible chafing dish bottom flavorings, this money perfume (or spice) simultaneouslyPeppery chafing dish bottom flavorings is according to property of raw material, and in adopting in technique, low temperature boils and forms more, raw material is fully merged, effective guarantorWhen staying nutrition and flavor components, also reduce the mouthfeel of getting angry when edible, mouth parched and tongue scorched.
Embodiment 3
The invention provides a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof, it is characterized in that: the raw material that comprises following weight fraction:
220 parts, butter, 60 parts of chicken fat, 35 parts of chilli, 40 parts of pickled upturned chilis, 250 parts of thick broad-bean sauce, 35 parts, ginger, 30 parts, garlic,50 parts of onions, 40 parts, fermented soya bean, 60 parts of salt, 25 parts of wild mushrooms, 35 parts, wild mushroom powder, 4 parts of anises, 2 parts of tsaokos, 2 parts, Radix Glycyrrhizae, little4 parts of anise seeds, 3 parts of coriander seeds, 9 parts of pericarpium zanthoxyli schinifoliis, 10 parts of pericarpium zanthoxyli bungeanis, 3 parts of dried orange peels, 1 part, cassia bark, 4 parts of black peppers, 6 parts, chive powder,24 parts, glutinous rice, 18 parts of glutinous rice sesame oil, 10 parts, sesame oil, 28 parts of beef extracts, 17 parts of chicken paste, 6 parts of cooking wine, 15 parts of sweet white wine, dimensionRaw plain E1 part.
As a further improvement on the present invention, described wild mushroom is Russula vivesscens (Schaeff.) Franch, bolete, HEIHUZHANG fungus, red Albatrellus dispansus (Lloyd) Canf. & Gilb, dryOne or more in bar bacterium, collybia albuminosa.
As a further improvement on the present invention, described wild mushroom powder is Russula vivesscens (Schaeff.) Franch powder, bolete powder, HEIHUZHANG fungus powder, redOne or more in Albatrellus dispansus (Lloyd) Canf. & Gilb powder, wizened bacterium powder, collybia albuminosa powder are mixed mutually.
A kind of fragrant peppery chafing dish bottom flavorings preparation method, comprises following step:
A, raw material processing: chicken fat is heated to filter after 120 DEG C of refinings for subsequent use, adds ginger splices to go after butter are heated to 125 DEG CRaw meat, grinds into ginger, garlic, fermented soya bean, thick broad-bean sauce respectively young pilose antler or the mud shape of 1-3 millimeter, and onion sorting is rejected to defective productProduct clean that to be cut into thickness be the sheet of 5 millimeters, respectively chilli, pickled upturned chili are polished into the sheet of 3-5 millimeter, respectively by eightAngle, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, dried orange peel, cassia bark, black pepper are controlled baking box temperature in baking boxSpend 85-90 DEG C of baking 1.5-2 hour, grind into 40 object powderies, glutinous rice is placed and in jacketed pan, is warming up to 160 DEG C of frying colorsAfter micro-Huang, grind into 60 order powderies, wild mushroom sorting is rejected to substandard product and clean that to be cut into thickness be the sheet of 5 millimeters;
The mixing of B, raw material: will grind into anise, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, the pericarpium zanthoxyli bungeani, old of powderSkin, cassia bark, black pepper are mixed to get condiment powder mutually;
The frying of C, raw material: successively butter, chicken fat are dropped in jacketed pan and refined, oil temperature is increased to 110-130 DEG C, stablize 5-10 minutes, then add ginger, onion frying 5-10 minute, in the time that oil temperature is stabilized in 110-130 DEG C, add wild mushroom frying 5-10 minutes, then add glutinous rice, chilli, pickled upturned chili frying 3-8 minute, then add successively thick broad-bean sauce, fermented soya bean frying 10-18 minutes, then add cooking wine, sweet white wine frying 2-5 minute, then add garlic frying after 2-5 minute, to add successively spicePowder, salt start cooling, in the time that temperature is down to 80 DEG C, add successively chive powder, beef extract, chicken paste, glutinous rice sesame oil, sesameOil, wild mushroom powder, vitamin E stir 10-20 minute;
D, cooling and shaping: raw material through cooling tunnel rapping moulding, carry out external packing.
