CN106579274A - Preparation method of beef flavored chafing dish bottom material - Google Patents
Preparation method of beef flavored chafing dish bottom material Download PDFInfo
- Publication number
- CN106579274A CN106579274A CN201611182724.8A CN201611182724A CN106579274A CN 106579274 A CN106579274 A CN 106579274A CN 201611182724 A CN201611182724 A CN 201611182724A CN 106579274 A CN106579274 A CN 106579274A
- Authority
- CN
- China
- Prior art keywords
- mass parts
- beef
- minutes
- stir
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000463 material Substances 0.000 title claims abstract description 63
- 235000015278 beef Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 11
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000012138 yeast extract Substances 0.000 claims abstract description 11
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000018417 cysteine Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract description 7
- 241000758706 Piperaceae Species 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 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
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims description 53
- 235000019634 flavors Nutrition 0.000 claims description 52
- 239000000243 solution Substances 0.000 claims description 22
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 16
- 235000019157 thiamine Nutrition 0.000 claims description 16
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 16
- 229960003495 thiamine Drugs 0.000 claims description 16
- 239000011721 thiamine Substances 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 235000019640 taste Nutrition 0.000 claims description 14
- 241000283690 Bos taurus Species 0.000 claims description 11
- 210000000988 bone and bone Anatomy 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 239000000758 substrate Substances 0.000 claims description 9
- 108010005094 Advanced Glycation End Products Proteins 0.000 claims description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019419 proteases Nutrition 0.000 claims description 5
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 102000039446 nucleic acids Human genes 0.000 claims description 4
- 108020004707 nucleic acids Proteins 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000010493 xanthan gum Nutrition 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 239000000230 xanthan gum Substances 0.000 claims description 4
- 238000000605 extraction Methods 0.000 abstract description 10
- 239000007788 liquid Substances 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000002234 Allium sativum Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000010254 Jasminum officinale Nutrition 0.000 abstract 1
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 235000019484 Rapeseed oil Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 10
- 230000002159 abnormal effect Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 150000001875 compounds Chemical class 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 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 a preparation method of a beef flavored chafing dish bottom material. The preparation method comprises the following steps of uniformly mixing butter with rapeseed oil, performing heating to 100-150 DEG C, putting fresh ginger, scallions and garlic, performing stir-frying for 2-3 minutes, putting 28 parts of glutinous rice cake shaped peppers and Chinese prickly ash, performing stir-frying for 5-8 minutes, then adding a thick broad-bean sauce and fermented soya beans, performing stirring for 5-8 minutes, adding spice, performing frying for 2-3 minutes, and finally adding fermented glutinous rice for decoction for 2-3 minutes so as to obtain stir-fried raw materials; taking 80-85wt% of the stir-fried raw materials, glucose, cysteine and a yeast extract in the mass ratio of the stir-fried raw materials to the glucose to the cysteine and to the yeast extract being 100 to (5-8) to (2-3) to (3-4), performing mixing, performing a heating reaction under the condition of 110-120 DEG C and 0.5-0.8MPa for 2-3h, and performing filtration so as to obtain bottom material extraction liquid; uniformly mixing the bottom material extraction liquid with surplus stir-fried raw materials so as to obtain a bottom material; and uniformly mixing beef essence with salt, gourmet powder, sugar, jasmine tea and the bottom material, and performing seasoning treatment so as to obtain the beef flavored chafing dish bottom material.
Description
Technical field
The present invention relates to chaffy dish technical field, more particularly to a kind of preparation method of beef-flavouring bottom material of chafing dish.
Background technology
Chaffy dish have instant, it is nutritious the characteristics of, it is deep to be liked by broad masses, be food of having a dinner party that party is often selected
Product.At present bottom material of chafing dish is generally divided into spicy and two kinds of tastes of clear soup, and spicy flavor is with rich flavor, the Fructus Capsici containing vast scale,
The flavouring agent of the strong and stimulating such as Pericarpium Zanthoxyli and Fructus Piperiss, taste is strong, can more cause the appetite of people.
