CN107568689A - A kind of compound capsicum chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of compound capsicum chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the configuring technical field of chafing dish bottom flavorings, and in particular to a kind of compound capsicum chafing dish bottom flavorings and preparation method thereof；Composition of raw materials is：The best capsicum, India devil green pepper, rice green pepper, capsicum annum fasciculatum of new generation, sharp green pepper, sweetbell redpepper bubble green pepper, plate green pepper, stone column pimiento, vegetable oil, thick broad-bean sauce, fermented soya bean, Chinese prickly ash, anise, fennel, cassia bark, buckle in vain, tsaoko, fragrant sand, cloves, spiceleaf, radix glycyrrhizae, edible salt, sodium glutamate；Without any additive, a variety of capsicums are combined, and rich in abundant vitamin C, skin is highly profitable, and capsaicine can also accelerate lipolysis, help to lose weight.Final products moisture content is low so that compound capsicum chafing dish bottom flavorings long shelf-life, long shelf-life was up to 18 20 months, and fragrance is unique, and mouthfeel is aromatic, and nutrient health.
Description
Technical field：
The invention belongs to the configuring technical field of chafing dish bottom flavorings, and in particular to a kind of compound capsicum chafing dish bottom flavorings and its making
Method.
Background technology：
From cold winter to the summer of sweltering heat, from the southern region of rivers and lakes to Northern grassland, chafing dish sweeps across on both sides of the Changjiang River, turns into quite
Popular delicious food, Chinese prickly ash, capsicum in chafing dish bottom flavorings can not only dispelling wind and eliminating dampness, warm stomach dispel cold, accelerate blood and follow
Ring, enhance metabolism, can also prevent and treat cold, nasal obstruction, headache, articular rheumatic pain, improve the symptoms such as trick is ice-cold！During according to Lee
It is precious《Compendium of Materia Medica》Record：" Chinese prickly ash heavily fortified point tooth, black hair, improving eyesight, long term usage, good color, resistance to old, increasing year, strong god." and contain in capsicum
Vitamin C, skin is highly profitable, capsaicine can also accelerate lipolysis, help to lose weight.
The content of the invention：
The invention provides a kind of compound capsicum chafing dish bottom flavorings and preparation method thereof, manufacturing process is simple, using a variety of peppery
Green pepper is formulated, and containing abundant vitamin C, has cosmetic result, and can accelerate lipolysis.
A kind of compound capsicum chafing dish bottom flavorings are made up of the weight accounting of following raw material and its raw material：The best capsicum 1.2%-
1.6%th, India devil green pepper 1.2%-1.6%, rice green pepper 1.2%-1.6%, capsicum annum fasciculatum 0.5%-0.9% of new generation, sharp green pepper
0.5%-0.9%, sweetbell redpepper bubble green pepper 0.5%-0.9%, plate green pepper 0.5%-0.9%, stone column pimiento 0.5%-0.9%, plant
Thing oil 68%-72%, thick broad-bean sauce 1.8%-2.8%, fermented soya bean 1.2%-1.6%, Chinese prickly ash 1.2%-1.6%, anistree 0.12%-
0.16%th, fennel 0.5%-0.9%, cassia bark 0.12%-0.16%, in vain detain 0.12%-0.16%, tsaoko 0.05%-0.09%,
Fragrant sand 0.12%-0.16%, cloves 0.012%-0.016%, spiceleaf 0.012%-0.016%, radix glycyrrhizae 0.012%-
0.016%th, edible salt 5%-9%, sodium glutamate 5%-9%.
