CN107173773A - A kind of green wrinkled giant hyssop chafing dish bottom flavorings and its preparation technology - Google Patents
A kind of green wrinkled giant hyssop chafing dish bottom flavorings and its preparation technology Download PDFInfo
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- CN107173773A CN107173773A CN201710308995.1A CN201710308995A CN107173773A CN 107173773 A CN107173773 A CN 107173773A CN 201710308995 A CN201710308995 A CN 201710308995A CN 107173773 A CN107173773 A CN 107173773A
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- chafing dish
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- giant hyssop
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of green wrinkled giant hyssop chafing dish bottom flavorings, including 40 50 parts of sauerkrauts, 10 20 parts of rod chillis, 5 12 parts of animal oil, 5 12 parts of vegetable oil, 0.5 1.5 portions of salt, 0.5 1.5 portions of monosodium glutamates, 0.5 1.5 parts of chicken powders, 0.5 1.5 parts of delicate flavour powder, 0.5 1.5 parts of malt flours, 13 portions of peppers, 15 portions of chickens' extracts, 0.5 2 portions of wrinkled giant hyssops, 0.5 1.5 portions of green onions, 0.5 1.5 portions of garlics, 0.5 1.5 portions of gingers, 0.5 2 portions of aniseed and 0.5 1.5 parts of kaempferia galamga compositions.The invention also discloses a kind of preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings.The chafing dish bottom flavorings green and healthy, delicious, its preparation technology is simpler, health, both than traditional chafing dish mouthfeel taste more preferably, xerostomia can be eliminated again, is had sore throat and the adverse reaction such as upset,gastro-intestinal, is conducive to people healthy.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, and in particular to a kind of green wrinkled giant hyssop chafing dish bottom flavorings and its preparation technology.
Background technology
In daily life, widely people are liked chafing dish, and existing chafing dish bottom flavorings are largely bottom flavorings of spicy chaffy dish, it
With it is numb, peppery, fragrant, fresh the features such as, can remove wind dispelling cold, health is beneficial to again；But hot pepper, flower in bottom flavorings of spicy chaffy dish
Green pepper etc. belongs to hot medicine in traditional Chinese medicine.Dry strong with property, impairment of yin liquid is unfavorable to health the shortcomings of higher fatty acid.Thus people
Have to some extent after edible spicy hot chafing dish dish and oral cavity and throat drying occur, pharyngeal and conjunctival congestion, upset,gastro-intestinal
Deng adverse reaction, make significant portion enter to eat or chafing dish dish dare not be eaten more.
And the preparation technology one side technique of existing chafing dish bottom flavorings is single, otherwise it is dispensing health green, but taste
It is bad, otherwise in order to ensure taste, chemical addition agent is added, it is delicious but unfavorable to health；Another aspect manufacturing process
It is unhygienic.
The content of the invention
Based on this, in view of the above-mentioned problems, being necessary to propose a kind of green wrinkled giant hyssop chafing dish bottom flavorings and its preparation technology, the chafing dish
Bed material green and healthy, delicious, the mouthfeel taste both than traditional chafing dish is more preferable, and can eliminate the mouth occurred after traditional chafing dish is eaten
Chamber is dried, had sore throat and the adverse reaction such as upset,gastro-intestinal, while having prevented the problem of chafing dish bottom flavorings are reused, without chemistry
Flavoring agent, is conducive to people healthy.
The present invention provides a kind of composition of green wrinkled giant hyssop chafing dish bottom flavorings, and its technical scheme is as follows：
A kind of green wrinkled giant hyssop chafing dish bottom flavorings, including sauerkraut, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, delicate flavour
Powder, malt flour, pepper, chickens' extract, wrinkled giant hyssop, green onion, garlic, ginger, aniseed and kaempferia galamga；Wherein, the components by weight percent ratio of each composition is：
40-50 parts of sauerkraut, 10-20 parts of rod chilli, 5-12 parts of animal oil, 5-12 parts of vegetable oil, 0.5-1.5 parts of salt, monosodium glutamate
0.5-1.5 parts, 0.5-1.5 parts of chicken powder, 0.5-1.5 parts of delicate flavour powder, 0.5-1.5 parts of malt flour, 1-3 parts of pepper, 1-5 parts of chickens' extract,
0.5-1.5 parts of 0.5-2 parts of wrinkled giant hyssop, 0.5-1.5 parts of green onion, 0.5-1.5 parts of garlic, 0.5-1.5 parts of ginger, 0.5-2 parts of aniseed and kaempferia galamga.
