CN105942419A - Sichuan flavor old bittern seasoning and preparation method thereof - Google Patents
Sichuan flavor old bittern seasoning and preparation method thereof Download PDFInfo
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- CN105942419A CN105942419A CN201610579332.9A CN201610579332A CN105942419A CN 105942419 A CN105942419 A CN 105942419A CN 201610579332 A CN201610579332 A CN 201610579332A CN 105942419 A CN105942419 A CN 105942419A
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Abstract
The invention relates to the technical field of food processing, and provides Sichuan flavor old bittern seasoning and a preparation method thereof. The Sichuan flavor old bittern seasoning is prepared by the raw materials, by weight, of 25-32 parts of edible oil, 8-9 parts of dark soy sauce, 7-9 parts of bean halves, 3-5 parts of monosodium glutamate, 8-10.5 parts of white granulated sugar, 3-5 parts of ginger powder, 3-4 parts of caramel color, 6-8 parts of white wine, 0.8-0.92 part of bittern essence, 3-5 parts of red pepper seeds, 0.3-0.4 part of star anise powder, 9-10.5 parts of spice, 0.025-0.036 part of ethyl maltol, 0.1-0.2 part of capsicum oleoresin, 9-11 parts of two thorns pepper, 9-10.5 parts of edible salt and 1.2-1.5 parts of chicken essence seasoning. Bittern dishes cooked by the Sichuan flavor old bittern seasoning which is prepared by the technical scheme are golden in color and luster, rich in flavor, pleasant in aroma, smooth but not greasy and popular among consumers.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of river taste old thick gravy flavoring agent and preparation side thereof
Method.
Background technology
Pot-stewed meat or fowl is the common name of cool food dish in cookery, is each department home cookings that what's frequently heard can be repeated in detail.China's pot-stewed meat or fowl
Of long standing and well established, of a great variety, local flavor is different, is constantly surmounting and development with its exclusive form always,
In the middle of Guangdong dishes, Anhui cuisine, Sichuan cuisine, have the biggest power of influence, no matter and city country, take a broad view restaurant
Restaurant, lane, curbside are seen everywhere its trace.Bittern material is the flavoring agent making pot-stewed meat or fowl, generally refers to make salt
Chinese medicine spice.Bittern material has strong fragranced, the smell of removable raw-food material, and increases food
The function of fragrance.Bittern material being placed in halogen pot to add water to boil and has just made salt, different bittern material formula can do
Become the salt of different flavor.
Domestic existing bittern material product special flavour is the most authentic, preservative is abused, exceeded standard, and food safety can not obtain
Ensure.
Summary of the invention
[solving the technical problem that]
It is an object of the invention to provide a kind of river taste old thick gravy flavoring agent and preparation method thereof, after the culinary art of this flavoring agent
The pot-stewed meat or fowl golden yellow color arrived, sense of taste enriches, pleasant aroma, profit and oiliness, and without any preservative,
Green health, food safety is ensured.
[technical scheme]
The present invention is achieved by the following technical solutions.
Present invention firstly relates to a kind of river taste old thick gravy flavoring agent, its raw material includes in parts by weight: edible oil
25～32 weight portions, dark soy sauce 8～9 weight portion, Semen Sojae Preparatum 7～9 weight portion, monosodium glutamate 3～5 weight portion, white sugar
8～10.5 weight portions, Rhizoma Zingiberis Recens powder 3～5 weight portion, burnt sugar coloring 3～4 weight portion, Chinese liquor 6～8 weight portion, halogen
Material essence 0.8～0.92 weight portion, pericarpium zanthoxyli bungeani grain 3～5 weight portion, star aniseed powder 0.3～0.4 weight portion, spice
9～10.5 weight portions, ethylmaltol 0.025～0.036 weight portion, capsicum oleoresin 0.1～0.2 weight portion,
Two Vitex chinensis Mill. Fructus Capsici 9～11 weight portions, edible salt 9～10.5 weight portion, chicken essence seasoning 1.2～1.5 weight portion.
