CN107373579A - A kind of fermented soya beans bottom flavorings of chafing dish and preparation method - Google Patents
A kind of fermented soya beans bottom flavorings of chafing dish and preparation method Download PDFInfo
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- CN107373579A CN107373579A CN201710633463.5A CN201710633463A CN107373579A CN 107373579 A CN107373579 A CN 107373579A CN 201710633463 A CN201710633463 A CN 201710633463A CN 107373579 A CN107373579 A CN 107373579A
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- fermented soya
- chafing dish
- cream
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- bottom flavorings
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 100
- 240000007842 Glycine max Species 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims description 16
- 239000006071 cream Substances 0.000 claims abstract description 48
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 32
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 28
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 25
- 235000015067 sauces Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 238000010521 absorption reaction Methods 0.000 claims abstract description 18
- 235000002098 Puffbohne Nutrition 0.000 claims abstract description 16
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 16
- 240000006677 Vicia faba Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000002156 mixing Methods 0.000 claims description 24
- 235000019198 oils Nutrition 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000001802 infusion Methods 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 240000002268 Citrus limon Species 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 241000951473 Schizonepeta Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 235000020097 white wine Nutrition 0.000 claims description 7
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 6
- 241000249864 Tussilago Species 0.000 claims description 5
- 240000005158 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N Palmitic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims 2
- 235000021314 Palmitic acid Nutrition 0.000 claims 1
- 240000007329 Zingiber officinale Species 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009472 formulation Methods 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 19
- 235000002639 sodium chloride Nutrition 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 9
- 235000019482 Palm oil Nutrition 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- 241000245587 Anagyris foetida Species 0.000 description 5
- 239000006002 Pepper Substances 0.000 description 5
- 235000016761 Piper aduncum Nutrition 0.000 description 5
- 235000017804 Piper guineense Nutrition 0.000 description 5
- 240000000129 Piper nigrum Species 0.000 description 5
- 235000008184 Piper nigrum Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000000377 Tussilago farfara Species 0.000 description 2
- 235000004869 Tussilago farfara Nutrition 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000000988 Bone and Bones Anatomy 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/88—Taste or flavour enhancing agents
Abstract
The present invention relates to food processing technology field, more particularly to a kind of fermented soya beans bottom flavorings of chafing dish；Including the raw material in terms of mass parts below：Miscella 800~1000, fermented soya bean 200~300, flavoring 20~50, capsicum 300~400, thick broad-bean sauce 80~120, astringent cream 100~200, absorption cream 80~120；Inventive formulation is scientific and reasonable, while the distinctive fermented soya bean fragrance of chafing dish and mouthfeel is kept, effectively the taste convergence of fermented soya bean can also be wrapped in inside chafing dish, fermented soya bean fragrance is reduced to be attached on the person, solve the defects of taste is denseer with after traditional fermented soya bean chafing dish is eaten up, there is important facilitation to promote fermented soya bean chafing dish and chafing dish diet culture.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of fermented soya beans bottom flavorings of chafing dish and preparation method.
Background technology
Chafing dish is a kind of with a long history, the deep cuisines among the people liked by Chinese people.At present, the species of chafing dish has a lot,
Famous has " Chongqing hair tripe chafing dish ", " Sichuan spicy and hot chafing dish ", " Guizhou dog meat chaffy dish " etc., and taste varies, hundred pot of thousand taste.
Relative decision chafing dish quality and the quality of hotpot condiment of taste and the formula of taste also have it is varied, have with " fiber crops,
It is peppery, boiling hot " famous chongqing chafing dish is that chafing dish send in south, northern based on the instant-boiled mutton sends chafing dish and New School's chafing dish, and fermented soya bean chafing dish is near
The local national characteristics snack risen over year, feature is that unique flavor, peppery strength is full using fermented soya bean and zi ba pepper as major ingredient, is returned
Taste is infinite, deep to be had deep love for by the common people.The spicy fresh fragrant secret of fermented soya bean chafing dish is the combination of fermented soya bean and zi ba pepper, and other
The selection of seasoning and ratio collocation.
