CN105685577A - Mixed vegetable fragrant seasoning, and preparation method thereof - Google Patents

Abstract

The invention provides a preparation method of a mixed vegetable fragrant seasoning. The mixed vegetable fragrant seasoning is prepared via reasonable combination of chili, table vinegar, and salt black bean sauce, and other food ingredients are taken as auxiliary ingredients. Sheet jelly prepared via mixing with the mixed vegetable fragrant seasoning is tasty and refreshing; mung bean sprouts prepared via mixing with the mixed vegetable fragrant seasoning are delicious; the taste of pungent and spicy bean vermicelli prepared via mixing with the mixed vegetable fragrant seasoning is very pungent, and spicy; and cold rice noodles prepared via mixing with the mixed vegetable fragrant seasoning is cool, refreshing, delicious, and tasty. Application method of the mixed vegetable fragrant seasoning is simple; and cooks who are not capable of preparing mixed vegetables are able to cook delicious mixed vegetables in a short time. Large area popularization of the mixed vegetable fragrant seasoning can be realized; and the preparation method is simple, and is suitable for large scale production.

Description

A kind of botargo aromatic material and preparation method thereof

Technical field

The present invention relates to cold vegetable dish in sauce technical field, particularly relate to a kind of botargo aromatic material and preparation method thereof。

Background technology

Cold vegetable dish in sauce be a kind of flavoring agent join mix in food cool the dish eaten。Cold vegetable dish in sauce is with a long history, has saying can trace back to Qin period。Due to without high-temperature heating, it is to avoid the loss of nutrient, cold vegetable dish in sauce is the cooking method that can preserve vegetable nutrient。There are some researches show, a lot of vegetables eat something rare and eat mutual collocation with ripe, more can absorb the nutrition in dish。Along with people's attention to health diet, cold vegetable dish in sauce have also been obtained rapid popularization, wherein river taste cold vegetable dish in sauce because of the mouthfeel that its perfume (or spice) is peppery, spicy the most general in the whole nation。

For cold vegetable dish in sauce, flavouring agent is its soul。Every one cold dish, flavoring agent kind is different from quantity, imparts the taste that dish is different。Some cold vegetable dishs in sauce too much cannot eat because certain flavoring agent adds, that have because the addition of certain flavoring agent very little cannot taste perception。Although cold vegetable dish in sauce operation is also uncomplicated, but it is a lack of relevant cold vegetable dish in sauce flavoring agent, and makes the cold vegetable dish in sauce mouthfeel of housewife different。On the whole, not having the complete information preparation about authentic river taste cold vegetable dish in sauce at present on the market, this is unfavorable for Homemade cold vegetable dish in sauce。Therefore, a Homemade cold vegetable dish in sauce flavoring agent is developed very necessary。

Summary of the invention

It is an object of the invention to provide a kind of botargo aromatic material。

The preparation method that it is a further object of the present invention to provide above-mentioned botargo aromatic material。

The present invention is achieved through the following technical solutions:

When without specified otherwise, the present invention is all with parts by weight。

A kind of botargo aromatic material, is prepared by following raw material:

Vegetable oil 27-29 part；Edible salt 11-12 part；Semen Sojae Preparatum beans 9-11 part；Vinegar 12-14 part；Bulbus Allii 7-9 part；Fructus Capsici 6-8 part；Old ginger 5-7 part；Semen arachidis hypogaeae 5-7 part；High fresh essence 5-7 part；White sugar 1-2 part；Pericarpium Zanthoxyli 0.8-1 part；Spice 0.8-1 part。

Described Gao Xianjing is made up of sodium glutamate 93-95%, 5 '-disodium 5'-ribonucleotide 3-5%, disodium succinate 1-3%, with mass ratio range。

Spice is that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) are with 30-35:20-25:15-25:15-18(mass percent) pulverized 10 mesh sieves and formed after mixing。

The preparation method of a kind of botargo aromatic material, is undertaken by following operating procedure:

1) vegetable oil is heated into the deep fat of 120-130 DEG C, in described deep fat, adds Fructus Capsici, old ginger, edible salt, Bulbus Allii, white sugar, Semen arachidis hypogaeae, stir-fry；Make oil boiling 5-6 minute, add Pericarpium Zanthoxyli, vinegar, Semen Sojae Preparatum beans, stir-fry one minute, Guan Huo, prepare first part of product；

