CN105768027A - Seasoning for spicy mix and preparation method of seasoning - Google Patents
Seasoning for spicy mix and preparation method of seasoning Download PDFInfo
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- CN105768027A CN105768027A CN201610152811.2A CN201610152811A CN105768027A CN 105768027 A CN105768027 A CN 105768027A CN 201610152811 A CN201610152811 A CN 201610152811A CN 105768027 A CN105768027 A CN 105768027A
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Abstract
The invention relates to a seasoning for a spicy mix and a preparation method of the seasoning. The seasoning for the spicy mix is divided into forms of seasoning red oil packs and seasoning packs, wherein the seasoning red oil packs contain cooked fragrant red oil. The seasoning for the spicy mix disclosed by the invention is prepared through the following steps of separately filling the seasoning red oil packs and the seasoning packs, and performing combined packaging. According to the seasoning and the preparation method thereof disclosed by the invention, raw materials, components and the proportion thereof of the seasoning red packs are adjusted, and the refining technology of the cooked fragrant red oil is improved, so that the taste of products is guaranteed to the maximum extent, the quality guarantee period is prolonged, and the seasoning has the advantages of being convenient to eat and store, good in mouth feel, low in salt and the like.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to and a kind of spicy mix flavouring agent and preparation method thereof.
Background technology
At present, the river taste style of cooking is subject to pursuing of consumer more and more, and mentions Sichuan cuisine, allows people unforgettable or spicy most.Spicy flavor is more and more prevailing, spicy hot chafing dish, spicy hot pot, spicy soup, Steamed Chicken with Chili Sauce, Pork Lungs in Chili Sauce etc..Spicy have become as people life in requisite taste element.And along with the raising of people's level of consumption, increasing people is ready to attempt oneself being in cook, and use some flavouring agents.
This type of hot and numb flavour seasoning being used for mixing is little on the market at present, and form major part is the mixing of peppery oil and vinegar, soy sauce, for meeting the shelf-life of 1 year, salinity is all higher, the mouthfeel of product and restaurant differ greatly, and along with the prolongation of the phase of storage, taste can change a lot.So most people are the tastes that just can have orthodox school to restaurant.
The preparation method that CN103271330A discloses a kind of spicy sauce, the preparation method of this spicy sauce comprises the following steps: step one, prepares the Chinese herbal medicine needed；Step 2, is boiled into oil chicken oil 10 kilograms, pulls oils and fats out；Step 3, puts into Herba Alii fistulosi, Bulbus Allii, Rhizoma Zingiberis Recens, explodes and pulls out after doing；Step 4, puts into chilli oil broad bean paste；Step 5, finally puts into Chinese herbal medicine in pot and boils together, Chinese herbal medicine is pulled out, spicy sauce.It is by adding multiple Chinese herbal medicine; it is more favorable for people while enjoying delicious food; the health of protection people; it is beneficial to and cultivates the moral character and nourishes the nature, decrease the pungent harm to human body so that tartar sauce has effect of dietetic therapy; preferably resolve Chinese herbal medicine application in prepared by tartar sauce; improve the living standard of people, but it is meet shelf-life of 1 year, its salinity requirements is still higher.
Therefore, how to produce and a kind of under the identical shelf-life, realize less salt and product taste can be ensured to greatest extent, extend the shelf life, and there is instant edible and storage, good and less salt the spicy converted products of mixing of mouthfeel is current problem demanding prompt solution.
Summary of the invention
For solving the above-mentioned technical problem of prior art, the invention provides and a kind of spicy mix flavouring agent and preparation method thereof.The present invention is by separating oil phase and water-phase component, and namely ripe fragrant chilli oil and seasoning bag separately, ensure that product taste to greatest extent, extend the shelf-life, it is achieved that less salt；For property of raw material, oil bag is taken special technique to refine so that the ripe fragrance chilli oil mouthfeel arrived is more excellent；Additionally, consumer uses after oil bag and seasoning bag being mixed in use, there is the advantage such as instant edible and storage.
For reaching this goal of the invention, the present invention by the following technical solutions:
First aspect, the invention provides and a kind of spicy mix flavouring agent, this spicy flavouring agent of mixing is divided into the form of seasoning chilli oil bag and seasoning bag, wherein, containing ripe fragrant chilli oil in described seasoning chilli oil bag, described ripe fragrant chilli oil includes following raw material components by mass fraction: vegetable oil 70%-80%, Rhizoma Zingiberis 1%-2%, Herba Alii fistulosi 1%-2%, Bulbus Allii 0.5%-1%, Bulbus Allii Cepae 1%-2%, Herba Apii graveolentis 1%-2%, paprika 10%-15%, Semen Sesami 1%-3% and spice 2%-3%.
