CN106616824A - Preparation method of beef-flavor residue-free hotpot base seasoning - Google Patents
Preparation method of beef-flavor residue-free hotpot base seasoning Download PDFInfo
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- 238000000605 extraction Methods 0.000 claims abstract description 25
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- 241000283725 Bos Species 0.000 claims 1
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- CURLTUGMZLYLDI-UHFFFAOYSA-N carbon dioxide Natural products O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 6
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Classifications
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- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of a beef-flavor residue-free hotpot base seasoning. The preparation method comprises the following steps of uniformly mixing beef oil and vegetable seed oil, and heating; adding ginger, onion and garlic, and frying for 2 to 3min; adding glutinous rice cake, pepper and Chinese prickly ash, and stir-frying for 5 to 8min; adding bean paste and fermented blank bean, and stir-frying for 5 to 8min; adding spice, and frying for 2 to 3min; adding fermented glutinous rice, and boiling for 2 to 3min, so as to obtain stir-frying raw materials; filtering the stir-frying raw materials, and performing supercritical CO2 (carbon dioxide) extraction on filter residues for 1 to 1.5h, so as to obtain supercritical extraction base seasoning essential oil; filtering the supercritical extraction base seasoning essential oil by a microfiltration membrane with hole diameter of 0.1 to 0.22mum, so as to obtain a primary concentrating liquid; filtering the primary concentrating liquid by a 2500-3000Da nanofiltration membrane, so as to obtain a base seasoning extraction concentrating liquid; uniformly mixing the beef spice, edible salt, monosodium glutamate, sugar, ground black pepper and the base seasoning extraction concentration liquid, and flavoring, so as to obtain the beef-flavor residue-free hotpot base seasoning.
Description
Technical field
The present invention relates to chafing dish technical field, more particularly to a kind of preparation method of beef-flavouring slag-free chafing dish bottom flavoring.
Background technology
Chafing 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 chafing dish bottom flavorings are generally divided into spicy and two kinds of tastes of clear soup, and spicy flavor is with rich flavor, the capsicum containing vast scale,
The flavoring of the strong and stimulating such as Chinese prickly ash and pepper, taste is strong, can more cause the appetite of people, but by current flavor of hot fire
Spicy flavoring taste is only laid particular emphasis on more than flavoring food, excessive research is not done to the meat-like flavor of bed material itself.
Meat flavoring is one of essence for quickly growing in recent years, and it is widely used in chafing dish bottom flavorings, soup stock, convenient food
The aspects such as product, meat products blending, 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 bitter taste, peculiar smell, thus there is certain weak point, it is impossible to meet city
Demand of the field to beef flavor.
Existing chafing dish bottom flavorings mostly are slag type chafing dish bottom flavorings, has slag type chafing dish bottom flavorings easily will expect when food materials are rinsed
Slag sticks in food materials surface, and then mouthfeel when affecting edible, existing commercially available thin without slag type chafing dish bottom flavorings multi-flavour, to food materials
The spicy fresh fragrance of food materials for carrying out rinsing out when rinsing boiling hot is not obvious, eats organoleptic properties bad, it is impossible to meet consumer couple
The local flavor of bottom stuff of red soup of fire pot requires there is certain deficiency.
The content of the invention
For deficiencies of the prior art, the technical problem to be solved in the present invention is：How to provide a kind of spicy
Fresh fragrance is full, the preparation method of the beef-flavouring slag-free chafing dish bottom flavoring that beef flavour is projected.
