CN106889552A - A kind of beef and mutton chafing dish bottom flavorings and its production technology - Google Patents
A kind of beef and mutton chafing dish bottom flavorings and its production technology Download PDFInfo
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- CN106889552A CN106889552A CN201510960004.9A CN201510960004A CN106889552A CN 106889552 A CN106889552 A CN 106889552A CN 201510960004 A CN201510960004 A CN 201510960004A CN 106889552 A CN106889552 A CN 106889552A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 34
- 235000013599 spices Nutrition 0.000 claims abstract description 32
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 30
- 244000068988 Glycine max Species 0.000 claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 30
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- 240000002234 Allium sativum Species 0.000 claims abstract description 26
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 26
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- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 23
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 23
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- 240000006677 Vicia faba Species 0.000 claims abstract description 23
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 23
- 235000019713 millet Nutrition 0.000 claims abstract description 23
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 21
- 235000014121 butter Nutrition 0.000 claims abstract description 21
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 21
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 21
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 21
- 240000001972 Gardenia jasminoides Species 0.000 claims abstract description 17
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 17
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 17
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 17
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 17
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- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 17
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000003549 soybean oil Substances 0.000 claims abstract description 17
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 17
- 235000020097 white wine Nutrition 0.000 claims abstract description 17
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 16
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 239000002773 nucleotide Substances 0.000 claims abstract description 13
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 61
- 235000002566 Capsicum Nutrition 0.000 claims description 26
- 239000001390 capsicum minimum Substances 0.000 claims description 26
- 241000234314 Zingiber Species 0.000 claims description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 12
- 235000010199 sorbic acid Nutrition 0.000 claims description 12
- 229940075582 sorbic acid Drugs 0.000 claims description 12
- 239000004334 sorbic acid Substances 0.000 claims description 12
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 235000005747 Carum carvi Nutrition 0.000 claims description 7
- 240000000467 Carum carvi Species 0.000 claims description 7
- 240000002943 Elettaria cardamomum Species 0.000 claims description 7
- 244000062250 Kaempferia rotunda Species 0.000 claims description 7
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 7
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 235000005300 cardamomo Nutrition 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 241000158764 Murraya Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 5
- 244000062241 Kaempferia galanga Species 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241001107116 Castanospermum australe Species 0.000 claims description 4
- 235000021279 black bean Nutrition 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000019633 pungent taste Nutrition 0.000 claims description 3
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- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 2
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 2
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
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- 239000008159 sesame oil Substances 0.000 abstract description 3
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- 240000004160 Capsicum annuum Species 0.000 abstract 2
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- 240000008384 Capsicum annuum var. annuum Species 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
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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 kind of beef and mutton chafing dish bottom flavorings and its production technology, the bed material is made up of following raw material：Butter, soybean oil, chilli, millet chilli, ginger, garlic, edible salt, white granulated sugar, thick broad-bean sauce, Chinese prickly ash, fermented soya bean, soy sauce, mushroom fourth, matrimony vine, jujube, lotus seeds, chafing dish spices, lemongrass, monosodium glutamate, white wine, gardenia powder, fennel seeds, 5'- the sapidity nucleotide disodiums, potassium sorbate.The nutritive value of the various supplementary materials that the present invention is selected is different, there is strong salted cake fried in sesame oil, spicy deliciousness, healthcare, eliminating cold to remove dampness, the aid digestion, unique flavor of appetizing, flavouring can be reached when edible, increased peppery, hyperchromic, deodorization, solved greasy, orectic effect.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of beef and mutton chafing dish bottom flavorings and its production technology.
Background technology
With the raising of people's level of consumption, requirement to cuisines also more and more higher, chafing dish is conveniently popular because of it
Change characteristic to be received and liked by increasing consumer.What is occurred in chafing dish restaurant at present has bone thick soup bed material, fish soup bottom
Material, chick soup material etc..More also specifically designed for the chafing dish bottom flavorings of women, such as pigeon soup material, nourishing yin effect.
