CN108477580A - A kind of chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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- CN108477580A CN108477580A CN201810229726.0A CN201810229726A CN108477580A CN 108477580 A CN108477580 A CN 108477580A CN 201810229726 A CN201810229726 A CN 201810229726A CN 108477580 A CN108477580 A CN 108477580A
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- 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
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Abstract
The invention belongs to field of food, specially a kind of chafing dish bottom flavorings and preparation method thereof.The chafing dish bottom flavorings include 300 500 parts of butter, 200 300 parts of bean paste, 40 80 parts of pickling pepper, 10 30 parts of black curded beans, 10 40 parts of ginger, 5 15 parts of garlic, 30 50 parts of monosodium glutamate, 15 parts of I+G, 5 10 parts of chickens' extract, 10 15 parts of salt, 10 30 parts of white granulated sugar, 50 100 parts of fermented glutinour rice, I 20 40 parts of leaching liquor, II 20 40 parts of leaching liquor, II 30 50 parts of spice slag.The chafing dish bottom flavorings are easy to use, after suitable quantity of water is added, chafing dish bottom flavorings are added and boil, after small fire endures a few minutes, you can food materials needed for scalding.Due to using water-soluble soy sauce and white wine, oil-soluble rapeseed oil to carry out vacuum pressed to compounding spice respectively and extract, fully allow water-soluble and oil-soluble taste compound in spice to be extracted, increase chafing dish bottom flavorings flavor in the present invention.
Description
Technical field
The invention belongs to food processing field, specially a kind of chafing dish bottom flavorings and preparation method thereof.
Background technology
China is the native place of chafing dish, and for chafing dish as a kind of traditional diet style, becoming together must in people's daily life
Indispensable delicacies.Chafing dish is constantly improved by people, and the chafing dish type of today and used soup bottom and food materials are all spent
Sample renovates, and type is more various, wherein it is especially the most famous with Sichuan chafing dish, chongqing chafing dish, it enjoys great prestige at home and abroad.
Chafing dish bottom flavorings kind currently on the market is more, convenient due to having many advantages, such as, delicious, by increasingly
The heat of more consumers is held in both hands.But traditional chafing dish bottom flavorings are pungent aromatic, greasy plentiful, spicy thick and heavy, and part population will appear after scalding food
Phenomena such as dry tongue is hot-tempered, digestive discomfort.Currently, spice is formed using the direct frying of edible oil in most of chafing dish bottom flavorings, make
Water-soluble flavor cannot ooze out in spice, influence bottom material flavor；In addition it is main former to mostly use dry state pimiento in bottom material greatly
Material frying forms, and generally reacts mouth parched and tongue scorched after consumer is edible, not soft, larger to the irritation of stomach, easily causes stomach
Inadaptable, consumer especially non-indigenous also easily causes consumer in dry area and gets angry, makes to a certain extent
About the development of chafing dish enterprise.
Invention content
The purpose of the present invention is in view of the above technical problems, to provide a kind of chafing dish bottom flavorings and preparation method thereof.The present invention
Prepared product had both had traditional chafing dish taste, flavour more persistently mellow.
To achieve the goals above, the specific technical solution of the present invention is：
A kind of chafing dish bottom flavorings comprising the raw material of following parts by weight：300-500 parts of butter, 200-300 parts of bean paste,
40-80 parts of pickling pepper, 10-30 parts of fermented soya bean (black), 10-40 parts of ginger, 5-15 parts of garlic, 30-50 parts of monosodium glutamate, I+G1-5 parts, chicken
It is 5-10 parts smart, 10-15 parts of salt, 10-30 parts of white granulated sugar, 50-100 parts of fermented glutinour rice, I20-40 parts of leaching liquor, leaching liquor II20-40
Part, II30-50 parts of spice slag.
