CN105852016A - Pickling flavor type seasoning and preparation method thereof - Google Patents
Pickling flavor type seasoning and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses pickling flavor type seasoning and a preparation method thereof. The pickling flavor type seasoning comprises the following raw materials in parts by weight: 25-30 parts of pickled radishes, 25-30 parts of pickled rod chilies, 20-25 parts of pickled green or red round bead-like chilies, 1-5 parts of pickled small red chilies, 5-10 parts of pickled gingers, 5-10 parts of garlics, 30-35 parts of salad oil, 5-10 parts of rapeseed oil, 5-10 parts of oil prepared from green Chinese onion, 2-3 parts of litsea cubeba oil, 41-51 parts of chicken oil, 1-2 parts of dried green Chinese prickly ash, 1-2 parts of dried red Chinese prickly ash, 2-5 parts of monosodium glutamate, 2-5 parts of edible salt, 1-2 parts of Yuweibao (a solid seasoning), 2-3 parts of Shuangxian (a seasoning), 1-2 parts of Baiweixian (a seasoning), 1-2 parts of Baijiu, and 1-2 parts of spices. The oil prepared from green Chinese onion comprises the following raw materials in parts by weight: 400-600 parts of vegetable oil, 50-100 parts of green Chinese onions, 20-40 parts of pickled fresh gingers and 10-40 parts of garlics.
Description
Technical field
The present invention relates to the Boiled fish flavoring agent of food technology field, be specifically related to a kind of bubble taste type flavouring agent and preparation method thereof.
Background technology
Fish not only delicious flavour, also has multiple nutrients health care to human body.The flesh of fish, containing the vitamin such as folic acid, vitamin B2, vitamin B12, has nourishing stomach invigorating, inducing diuresis to remove edema, lactogenesis, heat-clearing and toxic substances removing, effect of the antitussive therapeutic method to keep the adverse QI flowing downwards, the most effective to various edema, edema, abdominal distention, oliguria, jaundice, galactostasis.The flesh of fish, containing abundant magnesium elements, has good protective effect, the beneficially cardiovascular disease such as prophylaxis of hypertension, myocardial infarction to cardiovascular system.Rich in vitamin A, ferrum, calcium, phosphorus etc. in the flesh of fish, often eat fish and also have nourishing the liver to enrich blood, effect of skin care hair care.
Although fish delicious flavour, being of high nutritive value, but for without ground crowds such as the most joyous peppery Sichuan, Chongqing, Hunan, what it was more valued is mouthfeel；And existing flavoring agent is when carrying out flesh of fish culinary art, the fishy smell of the flesh of fish is mainly removed by adding the flavoring agent such as salt, vinegar, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, although this writes flavoring agent and can guarantee that the delicate flavour of the flesh of fish, but spicy fresh fragrant sense is lacked, it is difficult to cause the consumption of peculiar crowd, then part adds substantial amounts of chilli in flavoring agent, and chilli belongs to dry peppery, easily occurs, after eating, symptoms such as getting angry, intestinal is uncomfortable.
Summary of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of spicy but non-stimulated to human oral cavity and intestinal bubble taste type flavouring agent and preparation method thereof.
In order to reach foregoing invention purpose, the technical solution used in the present invention is:
On the one hand, it is provided that a kind of bubble taste type flavouring agent, it includes the raw material of following weight portion:
Pickled radish 25～30 parts, bubble Capsicum frutescens var 25～30 parts, steep the blue or green sub-green pepper of red ball 20～25 parts, steep red little long capsicum 1～5 parts, Rhizoma Zingiberis Recens (pickled) 5～10 parts, Bulbus Allii 5～10 parts, vegetable oil 30～35 parts, vegetable oil 5～10 parts, scallion oil 5～10 parts, Fructus Litseae pungentis oil 2～3 parts, chicken carburetion 41 ~ 51 parts, dry Zanthoxylum schinifolium 1～2 parts, extra dry red wine Pericarpium Zanthoxyli 1～2 parts, monosodium glutamate 2～5 parts, Sal 2～5 parts, precious 1～2 part of fishiness, double fresh 2～3 parts, hundred delicious 1～2 part, Chinese liquor 1～2 parts, spice 1～2 parts；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 400 ~ 600 parts, 50 ~ 100 parts of Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens 20 parts ~ 40 and 10 ~ 40 parts of Bulbus Allii.