Chinese territory Liaoyuan, is not quite similar in the preparation of fermented soya beans bottom flavorings of chafing dish, and the fragrance of its bed material also can be by
Influence, CN101181047A discloses a kind of fermented soya beans bottom flavorings of chafing dish, raw material include capsicum, edible oil, fermented soya bean, lard, ginger, garlic,
Salt and the soup-stock boiled by bone and moyashi, be by chilli clean after be put into ginger, garlic and salt smash to pieces together be put into it is boiled
Oil cauldron in make ripe, then meat foam is added in pot together with fermented soya bean and fried, then after remaining ginger, garlic chopping with soup stock, food
Salt is put into boiled in pot and is made together.The program is oily but not greasy, unique flavor, and and for example CN102919786B discloses a kind of beans
Fermented soya beans, salted or other wise chafing dish bottom flavorings and preparation method thereof, the fermented soya beans bottom flavorings of chafing dish include following raw material：Rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, grain are peppery
Green pepper, zi ba pepper, salt and monosodium glutamate；Its preparation method is：(1) soya bean is cooked, carries out fermentation according to a conventional method and Anagyris foetida is made
Fermented soya beans, salted or other wise is standby；(2) by the parts by weight in formula weigh rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, poor capsicum, zi ba pepper, salt, monosodium glutamate with
And the Anagyris foetida fermented soya beans, salted or other wise obtained by step (1) is standby；(3) other raw materials are added in rapeseed oil to boil jointly；(4) temperature to be boiled reaches
At more than 100 DEG C, stir, packed after cooling.The present invention uses Anagyris foetida fermented soya beans, salted or other wise made of fermentation, nutritious,
Unique flavor Hui Xiang；Using poor capsicum and zi ba pepper as raw material, make the taste of fermented soya bean chafing dish more spicy pure；Addition butter make
It is strong fragrant to enter the more giving off a strong fragrance of the taste after soup；Preparation method is simple and convenient, and production process is easy to control, and production efficiency is high, produces
Chafing dish bottom flavorings can be deposited for a long time, moreover it is possible to keep nutrition and flavor.The all more prominent fermented soya bean in the making of traditional fermented soya bean chafing dish
The fresh perfume (or spice) of chafing dish, but taste of fermented soya bean chafing dish itself is more mellow, and dense fermented soya bean taste is had on the person after eating up, and allows more
Consumer hang back, seriously hinder the popularization and propagation of fermented soya bean chafing dish and its chafing dish cuisines, therefore, how to solve this
Problem is the emphasis of current fermented soya bean chafing dish research.
The content of the invention
The present invention is in order to solve the above technical problems, provide a kind of fermented soya beans bottom flavorings of chafing dish and preparation method.
Realized particular by following technical scheme：
A kind of fermented soya beans bottom flavorings of chafing dish, including the raw material in terms of mass parts below：Miscella 800~1000, fermented soya bean 200~
300th, flavoring 20~50, capsicum 300~400, thick broad-bean sauce 80~120, astringent cream 100~200, absorption cream 80~120.
Preferably, including below the raw material in terms of mass parts：Miscella 900, fermented soya bean 250, flavoring 35, capsicum 350, beans
Valve sauce 100, astringent cream 150, absorption cream 100.
Described miscella, be by rapeseed oil and palm oil by 2~3:1 mass ratio is mixed to prepare.
Described flavoring, including following raw material by weight：Monosodium glutamate 5~15, chickens' extract 5~8, salt 8~20, flower
Green pepper 8~12, Bulbus Allii Fistulosi 5~12, ginger 15~25, light soy sauce 10~20, dried orange peel 20~30, dry orange peel 10~20.
Described astringent cream, it is by 2~3 by tussilago, schizonepeta:0.8~1.2 mass ratio mixing, is immersed in light-coloured vinegar,
It is heated to 30~38 DEG C, places 8~12h, pull out and dry, pulverize, add 1~2 times of water of the mixture quality, at ultrasound
10~20min is managed, heats infusion into the medicinal extract that water content is 10~20%, cooling.
Described supersound process, frequency are 40~50KHz.
Described absorption cream, it is by 2~3 by lemon, tealeaves and fructus amomi:0.8~1.2:0.3~0.6 mass ratio mixing,
Crush, add 0.8~1.2 times of water of the mixture quality, heating infusion cools down into the medicinal extract that water content is 10~20%
.
