CN107334127A - A kind of cool skin seasoning bag in western lemon flavor Shaanxi and preparation method thereof - Google Patents
A kind of cool skin seasoning bag in western lemon flavor Shaanxi and preparation method thereof Download PDFInfo
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- CN107334127A CN107334127A CN201611007424.6A CN201611007424A CN107334127A CN 107334127 A CN107334127 A CN 107334127A CN 201611007424 A CN201611007424 A CN 201611007424A CN 107334127 A CN107334127 A CN 107334127A
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Abstract
The invention belongs to food processing technology field, discloses a kind of cool skin seasoning bag in western lemon flavor Shaanxi, contains spicy chili oil, western lemon baste and garlic water；The western lemon baste contains the raw material of following mass fraction：300~1000 parts of light-coloured vinegar, 100~500 parts of sugar, 250~1000 parts of belt leather lemon, 3750~15000 parts of water, 250~1000 parts of salt, 75~300 parts of chickens' extract, 50~200 parts of monosodium glutamate, anistree 25~100 parts, 12~50 parts of spiceleaf, 35~140 parts of Chinese prickly ash, 50~200 parts of fennel seeds, 10~40 parts of cassia bark, in vain 2~10 parts of tsaoko, 15~60 parts of button, 5~20 parts of rhizoma zingiberis, 5~20 parts of radix glycyrrhizae.Seasoning bag taste of the present invention is novel, and sorting is rigorous, and the formula everyway such as collocation science, nutrition, taste, color and luster meets the requirement of standardized production.
Description
Technical field
The invention belongs to technical field of food preparation, in particular it relates to the cool suitcase in Shaanxi and its system of a kind of western lemon flavor
Preparation Method.
Background technology
The cool skin in Shaanxi is one of Han nationality's characteristic snack, is made more using wheat flour, and cool skin is also known as " wine leather ", from the Tang Dynasty
Cold naughty face develops.Its musculus cutaneus sorting is superior, and technique is rigorous, and seasoning is particular about, well-known with " white, thin, light, soft, muscle, perfume (or spice) ",
Nice and cool tasty, being put into cooked celery and moyashi does not have some flavor even more, is suitable for summer to eat.
And whether the cool skin in Shaanxi is fond of eating, one of key factor is that flavoring.Instantly, it is fast with modern food and beverage enterprise
Speed development, simple be seasoned by Conventional wisdom to cool skin have not met market development rule, in addition, the taste of people now
Relatively great changes have taken place in the past for hobby, based on this, needs that exploitation is a kind of to be adapted to contemporary people demand with standardized production and taste badly
The cool skin seasoning bag in Shaanxi.
The content of the invention
The technical problems to be solved by the invention are that part takes the cool skin in existing Shaanxi and is seasoned by Conventional wisdom merely
Deficiency and defect, there is provided a kind of cool skin seasoning bag in the Shaanxi of taste novelty and the western lemon flavor for meeting contemporary people demand and its preparation
Method.
It is an object of the invention to provide a kind of cool skin seasoning bag in Shaanxi of western lemon flavor.
It is a further object of the present invention to provide the preparation method of the cool skin seasoning bag in above-mentioned Shaanxi.
The above-mentioned purpose of the present invention is to give realization by the following technical programs.
A kind of cool skin seasoning bag in western lemon flavor Shaanxi, the seasoning include spicy chili oil, western lemon condiment water and garlic water；
The western lemon condiment water contains the raw material of following mass fraction：300~1000 parts of light-coloured vinegar, 100~500 parts of sugar, belt leather lemon
250~1000 parts of lemon, 3750~15000 parts of water, 250~1000 parts of salt, 75~300 parts of chickens' extract, 50~200 parts of monosodium glutamate, anise
25~100 parts, 12~50 parts of spiceleaf, 35~140 parts of Chinese prickly ash, 50~200 parts of fennel seeds, 10~40 parts of cassia bark, tsaoko 2~10
Part, in vain 15~60 parts of button, 5~20 parts of rhizoma zingiberis, 5~20 parts of radix glycyrrhizae.
Preferably, the western lemon condiment water contains the raw material of following mass fraction：500~1000 parts of light-coloured vinegar, sugar 200~
400 parts, 500~1000 parts of belt leather lemon, 7500~15000 parts of water, 500~1000 parts of salt, 150~300 parts of chickens' extract, monosodium glutamate
100~200 parts, anistree 50~100 parts, 25~50 parts of spiceleaf, 70~140 parts of Chinese prickly ash, 100~200 parts of fennel seeds, cassia bark 20~
40 parts, in vain 5~10 parts of tsaoko, 30~60 parts of button, 10~20 parts of rhizoma zingiberis, 10~20 parts of radix glycyrrhizae.
It is highly preferred that the western lemon condiment water contains the raw material of following mass fraction：500~750 parts of light-coloured vinegar, sugar 200~
300 parts, 500~750 parts of belt leather lemon, 7500~11250 parts of water, 500~750 parts of salt, 150~225 parts of chickens' extract, monosodium glutamate 100
~150 parts, anistree 50~75 parts, 25~38 parts of spiceleaf, 70~105 parts of Chinese prickly ash, 100~150 parts of fennel seeds, cassia bark 20~30
Part, in vain 5~8 parts of tsaoko, 30~45 parts of button, 10~15 parts of rhizoma zingiberis, 10~15 parts of radix glycyrrhizae.
