CN105639575A - Clear oil hotpot seasoning and making method thereof - Google Patents
Clear oil hotpot seasoning and making method thereof Download PDFInfo
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- CN105639575A CN105639575A CN201510998374.1A CN201510998374A CN105639575A CN 105639575 A CN105639575 A CN 105639575A CN 201510998374 A CN201510998374 A CN 201510998374A CN 105639575 A CN105639575 A CN 105639575A
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- 238000000034 method Methods 0.000 title claims abstract description 48
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 108
- 239000003921 oil Substances 0.000 claims abstract description 95
- 239000002994 raw material Substances 0.000 claims abstract description 53
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 52
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 52
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 52
- 235000019198 oils Nutrition 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 29
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 28
- 235000008397 ginger Nutrition 0.000 claims abstract description 28
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 18
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 18
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 17
- 239000003549 soybean oil Substances 0.000 claims abstract description 17
- 238000005303 weighing Methods 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims description 27
- 235000009566 rice Nutrition 0.000 claims description 27
- 235000013599 spices Nutrition 0.000 claims description 24
- 239000002304 perfume Substances 0.000 claims description 23
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 19
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 19
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 19
- 235000018889 capsanthin Nutrition 0.000 claims description 19
- 235000012658 paprika extract Nutrition 0.000 claims description 19
- 239000001688 paprika extract Substances 0.000 claims description 19
- 240000006927 Foeniculum vulgare Species 0.000 claims description 17
- 235000002782 Foeniculum vulgare var dulce Nutrition 0.000 claims description 17
- 241000949456 Zanthoxylum Species 0.000 claims description 17
- 235000020097 white wine Nutrition 0.000 claims description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 11
- 239000003205 fragrance Substances 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 7
- 239000001728 capsicum frutescens Substances 0.000 claims description 7
- 230000007306 turnover Effects 0.000 claims description 7
- 239000004698 Polyethylene Substances 0.000 claims description 6
- -1 polyethylene Polymers 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 5
- 239000008159 sesame oil Substances 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 238000003475 lamination Methods 0.000 claims description 3
- 241001127714 Amomum Species 0.000 abstract 1
- 240000006677 Vicia faba Species 0.000 abstract 1
- 235000010749 Vicia faba Nutrition 0.000 abstract 1
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 1
- 241001079064 Zanthoxylum schinifolium Species 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 238000003913 materials processing Methods 0.000 abstract 1
- 238000012805 post-processing Methods 0.000 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 19
- 125000003118 aryl group Chemical group 0.000 description 5
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a clear oil hotpot seasoning and a making method thereof. Raw materials of the clear oil hotpot seasoning comprise, by weight, 35-45 parts of soybean oil, 40-50 parts of rapeseed oil, 4-5 parts of Ciba capsicum, 1-3 parts of ginger, 5-10 parts of broad beans, 0.5-1.5 parts of Zanthoxylum schinifolium powder, 0.05-0.1 parts of Java amomum fruit powder, 0.05-0.1 parts of aniseed powder, 0.05-0.2 parts of Fructus Tsaoko powder, 0.1-0.3 parts of Fructus Foeniculi powder, 0.1-0.3 parts of Fructus Amomi powder, 1-3 parts of baijiu, 0.2-0.5 parts of monosodium glutamate, 0.2-0.5 parts of capsanthi, 0.2-0.5 parts of cooked, spicy and hot oil and 0.2-0.5 parts of capsicum essential oil. The making method comprises the steps of sequentially choosing materials, preparing materials, weighing materials, stir-frying materials, and post-processing the materials.
Description
Technical field
The present invention relates to condiment food technology field, more particularly, it relates to a kind of clearing-oil chafing dish bottom flavorings and making method thereof.
Background technology
Chafing dish is a kind of food deeply liked by a person sponging on an aristocrat, and in Ba-Shu area, most popular with beef tallow hot pot again, but beef tallow hot pot is too aromatic, greasy and be unfavorable for health, not too meets and modern pursues healthy life requirement. Edible vegetable oil chafing dish mainly uses vegetables oil to make, and has given up aromatic butter, and not only lipid content reduces, and edible after not peppery stomach and not greasy, more healthy, more meet the health demand of modern.
Existing clearing-oil chafing dish bottom flavorings huge number, but lipid content is still higher, it is easy to people is got fat; And the greasy smell that chafing dish distributes still easily sticks on the body of people, taste is relatively big, and not too meets the health demand of modern.
