CN107874217A - A kind of chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings and preparation method thereof Download PDFInfo
- Publication number
- CN107874217A CN107874217A CN201711137794.6A CN201711137794A CN107874217A CN 107874217 A CN107874217 A CN 107874217A CN 201711137794 A CN201711137794 A CN 201711137794A CN 107874217 A CN107874217 A CN 107874217A
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- parts
- chafing dish
- feed liquid
- bottom flavorings
- disodium
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 105
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 39
- 241000287828 Gallus gallus Species 0.000 claims abstract description 38
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 38
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 38
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 38
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 38
- 239000002773 nucleotide Substances 0.000 claims abstract description 34
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 30
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 27
- 235000015067 sauces Nutrition 0.000 claims abstract description 26
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 23
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 23
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 23
- 239000001702 nutmeg Substances 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 20
- 239000011435 rock Substances 0.000 claims abstract description 20
- 235000012045 salad Nutrition 0.000 claims abstract description 20
- 235000000346 sugar Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 13
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 240000002045 Guettarda speciosa Species 0.000 claims abstract 8
- 244000270834 Myristica fragrans Species 0.000 claims abstract 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract 6
- 239000000463 material Substances 0.000 claims description 56
- 239000007788 liquid Substances 0.000 claims description 54
- 238000003756 stirring Methods 0.000 claims description 30
- 238000001816 cooling Methods 0.000 claims description 29
- 238000010438 heat treatment Methods 0.000 claims description 29
- 238000011049 filling Methods 0.000 claims description 23
- 238000003860 storage Methods 0.000 claims description 20
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims description 12
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- 235000004611 garlic Nutrition 0.000 claims description 11
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 10
- 239000004302 potassium sorbate Substances 0.000 claims description 10
- 229940069338 potassium sorbate Drugs 0.000 claims description 10
- 235000010241 potassium sorbate Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
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- 238000000034 method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000003345 natural gas Substances 0.000 claims description 6
- 230000035699 permeability Effects 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 235000019082 Osmanthus Nutrition 0.000 claims 2
- 241000333181 Osmanthus Species 0.000 claims 2
- 239000003921 oil Substances 0.000 abstract description 27
- 239000010773 plant oil Substances 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000019198 oils Nutrition 0.000 description 26
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 19
- 235000014347 soups Nutrition 0.000 description 16
- 244000061520 Angelica archangelica Species 0.000 description 15
- 241000498779 Myristica Species 0.000 description 15
- 235000002639 sodium chloride Nutrition 0.000 description 15
- 241000510672 Cuminum Species 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 9
- 240000009023 Myrrhis odorata Species 0.000 description 7
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 229960005137 succinic acid Drugs 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 2
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 208000019553 vascular disease Diseases 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000045232 Canavalia ensiformis Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000218636 Thuja Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- FKGDSSDAWPLWAQ-UHFFFAOYSA-N butanedioic acid;sodium Chemical compound [Na].[Na].OC(=O)CCC(O)=O FKGDSSDAWPLWAQ-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
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- 238000007127 saponification reaction Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
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- 238000012549 training Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000004704 ultra performance liquid chromatography Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a kind of chafing dish bottom flavorings and preparation method thereof, the chafing dish bottom flavorings are a kind of pure plant oil chafing dish bottom flavorings, and its aromatic flavour, mouthfeel are moderate.Include the raw material of following parts by weight：2~6 parts of salad oil, 2~6 parts of Pixian bean sauce, 2~6 parts of rock sugar, 15~30 parts of spices, 3~9 parts of edible salt, 3~9 parts of white granulated sugar, 6~20 parts of flavoring, 6~20 parts of water, described spices is the one or more in cumin, anise, nutmeg, the root of Dahurain angelica, tsaoko, cassia bark, dried orange peel, and described flavoring is the one or more in chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate.
Description
1st, technical field
The invention belongs to food dressing technical field, is related to a kind of chafing dish bottom flavorings and preparation method thereof.