Meat flavoring is one of essence for quickly growing in recent years, and it is widely used in bottom material of chafing dish, soup stock, convenient food
The aspects such as product, meat productss perfumery, meat flavoring has a peat-reek of meat, delicious flavour, therefore is extensively liked by consumer.
Beef flavor in the market is divided into artificial beef flavor and natural beef flavor, and artificial beef flavor is entered using chemical substance
The compound allotment of row, imitation beef fragrance and make, natural beef flavor is more with beef as main raw material(s), and beef protein is carried out
Maillard reaction is carried out after enzymolysis and makes essence, but current beef natural essence local flavor is not enough, and fragrance is not full enough, does not have
The special aroma of beef, or even some essence are also with bitterness, abnormal flavour, thus there is certain weak point, it is impossible to meet city
Demand of the field to beef flavor.
Fragrance matter in needing infusion suitable time when edible just to make bed material existing bottom material of chafing dish more
Diffuse out, and cause eater's flavour when eating at the beginning not enough, and if only prepared by fragrance matter in bed material
When just carry out high temperature extraction, although bed material local flavor can be made more preferably, flavour enriches, but bed material can be caused during high temperature extraction
In various materials between react, strange taste or abnormal flavour may be produced, mouthfeel is have impact on to a certain extent.
The content of the invention
For deficiencies of the prior art, the technical problem to be solved in the present invention is：How a kind of flavour is provided
It is abundant, whole it is edible during can experience the strong fragrance of bed material, food materials can be tasty, and free from extraneous odour and strange taste
The preparation method of beef-flavouring bottom material of chafing dish.
In order to solve above-mentioned technical problem, the present invention is adopted the following technical scheme that：A kind of system of beef-flavouring bottom material of chafing dish
Preparation Method, comprises the steps：
1）By 30 ~ 35 mass parts Adeps Bovis seu Bubali and 20 ~ 25 parts of Oleum Brassicae campestriss mix homogeneously post-heating to 100 ~ 150 DEG C, 5 ~ 10 mass are put into
Portion Rhizoma Zingiberis Recenss, 5 ~ 8 mass parts Herba Alii fistulosis and 4 ~ 6 mass parts Bulbus Allii parches 2 ~ 3 minutes, are subsequently placed into 20 ~ 28 mass parts zi ba peppers and 5
~ 12 mass parts Pericarpium Zanthoxylies stir-fry 5 ~ 8 minutes, be subsequently added into 8 ~ 12 mass parts broad bean paste and 5 ~ 8 mass parts Semen Sojae Preparatum stir-fry 5 ~ 8 minutes,
Spice parch 2 ~ 3 minutes is added, 10 ~ 13 mass parts distiller grainss infusion 2 ~ 3 minutes is eventually adding, the raw material that stir-fries is obtained；Wherein, it is described
Spice includes the component of following mass parts：0.08 ~ 0.15 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.05 ~ 0.10 part of Pericarpium Citri Reticulatae, 0.1 ~ 0.2 part of anise, 0.04 ~
0.06 part of Herba thymi vulgaris, 0.05 ~ 0.10 part of Rhizoma Alpiniae Officinarum, 0.10 ~ 0.15 part of Fructus Cumini Cymini, 0.08 ~ 0.12 part of Ali's root slave and 0.05 ~ 0.10 part
Fructus Foeniculi；
2）Take 80 ~ 85wt.% steps 1）The raw material that stir-fries, glucose, cysteine and the yeast extract for obtaining is according to 100：5~8:
2~3:3 ~ 4 mass ratio mixing, filters after the h of reacting by heating 2 ~ 3 under conditions of 110 ~ 120 DEG C, 0.5 ~ 0.8MPa, obtains on earth
