CN108208724A - One kind mixes meal vegetables condiment and its processing method - Google Patents
One kind mixes meal vegetables condiment and its processing method Download PDFInfo
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- CN108208724A CN108208724A CN201810092960.3A CN201810092960A CN108208724A CN 108208724 A CN108208724 A CN 108208724A CN 201810092960 A CN201810092960 A CN 201810092960A CN 108208724 A CN108208724 A CN 108208724A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 31
- 235000012054 meals Nutrition 0.000 title claims abstract description 28
- 235000013409 condiments Nutrition 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 95
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 95
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 40
- 240000002234 Allium sativum Species 0.000 claims abstract description 34
- 235000004611 garlic Nutrition 0.000 claims abstract description 34
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims abstract description 32
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims abstract description 32
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 9
- 241000208293 Capsicum Species 0.000 claims abstract 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 96
- 235000019198 oils Nutrition 0.000 claims description 89
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 239000002245 particle Substances 0.000 claims description 31
- 238000005303 weighing Methods 0.000 claims description 22
- 239000012535 impurity Substances 0.000 claims description 11
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 9
- 230000008859 change Effects 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 8
- 238000009423 ventilation Methods 0.000 claims description 8
- 239000002344 surface layer Substances 0.000 claims description 7
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 4
- 230000009182 swimming Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
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- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 239000013612 plasmid Substances 0.000 abstract description 2
- 239000002023 wood Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
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- 235000019615 sensations Nutrition 0.000 description 4
- 244000170916 Paeonia officinalis Species 0.000 description 3
- 235000006484 Paeonia officinalis Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical class OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 2
- 235000011293 Brassica napus Nutrition 0.000 description 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
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- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 230000007306 turnover Effects 0.000 description 2
- 235000011297 Brassica napobrassica Nutrition 0.000 description 1
- 241000219192 Brassica napus subsp. rapifera Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001233983 Orychophragmus violaceus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- 235000021186 dishes Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
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- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 235000019476 oil-water mixture Nutrition 0.000 description 1
- 239000002304 perfume Substances 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to one kind mixes meal vegetables condiment and its processing method.Plank vegetables condiment taste disclosed by the invention is spicy, green and healthy, convenient, men and women, old and young's all edibles, without any preservative and additive, including following parts by weight raw-food material：35~50 parts of mushroom, 25~55 parts of agaric, 20~40 parts of root-mustard, 20~40 parts of capsicum, 2~10 parts of salt, 1~5 part of monosodium glutamate, 1~8 part of garlic, 80~120 parts of rapeseed oil；The processing method includes：Garlic processing, root-mustard processing, capsicum processing, capsicum steams, Capsicum crushing, capsicum frying, mushroom processing, agaric processing, root-mustard frying, spice, packaging, sterilize 12 processing technologys, core process steams and capsicum temperature >=50 DEG C during spice for capsicum, process principle is simple, it is but with obvious effects, raw material availability 98%, finished product mixes that meal vegetables spice plasmid is clearly demarcated, and mouthfeel is spicy crisp.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to one kind mixes meal vegetables condiment and its processing method.
Background technology
Root-mustard, alias turnip, Orychophragmus violaceus, circle turnip, circle root, assorted cold dishes, ternip, people from northeast claim brassica napobrassica, loose meat
Root is edible, and fleshy root is tender, fine and close, for stir-frying and eating, cooking or be pickled.87~95g of every 100 grams of fresh weights fleshy root moisture content, sugar
3.8~6.4g of class, 0.4~2.1g of crude protein, 0.8~2.0g of cellulose, 19.2~63.3mg of vitamin C and other mineral
Salt.
Since fresh vegetables is not easy to maintain, nutrition is easy to be lost in, and it is rotten after vegetables can cause very big environmental pollution.
Instant food flavouring has been deep into daily life, has received with people's the accelerating rhythm of life
The favor of people.But as the improvement of people's living standards, people also proposed the flavor and quality of instant food flavouring
Increasingly higher demands.
In order to cater to such demand of people, not only the production method of instant food flavouring in itself needs constantly to improve, side
Just the composition of dispensing and production method should also make corresponding improvement in food, meet people for instant food flavouring flavor
While with quality requirements, process should be continued to optimize, health, reduce the use of preservative and additive, even keep away
Exempt to use preservative and additive.
