CN106962871A - Tomato chafing dish bottom flavorings and preparation method thereof - Google Patents
Tomato chafing dish bottom flavorings and preparation method thereof Download PDFInfo
- Publication number
- CN106962871A CN106962871A CN201710273161.1A CN201710273161A CN106962871A CN 106962871 A CN106962871 A CN 106962871A CN 201710273161 A CN201710273161 A CN 201710273161A CN 106962871 A CN106962871 A CN 106962871A
- Authority
- CN
- China
- Prior art keywords
- tomato
- pot
- pot cover
- dividing plate
- lid
- 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.)
- Granted
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000012054 meals Nutrition 0.000 claims abstract description 8
- 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 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 235000013409 condiments Nutrition 0.000 claims description 22
- 241000234314 Zingiber Species 0.000 claims description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 21
- 235000008397 ginger Nutrition 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 13
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 230000008676 import Effects 0.000 claims description 11
- 238000007599 discharging Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 244000061458 Solanum melongena Species 0.000 claims description 8
- 235000002597 Solanum melongena Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 14
- 235000019198 oils Nutrition 0.000 abstract description 14
- 238000003672 processing method Methods 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 3
- 230000008569 process Effects 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 150000002978 peroxides Chemical class 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 2
- 229960004999 lycopene Drugs 0.000 description 2
- 235000012661 lycopene Nutrition 0.000 description 2
- 239000001751 lycopene Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of processing method of food seasoning, specially a kind of tomato chafing dish bottom flavorings and preparation method thereof, wherein, include the raw material of following parts by weight：Tomato puree 10~60, catsup 5~20, vegetable oil 5~13, Jiang Mo 1~3, white granulated sugar 1~3, white pepper face 0.1~1, chicken essence seasoning 1~3, edible salt 0.1~1, citric acid 0.05~0.1, chicken meal 0.1~1, potassium sorbate 0.05, xanthans 0.05~0.1, sterilized water 20~30.The present invention is in order to solve during tomato chafing dish bottom flavorings frying the problem of oil temperature is whard to control, it is intended that provide the preparation method of tomato chafing dish bottom flavorings a kind of quick and easy to operate.
Description
Technical field
The present invention relates to a kind of processing method of food seasoning, specially a kind of tomato chafing dish bottom flavorings and preparation method thereof.
Background technology
" tomato chafing dish " is developed and formed on the basis of the traditional chafing dish of China.The traditional chafing dish of China is divided into spicy
Chafing dish and light type chafing dish, but there is a big chunk people can not adapt to the thick and heavy spicy hot chafing dish of taste, so selection is edible light
Type chafing dish；Traditional light type chafing dish is divided into again：Three delicacies chafing dish, ox bone slaughterhouse etc..Developed into the present in light type chafing dish, tomato fire
Pot arises at the historic moment.
, it is necessary to using vegetable oil frying tomato in the bed material manufacturing process of tomato chafing dish, during frying it is noted that
Control oil temperature, excessively high temperature oil can destroy food materials nutrition produce carcinogen, therefore during strictly to control oil temperature, lead to
Normal way is to try to small fire heating frying or by veteran cook's big fire frying, and the former efficiency is too low, the latter couple
Operating technology requires too high.
The content of the invention
The present invention provide it is a kind of i.e. have preferable mouthfeel again can health care new taste of tomato chafing dish bottom flavorings, simultaneously
The preparation method of a kind of quick and easy-operating tomato chafing dish bottom flavorings is provided.
The present invention provides base case one：Tomato chafing dish bottom flavorings, wherein, include the raw material of following parts by weight：Tomato puree 10
~60 parts, 5~20 parts of catsup, 5~13 parts of vegetable oil, 1~3 part of Jiang Mo, 1~3 part of white granulated sugar, 0.1~1 part of white pepper face,
1~3 part of chicken essence seasoning, 0.1~1 part of edible salt, 0.05~0.1 part of citric acid, 0.1~1 part of chicken meal, potassium sorbate 0.05
Part, 0.05~0.1 part of xanthans, 20~30 parts of sterilized water.
Beneficial effect：The mouthfeel of chafing dish bottom flavorings, delicious in taste, Appetizing spleen-tonifying increase appetite, effectively supplements multivitamin
And mineral matter, the advantage of human health status can be improved.
