CN106579259A - Efficient bioavailable hotpot condiment with low material residue content - Google Patents
Efficient bioavailable hotpot condiment with low material residue content Download PDFInfo
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- CN106579259A CN106579259A CN201611182550.5A CN201611182550A CN106579259A CN 106579259 A CN106579259 A CN 106579259A CN 201611182550 A CN201611182550 A CN 201611182550A CN 106579259 A CN106579259 A CN 106579259A
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- Prior art keywords
- oil
- hotpot
- bioavailable
- efficient
- material residue
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- 239000000463 material Substances 0.000 title claims abstract description 53
- 235000013409 condiments Nutrition 0.000 title abstract 7
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 238000004821 distillation Methods 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 238000009792 diffusion process Methods 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 238000009833 condensation Methods 0.000 claims abstract description 3
- 230000005494 condensation Effects 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 241000722363 Piper Species 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 239000010775 animal oil Substances 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 235000019504 cigarettes Nutrition 0.000 claims description 3
- 238000002788 crimping Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 229910001562 pearlite Inorganic materials 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 16
- 239000002699 waste material Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000012054 meals Nutrition 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 2
- 235000008397 ginger Nutrition 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 238000001256 steam distillation Methods 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 description 12
- 238000009835 boiling Methods 0.000 description 7
- 238000002386 leaching Methods 0.000 description 4
- 238000001802 infusion Methods 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000000126 substance Substances 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 invention discloses efficient bioavailable hotpot condiment with low material residue content. The hotpot condiment comprises the following components: 9-11% of broad bean paste, 10-20% of dried chilies, 5-10% of pepper paste like glutinous rice cake, 3-5% of fresh ginger, 2-3% of garlic bulbs, 3-5% of Chinese prickly ash and the balance of edible fat and oil, spices and accessory materials, namely ginger, garlic, salt, sugar, monosodium glutamate and white spirit. The efficient bioavailable hotpot condiment is prepared by adopting a technology comprising the following steps: firstly frying the raw materials to be fragrant, then transferring into a diffusion type steam distillation still, carrying out distillation extraction on the raw materials for 2-5 hours by using steam at 0.1-0.3MPa, collecting oily distillate through condensation, carrying out oil-water separation on the oily distillate in a liquid separator, mixing abandoned residue after steam treatment with distillate oil which is extracted and separated, and then packaging, so that the efficient bioavailable hotpot condiment is obtained. The efficient bioavailable hotpot condiment disclosed by the invention has the advantages that flavoring materials can be rapidly leached into hotpot cooking liquor, so that food can be tasty more rapidly, hotpot materials are maintained to be tender, fragrant and crisp, and the taste of hotpot can be beneficially improved; and the waste of material residue of the hotpot condiment after a meal is reduced, and the production cost is relatively low.
Description
Technical field
The present invention relates to bottom material of chafing dish processing technique field, utilizes in particular to a kind of high-performance bio of low material residue content
Bottom material of chafing dish.
Background technology
Chaffy dish be derived from Yangtse River in Chongqing side harbour " coolie " be equipped with as food materials with water, Fish and vegetable under cheap poultry it is fragrant pungent
A kind of way of dining of material hodgepodge infusion, after define its unique diet style and raw material and choose through being continually changing.Pass
The bottom material of chafing dish of system is that through a few houres, parch infusion is formed by vegetable and animals oils, Pericarpium Zanthoxyli, Fructus Capsici, Rhizoma Zingiberis Recens Bulbus Allii, spice etc..It is substantially
Taste compound active substance dissolving in other words immersion profit phase in various agricultural product, spice, and with complicated physics with
The process of chemical change.
However, when carrying out rinsing boiling hot chaffy dish using traditional bottom material of chafing dish, because most chaffy dish food materials rinse the boiling hot time very
Short i.e. ripening edible so that food materials can not be soon tasty, and scalding can cause food materials always tough long, lack the tender perfume (or spice) of cunning
It is crisp.With the prolongation of time for eating meals, the abundant dissolving that the taste compound in prolonged infusion bottom material of chafing dish will be slowly is leached,
Bottom material of chafing dish now gradually suffuses an exquisite fragrance all around, strong fragrance, but a person sponging on an aristocrat now has dinner and draws to an end.Meanwhile, until having had dinner
Finish, still also have substantial amounts of taste compound not leach completely in the remaining material residue of bottom material of chafing dish and utilize, so as to cause because extracting effect
The great waste that rate problem causes.