Invention content
To solve the above-mentioned problems, the utility value and utilization rate of new fresh root mustard are improved, meets the mankind to green and healthy
Instant food flavouring demand, the present invention provides one kind to mix meal vegetables condiment and its processing method.
The present invention is achieved by the following technical solutions：
One kind mixes meal vegetables condiment, including following raw material：
35~50 parts of mushroom, 25~55 parts of agaric, 20~40 parts of root-mustard, 20~40 parts of capsicum, 2~10 parts of salt, taste
1~5 part of essence, 1~8 part of garlic, 80~120 parts of rapeseed oil.
Preferably, including following raw material：
35~40 parts of mushroom, 25~30 parts of agaric, 20~25 parts of root-mustard, 20~25 parts of capsicum, 2~5 parts of salt, monosodium glutamate
1~3 part, 1~3 part of garlic, 80~90 parts of rapeseed oil.
Preferably, including following raw material：
35 parts of mushroom, 25 parts of agaric, 20 parts of root-mustard, 20 parts of capsicum, 2 parts of salt, 1 part of monosodium glutamate, 1 part of garlic, rapeseed oil
80 parts.
A kind of processing method for mixing meal vegetables condiment, includes the following steps：
A, garlic is handled：The nothing of parts by weight needed for weighing is rotted, full fresh garlic, and impurity and removing are removed after peeling
Damaged location is put into clear water and cleans up, and pulls out to be placed in the pallet that aperture is 2~3mm and is filtered dry chopping after surface moisture and is
The garlic granule of diameter≤2mm；
B, root-mustard is handled：The nothing of parts by weight needed for weighing is rotted, the new fresh root mustard without qualitative change, and worming is removed after peeling
Eye, is placed in clear water and cleans up, be cut into the dish item of 2mm wide；Dish item is placed in 2~3h of immersion in clear water, pulls out and drains surface layer
Water is cut into 2mm after manage bar is neat3Particle；
C, capsicum is handled：The brittle fresh chilli of the full of parts by weight, pulp needed for weighing is put into eluriate in clear water and do
Only, impurity is removed, is placed in the pallet of 5~8mm of aperture and drains that superficial water is spare, and capsicum spreads thickness≤10cm；
D, capsicum steams：It is put into steam box together together with pallet after above-mentioned capsicum drains superficial water, is steamed by vapor
15min steams 95~100 DEG C of the temperature inside the box, taking-up immediately, which is placed at shady and cool ventilation, after steaming freely cools down；
E, Capsicum crushing：It is quick to remove the capsicum base of a fruit when capsicum is cooled to 40 DEG C, and be immediately placed in pulverizer and be crushed to
Capsicum particle≤3mm；
F, capsicum frying：It weighs and is placed in oil cauldron A with the rapeseed oil of capsicum identical weight part, it is big to burn to oil temperature >=190
DEG C, continue to fire 10min；Two oily kettle temperatures will be kept identical and temperature in 1/3 hot oil carry-over to other a bite oil cauldron B
It is constant, capsicum particle is poured into oil cauldron A, stir-fry 3min, and deep fat in oil cauldron B is repeatedly poured capsicum, does not stop to stir-fry, until peppery
Green pepper begins to change into brown, is contained after off the pot at once in wide-mouth basin, uniformly turns over a capsicum and chilli oil every 2min, cooling is standby
With；
G, mushroom is handled：New fresh mushroom of the parts by weight needed for weighing without rotting, without going mouldy, removes mushroom root and top is miscellaneous
Matter cuts away root to root more than 5mm positions, is put into after clear water cleans up and drains superficial water, be cut into 0.5cm3Mushroom fourth；
The rapeseed oil of 1/2 parts by weight of mushroom is added in into oil cauldron B again, it is big to burn to oil temperature >=180 DEG C, continue to fire 10min, pour into perfume (or spice)
Mushroom fourth frying 30min, until mushroom fourth surface color is golden yellow, particle is flexible, is retracted to 3mm3It is off the pot spare afterwards；
H, agaric is handled：Fresh agaric of the parts by weight needed for weighing without rotting, without going mouldy, removes the ear base of a fruit, only leaves sub real
Body is put into clear water and cleans up, and is placed in flowing water and rinses 2~3 times again after immersion 3h in 35~40 DEG C of warm water, after draining superficial water
It is cut into 0.5cm3Agaric fourth；The rapeseed oil of 1/2 parts by weight of agaric is added in into oil cauldron C again, it is big to burn to oil temperature >=180 DEG C,