Therefore, it is necessary to provide a kind of in technique adjustable and more meet clearing-oil chafing dish bottom flavorings and the making method thereof of modern's health demand.
Summary of the invention
In order to solve problems of the prior art, it is an object of the invention to provide a kind of in technique adjustable and more meet clearing-oil chafing dish bottom flavorings and the making method thereof of modern's health demand.
An aspect of of the present present invention provides a kind of clearing-oil chafing dish bottom flavorings, with parts by weight, the raw material of described clearing-oil chafing dish bottom flavorings comprises: soybean oil 35��45 parts, rapeseed oil 40��50 parts, 4��5 parts, glutinous rice cake capsicum, ginger 1��3 part, bean cotyledon 5��10 parts, blue or green zanthoxylum powder 0.5��1.5 part, 0.05��0.1 part, white bandit's powder, star aniseed powder 0.05��0.1 part, 0.05��0.2 part, tsaoko powder, 0.1��0.3 part, sweet fennel powder, 0.1��0.3 part, Fructus Amomi powder, white wine 1��3 part, monosodium glutamate 0.2��0.5 part, capsanthin 0.2��0.5 part, spicy oily 0.2��0.5 part of ripe perfume (or spice), capsicum oil 0.2��0.5 part.
An embodiment according to clearing-oil chafing dish bottom flavorings of the present invention, to be red pepper pull out described glutinous rice cake capsicum boiling water medium and small fire boiling 3��5 minutes and after giving out sharp flavor, shred and make.
Another aspect provides the making method of a kind of clearing-oil chafing dish bottom flavorings, described making method comprises selecting materials of carrying out successively, get the raw materials ready, weighing, cook and aftertreatment, wherein, select materials described, get the raw materials ready in the step with weighing, with parts by weight, choose, the raw material prepared and take comprises: soybean oil 35��45 parts, rapeseed oil 40��50 parts, 4��5 parts, glutinous rice cake capsicum, ginger 1��3 part, bean cotyledon 5��10 parts, blue or green zanthoxylum powder 0.5��1.5 part, 0.05��0.1 part, white bandit's powder, star aniseed powder 0.05��0.1 part, 0.05��0.2 part, tsaoko powder, 0.1��0.3 part, sweet fennel powder, 0.1��0.3 part, Fructus Amomi powder, white wine 1��3 part, monosodium glutamate 0.2��0.5 part, capsanthin 0.2��0.5 part, spicy oily 0.2��0.5 part of ripe perfume (or spice), capsicum oil 0.2��0.5 part.
An embodiment of the making method according to clearing-oil chafing dish bottom flavorings of the present invention, in the described step selected materials, chooses without moth, without going mouldy, the raw material of free from extraneous odour, pollution-free and inclusion-free; Making the part material of described raw material this drying of Central Plains keep dry and have due color and luster and smell, control moisture content is not no more than 8wt% higher than 12wt% and total ash content.
An embodiment of the making method according to clearing-oil chafing dish bottom flavorings of the present invention, in the described step got the raw materials ready, comprise the sub-step preparing glutinous rice cake capsicum and process ginger, wherein, the described sub-step preparing glutinous rice cake capsicum is for pulling out red pepper the medium and small fire heating of boiling water 3��5 minutes and after giving out sharp flavor, shred; The sub-step of described process ginger is cut into particulate after being cleaned by ginger.
An embodiment of the making method according to clearing-oil chafing dish bottom flavorings of the present invention, in the step of described weighing, described soybean oil, rapeseed oil, glutinous rice cake capsicum, ginger, bean cotyledon and monosodium glutamate are taken respectively and holds, described white wine, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder are taken respectively and puts together, described capsanthin, capsicum oil, the spicy oil content another name of ripe perfume (or spice) are got and puts together.
An embodiment of the making method according to clearing-oil chafing dish bottom flavorings of the present invention, in the described step cooked, comprises following sub-step:
A, heating frying pan and pour rapeseed oil into, with the little fire oil refining 3��5 minutes of 110��120 DEG C and after fuel-displaced fragrance to be emitted, pour soybean oil into, continue to heat 3��5 minutes to giving out salted cake fried in sesame oil taste with the big fire of 150��170 DEG C;
B, add bean cotyledon, glutinous rice cake capsicum and ginger successively, continue to turn over and fry to mixed even and fragrant, then capsanthin, capsicum oil and the spicy oil of ripe perfume (or spice) are added frying pan turns over stir-fry 2��4 minutes, add monosodium glutamate afterwards and turn over stir-fry 1��2 minute mixed even to dissolving;
C, white wine, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder are added and frying pan turns over stir-fry 2��5 minutes to mixed even, off the pot and cool and obtain described clearing-oil chafing dish bottom flavorings.