The preparation method of the fermented soya beans bottom flavorings of chafing dish, comprises the following steps：
(1) capsicum is prepared：Sauce miscella, which is poured into pot, to be heated to seething with excitement, and is cooled to oil temperature as 70~80 DEG C, capsicum is fallen
Enter, stir-fry 40~60min, and chili oil is made；
(2) fermented soya bean are handled：Fermented soya bean are immersed in white wine, 25~35min is soaked, pulls out and drain, by thick broad-bean sauce, astringent cream
With absorption cream mixing, add water, it is the solution that content is 60~70% to adjust the mixture, and heating is mixed thoroughly, after addition is soaking
Fermented soya bean, it is 50~70 DEG C by temperature adjustment, simmers 40~60min, cooling off the pot；
(3) bed material is prepared：By the fermented soya bean after handling in the chili oil in step (1), step (2), mixing, it is heated to seething with excitement
Afterwards, flavoring is added, is mixed thoroughly, vacuum packaging.
In summary, the beneficial effects of the present invention are：Inventive formulation is scientific and reasonable, is keeping the distinctive fermented soya bean of chafing dish
While fragrance and mouthfeel, moreover it is possible to effectively the taste convergence of fermented soya bean is wrapped in inside chafing dish, fermented soya bean fragrance is reduced and is attached to
On the person, solves the defects of taste is denseer with after traditional fermented soya bean chafing dish is eaten up, to promote fermented soya bean chafing dish and chafing dish cuisines
Culture has important facilitation.
Embodiment
The embodiment of the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention
Scope.
Embodiment 1
A kind of fermented soya beans bottom flavorings of chafing dish, including the raw material in terms of mass parts below：Miscella 800g, fermented soya bean 200g, flavoring
20g, capsicum 300g, thick broad-bean sauce 80g, astringent cream 100g, absorption cream 80g；Described miscella, it is by rapeseed oil and palm oil
By 2:1 mass ratio is mixed to prepare；Described flavoring, including following raw material by weight：Monosodium glutamate 5g, chickens' extract 5g, food
Salt 8g, Chinese prickly ash 8g, Bulbus Allii Fistulosi 5g, ginger 15g, light soy sauce 10g, dried orange peel 20g, dry orange peel 10g；Described astringent cream, it is by coltsfoot
Flower, schizonepeta press 2:0.8 mass ratio mixing, is immersed in light-coloured vinegar, is heated to 30 DEG C, place 8h, pull out and dry, pulverize, add
1~2 times of water of the mixture quality, is ultrasonically treated 10min under 40KHz frequency, and heating infusion is into water content
10% medicinal extract, cooling；Described absorption cream, it is by 2 by lemon, tealeaves and fructus amomi:0.8:0.3 mass ratio mixing,
Crush, add 0.8~1.2 times of water of the mixture quality, heating infusion is into the medicinal extract that water content is 10%, cooling
Can.
The preparation method of the fermented soya beans bottom flavorings of chafing dish, comprises the following steps：
(1) capsicum is prepared：Sauce miscella, which is poured into pot, to be heated to seething with excitement, and is cooled to oil temperature as 70 DEG C, capsicum is poured into, turned over
40min is fried, chili oil is made；
(2) fermented soya bean are handled：Fermented soya bean are immersed in white wine, 25min is soaked, pulls out and drain, by thick broad-bean sauce, astringent cream and suction
Attached cream mixing, adds water, and it is the solution that content is 60% to adjust the mixture, and heating is mixed thoroughly, soaking rear fermented soya bean is added, by temperature
Degree is adjusted to 50 DEG C, simmers 40min, cooling off the pot；
(3) bed material is prepared：By the fermented soya bean after handling in the chili oil in step (1), step (2), mixing, it is heated to seething with excitement
Afterwards, flavoring is added, is mixed thoroughly, vacuum packaging.
Embodiment 2
A kind of fermented soya beans bottom flavorings of chafing dish, including the raw material in terms of mass parts below：Miscella 1000g, fermented soya bean 300g, flavoring
50g, capsicum 400g, thick broad-bean sauce 120g, astringent cream 200g, absorption cream 120g；Described miscella, it is by rapeseed oil and palm
Oil presses 3:1 mass ratio is mixed to prepare；Described flavoring, including following raw material by weight：Monosodium glutamate 15g, chickens' extract 8g,
Salt 20g, Chinese prickly ash 12g, Bulbus Allii Fistulosi 12g, ginger 25g, light soy sauce 20g, dried orange peel 30g, dry orange peel 20g；Described astringent cream, be by
Tussilago, schizonepeta press 3:1.2 mass ratio mixing, is immersed in light-coloured vinegar, is heated to 38 DEG C, place 12h, pull out and dry, pulverize,
1~2 times of water of the mixture quality is added, 20min is ultrasonically treated under 50KHz frequency, heats infusion into water content
For 20% medicinal extract, cooling；Described absorption cream, it is by 3 by lemon, tealeaves and fructus amomi:1.2:0.6 mass ratio mixes
Close, crush, add 1.2 times of water of the mixture quality, heat infusion into the medicinal extract that water content is 20%, cooling.