Continue to fire 10min, pour into agaric fourth frying 30min, to emerge until there is no apparent vapor, agaric fourth swims in oil meter face
It is off the pot spare afterwards；
I, root-mustard frying：Addition and the rapeseed oil of root-mustard identical weight part into oil cauldron D, big baked wheaten cake to oil temperature >=
180 DEG C, continue to fire 10min, pour into major part chinensis particle frying 45min, until major part chinensis particle starts to shrink at committee of withering, color gold
It is off the pot spare after Huang；
J, spice：The rapeseed oil of remaining weight part is put into oil cauldron A after cleaning, it is big to burn to oil temperature >=190 DEG C, after
It is continuous to fire 10min, it is put into garlic granule, frying 10min；Sequentially add the spare root-mustard after frying, spare mushroom, spare capsicum,
Spare agaric, add in after frying 2min needed for parts by weight salt, monosodium glutamate, it is off the pot at once after vigorous fire frying 3min, contain into wide-mouth
In basin, uniformly turned over once every 2min, start tinning when being cooled to 50 DEG C；
K, it packs：The tinning while hot when part cooling after above-mentioned spice is to 50 DEG C, solid-liquid ratio 6 in can:4, Gu
Body particle is totally submerged in fluid, is packed；
L, it sterilizes：Above-mentioned packaged product is put into fountain retort, sterilize 30min, 105~110 DEG C of temperature,
It takes out, removes damage can, cleaning wipes out packing jar surface layer spot, is placed in the dry environment of shady and cool ventilation and is cooled to room
Temperature.
Preferably, in garlic processing procedure, the garlic is fresh full single clove garlic.
Preferably, during capsicum steams, the pallet material that the aperture is 5~8mm is wooden.
Preferably, during spice, the standby raw material after a frying is often added in, another food is continuously added after frying 2min
Product raw material.
Preferably, it during spice, when adding in the spare raw-food material after each frying, is added in together together with oil stain in raw material
Into oil cauldron A.
Preferably, during spice, before adding in the spare chili oil after frying, spare chili oil temperature >=50 after frying
℃。
The beneficial effects of the invention are as follows：
1st, the present invention provides one kind to mix meal vegetables flavouring material formula and its processing method, without preservative and additive, and
Using only micro salt and monosodium glutamate condiment, finished product mixes solid-liquid ratio 6 in meal vegetables condiment:4, liquid oil water mixture forms oil
Envelope is sealed solid particle, 24 months shelf-lifves；
2nd, capsicum steams the core process that process is the present invention, and capsicum production mouthfeel on the one hand can be effectively ensured and stablize,
Bright has very comfortable granular sensation, on the other hand can largely reduce the time of follow-up frying, effective to control
Product quality, while the discharge of oil smoke is also reduced, substantially reduce the risk of atmosphere pollution；Wood pallets is selected to contain capsicum simultaneously
It is steamed, effectively prevent the excessively high scald capsicum of temperature of tray；
3rd, it is provided by the invention to mix meal vegetables to carry material convenient, can fried rice or cooking eat, also can directly mix food use,
It is green and healthy, men and women, old and young's all edibles.
Specific embodiment
The present invention is further described in detail, but technical solution provided by the invention With reference to embodiment
Not only include the content showed in embodiment.
Embodiment 1
It present embodiments provides one kind and mixes meal vegetables flavouring material formula and its processing method, peony maturation capsicum is selected to eat
Product raw material, detailed process are as follows：
Step 1: select raw material：The fine day morning excavates fresh, counterpoise 500g root-mustard and makees processing raw material；It selects
Fresh full single clove garlic makees processing raw material；It selects the peony fresh chilli rich in selenium element and makees processing raw material；It selects
Make processing raw material when producing rapeseed oil per year；
Step 2：Prepare following raw material：
35 parts of mushroom, 25 parts of agaric, 20 parts of root-mustard, 20 parts of capsicum, 2 parts of salt, 1 part of monosodium glutamate, 1 part of garlic, rapeseed oil
80 parts.
