CN107535623A - A kind of method that the old oil of chafing dish is prepared using ultra tiny and HTHP extraction - Google Patents
A kind of method that the old oil of chafing dish is prepared using ultra tiny and HTHP extraction Download PDFInfo
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- CN107535623A CN107535623A CN201711031907.4A CN201711031907A CN107535623A CN 107535623 A CN107535623 A CN 107535623A CN 201711031907 A CN201711031907 A CN 201711031907A CN 107535623 A CN107535623 A CN 107535623A
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Abstract
The invention discloses a kind of method that the old oil of chafing dish is prepared using ultra tiny and HTHP extraction, including first time frying, HTHP extracts three processes after second of frying and micronization, bed material filtering wherein after first time frying, added and first time frying identical raw material in base oil after filtration, carry out second of frying, refilter, merge the filter residue of the filtering of frying twice, add oil and water, HTHP in reactor is transferred to after micronization further to extract, oil phase is merged with the filtrate that second of frying is filtered after having extracted, it is always oily to obtain described chafing dish.The present invention by circulating frying twice, and filter residue is further extracted using HTHP after micronization, make the further dissolution of the active ingredient in bed material, release, so that the old oil of the chafing dish being prepared reaches " old fire pot " distinctive flavor, avoid potential safety hazard existing for the old oil of chafing dish on the market, meanwhile also solve using influence of the disposable the bottom of a pan to chafing dish flavor.
Description
Technical field
The invention belongs to field of food science, more particularly to a kind of using ultra tiny and HTHP extraction to prepare chafing dish old
The method of oil.
Background technology
Chafing dish is Southwestern China area speciality suitable for people of all ages, due to its hot spicy delicate flavour, makes many people difficult
To resist its temptation, thus the southwest even whole nation it is edible it is universal, have a large capacity and a wide range.Due to cooking method and edible spy
Different property, chafing dish scalds every time eat after can all leave substantial amounts of grease, that is, chafing dish is oily.Due to there is more flavoring ingredients to melt
Enter, chafing dish oil has special fragrance, is also considered as the key that chafing dish is liked by people.
In chongqing chafing dish industry, the chafing dish oil for boiling, reusing repeatedly is commonly called as " old oil ", or " chafing dish is old
Oil ", that is, the chafing dish without slag charge." whether chafing dish perfume (or spice) or not, complete to be adjusted by old oil ", old oil embodies the characteristic of chongqing chafing dish.Fire
Pot oil have concurrently seasoning with thermal medium function, the old oil of reuse the more is endured the more fragrant, cooked in oil phase come meat not only it is tender but also slide, ten
Divide tasty and refreshing.Have the saying of " one jin of bed material, three jin of oil " in Chongqing of Sichuan, that is to say, that except chafing dish bottom flavorings contain in itself 50% to oil
Outside, chafing dish oil can be also additionally added, this chafing dish with " old oil " characteristic is referred to as " old oily chafing dish ".
With the improvement of living standards, requirement of the people to food also more and more higher, " green, safely " increasingly becomes people
The factor paid close attention to.Because the old oil that many chafing dish restaurants use is to reuse, cooks be easily reduced fragrance and fiber crops for a long time
Pungent, lighter, meanwhile, the harm such as rotten, the nitro compound accumulation of Oxidation of Fat and Oils also be present.In addition one occurred in recent years
A little bad chafing dish restaurants are pretended to be the behavior of old oil with oil recovery, gutter oil, it is always oily to leverage traditional chafing dish to reduce cost
Use, most of chafing dish restaurant begins to use the disposable the bottom of a pan, and chafing dish flavor is also greatly affected therewith.