Wherein, as one preferred embodiment, described spice includes: Rhizoma Kaempferiae, Fructus Tsaoko, anise, Fructus Amomi Rotundus,
Cortex cinnamomi japonici (Ramulus Cinnamomi), Laurel, Fructus Foeniculi, Fructus Amomi, Radix Glycyrrhizae, Flos Caryophylli, the Radix Angelicae Dahuricae, Pericarpium Citri tangerinae, Rhizoma Alpiniae Officinarum.Further,
As another preferred embodiment, described spice includes in parts by weight: Rhizoma Kaempferiae 8 weight portion, grass
Really 5 weight portions, anistree 4 weight portions, Fructus Amomi Rotundus 8 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3 weight portion, Laurel 1 weight portion,
Fructus Foeniculi 3 weight portion, Fructus Amomi 7 weight portion, Radix Glycyrrhizae 1 weight portion, Flos Caryophylli 5 weight portion, the Radix Angelicae Dahuricae 8 weight
Part, Pericarpium Citri tangerinae 1 weight portion, Rhizoma Alpiniae Officinarum 2 weight portion.
All raw materials in the present invention are all commercially available, it is possible to install conventional method self-control.
Specifically, in the raw material that the present invention provides, edible oil includes but not limited to soybean oil, Oleum Arachidis hypogaeae semen, jade
Miyou, Oleum Brassicae campestris etc., it is preferable that the most selected one-level Oleum Brassicae campestris produced through squeezing process, it has oil
The features such as yellow skin is bright, distributes nature fragrant, in good taste, can make flavoring agent color and luster more ruddy, cook vegetable
Color and luster glow, appetite stimulator.It addition, Semen Sojae Preparatum is preferably Pixian watercress.It addition, in order to reach good wind
Taste and mouthfeel, pericarpium zanthoxyli bungeani grain preferably employs Hanyuan Pericarpium Zanthoxyli, its color and luster DANHONG, grain greatly oil weight, fragrance strong,
Alcohol fiber crops are tasty and refreshing.It addition, two Vitex chinensis Mill. Fructus Capsicis preferably employ double-current two Vitex chinensis Mill. Fructus Capsicis, its fragrance is all good with pungent,
Mouthfeel pungent is moderate, and color and luster is scarlet, and fragrance is long.
The invention still further relates to the preparation method of a kind of river taste old thick gravy flavoring agent, including:
Preparing raw material, described raw material includes in parts by weight: edible oil 25～32 weight portion, dark soy sauce 8～9 weight
Amount part, Semen Sojae Preparatum 7～9 weight portion, monosodium glutamate 3～5 weight portion, white sugar 8～10.5 weight portion, Rhizoma Zingiberis Recens powder 3～5
Weight portion, burnt sugar coloring 3～4 weight portion, Chinese liquor 6～8 weight portion, bittern material essence 0.8～0.92 weight portion, red
Pepper grain 3～5 weight portion, star aniseed powder 0.3～0.4 weight portion, spice 9～10.5 weight portion, ethylmaltol
0.025～0.036 weight portion, capsicum oleoresin 0.1～0.2 weight portion, two Vitex chinensis Mill. Fructus Capsici 9～11 weight portions, food
With salt 9～10.5 weight portion, chicken essence seasoning 1.2～1.5 weight portion；
Respectively two Vitex chinensis Mill. Fructus Capsicis, spice, chicken essence seasoning and a part of pericarpium zanthoxyli bungeani grain are pulverized and obtain two chaste trees
Bar Fructus Capsici powder, pericarpium zanthoxyli bungeani powder, condiment powder, chicken essence seasoning powder, it is preferable that the pericarpium zanthoxyli bungeani grain taken
Weight is the 40～60% of the gross weight of pericarpium zanthoxyli bungeani grain total in raw material, it is preferable that two Vitex chinensis Mill. Fructus Capsicis use specification
Screen cloth for ￠ 2～3mm is pulverized, and the screen cloth that pericarpium zanthoxyli bungeani uses specification to be ￠ 1～2mm is pulverized, and spice is adopted
Pulverizing with the screen cloth that specification is ￠ 1mm, the screen cloth that chicken essence seasoning uses specification to be ￠ 2mm is pulverized；
The edible oil taken in described raw material is refined, and obtains deep fat；
Described deep fat adds two Vitex chinensis Mill. Fructus Capsici powders, pericarpium zanthoxyli bungeani grain, Semen Sojae Preparatum, condiment powder, Rhizoma Zingiberis Recens powder,
Pericarpium zanthoxyli bungeani powder, dark soy sauce, monosodium glutamate, edible salt, Chinese liquor, capsicum oleoresin, bittern material essence, ethylmaltol,
Burnt sugar coloring, white sugar, parch obtains river taste old thick gravy flavoring agent.
