CN106942682A - The manufacture craft of clearing-oil chafing dish bottom flavorings - Google Patents
The manufacture craft of clearing-oil chafing dish bottom flavorings Download PDFInfo
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- CN106942682A CN106942682A CN201611007360.XA CN201611007360A CN106942682A CN 106942682 A CN106942682 A CN 106942682A CN 201611007360 A CN201611007360 A CN 201611007360A CN 106942682 A CN106942682 A CN 106942682A
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Abstract
The invention discloses a kind of manufacture craft of clearing-oil chafing dish bottom flavorings, belong to sauce manufacture field.The manufacture craft of clearing-oil chafing dish bottom flavorings, including the processing of major ingredient, the processing of auxiliary material and the cooperation of major ingredient auxiliary material processing.Clearing-oil chafing dish bottom flavorings are a kind of using vegetable oil and all kinds of spices and high-quality capsicum as raw material, and using three kinds of special flavored oils' reasonable compatibilities, process low temperature blanching remains various spices naturally fragrance and nutritional ingredient.Clearing-oil chafing dish bottom flavorings are in low temperature process, slow sauced discharges numb, peppery, fresh, the fragrant peculiar flavour of bed material in itself during sealing storage.Clearing-oil chafing dish bottom flavorings are not solidified, and the edible vegetable oil the bottom of a pan is not eked out a living clearly, finished product bright color, it is to avoid high temperature frying forms insalubrious material.Under retainer body technological principle, main ingredient is made the appropriate adjustments according to different crowd taste, differently flavoured clearing-oil chafing dish bottom flavorings can be drawn.
Description
Technical field：The invention belongs to sauce manufacture field, especially a kind of processing method of chafing dish bottom flavorings.
Background technology：China is a diet big country, fried, fried, cooked, fried, boils, endures, stewing, and dietetic variety is various.Chafing dish is
Relatives, friend like a kind of edible way of edible dish when having a dinner party.The chafing dish bottom flavorings of in the market have bottom flavorings of spicy chaffy dish, acid
Peppery chafing dish bottom flavorings, three delicacies chafing dish bottom flavorings etc..Like product is main based on Sichuan, chongqing chafing dish bed material, generally uses
Traditional handicraft, is all, using butter as main material, to make simple, its Conventional processing methods using butter, thick broad-bean sauce, Chinese prickly ash, capsicum as
Major ingredient, other each spice, salt etc. are auxiliary material, and main ingredient is fully discharged by high temperature frying fragrance, then salt is put into stir-fry
System, is formed by filling and sealing sterilization.Its weak point is：Butter in beef tallow basic flavouring for chafing dish can be set in tableware, on apparatus,
During edible the butter the bottom of a pan eke out a living, greasy mouth sense it is very strong.Because its technics comparing is simple and is high temperature frying, nutritional ingredient
Loss is had, unfavorable healthy material is easily caused and is formed.The time of high temperature frying flavoring is short simultaneously, and fragrance retains insufficient,
More rinse that fragrance is lighter in edible, without fragrance slow-release and lasting effect.
The content of the invention：Refer to vegetable oil it is an object of the invention to provide a kind of manufacture craft of clearing-oil chafing dish bottom flavorings, edible vegetable oil,
It will not solidify at normal temperatures, the mouthfeel without greasy mouth, while low temperature makes healthy, overcome the defect of prior art.For reality
The existing purpose of the present invention, employs following production method to realize：The manufacture craft of clearing-oil chafing dish bottom flavorings, including major ingredient plus
Work, the processing of auxiliary material and the cooperation of major ingredient auxiliary material processing.The processing of major ingredient includes
1), selection color and luster is red, do not spend whole red capsicum without blackspot, without green, goes handle, remove seed, the Low Drift Temperature in 95 degree of hot water
Scald and pull out for 10-15 seconds, drained with cold water flushing cooling shield is crisp rapidly, the capsicum skin drained chops into 8 millimeters off by chopping machine off
Fourth, by weight (similarly hereinafter) take 9 parts it is standby.