The preparation method of the fermented soya beans bottom flavorings of chafing dish, comprises the following steps：
(1) capsicum is prepared：Sauce miscella, which is poured into pot, to be heated to seething with excitement, and is cooled to oil temperature as 80 DEG C, capsicum is poured into, turned over
60min is fried, chili oil is made；
(2) fermented soya bean are handled：Fermented soya bean are immersed in white wine, 35min is soaked, pulls out and drain, by thick broad-bean sauce, astringent cream and suction
Attached cream mixing, adds water, and it is the solution that content is 70% to adjust the mixture, and heating is mixed thoroughly, soaking rear fermented soya bean is added, by temperature
Degree is adjusted to 70 DEG C, simmers 60min, cooling off the pot；
(3) bed material is prepared：By the fermented soya bean after handling in the chili oil in step (1), step (2), mixing, it is heated to seething with excitement
Afterwards, flavoring is added, is mixed thoroughly, vacuum packaging.
Embodiment 3
A kind of fermented soya beans bottom flavorings of chafing dish, including the raw material in terms of mass parts below：Miscella 900g, fermented soya bean 250g, flavoring
35g, capsicum 350g, thick broad-bean sauce 100g, astringent cream 150g, absorption cream 100g；Described miscella, it is by rapeseed oil and palm
Oil presses 2.5:1 mass ratio is mixed to prepare；Described flavoring, including following raw material by weight：Monosodium glutamate 10g, chickens' extract
7g, salt 14g, Chinese prickly ash 10g, Bulbus Allii Fistulosi 8g, ginger 20g, light soy sauce 15g, dried orange peel 25g, dry orange peel 15g；Described astringent cream, it is
Tussilago, schizonepeta are pressed 2.5:1 mass ratio mixing, is immersed in light-coloured vinegar, is heated to 35 DEG C, place 10h, pull drying, powder out
It is broken, 1~2 times of water of the mixture quality is added, is ultrasonically treated 15min under 45KHz frequency, heating infusion is into aqueous
Measure the medicinal extract for 15%, cooling；Described absorption cream, it is by 2.5 by lemon, tealeaves and fructus amomi:1:0.5 mass ratio mixes
Close, crush, add 1 times of water of the mixture quality, heat infusion into the medicinal extract that water content is 15%, cooling.
The preparation method of the fermented soya beans bottom flavorings of chafing dish, comprises the following steps：
(1) capsicum is prepared：Sauce miscella, which is poured into pot, to be heated to seething with excitement, and is cooled to oil temperature as 75 DEG C, capsicum is poured into, turned over
40~60min is fried, chili oil is made；
(2) fermented soya bean are handled：Fermented soya bean are immersed in white wine, 30min is soaked, pulls out and drain, by thick broad-bean sauce, astringent cream and suction
Attached cream mixing, adds water, and it is the solution that content is 65% to adjust the mixture, and heating is mixed thoroughly, soaking rear fermented soya bean is added, by temperature
Degree is adjusted to 60 DEG C, simmers 50min, cooling off the pot；
(3) bed material is prepared：By the fermented soya bean after handling in the chili oil in step (1), step (2), mixing, it is heated to seething with excitement
Afterwards, flavoring is added, is mixed thoroughly, vacuum packaging.