As one preferred embodiment, the concrete steps of described parch include:
In described deep fat, add two Vitex chinensis Mill. Fructus Capsici powder Flos Carthami green pepper grains, carry out stir-frying for the first time；
Add Semen Sojae Preparatum, carry out second time and stir-fry；
Add condiment powder, star aniseed powder, Rhizoma Zingiberis Recens powder Flos Carthami green pepper powder, carry out third time and stir-fry；
Add dark soy sauce, carry out the 4th time and stir-fry；
Add monosodium glutamate, chicken essence seasoning and edible salt, carry out the 5th time and stir-fry；
Add Chinese liquor, capsicum oleoresin, bittern material essence, ethylmaltol, burnt sugar coloring, carry out the 6th time and turn over
Fry；
Add white sugar, carry out the 7th time and stir-fry, i.e. can get river taste old thick gravy flavoring agent.
As another preferred embodiment, the temperature that described first time stir-fries is 105～115 DEG C, and the time is
3～5min.
As another preferred embodiment, the temperature that described second time stir-fries is 135～145 DEG C, and the time is
7～8min.
As another preferred embodiment, the temperature that described third time stir-fries is 90～100 DEG C, and the time is
2～3min.
As another preferred embodiment, the temperature that described 4th time stir-fries is 90～100 DEG C, and the time is
1min；The temperature that described 5th time stir-fries is 85～95 DEG C, and the time is 1min.
As another preferred embodiment, the temperature that described 6th time stir-fries is 80～90 DEG C, and the time is
2～3min.
As another preferred embodiment, the temperature that described 7th time stir-fries is 65～75 DEG C, and the time is
2min。
As another preferred embodiment, the stirring frequency during described parch is 20r/min.
[beneficial effect]
The technical scheme that the present invention proposes has the advantages that
(1) the selected 17 kinds of food materials raw materials of the present invention, prepare river taste old thick gravy flavoring agent by rational proportion,
The pot-stewed meat or fowl golden yellow color that obtains after being cooked by this flavoring agent, sense of taste enriches, pleasant aroma, profit and oiliness, deeply
By consumer's favorable comment.
(2) present invention uses high salt to combine to reach antiseptic effect with spice, it is not necessary to add any anticorrosion
Agent, green health, food safety is ensured.
Accompanying drawing explanation
Fig. 1 is the market survey result of the river taste old thick gravy flavoring agent that embodiments of the invention one to three prepare
Block diagram.In figure, represents and likes colony (total score is 5 points, and investigation person evaluates to be divided into 4 points to 5
Point), ■ represents that investigation is overall.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearer, below by the concrete reality to the present invention
The mode of executing carries out clear, complete description.
Embodiment one
Embodiment one provides the preparation method of a kind of river taste old thick gravy flavoring agent, the following steps performed including order:
(1) preparing raw material, wherein raw material includes in parts by weight: one-level Oleum Brassicae campestris 25 weight portion, dark soy sauce 8
Weight portion, Pixian watercress 7 weight portion, monosodium glutamate 3 weight portion, white sugar 8 weight portion, Rhizoma Zingiberis Recens powder 3 weight
Part, burnt sugar coloring 3 weight portion, Chinese liquor 6 weight portion, bittern material essence 0.8 weight portion, pericarpium zanthoxyli bungeani grain 3 weight portion,
Star aniseed powder 0.3 weight portion, spice 9 weight portion, ethylmaltol 0.025 weight portion, capsicum oleoresin 0.1
Weight portion, two Vitex chinensis Mill. Fructus Capsici 9 weight portions, edible salt 9 weight portion, chicken essence seasoning 1.2 weight portion, wherein
Spice includes in parts by weight: Rhizoma Kaempferiae 8 weight portion, Fructus Tsaoko 5 weight portion, anistree 4 weight portions, Fructus Amomi Rotundus 8
Weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3 weight portion, Laurel 1 weight portion, Fructus Foeniculi 3 weight portion, Fructus Amomi 7 weight portion, sweet
Grass 1 weight portion, Flos Caryophylli 5 weight portion, the Radix Angelicae Dahuricae 8 weight portion, Pericarpium Citri tangerinae 1 weight portion, Rhizoma Alpiniae Officinarum 2 weight portion.