Green ecological is developed into best by the green wrinkled giant hyssop chafing dish bottom flavorings of the present invention, and raw material all uses natural food materials, no
Containing any chemical food additive, using wrinkled giant hyssop compatibility sauerkraut and rod chilli, the pungent of chafing dish is not only maintained, also mouthfeel is clear
Newly, fragrance make people mentally refreshing heart spleen, with nourishing Yin and falling fire, fat eliminating, fat-reducing, heat-clearing effect, soup look is in green, different from the red of routine
Oily chafing dish, has been truly realized green, health.
Kaempferia galamga, warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain；For chest and abdomen crymodynia, cold-dampness is vomited and diarrhoea, bone sticking larynx, toothache, treating swelling and pain by traumatic injury etc..
Kaempferol has inhibitory action to staphylococcus aureus and typhoid bacillus, Pseudomonas aeruginosa, shigella dysenteriae etc..Kaempferol contains many
Individual phenolic hydroxyl group, and with stronger antioxidation.Kaempferia galamga extract has inhibitory action to many human chitinases, can such as suppress junket ammonia
The activity of sour enzyme.
Wrinkled giant hyssop, has effects that to eliminate dampness with aromatics, the preventing or arresting vomiting that whets the appetite, delivers relieving summer-heat, be put into chafing dish bottom flavorings, can nourishing the stomach, remove
Halitosis and prevent abdominal fullness and distention.
Sauerkraut, has effects that improving appetite and invigorating spleen, matched with wrinkled giant hyssop, can improve the greasy feeling of chafing dish, neutralizes pungent
Taste, eliminates xerostomia, has sore throat and the adverse reaction such as upset,gastro-intestinal.
Animal oil is in good taste, can greatly increase appetite；And vegetable oil mainly contains the ore deposits such as vitamin E, K, calcium, iron, phosphorus, potassium
Material and aliphatic acid etc., the aliphatic acid in vegetable oil can make skin moisturizing glossy.Use animal oil and vegetable oil of the invention
Use cooperatively, both added the mouthfeel of chafing dish, some diseases and discomfort because caused by animal oil intake is excessive are improved again.
Malt flour is added, available for stagnation of QI due to depression of the liver, Breast bilges frowsty about, and liver and spleen be not each, the symptom such as belch is eaten less, with easypro liver
With the effect of stomach；And amylase-containing in malt, conversion carbohydrase, protein, protease, vitamin B, lecithin, maltose, Portugal
The compositions such as grape sugar, contribute to digestion.
Appropriate chicken powder and delicate flavour powder are added, its application target is on the basis without chemical spices and reduction oil mass
On, the taste and flavor of chafing dish is improved, makes chafing dish that there is unique local flavor, lasting fragrance and long mouthfeel, fundamentally
Change without old oily taste with regard to bad traditional concept.
As the further optimization of such scheme, the components by weight percent ratio of each composition is：It is 45 parts of sauerkraut, 15 parts of rod chilli, dynamic
10 parts of thing oil, 10 parts of vegetable oil, 1 part of salt, 1 part of monosodium glutamate, 1 part of chicken powder, 1 part of delicate flavour powder, 1 part of malt flour, 2 parts of pepper, chickens' extract 3
1 part of part, 1.5 parts of wrinkled giant hyssop, 1 part of green onion, 1 part of garlic, 1 part of ginger, 1.5 parts of aniseed and kaempferia galamga.