Step 3: garlic is handled：The nothing of parts by weight needed for weighing is rotted, full fresh single clove garlic, and impurity elimination is removed after peeling
Matter and removing damaged location, are put into clear water and clean up, and pull out and are placed in aperture to be cut after being filtered dry surface moisture in the pallet of 3mm
The broken garlic granule for diameter 2mm；
Step 4: root-mustard is handled：The nothing of parts by weight needed for weighing is rotted, the new fresh root mustard without qualitative change, is removed after peeling
Small holes caused by worms are gone, is placed in clear water and cleans up, are cut into the dish item of 2mm wide；Dish item is placed in clear water and impregnates 3h, pulls out and drains surface layer
Water is cut into 2mm after manage bar is neat3Particle；
Step 5: capsicum is handled：The brittle fresh chilli of the full of parts by weight, pulp, is put into clear water needed for weighing
It eluriates clean, removes impurity, be placed in the wood pallets of aperture 8mm and drain that superficial water is spare, and capsicum spreads thickness 10cm；
Step 6: capsicum steams：It is put into steam box together together with wood pallets after above-mentioned capsicum drains superficial water, passes through water
Steam steams 15min, steams 95 DEG C of the temperature inside the box, and taking-up immediately, which is placed at shady and cool ventilation, after steaming freely cools down；
Step 7: Capsicum crushing：It is quick to remove the capsicum base of a fruit when capsicum is cooled to 40 DEG C, and be immediately placed in pulverizer
It is crushed to capsicum particle 3mm；
Step 8: capsicum frying：The rapeseed oil for weighing 20 parts by weight is placed in oil cauldron A, big to burn to 190 DEG C of oil temperature, after
It is continuous to fire 10min, keep 220 DEG C of oil temperature；Two oily kettle temperatures in 1/3 hot oil carry-over to other a bite oil cauldron B, will be kept equal
For 220 DEG C and constant temperature, capsicum particle is poured into oil cauldron A, stir-fry 3min, deep fat in oil cauldron B is repeatedly poured capsicum, not
Stop stir-frying, until capsicum begins to change into brown, be contained after off the pot at once in wide-mouth basin, every 2min uniformly turn over a capsicum and
Chilli oil, cooling are spare；
Step 9: mushroom is handled：New fresh mushroom of the parts by weight needed for weighing without rotting, without going mouldy, removal mushroom root and
Top impurity cuts away root to root more than 5mm positions, is put into after clear water cleans up and drains superficial water, be cut into 0.5cm3's
Mushroom fourth；The rapeseed oil of 17 parts by weight is added in into oil cauldron B again, it is big to burn to 180 DEG C of oil temperature, continue to fire 10min, keep oil
200 DEG C of temperature, pours into mushroom fourth frying 30min, until mushroom fourth surface color is golden yellow, particle is flexible, is retracted to 3mm3After rise
Pot is spare；
Step 10: agaric is handled：Fresh agaric of the parts by weight needed for weighing without rotting, without going mouldy, removes the ear base of a fruit, only leaves
Fructification is put into clear water and cleans up, and is placed in flowing water and rinses 3 times again after immersion 3h in 40 DEG C of warm water, is cut after draining superficial water
Into 0.5cm3Agaric fourth；The rapeseed oil of 13 parts by weight is added in into oil cauldron C again, it is big to burn to 180 DEG C of oil temperature, continue to fire
10min keeps 190 DEG C of oil temperature, pours into agaric fourth frying 30min, to emerge until there is no apparent vapor, agaric fourth is swum in
It is off the pot spare after oil meter face；
Step 11: root-mustard frying：The rapeseed oil of 20 parts by weight is added in into oil cauldron D, it is big to burn to 190 DEG C of oil temperature,
Continue to fire 10min, keep 230 DEG C of oil temperature, pour into major part chinensis particle frying 45min, until major part chinensis particle is started to shrink at and withered
Committee, it is off the pot spare after color is golden yellow；
Step 12: spice：The rapeseed oil of remaining 10 parts by weight is put into oil cauldron A after cleaning, it is big to burn to oil temperature
190 DEG C, continue to fire 10min, keep 210 DEG C of oil temperature, be put into garlic granule, frying 10min；First add in the spare major part after frying
Dish, stir-fry 2min；Spare mushroom after frying is added, stir-fry 2min；Spare capsicum after frying is added, stir-fry 2min, frying
Capsicum temperature 50 C when capsicum adds in afterwards；Add spare agaric after frying, added in after frying 2min needed for parts by weight salt,
Monosodium glutamate, it is off the pot at once after vigorous fire frying 3min, it contains in wide-mouth basin, uniformly turns over once every 2min, opened when being cooled to 50 DEG C
Beginning tinning；
Step 13: packaging：The tinning while hot when part cooling after above-mentioned spice is to 50 DEG C, solid-liquid ratio in can
6:4, solid particle is totally submerged in fluid, is packed；
Step 14: sterilizing：Above-mentioned packaged product is put into fountain retort, sterilize 30min, temperature 110
DEG C, it takes out, removes damage can, cleaning wipes out packing jar surface layer spot, is placed in the dry environment of shady and cool ventilation and is cooled to
Room temperature.