Material extract；
3）By step 2）The bed material extract for obtaining and remaining 15 ~ 20 wt.% raw material that stir-fries is mixed homogeneously, and obtains bed material；
4）By beef flavor, salt, monosodium glutamate, sugar, scented tea and step 3）The bed material is according to 8 ~ 10 g：2~5 g：1~2 g：2~4 g：
3~4 g：The mass volume ratio mix homogeneously of 100 mL, is seasoned process, obtains the beef-flavouring bottom material of chafing dish；Wherein,
The beef flavor is adopted and is obtained with the following method：
A, cattle rod bone is taken and beef is cleaned, by the cattle rod bone and beef after cleaning according to 1：1 ~ 2 mass volume ratio mixing
And rub, obtain substrate to be digested；
B, by step A substrate to be digested, water, flavor protease and papain according to 10 ~ 20 g：100~110 mL：0.1~
0.2 g：The mass volume ratio mixing of 0.05 ~ 0.1 g, at enzymolysis under conditions of 50 ~ 70 DEG C, the W of ultrasonic power 400 ~ 600
1 ~ 2 h of reason, obtains enzymolysis solution；
C, prepare mass concentration for 5 ~ 15% thiamine aqueous solution, by the thiamine aqueous solution in 2 ~ 4 MPa, 95 ~ 110 DEG C
Under conditions of degrade 0.5 ~ 1 h, obtain thiamine degraded solutions；
Thiamine degraded solutions that D, the enzymolysis solution that step B is obtained, step C are obtained, L-Cysteine, D- nucleic acid, glycine,
Glucose, Adeps Bovis seu Bubali and yeast extract are according to 60 ~ 80 mL：10~15 mL：1~3 g：0.5~2.5 g：1~2 g：5~12 g：5~
10 g：1.5 ~ 2.5 g mass volume ratio mixing, prior under conditions of 80 ~ 90 DEG C, 300 ~ 400W of ultrasonic power process 0.5 ~
1 h, reacts 1.5 ~ 2 h, by xanthan gum with reacted solution according to 3 ~ 5 under conditions of 0.5 ~ 1.5 MPa, 95 ~ 105 DEG C
g：The mass volume ratio mixing of 100 mL, obtains maillard reaction product；
E, the maillard reaction product that step D is obtained, salt, monosodium glutamate, sugar, Fructus Capsici powder, Zanthoxyli Bungeani powder and star aniseed powder mix homogeneously, enter
Row seasoning is processed, and obtains the beef flavor.
Further, by 35 mass parts Adeps Bovis seu Bubali and 25 parts of Oleum Brassicae campestriss mix homogeneously post-heating to 150 DEG C, it is put into the life of 10 mass parts
Rhizoma Zingiberis Recens, 8 mass parts Herba Alii fistulosis and 6 mass parts Bulbus Allii parches 3 minutes, are subsequently placed into 28 mass parts zi ba peppers and 12 mass parts Pericarpium Zanthoxylies are turned over
Fry 8 minutes, be subsequently added into 12 mass parts broad bean paste and 8 mass parts Semen Sojae Preparatum stir-fry 8 minutes, add spice parch 3 minutes, finally add
Enter 13 mass parts distiller grainss infusion 3 minutes, obtain the raw material that stir-fries.
Further, the spice includes the component of following mass parts：0.15 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.10 part of Pericarpium Citri Reticulatae, 0.2 part of anise,
0.06 portion of Herba thymi vulgaris, 0.10 portion of Rhizoma Alpiniae Officinarum, 0.15 portion of Fructus Cumini Cymini, 0.12 part of Ali's root slave and 0.10 portion of Fructus Foeniculi.
Further, step 2）In take 80 ~ 85wt.% steps 1）The raw material that stir-fries, glucose, cysteine and the yeast for obtaining
Extract is according to 100:8:3:4 mass ratio mixing.
Further, step 2）In after the h of reacting by heating 3 under conditions of 120 DEG C, 0.8MPa filter, obtain bed material extraction
Liquid.
Further, by beef flavor, salt, monosodium glutamate, sugar, scented tea and step 3）The bed material is according to 10 g：5 g：2 g：4
g：4 g：The mass volume ratio mix homogeneously of 100 mL.