Preferably, a kind of optimum weight accounting of compound capsicum chafing dish bottom flavorings raw material and its raw material is the best capsicum
1.4%th, India devil green pepper 1.4%, rice green pepper 1.4%, capsicum annum fasciculatum of new generation 0.7%, sharp green pepper 0.7%, sweetbell redpepper bubble green pepper
0.7%th, plate green pepper 0.7%, stone column pimiento 0.7%, vegetable oil 70%, thick broad-bean sauce 2.8%, fermented soya bean 1.4%, Chinese prickly ash 1.4%, eight
Angle 0.14%, fennel 0.7%, in vain cassia bark 0.14%, button 0.14%, tsaoko 0.07%, fragrant sand 0.14%, cloves 0.014%, perfume
Leaf 0.014%, radix glycyrrhizae 0.014%, edible salt 7%, sodium glutamate 7%.
A kind of its specific make step of the manufacture craft of compound capsicum chafing dish bottom flavorings is as follows：
Step 1：Prepare compound capsicum：Weigh the best capsicum, India devil green pepper, rice green pepper, capsicum annum fasciculatum of new generation, sharp green pepper,
Sweetbell redpepper bubble green pepper, plate green pepper, stone column pimiento are configured to compound capsicum according to a certain percentage, and the compound capsicum configured is put into
Boiled in boiling water pot 4-6 minutes, wherein amount of water submerged compound capsicum；
Step 2：Dehydration crushes：By it is above-mentioned it is cooked after compound capsicum take the dish out of the pot and slough moisture, crushed after drying by machine
It is standby；
Step 3：Add auxiliary material：Weigh anise, fennel, cassia bark, white button, tsaoko, fragrant sand, cloves, spiceleaf, radix glycyrrhizae according to
Certain proportion configures auxiliary material, is crushed after the auxiliary material configured is stirred standby；
Step 4：Cook Chinese prickly ash：A certain proportion of Chinese prickly ash is weighed, adds in boiling water and boils 2-3 minutes, taking the dish out of the pot, it is standby to dehydrate
With；
Step 5：Frying：A certain amount of vegetable oil is added in frying pot and is heated to oil temperature as 100 DEG C -110 DEG C, will be walked
The compound capsicum that a rapid configuration crushes adds frying 1-1.5 hours in frying pot, and Oil-temperature control is at 100 DEG C -110 DEG C；Secondly
The auxiliary material that step 3 configuration crushes is added into frying pot, frying 30-40 minutes, Oil-temperature control is at 100 DEG C -110 DEG C；Again
A certain amount of thick broad-bean sauce and fermented soya bean are added into frying pot, frying 30-40 minutes, Oil-temperature control is at 100 DEG C -110 DEG C；Again to
Cooked dried Chinese prickly ash, frying 15-20 minutes, 100 DEG C -110 DEG C of Oil-temperature control are added in frying pot；In most backward frying pot
A certain proportion of edible salt, sodium glutamate are added, is stirred, is taken the dish out of the pot cool filling to room temperature.
Preferably, the proportioning of raw material used in a kind of compound capsicum chafing dish bottom flavorings manufacture craft described above is：King
Middle king capsicum 1.2%-1.6%, India devil green pepper 1.2%-1.6%, rice green pepper 1.2%-1.6%, capsicum annum fasciculatum 0.5%- of new generation
0.9%th, sharp green pepper 0.5%-0.9%, sweetbell redpepper bubble green pepper 0.5%-0.9%, plate green pepper 0.5%-0.9%, stone column pimiento
0.5%-0.9%, vegetable oil 68%-72%, thick broad-bean sauce 1.8%-2.8%, fermented soya bean 1.2%-1.6%, Chinese prickly ash 1.2%-
1.6%th, anistree 0.12%-0.16%, fennel 0.5%-0.9%, cassia bark 0.12%-0.16%, in vain detain 0.12%-0.16%,
Tsaoko 0.05%-0.09%, fragrant sand 0.12%-0.16%, cloves 0.012%-0.016%, spiceleaf 0.012%-0.016%,
Radix glycyrrhizae 0.012%-0.016%, edible salt 5%-9%, sodium glutamate 5%-9%.