The green wrinkled giant hyssop chafing dish bottom flavorings of the present invention also include 0.5-1 parts of dandelion, 0.5-1 parts of mulberry leaf, carrotene 0.05-
0.05-0.1 parts of 0.1 part, 0.05-0.1 parts of lutein and vitamin C.
In order to keep the pungent mouthfeel of chafing dish bottom flavorings, and the negative interaction of its excessive internal heat is further reduced, added in chafing dish bottom flavorings
Enter appropriate dandelion and mulberry leaf as the flavoring of heat-clearing；Selection carrotene and lutein have heat-clearing, fall fire, anti-inflammatory, profit
Effect of larynx, sharp throat, strengthens the effect of its fall fire；Vitamin C can greatly increase the fall fire effect of carrotene and lutein, will
Their reasonable compatibilities are simultaneously combined as novel cooling chafing dish bottom flavorings with wrinkled giant hyssop, dandelion and mulberry leaf etc..
As the further optimization of such scheme, the part by weight of the animal oil and vegetable oil is 1：1.Animal oil chafing dish
The saturated fatty acid content of bed material is too high, excessively edible unfavorable to health, therefore replaces Some Animals oil using vegetable oil
Fat making chafing dish bottom flavorings are conducive to healthy.
As the further optimization of such scheme, the animal oil is the miscella of butter, lard and chicken fat, vegetable oil
For palm oil and the miscella of rapeseed oil, each ratio is 1:1:1:2:1.
Animal oil uses the miscella of butter, lard and chicken fat, and fragrance is stronger, and palm oil has well anti-oxidant
Property, the speed of its oxidative rancidity is lower.The substitute of palm oil as butter is applied in chafing dish bottom flavorings, shelf life is longer.
As the further optimization of such scheme, the total amount of the animal oil and vegetable oil accounts for the 15-25% of bed material.With oil
Amount is few, reduces greasy feeling and advantageously in health.
The present invention also provides a kind of preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings, and its technical scheme is as follows：
A kind of preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings, comprises the following steps：
A, addition animal oil, after after animal oil thawing, add shallot, garlic, ginger, aniseed and kaempferia galamga, at 60-80 DEG C
Boiled under small fire；
B, boil after 40-60 minutes, salvage shallot, garlic, ginger, aniseed and kaempferia galamga；
Vegetable oil is added in c, the animal oil to after boiling, sauerkraut and rod chilli is added, and in 150-160 DEG C of big fire
One hour of lower firing is turned white with up to raw material；
It is off the pot after remaining raw material in d, addition formula.
Preferably flavour and soup concentration can be obtained under conditions of 150-160 DEG C, and microorganism fatal rate is higher, control is burnt
Time processed is 5-10min, it is to avoid prolonged high temperature causes the increase of over oxidation and trans-fatty acid.
As the further optimization of such scheme, the pressure that boils of technique is 0.1-0.2MPa.Low pressure, which is boiled, is conducive to color
The maintenance of degree and the raising of soup concentration.Being boiled under lower pressure can maintain to improve the colourity and organoleptic quality of chafing dish bottom flavorings,
And significantly improve chafing dish bottom flavorings soup concentration.This enterprise is improved in actual production flavoring utilization rate, save raw material into
This is significant；On the other hand, lower pressure can oil-control hydrolysis oxidation, extend chafing dish bottom flavorings product storage when
Between.
As the further optimization of such scheme, the heating surface (area) (HS of technique is 40%.Heating surface (area) (HS represents chafing dish bottom flavorings
The size of product entirety heat affected zone, it is not only related to the distance of heating radius, also concerns the utilization rate of enterprise's heat energy, 40%
Heating surface (area) (HS while heat utilization rate is taken into account, can moderately improve chafing dish bottom flavorings soup concentration；Less heating radius
There is certain inhibitory action to coliform, effectively the storage time of extension chafing dish bottom flavorings product.
