CN107811059A - A kind of method that ultrasonic wave and HTHP compound collecting prepares chafing dish oil - Google Patents
A kind of method that ultrasonic wave and HTHP compound collecting prepares chafing dish oil Download PDFInfo
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- CN107811059A CN107811059A CN201711035406.3A CN201711035406A CN107811059A CN 107811059 A CN107811059 A CN 107811059A CN 201711035406 A CN201711035406 A CN 201711035406A CN 107811059 A CN107811059 A CN 107811059A
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- chafing dish
- hthp
- ultrasonic wave
- oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
Abstract
The invention discloses a kind of method that ultrasonic wave and HTHP compound collecting prepare chafing dish oil, including frying, ultrasonic wave extraction and HTHP to extract three production process.The present invention first carries out conventional frying to chafing dish bottom flavorings, bed material filtering after frying, a part of filter residue uses 60 ~ 65 DEG C of extractions of ultrasonic wave, another part filter residue uses 130 ~ 140 DEG C of extractions of HTHP, the taste compound in bed material is set fully to extract by above method, improve the utilization rate of food materials, make the content of active principle in the chafing dish oil of preparation higher, 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 HTHP compound collecting to prepare chafing dish oil
Method.
Background technology
Chafing dish is ancient to claim " antique custard ", sent when food puts into boiling water " thud " gain the name sound, it is China's original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.In general, chafing dish is using pot as utensil, with thermal source enamelware pot, with water
Or soup is boiled, to rinse the cooking method of cooking food, while the pan used in cooking method is also referred to as.Its characteristic is to be eaten when boiling,
Or pot has heat insulation effect in itself, food is still steaming hot when eating, the unification of soup thing.Traditional chafing dish bottom flavorings are planted by dynamic
Thing oil, Chinese prickly ash, capsicum, ginger garlic, spices etc. form by a few houres frying, and its essence is flavor in various agricultural product and spice
Profit phase, and the process of the physical-chemical reaction along with complexity are immersed in material active principle dissolving in other words.
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 HTHP to answer
The method that extraction prepares chafing dish oil is closed, fully to extract the taste compound in chafing dish raw material, enables food materials quickly tasty,
Reduce just postprandial chafing dish bottom flavorings residual, solve existing chafing dish bottom flavorings taste compound dissolution time it is long, it is tasty slowly, service efficiency it is low
The problem of.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of method that ultrasonic wave and HTHP compound collecting prepares 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, the good slag inclusion bed material of frying is filtered, collection filtrate is standby, and the filter residue of collection is bisected into two
Part；
（2）Ultrasonic wave extraction：The salad oil of filter residue quality 10% is added in a filter residue of above-mentioned collection, using super after mixing
Sound wave extracts, and wherein Extracting temperature is 60 ~ 65 DEG C, and extraction time is 30 ~ 35min, and ultrasonic power is 400 ~ 500W, has been extracted
Filtered after finishing, collect filtrate；
（3）HTHP extracts：The salad oil of filter residue quality 10% is added in another filter residue of above-mentioned collection, is made after mixing
Extracted with HTHP, wherein Extracting temperature is 130 ~ 140 DEG C, and it is 0.3 ~ 0.6MPa control pressure, extraction time for 25 ~
30min, filtered after extraction, by the filtrate of collection and step（1）And step（2）The filtrate mixing of middle collection, that is, obtain institute
The chafing dish oil stated.
The present invention first carries out conventional frying to chafing dish bottom flavorings, and the bed material filtering after frying, a part of filter residue uses ultrasonic wave
Extraction, another part filter residue are extracted using HTHP, the taste compound in bed material is fully extracted by above method,
Improving 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
It is tasty faster.
Preferably, the step（1）In, each parts by weight of raw materials is as follows in bed material：77 parts of salad 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 130 ~ 140 DEG C of extractions of 60 ~ 65 DEG C of extractions of ultrasonic wave and HTHP, taste compound in bed material is set to fill at different temperatures
Point extraction, improves the utilization rates of food materials, and the content of active principle is higher in the chafing dish oil of preparation, during chafing dish of cooking,
Active principle is tasty faster, avoid traditional chafing dish bottom flavorings taste compound it is tasty it is slow, bed material utilization rate is low, complementary taste deficiency
Problem.