Base case two：The preparation method of tomato chafing dish bottom flavorings, wherein, this method is implemented using following equipment, turning and frying pan,
Including pot, dividing plate and pot cover, dividing plate is connected on the inwall of pot, pot by dividing plate be divided into outside Shui Zhu areas with it is interior
The frying area of side, pot cover seals the opening of pot, and pot cover clamping dividing plate, dividing plate offers jet channel, the import of jet channel
Be arranged at the top on the outside of dividing plate, the outlet of jet channel is arranged at the bottom on the inside of dividing plate, pot cover include lid, agitating shaft with
And outlet head, outlet head is arranged at the upper end of lid, and agitating shaft horizontally rotates the lower end for being connected to lid, outlet head offer into
Gas port, impeller cavity, gas outlet and the steam impeller being arranged in impeller cavity, air inlet connection impeller cavity, impeller cavity are connected out
Gas port, air inlet is arranged at the lower end of pot cover and on the inside of dividing plate, and gas outlet is arranged at the upper end of pot cover, and steam impeller is provided with
Impeller axle, impeller axle connection agitating shaft, agitating shaft offers charging aperture, condiment chamber and discharging opening, and charging aperture is provided with closure,
Charging aperture connects condiment chamber, and condiment chamber connection discharging opening, discharging opening is located at frying area；Lid offers filling channel, and inflation is logical
The inflation inlet in road is arranged at the lower end of lid and positioned at Shui Zhu areas, the gas outlet connection charging aperture of filling channel；Lid is provided with envelope
The plugging block of stifled air inlet and the handle gripped for people；
Comprise the following steps, step 1 sorting, pick out the rotten tomato in tomato, leave the tomato of the intact wound of profile,
Step 2 Feedstock treating, 2.1 rinse tomato with clear water well；2.2 scald washed tomato to decortication with boiling water, by tomato and
When pull out and peeling；Tomato after peeling is rubbed into mud by 2.3, and tomato is being made after tomato puree and need to used on the day of；2.4 will be raw
Ginger, which is rubbed, is made bruised ginger, step 3 frying, and vegetable oil is poured into the frying area of turning and frying pan, is warming up to 120~140 DEG C by 3.1 heatings；
Sterilized water is poured into Shui Zhu areas, 3.2 bruised gingers stir-fry, weigh bruised ginger by proportioning and will be stir-fried in bruised ginger input frying area；3.3 tomato
Stir-fry, weigh uncivilized nation's mashed eggplant and pour into frying area, then insert agitating shaft in uncivilized nation eggplant, and pot cover is covered in pot；
3.4 infusions, make pot cover and dividing plate clamping, and dividing plate is lifted while opening pot cover, and the water in Shi Shuizhu areas enters in frying area, then
Lower pot cover is covered again；3.5 mixing, white granulated sugar, white pepper face, chickens' extract, edible salt, chicken meal and xanthan are weighed by raw material proportioning
Glue, which stirs, is made seasoning powder, opens the closure of charging aperture, seasoning powder is poured into condiment chamber, and then sliding pot cover makes lid
Plugging block on body blocks the import of jet channel, and the plugging block that lid is then slided again opens the import of jet channel；3.6
It is sufficiently mixed, opens pot cover and remove dividing plate, lower pot cover is covered again, fire is closed after 4~6 minutes.
