CN108618088A - A kind of preparation method of fruit juice halogen material - Google Patents
A kind of preparation method of fruit juice halogen material Download PDFInfo
- Publication number
- CN108618088A CN108618088A CN201810268600.4A CN201810268600A CN108618088A CN 108618088 A CN108618088 A CN 108618088A CN 201810268600 A CN201810268600 A CN 201810268600A CN 108618088 A CN108618088 A CN 108618088A
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- parts
- lemon
- halogen material
- fruit juice
- preparation
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- 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.)
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Classifications
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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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
Abstract
The invention discloses a kind of preparation methods of fruit juice halogen material, solve in the prior art the problem of halogen material cooking time is long, and heavy taste with high salt is unfavorable for health.The preparation method of the present invention, includes the following steps：Step 1. weighs raw material；Lemon peel addition olive oil is uniformly mixed by step 2., is pickled, spare；Rapeseed oil is put into pot by step 3., heating, and after being put into bean paste, bubble ginger quick-fried, cassia bark, illiciumverum, kaempferia galamga, fennel seeds, rattan green pepper, old ginger, chilli frying, Guan Huo is added；Cider, lemon juice are added into pot and again through step 2 treated lemon peel for step 4., and stir-frying is uniform, lets cool, obtains halogen material；Step 5. will be packed through step 4 treated halogen material, sterilizing.Present invention process is simple, easy to operate, prescription science, and proportioning is reasonable, less salt, sugar-free, features good taste, aromatic flavour and it is oiliness, halogen material using the present invention cooks pot-stewed meat or fowl, and cooking time is short, and mouthfeel is soft glutinous, tasty.
Description
Technical field
The invention belongs to food-making technology fields, and in particular to a kind of preparation method of fruit juice halogen material.
Background technology
Pot-stewed meat or fowl is the common name of cool food dish in cookery, is each department home cooking that what's frequently heard can be repeated in detail.Halogen material is to make pot-stewed meat or fowl
Condiment, generally refer to make brine Chinese medicine fragrance.Halogen material has strong fragranced, can remove the smell of raw-food material,
With the function for the fragrance for increasing food.Chinese pot-stewed meat or fowl is of long standing and well established, and type is various, and flavor is different, is primarily due to brine
Dispensing is different.In the prior art, the halogen material formula for generally using geavy salt, heavy oil, so that pot-stewed meat or fowl is tasty.This geavy salt, heavy oil
Halogen material formula be unfavorable for health.Meanwhile in the cooking process using halogen material, in order to keep pot-stewed meat or fowl tasty, and obtain
Soft glutinous mouthfeel, can boil pot-stewed meat or fowl for a long time, be not suitable for the life of fast modern rhythm.
Therefore it provides a kind of preparation method of halogen material, the halogen material less salt prepared using this method are cooked using the halogen material
Pot-stewed meat or fowl it is in good taste, and cooking time is short, becomes those skilled in the art's urgent problem to be solved.
Invention content
Present invention solves the technical problem that being：A kind of preparation method of fruit juice halogen material is provided, halogen material in the prior art is solved
The problem of cooking time is long, and heavy taste with high salt is unfavorable for health.
The technical solution adopted by the present invention is as follows：
A kind of preparation method of fruit juice halogen material of the present invention, includes the following steps：
Step 1. weighs raw material, and the raw material includes the component of following parts by weight：30-50 parts of cider, lemon juice 1-4
Part, 1-5 parts of lemon peel, 5-10 parts of cassia bark is 6-12 parts octagonal, 1-4 parts of kaempferia galamga, 5-9 parts of fennel seeds, 10-18 parts of rattan green pepper, Pixian County beans
20-30 parts of valve steeps 5-10 parts of ginger, 3-5 parts of old ginger, 10-20 parts of chilli, 40-50 parts of rapeseed oil, 5-10 parts of olive oil；
Lemon peel addition olive oil is uniformly mixed by step 2., is pickled, spare；
Rapeseed oil is put into pot by step 3., heating, and after being put into bean paste, bubble ginger quick-fried, cassia bark, illiciumverum, mountain is added
How, fennel seeds, rattan green pepper, old ginger, chilli frying, Guan Huo；
Cider, lemon juice are added into pot and again through step 2 treated lemon peel for step 4., and stir-frying is uniform, lets cool,
Obtain halogen material；
Step 5. will be packed through step 4 treated halogen material, sterilizing.
