CN106165876A - A kind of little flavoring agent of chaffy dish and preparation method thereof - Google Patents
A kind of little flavoring agent of chaffy dish and preparation method thereof Download PDFInfo
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- CN106165876A CN106165876A CN201610504215.6A CN201610504215A CN106165876A CN 106165876 A CN106165876 A CN 106165876A CN 201610504215 A CN201610504215 A CN 201610504215A CN 106165876 A CN106165876 A CN 106165876A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 57
- 235000013355 food flavoring agent Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 229940038481 bee pollen Drugs 0.000 claims abstract description 20
- 210000000582 semen Anatomy 0.000 claims abstract description 20
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 239000008187 granular material Substances 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000003549 soybean oil Substances 0.000 claims abstract description 10
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims 2
- 239000000463 material Substances 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000002304 perfume Substances 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 10
- 239000000686 essence Substances 0.000 description 9
- 239000000523 sample Substances 0.000 description 9
- SQFSKOYWJBQGKQ-UHFFFAOYSA-N kaempferide Chemical compound C1=CC(OC)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 SQFSKOYWJBQGKQ-UHFFFAOYSA-N 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 238000003763 carbonization Methods 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000002155 anti-virotic effect Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 235000020778 linoleic acid Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 241001346334 Amomum tsao-ko Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000545442 Radix Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The present invention relates to food processing technology field, be specifically related to a kind of little flavoring agent of chaffy dish and preparation method thereof.Little flavoring agent of one chaffy dish of the present invention and preparation method thereof, be moistening shape granule with soybean oil, Oleum Camelliae, Semen Sojae Preparatum, Oleum Brassicae campestris, edible salt, Semen Sojae Preparatum, bee pollen, monosodium glutamate, chilli, Rhizoma Zingiberis Recens (pickled), chicken essence, bubble green pepper, Bulbus Allii, Pericarpium Zanthoxyli, Chinese liquor, crystal sugar for raw material by pulverizing steep raising, together with spices through parch, stir and cool down and obtain the manufacture method of little bed material finished product.The invention has the beneficial effects as follows relatively conventional little the bed material complexity of process for integrally manufacturing, and there is chongqing chafing dish special favor, spicy giving off a strong fragrance, fresh perfume (or spice) fresh agreeable to the taste feature pleasant, salty, bed material does not adds any preservative, wherein moisture controls 5 ~ 7%, it is ensured that little flavoring agent is unlikely to deteriorate, the nutritive value that comprehensively improve little bed material of Oleum Camelliae, bee pollen and Rhizoma Kaempferiae, be conducive to consumer health's diet, and convenient popularization and expansion are managed.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of little flavoring agent of chaffy dish and preparation method thereof.
Background technology
The little face of chaffy dish comes from the noodle soup in Chongqing, is the most increasingly liked by broad masses, the least tune
Expecting that main dispensing is salad oil, Fructus Capsici, Pericarpium Zanthoxyli, chicken essence, monosodium glutamate, spice, Semen Sesami etc., dispensing is less and processing technology is the simplest
Single, proportion scale number be also entirely with beating the feel of face master worker, therefore little flavoring agent of prior art existence in overall mouthfeel
The problem such as cannot abundantly, local flavor is prominent, palatability is the strongest.
Summary of the invention
The problems such as the mouthfeel existed for solving little flavoring agent of prior art is not enriched, local flavor is prominent, palatability is the strongest, this
Invention proposes a kind of little flavoring agent of chaffy dish and preparation method thereof.
Little flavoring agent of one chaffy dish of the present invention, including Fructus Anisi Stellati and spices, the formula of described Fructus Anisi Stellati is: soybean oil 500～
700 grams, Oleum Camelliae 550～600 grams, Semen Sojae Preparatum 500～600 grams, Oleum Brassicae campestris 500～550 grams, edible salt 300～350 grams, Semen Sojae Preparatum 60
～70 grams, bee pollen 80～90 grams, monosodium glutamate 60～70 grams, chilli 200～250 grams, Rhizoma Zingiberis Recens (pickled) 100～130 grams, chicken essence 80～90
Gram, bubble green pepper 70～85 grams, Bulbus Allii 85～95 grams, Pericarpium Zanthoxyli 45～60 grams, Chinese liquor 40～50 grams, crystal sugar 25～30 grams；Described fragrance
The formula of material is: Rhizoma Kaempferiae 7.85～9.5 grams, Herba Pelargonii Graveolentis 5.25～5.75 grams, anistree 4.2～5.2 grams, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4.5～5.5 grams, grass
Really 3.5～4.5 grams, the Radix Angelicae Dahuricae 3.0～4.2 grams.