In order to solve above-mentioned technical problem, the present invention is adopted the following technical scheme that：A kind of beef-flavouring slag-free chafing dish bottom flavoring
Preparation method, comprise the steps：
1）100 ~ 150 DEG C are heated to after 30 ~ 35 mass parts butter and 10 ~ 15 portions of rapeseed oils are well mixed, 5 ~ 10 mass are put into
Portion ginger, 5 ~ 10 mass parts shallots and 4 ~ 6 mass parts head of garlic fryings 2 ~ 3 minutes, be subsequently placed into 20 ~ 25 mass parts zi ba peppers and
5 ~ 12 mass parts Chinese prickly ashes stir-fry 5 ~ 8 minutes, be subsequently added into 8 ~ 12 mass parts thick broad-bean sauce and 5 ~ 8 mass parts fermented soya bean stir-fry 5 ~ 8 minutes,
Spices frying 2 ~ 3 minutes is added, 10 ~ 13 mass parts fermented glutinour rice infusion 2 ~ 3 minutes is eventually adding, the raw material that stir-fries is obtained；Wherein, it is described
Spices includes the component of following mass parts：0.08 ~ 0.15 part of cassia bark, 0.05 ~ 0.10 part of dried orange peel, 0.1 ~ 0.2 part of anise, 0.04 ~
0.06 part of thyme, 0.05 ~ 0.10 part of tsaoko, 0.10 ~ 0.15 part of cumin, 0.08 ~ 0.12 part of river fructus amomi and 0.05 ~ 0.10 part of fennel
It is fragrant；
2）Take step 1）The raw material that stir-fries for obtaining carries out supercritical CO after filtering to filter residue2After 1 ~ 1.5 h of extraction, obtain overcritical
Extraction bed material essential oil；Extractant selects liquid CO2, setting extraction conditions be 35 ~ 45 DEG C of extraction temperature, extracting pressure 25 ~ 30
MPa；
3）By step 2）The supercritical extract bed material essential oil for obtaining is 0.1 ~ 0.22 μm of micro-filtrate membrane filtration through aperture, is obtained
Initial concentration liquid；The initial concentration liquid for obtaining is crossed into the NF membrane of 2500 ~ 3000Da, bed material extraction concentrate is obtained；
4）By beef flavor, salt, monosodium glutamate, sugar, black pepper and step 3）The bed material extracts concentrate according to 10 ~ 12 g：3~6
g：2~3 g：3~5 g：1.5~2.5 g：The mass volume ratio of 100 mL is well mixed, and is seasoned process, obtains the beef
Local flavor slag-free chafing dish bottom flavoring；Wherein, the beef flavor is adopted and is obtained with the following method：
A, ox rod bone is taken and beef is cleaned, by the ox 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 liquid；
C, prepare mass concentration for 5 ~ 15% the 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 liquid that step B is obtained, step C are obtained, Cys, D- nucleic acid, glycine,
Glucose, butter 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 xanthans 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, chilli powder, zanthoxylum powder and star aniseed powder are well mixed, and enter
Row seasoning is processed, and obtains the beef flavor.
Further, 150 DEG C are heated to after 35 mass parts butter and 15 portions of rapeseed oils being well mixed, the life of 10 mass parts is put into
Ginger, 10 mass parts shallots and 6 mass parts head of garlic fryings 3 minutes, are subsequently placed into 25 mass parts zi ba peppers and 12 mass parts Chinese prickly ashes
Stir-fry 8 minutes, be subsequently added into 12 mass parts thick broad-bean sauce and 8 mass parts fermented soya bean stir-fry 8 minutes, add spices frying 3 minutes, finally
13 mass parts fermented glutinour rice infusion 3 minutes is added, the raw material that stir-fries is obtained.
Further, the spices includes the component of following mass parts：0.15 part of cassia bark, 0.10 part of dried orange peel, 0.2 part of anise,
0.06 portion of thyme, 0.10 portion of tsaoko, 0.15 portion of cumin, 0.12 part of river fructus amomi and 0.10 portion of fennel.
Further, extraction conditions be 45 DEG C of extraction temperature, the MPa of extracting pressure 30.
Further, by beef flavor, salt, monosodium glutamate, sugar, black pepper and step 3）The bed material extracts concentrate according to 12
g：6 g：3 g：5 g：2.5 g：The mass volume ratio of 100 mL is well mixed.
Compared to existing technology, the invention has the advantages that：
1st, the present invention is compound as enzymolysis substrate using ox rod bone and beef, using flavor protease and papain complex enzyme
Ox rod bone and beef are digested, such condition can be such that the protein in beef and ox rod bone fully digests, and obtain
Rich in there are several amino acids in enzymolysis liquid, be conducive to deuterogenesis's Maillard reaction to produce more flavor substances, be system of the present invention
Beef flavor local flavor it is full lay a good foundation, obtained beef flavor has Beef flavor true to nature, and local flavor is full, fragrance
It is full, mellow in taste.