Vegetable oil therein is salad oil, owing to salad oil is the purified diet oil processed through refine by crude oil, may be used for eating something rare botargo, and it is faint yellow, clarification, transparent, odorlessness, in good taste, do not foam when being used for cooking, cigarette few；After this programme adds salad oil, the soup stock color and luster of pot system more highlights profit, further increases the appetite of people.
On the other hand, it is provided that a kind of preparation method steeping taste type flavouring agent, it comprises the following steps:
Pickled radish machine is broken into strip of sheet, bubble Capsicum frutescens var and steep red little long capsicum machine and break into nodular, Rhizoma Zingiberis Recens (pickled) and Bulbus Allii machine to break into lamellar standby；
Vegetable oil, vegetable oil, scallion oil, Fructus Litseae pungentis oil, chicken carburetion are sequentially poured in pot and boils oil temperature when reaching 180 DEG C, sequentially add standard the most standby good strip of sheet pickled radish, nodular bubble Capsicum frutescens var, nodular steep red little long capsicum and steep blue or green red ball green pepper parch 8 ~ 10min；
Afterwards, add lamellar Rhizoma Zingiberis Recens (pickled) and lamellar Bulbus Allii piece parch 10 ~ 15min, add parch 5min after dry Zanthoxylum schinifolium, extra dry red wine Pericarpium Zanthoxyli after oil colours is shinny in parch to pot, sequentially add monosodium glutamate, Sal, fishiness fresh, hundred delicious, Chinese liquor and spice precious, double；
To be mixed uniformly after, parch 3 ~ 5min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The invention have the benefit that
Pickled radish of the present invention, steep Capsicum frutescens var, steep Rhizoma Zingiberis Recens, steep blue or green red ball green pepper and steep red ball green pepper and enter altar respectively and pickle the time of half a year to 1 year, pickle the raw material of maturation through natural fermentation, salty vinegar-pepper agreeable to the taste, grow abnormal smells from the patient special.Pickled radish after pickling, steep Capsicum frutescens var, steep Rhizoma Zingiberis Recens, steep blue or green red ball green pepper and steep red ball green pepper rich in having a large amount of lactic acid and lactic acid bacteria, flood ripe raw material every gram containing the lactic acid bacteria of about 100,000,000, four times of identical weight lactic acid can be reached.Lactic acid bacteria is possible not only to that the digestion of intestinal is had facilitation, moreover it is possible to make the product made have certain antibiotic property.
Bubble Capsicum frutescens var, steep the blue or green sub-green pepper of red ball, steep that red little long capsicum and Rhizoma Zingiberis Recens (pickled) etc. are fermented and pickle after, there is a kind of acid fragrance, this acid fragrance can excite the appetite of people；Simultaneously because there is certain acidity, its digestion power being possible not only to improve people, additionally it is possible to alleviate bubble Capsicum frutescens var, steep the blue or green sub-green pepper of red ball and steep a large amount of capsaicin contained in red little long capsicum to human oral cavity and the stimulation of intestinal.
The Fructus Litseae pungentis oil added in this programme has removing toxic substances, detumescence, pain relieving, the effect such as antipruritic, for the crowd of Fructus Capsici anaphylactic type body constitution, Fructus Litseae pungentis oil is possible to prevent human body physical distress and the symptom of whole body pruritus occur because of edible Fructus Capsici, can make the flesh of fish prepared by relieved edible this flavouring agent of employing of the peppery crowd of happiness；It addition, Fructus Litseae pungentis oil can also remove the fishy smell in the flesh of fish, it is ensured that the delicious taste of the flesh of fish.