As a further improvement on the present invention, described glutinous rice sesame oil is made by following steps: first by glutinous rice spiceleaf with 60 DEG CFiltering and impurity removing after the brewed 5-20 of warm water minute, adds glutinous rice spiceleaf after soybean oil is warming up to 110 DEG C, and oil temperature is controlled at 100 DEG CRefine 20 minutes, then oil temperature is down to 90 DEG C after refining 90 minutes, obtain glutinous rice sesame oil after refine rear cooling filtration.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
1, choosing of raw material: choosing taking natural, healthy, nutrition as prerequisite of raw material, selected raw material mostly is natural animal-plantResource, is not used as far as possible or reduces chemical industry synthetic freshener, essence and flavoring agent etc.; The routine of chafing dish broken river and sends by selected raw materialThe scope of selecting materials, fully chooses the animal and plant resource of rich brown, and the raw materials such as wild mushroom, glutinous rice perfume (or spice), hot millet, Radix Glycyrrhizae are Yunnan toolRepresentational local supplies, and find full expression in product;
2, the making of raw material: it's like spring all the year round in Yunnan, illumination abundance, product thick broad-bean sauce used is only for this enterprise obtains sky in conjunction with YunnanThick weather and traditional bean paste sauce technologic improvement and make, the quality of thick broad-bean sauce obtains larger raising; Fresh bone extract etc.Utilize novel biological extractive technique, composite emulsifying technology, high pressure homogenization technique, the novel technology that is adjusted to process, fully retainedIts soluble nutrient, delicate flavour, fragrance are taste composition, have solved dissolubility, the heat-resistant stable problem of product, and have passed throughMeticulous raw material pre-treatment and more rational manufacture craft are refining to be formed. River flavour chafing dish bed material floating thing, sediment are solvedMany problems;
3, local flavor: peppery to do, the numb taste of other river flavour chafing dish bed materials, sauce perfume (or spice) are as main, and fiber crops are not and peppery mostly, and local flavor is more single, edibleEasily get angry afterwards; This product local flavor is mellow, spicy moderate, and pungent is naturally lasting, fresh fragrant nature, and the grease fragrance in product combines oxOil, chicken fat, vegetable oil increase and local flavor, delicate flavour is mainly wild mushroom and fresh bone extract produces, and fragrance is mainly Yunnan uniquenessSpice produces, and sweet taste is mainly the natural deposits yields of doing such as Radix Glycyrrhizae, wild mushroom, product special flavour nature, sweet-smelling, uniqueness; Simultaneously because ofSelect not hot-tempered heat, the raw material of heat-clearing and fire-reducing and the improvement of processing technology, product aftertaste is long, fresh and clean does not get angry;
4, processing technology: other river flavour chafing dish bed materials are mainly to form by big fire frying, the much active ingredient of raw material and nutritionComposition is just destroyed in frying process, causes consumer's easy scorching getting angry after edible chafing dish bottom flavorings, this money perfume (or spice) simultaneouslyPeppery chafing dish bottom flavorings is according to property of raw material, and in adopting in technique, low temperature boils and forms more, raw material is fully merged, effective guarantorWhen staying nutrition and flavor components, also reduce the mouthfeel of getting angry when edible, mouth parched and tongue scorched.
Embodiment 4
The invention provides a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof, it is characterized in that: the raw material that comprises following weight fraction:
240 parts, butter, 70 parts of chicken fat, 45 parts of chilli, 70 parts of pickled upturned chilis, 270 parts of thick broad-bean sauce, 45 parts, ginger, 40 parts, garlic,60 parts of onions, 50 parts, fermented soya bean, 70 parts of salt, 35 parts of wild mushrooms, 45 parts, wild mushroom powder, 7 parts of anises, 4 parts of tsaokos, 4 parts, Radix Glycyrrhizae, little7 parts of anise seeds, 4 parts of coriander seeds, 12 parts of pericarpium zanthoxyli schinifoliis, 12 parts of pericarpium zanthoxyli bungeanis, 5 parts of dried orange peels, 2 parts, cassia bark, 6 parts of black peppers, chive powder 8Part, 27 parts, glutinous rice, 22 parts of glutinous rice sesame oil, 12 parts, sesame oil, 30 parts of beef extracts, 19 parts of chicken paste, 8 parts of cooking wine, 18 parts of sweet white wine,Vitamin e1 part.
