CN108013422A - Clearing-oil chafing dish bottom flavorings and its preparation process - Google Patents
Clearing-oil chafing dish bottom flavorings and its preparation process Download PDFInfo
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- CN108013422A CN108013422A CN201711234056.3A CN201711234056A CN108013422A CN 108013422 A CN108013422 A CN 108013422A CN 201711234056 A CN201711234056 A CN 201711234056A CN 108013422 A CN108013422 A CN 108013422A
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- oil
- chafing dish
- bottom flavorings
- dish bottom
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003921 oil Substances 0.000 claims abstract description 35
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 244000291564 Allium cepa Species 0.000 claims abstract description 22
- 235000019198 oils Nutrition 0.000 claims abstract description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 20
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 14
- 239000006002 Pepper Substances 0.000 claims abstract description 14
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 14
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 13
- 239000003549 soybean oil Substances 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000014103 egg white Nutrition 0.000 claims abstract description 10
- 210000000969 egg white Anatomy 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000020095 red wine Nutrition 0.000 claims abstract description 9
- 235000020097 white wine Nutrition 0.000 claims abstract description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 6
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000013409 condiments Nutrition 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 238000003756 stirring Methods 0.000 claims description 23
- 239000004020 conductor Substances 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000007769 metal material Substances 0.000 claims description 8
- 230000006698 induction Effects 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 241000310089 Zingiber kawagoi Species 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims 1
- -1 ethyl malt Chemical compound 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 240000003889 Piper guineense Species 0.000 description 11
- 239000003205 fragrance Substances 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- BGPVFRJUHWVFKM-UHFFFAOYSA-N N1=C2C=CC=CC2=[N+]([O-])C1(CC1)CCC21N=C1C=CC=CC1=[N+]2[O-] Chemical compound N1=C2C=CC=CC2=[N+]([O-])C1(CC1)CCC21N=C1C=CC=CC1=[N+]2[O-] BGPVFRJUHWVFKM-UHFFFAOYSA-N 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019590 thick flavour 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of clearing-oil chafing dish bottom flavorings and its preparation process；Raw material is as follows：Soybean oil, red oil, bean cotyledon, beans mothers and sons, zi ba pepper, garlic, ginger, shallot, onion, edible salt, white sugar, monosodium glutamate, I+G, chickens' extract, ethylmaltol, spices, extra dry red wine Chinese prickly ash particle, chilli face, edible oil, flavor egg white icing, chafing dish mate, Spiced chicken with chili sauce oil, white wine.Making step：First, it is put into soybean oil；2nd, hot condiment of glutinous rice cake is put into step 1；3rd, bean cotyledon is put into step 2；Old ginger, garlic and beans mothers and sons etc.；4th, edible salt and white sugar are put into step 3；5th, pericarpium zanthoxyli bungeani is put into step 4；6th, edible oil heating is drenched in step 5, Guan Huo；7th, chafing dish mate is added in step 6；8th, ethylmaltol is added in step 7；9th, chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8；Tenth, monosodium glutamate and I+G are put into step 9.This programme can not only ensure that the color and luster of chafing dish bottom flavorings can also ensure that the hardness of chafing dish bottom flavorings.
Description
Technical field
The present invention relates to food or foodstuff technical field, and in particular to a kind of clearing-oil chafing dish bottom flavorings and its preparation process.
Background technology
Chafing dish is welcomed by the people at present, and increasing ratio is occupied in the diet of people, and chafing dish has
The features such as vegetable is various, seasoning is unique, thus be favored by people.However, it uses but more inconvenience, in order to eat once
Chafing dish is, it is necessary to ground planing tool chafing dish pipe of dragging in many people goes to experience, this not only waste time and money, but also worries health and taste
It can not meet the requirement of oneself.For this reason, the chafing dish bottom flavorings for being packaged into bag come into being.So people are when wanting blocked shot, only
Chafing dish bottom flavorings need to be bought, rinse material and vegetable can do it yourself Shabu pot.