The present invention adopts to be existed spicy flavouring agent of mixing with the form of seasoning chilli oil bag and seasoning bag, and is possible not only to ensure that within the scope of the shelf-life, quality is constant, moreover it is possible to reduce the spicy salt content mixing flavouring agent, and have edible and store convenient feature；By adjusting component and the proportioning thereof of the ripe fragrant chilli oil in seasoning chilli oil bag, the spicy mouthfeel mixing flavouring agent being made more excellent, the local flavor of retained product to greatest extent, taste is authentic, makes consumer be in and just can have the taste in restaurant.
In the present invention, described vegetable oil is the mixture of any one or at least two in soybean oil, Oleum Brassicae campestris or Oleum Arachidis hypogaeae semen, it is preferred to soybean oil.
In the present invention, described Fructus Capsici powder is that Fructus Capsici is pulverized after parch and obtains.
In the present invention, the kind of described Fructus Capsici is the mixture of any one or at least two in a new generation, Capsicum frutescens Linn., sweetbell redpepper or two gold bars, it is preferred to sweetbell redpepper.
In the present invention, described Semen Sesami is complete Semen Sesami or the black sesame powder pulverized after parch ripening.
In the present invention, described spice is the mixture of any one or at least two in anise, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko, Fructus Amomi, Rhizoma Alpiniae Officinarum, Fructus Amomi Rotundus or Rhizoma Kaempferiae, it is preferred to the mixture of any one or at least two in anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Kaempferiae or Pericarpium Zanthoxyli.
In the present invention, described Pericarpium Zanthoxyli is Zanthoxylum schinifolium and/or pericarpium zanthoxyli bungeani.
The present invention is by screening the addition of capsicum variety, the form of Semen Sesami, spice kind and Zanthoxyli Bungeani powder so that the chilli oil color glow that this formula and technique obtain, peppery and not dry, and fragrance is long.
In the present invention, it is 70%-80% that vegetable oil accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80%；It is 1%-2% that Rhizoma Zingiberis accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2%；It is 1%-2% that Herba Alii fistulosi accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2%；It is 0.5%-1% that Bulbus Allii accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%；It is 1%-2% that Bulbus Allii Cepae accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2%；It is 1%-2% that Herba Apii graveolentis accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9% or 2%；It is 10%-15% that Fructus Capsici powder accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5% or 15%；It is 1%-3% that Semen Sesami accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 1%, 1.2%, 1.5%, 1.8%, 2.0%, 2.1%, 2.2%, 2.5%, 2.8% or 3%；It is 2%-3% that spice accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9% or 3%.
In the present invention, each component of spice can adopt following content:
It is 0.1%-1% that anise accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%；It is 0.1%-1% that Herba Pelargonii Graveolentis accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%；It is 0.1%-1% that Fructus Tsaoko accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%；It is 0.1%-1% that pericarpium zanthoxyli bungeani accounts for the mass fraction of described ripe fragrant chilli oil, for instance can be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%.
In the present invention, described ripe fragrant chilli oil can preferably include following raw material components by mass fraction: vegetable oil 72%-80%, Rhizoma Zingiberis 1%-1.8%, Herba Alii fistulosi 1%-1.8%, Bulbus Allii 0.5%-0.8%, Bulbus Allii Cepae 1.2%-2%, Herba Apii graveolentis 1%-1.5%, Fructus Capsici powder 10%-14.5%, Semen Sesami 1.1%-2%, anistree 0.1%-0.9%, Herba Pelargonii Graveolentis 0.1%-0.8%, Fructus Tsaoko 0.1%-0.9% Flos Carthami green pepper 0.1%-0.8%.
It is further preferred that described ripe fragrant chilli oil can include following raw material components by mass fraction: vegetable oil 72%-78%, Rhizoma Zingiberis 1.2%-1.5%, Herba Alii fistulosi 1%-1.5%, Bulbus Allii 0.7%-0.8%, Bulbus Allii Cepae 1.3%-1.6%, Herba Apii graveolentis 1.1%-1.5%, Fructus Capsici powder 10.5%-14%, Semen Sesami 1.1%-1.8%, anistree 0.2%-0.9%, Herba Pelargonii Graveolentis 0.2%-0.6%, Fructus Tsaoko 0.1%-0.8% Flos Carthami green pepper 0.1%-0.7%.