Compared to existing technology, the invention has the advantages that：
1st, the present invention carries out high-temperature extraction to bottom material of chafing dish, is extracted efficiently out can the flavor component in bottom material of chafing dish spice
Come, solving when prior art chaffy dish eats needs long-time infusion that flavor component in spice can be made to be diffused in feed liquid
Weak point, and the present invention to bed material when high-temperature extraction is carried out, it is compound to the addition of the materials such as aminoacid and reducing sugar, Ke Yi
Just with Maillard reaction is carried out while high-temperature extraction, a large amount of dulcet flavor substances are produced, to hide high-temperature extraction
Issuable abnormal flavour or strange taste, make the extract that high-temperature extraction obtains not only have strong fragrance, and without strange taste and
Abnormal flavour.
2nd, the present invention uses cattle rod bone and beef compound as enzymolysis substrate, multiple using flavor protease and papain
Synthase is digested to cattle rod bone and beef, and such condition can be such that the protein in beef and cattle rod bone fully digests, and obtain
To enzymolysis solution in rich in there is several amino acids, be conducive to deuterogenesis's Maillard reaction to produce more flavor substances, be this
Bright obtained beef flavor local flavor is full to lay a good foundation, and obtained beef flavor has Beef flavor true to nature, and local flavor is full,
Full aroma, mellow in taste.
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.
Embodiment 1：
A kind of preparation method of beef-flavouring bottom material of chafing dish, comprises the steps：
1）By 30 mass parts Adeps Bovis seu Bubali and 20 parts of Oleum Brassicae campestriss mix homogeneously post-heating to 100 DEG C, 5 mass parts Rhizoma Zingiberis Recenss, 5 mass parts are put into
Herba Alii fistulosi and 4 mass parts Bulbus Allii parches 2 minutes, are subsequently placed into 20 mass parts zi ba peppers and 5 mass parts Pericarpium Zanthoxylies stir-fry 5 minutes, connect
8 mass parts broad bean paste of addition and 5 mass parts Semen Sojae Preparatum stir-fry 5 minutes, add spice parch 2 minutes, be eventually adding 10 mass parts
Distiller grainss infusion 2 minutes, obtains the raw material that stir-fries；Wherein, the spice includes the component of following mass parts：0.08 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.05
Part Pericarpium Citri Reticulatae, 0.1 part of anise, 0.04 part of Herba thymi vulgaris, 0.05 part of Rhizoma Alpiniae Officinarum, 0.10 part of Fructus Cumini Cymini, 0.08 part of Ali's root slave and 0.05 part of fennel
It is fragrant；
2）Take 80wt.% steps 1）The raw material that stir-fries, glucose, cysteine and the yeast extract for obtaining is according to 100：5:2:3
Mass ratio mixes, and filters after the h of reacting by heating 2 under conditions of 110 DEG C, 0.5MPa, obtains bed material extract；
3）By step 2）The bed material extract for the obtaining and remaining 20 wt.% raw material that stir-fries is mixed homogeneously, and obtains bed material；
4）By beef flavor, salt, monosodium glutamate, sugar, scented tea and step 3）The bed material is according to 8 g：2 g：1 g：2 g：3 g：100
The mass volume ratio mix homogeneously of mL, is seasoned process, obtains the beef-flavouring bottom material of chafing dish；Wherein, the beef is fragrant
It is wonderful to be obtained with the following method：
A, cattle rod bone is taken and beef is cleaned, by the cattle rod bone and beef after cleaning according to 1：1 mass volume ratio mixes simultaneously
Rub, obtain substrate to be digested；
B, by step A substrate to be digested, water, flavor protease and papain according to 10 g：100 mL：0.1 g：0.05 g
Mass volume ratio mixing, the h of enzymolysis processing 1 under conditions of 50 DEG C, the W of ultrasonic power 400 obtains enzymolysis solution；
C, the thiamine aqueous solution that preparation mass concentration is 5%, the thiamine aqueous solution is dropped under conditions of 2 MPa, 95 DEG C
0.5 h is solved, thiamine degraded solutions are obtained；
Thiamine degraded solutions that D, the enzymolysis solution that step B is obtained, step C are obtained, L-Cysteine, D- nucleic acid, glycine,
Glucose, Adeps Bovis seu Bubali and yeast extract are according to 60 mL：10 mL：1 g：0.5 g：1 g：5 g：5 g：The quality volume of 1.5 g
Than mixing, prior to processing 0.5 h under conditions of 80 DEG C, ultrasonic power 300W, react under conditions of 0.5 MPa, 95 DEG C
1.5 h, by xanthan gum with reacted solution according to 3 g：The mass volume ratio mixing of 100 mL, obtains Maillard reaction product
Thing；
E, the maillard reaction product that step D is obtained, salt, monosodium glutamate, sugar, Fructus Capsici powder, Zanthoxyli Bungeani powder and star aniseed powder mix homogeneously, enter
Row seasoning is processed, and obtains the beef flavor.