Further, the raw material includes the component of following parts by weight：35-45 parts of cider, 2-3 parts of lemon juice, lemon
2-4 parts of skin, 6-9 parts of cassia bark is 8-10 parts octagonal, 2-3 parts of kaempferia galamga, 6-8 parts of fennel seeds, 12-15 parts of rattan green pepper, bean paste 22-28
Part, steep 6-8 parts of ginger, 3-4 parts of old ginger, 12-18 parts of chilli, 42-48 parts of rapeseed oil, 6-8 parts of olive oil.
Further, the raw material includes the component of following parts by weight：40 parts of cider, 3 parts of lemon juice, 3 parts of lemon peel,
8 parts of cassia bark, 9 parts octagonal, 3 parts of kaempferia galamga, 7 parts of fennel seeds, 13 parts of rattan green pepper, 25 parts of bean paste steep 78 parts of ginger, and 3 parts of old ginger is done peppery
15 parts of green pepper, 45 parts of rapeseed oil, 7 parts of olive oil.
Further, rapeseed oil is put into pot in step 3, is heated to 150-170 DEG C.
Further, cassia bark, illiciumverum, kaempferia galamga, fennel seeds, rattan green pepper, old ginger, chilli are added in step 3 at 100-120 DEG C
Under the conditions of frying 3-5min.
Further, sterilizing is high-temperature sterilization in step 5, and sterilising conditions are 120-125 DEG C of sterilizing 10-15min.
Further, the cider is fruit juice of the apple after squeezing removes the gred.
Further, the lemon juice is fruit juice of the lemon after squeezing removes the gred.
Further, the lemon peel is the pericarp of Fresh Lemon.
Compared with prior art, the invention has the advantages that：
Present invention process is simple, easy to operate, prescription science, and proportioning is reasonable, less salt, sugar-free, features good taste, aromatic flavour and
Oiliness, halogen material using the present invention cooks pot-stewed meat or fowl, and cooking time is short, and mouthfeel is soft glutinous, tasty.
The saline taste of the present invention derives from bean paste, does not add salinity additionally, keeps the salt content of the present invention less.This hair
Cider and lemon juice are used in bright formula, wherein the tartaric acid being rich in can shorten cooking time when cooking pot-stewed meat or fowl.The present invention
It is also added into lemon peel in formula, a variety of volatile oil, more flavouring flavour enhancings are rich in lemon peel.
Specific implementation mode
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
A kind of preparation method of fruit juice halogen material of the present invention, includes the following steps：
Step 1. weighs raw material, and the raw material includes the component of following parts by weight：30-50 parts of cider, lemon juice 1-4
Part, 1-5 parts of lemon peel, 5-10 parts of cassia bark is 6-12 parts octagonal, 1-4 parts of kaempferia galamga, 5-9 parts of fennel seeds, 10-18 parts of rattan green pepper, Pixian County beans
20-30 parts of valve steeps 5-10 parts of ginger, 3-5 parts of old ginger, 10-20 parts of chilli, 40-50 parts of rapeseed oil, 5-10 parts of olive oil；
Lemon peel addition olive oil is uniformly mixed by step 2., is pickled, spare；
Rapeseed oil is put into pot by step 3., heating, and after being put into bean paste, bubble ginger quick-fried, cassia bark, illiciumverum, mountain is added
How, fennel seeds, rattan green pepper, old ginger, chilli frying, Guan Huo；
Cider, lemon juice are added into pot and again through step 2 treated lemon peel for step 4., and stir-frying is uniform, lets cool,
Obtain halogen material；
Step 5. will be packed through step 4 treated halogen material, sterilizing.
Further, the raw material includes the component of following parts by weight：35-45 parts of cider, 2-3 parts of lemon juice, lemon
2-4 parts of skin, 6-9 parts of cassia bark is 8-10 parts octagonal, 2-3 parts of kaempferia galamga, 6-8 parts of fennel seeds, 12-15 parts of rattan green pepper, bean paste 22-28
Part, steep 6-8 parts of ginger, 3-4 parts of old ginger, 12-18 parts of chilli, 42-48 parts of rapeseed oil, 6-8 parts of olive oil.