2), take garlic peeling to chop into 4 millimeters of fourths off by chopping machine off, take 1.5 parts it is standby.
3), take onion peeling to cut six valves, take 1.5 parts it is standby.
4), after Chinese prickly ash, capsicum cleaning, sterilized, drying, the fabric of 60 mesh is respectively crushed into, 0.25 part of pepper powder, capsicum is taken
0.5 part of face is standby.
5) 18 parts of rapeseed oil, is taken, divides three parts, pours into the truce of 185-200 degree is heated in three pots respectively, take what is got ready
1.5 parts of onion valves pour into one of them and cool to frying in 180-185 degree oil cauldrons, treat that onion valve turns yellow and pull out, obtain onion seasoning
Oil.Remaining two pots of oil temperature takes 0.25 part of the pepper powder got ready, 0.5 part of paprika to pour into two pots and stir respectively when dropping to 150 degree
Even quiet bubble filters out pepper powder and paprika, obtains Chinese prickly ash flavored oils, chilli flavored oil standby respectively after 12 hours.
6), take 0.25 part of monosodium glutamate, 0.35 part of white sugar, 1.1 parts of salt standby.
7) 9 parts of the capsicum fourth got ready, 0.25 part of monosodium glutamate, 0.35 part of white sugar, 1.1 parts of salt, 1.5 parts of garlic fourth, Chinese prickly ash, are taken
2 parts of flavored oils, 2 parts of onion flavored oils, chilli flavored oily 4 parts be put into container in order and mix to obtain major ingredient thick chilli sauce thoroughly, take 9 parts it is standby
With.
8), take 9 parts of major ingredient Pixian bean sauce standby.
The processing of auxiliary material includes
1) used after, taking 0.09 part of cumin, 0.16 part of spiceleaf, 0.16 part of aniseed, 0.16 part of cassia bark, 0.16 part of cloves, choosing net
Water is rinsed and drained 30 minutes for one time, then to be respectively crushed into 60 mesh fabrics after being dried by microwave disinfection standby.
2) 1.7 parts of pepper grain, 0.5 part of tsaoko, are taken, is rinsed one time and drained 30 minutes with water after white 0.5 part of choosing of button fruit is net, then
It is standby after being dried by microwave disinfection.
3), take fresh ginger clean be cut into 5 millimeters of fourths, take 2 parts it is standby.
4) 4.5 parts of salt, 1.1 parts of monosodium glutamate, 7.2 parts of rapeseed oil, are taken food standby.
The cooperation processing of major ingredient auxiliary material
1) 4.5 parts of 9 parts of thick chilli sauce, 9 parts of Pixian bean sauce and salt, 1.1 parts of monosodium glutamate, 0.09 part of cumin face, spiceleaf face, are taken
0.16 part, 0.16 part of big charge level, 0.16 part of cassia bark face, 0.16 part of cloves face, 2 parts of fresh ginger fourth, 0.5 part of tsaoko, pepper grain 1.7
Part, white 0.5 part of button fruit, add after container is mixed thoroughly and take 120 degree of 7.2 parts of rapeseed oils to admix to obtain clearing-oil chafing dish bottom flavorings again.
2), clearing-oil chafing dish bottom flavorings are vacuum-packed using vacuum bag, then by organoleptic examination after, be put into microwave disinfection
Machine is carried out after high temperature, the sterilization of 2-3 minutes short time, is cooled to seal after 40-50 DEG C using fountain and is deposited, clears up after examining again
External packing is carried out, finished product is obtained.
The major ingredient of clearing-oil chafing dish bottom flavorings, the dispensing by weight of auxiliary material are as follows
Major ingredient：9 parts of thick chilli sauce, 9 parts of Pixian bean sauce
Auxiliary material：4.5 parts of salt, 1.1 parts of monosodium glutamate, 0.09 part of cumin face, 0.16 part of spiceleaf face, 0.16 part of big charge level, cassia bark face
0.16 part, 0.16 part of cloves face, 2 parts of fresh ginger fourth, 0.5 part of tsaoko, 1.7 parts of pepper grain, white button fruit 0.5 part, 7.2 parts of rapeseed oil.