Embodiment 4
A kind of fermented soya beans bottom flavorings of chafing dish, including the raw material in terms of mass parts below：Miscella 800g, fermented soya bean 300g, flavoring
20g, capsicum 400g, thick broad-bean sauce 80g, astringent cream 200g, absorption cream 80g；Described miscella, it is by rapeseed oil and palm oil
By 2~3:1 mass ratio is mixed to prepare；Described flavoring, including following raw material by weight：Monosodium glutamate 5g, chickens' extract 8g,
Salt 8g, Chinese prickly ash 12g, Bulbus Allii Fistulosi 5g, ginger 25g, light soy sauce 10g, dried orange peel 30g, dry orange peel 10g；Described astringent cream, it is by money
Coltsfoot, schizonepeta press 2:1.2 mass ratio mixing, is immersed in light-coloured vinegar, is heated to 30 DEG C, place 12h, pull out and dry, pulverize, add
Enter 1~2 times of water of the mixture quality, be ultrasonically treated 10min under 40~50KHz frequency, heating infusion is into aqueous
Measure the medicinal extract for 20%, cooling；Described absorption cream, it is by 2 by lemon, tealeaves and fructus amomi:1.2:0.3 mass ratio mixes
Close, crush, add 1.2 times of water of the mixture quality, heat infusion into the medicinal extract that water content is 10%, cooling.
The preparation method of the fermented soya beans bottom flavorings of chafing dish, comprises the following steps：
(1) capsicum is prepared：Sauce miscella, which is poured into pot, to be heated to seething with excitement, and is cooled to oil temperature as 70 DEG C, capsicum is poured into, turned over
60min is fried, chili oil is made；
(2) fermented soya bean are handled：Fermented soya bean are immersed in white wine, 25min is soaked, pulls out and drain, by thick broad-bean sauce, astringent cream and suction
Attached cream mixing, adds water, and it is the solution that content is 70% to adjust the mixture, and heating is mixed thoroughly, soaking rear fermented soya bean is added, by temperature
Degree is adjusted to 50 DEG C, simmers 60min, cooling off the pot；
(3) bed material is prepared：By the fermented soya bean after handling in the chili oil in step (1), step (2), mixing, it is heated to seething with excitement
Afterwards, flavoring is added, is mixed thoroughly, vacuum packaging.
Embodiment 5
A kind of fermented soya beans bottom flavorings of chafing dish, including the raw material in terms of mass parts below：Miscella 1000g, fermented soya bean 200g, flavoring
50g, capsicum 300g, thick broad-bean sauce 120g, astringent cream 100g, absorption cream 120g；Described miscella, it is by rapeseed oil and palm
Oil presses 3:1 mass ratio is mixed to prepare；Described flavoring, including following raw material by weight：Monosodium glutamate 15g, chickens' extract 5g,
Salt 20g, Chinese prickly ash 8g, Bulbus Allii Fistulosi 12g, ginger 15g, light soy sauce 20g, dried orange peel 20g, dry orange peel 20g；Described astringent cream, be by
Tussilago, schizonepeta press 3:0.8 mass ratio mixing, is immersed in light-coloured vinegar, is heated to 38 DEG C, place 8h, pull out and dry, pulverize,
1~2 times of water of the mixture quality is added, 10min is ultrasonically treated under 50KHz frequency, heats infusion into water content
For 20% medicinal extract, cooling；Described absorption cream, it is by 3 by lemon, tealeaves and fructus amomi:0.8:0.6 mass ratio mixes
Close, crush, add 0.8~1.2 times of water of the mixture quality, heating infusion cools down into the medicinal extract that water content is 20%
.
The preparation method of the fermented soya beans bottom flavorings of chafing dish, comprises the following steps：
(1) capsicum is prepared：Sauce miscella, which is poured into pot, to be heated to seething with excitement, and is cooled to oil temperature as 80 DEG C, capsicum is poured into, turned over
40~60min is fried, chili oil is made；
(2) fermented soya bean are handled：Fermented soya bean are immersed in white wine, 25min is soaked, pulls out and drain, by thick broad-bean sauce, astringent cream and suction
Attached cream mixing, adds water, and it is the solution that content is 70% to adjust the mixture, and heating is mixed thoroughly, soaking rear fermented soya bean is added, by temperature
Degree is adjusted to 50 DEG C, simmers 60min, cooling off the pot；
(3) bed material is prepared：By the fermented soya bean after handling in the chili oil in step (1), step (2), mixing, it is heated to seething with excitement
Afterwards, flavoring is added, is mixed thoroughly, vacuum packaging.