2nd, the present invention in a large number discharges the element sulphur in thiamine by the way of by thiamine high temperature degradation, for it
Maillard reaction afterwards provides enough element sulphurs, such that it is able to make the maillard reaction product more mouth true to nature with beef
Sense and abundant fragrance.
3rd, the present invention adopts the method for supercritical carbon dioxide extracting to the fragrance in the materials such as the spices in chafing dish bottom flavorings
Constituents extraction goes out, so as to get the strong fragrance of extract flavor component, long times of aftertaste, solve it is existing without slag type chafing dish bottom flavorings grow
The not enough problem of taste.
4th, the present invention using film method for concentration carries out concentration to extract, it is to avoid conventional high temperature concentration and lead
The flavor deterioration of cause, produces the problem of peculiar smell, and it is disturbed to also avoid heat-sensitive ingredients in extract using film method for concentration
Destruction, has been effectively ensured nutritional properties.
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 slag-free chafing dish bottom flavoring, comprises the steps：
1）100 DEG C are heated to after 30 mass parts butter and 10 portions of rapeseed oils are well mixed, 5 mass parts gingers, 5 mass parts are put into
Shallot and 4 mass parts head of garlic fryings 2 minutes, are subsequently placed into 20 mass parts zi ba peppers and 5 mass parts Chinese prickly ashes stir-fry 5 minutes, connect
8 mass parts thick broad-bean sauce of addition and 5 mass parts fermented soya bean stir-fry 5 minutes, add spices frying 2 minutes, be eventually adding 10 mass parts
Fermented glutinour rice infusion 2 minutes, obtains the raw material that stir-fries；Wherein, the spices includes the component of following mass parts：0.08 part of cassia bark, 0.05
Part dried orange peel, 0.1 portion of anise, 0.04 portion of thyme, 0.05 portion of tsaoko, 0.10 portion of cumin, 0.08 part of river fructus amomi and 0.05 portion of fennel；
2）Take step 1）The raw material that stir-fries for obtaining carries out supercritical CO after filtering to filter residue2After extracting 1 h, supercritical extract is obtained
Bed material essential oil；Extractant selects liquid CO2, setting extraction conditions be 35 DEG C of extraction temperature, the MPa of extracting pressure 25；
3）By step 2）The supercritical extract bed material essential oil for obtaining obtains preliminary dense through the micro-filtrate membrane filtration that aperture is 0.1 μm
Contracting liquid；The initial concentration liquid for obtaining is crossed into the NF membrane of 2500Da, bed material extraction concentrate is obtained；
4）By beef flavor, salt, monosodium glutamate, sugar, black pepper and step 3）The bed material extracts concentrate according to 10 g：3 g：2
g：3 g：1.5 g：The mass volume ratio of 100 mL is well mixed, and is seasoned process, obtains the beef-flavouring slag-free chafing dish
Bed material；Wherein, the beef flavor is adopted and is obtained with the following method：
A, ox rod bone is taken and beef is cleaned, by the ox 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 liquid；
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 liquid that step B is obtained, step C are obtained, Cys, D- nucleic acid, glycine,
Glucose, butter 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 xanthans 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, chilli powder, zanthoxylum powder and star aniseed powder are well mixed, and enter
Row seasoning is processed, and obtains the beef flavor.
The strong fragrance of beef-flavouring slag-free chafing dish bottom flavoring flavor component, long times of aftertaste obtained in the present embodiment, solve existing
The not enough problem of slag type chafing dish bottom flavorings flavour is whether there is, with Beef flavor true to nature, local flavor is full, full aroma, mellow in taste,
Without strange taste and peculiar smell.