Clearing-oil chafing dish bottom flavorings be it is a kind of using vegetable oil and all kinds of spices and high-quality capsicum as raw material, it is special using three kinds
Flavored oils' reasonable compatibility, process low temperature blanching remains various spices naturally fragrance and nutritional ingredient.Edible vegetable oil fire
Flavoring food in low temperature process, during sealing storage slow sauced discharge bed material numb, peppery, fresh, fragrant unique wind in itself
Taste.Clearing-oil chafing dish bottom flavorings are not solidified, and the edible vegetable oil the bottom of a pan is not eked out a living clearly, finished product bright color, it is to avoid high temperature frying is formed to body
The harmful material of body.Under retainer body technological principle, the thick chilli sauce made from the unique siping head capsicum in Xinjiang obtains popular
Micro- peppery clearing-oil chafing dish bottom flavorings of type.The spicy type clearing-oil chafing dish bottom flavorings of taste can must be weighed from capsicum annum fasciculatum and dosage Chinese prickly ash.
Embodiment：It is further described with reference to embodiment.
The manufacture craft of clearing-oil chafing dish bottom flavorings, including the processing of major ingredient, the processing of auxiliary material and the cooperation of major ingredient auxiliary material processing.
The major ingredient processing of micro- peppery type clearing-oil chafing dish bottom flavorings includes
1), using the unique siping head capsicum in Xinjiang, capsicum skin and flesh is not separated, meat is abundant, fine and smooth, micro- peppery, sweet taste is fitted
In.Selection color and luster is red, do not spend whole red capsicum without blackspot, without green, goes handle, remove seed, drags within blanching 10-15 seconds in 95 degree of hot water
Go out, rinse that cooling shield is crisp to be drained with cold water rapidly, the capsicum skin drained is chopped into 8 millimeters of fourths off by chopping machine off and taken by weight
9 parts standby.
2), take garlic peeling to chop into 4 millimeters of fourths off by chopping machine off, take 1.5 parts it is standby.
3), take onion peeling to cut six valves, take 1.5 parts it is standby.
4), take after 0.25 part of Chinese prickly ash, 0.5 part of cleaning of capsicum, sterilized, drying, be respectively crushed into the fabric of 60 mesh, take Chinese prickly ash
0.25 part of face, 0.5 part of paprika are standby.
5) 18 parts of rapeseed oil, is taken, divides three parts, pours into the truce of 185-200 degree, this upper limit temperature are heated in three pots respectively
Degree is that elimination oil generation taste is necessary.Slightly stop, treat that oil temperature is down to 180-185 degree, take the 1.5 parts of onion valves got ready to entering wherein one
Frying in individual oil cauldron, onion valve, which turns yellow, to be pulled out, obtains onion flavored oils.The flower got ready is taken when remaining two pots of oil temperature drops to 150 degree
Quiet bubble was poured into two pots and stirred evenly in 0.25 part of green pepper face, 0.5 part of paprika after 12 hours respectively, and pepper powder and capsicum are filtered out respectively
Face, obtains Chinese prickly ash flavored oils, chilli flavored oil standby.This embodies low temperature process feature again.
6), take 0.25 part of monosodium glutamate, 0.35 part of white sugar, 1.1 parts of salt standby.
7) 9 parts of the capsicum fourth got ready, 0.25 part of monosodium glutamate, 0.35 part of white sugar, 1.1 parts of salt, 1.5 parts of garlic fourth, Chinese prickly ash, are taken
2 parts of flavored oils, 2 parts of onion flavored oils, chilli flavored oily 4 parts be put into container in order and mix thoroughly, obtain micro- peppery major ingredient thick chilli sauce, take 9
Part is standby.
8), take 9 parts of major ingredient Pixian bean sauce standby again.