The way of existing chafing dish bottom flavorings is a lot, but substantially similar.The quality key of chafing dish bottom flavorings taste exists
In sorting, the proportioning of spices, the grasp of the duration and degree of heating.Cheap butter, the chafing dish bottom flavorings taste fried out are such as selected just to have
Very big difference, such taste is not fragrant, there is various strange taste, is also easily bubbled when rinsing dish.If the proportioning of spices is bad,
The taste of chafing dish is influenceed, fragrance is not just.Make the chafing dish bottom flavorings duration and degree of heating and grasp bad, the chafing dish bottom flavorings fragrance produced will not
It is good, it is not easy to come out.In addition, according to the different characteristics of main food materials, designing corresponding backing material formula, it will make main food
The eating effect of material is obviously improved.
The content of the invention
It is an object of the invention to provide a kind of healthcare, spicy delicious, the beef and mutton chafing dish bottom flavorings of unique flavor and
Its production technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of beef and mutton chafing dish bottom flavorings, according to mass fraction meter, are made up of following raw material：30~50g of butter, soybean oil 8~
12g, 6~10g of chilli, 8~12g of millet chilli, 2~4g of ginger, 1~3g of garlic, 7~11g of edible salt, 1~3g of white granulated sugar, beans
Valve 70~110g of sauce, 0.3~0.5g of Chinese prickly ash, 2~4g of fermented soya bean, 2~4g of soy sauce, mushroom 4~6g of fourth, 0.6~1.0g of matrimony vine, jujube 1
~3,0.4~0.6g of lotus seeds, chafing dish 0.8~1.2g of spices, 0.08~0.12g of lemongrass, 2~4g of monosodium glutamate, white wine 1.0~
2.0g, 0.15~0.25g of gardenia powder, fennel seeds 0.15~0.25g, 5'- 0.10~0.20g of the sapidity nucleotide disodium, sorbic acid
Potassium；Wherein the addition of potassium sorbate is defined by 0.04~0.06g of sorbic acid；Described thick broad-bean sauce is according to bean cotyledon and capsicum
Mass ratio is 2：8 ratio is processed and obtained；Described fermented soya bean and the mass ratio of soy sauce are 1：1.
As further scheme of the invention：According to mass fraction meter, it is made up of following raw material：Butter 40g, soybean oil
10g, chilli 8g, millet chilli 10g, ginger 3g, garlic 2g, edible salt 9g, white granulated sugar 2g, thick broad-bean sauce 90g, Chinese prickly ash 0.4g, beans
Fermented soya beans, salted or other wise 3g, soy sauce 3g, mushroom fourth 5g, matrimony vine 0.8g, jujube 1~2, lotus seeds 0.5g, chafing dish spices 1.0g, lemongrass 0.1g, monosodium glutamate 3g,
White wine 1.5g, gardenia powder 0.2g, fennel seeds 0.2g, 5'- the sapidity nucleotide disodium 0.15g, potassium sorbate；Wherein potassium sorbate
Addition is defined by sorbic acid 0.05g.
As further scheme of the invention：Described chilli is sub warhead capsicum.
As further scheme of the invention：Described Chinese prickly ash by etc. quality pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii mix.
As further scheme of the invention：Described Chinese prickly ash and fennel seeds is graininess.
As further scheme of the invention：It according to the mass ratio of dried thin mushroom and water is 1.6 that described mushroom fourth is：3.4
Ratio, after dried thin mushroom is soaked, diced shape and obtain.
As further scheme of the invention：According to mass parts meter, described chafing dish spices is made up of following raw material：Fennel fruit
Fragrant 8 grams, 8 grams of cardamom, 8 grams of cassia bark, anistree 8 grams, fragrant 7 grams of fruit, 7 grams of tsaoko, 7 grams of caraway seeds, 7 grams of spiceleaf, 7 grams of kaempferia galamga, a thousand li
Fragrant 7 grams, 7 grams of cloves, 7 grams of dried orange peel, 6 grams of galangal, 6 grams of Momordica grosvenori.