Embodiment 2：
A kind of preparation method of beef-flavouring slag-free chafing dish bottom flavoring, comprises the steps：
1）150 DEG C are heated to after 35 mass parts butter and 15 portions of rapeseed oils are well mixed, 10 mass parts gingers, 10 mass are put into
Part shallot and 6 mass parts head of garlic fryings 3 minutes, are subsequently placed into 25 mass parts zi ba peppers and 12 mass parts Chinese prickly ashes stir-fry 8 minutes,
It is subsequently added into 12 mass parts thick broad-bean sauce and 8 mass parts fermented soya bean stir-fries 8 minutes, add spices frying 3 minutes, is eventually adding 13 mass
Part fermented glutinour rice infusion 3 minutes, obtains the raw material that stir-fries；Wherein, the spices includes the component of following mass parts：0.15 part of cassia bark,
0.10 part of dried orange peel, 0.2 part of anise, 0.06 part of thyme, 0.10 part of tsaoko, 0.15 part of cumin, 0.12 part of river fructus amomi and 0.10 part
Fennel；
2）Take step 1）The raw material that stir-fries for obtaining carries out supercritical CO after filtering to filter residue2After extracting 1.5 h, overcritical extraction is obtained
Take bed material essential oil；Extractant selects liquid CO2, setting extraction conditions be 45 DEG C of extraction temperature, the MPa of extracting pressure 30；
3）By step 2）The supercritical extract bed material essential oil for obtaining obtains preliminary dense through the micro-filtrate membrane filtration that aperture is 0.1 μm
Contracting liquid；The initial concentration liquid for obtaining is crossed into the NF membrane of 2500Da, bed material extraction concentrate is obtained；
4）By beef flavor, salt, monosodium glutamate, sugar, black pepper and step 3）The bed material extracts concentrate according to 12 g：6 g：3
g：5 g：2.5 g：The mass volume ratio of 100 mL is well mixed, and is seasoned process, obtains the beef-flavouring slag-free chafing dish
Bed material；Wherein, the beef flavor is adopted and is obtained with the following method：
A, ox rod bone is taken and beef is cleaned, by the ox 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 liquid；
C, the thiamine aqueous solution that preparation mass concentration is 15%, by the thiamine aqueous solution in 4 MPa, 95 ~ 110 DEG C of bar
Degrade 1 h under part, obtains thiamine degraded solutions；
Thiamine degraded solutions that D, the enzymolysis liquid that step B is obtained, step C are obtained, Cys, D- nucleic acid, glycine,
Glucose, butter 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 xanthans 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, chilli powder, zanthoxylum powder and star aniseed powder are well mixed, and enter
Row seasoning is processed, and obtains the beef flavor.
The strong fragrance of beef-flavouring slag-free chafing dish bottom flavoring flavor component, long times of aftertaste obtained in the present embodiment, solve existing
The not enough problem of slag type chafing dish bottom flavorings flavour is whether there is, with Beef flavor true to nature, local flavor is full, full aroma, mellow in taste,
Without strange taste and peculiar smell.
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 (5)
1. a kind of preparation method of beef-flavouring slag-free chafing dish bottom flavoring, it is characterised in that comprise the steps：
1）100 ~ 150 DEG C are heated to after 30 ~ 35 mass parts butter and 10 ~ 15 portions of rapeseed oils are well mixed, 5 ~ 10 mass are put into
Portion ginger, 5 ~ 10 mass parts shallots and 4 ~ 6 mass parts head of garlic fryings 2 ~ 3 minutes, be subsequently placed into 20 ~ 25 mass parts zi ba peppers and
5 ~ 12 mass parts Chinese prickly ashes stir-fry 5 ~ 8 minutes, be subsequently added into 8 ~ 12 mass parts thick broad-bean sauce and 5 ~ 8 mass parts fermented soya bean stir-fry 5 ~ 8 minutes,
Spices frying 2 ~ 3 minutes is added, 10 ~ 13 mass parts fermented glutinour rice infusion 2 ~ 3 minutes is eventually adding, the raw material that stir-fries is obtained；Wherein, it is described
Spices includes the component of following mass parts：0.08 ~ 0.15 part of cassia bark, 0.05 ~ 0.10 part of dried orange peel, 0.1 ~ 0.2 part of anise, 0.04 ~
0.06 part of thyme, 0.05 ~ 0.10 part of tsaoko, 0.10 ~ 0.15 part of cumin, 0.08 ~ 0.12 part of river fructus amomi and 0.05 ~ 0.10 part of fennel
It is fragrant；
2）Take step 1）The raw material that stir-fries for obtaining carries out supercritical CO after filtering to filter residue2After 1 ~ 1.5 h of extraction, obtain overcritical
Extraction bed material essential oil；Extractant selects liquid CO2, setting extraction conditions be 35 ~ 45 DEG C of extraction temperature, extracting pressure 25 ~ 30
MPa；
3）By step 2）The supercritical extract bed material essential oil for obtaining is 0.1 ~ 0.22 μm of micro-filtrate membrane filtration through aperture, is obtained
Initial concentration liquid；The initial concentration liquid for obtaining is crossed into the NF membrane of 2500 ~ 3000Da, bed material extraction concentrate is obtained；
4）By beef flavor, salt, monosodium glutamate, sugar, black pepper and step 3）The bed material extracts concentrate according to 10 ~ 12 g：3~6
g：2~3 g：3~5 g：1.5~2.5 g：The mass volume ratio of 100 mL is well mixed, and is seasoned process, obtains the beef
Local flavor slag-free chafing dish bottom flavoring；Wherein, the beef flavor is adopted and is obtained with the following method：
A, ox rod bone is taken and beef is cleaned, by the ox 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 liquid；
C, prepare mass concentration for 5 ~ 15% the 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 liquid that step B is obtained, step C are obtained, Cys, D- nucleic acid, glycine,
Glucose, butter 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 xanthans 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, chilli powder, zanthoxylum powder and star aniseed powder are well mixed, and enter
Row seasoning is processed, and obtains the beef flavor.
