CN107568355A - A kind of method that the old oil of chafing dish is prepared using HTHP extraction - Google Patents
A kind of method that the old oil of chafing dish is prepared using HTHP extraction Download PDFInfo
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- CN107568355A CN107568355A CN201711035543.7A CN201711035543A CN107568355A CN 107568355 A CN107568355 A CN 107568355A CN 201711035543 A CN201711035543 A CN 201711035543A CN 107568355 A CN107568355 A CN 107568355A
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Abstract
The invention discloses a kind of method that the old oil of chafing dish is prepared using HTHP extraction, three production process are extracted including first time frying, second of frying and HTHP, 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 further to extract, oil phase is merged with the filtrate that second of frying is filtered after having extracted, so as to which the chafing dish for obtaining described is always oily.The present invention by circulating frying twice, and filter residue is further extracted using HTHP, 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 side that the old oil of chafing dish is prepared using HTHP extraction
Method.
Background technology
Chafing dish has very long history in China, is catering mode that is a kind of easy to use and being welcome by numerous consumers, especially
It is eaten in heating round reeky chafing dish in the winter of cold, men and women, old and young, relatives and friends, fills a wine cup for and discuss together, softheartedly swing
Ripple, brim with ardent harmonious atmosphere, be especially suitable for happy reunion this traditional Chinese culture.
Due to cooking method and edible particularity, chafing dish scalds every time eaten after can all leave substantial amounts of grease, Yi Jihuo
Pot oil.Due to there is more flavoring ingredients to incorporate, chafing dish oil has special fragrance, is also considered as chafing dish and is liked by people
The key of love.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
For above shortcomings in the prior art, it is an object of the invention to provide one kind to utilize HTHP extraction system
The method of the standby 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 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 extracts：First time frying is merged with the filter residue that second of frying is filtered, and adds butter and water, its
Middle filter residue, butter, the mass ratio of water three are 1:1:0.5, extracted after stirring using HTHP, wherein Extracting temperature is
130 ~ 140 DEG C, it is 0.3 ~ 0.6MPa to control pressure, and extraction time is 25 ~ 30min, by oil, water, slag three-phase separate after extraction
From the oil of separation merges with the filtrate of second of frying filtering, 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 using HTHP, make the continuous dissolution of the active ingredient in bed material, accumulation, improve the utilization rate of material, make
The old oil of chafing dish being 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, make the further dissolution of the active ingredient in bed material, release, so that the chafing dish being prepared
Old oil reaches " old fire pot " distinctive flavor, avoids potential safety hazard existing for the old oil of chafing dish on the market, meanwhile, also solving makes
With influence of the disposable the bottom of a pan to chafing dish flavor.
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 extracts：First time frying is merged with the filter residue that second of frying is filtered, and adds butter and water, its
Middle filter residue, butter, the mass ratio of water three are 1:1:0.5, extracted after stirring using HTHP, be heated to Extracting temperature
For 140 DEG C, it is 0.3 ~ 0.4MPa, extraction time 30min to control pressure, by oil, water, slag three phase separation after extraction, is divided
From oil with second of frying filtering filtrate merges, as described in chafing dish it 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 extracts：First time frying is merged with the filter residue that second of frying is filtered, and adds butter and water, its
Middle filter residue, butter, the mass ratio of water three are 1:1:0.5, extracted after stirring using HTHP, be heated to Extracting temperature
For 130 DEG C, it is 0.5 ~ 0.6MPa, extraction time 25min to control pressure, by oil, water, slag three phase separation after extraction, is divided
From oil with second of frying filtering filtrate merges, as described in chafing dish it 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 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 extracts：First time frying is merged with the filter residue that second of frying is filtered, and adds butter and water, its Middle filter residue, butter, the mass ratio of water three are 1:1:0.5, extracted after stirring using HTHP, wherein Extracting temperature is 130 ~ 140 DEG C, it is 0.3 ~ 0.6MPa to control pressure, and extraction time is 25 ~ 30min, by oil, water, slag three-phase separate after extraction From the oil of separation merges with the filtrate of second of frying filtering, 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 HTHP extraction, it is characterised in that 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, chilli 10 ~ 14 parts, 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, 0.5 ~ 1 part of salt, taste 1 ~ 2 part of essence, 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 HTHP extraction, it is characterised in that institute Composite aromatic condiment is stated to be 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, tsaoko 14 ~ 18 Part, 20 ~ 25 parts of thyme.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229480A (en) * | 2021-06-22 | 2021-08-10 | 广州味滋美食品有限公司 | Stewing material and preparation process thereof, and hot pot stewing sauce and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106901303A (en) * | 2017-03-03 | 2017-06-30 | 湖北海顺达食品科技有限公司 | A kind of hotpot condiment and its production method |
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- 2017-10-30 CN CN201711035543.7A patent/CN107568355A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106901303A (en) * | 2017-03-03 | 2017-06-30 | 湖北海顺达食品科技有限公司 | A kind of hotpot condiment and its production method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229480A (en) * | 2021-06-22 | 2021-08-10 | 广州味滋美食品有限公司 | Stewing material and preparation process thereof, and hot pot stewing sauce and preparation process thereof |
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Application publication date: 20180112 |