The Chinese liquor added in this programme and chicken carburetion, bubble Capsicum frutescens var can be made, steep the blue or green sub-green pepper of red ball and steep the capsaicin contained of red little long capsicum and be dissolved in as much as possible in preparation process in chicken carburetion and Chinese liquor, while ensureing that the chafing dish fish cooked has the bright profit of color and luster, when meeting human body appetite, human oral cavity and intestinal also do not feel as pungent stimulation；Remaining part capsaicin ensure that the fresh fragrant natural of spicy fish, and mouthfeel pungent is pure, and it has the effect of the stomach function regulating that promotes the production of body fluid, the driest after eating, honey stomach.
This flavoring agent is before carrying out vanning warehouse-in, need to carry out natural cooling, so can make bubble Capsicum frutescens var, steep the blue or green sub-green pepper of red ball and steep that the substantial amounts of capsaicin contained in red little long capsicum is as much as possible to be dissolved in Chinese liquor and chicken carburetion more, ensure the fresh fragrant natural of chafing dish fish, while mouthfeel pungent is pure, reduce the pungent stimulation to human body.
Bubble Capsicum frutescens var, steep the blue or green sub-green pepper of red ball, steep in red little long capsicum and Rhizoma Zingiberis Recens (pickled) the nutrient substance being also beneficial to health rich in substantial amounts of vitamin A, B1, B2, C, calcium, phosphorus, ferrum, capsaicin, cellulose and protein etc., harmonization of the stomach intestinal is not owing to having the stimulation of a large amount of capsaicin, these nutrient substance can also help well to merge between the flesh of fish and digestive enzyme, and enhancement is digested and assimilated.
Generally there is certain smelling of fish or mutton and be in the flesh of fish, scallion oil in this programme dispensing can remove the effect of the smelling of fish or mutton of the flesh of fish, Titian seasoning, ensure the delicious taste stewed, the penetrating odor of Herba Alii fistulosi can also be effectively prevented from simultaneously, so the flavouring agent of this programme can also be more extensive than the range of other flavouring agents, practical as burning, fry, boil in a covered pot over a slow fire poultry meat, the first-class flavouring agent of greengrocery.
Tart flavour, saline taste that the raw material of bubble taste type flavouring agent is produced by natural fermentation are natural preservative, the effect of nature anticorrosion sterilizing can be played, again by the microwave sterilizating of physics mode, product can be made to guarantee the quality again longer, more green health, and in product storage process after several bubble taste raw materials neutralize fermentation together with adjuvant, taste fresh perfume (or spice) more natural, strong.
And do not have the effect that after other sauces time length, and also oxidation of becoming sour, affect product quality, health is impacted.So bubble taste type flavouring agent is a kind of fashion, health, good to eat flavouring agent, it is family, hotel, restaurant, dining room, the preferable first-class condiment in dining room, is also the best gift with region feature present kith and kin.
The compound taste substance of stewing of the present invention is made up of the material with certain content; mutual coordinated effect between these materials; the nutritive validity played considerably beyond single component, and, due to selected component and the certain content of each component; effect between component will not mutually be cut down; nutrition is more rich, and mouthfeel is more preferable, and; realize the protection to human oral cavity and the intestines and stomach, more health-care effect substantially.
In sum, the chaffy dish using the bubble taste type flavouring agent of this programme to prepare has spicy fresh perfume (or spice), local flavor is dense, mouthfeel is strongly abundant, the bright profit of color and luster, delicious meat, the advantages such as and men and women, old and young non-stimulated to human oral cavity and intestinal are suitable for four seasons.