An embodiment of the making method according to clearing-oil chafing dish bottom flavorings of the present invention, in the step processed in the rear, comprises sterilizing, weighs the sub-step of pack, Vacuum Package and vanning.
An embodiment of the making method according to clearing-oil chafing dish bottom flavorings of the present invention, the sub-step of described Vacuum Package is polyethylene coextrusion-lamination film bag vacuum packaging or polyethylene foil laminated film bag vacuum packaging.
Compared with prior art, the clearing-oil chafing dish bottom flavorings that prepared by the present invention is given prominence to and is embodied delicate fragrance, pure fiber crops, not greasy characteristic; In the selection of peppery degree, based in the capsicum of peppery type, under the smooth taste of edible vegetable oil regulates so that the taste harmony of spicy fresh perfume (or spice), tasty and refreshing oiliness; The peppery degree of bed material is moderate, aromatic flavour, not easily get angry, all-ages, the consumers demand of different ages stage crowd can be met. The making method of the present invention is on the basis guaranteeing its constant product quality, can according to the needs of different geographical human consumer, suitably adjust proportioning and the manufacture craft of bed material, with the demand of satisfied different human consumer, therefore the consumer group relatively greatly and has the bigger market requirement, it is possible to ensure that the conversion of technology is implemented.
Embodiment
All features disclosed in this specification sheets, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Any feature disclosed in this specification sheets, unless specifically stated otherwise, all can be replaced by other equivalences or the alternative features with similar object. Unless specifically stated otherwise, that is, each feature is an example in a series of equivalence or similar characteristics.
It is described in detail to clearing-oil chafing dish bottom flavorings and its preparation method of the present invention below.
Exemplary embodiment according to the present invention, with parts by weight, the raw material of described clearing-oil chafing dish bottom flavorings comprises: soybean oil 35��45 parts, rapeseed oil 40��50 parts, 4��5 parts, glutinous rice cake capsicum, ginger 1��3 part, bean cotyledon 5��10 parts, blue or green zanthoxylum powder 0.5��1.5 part, white 0.05��0.1 part, bandit's powder, star aniseed powder 0.05��0.1 part, 0.05��0.2 part, tsaoko powder, 0.1��0.3 part, sweet fennel powder, 0.1��0.3 part, Fructus Amomi powder, white wine 1��3 part, monosodium glutamate 0.2��0.5 part, capsanthin 0.2��0.5 part, spicy oily 0.2��0.5 part of ripe perfume (or spice), capsicum oil 0.2��0.5 part.
According to the present invention, to be red pepper pull out glutinous rice cake capsicum boiling water medium and small fire boiling 3��5 minutes and after giving out sharp flavor, shred and make, but the present invention is not limited thereto, it is also possible to adopts the glutinous rice cake capsicum method for making that those skilled in the art commonly use.
Preferably, above-mentioned raw materials should meet the national standards such as GB2723, GB2708, GB9960, GB5461 and GB2760.
Above-mentioned raw materials and proportioning is adopted to make the clearing-oil chafing dish bottom flavorings delicate fragrance obtained, pure fiber crops, not greasy characteristic; In the selection of peppery degree, based in the capsicum of peppery type, under the smooth taste of edible vegetable oil regulates so that the taste harmony of spicy fresh perfume (or spice), tasty and refreshing oiliness; The peppery degree of bed material is moderate, aromatic flavour, not easily get angry, all-ages, the consumers demand of different ages stage crowd can be met. In fact, producer on the basis guaranteeing constant product quality, can suitably adjust raw material and the proportioning of above-mentioned bed material according to the needs of different geographical human consumer, with the demand of satisfied different human consumer.
For clearing-oil chafing dish bottom flavorings, not only its raw material and proportioning are very important, and its making method is also quite important, even directly determines the quality of prepared bed material. Therefore, the present invention additionally provides the making method of a kind of clearing-oil chafing dish bottom flavorings simultaneously, thus from making the quality further ensuring clearing-oil chafing dish bottom flavorings.
