CN107593935A - A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil - Google Patents
A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil Download PDFInfo
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- CN107593935A CN107593935A CN201711035342.7A CN201711035342A CN107593935A CN 107593935 A CN107593935 A CN 107593935A CN 201711035342 A CN201711035342 A CN 201711035342A CN 107593935 A CN107593935 A CN 107593935A
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Abstract
The invention discloses a kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil, including two frying, ultra tiny rear ultrasonic wave extraction production process.The present invention first carries out conventional frying to chafing dish bottom flavorings, after the slag inclusion bed material micronization after frying, ultrasonic wave is reused further to extract, the taste compound in bed material is set fully to extract by above method, improve the utilization rate of food materials, the content of active principle is higher in the chafing dish oil of preparation, during chafing dish of cooking, active principle is tasty faster, avoids the problem of traditional chafing dish bottom flavorings taste compound is tasty slow, bed material utilization rate is low, complementary taste deficiency.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of ultrasonic wave and ultra tiny compound collecting to prepare chafing dish oil
Method.
Background technology
China is the native place of chafing dish, and chafing dish is favored as a kind of traditional diet style by more and more consumers.
Due to cooking method and edible particularity, chafing dish scalds every time eat after can all leave substantial amounts of grease, that is, chafing dish is oily.Due to
There are more flavoring ingredients to incorporate, chafing dish oil has special fragrance, is also considered as the attracting key of chafing dish.
Traditional chafing dish bottom flavorings are to be formed by vegetable and animals oils, Chinese prickly ash, capsicum, ginger garlic, spices etc. by a few houres frying, its
Essence is that profit phase is immersed in taste compound active principle dissolving in other words in various agricultural product and spice, and along with complexity
The process of physical-chemical reaction.
However, when carrying out rinsing boiling hot chafing dish using traditional chafing dish bottom flavorings, rinsed and scalded very in short-term due to most chafing dish food materials
Between can cure edible, but taste compound in chafing dish bottom flavorings is tasty slow, usually needs the extension with time for eating meals,
Can in being dissolved out slowly in food materials, the chafing dish bottom flavorings after being dissolved out can suffus an exquisite fragrance all around, strong fragrance, but a person sponging on an aristocrat is now
But had dinner and drawn to an end, True Beauty flavour chafing dish is enjoyed so as to cause a person sponging on an aristocrat to be difficult to.Simultaneously as taste compound is tasty slow,
Active principle in food materials can not be tasty quickly, is finished until having dinner, still can be so remaining a large amount of in the remaining material residue of chafing dish bottom flavorings
Taste compound be not completely dissolved out, so as to because extraction efficiency is low and caused by waste.
The content of the invention
For above shortcomings in the prior art, it is an object of the invention to provide a kind of ultrasonic wave and ultra tiny compound
The method that extraction prepares chafing dish oil, fully to extract the taste compound in chafing dish raw material, enables food materials quickly tasty, subtracts
The residual of few just postprandial chafing dish bottom flavorings, solve existing chafing dish bottom flavorings taste compound dissolution time it is long, it is tasty slowly, service efficiency it is low
Problem.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil, comprises the following steps：
（1）Frying：By salad oil, 70 ~ 85 parts are poured into pot, and 130 ~ 140 DEG C are heated to big fire, then heat zi ba pepper 15 ~
18 parts and 8 ~ 10 parts of bean cotyledon, stir-fry 5 ~ 6min, adds 10 ~ 12 parts of bubble green pepper, 6 ~ 8 parts of ginger, 6 ~ 8 parts of garlic, and stir-fry 3 ~ 4min,
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 are added, continues 5 ~ 6min of stir-frying, adds safflower
10 ~ 14 parts of green pepper, continues to stir-fry at 100 ~ 110 DEG C, after oil is shinny, fragrance overflows, adds 4 ~ 6 parts of monosodium glutamate, 2 ~ 4 parts of salt, chicken
2 ~ 4 parts of essence, fire is closed after stirring evenly；
（2）Ultrasonic wave extraction after ultra tiny：By the good slag inclusion bed material of above-mentioned frying 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
Material after milling is placed in ultrasonic response kettle and uses ultrasonic wave extraction, wherein Extracting temperature is 40 ~ 50 DEG C, extraction time
For 30 ~ 35min, ultrasonic power is 400 ~ 500W, is filtered after extraction, collects filtrate, and the filtrate is the fire prepared
Pot oil.