2nd, background technology
The chafing dish pattern in China appears, hundred pot of thousand taste.The spicy hot chafing dish in Sichuan, spicy mellowness；Seafood chafing dish, the calcium in Guangdong
Bone chafing dish eat and it is oiliness, it is delicious infinite；Pekinese's mutton chaffy dish flavor is unique, hangs people's appetite.Current chafing dish is broadly divided into two groups,
North group is using the instant-boiled mutton in northeast as representative, and south group is using the spicy hot chafing dish of Sichuan-chongqing Region as representative.Sichuan-chongqing Region tradition chafing dish vegetable
Various, seasoning uniqueness, on the basis of traditional spicy hot chafing dish flavour chafing dish, according to the difference of each department eating habit, has developed perfume (or spice)
Different types of chafing dishes such as soup of fire pot, funcltional double chafing dish, beef fat chafing dish, fish head chafing dish, duck soup chafing dish.Due to people's living standard
Continuous improvement, food-safe attention, now more focus on chafing dish safe mass and trophic structure.
Cholesterol is also known as cholesterine, is sterol main in human body, is to maintain thing necessary to body normal physiological function
Matter, but cholesterol level is too high can form hyperlipidemia in vivo, causes atherosclerosis, induces the hearts such as coronary heart disease, hypertension
Vascular diseases, therefore the intake containing cholesterol foods is controlled, it can play a part of preventing cardiovascular and cerebrovascular disease.
And the production and processing of chafing dish bottom flavorings needs a large amount of greases, the quality safety of grease directly affects finished product chafing dish bottom flavorings
Quality, it is animal raw fat (mainly based on butter) first of traditional chafing dish bottom flavorings primary raw material, animal fat is in chafing dish bottom flavorings
Boil or frying during can increase the complex liped fragrance of chafing dish, it is better tasting to make to rinse the raw material boiled, but its heat is high, courage
Sterol content is high, therefore the elderly, obesity and cardio-cerebral vascular disease patient all inedibilities.And because of its edible particularity, chafing dish bottom flavorings
In grease influenceed quality can occur by high temperature, illumination, metal, air etc. during infusion to be changed, bad grease is to human body
Health has potentially hazardous.
With attention of the people to safe diet, vegetable oil part substitutes animal oil and pure plant oil chafing dish bottom flavorings are gradual
Into chafing dish bottom flavorings market.Vegetable oil is used for chafing dish bottom flavorings, although its unsaturated fatty acid content is more rich, its mouthfeel has
Shortcoming.
Chinese invention patent CN201010616084.3 discloses a kind of chafing dish bottom flavorings, includes the raw material of following parts by weight：
The butter of 200~270 parts by weight；The taste cake capsicum of 100~130 parts by weight；The Chinese prickly ash of 2~15 parts by weight；8~16 parts by weight
Bean cotyledon；The spices of 10~18 parts by weight；The rock sugar of 1~4 parts by weight；The white wine of 8~15 parts by weight；The shallot of 5~10 parts by weight；
The old ginger of 15~20 parts by weight；The garlic of 10~16 parts by weight.Using butter as primary raw material in the chafing dish bottom flavorings, it is unfavorable for people
Body health.
Chinese invention patent CN201611203200.2 discloses a kind of fragrant soup of fire pot bed material, including following weight proportion
Raw material：Ear of maize bone soup 60-70 parts, chickens' extract 1-2 parts, monosodium glutamate 1-2 parts, salt 3-5 parts, jujube 3-4 parts, tomato 1-2 parts, ginseng 2-
5 parts, dried shrimp 3-5 parts, dried orange peel 3-7 parts, anistree 3-8 parts, ginger splices 2-4 parts.The fragrant soup of fire pot bed material taste is not dense enough.
3rd, the content of the invention
It is an object of the invention to provide a kind of pure plant oil chafing dish bottom flavorings, and its aromatic flavour, mouthfeel are moderate.
In order to achieve the above object, the present invention uses following technical scheme：
A kind of claimed chafing dish bottom flavorings, include the raw material of following parts by weight：
2~6 parts of salad oil, 2~6 parts of Pixian bean sauce, 2~6 parts of rock sugar, 15~18 portions of spices are 3~9 parts of edible salt, white
3~9 parts of granulated sugar, 6~20 parts of flavoring, 6~20 parts of water,
Described spices is the one or more in cumin, anise, nutmeg, the root of Dahurain angelica, tsaoko, cassia bark, dried orange peel,
Described flavoring is chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, one kind in disodium succinate or several
Kind.