Beef-flavouring bottom material of chafing dish obtained in the present embodiment not only has strong fragrance, and without strange taste and abnormal flavour,
With Beef flavor true to nature, local flavor is full, full aroma, mellow in taste, without strange taste and abnormal flavour, all may be used during entirely eating
Can be tasty to experience the strong fragrance of bed material, food materials.
Embodiment 2：
A kind of preparation method of beef-flavouring bottom material of chafing dish, comprises the steps：
1）By 35 mass parts Adeps Bovis seu Bubali and 25 parts of Oleum Brassicae campestriss mix homogeneously post-heating to 150 DEG C, 10 mass parts Rhizoma Zingiberis Recenss, 8 mass are put into
Part Herba Alii fistulosi and 6 mass parts Bulbus Allii parches 3 minutes, are subsequently placed into 28 mass parts zi ba peppers and 12 mass parts Pericarpium Zanthoxylies stir-fry 8 minutes,
It is subsequently added into 12 mass parts broad bean paste and 8 mass parts Semen Sojae Preparatum stir-fries 8 minutes, add spice parch 3 minutes, is eventually adding 13 mass
Part distiller grainss infusion 3 minutes, obtains the raw material that stir-fries；Wherein, the spice includes the component of following mass parts：0.15 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
0.10 part of Pericarpium Citri Reticulatae, 0.2 part of anise, 0.06 part of Herba thymi vulgaris, 0.10 part of Rhizoma Alpiniae Officinarum, 0.15 part of Fructus Cumini Cymini, 0.12 part of Ali's root slave and 0.10
Part Fructus Foeniculi；
2）Take 85wt.% steps 1）The raw material that stir-fries, glucose, cysteine and the yeast extract for obtaining is according to 100：8:3:4
Mass ratio mixes, and filters after the h of reacting by heating 3 under conditions of 120 DEG C, 0.8MPa, obtains bed material extract；
3）By step 2）The bed material extract for the obtaining and remaining 15 wt.% raw material that stir-fries is mixed homogeneously, and obtains bed material；
4）By beef flavor, salt, monosodium glutamate, sugar, scented tea and step 3）The bed material is according to 10 g：5 g：2 g：4 g：4 g：100
The mass volume ratio mix homogeneously of mL, is seasoned process, obtains the beef-flavouring bottom material of chafing dish；Wherein, the beef is fragrant
It is wonderful to be obtained with the following method：
A, cattle rod bone is taken and beef is cleaned, by the cattle rod bone and beef after cleaning according to 1：2 mass volume ratio mixes simultaneously
Rub, obtain substrate to be digested；
B, by step A substrate to be digested, water, flavor protease and papain according to 20 g：110 mL：0.2 g：0.1 g
Mass volume ratio mixing, the h of enzymolysis processing 2 under conditions of 70 DEG C, the W of ultrasonic power 600 obtains enzymolysis solution；
C, the thiamine aqueous solution that preparation mass concentration is 15%, by the thiamine aqueous solution under conditions of 4 MPa, 110 DEG C
Degrade 1 h, obtains thiamine degraded solutions；
Thiamine degraded solutions that D, the enzymolysis solution that step B is obtained, step C are obtained, L-Cysteine, D- nucleic acid, glycine,
Glucose, Adeps Bovis seu Bubali and yeast extract are according to 80 mL：15 mL：3 g：2.5 g：2 g：12 g：10 g：The mass body of 2.5 g
Product, prior to processing 1 h under conditions of 90 DEG C, ultrasonic power 400W, is reacted than mixing under conditions of 1.5 MPa, 105 DEG C
2 h, by xanthan gum with reacted solution according to 5 g：The mass volume ratio mixing of 100 mL, obtains maillard reaction product；
E, the maillard reaction product that step D is obtained, salt, monosodium glutamate, sugar, Fructus Capsici powder, Zanthoxyli Bungeani powder and star aniseed powder mix homogeneously, enter
Row seasoning is processed, and obtains the beef flavor.