2) in first part of product, add Gao Xianjing, spice, stir, off the pot, the botargo aromatic material of the present invention of system。

The time that described oil temperature arrives is determined according to frying pan and practical situation。

Must add by uniform, the dispersion group of having avoided material in order when adding other raw materials after the boiling of described wet feed。

The little boiling ability blanking of panful must be had in pot before described quick stirring neutralization blanking。

Described every pot fried after must remove rapidly the residue in clean pot, just can carry out next pot of parch, if the Ba Bixu water that occurs being burned uses after again cleaning。

Technique effect:

The preparation method that the present invention provides a kind of botargo aromatic material, selects the reasonably combined of Fructus Capsici, vinegar and Semen Sojae Preparatum beans, is aided with other food materials and prepares, mixes by the present invention and draw skin, and muscles and bones is tasty and refreshing；Semen Phaseoli radiati Germinatus is mixed by the present invention, fresh delicious；Spicy vermicelli is mixed by the present invention, highly seasoned spicy, mix steamed cold noodles by the present invention, refrigerant delicious, taste perfume (or spice) is tasty and refreshing。Using method of the present invention is simple, will not make the fragrant cooker of botargo and also can cook the botargo of delicious food at short notice。The present invention can realize spread, and preparation technology of the present invention is simple, is suitable for large-scale production。

Detailed description of the invention

The explanation of following example is only intended to help to understand method and the core concept thereof of the present invention。It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention carries out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention。Raw material used in the present invention is all commercially available prod。

Embodiment 1

Dispensing:

Vegetable oil 27 parts；Edible salt 11 parts；9 parts of Semen Sojae Preparatum beans；Vinegar 12 parts；7 parts of Bulbus Allii；6 parts of Fructus Capsici；Old ginger 5 parts；Semen arachidis hypogaeae 5 parts；High fresh smart 5 parts；White sugar 1 part；0.8 part of Pericarpium Zanthoxyli；Spice 0.8 part。

Gao Xianjing is made up of sodium glutamate 93%, 5 '-disodium 5'-ribonucleotide 3%, disodium succinate 2%, with mass ratio range。

Spice is that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) are with 32:25:25:18(mass percent) pulverized 10 mesh sieves and formed after mixing。

Undertaken by following operating procedure:

1) vegetable oil is heated into the deep fat of 120 DEG C, in described deep fat, adds Fructus Capsici, old ginger, edible salt, Bulbus Allii, white sugar, Semen arachidis hypogaeae, stir-fry；Make oil boiling 5 minutes, add Pericarpium Zanthoxyli, vinegar, Semen Sojae Preparatum beans, stir-fry one minute, Guan Huo, prepare first part of product；

2) in first part of product, add Gao Xianjing, spice, stir, off the pot, the botargo aromatic material of the present invention of system。

Physical and chemical index: the botargo aromatic material that the present invention prepares, through detection, moisture, Sal, acid value, peroxide value, total arsenic, lead, aflatoxin B₁Deng all meeting hygiology relevant criterion。

Embodiment 2

Dispensing:

Vegetable oil 29 parts；Edible salt 12 parts；11 parts of Semen Sojae Preparatum beans；Vinegar 14 parts；9 parts of Bulbus Allii；8 parts of Fructus Capsici；Old ginger 7 parts；Semen arachidis hypogaeae 7 parts；High fresh smart 7 parts；White sugar 2 parts；1 part of Pericarpium Zanthoxyli；Spice 1 part。

Described Gao Xianjing is made up of sodium glutamate 95%, 5 '-disodium 5'-ribonucleotide 2%, disodium succinate 3%, with mass ratio range。

Spice is that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) are with 35:25:22:18(mass percent) pulverized 10 mesh sieves and formed after mixing。

Undertaken by following operating procedure:

1) vegetable oil is heated into the deep fat of 130 DEG C, in described deep fat, adds Fructus Capsici, old ginger, edible salt, Bulbus Allii, white sugar, Semen arachidis hypogaeae, stir-fry；Make oil boiling 6 minutes, add Pericarpium Zanthoxyli, vinegar, Semen Sojae Preparatum beans, stir-fry one minute, Guan Huo, prepare first part of product；

2) in first part of product, add Gao Xianjing, spice, stir, off the pot, the botargo aromatic material of the present invention of system。

Physical and chemical index: the botargo aromatic material that the present invention prepares, through detection, moisture, Sal, acid value, peroxide value, total arsenic, lead, aflatoxin B₁Deng all meeting hygiology relevant criterion。