Further requirement of the present invention protects a kind of chafing dish bottom flavorings, may also include the raw material of following parts by weight：2~6 parts of capsicum,
2~6 parts of garlic, 2~6 parts of ginger, 6~20 parts of potassium sorbate material.
Preferably, described cumin, anise, nutmeg, the root of Dahurain angelica, tsaoko, cassia bark, the weight ratio of dried orange peel are 1:0.8~1.2:
0.8~1.2:0.8~1.2:0.8~1.2:0.8~1.2:0.8~1.2.
It is furthermore preferred that the weight ratio of described cumin, anise, nutmeg, the root of Dahurain angelica, tsaoko, cassia bark, dried orange peel is 1:1:1:1:1:
1:1。
Preferably, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, the weight ratio of disodium succinate are 1:
0.5~0.8:0.2~0.5:0.2~0.5:0.1~0.2.
It is furthermore preferred that the weight ratio of described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate is 1:
0.8:0.4:0.3:0.1。
Further requirement of the present invention protects a kind of chafing dish bottom flavorings, includes the raw material of following parts by weight：
3 parts of salad oil, 3 parts of Pixian bean sauce, 3 parts of rock sugar, 3 parts of cumin, anistree 3 parts, 3 parts of nutmeg, 3 parts of cassia bark, dried orange peel 3
Part, 3 parts of the root of Dahurain angelica, 6 parts of edible salt, 6 parts of white granulated sugar, 12 parts of water, chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, butanedioic acid
12 parts of disodium material, 12 parts of potassium sorbate material, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate
Weight ratio is 1:0.5~0.8:0.2~0.5:0.2~0.5:0.1~0.2, preferably 1:0.8:0.4:0.3:0.1.
Further requirement of the present invention protects a kind of chafing dish bottom flavorings, includes the raw material of following parts by weight：
3 parts of salad oil, 3 parts of Pixian bean sauce, 3 parts of rock sugar, 3 parts of capsicum, 3 parts of cumin, anistree 3 parts, 3 parts of nutmeg, garlic 3
Part, 3 parts of ginger, 3 parts of the root of Dahurain angelica, 3 parts of tsaoko, 9 parts of water, 4.5 parts of edible salt, 4.5 parts of white granulated sugar, chicken essence seasoning, monosodium glutamate, flavor core
Thuja acid disodium, citric acid, 9 parts of disodium succinate material, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, butanedioic acid
The weight ratio of disodium is 1:0.5~0.8:0.2~0.5:0.2~0.5:0.1~0.2, preferably 1:0.8:0.4:0.3:
0.1。
Further requirement of the present invention protects a kind of preparation method of chafing dish bottom flavorings：
(1) Work tool is checked：All Work tools contacted with material require water stain-free, remained without oil stain, without material；
(2) frying：
3 parts of salad oil is added to enter natural gas frying pan, oil temperature is raised to 120 DEG C；
Add 3 parts of Pixian bean sauce, uniform bubble occur to feed liquid surface of seething with excitement；
Add rock sugar 3 parts, it is loose to Pixian bean sauce state；
Each 3 parts of cumin, anise, nutmeg, cassia bark, dried orange peel, root of Dahurain angelica material, stir；
It is standby to close fire discharging, the feed liquid that frying takes the dish out of the pot requires pollution-free, is visible by naked eyes exogenous impurity；
(3) shear：Add 12 parts of water to enter to shear tank, open stirring, add 6 parts of edible salt, 6 parts of white granulated sugar to enter to shear tank, to material
Feed liquid is squeezed into Cooling or heating jar by liquid without 1~2 minute used time of caking；
(4) boil：Cooling or heating jar stirring is opened, adds chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate material
12 parts enter Cooling or heating jar, are heated to 50 DEG C~70 DEG C, add 12 parts of potassium sorbate material to enter Cooling or heating jar, bubble occur to the pot edge that seethes with excitement,
Stir 2 minutes used times, discharge to mixing tank, drop temperature >=85 DEG C；
(5) spice：4 pots of feed liquids after frying is taken the dish out of the pot mix with boiling the feed liquid finished in Cooling or heating jar, open stirring, extremely
15 minutes uniform used times of feed liquid, discharge to temporary storage tank；
(6) keep in：Feed liquid must not be less than 1 hour in temporary storage tank temporary storage time, must not exceed 48 hours；
(7) it is filling：Before filling will material top water to normal feed liquid, can be filling, pouring process require oil plant uniformly, without folder
Expect, without permeability, pollution-free, temperature 60 C；
Described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, the weight ratio of disodium succinate are 1:0.5~0.8:
0.2~0.5:0.2~0.5:0.1~0.2, preferably 1:0.8:0.4:0.3:0.1.