Further, the raw material includes the component of following parts by weight：40 parts of cider, 3 parts of lemon juice, 3 parts of lemon peel,
8 parts of cassia bark, 9 parts octagonal, 3 parts of kaempferia galamga, 7 parts of fennel seeds, 13 parts of rattan green pepper, 25 parts of bean paste steep 78 parts of ginger, and 3 parts of old ginger is done peppery
15 parts of green pepper, 45 parts of rapeseed oil, 7 parts of olive oil.
Further, rapeseed oil is put into pot in step 3, is heated to 150-170 DEG C.
Further, cassia bark, illiciumverum, kaempferia galamga, fennel seeds, rattan green pepper, old ginger, chilli are added in step 3 at 100-120 DEG C
Under the conditions of frying 3-5min.
Further, sterilizing is high-temperature sterilization in step 5, and sterilising conditions are 120-125 DEG C of sterilizing 10-15min.
Further, the cider is fruit juice of the apple after squeezing removes the gred.
Further, the lemon juice is fruit juice of the lemon after squeezing removes the gred.
Further, the lemon peel is the pericarp of Fresh Lemon.
Embodiment 1
The preparation method of the halogen material of the present invention is present embodiments provided, it is specific as follows：
Step 1. weighs raw material, and the raw material includes the component of following parts by weight：50 parts of cider, 4 parts of lemon juice, lemon
5 parts of skin, 5 parts of cassia bark is 6 parts octagonal, 1 part of kaempferia galamga, 9 parts of fennel seeds, 18 parts of rattan green pepper, and 20 parts of bean paste steeps 10 parts of ginger, old ginger 3
Part, 20 parts of chilli, 40 parts of rapeseed oil, 10 parts of olive oil；
Wherein, cider is fruit juice of the apple after squeezing removes the gred；Lemon juice is fruit juice of the lemon after squeezing removes the gred；Lemon
Lemon skin is the pericarp of Fresh Lemon.
Lemon peel addition olive oil is uniformly mixed by step 2., is pickled, spare；
Rapeseed oil is put into pot by step 3., is heated to 150 DEG C, after being put into bean paste, bubble ginger quick-fried, addition cassia bark,
Illiciumverum, kaempferia galamga, fennel seeds, rattan green pepper, old ginger, chilli are under the conditions of 100 DEG C after frying 5min, Guan Huo；
Cider, lemon juice are added into pot and again through step 2 treated lemon peel for step 4., and stir-frying is uniform, lets cool,
Obtain halogen material；
Step 5. will be packed through step 4 treated halogen material, high-temperature sterilization, and sterilising conditions are 120 DEG C of sterilizing 15min.
Embodiment 2
The preparation method of the halogen material of the present invention is present embodiments provided, it is specific as follows：
Step 1. weighs raw material, and the raw material includes the component of following parts by weight：30 parts of cider, 1 part of lemon juice, lemon
1 part of skin, 10 parts of cassia bark is 12 parts octagonal, 4 parts of kaempferia galamga, 5 parts of fennel seeds, 10 parts of rattan green pepper, and 30 parts of bean paste steeps 5- parts of ginger, old ginger
5 parts, 10 parts of chilli, 50 parts of rapeseed oil, 5 parts of olive oil；
Wherein, cider is fruit juice of the apple after squeezing removes the gred；Lemon juice is fruit juice of the lemon after squeezing removes the gred；Lemon
Lemon skin is the pericarp of Fresh Lemon.
Lemon peel addition olive oil is uniformly mixed by step 2., is pickled, spare；
Rapeseed oil is put into pot by step 3., is heated to 170 DEG C, after being put into bean paste, bubble ginger quick-fried, addition cassia bark,
Illiciumverum, kaempferia galamga, fennel seeds, rattan green pepper, old ginger, chilli are under the conditions of 120 DEG C after frying 3min, Guan Huo；
Cider, lemon juice are added into pot and again through step 2 treated lemon peel for step 4., and stir-frying is uniform, lets cool,
Obtain halogen material；
Step 5. will be packed through step 4 treated halogen material, high-temperature sterilization, and sterilising conditions are 125 DEG C of sterilizing 10min.