Preferably, in a kind of manufacture craft of compound capsicum chafing dish bottom flavorings, the moisture in compound capsicum chafing dish bottom flavorings
Control is in 3%-5%.
A kind of compound capsicum chafing dish bottom flavorings provided by the invention are free of any additive, and a variety of capsicums are combined, are rich in
Abundant vitamin C, is highly profitable, capsaicine can also accelerate lipolysis, help to lose weight to skin.Final products moisture content is low,
So that compound capsicum chafing dish bottom flavorings long shelf-life, long shelf-life was up to 18-20 months.Compound capsicum chafing dish bottom flavorings provided by the invention
Fragrance is unique, and mouthfeel is aromatic, and nutrient health, meets the taste bud demand and health demand of numerous crowds.
Specific embodiment：
A kind of compound capsicum chafing dish bottom flavorings are made up of the weight accounting of following raw material and its raw material：The best capsicum 1.2%-
1.6%th, India devil green pepper 1.2%-1.6%, rice green pepper 1.2%-1.6%, capsicum annum fasciculatum 0.5%-0.9% of new generation, sharp green pepper
0.5%-0.9%, sweetbell redpepper bubble green pepper 0.5%-0.9%, plate green pepper 0.5%-0.9%, stone column pimiento 0.5%-0.9%, plant
Thing oil 68%-72%, thick broad-bean sauce 1.8%-2.8%, fermented soya bean 1.2%-1.6%, Chinese prickly ash 1.2%-1.6%, anistree 0.12%-
0.16%th, fennel 0.5%-0.9%, cassia bark 0.12%-0.16%, in vain detain 0.12%-0.16%, tsaoko 0.05%-0.09%,
Fragrant sand 0.12%-0.16%, cloves 0.012%-0.016%, spiceleaf 0.012%-0.016%, radix glycyrrhizae 0.012%-
0.016%th, edible salt 5%-9%, sodium glutamate 5%-9%.
It is three kinds of specific embodiments provided by the invention below：
Embodiment one：
A kind of its specific make step of the manufacture craft of compound capsicum chafing dish bottom flavorings is as follows：
Step 1：Prepare compound capsicum：Weigh the best capsicum 1.2%, India devil green pepper 1.2%, rice green pepper 1.2%, new
Generation capsicum annum fasciculatum 0.5%, sharp green pepper 0.5%, sweetbell redpepper bubble green pepper 0.5%, plate green pepper 0.5%, stone column pimiento 0.5% are according to certain
The compound capsicum configured is put into boiling water pot and boiled 4 minutes, wherein amount of water submerged compound into compound capsicum by proportional arrangement
Capsicum；
Step 2：Dehydration crushes：By it is above-mentioned it is cooked after compound capsicum take the dish out of the pot and slough moisture, crushed after drying by machine
It is standby；
Step 3：Add auxiliary material：Weigh anise 0.12%, fennel 0.5%, in vain cassia bark 0.12%, button 0.12%, tsaoko
0.05%th, fragrant sand 0.12%, cloves 0.012%, spiceleaf 0.012%, radix glycyrrhizae 0.012% configure auxiliary material according to a certain percentage, will
The auxiliary material configured crushes standby after stirring；
Step 4：Cook Chinese prickly ash：Chinese prickly ash 1.2% is weighed, adds in boiling water and boils 2 minutes, taking the dish out of the pot, it is standby to dehydrate；
Step 5：Frying：A certain amount of vegetable oil is added in frying pot and is heated to oil temperature as 100 DEG C, step 1 is matched somebody with somebody
Put the compound capsicum crushed and add frying 1 hour in frying pot, Oil-temperature control is at 100 DEG C；Secondly step is added into frying pot
The auxiliary material that rapid three configuration crushes, frying 30 minutes, Oil-temperature control is at 100 DEG C；Thick broad-bean sauce 1.8% is added into frying pot again
With fermented soya bean 1.2%, frying 30 minutes, Oil-temperature control is at 100 DEG C；Cooked dried Chinese prickly ash is added into frying pot again
1.2%, frying 15-20 minutes, 100 DEG C of Oil-temperature control；A certain proportion of edible salt 5%, paddy ammonia are added in most backward frying pot
Sour sodium 5%, stirs, and takes the dish out of the pot cool filling to room temperature.