The processing of auxiliary material includes
1) used after, taking 0.09 part of cumin, 0.16 part of spiceleaf, 0.16 part of aniseed, 0.16 part of cassia bark, 0.16 part of cloves, choosing net
Water is rinsed and drained 30 minutes for one time, then to be respectively crushed into 60 mesh fabrics after being dried by microwave disinfection standby.
2) rinsed one time and drained 30 minutes with water after, taking 1.7 parts of pepper grain, 0.5 part of tsaoko, white 0.5 part of choosing of button fruit net, then
It is standby after being dried by microwave disinfection.These auxiliary materials are not crushed, and treat that bed material is mixed during the sealing completed is deposited and in food
Its material taste is gradually sustained in being boiled with turning over during chafing dish, the natural, lasting of numb, peppery, fresh, the fragrant peculiar flavour of bed material is embodied.
3), take fresh ginger clean be cut into 5 millimeters of fourths, take 2 parts it is standby.
4) 4.5 parts of salt, 1.1 parts of monosodium glutamate, 7.2 parts of rapeseed oil, are taken food standby.
The cooperation processing of major ingredient auxiliary material
1) 4.5 parts of micro- 9 parts of peppery type thick chilli sauce, 9 parts of Pixian bean sauce and salt, 1.1 parts of monosodium glutamate, 0.09 part of cumin face, perfume, are taken
0.16 part of blade face, 0.16 part of big charge level, 0.16 part of cassia bark face, 0.16 part of cloves face, 2 parts of fresh ginger fourth, 0.5 part of tsaoko, pepper grain
1.7 parts, white 0.5 part of button fruit, add after container is mixed thoroughly take 120 degree of 7.2 parts of rapeseed oils to admix again popular type micro- peppery edible vegetable oil fire
Flavoring food.
2), clearing-oil chafing dish bottom flavorings are vacuum-packed using vacuum bag, then by organoleptic examination after, be put into microwave disinfection
Machine is carried out after high temperature, the sterilization of 2-3 minutes short time, is cooled to seal after 40-50 DEG C using fountain and is deposited, clears up after examining again
External packing is carried out, finished product is obtained.
The characteristics of manufacture craft of clearing-oil chafing dish bottom flavorings is：A employs major ingredient and processes special flavor oil-onion seasoning
Oil, Chinese prickly ash flavored oils, chilli flavored oil.B employ the processing of the low temperature process without high temperature frying side effect-major ingredient with 95 degree,
The low temperature blanching of 10-15 seconds.The 180-185 degree of major ingredient processing and seasoning oil and 150 degree of low temperature frying.Main ingredient coordinates processing to use
120 degree of rape seed oils are admixed.C employs chafing dish bottom flavorings slow sauced, the slow release of condiment local flavor, class during sealing storage
Like displaying for sauce vinegar.
It is different according to south, north, east, west various regions taste, under retainer body technological principle, main ingredient can be adjusted, obtained
Go out different types of backing material formula.Such as north happiness is peppery, can use different capsicums, draw micro- peppery and spicy flavor.South
Love is sweet, can add a little sweeteners.Minority area can add the peculiar flavour condiment of cumin etc.Present people often containing
Also add the cumin condiment roasted mutton a bit in carnivorous food, a kind of unique pure and fresh delicious food can be felt.If in chafing dish bottom flavorings
Cumin is added, maybe will eat the taste roasted mutton and come.The formula of two embodiments is given below：
The major ingredient of micro- peppery clearing-oil chafing dish bottom flavorings, the ingredients by weight ratio of auxiliary material are as follows
Major ingredient：Micro- 9 parts of peppery thick chilli sauce, 9 parts of Pixian bean sauce.
Auxiliary material：4.5 parts of salt, 1.1 parts of monosodium glutamate, 0.09 part of cumin face, 0.16 part of spiceleaf face, 0.16 part of big charge level, cassia bark face
0.16 part, 0.16 part of cloves face, 2 parts of fresh ginger fourth, 0.5 part of tsaoko, 1.7 parts of pepper grain, white button fruit 0.5 part, 7.2 parts of rapeseed oil.