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 parts are poured into pot, 130 DEG C are heated to big fire, then heat 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, the good slag inclusion bed material of frying is filtered, collects filtrate
It is standby, the filter residue of collection is bisected into two parts；
（2）Ultrasonic wave extraction：The salad oil of the filter residue quality 10% is added in a filter residue of above-mentioned collection, is used after mixing
Ultrasonic wave extraction, wherein Extracting temperature are 60 ~ 65 DEG C, extraction time 35min, ultrasonic power 400W, mistake after extraction
Filter, collect filtrate；
（3）HTHP extracts：The salad oil of the filter residue quality 10% is added in another filter residue of above-mentioned collection, after mixing
Extracted using HTHP, and be heated to Extracting temperature as 140 DEG C, it is 0.3 ~ 0.4MPa to control pressure, and extraction time is
30min, filtered after extraction, by the filtrate of collection and step（1）With（2）The filtrate of middle collection merges, and is described fire
Pot oil.
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, the good slag inclusion bed material of frying is filtered, collects filter
Liquid is standby, and the filter residue of collection is bisected into two parts；
（2）Ultrasonic wave extraction：The salad oil of the filter residue quality 10% is added in a filter residue of above-mentioned collection, is used after mixing
Ultrasonic wave extraction, wherein Extracting temperature are 60 ~ 65 DEG C, extraction time 35min, ultrasonic power 500W, after extraction
Filtering, collect filtrate；
（3）HTHP extracts：The salad oil of the filter residue quality 10% is added in another filter residue of above-mentioned collection, after mixing
Extracted using HTHP, be heated to Extracting temperature as 130 DEG C, it is 0.5 ~ 0.6MPa, extraction time 25min to control pressure,
Filtered after extraction, by the filtrate of collection and step（1）With（2）The filtrate of middle collection merges, and is described chafing dish oil.
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 HTHP 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 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, is parts by weight above, the good slag inclusion bed material of frying filtered, collection filtrate is standby, will collect
Filter residue be bisected into two parts；
（2）Ultrasonic wave extraction：The salad oil of filter residue quality 10% is added in a filter residue of above-mentioned collection, using super after mixing
Sound wave extracts, and wherein Extracting temperature is 60 ~ 65 DEG C, and extraction time is 30 ~ 35min, and ultrasonic power is 400 ~ 500W, has been extracted
Filtered after finishing, collect filtrate；
（3）HTHP extracts：The salad oil of filter residue quality 10% is added in another filter residue of above-mentioned collection, is made after mixing
Extracted with HTHP, wherein Extracting temperature is 130 ~ 140 DEG C, and it is 0.3 ~ 0.6MPa control pressure, extraction time for 25 ~
30min, filtered after extraction, by the filtrate of collection and step（1）And step（2）The filtrate mixing of middle collection, that is, obtain institute
The chafing dish oil stated.
2. the method that ultrasonic wave according to claim 1 and HTHP compound collecting prepare chafing dish oil, it is characterised in that
Step（1）In, each parts by weight of raw materials is as follows in bed material：77 parts of salad oil, 16 parts of zi ba pepper, 8 parts of bean cotyledon, 12 parts of bubble green pepper are raw
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, 12 parts of pericarpium zanthoxyli bungeani, 2 parts of salt, monosodium glutamate 4
Part, 2 parts of chickens' extract.
3. the method that ultrasonic wave according to claim 1 or 2 and HTHP 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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| CN201711035406.3A CN107811059A (en) | 2017-10-30 | 2017-10-30 | A kind of method that ultrasonic wave and HTHP compound collecting prepares chafing dish oil |
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| CN201711035406.3A CN107811059A (en) | 2017-10-30 | 2017-10-30 | A kind of method that ultrasonic wave and HTHP compound collecting prepares chafing dish oil |
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Cited By (1)
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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2017
- 2017-10-30 CN CN201711035406.3A patent/CN107811059A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (1)
| 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 |
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Application publication date: 20180320 |
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