By being gained after soy sauce and white wine extraction spice, concrete technology is the leaching liquor I：It is by spice crushing
20-60 mesh, after adding bubble spice 3-5min, according to mass ratio, spice: water=2: 1, spice, soy sauce and white wine are mixed
It closes, temperature is controlled at 60-85 DEG C, carries out 1 extraction 1-3h of vacuum pressed, cooling, filtering obtains leaching liquor I and spice slag
I.Raw material needed for the extracting technology includes the substance of following parts by weight：10-20 parts of spice, 30-60 parts of soy sauce, white wine
30-60 parts.Vacuum pressed condition is：Vacuum degree 80-150Pa, pressure 0.8-1.5MPa.The spice includes following weight
The substance of part：20-30 parts of pericarpium zanthoxyli bungeani, 10-20 parts of pericarpium zanthoxyli schinifolii, 2-8 parts of illiciumverum, 2-8 parts of spiceleaf, 2-8 parts of cassia bark, fennel seeds 1-5
Part, 1-5 parts of kaempferia galamga, 1-5 parts of cloves, 1-5 parts of fructus amomi, 1-5 parts of dried orange peel.
The leaching liquor II is to be by gained, concrete technology after edible oil extract spice slag I：Rapeseed oil is heated to
After 180-220 DEG C, it is cooled to 80-100 DEG C, addition spice slag I carries out 2 extraction 1-3h of vacuum pressed, vacuum pressed condition
For：Vacuum degree 80-150Pa, pressure 0.8-1.5MPa.According to mass ratio, rapeseed oil: pungent material residue I=5: 1, cooling, filtering obtains
To leaching liquor II and spice slag II.
The pickling pepper is that fresh chilli is pure and fresh clean, after cutting is half, adds tap water, salt, fermentation
Liquid enters altar, sealing, and ferment 15-30d, removes raw taste to get the fermenting-ripening pickling pepper of the refreshing flavor of acid.The infusion technology
Required raw material includes the substance of following parts by weight：100 parts of fresh chilli, 150-250 parts of tap water, 10-20 parts of salt, zymotic fluid
1-5 parts.
The zymotic fluid is made of Lactobacillus pentosus bacterium solution and exigua saccharomyces cerevisiaes in mass ratio 2: 1.Wherein pentose
The preparation method of lactobacillus bacterium solution is：Lactobacillus pentosus strain is placed in MRS fluid nutrient mediums and is enlarged culture, obtains cell
The Lactobacillus pentosus bacterium solution of a concentration of >=5.0 × 108CFU/ml；The preparation method of the exigua saccharomyces cerevisiaes bacterium solution is：It will
Exigua saccharomyces cerevisiae strains are placed in the red fluid nutrient medium of tiger and are enlarged culture, and it is >=5.0 × 108CFU/ to obtain cell concentration
The exigua saccharomyces cerevisiae bacterium solutions of ml.
The Lactobacillus pentosus, bacterial strain PCYSWX-5, Classification And Nomenclature are the bacterial strain of Lactobacillus pentosus
Lactobacillus pentosus, the deposit date is on July 15th, 2016, depositary institution's titles：Chinese microorganism strain is protected
Administration committee's common micro-organisms center is hidden, deposit number is CGMCC No：12793.Depositary institution address is：Court of Beijing
The institute 3 of positive area's North Star West Road 1, Institute of Microorganism, Academia Sinica.
The exigua S. cervisiaes, bacterial strain PCYWYL-1, Classification And Nomenclature Kazachstania
Exigua, the deposit date is on July 15th, 2016, depositary institution's titles：China Committee for Culture Collection of Microorganisms is common
Microorganism center, deposit number are CGMCC No：12791.Depositary institution address is：BeiChen West Road, Chaoyang District, BeiJing City 1
Institute 3, Institute of Microorganism, Academia Sinica.
The preparation method of chafing dish bottom flavorings described above comprising following steps：
(1) pretreatment of raw material：
Pickling pepper：Lovely luster is selected, the pickling pepper of good taste is ground into little particle after cleaning with pulverizer.