It is further preferred that described ripe fragrant chilli oil can include following raw material components by mass fraction: vegetable oil 77%, Rhizoma Zingiberis 1.2%, Herba Alii fistulosi 1%, Bulbus Allii 0.7%, Bulbus Allii Cepae 1.5%, Herba Apii graveolentis 1.5%, Fructus Capsici powder 14%, Semen Sesami 1.1%, anise 0.2%, Herba Pelargonii Graveolentis 0.6%, Fructus Tsaoko 0.8%, pericarpium zanthoxyli bungeani 0.4%.
The mixing of any one or at least two in soybean oil, Oleum Brassicae campestris or Oleum Arachidis hypogaeae semen of the vegetable oil in heretofore described ripe fragrant chilli oil, it is also possible to selected from other edible oil commonly used in the art, does not do particular determination at this, but preferred soybean oil.
Possibly together with the mixing of any one in Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste or peanut butter or at least two in heretofore described seasoning chilli oil bag；It with the proportioning of ripe fragrant chilli oil can be: ripe fragrant chilli oil 65-75%, Fructus Zanthoxyli oil 3-6%, Tengjiao oil 3-6%, Oleum sesami 10-18%, peanut butter 3-6% and sesame paste 1-3%, wherein " % " represents weight/mass percentage composition.
The present invention by adding above-mentioned adjuvant in seasoning chilli oil bag, it is possible to plays the local flavor of ripe fragrant chilli oil to greatest extent, makes taste more authentic.
Heretofore described seasoning bag can contain soy sauce, Bulbus Allii juice, Sucus Zingberis, white sugar, edible salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder, second class maltol, Fructus Capsici powder and preservative；The seasoning bag of the present invention by mass fraction particular make-up can be: Fructus Capsici powder 4-6%, second class maltol 1-2%, edible salt 6-8%, monosodium glutamate 3-6%, chicken powder 3-5%, Zanthoxyli Bungeani powder 1-2%, aromatic vinegar 20-30%, white sugar 10-15%, Bulbus Allii juice 3-5%, Sucus Zingberis 3-5%, soy sauce 10-15% and potassium sorbate 0.05-0.08%.
Second aspect, present invention also offers the described spicy preparation method mixing flavouring agent, comprises the following steps:
(1) preparation of seasoning chilli oil bag: first carry out stand oil refining to obtain ripe fragrant chilli oil, described ripe fragrant chilli oil is poured in pot, adds Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste and peanut butter, heating, hot filling；
(2) preparation of seasoning bag: pour in pot by soy sauce, Bulbus Allii juice, Sucus Zingberis, adds white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, heating, is subsequently adding preservative, heating, hot filling；
(3) by seasoning chilli oil bag and seasoning bag assembly packaging.
By the refining process of ripe fragrant chilli oil is improved in the present invention, the temperature that adjustment Zanthoxyli Bungeani powder and Fructus Capsici powder in the end add so that seasoning chilli oil bag ensure that product taste to greatest extent, extends the shelf-life, it is achieved that less salt, and the mouthfeel of ripe fragrance chilli oil is more excellent.
In the present invention, the method for step (1) described stand oil refining particularly as follows:
A vegetable oil is heated to 135-140 DEG C by (), add Bulbus Allii Cepae, Rhizoma Zingiberis, Herba Alii fistulosi and Bulbus Allii, temperature be 140-142 DEG C at frying 3-5min, add Herba Apii graveolentis, frying 3-5min；
B () adds anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Kaempferiae, temperature be 140-145 DEG C at frying 12-15min, Guan Huo, salvage spice slag；
C oil is poured out by (), oil temperature drops to 130-135 DEG C, adds Fructus Capsici powder and Zanthoxyli Bungeani powder, is stirring evenly and then adding into SHISANXIANG, stirs, be cooled to less than 60 DEG C stand-by.
In the present invention, the spice slag of indication refers to the bits that anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Kaempferiae etc. produce after frying.
In the present invention, the preparation method of the described seasoning bag of step (2) is:
Soy sauce, Bulbus Allii juice, Sucus Zingberis are poured in pot, adds white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, be heated to 80-85 DEG C, add potassium sorbate, be heated to 90-97 DEG C and keep 1-5min, hot filling.