Most preferably, the western lemon condiment water contains the raw material of following mass fraction：500 parts of light-coloured vinegar, 200 parts of sugar, belt leather
It is 500 parts of lemon, 7500 parts of water, 500 parts of salt, 150 parts of chickens' extract, 100 parts of monosodium glutamate, anistree 50 parts, 25 parts of spiceleaf, 70 parts of Chinese prickly ash, small
100 parts of fennel, 20 parts of cassia bark, 5 parts of tsaoko, white 30 parts of button, 10 parts of rhizoma zingiberis, 10 parts of radix glycyrrhizae.
Preferably, spicy chili oil and garlic water contain following mass fraction described in the cool skin seasoning bag in above-mentioned western lemon flavor Shaanxi
Raw material：
Spicy chili oil：1250~5000 parts of rapeseed oil, 250~1000 parts of paprika, fry 35~140 parts of white sesameseed, onion silk
200~800 parts, 25~100 parts of ginger slice, 5~20 parts of Asian puccoon, 5~20 parts of zhenjiang vinegar, anistree 4~16 parts, Chinese prickly ash 6~24
Part, 5~20 parts of raw white sesameseed, 3~14 parts of rhizoma zingiberis, 3~12 parts of radix glycyrrhizae, finish foretell 1 part, 2~10 parts of cassia bark, 2~10 parts of white pepper,
2~10 parts of fennel seeds, in vain 1~6 part of nutmeg, 1~6 part of button, 1~2 part of cloves, 1~2 part of bitter beans；
Garlic water：350~900 parts of peeling garlic, 1000~4000 parts of water.
It is highly preferred that the spicy chili oil and garlic water contain the raw material of following mass fraction：
Spicy chili oil：2500~5000 parts of rapeseed oil, 500~1000 parts of paprika, fry 70~140 parts of white sesameseed, onion silk
400~800 parts, 50~100 parts of ginger slice, 10~20 parts of Asian puccoon, 10~20 parts of zhenjiang vinegar, anistree 8~16 parts, Chinese prickly ash 12~
24 parts, 10~20 parts of raw white sesameseed, 7~14 parts of rhizoma zingiberis, 6~12 parts of radix glycyrrhizae, finish foretell 1 part, 5~10 parts of cassia bark, white pepper 5~10
Part, 4~10 parts of fennel seeds, in vain 3~6 parts of nutmeg, 3~6 parts of button, 1~2 part of cloves, 1~2 part of bitter beans；
Garlic water：500~800 parts of peeling garlic, 2000~4000 parts of water.
Most preferably, the spicy chili oil and garlic water contain the raw material of following mass fraction：
Spicy chili oil：2500 parts of rapeseed oil, 500 parts of paprika, fry 70 parts of white sesameseed, 400 parts of onion silk, 50 parts of ginger slice,
10 parts of Asian puccoon, 10 parts of zhenjiang vinegar, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, complete fore-telling 1 part, osmanthus
5 parts of skin, 5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, 1 part of bitter beans；
Garlic water：500 parts of peeling garlic, 2000 parts of water.
The preparation method of the above-mentioned cool skin seasoning bag in western lemon flavor Shaanxi specifically comprises the following steps：
Spicy chili oil：Rapeseed oil is heated to 150~180 DEG C, and tripping in onion silk, ginger slice frying stop heating after 4~6 minutes；
By Asian puccoon, anise, Chinese prickly ash, raw white sesameseed, rhizoma zingiberis, radix glycyrrhizae, finish fore-telling, cassia bark, white pepper, fennel seeds, nutmeg, buckle in vain, cloves, hardship
Beans drain away the water after soaked 12~18 minutes, are put into oil cauldron, soak 3~4 hours, and filtering rapeseed oil is stand-by；By rapeseed oil plus
It is hot to be poured into 170~190 DEG C in paprika, lean to one side and ceaselessly stirred uniformly with chopsticks on one side, treat that oil all pours into paprika
Afterwards, aromatic vinegar is added, then sprinkles the white sesameseed fried, stands 48 hours；
Western lemon condiment water：Belt leather lemon cut into slices with light-coloured vinegar, sugar, salt, chickens' extract, monosodium glutamate, anise, spiceleaf, Chinese prickly ash, fennel seeds, cassia bark,
Tsaoko, white button, rhizoma zingiberis, radix glycyrrhizae are put into water, are soaked 3~4 hours；The material water soaked enters pot and is heated to 100 DEG C, boils 5 minutes,
Stop heating, filtered after natural cooling；
It is prepared by garlic water：Peeling garlic is pounded mashed garlic, adds water to mix thoroughly；
By spicy chili oil：Western lemon condiment water：Garlic water quality ratio is 25~100：150~600：30~120 weigh and carry out respectively
Pack, produce seasoning bag
The present invention is improved the cool skin seasoning bag in Shaanxi by selecting specific raw material on the basis of traditional properties are ensured,
By introducing modern food technology of preparing, portable seasoning bag is prepared.
The present invention compared with prior art, has the advantages that：
（1）The cool skin seasoning bag in Shaanxi that is novel the invention provides a kind of taste and meeting the western lemon flavor of contemporary people demand.
