CN109170786A - A kind of assembly packaging chafing dish bottom flavorings and its preparation process - Google Patents
A kind of assembly packaging chafing dish bottom flavorings and its preparation process Download PDFInfo
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- CN109170786A CN109170786A CN201811166929.6A CN201811166929A CN109170786A CN 109170786 A CN109170786 A CN 109170786A CN 201811166929 A CN201811166929 A CN 201811166929A CN 109170786 A CN109170786 A CN 109170786A
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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
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L27/14—Dried spices
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of assembly packaging chafing dish bottom flavorings, including powder packet, high steamed dumping and You Bao, by dispensing to three kinds of subpackages, on the one hand convenient for storage, are on the one hand adjusted convenient for consumer according to the taste of oneself.By the balance of a variety of seasonings, so that chafing dish bottom flavorings mellow in taste, taste are excellent.Also disclose a kind of preparation method of assembly packaging chafing dish bottom flavorings, by the way that each subpackage is prepared separately and is assembled, provide it is a kind of it is simple and convenient, be easy to reach, the preparation method of economical and efficient.
Description
Technical field
The present invention relates to chafing dish bottom flavorings fields, and in particular to a kind of assembly packaging chafing dish bottom flavorings and its preparation process.
Background technique
The chafing dish pattern in China appears, hundred pot of thousand taste.According to the difference of each department eating habit, people are for chafing dish bottom flavorings
Demand with like it is different.Simultaneously as continuous improvement of people's living standards, more focuses on the safe matter of chafing dish now
Amount and trophic structure.
Chafing dish bottom flavorings in the market are mostly mixing dress, however are not that ingredient all in chafing dish bottom flavorings is suitable for one kind
Condition is saved, therefore influences whether taste, or even food-safe can be threatened.In addition, consumer can not be met
For the individual needs of chafing dish taste.
Summary of the invention
To solve the above-mentioned problems, the invention proposes a kind of functional diversities, can satisfy different person sponging on an aristocrat's demands, guarantee the quality
Performance height, the assembly packaging chafing dish bottom flavorings of rich in taste and its preparation process.
To achieve the goals above, technical solution of the present invention is as follows:
The weight ratio of a kind of assembly packaging chafing dish bottom flavorings, including powder packet, high steamed dumping and You Bao, three kinds of subpackages is 25-35:
33-43:3-7；
Powder packet includes the raw material of following parts by weight of component: 63-73 parts of malt Hu fine powder, and 10-15 parts of edible salt, white granulated sugar 5-
7 parts, 3-7 parts of powdered beef, 3-7 parts of chicken meal, 1-3 parts of pepper powder, 0.5-1.5 parts of zanthoxylum powder, 0.5-1 parts of yeast powder, angelica powder
2-4 parts, 1-2 parts of ginger powder, 1-3 parts of garlic powder, 0.5-1.5 parts of Radix Astragali, 0.3-0.7 parts of Radix Glycyrrhizae, 0.2-0.4 parts of dried orange peel, Bulbus Allii Fistulosi powder
0.5-1.5 parts, 0.5-1.5 parts of onion powder, 3-7 parts of sesame, 0.3-0.7 parts of 5'- the sapidity nucleotide disodium；
High steamed dumping includes the raw material of following parts by weight of component: 900-950 parts of water, 20-30 parts of monosodium glutamate, and 10-20 parts of salt, white sand
It is 5-15 parts sugared, 5-15 parts of chicken meal, 2-4 parts of chicken paste, 1-3 parts of pepper powder, 3-7 parts of yeast extract, 5'- flavour nucleotide two
0.5-1.5 parts of sodium, 0.5-1 parts of potassium sorbate；
Oil packet includes edible vegetable oil 60-80 parts, 25-35 parts of chicken fat, 0.02-0.04 parts of chive oil.
The present invention is retained separately chafing dish bottom flavorings by packing powder packet, high steamed dumping and You Bao, and it is each to be more advantageous to preservation
The quality and taste of kind food materials, and be conducive to people and chafing dish taste is adjusted according to demand.
Containing a variety of Chinese medicinal herbs such as Radix Angelicae Sinensis, Radix Astragali, dried orange peels in powder packet, there are also seasonings abundant to enrich taste level.