The production technology of described beef and mutton chafing dish bottom flavorings, comprises the following steps：
（1）The processing of garlic：Garlic goes to go rotten, impurity, decortication, cleaning, according to garlic：Water=2：1 mass ratio, add water defibrination, mixes,
It is stand-by；
（2）The processing of ginger：Ginger goes to go rotten, impurity, cleaning, filtering, according to ginger：Water=1：1 mass ratio, add water defibrination, mixes,
It is stand-by；
（3）The processing of capsicum block：Chilli, millet chilli be ground into the bulk of 6mm respectively, then gone with 180 DEG C of salad oil
Pungent taste, obtains chilli block, millet chilli block, stand-by；
（4）The processing of thick broad-bean sauce：According to bean cotyledon：The mass ratio of capsicum is 2：8 ratio, weighs bean cotyledon and capsicum, is processed into beans
Valve sauce, it is stand-by；
（5）The processing of fermented soya bean soy sauce：Mass ratio according to fermented soya bean and soy sauce is 1：1, fermented soya bean and soy sauce are weighed, fermented soya bean are crushed,
And be well mixed with soy sauce, fermented soya bean soy sauce is obtained, it is stand-by；
（6）Weigh：Each supplementary material is weighed by formula is strict；
（7）Material is delivered：Soybean oil, a little butter are put into agitated kettle and are heated to more than 180 DEG C, add fennel seeds frying 2
Until golden yellow, ginger, garlic, mushroom fourth frying 2~4 minutes are added within~4 minutes, with chilli block frying 3~5 minutes, add bean cotyledon
Sauce frying 5~9 minutes, is stirred fry in oil perfume (or spice) with Chinese prickly ash, black bean sauce, plus millet chilli block, chafing dish spices, lemongrass, white wine and gardenia powder are fried
System 1~3 minute, plus remaining butter, edible salt frying seethe with excitement 4~6 minutes, add potassium sorbate, white granulated sugar, monosodium glutamate, 5'- flavor
Disodium 5 '-ribonucleotide is off the pot after stirring, and matrimony vine, jujube and lotus seeds are added when filling.
As further scheme of the invention：Described step（6）In, soybean oil, a little butter are put into agitated kettle
It is heated to more than 180 DEG C, adds fennel seeds frying 3 minutes until golden yellow, adds ginger, garlic, mushroom fourth frying 3 minutes, plus it is dry peppery
Green pepper block frying 4 minutes, adds thick broad-bean sauce frying 7 minutes, is stirred fry in oil perfume (or spice) with Chinese prickly ash, black bean sauce, plus millet chilli block, chafing dish spices,
Lemongrass, white wine and gardenia powder frying 2 minutes, plus remaining butter, edible salt frying seethe with excitement 5 minutes, add potassium sorbate, white sand
Sugar, monosodium glutamate, 5'- the sapidity nucleotide disodiums are off the pot after stirring, and matrimony vine, jujube and lotus seeds are added when filling.
Compared with prior art, the beneficial effects of the invention are as follows：
Be used in mixed way for butter and soybean oil by the present invention, is adding fennel seeds, ginger, garlic, chilli, hot millet, thick broad-bean sauce, flower
While the spices such as green pepper, fermented soya bean soy sauce, chafing dish spices, lemongrass, white wine and gardenia powder, also added mushroom fourth, matrimony vine, jujube and
The dispensings such as lotus seeds, the nutritive value of various supplementary materials is different, with salted cake fried in sesame oil is strong, spicy deliciousness, healthcare, eliminating cold to remove dampness,
Aid digestion, unique flavor the advantage of appetizing, flavouring can be reached when edible, is increased peppery, hyperchromic, deodorization, is solved greasy, orectic work(
Effect.
Brief description of the drawings
Fig. 1 is production technological process of the invention.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of beef and mutton chafing dish bottom flavorings, according to mass fraction meter, are made up of following raw material：Butter 30g,
Soybean oil 8g, sub warhead capsicum 6g, millet chilli 8g, ginger 2g, garlic 1g, edible salt 7g, white granulated sugar 1g, thick broad-bean sauce 70g, Chinese prickly ash
0.3g, fermented soya bean 2g, soy sauce 2g, mushroom fourth 4g, matrimony vine 0.6g, jujube 1, lotus seeds 0.4g, chafing dish spices 0.8g, lemongrass 0.08g, taste
Smart 2g, white wine 1.0g, gardenia powder 0.15g, fennel seeds 0.15g, 5'- the sapidity nucleotide disodium 0.10g, potassium sorbate；Wherein mountain
The addition of potassium sorbate is defined by sorbic acid 0.04g；It according to the mass ratio of bean cotyledon and capsicum is 2 that described thick broad-bean sauce is：8 ratio
Example is processed and obtained.According to mass parts meter, chafing dish spices is made up of following raw material：8 grams of fennel seeds, 8 grams of cardamom, 8 grams of cassia bark, anise
8 grams, fragrant 7 grams of fruit, 7 grams of tsaoko, 7 grams of caraway seeds, 7 grams of spiceleaf, 7 grams of kaempferia galamga, 7 grams of murraya paniculataJack, 7 grams of cloves, 7 grams of dried orange peel, Gao Liang
6 grams of ginger, 6 grams of Momordica grosvenori.