Edible vegetable oil chafing dish is one kind of Sichuan chafing dish, and edible vegetable oil chafing dish is boiled by pure plant oily (being rapeseed oil) and formed, fresh fragrant fiber crops
It is peppery, taste is salubrious, full of nutrition, health is not got angry, suitable for people of all ages.The making of clearing-oil chafing dish bottom flavorings, will fully use flavouring
It is fat-soluble and water-soluble when heated, it can be only achieved " five tastes are harmonious ".This requires correctly grasping the duration and degree of heating during operation, feed intake successively
Order and boil the time.The five tastes are concocted, and ratio is appropriate.Hot pot seasoning product are the organic assemblings of various flavouring, and the five tastes reconcile it
In be accumulated with and contain a shifting subtle relations, certain flavouring is excessive, can cover the flavor of other flavouring, cause " noisy
Guest takes master by force ".Therefore the ratio and species that various flavouring are launched when carrying out hot pot seasoning are appropriate.
Fragrance matter main source in chafing dish bottom flavorings is spices therein, but fragrance material in existing chafing dish bottom flavorings
Recipe configuration is unreasonable, so as to get chafing dish bottom flavorings fragrance component do not protrude, the food flavours for rinsing out do not enrich, or use
Fragrance material taste it is excessively prominent, the food materials for making to rinse out can not eat the original flavor of food.Chafing dish bottom flavorings, which rely on, to be added
Enter food flavor to increase the fragrance of chafing dish bottom flavorings, although the component added does not have exceeded, losing should be in chafing dish bottom flavorings
In natural taste；And easily there is the inadequate situation of hardness finally packed when in chafing dish bottom flavorings.
The content of the invention
It is an object of the invention to provide a kind of clearing-oil chafing dish bottom flavorings and its preparation process, can not only ensure chafing dish bottom flavorings
Color and luster can also ensure that the hardness of chafing dish bottom flavorings.
To reach above-mentioned purpose, base case one of the invention is as follows：
A kind of chafing dish bottom flavorings, include the raw material of following mass fraction：208-258 parts of soybean oil, 8-16 parts of red oil, bean cotyledon
40-60 parts, 8-11 parts of beans mothers and sons, 61-74 parts of zi ba pepper, 8-12 parts of garlic, 26-42 parts of ginger, 10-14 parts of shallot, onion 8-
12 parts, 38-52 parts of edible salt, 20-32 parts of white sugar, 46-58 parts of monosodium glutamate, I+G1-3 parts, 4-8 parts of chickens' extract, ethylmaltol 0.8-
1.2 parts, 15.3-21.9 parts of spices, 16-24 parts of extra dry red wine Chinese prickly ash particle, 20-30 parts of chilli face, 260-340 parts of edible oil, wind
4-8 parts of taste egg white icing, 8-12 parts of chafing dish mate, 8-12 parts of Spiced chicken with chili sauce oil, 1-3 parts of white wine.
The base case two of the present invention is as follows：
Chafing dish bottom flavorings are made using frying apparatus, the frying apparatus includes pot body and heating structure, and making step is as follows：
Pot body is heated Step 1: starting heating structure, soybean oil is put into material pot and is melted；
Step 2: hot condiment of glutinous rice cake is put into the soybean oil in step 1；
Step 3: being put into bean cotyledon into step 2, boiled after stirring；Then be sequentially placed into ginger, garlic, beans mothers and sons, onion,
Green onion and white wine, boil after stirring；
Step 4: edible salt and white sugar are put into step 3, stirred when being put into, the temperature reduction by 9 in pot to be expected~
At 12 DEG C, spices is put into；
Step 5: extra dry red wine Chinese prickly ash particle and chilli face are put into step 4 and stirred；
Step 6: edible oil to be individually heated to 160~180 DEG C, then edible oil is drenched in step 5, and in leaching
Stirring, fire is closed after leaching is oily；
Step 7: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 8: ethylmaltol is added in step 7, and stir；
Step 9: chive oil, Spiced chicken with chili sauce oil, red oil and flavor egg white icing are put into step 8 and stirred；
Step 10:, it is put into step 9 by monosodium glutamate, chickens' extract and I+G after mixing；Then it is off the pot after vexed 8~15min.