Ginger：It is cleaned up after selecting high-quality ginger peeling, particle is cut into cutmixer.
Garlic：It after selecting high-quality garlic peeling, cleans up, particle is cut into cutmixer.
Bean paste：It is required that bronzing, glossy glossy, and it is strong spicy, it is delicious peppery mellow.
The ginger, garlic, black curded beans and other raw materials are commercial product, can directly commercially.This
Outside, mentioned in the present invention that pickling pepper, ginger and garlic are processed into little particle, the granularity of particle is 5mm or less.
(2) frying
Butter are heated to 180-220 DEG C, add bean paste, pickling pepper, black curded beans, ginger, garlic frying 15-
20min, temperature are controlled at 100-120 DEG C.Fermented glutinour rice is added again, and leaching liquor II, spice slag II continue frying 15-20min, temperature
Degree control obtains chafing dish bottom flavorings semi-finished product at 100-120 DEG C.Again monosodium glutamate, I+G, chickens' extract, food are added to chafing dish bottom flavorings semi-finished product
Salt, white granulated sugar, leaching liquor I continue frying 3-5min, and temperature control is at 100-120 DEG C to get chafing dish bottom flavorings finished product.It is described
Entire frying process, need to uniformly stir, and inflammable flavoring food occurs exempting from the viscous pot bad phenomenon of the fried paste in part.
(3) it packs
The good chafing dish bottom flavorings of frying in step (2) are filling while hot, it is filling that automatic ration is carried out using composite plastic film bag
Mechanical irrigation fills, and vacuum packaging will ensure its vacuum degree, after cooling, finally row labelling and necessary pattern inspection, it is qualified i.e.
It is chafing dish bottom flavorings product.
Application method
After suitable quantity of water is added, chafing dish bottom flavorings are added and boil, after small fire endures 3-5min, you can food materials needed for scalding, according to individual
Taste can be properly added the flavouring such as salt, monosodium glutamate.In terms of quality component, 1000 parts of water, 200-300 parts of chafing dish bottom flavorings.
The positive effect of the present invention is：
(1), the present invention uses water-soluble soy sauce and white wine, oil-soluble rapeseed oil to be carried out respectively to compounding spice
Vacuum pressed is extracted, and is fully allowed water-soluble and oil-soluble taste compound in spice to be extracted, is dissolved in leaching liquor, increases
Chafing dish bottom flavorings flavor；
(2), using microorganism fungus kind fermentation fresh chilli, pickling pepper is obtained compared with chilli, flavor substance is more rich
Richness, fragrance is more rich, and mouthfeel is softer, after frying pickling pepper, improves the dry pungent of traditional chafing dish bottom flavorings, obtains a
Wholesome chafing dish bottom flavorings product.
Description of the drawings
Fig. 1 is the flow diagram that spice extracts in the present invention
Fig. 2 is the flow diagram of heretofore described chafing dish bottom flavorings preparation method
Fig. 3 is to prepare chafing dish bottom flavorings volatile flavor component peak figure using extracting technology in the embodiment of the present invention 1.
Fig. 4 is not prepare coil for common chafing dish bottom material volatile flavor component peak figure using extracting technology in the embodiment of the present invention 1.
Fig. 5 is to be prepared in chafing dish bottom flavorings and embodiment 1 not using extraction work using extracting technology in embodiment 1 in the present invention
Skill prepares coil for common chafing dish bottom material volatile species comparison column diagram.
Fig. 6 is to be prepared in chafing dish bottom flavorings and embodiment 1 not using extraction work using extracting technology in embodiment 1 in the present invention
Skill prepares coil for common chafing dish bottom material volatile matter content comparison column diagram.
Specific implementation mode
In order to make goal of the invention, technical solution and the advantage of the present invention be more clearly understood, with reference to specific embodiment party
The present invention is described in further detail for formula, but the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following realities
Apply example.
Raw material employed in the application, it is outer unless otherwise specified, it is commercial product.