In the present embodiment, the fat splendid attire capsicum of wooden support is strictly selected to be steamed, is effectively prevent during steaming because of support
The excessively high scald capsicum phenomenon of disk temperature occurs, and effectively improve capsicum steams quality.
In the present embodiment, capsicum steam be processing link the most important thing, it is stringent to control 130 DEG C of vapor (steam) temperature, steam
Time 15min, it is ensured that nothing is not steamed or steamed head class phenomenon occurs.On the one hand it is steady that chili oil production mouthfeel can be effectively ensured
Fixed, bright has very comfortable granular sensation, on the other hand can largely reduce the time of follow-up frying, effectively
Product quality is controlled, while also reduces the discharge of oil smoke, substantially reduces the risk of atmosphere pollution.
In the present embodiment, each raw material frying process should be rapid after capsicum frying, and capsicum must assure that before spice
Capsicum temperature is greater than or equal to 50 DEG C, the reheating of cold capsicum is effectively prevent to cause capsicum flavor thin out, capsicum granular sensation regards
Feel that effect declines.
In the present embodiment, finished product mixes solid oil ratio 6 in meal vegetables condiment:4, fluid forms one layer of oil for solid particle
Envelope, effectively replaces preservative；Oil-water ratio 5 in fluid:1, root-mustard, mushroom, agaric, capsicum generate part during frying
Moisture, moisture evaporation falls 1/2 during frying.
In the present embodiment, finished product mixes that meal vegetables condiment color is golden yellow, and fluid is as clear as crystal, major part chinensis particle and mushroom
Grain is uniform in size, and appearance color is golden yellow；Capsicum granular sensation visual effect is very strong, and meat is not originally detached with scytoblastema, and chili oil is red, outside
Mass color is fresh, glitters under fluid；Agaric even particle size, delicious and crisp.
In the present embodiment, finished product mixes that meal vegetables condiment taste is spicy, and each raw-food material uniformly mixes, but is not adhere to one
It rises, plasmid is clearly demarcated.
Embodiment 2
It present embodiments provides one kind and mixes meal vegetables condiment and its processing method, using processing side same as Example 1
Method, feed change number of components and part processing conditions, detailed process are as follows：
Step 1: select raw material：The fine day morning excavates fresh, counterpoise 500g root-mustard and makees processing raw material；It selects
Fresh full single clove garlic makees processing raw material；It selects the peony fresh chilli rich in selenium element and makees processing raw material；It selects
Make processing raw material when producing rapeseed oil per year；
Step 2：Prepare following raw material：
40 parts of mushroom, 30 parts of agaric, 25 parts of root-mustard, 25 parts of capsicum, 3 parts of salt, 2 parts of monosodium glutamate, 3 parts of garlic, rapeseed oil
90 parts.