Exemplary embodiment according to the present invention, described making method comprise carry out successively select materials, get the raw materials ready, weighing, cook and post-treating and other steps, wherein, the step selected materials and refer to and raw material is chosen, get the raw materials ready be prepare selected by the step of raw material, weighing carries out, according to the proportioning of design, the step that raw material takes, and cooking is mixed by all raw materials and the step of frying, and aftertreatment is then the step that the material fried carries out subsequent disposal. Each step above-mentioned will be further described below.
Exemplary embodiment according to the present invention, selecting materials, get the raw materials ready in the step with weighing, with parts by weight, choose, the raw material prepared and take comprises: soybean oil 35��45 parts, rapeseed oil 40��50 parts, 4��5 parts, glutinous rice cake capsicum, ginger 1��3 part, bean cotyledon 5��10 parts, blue or green zanthoxylum powder 0.5��1.5 part, 0.05��0.1 part, white bandit's powder, star aniseed powder 0.05��0.1 part, 0.05��0.2 part, tsaoko powder, 0.1��0.3 part, sweet fennel powder, 0.1��0.3 part, Fructus Amomi powder, white wine 1��3 part, monosodium glutamate 0.2��0.5 part, capsanthin 0.2��0.5 part, spicy oily 0.2��0.5 part of ripe perfume (or spice), capsicum oil 0.2��0.5 part.Also, namely in choosing and preparing the step of raw material, carry out choosing and preparing according to the kind of above-mentioned every raw material, then in the step taking raw material, take according to the proportioning of above-mentioned every raw material.
In the step selected materials, preferably, choose without moth, without going mouldy, the raw material of free from extraneous odour, pollution-free and inclusion-free, and the part material making raw material this drying of Central Plains is (such as, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder etc.) keep dry and there is due color and luster and smell, control moisture content is not no more than 8wt% higher than 12wt% and total ash content. Choose the quality that the raw material with above-mentioned feature can guarantee the clearing-oil chafing dish bottom flavorings that frying obtains, avoid because raw material qualitative change or the bacteria breed caused containing water excess or quality guaranteed period become short problem.
In the step got the raw materials ready, get out required raw material and process accordingly. Preferably, the sub-step preparing glutinous rice cake capsicum and process ginger is comprised. Wherein, the sub-step preparing glutinous rice cake capsicum for pulling out red pepper, shred after the medium and small fire of boiling water heats 3��5 minutes and gives out sharp flavor, it is preferable that is chopped into pureed so that taking. The sub-step of process ginger is for cleaning ginger and is cut into particulate.
In the step of weighing, it is possible to carry out taking of every raw material according to formula. But, in order to adding when facilitating frying, preferably soybean oil, rapeseed oil, glutinous rice cake capsicum, ginger, bean cotyledon and monosodium glutamate are taken respectively and hold, white wine, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder are taken respectively and puts together, capsanthin, capsicum oil, the spicy oil content another name of ripe perfume (or spice) are got and puts together.
Cooking is the most essential steps making clearing-oil chafing dish bottom flavorings, and therefore the step cooked is described by emphasis of the present invention. According to the present invention, in the step cooked, comprise following sub-step:
Steps A:
Heating frying pan also pours rapeseed oil into, with the little fire oil refining 3��5 minutes of 110��120 DEG C and after fuel-displaced fragrance to be emitted, pours soybean oil into, continues to heat 3��5 minutes to giving out salted cake fried in sesame oil taste with the big fire of 150��170 DEG C. This step is heat oil step, thinks and follow-up cooks the oil temperature providing enough, ensures the salted cake fried in sesame oil of the bed material of frying.
Step B:
Add bean cotyledon, glutinous rice cake capsicum and ginger successively, continue to turn over and fry to mixed even and fragrant, then capsanthin, capsicum oil and the spicy oil of ripe perfume (or spice) are added frying pan turns over stir-fry 2��4 minutes, add monosodium glutamate afterwards and turn over stir-fry 1��2 minute mixed even to dissolving. This step is equivalent to boil in water for a while, then dress with soy, vinegar, etc. the step of pot, will can promote fragrance and the pungent of final bed material in advance after quick-fried for above-mentioned raw materials perfume (or spice). Wherein, when pouring capsanthin, capsicum oil and the spicy oil of ripe perfume (or spice) into, it is possible to a small amount of boiling water the inwall of container rinsed well and pour in pot, to ensure the add-on of capsanthin, capsicum oil and the spicy oil of ripe perfume (or spice).