As currently preferred technical scheme, the described spicy preparation method mixing flavouring agent comprises the following steps:
(1) preparation of seasoning chilli oil bag: first carry out stand oil refining to obtain ripe fragrant chilli oil, described ripe fragrant chilli oil is poured in pot, adds Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste and peanut butter, heating, fill；Wherein, the method for described stand oil refining is:
A vegetable oil is heated to 135-140 DEG C by (), add Bulbus Allii Cepae, Rhizoma Zingiberis, Herba Alii fistulosi and Bulbus Allii, temperature be 140-142 DEG C at frying 3-5min, add Herba Apii graveolentis, frying 3-5min；
B () adds anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Kaempferiae, temperature be 140-145 DEG C at frying 12-15min, Guan Huo, salvage spice slag；
C oil is poured out by (), oil temperature drops to 130-135 DEG C, adds Fructus Capsici powder and Zanthoxyli Bungeani powder, is stirring evenly and then adding into SHISANXIANG, stirs, be cooled to less than 60 DEG C stand-by；
(2) preparation of seasoning bag: pour in pot by soy sauce, Bulbus Allii juice, Sucus Zingberis, add white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, be heated to 80-85 DEG C, adds potassium sorbate, is heated to 90-97 DEG C and keeps 1-5min, hot filling；
(3) by seasoning chilli oil bag and seasoning bag assembly packaging.
The third aspect, present invention also offers a kind of spicy eating method mixing flavouring agent as described in relation to the first aspect, and it is when edible, and including by seasoning chilli oil bag and seasoning bag opening respectively, each after extrusion, allotment uniformly eats.
Compared with prior art, the present invention at least has the advantages that
(1) the spicy salt content mixing flavouring agent of the present invention is low, reaches about 4%, and can guarantee that in shelf life of products, quality is unaffected, and the shelf-life, local flavor was more excellent up to 12 months；
(2) present invention is by adjusting component and the proportioning thereof of the ripe fragrant chilli oil in seasoning chilli oil bag, the spicy mouthfeel mixing flavouring agent can be made more excellent, retain the local flavor of ripe fragrant chilli oil to greatest extent, and taste is authentic, makes consumer be in and just can have the taste in restaurant；
(3) spicy flavouring agent of mixing of the present invention adopts seasoning chilli oil bag and seasoning bag separately packaging, it is possible to achieve allocate according to personal like, edible convenient.
Accompanying drawing explanation
Fig. 1 is the refining process flow chart of ripe fragrant chilli oil in the present invention.
Fig. 2 is the flow process chart of seasoning chilli oil bag in the present invention.
Fig. 3 is the flow process chart of seasoning bag in the present invention.
Detailed description of the invention
Technical scheme is further illustrated below by detailed description of the invention.
Those skilled in the art understand the present invention it will be clearly understood that described embodiment is only help, are not construed as the concrete restriction to the present invention.
Fig. 1-3 illustrates the technological process of various embodiments of the present invention.
Embodiment 1
Prepare raw material according to the following ratio:
1) seasoning chilli oil bag is made up of following raw material by mass fraction: ripe fragrant chilli oil 72%, Fructus Zanthoxyli oil 3%, Tengjiao oil 6%, Oleum sesami 11%, peanut butter 5% and sesame paste 3%.
Wherein ripe fragrant chilli oil is made up of following raw material by mass fraction: vegetable oil 77%, Rhizoma Zingiberis 1.2%, Bulbus Allii Cepae 1.5%, Herba Alii fistulosi 1%, Bulbus Allii 0.7%, Herba Apii graveolentis 1.5%, Fructus Capsici powder 14%, Semen Sesami 1.1%, anise 0.2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%, Herba Pelargonii Graveolentis 0.4%, Fructus Foeniculi 0.4%, Fructus Tsaoko 0.5%, Rhizoma Kaempferiae 0.3%.
2) seasoning bag is made up of following raw material by mass fraction: Fructus Capsici powder 6%, second class maltol 2%, edible salt 8%, monosodium glutamate 6%, chicken powder 5%, Zanthoxyli Bungeani powder 2%, aromatic vinegar 30%, white sugar 15%, Bulbus Allii juice 5%, Sucus Zingberis 5%, soy sauce 15% and potassium sorbate 0.05%.