Step 3: garlic is handled：The nothing of parts by weight needed for weighing is rotted, full fresh garlic, and impurity is removed after peeling
It with removing damaged location, is put into clear water and cleans up, pull out and be placed in aperture to be shredded after being filtered dry surface moisture in the pallet of 2mm
Garlic granule for diameter 1mm；
Step 4: root-mustard is handled：The nothing of parts by weight needed for weighing is rotted, the new fresh root mustard without qualitative change, is removed after peeling
Small holes caused by worms are gone, is placed in clear water and cleans up, are cut into the dish item of 2mm wide；Dish item is placed in clear water and impregnates 2h, pulls out and drains surface layer
Water is cut into 2mm after manage bar is neat3Particle；
Step 5: capsicum is handled：The brittle fresh chilli of the full of parts by weight, pulp, is put into clear water needed for weighing
It eluriates clean, removes impurity, be placed in the wood pallets of aperture 5mm and drain that superficial water is spare, and capsicum spreads thickness 7cm；
Step 6: capsicum steams：It is put into steam box together together with wood pallets after above-mentioned capsicum drains superficial water, passes through water
Steam steams 15min, steams 98 DEG C of the temperature inside the box, and taking-up immediately, which is placed at shady and cool ventilation, after steaming freely cools down；
Step 7: Capsicum crushing：It is quick to remove the capsicum base of a fruit when capsicum is cooled to 40 DEG C, and be immediately placed in pulverizer
It is crushed to capsicum particle 2mm；
Step 8: capsicum frying：The rapeseed oil for weighing 25 parts by weight is placed in oil cauldron A, big to burn to 190 DEG C of oil temperature, after
It is continuous to fire 10min, keep 220 DEG C of oil temperature；Two oily kettle temperatures in 1/3 hot oil carry-over to other a bite oil cauldron B, will be kept equal
For 220 DEG C and constant temperature, capsicum particle is poured into oil cauldron A, stir-fry 3min, deep fat in oil cauldron B is repeatedly poured capsicum, not
Stop stir-frying, until capsicum begins to change into brown, be contained after off the pot at once in wide-mouth basin, every 2min uniformly turn over a capsicum and
Chilli oil, cooling are spare；
Step 9: mushroom is handled：New fresh mushroom of the parts by weight needed for weighing without rotting, without going mouldy, removal mushroom root and
Top impurity cuts away root to root more than 5mm positions, is put into after clear water cleans up and drains superficial water, be cut into 0.5cm3's
Mushroom fourth；The rapeseed oil of 20 parts by weight is added in into oil cauldron B again, it is big to burn to 180 DEG C of oil temperature, continue to fire 10min, keep oil
200 DEG C of temperature, pours into mushroom fourth frying 30min, until mushroom fourth surface color is golden yellow, particle is flexible, is retracted to 3mm3After rise
Pot is spare；
Step 10: agaric is handled：Fresh agaric of the parts by weight needed for weighing without rotting, without going mouldy, removes the ear base of a fruit, only leaves
Fructification is put into clear water and cleans up, and is placed in flowing water and rinses 3 times again after immersion 3h in 35 DEG C of warm water, is cut after draining superficial water
Into 0.5cm3Agaric fourth；The rapeseed oil of 15 parts by weight is added in into oil cauldron C again, it is big to burn to 180 DEG C of oil temperature, continue to fire
10min keeps 190 DEG C of oil temperature, pours into agaric fourth frying 30min, to emerge until there is no apparent vapor, agaric fourth is swum in
It is off the pot spare after oil meter face；
Step 11: root-mustard frying：The rapeseed oil of 25 parts by weight is added in into oil cauldron D, it is big to burn to 190 DEG C of oil temperature,
Continue to fire 10min, keep 230 DEG C of oil temperature, pour into major part chinensis particle frying 45min, until major part chinensis particle is started to shrink at and withered
Committee, it is off the pot spare after color is golden yellow；
Step 12: spice：The rapeseed oil of remaining 15 parts by weight is put into oil cauldron A after cleaning, it is big to burn to oil temperature
190 DEG C, continue to fire 10min, keep 210 DEG C of oil temperature, be put into garlic granule, frying 10min；First add in the spare major part after frying
Dish, stir-fry 2min；Spare mushroom after frying is added, stir-fry 2min；Spare capsicum after frying is added, stir-fry 2min, frying
Capsicum temperature 50 C when capsicum adds in afterwards；Add spare agaric after frying, added in after frying 2min needed for parts by weight salt,
Monosodium glutamate, it is off the pot at once after vigorous fire frying 3min, it contains in wide-mouth basin, uniformly turns over once every 2min, opened when being cooled to 50 DEG C
Beginning tinning；
Step 13: packaging：The tinning while hot when part cooling after above-mentioned spice is to 50 DEG C, solid-liquid ratio in can
6:4, solid particle is totally submerged in fluid, is packed；
Step 14: sterilizing：Above-mentioned packaged product is put into fountain retort, sterilize 30min, temperature 110
DEG C, it takes out, removes damage can, cleaning wipes out packing jar surface layer spot, is placed in the dry environment of shady and cool ventilation and is cooled to
Room temperature.