The beneficial effects of the invention are as follows：
1st, chafing dish bottom flavorings green and healthy of the invention, delicious, raw material all uses natural food materials, without any chemistry food
Product additive, using wrinkled giant hyssop compatibility sauerkraut and rod chilli, not only maintains the pungent of chafing dish, and also mouthfeel is pure and fresh, the fragrance make people mentally refreshing heart
Spleen, and it is low with oil mass, with nourishing Yin and falling fire, fat eliminating, fat-reducing, heat-clearing effect, soup look is in green, different from conventional chilli oil
Chafing dish, has been truly realized green, health.
2nd, traditional chafing dish bottom flavorings use butter as main grease at present, and butter are on the high side, its saturated fatty acid and
Cholesterol level is high, and a large amount of eat is unfavorable for health.Acid value is more inexpensively and under equal conditions using price by the present invention
Low palm oil replaces butter, and shelf life is extended while being conducive to healthy；Using the mixing of many animals oil, it is ensured that
Fragrance is stronger, and butter, lard, chicken fat, the ratio of palm oil and rapeseed oil are 1：1：1：2：1, it is ensured that while shelf life,
Aromatic flavour, chafing dish soup is strong, with good mouthfeel.
3rd, in order to keep the pungent mouthfeel of chafing dish bottom flavorings, and the negative interaction of its excessive internal heat is further reduced, in chafing dish bottom flavorings
Appropriate dandelion and mulberry leaf are added as the flavoring of heat-clearing；Selection carrotene and lutein have heat-clearing, fall fire, anti-inflammatory,
Wet one's whistle, effect of sharp throat, strengthen the effect of its fall fire；Vitamin C can greatly increase the fall fire effect of carrotene and lutein,
Combine using their reasonable compatibilities and with wrinkled giant hyssop, dandelion and mulberry leaf etc. as novel cooling chafing dish bottom flavorings, both than traditional chafing dish
Mouthfeel taste more preferably, and can eliminate the xerostomia occurred after traditional chafing dish is eaten, have sore throat and upset,gastro-intestinal etc. is bad instead
Should, it is more beneficial for people healthy.
4th, the chafing dish bottom flavorings of different types of varieties boil that temperature is different, for the green wrinkled giant hyssop chafing dish bottom of the present invention
Material first boils animal oil, it is more thick that small fire boils soup there is provided specific preparation technology under 60-80 DEG C of small fire；Exist again
Vegetable oil is added under conditions of 150-160 DEG C and boils 5-10min, preferably flavour and soup concentration can be obtained, and it is micro- under high temperature
Biological fatal rate is higher, while avoiding prolonged high temperature from causing the increase of over oxidation and trans-fatty acid.
5th, technique boils Stress control in 0.1-0.2MPa, and heating surface (area) (HS is 40%.Being boiled under lower pressure to tie up
Holding improves the colourity and organoleptic quality of chafing dish bottom flavorings, and 40% heating surface (area) (HS is further carried while heat utilization rate is taken into account
High chafing dish bottom flavorings soup concentration；Effectively extend the storage time of chafing dish bottom flavorings product, the fire preserved at 20 DEG C and 30 DEG C simultaneously
Flavoring food shelf life is respectively 210 days and 180 days or so.
Embodiment
Embodiment 1
A kind of green wrinkled giant hyssop chafing dish bottom flavorings, including sauerkraut, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, delicate flavour
Powder, malt flour, pepper, chickens' extract, wrinkled giant hyssop, green onion, garlic, ginger, aniseed and kaempferia galamga；Wherein, the components by weight percent ratio of each composition is：
40 parts of sauerkraut, 10 parts of rod chilli, 5 parts of animal oil, 5 parts of vegetable oil, 0.5 part of salt, 0.5 part of monosodium glutamate, 0.5 part of chicken powder,
0.5 part of delicate flavour powder, 0.5 part of malt flour, 1 part of pepper, 1 part of chickens' extract, 0.5 part of wrinkled giant hyssop, 0.5 part of green onion, 0.5 part of garlic, 0.5 part of ginger,
0.5 part of 0.5 part of aniseed and kaempferia galamga.