Further requirement of the present invention protects a kind of preparation method of chafing dish bottom flavorings：
(1) Work tool is checked：All Work tools contacted with material require water stain-free, remained without oil stain, without material；
(2) frying：
3 parts of salad oil is added to enter natural gas frying pan, oil temperature is raised to 120 DEG C；
Add 3 parts of Pixian bean sauce, uniform bubble occur to feed liquid surface of seething with excitement；
Add rock sugar 3 parts, it is loose to Pixian bean sauce state；
Add each 3 parts of capsicum, cumin, anise, nutmeg, garlic, ginger, the root of Dahurain angelica, tsaoko, stir 1~2 minute used time；
It is standby to close fire discharging, the feed liquid that frying takes the dish out of the pot requires pollution-free, is visible by naked eyes exogenous impurity；
(3) shear：Add 9 parts of water to enter to shear tank, open stirring, add 4.5 parts of edible salt, 4.5 parts of white granulated sugar to enter to shear tank, extremely
Feed liquid is squeezed into Cooling or heating jar by feed liquid without 1~2 minute used time of caking；
(4) boil：Cooling or heating jar stirring is opened, adds chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate material
9 parts enter Cooling or heating jar, bubble occur to the pot edge that seethes with excitement, stir 2 minutes used times, discharge to mixing tank, drop temperature >=85
℃；
(5) spice：3 pots of feed liquids after frying is taken the dish out of the pot mix with boiling the feed liquid finished in Cooling or heating jar, open stirring, extremely
15 minutes uniform used times of feed liquid, discharge to filling temporary storage tank；
(6) keep in：Feed liquid must not be less than 1 hour in temporary storage tank temporary storage time, must not exceed 48 hours；
(7) it is filling：Before filling will material top water to normal feed liquid, can be filling, pouring process require oil plant uniformly, without folder
Expect, without permeability, pollution-free, temperature 60 C or so；
Described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, the weight ratio of disodium succinate are 1:0.5~0.8:
0.2~0.5:0.2~0.5:0.1~0.2, preferably 1:0.8:0.4:0.3:0.1.
Pixian bean sauce of the present invention is made up of lima bean, capsicum, flour and salt.
The present invention has advantages below：
(1) chafing dish bottom flavorings of the present invention are using pure plant oil salad oil as principal ingredients, and fat content is low, the elderly, fertilizer
The fat and heart can be with patient's all inedibilities, beneficial to the health of human body.
(2) chafing dish bottom flavorings taste of the present invention is dense, does not have muddy soup, fresh perfume (or spice), moderately salted.Show by sensory evaluation experiment
Chafing dish bottom flavorings mouthfeel of the present invention is moderate, raciness, is adapted to popular taste.
(3) chafing dish bottom flavorings cholesterol level of the present invention is low, hence it is evident that less than the content of cholesterol in butter.
(4) chafing dish bottom flavorings preparation method of the present invention is easy, is adapted to industry's enlarging production.
4th, embodiment
The embodiment of form by the following examples, the above of the present invention is made further specifically
It is bright.But the scope that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following examples.
The preparation of the fragrant soup of fire pot bed material of embodiment 1
1st, dispensing 1
Salad oil 3kg, Pixian bean sauce 3kg, rock sugar 3kg, cumin 3kg, anistree 3kg, nutmeg 3kg, cassia bark 3kg, dried orange peel
3kg, root of Dahurain angelica 3kg, edible salt 6kg, white granulated sugar 6kg, water 12kg, chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, butanedioic acid
Disodium material 12kg, potassium sorbate material 12kg, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate
Weight ratio is 1:0.8:0.4:0.3:0.1.
Preparation method：
(1) Work tool is checked
All Work tools contacted with material require water stain-free, remained without oil stain, without material.