Beef-flavouring bottom material of chafing dish obtained in the present embodiment not only has strong fragrance, and without strange taste and abnormal flavour,
With Beef flavor true to nature, local flavor is full, full aroma, mellow in taste, without strange taste and abnormal flavour, all may be used during entirely eating
Can be tasty to experience the strong fragrance of bed material, food materials.
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 (6)
1. a kind of preparation method of beef-flavouring bottom material of chafing dish, it is characterised in that comprise the steps：
1）By 30 ~ 35 mass parts Adeps Bovis seu Bubali and 20 ~ 25 parts of Oleum Brassicae campestriss mix homogeneously post-heating to 100 ~ 150 DEG C, 5 ~ 10 mass are put into
Portion Rhizoma Zingiberis Recenss, 5 ~ 8 mass parts Herba Alii fistulosis and 4 ~ 6 mass parts Bulbus Allii parches 2 ~ 3 minutes, are subsequently placed into 20 ~ 28 mass parts zi ba peppers and 5
~ 12 mass parts Pericarpium Zanthoxylies stir-fry 5 ~ 8 minutes, be subsequently added into 8 ~ 12 mass parts broad bean paste and 5 ~ 8 mass parts Semen Sojae Preparatum stir-fry 5 ~ 8 minutes,
Spice parch 2 ~ 3 minutes is added, 10 ~ 13 mass parts distiller grainss infusion 2 ~ 3 minutes is eventually adding, the raw material that stir-fries is obtained；Wherein, it is described
Spice includes the component of following mass parts：0.08 ~ 0.15 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.05 ~ 0.10 part of Pericarpium Citri Reticulatae, 0.1 ~ 0.2 part of anise, 0.04 ~
0.06 part of Herba thymi vulgaris, 0.05 ~ 0.10 part of Rhizoma Alpiniae Officinarum, 0.10 ~ 0.15 part of Fructus Cumini Cymini, 0.08 ~ 0.12 part of Ali's root slave and 0.05 ~ 0.10 part
Fructus Foeniculi；
2）Take 80 ~ 85wt.% steps 1）The raw material that stir-fries, glucose, cysteine and the yeast extract for obtaining is according to 100：5~8:
2~3:3 ~ 4 mass ratio mixing, filters after the h of reacting by heating 2 ~ 3 under conditions of 110 ~ 120 DEG C, 0.5 ~ 0.8MPa, obtains on earth
Material extract；
3）By step 2）The bed material extract for obtaining and remaining 15 ~ 20 wt.% raw material that stir-fries is mixed homogeneously, and obtains bed material；
4）By beef flavor, salt, monosodium glutamate, sugar, scented tea and step 3）The bed material is according to 8 ~ 10 g：2~5 g：1~2 g：2~4 g：
3~4 g：The mass volume ratio mix homogeneously of 100 mL, is seasoned process, obtains the beef-flavouring bottom material of chafing dish；Wherein,
The beef flavor is adopted and is obtained with the following method：
A, cattle rod bone is taken and beef is cleaned, by the cattle rod bone and beef after cleaning according to 1：1 ~ 2 mass volume ratio mixing
And rub, obtain substrate to be digested；
B, by step A substrate to be digested, water, flavor protease and papain according to 10 ~ 20 g：100~110 mL：0.1~
0.2 g：The mass volume ratio mixing of 0.05 ~ 0.1 g, at enzymolysis under conditions of 50 ~ 70 DEG C, the W of ultrasonic power 400 ~ 600