Embodiment 3
The preparation method of the halogen material of the present invention is present embodiments provided, it is specific as follows：
Step 1. weighs raw material, and the raw material includes the component of following parts by weight：40 parts of cider, 3 parts of lemon juice, lemon
3 parts of skin, 8 parts of cassia bark is 9 parts octagonal, 3 parts of kaempferia galamga, 7 parts of fennel seeds, 13 parts of rattan green pepper, and 25 parts of bean paste steeps 78 parts of ginger, old ginger 3
Part, 15 parts of chilli, 45 parts of rapeseed oil, 7 parts of olive oil；
Wherein, cider is fruit juice of the apple after squeezing removes the gred；Lemon juice is fruit juice of the lemon after squeezing removes the gred；Lemon
Lemon skin is the pericarp of Fresh Lemon.
Lemon peel addition olive oil is uniformly mixed by step 2., is pickled, spare；
Rapeseed oil is put into pot by step 3., is heated to 160 DEG C, after being put into bean paste, bubble ginger quick-fried, addition cassia bark,
Illiciumverum, kaempferia galamga, fennel seeds, rattan green pepper, old ginger, chilli are under the conditions of 110 DEG C after frying 4min, Guan Huo；
Cider, lemon juice are added into pot and again through step 2 treated lemon peel for step 4., and stir-frying is uniform, lets cool,
Obtain halogen material；
Step 5. will be packed through step 4 treated halogen material, high-temperature sterilization, and sterilising conditions are 120 DEG C of sterilizing 10min.
Embodiment 4
The present embodiment is comparative example, compared with Example 1, does not have lemon juice and cider in the present embodiment, remaining condition
All same.
Embodiment 5
Halogen material made from embodiment 1 and embodiment 4 is respectively adopted and prepares pot-stewed meat or fowl, specially：
It after halogen material is dismantled packaging, is put into pot and melts, 8 times of amount boiling boilings are added, the vegetable for waiting for stew in soy sauce is added, you can.
The result shows that preparing pot-stewed meat or fowl using the halogen material of embodiment 1, cooking time is than 4 few 10min of embodiment.Through 100 people
It tastes, it is more preferable that 98% people thinks that the halogen material using embodiment 1 prepares pot-stewed meat or fowl mouthfeel.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art is in the technical scope of present disclosure, the change or replacement that can be readily occurred in,
It should be covered by the protection scope of the present invention.The present invention expands to any new feature disclosed in the present specification or any
New combination, and disclose any new method or process the step of or any new combination.
Claims (9)
1. a kind of preparation method of fruit juice halogen material, which is characterized in that include the following steps：
Step 1. weighs raw material, and the raw material includes the component of following parts by weight：30-50 parts of cider, 1-4 parts of lemon juice, lemon
1-5 parts of lemon skin, 5-10 parts of cassia bark is 6-12 parts octagonal, 1-4 parts of kaempferia galamga, 5-9 parts of fennel seeds, 10-18 parts of rattan green pepper, bean paste 20-
30 parts, steep 5-10 parts of ginger, 3-5 parts of old ginger, 10-20 parts of chilli, 40-50 parts of rapeseed oil, 5-10 parts of olive oil；
Lemon peel addition olive oil is uniformly mixed by step 2., is pickled, spare；
Rapeseed oil is put into pot by step 3., heating, and after being put into bean paste, bubble ginger quick-fried, cassia bark, illiciumverum, kaempferia galamga, small is added
Fennel, rattan green pepper, old ginger, chilli frying, Guan Huo；
Cider, lemon juice are added into pot and again through step 2 treated lemon peel for step 4., and stir-frying is uniform, lets cool, obtains halogen
Material；
Step 5. will be packed through step 4 treated halogen material, sterilizing.