Further, the add water boiling 30～pull out after 35 minutes of described chilli drains, and is ground into diameter 6～8 millimeters
Coarse powder shape Fructus Capsici.
Further, described bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii, Semen Sojae Preparatum are all pulverized as the thick shape granule of diameter 3～5 millimeters.
Further, described Pericarpium Zanthoxyli, Rhizoma Kaempferiae, Herba Pelargonii Graveolentis, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, the Radix Angelicae Dahuricae be respectively prepared diameter 2～3 millimeters thick
Powdered granule, all in moisture state granule after trace warm water steep raising 10～15 minutes.
The manufacture method of little flavoring agent of chaffy dish of the present invention, its making step is as follows:
(1) boiling 30～pull out after 35 minutes of being added water by chilli drains, and is ground into diameter 6～8 millimeters of coarse powder shapes are peppery
Green pepper；Bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii and Semen Sojae Preparatum are pulverized respectively into the thick shape granule of diameter 3～5 millimeters；By Pericarpium Zanthoxyli, Rhizoma Kaempferiae, Herba Pelargonii Graveolentis, eight
Angle, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, the Radix Angelicae Dahuricae are respectively prepared diameter 2～3 millimeters of thick powdered granules, after trace warm water steep raising 10～15 minutes all
In moisture state granule, standby；Candy sugar powder is broken into powder, and bee pollen is fine-powdered；Wherein, the usage amount of each component is divided
Wei chilli 200～250 grams, bubble green pepper 70～85 grams, Rhizoma Zingiberis Recens (pickled) 100～130 grams, Bulbus Allii 85～95 grams, Semen Sojae Preparatum 60～70 grams, ice
Sugar 25～30 grams, bee pollen 80～90 grams, Pericarpium Zanthoxyli 45～60 grams, Rhizoma Kaempferiae 7.85～9.5 grams, Herba Pelargonii Graveolentis 5.25～5.75 grams, anise
4.2～5.2 grams, Cortex cinnamomi japonici (Ramulus Cinnamomi) 4.5～5.5 grams, the Radix Angelicae Dahuricae 3.0～4.2 grams, Fructus Tsaoko 3.5～4.5 grams；
(2) in frying pan, add Oleum Camelliae, Oleum Brassicae campestris and soybean oil, after kettle temperature is heated to 130～150 DEG C, press successively
Sequence stirring adds bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii, Semen Sojae Preparatum, Semen Sojae Preparatum, Fructus Capsici, after at kettle temperature 100～110 DEG C, stirring adds steep raising
Pericarpium Zanthoxyli, spices, kettle temperature is down to 95～105 DEG C, is continued to be fried to put out in the range of kettle temperature reaches 105～115 DEG C
Fire, obtains little flavoring agent first product of chaffy dish, and now the moisture of little flavoring agent first product of chaffy dish should control 5～6%；Wherein, tea
Oil, the usage amount of Oleum Brassicae campestris and soybean oil be respectively Oleum Camelliae 550～600 grams, Oleum Brassicae campestris 500～550 grams and soybean oil 500～
700 grams；
(3) monosodium glutamate, chicken essence are dissolved in 20～25 grams of water, in little flavoring agent first product of chaffy dish successively stirring add Chinese liquor,
Monosodium glutamate, chicken essence, crystal sugar, edible salt, bee pollen, i.e. obtain little flavoring agent finished product of chaffy dish after stirring, little flavoring agent of chaffy dish becomes
The moisture of product controls 5～7%, and wherein, the usage amount of monosodium glutamate and chicken essence is respectively monosodium glutamate 60～70 grams, chicken essence 80～90
Gram；The usage amount of Chinese liquor, edible salt and bee pollen be respectively Chinese liquor 40～50 grams, edible salt 300～350 grams, bee pollen 80～
90 grams.