（2）Seasoning bag sorting of the present invention is rigorous, and formula collocation is scientific and reasonable, takes into account each side such as nutrition, taste, color and luster
Face requires that concise in technology, delicious and rich, mouthfeel are agreeable to the taste, meet different regions taste demand.
（3）Seasoning bag of the present invention and preparation method thereof can have been broken away from traditional mode and master worker passed through with standardized production
The dependence tested, while also solve the problems, such as that the food and beverage enterprise of chain operation is unstable to going out quality.
（4）The present invention provides experience foundation to traditional food modern industrial process.
Embodiment
The present invention is further illustrated with reference to specific embodiment.Experimental method used in following embodiments is such as without spy
Different explanation, is conventional method：Used raw material, auxiliary agent etc., unless otherwise specified, being can be from business such as conventional market purchases
The raw material and auxiliary agent that approach obtains.
Embodiment 1
A kind of cool skin seasoning bag in western lemon flavor Shaanxi, contains spicy chili oil, western lemon condiment water and garlic water；It is described seasoning include with
The raw material of lower quality proportioning：
Spicy chili oil：2500 parts of rapeseed oil, 500 parts of paprika, fry 70 parts of white sesameseed, 400 parts of onion silk, 50 parts of ginger slice,
10 parts of Asian puccoon, 10 parts of zhenjiang vinegar, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, complete fore-telling 1 part, osmanthus
5 parts of skin, 5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, 1 part of bitter beans.
Western lemon condiment water：500 parts of light-coloured vinegar, 200 parts of sugar, lemon（Gross weight）500 parts, 7500 parts of water, 500 parts of salt, chickens' extract 150
Part, 100 parts of monosodium glutamate, anistree 50 parts, 25 parts of spiceleaf, 70 parts of Chinese prickly ash, 100 parts of fennel seeds, 20 parts of cassia bark, 5 parts of tsaoko, 30 are detained in vain
Part, 10 parts of rhizoma zingiberis, 10 parts of radix glycyrrhizae.
Garlic water：500 parts of peeling garlic, 2000 parts of water.
A kind of cool skin in western lemon flavor Shaanxi seasons the preparation process wrapped and is：
1. prepared by spicy chili oil：
（1）2500 parts of rapeseed oil is heated to 150 DEG C, after 400 parts of tripping in onion silk, the frying 5 minutes of 50 parts of ginger slice, stops adding
Heat；
（2）10 parts of Asian puccoon, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, finish foretell 1 part, 5 parts of cassia bark,
5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, soaked 15 minutes of 1 part of bitter beans, drain away the water, are put into oil
In pot, soak 3 hours, filtering rapeseed oil is stand-by；
（3）Rapeseed oil is heated to 180 DEG C, pours into paprika, leans to one side and is ceaselessly stirred uniformly with chopsticks on one side, treats oil all
After pouring into paprika, 10 parts of zhenjiang vinegar is added, then sprinkles the white sesameseed fried, stands 48 hours, you can；
2. prepared by western lemon condiment water：
（1）Lemon（Gross weight）500 parts of sections and 500 parts of light-coloured vinegar, 200 parts of sugar, 500 parts of salt, 150 parts of chickens' extract, 100 parts of monosodium glutamate, eight
50 parts of angle, 25 parts of spiceleaf, 70 parts of Chinese prickly ash, 100 parts of fennel seeds, 20 parts of cassia bark, 5 parts of tsaoko, white 30 parts of button, 10 parts of rhizoma zingiberis, radix glycyrrhizae
10 parts are put into 7500 parts of water, soak 3 hours；
（2）The material water soaked is entered into pot and is heated to 100 DEG C, is boiled 5 minutes, stops heating, is filtered after natural cooling；
3. prepared by garlic water：By peeling garlic, 500 parts are pounded mashed garlic, add 2000 parts of water and mix thoroughly；
4. seasoning packs standby：50 parts of spicy chili oil, western 150 parts of lemon condiment water, 30 parts of garlic water are weighed, is packed respectively,
As 1 part seasoning bag.
Seasoning bag can be modulated by popular taste, and 1 part of seasoning bag is adapted to the musculus cutaneus of 300 parts of allotment portion or 200 parts match somebody with somebody
Dish.
Embodiment 2
A kind of cool skin seasoning bag in western lemon flavor Shaanxi, contains spicy chili oil, western lemon condiment water and garlic water；It is described seasoning include with
The raw material of lower quality proportioning：
Spicy chili oil：1250 parts of rapeseed oil, 250 parts of paprika, fry 35 parts of white sesameseed, 100 parts of onion silk, 25 parts of ginger slice,
2 parts of Asian puccoon, 2 parts of zhenjiang vinegar, anistree 2 parts, 3 parts of Chinese prickly ash, 5 parts of raw white sesameseed, 3 parts of rhizoma zingiberis, 3 parts of radix glycyrrhizae, complete fore-telling 1 part, cassia bark 2
Part, 2 parts of white pepper, 2 parts of fennel seeds, 1 part of nutmeg, white 1 part of button, 1 part of cloves, 1 part of bitter beans；
Western lemon condiment water：300 parts of light-coloured vinegar, 100 parts of sugar, lemon（Gross weight）250 parts, 3750 parts of water, 250 parts of salt, 75 parts of chickens' extract, taste
50 parts of essence, anistree 25 parts, 12 parts of spiceleaf, 35 parts of Chinese prickly ash, 50 parts of fennel seeds, 10 parts of cassia bark, 2 parts of tsaoko, white button 15 parts, rhizoma zingiberis 5
Part, 5 parts of radix glycyrrhizae；
Garlic water：350 parts of peeling garlic, 1000 parts of water.
