CN109123578A - A kind of waist panel baste and preparation method thereof - Google Patents
A kind of waist panel baste and preparation method thereof Download PDFInfo
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- CN109123578A CN109123578A CN201811050423.9A CN201811050423A CN109123578A CN 109123578 A CN109123578 A CN 109123578A CN 201811050423 A CN201811050423 A CN 201811050423A CN 109123578 A CN109123578 A CN 109123578A
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- parts
- baste
- waist panel
- white wine
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Abstract
The present invention relates to a kind of waist panel baste and preparation method thereof, waist panel baste raw material includes: nutmeg, cortex cinnamomi, Chinese prickly ash, illiciumverum, spiceleaf, cloves, fennel, purple perilla seed, Radix Glycyrrhizae, ginger, garlic, green onion, peppermint, white wine and water.Waist panel baste of the invention passes through the collocation for being suitable for removing the perfume composition and component ratio of Pigs Kidney smell, further fragrance is handled respectively, fragrance in each fragrance is sufficiently discharged and is dissolved in baste, waist panel that treated not only also has fragrance, the generation appetite sense of news without smell.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of waist panel baste and preparation method thereof.
Background technique
Chafing dish is the traditional food mode of China, with a long history originating from civil.And chongqing chafing dish, also known as hair tripe are fiery
Pot or spicy hot chafing dish, are the traditional food modes in Chongqing, Chongqing Jialing River side originating from late Ming & early Qing, towards the harbours ship such as Tianmen
The extensive catering mode of work boat tracker, Chongqing harbour and curbside exert oneself cheap material benefit that people eats street corner mass food and drink booth on " water
Eight pieces ".Eight blocks of raw materials of water are mainly that ox hair tripe, pig Huang larynx, duck intestines, ox blood be prosperous and pendulum is thinly sliced in plucks, the life such as Pigs Kidney
In the different plate of several vegetables, the thick gravy of spicy butter has been boiled on the mud furnace of food booth in casserole, trencherman provides wine for oneself, and free one
Lattice are stood before booth, have picked up the raw cook in dish, and scald and eat.It valuates after eating by empty plate.It is cheap, it is economical and practical, eat square
Just hot branded, so the welcome by harbour coolie, small tradesmen and porters and urban poor.It is developed so far, chongqing chafing dish is with spicy fresh perfume (or spice)
It is well-known in all parts of the country, it is deep to be liked by the majority of consumers.And the main vegetable of chongqing chafing dish, mostly based on pluck,
Pluck has the urine smell taste of smell of mutton and fishy smell, especially Pigs Kidney than heavier more；Waist panel is removed after splitting Pigs Kidney from centre
The waist smell of urine, then is thinly sliced, and is put into slaughterhouse to scald when boiling chafing dish and is boiled a moment it can be served.If waist panel is in the heavier chafing dish of spicy
Point of long duration is boiled to obtain in soup, also can hide to a certain extent the smell of waist panel itself, but is lost original tender and crisp
It is tasty and refreshing；If the time boiled is shorter, not only without the taste of spicy fresh perfume, there are also smells for waist panel.With living standards of the people height
After degree development, requirement of the people to chafing dish vegetable is higher and higher, so needing a kind of baste for waist panel in chafing dish with suitable
The development in seasonable generation can not only remove raw meat, go to have a strong smell, moreover it is possible to be retained.
Pigs Kidney have nutritive value abundant, not only containing protein, fat, carbohydrate and calcium, phosphorus, iron, potassium,
The mineral matter elements such as sodium, magnesium, zinc also have the nutritional ingredients such as vitamin A abundant, vitamin B.It is also thought in traditional Chinese medicine
There are the product of good dietotherapy, it is sweet in flavor, salty, mild-natured, there is expansion blood vessel, protect liver, anti-oxidant, strengthen immunity, kidney tonifying, QI invigorating
The effects of.Especially have effects that strong kidney mends waist and kidney qi-regulating, kidney tonifying, QI invigorating, establishing-Yang, it is logical in terms of also have very well
Effect.
Summary of the invention
In view of this, more providing the system of the waist panel baste the purpose of the present invention is to provide a kind of waist panel baste
Preparation Method.
