CN108077878A - A kind of flavouring and preparation method thereof - Google Patents
A kind of flavouring and preparation method thereof Download PDFInfo
- Publication number
- CN108077878A CN108077878A CN201810156734.7A CN201810156734A CN108077878A CN 108077878 A CN108077878 A CN 108077878A CN 201810156734 A CN201810156734 A CN 201810156734A CN 108077878 A CN108077878 A CN 108077878A
- Authority
- CN
- China
- Prior art keywords
- parts
- ginger
- fried
- oil
- flavouring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of flavouring and preparation method thereof, the flavouring is made of following raw material：240~280 parts of edible oil, 480~520 parts of shallot, 5.5~11.5 parts of mountain chopped spring onion, 56~86 parts of ginger, 45~65 parts of garlic, 13~23 parts of sesame, 38~58 parts of shelled peanut, 10~20 parts of Chinese prickly ash, 11~21 parts octagonal, 11~21 parts of capsicum, 14~34 parts of edible salt.The made flavouring of the present invention is without any retrofit component and additive, and flavouring crispy in taste, aromatic flavour can greatly improve a poor appetite, and preparation method is simple to operation.
Description
Technical field
The present invention relates to food and field of food preparation, and in particular to a kind of flavouring and preparation method thereof.
Background technology
With the improvement of living standards, requirement of the people to taste of food is also higher and higher.Flavouring on the market at present
Increasingly diversification, formula is also further numerous and diverse, goes into seriously its component it is seen that most of flavouring are finish-machined to live apart on the market
More, long-term consumption does not meet the modern way to keep in good health.
Numerous flavouring on the market are gone into seriously, it is seen that there are following urgent problems to be solved：
1st, majority, to extend the shelf life, is commonly incorporated into a small amount of additive or other salt using fresh vegetables as the flavouring of main material
The component for dividing content higher.So not only mouthfeel cannot keep delicious, but also long-term consumption can also cause health problem.
2nd, most flavouring only have single seasoning function on the market, and have ignored long term consumer practicality flavouring should band
The health-care effect come.
3rd, most of flavouring is more focused on to consumer's taste stimulation at present, and have ignored other can orectic side
Method.
4th, flavouring mouthfeel is further homogeneous, with weight it is salty it is heavy it is peppery based on, while weight taste flavouring also cover too much
Staple food material original taste.
The content of the invention
Existing in order to solve the problems, such as, the present invention provides a kind of flavouring and preparation method thereof.The flavouring
Pure hand-made, without any finishing component and additive, crispy in taste, pure perfume (or spice), long-term consumption also has health-care effect.
The technical scheme is that：A kind of flavouring, prepares raw material needed for flavouring and forms by weight and be：It is edible
240~280 parts of oil, 480~520 parts of shallot, 5.5~11.5 parts of mountain chopped spring onion, 56~86 parts of ginger, 45~65 parts of garlic, sesame 13
~23 parts, 38~58 parts of shelled peanut, 10~20 parts of Chinese prickly ash, 11~21 parts octagonal, 11~21 parts of capsicum, 14~34 parts of edible salt.
The preparation method of the flavouring includes the following steps：
(1) garlic, mountain chopped spring onion, part ginger are chopped into garlic granule, mountain chopped spring onion end and ginger；Shallot and remaining ginger are cut
Into shallot piece and ginger slice；
(2) edible oil is heated to 160~190 DEG C, add in shelled peanut fry to surface it is sallow after pull out, obtain Fried Peanuts,
Oil temperature is dropped to 120~150 DEG C, and Chinese prickly ash, illiciumverum, capsicum and step (1) described ginger slice are put into frying 5~8 minutes in oil, it is complete
It is pulled out after finishing；
(3) 120~150 DEG C of oil temperatures are maintained, step (1) described garlic granule is put into oil and is fried to pulling out after golden yellow, obtains fried garlic
End；
(4) 120~150 DEG C of oil temperatures are maintained, sesame and step (1) ginger are added in into frying in oil, treat sesame and
Ginger fragrance is pulled out when escaping, and obtains fried sesame and fried ginger；
(5) 120~150 DEG C of oil temperatures are continued to, step (1) the shallot piece, edible salt are added in oil, wait to fry to big
After green onion piece is golden yellow, Fried Peanuts, fried garlic granule, fried sesame, fried ginger and step (1) the mountain chopped spring onion end are added in, is stirred evenly
Afterwards up to the flavouring.
In the preparation process (1), by weight, ginger is 43~63 parts, ginger slice is 13~23 parts.