Detailed description of the invention
Below the detailed description of the invention of the present invention is described; so that those skilled in the art understand the present invention; it is to be understood that; the invention is not restricted to the scope of detailed description of the invention; from the point of view of those skilled in the art; as long as various changes limit and in the spirit and scope of the present invention that determine, these changes are apparent from, and all utilize the innovation and creation of present inventive concept all at the row of protection in appended claim.
In order to be further appreciated by the present invention, below in conjunction with embodiment, the present invention is described in detail:
Embodiment
1
Bubble taste type flavouring agent includes the raw material of following weight portion: pickled radish 25 parts, bubble Capsicum frutescens var 30 parts, steep the blue or green sub-green pepper of red ball 20 parts, steep red little long capsicum 5 parts, Rhizoma Zingiberis Recens (pickled) 8 parts, 8 parts of Bulbus Allii, vegetable oil 30 parts, vegetable oil 5 parts, scallion oil 5 parts, Fructus Litseae pungentis oil 2 parts, chicken carburetion 46 parts, dry Zanthoxylum schinifolium 2 parts, 2 parts of extra dry red wine Pericarpium Zanthoxyli, monosodium glutamate 4 parts, Sal 3 parts, precious 2 parts of fishiness, double fresh 2 parts, hundred delicious 1 part, Chinese liquor 1 part, spice 1 part.
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 400 parts, 58 parts of Herba Alii fistulosi, 30 parts of Rhizoma Zingiberis Recens of bubble and 20 parts of Bulbus Allii.
The preparation method of bubble taste type flavouring agent comprises the following steps:
To steep blue or green red ball green pepper screening, clean after standby；Standby by breaking into strip of sheet with machine after pickled radish screening, cleaning；Standby by breaking into nodular with machine after bubble Capsicum frutescens var and bubble red little long capsicum screening, cleaning；Lamellar is broken into machine standby after Rhizoma Zingiberis Recens (pickled) and Bulbus Allii are screened, cleaned.
Vegetable oil, vegetable oil, scallion oil, Fructus Litseae pungentis oil, chicken carburetion are sequentially poured in pot and boils oil temperature when reaching 180 DEG C, sequentially add standard the most standby good strip of sheet pickled radish, nodular bubble Capsicum frutescens var, nodular steep red little long capsicum and steep blue or green red ball green pepper parch 9min；Afterwards, add lamellar Rhizoma Zingiberis Recens (pickled) and lamellar Bulbus Allii piece parch 11min, add parch 5min after dry Zanthoxylum schinifolium, extra dry red wine Pericarpium Zanthoxyli after oil colours is shinny in parch to pot, sequentially add monosodium glutamate, Sal, fishiness fresh, hundred delicious, Chinese liquor and spice precious, double；To be mixed uniformly after, parch 3min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: adding Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil, heating boils 3h, after wherein moisture to be removed, filtration residue after being gradually heating to 200 DEG C, takes off clear liquid and obtains scallion oil.
Embodiment
2
Bubble taste type flavouring agent includes the raw material of following weight portion: pickled radish 25 parts, bubble Capsicum frutescens var 25 parts, steep the blue or green sub-green pepper of red ball 20 parts, steep red little long capsicum 1 part, Rhizoma Zingiberis Recens (pickled) 5 parts, 5 parts of Bulbus Allii, vegetable oil 30 parts, vegetable oil 5 parts, scallion oil 5 parts, Fructus Litseae pungentis oil 2 parts, chicken carburetion 41 parts, dry Zanthoxylum schinifolium 1 part, 1 part of extra dry red wine Pericarpium Zanthoxyli, monosodium glutamate 2 parts, Sal 2 parts, precious 1 part of fishiness, double fresh 2 parts, hundred delicious 1 part, Chinese liquor 1 part, spice 1 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 400 parts, 50 parts of Herba Alii fistulosi, 20 parts of Rhizoma Zingiberis Recens of bubble and 10 parts of Bulbus Allii.