In order to achieve the above objectives, the invention provides the following technical scheme:
1. a kind of waist panel baste, raw material is according to parts by weight, comprising: 1-8 parts of nutmeg, 1-9 parts of cortex cinnamomi, Chinese prickly ash 1-
5 parts, 1-3 parts of illiciumverum, 2-6 parts of spiceleaf, 2-6 parts of cloves, 3-8 parts of fennel, 3-8 parts of purple perilla seed, 1-3 parts of Radix Glycyrrhizae, 1-8 parts of ginger,
1-8 parts of garlic, 1-8 parts of green onion, 10-25 parts of peppermint, 20-100 parts of white wine and 200-600 parts of water.
Further, raw material is according to parts by weight, comprising: 2-6 parts of nutmeg, 2-7 parts of cortex cinnamomi, 2-5 parts of Chinese prickly ash, illiciumverum 2-
3 parts, 3-6 parts of spiceleaf, 3-6 parts of cloves, 4-8 parts of fennel, 4-8 parts of purple perilla seed, 2-3 parts of Radix Glycyrrhizae, 4-8 parts of ginger, 4-8 parts of garlic, green onion
4-8 parts, 15-25 parts of peppermint, 20-100 parts of white wine and 200-600 parts of water.
Further, raw material is according to parts by weight, comprising: 4-5 parts of nutmeg, 5-7 parts of cortex cinnamomi, 4-5 parts of Chinese prickly ash, illiciumverum 2-
3 parts, 4-6 parts of spiceleaf, 4-6 parts of cloves, 5-7 parts of fennel, 5-7 parts of purple perilla seed, 2-3 parts of Radix Glycyrrhizae, 5-8 parts of ginger, 5-8 parts of garlic, green onion
5-8 parts, 15-20 parts of peppermint, 20-100 parts of white wine and 200-600 parts of water.
Further, raw material is according to parts by weight, comprising: 4.5 parts of nutmeg, 6 parts of cortex cinnamomi, 4.5 parts of Chinese prickly ash, it is 2 parts octagonal,
5 parts of spiceleaf, 5 parts of cloves, 6 parts of fennel, 6 parts of purple perilla seed, 2.5 parts of Radix Glycyrrhizae, 6 parts of ginger, 6 parts of garlic, 6 parts of green onion, 20 parts of peppermint, white wine
36 parts and 430 parts of water.
Further, a kind of waist panel baste described in any of the above item, the white wine are fen-flavor type white spirit.
Further, a kind of preparation method of waist panel baste is provided, comprising the following steps:
A. microwave extraction method will be used to mention with white wine-water mixed solvent after nutmeg, cortex cinnamomi, Chinese prickly ash and octagonal crushing
It takes；White wine-water mixed solvent determining alcohol be 10-40%v/v, solid-liquid ratio 1:8-15, microwave abstracting 5-20 minutes；
B. spiceleaf, cloves, fennel, purple perilla seed and Radix Glycyrrhizae, which crush, uses microwave extraction method to carry out with white wine-water mixed solvent
It extracts；White wine-water mixed solvent determining alcohol be 5-35%v/v, solid-liquid ratio 1:5-12, microwave abstracting 5-20 minutes；
C. ginger, garlic, green onion and peppermint add water to be broken into juice；
D. mixing step a, b, c prepared product, baste can be obtained by stirring evenly.
Further, white wine-water mixed solvent determining alcohol is 10-20%v/v in step a.
Further, white wine-water mixed solvent determining alcohol is 8-20%v/v in step a.
Further, component is crushed to 10-20 mesh in step a and step b.
Further, in step a microwave power be 800-1000W, 30-60 DEG C of temperature.
Further, in step b in step a microwave power be 300-600W, 20-45 DEG C of temperature.
The beneficial effects of the present invention are: waist panel baste of the invention passes through the fragrance for being suitable for removing waist panel smell
Collocation mainly remove smell based on nutmeg, cortex cinnamomi, Chinese prickly ash and illiciumverum；Spiceleaf, cloves, fennel, purple perilla seed and sweet
Supplemented by grass, taste removal while, gives flavouring；Fragrance different types of in matched fragrance is handled respectively further, fills fragrance
Point release is dissolved in liquid, with except increasing supplemented by waist panel fragrance based on waist panel smell；Peppermint contains volatile oil, mint juice
The addition of liquid more effectively assists remaining fragrance to remove smell, can preferably be attached on the protein of waist panel, with perfume (or spice)
Gas, the generation appetite sense of news.