The content of the invention
It is high using ultra tiny and high temperature it is an object of the invention to provide one kind for above shortcomings in the prior art
The method that pressure extraction prepares the old oil of chafing dish, solve the problems, such as that the existing disposable the bottom of a pan influences chafing dish flavor.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of method that the old oil of chafing dish is prepared using ultra tiny and HTHP extraction, is comprised the following steps：
（1）First time frying：Prepare bed material first, wherein bed material include butter, onion, Bulbus Allii Fistulosi head, chilli, bean cotyledon, ginger,
Garlic, Chinese prickly ash, composite aromatic condiment, salt, monosodium glutamate, chickens' extract, white sugar, fermented glutinour rice, white wine；
By chilli in 90 ~ 100 DEG C of boiling 25min, rubbed after draining, it is stand-by to obtain zi ba pepper；Then butter are poured into pot,
Oil temperature is risen to 150 ~ 160 DEG C with big fire, first descends onion and Bulbus Allii Fistulosi head, by onion and Bulbus Allii Fistulosi head fry it is dry pull out, then lower glutinous rice cake is peppery
Green pepper, in 5 ~ 6 one-tenth of zi ba pepper moisture fried dry, then lower bean cotyledon, 5 ~ 6 one-tenth of bean cotyledon moisture fried dry, then lower salt, monosodium glutamate, chickens' extract, white sugar,
Ginger, garlic, Chinese prickly ash are descended after mixing again, 7 ~ 8 one-tenth of moisture fried dry, then lower fermented glutinour rice, white wine and composite aromatic condiment is treated, treats oily hair
Bright, fragrance closes fire after overflowing, and is filtered after the good slag inclusion bed material of above-mentioned frying is cooled into 55 ~ 65 DEG C, collects filtrate and filter residue；
（2）Second of frying：Bed material is added in the filtrate of above-mentioned collection and carries out second of frying, wherein secondary bed material removes
Without butter, other dispensings and frying production method are identical with first time frying, are filtered after frying is complete, collect filtrate and filter residue；
（3）HTHP extraction after ultra tiny：First time frying is merged with the filter residue that second of frying is filtered, and adds butter
And water, wherein filter residue, butter, the mass ratio of water three are 1:1:0.5, after stirring using multistage colloid mill micronization into
Slurry, or ground using ball mill or vibrator, in process of lapping using cooling water control temperature of charge below 60 DEG C,
Then the material after milling is placed in reactor and extracted using HTHP, wherein Extracting temperature is 130 ~ 140 DEG C, control pressure
Strong is 0.3 ~ 0.6MPa, and extraction time is 25 ~ 30min, by oil, water, slag three phase separation, the oil and second of separation after extraction
The filtrate of secondary frying filtering merges, and is that described chafing dish is always oily.
The present invention is first circulated frying twice to chafing dish bottom flavorings, the bed material filtering after frying, by the filter residue after filtering again
Further extracted through HTHP using after micronization, make the continuous dissolution of the active ingredient in bed material, accumulation, improve material
Utilization rate, the old oil of chafing dish for making to be prepared reaches " old fire pot " distinctive flavor.
Preferably, the step（1）In, each parts by weight of raw materials is as follows in bed material：38 ~ 45 parts of butter, onion 0.5 ~ 1
Part, first 0.5 ~ 1 part of Bulbus Allii Fistulosi, 10 ~ 14 parts of chilli, 6 ~ 8 parts of bean cotyledon, 5 ~ 7 parts of ginger, 7 ~ 10 parts of garlic, 3 ~ 4 parts of Chinese prickly ash are compound
10 ~ 12 parts of spice, 0.5 ~ 1 part of salt, 1 ~ 2 part of monosodium glutamate, 3 ~ 4 parts of chickens' extract, 0.5 ~ 0.8 part of white sugar, 1.2 ~ 1.8 parts of fermented glutinour rice, white wine 2
~ 2.5 parts.
Preferably, the composite aromatic condiment is made up of the raw material of following parts by weight：8 ~ 10 parts of cassia bark, 4 ~ 5 parts of dried orange peel, eight
10 ~ 14 parts of angle, 14 ~ 18 parts of tsaoko, 20 ~ 25 parts of thyme.
Compared with prior art, the present invention has the advantages that：The present invention by circulating frying twice, and to filter residue
Further extracted using HTHP after micronization, make the further dissolution of the active ingredient in bed material, release, so that preparing
The obtained old oil of chafing dish reaches " old fire pot " distinctive flavor, avoids potential safety hazard existing for the old oil of chafing dish on the market, meanwhile,
Also solve using influence of the disposable the bottom of a pan to chafing dish flavor, avoid the tasty slow, bed material of traditional chafing dish bottom flavorings taste compound
The problem of utilization rate is low, complementary taste deficiency.
Embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
The preparation method of the old oil of the present embodiment chafing dish, comprises the following steps：
（1）First time frying：Bed material is prepared first, and wherein bed material includes the raw material of following quality：40g butter, 0.7g onions,
0.6g Bulbus Allii Fistulosi head, 12g chilli, 7g bean cotyledons, 6g gingers, 8g garlics, 3.5g Chinese prickly ashes, 11g composite aromatic condiments, 0.7g salt, 1.5g
Monosodium glutamate, 3.5g chickens' extracts, 0.6g white sugar, 1.5g fermented glutinour rices, 2.2g white wine；
By chilli in 100 DEG C of boiling 25min, rubbed after draining, it is stand-by to obtain zi ba pepper；Then butter are poured into pot, used
Oil temperature is risen to 150 DEG C by big fire, first descends onion and Bulbus Allii Fistulosi head, by onion and Bulbus Allii Fistulosi head fry it is dry pull out, then lower zi ba pepper, in Ci
5 ~ 6 one-tenth of cake capsicum moisture fried dry, then lower bean cotyledon, 5 ~ 6 one-tenth of bean cotyledon moisture fried dry, then lower salt, monosodium glutamate, chickens' extract, white sugar, after mixing again
Lower ginger, garlic, Chinese prickly ash, 7 ~ 8 one-tenth of moisture fried dry, then lower fermented glutinour rice, white wine and composite aromatic condiment are treated, treats oily shinny, fragrance four
Fire is closed after overflowing, is filtered after the good slag inclusion bed material of above-mentioned frying is cooled into 55 DEG C, collects filtrate and filter residue；
（2）Second of frying：Bed material is added in the filtrate of above-mentioned collection and carries out second of frying, wherein secondary bed material removes
Without butter, other dispensings and frying production method are identical with first time frying, are filtered after frying is complete, the filtrate of collection and filter residue；
（3）HTHP extraction after ultra tiny：First time frying is merged with the filter residue that second of frying is filtered, and adds butter
And water, wherein filter residue, butter, the mass ratio of water three are 1:1:0.5, after stirring, using 4 grades of colloid mill micronizations into
Slurry, then the material after milling is placed in reactor and extracted using HTHP, wherein Extracting temperature is 130 DEG C, control
Pressure is 0.3 ~ 0.4MPa, extraction time 25min, by oil, water, slag three phase separation, the oil and second of separation after extraction
The filtrate of secondary frying filtering merges, and is that described chafing dish is always oily.
Composite aromatic condiment is made up of the raw material of following parts by weight in the present embodiment：8 parts of cassia bark, 4 parts of dried orange peel is anistree 12 parts,
15 parts of tsaoko, 22 parts of thyme.
Embodiment 2
The preparation method of the old oil of the present embodiment chafing dish, comprises the following steps：
（1）First time frying：Bed material is prepared first, and wherein bed material includes the raw material of following quality：45g butter, 0.9g onions,
0.7g Bulbus Allii Fistulosi head, 14g chilli, 8g bean cotyledons, 4g gingers, 7g garlics, 4g Chinese prickly ashes, 12g composite aromatic condiments, 0.7g salt, 2g monosodium glutamates,
3g chickens' extracts, 0.8g white sugar, 1.2g fermented glutinour rices, 2g white wine；
By chilli in 100 DEG C of boiling 25min, rubbed after draining, it is stand-by to obtain zi ba pepper；Then butter are poured into pot, used
Oil temperature is risen to 150 DEG C by big fire, first descends onion and Bulbus Allii Fistulosi head, by onion and Bulbus Allii Fistulosi head fry it is dry pull out, then lower zi ba pepper, in Ci
5 ~ 6 one-tenth of cake capsicum moisture fried dry, then lower bean cotyledon, 5 ~ 6 one-tenth of bean cotyledon moisture fried dry, then lower salt, monosodium glutamate, chickens' extract, white sugar, after mixing again
Lower ginger, garlic, Chinese prickly ash, 7 ~ 8 one-tenth of moisture fried dry, then lower fermented glutinour rice, white wine and composite aromatic condiment are treated, treats oily shinny, fragrance four
Fire is closed after overflowing, is filtered after the good slag inclusion bed material of above-mentioned frying is cooled into 60 DEG C, collects filtrate and filter residue；
（2）Second of frying：Bed material is added in the filtrate of above-mentioned collection and carries out second of frying, wherein secondary bed material removes
Without butter, other dispensings and frying production method are identical with first time frying, are filtered after frying is complete, the filtrate of collection and filter residue；
（3）HTHP extraction after ultra tiny：First time frying is merged with the filter residue that second of frying is filtered, and adds butter
And water, wherein filter residue, butter, the mass ratio of water three are 1:1:0.5, after stirring, using 4 grades of colloid mill micronizations into
Slurry, then the material after milling is placed in reactor and extracted using HTHP, wherein Extracting temperature is 140 DEG C, control
Pressure is 0.5 ~ 0.6MPa, extraction time 30min, by oil, water, slag three phase separation, the oil and second of separation after extraction
The filtrate of secondary frying filtering merges, and is that described chafing dish is always oily.
Composite aromatic condiment is made up of the raw material of following parts by weight in the present embodiment：10 parts of cassia bark, 4 parts of dried orange peel is anistree 14 parts,
18 parts of tsaoko, 25 parts of thyme.
The above embodiment of the present invention is only example to illustrate the invention, and is not the implementation to the present invention
The restriction of mode.For those of ordinary skill in the field, other can also be made not on the basis of the above description
With the change and variation of form.Here all embodiments can not be exhaustive.It is every to belong to technical scheme
Row of the obvious changes or variations amplified out still in protection scope of the present invention.