(2) respectively the pericarpium zanthoxyli bungeani grain of two Vitex chinensis Mill. Fructus Capsicis, spice, chicken essence seasoning and a part is pulverized
To two Vitex chinensis Mill. Fructus Capsici powders, pericarpium zanthoxyli bungeani powder, condiment powder, chicken essence seasoning powder, specifically, institute in this step
The weight of the pericarpium zanthoxyli bungeani grain taken is the 40% of the gross weight of pericarpium zanthoxyli bungeani grain total in raw material, and wherein, two Vitex chinensis Mill. are peppery
The screen cloth that green pepper uses specification to be ￠ 2mm is pulverized, and the screen cloth that pericarpium zanthoxyli bungeani uses specification to be ￠ 1mm is pulverized, fragrant pungent
The screen cloth that material uses specification to be ￠ 1mm is pulverized, and the screen cloth that chicken essence seasoning uses specification to be ￠ 2mm is pulverized.
(3) the one-level Oleum Brassicae campestris taken in raw material is refined, and is heated to oil colours and becomes clear, obtains deep fat.
(4) in deep fat, add two Vitex chinensis Mill. Fructus Capsici powders and remaining pericarpium zanthoxyli bungeani grain, stir-fry at a temperature of 110 DEG C
4min, to uniform, without conglomeration, fragrance spilling.
(5) adding Semen Sojae Preparatum, stir-fry at a temperature of 140 DEG C 8min, scatters to Semen Sojae Preparatum, overflows without conglomeration, fragrance
Go out, have uniform bubble to spue without being charred in taste, material.
(6) adding condiment powder, star aniseed powder, Rhizoma Zingiberis Recens powder Flos Carthami green pepper powder, stir-fry at a temperature of 95 DEG C 3min,
Uniform bubble is had to spue to uniform, aromatic flavor, material.
(7) adding dark soy sauce, stir-fry at a temperature of 95 DEG C 1min, to uniform, without conglomeration, fragrance spilling.
(8) adding monosodium glutamate, chicken essence seasoning and edible salt, stir-fry at a temperature of 95 DEG C 1min, to uniformly,
Overflow without conglomeration, fragrance.
(9) Chinese liquor, capsicum oleoresin, bittern material essence, ethylmaltol, sulphite ammonia caramel color are added,
Stir-fry at a temperature of 85 DEG C 2min, to uniform, without conglomeration, fragrance spilling.
(10) adding white sugar, stir-fry at a temperature of 70 DEG C 2min, to uniformly, without conglomeration, fragrance spilling,
I.e. can get river taste old thick gravy flavoring agent.
It is to be appreciated that the step of the present embodiment (4) is in step (10), during parch, in order to stir
Mixing uniformly, stirring frequency controls at 20r/min.
Embodiment two
Embodiment two provides the preparation method of a kind of river taste old thick gravy flavoring agent, the following steps performed including order:
(1) preparing raw material, wherein raw material includes in parts by weight: one-level Oleum Brassicae campestris 28 weight portion, dark soy sauce
8.5 weight portions, Pixian watercress 8 weight portion, monosodium glutamate 4 weight portion, white sugar 9 weight portion, Rhizoma Zingiberis Recens powder 4 weight
Amount part, burnt sugar coloring 3.5 weight portion, Chinese liquor 7 weight portion, bittern material essence 0.85 weight portion, pericarpium zanthoxyli bungeani grain 4
Weight portion, star aniseed powder 0.35 weight portion, spice 10 weight portion, ethylmaltol 0.03 weight portion, peppery
Green pepper oleoresin 0.15 weight portion, two Vitex chinensis Mill. Fructus Capsici 10 weight portions, edible salt 10 weight portion, chicken essence seasoning
1.4 weight portions, wherein spice includes in parts by weight: Rhizoma Kaempferiae 8 weight portion, Fructus Tsaoko 5 weight portion, anise
4 weight portions, Fructus Amomi Rotundus 8 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3 weight portion, Laurel 1 weight portion, Fructus Foeniculi 3 weight portion, sand
Core 7 weight portion, Radix Glycyrrhizae 1 weight portion, Flos Caryophylli 5 weight portion, the Radix Angelicae Dahuricae 8 weight portion, Pericarpium Citri tangerinae 1 weight portion,
Rhizoma Alpiniae Officinarum 2 weight portion.
