CN107981311A - A kind of sesame oil chafing dish bottom flavorings and preparation method - Google Patents
A kind of sesame oil chafing dish bottom flavorings and preparation method Download PDFInfo
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- CN107981311A CN107981311A CN201711204315.8A CN201711204315A CN107981311A CN 107981311 A CN107981311 A CN 107981311A CN 201711204315 A CN201711204315 A CN 201711204315A CN 107981311 A CN107981311 A CN 107981311A
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- sesame oil
- capsicum
- chafing dish
- bottom flavorings
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- 239000008159 sesame oil Substances 0.000 title claims abstract description 52
- 235000011803 sesame oil Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 51
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 41
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 32
- 235000013599 spices Nutrition 0.000 claims abstract description 20
- 244000291564 Allium cepa Species 0.000 claims abstract description 17
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
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- 239000006002 Pepper Substances 0.000 claims abstract description 10
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- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 10
- 240000003824 Gypsophila paniculata Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 239000002994 raw material Substances 0.000 claims description 21
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- 238000000855 fermentation Methods 0.000 claims description 10
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- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 241000208293 Capsicum Species 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 7
- 238000012797 qualification Methods 0.000 claims description 7
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- 206010044302 Tracheitis Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
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- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
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- 150000007513 acids Chemical class 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- 210000004704 glottis Anatomy 0.000 description 1
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- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 150000004668 long chain fatty acids Chemical class 0.000 description 1
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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 discloses a kind of sesame oil chafing dish bottom flavorings and preparation method, including following parts by weight of component：765 845 parts of sesame oil；49.8 55 parts of babysbreath capsicum；23.5 25.9 parts of capsicum of new generation；20.4 22.5 parts of bean cotyledon；Dry 10.7 11.7 parts of pericarpium zanthoxyli schinifolii；8.1 9 parts of fresh pepper；7.1 7.9 parts of fermented soya bean；10.2 11.28 parts of old ginger；40.8 45.1 parts of chickens' extract；14.2 15.7 parts of spices；13 18 parts of shallot.Chafing dish bottom flavorings whole process of the present invention boils at low temperature to be formed, and is fermented by vexed system, more intactly remains the speciality and taste of sesame oil, obtained chafing dish bottom flavorings not only delicious and fragrant taste, also with good health-care effect.
Description
Technical field
The present invention relates to field of food, more particularly, to a kind of sesame oil chafing dish bottom flavorings and preparation method.
Background technology
Chafing dish, Gu 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.
Sesame oil is extract from sesame, has special fragrance, therefore referred to as sesame oil, and color is golden yellow, and clarification is saturating
It is bright, there is abundant nutritive value.Vitamin E and leukotrienes are rich in sesame oil, wherein, vitamin E has antioxidation, energy
The integrality and normal function of cell membrane are maintained, has the function that to promote cell division, softening blood vessel and keeps blood vessel elasticity, because
And it is beneficial to protection cardiovascular and cerebrovascular.And the unrighted acid such as linoleic acid, palmitic acid in sesame oil, easily it is absorbed by the body,
Help to eliminate the deposit on arterial wall, it is same to have effects that to protect blood vessel., can be in addition, sesame oil has strong fragrance
Stimulate appetite to a certain extent, promote the absorption of endotrophic component, thus be a kind of high-grade nutrient oil.It can be strengthened with salubrity
Body, promote longevity.Also, sesame oil it is light it is transparent, culinary art when can retain wholefood flavor, its smoke point is also very high, can
In order to avoid harm of the fume eliminating to human body.