In the preparation process (5), after oil temperature is reduced to 30~40 DEG C, the product stirred evenly is bottled to adjust
Taste product.
Beneficial effects of the present invention are：
1st, the flavouring is pure hand-made, without any finishing component and additive.
2nd, edible oil is infiltrated on shallot piece, fries shelled peanut surface, can make it after the mixing frying of Chinese prickly ash, illiciumverum and capsicum
Mouthfeel keeps crisp for a long time.
3rd, chopped spring onion component in mountain contains 11 kinds of natural aromatic objects, is equipped with the octagonal aromatic oil and fat oil extracted of frying,
It can enable the maximum reservation of mountain chopped spring onion nutritive and health protection components, long-term consumption has the effect of hypoglycemic, reducing blood lipid, softening blood vessel.
4th, in special strong fragrance after frying is made, the fragrance gone out with garlic granule, ginger and sesame frying mutually melts mountain chopped spring onion
It closes, eaten as flavouring also can be significantly greatly increased appetite with olfactory stimulation.
5th, the flavouring moderate taste can meet most of consumer demand, and will not cover the taste of original staple food material
Road.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all on the premise of creative work is not made
Other embodiment belongs to the scope that the present invention is protected.
Embodiment 1
(1) 65 grams of garlics, 5.5 Keshan chopped spring onion, 43 grams of gingers are chopped into garlic granule, mountain chopped spring onion end and ginger；By 23 grams of lifes
Ginger and 520 grams of shallots are cut into ginger slice and shallot piece；
(2) 240 grams of edible oils are heated to 160 DEG C of oil temperature, pull out, obtain fried after 58 grams of shelled peanut frying surfaces of addition are sallow
Shelled peanut reduces oil temperature to 120 DEG C, 10 grams of Chinese prickly ashes, 21 grams of illiciumverums, 11 grams of capsicums and step (1) 23 grams of ginger slices is put
Enter frying 5 minutes in oil, after pulled out；
(3) 120 DEG C of oil temperatures are maintained, step (1) 65 grams of garlic granules are put into oil and are fried to pulling out after golden yellow, obtain fried garlic
End；
(4) 120 DEG C of oil temperatures are maintained, 13 grams of sesames and step (1) 43 grams of gingers are added in into frying in oil, treat sesame
And pulled out during the effusion of ginger fragrance, obtain fried sesame and fried ginger；
(5) 120 DEG C of oil temperatures are continued to, step (1) 520 grams of shallot pieces, 34 grams of edible salts are added in oil, wait to fry
To shallot piece it is golden yellow after, add in Fried Peanuts, fried garlic granule, fried sesame, fried ginger and step (1) the 5.5 Keshan chopped spring onion end,
Up to the flavouring after stirring evenly.
Embodiment 2
(1) 45 grams of garlics, 11.5 Keshan chopped spring onion, 63 grams of gingers are chopped into garlic granule, mountain chopped spring onion end and ginger；By 13 grams of lifes
Ginger and 480 grams of shallots are cut into ginger slice and shallot piece；
(2) 280 grams of edible oils are heated to 190 DEG C of oil temperature, pull out, obtain fried after 38 grams of shelled peanut frying surfaces of addition are sallow
Shelled peanut reduces oil temperature to 150 DEG C, 20 grams of Chinese prickly ashes, 11 grams of illiciumverums, 21 grams of capsicums and step (1) 13 grams of ginger slices is put
Enter frying 8 minutes in oil, after pulled out；
(3) 150 DEG C of oil temperatures are maintained, step (1) 45 grams of garlic granules are put into pot and are fried to pulling out after golden yellow, obtain fried garlic
End；
(4) 150 DEG C of oil temperatures are maintained, 23 grams of sesames and step (1) 63 grams of gingers are added in into frying in oil, treat sesame
And pulled out during the effusion of ginger fragrance, obtain fried sesame and fried ginger；
(5) 150 DEG C of oil temperatures are continued to, step (1) 480 grams of shallot pieces, 14 grams of edible salts are added in oil, wait to fry
To shallot piece it is golden yellow after, add in Fried Peanuts, fried garlic granule, fried sesame, fried ginger and step (1) the 11.5 Keshan chopped spring onion
End, up to the flavouring after stirring evenly.