Embodiment 3

Dispensing:

Vegetable oil 28 parts；Edible salt 11 parts；10 parts of Semen Sojae Preparatum beans；Vinegar 13 parts；8 parts of Bulbus Allii；7 parts of Fructus Capsici；Old ginger 6 parts；Semen arachidis hypogaeae 6 parts；High fresh smart 6 parts；White sugar 1 part；0.9 part of Pericarpium Zanthoxyli；Spice 1 part。

Described Gao Xianjing is made up of sodium glutamate 94%, 5 '-disodium 5'-ribonucleotide 3%, disodium succinate 3%, with mass ratio range。

Spice is that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) are with 35:25:24:16(mass percent) pulverized 10 mesh sieves and formed after mixing。

Undertaken by following operating procedure:

1) vegetable oil is heated into the deep fat of 125 DEG C, in described deep fat, adds Fructus Capsici, old ginger, edible salt, Bulbus Allii, white sugar, Semen arachidis hypogaeae, stir-fry；Make oil boiling 6 minutes, add Pericarpium Zanthoxyli, vinegar, Semen Sojae Preparatum beans, stir-fry one minute, Guan Huo, prepare first part of product；

2) in first part of product, add Gao Xianjing, spice, stir, off the pot, the botargo aromatic material of the present invention of system。

Physical and chemical index: the botargo aromatic material that the present invention prepares, through detection, moisture, Sal, acid value, peroxide value, total arsenic, lead, aflatoxin B₁Deng all meeting hygiology relevant criterion。

Selecting for 3 people's ages in Chengdu is 18 years old, 22 years old, 26 years old, and (be at ordinary times and do not cook) is divided into 3 groups, uses botargo aromatic material botargo prepared by the embodiment of the present invention 1,2,3 (cold and dressed with sauce draw skin)。Alternative selects 60 people, is randomly divided into 3 groups, draws the fragrance of skin, color and luster and mouthfeel to be evaluated the cold and dressed with sauce of 3 people respectively。

Extremely enjoying a lot is 5 points, likes being 4 points, is generally 3 points, and not liking is 2 points, and extremely not liking is 1 point。

Average mark statistics is as follows:

	Fragrance	Color and luster	Mouthfeel
				Embodiment 1	4.2	4.1	4.4
Embodiment 2	4.3	4.0	4.2
				Embodiment 3	4.5	4.5	4.6

Statistical result showed, botargo aromatic material provided by the invention is used for botargo, and (cold and dressed with sauce draw skin) its fragrance of botargo, color and luster and mouthfeel are obtained for the accreditation of a most of person sponging on an aristocrat, it is possible to achieve spread。

Claims (4)

1. a botargo aromatic material, is prepared by following raw material:

Vegetable oil 27-29 part；Edible salt 11-12 part；Semen Sojae Preparatum beans 9-11 part；Vinegar 12-14 part；Bulbus Allii 7-9 part；Fructus Capsici 6-8 part；Old ginger 5-7 part；Semen arachidis hypogaeae 5-7 part；High fresh essence 5-7 part；White sugar 1-2 part；Pericarpium Zanthoxyli 0.8-1 part；Spice 0.8-1 part。

2. flavoring agent as claimed in claim 1, it is characterised in that: described Gao Xianjing is made up of sodium glutamate 93-95%, 5 '-disodium 5'-ribonucleotide 3-5%, disodium succinate 1-3%, with mass ratio range。

3. flavoring agent as claimed in claim 1, it is characterised in that: described spice be that anise, Fructus Foeniculi, Fructus Amomi Rotundus, Cortex cinnamomi japonici (Ramulus Cinnamomi) form pulverizing 10 mesh sieves after 30-35:20-25:15-25:15-18 mixing, by quality ratio。

4. the preparation method of botargo aromatic material as claimed in claim 1, is undertaken by following operating procedure:

1) vegetable oil is heated into the deep fat of 120-130 DEG C, in described deep fat, adds Fructus Capsici, old ginger, edible salt, Bulbus Allii, white sugar, Semen arachidis hypogaeae, stir-fry；Make oil boiling 5-6 minute, add Pericarpium Zanthoxyli, vinegar, Semen Sojae Preparatum beans, stir-fry one minute, Guan Huo, prepare first part of product；

2) in first part of product, add Gao Xianjing, spice, stir, off the pot, the botargo aromatic material of the present invention of system。