Little flavoring agent of chaffy dish of the present invention and preparation method thereof provides the benefit that little flavoring agent raw and auxiliary material kind of chaffy dish is many
Sample, it is ensured that overall rich in taste is unique, and pretreated Fructus Anisi Stellati and spice ensure more fully to incorporate oils and fats during parch
In, it is to avoid during boiling, the raw material carbonization such as chilli is rotten produces harmful substance, is simply mixed for existing little flavoring agent
For, little flavoring agent process for integrally manufacturing of chaffy dish is relative complex, and has chongqing chafing dish special favor, and spicy giving off a strong fragrance, fresh perfume (or spice) are suitable
People, salty fresh agreeable to the taste feature, greatly improve local flavor and the mouthfeel of little flavoring agent, it addition, little flavoring agent of chaffy dish does not adds any anti-
Rotten agent, wherein moisture controls 5～7%, makes little flavoring agent be unlikely to deteriorate, Oleum Camelliae be processed by Folium Camelliae sinensis, refine and obtain
Health care's edible oil of a kind of high nutritive value, its unsaturated fatty acid content reaches more than 90%, and (wherein oleic acid contains
83.3%, linoleic acid contains 7.4%), the most digested, and cholesterol can be reduced, spices is except promoting little
Outside bed material mouthfeel, wherein Rhizoma Kaempferiae contains kaempferide, and kaempferide is combined with bee pollen to have and promotes that appetite, YIN nourishing protect spleen, antioxidation
Etc. effect, bee pollen contains anti-bacteria and anti-virus material, also has heat-clearing and toxic substances removing health efficacy, convenient popularization after little bed material processing
With expanding production business scope.
Detailed description of the invention
Below in conjunction with specific embodiment, little flavoring agent of chaffy dish of the present invention and preparation method thereof is further described.This
A little examples of implementation are not used in and limit the scope of the invention.
Embodiment one:
(1) being added water by 200 grams of chilli after boiling 30～35 minutes, one twist with the fingers the most gently, the skin of chilli and meat will divide
From state time pull out and drain, and be ground into diameter 6～8 millimeters of coarse powder shape Fructus Capsicis；By 70 grams of bubble greens pepper, 100 grams of Rhizoma Zingiberis Recens (pickled), 85 grams big
Bulbus Allii, 100 grams of Semen Sojae Preparatum are pulverized respectively as the thick shape granule of diameter 3～5 millimeters；By 45 grams of Pericarpium Zanthoxylies, 8.5 Keshans how, 5.25 grams of Herba Pelargonii Graveolentiss,
4.2 grams of anises, 4.5 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 3.0 grams of Fructus Tsaokos, 3.5 grams of Radixs Angelicae Dahuricae are respectively prepared diameter 2～3 millimeters of thick powdered granules, through trace
Warm water steep raising 15～after 35 minutes in moistening shape granule, the fragrance infiltration ground of the numb taste of Pericarpium Zanthoxyli and spices more fully and is avoided frying
Carbonization blackening during system, standby；25 grams of candy sugar powders are broken into powder, and 80 grams of bee pollen are fine-powdered；
(2) in frying pan, add 550 grams of Oleum Camelliae, 500 grams of Oleum Brassicae campestriss and 500 grams of soybean oils, kettle temperature be heated to 160～
After 180 DEG C, the most sequentially stirring add 70 grams of bubble greens pepper, 100 grams of Rhizoma Zingiberis Recens (pickled), 85 grams of Bulbus Alliis, 500 grams of Semen Sojae Preparatums, 60 grams of Semen Sojae Preparatum, 200 grams
Fructus Capsici, the Pericarpium Zanthoxyli after stirring adds steep raising at kettle temperature 100～110 DEG C, spices, after continuing parch a period of time, treat
Kettle temperature is flame-out in the range of reaching 105～115 DEG C, obtain little flavoring agent first product of chaffy dish, now little flavoring agent first product of chaffy dish
Moisture controls 5～6%；
(3) 60 grams of monosodium glutamates, 80 grams of chicken essences being dissolved in 20～25 grams of water, in little flavoring agent first product of chaffy dish, stirring adds successively
Enter the monosodium glutamate after 40 grams of Chinese liquor, molten water and chicken essence, 25 grams of crystal sugar, 300 grams of edible salts, 80 grams of bee pollen, after stirring and get final product
To little flavoring agent finished product of chaffy dish, the moisture of little flavoring agent finished product of chaffy dish controls 5～7%.