Embodiment 3
(1) 55 grams of garlics, 8.5 Keshan chopped spring onion, 53 grams of gingers are chopped into garlic granule, mountain chopped spring onion end and ginger；By 18 grams of lifes
Ginger and 500 grams of shallots are cut into ginger slice and shallot piece；
(2) 260 grams of edible oils are heated to 175 DEG C of oil temperature, pull out, obtain fried after 48 grams of shelled peanut frying surfaces of addition are sallow
Shelled peanut reduces oil temperature to 135 DEG C, 15 grams of Chinese prickly ashes, 16 grams of illiciumverums, 16 grams of capsicums and step (1) 18 grams of ginger slices is put
Enter frying 6 minutes in pot, after pulled out；
(3) 135 DEG C of oil temperatures are maintained, step (1) 55 grams of garlic granules are put into oil and are fried to pulling out after golden yellow, obtain fried garlic
End；
(4) 135 DEG C of oil temperatures are maintained, 18 grams of sesames and step (1) 53 grams of gingers are added in into frying in pot, treat sesame
And pulled out during the effusion of ginger fragrance, obtain fried sesame and fried ginger；
(5) 135 DEG C of oil temperatures are continued to, step (1) 500 grams of shallot pieces, 24 grams of edible salts are added in oil, wait to fry
To shallot piece it is golden yellow after, add in Fried Peanuts, fried garlic granule, fried sesame, fried ginger and step (1) the 8.5 Keshan chopped spring onion end,
Up to the flavouring after stirring evenly.
Flavouring prepared by Example 1,2 and 3 is tasted respectively for 40 volunteers, and (√) is satisfied with, (×) table
Show dissatisfied, test result is as shown in table 1.
1 sensory test table of table
| Mouthfeel | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Overall flavour | 35(√)5(×) | 36(√)4(×) | 38(√)2(×) |
| Salinity | 36(√)4(×) | 35(√)5(×) | 37(√)3(×) |
| Crisp degree | 36(√)4(×) | 35(√)5(×) | 39(√)1(×) |
| Fragrant degree | 37(√)3(×) | 37(√)3(×) | 38(√)2(×) |
The results show after investigation：
1st, the flavouring totality flavour that prepared by embodiment 3 is optimal, degree of recognition highest.
2nd, the crisp degree of flavouring and perfume degree that prepared by Examples 1 to 3 obtain higher accreditation, and tune prepared by embodiment 3
Taste product degree of recognition highest.
The above description is merely a specific embodiment, but protection scope of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can readily occur in change or replacement, should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (4)
1. a kind of flavouring, which is characterized in that the flavouring is made of following raw material：240~280 parts of edible oil,
480~520 parts of shallot, 5.5~11.5 parts of mountain chopped spring onion, 56~86 parts of ginger, 45~65 parts of garlic, 13~23 parts of sesame, shelled peanut
14~34 parts of 38~58 parts, 10~20 parts of Chinese prickly ash, 11~21 parts octagonal, 11~21 parts of capsicum and edible salt.
2. the preparation method of flavouring described in claim 1, which is characterized in that the preparation method comprises the following steps：
(1) garlic, mountain chopped spring onion, part ginger are chopped into garlic granule, mountain chopped spring onion end and ginger；Shallot and remaining ginger are cut into greatly
Green onion piece and ginger slice；
(2) edible oil is heated to 160~190 DEG C, add in shelled peanut fry to surface it is sallow after pull out, obtain Fried Peanuts, drop oil
Temperature is put into frying 5~8 minutes in oil to 120~150 DEG C, by Chinese prickly ash, illiciumverum, capsicum and step (1) described ginger slice, after
It is pulled out；
(3) 120~150 DEG C of oil temperatures are maintained, step (1) described garlic granule is put into oil and is fried to pulling out after golden yellow, obtains fried garlic granule；
(4) 120~150 DEG C of oil temperatures are maintained, sesame and step (1) ginger are added in into frying in oil, treat sesame and ginger
It is pulled out during last fragrance effusion, obtains fried sesame and fried ginger；
(5) 120~150 DEG C of oil temperatures are continued to, step (1) the shallot piece, edible salt are added in oil, wait to fry to shallot piece
After golden yellow, Fried Peanuts, fried garlic granule, fried sesame, fried ginger and step (1) the mountain chopped spring onion end are added in, after stirring evenly i.e.
Obtain the flavouring.
3. preparation method according to claim 2, which is characterized in that by weight, in step (1), ginger 43
~63 parts, ginger slice be 13~23 parts.