A kind of cool skin in western lemon flavor Shaanxi seasons the preparation process wrapped and is：
1. prepared by spicy chili oil：
（1）1250 parts of rapeseed oil is heated to 150 DEG C, after 100 parts of tripping in onion silk, the frying 5 minutes of 25 parts of ginger slice, stops adding
Heat；
（2）5 parts of Asian puccoon, anistree 4 parts, 6 parts of Chinese prickly ash, 5 parts of raw white sesameseed, 3 parts of rhizoma zingiberis, 3 parts of radix glycyrrhizae, finish foretell 1 part, it is 2 parts of cassia bark, white
2 parts of pepper, 2 parts of fennel seeds, 1 part of nutmeg, white 1 part of button, 1 part of cloves, soaked 15 minutes of 1 part of bitter beans, drain away the water, are put into oil cauldron
In, soak 3 hours, filtering rapeseed oil is stand-by；
（3）Rapeseed oil is heated to 180 DEG C, pours into paprika, leans to one side and is ceaselessly stirred uniformly with chopsticks on one side, treats oil all
After pouring into paprika, 5 parts of zhenjiang vinegar is added, then sprinkles the white sesameseed fried, stands 48 hours, you can；
2. prepared by western lemon condiment water：
（1）Lemon（Gross weight）250 parts of sections and 300 parts of light-coloured vinegar, 100 parts of sugar, 250 parts of salt, 75 parts of chickens' extract, 50 parts of monosodium glutamate, anise
25 parts, 12 parts of spiceleaf, 35 parts of Chinese prickly ash, 50 parts of fennel seeds, 10 parts of cassia bark, 2 parts of tsaoko, white 15 parts of button, 5 parts of rhizoma zingiberis, 5 parts of radix glycyrrhizae put
Enter in 3750 parts of water, soak 3 hours；
（2）The material water soaked is entered into pot and is heated to 100 DEG C, is boiled 5 minutes, stops heating, is filtered after natural cooling；
3. prepared by garlic water：By peeling garlic, 350 parts are pounded mashed garlic, add 1000 parts of water and mix thoroughly；
4. seasoning packs standby：50 parts of spicy chili oil, western 75 parts of lemon condiment water, 15 parts of garlic water are weighed, is packed respectively,
As 1 part seasoning bag.
Seasoning bag can be modulated by popular taste, and 1 part of seasoning bag is adapted to the musculus cutaneus of 300 parts of allotment portion or 200 parts match somebody with somebody
Dish.
Embodiment 3
A kind of cool skin seasoning bag in western lemon flavor Shaanxi, contains spicy chili oil, western lemon condiment water and garlic water；It is described seasoning include with
The raw material of lower quality proportioning：
Spicy chili oil：5000 parts of rapeseed oil, 1500 parts of paprika, fry 140 parts of white sesameseed, 800 parts of onion silk, ginger slice 100
Part, 20 parts of Asian puccoon, 20 parts of zhenjiang vinegar, anistree 16 parts, 24 parts of Chinese prickly ash, 20 parts of raw white sesameseed, 14 parts of rhizoma zingiberis, 12 parts of radix glycyrrhizae, complete fore-telling
2 parts, 10 parts of cassia bark, 10 parts of white pepper, 10 parts of fennel seeds, 6 parts of nutmeg, white 6 parts of button, 2 parts of cloves, 2 parts of bitter beans；
Western lemon condiment water：1000 parts of light-coloured vinegar, 500 parts of sugar, lemon（Gross weight）1000 parts, 15000 parts of water, 1000 parts of salt, chickens' extract 300
Part, 200 parts of monosodium glutamate, anistree 100 parts, 50 parts of spiceleaf, 140 parts of Chinese prickly ash, 200 parts of fennel seeds, 40 parts of cassia bark, 10 parts of tsaoko, white button
60 parts, 20 parts of rhizoma zingiberis, 20 parts of radix glycyrrhizae；
Garlic water：900 parts of peeling garlic, 4000 parts of water.