The spicy preparation method mixing flavouring agent, specifically includes following steps:
(1) preparation of seasoning chilli oil bag: first carrying out stand oil refining to obtain ripe fragrant chilli oil, pour in pot by described ripe fragrant chilli oil, add Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste and peanut butter, heating keeps 3min, fill to 95 DEG C；Wherein, the method for described stand oil refining is:
A vegetable oil is heated to 138 DEG C by (), add Bulbus Allii Cepae, Rhizoma Zingiberis, Herba Alii fistulosi and Bulbus Allii, and temperature is frying 3min at 142 DEG C, adds Herba Apii graveolentis, frying 5min；
B () adds anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Kaempferiae, temperature is frying 13min, Guan Huo at 144 DEG C, salvages spice slag；
C oil is poured out by (), oil temperature drops to 132 DEG C, add Fructus Capsici powder be stirring evenly and then adding into SHISANXIANG, stir, be cooled to less than 60 DEG C stand-by；
(2) preparation of seasoning bag: pour in pot by soy sauce, Bulbus Allii juice, Sucus Zingberis, add white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, is heated to 85 DEG C, adds potassium sorbate, is heated to 95 DEG C and keeps 3min, hot filling；
(3) by seasoning chilli oil bag and seasoning bag assembly packaging.
The following is the spicy attribute test result mixing flavouring agent that embodiment 1 obtains.
| Project | Seasoning chilli oil bag | Seasoning bag |
| Moisture | 0.13% | 59.71% |
| Salinity | 0.11% | 10% |
| Acid value | 2.12mg/g | |
| Peroxide value | 0.0081g/100g |
Products taste: pungent is moderate, spicy hot is natural, sour-sweet tasty and refreshing, salty fresh long, this product many tastes multi-flavor, and taste is balanced, eats up that to stay fragrance in the mouth long, allows people's long times of aftertaste.
Embodiment 2
Prepare raw material according to the following ratio:
1) seasoning chilli oil bag is made up of following raw material by mass fraction: ripe fragrant chilli oil 70%, Fructus Zanthoxyli oil 4%, Tengjiao oil 6%, Oleum sesami 12%, peanut butter 5% and sesame paste 3%.
Wherein ripe fragrant chilli oil is made up of following raw material by mass fraction: vegetable oil 76%, Rhizoma Zingiberis 1.5%, Bulbus Allii Cepae 1.3%, Herba Alii fistulosi 1%, Bulbus Allii 0.5%, Herba Apii graveolentis 1.7%, Fructus Capsici powder 14%, Semen Sesami 1%, anise 0.2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%, Herba Pelargonii Graveolentis 0.4%, Fructus Foeniculi 0.4%, Fructus Tsaoko 0.5%, Rhizoma Kaempferiae 0.3%.
2) seasoning bag is made up of following raw material by mass fraction: Fructus Capsici powder 6%, second class maltol 2%, edible salt 9%, monosodium glutamate 6%, chicken powder 4%, Zanthoxyli Bungeani powder 2%, aromatic vinegar 30%, white sugar 15%, Bulbus Allii juice 5%, Sucus Zingberis 5%, soy sauce 15% and potassium sorbate 0.06%.
Preparation method is with embodiment 1.
The following is the spicy attribute test result mixing flavouring agent that embodiment 2 obtains.
| Project | Seasoning chilli oil bag | Seasoning bag |
| Moisture | 0.17% | 59.79% |
| Salinity | 0.18% | 12% |
| Acid value | 2.09mg/g | |
| Peroxide value | 0.0075g/100g |
Products taste: pungent is moderate, spicy hot is natural, sour-sweet tasty and refreshing, salty fresh long, this product many tastes multi-flavor, and taste is balanced, eats up that to stay fragrance in the mouth long, allows people's long times of aftertaste.
Embodiment 3
Prepare raw material according to the following ratio:
1) seasoning chilli oil bag is made up of following raw material by mass fraction: ripe fragrant chilli oil 65%, Fructus Zanthoxyli oil 5%, Tengjiao oil 6%, Oleum sesami 18%, peanut butter 3% and sesame paste 3%.
Wherein ripe fragrant chilli oil is made up of following raw material by mass fraction: vegetable oil 78%, Rhizoma Zingiberis 1.5%, Bulbus Allii Cepae 1.3%, Herba Alii fistulosi 1%, Bulbus Allii 0.5%, Herba Apii graveolentis 1.7%, Fructus Capsici powder 12.5%, Semen Sesami 1.5%, anise 0.2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%, Herba Pelargonii Graveolentis 0.4%, Fructus Foeniculi 0.4%, Fructus Tsaoko 0.5%, Rhizoma Kaempferiae 0.3%.