The chafing dish bottom flavorings that some experiencers prepare the present invention are randomly selected to evaluate, with 10 points for full marks, wherein
Experiencer's age is unlimited, and men and women half and half, with application number 201210415228.8《A kind of fermented soya beans bottom flavorings of chafing dish and preparation method thereof》
Disclosed fermented soya beans bottom flavorings of chafing dish is as compareing, as a result as shown in table 1：
Table 1
| Chafing dish bottom flavorings of the present invention | Disclosed chafing dish bottom flavorings | |
| Fermented soya bean fragrance | 9.2 | 9.3 |
| Fresh perfume (or spice) | 9.3 | 9.2 |
| Mouthfeel | 9.5 | 9.3 |
| Peculiar smell with it | 9.3 | 8.6 |
With it is very satisfied, satisfied, can not receive to count the receiving that experiencer eats the peculiar smell with after Peas fermented soya beans, salted or other wise chafing dish
Degree, in 100 people in 20~30 years old stage after the very satisfied chafing dish bottom flavorings for eating up the present invention with taste account for
To 90%, in 100 people in 35~45 years old stage it is very satisfied eat up the present invention chafing dish bottom flavorings after with taste
Accounted for 92%.
Claims (8)
1. a kind of fermented soya beans bottom flavorings of chafing dish, it is characterised in that including the raw material in terms of mass parts below：Miscella 800~1000, beans
Fermented soya beans, salted or other wise 200~300, flavoring 20~50, capsicum 300~400, thick broad-bean sauce 80~120, astringent cream 100~200, absorption cream 80~
120。
2. fermented soya beans bottom flavorings of chafing dish as claimed in claim 1, it is characterised in that including the raw material in terms of mass parts below：Mixing
Oil 900, fermented soya bean 250, flavoring 35, capsicum 350, thick broad-bean sauce 100, astringent cream 150, absorption cream 100.
3. fermented soya beans bottom flavorings of chafing dish as claimed in claim 1, it is characterised in that described miscella, be by rapeseed oil and palm fibre
Palmitic acid oil presses 2~3:1 mass ratio is mixed to prepare.
4. fermented soya beans bottom flavorings of chafing dish as claimed in claim 1, it is characterised in that described flavoring, including it is following by weight
The raw material of meter：Monosodium glutamate 5~15, chickens' extract 5~8, salt 8~20, Chinese prickly ash 8~12, Bulbus Allii Fistulosi 5~12, ginger 15~25, light soy sauce 10~
20th, dried orange peel 20~30, dry orange peel 10~20.
5. fermented soya beans bottom flavorings of chafing dish as claimed in claim 1, it is characterised in that described astringent cream, be by tussilago, schizonepeta by
2~3:0.8~1.2 mass ratio mixing, is immersed in light-coloured vinegar, is heated to 30~38 DEG C, place 8~12h, pull drying, powder out
It is broken, add 1~2 times of water of the mixture quality, be ultrasonically treated 10~20min, heating infusion into water content be 10~
20% medicinal extract, cooling.
6. fermented soya beans bottom flavorings of chafing dish as claimed in claim 6, it is characterised in that described supersound process, frequency be 40~
50KHz。
7. fermented soya beans bottom flavorings of chafing dish as claimed in claim 1, it is characterised in that described absorption cream, be by lemon, tealeaves and sand
Benevolence presses 2~3:0.8~1.2:0.3~0.6 mass ratio mixing, crushes, adds 0.8~1.2 times of the mixture quality
Water, infusion is heated into the medicinal extract that water content is 10~20%, cooling.
8. the preparation method of fermented soya beans bottom flavorings of chafing dish as claimed in claim 1, it is characterised in that comprise the following steps：
(1) capsicum is prepared：Sauce miscella, which is poured into pot, to be heated to seething with excitement, and is cooled to oil temperature as 70~80 DEG C, capsicum is poured into, turned over
40~60min is fried, chili oil is made；
(2) fermented soya bean are handled：Fermented soya bean are immersed in white wine, 25~35min is soaked, pulls out and drain, by thick broad-bean sauce, astringent cream and suction
Attached cream mixing, adds water, and it is the solution that content is 60~70% to adjust the mixture, and heating is mixed thoroughly, adds soaking rear fermented soya bean,
It is 50~70 DEG C by temperature adjustment, simmers 40~60min, cooling off the pot；
(3) bed material is prepared：By the fermented soya bean after being handled in the chili oil in step (1), step (2), mix, after being heated to boiling,
Flavoring is added, is mixed thoroughly, vacuum packaging.
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Cited By (1)
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