The preparation method of bubble taste type flavouring agent comprises the following steps:
To steep blue or green red ball green pepper screening, clean after standby；Standby by breaking into strip of sheet with machine after pickled radish screening, cleaning；Standby by breaking into nodular with machine after bubble Capsicum frutescens var and bubble red little long capsicum screening, cleaning；Lamellar is broken into machine standby after Rhizoma Zingiberis Recens (pickled) and Bulbus Allii are screened, cleaned.
Vegetable oil, vegetable oil, scallion oil, Fructus Litseae pungentis oil, chicken carburetion are sequentially poured in pot and boils oil temperature when reaching 180 DEG C, sequentially add standard the most standby good strip of sheet pickled radish, nodular bubble Capsicum frutescens var, nodular steep red little long capsicum and steep blue or green red ball green pepper parch 8min；Afterwards, add lamellar Rhizoma Zingiberis Recens (pickled) and lamellar Bulbus Allii piece parch 10min, add parch 5min after dry Zanthoxylum schinifolium, extra dry red wine Pericarpium Zanthoxyli after oil colours is shinny in parch to pot, sequentially add monosodium glutamate, Sal, fishiness fresh, hundred delicious, Chinese liquor and spice precious, double；To be mixed uniformly after, parch 3min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: adding Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil, heating boils 1h, after wherein moisture to be removed, filtration residue after being gradually heating to 200 DEG C, takes off clear liquid and obtains scallion oil.
Embodiment
3
Bubble taste type flavouring agent includes the raw material of following weight portion: pickled radish 30 parts, bubble Capsicum frutescens var 30 parts, steep the blue or green sub-green pepper of red ball 25 parts, steep red little long capsicum 5 parts, Rhizoma Zingiberis Recens (pickled) 10 parts, 10 parts of Bulbus Allii, vegetable oil 35 parts, vegetable oil 10 parts, scallion oil 10 parts, Fructus Litseae pungentis oil 3 parts, chicken carburetion 51 parts, dry Zanthoxylum schinifolium 2 parts, 2 parts of extra dry red wine Pericarpium Zanthoxyli, monosodium glutamate 5 parts, Sal 5 parts, precious 2 parts of fishiness, double fresh 3 parts, hundred delicious 2 parts, Chinese liquor 2 parts, spice 2 parts；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 600 parts, 100 parts, 40 parts of Rhizoma Zingiberis Recens of bubble and 40 parts of Bulbus Allii.
The preparation method of bubble taste type flavouring agent comprises the following steps:
To steep blue or green red ball green pepper screening, clean after standby；Standby by breaking into strip of sheet with machine after pickled radish screening, cleaning；Standby by breaking into nodular with machine after bubble Capsicum frutescens var and bubble red little long capsicum screening, cleaning；Lamellar is broken into machine standby after Rhizoma Zingiberis Recens (pickled) and Bulbus Allii are screened, cleaned.
Vegetable oil, vegetable oil, scallion oil, Fructus Litseae pungentis oil, chicken carburetion are sequentially poured in pot and boils oil temperature when reaching 180 DEG C, sequentially add standard the most standby good strip of sheet pickled radish, nodular bubble Capsicum frutescens var, nodular steep red little long capsicum and steep blue or green red ball green pepper parch 10min；Afterwards, add lamellar Rhizoma Zingiberis Recens (pickled) and lamellar Bulbus Allii piece parch 15min, add parch 5min after dry Zanthoxylum schinifolium, extra dry red wine Pericarpium Zanthoxyli after oil colours is shinny in parch to pot, sequentially add monosodium glutamate, Sal, fishiness fresh, hundred delicious, Chinese liquor and spice precious, double；To be mixed uniformly after, parch 5min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: adding Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil, heating boils 4h, after wherein moisture to be removed, filtration residue after being gradually heating to 250 DEG C, takes off clear liquid and obtains scallion oil.