This programme produce beneficial effect be：The chafing dish bottom flavorings made using the raw material and method of this programme, its color
Damp good, thick flavor, and hardness is good.Making the moisture in removing raw material；It ensure that last prepared chafing dish bottom flavorings are wrapping
Hardness requirement during dress.Temperature in pot reduces by 9~12 DEG C in step 4, be primarily due to amount that edible salt and white sugar is put into compared with
Greatly, and after edible salt and white sugar is put into pot, it can cool down in pot 9~12 DEG C, place into spices and pepper at this time, can prevent perfume (or spice)
Material and pepper are burned, at the same time, additionally it is possible to ensure spices and the fragrance of pepper.After edible oil is drenched in pan feeding pot, the temperature in pot is expected
Degree can raise 10 DEG C or so, add chafing dish mate immediately at this time and be stirred, ensure that the fragrance of chafing dish mate, can be good at
Chafing dish mate is incorporated wherein, and will not be burned.Then ethylmaltol is added, is eventually adding other raw materials, vexed 8~
It is off the pot after 15min, it is primarily due to ethylmaltol after-ripening, after vexed 8~15min, enables to the fragrance of whole chafing dish bottom flavorings
Denseer and color is redder.
Further, the spices includes 3.8-5.8 parts of illiciumverum, 2.1-2.7 parts of cassia bark, 2.1-2.7 parts of fennel, buckles 2.1- in vain
2.7 parts, 1.3-1.9 parts of spiceleaf, 1.3-1.9 parts of cumin, 0.8-1.2 parts of pepper, 0.6-1 parts of zingiber kawagoii, 0.6-1 parts of tsaoko, cloves
0.6-1 parts.Mentioned component further ensures the fragrance of chafing dish bottom flavorings.
Further, onion is fried to seething with excitement and being kept for 10 minutes before onion is added in step 3, can be so that the edible vegetable oil made
Chafing dish bottom flavorings mouthfeel is more preferable, and color and luster is more bright-coloured.
Further, the frying apparatus further includes rack, and the heating structure and pot body are fixedly connected with rack, heating
Structure can heat pot body outer wall；Stirring structure is further included, the pot body is circumferential at least provided with one group of magnetic part, with group magnetic part
It is same diametrically to be respectively positioned on pot body；Shaft of the stirring structure including motor and metal material, the half of the shaft and pot body
Footpath is coaxial, and the motor is fixed in rack；Described shaft one end is connected with motor output shaft, and the other end is equipped with multiple stirrings
Plate, the agitating plate are agitating plate made of metal material, and the shaft, which is internally provided with, cuts the magnetic strength that the magnetic part produces
The conductor plate of line.
Heating structure heats pot body outer wall, and pot body transfers heat to chafing dish bottom flavorings, at the same time, starts motor, electricity
Machine rotates and drives agitating plate to rotate by shaft, realizes the stir-frying to chafing dish bottom flavorings.Because being circumferentially with magnetic part in pot body,
And the conductor plate of cutting magnetic induction line is internally provided with shaft, so when shaft rotates driving agitating plate stirring, can constantly drive
Conductor plate cutting magnetic induction line, makes to produce heat in conductor plate, and transfers heat to agitating plate, by agitating plate to chafing dish bottom flavorings
Heated and frying.Heat is produced to the heating of pot body outer wall and at the same time by shaft drive conductor plate rotation by heating structure
And transfer heat to agitating plate and chafing dish bottom flavorings are heated, chafing dish bottom flavorings is added during frying in multiple directions
Heat so that be uniformly heated, also improve the efficiency of frying.Heated while being stirred to chafing dish bottom flavorings, without volume
Outer heating structure, it is compact-sized, it is ingenious in design.Shaft and agitating plate are made of metal material, it is easier to heat is transmitted,
Avoid heat waste.