Embodiment 2
In the embodiment of the present invention, a kind of beef and mutton chafing dish bottom flavorings, according to mass fraction meter, are made up of following raw material：Butter 50g,
Soybean oil 12g, sub warhead capsicum 10g, millet chilli 12g, ginger 4g, garlic 3g, edible salt 11g, white granulated sugar 3g, thick broad-bean sauce
110g, Chinese prickly ash 0.5g, fermented soya bean 4g, soy sauce 4g, mushroom fourth 6g, matrimony vine 1.0g, jujube 3, lotus seeds 0.6g, chafing dish spices 1.2g, perfume
Thatch 0.12g, monosodium glutamate 4g, white wine 2.0g, gardenia powder 0.25g, fennel seeds 0.25g, 5'- the sapidity nucleotide disodium 0.20g, sorbic acid
Potassium；Wherein the addition of potassium sorbate is defined by sorbic acid 0.06g；Described thick broad-bean sauce is the mass ratio according to bean cotyledon and capsicum
It is 2：8 ratio is processed and obtained.According to mass parts meter, chafing dish spices is made up of following raw material：8 grams of fennel seeds, 8 grams of cardamom, osmanthus
8 grams of skin, anistree 8 grams, it is fragrant 7 grams of fruit, 7 grams of tsaoko, 7 grams of caraway seeds, 7 grams of spiceleaf, 7 grams of kaempferia galamga, 7 grams of murraya paniculataJack, 7 grams of cloves, old
7 grams of skin, 6 grams of galangal, 6 grams of Momordica grosvenori.
Embodiment 3
In the embodiment of the present invention, a kind of beef and mutton chafing dish bottom flavorings, according to mass fraction meter, are made up of following raw material：Butter 30g,
Soybean oil 12g, sub warhead capsicum 6g, millet chilli 12g, ginger 2g, garlic 3g, edible salt 7g, white granulated sugar 3g, thick broad-bean sauce 70g, flower
Green pepper 0.5g, fermented soya bean 2g, soy sauce 2g, mushroom fourth 4g, matrimony vine 1.0g, jujube 1, lotus seeds 0.6g, chafing dish spices 0.8g, lemongrass 0.12g,
Monosodium glutamate 2g, white wine 2.0g, gardenia powder 0.15g, fennel seeds 0.25g, 5'- the sapidity nucleotide disodium 0.10g, potassium sorbate；Wherein
The addition of potassium sorbate is defined by sorbic acid 0.06g；It according to the mass ratio of bean cotyledon and capsicum is 2 that described thick broad-bean sauce is：8
Ratio is processed and obtained.According to mass parts meter, chafing dish spices is made up of following raw material：8 grams of fennel seeds, 8 grams of cardamom, 8 grams of cassia bark, eight
8 grams of angle, fragrant 7 grams of fruit, 7 grams of tsaoko, 7 grams of caraway seeds, 7 grams of spiceleaf, 7 grams of kaempferia galamga, 7 grams of murraya paniculataJack, 7 grams of cloves, 7 grams of dried orange peel, height
6 grams of galingal, 6 grams of Momordica grosvenori.
Embodiment 4
In the embodiment of the present invention, a kind of beef and mutton chafing dish bottom flavorings, according to mass fraction meter, are made up of following raw material：Butter 50g,
Soybean oil 8g, sub warhead capsicum 10g, millet chilli 8g, ginger 4g, garlic 1g, edible salt 11g, white granulated sugar 1g, thick broad-bean sauce 110g,
Chinese prickly ash 0.3g, fermented soya bean 4g, soy sauce 4g, mushroom fourth 6g, matrimony vine 0.6g, jujube 3, lotus seeds 0.4g, chafing dish spices 1.2g, lemongrass
0.08g, monosodium glutamate 4g, white wine 1.0g, gardenia powder 0.25g, fennel seeds 0.15g, 5'- the sapidity nucleotide disodium 0.20g, sorbic acid
Potassium；Wherein the addition of potassium sorbate is defined by sorbic acid 0.04g；Described thick broad-bean sauce is the mass ratio according to bean cotyledon and capsicum
It is 2：8 ratio is processed and obtained.According to mass parts meter, chafing dish spices is made up of following raw material：8 grams of fennel seeds, 8 grams of cardamom, osmanthus
8 grams of skin, anistree 8 grams, it is fragrant 7 grams of fruit, 7 grams of tsaoko, 7 grams of caraway seeds, 7 grams of spiceleaf, 7 grams of kaempferia galamga, 7 grams of murraya paniculataJack, 7 grams of cloves, old
7 grams of skin, 6 grams of galangal, 6 grams of Momordica grosvenori.