A kind of cool skin in western lemon flavor Shaanxi seasons the preparation method wrapped and is：
1. prepared by spicy chili oil：
（1）5000 parts of rapeseed oil is heated to 150 DEG C, after 800 parts of tripping in onion silk, the frying 5 minutes of 100 parts of ginger slice, stops adding
Heat；
（2）20 parts of Asian puccoon, anistree 16 parts, 24 parts of Chinese prickly ash, 20 parts of raw white sesameseed, 14 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, complete fore-telling 2 parts, cassia bark 10
Part, 10 parts of white pepper, 10 parts of fennel seeds, 6 parts of nutmeg, white 6 parts of button, 2 parts of cloves, soaked 15 minutes of 2 parts of bitter beans, drain away the water,
It is put into oil cauldron, soaks 3 hours, filtering rapeseed oil is stand-by；
（3）Rapeseed oil is heated to 180 DEG C, pours into paprika, leans to one side and is ceaselessly stirred uniformly with chopsticks on one side, treats oil all
After pouring into paprika, 20 parts of zhenjiang vinegar is added, then sprinkles the white sesameseed fried, stands 48 hours, you can；
2. prepared by western lemon condiment water：
（1）Lemon（Gross weight）1000 parts section with 1000 parts of light-coloured vinegar, sugar 500 parts, 1000 parts of salt, 300 parts of chickens' extract, 200 parts of monosodium glutamate,
Anistree 100 parts, 50 parts of spiceleaf, 140 parts of Chinese prickly ash, 200 parts of fennel seeds, 40 parts of cassia bark, 10 parts of tsaoko, white 60 parts of button, 20 parts of rhizoma zingiberis,
20 parts of radix glycyrrhizae is put into 15000 parts of water, is soaked 3 hours；
（2）The material water soaked is entered into pot and is heated to 100 DEG C, is boiled 5 minutes, stops heating, is filtered after natural cooling；
3. prepared by garlic water：By peeling garlic, 900 parts are put into juice extractor, are pounded mashed garlic, add 4000 parts of water and mix thoroughly；
4. seasoning packs standby：50 parts of spicy chili oil, western 300 parts of lemon condiment water, 60 parts of garlic water are weighed, is packed respectively,
As 1 part seasoning bag.
Seasoning bag can be modulated by popular taste, and 1 part of seasoning bag is adapted to the musculus cutaneus of 300 parts of allotment portion or 200 parts match somebody with somebody
Dish.
Reference examples 1
A kind of cool skin seasoning bag in western lemon flavor Shaanxi, contains spicy chili oil, western lemon condiment water and garlic water；It is described seasoning include with
The raw material of lower quality proportioning：
Spicy chili oil：1000 parts of rapeseed oil, 500 parts of paprika, fry 70 parts of white sesameseed, 400 parts of onion silk, 50 parts of ginger slice,
10 parts of Asian puccoon, 10 parts of zhenjiang vinegar, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, complete fore-telling 1 part, osmanthus
5 parts of skin, 5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, 1 part of bitter beans；
Western lemon condiment water：500 parts of light-coloured vinegar, 200 parts of sugar, lemon（Gross weight）1500 parts, 7500 parts of water, 500 parts of salt, 150 parts of chickens' extract,
It is 100 parts of monosodium glutamate, anistree 50 parts, 25 parts of spiceleaf, 70 parts of Chinese prickly ash, 100 parts of fennel seeds, 20 parts of cassia bark, 5 parts of tsaoko, white 30 parts of button, dry
10 parts of ginger, 10 parts of radix glycyrrhizae；
Garlic water：200 parts of peeling garlic, 2000 parts of water.
A kind of cool skin in western lemon flavor Shaanxi seasons the preparation process wrapped and is：
1. prepared by spicy chili oil：
（1）1000 parts of rapeseed oil is heated to 150 DEG C, 400 parts of tripping in onion silk, the frying 5 minutes of 50 parts of ginger slice, treats that color is golden yellow
After pull out, stop heating；
（2）10 parts of Asian puccoon, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, finish foretell 1 part, 5 parts of cassia bark,
5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, soaked 15 minutes of 1 part of bitter beans, drain away the water, are put into oil
In pot, soak 3 hours, filtering rapeseed oil is stand-by；
（3）Rapeseed oil is heated to 180 DEG C, pours into paprika, leans to one side and is ceaselessly stirred uniformly with chopsticks on one side, treats oil all
After pouring into paprika, 10 parts of zhenjiang vinegar is added, then sprinkles the white sesameseed fried, stands 48 hours, you can；
2. prepared by western lemon condiment water：
（1）By lemon（Gross weight）1500 parts section with 500 parts of light-coloured vinegar, sugar 200 parts, 500 parts of salt, 150 parts of chickens' extract, 100 parts of monosodium glutamate,
Anistree 50 parts, it is 25 parts of spiceleaf, 70 parts of Chinese prickly ash, 100 parts of fennel seeds, 20 parts of cassia bark, 5 parts of tsaoko, white 30 parts of button, 10 parts of rhizoma zingiberis, sweet
10 parts of grass is put into 7500 parts of water, is soaked 3 hours；
（2）The material water soaked is entered into pot and is heated to 100 DEG C, is boiled 5 minutes, stops heating, is filtered after natural cooling；
3. prepared by garlic water：By peeling garlic, 200 parts are put into juice extractor, are pounded mashed garlic, add 2000 parts of water and mix thoroughly；
4. seasoning packs standby：50 parts of spicy chili oil, western 300 parts of lemon condiment water, 30 parts of garlic water are weighed, is packed respectively,
As 1 part seasoning bag.
Seasoning bag can be modulated by popular taste, and 1 part of seasoning bag is adapted to the musculus cutaneus of 300 parts of allotment portion or 200 parts match somebody with somebody
Dish.