General chafing dish bottom flavorings can all add the things such as additive, the preservative of substantial increase fragrance to make aromatic flavour
Matter, has a negative impact human body.Existing chafing dish is generally edible vegetable oil chafing dish or beef tallow hot pot, due to the smoke point of butter and edible vegetable oil compared with
It is low, larger peculiar smell can be remained with it after usually eating up chafing dish, is commonly called as " chafing dish taste "；Butter are animal oil, are fed at us
After one layer of butter can have been condensed on stomach, and these butter can be absorbed by the body after needing more days, therefore it is aggravated
The burden of stomach, long-term consumption animal tallow easily cause the symptoms such as dry throat, digestive discomfort, hyperlipidemia；Meanwhile it contains
Heat is high, cholesterol is high, therefore the elderly, obesity and cardiovascular and cerebrovascular patient all inedibilities.And edible vegetable oil chafing dish generally uses
Rapeseed oil, containing a kind of long chain fatty acids be rich in rapeseed oil, is called erucic acid, if long-term consumption is rich in the edible oil of erucic acid,
Cause erucic acid to be accumulated in vivo too much, be easy for triggering vessel wall thickening and myocardial fatty deposition, harmful shadow is produced to human body
Ring.
The content of the invention
The present invention provides a kind of sesame oil chafing dish bottom flavorings and preparation method, to mitigate unfavorable shadow of the edible chafing dish to human body
Ring, increase the health-care effect of chafing dish.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is summarized as follows：
A kind of sesame oil chafing dish bottom flavorings, it is characterised in that include the component of following parts by weight：
765-845 parts of sesame oil；49.8-55 parts of babysbreath capsicum；Capsicum 23.5-25.9 parts of new generation；Bean cotyledon 20.4-
22.5 parts；Dry pericarpium zanthoxyli schinifolii 10.7-11.7 parts；8.1-9 parts of fresh pepper；7.1-7.9 parts of fermented soya bean；10.2-11.28 parts of old ginger；Chickens' extract
40.8-45.1 parts；14.2-15.7 parts of spices；13-18 parts of shallot.
Further, the component of following parts by weight is included：
781-829 parts of sesame oil；50.8-54 parts of babysbreath capsicum；Capsicum 24-25.4 parts of new generation；Bean cotyledon 20.8-22
Part；Dry pericarpium zanthoxyli schinifolii 10.9-11.5 parts；8.3-8.8 parts of fresh pepper；7.3-7.7 parts of fermented soya bean；10.42-11.06 parts of old ginger；Chickens' extract
41.66-44.24 parts；14.5-15 parts of spices；15-18 parts of shallot.
Further, the spices for fennel, buckle in vain, fructus amomi, tsaoko, spiceleaf, illiciumverum, kaempferia galamga, cassia bark, cloves, perfume (or spice)
One or more in cogongrass.
Further, the sesame oil is refined sesame oil, and sesame is carried out high temperature extraction, warp after fully immersion
Cross degreasing, degumming, dehydration, decoloration, deodorization, depickling obtain refined sesame oil.
Refined sesame oil has various health care functions：
1) slow down aging：The strong fragrance of sesame oil, can not only improve a poor appetite, and be more advantageous to the absorption of nutritional ingredient, sesame oil
The digestibility of itself is up to 98%, while has containing abundant vitamin E in sesame oil and promote cell division and anti-aging
Function；
2) blood vessel is protected：Sesame oil is to softening blood vessel and keeps blood vessel elasticity to have preferable effect.Contain 40% in sesame oil
The unrighted acids such as the linoleic acid of left and right, are easily decomposed by human body and absorb and utilize, promote the metabolism of cholesterol, help to disappear
Except the deposit in arterial blood tube wall；
3) relax bowel：The substantial amounts of grease of sesame oil, also has good functions of loosening bowel relieving constipation, has certain prevention to make to constipation
With and curative effect, habitual constipation patient, sooner or later drink some sesame oil on an empty stomach, can relax bowel；
4) people for having tobacco habit often drinks sesame oil, and can mitigate cigarette stimulates tooth, gum, the direct of mucous membrane of mouth
And damage, and the formation of lung's korron, while the absorption to nicotine also has opposite inhibitory action；
5) infringement of alcohol is mitigated：Sesame oil is drunk before drinking, then one is played to oral cavity, esophagus, stomach orifice of the stomach and stomach lining
Fixed protective effect；
6) throat is protected：Vocal cords elasticity can be strengthened by often drinking sesame oil, make glottis opening and closing flexibly strong, to hoarseness, chronic
Sphagitis has good restitution；
7) rhinitis, is treated：Rhinitis chronic patient, dips sesame oil with sterilized cotton ball and is applied to nasal cavity affected part, once take effect, twice
Symptom is removed entirely；
8) nti-freckle skin care：Lecithin not only skin care, but also can be with nti-freckle in sesame oil, it is particularly possible to dispel old
Year spot；
9) damage to esophagus such as fishbone is mitigated：When gulping down fishbone, jujube core, broken bone by mistake, drinking mouthful sesame oil can make foreign matter smooth
Esophagus is slipped over, reduces damage；
10) auxiliary treatment tracheitis etc.：People with tracheitis, pulmonary emphysema, cough can significantly be mitigated by drinking mouthful sesame oil sooner or later.