Leaching liquor I used in following embodiment, by being gained after soy sauce and white wine extraction spice, concrete technology is：
It is 40 mesh that spice, which is crushed, after adding bubble spice 5min, according to mass ratio, and spice: water=2: 1, by spice, soy sauce
And white spirit mixed, temperature are controlled at 80 DEG C, carry out 1 extraction 2h of vacuum pressed, cooling, filtering obtains leaching liquor I and spice
Slag I.Raw material needed for the extracting technology includes the substance of following parts by weight：15 parts of spice, 40 parts of soy sauce, 30 parts of white wine.
Vacuum pressed condition is：Vacuum degree 100Pa, pressure 0.8MPa.The spice includes the substance of following parts by weight：Pericarpium zanthoxyli bungeani
25 parts, 25 parts of pericarpium zanthoxyli schinifolii, 5 parts octagonal, 4 parts of spiceleaf, 4 parts of cassia bark, 3 parts of fennel seeds, 3 parts of kaempferia galamga, 1 part of cloves, 1 part of fructus amomi is old
1 part of skin.
Leaching liquor II used in embodiment is to be by gained, concrete technology after edible oil extract spice slag I：By dish
After seed oil is heated to 200 DEG C, 100 DEG C are cooled to, addition spice slag I carries out 2 extraction 2h of vacuum pressed, vacuum pressed condition
For：Vacuum degree 100Pa, pressure 1.0MPa.It counts in mass ratio, rapeseed oil: pungent material residue I=5: 1, cooling, filtering obtains leaching liquor
II and spice slag II.
Pickling pepper used in embodiment is that fresh chilli is pure and fresh clean, after cutting is two points, add tap water, salt,
Zymotic fluid enters altar, sealing, and ferment 20d, removes raw taste to get the fermenting-ripening pickling pepper of the refreshing flavor of acid.The infusion technology
Required raw material includes the substance of following parts by weight：100 parts of fresh chilli, 150 parts of tap water, 17.5 parts of salt, 1 part of zymotic fluid.
The zymotic fluid is made of Lactobacillus pentosus bacterium solution and exigua saccharomyces cerevisiaes in mass ratio 2: 1.Wherein pentose
The preparation method of lactobacillus bacterium solution is：Lactobacillus pentosus strain is placed in MRS fluid nutrient mediums and is enlarged culture, obtains cell
The Lactobacillus pentosus bacterium solution of a concentration of >=5.0 × 108CFU/ml；The preparation method of the exigua saccharomyces cerevisiaes bacterium solution is：It will
Exigua saccharomyces cerevisiae strains are placed in the red fluid nutrient medium of tiger and are enlarged culture, and it is >=5.0 × 108CFU/ to obtain cell concentration
The exigua saccharomyces cerevisiae bacterium solutions of ml.
The Lactobacillus pentosus, bacterial strain PCYSWX-5, Classification And Nomenclature are the bacterial strain of Lactobacillus pentosus
Lactobacillus pentosus, the deposit date is on July 15th, 2016, depositary institution's titles：Chinese microorganism strain is protected
Administration committee's common micro-organisms center is hidden, deposit number is CGMCC No：12793.Depositary institution address is：Court of Beijing
The institute 3 of positive area's North Star West Road 1, Institute of Microorganism, Academia Sinica.
The exigua S. cervisiaes, bacterial strain PCYWYL-1, Classification And Nomenclature Kazachstania
Exigua, the deposit date is on July 15th, 2016, depositary institution's titles：China Committee for Culture Collection of Microorganisms is common
Microorganism center, deposit number are CGMCC No：12791.Depositary institution address is：BeiChen West Road, Chaoyang District, BeiJing City 1
Institute 3, Institute of Microorganism, Academia Sinica.
Embodiment 1：
A kind of preparation method of chafing dish bottom flavorings, specific process step are as follows：
(1) pretreatment of raw material：
Pickling pepper：Lovely luster is selected, the pickling pepper of good taste is ground into little particle after cleaning with pulverizer.