Reference examples 2
A kind of cool skin seasoning bag in western lemon flavor Shaanxi, contains spicy chili oil, western lemon condiment water and garlic water；It is described seasoning include with
The raw material of lower quality proportioning：
Spicy chili oil：2500 parts of rapeseed oil, 2000 parts of paprika, fry 70 parts of white sesameseed, 400 parts of onion silk, 50 parts of ginger slice,
10 parts of Asian puccoon, 10 parts of zhenjiang vinegar, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, complete fore-telling 1 part, osmanthus
5 parts of skin, 5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, 1 part of bitter beans；
Western lemon condiment water：500 parts of light-coloured vinegar, 200 parts of sugar, lemon（Gross weight）500 parts, 7500 parts of water, 500 parts of salt, 450 parts of chickens' extract,
It is 100 parts of monosodium glutamate, anistree 50 parts, 25 parts of spiceleaf, 70 parts of Chinese prickly ash, 100 parts of fennel seeds, 20 parts of cassia bark, 5 parts of tsaoko, white 30 parts of button, dry
10 parts of ginger, 10 parts of radix glycyrrhizae；
Garlic water：500 parts of peeling garlic, 5000 parts of water.
A kind of cool skin in western lemon flavor Shaanxi seasons the preparation process wrapped and is：
1. prepared by spicy chili oil：
（1）2500 parts of rapeseed oil is heated to 150 DEG C, 400 parts of tripping in onion silk, the frying 5 minutes of 50 parts of ginger slice, treats that color is golden yellow
After pull out, stop heating；
（2）10 parts of Asian puccoon, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, finish foretell 1 part, 5 parts of cassia bark,
5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, soaked 15 minutes of 1 part of bitter beans, drain away the water, are put into oil
In pot, soak 3 hours, filtering rapeseed oil is stand-by；
（3）Rapeseed oil is heated to 180 DEG C, pours into paprika, leans to one side and is ceaselessly stirred uniformly with chopsticks on one side, treats oil all
After pouring into paprika, 10 parts of zhenjiang vinegar is added, then sprinkles the white sesameseed fried, stands 48 hours, you can；
2. prepared by western lemon condiment water：
（1）Lemon（Gross weight）250 parts of sections and 500 parts of light-coloured vinegar, 200 parts of sugar, 500 parts of salt, 150 parts of chickens' extract, 100 parts of monosodium glutamate, eight
50 parts of angle, 25 parts of spiceleaf, 70 parts of Chinese prickly ash, 100 parts of fennel seeds, 20 parts of cassia bark, 5 parts of tsaoko, white 30 parts of button, 10 parts of rhizoma zingiberis, radix glycyrrhizae
10 parts are put into 7500 parts of water, soak 3 hours；
（2）The material water soaked is entered into pot and is heated to 100 DEG C, is boiled 5 minutes, stops heating, is filtered after natural cooling；
3. prepared by garlic water：By peeling garlic, 500 parts are put into juice extractor, are pounded mashed garlic, add 5000 parts of water and mix thoroughly；
4. seasoning packs standby：50 parts of spicy chili oil, western 75 parts of lemon condiment water, 30 parts of garlic water are weighed, is packed respectively,
As 1 part seasoning bag.
Seasoning bag can be modulated by popular taste, and 1 part of seasoning bag is adapted to the musculus cutaneus of 300 parts of allotment portion or 200 parts match somebody with somebody
Dish.
Reference examples 3
A kind of cool skin seasoning bag in western lemon flavor Shaanxi, contains spicy chili oil, western lemon condiment water and garlic water；It is described seasoning include with
The raw material of lower quality proportioning：
Spicy chili oil：2500 parts of rapeseed oil, 2500 parts of paprika, fry 70 parts of white sesameseed, 400 parts of onion silk, 50 parts of ginger slice,
10 parts of Asian puccoon, 10 parts of zhenjiang vinegar, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, complete fore-telling 1 part, osmanthus
5 parts of skin, 5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, 1 part of bitter beans,
Western lemon condiment water：250 parts of light-coloured vinegar, 200 parts of sugar, lemon（Gross weight）500 parts, 7500 parts of water, 500 parts of salt, 150 parts of chickens' extract,
It is 100 parts of monosodium glutamate, anistree 50 parts, 25 parts of spiceleaf, 70 parts of Chinese prickly ash, 100 parts of fennel seeds, 20 parts of cassia bark, 5 parts of tsaoko, white 30 parts of button, dry
10 parts of ginger, 10 parts of radix glycyrrhizae
Garlic water：100 parts of peeling garlic, 2000 parts of water.