Contain chicken flavor seasoning in high steamed dumping, increases true voluptuousness and meat-like flavor for chafing dish bottom flavorings.The nucleic acid of yeast can effectively drop
Solution is flavor bird sweet acid, inosinicacid, and protein can be effectively degraded in gustin and amino acid, and yeast extract passes through extracting
These types of substance is obtained, these nutriments are can to make chafing dish bottom flavorings by addition where the mankind can perceive delicious secret
Taste is more mellow, delicious.Significant synergistic effect has been shared with sodium glutamate in 5'- the sapidity nucleotide disodium and monosodium glutamate, has been made
It obtains freshness to increase, can further improve food quality and color.Vegetable oil unsaturated lipid rich in oil packet
Fat acid, more healthy, chicken fat and chive oil are that oil packet increases taste level.
For the chafing dish bottom flavorings being combined on the basis of health, taste is mellow, and level is abundant.The packing of three kinds of subpackages is
According to the reasonably combined of average needs progress, consumer in actual use, can still be adjusted according to self demand.
Preferably, a kind of assembly packaging chafing dish bottom flavorings, including powder packet, high steamed dumping and You Bao, the weight ratio of three kinds of subpackages be
30:38:5；
Powder packet includes the raw material of following parts by weight of component: 68 parts of malt Hu fine powder, and 12 parts of edible salt, 6 parts of white granulated sugar, beef
5 parts of powder, 5 parts of chicken meal, 2 parts of pepper powder, 1 part of zanthoxylum powder, 0.8 part of yeast powder, 3 parts of angelica powder, 1.5 parts of ginger powder, garlic powder 2
Part, 1 part of Radix Astragali, 0.5 part of Radix Glycyrrhizae, 0.3 part of dried orange peel, 1 part of Bulbus Allii Fistulosi powder, 1 part of onion powder, 5 parts of sesame, 5'- the sapidity nucleotide disodium
0.5 part；
High steamed dumping includes the raw material of following parts by weight of component: 930 parts of water, 25 parts of monosodium glutamate, and 15 parts of salt, 10 parts of white granulated sugar, chicken
10 parts of digested tankage, 3 parts of chicken paste, 2 parts of pepper powder, 5 parts of yeast extract, 1 part of 5'- the sapidity nucleotide disodium, potassium sorbate 0.8
Part；
Oil packet includes 70 parts of edible vegetable oil, 30 parts of chicken fat, 0.03 part of chive oil.
When being prepared by above-mentioned formula, the Taste quality of chafing dish bottom flavorings reaches best.
Preferably, a kind of assembly packaging chafing dish bottom flavorings further include fructus lycii packet, and powder packet, high steamed dumping, oil wrap and the weight of fructus lycii packet
Measure ratio are as follows: 25-35:33-43:3-7:1-3, fructus lycii packet include fructus lycii.
Fructus lycii contains the nutritional ingredients such as glycine betaine, amino acid, carrotene, vitamin B1, B2, C, calcium, phosphorus, iron, has
Immunological regulation, anti-aging, antitumor, antifatigue and hypoglycemic etc. multiple efficacies, after adding fructus lycii packet, chafing dish bottom flavorings are more strong
Health.
Preferably, the weight ratio of powder packet, high steamed dumping, oil packet and fructus lycii packet are as follows: 30:38:5:2.
Packaging is combined to four kinds of subpackages according to aforementioned proportion, the attainable Taste quality of institute is best when mixing, consumer
In actual use, it can be still adjusted according to self demand.
A kind of preparation method of assembly packaging chafing dish bottom flavorings, preparing and assembling respectively including powder packet, high steamed dumping and oil packet；
The preparation process of powder packet is as follows: weighing powder packet raw material by formula aequum, after crushing, stirs evenly, by required point
Amount is packed, and powder packet is made；
The preparation process of high steamed dumping comprising steps of
S1, infusion: water, salt, white granulated sugar, monosodium glutamate, pepper powder are added in heating device by formula aequum and is heated to boiling
It rises；After boiling, chicken meal, chicken paste, yeast extract, 5'- flavor core are continuously added in heating device by formula aequum
Thuja acid disodium keeps the temperature 40 minutes when material comes to life, and potassium sorbate, tanning boiling is added.