Step C:
White wine, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder are added and frying pan turns over stir-fry 2��5 minutes to mixed even, off the pot and cool and obtain described clearing-oil chafing dish bottom flavorings. This step plays the effect of seasoning, makes the fragrance of various spices mix and reach best effect. Preferably, ventilating and cooling place cooling it is placed in again after utilizing preservative film etc. to be covered by the container of splendid attire clearing-oil chafing dish bottom flavorings, to prevent impurity, bacterium in air pollute.
Longer owing to cooking the time of step, it is thus desirable to the opportunity getting hold of blanking in the process of frying and the duration and degree of heating cooked, note at any time observing the color of bed material in pot and hearing taste, it is ensured that carrying out smoothly of frying process.
After obtained clearing-oil chafing dish bottom flavorings, it is also possible to the aftertreatment it being correlated with as required is so that follow-up eats, sells and transport. Preferably, the step of described aftertreatment can comprise sterilizing, weigh the sub-step of pack, Vacuum Package and vanning. Wherein, the sub-step of Vacuum Package can be polyethylene coextrusion-lamination film bag vacuum packaging or polyethylene foil laminated film bag vacuum packaging, and the quality guaranteed period of Different Package is different, and the former is 6 months the quality guaranteed period, the latter Ke Da 12 months.
Obtained finished product clearing-oil chafing dish bottom flavorings is also carried out the detection of Oranoleptic indicator, physical and chemical index, microbiological indicator by the present invention, respectively as shown in table 1, table 2 and table 3.
The Oranoleptic indicator of table 1 clearing-oil chafing dish bottom flavorings
The physical and chemical index of table 2 clearing-oil chafing dish bottom flavorings
The microbiological indicator of table 3 clearing-oil chafing dish bottom flavorings
| Project | Index |
| Bacterium number (individual/g) | ��50 |
| Coliform (individual/100g) (MPN/g) | ��30(3.0) |
| Pathogenic bacterium (Salmonellas, streptococcus aureus, Shigellae) | Non-detection |
Below in conjunction with example, the clearing-oil chafing dish bottom flavorings of the present invention and its preparation method are further described.
Example 1:
Calculate according to frying 100 grams of clearing-oil chafing dish bottom flavorings, comprise following raw material: soybean oil 40 grams, rapeseed oil 45.75 grams, 4 grams, glutinous rice cake capsicum, old ginger 1 gram, bean cotyledon 6 grams, blue or green zanthoxylum powder 0.5 gram, white 0.08 gram, bandit's powder, star aniseed powder 0.1 gram, 0.1 gram, tsaoko powder, 0.2 gram, sweet fennel powder, 0.1 gram, Fructus Amomi powder, white wine 1 gram, monosodium glutamate 0.25 gram, capsanthin 0.27 gram, ripe perfume (or spice) spicy oily 0.4 gram and capsicum oil 0.25 gram.
(1) select materials: choose above-mentioned every raw material, select to go mouldy without moth, nothing, the raw material of free from extraneous odour, pollution-free, inclusion-free, and keep it to have the due color and luster of this raw material, natural aromatic taste or sharp flavor. The moisture content of the raw material that control is originally dry is not no more than 8wt% higher than 12wt% and total ash content.
(2) get the raw materials ready: prepare above-mentioned required raw material and process accordingly.
Wherein, glutinous rice cake capsicum way: take appropriate red pepper and pour in water-bath in full bloom, after boiling, little fire heating 5 minutes, when there being sharp flavor to give out, scoop out capsicum with leakage wooden dipper, then capsicum are chopped into pureed so that taking.
Ginger: cleaned by old ginger, is then cut into fine-grannular by knife.
White wine, capsanthin, capsicum oil and the spicy oil of ripe perfume (or spice): when taking aforesaid liquid raw material, with spoon a small amount of liquid starting material, then with spoon contacting container inwall, make liquid starting material slowly dirty and the moment notes balance reading, it is achieved accurately to take.
(3) weighing: above raw material is taken one by one, soybean oil, rapeseed oil, glutinous rice cake capsicum, ginger, bean cotyledon and monosodium glutamate take with different beakers respectively, white wine, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder are taken respectively and puts together, capsanthin, capsicum oil, the spicy oil content another name of ripe perfume (or spice) are got and puts together.