A kind of preparation method of sesame oil chafing dish bottom flavorings, comprises the following steps：
1) various raw materials are weighed by weight ratio, and babysbreath capsicum, capsicum remove seed of new generation is spare；
2) sesame oil is put into pot and burnt to 100 DEG C -140 DEG C；
3) it is put into ginger, shallot stir-fries to salvage afterwards and takes the dish out of the pot；
4) allow oil temperature to naturally cool to 50-70 DEG C, be put into the raw material constant temperature frying such as capsicum, bean cotyledon, Chinese prickly ash, fermented soya bean, spices
150min-300min；
5) vexed system and fermentation 18h-30h；
6) filling joint sealing after sampling Detection qualification, obtains product.
Further, it is, the vexed system and fermentation time described in step 5 are 24h.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, refined sesame oil gives off a strong fragrance so that obtained chafing dish bottom flavorings delicious and fragrant taste；
2nd, sesame oil is major ingredient, produces to be fond of eating through special process and does not get angry, overcomes the drawbacks of traditional chafing dish is easily got angry,
There is clearing heat and detoxicating, anti-aging, protection blood vessel at the same time, relax bowel, mitigate tobacco and wine murder by poisoning, protect throat, nti-freckle to moisten skin
The various health-cares such as skin；
3rd, all raw materials select pure natural food materials, without any additive, preservative, are free from side effects to body, food
It is reliable with feeling at ease；
4th, sesame oil smoke point is low, eats up free from extraneous odour, and oil plant is not easy to bond with it after chafing dish, bowl is not glued during eating
Chopsticks, do not paste mouth；
5th, various natural materials being added to be seasoned, boiled meticulously so that numb, peppery, fresh, the fragrant each taste of chafing dish bottom flavorings is various,
It is genuine river taste.
6. vexed system and the fermentation of long period is carried out after the completion of chafing dish bottom flavorings frying so that all food materials, which fully volatilize, to be come from
The characteristic and taste of body, and combine together mutually, increase the fragrance and mouthfeel of chafing dish bottom flavorings；
7. need to be boiled relative to traditional chafing dish bottom flavorings at 200 DEG C or so, the present invention by raw material under low oil temperature into
Row boils, and makes the speciality of sesame oil and taste to obtain more completely retaining, while can also save and boil the required energy, drops
Low production cost.
Embodiment
The present invention is described in further detail with reference to embodiment.Embodiments of the present invention are included but not
It is limited to the following example.
Embodiment 1
Raw material is weighed according to following portions by weight：765 parts of refined sesame oil；49.8 parts of babysbreath capsicum；Capsicum of new generation
23.5 parts；20.4 parts of bean cotyledon；Dry 10.7 parts of pericarpium zanthoxyli schinifolii；8.1 parts of fresh pepper；7.1 parts of fermented soya bean；10.2 parts of old ginger；Chickens' extract 40.8-
45.1 parts；14.2 parts of spices；13 parts of shallot.