Embodiment 5
In the embodiment of the present invention, a kind of beef and mutton chafing dish bottom flavorings, according to mass fraction meter, are made up of following raw material：Butter 40g,
Soybean oil 10g, sub warhead capsicum 8g, millet chilli 10g, ginger 3g, garlic 2g, edible salt 9g, white granulated sugar 2g, thick broad-bean sauce 90g, flower
Green pepper 0.4g, fermented soya bean 3g, soy sauce 3g, mushroom fourth 5g, matrimony vine 0.8g, jujube 1~2, lotus seeds 0.5g, chafing dish spices 1.0g, lemongrass
0.1g, monosodium glutamate 3g, white wine 1.5g, gardenia powder 0.2g, fennel seeds 0.2g, 5'- the sapidity nucleotide disodium 0.15g, potassium sorbate；Its
The addition of middle potassium sorbate is defined by sorbic acid 0.05g；It according to the mass ratio of bean cotyledon and capsicum is 2 that described thick broad-bean sauce is：8
Ratio processing and obtain.According to mass parts meter, chafing dish spices is made up of following raw material：8 grams of fennel seeds, 8 grams of cardamom, 8 grams of cassia bark,
Anistree 8 grams, fragrant 7 grams of fruit, 7 grams of tsaoko, 7 grams of caraway seeds, 7 grams of spiceleaf, 7 grams of kaempferia galamga, 7 grams of murraya paniculataJack, 7 grams of cloves, 7 grams of dried orange peel,
6 grams of galangal, 6 grams of Momordica grosvenori.
In foregoing invention embodiment, the supplementary material of use source and standard, instrument and equipment are performed respectively as shown in table 1~2,
It is Q/BWZ0004S that obtained product performs standard《Red flavour chafing dish bed material》.
The supplementary material of table 1 is originated and execution standard
The instrument and equipment of table 2
Fig. 1 is referred to, in foregoing invention embodiment, the production technology of described beef and mutton chafing dish bottom flavorings is comprised the following steps：
（1）The processing of garlic：Garlic goes to go rotten, impurity, decortication, cleaning, according to garlic：Water=2：1 mass ratio, add water defibrination, mixes,
It is stand-by；
（2）The processing of ginger：Ginger goes to go rotten, impurity, cleaning, filtering, according to ginger：Water=1：1 mass ratio, add water defibrination, mixes,
It is stand-by；
（3）The processing of capsicum block：Sub warhead capsicum, millet chilli are moistened with a small amount of water respectively, the bulk of 6mm is ground into, then use
180 DEG C of salad oil removes pungent taste, obtains sub warhead capsicum block, millet chilli block, stand-by；
（4）The processing of thick broad-bean sauce：According to bean cotyledon：The mass ratio of capsicum is 2：8 ratio, weighs bean cotyledon and capsicum, is processed into beans
Valve sauce, it is stand-by；
（5）The processing of fermented soya bean soy sauce：Mass ratio according to fermented soya bean and soy sauce is 1：1, fermented soya bean and soy sauce are weighed, fermented soya bean are crushed,
And be well mixed with soy sauce, fermented soya bean soy sauce is obtained, it is stand-by；
（6）Weigh：Each supplementary material is weighed by formula is strict；
（7）Material is delivered：Soybean oil, a little butter are put into agitated kettle and are heated to more than 180 DEG C, add fennel seeds particle to fry
System 3 minutes or so is until golden yellow, addition ginger, garlic, mushroom fourth frying 3 minutes or so, plus 4 minutes left sides of sub warhead capsicum block frying
The right side, adds thick broad-bean sauce frying 7 minutes or so, is stirred fry in oil perfume (or spice), plus millet chilli block, various spices with Chinese prickly ash particle, black bean sauce（Fire
Pot spices, lemongrass, white wine, gardenia powder）Frying 2 minutes or so, plus remaining butter, edible salt frying seethe with excitement 5 minutes or so（Can not
It is fried）, add potassium sorbate, white granulated sugar, monosodium glutamate, 5'- the sapidity nucleotide disodiums off the pot after stirring, matrimony vine, jujube and lotus
Son is added when filling；
（8）Sampling analysis；
（9）Filling, pack, heat seal：Error in dipping should be controlled within the specific limits when filling, it is desirable to which labeling position is correct, stamp
Date is correct, writing is clear, and heat seal is smooth, firm；
（10）Vanning, packing, storage；
（11）Product inspection.