As a further improvement on the present invention, described wild mushroom is Russula vivesscens (Schaeff.) Franch, bolete, HEIHUZHANG fungus, red Albatrellus dispansus (Lloyd) Canf. & Gilb, dryOne or more in bar bacterium, collybia albuminosa.
As a further improvement on the present invention, described wild mushroom powder is Russula vivesscens (Schaeff.) Franch powder, bolete powder, HEIHUZHANG fungus powder, redOne or more in Albatrellus dispansus (Lloyd) Canf. & Gilb powder, wizened bacterium powder, collybia albuminosa powder are mixed mutually.
A kind of fragrant peppery chafing dish bottom flavorings preparation method, comprises following step:
A, raw material processing: chicken fat is heated to filter after 120 DEG C of refinings for subsequent use, adds ginger splices to go after butter are heated to 125 DEG CRaw meat, grinds into ginger, garlic, fermented soya bean, thick broad-bean sauce respectively young pilose antler or the mud shape of 1-3 millimeter, and onion sorting is rejected to defective productProduct clean that to be cut into thickness be the sheet of 5 millimeters, respectively chilli, pickled upturned chili are polished into the sheet of 3-5 millimeter, respectively by eightAngle, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, dried orange peel, cassia bark, black pepper are controlled baking box temperature in baking boxSpend 85-90 DEG C of baking 1.5-2 hour, grind into 40 object powderies, glutinous rice is placed and in jacketed pan, is warming up to 160 DEG C of frying colorsAfter micro-Huang, grind into 60 order powderies, wild mushroom sorting is rejected to substandard product and clean that to be cut into thickness be the sheet of 5 millimeters;
The mixing of B, raw material: will grind into anise, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, the pericarpium zanthoxyli bungeani, old of powderSkin, cassia bark, black pepper are mixed to get condiment powder mutually;
The frying of C, raw material: successively butter, chicken fat are dropped in jacketed pan and refined, oil temperature is increased to 110-130 DEG C, stablize 5-10 minutes, then add ginger, onion frying 5-10 minute, in the time that oil temperature is stabilized in 110-130 DEG C, add wild mushroom frying 5-10 minutes, then add glutinous rice, chilli, pickled upturned chili frying 3-8 minute, then add successively thick broad-bean sauce, fermented soya bean frying 10-18 minutes, then add cooking wine, sweet white wine frying 2-5 minute, then add garlic frying after 2-5 minute, to add successively spicePowder, salt start cooling, in the time that temperature is down to 80 DEG C, add successively chive powder, beef extract, chicken paste, glutinous rice sesame oil, sesameOil, wild mushroom powder, vitamin E stir 10-20 minute;
D, cooling and shaping: raw material through cooling tunnel rapping moulding, carry out external packing.
As a further improvement on the present invention, described glutinous rice sesame oil is made by following steps: first by glutinous rice spiceleaf with 60 DEG CFiltering and impurity removing after the brewed 5-20 of warm water minute, adds glutinous rice spiceleaf after soybean oil is warming up to 120 DEG C, and oil temperature is controlled at 110 DEG CRefine 60 minutes, then oil temperature is down to 90 DEG C after refining 180 minutes, obtain glutinous rice perfume (or spice) after refine rear cooling filtrationOil.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
1, choosing of raw material: choosing taking natural, healthy, nutrition as prerequisite of raw material, selected raw material mostly is natural animal-plantResource, is not used as far as possible or reduces chemical industry synthetic freshener, essence and flavoring agent etc.; The routine of chafing dish broken river and sends by selected raw materialThe scope of selecting materials, fully chooses the animal and plant resource of rich brown, and the raw materials such as wild mushroom, glutinous rice perfume (or spice), hot millet, Radix Glycyrrhizae are Yunnan toolRepresentational local supplies, and find full expression in product;