In the present embodiment, finished product mixes meal vegetables condiment quality and mixes meal vegetables with what embodiment 1 produced with quality
Condiment is suitable.
In the range of composition of raw materials provided by the invention and in processing window, processing raw material for arbitrary parts by weight is chosen
And processing conditions, it is very excellent that the finished product processed mixes meal vegetables condiment quality, green and healthy, environmental protection material benefit, convenient,
It is suitable for people of all ages.
The above described is only a preferred embodiment of the present invention, not making limitation in any form to the present invention, appoint
What without departing from technical solution of the present invention content, any modification that technical spirit according to the present invention makees above example, etc.
With variation and modification, in the range of still falling within technical solution of the present invention.
Claims (9)
1. one kind mixes meal vegetables condiment, which is characterized in that including following raw material：
35~50 parts of mushroom, 25~55 parts of agaric, 20~40 parts of root-mustard, 20~40 parts of capsicum, 2~10 parts of salt, monosodium glutamate 1~
5 parts, 1~8 part of garlic, 80~120 parts of rapeseed oil.
2. one kind according to claim 1 mixes meal vegetables condiment, which is characterized in that including following raw material：
35~40 parts of mushroom, 25~30 parts of agaric, 20~25 parts of root-mustard, 20~25 parts of capsicum, 2~5 parts of salt, monosodium glutamate 1~3
Part, 1~3 part of garlic, 80~100 parts of rapeseed oil.
3. one kind according to claim 1 mixes meal vegetables condiment, which is characterized in that including following raw material：
35 parts of mushroom, 25 parts of agaric, 20 parts of root-mustard, 20 parts of capsicum, 2 parts of salt, 1 part of monosodium glutamate, 1 part of garlic, 80 parts of rapeseed oil.
4. a kind of processing method for mixing meal vegetables condiment, which is characterized in that include the following steps：
A, garlic is handled：The nothing of parts by weight needed for weighing is rotted, full fresh garlic, and impurity is removed after peeling and is removed and is damaged
Position is put into clear water and cleans up, and pulls out and is placed in the pallet that aperture is 2~3mm that be filtered dry chopping after surface moisture be diameter
The garlic granule of≤2mm；
B, root-mustard is handled：The nothing of parts by weight needed for weighing is rotted, the new fresh root mustard without qualitative change, is removed small holes caused by worms after peeling, is put
It is cleaned up in clear water, is cut into the dish item of 2mm wide；Dish item is placed in 2~3h of immersion in clear water, pulls out and drains superficial water, manage
2mm is cut into after item is neat3Particle；
C, capsicum is handled：The brittle fresh chilli of the full of parts by weight, pulp needed for weighing is put into clear water and eluriates totally,
Impurity is removed, is placed in the pallet of 5~8mm of aperture and drains that superficial water is spare, and capsicum spreads thickness≤10cm；
D, capsicum steams：It is put into steam box together together with pallet after above-mentioned capsicum drains superficial water, is steamed by vapor
15min, 95~100 DEG C of the temperature inside the box of steaming take out to be placed at shady and cool ventilation and freely cool down immediately after steaming；
E, Capsicum crushing：It is quick to remove the capsicum base of a fruit when capsicum is cooled to 40 DEG C, and be immediately placed in pulverizer and be crushed to capsicum
Particle≤3mm；
F, capsicum frying：It weighs and is placed in oil cauldron A with the rapeseed oil of capsicum identical weight part, it is big to burn to oil temperature >=190 DEG C, after
It is continuous to fire 10min；Two oily kettle temperatures will be kept identical and constant temperature in 1/3 hot oil carry-over to other a bite oil cauldron B,
Capsicum particle is poured into oil cauldron A, stir-fry 3min, and deep fat in oil cauldron B is repeatedly poured capsicum, does not stop to stir-fry, until capsicum opens
Beginning becomes brown, is contained after off the pot at once in wide-mouth basin, uniformly turns over a capsicum and chilli oil every 2min, cooling is spare；
G, mushroom is handled：New fresh mushroom of the parts by weight needed for weighing without rotting, without going mouldy, removes mushroom root and top impurity,