In product inspection link, it is related to organoleptic requirements, physical and chemical index and content of microorganisms respectively as shown in table 3~5.
The organoleptic requirements of table 3
The physical and chemical index of table 4
The microorganism of table 5 is limited the quantity
Be used in mixed way for butter and soybean oil by the present invention, is adding fennel seeds, ginger, garlic, chilli, hot millet, thick broad-bean sauce, flower
While the spices such as green pepper, fermented soya bean soy sauce, chafing dish spices, lemongrass, white wine and gardenia powder, also added mushroom fourth, matrimony vine, jujube and
The dispensings such as lotus seeds, the nutritive value of various supplementary materials is different, with salted cake fried in sesame oil is strong, spicy deliciousness, healthcare, eliminating cold to remove dampness,
Aid digestion, unique flavor the advantage of appetizing, flavouring can be reached when edible, is increased peppery, hyperchromic, deodorization, is solved greasy, orectic work(
Effect.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be in other specific forms realized.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires to be limited rather than described above, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each implementation method is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Specification an as entirety, the technical scheme in each embodiment can also be formed into those skilled in the art through appropriately combined
May be appreciated other embodiment.
Claims (9)
1. a kind of beef and mutton chafing dish bottom flavorings, it is characterised in that according to mass fraction meter, be made up of following raw material：Butter 30~
50g, 8~12g of soybean oil, 6~10g of chilli, 8~12g of millet chilli, 2~4g of ginger, 1~3g of garlic, 7~11g of edible salt,
1~3g of white granulated sugar, 70~110g of thick broad-bean sauce, 0.3~0.5g of Chinese prickly ash, 2~4g of fermented soya bean, 2~4g of soy sauce, mushroom 4~6g of fourth, matrimony vine
0.6~1.0g, jujube 1~3,0.4~0.6g of lotus seeds, chafing dish 0.8~1.2g of spices, 0.08~0.12g of lemongrass, monosodium glutamate 2~
4g, 1.0~2.0g of white wine, 0.15~0.25g of gardenia powder, fennel seeds 0.15~0.25g, 5'- the sapidity nucleotide disodium 0.10~
0.20g, potassium sorbate；Wherein the addition of potassium sorbate is defined by 0.04~0.06g of sorbic acid；Described thick broad-bean sauce be according to
Bean cotyledon is 2 with the mass ratio of capsicum：8 ratio is processed and obtained；Described fermented soya bean and the mass ratio of soy sauce are 1：1.
2. beef and mutton chafing dish bottom flavorings according to claim 1, it is characterised in that according to mass fraction meter, by following raw material
It is made：Butter 40g, soybean oil 10g, chilli 8g, millet chilli 10g, ginger 3g, garlic 2g, edible salt 9g, white granulated sugar 2g, beans
Valve sauce 90g, Chinese prickly ash 0.4g, fermented soya bean 3g, soy sauce 3g, mushroom fourth 5g, matrimony vine 0.8g, jujube 1~2, lotus seeds 0.5g, chafing dish spices
1.0g, lemongrass 0.1g, monosodium glutamate 3g, white wine 1.5g, gardenia powder 0.2g, fennel seeds 0.2g, 5'- the sapidity nucleotide disodium 0.15g, mountain
Potassium sorbate；Wherein the addition of potassium sorbate is defined by sorbic acid 0.05g.
3. beef and mutton chafing dish bottom flavorings according to claim 1, it is characterised in that described chilli is sub warhead capsicum.