2, the making of raw material: it's like spring all the year round in Yunnan, illumination abundance, product thick broad-bean sauce used is only for this enterprise obtains sky in conjunction with YunnanThick weather and traditional bean paste sauce technologic improvement and make, the quality of thick broad-bean sauce obtains larger raising; Fresh bone extract etc.Utilize novel biological extractive technique, composite emulsifying technology, high pressure homogenization technique, the novel technology that is adjusted to process, fully retainedIts soluble nutrient, delicate flavour, fragrance are taste composition, have solved dissolubility, the heat-resistant stable problem of product, and have passed throughMeticulous raw material pre-treatment and more rational manufacture craft are refining to be formed. River flavour chafing dish bed material floating thing, sediment are solvedMany problems;
3, local flavor: peppery to do, the numb taste of other river flavour chafing dish bed materials, sauce perfume (or spice) are as main, and fiber crops are not and peppery mostly, and local flavor is more single, edibleEasily get angry afterwards; This product local flavor is mellow, spicy moderate, and pungent is naturally lasting, fresh fragrant nature, and the grease fragrance in product combines oxOil, chicken fat, vegetable oil increase and local flavor, delicate flavour is mainly wild mushroom and fresh bone extract produces, and fragrance is mainly Yunnan uniquenessSpice produces, and sweet taste is mainly the natural deposits yields of doing such as Radix Glycyrrhizae, wild mushroom, product special flavour nature, sweet-smelling, uniqueness; Simultaneously because ofSelect not hot-tempered heat, the raw material of heat-clearing and fire-reducing and the improvement of processing technology, product aftertaste is long, fresh and clean does not get angry;
4, processing technology: other river flavour chafing dish bed materials are mainly to form by big fire frying, the much active ingredient of raw material and nutritionComposition is just destroyed in frying process, causes consumer's easy scorching getting angry after edible chafing dish bottom flavorings, this money perfume (or spice) simultaneouslyPeppery chafing dish bottom flavorings is according to property of raw material, and in adopting in technique, low temperature boils and forms more, raw material is fully merged, effective guarantorWhen staying nutrition and flavor components, also reduce the mouthfeel of getting angry when edible, mouth parched and tongue scorched.
Embodiment 5
The invention provides a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof, it is characterized in that: the raw material that comprises following weight fraction:
230 parts, butter, 65 parts of chicken fat, 40 parts of chilli, 60 parts of pickled upturned chilis, 260 parts of thick broad-bean sauce, 40 parts, ginger, 35 parts, garlic,55 parts of onions, 45 parts, fermented soya bean, 65 parts of salt, 30 parts of wild mushrooms, 40 parts, wild mushroom powder, 6 parts of anises, 3 parts of tsaokos, 3 parts, Radix Glycyrrhizae, little6 parts of anise seeds, 4 parts of coriander seeds, 10 parts of pericarpium zanthoxyli schinifoliis, 11 parts of pericarpium zanthoxyli bungeanis, 4 parts of dried orange peels, 1 part, cassia bark, 5 parts of black peppers, chive powder 7Part, 26 parts, glutinous rice, 20 parts of glutinous rice sesame oil, 11 parts, sesame oil, 29 parts of beef extracts, 18 parts of chicken paste, 7 parts of cooking wine, 16 parts of sweet white wine,Vitamin E2 part.
As a further improvement on the present invention, described wild mushroom is Russula vivesscens (Schaeff.) Franch, bolete, HEIHUZHANG fungus, red Albatrellus dispansus (Lloyd) Canf. & Gilb, dryOne or more in bar bacterium, collybia albuminosa.
As a further improvement on the present invention, described wild mushroom powder is Russula vivesscens (Schaeff.) Franch powder, bolete powder, HEIHUZHANG fungus powder, redOne or more in Albatrellus dispansus (Lloyd) Canf. & Gilb powder, wizened bacterium powder, collybia albuminosa powder are mixed mutually.