Delicate flavour powder is the delicate flavour powder of any one brand of in the market.
Embodiment 2
A kind of green wrinkled giant hyssop chafing dish bottom flavorings, including sauerkraut, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, delicate flavour
Powder, malt flour, pepper, chickens' extract, wrinkled giant hyssop, green onion, garlic, ginger, aniseed and kaempferia galamga；Wherein, the components by weight percent ratio of each composition is：
50 parts of sauerkraut, 20 parts of rod chilli, 12 parts of animal oil, 12 parts of vegetable oil, 1.5 parts of salt, 1.5 parts of monosodium glutamate, chicken powder 1.5
Part, 1.5 parts of delicate flavour powder, 1.5 parts of malt flour, 3 parts of pepper, 5 parts of chickens' extract, 2 parts of wrinkled giant hyssop, 1.5 parts of green onion, 1.5 parts of garlic, ginger 1.5
1.5 parts of part, 2 parts of aniseed and kaempferia galamga.
Embodiment 3
A kind of green wrinkled giant hyssop chafing dish bottom flavorings, including sauerkraut, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, delicate flavour
Powder, malt flour, pepper, chickens' extract, wrinkled giant hyssop, green onion, garlic, ginger, aniseed and kaempferia galamga；Wherein, the components by weight percent ratio of each composition is：
It is 45 parts of sauerkraut, 15 parts of rod chilli, 8 parts of animal oil, 8 parts of vegetable oil, 0.8 part of salt, 0.8 part of monosodium glutamate, 1 part of chicken powder, fresh
1 part of taste powder, 1.2 parts of malt flour, 2 parts of pepper, 2 parts of chickens' extract, 1.5 parts of wrinkled giant hyssop, 1 part of green onion, 1 part of garlic, 0.8 part of ginger, aniseed 1.5
Part and 0.06 part of 1 part of kaempferia galamga, 0.6 part of dandelion, 0.8 part of mulberry leaf, 0.06 part of carrotene, 0.06 part of lutein and vitamin C.
Embodiment 4
A kind of green wrinkled giant hyssop chafing dish bottom flavorings, including sauerkraut, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, delicate flavour
Powder, malt flour, pepper, chickens' extract, wrinkled giant hyssop, green onion, garlic, ginger, aniseed and kaempferia galamga；Wherein, the components by weight percent ratio of each composition is：
45 parts of sauerkraut, 15 parts of rod chilli, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 1 part of monosodium glutamate, 1 part of chicken powder, delicate flavour
1 part of powder, 1 part of malt flour, 2 parts of pepper, 3 parts of chickens' extract, 1.5 parts of wrinkled giant hyssop, 1 part of green onion, 1 part of garlic, 1 part of ginger, 1.5 parts of aniseed and mountain
How 1 part.
The part by weight of the animal oil and vegetable oil is 1：1.
Embodiment 5
A kind of green wrinkled giant hyssop chafing dish bottom flavorings, including sauerkraut, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, delicate flavour
Powder, malt flour, pepper, chickens' extract, wrinkled giant hyssop, green onion, garlic, ginger, aniseed and kaempferia galamga；Wherein, the components by weight percent ratio of each composition is：
45 parts of sauerkraut, 15 parts of rod chilli, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 1 part of monosodium glutamate, 1 part of chicken powder, delicate flavour
1 part of powder, 1 part of malt flour, 2 parts of pepper, 3 parts of chickens' extract, 1.5 parts of wrinkled giant hyssop, 1 part of green onion, 1 part of garlic, 1 part of ginger, 1.5 parts of aniseed, kaempferia galamga
0.05 part of 1 part, 0.5 part of dandelion, 0.5 part of mulberry leaf, 0.05 part of carrotene, 0.05 part of lutein and vitamin C.
The animal oil is the miscella of butter, lard and chicken fat, and vegetable oil is the miscella of palm oil and rapeseed oil, respectively
Ratio is 1:1:1:2:1.