Ginger：It is cleaned up after selecting high-quality ginger peeling, particle is cut into cutmixer.
Garlic：It after selecting high-quality garlic peeling, cleans up, particle is cut into cutmixer.
Bean paste：It is required that bronzing, glossy glossy, and it is strong spicy, it is delicious peppery mellow.
The ginger, garlic, black curded beans and other raw materials are commercial product, can directly commercially.This
Outside, mentioned in the present invention that pickling pepper, ginger and garlic are processed into little particle, the granularity of particle is 5mm or less.
(2) frying
In terms of quality component, 400 parts of butter are weighed, are heated to 220 DEG C, add 200 parts of bean paste, 40 parts of pickling pepper,
15 parts of black curded beans, 10 parts of ginger, 10 parts of garlic, frying 18min, temperature are controlled at 100 DEG C.50 parts of fermented glutinour rice, leaching liquor are added again
20 parts of II, 20 parts of spice slag II continue frying 15min, and temperature is controlled at 110 DEG C, obtains chafing dish bottom flavorings semi-finished product.Again to
Chafing dish bottom flavorings semi-finished product 30 parts of monosodium glutamate of addition, I+G2 parts, 6 parts of chickens' extract, 12 parts of salt, 15 parts of white granulated sugar, 25 parts of leaching liquor I, after
Continuous frying 3min, temperature control is at 110 DEG C to get chafing dish bottom flavorings finished product.It is described in entire frying process, need to uniformly stir, keep away
Chafing dish bottom flavorings occur exempting from the viscous pot bad phenomenon of the fried paste in part.
(3) it packs
The good chafing dish bottom flavorings of frying in step (2) are filling while hot, it is filling that automatic ration is carried out using composite plastic film bag
Mechanical irrigation fills, and vacuum packaging will ensure its vacuum degree, after cooling, finally row labelling and necessary pattern inspection, it is qualified i.e.
It is chafing dish bottom flavorings product.
Application method
After suitable quantity of water is added, chafing dish bottom flavorings are added and boil, after small fire endures 3-5min, you can food materials needed for scalding, according to individual
Taste can be properly added the flavouring such as salt, monosodium glutamate.In terms of quality component, 1000 parts of water, 300 parts of chafing dish bottom flavorings.
Embodiment 2：
A kind of chafing dish bottom flavorings and preparation method thereof, specific process step is as follows：
(1) pretreatment of raw material：
Pickling pepper：Lovely luster is selected, the pickling pepper of good taste is ground into little particle after cleaning with pulverizer.
Ginger：It is cleaned up after selecting high-quality ginger peeling, particle is cut into cutmixer.
Garlic：It after selecting high-quality garlic peeling, cleans up, particle is cut into cutmixer.
Bean paste：It is required that bronzing, glossy glossy, and it is strong spicy, it is delicious peppery mellow.
The ginger, garlic, black curded beans and other raw materials are commercial product, can directly commercially.This
Outside, mentioned in the present invention that pickling pepper, ginger and garlic are processed into little particle, the granularity of particle is 5mm or less.
(2) frying
In terms of quality component, 500 parts of butter are weighed, are heated to 200 DEG C, add 250 parts of bean paste, 70 parts of pickling pepper,
10 parts of black curded beans, 13 parts of ginger, 10 parts of garlic, frying 20min, temperature are controlled at 110 DEG C.60 parts of fermented glutinour rice, leaching liquor are added again
30 parts of II, 30 parts of spice slag II continue frying 18min, and temperature is controlled at 110 DEG C, obtains chafing dish bottom flavorings semi-finished product.Again to
Chafing dish bottom flavorings semi-finished product 50 parts of monosodium glutamate of addition, I+G2 parts, 8 parts of chickens' extract, 14 parts of salt, 20 parts of white granulated sugar, 20 parts of leaching liquor I, after
Continuous frying 4min, temperature control is at 100 DEG C to get chafing dish bottom flavorings finished product.It is described in entire frying process, need to uniformly stir, keep away
Chafing dish bottom flavorings occur exempting from the viscous pot bad phenomenon of the fried paste in part.