A kind of fragrant peppery chafing dish bottom flavorings preparation method, comprises following step:
A, raw material processing: chicken fat is heated to filter after 120 DEG C of refinings for subsequent use, adds ginger splices to go after butter are heated to 125 DEG CRaw meat, grinds into ginger, garlic, fermented soya bean, thick broad-bean sauce respectively young pilose antler or the mud shape of 1-3 millimeter, and onion sorting is rejected to defective productProduct clean that to be cut into thickness be the sheet of 5 millimeters, respectively chilli, pickled upturned chili are polished into the sheet of 3-5 millimeter, respectively by eightAngle, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, dried orange peel, cassia bark, black pepper are controlled baking box temperature in baking boxSpend 85-90 DEG C of baking 1.5-2 hour, grind into 40 object powderies, glutinous rice is placed and in jacketed pan, is warming up to 160 DEG C of frying colorsAfter micro-Huang, grind into 60 order powderies, wild mushroom sorting is rejected to substandard product and clean that to be cut into thickness be the sheet of 5 millimeters;
The mixing of B, raw material: will grind into anise, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, the pericarpium zanthoxyli bungeani, old of powderSkin, cassia bark, black pepper are mixed to get condiment powder mutually;
The frying of C, raw material: successively butter, chicken fat are dropped in jacketed pan and refined, oil temperature is increased to 110-130 DEG C, stablize 5-10 minutes, then add ginger, onion frying 5-10 minute, in the time that oil temperature is stabilized in 110-130 DEG C, add wild mushroom frying 5-10 minutes, then add glutinous rice, chilli, pickled upturned chili frying 3-8 minute, then add successively thick broad-bean sauce, fermented soya bean frying 10-18 minutes, then add cooking wine, sweet white wine frying 2-5 minute, then add garlic frying after 2-5 minute, to add successively spicePowder, salt start cooling, in the time that temperature is down to 80 DEG C, add successively chive powder, beef extract, chicken paste, glutinous rice sesame oil, sesameOil, wild mushroom powder, vitamin E stir 10-20 minute;
D, cooling and shaping: raw material through cooling tunnel rapping moulding, carry out external packing.
As a further improvement on the present invention, described glutinous rice sesame oil is made by following steps: first by glutinous rice spiceleaf with 60 DEG CWarm water is filtering and impurity removing after brewed 10 minutes, adds glutinous rice spiceleaf after soybean oil is warming up to 110 DEG C, and oil temperature is controlled at 100-110DEG C refining 30 minutes, then oil temperature is down to 90 DEG C after refining 120 minutes, obtain glutinous rice perfume (or spice) after refine rear cooling filtrationOil.
Chafing dish bottom flavorings of the present invention has following beneficial effect:
1, choosing of raw material: choosing taking natural, healthy, nutrition as prerequisite of raw material, selected raw material mostly is natural animal-plantResource, is not used as far as possible or reduces chemical industry synthetic freshener, essence and flavoring agent etc.; The routine of chafing dish broken river and sends by selected raw materialThe scope of selecting materials, fully chooses the animal and plant resource of rich brown, and the raw materials such as wild mushroom, glutinous rice perfume (or spice), hot millet, Radix Glycyrrhizae are Yunnan toolRepresentational local supplies, and find full expression in product;
2, the making of raw material: it's like spring all the year round in Yunnan, illumination abundance, product thick broad-bean sauce used is only for this enterprise obtains sky in conjunction with YunnanThick weather and traditional bean paste sauce technologic improvement and make, the quality of thick broad-bean sauce obtains larger raising; Fresh bone extract etc.Utilize novel biological extractive technique, composite emulsifying technology, high pressure homogenization technique, the novel technology that is adjusted to process, fully retainedIts soluble nutrient, delicate flavour, fragrance are taste composition, have solved dissolubility, the heat-resistant stable problem of product, and have passed throughMeticulous raw material pre-treatment and more rational manufacture craft are refining to be formed. River flavour chafing dish bed material floating thing, sediment are solvedMany problems;
3, local flavor: peppery to do, the numb taste of other river flavour chafing dish bed materials, sauce perfume (or spice) are as main, and fiber crops are not and peppery mostly, and local flavor is more single, edibleEasily get angry afterwards; This product local flavor is mellow, spicy moderate, and pungent is naturally lasting, fresh fragrant nature, and the grease fragrance in product combines oxOil, chicken fat, vegetable oil increase and local flavor, delicate flavour is mainly wild mushroom and fresh bone extract produces, and fragrance is mainly Yunnan uniquenessSpice produces, and sweet taste is mainly the natural deposits yields of doing such as Radix Glycyrrhizae, wild mushroom, product special flavour nature, sweet-smelling, uniqueness; Simultaneously because ofSelect not hot-tempered heat, the raw material of heat-clearing and fire-reducing and the improvement of processing technology, product aftertaste is long, fresh and clean does not get angry;
4, processing technology: other river flavour chafing dish bed materials are mainly to form by big fire frying, the much active ingredient of raw material and nutritionComposition is just destroyed in frying process, causes consumer's easy scorching getting angry after edible chafing dish bottom flavorings, this money perfume (or spice) simultaneouslyPeppery chafing dish bottom flavorings is according to property of raw material, and in adopting in technique, low temperature boils and forms more, raw material is fully merged, effective guarantorWhen staying nutrition and flavor components, also reduce the mouthfeel of getting angry when edible, mouth parched and tongue scorched.