1 ~ 2 h of reason, obtains enzymolysis solution；
C, prepare mass concentration for 5 ~ 15% thiamine aqueous solution, by the thiamine aqueous solution in 2 ~ 4 MPa, 95 ~ 110 DEG C
Under conditions of degrade 0.5 ~ 1 h, obtain thiamine degraded solutions；
Thiamine degraded solutions that D, the enzymolysis solution that step B is obtained, step C are obtained, L-Cysteine, D- nucleic acid, glycine,
Glucose, Adeps Bovis seu Bubali and yeast extract are according to 60 ~ 80 mL：10~15 mL：1~3 g：0.5~2.5 g：1~2 g：5~12 g：5~
10 g：1.5 ~ 2.5 g mass volume ratio mixing, prior under conditions of 80 ~ 90 DEG C, 300 ~ 400W of ultrasonic power process 0.5 ~
1 h, reacts 1.5 ~ 2 h, by xanthan gum with reacted solution according to 3 ~ 5 under conditions of 0.5 ~ 1.5 MPa, 95 ~ 105 DEG C
g：The mass volume ratio mixing of 100 mL, obtains maillard reaction product；
E, the maillard reaction product that step D is obtained, salt, monosodium glutamate, sugar, Fructus Capsici powder, Zanthoxyli Bungeani powder and star aniseed powder mix homogeneously, enter
Row seasoning is processed, and obtains the beef flavor.
2. the preparation method of beef-flavouring bottom material of chafing dish according to claim 1, it is characterised in that by 35 mass parts Adeps Bovis seu Bubali and
25 parts of Oleum Brassicae campestriss mix homogeneously post-heating are put into 10 mass parts Rhizoma Zingiberis Recenss, 8 mass parts Herba Alii fistulosis and 6 mass parts Bulbus Allii parches to 150 DEG C
3 minutes, it is subsequently placed into 28 mass parts zi ba peppers and 12 mass parts Pericarpium Zanthoxylies stir-fries 8 minutes, is subsequently added into 12 mass parts broad bean paste
Stir-fry 8 minutes with 8 mass parts Semen Sojae Preparatum, add spice parch 3 minutes, be eventually adding 13 mass parts distiller grainss infusion 3 minutes, turned over
Fry raw material.
3. the preparation method of beef-flavouring bottom material of chafing dish according to claim 1, it is characterised in that the spice includes as follows
The component of mass parts：0.15 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.10 part of Pericarpium Citri Reticulatae, 0.2 part of anise, 0.06 part of Herba thymi vulgaris, 0.10 part of Rhizoma Alpiniae Officinarum, 0.15 part it is diligent
So, 0.12 part of Ali's root slave and 0.10 portion of Fructus Foeniculi.
4. the preparation method of beef-flavouring bottom material of chafing dish according to claim 1, it is characterised in that step 2）In take 80 ~
85wt.% steps 1）The raw material that stir-fries, glucose, cysteine and the yeast extract for obtaining is according to 100:8:3:4 mass ratio is mixed
Close.
5. the preparation method of beef-flavouring bottom material of chafing dish according to claim 1, it is characterised in that step 2）In in 120 DEG C,
Filter after the h of reacting by heating 3 under conditions of 0.8MPa, obtain bed material extract.