Pot is divided into Shui Zhu areas and frying area, and its main purpose is, frying area needs 120~140 DEG C of high temperature, but
Again can not excessively high temperature, the nutrition that the oil of excessively high temperature can destroy food materials produces carcinogen, thus during strictly to control
Oil temperature only has small fire heating as far as possible or relies on veteran cook, and the former efficiency is too low, and the latter is to operating technology requirement
It is too high.It is exactly to solve foregoing problems that pot is divided into one of purpose in Liang Ge areas in this programme, when opening big fire heating pot
When, Shui Zhu areas and frying area are heated simultaneously, and the water maximum temperature in Shui Zhu areas is 100 DEG C, when the temperature in frying area is more than 100 DEG C
Shi Huixiang water boils the certain heat of block transitive, therefore oil temperature rises meeting slowly when the temperature in frying area is more than 100 DEG C, so
Just pot can be heated with big fire, the oil in frying area is quickly raised to 100 DEG C, and be slowly increased to 120~140 DEG C, so just realized
The purpose of the temperature in control frying area, the heat that Shui Zhu areas absorb in the process can also accelerate the process of infusion.Dividing plate will
Shui Zhu areas and frying distinguish every.Jet channel injects the steam in Shui Zhu areas the bottom in frying area in dividing plate, and main function is
Material in frying area is acutely seethed with excitement by injecting gas, so as to be sufficiently mixed, turn into higher-pressure region in Ye Shi fryings area in addition.Pot
The mainly function of the lid of lid closes pot, coordinate in addition dividing plate by frying area and water boil differentiation every, it is to avoid in frying area
High temperature oil and materials from spattering.The high pressure converted in frying area is turned into the power that steam impeller rotates, the rotation of steam impeller by outlet head
Material in stirring rotation, agitating shaft rotation mixing frying area is driven, the condiment chamber of agitating shaft is primarily to various condiment is led to
The bottom in agitating shaft injection frying area is crossed, material can be sufficiently mixed by coordinating the agitating shaft of rotation.The plugging block of lid can be blocked
Jet channel, makes steam by filling channel injecting seasoning chamber, enabling the condiment in condiment chamber to be more sufficiently mixed into frying
In the material in area.
Operation principle：
Step 1 sorting, picks out the rotten tomato in tomato, leaves the tomato of the intact wound of profile, it is to avoid rotten tomato shadow
Ring the quality in the influence the bottom of a pan.Step 2 Feedstock treating, tomato is rinsed well with clear water；Washed tomato boiling water is scalded to de-
Skin, tomato is pulled out in time and peeling；Tomato after peeling is rubbed into mud, tomato need to work as angel after tomato puree is made
With；Ginger is rubbed bruised ginger is made, vegetable oil is poured into the frying area of turning and frying pan, is warming up to 120~140 DEG C by step 3 frying；
Sterilized water is poured into Shui Zhu areas, pot is divided into Shui Zhu areas and frying area by dividing plate, and Shui Zhu areas heating water, frying area heating is oily,
Bruised ginger stir-fries, and weighs bruised ginger by proportioning and will be stir-fried in bruised ginger input frying area, fries out the fragrance of ginger；Then uncivilized nation's mashed eggplant is weighed
Pour into frying area, the high temperature cell membrane of tomato cell, so as to add the release of the antioxidants such as lycopene.Plant
Thing oil grease will help tomato to come out the fat-soluble antioxidant Spontaneous release such as lycopene, gives full play to antioxygen and is turned into
With.Then agitating shaft is inserted in uncivilized nation eggplant, and pot cover is covered in pot, in this process, Shui Zhu areas have substantial amounts of
Then vapor generation is entered in frying area by jet channel, the vegetable oil in frying area is seethed with excitement, then by outlet head
Air inlet, impeller cavity, gas outlet discharge pot.In this process rotate steam impeller and drive agitating shaft, agitating shaft is stirred
Stir the material in area processed.3.4 infusions, make pot cover and dividing plate clamping, and dividing plate, the water in Shi Shuizhu areas are lifted while opening pot cover
Into in frying area, lower pot cover is then covered again；Water injection in Shui Zhu areas by heating is mixed into the material in frying area, then
The lower pot cover of lid, agitating shaft continues rotated mixture material under the driving of the steam impeller of outlet head.3.5 mixing, by raw material proportioning
Weigh white granulated sugar, white pepper face, chickens' extract, edible salt, chicken meal and xanthans and stir and seasoning powder is made, open charging aperture
Closure, seasoning powder is poured into condiment chamber, the import that pot cover makes plugging block on lid block jet channel is then slided,
Then steam can only by filling channel injecting seasoning chamber, make the condiment in condiment chamber high pressure effect inject pot in,
Then the import that pot cover makes plugging block reopen jet channel is slided, steam injects again by jet channel to be made in frying area
The material boiling mixing in frying area；3.6 are sufficiently mixed, and open pot cover and remove dividing plate, and lower pot cover, the now steaming in pot are covered again
Vapour, which is directly injected into outlet head, rotates agitating shaft, 4~6 minutes after being sufficiently mixed, and closes heating of the fire stopping to pot.
Compared with prior art, the advantage of this programme is：1. the time of saving, there is provided Shui Zhu areas behind frying area with that can use
Pot is heated in big fire, and oil temperature can be made to reach suitable temperature faster, while the water in Shui Zhu areas water temperature when entering the infusion stage
It is higher, infusion process can be rapidly completed.