Specific embodiment
A preferred embodiment of the present invention will be described in detail below.The experiment side of actual conditions is not specified in embodiment
Method, usually according to conventional conditions or according to the manufacturer's recommendations.
Embodiment 1
A. will nutmeg 25g, cortex cinnamomi 35g, Chinese prickly ash 25g and illiciumverum 15g crush 10-20 mesh after, use microwave extraction method with
White wine-water mixed solvent extracts；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 10% (v/v), material
Liquor ratio 1:10 (g:ml), microwave abstracting is handled 10 minutes under microwave power 800W at 40 DEG C；
B. after spiceleaf 27g, cloves 27g, fennel 35g, purple perilla seed 35g, Radix Glycyrrhizae 15g crush 10-20 mesh, using microwave abstracting
Method is extracted with white wine-water mixed solvent；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 8% (v/v),
Solid-liquid ratio 1:10, microwave abstracting is handled 10 minutes under microwave power 300W at 30 DEG C；
C. ginger 40g, garlic 40g, green onion 40g and peppermint 100g add water 300g to be broken into juice with blender；
D. mixing step a, b, c prepared product, baste can be obtained by stirring evenly.
Ginger, garlic and green onion are fresh products.
The peppermint is fresh peppermint；
White wine used in the present embodiment is 56 degree of (green bottle) fen-flavor type white spirits of the big strong, colourless liquor distilled from sorghum in cattle pen mountain, the same below,
The fen-flavor type white spirit of other degrees can also be taken.
The waist smell of urine is removed after 500g Pigs Kidney is splitted from centre, then is thinly sliced, and is first impregnated with clear water, it is extra to remove
Watery blood, then be dipped into above-mentioned baste 3-5 hours, it is placed in 4-10 DEG C.
Embodiment 2
A. will nutmeg 22g, cortex cinnamomi 30g, Chinese prickly ash 22g and illiciumverum 10g crush 10-20 mesh after, use microwave extraction method with
White wine-water mixed solvent extracts；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 15% (v/v), material
Liquor ratio 1:10, microwave abstracting is handled 10 minutes under microwave power 850W at 50 DEG C；
B. after spiceleaf 25g, cloves 25g, fennel 30g, purple perilla seed 30g, Radix Glycyrrhizae 12g crush 10-20 mesh, using microwave abstracting
Method is extracted with white wine-water mixed solvent；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 10% (v/
V), solid-liquid ratio 1:10, microwave abstracting is handled 10 minutes under microwave power 300W at 30 DEG C；
C. ginger 30g, garlic 30g, green onion 30g and peppermint 100g add water 300g to be broken into juice with blender；
D. mixing step a, b, c prepared product, baste can be obtained by stirring evenly.
Embodiment 3
A. use microwave extraction method with white after nutmeg 20g, cortex cinnamomi 30g, Chinese prickly ash 20g and illiciumverum 10g being crushed 10-20 mesh
Wine-water mixed solvent extracts；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 20% (v/v), feed liquid
Than 1:10, microwave abstracting is handled 15 minutes under microwave power 800W at 60 DEG C；
B. spiceleaf 20g, cloves 20g, fennel 25g, purple perilla seed 25g, Radix Glycyrrhizae 10g crush 10-20 mesh, using microwave extraction method
It is extracted with white wine-water mixed solvent；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 15% (v/v),
Solid-liquid ratio 1:10, microwave abstracting is handled 10 minutes under microwave power 400W at 30 DEG C；
C. ginger 30g, garlic 28g, green onion 30g and peppermint 100g add water 300g to be broken into juice with blender；
D. mixing step a, b, c prepared product, baste can be obtained by stirring evenly.
Embodiment 4
A. use microwave extraction method with white after nutmeg 25g, cortex cinnamomi 25g, Chinese prickly ash 20g and illiciumverum 15g being crushed 10-20 mesh
Wine-water mixed solvent extracts；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 30% (v/v), feed liquid
Than 1:15, microwave abstracting is handled 10 minutes under microwave power 1000W at 50 DEG C；
B. after spiceleaf 22g, cloves 22g, fennel 27g, purple perilla seed 27g, Radix Glycyrrhizae 10g crush 10-20 mesh, using microwave abstracting
Method is extracted with white wine-water mixed solvent；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 20% (v/
V), solid-liquid ratio 1:10, microwave abstracting is handled 8 minutes under microwave power 600W at 30 DEG C；