6. the preparation method of beef-flavouring bottom material of chafing dish according to claim 1, it is characterised in that by beef flavor, salt, taste
Essence, sugar, scented tea and step 3）The bed material is according to 10 g：5 g：2 g：4 g：4 g：The mass volume ratio mixing of 100 mL is equal
It is even.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611182724.8A CN106579274A (en) | 2016-12-20 | 2016-12-20 | Preparation method of beef flavored chafing dish bottom material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611182724.8A CN106579274A (en) | 2016-12-20 | 2016-12-20 | Preparation method of beef flavored chafing dish bottom material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579274A true CN106579274A (en) | 2017-04-26 |
Family
ID=58599661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611182724.8A Pending CN106579274A (en) | 2016-12-20 | 2016-12-20 | Preparation method of beef flavored chafing dish bottom material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579274A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
| CN108669516A (en) * | 2018-04-23 | 2018-10-19 | 陕西傻得冒餐饮管理有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN110800976A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN113080418A (en) * | 2021-05-12 | 2021-07-09 | 四川天味食品集团股份有限公司 | Golden soup mango hotpot condiment and preparation method thereof |
| CN113367306A (en) * | 2021-01-28 | 2021-09-10 | 中国标准化研究院 | Low-salt spicy hotpot condiment and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912102A (en) * | 2010-07-08 | 2010-12-15 | 天津春宇食品配料有限公司 | Beef hot reaction essence |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN103284119A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Beef marrow bone zymolyte and application thereof |
| CN103404830A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Hot pot condiment and preparation method thereof |
| CN105520118A (en) * | 2016-01-20 | 2016-04-27 | 漯河乐佳食品科技有限公司 | Fermented blank bean beef powder essence and preparation method thereof |
-
2016
- 2016-12-20 CN CN201611182724.8A patent/CN106579274A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912102A (en) * | 2010-07-08 | 2010-12-15 | 天津春宇食品配料有限公司 | Beef hot reaction essence |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN103284119A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Beef marrow bone zymolyte and application thereof |
| CN103404830A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Hot pot condiment and preparation method thereof |
| CN105520118A (en) * | 2016-01-20 | 2016-04-27 | 漯河乐佳食品科技有限公司 | Fermented blank bean beef powder essence and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
| CN108669516A (en) * | 2018-04-23 | 2018-10-19 | 陕西傻得冒餐饮管理有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN110800976A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN113367306A (en) * | 2021-01-28 | 2021-09-10 | 中国标准化研究院 | Low-salt spicy hotpot condiment and preparation method thereof |
| CN113080418A (en) * | 2021-05-12 | 2021-07-09 | 四川天味食品集团股份有限公司 | Golden soup mango hotpot condiment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106579274A (en) | Preparation method of beef flavored chafing dish bottom material | |
| CN103349260B (en) | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method thereof | |
| CN105211833A (en) | Dried mushroom soy sauce and preparation method thereof | |
| CN103892227A (en) | High-calcium chicken flavor extract and production method thereof | |
| CN104397669B (en) | A kind of chilli sauce and preparation method thereof | |
| CN107788491A (en) | A kind of flesh of fish flavored liquids flavoring and its production and use | |
| CN107048326A (en) | A kind of preparation method of beef flavor | |
| CN103989148A (en) | Spicy hot beef paste and preparation method thereof | |
| CN106722765A (en) | A kind of method that chicken breast meat and chicken carcasses prepare chickens' extract | |
| CN106616793A (en) | Method for preparing beef-flavor clear-soup hotpot condiment | |
| CN105995907A (en) | Chicken bruillon and preparation method thereof | |
| CN106579272A (en) | Chicken flavor light soup hotpot condiment | |
| CN106666315A (en) | Meat juice beverage and processing method thereof | |
| CN106616824A (en) | Preparation method of beef-flavor residue-free hotpot base seasoning | |
| CN108851014A (en) | It goes with rice or bread the formula and preparation method of beef paste | |
| CN107343645A (en) | A kind of chicken flavor edible salt condiment and preparation method thereof | |
| CN106722601A (en) | A kind of cumquat jam and preparation method thereof | |
| CN105815719A (en) | Pineapple jam for replenishing qi and enriching blood | |
| WO2010072101A1 (en) | Condiment containing extract of beer yeast and production method thereof | |
| CN109123439A (en) | A kind of microwave thermal response digested tankage and preparation method thereof | |
| CN108260796A (en) | One main laminaria baste and preparation method thereof | |
| KR100999436B1 (en) | A method for preparation of garlic beverage having good flavor and taste | |
| CN111616324A (en) | Processing method and application of crayfish | |
| CN110140881A (en) | A kind of bottled soya beans with distinctive flavour and its manufacture craft | |
| CN105361087A (en) | Pickled cabbage fish soup packet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170426 |