2) seasoning bag is made up of following raw material by mass fraction: Fructus Capsici powder 6%, second class maltol 2%, edible salt 8%, monosodium glutamate 6%, chicken powder 5%, Zanthoxyli Bungeani powder 2%, aromatic vinegar 30%, white sugar 15%, Bulbus Allii juice 5%, Sucus Zingberis 5%, soy sauce 15% and potassium sorbate 0.08%.
Preparation method is with embodiment 1.
The following is the spicy attribute test result mixing flavouring agent that embodiment 3 obtains.
Products taste: pungent is moderate, spicy hot is natural, sour-sweet tasty and refreshing, salty fresh long, this product many tastes multi-flavor, and taste is balanced, eats up that to stay fragrance in the mouth long, allows people's long times of aftertaste.
Embodiment 4
Raw material is prepared by the proportioning of embodiment 1.
The spicy preparation method mixing flavouring agent, specifically includes following steps:
(1) preparation of seasoning chilli oil bag: first carrying out stand oil refining to obtain ripe fragrant chilli oil, pour in pot by described ripe fragrant chilli oil, add Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste and peanut butter, heating keeps 3min, fill to 95 DEG C；Wherein, the method for described stand oil refining is:
A vegetable oil is heated to 135 DEG C by (), add Bulbus Allii Cepae, Rhizoma Zingiberis, Herba Alii fistulosi and Bulbus Allii, and temperature is frying 4min at 140 DEG C, adds Herba Apii graveolentis, frying 4min；
B () adds anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Kaempferiae, temperature is frying 12min, Guan Huo at 140 DEG C, salvages spice slag；
C oil is poured out by (), oil temperature drops to 135 DEG C, add Fructus Capsici powder be stirring evenly and then adding into SHISANXIANG, stir, be cooled to less than 60 DEG C stand-by；
(2) preparation of seasoning bag: pour in pot by soy sauce, Bulbus Allii juice, Sucus Zingberis, add white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, is heated to 80 DEG C, adds potassium sorbate, is heated to 90 DEG C and keeps 1min, hot filling；
(3) by seasoning chilli oil bag and seasoning bag assembly packaging.
The following is the spicy attribute test result mixing flavouring agent that embodiment 4 obtains.
| Project | Seasoning chilli oil bag | Seasoning bag |
| Moisture | 0.15% | 61.23% |
| Salinity | 0.18% | 11% |
| Acid value | 2.10mg/g | |
| Peroxide value | 0.0080g/100g |
Products taste: pungent is moderate, spicy hot is natural, sour-sweet tasty and refreshing, salty fresh long, this product many tastes multi-flavor, and taste is balanced, eats up that to stay fragrance in the mouth long, allows people's long times of aftertaste.
Embodiment 5
Raw material is prepared by the proportioning of embodiment 1.
The spicy preparation method mixing flavouring agent, specifically includes following steps:
(1) preparation of seasoning chilli oil bag: first carrying out stand oil refining to obtain ripe fragrant chilli oil, pour in pot by described ripe fragrant chilli oil, add Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste and peanut butter, heating keeps 3min, fill to 95 DEG C；Wherein, the method for described stand oil refining is:
A vegetable oil is heated to 140 DEG C by (), add Bulbus Allii Cepae, Rhizoma Zingiberis, Herba Alii fistulosi and Bulbus Allii, and temperature is frying 3min at 145 DEG C, adds Herba Apii graveolentis, frying 5min；
B () adds anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Kaempferiae, temperature is frying 13min, Guan Huo at 141 DEG C, salvages spice slag；
C oil is poured out by (), oil temperature drops to 130 DEG C, add Fructus Capsici powder be stirring evenly and then adding into SHISANXIANG, stir, be cooled to less than 60 DEG C stand-by；
(2) preparation of seasoning bag: pour in pot by soy sauce, Bulbus Allii juice, Sucus Zingberis, add white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, is heated to 82 DEG C, adds potassium sorbate, is heated to 92 DEG C and keeps 2min, hot filling；
(3) by seasoning chilli oil bag and seasoning bag assembly packaging.