A kind of cool skin in western lemon flavor Shaanxi seasons the preparation process wrapped and is：
1. prepared by spicy chili oil：
（1）2500 parts of rapeseed oil is heated to 150 DEG C, 400 parts of tripping in onion silk, the frying 5 minutes of 50 parts of ginger slice, treats that color is golden yellow
After pull out, stop heating；
（2）10 parts of Asian puccoon, anistree 8 parts, 12 parts of Chinese prickly ash, 10 parts of raw white sesameseed, 7 parts of rhizoma zingiberis, 6 parts of radix glycyrrhizae, finish foretell 1 part, 5 parts of cassia bark,
5 parts of white pepper, 5 parts of fennel seeds, 3 parts of nutmeg, white 3 parts of button, 1 part of cloves, soaked 15 minutes of 1 part of bitter beans, drain away the water, are put into oil
In pot, soak 3 hours, filtering rapeseed oil is stand-by；
（3）Rapeseed oil is heated to 180 DEG C, pours into paprika, leans to one side and is ceaselessly stirred uniformly with chopsticks on one side, treats oil all
After pouring into paprika, 10 parts of zhenjiang vinegar is added, then sprinkles the white sesameseed fried, stands 48 hours, you can；
2. prepared by western lemon condiment water：
（1）Lemon（Gross weight）500 parts of sections and 250 parts of light-coloured vinegar, 200 parts of sugar, 500 parts of salt, 150 parts of chickens' extract, 100 parts of monosodium glutamate, eight
50 parts of angle, 25 parts of spiceleaf, 70 parts of Chinese prickly ash, 100 parts of fennel seeds, 20 parts of cassia bark, 5 parts of tsaoko, white 30 parts of button, 10 parts of rhizoma zingiberis, radix glycyrrhizae
10 parts are put into 7500 parts of water, soak 3 hours；
（2）The material water soaked is entered into pot and is heated to 100 DEG C, is boiled 5 minutes, stops heating, is filtered after natural cooling；
3. prepared by garlic water：By peeling garlic, 100 parts are put into juice extractor, are pounded mashed garlic, add 2000 parts of water and mix thoroughly；
4. seasoning packs standby：50 parts of spicy chili oil, western 150 parts of lemon condiment water, 60 parts of garlic water are weighed, is packed respectively,
As 1 part seasoning bag.
Seasoning bag can be modulated by popular taste, and 1 part of seasoning bag is adapted to the musculus cutaneus of 300 parts of allotment portion or 200 parts match somebody with somebody
Dish.
The cool skin seasoning bag in western lemon flavor Shaanxi that embodiment 1~3 and reference examples 1~3 are prepared carries out aesthetic quality
Evaluation, institute's testing index and assay method are as shown in table 1 below：
The cool skin seasoning bag naked eyes evaluation standards of grading in the western lemon flavor Shaanxi of table 1
| Project | Standard requirement | Partition |
| Chilli oil color and luster | Full color, naturally, there are a little sesame suspension grain and capsicum powder particles in surface | 100 |
| Chilli oil taste | It is spicy agreeable to the taste, long times of aftertaste | 100 |
| Baste color and luster | Faint yellow, a little garlic rice suspends | 100 |
| Baste taste | Fresh perfume is agreeable to the taste, and western lemon taste is strong, and acid is without hardship | 100 |
Score is analyzed in the sensory evaluation of table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Reference examples 1 | Reference examples 2 | Reference examples 3 | |
| Chilli oil color and luster | 99 | 95 | 92 | 83 | 80 | 85 |
| Chilli oil taste | 96 | 93 | 80 | 78 | 78 | 75 |
| Baste color and luster | 99 | 96 | 92 | 86 | 80 | 85 |
| Baste taste | 97 | 95 | 96 | 84 | 81 | 74 |
From the sensory evaluation analysis result of table 2, compared with reference examples 1~3, western lemon that various embodiments of the present invention are prepared
The delicate tasty and refreshing, aftertaste of flavor Shaanxi cool skin seasoning bag it is fresh it is fragrant, it is salty it is moderate, tissue is fine and smooth uniformly, without layering, reached modern industry
The requirement of metaplasia production, and reference examples 1~3 not yet reach.
The smell of the cool skin seasoning bag in western lemon flavor Shaanxi prepared by the present invention is normal, coordinates free from extraneous odour, delicate mouthfeel, delicious
Beautiful, salty fresh appropriateness, taste are soft, and sorting is rigorous, and formula collocation is scientific and reasonable, and taking into account each side such as nutrition, taste, color and luster will
Ask, concise in technology, the kind for enriching the cool skin in Shaanxi, meet different regions taste demand, to traditional food modern industry metaplasia
Production provides experience foundation.The present invention is ensureing the base of traditional properties by selecting specific raw material, by the cool skin seasoning bag in Shaanxi
Improved on plinth, by introducing modern food technology of preparing, prepare portable seasoning bag.Sorting of the present invention is rigorous, and formula is taken
With scientific and reasonable, all requirements such as nutrition, taste, color and luster are taken into account, concise in technology, delicious and rich, mouthfeel are agreeable to the taste, meet different
Regional taste demand.
Claims (5)
1. a kind of cool skin seasoning bag in western lemon flavor Shaanxi, it is characterised in that the seasoning includes spicy chili oil, western lemon condiment water
With garlic water；
The western lemon condiment water contains the raw material of following mass fraction：300~1000 parts of light-coloured vinegar, 100~500 parts of sugar, belt leather lemon
250~1000 parts of lemon, 3750~15000 parts of water, 250~1000 parts of salt, 75~300 parts of chickens' extract, 50~200 parts of monosodium glutamate, anise
25~100 parts, 12~50 parts of spiceleaf, 35~140 parts of Chinese prickly ash, 50~200 parts of fennel seeds, 10~40 parts of cassia bark, tsaoko 2~10
Part, in vain 15~60 parts of button, 5~20 parts of rhizoma zingiberis, 5~20 parts of radix glycyrrhizae.