(2) respectively the pulverizing of two Vitex chinensis Mill. Fructus Capsicis, spice, chicken essence seasoning and a part of pericarpium zanthoxyli bungeani grain is obtained
Two Vitex chinensis Mill. Fructus Capsici powders, pericarpium zanthoxyli bungeani powder, condiment powder, chicken essence seasoning powder, specifically, taken in this step
Pericarpium zanthoxyli bungeani grain the gross weight that weight is pericarpium zanthoxyli bungeani grain total in raw material 50%, wherein, two Vitex chinensis Mill. Fructus Capsicis
The screen cloth using specification to be ￠ 2mm is pulverized, and the screen cloth that pericarpium zanthoxyli bungeani uses specification to be ￠ 1mm is pulverized, spice
The screen cloth using specification to be ￠ 1mm is pulverized, and the screen cloth that chicken essence seasoning uses specification to be ￠ 2mm is pulverized.
(3) the one-level Oleum Brassicae campestris taken in raw material is refined, and is heated to oil colours and becomes clear, obtains deep fat.
(4) in deep fat, add two Vitex chinensis Mill. Fructus Capsici powders and remaining pericarpium zanthoxyli bungeani grain, stir-fry at a temperature of 110 DEG C
4min, to uniform, without conglomeration, fragrance spilling.
(5) adding Semen Sojae Preparatum, stir-fry at a temperature of 140 DEG C 8min, scatters to Semen Sojae Preparatum, overflows without conglomeration, fragrance
Go out, have uniform bubble to spue without being charred in taste, material.
(6) adding condiment powder, star aniseed powder, Rhizoma Zingiberis Recens powder Flos Carthami green pepper powder, stir-fry at a temperature of 95 DEG C 3min,
Uniform bubble is had to spue to uniform, aromatic flavor, material.
(7) adding dark soy sauce, stir-fry at a temperature of 95 DEG C 1min, to uniform, without conglomeration, fragrance spilling.
(8) adding monosodium glutamate, chicken essence seasoning and edible salt, stir-fry at a temperature of 95 DEG C 1min, to uniformly,
Overflow without conglomeration, fragrance.
(9) Chinese liquor, capsicum oleoresin, bittern material essence, ethylmaltol, sulphite ammonia caramel color are added,
Stir-fry at a temperature of 85 DEG C 2min, to uniform, without conglomeration, fragrance spilling
(10) adding white sugar, stir-fry at a temperature of 70 DEG C 2min, to uniformly, without conglomeration, fragrance spilling,
I.e. can get river taste old thick gravy flavoring agent.
It is to be appreciated that the step of the present embodiment (4) is in step (10), during parch, in order to stir
Mixing uniformly, stirring frequency controls at 20r/min.
Embodiment three
Embodiment three provides the preparation method of a kind of river taste old thick gravy flavoring agent, the following steps performed including order:
(1) preparing raw material, wherein raw material includes in parts by weight: one-level Oleum Brassicae campestris 32 weight portion, dark soy sauce 9
Weight portion, Pixian watercress 9 weight portion, monosodium glutamate 5 weight portion, white sugar 10.5 weight portion, Rhizoma Zingiberis Recens powder 5 weight
Amount part, burnt sugar coloring 4 weight portion, Chinese liquor 8 weight portion, bittern material essence 0.92 weight portion, pericarpium zanthoxyli bungeani grain 5 weight
Amount part, star aniseed powder 0.4 weight portion, spice 10.5 weight portion, ethylmaltol 0.036 weight portion, Fructus Capsici
Oleoresin 0.2 weight portion, two Vitex chinensis Mill. Fructus Capsici 11 weight portions, edible salt 10.5 weight portion, chicken essence seasoning 1.5
Weight portion, wherein spice includes in parts by weight: Rhizoma Kaempferiae 8 weight portion, Fructus Tsaoko 5 weight portion, anise 4
Weight portion, Fructus Amomi Rotundus 8 weight portion, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3 weight portion, Laurel 1 weight portion, Fructus Foeniculi 3 weight portion, sand
Core 7 weight portion, Radix Glycyrrhizae 1 weight portion, Flos Caryophylli 5 weight portion, the Radix Angelicae Dahuricae 8 weight portion, Pericarpium Citri tangerinae 1 weight portion,
Rhizoma Alpiniae Officinarum 2 weight portion.