The present invention after the slag inclusion bed material micronization after frying, uses ultrasonic wave first to chafing dish bottom flavorings progress conventional frying
Further extraction, because the material of ultra-fine grinding is by broken wall, the extraction of ultrasonic wave is more beneficial for, is made by above method in bed material
Taste compound fully extracted, improve the utilization rate of food materials, the content of active principle is higher in the chafing dish oil of preparation,
Cook during chafing dish, active principle is tasty faster.
Preferably, the step（1）In, each parts by weight of raw materials is as follows in bed material：77 parts of tea-seed oil, zi ba pepper 16
Part, 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, 18 parts of composite aromatic condiment are red
12 parts of Chinese prickly ash, 2 parts of salt, 4 parts of monosodium glutamate, 2 parts of chickens' extract.
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 on the basis of chafing dish bottom flavorings routine frying,
In conjunction with 40 ~ 50 DEG C of extractions of micronization and ultrasonic wave, taste compound in bed material is fully extracted at different temperatures, improve
The utilization rate of food materials, the content of active principle is higher in the chafing dish oil of preparation, and during chafing dish of cooking, active principle is tasty more
It hurry up, avoid the problem of traditional chafing dish bottom flavorings taste compound is tasty slow, bed material 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 present embodiment chafing dish oil, comprises the following steps：
（1）Frying：Salad oil 77g is poured into pot, 130 DEG C are heated to big fire, then heats zi ba pepper 16g and bean cotyledon
8g, stir-fry 5 ~ 6min, adds bubble green pepper 12g, ginger 6g, garlic 8g, and stir-fry 3 ~ 4min, adds rock sugar 5g, fermented glutinour rice 5g, white wine
6g, composite aromatic condiment 18g, continue 5 ~ 6min of stir-frying, add pericarpium zanthoxyli bungeani 12g, continue to stir-fry at 100 ~ 110 DEG C, treat oil it is shinny,
After fragrance overflows, monosodium glutamate 4g, salt 2g, chickens' extract 2g are added, fire is closed after stirring evenly；
（2）Ultrasonic wave extraction after ultra tiny：By the good slag inclusion bed material of above-mentioned frying using 5 grades of colloid mill micronizations into slurry,
It is subsequently placed in reactor and uses ultrasonic wave extraction, wherein Extracting temperature is 40 ~ 45 DEG C, extraction time 30min, ultrasonic wave work(
Rate is 500W, is filtered after extraction, collects filtrate, and the filtrate is the chafing dish oil prepared.
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 present embodiment chafing dish oil, comprises the following steps：
（1）Frying：Salad oil 70g is poured into pot, 130 DEG C are heated to big fire, then heats zi ba pepper 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 stir-fry at 100 ~ 110 DEG C, treat oily hair
After bright, fragrance overflows, monosodium glutamate 4g, salt 4g, chickens' extract 2g are added, fire is closed after stirring evenly；
（2）Ultrasonic wave extraction after ultra tiny：By the good slag inclusion bed material of above-mentioned frying using 5 grades of colloid mill micronizations into slurry,
It is subsequently placed in reactor and uses ultrasonic wave extraction, wherein Extracting temperature is 45 ~ 50 DEG C, extraction time 30min, ultrasonic wave work(
Rate is 400W, is filtered after extraction, collects filtrate, and the filtrate is the chafing dish oil prepared.