Further, collecting bin, discharge nozzle and plug are further included, the pot body bottom is equipped with discharge port, the discharge nozzle two
End is connected with discharge port and collecting bin respectively, and the plug can block discharge port.Chafing dish bottom flavorings also need manually after the completion of frying
Chafing dish bottom flavorings shovel out to pot body, it is time-consuming and laborious.Discharge port and plug are provided with this programme in pot body, in frying, is blocked up
Head, which blocks discharge port, can complete frying, after the completion of frying, extract plug, chafing dish bottom flavorings can by discharge port and discharge nozzle into
Enter into collecting bin to enter the next step, it is simple to operate.
Further, screw rod and screw element are further included, described screw rod one end is rotatablely connected with plug, and the other end is slided with shaft
Connection, the screw rod are not relatively rotated with shaft, the screw rod and screw element thread fitting, are hinged with and can be limited in the rack
The locating part that screw element rotates.When carrying out frying to chafing dish bottom flavorings, locating part is not spacing to screw element progress, so spiral shell
Bar can be rotated with shaft, not influence blocking of the plug to discharge port.After the completion of frying, rotary spacing part, locating part
Spacing to screw element, because screw rod and screw element thread fitting, when shaft drives screw rod to rotate, screw rod can produce at the same time
Axial movement, plug is extracted, chafing dish bottom flavorings can be entered in collecting bin.So chafing dish bottom flavorings are not influenced when extracting plug
Stirring, and discharging while be stirred, be conducive to accelerate chafing dish bottom flavorings discharging.
Brief description of the drawings
Fig. 1 is the structure diagram of frying apparatus of the present invention；
Fig. 2 is the schematic diagram of stirring structure；
Fig. 3 is the sectional view of shaft.
Embodiment
Below by embodiment, the present invention is described in further detail：
Reference numeral in Figure of description includes：Rack 1, collecting bin 2, discharge nozzle 3, pot body 4, permanent magnet 5, shaft 6,
Heating structure 7, agitating plate 9, plug 10, nut 11, conductor plate 14, locating part 15, screw rod 16.
Embodiment 1
A kind of clearing-oil chafing dish bottom flavorings, include the raw material of following mass fraction：238 parts of soybean oil, 12 parts of red oil, bean cotyledon 50
Part, 9.5 parts of beans mothers and sons, 72 parts of zi ba pepper, 10 parts of garlic, 35 parts of ginger, 12 parts of shallot, 12 parts of onion, 44 parts of edible salt, white sugar
26 parts, 52 parts of monosodium glutamate, I+G2 parts, 6 parts of chickens' extract, 1 part of ethylmaltol, 18.6 parts of spices, 20 parts of extra dry red wine Chinese prickly ash particle, chilli
25 parts of face, 300 parts of edible oil, 6 parts of flavor egg white icing, 10 parts of chafing dish mate, Spiced chicken with chili sauce oily 10 parts, 2 parts of white wine.
Wherein spices include octagonal 4.8 parts, 2.4 parts of cassia bark, 2.4 parts of fennel, it is white buckle 2.4 parts, 1.6 parts of spiceleaf, cumin 1.6
Part, 1 part of pepper, 0.8 part of zingiber kawagoii, 0.8 part of tsaoko, 0.8 part of cloves.
A kind of preparation process of clearing-oil chafing dish bottom flavorings, makes chafing dish bottom flavorings, the frying apparatus includes using frying apparatus
Pot body 4 and heating structure 7, making step is as follows：
Pot body is heated Step 1: starting heating structure, soybean oil is put into material pot and is melted；
Step 2: hot condiment of glutinous rice cake is put into the soybean oil in step 1；
Step 3: being put into bean cotyledon into step 2, boiled after stirring；Then be sequentially placed into ginger, garlic, beans mothers and sons, onion,
Green onion and white wine, boil after stirring；
Step 4: edible salt and white sugar are put into step 3, stirred when being put into, the temperature reduction by 9 in pot to be expected~
At 12 DEG C, spices is put into；
Step 5: extra dry red wine Chinese prickly ash particle and chilli face are put into step 4 and stirred；
Step 6: edible oil to be individually heated to 160~180 DEG C, then edible oil is drenched in step 5, and in leaching
Stirring, fire is closed after leaching is oily；
Step 7: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 8: ethylmaltol is added in step 7, and stir；
Step 9: chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8 and stirred；
Step 10:, it is put into step 9 by monosodium glutamate, chickens' extract and I+G after mixing；Then it is off the pot after vexed 8~15min.