Embodiment 6
A kind of green wrinkled giant hyssop chafing dish bottom flavorings, including sauerkraut, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, delicate flavour
Powder, malt flour, pepper, chickens' extract, wrinkled giant hyssop, green onion, garlic, ginger, aniseed and kaempferia galamga；Wherein, the components by weight percent ratio of each composition is：
48 parts of sauerkraut, 16 parts of rod chilli, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 0.8 part of monosodium glutamate, 0.8 part of chicken powder,
0.8 part of delicate flavour powder, 1.2 parts of malt flour, 2 parts of pepper, 3 parts of chickens' extract, 1.5 parts of wrinkled giant hyssop, 1 part of green onion, 1 part of garlic, 1.2 parts of ginger, aniseed
1.5 parts and 0.1 part of 1 part of kaempferia galamga, 1 part of dandelion, 1 part of mulberry leaf, 0.1 part of carrotene, 0.1 part of lutein and vitamin C.
The animal oil is the miscella of butter, lard and chicken fat, and vegetable oil is the miscella of palm oil and rapeseed oil, respectively
Ratio is 1:1:1:2:1.
Embodiment 7
The preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings, comprises the following steps described in embodiment 1：
A, addition animal oil, after after animal oil thawing, add shallot, garlic, ginger, aniseed and kaempferia galamga, in 60 DEG C of small fire
It is lower to be boiled；
B, boil after 60 minutes, salvage shallot, garlic, ginger, aniseed and kaempferia galamga；
Vegetable oil is added in c, the animal oil to after boiling, sauerkraut and rod chilli is added, and in 150-160 DEG C of big fire
One hour of lower firing is turned white with up to raw material；
It is off the pot after remaining raw material in d, addition formula.
Embodiment 8
The preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings, comprises the following steps described in embodiment 2：
A, addition animal oil, after after animal oil thawing, add shallot, garlic, ginger, aniseed and kaempferia galamga, in 80 DEG C of small fire
It is lower to be boiled；
B, boil after 40 minutes, salvage shallot, garlic, ginger, aniseed and kaempferia galamga；
Vegetable oil is added in c, the animal oil to after boiling, sauerkraut and rod chilli is added, and in 150-160 DEG C of big fire
One hour of lower firing is turned white with up to raw material；
It is off the pot after remaining raw material in d, addition formula.
The pressure that boils of technique is 0.1MPa.
Extractor fan is set to realize that low pressure is boiled above pot enduring.
Embodiment 9
The preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings, comprises the following steps described in embodiment 4：
A, addition animal oil, after after animal oil thawing, add shallot, garlic, ginger, aniseed and kaempferia galamga, in 70 DEG C of small fire
It is lower to be boiled；
B, boil after 50 minutes, salvage shallot, garlic, ginger, aniseed and kaempferia galamga；
Vegetable oil is added in c, the animal oil to after boiling, sauerkraut and rod chilli is added, and in 150-160 DEG C of big fire
One hour of lower firing is turned white with up to raw material；
It is off the pot after remaining raw material in d, addition formula.
The pressure that boils of technique is 0.2MPa, and heating surface (area) (HS is 40%.
Embodiment 10
The preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings, comprises the following steps described in embodiment 3：
A, addition animal oil, after after animal oil thawing, add shallot, garlic, ginger, aniseed and kaempferia galamga, in 65 DEG C of small fire
It is lower to be boiled；
B, boil after 45 minutes, salvage shallot, garlic, ginger, aniseed and kaempferia galamga；
Vegetable oil is added in c, the animal oil to after boiling, sauerkraut and rod chilli is added, and in 150-160 DEG C of big fire
One hour of lower firing is turned white with up to raw material；
It is off the pot after remaining raw material in d, addition formula.
The pressure that boils of technique is 0.15MPa, and heating surface (area) (HS is 40%.
Embodiment described above only expresses the embodiment of the present invention, and it describes more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect scope.