(2) frying
Salad oil 3kg is added to enter natural gas frying pan, oil temperature is raised to 120 DEG C；
Add Pixian bean sauce 3kg, to boiling (uniform bubble occurs in feed liquid surface)；
Add rock sugar 3kg, loose to Pixian bean sauce state；
Cumin, anise, nutmeg, cassia bark, dried orange peel, each 3kg of root of Dahurain angelica material, stir；
It is standby to close fire discharging, the feed liquid that frying takes the dish out of the pot requires pollution-free, is visible by naked eyes exogenous impurity.
(3) (shearing tank) is sheared
Enter to shear tank according to list of ingredients plus water 12kg, open stirring, add edible salt, white granulated sugar 12kg to enter to shear tank, to feed liquid
Without caking (1~2 minute used time), feed liquid is squeezed into Cooling or heating jar.
(4) boil (Cooling or heating jar)
Cooling or heating jar stirring is opened, adds chicken essence seasoning, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate material
12kg enters Cooling or heating jar, is heated to 50~70 DEG C, adds potassium sorbate material 12kg to enter Cooling or heating jar, extremely seethes with excitement (bubble occurs in pot edge),
Stir (2 minutes used times), discharge to mixing tank (referring to drop temperature >=85 DEG C).
(5) spice (mixing tank)
4 pots of feed liquids after frying is taken the dish out of the pot mix with boiling the feed liquid finished in Cooling or heating jar, open stirring, uniform to feed liquid
(15 minutes used times), discharge to temporary storage tank.
(6) (temporary storage tank) is kept in
Feed liquid must not be less than 1 hour in temporary storage tank temporary storage time, must not exceed 48 hours.
(7) it is filling
Filling requirement：Before filling will material top water to normal feed liquid, can be filling, pouring process require oil plant uniformly, without folder
Expect, without permeability, pollution-free (temperature 60 C or so).
2nd, dispensing 2
Salad oil:2kg, Pixian bean sauce 5kg, rock sugar 4kg, cumin 6kg, anistree 2.5kg, nutmeg 6kg, cassia bark 2.5kg,
Dried orange peel 6kg, root of Dahurain angelica 3kg, edible salt 6kg, white granulated sugar 6kg, water 20kg, chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, amber
Amber acid disodium material 20kg, potassium sorbate material 12kg, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, butanedioic acid two
The weight ratio of sodium is 1:0.5:0.5:0.2:0.2.
Preparation method referring to dispensing 1 preparation method.
3rd, dispensing 3
Salad oil 6kg, Pixian bean sauce 6kg, rock sugar 6kg, cumin 3kg, anistree 3.75kg, nutmeg 3.75kg, cassia bark
2.5kg, dried orange peel 2.5kg, root of Dahurain angelica 3kg, edible salt 6kg, white granulated sugar 6kg, water 12kg, chickens' extract, monosodium glutamate, the sapidity nucleotide disodium,
Citric acid, disodium succinate material 12kg, potassium sorbate material 12kg, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid,
The weight ratio of disodium succinate is 1:0.7:0.2:0.5:0.1.
Preparation method referring to dispensing 1 preparation method.
The preparation of the peppery soup of fire pot bed material of embodiment 2
1st, dispensing 1
Salad oil 3kg, Pixian bean sauce 3kg, rock sugar 3kg, capsicum 3kg, cumin 3kg, anistree 3kg, nutmeg 3kg, garlic
3kg, ginger 3kg, root of Dahurain angelica 3kg, tsaoko 3kg, water 9kg, edible salt 4.5kg, white granulated sugar 4.5kg, chicken essence seasoning, monosodium glutamate, flavor
Disodium 5 '-ribonucleotide, citric acid, disodium succinate material 9kg, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, amber
The weight ratio of acid disodium is 1:0.8:0.4:0.3:0.1.
Preparation method：
(1) Work tool is checked
All Work tools contacted with material require water stain-free, remained without oil stain, without material.