(2) respectively the pulverizing of two Vitex chinensis Mill. Fructus Capsicis, spice, chicken essence seasoning and a part of pericarpium zanthoxyli bungeani grain is obtained
Two Vitex chinensis Mill. Fructus Capsici powders, pericarpium zanthoxyli bungeani powder, condiment powder, chicken essence seasoning powder, specifically, taken in this step
Pericarpium zanthoxyli bungeani grain the gross weight that weight is pericarpium zanthoxyli bungeani grain total in raw material 60%, wherein, two Vitex chinensis Mill. Fructus Capsicis
The screen cloth using specification to be ￠ 2mm is pulverized, and the screen cloth that pericarpium zanthoxyli bungeani uses specification to be ￠ 1mm is pulverized, spice
The screen cloth using specification to be ￠ 1mm is pulverized, and the screen cloth that chicken essence seasoning uses specification to be ￠ 2mm is pulverized.
(3) the one-level Oleum Brassicae campestris taken in raw material is refined, and is heated to oil colours and becomes clear, obtains deep fat.
(4) in deep fat, add two Vitex chinensis Mill. Fructus Capsici powders and remaining pericarpium zanthoxyli bungeani grain, stir-fry at a temperature of 110 DEG C
4min, to uniform, without conglomeration, fragrance spilling.
(5) adding Semen Sojae Preparatum, stir-fry at a temperature of 140 DEG C 8min, scatters to Semen Sojae Preparatum, overflows without conglomeration, fragrance
Go out, have uniform bubble to spue without being charred in taste, material.
(6) adding condiment powder, star aniseed powder, Rhizoma Zingiberis Recens powder Flos Carthami green pepper powder, stir-fry at a temperature of 95 DEG C 3min,
Uniform bubble is had to spue to uniform, aromatic flavor, material.
(7) adding dark soy sauce, stir-fry at a temperature of 95 DEG C 1min, to uniform, without conglomeration, fragrance spilling.
(8) adding monosodium glutamate, chicken essence seasoning and edible salt, stir-fry at a temperature of 95 DEG C 1min, to uniformly,
Overflow without conglomeration, fragrance.
(9) Chinese liquor, capsicum oleoresin, bittern material essence, ethylmaltol, sulphite ammonia caramel color are added,
Stir-fry at a temperature of 85 DEG C 2min, to uniform, without conglomeration, fragrance spilling.
(10) adding white sugar, stir-fry at a temperature of 70 DEG C 2min, to uniformly, without conglomeration, fragrance spilling,
I.e. can get river taste old thick gravy flavoring agent.
It is to be appreciated that the step of the present embodiment (4) is in step (10), during parch, in order to stir
Mixing uniformly, stirring frequency controls at 20r/min.
Market survey
Take the river taste old thick gravy flavoring agent that the embodiment of the present invention one to three prepares, in Sichuan, Hainan, Kweiyang,
Multiple provinces and cities such as Chongqing carry out market survey test and appraisal to the river taste old thick gravy bittern material developed.Ask 300 groups at random
Many use taste old thick gravy bittern material in river to cook pot-stewed meat or fowl according to eating method, observe color and luster, fragrance, taste its pungent,
Overall local flavor.The last masses, to its color and luster, fragrance, taste four index of quality such as its pungent, overall local flavor
Carrying out taste test and appraisal, investigation evaluating result is shown in Fig. 1.