As shown in Figure 1-Figure 3, wherein frying apparatus further includes rack 1, and heating structure 7 and pot body 4 are fixed with rack 1 to be connected
Connect, heating structure 7 can heat 4 outer wall of pot body；Further include stirring structure, pot body 4 is circumferential at least provided with one group of magnetic part, same group
It is same diametrically that magnetic part is respectively positioned on pot body 4.Magnetic part is permanent magnet 5 in this implementation.Stirring structure includes motor and metal material
The shaft 6 of matter, shaft 6 and the radius in 4 numerical value direction of pot body are coaxial, and motor is fixed in rack 1；6 one end of shaft and motor are defeated
Go out axis connection, the other end is equipped with multiple agitating plates 9, and agitating plate 9 is agitating plate 9 made of metal material, and shaft 6, which is internally provided with, cuts
Cut the conductor plate 14 of the magnetic induction line of magnetic part generation.
Heating structure 7 heats 4 outer wall of pot body, and pot body 4 transfers heat to chafing dish bottom flavorings, at the same time, starts motor,
Motor rotates and drives agitating plate 9 to rotate by shaft 6, realizes the stir-frying to chafing dish bottom flavorings.Because it is circumferentially with magnetic in pot body 4
Property part, and be internally provided with the conductor plate 14 of cutting magnetic induction line in shaft 6, so when shaft 6 rotates driving agitating plate 9 and stirs,
14 cutting magnetic induction line of conductor plate can be constantly driven, makes to produce heat in conductor plate 14, and transfers heat to agitating plate 9, is passed through
Chafing dish bottom flavorings are heated agitating plate 9 and frying.6 band of shaft to the heating of 4 outer wall of pot body and is passed through by heating structure 7 at the same time
Moving-conductor plate 14 rotates to produce heat and transfer heat to agitating plate 9 and chafing dish bottom flavorings is heated, and makes chafing dish bottom flavorings in frying
It can be heated so that and be uniformly heated in multiple directions in journey, also improve the efficiency of frying.Stirred to chafing dish bottom flavorings
While heated, it is compact-sized without extra heating structure 7, it is ingenious in design.Shaft 6 and agitating plate 9 are metal materials
Made of matter, it is easier to transmit heat, avoid heat waste.
Frying apparatus further includes collecting bin 2, discharge nozzle 3 and plug 10, and 4 bottom of pot body is equipped with discharge port, 3 both ends of discharge nozzle
Connected respectively with discharge port and collecting bin 2, plug 10 can block discharge port.Chafing dish bottom flavorings also need artificial after the completion of frying
Chafing dish bottom flavorings are shoveled out into pot body 4, it is time-consuming and laborious.Discharge port and plug 10 are provided with this programme in pot body 4, in frying,
Plug 10, which blocks discharge port, can complete frying, after the completion of frying, extract plug 10, chafing dish bottom flavorings can be by discharge port and going out
Expects pipe 3, which enters, enters the next step in collecting bin 2, simple to operate.