The following is the spicy attribute test result mixing flavouring agent that embodiment 5 obtains.
| Project | Seasoning chilli oil bag | Seasoning bag |
| Moisture | 0.10% | 59.75% |
| Salinity | 0.15% | 11% |
| Acid value | 2.18mg/g | |
| Peroxide value | 0.0093g/100g |
Products taste: pungent is moderate, spicy hot is natural, sour-sweet tasty and refreshing, salty fresh long, this product many tastes multi-flavor, and taste is balanced, eats up that to stay fragrance in the mouth long, allows people's long times of aftertaste.
Applicant states, the present invention illustrates detailed features and the method detailed of the present invention by above-described embodiment, but the invention is not limited in above-mentioned detailed features and method detailed, namely do not mean that the present invention has to rely on above-mentioned detailed features and method detailed could be implemented.The present invention, it will be clearly understood that any improvement in the present invention, is selected the equivalence of component to replace and the interpolation of auxiliary element, concrete way choice etc. by person of ordinary skill in the field, all falls within protection scope of the present invention and open scope.
Claims (9)
1. spicy mix flavouring agent for one kind, it is characterized in that, described spicy flavouring agent of mixing is divided into seasoning chilli oil bag and seasoning bag, wherein, containing ripe fragrant chilli oil in described seasoning chilli oil bag, described ripe fragrant chilli oil includes following raw material components by mass fraction: vegetable oil 70%-80%, Rhizoma Zingiberis 1%-2%, Herba Alii fistulosi 1%-2%, Bulbus Allii 0.5%-1%, Bulbus Allii Cepae 1%-2%, Herba Apii graveolentis 1%-2%, Fructus Capsici powder 10%-15%, Semen Sesami 1%-3% and spice 2%-3%.
2. spicy as claimed in claim 1 mix flavouring agent, it is characterised in that described vegetable oil is the mixture of any one or at least two in soybean oil, Oleum Brassicae campestris or Oleum Arachidis hypogaeae semen, it is preferred to soybean oil；
Preferably, described Fructus Capsici powder is that Fructus Capsici is pulverized after parch and obtains；
Preferably, the kind of described Fructus Capsici is the mixture of any one or at least two in a new generation, Capsicum frutescens Linn., sweetbell redpepper or two gold bars, it is preferred to sweetbell redpepper；
Preferably, described Semen Sesami is complete Semen Sesami or the black sesame powder pulverized after parch ripening；
Preferably, described spice is the mixture of any one or at least two in anise, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko, Fructus Amomi, Rhizoma Alpiniae Officinarum, Fructus Amomi Rotundus or Rhizoma Kaempferiae, it is preferred to the mixture of any one or at least two in anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Kaempferiae or Pericarpium Zanthoxyli；
Preferably, described Pericarpium Zanthoxyli is Zanthoxylum schinifolium and/or pericarpium zanthoxyli bungeani.
3. spicy as claimed in claim 1 or 2 mix flavouring agent, it is characterised in that possibly together with the mixture of any one in Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste or peanut butter or at least two in described seasoning chilli oil bag.
4. spicy as described in any one of claim 1-3 mixes flavouring agent, it is characterised in that mixture containing soy sauce, Bulbus Allii juice, Sucus Zingberis, white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder, Fructus Capsici powder and preservative in described seasoning bag.
5. the spicy preparation method mixing flavouring agent as described in any one of claim 1-4, it is characterised in that comprise the following steps:
(1) preparation of seasoning chilli oil bag: first carry out stand oil refining to obtain ripe fragrant chilli oil, described ripe fragrant chilli oil is poured in pot, adds Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste and peanut butter, heating, fill；
(2) preparation of seasoning bag: pour in pot by soy sauce, Bulbus Allii juice, Sucus Zingberis, adds white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, heating, is subsequently adding preservative, heating, hot filling；
(3) by seasoning chilli oil bag and seasoning bag assembly packaging.
6. preparation method as claimed in claim 5, it is characterised in that the method for the described stand oil refining of step (1) is:
A vegetable oil is heated to 135-140 DEG C by (), add Bulbus Allii Cepae, Rhizoma Zingiberis, Herba Alii fistulosi and Bulbus Allii, temperature be 140-142 DEG C at frying 3-5min, add Herba Apii graveolentis, frying 3-5min；
B () adds anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Kaempferiae, temperature be 140-145 DEG C at frying 12-15min, Guan Huo, salvage spice slag；
C oil is poured out by (), oil temperature drops to 130-135 DEG C, adds Fructus Capsici powder and Zanthoxyli Bungeani powder, is stirring evenly and then adding into SHISANXIANG, stirs, be cooled to less than 60 DEG C stand-by.