C. ginger 25g, garlic 28g, green onion 25g and peppermint 100g add water 450g to be broken into juice with blender；
D. mixing step a, b, c prepared product, baste can be obtained by stirring evenly.
Embodiment 5
A. use microwave extraction method with white after nutmeg 20g, cortex cinnamomi 25g, Chinese prickly ash 20g and illiciumverum 12g being crushed 10-20 mesh
Wine-water mixed solvent extracts；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 20% (v/v), feed liquid
Than 1:10, microwave abstracting is handled 8 minutes under microwave power 800W at 60 DEG C；
B. after spiceleaf 20g, cloves 20g, fennel 25g, purple perilla seed 25g, Radix Glycyrrhizae 10g crush 10-20 mesh, using microwave abstracting
Method is extracted with white wine-water mixed solvent；White wine-water mixed solvent is that fen-flavor type white spirit adds water, and determining alcohol is 25% (v/
V), solid-liquid ratio 1:10, microwave abstracting is handled 8 minutes under microwave power 300W at 40 DEG C；
C. ginger 25g, garlic 25g, green onion 25g and peppermint 100g add water 250g to be broken into juice with blender；
D. mixing step a, b, c prepared product, baste can be obtained by stirring evenly.
Comparative example 1
The each raw material component of Example 2: nutmeg 22g, cortex cinnamomi 30g, Chinese prickly ash 22g, illiciumverum 10g, spiceleaf 25g, cloves
25g, fennel 30g, purple perilla seed 30g and Radix Glycyrrhizae 12g crush 10-20 mesh, and water 700g and white wine 100g is added；Ginger 30g, garlic 30g,
Green onion 30g and peppermint 100g add 300g water to be broken into juice with blender；Mixing aforesaid liquid stirs evenly.
6 sensory evaluation of embodiment
Waist panel is handled with baste prepared by embodiment 1-5 and comparative example 1, after 500g Pigs Kidney is removed the waist smell of urine by processing method
It cuts into slices, is first impregnated with clear water and remove extra watery blood, then be dipped into above-mentioned baste 3-5 hours, impregnate temperature
4-10 DEG C of degree；Blank example is done in same method clear water immersion.
15 empirical evaluation personnels and 15 ordinary persons are selected to carry out sensory evaluation to given laboratory sample together.
According to GB/T22210-2008 " meat and meat products sensory evaluation specification ", the sensory evaluation criteria (being shown in Table 1) of waist panel is formulated.
1 sensory evaluation criteria of table
Baste processing waist panel prepared by embodiment 1-5 and comparative example 1 and with clear water treated each sensory evaluation scores of waist panel
The results are shown in Table 2, and as shown in Table 2, with baste of the invention, treated that waist panel obviously makes moderate progress on smell, and 80%
Evaluation personnel all feels the smell for not only eliminating Pigs Kidney itself well with baste of the invention, also with the gas of fragrance
Taste, hearing has appetite sense；20% evaluation personnel feels no smell, but the smell of perfume-free or very light smell.With right
The baste of ratio 1 treated waist panel, 50% evaluation personnel think only no smell, the smell of perfume-free；50% comments
Valence personnel think or have thin smell.And only with clear water treated waist panel, 90% evaluation personnel thinks there is the smelling of fish or mutton
Taste, and wherein there are 10 people to think the smell for having denseer；10% evaluation personnel thinks the smell for having thin.And
90% evaluation personnel think with baste of the invention treated waist panel scald boil after it is crisp and refreshing, it is flexible not harden,
The original moisture of waist panel protein is maintained, voluptuousness is not old.
The waist panel sensory evaluation scores of each baste of table 2 preparation
Baste of the invention can also be prepared into convenient product using conventional condensing mode, and when use is direct again
It is watered.
Finally, it is stated that preferred embodiment above is only used to illustrate the technical scheme of the present invention and not to limit it, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (9)
1. a kind of waist panel baste, which is characterized in that its raw material is according to parts by weight, comprising: 1-8 parts of nutmeg, cortex cinnamomi 1-9
Part, 1-5 parts of Chinese prickly ash, 1-3 parts of illiciumverum, 2-6 parts of spiceleaf, 2-6 parts of cloves, 3-8 parts of fennel, 3-8 parts of purple perilla seed, 1-3 parts of Radix Glycyrrhizae, life
1-8 parts of ginger, 1-8 parts of garlic, 1-8 parts of green onion, 10-25 parts of peppermint, 20-100 parts of white wine and 200-600 parts of water.