The content of the invention
For above-mentioned the deficiencies in the prior art, the technical problem to be solved is：How to provide one kind can be by
Taste compound Rapid Leaching enables food tasty faster in chaffy dish decoction, retains the tender delicious and crisp of cunning of chaffy dish food materials, favorably
In the mouthfeel for improving chaffy dish；Reduce the just waste of the material residue of bottom material of chafing dish after the meal, the height of the relatively low low material residue content of production cost
Effect biological utilisation bottom material of chafing dish.
In order to solve above-mentioned technical problem, following technical scheme is present invention employs：
A kind of high-performance bio of low material residue content utilizes bottom material of chafing dish, it is characterised in that including in percentage by weight as
Lower component：Broad bean paste 9%～11%, chilli 10%～20%, zi ba pepper 5%～10%, Rhizoma Zingiberis Recenss 3%～5%, Bulbus Allii head 2%～
3%th, Pericarpium Zanthoxyli 3%～5%, remaining be edible oil and fat, spice and following dispensing：Rhizoma Zingiberis Recens, garlic and salt, sugar, monosodium glutamate and Chinese liquor；Using
Following technique is made：First by above-mentioned raw materials parch in perfume, in then proceeding to diffusion type vapor distillation kettle, using 0.1-
0.3MPa steam is to its 2-5hr distillation extraction, while oil-containing distillate is collected by condensation, by its profit point in liquor separator
From the slag after steam treatment is abandoned to be packed after the distillate oil isolated with extraction is mixed and formed.
After above-mentioned raw materials are made according to above-mentioned technique, because raw material parch is in after perfume, in diffusion type vapor distillation kettle
In cause raw material in taste compound fully leach in bottom material of chafing dish, when carrying out rinsing boiling hot using above-mentioned bottom material of chafing dish, energy
It is enough that food in taste compound Rapid Leaching to chaffy dish decoction, will be enable tasty faster, it is to avoid food long-time rinse it is boiling hot, so as to
Retain the tender delicious and crisp of cunning of chaffy dish food materials, be conducive to improving the eating mouth feel of chaffy dish；Simultaneously as the taste compound in raw material is
All extract, the eating mouth feel produced by traditional bottom material of chafing dish is obtained by the raw material of less component can be eaten, from
And be conducive to saving production cost, while decreasing the material residue after chaffy dish eats, reduce and waste.
Further, the parch specifically includes following steps in fragrant process：
1）Edible oil and fat are put in pot, when big fire is refined to bubble-free and emits blue or green cigarette（About 140-160 °C）, it is adjusted to small fire；
2）When oil temperature is down to 100 °C or so, Rhizoma Zingiberis Recens, Bulbus Allii, chilli, zi ba pepper, broad bean paste and Pericarpium Zanthoxyli are put into successively, fry to
Pericarpium Zanthoxyli goes out outstanding perfume (or spice), Rhizoma Zingiberis Recens Bulbus Allii, Semen Sojae Preparatum founding, zi ba pepper pearlite layer, chilli crimping；
3）Salt, sugar, monosodium glutamate are sequentially added while stirring by formula proportion, and are stirred；
4）Spice water or Chinese liquor are mixed well, are slowly added to while stirring, fry to its moisture it is quick-drying when close fire.
Further, the edible oil and fat include vegetable oil and animal oil, and vegetable oil is 1 with the mass ratio of animal oil：2～1：
4。
Further, the spice include Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.15%～0.45% in percentage by weight, Herba Pelargonii Graveolentiss 0.12%～
0.35%th, Fructus Tsaoko 0.15%～3.5%, Flos Caryophylli 0.25%～0.35%, Fructus Foeniculi 0.25%～0.55%.