Sesame oil chafing dish bottom flavorings preparation method, comprises the following steps：
1) various raw materials are weighed by weight ratio, and babysbreath capsicum, capsicum remove seed of new generation is spare；
2) refined sesame oil is put into pot and burnt to 100 DEG C；
3) it is put into ginger, shallot stir-fries to salvage afterwards and takes the dish out of the pot；
4) allow oil temperature to naturally cool to 50, be put into the raw material constant temperature frying such as capsicum, bean cotyledon, Chinese prickly ash, fermented soya bean, spices
150min；
5) vexed system and fermentation 18h；
6) filling joint sealing after sampling Detection qualification, obtains product.
Embodiment 2
Raw material is weighed according to following portions by weight：845 parts of refined sesame oil；55 parts of babysbreath capsicum；Capsicum of new generation
25.9 parts；22.5 parts of bean cotyledon；Dry 11.7 parts of pericarpium zanthoxyli schinifolii；9 parts of fresh pepper；7.9 parts of fermented soya bean；11.28 parts of old ginger；45.1 parts of chickens' extract；
15.7 parts of spices；8 parts of shallot.
Sesame oil chafing dish bottom flavorings preparation method, comprises the following steps：
1) various raw materials are weighed by weight ratio, and babysbreath capsicum, capsicum remove seed of new generation is spare；
2) refined sesame oil is put into pot and burnt to 140 DEG C；
3) it is put into ginger, shallot stir-fries to salvage afterwards and takes the dish out of the pot；
4) allow oil temperature to naturally cool to 70 DEG C, be put into the raw material constant temperature frying such as capsicum, bean cotyledon, Chinese prickly ash, fermented soya bean, spices
300min；
5) vexed system and fermentation 30h；
6) filling joint sealing after sampling Detection qualification, obtains product.
Embodiment 3
Raw material is weighed according to following portions by weight：810 parts of refined sesame oil；52 parts of babysbreath capsicum；Capsicum 25 of new generation
Part；21.5 parts of bean cotyledon；Dry 11 parts of pericarpium zanthoxyli schinifolii；8.5 parts of fresh pepper；7.5 parts of fermented soya bean；10.8 parts of old ginger；43 parts of chickens' extract；Spices 14.6
Part；16 parts of shallot.
The preparation method of sesame oil chafing dish bottom flavorings, comprises the following steps：
1) various raw materials are weighed by weight ratio, and babysbreath capsicum, capsicum remove seed of new generation is spare；
2) refined sesame oil is put into pot and burnt to 120 DEG C；
3) it is put into ginger, shallot stir-fries to salvage afterwards and takes the dish out of the pot；
4) allow oil temperature to naturally cool to 65 DEG C, be put into the raw material constant temperature frying such as capsicum, bean cotyledon, Chinese prickly ash, fermented soya bean, spices
180min；
5) vexed system and fermentation 24h；
6) filling joint sealing after sampling Detection qualification, obtains product.
Embodiment 4
Raw material is weighed according to following portions by weight：781 parts of refined sesame oil；50.8 parts of babysbreath capsicum；Capsicum of new generation
24 parts；20.8 parts of bean cotyledon；Dry 10.9 parts of pericarpium zanthoxyli schinifolii；8.3 parts of fresh pepper；7.3 parts of fermented soya bean；10.42 parts of old ginger；41.66 parts of chickens' extract；
14.5 parts of spices；15 parts of shallot.
The preparation method of sesame oil chafing dish bottom flavorings, comprises the following steps：
1) various raw materials are weighed by weight ratio, and babysbreath capsicum, capsicum remove seed of new generation is spare；
2) refined sesame oil is put into pot and burnt to 110 DEG C；
3) it is put into ginger, shallot stir-fries to salvage afterwards and takes the dish out of the pot；
4) allow oil temperature to naturally cool to 58 DEG C, be put into the raw material constant temperature frying such as capsicum, bean cotyledon, Chinese prickly ash, fermented soya bean, spices
200min；
5) vexed system and fermentation 21h；
6) filling joint sealing after sampling Detection qualification, obtains product.