4. preparation method according to claim 2, which is characterized in that in step (5), treat that oil temperature is reduced to 30~40 DEG C
Afterwards, the product stirred evenly sterilizing is bottled up to flavouring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810156734.7A CN108077878A (en) | 2018-02-24 | 2018-02-24 | A kind of flavouring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810156734.7A CN108077878A (en) | 2018-02-24 | 2018-02-24 | A kind of flavouring and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077878A true CN108077878A (en) | 2018-05-29 |
Family
ID=62194507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810156734.7A Pending CN108077878A (en) | 2018-02-24 | 2018-02-24 | A kind of flavouring and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108077878A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991463A (en) * | 2018-06-04 | 2018-12-14 | 师效温 | A kind of buckwheat noodle bowl group condiment and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456090A (en) * | 2003-01-14 | 2003-11-19 | 李有庆 | Flavouring scallion oil producing method |
| CN1689451A (en) * | 2004-04-20 | 2005-11-02 | 杜永春 | Spicy sauce of poppy seeds and its preparation method |
| CN101124975A (en) * | 2007-09-05 | 2008-02-20 | 北京市科威华食品工程技术有限公司 | Chinese onion season sauce and manufacturing method thereof |
| CN103284123A (en) * | 2012-12-22 | 2013-09-11 | 魏铁鸣 | Green Chinese onion chili sauce and manufacturing method thereof |
| CN104336192A (en) * | 2013-08-07 | 2015-02-11 | 陈富贵 | Method for producing Allium tenuissimum cold-dish oil |
-
2018
- 2018-02-24 CN CN201810156734.7A patent/CN108077878A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456090A (en) * | 2003-01-14 | 2003-11-19 | 李有庆 | Flavouring scallion oil producing method |
| CN1689451A (en) * | 2004-04-20 | 2005-11-02 | 杜永春 | Spicy sauce of poppy seeds and its preparation method |
| CN101124975A (en) * | 2007-09-05 | 2008-02-20 | 北京市科威华食品工程技术有限公司 | Chinese onion season sauce and manufacturing method thereof |
| CN103284123A (en) * | 2012-12-22 | 2013-09-11 | 魏铁鸣 | Green Chinese onion chili sauce and manufacturing method thereof |
| CN104336192A (en) * | 2013-08-07 | 2015-02-11 | 陈富贵 | Method for producing Allium tenuissimum cold-dish oil |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991463A (en) * | 2018-06-04 | 2018-12-14 | 师效温 | A kind of buckwheat noodle bowl group condiment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107348455A (en) | The making raw material and preparation method of a kind of dip | |
| CN106135853A (en) | A kind of halogen material and the preparation method of spiced and stewed food | |
| KR101766267B1 (en) | Sweet and sour pork and manufacturing method thereof | |
| CN101785538A (en) | Griddle cooked food formula and processing method thereof | |
| CN103750274A (en) | Barbeque sauce and preparation method thereof | |
| CN112352939A (en) | Marinated red oil and preparation method thereof | |
| CN107822097A (en) | A kind of spicy chicken special flavor tartar sauce of agrocybe and its processing method | |
| CN107811258A (en) | The formula and manufacture method of a kind of delicious and crisp cayenne | |
| CN108077878A (en) | A kind of flavouring and preparation method thereof | |
| CN101711590A (en) | Golden pepper fish pot formulation and processing method thereof | |
| CN102228213A (en) | Imperial tribute chopped chili pepper and preparation method thereof | |
| CN105325931A (en) | Dried fish floss sauce and producing method thereof | |
| CN108308567A (en) | A kind of formula and its manufacturing method of delicious and crisp cayenne | |
| CN110122844A (en) | A kind of compound pericarpium zanthoxyli sauce and preparation method thereof | |
| CN103211243A (en) | Method for producing dried beef food and dried beef food produced by the method thereof | |
| CN108077888A (en) | A kind of vinegar-pepper tartar sauce of old friend and preparation method thereof | |
| CN109892581A (en) | A kind of high calcium fish floss of crab fragrance and preparation method thereof | |
| KR101863287B1 (en) | Sauce composition for kimchi fried rice and kimchi fried rice comprising the same | |
| CN110250481A (en) | A kind of frying production method enhancing chafing dish bottom flavorings characteristic flavor on basis | |
| KR101749094B1 (en) | Manufacturing method of seasoned red-pepper sauce for cold noodles | |
| CN105661141A (en) | Preparation method of pickled Chinese cabbage noodle seasoning | |
| CN109303289A (en) | A kind of bubble green pepper Shredded kelp and preparation method thereof | |
| CN107927628A (en) | The preparation method of grapefruit fermented soya beans fish | |
| CN102845724A (en) | Dry fried shredded meat sauce and preparation method thereof | |
| KR102467794B1 (en) | Method for producing frozen fried pork rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180529 |