2. a kind of preparation method of fruit juice halogen material according to claim 1, which is characterized in that the raw material includes following heavy
Measure the component of part：35-45 parts of cider, 2-3 parts of lemon juice, 2-4 parts of lemon peel, 6-9 parts of cassia bark, 8-10 parts octagonal, kaempferia galamga 2-3
Part, 6-8 parts of fennel seeds, 12-15 parts of rattan green pepper, 22-28 parts of bean paste, 6-8 parts of ginger of bubble, 3-4 parts of old ginger, 12-18 parts of chilli,
42-48 parts of rapeseed oil, 6-8 parts of olive oil.
3. a kind of preparation method of fruit juice halogen material according to claim 2, which is characterized in that the raw material includes following heavy
Measure the component of part：40 parts of cider, 3 parts of lemon juice, 3 parts of lemon peel, 8 parts of cassia bark is 9 parts octagonal, 3 parts of kaempferia galamga, 7 parts of fennel seeds,
13 parts of rattan green pepper, 25 parts of bean paste steep 78 parts of ginger, 3 parts of old ginger, 15 parts of chilli, 45 parts of rapeseed oil, 7 parts of olive oil.
4. a kind of preparation method of fruit juice halogen material according to claim 3, which is characterized in that put rapeseed oil in step 3
Enter in pot, is heated to 150-170 DEG C.
5. a kind of preparation method of fruit juice halogen material according to claim 4, which is characterized in that cassia bark, eight are added in step 3
Angle, kaempferia galamga, fennel seeds, rattan green pepper, old ginger, chilli frying 3-5min under the conditions of 100-120 DEG C.
6. a kind of preparation method of fruit juice halogen material according to claim 5, which is characterized in that sterilizing is high temperature in step 5
Sterilizing, sterilising conditions are 120-125 DEG C of sterilizing 10-15min.
7. a kind of preparation method of fruit juice halogen material according to claim 6, which is characterized in that the cider passes through for apple
Fruit juice after squeezing slagging-off.
8. a kind of preparation method of fruit juice halogen material according to claim 7, which is characterized in that the lemon juice passes through for lemon
Fruit juice after squeezing slagging-off.
9. a kind of preparation method of fruit juice halogen material according to claim 8, which is characterized in that the lemon peel is fresh lemon
The pericarp of lemon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810268600.4A CN108618088A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of fruit juice halogen material |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810268600.4A CN108618088A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of fruit juice halogen material |
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| Publication Number | Publication Date |
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| CN108618088A true CN108618088A (en) | 2018-10-09 |
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| CN201810268600.4A Pending CN108618088A (en) | 2018-03-29 | 2018-03-29 | A kind of preparation method of fruit juice halogen material |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942419A (en) * | 2016-07-21 | 2016-09-21 | 四川天味食品集团股份有限公司 | Sichuan flavor old bittern seasoning and preparation method thereof |
| CN106262045A (en) * | 2016-08-10 | 2017-01-04 | 汪恒森 | A kind of processing method of instant zostera marina |
| CN106954836A (en) * | 2017-03-31 | 2017-07-18 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of halogen material for contributing to digestion and its application |
| CN107156767A (en) * | 2017-06-19 | 2017-09-15 | 广东工业大学 | A kind of rejuvenator, the agent of meat stew in soy sauce and marinating method |
| CN107647365A (en) * | 2016-07-25 | 2018-02-02 | 赖婷婷 | The preparation method of fruity bittern |
-
2018
- 2018-03-29 CN CN201810268600.4A patent/CN108618088A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942419A (en) * | 2016-07-21 | 2016-09-21 | 四川天味食品集团股份有限公司 | Sichuan flavor old bittern seasoning and preparation method thereof |
| CN107647365A (en) * | 2016-07-25 | 2018-02-02 | 赖婷婷 | The preparation method of fruity bittern |
| CN106262045A (en) * | 2016-08-10 | 2017-01-04 | 汪恒森 | A kind of processing method of instant zostera marina |
| CN106954836A (en) * | 2017-03-31 | 2017-07-18 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of halogen material for contributing to digestion and its application |
| CN107156767A (en) * | 2017-06-19 | 2017-09-15 | 广东工业大学 | A kind of rejuvenator, the agent of meat stew in soy sauce and marinating method |
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Application publication date: 20181009 |