(2) frying
Enter natural gas frying pan according to list of ingredients plus salad oil 3kg, oil temperature is raised to 120 DEG C；
Add Pixian bean sauce 3kg, to boiling (uniform bubble occurs in feed liquid surface)；
Add rock sugar 3kg, loose to Pixian bean sauce state；
Add each 3kg of capsicum, cumin, anise, nutmeg, garlic, ginger, the root of Dahurain angelica, tsaoko, stir (1~2 minute used time)；
It is standby to close fire discharging, the feed liquid that frying takes the dish out of the pot requires pollution-free, is visible by naked eyes exogenous impurity.
(3) (shearing tank) is sheared
Enter to shear tank according to list of ingredients plus water 9kg, open stirring, add edible salt, white granulated sugar 9kg to enter to shear tank, to feed liquid without
Lump (1~2 minute used time), feed liquid is squeezed into Cooling or heating jar.
(4) boil (Cooling or heating jar)
Cooling or heating jar stirring is opened, adds chicken essence seasoning, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate material
9kg enters Cooling or heating jar, to seething with excitement (bubble occurs in pot edge), stirs and (refers to 2 minutes used times), discharges to mixing tank (discharging
Temperature >=85 DEG C).
(5) spice (mixing tank)
3 pots of feed liquids after frying is taken the dish out of the pot mix with boiling the feed liquid finished in Cooling or heating jar, open stirring, uniform to feed liquid
(15 minutes used times), discharge to filling temporary storage tank.
(6) (temporary storage tank) is kept in
Feed liquid must not be less than 1 hour in temporary storage tank temporary storage time, must not exceed 48 hours.
(7) it is filling
Filling requirement：Before filling will material top water to normal feed liquid, can be filling, pouring process require oil plant uniformly, without folder
Expect, without permeability, pollution-free (temperature 60 C or so).
2nd, dispensing 2
Salad oil 6kg, Pixian bean sauce 2kg, rock sugar 6kg, capsicum 6kg, cumin 3kg, anistree 3.75kg, nutmeg
3.75kg, garlic 2kg, ginger 6kg, root of Dahurain angelica 3kg, tsaoko 3kg, water 6kg, edible salt 3kg, white granulated sugar 9kg, chicken essence seasoning, monosodium glutamate,
The sapidity nucleotide disodium, citric acid, disodium succinate material 20kg, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid,
The weight ratio of disodium succinate is 1:0.5:0.5:0.2:0.1.
Preparation method referring to dispensing 1 preparation method.
3rd, dispensing 3
Salad oil 2kg, Pixian bean sauce 6kg, rock sugar 2kg, capsicum 6kg, cumin 6kg, anistree 6kg, nutmeg 5kg, garlic
3kg, ginger 3kg, root of Dahurain angelica 7.5kg, tsaoko 7.5kg, water 15kg, edible salt 9kg, white granulated sugar 3kg, chicken essence seasoning, monosodium glutamate, flavor
Disodium 5 '-ribonucleotide, citric acid, disodium succinate material 6kg, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, amber
The weight ratio of acid disodium is 1:0.6:0.3:0.2:0.2.
Preparation method referring to dispensing 1 preparation method.
The chafing dish bottom flavorings sensory evaluation scores of embodiment 3
Standards of grading：
In sense organ comprehensive grading, select to appraise the people of personnel 10 through discussion through professional training, to every in special experiment caliber
Kind sample carries out tissue morphology (S respectively1), Hun Tangdu (S2), color and luster (S3), fragrance (S4), flavour (S5) scoring.Further according to each
The different weights that factor occupies are calculated result by special messenger, collected, averaged.
The chafing dish bottom flavorings sensory evaluation standards of grading of table 1
Experimental result：It see the table below 2.As seen from the results in Table 2, the fragrant soup of fire pot bed material and peppery soup of fire pot bed material mouthfeel are moderate,
Raciness, it is adapted to popular taste.
The chafing dish bottom flavorings sensory evaluation scores result of table 2
| Dispensing | Appraisal result |
| Fragrant soup dispensing 1 | 92.58 |
| Fragrant soup dispensing 2 | 90.60 |
| Fragrant soup dispensing 3 | 87.21 |
| Peppery soup dispensing 1 | 93.45 |
| Peppery soup dispensing 2 | 89.38 |
| Peppery soup dispensing 3 | 90.47 |
The cholesterol level of 4 chafing dish bottom flavorings of the present invention of embodiment
Experimental method：Sample saponification in 60 DEG C of constant temperature oscillators, extraction, with glacial acetic acid adjust pH value, ethanol constant volume,
UPLC quantitative analyses.Using DIKMA Endeavorsil C18Chromatographic column, methanol are mobile phase, and PDA detectors are in wavelength 205nm
Under detected.