2. seasoning bag according to claim 1, it is characterised in that the western lemon condiment water contains the original of following mass fraction
Material：
The western lemon condiment water contains the raw material of following mass fraction：500~1000 parts of light-coloured vinegar, 200~400 parts of sugar, belt leather lemon
500~1000 parts of lemon, 7500~15000 parts of water, 500~1000 parts of salt, 150~300 parts of chickens' extract, 100~200 parts of monosodium glutamate, eight
50~100 parts of angle, 25~50 parts of spiceleaf, 70~140 parts of Chinese prickly ash, 100~200 parts of fennel seeds, 20~40 parts of cassia bark, tsaoko 5~
10 parts, in vain detain 30~60 parts, 10~20 parts of rhizoma zingiberis, 10~20 parts of radix glycyrrhizae.
3. seasoning bag according to claim 1, it is characterised in that the spicy chili oil and garlic water contain following mass fraction
Raw material：
Spicy chili oil：1250~5000 parts of rapeseed oil, 250~1000 parts of paprika, fry 35~140 parts of white sesameseed, onion silk
200~800 parts, 25~100 parts of ginger slice, 5~20 parts of Asian puccoon, 5~20 parts of zhenjiang vinegar, anistree 4~16 parts, Chinese prickly ash 6~24
Part, 5~20 parts of raw white sesameseed, 3~14 parts of rhizoma zingiberis, 3~12 parts of radix glycyrrhizae, finish foretell 1 part, 2~10 parts of cassia bark, 2~10 parts of white pepper,
2~10 parts of fennel seeds, in vain 1~6 part of nutmeg, 1~6 part of button, 1~2 part of cloves, 1~2 part of bitter beans；
Garlic water：350~900 parts of peeling garlic, 1000~4000 parts of water.
4. seasoning bag according to claim 3, it is characterised in that spicy chili oil and garlic water contain the original of following mass fraction
Material：
Spicy chili oil：2500~5000 parts of rapeseed oil, 500~1000 parts of paprika, fry 70~140 parts of white sesameseed, onion silk
400~800 parts, 50~100 parts of ginger slice, 10~20 parts of Asian puccoon, 10~20 parts of zhenjiang vinegar, anistree 8~16 parts, Chinese prickly ash 12~
24 parts, 10~20 parts of raw white sesameseed, 7~14 parts of rhizoma zingiberis, 6~12 parts of radix glycyrrhizae, finish foretell 1 part, 5~10 parts of cassia bark, white pepper 5~10
Part, 4~10 parts of fennel seeds, in vain 3~6 parts of nutmeg, 3~6 parts of button, 1~2 part of cloves, 1~2 part of bitter beans；
Garlic water：500~800 parts of peeling garlic, 2000~4000 parts of water.
5. the preparation method of the western cool skin seasoning bag in lemon flavor Shaanxi described in Claims 1 to 4, it is characterised in that the preparation side
Method specifically comprises the following steps：
Spicy chili oil：Rapeseed oil is heated to 150~180 DEG C, and tripping in onion silk, ginger slice frying stop heating after 4~6 minutes；
By Asian puccoon, anise, Chinese prickly ash, raw white sesameseed, rhizoma zingiberis, radix glycyrrhizae, finish fore-telling, cassia bark, white pepper, fennel seeds, nutmeg, buckle in vain, cloves, hardship
Beans drain away the water after soaked 12~18 minutes, are put into oil cauldron, soak 3~4 hours, and filtering rapeseed oil is stand-by；By rapeseed oil plus
It is hot to be poured into 170~190 DEG C in paprika, lean to one side and ceaselessly stirred uniformly with chopsticks on one side, treat that oil all pours into paprika
Afterwards, aromatic vinegar is added, then sprinkles the white sesameseed fried, stands 48 hours；
Western lemon condiment water：Belt leather lemon cut into slices with light-coloured vinegar, sugar, salt, chickens' extract, monosodium glutamate, anise, spiceleaf, Chinese prickly ash, fennel seeds, cassia bark,
Tsaoko, white button, rhizoma zingiberis, radix glycyrrhizae are put into water, are soaked 3~4 hours；The material water soaked enters pot and is heated to 100 DEG C, boils 5 minutes,
Stop heating, filtered after natural cooling；
Garlic water：Peeling garlic is pounded mashed garlic, adds water to mix thoroughly；
By spicy chili oil：Western lemon condiment water：Garlic water quality ratio is 25~100：150~600：30~120 weigh and carry out respectively
Pack, produce seasoning bag.
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| CN1775086A (en) * | 2005-11-24 | 2006-05-24 | 周桦 | Method for producing aqueous spice-hot condiment |
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| CN102630914A (en) * | 2011-02-15 | 2012-08-15 | 木叶斯尔·司马义 | Making process of cold rice noodles |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
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|---|---|---|---|---|
| CN1775086A (en) * | 2005-11-24 | 2006-05-24 | 周桦 | Method for producing aqueous spice-hot condiment |
| CN101336685A (en) * | 2008-08-15 | 2009-01-07 | 程国发 | Processing method of instant hot Liangpi |
| CN102630914A (en) * | 2011-02-15 | 2012-08-15 | 木叶斯尔·司马义 | Making process of cold rice noodles |
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
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