Claims (8)
1. peppery chafing dish bottom flavorings of perfume (or spice) and preparation method thereof, is characterized in that: the raw material that comprises following weight fraction:
Butter 200-250 part, chicken fat 50-80 part, chilli 30-50 part, pickled upturned chili 30-80 part, thick broad-bean sauce 240-280 part,Ginger 30-50 part, garlic 20-50 part, onion 40-70 part, fermented soya bean 30-60 part, salt 50-80 part, wild mushroom 20-40 part, open countryRaw bacterium powder 30-50 part, anistree 3-8 part, tsaoko 2-4 part, Radix Glycyrrhizae 1-5 part, fennel seeds seed 3-8 part, coriander seed 3-5 part, pericarpium zanthoxyli schinifolii8-15 part, pericarpium zanthoxyli bungeani 8-15 part, dried orange peel 2-6 part, cassia bark 1-3 part, black pepper 3-8 part, chive powder 5-10 part, glutinous rice 20-28 part,Glutinous rice sesame oil 15-25 part, sesame oil 8-15 part, beef extract 25-32 part, chicken paste 15-20 part, cooking wine 5-10 part, sweet white wine 10-20 parts, vitamin e1-2 part.
2. a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof according to claim 1, is characterized in that: comprise following weight fractionThe raw material of number:
Butter 220-240 part, chicken fat 60-70 part, chilli 35-45 part, pickled upturned chili 40-70 part, thick broad-bean sauce 250-270 part,Ginger 35-45 part, garlic 30-40 part, onion 50-60 part, fermented soya bean 40-50 part, salt 60-70 part, wild mushroom 25-35 part, open countryRaw bacterium powder 35-45 part, anistree 4-7 part, tsaoko 2-4 part, Radix Glycyrrhizae 2-4 part, fennel seeds seed 4-7 part, coriander seed 3-4 part, pericarpium zanthoxyli schinifolii9-12 part, pericarpium zanthoxyli bungeani 10-12 part, dried orange peel 3-5 part, cassia bark 1-2 part, black pepper 4-6 part, chive powder 6-8 part, glutinous rice 24-27 part,Glutinous rice sesame oil 18-22 part, sesame oil 10-12 part, beef extract 28-30 part, chicken paste 17-19 part, cooking wine 6-8 part, sweet white wine 15-18 parts, vitamin e1 part.
3. a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof according to claim 1, is characterized in that: comprise following weight fractionThe raw material of number:
230 parts, butter, 65 parts of chicken fat, 40 parts of chilli, 60 parts of pickled upturned chilis, 260 parts of thick broad-bean sauce, 40 parts, ginger, 35 parts, garlic,55 parts of onions, 45 parts, fermented soya bean, 65 parts of salt, 30 parts of wild mushrooms, 40 parts, wild mushroom powder, 6 parts of anises, 3 parts of tsaokos, 3 parts, Radix Glycyrrhizae, little6 parts of anise seeds, 4 parts of coriander seeds, 10 parts of pericarpium zanthoxyli schinifoliis, 11 parts of pericarpium zanthoxyli bungeanis, 4 parts of dried orange peels, 1 part, cassia bark, 5 parts of black peppers, chive powder 7Part, 26 parts, glutinous rice, 20 parts of glutinous rice sesame oil, 11 parts, sesame oil, 29 parts of beef extracts, 18 parts of chicken paste, 7 parts of cooking wine, 16 parts of sweet white wine,Vitamin E2 part.
4. a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof according to claim 1, is characterized in that: described wild mushroom is for blue or greenOne or more in bacterium, bolete, HEIHUZHANG fungus, red Albatrellus dispansus (Lloyd) Canf. & Gilb, wizened bacterium, collybia albuminosa.