Compared to existing technology, the present invention has the advantages that：Can be by taste compound Rapid Leaching to chaffy dish decoction
In, enable food faster tasty, it is to avoid food long-time is rinsed boiling hot, so as to the tender delicious and crisp of the cunning for retaining chaffy dish food materials, is conducive to
Improve the eating mouth feel of chaffy dish；Simultaneously as the taste compound in raw material is all extracted, less component can be eaten
Raw material can obtain eating mouth feel produced by traditional bottom material of chafing dish, so as to be conducive to saving production cost, while also subtracting
The material residue after chaffy dish eats is lacked, has reduced and waste.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.The implementation case is being with the technology of the present invention
Under the premise of implemented, it is creative to illustrate the present invention now to provide detailed embodiment and specific operating process, but
Protection scope of the present invention is not limited to below example.
A kind of high-performance bio of low material residue content utilizes bottom material of chafing dish, including following component in percentage by weight：
Broad bean paste 11%, chilli 20%, zi ba pepper 10%, Rhizoma Zingiberis Recenss 5%, Bulbus Allii head 3%, Pericarpium Zanthoxyli 5%, remaining be edible oil and fat, Xin Xiang
Material and following dispensing：Rhizoma Zingiberis Recens, garlic and salt, sugar, monosodium glutamate and Chinese liquor；Spice includes Cortex cinnamomi japonici (Ramulus Cinnamomi) in percentage by weight
0.15%th, Herba Pelargonii Graveolentiss 0.35%, Fructus Tsaoko 3.5%, Flos Caryophylli 0.35%, Fructus Foeniculi 0.55%.Edible oil and fat adopt 1：The vegetable oil of 2 proportionings and dynamic
Thing oil, is made using following technique：
1）Edible oil and fat are put in pot, when big fire is refined to bubble-free and emits blue or green cigarette（About 140-160 °C）, it is adjusted to small fire；
2）When oil temperature is down to 100 °C or so, Rhizoma Zingiberis Recens, Bulbus Allii, chilli, zi ba pepper, broad bean paste and Pericarpium Zanthoxyli are put into successively, fry to
Pericarpium Zanthoxyli goes out outstanding perfume (or spice), Rhizoma Zingiberis Recens Bulbus Allii, Semen Sojae Preparatum founding, zi ba pepper pearlite layer, chilli crimping；
3）Salt, sugar, monosodium glutamate are sequentially added while stirring by formula proportion, and are stirred；
4）Spice water or Chinese liquor are mixed well, are slowly added to while stirring, fry to its moisture it is quick-drying when close fire.
Then in proceeding to diffusion type vapor distillation kettle, using 0.3MPa steam to its 5hr distillation extraction, while by cold
Solidifying to collect oil-containing distillate, by its oil-water separation in liquor separator, the slag after steam treatment is abandoned and distillating that extraction is isolated
Oil is packed after being mixed and formed.
After above-mentioned raw materials are made according to above-mentioned technique, because raw material parch is in after perfume, in diffusion type vapor distillation kettle
In cause raw material in taste compound fully leach in bottom material of chafing dish, when carrying out rinsing boiling hot using above-mentioned bottom material of chafing dish, energy
It is enough that food in taste compound Rapid Leaching to chaffy dish decoction, will be enable tasty faster, it is to avoid food long-time rinse it is boiling hot, so as to
Retain the tender delicious and crisp of cunning of chaffy dish food materials, be conducive to improving the eating mouth feel of chaffy dish；Simultaneously as the taste compound in raw material is
All extract, the eating mouth feel produced by traditional bottom material of chafing dish is obtained by the raw material of less component can be eaten, from
And be conducive to saving production cost, while decreasing the material residue after chaffy dish eats, reduce and waste.
Finally illustrate, above example is only unrestricted to illustrate technical scheme, although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from the objective and scope of technical solution of the present invention, it all should cover at this
In the middle of the right of invention.