Evaluating result shows, in 300 masses participating in investigation, pot-stewed meat or fowl entirety local flavor is held suggestion certainly,
Like rate to reach 93.3%, illustrate that taste old thick gravy bittern material in river is put on market, it is possible to by consumers in general accept and
Like.
Physical and chemical index is tested
The moisture of river taste old thick gravy bittern material, the edible salt that prepare embodiment one to embodiment three below contain
The physical and chemical indexs such as amount, total acid, amino-acid nitrogen, acid value, peroxide value are detected, it is determined that its reason
Change indication range.Testing result situation is shown in Table 1, and wherein river taste old thick gravy bittern material moisture is according to by GB/T 5009.3
The method of regulation measures；The method that taste old thick gravy bittern material salt content in river is specified by GB/T 12457 detects；
The method that river taste old thick gravy bittern material total acid (in terms of lactic acid) is specified by GB 12456 detects；The old halogen of river taste
The method that juice bittern material amino-acid nitrogen is specified by GB/T5009.39 measures；River taste old thick gravy bittern material acid value, mistake
The method that oxidation number is specified by GB/T5009.37 measures.
Taste old thick gravy bittern material index in table 1 river determines and detects data statistics
| Project | Index | Sample batch | Range of results |
| Moisture/(g/100g) | ≤45.0 | 100 | 12.0～20.0 |
| Edible salt (in terms of NaCl)/(g/100g) | ≤50.0 | 100 | 23.5～33.0.0 |
| Amino-acid nitrogen (in terms of nitrogen)/(g/100g) | ≥0.15 | 100 | 0.28-0.35 |
| Total acid/(g/100g) | ≤2.0 | 100 | 0.35～0.7 |
| Acid value/(mg/g) | ≤5.0 | 100 | 0.96～1.75 |
| Peroxide value/(g/100g) | ≤1.0 | 100 | 0.056～0.09 |
Table 1 result shows, the river taste old thick gravy bittern material that the embodiment of the present invention one and embodiment two prepare
Physical and chemical index meets GB/T 5009.3, GB/T 12457, GB 12456, GB/T5009.39, GB/T5009.37
Requirement.
Claims (10)
1. a river taste old thick gravy flavoring agent, it is characterised in that its raw material includes in parts by weight: edible oil 25～32
Weight portion, dark soy sauce 8～9 weight portion, Semen Sojae Preparatum 7～9 weight portion, monosodium glutamate 3～5 weight portion, white sugar 8～10.5
Weight portion, Rhizoma Zingiberis Recens powder 3～5 weight portion, burnt sugar coloring 3～4 weight portion, Chinese liquor 6～8 weight portion, bittern material essence
0.8～0.92 weight portion, pericarpium zanthoxyli bungeani grain 3～5 weight portion, star aniseed powder 0.3～0.4 weight portion, spice 9～10.5
Weight portion, ethylmaltol 0.025～0.036 weight portion, capsicum oleoresin 0.1～0.2 weight portion, two Vitex chinensis Mill.
Fructus Capsici 9～11 weight portion, edible salt 9～10.5 weight portion, chicken essence seasoning 1.2～1.5 weight portion.
2. the preparation method of a river taste old thick gravy flavoring agent, it is characterised in that including:
Preparing raw material, described raw material includes in parts by weight: edible oil 25～32 weight portion, dark soy sauce 8～9 weight
Amount part, Semen Sojae Preparatum 7～9 weight portion, monosodium glutamate 3～5 weight portion, white sugar 8～10.5 weight portion, Rhizoma Zingiberis Recens powder 3～5
Weight portion, burnt sugar coloring 3～4 weight portion, Chinese liquor 6～8 weight portion, bittern material essence 0.8～0.92 weight portion, red
Pepper grain 3～5 weight portion, star aniseed powder 0.3～0.4 weight portion, spice 9～10.5 weight portion, ethylmaltol
0.025～0.036 weight portion, capsicum oleoresin 0.1～0.2 weight portion, two Vitex chinensis Mill. Fructus Capsici 9～11 weight portions, food
With salt 9～10.5 weight portion, chicken essence seasoning 1.2～1.5 weight portion；
Respectively two Vitex chinensis Mill. Fructus Capsicis, spice, chicken essence seasoning and a part of pericarpium zanthoxyli bungeani grain are pulverized and obtain two chaste trees
Bar Fructus Capsici powder, pericarpium zanthoxyli bungeani powder, condiment powder, chicken essence seasoning powder；
The edible oil taken in described raw material is refined, and obtains deep fat；
Described deep fat adds two Vitex chinensis Mill. Fructus Capsici powders, pericarpium zanthoxyli bungeani grain, Semen Sojae Preparatum, condiment powder, Rhizoma Zingiberis Recens powder,
Pericarpium zanthoxyli bungeani powder, dark soy sauce, monosodium glutamate, edible salt, Chinese liquor, capsicum oleoresin, bittern material essence, ethylmaltol,
Burnt sugar coloring, white sugar, parch obtains river taste old thick gravy flavoring agent.