4. beef and mutton chafing dish bottom flavorings according to claim 1, it is characterised in that described Chinese prickly ash by etc. quality pericarpium zanthoxyli bungeani
Mixed with pericarpium zanthoxyli schinifolii.
5. beef and mutton chafing dish bottom flavorings according to claim 1, it is characterised in that described Chinese prickly ash and fennel seeds is particle
Shape.
6. beef and mutton chafing dish bottom flavorings according to claim 1, it is characterised in that described mushroom fourth is according to dried thin mushroom and water
Mass ratio be 1.6：3.4 ratio, after dried thin mushroom is soaked, diced shape and obtain.
7. beef and mutton chafing dish bottom flavorings according to claim 1, it is characterised in that according to mass parts meter, described chafing dish is fragrant
Material is made up of following raw material：8 grams of fennel seeds, 8 grams of cardamom, 8 grams of cassia bark, anistree 8 grams, fragrant 7 grams of fruit, 7 grams of tsaoko, 7 grams of caraway seeds,
7 grams of spiceleaf, 7 grams of kaempferia galamga, 7 grams of murraya paniculataJack, 7 grams of cloves, 7 grams of dried orange peel, 6 grams of galangal, 6 grams of Momordica grosvenori.
8. according to the production technology of any described beef and mutton chafing dish bottom flavorings of claim 1~7, it is characterised in that including following
Step：
（1）The processing of garlic：Garlic goes to go rotten, impurity, decortication, cleaning, according to garlic：Water=2：1 mass ratio, add water defibrination, mixes,
It is stand-by；
（2）The processing of ginger：Ginger goes to go rotten, impurity, cleaning, filtering, according to ginger：Water=1：1 mass ratio, add water defibrination, mixes,
It is stand-by；
（3）The processing of capsicum block：Chilli, millet chilli be ground into the bulk of 6mm respectively, then gone with 180 DEG C of salad oil
Pungent taste, obtains chilli block, millet chilli block, stand-by；
（4）The processing of thick broad-bean sauce：According to bean cotyledon：The mass ratio of capsicum is 2：8 ratio, weighs bean cotyledon and capsicum, is processed into beans
Valve sauce, it is stand-by；
（5）The processing of fermented soya bean soy sauce：Mass ratio according to fermented soya bean and soy sauce is 1：1, fermented soya bean and soy sauce are weighed, fermented soya bean are crushed,
And be well mixed with soy sauce, fermented soya bean soy sauce is obtained, it is stand-by；
（6）Weigh：Each supplementary material is weighed by formula is strict；
（7）Material is delivered：Soybean oil, a little butter are put into agitated kettle and are heated to more than 180 DEG C, add fennel seeds frying 2
Until golden yellow, ginger, garlic, mushroom fourth frying 2~4 minutes are added within~4 minutes, with chilli block frying 3~5 minutes, add bean cotyledon
Sauce frying 5~9 minutes, is stirred fry in oil perfume (or spice) with Chinese prickly ash, black bean sauce, plus millet chilli block, chafing dish spices, lemongrass, white wine and gardenia powder are fried
System 1~3 minute, plus remaining butter, edible salt frying seethe with excitement 4~6 minutes, add potassium sorbate, white granulated sugar, monosodium glutamate, 5'- flavor
Disodium 5 '-ribonucleotide is off the pot after stirring, and matrimony vine, jujube and lotus seeds are added when filling.
9. the production technology of beef and mutton chafing dish bottom flavorings according to claim 8, it is characterised in that described step（6）In,
Soybean oil, a little butter are put into agitated kettle and are heated to more than 180 DEG C, add fennel seeds frying 3 minutes up to golden yellow, plus
Enter ginger, garlic, mushroom fourth frying 3 minutes, with chilli block frying 4 minutes, thick broad-bean sauce frying 7 minutes is added, with Chinese prickly ash, fermented soya bean soy sauce
Stir-fry, plus millet chilli block, chafing dish spices, lemongrass, white wine and gardenia powder frying 2 minutes, plus remaining butter, edible salt frying boiling
Rise 5 minutes, add potassium sorbate, white granulated sugar, monosodium glutamate, 5'- the sapidity nucleotide disodiums off the pot after stirring, matrimony vine, jujube and
Lotus seeds are added when filling.
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