The major ingredient of spicy clearing-oil chafing dish bottom flavorings, the ingredients by weight ratio of auxiliary material are as follows
Major ingredient：Use 9 parts of the thick chilli sauce of capsicum annum fasciculatum and the making of line green pepper, 9 parts of Pixian bean sauce；
Auxiliary material：4.5 parts of salt, 1.1 parts of monosodium glutamate, 0.09-1.2 parts of cumin face, 0.14-0.16 parts of spiceleaf face, big charge level 0.14-
0.16 part, 0.14-0.16 parts of cassia bark face, 0.14-0.16 parts of cloves face, 1.8-2 parts of fresh ginger fourth, 0.5 part of tsaoko, pepper grain 2-
2.4 parts, white button fruit 0.5 part, 7.2 parts of rapeseed oil.
Claims (3)
1. the manufacture craft of clearing-oil chafing dish bottom flavorings, including the processing of major ingredient, the processing of auxiliary material and the cooperation of major ingredient auxiliary material processing, its
It is characterized in：The processing of major ingredient includes
1), selection color and luster is red, do not spend whole red capsicum without blackspot, without green, handle, remove seed is gone, blanching 10-15 seconds in 95 degree of hot water
Pull out, drained with cold water flushing cooling shield is crisp rapidly, the capsicum skin drained chops into 8 millimeters of fourths off by chopping machine off, by weight
Than (similarly hereinafter) take 9 parts it is standby；
2), take garlic peeling to chop into 4 millimeters of fourths off by chopping machine off, take 1.5 parts it is standby；
3), take onion peeling to cut six valves, take 1.5 parts it is standby；
4), take after 0.25 part of Chinese prickly ash, 0.5 part of cleaning of capsicum, sterilized, drying, be respectively crushed into the fabric of 60 mesh, take pepper powder
0.25 part, 0.5 part of paprika it is standby；
5) 18 parts of rapeseed oil, is taken, divides three parts, pours into 185-200 degree pass fire is heated in three pots respectively, slightly stop to treat that oil temperature is down to
180-185 degree, takes the 1.5 parts of onion valves got ready to pour into frying in one of oil cauldron, onion valve, which turns yellow, to be pulled out, obtains onion seasoning
Oil；Remaining two pots take 0.25 part of the pepper powder got ready, 0.5 part of paprika to pour into respectively in two pots simultaneously when oil temperature drops to 150 degree
Quiet bubble is stirred evenly after 12 hours, pepper powder and paprika are filtered out respectively, Chinese prickly ash flavored oils, chilli flavored oil is obtained standby；
6), take 0.25 part of monosodium glutamate, 0.35 part of white sugar, 1.1 parts of salt standby；
7) 9 parts of the capsicum fourth got ready, 0.25 part of monosodium glutamate, 0.35 part of white sugar, 1.1 parts of salt, 1.5 parts of garlic fourth, Chinese prickly ash seasoning, are taken
Oil 2 parts, 2 parts of onion flavored oils, chilli flavored oily 4 parts be put into container in order and mix thoroughly, obtain major ingredient thick chilli sauce, take 9 parts it is standby；
8), take 9 parts of major ingredient Pixian bean sauce standby；
The processing of auxiliary material includes
1) rushed after, taking 0.09 part of cumin, 0.16 part of spiceleaf, 0.16 part of aniseed, 0.16 part of cassia bark, 0.16 part of cloves, choosing net with water
One time is washed to drain 30 minutes, then to be respectively crushed into 60 mesh fabrics after being dried by microwave disinfection standby；
2), 0.5 part of tsaoko, take 1.7 parts of pepper grain, white 0.5 part of button fruit, rinsed one time and drained 30 minutes with water after choosing is net, then led to
Cross standby after microwave disinfection drying；
3), take fresh ginger clean be cut into 5 millimeters of fourths, take 2 parts it is standby；
4) 4.5 parts of salt, 1.1 parts of monosodium glutamate, 7.2 parts of rapeseed oil, are taken food standby；
The cooperation processing of major ingredient auxiliary material
1) 4.5 parts of 9 parts of thick chilli sauce, 9 parts of Pixian bean sauce and salt, 1.1 parts of monosodium glutamate, 0.09 part of cumin face, spiceleaf face 0.16, are taken
It is part, 0.16 part of big charge level, 0.16 part of cassia bark face, 0.16 part of cloves face, 2 parts of fresh ginger fourth, 0.5 part of tsaoko, 1.7 parts of pepper grain, white
0.5 part of button fruit, adds after container is mixed thoroughly and takes 120 degree of 7.2 parts of rapeseed oils to admix to obtain clearing-oil chafing dish bottom flavorings again；
2), clearing-oil chafing dish bottom flavorings are vacuum-packed using vacuum bag, then by organoleptic examination, are put into microwave sterilization machine progress
High temperature, 2-3 minutes short time are sterilized, are cooled to seal after 40-50 DEG C using fountain and deposit, cleaning carries out outsourcing again after examining
Dress, obtains finished product.