S2, packing: being pumped into storage device, after standing for 24 hours, stirs evenly, is packed by required component, soup-stock is made
Packet；
The preparation process of oil packet is as follows: weighing oily packet raw material by formula aequum, after mixing evenly, carries out by required component
Pack forms oil packet；
By powder packet, high steamed dumping and oily packet assembly packaging, preparation is completed.
Preferably, a kind of preparation method of assembly packaging chafing dish bottom flavorings further includes the preparation and assembling of fructus lycii packet, specific mistake
Journey is as follows: weighing fructus lycii by formula aequum and goes forward side by side luggage packet, fructus lycii packet is made, combines packet together with powder packet, high steamed dumping, oil packet
Dress completes preparation.
By being prepared separately to four kinds of subpackages, filling packet, then another to play assembling, preparation process is simple and convenient, is easy
Reach, economical and efficient.
Assembly packaging chafing dish bottom flavorings in the present invention when edible, can according to the bottom material for needing to be added in each subpackage, then plus
Enter suitable quantity of water, can start to scald after boiling and boil.Or first boil suitable quantity of water, then foundation needs to be added the bottom material in each subpackage,
Continue to start to scald after boiling to boil.
Beneficial effects of the present invention are as follows:
(1) by dispensing powder packet, high steamed dumping, You Bao, fructus lycii packet, on the one hand convenient for storage, on the one hand it is convenient for disappearing
Expense person is adjusted according to the taste of oneself.
(2) present invention is by adding a variety of seasonings, so that manufactured chafing dish bottom flavorings mellow in taste, level is abundant.
(3) raw material and fructus lycii packet warded off the cold by the way that a variety of sweatings are added, so that chafing dish bottom flavorings are more healthy.
(4) by the way that each subpackage is prepared separately and is assembled, provide it is a kind of it is simple and convenient, be easy to reach, be economical high
The preparation method of effect.
Specific embodiment
Embodiment 1
A kind of assembly packaging chafing dish bottom flavorings, including powder packet, high steamed dumping, oil packet and fructus lycii packet, powder packet, high steamed dumping, oil packet and
The weight ratio of fructus lycii packet are as follows: 30:38:5:2.
Powder packet includes the raw material of following parts by weight of component: 68 parts of malt Hu fine powder, and 12 parts of edible salt, 6 parts of white granulated sugar, beef
5 parts of powder, 5 parts of chicken meal, 2 parts of pepper powder, 1 part of zanthoxylum powder, 0.8 part of yeast powder, 3 parts of angelica powder, 1.5 parts of ginger powder, garlic powder 2
Part, 1 part of Radix Astragali, 0.5 part of Radix Glycyrrhizae, 0.3 part of dried orange peel, 1 part of Bulbus Allii Fistulosi powder, 1 part of onion powder, 5 parts of sesame, 5'- the sapidity nucleotide disodium
0.5 part；
High steamed dumping includes the raw material of following parts by weight of component: 930 parts of water, 25 parts of monosodium glutamate, and 15 parts of salt, 10 parts of white granulated sugar, chicken
10 parts of digested tankage, 3 parts of chicken paste, 2 parts of pepper powder, 5 parts of yeast extract, 1 part of 5'- the sapidity nucleotide disodium, potassium sorbate 0.8
Part；
Oil packet includes 70 parts of edible vegetable oil, 30 parts of chicken fat, 0.03 part of chive oil；
Fructus lycii packet includes fructus lycii.
A kind of preparation method of assembly packaging chafing dish bottom flavorings, including preparing respectively for powder packet, high steamed dumping, oil packet and fructus lycii packet
And assembling；
The preparation process of powder packet is as follows: weighing powder packet raw material by formula aequum, after crushing, stirs evenly, by required point
Amount is packed, and powder packet is made；
The preparation process of high steamed dumping comprising steps of
S1, infusion: water, salt, white granulated sugar, monosodium glutamate, pepper powder are added in heating device by formula aequum and is heated to boiling
It rises；After boiling, chicken meal, chicken paste, yeast extract, 5'- flavor core are continuously added in heating device by formula aequum
Thuja acid disodium keeps the temperature 40 minutes when material comes to life, and potassium sorbate, tanning boiling is added.