Embodiment
4
Bubble taste type flavouring agent includes the raw material of following weight portion: pickled radish 28 parts, bubble Capsicum frutescens var 27 parts, steep the blue or green sub-green pepper of red ball 23 parts, steep red little long capsicum 3 parts, Rhizoma Zingiberis Recens (pickled) 7 parts, 8 parts of Bulbus Allii, vegetable oil 32 parts, vegetable oil 7 parts, scallion oil 7.5 parts, Fructus Litseae pungentis oil 2.5 parts, chicken carburetion 48 parts, dry Zanthoxylum schinifolium 1.5 parts, 1.5 parts of extra dry red wine Pericarpium Zanthoxyli, monosodium glutamate 3.4 parts, Sal 4 parts, precious 1.5 parts of fishiness, double fresh 2.5 parts, hundred delicious 1.5 parts, Chinese liquor 1.5 parts, spice 1.5 parts；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 500 parts, 75 parts of Herba Alii fistulosi, 30 parts of Rhizoma Zingiberis Recens of bubble and 30 parts of Bulbus Allii.
The preparation method of bubble taste type flavouring agent comprises the following steps:
To steep blue or green red ball green pepper screening, clean after standby；Standby by breaking into strip of sheet with machine after pickled radish screening, cleaning；Standby by breaking into nodular with machine after bubble Capsicum frutescens var and bubble red little long capsicum screening, cleaning；Lamellar is broken into machine standby after Rhizoma Zingiberis Recens (pickled) and Bulbus Allii are screened, cleaned.
Vegetable oil, vegetable oil, scallion oil, Fructus Litseae pungentis oil, chicken carburetion are sequentially poured in pot and boils oil temperature when reaching 180 DEG C, sequentially add standard the most standby good strip of sheet pickled radish, nodular bubble Capsicum frutescens var, nodular steep red little long capsicum and steep blue or green red ball green pepper parch 9min；Afterwards, add lamellar Rhizoma Zingiberis Recens (pickled) and lamellar Bulbus Allii piece parch 13min, add parch 5min after dry Zanthoxylum schinifolium, extra dry red wine Pericarpium Zanthoxyli after oil colours is shinny in parch to pot, sequentially add monosodium glutamate, Sal, fishiness fresh, hundred delicious, Chinese liquor and spice precious, double；To be mixed uniformly after, parch 4min is off the pot carries out fill, sterilizing, vanning warehouse-in after natural cooling.
The preparation method of scallion oil is: adding Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil, heating boils 2.5h, after wherein moisture to be removed, filtration residue after being gradually heating to 225 DEG C, takes off clear liquid and obtains scallion oil.
Embodiment
5
Bubble taste type flavouring agent includes the raw material of following weight portion: pickled radish 30 parts, bubble Capsicum frutescens var 30 parts, steep the blue or green sub-green pepper of red ball 24 parts, steep red little long capsicum 4 parts, Rhizoma Zingiberis Recens (pickled) 8 parts, 7 parts of Bulbus Allii, vegetable oil 32 parts, vegetable oil 9 parts, scallion oil 9 parts, Fructus Litseae pungentis oil 3 parts, chicken carburetion 51 parts, dry Zanthoxylum schinifolium 2 parts, 2 parts of extra dry red wine Pericarpium Zanthoxyli, monosodium glutamate 2 parts, Sal 2～5 parts, precious 1 part of fishiness, double fresh 2 parts, hundred delicious 1 part, Chinese liquor 2 parts, spice 1 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 530 parts, 89 parts of Herba Alii fistulosi, 35 parts of Rhizoma Zingiberis Recens of bubble and 28 parts of Bulbus Allii.
The preparation method of bubble taste type flavouring agent comprises the following steps:
To steep blue or green red ball green pepper screening, clean after standby；Standby by breaking into strip of sheet with machine after pickled radish screening, cleaning；Standby by breaking into nodular with machine after bubble Capsicum frutescens var and bubble red little long capsicum screening, cleaning；Lamellar is broken into machine standby after Rhizoma Zingiberis Recens (pickled) and Bulbus Allii are screened, cleaned.