The preparation method of river the most according to claim 2 taste old thick gravy flavoring agent, it is characterised in that described stir-fry
The concrete steps of system include:
In described deep fat, add two Vitex chinensis Mill. Fructus Capsici powder Flos Carthami green pepper grains, carry out stir-frying for the first time；
Add Semen Sojae Preparatum, carry out second time and stir-fry；
Add condiment powder, star aniseed powder, Rhizoma Zingiberis Recens powder Flos Carthami green pepper powder, carry out third time and stir-fry；
Add dark soy sauce, carry out the 4th time and stir-fry；
Add monosodium glutamate, chicken essence seasoning and edible salt, carry out the 5th time and stir-fry；
Add Chinese liquor, capsicum oleoresin, bittern material essence, ethylmaltol, burnt sugar coloring, carry out the 6th time and turn over
Fry；
Add white sugar, carry out the 7th time and stir-fry, i.e. can get river taste old thick gravy flavoring agent.
The preparation method of river the most according to claim 3 taste old thick gravy flavoring agent, it is characterised in that described
The temperature once stir-fried is 105～115 DEG C, and the time is 3～5min.
The preparation method of river the most according to claim 3 taste old thick gravy flavoring agent, it is characterised in that described
The temperature that secondary stir-fries is 135～145 DEG C, and the time is 7～8min.
The preparation method of river the most according to claim 3 taste old thick gravy flavoring agent, it is characterised in that described
The temperature that three times stir-fry is 90～100 DEG C, and the time is 2～3min.
The preparation method of river the most according to claim 3 taste old thick gravy flavoring agent, it is characterised in that: described
The temperature that 4th time stir-fries is 90～100 DEG C, and the time is 1min；The temperature that described 5th time stir-fries is 85～95 DEG C,
Time is 1min.
The preparation method of river the most according to claim 3 taste old thick gravy flavoring agent, it is characterised in that described
The temperature that six times stir-fry is 80～90 DEG C, and the time is 2～3min.
The preparation method of river the most according to claim 3 taste old thick gravy flavoring agent, it is characterised in that described
The temperature that seven times stir-fry is 65～75 DEG C, and the time is 2min.
The preparation method of river the most according to claim 3 taste old thick gravy flavoring agent, it is characterised in that described stir-fry
Stirring frequency during system is 20r/min.
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| CN110140931A (en) * | 2019-05-31 | 2019-08-20 | 郑州雪麦龙食品香料有限公司 | A kind of flavor of hot concentration thick gravy and preparation method thereof |
| CN111528435A (en) * | 2020-05-15 | 2020-08-14 | 成都陈麻婆川菜调味品有限公司 | Bean curd seasoning and preparation process thereof |
| CN111543498A (en) * | 2020-05-12 | 2020-08-18 | 幺麻子食品股份有限公司 | Manufacturing process of zanthoxylum schinifolium and chili brine oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN110140931A (en) * | 2019-05-31 | 2019-08-20 | 郑州雪麦龙食品香料有限公司 | A kind of flavor of hot concentration thick gravy and preparation method thereof |
| CN111543498A (en) * | 2020-05-12 | 2020-08-18 | 幺麻子食品股份有限公司 | Manufacturing process of zanthoxylum schinifolium and chili brine oil |
| CN111528435A (en) * | 2020-05-15 | 2020-08-14 | 成都陈麻婆川菜调味品有限公司 | Bean curd seasoning and preparation process thereof |
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Application publication date: 20160921 |