2. a kind of waist panel baste according to claim 1, which is characterized in that its raw material is according to parts by weight, comprising: meat
2-6 parts of cardamom, 2-7 parts of cortex cinnamomi, 2-5 parts of Chinese prickly ash, 2-3 parts of illiciumverum, 3-6 parts of spiceleaf, 3-6 parts of cloves, 4-8 parts of fennel, purple perilla seed
4-8 parts, 2-3 parts of Radix Glycyrrhizae, 4-8 parts of ginger, 4-8 parts of garlic, 4-8 parts of green onion, 15-25 parts of peppermint, 20-100 parts of white wine and water 200-600
Part.
3. a kind of waist panel baste according to claim 1, which is characterized in that its raw material is according to parts by weight, comprising: meat
4-5 parts of cardamom, 5-7 parts of cortex cinnamomi, 4-5 parts of Chinese prickly ash, 2-3 parts of illiciumverum, 4-6 parts of spiceleaf, 4-6 parts of cloves, 5-7 parts of fennel, purple perilla seed
5-7 parts, 2-3 parts of Radix Glycyrrhizae, 5-8 parts of ginger, 5-8 parts of garlic, 5-8 parts of green onion, 15-20 parts of peppermint, 20-100 parts of white wine and water 200-600
Part.
4. a kind of waist panel baste according to claim 1, which is characterized in that its raw material is according to parts by weight, comprising: meat
4.5 parts of cardamom, 6 parts of cortex cinnamomi, 4.5 parts of Chinese prickly ash, octagonal 2 parts, 5 parts of spiceleaf, 5 parts of cloves, 6 parts of fennel, 6 parts of purple perilla seed, Radix Glycyrrhizae 2.5
Part, 6 parts of ginger, 6 parts of garlic, 6 parts of green onion, 20 parts of peppermint, 36 parts of white wine and 430 parts of water.
5. a kind of waist panel baste according to claim 1-4, which is characterized in that white wine is fen-flavor type white spirit.
6. a kind of preparation method of waist panel baste according to claim 1-5, which is characterized in that including following
Step:
A. microwave extraction method will be used to extract with white wine-water mixed solvent after nutmeg, cortex cinnamomi, Chinese prickly ash and octagonal crushing；
White wine-water mixed solvent determining alcohol be 10-40%v/v, solid-liquid ratio 1:8-15, microwave abstracting 5-20 minutes；
B. spiceleaf, cloves, fennel, purple perilla seed and Radix Glycyrrhizae, which crush, uses microwave extraction method to extract with white wine-water mixed solvent；
White wine-water mixed solvent determining alcohol be 5-35%v/v, solid-liquid ratio 1:5-12, microwave abstracting 5-20 minutes；
C. ginger, garlic, green onion and peppermint add water to be broken into juice；
D. mixing step a, b, c prepared product, baste can be obtained by stirring evenly.
7. preparation method according to claim 6, which is characterized in that component is crushed to 10-20 mesh in step a and step b.
8. preparation method according to claim 6, which is characterized in that microwave power is 800-1000W, temperature in step a
30-60℃。
9. preparation method according to claim 6, which is characterized in that microwave power is 300- in step a in step b
600W, 20-45 DEG C of temperature.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811050423.9A CN109123578A (en) | 2018-09-10 | 2018-09-10 | A kind of waist panel baste and preparation method thereof |
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| CN201811050423.9A CN109123578A (en) | 2018-09-10 | 2018-09-10 | A kind of waist panel baste and preparation method thereof |
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| CN109123578A true CN109123578A (en) | 2019-01-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111034929A (en) * | 2019-12-25 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for making fishy smell-removed and water-retention frozen pig kidney flower slices |
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| CN103404826A (en) * | 2013-07-03 | 2013-11-27 | 广州鹰金钱企业集团公司 | Microwave extraction method of canned fish seasoning liquid |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111034929A (en) * | 2019-12-25 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for making fishy smell-removed and water-retention frozen pig kidney flower slices |
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Application publication date: 20190104 |