Little flavoring agent of chaffy dish of the present invention and preparation method thereof provides the benefit that little flavoring agent raw and auxiliary material kind of chaffy dish is many
Sample, it is ensured that overall rich in taste is unique, and pretreated Fructus Anisi Stellati and spice ensure more fully to incorporate oils and fats during parch
In, it is to avoid during boiling, the raw material carbonization such as chilli is rotten produces harmful substance, is simply mixed for existing little flavoring agent
For, little flavoring agent process for integrally manufacturing of chaffy dish is relative complex, and has chongqing chafing dish special favor, and spicy giving off a strong fragrance, fresh perfume (or spice) are suitable
People, salty fresh agreeable to the taste feature, greatly improve local flavor and the mouthfeel of little flavoring agent, it addition, little flavoring agent of chaffy dish does not adds any anti-
Rotten agent, wherein moisture controls 5～7%, makes little flavoring agent be unlikely to deteriorate, Oleum Camelliae be processed by Folium Camelliae sinensis, refine and obtain
Health care's edible oil of a kind of high nutritive value, its unsaturated fatty acid content reaches more than 90%, and (wherein oleic acid contains
83.3%, linoleic acid contains 7.4%), the most digested, and cholesterol can be reduced, spices is except promoting little
Outside bed material mouthfeel, wherein Rhizoma Kaempferiae contains kaempferide, and kaempferide is combined with bee pollen to have and promotes that appetite, YIN nourishing protect spleen, antioxidation
Etc. effect, bee pollen contains anti-bacteria and anti-virus material, has heat-clearing and toxic substances removing health efficacy, convenient popularization after little bed material processing
With expanding production business scope.
Embodiment two to five:
The operating procedure that embodiment two to five manufactures little flavoring agent of chaffy dish is identical with embodiment one, differs only in flavoring agent
Quality grams is different, and concrete quality grams see table 1 Fructus Anisi Stellati proportioning and table 2 spices proportioning:
Table 1:
Table 2:
Table 3 below gives the results of sensory evaluation of embodiment one to five and little flavoring agent control sample of prior art:
Convening 20 to foretaste volunteer at random, taste hurdle is that the score that 20 people judge after marking by 1～5 point after group tastes is put down
Average, 5 are divided into full marks.
Table 3:
| Sample | Fragrant | Taste |
| Embodiment one sample | Spicy fresh perfume (or spice) | 4.5 |
| Embodiment two sample | Spicy fresh fragrant, partially numb | 4.7 |
| Embodiment three sample | Spicy fresh fragrant, partially numb | 4.7 |
| Embodiment four sample | Spicy fresh perfume (or spice) | 4.6 |
| Embodiment five sample | Spicy fresh fragrant, the pepperyyest | 4.8 |
| Existing flavoring agent sample | Typically | 3.5 |
Little flavoring agent of the chaffy dish that the present invention prepares is with existing little flavoring agent contrast of simple proportioning raw materials, and spicy fragrance is more
Strong, mouthfeel is abundanter, salty fresh agreeable to the taste, has chaffy dish peculiar flavour, and convenient popularization and expansion are managed.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any amendment, equivalent and the improvement etc. made within god and principle, all should be included in protection scope of the present invention.
Claims (5)
1. little flavoring agent of a chaffy dish, it is characterised in that include that Fructus Anisi Stellati and spices, the formula of described Fructus Anisi Stellati are: soybean oil 500
~ 700 grams, Oleum Camelliae 550 ~ 600 grams, Semen Sojae Preparatum 500 ~ 600 grams, Oleum Brassicae campestris 500 ~ 550 grams, edible salt 300 ~ 350 grams, Semen Sojae Preparatum 60 ~ 70
Gram, bee pollen 80 ~ 90 grams, monosodium glutamate 60 ~ 70 grams, chilli 200 ~ 250 grams, Rhizoma Zingiberis Recens (pickled) 100 ~ 130 grams, chicken essence 80 ~ 90 grams, bubble green pepper 70
~ 85 grams, 85 ~ 95 grams of Bulbus Allii, 45 ~ 60 grams of Pericarpium Zanthoxyli, Chinese liquor 40 ~ 50 grams, 25 ~ 30 grams of crystal sugar；The formula of described spices is: Rhizoma Kaempferiae
7.85 ~ 9.5 grams, Herba Pelargonii Graveolentis 5.25 ~ 5.75 grams, anistree 4.2 ~ 5.2 grams, 4.5 ~ 5.5 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko 3.5 ~ 4.5 grams, the Radix Angelicae Dahuricae 3.0 ~
4.2 gram.
A kind of little flavoring agent of chaffy dish the most according to claim 1, it is characterised in that described chilli adds water boiling 30 ~ 35
Pull out after minute and drain, and be ground into 6 ~ 8 millimeters of coarse powder shape Fructus Capsicis of diameter.
A kind of little flavoring agent of chaffy dish the most according to claim 1, it is characterised in that described bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii, Semen Sojae Preparatum
All pulverize as the thick shape granule of diameter 3 ~ 5 millimeters.