Moisture in wherein compound chafing dish bottom flavorings is controlled 3%.
Embodiment two：
A kind of its specific make step of the manufacture craft of compound capsicum chafing dish bottom flavorings is as follows：
Step 1：Prepare compound capsicum：Weigh the best capsicum 1.6%, India devil green pepper 1.6%, rice green pepper 1.6%, new
Generation capsicum annum fasciculatum 0.9%, sharp green pepper 0.9%, sweetbell redpepper bubble green pepper 0.9%, plate green pepper 0.9%, stone column pimiento 0.9% are according to certain
The compound capsicum configured is put into boiling water pot and boiled 6 minutes, wherein amount of water submerged compound into compound capsicum by proportional arrangement
Capsicum；
Step 2：Dehydration crushes：By it is above-mentioned it is cooked after compound capsicum take the dish out of the pot and slough moisture, crushed after drying by machine
It is standby；
Step 3：Add auxiliary material：Weigh anise 0.16%, fennel 0.9%, in vain cassia bark 0.16%, button 0.16%, tsaoko
0.09%th, fragrant sand 0.16%, cloves 0.016%, spiceleaf 0.016%, radix glycyrrhizae 0.016% configure auxiliary material according to a certain percentage, will
The auxiliary material configured crushes standby after stirring；
Step 4：Cook Chinese prickly ash：Chinese prickly ash 1.6% is weighed, adds in boiling water and boils 4 minutes, taking the dish out of the pot, it is standby to dehydrate；
Step 5：Frying：A certain amount of vegetable oil is added in frying pot and is heated to oil temperature as 105 DEG C, step 1 is matched somebody with somebody
Put the compound capsicum crushed and add frying 1.25 hours in frying pot, Oil-temperature control is at 105 DEG C；Secondly added into frying pot
The auxiliary material that step 3 configuration crushes, frying 35 minutes, Oil-temperature control is at 105 DEG C；Again thick broad-bean sauce is added into frying pot
2.8% and fermented soya bean 1.4%, frying 35 minutes, Oil-temperature control is at 105 DEG C；Cooked dried flower is added into frying pot again
Green pepper 1.4%, frying 18 minutes, 105 DEG C of Oil-temperature control；A certain proportion of edible salt 7%, glutamic acid are added in most backward frying pot
Sodium 7%, stirs, and takes the dish out of the pot cool filling to room temperature.
Moisture in wherein compound chafing dish bottom flavorings is controlled 3%.