(3) it packs
The good chafing dish bottom flavorings of frying in step (2) are filling while hot, it is filling that automatic ration is carried out using composite plastic film bag
Mechanical irrigation fills, and vacuum packaging will ensure its vacuum degree, after cooling, finally row labelling and necessary pattern inspection, it is qualified i.e.
It is chafing dish bottom flavorings product.
Application method
After suitable quantity of water is added, chafing dish bottom flavorings are added and boil, after small fire endures 3-5min, you can food materials needed for scalding, according to individual
Taste can be properly added the flavouring such as salt, monosodium glutamate.In terms of quality component, 1000 parts of water, 250 parts of chafing dish bottom flavorings.
Chafing dish bottom flavorings in embodiment 1 and embodiment 2, when culinary art, are easy to operate, are conducive to residential use, are carried for family cooking
For efficient and convenient, the dining table of people is enriched.
Embodiment 3：Experiment effect is tested
(1) chafing dish bottom flavorings flavor analysis
(1) experiment content：The volatilization for the chafing dish bottom flavorings that inventor is prepared using GC-MS comparative studies using different process
Property flavor components.
(2) experimental method：Leaching liquor I and leaching liquor II that addition in embodiment 1 is obtained using extracting technology are prepared into
To chafing dish bottom flavorings do not use with addition traditional chafing dish bottom flavorings for being prepared of soy sauce, white wine and rapeseed oil of extracting technology,
Remaining condition all same.Its volatile flavor component is measured using GC-MS, experimental result difference is as shown in Figure 3 and Figure 4.
(3) by the chafing dish bottom flavorings being prepared in embodiment 1 and the soy sauce, white wine and the rapeseed oil system that do not use extracting technology
The volatile flavor components types such as esters, acids, alcohols in standby obtained traditional chafing dish bottom flavorings and volatile materials contain relatively
Amount is measured, and measures result such as table 2.
The type and content of 2 all kinds of volatile materials of table
(4) interpretation of result：Pass through the chafing dish bottom flavorings being prepared in the embodiment of the present application 1 and traditional chafing dish bottom flavorings volatility
Constituent analysis, contained flavor substance is mainly based on alcohols, alkenes and esters, followed by acids and aldehydes etc..This technique
100 kinds of volatile ingredient is detected in the chafing dish bottom flavorings being prepared, wherein the content highest of alcohols, alkenes and esters, it is shared
Volatile materials relative amount is respectively 20.48%, 30.48% and 19.61%, and traditional chafing dish bottom flavorings detect volatile ingredient
85 kinds, wherein the content highest of alcohols, alkenes and esters, shared volatile materials relative amount is respectively 17.49%,
19.49% and 18.68%.As can be seen from the table, flavor substance type is formed using the chafing dish bottom flavorings that this technique is prepared
And content is all more than coil for common chafing dish bottom material, and the total resultant of main volatile compounds is higher.
(2) product comparative analysis
1, raw material
(1) chafing dish bottom flavorings of the present invention：It is made and is eaten according to the method for specific embodiment 1.
(2) XX chafing dish bottom flavorings I：Sichuan Province XX is produced.Eating method：It carries out preparing to specifications edible.
(3) XX chafing dish bottom flavorings II：Chongqing City XXX is produced.Eating method：It carries out preparing to specifications edible.
2, method
Password number is carried out to three of them raw produce, selects each 6 people of men and women, and the age at 25-26 Sui, and have food
Knowledge background is familiar with the personnel of subjective appreciation method as quality sense organ evaluating member, and the person of commenting carries out mouthfeel and raw meat to chafing dish
Taste is evaluated.Evaluation project and standards of grading are shown in Table 3.