Screw rod 16 and screw element are further included in this programme, screw element is nut 11 in the present embodiment.16 one end of screw rod is with blocking up
First 10 rotation connection, the other end are slidably connected with shaft 6, and screw rod 16 is not relatively rotated with shaft 6, screw rod 16 and screw element screw thread
Coordinate, the locating part 15 that can limit screw element rotation is hinged with rack 1.When carrying out frying to chafing dish bottom flavorings, locating part 15
It is not spacing to screw element progress, so screw rod 16 can be rotated with shaft 6, does not influence plug 10 and discharge port is blocked up
Plug.After the completion of frying, rotary spacing part 15, locating part 15 is spacing to screw element, because screw rod 16 and screw element thread fitting,
So when shaft 6 drives screw rod 16 to rotate, screw rod 16 can produce axial movement at the same time, plug 10 be extracted, chafing dish bottom flavorings are just
It can enter in collecting bin 2.Do not influence the stirring of chafing dish bottom flavorings when extracting plug 10 so, and stirred while discharging
Mix, be conducive to accelerate chafing dish bottom flavorings discharging.
Embodiment 2
Difference lies in include the raw material of following mass fraction for this implementation and embodiment 1：208-258 parts of soybean oil, red oil
8-16 parts, 40 parts of bean cotyledon, 8 parts of beans mothers and sons, 61 parts of zi ba pepper, 8 parts of garlic, 26 parts of ginger, 10 parts of shallot, 8 parts of onion, edible salt
38 parts, 20 parts of white sugar, 46 parts of monosodium glutamate, I+G1 parts, 4 parts of chickens' extract, 0.8 part of ethylmaltol, 15.3 parts of spices, extra dry red wine Chinese prickly ash particle
16 parts, 20 parts of chilli face, 260 parts of edible oil, 4 parts of flavor egg white icing, 8 parts of chafing dish mate, Spiced chicken with chili sauce oily 82 parts, 1 part of white wine.
Wherein spices include octagonal 3.8 parts, 2.1 parts of cassia bark, 2.1 parts of fennel, it is white buckle 2.1 parts, 1.3 parts of spiceleaf, cumin 1.3
Part, 0.8 part of pepper, 0.6 part of zingiber kawagoii, 0.6 part of tsaoko, 0.6 part of cloves.
Embodiment 3
Difference lies in include the raw material of following mass fraction for the present embodiment and embodiment 1：It is 208-258 parts of soybean oil, red
16 parts of oil, 60 parts of bean cotyledon, 11 parts of beans mothers and sons, 61-74 parts of zi ba pepper, 8-12 parts of garlic, 26-42 parts of ginger, 14 parts of shallot, onion
12 parts, 52 parts of edible salt, 32 parts of white sugar, 58 parts of monosodium glutamate, I+G3 parts, 8 parts of chickens' extract, 1.2 parts of ethylmaltol, 21.9 parts of spices,
24 parts of extra dry red wine Chinese prickly ash particle, 30 parts of chilli face, 340 parts of edible oil, 8 parts of flavor egg white icing, 12 parts of chafing dish mate, Spiced chicken with chili sauce oil
12 parts, 3 parts of white wine.
Wherein spices include octagonal 5.8 parts, 2.7 parts of cassia bark, 2.7 parts of fennel, it is white buckle 2.7 parts, 1.9 parts of spiceleaf, cumin 1.9
Part, 1.2 parts of pepper, 1 part of zingiber kawagoii, 1 part of tsaoko, 1 part of cloves.
Above-described is only the embodiment of the present invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as embodiment can be used for the content for explaining claim.
Claims (7)
1. clearing-oil chafing dish bottom flavorings, it is characterised in that include the raw material of following mass fraction：208-258 parts of soybean oil, red oil 8-16
Part, 40-60 parts of bean cotyledon, 8-11 parts of beans mothers and sons, 61-74 parts of zi ba pepper, 8-12 parts of garlic, 26-42 parts of ginger, 10-14 parts of shallot,
8-12 parts of onion, 38-52 parts of edible salt, 20-32 parts of white sugar, 46-58 parts of monosodium glutamate, I+G1-3 parts, 4-8 parts of chickens' extract, ethyl malt
0.8-1.2 parts of phenol, 15.3-21.9 parts of spices, 16-24 parts of extra dry red wine Chinese prickly ash particle, 20-30 parts of chilli face, edible oil 260-340
Part, 4-8 parts of flavor egg white icing, 8-12 parts of chafing dish mate, 8-12 parts of Spiced chicken with chili sauce oil, 1-3 parts of white wine.