5. a kind of fragrant peppery chafing dish bottom flavorings and preparation method thereof according to claim 1, is characterized in that: described wild mushroom powder isOne or more in Russula vivesscens (Schaeff.) Franch powder, bolete powder, HEIHUZHANG fungus powder, red Albatrellus dispansus (Lloyd) Canf. & Gilb powder, wizened bacterium powder, collybia albuminosa powder are mixed mutuallyClose.
6. the peppery chafing dish bottom flavorings preparation method of perfume (or spice), comprises following step:
A, raw material processing: chicken fat is heated to filter after 120 DEG C of refinings for subsequent use, adds ginger splices to go after butter are heated to 125 DEG CRaw meat, grinds into ginger, garlic, fermented soya bean, thick broad-bean sauce respectively young pilose antler or the mud shape of 1-3 millimeter, and onion sorting is rejected to defective productProduct clean that to be cut into thickness be the sheet of 5 millimeters, respectively chilli, pickled upturned chili are polished into the sheet of 3-5 millimeter, respectively by eightAngle, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, pericarpium zanthoxyli bungeani, dried orange peel, cassia bark, black pepper are controlled baking box temperature in baking boxSpend 85-90 DEG C of baking 1.5-2 hour, grind into 40 object powderies, glutinous rice is placed and in jacketed pan, is warming up to 160 DEG C of frying colorsAfter micro-Huang, grind into 60 order powderies, wild mushroom sorting is rejected to substandard product and clean that to be cut into thickness be the sheet of 5 millimeters;
The mixing of B, raw material: will grind into anise, tsaoko, Radix Glycyrrhizae, fennel seeds seed, coriander seed, pericarpium zanthoxyli schinifolii, the pericarpium zanthoxyli bungeani, old of powderSkin, cassia bark, black pepper are mixed to get condiment powder mutually;
The frying of C, raw material: successively butter, chicken fat are dropped in jacketed pan and refined, oil temperature is increased to 110-130 DEG C, stablize 5-10 minutes, then add ginger, onion frying 5-10 minute, in the time that oil temperature is stabilized in 110-130 DEG C, add wild mushroom frying 5-10 minutes, then add glutinous rice, chilli, pickled upturned chili frying 3-8 minute, then add successively thick broad-bean sauce, fermented soya bean frying 10-18 minutes, then add cooking wine, sweet white wine frying 2-5 minute, then add garlic frying after 2-5 minute, to add successively spicePowder, salt start cooling, in the time that temperature is down to 80 DEG C, add successively chive powder, beef extract, chicken paste, glutinous rice sesame oil, sesameOil, wild mushroom powder, vitamin E stir 10-20 minute;
D, cooling and shaping: raw material through cooling tunnel rapping moulding, carry out external packing.
7. a kind of fragrant peppery chafing dish bottom flavorings preparation method according to claim 6, is characterized in that: described glutinous rice sesame oil by belowStep makes: first, by filtering and impurity removing after 60 DEG C of brewed 5-20 of warm water minutes for glutinous rice spiceleaf, soybean oil is warming up to 110-120 DEG CAfter add glutinous rice spiceleaf, oil temperature be controlled at 100-110 DEG C refining 20-60 minute, then oil temperature is down to 90 DEG C after refining 90-180 minutes, refine after rear cooling is filtered and obtained glutinous rice sesame oil.