3 chafing dish cooking food organoleptic quality standards of grading of table
3, result
The food of above-mentioned three kinds of bottom materials culinary art is taken to carry out sensory evaluation, sensory evaluation scores result such as the following table 4.
Table 4 is cooked and sensory evaluation scores result
Analysis：For the chafing dish bottom flavorings that the present invention is prepared further after culinary art, color and luster, smell, flavour are better than other two
A product, comprehensive score highest, mouthfeel more preferably, the spicy degree of saltiness it is agreeable to the taste, more liked by consumer.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (10)
1. a kind of chafing dish bottom flavorings, it is characterised in that include the raw material of following parts by weight：300-500 parts of butter, bean paste 200-
300 parts, 40-80 parts of pickling pepper, 10-30 parts of fermented soya bean, 10-40 parts of ginger, 5-15 parts of garlic, 30-50 parts of monosodium glutamate, 1-5 parts of I+G,
5-10 parts of chickens' extract, 10-15 parts of salt, 10-30 parts of white granulated sugar, 50-100 parts of fermented glutinour rice, I 20-40 parts of leaching liquor, leaching liquor II
20-40 parts, II 30-50 parts of spice slag.
2. chafing dish bottom flavorings as described in claim 1, it is characterised in that the leaching liquor I is by being that soy sauce and white wine extract spice
Gained, concrete technology are afterwards：By spice crush be 20-60 mesh, after adding bubble spice 3-5min, by spice, soy sauce and
Mass ratio=2 of white spirit mixed, spice and water：1, temperature is controlled at 60-85 DEG C, carries out the extraction of vacuum pressed 1 time 1-3h, cold
But, it filters, obtains leaching liquor I and spice slag I.
3. chafing dish bottom flavorings as claimed in claim 2, it is characterised in that raw material needed for the extracting technology includes following weight
The substance of part：10-20 parts of spice, 30-60 parts of soy sauce, 30-60 parts of white wine；Vacuum pressed condition is：Vacuum degree 80-150Pa,
Pressure 0.8-1.5MPa；The spice includes the substance of following parts by weight：20-30 parts of pericarpium zanthoxyli bungeani, 10-20 parts of pericarpium zanthoxyli schinifolii,
It is 2-8 parts octagonal, 2-8 parts of spiceleaf, 2-8 parts of cassia bark, 1-5 parts of fennel seeds, 1-5 parts of kaempferia galamga, 1-5 parts of cloves, 1-5 parts of fructus amomi, dried orange peel
1-5 parts.
4. chafing dish bottom flavorings as described in claim 1, it is characterised in that the leaching liquor II is by edible oil extract spice slag I
Gained, concrete technology are afterwards：After rapeseed oil is heated to 180-220 DEG C, it is cooled to 80-100 DEG C, addition spice slag I carries out
2 extraction 1-3h of vacuum pressed, vacuum pressed condition are：Vacuum degree 80-150Pa, pressure 0.8-1.5MPa, is counted in mass ratio,
Rapeseed oil：Pungent material residue I=5：1, cooling, filtering obtains leaching liquor II and spice slag II.
5. chafing dish bottom flavorings as described in claim 1, it is characterised in that：The pickling pepper is that fresh chilli is pure and fresh clean, cuts
After being divided into half, add tap water, salt, zymotic fluid, enter altar, seal, ferment 15-30d, removes raw taste, and obtained acid is refreshing
The fermenting-ripening pickling pepper of flavor.
6. chafing dish bottom flavorings as claimed in claim 5, it is characterised in that：Raw material includes following needed for the bubble green pepper preparation process
The substance of parts by weight：100 parts of fresh chilli, 150-250 parts of tap water, 10-20 parts of salt, 1-5 parts of zymotic fluid.