7. the preparation method as described in claim 5 or 6, it is characterised in that the preparation method of the described seasoning bag of step (2) is:
Soy sauce, Bulbus Allii juice, Sucus Zingberis are poured in pot, adds white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, be heated to 80-85 DEG C, add potassium sorbate, be heated to 90-97 DEG C and keep 1-5min, hot filling.
8. the preparation method as described in any one of claim 5-7, it is characterised in that said method comprising the steps of:
(1) preparation of seasoning chilli oil bag: first carry out stand oil refining to obtain ripe fragrant chilli oil, described ripe fragrant chilli oil is poured in pot, adds Fructus Zanthoxyli oil, Tengjiao oil, Oleum sesami, sesame paste and peanut butter, heating, fill；Wherein, the method for described stand oil refining is:
A vegetable oil is heated to 135-140 DEG C by (), add Bulbus Allii Cepae, Rhizoma Zingiberis, Herba Alii fistulosi and Bulbus Allii, temperature be 140-142 DEG C at frying 3-5min, add Herba Apii graveolentis, frying 3-5min；
B () adds anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko and Rhizoma Kaempferiae, temperature be 140-145 DEG C at frying 12-15min, Guan Huo, salvage spice slag；
C oil is poured out by (), oil temperature drops to 130-135 DEG C, adds Fructus Capsici powder and Zanthoxyli Bungeani powder, is stirring evenly and then adding into SHISANXIANG, stirs, be cooled to less than 60 DEG C stand-by；
(2) preparation of seasoning bag: pour in pot by soy sauce, Bulbus Allii juice, Sucus Zingberis, add white sugar, salt, monosodium glutamate, chicken powder, Zanthoxyli Bungeani powder and Fructus Capsici powder, be heated to 80-85 DEG C, adds potassium sorbate, is heated to 90-97 DEG C and keeps 1-5min, hot filling；
(3) by seasoning chilli oil bag and seasoning bag assembly packaging.
9. the spicy eating method mixing flavouring agent as described in any one of claim 1-4, it is characterised in that it includes seasoning chilli oil bag and seasoning bag opening respectively, and each after extrusion, allotment uniformly eats.
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| CN106136190A (en) * | 2016-07-28 | 2016-11-23 | 天津市春升清真食品有限公司 | A kind of seasoning chilli oil and preparation method thereof |
| CN106174372A (en) * | 2016-07-27 | 2016-12-07 | 梁建 | Flavouring agent |
| CN106261824A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof |
| CN106261929A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Ovum Coturnicis japonicae and preparation method thereof |
| CN106262437A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of Os Sus domestica Seasoning gravy and preparation method thereof |
| CN106616785A (en) * | 2016-11-16 | 2017-05-10 | 岭南师范学院 | Strange flavor Shaanxi cold noodle seasoning packet and preparation method thereof |
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| CN106174372A (en) * | 2016-07-27 | 2016-12-07 | 梁建 | Flavouring agent |
| CN106136190A (en) * | 2016-07-28 | 2016-11-23 | 天津市春升清真食品有限公司 | A kind of seasoning chilli oil and preparation method thereof |
| CN106261824A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof |
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| CN106262437A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of Os Sus domestica Seasoning gravy and preparation method thereof |
| CN106616785A (en) * | 2016-11-16 | 2017-05-10 | 岭南师范学院 | Strange flavor Shaanxi cold noodle seasoning packet and preparation method thereof |
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| CN107549759A (en) * | 2017-09-11 | 2018-01-09 | 安徽杠岗香食品科技有限公司 | A kind of processing method for making spicy chilli oil by oneself |
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| CN108541889A (en) * | 2018-03-08 | 2018-09-18 | 安徽悠之优味食品有限公司 | A kind of Pork Lungs in Chili Sauce and preparation method thereof |
| CN108450911A (en) * | 2018-03-22 | 2018-08-28 | 成都市百宝袋文化传媒有限公司 | A kind of preparation method of pre-packaged red oil rabbit fourth sauce |
| CN108740966A (en) * | 2018-03-22 | 2018-11-06 | 成都市百宝袋文化传媒有限公司 | A kind of pre-packaged red oil rabbit fourth sauce |
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