2. it is faster tasty, there is jet channel to accelerate tomato to stir to frying area injection hot-air during frying tomato
Mix, also tomato in the lasting stirring pot of agitating shaft, condiment can be made quick and be sufficiently mixed.
3. process is safer, whole process is covered in pot with pot cover, and food materials are stirred by agitating shaft in the case of closing, by
Outlet head is vented, so as to avoid grease in frying and splashes during boiling.
4. make full use of the energy, using adding thermogenetic steam to roll food materials and driving agitating shaft mixes food materials, without
Manpower or other power sources.
Scheme three：For the preferred of scheme two, in addition to step 3.7, weigh citric acid by raw material proportioning and pour into pot and mix
It is even.Beneficial effect：Citric acid can as vegetable oil antioxidant.Improve the sensory properties of chafing dish bottom flavorings simultaneously, strengthen a person sponging on an aristocrat
Appetite and internal calcium, phosphorus substance digest and assimilate.
Scheme four：Weigh to fall after potassium sorbate water dissolves by raw material proportioning for the preferred of scheme three, in addition to step 3.8
Enter in pot and mix thoroughly.Beneficial effect：Potassium sorbate can effectively suppress the activity of mould, saccharomycete and aerobic bacteria, so that
The holding time for effectively extending chafing dish bottom flavorings is reached, and keeps the original local flavor of chafing dish bottom flavorings.
Scheme five：Packed for the preferred of scheme four, in addition to step 4, bed material in pot is off the pot, it is cooled to after normal temperature and wraps
Dress.Beneficial effect：Plastic packaging bag being used existing packaging, high temperature packaging may result in packaging bag release harmful substance more.
Brief description of the drawings
Fig. 1 is the structural representation of the turning and frying pan used in the preparation method of tomato chafing dish bottom flavorings of the present invention.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Pot 100, Shui Zhu areas 110, frying area 120, dividing plate 200, jet are led to
Road 210, pot cover 300, outlet first 310, air inlet 311, gas outlet 312, agitating shaft 320, lid 330, plugging block 331, handle
332。
The component and content of embodiment 1 to embodiment 3 are as shown in table 1,
Table 1
By taking embodiment 1 as an example, its specific implementation：
This method, turning and frying pan as shown in Figure 1, including pot 100, dividing plate 200 and pot cover are implemented using following equipment
300, provided with slot be connected with dividing plate 200 in pot 100, pot 100 by dividing plate 200 be divided into outside Shui Zhu areas 110 and
The frying area 120 of inner side, pot cover 300 seals the opening of pot 100, and the clamping dividing plate 200 of pot cover 300, dividing plate 200 offers jet
Passage 210, the import of jet channel 210 is arranged at the top in the outside of dividing plate 200, and the outlet of jet channel 210 is arranged at dividing plate
The bottom of 200 inner sides, pot cover 300 includes lid 330, agitating shaft 320 and outlet first 310, and outlet first 310 is arranged at lid
330 upper end, agitating shaft 320 horizontally rotates the lower end for being connected to lid 330, and outlet first 310 offers air inlet 311, impeller
Chamber, gas outlet 312 and the steam impeller being arranged in impeller cavity, the connection impeller cavity of air inlet 311, impeller cavity connection gas outlet
312, air inlet 311 is arranged at the lower end of pot cover 300, and gas outlet 312 is arranged at the upper end of pot cover 300, and steam impeller lower end connects
Be connected to impeller axle, impeller axle spline connection agitating shaft 320, agitating shaft 320 be hollow form and offer charging aperture, condiment chamber and
Discharging opening, charging aperture is provided with closure, and charging aperture connection condiment chamber, condiment chamber connection discharging opening, discharging opening is located at frying area
120；Lid 330 offers filling channel, and the inflation inlet of filling channel is arranged at the lower end of lid 330 and positioned at Shui Zhu areas 110,
The gas outlet 312 of filling channel connects the condiment chamber of agitating shaft 320, is the inflation of condiment chamber.Lid upper surface is gripped for convenience
It is provided with handle 332, plugging block 331 of the lower surface provided with closure air inlet 311 of lid 330.