Vegetable oil, vegetable oil, scallion oil, Fructus Litseae pungentis oil, chicken carburetion are sequentially poured in pot and boils oil temperature when reaching 180 DEG C, sequentially add standard the most standby good strip of sheet pickled radish, nodular bubble Capsicum frutescens var, nodular steep red little long capsicum and steep blue or green red ball green pepper parch 9min；Afterwards, add lamellar Rhizoma Zingiberis Recens (pickled) and lamellar Bulbus Allii piece parch 13min, add parch 5min after dry Zanthoxylum schinifolium, extra dry red wine Pericarpium Zanthoxyli after oil colours is shinny in parch to pot, sequentially add monosodium glutamate, Sal, fishiness fresh, hundred delicious, Chinese liquor and spice precious, double；To be mixed uniformly after, parch 4min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
The preparation method of scallion oil is: adding Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens, Bulbus Allii in vegetable oil, heating boils 3.5h, after wherein moisture to be removed, filtration residue after being gradually heating to 240 DEG C, takes off clear liquid and obtains scallion oil.
Experimental example
Respectively in Chengdu, Chongqing, Changsha, Kweiyang and each random investigation 100 people in city, 5, Guilin, respectively embodiment 1 preparation is steeped the fragrance of taste type flavouring agent, fiber crops taste, pungent, delicate flavour and mouthfeel and carries out scoring evaluation: extremely enjoy a lot to be 5 points, like being 4 points, generally 3 points, not liking is 2 points, and extremely not liking is 1 point.Statistical result be 96% people like or extremely like the fragrance of this bubble taste type flavouring agent；The people of 90% likes or extremely likes the numb taste of described bubble taste type flavouring agent；The people of 98% likes or extremely likes the pungent of described bubble taste type flavouring agent；The people of 90% likes or extremely likes the delicate flavour of described bubble taste type flavouring agent；The people of 90% likes or extremely likes the mouthfeel of this bubble taste type flavouring agent；The 95% overall local flavor liking or extremely liking this bubble taste type flavouring agent.
Additionally, in all Research Analysts in several cities, after 95% eats the fish hot pot that this bubble taste type flavouring agent is cooked, not only oral cavity, harmonization of the stomach intestinal are without burn feeling, appetite increased on the contrary, and the flesh of fish of excessive amount do not occur flatulence, stomach feel bad, the symptom such as dyspepsia.Existing in all Research Analysts and like in peppery food materials but personnel to pungent allergy, 89% thinks after the chafing dish fish that this flavoring agent edible does, and does not occur physical distress and the symptom of whole body pruritus occur because of edible Fructus Capsici.
The explanation of above 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 is carried out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention.
Claims (5)
1. bubble taste type flavouring agent, it is characterised in that include the raw material of following weight portion:
Pickled radish 25～30 parts, bubble Capsicum frutescens var 25～30 parts, steep the blue or green sub-green pepper of red ball 20～25 parts, steep red little long capsicum 1～5 parts, Rhizoma Zingiberis Recens (pickled) 5～10 parts, Bulbus Allii 5～10 parts, vegetable oil 30～35 parts, vegetable oil 5～10 parts, scallion oil 5～10 parts, Fructus Litseae pungentis oil 2～3 parts, chicken carburetion 41 ~ 51 parts, dry Zanthoxylum schinifolium 1～2 parts, extra dry red wine Pericarpium Zanthoxyli 1～2 parts, monosodium glutamate 2～5 parts, Sal 2～5 parts, precious 1～2 part of fishiness, double fresh 2～3 parts, hundred delicious 1～2 part, Chinese liquor 1～2 parts, spice 1～2 parts；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 400 ~ 600 parts, 50 ~ 100 parts of Herba Alii fistulosi, bubble Rhizoma Zingiberis Recens 20 parts ~ 40 and 10 ~ 40 parts of Bulbus Allii.