8. a kind of fragrant peppery chafing dish bottom flavorings preparation method according to claim 7, is characterized in that: described glutinous rice sesame oil by belowStep makes: first by 60 DEG C of warm water filtering and impurity removing after brewed 10 minutes for glutinous rice spiceleaf, add after soybean oil is warming up to 110 DEG CGlutinous rice spiceleaf, oil temperature be controlled at 100-110 DEG C refining 30 minutes, then oil temperature is down to 90 DEG C after refining 120 minutes, refiningAfter completing, cooling obtains glutinous rice sesame oil after filtering.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106174364A (en) * | 2016-07-18 | 2016-12-07 | 刘霁辉 | A kind of Fructus Capsici cheese fondue bed material and preparation method thereof |
| CN106616796A (en) * | 2016-12-20 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Low-nitrate-content hotpot condiment |
| CN106616803A (en) * | 2016-12-22 | 2017-05-10 | 云南卓食品有限公司 | Hotpot condiment with capsicum frutescens and preparation method thereof |
| CN106616825A (en) * | 2016-12-22 | 2017-05-10 | 云南卓食品有限公司 | Mushroom and bone delicious solid seasoner and preparation method thereof |
| CN106820057A (en) * | 2017-02-06 | 2017-06-13 | 田光 | A kind of lobster flavourings and preparation method thereof |
| CN106880017A (en) * | 2017-04-24 | 2017-06-23 | 四川五斗米食品开发有限公司 | A kind of yellow stuff chafing dish bottom flavorings and preparation method thereof |
| CN106901312A (en) * | 2017-03-03 | 2017-06-30 | 付昱森 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
| CN107048311A (en) * | 2016-12-22 | 2017-08-18 | 云南卓食品有限公司 | A kind of tea oil chafing dish bottom flavorings and preparation method thereof |
| CN110584066A (en) * | 2019-10-23 | 2019-12-20 | 四川天味食品集团股份有限公司 | Sweet and sour spare rib seasoning packet and preparation method thereof |
| CN111248427A (en) * | 2020-03-27 | 2020-06-09 | 宁夏草原阿妈食品有限公司 | Muslim wild mushroom and Chinese wolfberry composite dreg-free hotpot condiment and preparation method thereof |
| CN112314922A (en) * | 2020-11-06 | 2021-02-05 | 四川依田文商科技有限公司 | Hotpot condiment and preparation process thereof |
| CN112998234A (en) * | 2021-03-31 | 2021-06-22 | 四川远方云天食品科技有限公司 | Health-preserving hotpot condiment and preparation method thereof |
| CN113768118A (en) * | 2021-09-10 | 2021-12-10 | 四川省火娃食品有限公司 | Spicy health-preserving hotpot condiment and preparation method thereof |
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| CN103404830A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Hot pot condiment and preparation method thereof |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103404830A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Hot pot condiment and preparation method thereof |
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| CN106174364A (en) * | 2016-07-18 | 2016-12-07 | 刘霁辉 | A kind of Fructus Capsici cheese fondue bed material and preparation method thereof |
| CN106616796A (en) * | 2016-12-20 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Low-nitrate-content hotpot condiment |
| CN106616803A (en) * | 2016-12-22 | 2017-05-10 | 云南卓食品有限公司 | Hotpot condiment with capsicum frutescens and preparation method thereof |
| CN106616825A (en) * | 2016-12-22 | 2017-05-10 | 云南卓食品有限公司 | Mushroom and bone delicious solid seasoner and preparation method thereof |
| CN107048311A (en) * | 2016-12-22 | 2017-08-18 | 云南卓食品有限公司 | A kind of tea oil chafing dish bottom flavorings and preparation method thereof |
| CN106820057A (en) * | 2017-02-06 | 2017-06-13 | 田光 | A kind of lobster flavourings and preparation method thereof |
| CN106901312A (en) * | 2017-03-03 | 2017-06-30 | 付昱森 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
| CN106880017A (en) * | 2017-04-24 | 2017-06-23 | 四川五斗米食品开发有限公司 | A kind of yellow stuff chafing dish bottom flavorings and preparation method thereof |
| CN110584066A (en) * | 2019-10-23 | 2019-12-20 | 四川天味食品集团股份有限公司 | Sweet and sour spare rib seasoning packet and preparation method thereof |
| CN111248427A (en) * | 2020-03-27 | 2020-06-09 | 宁夏草原阿妈食品有限公司 | Muslim wild mushroom and Chinese wolfberry composite dreg-free hotpot condiment and preparation method thereof |
| CN112314922A (en) * | 2020-11-06 | 2021-02-05 | 四川依田文商科技有限公司 | Hotpot condiment and preparation process thereof |
| CN112998234A (en) * | 2021-03-31 | 2021-06-22 | 四川远方云天食品科技有限公司 | Health-preserving hotpot condiment and preparation method thereof |
| CN113768118A (en) * | 2021-09-10 | 2021-12-10 | 四川省火娃食品有限公司 | Spicy health-preserving hotpot condiment and preparation method thereof |
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Application publication date: 20160518 |