This method comprises the following steps, step 1 sorting, picks out the rotten tomato in tomato, leaves the intact wound of profile
Tomato.Step 2 Feedstock treating, 2.1 rinse tomato with clear water well；2.2 scald washed tomato boiling water to decortication, will
Tomato is pulled out and peeling in time；Tomato after peeling is rubbed into mud by 2.3, and tomato is being made after tomato puree and need to used on the day of；
Bruised ginger is made in ginger rubbing by 2.4.Step 3 frying, 3.1 heatings, vegetable oil is poured into the frying area 120 of turning and frying pan, is warming up to
120℃.Sterilized water is poured into the bruised ginger of Shui Zhu areas 110,3.2 to stir-fry, bruised ginger is weighed by proportioning and puts into bruised ginger in frying area 120
Stir-fry；3.3 tomatoes stir-fry, and weigh uncivilized nation's mashed eggplant and pour into frying area 120, then insert agitating shaft 320 in uncivilized nation eggplant, and will
Pot cover 300 is covered in pot 100；3.4 infusions, make pot cover 300 and the clamping of dividing plate 200, pot cover 300 are opened using handle 332
While lift dividing plate 200, the water in Shi Shuizhu areas 110 enters in frying area 120, and lower pot cover 300 is then covered again；3.5 mixing,
White granulated sugar, white pepper face, chickens' extract, edible salt, chicken meal and xanthans are weighed by raw material proportioning to stir and seasoning powder is made,
The closure of charging aperture is opened, seasoning powder is poured into condiment chamber.Then sliding pot cover 300 makes the plugging block 331 on lid 330
The import of jet channel 210 is blocked, the plugging block 331 that lid 330 is then slided again opens the import of jet channel 210；3.6
It is sufficiently mixed, opens pot cover 300 and remove dividing plate 200, lower pot cover 300 is covered again, fire is closed after 4~6 minutes.3.7, by raw material proportioning
Weigh citric acid and pour into and mixed thoroughly in pot 100.Step 3.8 is weighed after potassium sorbate is dissolved with water by raw material proportioning and pours into pot
Mixed thoroughly in 100.Step 4 is packed, and bed material in pot 100 is off the pot, cools down 2 hours to packaging after normal temperature.
The difference for differing only in component parameter in table 1 of embodiment 2 and embodiment 3 and embodiment 1.
Experiment：
Experimental method (mono blind method)：
30 persons of foretasting are divided into 3 tables, per the people of table 10, a table has two pots, a pot and No. two pots, no longer does other
What is identified.Selection on the same day 18:00-22:00, vegetable is identical, does not foretaste person before the meal and does not know that the bottom of a pan of which pot is the method for embodiment 1
Made.
A number pot：Chafing dish bottom flavorings are prepared from by implementing 1, chafing dish bottom flavorings 500g, water 2L；
No. two pots：Commercially available tomato chafing dish bottom flavorings chafing dish bottom flavorings, chafing dish bottom flavorings 500g, water 2L；
Experimental result：1. experimental result is shown, 26 persons of foretasting think the mouthfeel of a pot more preferably, and 4 persons of foretasting think
The mouthfeel of No. two pots is more preferable.
2. foretasting after finishing, the acid value and peroxide value to chafing dish bottom flavorings are measured, a pot：Peroxide value
0.0025g/100g, acid value 1.2mg (KOH)/pots of g bis-：Peroxide value 0.0134g/100g, acid value 2.3mg (KOH)/g, acid
Valency is the index for reflecting free fatty acid content, and acid value is smaller, illustrates that oil quality is better, freshness and refinement are got over
It is good.What peroxide value was weighed be the material such as peroxide, aldehyde, ketone of Oxidation of Fat and Oils generation number, be that measure oil is become sour journey
The important indicator of degree.
In summary, the sensory evaluation for most of person of foretasting of a pot is higher.A number pot comes from the angle of grease
Say more healthy.
Claims (5)
1. tomato chafing dish bottom flavorings, it is characterised in that include the raw material of following parts by weight：10~60 parts of tomato puree, catsup 5~20
Part, 5~13 parts of vegetable oil, 1~3 part of Jiang Mo, 1~3 part of white granulated sugar, 0.1~1 part of white pepper face, 1~3 part of chicken essence seasoning, food
With 0.1~1 part of salt, 0.05~0.1 part of citric acid, 0.1~1 part of chicken meal, 0.05 part of potassium sorbate, xanthans 0.05~0.1
Part, 20~30 parts of sterilized water.