Experimental result：As a result 3 be see the table below.Test result indicates that chafing dish bottom flavorings cholesterol level of the present invention is low,
Significantly lower than the content of cholesterol in butter.
The cholesterol level of 3 chafing dish bottom flavorings of the present invention of table
Claims (10)
1. a kind of chafing dish bottom flavorings, it is characterised in that include the raw material of following parts by weight：
2~6 parts of salad oil, 2~6 parts of Pixian bean sauce, 2~6 parts of rock sugar, 15~30 parts of spices, 3~9 parts of edible salt, white granulated sugar
3~9 parts, 6~20 parts of flavoring, 6~20 parts of water,
Described spices is the one or more in cumin, anise, nutmeg, the root of Dahurain angelica, tsaoko, cassia bark, dried orange peel,
Described flavoring is the one or more in chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate.
2. chafing dish bottom flavorings as claimed in claim 1, it is characterised in that may also include the raw material of following parts by weight：Capsicum 2~6
Part, 2~6 parts of garlic, 2~6 parts of ginger, 6~20 parts of potassium sorbate material.
3. chafing dish bottom flavorings as claimed in claim 1, it is characterised in that described cumin, anise, nutmeg, the root of Dahurain angelica, tsaoko, osmanthus
Skin, the weight ratio of dried orange peel are 1:0.8~1.2:0.8~1.2:0.8~1.2:0.8~1.2:0.8~1.2:0.8~1.2.
4. chafing dish bottom flavorings as claimed in claim 3, it is characterised in that described cumin, anise, nutmeg, the root of Dahurain angelica, tsaoko, osmanthus
Skin, the weight ratio of dried orange peel are 1:1:1:1:1:1:1.
5. chafing dish bottom flavorings as claimed in claim 1, it is characterised in that described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, lemon
Lemon acid, the weight ratio of disodium succinate are 1:0.5~0.8:0.2~0.5:0.2~0.5:0.1~0.2.
6. chafing dish bottom flavorings as claimed in claim 5, it is characterised in that described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, lemon
Lemon acid, the weight ratio of disodium succinate are 1:0.8:0.4:0.3:0.1.
7. the chafing dish bottom flavorings as described in claim 1~2, it is characterised in that include the raw material of following parts by weight：
3 parts of salad oil, 3 parts of Pixian bean sauce, 3 parts of rock sugar, 3 parts of cumin is anistree 3 parts, 3 parts of nutmeg, 3 parts of cassia bark, 3 parts of dried orange peel,
3 parts of the root of Dahurain angelica, 6 parts of edible salt, 6 parts of white granulated sugar, 12 parts of water, chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate
12 parts of material, 12 parts of potassium sorbate material, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, the weight of disodium succinate
Than for 1:0.8:0.4:0.3:0.1.
8. the chafing dish bottom flavorings as described in claim 1~2, it is characterised in that include the raw material of following parts by weight：
3 parts of salad oil, 3 parts of Pixian bean sauce, 3 parts of rock sugar, 3 parts of capsicum, 3 parts of cumin is anistree 3 parts, 3 parts of nutmeg, 3 parts of garlic, ginger 3
Part, 3 parts of the root of Dahurain angelica, 3 parts of tsaoko, 9 parts of water, 4.5 parts of edible salt, 4.5 parts of white granulated sugar, chicken essence seasoning, monosodium glutamate, flavour nucleotide two
Sodium, citric acid, 9 parts of disodium succinate material, described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, disodium succinate
Weight ratio is 1:0.8:0.4:0.3:0.1.