2. the preparation method of beef-flavouring slag-free chafing dish bottom flavoring according to claim 1, it is characterised in that by 35 mass parts oxen
Oil and 15 portions of rapeseed oils are heated to 150 DEG C after being well mixed, and are put into 10 mass parts gingers, 10 mass parts shallots and 6 mass parts garlics
Head frying 3 minutes, is subsequently placed into 25 mass parts zi ba peppers and 12 mass parts Chinese prickly ashes stir-fries 8 minutes, is subsequently added into 12 mass parts
Thick broad-bean sauce and 8 mass parts fermented soya bean stir-fry 8 minutes, add spices frying 3 minutes, are eventually adding 13 mass parts fermented glutinour rice infusion 3 minutes,
Obtain the raw material that stir-fries.
3. the preparation method of beef-flavouring slag-free chafing dish bottom flavoring according to claim 1, it is characterised in that the spices includes
The component of following mass parts：0.15 part of cassia bark, 0.10 part of dried orange peel, 0.2 part of anise, 0.06 part of thyme, 0.10 part of tsaoko, 0.15
Part cumin, 0.12 part of river fructus amomi and 0.10 portion of fennel.
4. the preparation method of beef-flavouring slag-free chafing dish bottom flavoring according to claim 1, it is characterised in that extraction conditions is extraction
Take temperature 45 C, the MPa of extracting pressure 30.
5. the preparation method of beef-flavouring slag-free chafing dish bottom flavoring according to claim 1, it is characterised in that by beef flavor,
Salt, monosodium glutamate, sugar, black pepper and step 3）The bed material extracts concentrate according to 12 g：6 g：3 g：5 g：2.5 g：100
The mass volume ratio of mL is well mixed.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719745A (en) * | 2018-04-27 | 2018-11-02 | 西华大学 | It is a kind of can fast tasty health base flavoring for hotpot preparation method |
| CN109198048A (en) * | 2018-10-26 | 2019-01-15 | 宁夏好老伴食品有限公司 | A kind of preparation method of flavor butter |
| CN113841869A (en) * | 2021-09-16 | 2021-12-28 | 重庆蜀记油脂科技有限公司 | Seasoning and preparation process thereof |
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| 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 |
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| CN105661454A (en) * | 2016-03-07 | 2016-06-15 | 重庆汤嫂食品有限公司 | Hotpot condiment and preparation method thereof |
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| CN1919058A (en) * | 2006-09-22 | 2007-02-28 | 杨光 | Slag-free chafing dish bottom flavoring and method for making it |
| CN101912102A (en) * | 2010-07-08 | 2010-12-15 | 天津春宇食品配料有限公司 | Beef hot reaction essence |
| 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 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719745A (en) * | 2018-04-27 | 2018-11-02 | 西华大学 | It is a kind of can fast tasty health base flavoring for hotpot preparation method |
| CN109198048A (en) * | 2018-10-26 | 2019-01-15 | 宁夏好老伴食品有限公司 | A kind of preparation method of flavor butter |
| CN113841869A (en) * | 2021-09-16 | 2021-12-28 | 重庆蜀记油脂科技有限公司 | Seasoning and preparation process thereof |
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