2. clearing-oil chafing dish bottom flavorings according to claim 1, it is characterised in that the spices includes 3.8-5.8 parts of illiciumverum, osmanthus
2.1-2.7 parts of skin, 2.1-2.7 parts of fennel, white 2.1-2.7 parts of button, 1.3-1.9 parts of spiceleaf, 1.3-1.9 parts of cumin, pepper 0.8-
1.2 parts, 0.6-1 parts of zingiber kawagoii, 0.6-1 parts of tsaoko, 0.6-1 parts of cloves.
3. the preparation process of clearing-oil chafing dish bottom flavorings, it is characterised in that chafing dish bottom flavorings, the frying apparatus are made using frying apparatus
It is as follows including pot body and heating structure, making step：
Pot body is heated Step 1: starting heating structure, soybean oil is put into material pot and is melted；
Step 2: hot condiment of glutinous rice cake is put into the soybean oil in step 1；
Step 3: being put into bean cotyledon into step 2, boiled after stirring；Then be sequentially placed into ginger, garlic, beans mothers and sons, onion, green onion and
White wine, boils after stirring；
Step 4: edible salt and white sugar are put into step 3, stirred when being put into, the temperature in pot to be expected reduces by 9~12 DEG C
When, it is put into spices；
Step 5: extra dry red wine Chinese prickly ash particle and chilli face are put into step 4 and stirred；
Step 6: edible oil to be individually heated to 160~180 DEG C, then edible oil is drenched in step 5, and is stirred in leaching
Mix, fire is closed after leaching oil；
Step 7: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 8: ethylmaltol is added in step 7, and stir；
Step 9: chive oil, Spiced chicken with chili sauce oil, red oil and flavor egg white icing are put into step 8 and stirred；
Step 10:, it is put into step 9 by monosodium glutamate, chickens' extract and I+G after mixing；Then it is off the pot after vexed 8~15min.
4. the preparation process of clearing-oil chafing dish bottom flavorings according to claim 3, it is characterised in that before adding onion in step 3
Onion is fried to seething with excitement and kept for 10 minutes.
5. the preparation process of clearing-oil chafing dish bottom flavorings according to claim 4, it is characterised in that the frying apparatus further includes
Rack, the heating structure and pot body are fixedly connected with rack, and heating structure can heat pot body outer wall；Further include stirring knot
Structure, the pot body is circumferential at least provided with one group of magnetic part, and it is same diametrically to be respectively positioned on pot body with group magnetic part；The stirring structure
Shaft including motor and metal material, the radius of the shaft and pot body is coaxial, and the motor is fixed in rack；Described turn
Axis one end is connected with motor output shaft, and the other end is equipped with multiple agitating plates, and the agitating plate is agitating plate made of metal material,
The shaft is internally provided with the conductor plate for cutting the magnetic induction line that the magnetic part produces.
6. the preparation process of clearing-oil chafing dish bottom flavorings according to claim 5, it is characterised in that further include collecting bin, discharging
Pipe and plug, the pot body bottom are equipped with discharge port, and the discharge nozzle both ends are connected with discharge port and collecting bin respectively, described stifled
Head can block discharge port.
7. the preparation process of clearing-oil chafing dish bottom flavorings according to claim 6, it is characterised in that further include screw rod and screw thread
Part, described screw rod one end are rotatablely connected with plug, and the other end is slidably connected with shaft, and the screw rod is not relatively rotated with shaft,
The screw rod and screw element thread fitting, are hinged with the locating part that can limit screw element rotation in the rack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711234056.3A CN108013422A (en) | 2017-11-30 | 2017-11-30 | Clearing-oil chafing dish bottom flavorings and its preparation process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711234056.3A CN108013422A (en) | 2017-11-30 | 2017-11-30 | Clearing-oil chafing dish bottom flavorings and its preparation process |
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| Application Number | Title | Priority Date | Filing Date |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20180511 |