2. the preparation method of tomato chafing dish bottom flavorings as claimed in claim 1, it is characterised in that the party is implemented using following equipment
Method, turning and frying pan, including pot, dividing plate and pot cover, the dividing plate are connected on the inwall of pot, and the pot is separated by dividing plate
The frying area in Shui Zhu areas and inner side for outside, the opening of the pot cover sealing pot, dividing plate described in the pot cover clamping,
The dividing plate offers jet channel, and the import of the jet channel is arranged at the top on the outside of dividing plate, the jet channel
Outlet is arranged at the bottom on the inside of dividing plate, and the pot cover includes lid, agitating shaft and outlet head, and the outlet head is arranged at lid
The upper end of body, the agitating shaft horizontally rotates the lower end for being connected to lid, and the outlet head offers air inlet, impeller cavity, gone out
Gas port and the steam impeller being arranged in impeller cavity, the air inlet connect the impeller cavity, impeller cavity connection gas outlet, institute
State air inlet and be arranged at the lower end of pot cover and on the inside of dividing plate, the gas outlet is arranged at the upper end of pot cover, the steam leaf
Wheel is provided with impeller axle, and the impeller axle connects the agitating shaft, and the agitating shaft offers charging aperture, condiment chamber and discharging
Mouthful, the charging aperture is provided with closure, and the charging aperture connects condiment chamber, and the condiment chamber connects discharging opening, the discharging opening
Positioned at frying area；The lid offers filling channel, and the inflation inlet of the filling channel is arranged at the lower end of lid and is located at
Shui Zhu areas, the gas outlet of the filling channel connects the charging aperture；Plugging block and confession of the lid provided with closure air inlet
The handle that people grips；
Comprise the following steps, step 1 sorting, pick out the rotten tomato in tomato, leave the tomato of the intact wound of profile,
Step 2 Feedstock treating,
2.1 rinse tomato with clear water well；
2.2 scald washed tomato to decortication with boiling water, tomato are pulled out in time and peeling；
Tomato after peeling is rubbed into mud by 2.3, and tomato is being made after tomato puree and need to used on the day of；
2.4 ginger is rubbed bruised ginger is made,
Step 3 frying,
3.1 heatings, vegetable oil are poured into the frying area of the turning and frying pan, are warming up to 120~140 DEG C；Sterilized water is poured into water to boil
Area,
3.2 bruised gingers stir-fry, and weigh bruised ginger by proportioning and will be stir-fried in bruised ginger input frying area；
3.3 tomatoes stir-fry, and weigh uncivilized nation's mashed eggplant and pour into frying area, then insert agitating shaft in uncivilized nation eggplant, and by pot cover lid
Close in pot；
3.4 infusions, make pot cover and dividing plate clamping, and dividing plate is lifted while opening pot cover, and the water in Shi Shuizhu areas enters in frying area,
Then lower pot cover is covered again；
3.5 mixing, weigh white granulated sugar, white pepper face, chickens' extract, edible salt, chicken meal and xanthans by raw material proportioning and stir equal
It is even that seasoning powder is made, the closure of charging aperture is opened, seasoning powder is poured into condiment chamber, then sliding pot cover makes the envelope on lid
Sprue blocks the import of jet channel, and the plugging block that lid is then slided again opens the import of jet channel；
3.6 are sufficiently mixed, and open pot cover and remove dividing plate, and lower pot cover is covered again, fire is closed after 4~6 minutes.
3. the preparation method of tomato chafing dish bottom flavorings according to claim 2, it is characterised in that：Also include step 3.7, by original
Material proportioning, which weighs citric acid and poured into pot, mixes thoroughly.
4. the preparation method of tomato chafing dish bottom flavorings according to claim 3, it is characterised in that：Also include step 3.8, by original
Material proportioning, which weighs to pour into pot after potassium sorbate is dissolved with water, mixes thoroughly.