(4) cook:
A, heating frying pan and pour rapeseed oil into, with 120 DEG C little fire oil refining 5 minutes and after fuel-displaced fragrance to be emitted, pour soybean oil into, continuation heat 3 minutes to giving out salted cake fried in sesame oil taste with the big fire of 160 DEG C.
B, in frying pan, add bean cotyledon, glutinous rice cake capsicum and ginger successively, often add a kind of raw material and all ceaselessly to be turned over stir-fry, make various raw material blending and avoid being burned, wait fry fragrant after add another kind again. Again capsanthin, capsicum oil and the spicy oil of ripe perfume (or spice) are added and frying pan turns over stir-fry 2��4 minutes, add monosodium glutamate afterwards and turn over stir-fry and mix even to dissolving in 1��2 minute;
C, white wine, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder are added and frying pan turns over stir-fry 2��5 minutes to mixed even, close fire off the pot and cool obtain described clearing-oil chafing dish bottom flavorings, then with preservative film by bowl cover go up and place ventilating and cooling place cool.
(5) aftertreatment:
After gained clearing-oil chafing dish bottom flavorings sterilizing, scooping with spoon and get in clearing-oil chafing dish bottom flavorings loading packing bag, 200 grams every bag, the positive negative error of suitable regulating weight is no more than 5 grams; According to certain specification or quantity, the clearing-oil chafing dish bottom flavorings wrapped is packaged in carton again and with sealing rubber seal case, sticks name of an article label.
The clearing-oil chafing dish bottom flavorings that this example prepares can reach each index request of table 1 to table 3.
Example 2:
Calculate according to frying 100 grams of clearing-oil chafing dish bottom flavorings, comprise following raw material: soybean oil 37 grams, rapeseed oil 46 grams, 5 grams, glutinous rice cake capsicum, ginger 2 grams, bean cotyledon 5 grams, blue or green zanthoxylum powder 1 gram, white 0.05 gram, bandit's powder, star aniseed powder 0.05 gram, 0.2 gram, tsaoko powder, 0.1 gram, sweet fennel powder, 0.2 gram, Fructus Amomi powder, white wine 2 grams, monosodium glutamate 0.4 gram, capsanthin 0.4 gram, ripe perfume (or spice) spicy oily 0.3 gram and capsicum oil 0.3 gram.
In this example, the making method of clearing-oil chafing dish bottom flavorings is the same with example 1.
The clearing-oil chafing dish bottom flavorings that this example prepares can reach each index request of table 1 to table 3.
The clearing-oil chafing dish bottom flavorings of the present invention and making method thereof, the perfect further manufacture craft of clearing-oil chafing dish bottom flavorings, has enriched the local flavor of product, can meet the demand of consumers in general; This technology is in strict accordance with production craft step, precisely hold the addition of various raw material, strict control cooks the duration and degree of heating of process and the opportunity of blanking, thus formed in delicate fragrance, pure fiber crops, not greasy product, under the smooth taste of edible vegetable oil regulates so that the taste harmony of spicy fresh perfume (or spice), tasty and refreshing oiliness and when edible taste be not easily attached on clothing; Technique is guaranteed on the basis of steady quality of product, it is possible to according to the demand of different geographical crowd, suitably adjust bed material.
The present invention is not limited to aforesaid embodiment. The present invention expands to any new feature of disclosing in this manual or any combination newly, and the step of the arbitrary new method disclosed or process or any combination newly.
Claims (9)
1. a clearing-oil chafing dish bottom flavorings, it is characterized in that, with parts by weight, the raw material of described clearing-oil chafing dish bottom flavorings comprises: soybean oil 35��45 parts, rapeseed oil 40��50 parts, 4��5 parts, glutinous rice cake capsicum, ginger 1��3 part, bean cotyledon 5��10 parts, blue or green zanthoxylum powder 0.5��1.5 part, white 0.05��0.1 part, bandit's powder, star aniseed powder 0.05��0.1 part, 0.05��0.2 part, tsaoko powder, 0.1��0.3 part, sweet fennel powder, 0.1��0.3 part, Fructus Amomi powder, white wine 1��3 part, monosodium glutamate 0.2��0.5 part, capsanthin 0.2��0.5 part, spicy oily 0.2��0.5 part of ripe perfume (or spice), capsicum oil 0.2��0.5 part.