A kind of little flavoring agent of chaffy dish the most according to claim 1, it is characterised in that described Pericarpium Zanthoxyli, Rhizoma Kaempferiae, Herba Pelargonii Graveolentis, anise,
Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, the Radix Angelicae Dahuricae are respectively prepared 2 ~ 3 millimeters of thick powdered granules of diameter, all in moistening after trace warm water steep raising 10 ~ 15 minutes
State granule.
5. the manufacture method of little flavoring agent of a chaffy dish, it is characterised in that making step is as follows:
(1) boiling that added water by chilli is pulled out after 30 ~ 35 minutes and is drained, and is ground into 6 ~ 8 millimeters of coarse powder shape Fructus Capsicis of diameter；Will bubble
Green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii and Semen Sojae Preparatum are pulverized respectively as the thick shape granule of diameter 3 ~ 5 millimeters；By Pericarpium Zanthoxyli, Rhizoma Kaempferiae, Herba Pelargonii Graveolentis, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), grass
Really, the Radix Angelicae Dahuricae is respectively prepared 2 ~ 3 millimeters of thick powdered granules of diameter, all in moisture state after trace warm water steep raising 10 ~ 15 minutes
Grain, standby；Candy sugar powder is broken into powder, and bee pollen is fine-powdered；Wherein, the usage amount of each component be respectively chilli 200 ~
250 grams, bubble green pepper 70 ~ 85 grams, Rhizoma Zingiberis Recens (pickled) 100 ~ 130 grams, 85 ~ 95 grams of Bulbus Allii, 60 ~ 70 grams of Semen Sojae Preparatum, 25 ~ 30 grams of crystal sugar, bee pollen 80 ~
90 grams, 45 ~ 60 grams of Pericarpium Zanthoxyli, Rhizoma Kaempferiae 7.85 ~ 9.5 grams, Herba Pelargonii Graveolentis 5.25 ~ 5.75 grams, anistree 4.2 ~ 5.2 grams, 4.5 ~ 5.5 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi),
The Radix Angelicae Dahuricae 3.0 ~ 4.2 grams, Fructus Tsaoko 3.5 ~ 4.5 grams；
(2) in frying pan, add Oleum Camelliae, Oleum Brassicae campestris and soybean oil, after kettle temperature is heated to 130 ~ 150 DEG C, the most sequentially stir
Add bubble green pepper, Rhizoma Zingiberis Recens (pickled), Bulbus Allii, Semen Sojae Preparatum, Semen Sojae Preparatum, Fructus Capsici, at kettle temperature 100 ~ 110 DEG C stirring add the Pericarpium Zanthoxyli after steep raising,
Spices, kettle temperature is down to 95 ~ 105 DEG C, is continued to be fried in the range of kettle temperature reaches 105 ~ 115 DEG C stop working, obtain fire
Little flavoring agent first product of pot, now the moisture of little flavoring agent first product of chaffy dish should control 5 ~ 6%；Wherein, Oleum Camelliae, Oleum Brassicae campestris and
The usage amount of soybean oil is respectively Oleum Camelliae 550 ~ 600 grams, Oleum Brassicae campestris 500 ~ 550 grams and soybean oil 500 ~ 700 grams；
(3) monosodium glutamate, chicken essence are dissolved in 20 ~ 25 grams of water, in little flavoring agent first product of chaffy dish successively stirring add Chinese liquor, monosodium glutamate,
Chicken essence, crystal sugar, edible salt, bee pollen, i.e. obtain little flavoring agent finished product of chaffy dish, the water of little flavoring agent finished product of chaffy dish after stirring
Dividing content to control 5 ~ 7%, wherein, the usage amount of monosodium glutamate and chicken essence is respectively monosodium glutamate 60 ~ 70 grams, chicken essence 80 ~ 90 grams；Chinese liquor, food
It is respectively Chinese liquor 40 ~ 50 grams, edible salt 300 ~ 350 grams, bee pollen 80 ~ 90 grams by the usage amount of salt and bee pollen.
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| CN106962872A (en) * | 2017-05-08 | 2017-07-21 | 重庆市友军食品有限公司 | Facet condiment and preparation method thereof |
| CN107080221A (en) * | 2017-04-24 | 2017-08-22 | 四川五斗米食品开发有限公司 | A kind of bubble green pepper facet condiment and preparation method thereof |
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Application publication date: 20161130 |