Claims (3)
- A kind of 1. method that the old oil of chafing dish is prepared using ultra tiny and HTHP extraction, it is characterised in that comprise the following steps：（1）First time frying：Prepare bed material first, wherein bed material include butter, onion, Bulbus Allii Fistulosi head, chilli, bean cotyledon, ginger, Garlic, Chinese prickly ash, composite aromatic condiment, salt, monosodium glutamate, chickens' extract, white sugar, fermented glutinour rice, white wine；By chilli in 90 ~ 100 DEG C of boiling 25min, rubbed after draining, it is stand-by to obtain zi ba pepper；Then butter are poured into pot, Oil temperature is risen to 150 ~ 160 DEG C with big fire, first descends onion and Bulbus Allii Fistulosi head, by onion and Bulbus Allii Fistulosi head fry it is dry pull out, then lower glutinous rice cake is peppery Green pepper, in 5 ~ 6 one-tenth of zi ba pepper moisture fried dry, then lower bean cotyledon, 5 ~ 6 one-tenth of bean cotyledon moisture fried dry, then lower salt, monosodium glutamate, chickens' extract, white sugar, Ginger, garlic, Chinese prickly ash are descended after mixing again, 7 ~ 8 one-tenth of moisture fried dry, then lower fermented glutinour rice, white wine and composite aromatic condiment is treated, treats oily hair Bright, fragrance closes fire after overflowing, and is filtered after the good slag inclusion bed material of above-mentioned frying is cooled into 55 ~ 65 DEG C, collects filtrate and filter residue；（2）Second of frying：Bed material is added in the filtrate of above-mentioned collection and carries out second of frying, wherein secondary bed material removes Without butter, other dispensings and frying production method are identical with first time frying, are filtered after frying is complete, collect filtrate and filter residue；（3）HTHP extraction after ultra tiny：First time frying is merged with the filter residue that second of frying is filtered, and adds butter And water, wherein filter residue, butter, the mass ratio of water three are 1:1:0.5, after stirring using multistage colloid mill micronization into Slurry, or ground using ball mill or vibrator, in process of lapping using cooling water control temperature of charge below 60 DEG C, Then the material after milling is placed in reactor and extracted using HTHP, wherein Extracting temperature is 130 ~ 140 DEG C, control pressure Strong is 0.3 ~ 0.6MPa, and extraction time is 25 ~ 30min, by oil, water, slag three phase separation, the oil and second of separation after extraction The filtrate of secondary frying filtering merges, and is that described chafing dish is always oily.
- 2. the method according to claim 1 that the old oil of chafing dish is prepared using ultra tiny and HTHP extraction, its feature are existed In step（1）In, each parts by weight of raw materials is as follows in bed material：38 ~ 45 parts of butter, 0.5 ~ 1 part of onion, first 0.5 ~ 1 part of Bulbus Allii Fistulosi, do 10 ~ 14 parts of capsicum, 6 ~ 8 parts of bean cotyledon, 5 ~ 7 parts of ginger, 7 ~ 10 parts of garlic, 3 ~ 4 parts of Chinese prickly ash, 10 ~ 12 parts of composite aromatic condiment, salt 0.5 ~ 1 part, 1 ~ 2 part of monosodium glutamate, 3 ~ 4 parts of chickens' extract, 0.5 ~ 0.8 part of white sugar, 1.2 ~ 1.8 parts of fermented glutinour rice, 2 ~ 2.5 parts of white wine.
- 3. the method according to claim 1 or 2 that the old oil of chafing dish is prepared using ultra tiny and HTHP extraction, its feature It is, the composite aromatic condiment is made up of the raw material of following parts by weight：8 ~ 10 parts of cassia bark, 4 ~ 5 parts of dried orange peel is anistree 10 ~ 14 parts, grass 14 ~ 18 parts of fruit, 20 ~ 25 parts of thyme.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841869A (en) * | 2021-09-16 | 2021-12-28 | 重庆蜀记油脂科技有限公司 | Seasoning and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178202A (en) * | 2011-05-13 | 2011-09-14 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
| CN105747179A (en) * | 2016-03-18 | 2016-07-13 | 四川省阳家私坊食品开发有限公司 | Production method of old-oil-flavored hotpot seasoning |
-
2017
- 2017-10-30 CN CN201711031907.4A patent/CN107535623A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178202A (en) * | 2011-05-13 | 2011-09-14 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
| CN105747179A (en) * | 2016-03-18 | 2016-07-13 | 四川省阳家私坊食品开发有限公司 | Production method of old-oil-flavored hotpot seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841869A (en) * | 2021-09-16 | 2021-12-28 | 重庆蜀记油脂科技有限公司 | Seasoning and preparation process thereof |
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Application publication date: 20180105 |