2. clearing-oil chafing dish bottom flavorings according to claim 1, it is characterised in that, to be red pepper pull out described glutinous rice cake capsicum boiling water medium and small fire boiling 3��5 minutes and after giving out sharp flavor, shred and make.
3. the making method of a clearing-oil chafing dish bottom flavorings, it is characterized in that, described making method comprises selecting materials of carrying out successively, get the raw materials ready, weighing, cook and aftertreatment, wherein, select materials described, get the raw materials ready in the step with weighing, with parts by weight, choose, the raw material prepared and take comprises: soybean oil 35��45 parts, rapeseed oil 40��50 parts, 4��5 parts, glutinous rice cake capsicum, ginger 1��3 part, bean cotyledon 5��10 parts, blue or green zanthoxylum powder 0.5��1.5 part, 0.05��0.1 part, white bandit's powder, star aniseed powder 0.05��0.1 part, 0.05��0.2 part, tsaoko powder, 0.1��0.3 part, sweet fennel powder, 0.1��0.3 part, Fructus Amomi powder, white wine 1��3 part, monosodium glutamate 0.2��0.5 part, capsanthin 0.2��0.5 part, spicy oily 0.2��0.5 part of ripe perfume (or spice), capsicum oil 0.2��0.5 part.
4. the making method of clearing-oil chafing dish bottom flavorings according to claim 3, it is characterised in that, in the described step selected materials, choose without moth, without going mouldy, the raw material of free from extraneous odour, pollution-free and inclusion-free; Making the part material of described raw material this drying of Central Plains keep dry and have due color and luster and smell, control moisture content is not no more than 8wt% higher than 12wt% and total ash content.
5. the making method of clearing-oil chafing dish bottom flavorings according to claim 3, it is characterized in that, in the described step got the raw materials ready, comprise the sub-step preparing glutinous rice cake capsicum and process ginger, wherein, the described sub-step preparing glutinous rice cake capsicum is for pulling out red pepper the medium and small fire heating of boiling water 3��5 minutes and after giving out sharp flavor, shred; The sub-step of described process ginger is cut into particulate after being cleaned by ginger.
6. the making method of clearing-oil chafing dish bottom flavorings according to claim 3, it is characterized in that, in the step of described weighing, described soybean oil, rapeseed oil, glutinous rice cake capsicum, ginger, bean cotyledon and monosodium glutamate are taken respectively and holds, described white wine, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder are taken respectively and puts together, described capsanthin, capsicum oil, the spicy oil content another name of ripe perfume (or spice) are got and puts together.
7. the making method of clearing-oil chafing dish bottom flavorings according to claim 3, it is characterised in that, in the described step cooked, comprise following sub-step:
A, heating frying pan and pour rapeseed oil into, with the little fire oil refining 3��5 minutes of 110��120 DEG C and after fuel-displaced fragrance to be emitted, pour soybean oil into, continue to heat 3��5 minutes to giving out salted cake fried in sesame oil taste with the big fire of 150��170 DEG C;
B, add bean cotyledon, glutinous rice cake capsicum and ginger successively, continue to turn over and fry to mixed even and fragrant, then capsanthin, capsicum oil and the spicy oil of ripe perfume (or spice) are added frying pan turns over stir-fry 2��4 minutes, add monosodium glutamate afterwards and turn over stir-fry 1��2 minute mixed even to dissolving;
C, white wine, blue or green zanthoxylum powder, white bandit's powder, star aniseed powder, tsaoko powder, sweet fennel powder and Fructus Amomi powder are added and frying pan turns over stir-fry 2��5 minutes to mixed even, off the pot and cool and obtain described clearing-oil chafing dish bottom flavorings.
8. the making method of clearing-oil chafing dish bottom flavorings according to claim 3, it is characterised in that, in the step processed in the rear, comprise sterilizing, weigh the sub-step of pack, Vacuum Package and vanning.
9. the making method of clearing-oil chafing dish bottom flavorings according to claim 8, it is characterised in that, the sub-step of described Vacuum Package is polyethylene coextrusion-lamination film bag vacuum packaging or polyethylene foil laminated film bag vacuum packaging.
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| CN106942682A (en) * | 2016-11-09 | 2017-07-14 | 新疆天山骄子食品有限责任公司 | The manufacture craft of clearing-oil chafing dish bottom flavorings |
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