S2, packing: being pumped into storage device, after standing for 24 hours, stirs evenly, is packed by required component, soup-stock is made
Packet；
The preparation process of oil packet is as follows: weighing oily packet raw material by formula aequum, after mixing evenly, carries out by required component
Pack forms oil packet；
The preparation process of fructus lycii packet is as follows: weighing fructus lycii by formula aequum and goes forward side by side luggage packet, fructus lycii packet is made；
By powder packet, high steamed dumping, oil packet and fructus lycii packet assembly packaging, preparation is completed.
When foretasting, whole material in four subpackages are all poured into pot, suitable quantity of water is added, it is mellow after boiling,
Taste level is abundant, reaches expected.
Four not the broken a seal kind subpackage of same batch preparation, saves, 1 month, 3 months, 6 months, 12 at shady and cool ventilation
It is foretasted after a month, Taste quality does not almost receive influence, reaches expected.
Embodiment 2
A kind of assembly packaging chafing dish bottom flavorings, including powder packet, high steamed dumping, You Bao, powder packet, high steamed dumping, oil packet and fructus lycii packet
Weight ratio are as follows: 25:33:7.
Powder packet includes the raw material of following parts by weight of component: 73 parts of malt Hu fine powder, and 15 parts of edible salt, 7 parts of white granulated sugar, beef
3 parts of powder, 7 parts of chicken meal, 3 parts of pepper powder, 1.5 parts of zanthoxylum powder, 0.5 part of yeast powder, 4 parts of angelica powder, 2 parts of ginger powder, garlic powder 3
Part, 0.5 part of Radix Astragali, 0.7 part of Radix Glycyrrhizae, 0.4 part of dried orange peel, 0.5 part of Bulbus Allii Fistulosi powder, 1.5 parts of onion powder, 7 parts of sesame, 5'- flavor nucleosides
0.7 part of acid disodium；
High steamed dumping includes the raw material of following parts by weight of component: 900 parts of water, 30 parts of monosodium glutamate, and 20 parts of salt, 15 parts of white granulated sugar, chicken
5 parts of digested tankage, 4 parts of chicken paste, 3 parts of pepper powder, 7 parts of yeast extract, 0.5 part of 5'- the sapidity nucleotide disodium, 1 part of potassium sorbate；
Oil packet includes 80 parts of edible vegetable oil, 35 parts of chicken fat, 0.02 part of chive oil；
A kind of preparation method of assembly packaging chafing dish bottom flavorings, including preparing respectively for powder packet, high steamed dumping, oil packet and fructus lycii packet
And assembling；
The preparation process of powder packet is as follows: weighing powder packet raw material by formula aequum, after crushing, stirs evenly, by required point
Amount is packed, and powder packet is made；
The preparation process of high steamed dumping comprising steps of
S1, infusion: water, salt, white granulated sugar, monosodium glutamate, pepper powder are added in heating device by formula aequum and is heated to boiling
It rises；After boiling, chicken meal, chicken paste, yeast extract, 5'- flavor core are continuously added in heating device by formula aequum
Thuja acid disodium keeps the temperature 40 minutes when material comes to life, and potassium sorbate, tanning boiling is added.
S2, packing: being pumped into storage device, after standing for 24 hours, stirs evenly, is packed by required component, soup-stock is made
Packet；
The preparation process of oil packet is as follows: weighing oily packet raw material by formula aequum, after mixing evenly, carries out by required component
Pack forms oil packet；
By powder packet, high steamed dumping, oily packet assembly packaging, preparation is completed.
When foretasting, suitable quantity of water is added, after boiling, the appropriate material in three subpackages is poured into pot, is continued after boiling, mouth
Taste is mellow, and taste level is abundant, reaches expected.
Three not the broken a seal kind subpackage of same batch preparation, saves, 1 month, 3 months, 6 months, 12 at shady and cool ventilation
It is foretasted after a month, Taste quality does not almost receive influence, reaches expected.