9. chafing dish bottom flavorings as claimed in claim 7, it is characterised in that the preparation method of described chafing dish bottom flavorings is：
(1) Work tool is checked：All Work tools contacted with material require water stain-free, remained without oil stain, without material；
(2) frying：
3 parts of salad oil is added to enter natural gas frying pan, oil temperature is raised to 120 DEG C；
Add 3 parts of Pixian bean sauce, uniform bubble occur to feed liquid surface of seething with excitement；
Add rock sugar 3 parts, it is loose to Pixian bean sauce state；
Each 3 parts of cumin, anise, nutmeg, cassia bark, dried orange peel, root of Dahurain angelica material, stir；
It is standby to close fire discharging, the feed liquid that frying takes the dish out of the pot requires pollution-free, is visible by naked eyes exogenous impurity；
(3) shear：Add 12 parts of water to enter to shear tank, open stirring, add 6 parts of edible salt, 6 parts of white granulated sugar to enter to shear tank, to feed liquid without
Lump 1~2 minute used time, feed liquid is squeezed into Cooling or heating jar；
(4) boil：Cooling or heating jar stirring is opened, adds chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, 12 parts of disodium succinate material
Enter Cooling or heating jar, be heated to 50 DEG C~70 DEG C, add 12 parts of potassium sorbate material to enter Cooling or heating jar, bubble occur to the pot edge that seethes with excitement, stir
Uniform 2 minutes used times, discharge to mixing tank, drop temperature >=85 DEG C；
(5) spice：4 pots of feed liquids after frying is taken the dish out of the pot mix with boiling the feed liquid finished in Cooling or heating jar, stirring are opened, to feed liquid
Uniform 15 minutes used times, discharge to temporary storage tank；
(6) keep in：Feed liquid must not be less than 1 hour in temporary storage tank temporary storage time, must not exceed 48 hours；
(7) it is filling：Before filling will material top water to normal feed liquid, can be filling, pouring process require oil plant uniformly, without material folding, nothing
Permeability, pollution-free, temperature 60 C；
Described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, the weight ratio of disodium succinate are 1:0.8:0.4:0.3:
0.1。
10. chafing dish bottom flavorings as claimed in claim 8, it is characterised in that the preparation method of described chafing dish bottom flavorings is：
(1) Work tool is checked：All Work tools contacted with material require water stain-free, remained without oil stain, without material；
(2) frying：
3 parts of salad oil is added to enter natural gas frying pan, oil temperature is raised to 120 DEG C；
Add 3 parts of Pixian bean sauce, uniform bubble occur to feed liquid surface of seething with excitement；
Add rock sugar 3 parts, it is loose to Pixian bean sauce state；
Add each 3 parts of capsicum, cumin, anise, nutmeg, garlic, ginger, the root of Dahurain angelica, tsaoko, stir 1~2 minute used time；
It is standby to close fire discharging, the feed liquid that frying takes the dish out of the pot requires pollution-free, is visible by naked eyes exogenous impurity；
(3) shear：Add 9 parts of water to enter to shear tank, open stirring, add 4.5 parts of edible salt, 4.5 parts of white granulated sugar to enter to shear tank, to feed liquid
Without 1~2 minute used time of caking, feed liquid is squeezed into Cooling or heating jar；
(4) boil：Cooling or heating jar stirring is opened, adds chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, 9 parts of disodium succinate material
Enter Cooling or heating jar, bubble occur to the pot edge that seethes with excitement, stir 2 minutes used times, discharge to mixing tank, drop temperature >=85 DEG C；
(5) spice：3 pots of feed liquids after frying is taken the dish out of the pot mix with boiling the feed liquid finished in Cooling or heating jar, stirring are opened, to feed liquid
Uniform 15 minutes used times, discharge to filling temporary storage tank；
(6) keep in：Feed liquid must not be less than 1 hour in temporary storage tank temporary storage time, must not exceed 48 hours；
(7) it is filling：Before filling will material top water to normal feed liquid, can be filling, pouring process require oil plant uniformly, without material folding, nothing
Permeability, pollution-free, temperature 60 C or so；
Described chickens' extract, monosodium glutamate, the sapidity nucleotide disodium, citric acid, the weight ratio of disodium succinate are 1:0.8:0.4:0.3:
0.1。
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| CN108850974A (en) * | 2018-08-07 | 2018-11-23 | 芜湖职业技术学院 | Chafing dish bottom flavorings material compositions and chafing dish bottom flavorings and preparation method thereof |
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| CN113100421A (en) * | 2021-04-27 | 2021-07-13 | 成都六汇鑫邦农业科技有限公司 | Seasoning for pot chicken snacks and preparation method thereof |
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