Root to root more than 5mm positions are cut away, is put into after clear water cleans up and drains superficial water, be cut into 0.5cm3Mushroom fourth；Again
The rapeseed oil of 1/2 parts by weight of mushroom is added in into oil cauldron B, it is big to burn to oil temperature >=180 DEG C, continue to fire 10min, pour into mushroom
Fourth frying 30min, until mushroom fourth surface color is golden yellow, particle is flexible, is retracted to 3mm3It is off the pot spare afterwards；
H, agaric is handled：Fresh agaric of the parts by weight needed for weighing without rotting, without going mouldy, removes the ear base of a fruit, only leaves fructification, put
Enter clear water to clean up, be placed in flowing water and rinse 2~3 times again after immersion 3h in 35~40 DEG C of warm water, be cut into after draining superficial water
0.5cm3Agaric fourth；The rapeseed oil of 1/2 parts by weight of agaric is added in into oil cauldron C again, it is big to burn to oil temperature >=180 DEG C, continue
10min is fired, pours into agaric fourth frying 30min, to be emerged until there is no apparent vapor, agaric fourth rises after swimming in oil meter face
Pot is spare；
I, root-mustard frying：The rapeseed oil with root-mustard identical weight part is added in into oil cauldron D, it is big to burn to oil temperature >=180 DEG C,
Continue to fire 10min, pour into major part chinensis particle frying 45min, until major part chinensis particle starts to shrink at committee of withering, risen after color is golden yellow
Pot is spare；
J, spice：The rapeseed oil of remaining weight part is put into oil cauldron A after cleaning, it is big to burn to oil temperature >=190 DEG C, continue to burn
10min processed is put into garlic granule, frying 10min；Sequentially add the spare root-mustard after frying, spare mushroom, spare capsicum, spare
Agaric, add in after frying 2min needed for parts by weight salt, monosodium glutamate, it is off the pot at once after vigorous fire frying 3min, contain in wide-mouth basin,
It is uniformly turned over once every 2min, starts tinning when being cooled to 50 DEG C；
K, it packs：The tinning while hot when part cooling after above-mentioned spice is to 50 DEG C, solid-liquid ratio 6 in can:4, solid
Grain is totally submerged in fluid, is packed；
L, it sterilizes：Above-mentioned packaged product is put into fountain retort, sterilize 30min, and 105~110 DEG C of temperature takes
Go out, remove damage can, cleaning wipes out packing jar surface layer spot, is placed in the dry environment of shady and cool ventilation and is cooled to room temperature.
A kind of 5. processing method for mixing meal vegetables condiment according to claim 4, which is characterized in that garlic processing procedure
In, the garlic is fresh full single clove garlic.
6. a kind of processing method for mixing meal vegetables condiment according to claim 4, which is characterized in that capsicum steams process
In, the pallet material that the aperture is 5~8mm is wooden.
7. a kind of processing method for mixing meal vegetables condiment according to claim 4, which is characterized in that during spice, often
The standby raw material after a frying is added in, another raw-food material is continuously added after frying 2min.
8. a kind of processing method for mixing meal vegetables condiment according to claim 4, which is characterized in that during spice, add
When entering the spare raw-food material after each frying, it is added to together in oil cauldron A together with oil stain in raw material.
9. a kind of processing method for mixing meal vegetables condiment according to claim 4, which is characterized in that during spice, add
Before entering the spare chili oil after frying, spare chili oil temperature >=50 DEG C after frying.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112137011A (en) * | 2020-08-21 | 2020-12-29 | 呼伦贝尔正信森林绿色养殖有限公司 | Color-protecting and hot-removing process of Potecon |
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| CN106722824A (en) * | 2016-12-23 | 2017-05-31 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof |
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| CN101756162A (en) * | 2008-11-20 | 2010-06-30 | 赵欣 | Method for making chili sauce |
| CN102960645A (en) * | 2012-11-26 | 2013-03-13 | 贵州旭阳食品（集团）有限公司 | Zi ba pepper product and production process thereof |
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