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)
1. a kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil, it is characterised in that comprise the following steps：
（1）Frying：By salad oil, 70 ~ 85 parts are poured into pot, and 130 ~ 140 DEG C are heated to big fire, then add zi ba pepper 15 ~
18 parts and 8 ~ 10 parts of bean cotyledon, stir-fry 5 ~ 6min, adds 10 ~ 12 parts of bubble green pepper, 6 ~ 8 parts of ginger, 6 ~ 8 parts of garlic, and stir-fry 3 ~ 4min,
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 are added, continues 5 ~ 6min of stir-frying, adds safflower
10 ~ 14 parts of green pepper, continues to stir-fry at 100 ~ 110 DEG C, after oil is shinny, fragrance overflows, adds 4 ~ 6 parts of monosodium glutamate, 2 ~ 4 parts of salt, chicken
2 ~ 4 parts of essence, fire is closed after stirring evenly,；
（2）Ultrasonic wave extraction after ultra tiny：By the good slag inclusion bed material of above-mentioned frying 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
Material after milling is placed in ultrasonic response kettle and uses ultrasonic wave extraction, wherein Extracting temperature is 40 ~ 50 DEG C, extraction time
For 30 ~ 35min, ultrasonic power is 400 ~ 500W, is filtered after extraction, collects filtrate, and the filtrate is the fire prepared
Pot oil.
2. the method that ultrasonic wave according to claim 1 and ultra tiny compound collecting prepare chafing dish oil, it is characterised in that step
Suddenly（1）In, each parts by weight of raw materials is as follows in bed material：77 parts of tea-seed oil, 16 parts of zi ba pepper, 8 parts of bean cotyledon, 12 parts of bubble green pepper, ginger 6
Part, 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, chicken
2 parts of essence.
3. the method that ultrasonic wave according to claim 1 or 2 and ultra tiny compound collecting prepare chafing dish oil, its feature exist
In 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, tsaoko
14 ~ 18 parts, 20 ~ 25 parts of thyme.
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| CN201711035342.7A CN107593935A (en) | 2017-10-30 | 2017-10-30 | A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil |
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| CN201711035342.7A CN107593935A (en) | 2017-10-30 | 2017-10-30 | A kind of method that ultrasonic wave and ultra tiny compound collecting prepare chafing dish oil |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120203A (en) * | 2020-09-23 | 2020-12-25 | 北京味食源食品科技有限责任公司 | Clear oil hotpot liquid essence and preparation method thereof |
| CN112385817A (en) * | 2020-11-26 | 2021-02-23 | 四川味滋美食品科技有限公司 | Golden soup color generation bottom material and preparation process thereof |
Citations (3)
| 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 |
| CN104543898A (en) * | 2013-10-12 | 2015-04-29 | 山东鸿兴源食品有限公司 | Preparation method of instant clear-oil concentrated type hotpot condiment |
| CN106666621A (en) * | 2016-12-20 | 2017-05-17 | 重庆梅香园实业集团有限公司 | Hotpot oil extracted based on supercritical technique |
-
2017
- 2017-10-30 CN CN201711035342.7A patent/CN107593935A/en active Pending
Patent Citations (3)
| 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 |
| CN104543898A (en) * | 2013-10-12 | 2015-04-29 | 山东鸿兴源食品有限公司 | Preparation method of instant clear-oil concentrated type hotpot condiment |
| CN106666621A (en) * | 2016-12-20 | 2017-05-17 | 重庆梅香园实业集团有限公司 | Hotpot oil extracted based on supercritical technique |
Non-Patent Citations (1)
| Title |
|---|
| 罗永明: "《中药化学成分提取分离技术与方法》", 31 January 2016, 上海科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112120203A (en) * | 2020-09-23 | 2020-12-25 | 北京味食源食品科技有限责任公司 | Clear oil hotpot liquid essence and preparation method thereof |
| CN112385817A (en) * | 2020-11-26 | 2021-02-23 | 四川味滋美食品科技有限公司 | Golden soup color generation bottom material and preparation process thereof |
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Application publication date: 20180119 |