7. chafing dish bottom flavorings as claimed in claim 5, it is characterised in that：The zymotic fluid by Lactobacillus pentosus bacterium solution with
Exigua saccharomyces cerevisiaes in mass ratio 2：1 composition；The preparation method of wherein Lactobacillus pentosus bacterium solution is：By Lactobacillus pentosus strain
It is placed in MRS fluid nutrient mediums and is enlarged culture, obtain the Lactobacillus pentosus bacterium solution of cell concentration Wei≤5.0 × 108CFU/ml；
The preparation method of the exigua saccharomyces cerevisiaes bacterium solution is：Exigua saccharomyces cerevisiae strains are placed in the red fluid nutrient medium of tiger to carry out
Expand culture, obtains the exigua saccharomyces cerevisiae bacterium solutions that cell concentration is≤5.0 × 108CFU/ml.
8. chafing dish bottom flavorings as claimed in claim 7, it is characterised in that：The Lactobacillus pentosus, bacterial strain PCYSWX-5, point
Class is named as the bacterial strain Lactobacillus pentosus of Lactobacillus pentosus, and the deposit date is on July 15th, 2016, preservation lists
Position title：China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number are CGMCC No：12793；
Depositary institution address is：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica.
9. chafing dish bottom flavorings as claimed in claim 7, it is characterised in that：The exigua S. cervisiaes, bacterial strain are
PCYWYL-1, Classification And Nomenclature are Kazachstania exigua, and the deposit date is on July 15th, 2016, depositary institution's titles：
China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number are CGMCC No：12791；Preservation list
Bit address is：Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3, Institute of Microorganism, Academia Sinica.
10. the preparation method of chafing dish bottom flavorings as described in claim 1, it is characterised in that include the following steps：
（1）Pretreatment of raw material：
Pickling pepper：Lovely luster is selected, the pickling pepper of good taste is ground into little particle after cleaning with pulverizer；
Ginger：It is cleaned up after selecting high-quality ginger peeling, particle is cut into cutmixer；
Garlic：It after selecting high-quality garlic peeling, cleans up, particle is cut into cutmixer；
Bean paste：It is required that bronzing, glossy glossy, and it is strong spicy, it is delicious peppery mellow；
Pickling pepper, ginger and the garlic need to be processed into little particle, and the granularity of particle is 5mm or less；
（2）Frying
Butter are heated to 180-220 DEG C, add bean paste, pickling pepper, black curded beans, ginger, garlic frying 15-20min, temperature
Degree control is at 100-120 DEG C；Fermented glutinour rice, leaching liquor II are added again, and spice slag II continues frying 15-20min, and temperature control exists
100-120 DEG C, obtain chafing dish bottom flavorings semi-finished product；Again to chafing dish bottom flavorings semi-finished product add monosodium glutamate, I+G, chickens' extract, salt, white granulated sugar,
Leaching liquor I continues frying 3-5min, and temperature control is at 100-120 DEG C to get chafing dish bottom flavorings finished product；
（3）Packaging
By step（2）The good chafing dish bottom flavorings of middle frying are filling while hot, and automatically quantitative filling machine filling is carried out using composite plastic film bag
Dress, and vacuum packaging will ensure its vacuum degree, after cooling, finally row labelling and necessary pattern inspection, qualified is fire
Flavoring food product.
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| CN108835587A (en) * | 2018-06-06 | 2018-11-20 | 华中农业大学 | A kind of preparation method of foodstuff flavouring sauce |
| CN109846019A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of modularization chafing dish bottom flavorings |
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| CN113100422A (en) * | 2021-05-12 | 2021-07-13 | 重庆皓元食品有限公司 | Fermented hotpot condiment and preparation method thereof |
| CN113287737A (en) * | 2021-06-09 | 2021-08-24 | 四川航佳生物科技有限公司 | Chafing dish beef tallow and preparation method thereof |
| CN114514996A (en) * | 2022-01-19 | 2022-05-20 | 四川红福醉椒年代火锅有限公司 | Liquor-saturated chili for hotpot condiment fermentation and preparation method thereof |
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