5. the preparation method of tomato chafing dish bottom flavorings according to claim 4, it is characterised in that：Also packed including step 4, will
Bed material is off the pot in pot, is cooled to after normal temperature and packs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710273161.1A CN106962871B (en) | 2017-04-24 | 2017-04-24 | Preparation method of tomato hotpot condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710273161.1A CN106962871B (en) | 2017-04-24 | 2017-04-24 | Preparation method of tomato hotpot condiment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106962871A true CN106962871A (en) | 2017-07-21 |
| CN106962871B CN106962871B (en) | 2020-09-25 |
Family
ID=59333635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710273161.1A Active CN106962871B (en) | 2017-04-24 | 2017-04-24 | Preparation method of tomato hotpot condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962871B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783249A (en) * | 2018-06-29 | 2018-11-13 | 遵义市石佛洞牛肉干厂 | spicy dried beef and its production method |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040076019A (en) * | 2003-02-24 | 2004-08-31 | 양귀열 | Manufacture method and device of bean oil |
| CN104855748A (en) * | 2015-06-03 | 2015-08-26 | 广西宁明正珠食品进出口有限公司 | Cooking device |
| CN105815740A (en) * | 2016-03-25 | 2016-08-03 | 青岛柏兰集团有限公司 | Tomato hotpot soup base and preparation method thereof |
| CN106072360A (en) * | 2016-06-15 | 2016-11-09 | 河南大汉食品产业园有限公司 | A kind of Fructus Lycopersici esculenti multidimensional bottom material of chafing dish and preparation method thereof |
-
2017
- 2017-04-24 CN CN201710273161.1A patent/CN106962871B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040076019A (en) * | 2003-02-24 | 2004-08-31 | 양귀열 | Manufacture method and device of bean oil |
| CN104855748A (en) * | 2015-06-03 | 2015-08-26 | 广西宁明正珠食品进出口有限公司 | Cooking device |
| CN105815740A (en) * | 2016-03-25 | 2016-08-03 | 青岛柏兰集团有限公司 | Tomato hotpot soup base and preparation method thereof |
| CN106072360A (en) * | 2016-06-15 | 2016-11-09 | 河南大汉食品产业园有限公司 | A kind of Fructus Lycopersici esculenti multidimensional bottom material of chafing dish and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783249A (en) * | 2018-06-29 | 2018-11-13 | 遵义市石佛洞牛肉干厂 | spicy dried beef and its production method |
| CN108783249B (en) * | 2018-06-29 | 2021-12-21 | 重庆金星股份有限公司 | Spicy beef jerky and production method 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106962871B (en) | 2020-09-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224936B (en) | Preparation method of cattle palm leisure food | |
| CN106174084A (en) | A kind of Budgerigar chicken claw leisure food and preparation method thereof | |
| CN102550964A (en) | Method for processing microwave-heated rice dumplings | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN105901528A (en) | Apple-core beef ball and preparing method thereof | |
| CN107912716A (en) | A kind of convenient and instant type Benben chicken and preparation method thereof | |
| CN106962871A (en) | Tomato chafing dish bottom flavorings and preparation method thereof | |
| CN105876840A (en) | Spleen strengthening sweet potato stuffed chicken meat balls and preparation method thereof | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| CN105962309A (en) | Deep sea fish sauce and preparation technology thereof | |
| KR100752117B1 (en) | Method for manufacturing thin broth | |
| CN106107569A (en) | One i.e. Sal pig ear and preparation method thereof | |
| CN106036419A (en) | Instant mixed rice with egg, and preparation method of mixed rice | |
| CN102669746A (en) | Processing method for instant salt-roasted fresh oyster | |
| CN103783590A (en) | Processing method of instant castanea henryi stewed chicken | |
| CN105831652A (en) | Multi-flavored radix puerariae food and production method thereof | |
| CN106261006A (en) | A kind of canned mutton | |
| CN105876527A (en) | New-type instant noodles | |
| CN108157799A (en) | A kind of instant noodles with healthcare function and preparation method thereof | |
| CN108174930A (en) | Sauce halogen flavor complex flavor oil and preparation method thereof | |
| TWI796832B (en) | Method for manufacturing spiny gourd chicken essence | |
| CN107319389A (en) | A kind of flavor fish bag egg leisure food and preparation method thereof | |
| CN106235040A (en) | Zymolysis chicken cooking bag of green tea flavored and preparation method thereof | |
| KR20100028142A (en) | Using natural extract powder, method for bio active soybean powder manufacturing packed cleaning sweetly whole bean curd | |
| CN106036516A (en) | Instant salt roasted pork tripe and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |