CN107568693A - A kind of preparation method of the old fire pot containing red date extract - Google Patents
A kind of preparation method of the old fire pot containing red date extract Download PDFInfo
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- CN107568693A CN107568693A CN201710971762.XA CN201710971762A CN107568693A CN 107568693 A CN107568693 A CN 107568693A CN 201710971762 A CN201710971762 A CN 201710971762A CN 107568693 A CN107568693 A CN 107568693A
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Abstract
The invention discloses a kind of preparation method of the old fire pot containing red date extract, including two processes of first time frying and second of frying, 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, by circulating frying twice, make the continuous dissolution of the active ingredient in bed material, accumulation, so that the chafing dish being prepared reaches " old fire pot " distinctive flavor, avoid potential safety hazard existing for old oily chafing dish on the market, simultaneously, also solve using influence of the disposable the bottom of a pan to chafing dish flavor, due to adding special red date extract, so that old fire pot fragrance prepared by the present invention is more rich, it is more longlasting.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of preparation method of the old fire pot containing red date extract.
Background technology
Chafing dish has very long history in China, is a kind of diet style welcomed by the people.Due to cooking method and food
Particularity, chafing dish scalds every time eat after can all leave substantial amounts of grease, that is, chafing dish is oily.Due to have more flavoring into
Divide and incorporate, 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 ", to use as chafing dish
Edible oil, old oil embodies the characteristic of chongqing chafing dish.The old oil reused the more is endured the more fragrant, and the meat taken is cooked in oil phase again
It is tender and sliding, it is very tasty and refreshing.Then, this " technique " is also remained as tradition, is referred to as the marrow institute of chongqing chafing dish
." whether chafing dish perfume (or spice) or not, complete to be adjusted by old oil ", expert so evaluates.
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.
In addition, the general taste of chafing dish is heavier, too peppery or too numb, temperature is also higher, the food just pulled out still have compared with
High temperature, due to these factors, it may result in eater and produce some adverse reactions, such as canker sore, diarrhoea, constipation
Deng.
The content of the invention
For above shortcomings in the prior art, it is an object of the invention to provide one kind containing red date extract and can
Reach the preparation method of the old fire pot of " Chongqing old fire pot " peculiar taste.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of the old fire pot containing red date extract, comprises the following steps：
（1）First time frying：20 ~ 25 parts of 50 ~ 60 parts of rapeseed oil and butter are poured into pot, 130 ~ 140 DEG C are heated to big fire,
Then 8 ~ 10 parts of 15 ~ 18 parts of zi ba pepper and bean cotyledon are heated, stir-fry 5 ~ 6min, adds 10 ~ 12 parts of bubble green pepper, 6 ~ 8 parts of ginger, big
6 ~ 8 parts of garlic, stir-fry 3 ~ 4min, adds 4 ~ 6 parts of rock sugar, 4 ~ 6 parts of fermented glutinour rice, 5 ~ 7 parts of white wine, 18 ~ 20 parts of composite aromatic condiment, continues
Stir-fry 5 ~ 6min, adds 10 ~ 14 parts of pericarpium zanthoxyli bungeani, continues to stir-fry at 100 ~ 110 DEG C, after oil is shinny, fragrance overflows, adds taste
4 ~ 6 parts of essence, 2 ~ 4 parts of salt, 2 ~ 4 parts of chickens' extract, fire is closed after stirring evenly, the good slag inclusion bed material of frying is filtered, filtrate is collected, is above
Parts by weight；
（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 rapeseed oil and butter, other dispensings and frying production method are identical with first time frying, are obtained after frying is complete described old
Chafing dish；
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, 45 ~ 50 parts of red date extract.
Preferably, step（1）In, each parts by weight of raw materials is as follows in bed material：55 parts of tea-seed oil, 22 parts of butter, glutinous rice cake is peppery
16 parts of green pepper, 8 parts of bean cotyledon, 12 parts of bubble green pepper, 6 parts of ginger, 8 parts of garlic, 5 parts of rock sugar, 5 parts of fermented glutinour rice, 6 parts of white wine, composite aromatic condiment 18
Part, 12 parts of pericarpium zanthoxyli bungeani, 2 parts of salt, 4 parts of monosodium glutamate, 2 parts of chickens' extract.
Preferably, being filtered after the completion of second of frying, added in filtrate and second of frying identical bed material, progress
Frying next time, repeat 1 ~ 3 time.
Using red date extract provided by the invention, and coordinate appropriate cassia bark, dried orange peel, anise, tsaoko, thyme etc.,
Not only can effectively solve the problems, such as eater's constipation, but also old fire pot fragrance can be made more rich, more longlasting.
Wherein, the extracting method of the red date extract is as follows：Crushed after jujube is enucleated, in mass ratio 1:8 ~ 10 with going
Ionized water is mixed, and pH of mixed is adjusted to after 4 ~ 5 with hydrochloric acid, and mixed liquor is placed in into 7 ~ 9min of processing in ultrasonic wave, then to mixing
The amino acid of jujube quality 11 ~ 14% is added in liquid, ultrasonic wave continues with 15 ~ 20min, then centrifuges mixed liquor, supernatant
Red date extract is produced after freeze-drying.
In the above method, control mixed liquor pH and amino acid addition it is particularly critical, pH control on the one hand can be with
Ensure under ul-trasonic irradiation, the polysaccharide in jujube can be extracted effectively, and be converted into monose, on the other hand also help addition
Amino acid and the monose of conversion carry out a certain degree of Maillard reaction, and the amount of the amino acid added then has to reaction result
Considerable influence, amino acid addition very little or too much, do not reach foregoing effect, thus it is speculated that may be with Maillard reaction
Product is related.In addition, the present invention, while ultrasound, addition amino acid is to carry out Maillard reaction, due to the cavitation of ultrasonic wave
Effect so that amino acid can preferably be mixed with the monose of polysaccharide conversion in jujube and contacted, so that Maillard reaction more fills
Point, this should be also the reason for present invention can obtain the effect above.
Preferably, it is 2.2 that the amino acid, which is mass ratio,:3 lysine and leucine.It is not only beautiful under matching herein
Maillard reaction efficiency high, and final product yield is also higher.
Preferably, mixeding liquid temperature is 56 ~ 64 DEG C during ultrasonication, ultrasonic power is 400 ~ 500W.Temperature
On the one hand the selection of degree will consider the extraction efficiency of red jujube polysaccharide, on the other hand it is also contemplated that carrying out Mei Lade after addition amino acid
Reaction, through many experiments, is finally determined in the range of 56 ~ 64 DEG C, and not only the extraction efficiency of red jujube polysaccharide is high, and is also beneficial to
Maillard reaction.
Preferably, 200 ~ 300 mesh are crushed to after jujube is enucleated.
The present invention use ultrasonic wave extraction red jujube polysaccharide, and passes through acidity adjustment so that the extraction of red jujube polysaccharide, hydrolyze with
And Maillard reaction three can reach active balance, simultaneously because ul-trasonic irradiation so that amino acid and the monose energy of hydrolysis
Enough preferably mixing contacts, and then make Maillard reaction more abundant.The red date extract obtained under the above method, and coordinate
The compositions such as appropriate cassia bark, dried orange peel, anise, tsaoko, thyme, compound obtained spice, it can not only make the present invention special
Old fire pot fragrance is more rich, more longlasting, and can also effectively solve the problems, such as the easy constipation of existing blocked shot.
Compared with prior art, the present invention has the advantages that：
1st, the present invention is cooked by repeatedly circulating, and makes the active ingredient in bed material continuous dissolution, accumulation in chafing dish oil, so that
The old fire pot of preparation reaches " old fire pot " distinctive flavor, avoids potential safety hazard existing for old oily chafing dish on the market, meanwhile,
Solve influence of the bottom of a pan to chafing dish flavor.
2nd, the composite aromatic condiment that the present invention uses is removed containing conventional compositions such as cassia bark, dried orange peel, anise, tsaoko, thymes, is gone back
It with the addition of special red date extract so that old fire pot fragrance prepared by the present invention is more rich, more longlasting.
3rd, existing chafing dish seasoning is all much the pungent flavoring such as capsicum, green onion, garlic, and these foods help burn body fluid
Effect, body fluid is easily set in enteron aisle to lack and constipation, the problem of so as to which blocked shot easy constipation occur, the present invention passes through addition
Composite aromatic condiment containing red date extract, can effectively solve the problems, such as existing blocked shot constipation.
Embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
The preparation method of the present embodiment old fire pot, comprises the following steps：
（1）First time frying：Rapeseed oil 55g and butter 22g parts are poured into pot, 130 DEG C is heated to big fire, then heats Ci
Cake capsicum 16g and bean cotyledon 8g, stir-fry 5 ~ 6min, adds bubble green pepper 12g, ginger 6g, garlic 8g, and stir-fry 3 ~ 4min, adds ice
Sugared 5g, fermented glutinour rice 5g, white wine 6g, composite aromatic condiment 18g, continue 5 ~ 6min of stir-frying, add pericarpium zanthoxyli bungeani 12g, in 100 ~ 110 DEG C of continuation
Stir-frying, after oil is shinny, fragrance overflows, monosodium glutamate 4g, salt 2g, chickens' extract 2g are added, fire is closed after stirring evenly, by the good slag inclusion bottom of frying
Material filtering, collects filtrate；
（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 rapeseed oil and butter, other dispensings and frying production method are identical with first time frying, are obtained after frying is complete described old
Chafing dish.
Composite aromatic condiment used in the present embodiment is made up of the raw material of following parts by weight：8 parts of cassia bark, 4 parts of dried orange peel, eight
12 parts of angle, 15 parts of tsaoko, 22 parts of thyme, 50 parts of red date extract.
Embodiment 2
The preparation method of the present embodiment old fire pot, comprises the following steps：
（1）First time frying：Rapeseed oil 50g and butter 20g are poured into pot, 130 DEG C is heated to big fire, then heats glutinous rice cake
Capsicum 18g and bean cotyledon 10g, stir-fry 5 ~ 6min, adds bubble green pepper 10g, ginger 8g, garlic 8g, and stir-fry 3 ~ 4min, adds rock sugar
4g, fermented glutinour rice 6g, white wine 7g, composite aromatic condiment 20g, continue 5 ~ 6min of stir-frying, add pericarpium zanthoxyli bungeani 14g, continue to turn at 100 ~ 110 DEG C
Fry, after oil is shinny, fragrance overflows, adds monosodium glutamate 4g, salt 4g, chickens' extract 2g, fire is closed after stirring evenly, by the good slag inclusion bed material of frying
Filtering, collect filtrate；
（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 rapeseed oil and butter, other dispensings and frying production method are identical with first time frying, are obtained after frying is complete described old
Chafing dish.
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, 45 parts of red date extract.
Wherein in embodiment 1 and embodiment 2, the extracting method of red date extract is as follows：
200 mesh, in mass ratio 1 are crushed to after 1kg jujubes are enucleated:8 and deionized water（8kg）Mix, adjusted and mixed with hydrochloric acid
After liquid pH to 4 ~ 5, mixed liquor is placed in ultrasonic wave and handles 7min, then the amino acid of jujube quality 12% is added into mixed liquor
（Wherein lysine 0.05kg, leucine 0.07kg）, ultrasonic wave continues with 15min, then centrifuges mixed liquor, and supernatant is cold
It is lyophilized it is dry after produce red date extract, mixture temperature is 56 ~ 64 DEG C wherein during ultrasonication, and ultrasonic power is
400W。
Comparative example 1 ~ 2
Comparative example 1 is identical with the preparation method of embodiment 1, is distinguished as not adding red date extract in composite aromatic condiment.
Comparative example 2 is identical with the preparation method of embodiment 2, is distinguished as not adding red date extract in composite aromatic condiment.
Application test
The old fire pot of embodiment 1 ~ 2 and comparative example 1 ~ 2 progress chafing dish is foretasted, invites expert of the art 20 to be foretasted, has
Body is shown in Tables 1 and 2.
1 20 experts of table foretaste the scoring of result
| Sample chafing dish | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 |
| Scoring | 4.7 | 4.8 | 3.6 | 3.8 |
Average after the scoring of each sample chafing dish is concentrated for 20 expert analysis modes in table 1, wherein evaluation criterion are：
5 points：Chafing dish flavor protrudes, and the intrinsic flavor of spice is obvious, lasting fragrance；
4 points：Chafing dish flavor protrudes, and has the intrinsic flavor of certain spice；
3 points：The intrinsic flavor of spice is thin；
2 points：The intrinsic flavor of spice is light；
1 point：It is difficult to taste the intrinsic flavor of spice.
As seen from Table 1, the composite aromatic condiment that Examples 1 and 2 use, due to the addition of special red date extract, make
It is more rich to obtain chafing dish fragrance, it is more longlasting.
The consumer of 80 easy constipation of blocked shot is selected, is divided into 4 groups, every group each 20, correspondingly to embodiment 1,2 and right
Ratio 1,2 is foretasted, and every group foretastes and be repeated 3 times, and per minor tick 10 days, is counted the average value of 3 constipation rates, be the results are shown in Table 2.
2 80 consumers of table foretaste result
| Sample chafing dish | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 |
| Constipation rate | 16.7% | 15% | 63.3% | 60% |
As shown in Table 2, the composite aromatic condiment that Examples 1 and 2 use, by adding red date extract, consumer can effectively be reduced
Easily there is the problem of constipation in blocked shot.
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 (7)
1. a kind of preparation method of the old fire pot containing red date extract, it is characterised in that comprise the following steps：
（1）First time frying：20 ~ 25 parts of 50 ~ 60 parts of rapeseed oil and butter are poured into pot, 130 ~ 140 DEG C are heated to big fire,
Then 8 ~ 10 parts of 15 ~ 18 parts of zi ba pepper and bean cotyledon are heated, stir-fry 5 ~ 6min, adds 10 ~ 12 parts of bubble green pepper, 6 ~ 8 parts of ginger, big
6 ~ 8 parts of garlic, stir-fry 3 ~ 4min, adds 4 ~ 6 parts of rock sugar, 4 ~ 6 parts of fermented glutinour rice, 5 ~ 7 parts of white wine, 18 ~ 20 parts of composite aromatic condiment, continues
Stir-fry 5 ~ 6min, adds 10 ~ 14 parts of pericarpium zanthoxyli bungeani, continues to stir-fry at 100 ~ 110 DEG C, after oil is shinny, fragrance overflows, adds taste
4 ~ 6 parts of essence, 2 ~ 4 parts of salt, 2 ~ 4 parts of chickens' extract, fire is closed after stirring evenly, the good slag inclusion bed material of frying is filtered, collects filtrate；
（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 rapeseed oil and butter, other dispensings and frying production method are identical with first time frying, are obtained after frying is complete described old
Chafing dish；
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, 45 ~ 50 parts of red date extract.
2. the preparation method of the old fire pot according to claim 1 containing red date extract, it is characterised in that step（1）In,
Each parts by weight of raw materials is as follows in bed material：55 parts of tea-seed oil, 22 parts of butter, 16 parts of zi ba pepper, 8 parts of bean cotyledon, 12 parts of bubble green pepper, ginger
6 parts, 8 parts of garlic, 5 parts of rock sugar, 5 parts of fermented glutinour rice, 6 parts of white wine, 18 parts of composite aromatic condiment, 12 parts of pericarpium zanthoxyli bungeani, 2 parts of salt, 4 parts of monosodium glutamate,
2 parts of chickens' extract.
3. the preparation method of the old fire pot according to claim 1 containing red date extract, it is characterised in that second of frying
After the completion of filter, in filtrate add with second of frying identical bed material, carry out frying next time, repeat 1 ~ 3 time.
4. the preparation method of the old fire pot according to claim 1 containing red date extract, it is characterised in that the jujube carries
Take the extracting method of thing as follows：
Crushed after jujube is enucleated, in mass ratio 1:8 ~ 10 mix with deionized water, after hydrochloric acid regulation pH of mixed to 4 ~ 5,
Mixed liquor is placed in 7 ~ 9min of processing in ultrasonic wave, then the amino acid of jujube quality 11 ~ 14%, ultrasonic wave are added into mixed liquor
15 ~ 20min is continued with, then centrifuges mixed liquor, red date extract is produced after supernatant freeze-drying.
5. the preparation method of the old fire pot according to claim 4 containing red date extract, it is characterised in that the amino acid
It is 2.2 for mass ratio:3 lysine and leucine.
6. the preparation method of the old fire pot according to claim 4 containing red date extract, it is characterised in that ultrasonication
During mixeding liquid temperature be 56 ~ 64 DEG C, ultrasonic power is 400 ~ 500W.
7. the preparation method of the old fire pot according to claim 4 containing red date extract, it is characterised in that be enucleated jujube
It is crushed to 200 ~ 300 mesh.
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| CN201710971762.XA CN107568693A (en) | 2017-10-18 | 2017-10-18 | A kind of preparation method of the old fire pot containing red date extract |
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| CN201710971762.XA CN107568693A (en) | 2017-10-18 | 2017-10-18 | A kind of preparation method of the old fire pot containing red date extract |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644400A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | Industrial technology processing-based old chafing dish preparation method |
| CN115644401A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | A method for preparing old chafing dish containing fructus Jujubae |
| CN116210878A (en) * | 2023-03-27 | 2023-06-06 | 四川远方云天食品科技有限公司 | Hotpot condiment and preparation method thereof |
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| CN104256491A (en) * | 2014-07-08 | 2015-01-07 | 重庆市玖道门投资有限公司 | Preparation technology for hotpot condiment |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104256491A (en) * | 2014-07-08 | 2015-01-07 | 重庆市玖道门投资有限公司 | Preparation technology for hotpot condiment |
| 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 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644400A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | Industrial technology processing-based old chafing dish preparation method |
| CN115644401A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | A method for preparing old chafing dish containing fructus Jujubae |
| CN116210878A (en) * | 2023-03-27 | 2023-06-06 | 四川远方云天食品科技有限公司 | Hotpot condiment and preparation method thereof |
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