2. the characteristics of manufacture craft of clearing-oil chafing dish bottom flavorings as claimed in claim 1, technique, is：The processing of A major ingredients is employed
Special flavor oil-onion flavored oils, Chinese prickly ash flavored oils, chilli flavored oil；B employs the low temperature without high temperature frying side effect and added
Work-major ingredient processes the low temperature blanching with 95 degree, 10-15 seconds, the 180-185 degree of major ingredient flavored oils and 150 degree of low temperature frying, main
Auxiliary material coordinates processing to be admixed with 120 degree of rape seed oils；C employs chafing dish bottom flavorings slow sauced, condiment wind during sealing storage
The slow release of taste, similar sauce vinegar is displayed.
3. the manufacture craft of clearing-oil chafing dish bottom flavorings as claimed in claim 1, it is characterized in that：According to south, north, east, Xi Gedikou
Taste is different, under retainer body technological principle, main ingredient can be adjusted, draw different types of backing material formula；
The major ingredient of micro- peppery type clearing-oil chafing dish bottom flavorings, the ingredients by weight ratio of auxiliary material are as follows
Major ingredient：9 parts of the thick chilli sauce of Xinjiang uniqueness siping head capsicum making, 9 parts of Pixian bean sauce；
Auxiliary material：4.5 parts of salt, 1.1 parts of monosodium glutamate, 0.09 part of cumin face, 0.16 part of spiceleaf face, 0.16 part of big charge level, cassia bark face 0.16
Part, 0.16 part of cloves face, 2 parts of fresh ginger fourth, 0.5 part of tsaoko, 1.7 parts of pepper grain, white button fruit 0.5 part, 7.2 parts of rapeseed oil；
The major ingredient of spicy type clearing-oil chafing dish bottom flavorings, the ingredients by weight ratio of auxiliary material are as follows
Major ingredient：Use 9 parts of the thick chilli sauce of capsicum annum fasciculatum and the making of line green pepper, 9 parts of Pixian bean sauce；
Auxiliary material：4.5 parts of salt, 1.1 parts of monosodium glutamate, 0.09-1.2 parts of cumin face, 0.14-0.16 parts of spiceleaf face, big charge level 0.14-0.16
Part, 0.14-0.16 parts of cassia bark face, 0.14-0.16 parts of cloves face, 1.8-2 parts of fresh ginger fourth, 0.5 part of tsaoko, 2-2.4 parts of pepper grain,
White button fruit 0.5 part, 7.2 parts of rapeseed oil.
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| CN107874217A (en) * | 2017-11-16 | 2018-04-06 | 内蒙古红太阳食品有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN111011543A (en) * | 2019-12-05 | 2020-04-17 | 颐海(霸州)食品有限公司 | Pepper seasoning oil and preparation method and application thereof |
| CN111513290A (en) * | 2020-03-30 | 2020-08-11 | 内蒙古红太阳食品有限公司 | Clear soup hotpot condiment and preparation method thereof |
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Application publication date: 20170714 |