Claims (4)
1. a kind of high-performance bio of low material residue content utilizes bottom material of chafing dish, it is characterised in that including in percentage by weight
Following component：Broad bean paste 9%～11%, chilli 10%～20%, zi ba pepper 5%～10%, Rhizoma Zingiberis Recenss 3%～5%, Bulbus Allii head 2%～
3%th, Pericarpium Zanthoxyli 3%～5%, remaining be edible oil and fat, spice and following dispensing：Rhizoma Zingiberis Recens, garlic and salt, sugar, monosodium glutamate and Chinese liquor；Using
Following technique is made：First by above-mentioned raw materials parch in perfume, in then proceeding to diffusion type vapor distillation kettle, using 0.1-
0.3MPa steam is to its 2-5hr distillation extraction, while oil-containing distillate is collected by condensation, by its profit point in liquor separator
From the slag after steam treatment is abandoned to be packed after the distillate oil isolated with extraction is mixed and formed.
2. the high-performance bio of low material residue content as claimed in claim 1 utilizes bottom material of chafing dish, it is characterised in that the parch is in
Fragrant process specifically includes following steps：
1）Edible oil and fat are put in pot, when big fire is refined to bubble-free and emits blue or green cigarette（About 140-160 °C）, it is adjusted to small fire；
2）When oil temperature is down to 100 °C or so, Rhizoma Zingiberis Recens, Bulbus Allii, chilli, zi ba pepper, broad bean paste and Pericarpium Zanthoxyli are put into successively, fry to
Pericarpium Zanthoxyli goes out outstanding perfume (or spice), Rhizoma Zingiberis Recens Bulbus Allii, Semen Sojae Preparatum founding, zi ba pepper pearlite layer, chilli crimping；
3）Salt, sugar, monosodium glutamate are sequentially added while stirring by formula proportion, and are stirred；
4）Spice water or Chinese liquor are mixed well, are slowly added to while stirring, fry to its moisture it is quick-drying when close fire.
3. the high-performance bio of low material residue content as claimed in claim 1 utilizes bottom material of chafing dish, it is characterised in that the edible oil
Fat includes vegetable oil and animal oil, and vegetable oil is 1 with the mass ratio of animal oil：2～1：4.
4. the high-performance bio of low material residue content as claimed in claim 1 utilizes bottom material of chafing dish, it is characterised in that the spice
Including Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.15%～0.45% in percentage by weight, Herba Pelargonii Graveolentiss 0.12%～0.35%, Fructus Tsaoko 0.15%～3.5%, Flos Caryophylli
0.25%～0.35%, Fructus Foeniculi 0.25%～0.55%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611182550.5A CN106579259A (en) | 2016-12-20 | 2016-12-20 | Efficient bioavailable hotpot condiment with low material residue content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611182550.5A CN106579259A (en) | 2016-12-20 | 2016-12-20 | Efficient bioavailable hotpot condiment with low material residue content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579259A true CN106579259A (en) | 2017-04-26 |
Family
ID=58599745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611182550.5A Withdrawn CN106579259A (en) | 2016-12-20 | 2016-12-20 | Efficient bioavailable hotpot condiment with low material residue content |
Country Status (1)
| Country | Link |
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| CN (1) | CN106579259A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157895A (en) * | 2017-12-15 | 2018-06-15 | 重庆德庄农产品开发有限公司 | A kind of production technology for reducing the peppery degree difference of chafing dish bottom flavorings |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892230A (en) * | 2012-12-25 | 2014-07-02 | 杨文平 | Dreg-free basic flavoring for chafing dish and preparing process thereof |
| CN105661454A (en) * | 2016-03-07 | 2016-06-15 | 重庆汤嫂食品有限公司 | Hotpot condiment and preparation method thereof |
-
2016
- 2016-12-20 CN CN201611182550.5A patent/CN106579259A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892230A (en) * | 2012-12-25 | 2014-07-02 | 杨文平 | Dreg-free basic flavoring for chafing dish and preparing process thereof |
| CN105661454A (en) * | 2016-03-07 | 2016-06-15 | 重庆汤嫂食品有限公司 | Hotpot condiment and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157895A (en) * | 2017-12-15 | 2018-06-15 | 重庆德庄农产品开发有限公司 | A kind of production technology for reducing the peppery degree difference of chafing dish bottom flavorings |
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Application publication date: 20170426 |