Bubble taste type flavouring agent the most according to claim 1, it is characterised in that include the raw material of following weight portion:
Pickled radish 25 parts, bubble Capsicum frutescens var 30 parts, steep the blue or green sub-green pepper of red ball 20 parts, steep red little long capsicum 5 parts, Rhizoma Zingiberis Recens (pickled) 8 parts, 8 parts of Bulbus Allii, vegetable oil 30 parts, vegetable oil 5 parts, scallion oil 5 parts, Fructus Litseae pungentis oil 2 parts, chicken carburetion 46 parts, dry Zanthoxylum schinifolium 2 parts, 2 parts of extra dry red wine Pericarpium Zanthoxyli, monosodium glutamate 4 parts, Sal 3 parts, precious 2 parts of fishiness, double fresh 2 parts, hundred delicious 1 part, Chinese liquor 1 part, spice 1 part；
Wherein, scallion oil includes the raw material of following weight portion: vegetable oil 400 parts, 58 parts of Herba Alii fistulosi, 30 parts of Rhizoma Zingiberis Recens of bubble and 20 parts of Bulbus Allii.
Bubble taste type flavouring agent the most according to claim 1 and 2, it is characterised in that described vegetable oil is salad oil.
4. according to the preparation method of the arbitrary described bubble taste type flavouring agent of claim 1-3, it is characterised in that it comprises the following steps:
Pickled radish machine is broken into strip of sheet, bubble Capsicum frutescens var and steep red little long capsicum machine and break into nodular, Rhizoma Zingiberis Recens (pickled) and Bulbus Allii machine to break into lamellar standby；
Vegetable oil, vegetable oil, scallion oil, Fructus Litseae pungentis oil, chicken carburetion are sequentially poured in pot and boil oil temperature when reaching 180 DEG C, sequentially add get out standby strip of sheet pickled radish, nodular bubble Capsicum frutescens var, nodular steep red little long capsicum and steep blue or green red ball green pepper parch 8 ~ 10min；
Afterwards, add lamellar Rhizoma Zingiberis Recens (pickled) and lamellar Bulbus Allii piece parch 10 ~ 15min, add parch 5min after dry Zanthoxylum schinifolium, extra dry red wine Pericarpium Zanthoxyli after oil colours is shinny in parch to pot, sequentially add monosodium glutamate, Sal, fishiness fresh, hundred delicious, Chinese liquor and spice precious, double；
To be mixed uniformly after, parch 3 ~ 5min loading off the pot rustless steel container carries out fill, microwave sterilizating sterilization again, after natural cooling, is positioned in high-intensity carton by neat specification, and product inspection joint sealing is put in storage.
Preparation method the most according to claim 4, it is characterised in that: the preparation method of described scallion oil is:
50 ~ 100 parts of Herba Alii fistulosi, bubble 20 ~ 40 parts of Rhizoma Zingiberis Recens, 10 ~ 40 parts of Bulbus Allii is added in 400 ~ 600 parts of vegetable oil；Heating boils 1h ~ 4h, after wherein moisture to be removed, filtration residue after being gradually heating to 200 DEG C ~ 250 DEG C, takes off clear liquid and obtains scallion oil.
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| CN111642724A (en) * | 2020-05-29 | 2020-09-11 | 江苏美鑫食品科技有限公司 | Preparation process of pickled Chinese cabbage flavored compound seasoning |
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| CN108783326A (en) * | 2018-05-17 | 2018-11-13 | 四川五斗米食品开发有限公司 | A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN111165774A (en) * | 2020-03-02 | 2020-05-19 | 四川省邓仕食品有限公司 | Sichuan dish fried dish seasoning and production method thereof |
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