Embodiment three：
A kind of its specific make step of the manufacture craft of compound capsicum chafing dish bottom flavorings is as follows：
Step 1：Prepare compound capsicum：Weigh the best capsicum 1.4%, India devil green pepper 1.4%, rice green pepper 1.4%, new
Generation capsicum annum fasciculatum 0.7%, sharp green pepper 0.7%, sweetbell redpepper bubble green pepper 0.7%, plate green pepper 0.7%, stone column pimiento 0.7% are according to certain
The compound capsicum configured is put into boiling water pot and boiled 5 minutes, wherein amount of water submerged compound into compound capsicum by proportional arrangement
Capsicum；
Step 2：Dehydration crushes：By it is above-mentioned it is cooked after compound capsicum take the dish out of the pot and slough moisture, crushed after drying by machine
It is standby；
Step 3：Add auxiliary material：Weigh anise 0.14%, fennel 0.7%, in vain cassia bark 0.14%, button 0.14%, tsaoko
0.07%th, fragrant sand 0.14%, cloves 0.014%, spiceleaf 0.014%, radix glycyrrhizae 0.014% configure auxiliary material according to a certain percentage, will
The auxiliary material configured crushes standby after stirring；
Step 4：Cook Chinese prickly ash：Chinese prickly ash 1.4% is weighed, adds in boiling water and boils 3 minutes, taking the dish out of the pot, it is standby to dehydrate；
Step 5：Frying：A certain amount of vegetable oil is added in frying pot and is heated to oil temperature as 110 DEG C, step 1 is matched somebody with somebody
Put the compound capsicum crushed and add frying 1.5 hours in frying pot, Oil-temperature control is at 110 DEG C；Secondly added into frying pot
The auxiliary material that step 3 configuration crushes, frying 40 minutes, Oil-temperature control is at 110 DEG C；Again thick broad-bean sauce is added into frying pot
3.8% and fermented soya bean 1.6%, frying 40 minutes, Oil-temperature control is at 110 DEG C；Cooked dried flower is added into frying pot again
Green pepper 1.6%, frying 20 minutes, 110 DEG C of Oil-temperature control；A certain proportion of edible salt 9%, glutamic acid are added in most backward frying pot
Sodium 9%, stirs, and takes the dish out of the pot cool filling to room temperature.
Moisture in wherein compound chafing dish bottom flavorings is controlled 3%.
Claims (5)
- A kind of 1. compound capsicum chafing dish bottom flavorings, it is characterised in that：A kind of described compound capsicum chafing dish bottom flavorings by following raw material and The weight accounting of its raw material is made：The best capsicum 1.2%-1.6%, India devil green pepper 1.2%-1.6%, rice green pepper 1.2%- 1.6%th, capsicum annum fasciculatum 0.5%-0.9% of new generation, sharp green pepper 0.5%-0.9%, sweetbell redpepper bubble green pepper 0.5%-0.9%, plate green pepper 0.5%-0.9%, stone column pimiento 0.5%-0.9%, vegetable oil 68%-72%, thick broad-bean sauce 1.8%-2.8%, fermented soya bean 1.2%-1.6%, Chinese prickly ash 1.2%-1.6%, anistree 0.12%-0.16%, fennel 0.5%-0.9%, cassia bark 0.12%- 0.16%th, 0.12%-0.16%, tsaoko 0.05%-0.09%, fragrant sand 0.12%-0.16%, cloves 0.012%- are detained in vain 0.016%th, spiceleaf 0.012%-0.016%, radix glycyrrhizae 0.012%-0.016%, edible salt 5%-9%, sodium glutamate 5%- 9%.
- A kind of 2. compound capsicum chafing dish bottom flavorings according to claim 1, it is characterised in that：A kind of described compound capsicum fire The optimum weight accounting of flavoring food raw material and its raw material be the best capsicum 1.4%, India devil green pepper 1.4%, rice green pepper 1.4%, Capsicum annum fasciculatum 0.7% of new generation, sharp green pepper 0.7%, sweetbell redpepper bubble green pepper 0.7%, plate green pepper 0.7%, stone column pimiento 0.7%, plant Oil 70%, thick broad-bean sauce 2.8%, fermented soya bean 1.4%, Chinese prickly ash 1.4%, anise 0.14%, fennel 0.7%, cassia bark 0.14%, buckle in vain 0.14%th, tsaoko 0.07%, fragrant sand 0.14%, cloves 0.014%, spiceleaf 0.014%, radix glycyrrhizae 0.014%, edible salt 7%, paddy Propylhomoserin sodium 7%.
- A kind of 3. preparation method of compound capsicum chafing dish bottom flavorings, it is characterised in that：A kind of making work of compound capsicum chafing dish bottom flavorings Its specific make step of skill is as follows：Step 1：Prepare compound capsicum：Weigh the best capsicum, India devil green pepper, rice green pepper, capsicum annum fasciculatum of new generation, sharp green pepper, red light Cage green pepper bubble green pepper, plate green pepper, stone column pimiento are configured to compound capsicum according to a certain percentage, and the compound capsicum configured is put into boiling water Boiled 4-6 minutes in pot, wherein amount of water submerged compound capsicum；Step 2：Dehydration crushes：By it is above-mentioned it is cooked after compound capsicum take the dish out of the pot and slough moisture, crushed after drying by machine standby With；Step 3：Add auxiliary material：Anise, fennel, cassia bark, white button, tsaoko, fragrant sand, cloves, spiceleaf, radix glycyrrhizae are weighed according to certain Proportional arrangement auxiliary material, crushed after the auxiliary material configured is stirred standby；Step 4：Cook Chinese prickly ash：A certain proportion of Chinese prickly ash is weighed, adds in boiling water and boils 2-3 minutes, taking the dish out of the pot, it is standby to dehydrate；Step 5：Frying：A certain amount of vegetable oil is added in frying pot and is heated to oil temperature as 100 DEG C -110 DEG C, by step 1 Configure the compound capsicum crushed and add frying 1-1.5 hours in frying pot, Oil-temperature control is at 100 DEG C -110 DEG C；Secondly to stir-fry The auxiliary material that step 3 configuration crushes is added in pot processed, frying 30-40 minutes, Oil-temperature control is at 100 DEG C -110 DEG C；Again to stir-fry A certain amount of thick broad-bean sauce and fermented soya bean are added in pot processed, frying 30-40 minutes, Oil-temperature control is at 100 DEG C -110 DEG C；Again to frying Cooked dried Chinese prickly ash, frying 15-20 minutes, 100 DEG C -110 DEG C of Oil-temperature control are added in pot；Added in most backward frying pot A certain proportion of edible salt, sodium glutamate, stir, and take the dish out of the pot cool filling to room temperature.
- A kind of 4. preparation method of compound capsicum chafing dish bottom flavorings according to claim 3, it is characterised in that：Described above The proportioning of raw material used is in a kind of compound capsicum chafing dish bottom flavorings manufacture craft：The best capsicum 1.2%-1.6%, India's evil spirit Terrible green pepper 1.2%-1.6%, rice green pepper 1.2%-1.6%, capsicum annum fasciculatum 0.5%-0.9% of new generation, sharp green pepper 0.5%-0.9%, red light Cage green pepper bubble green pepper 0.5%-0.9%, plate green pepper 0.5%-0.9%, stone column pimiento 0.5%-0.9%, vegetable oil 68%-72%, beans Valve sauce 1.8%-2.8%, fermented soya bean 1.2%-1.6%, Chinese prickly ash 1.2%-1.6%, anistree 0.12%-0.16%, fennel 0.5%- 0.9%th, cassia bark 0.12%-0.16%, in vain button 0.12%-0.16%, tsaoko 0.05%-0.09%, fragrant sand 0.12%- 0.16%th, cloves 0.012%-0.016%, spiceleaf 0.012%-0.016%, radix glycyrrhizae 0.012%-0.016%, edible salt 5%- 9%th, sodium glutamate 5%-9%.
- A kind of 5. preparation method of compound capsicum chafing dish bottom flavorings according to claim 3, it is characterised in that：Described one kind In the manufacture craft of compound capsicum chafing dish bottom flavorings, the moisture in compound capsicum chafing dish bottom flavorings is controlled in 3%-5%.
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| CN110447876A (en) * | 2019-08-27 | 2019-11-15 | 贵州大学 | A kind of Guizhou zi ba pepper and preparation method thereof |
| CN114287601A (en) * | 2022-01-17 | 2022-04-08 | 四川旭润食品有限公司 | Healthy spicy delicate fragrance type seasoning, preparation method and application |
| CN114514994A (en) * | 2022-01-19 | 2022-05-20 | 四川红福醉椒年代火锅有限公司 | Composite hot pepper hotpot condiment and preparation method thereof |
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