Embodiment 5
Raw material is weighed according to following portions by weight：829 parts of refined sesame oil；54 parts of babysbreath capsicum；Capsicum of new generation
25.4 parts；22 parts of bean cotyledon；Dry 11.5 parts of pericarpium zanthoxyli schinifolii；8.8 parts of fresh pepper；7.7 parts of fermented soya bean；11.06 parts of old ginger；44.24 parts of chickens' extract；
15 parts of spices；18 parts of shallot.
The preparation method of sesame oil chafing dish bottom flavorings, comprises the following steps：
1) various raw materials are weighed by weight ratio, and babysbreath capsicum, capsicum remove seed of new generation is spare；
2) refined sesame oil is put into pot and burnt to 130 DEG C；
3) it is put into ginger, shallot stir-fries to salvage afterwards and takes the dish out of the pot；
4) allow oil temperature to naturally cool to 67 DEG C, be put into the raw material constant temperature frying such as capsicum, bean cotyledon, Chinese prickly ash, fermented soya bean, spices
220min；
5) vexed system and fermentation 28h；
6) filling joint sealing after sampling Detection qualification, obtains product.
It is the embodiment of the present invention as described above.The present invention is not limited to the above-described embodiments, anyone should learn that
The structure change made under the enlightenment of the present invention, the technical schemes that are same or similar to the present invention, each fall within this
Within the protection domain of invention.
Claims (6)
1. a kind of sesame oil chafing dish bottom flavorings, it is characterised in that include the component of following parts by weight：
765-845 parts of sesame oil；49.8-55 parts of babysbreath capsicum；Capsicum 23.5-25.9 parts of new generation；Bean cotyledon 20.4-22.5
Part；Dry pericarpium zanthoxyli schinifolii 10.7-11.7 parts；8.1-9 parts of fresh pepper；7.1-7.9 parts of fermented soya bean；10.2-11.28 parts of old ginger；Chickens' extract 40.8-
45.1 parts；14.2-15.7 parts of spices；13-18 parts of shallot.
2. a kind of sesame oil chafing dish bottom flavorings as claimed in claim 1, it is characterised in that include the component of following parts by weight：
781-829 parts of sesame oil；50.8-54 parts of babysbreath capsicum；Capsicum 24-25.4 parts of new generation；20.8-22 parts of bean cotyledon；It is dry
10.9-11.5 parts of pericarpium zanthoxyli schinifolii；8.3-8.8 parts of fresh pepper；7.3-7.7 parts of fermented soya bean；10.42-11.06 parts of old ginger；Chickens' extract 41.66-
44.24 parts；14.5-15 parts of spices；15-18 parts of shallot.
3. a kind of sesame oil chafing dish bottom flavorings as claimed in claim 1, it is characterised in that the spices is fennel, buckles in vain, sand
One or more in benevolence, tsaoko, spiceleaf, illiciumverum, kaempferia galamga, cassia bark, cloves, lemon-grass.
A kind of 4. sesame oil chafing dish bottom flavorings as claimed in claim 1, it is characterised in that the sesame oil is refined sesame oil,
Sesame is subjected to high temperature extraction after fully immersion, refining sesame is obtained by degreasing, degumming, dehydration, decoloration, deodorization, depickling
Sesame oil.
5. a kind of sesame oil chafing dish bottom flavorings preparation method as described in claim 1-4 any one, comprises the following steps：
1) various raw materials are weighed by weight ratio, and babysbreath capsicum, capsicum remove seed of new generation is spare；
2) sesame oil is put into pot and burnt to 100 DEG C -140 DEG C；
3) it is put into ginger, shallot stir-fries to salvage afterwards and takes the dish out of the pot；
4) allow oil temperature to naturally cool to 50-70 DEG C, be put into the raw material constant temperature frying such as capsicum, bean cotyledon, Chinese prickly ash, fermented soya bean, spices
150min-300min；
5) vexed system and fermentation 18h-30h；
6) filling joint sealing after sampling Detection qualification, obtains product.
6. sesame oil chafing dish bottom flavorings preparation method as claimed in claim 5, it is characterised in that vexed system described in step 5 and
Fermentation time is 24h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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