Claims (9)
1. a kind of green wrinkled giant hyssop chafing dish bottom flavorings, it is characterised in that including sauerkraut, rod chilli, animal oil, vegetable oil, salt, monosodium glutamate,
Chicken powder, delicate flavour powder, malt flour, pepper, chickens' extract, wrinkled giant hyssop, green onion, garlic, ginger, aniseed and kaempferia galamga；Wherein, the components by weight percent of each composition
Than for：
40-50 parts of sauerkraut, 10-20 parts of rod chilli, 5-12 parts of animal oil, 5-12 parts of vegetable oil, 0.5-1.5 parts of salt, monosodium glutamate 0.5-
1.5 parts, 0.5-1.5 parts of chicken powder, 0.5-1.5 parts of delicate flavour powder, 0.5-1.5 parts of malt flour, 1-3 parts of pepper, 1-5 parts of chickens' extract, wrinkled giant hyssop
0.5-1.5 parts of 0.5-2 parts, 0.5-1.5 parts of green onion, 0.5-1.5 parts of garlic, 0.5-1.5 parts of ginger, 0.5-2 parts of aniseed and kaempferia galamga.
2. green wrinkled giant hyssop chafing dish bottom flavorings according to claim 1, it is characterised in that the components by weight percent ratio of each composition is：Acid
45 parts of dish, 15 parts of rod chilli, 10 parts of animal oil, 10 parts of vegetable oil, 1 part of salt, 1 part of monosodium glutamate, 1 part of chicken powder, 1 part of delicate flavour powder, malt
1 part of 1 part of powder, 2 parts of pepper, 3 parts of chickens' extract, 1.5 parts of wrinkled giant hyssop, 1 part of green onion, 1 part of garlic, 1 part of ginger, 1.5 parts of aniseed and kaempferia galamga.
3. green wrinkled giant hyssop chafing dish bottom flavorings according to claim 1, it is characterised in that also including 0.5-1 parts of dandelion, mulberry leaf
0.05-0.1 parts of 0.5-1 parts, 0.05-0.1 parts of carrotene, 0.05-0.1 parts of lutein and vitamin C.
4. green wrinkled giant hyssop chafing dish bottom flavorings according to claim 1, it is characterised in that the weight of the animal oil and vegetable oil
Ratio is 1：1.
5. green wrinkled giant hyssop chafing dish bottom flavorings according to claim 4, it is characterised in that the animal oil be butter, lard and
The miscella of chicken fat, vegetable oil is the miscella of palm oil and rapeseed oil, and each ratio is 1:1:1:2:1.
6. green wrinkled giant hyssop chafing dish bottom flavorings according to claim 1, it is characterised in that the total amount of the animal oil and vegetable oil
Account for the 15-25% of bed material.
7. the preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings as claimed in claim 1, it is characterised in that comprise the following steps：
A, addition animal oil, after after animal oil thawing, add shallot, garlic, ginger, aniseed and kaempferia galamga, under 60-80 DEG C of small fire
Boiled；
B, boil after 40-60 minutes, salvage shallot, garlic, ginger, aniseed and kaempferia galamga；
Vegetable oil is added in c, the animal oil to after boiling, sauerkraut and rod chilli is added, and burnt under 150-160 DEG C of big fire
One hour of system is turned white with up to raw material；
It is off the pot after remaining raw material in d, addition formula.
8. the preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings according to claim 7, it is characterised in that the pressure that boils of technique is
0.1-0.2MPa。
9. the preparation technology of green wrinkled giant hyssop chafing dish bottom flavorings according to claim 7, it is characterised in that the heating surface (area) (HS of technique is
40%.
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| CN113615820A (en) * | 2020-05-06 | 2021-11-09 | 四川丁点儿食品开发股份有限公司 | Agastache rugosus hotpot condiment and preparation method thereof |
| CN112617163A (en) * | 2020-12-28 | 2021-04-09 | 成都天一美膳营养食品有限公司 | Chafing dish bottom material containing medium-long chain fatty acid edible oil and preparation method thereof |
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