Embodiment 3
A kind of assembly packaging chafing dish bottom flavorings, including powder packet, high steamed dumping, oil packet and fructus lycii packet, powder packet, high steamed dumping, oil packet and
The weight ratio of fructus lycii packet are as follows: 35:43:3:1.
Powder packet includes the raw material of following parts by weight of component: 63 parts of malt Hu fine powder, and 10 parts of edible salt, 5 parts of white granulated sugar, beef
7 parts of powder, 3 parts of chicken meal, 1 part of pepper powder, 0.5 part of zanthoxylum powder, 1 part of yeast powder, 2 parts of angelica powder, 1 part of ginger powder, 1 part of garlic powder,
1.5 parts of Radix Astragali, 0.3 part of Radix Glycyrrhizae, 0.2 part of dried orange peel, 0.5 part of Bulbus Allii Fistulosi powder, 1.5 parts of onion powder, 3 parts of sesame, 5'- flavour nucleotide two
0.3 part of sodium；
High steamed dumping includes the raw material of following parts by weight of component: 900 parts of water, 30 parts of monosodium glutamate, and 10 parts of salt, 5 parts of white granulated sugar, chicken
5 parts of powder, 4 parts of chicken paste, 1 part of pepper powder, 3 parts of yeast extract, 0.5 part of 5'- the sapidity nucleotide disodium, 1 part of potassium sorbate；
Oil packet includes 60 parts of edible vegetable oil, 25 parts of chicken fat, 0.04 part of chive oil；
Fructus lycii packet includes fructus lycii.
A kind of preparation method of assembly packaging chafing dish bottom flavorings, including preparing respectively for powder packet, high steamed dumping, oil packet and fructus lycii packet
And assembling；
The preparation process of powder packet is as follows: weighing powder packet raw material by formula aequum, after crushing, stirs evenly, by required point
Amount is packed, and powder packet is made；
The preparation process of high steamed dumping comprising steps of
S1, infusion: water, salt, white granulated sugar, monosodium glutamate, pepper powder are added in heating device by formula aequum and is heated to boiling
It rises；After boiling, chicken meal, chicken paste, yeast extract, 5'- flavor core are continuously added in heating device by formula aequum
Thuja acid disodium keeps the temperature 40 minutes when material comes to life, and potassium sorbate, tanning boiling is added.
S2, packing: being pumped into storage device, after standing for 24 hours, stirs evenly, is packed by required component, soup-stock is made
Packet；
The preparation process of oil packet is as follows: weighing oily packet raw material by formula aequum, after mixing evenly, carries out by required component
Pack forms oil packet；
The preparation process of fructus lycii packet is as follows: weighing fructus lycii by formula aequum and goes forward side by side luggage packet, fructus lycii packet is made；
By powder packet, high steamed dumping, oil packet and fructus lycii packet assembly packaging, preparation is completed.
When foretasting, the appropriate material in four subpackages is poured into pot, adds suitable quantity of water, mellow after boiling, taste
Road level is abundant, reaches expected.
Four not the broken a seal kind subpackage of same batch preparation, saves, 1 month, 3 months, 6 months, 12 at shady and cool ventilation
It is foretasted after a month, Taste quality does not almost receive influence, reaches expected.
Above-described embodiment is merely exemplary for the purpose of the present invention, and and not restrictive, its object is to allow be familiar with this
The understanding of technology cans understand the content of the present invention and implement it accordingly, and it is not intended to limit the scope of the present invention.Not
In the case where being detached from claim limited range, those of ordinary skill in the art understand, any modification, the change that can be made
Change or equivalent, will fall within the scope of protection of the present invention.
Claims (6)
1. a kind of assembly packaging chafing dish bottom flavorings, it is characterised in that: including powder packet, high steamed dumping and You Bao, the weight of three kinds of subpackages
Amount is than being 25-35:33-43:3-7；
The powder packet includes the raw material of following parts by weight of component: 63-73 parts of malt Hu fine powder, and 10-15 parts of edible salt, white granulated sugar 5-
7 parts, 3-7 parts of powdered beef, 3-7 parts of chicken meal, 1-3 parts of pepper powder, 0.5-1.5 parts of zanthoxylum powder, 0.5-1 parts of yeast powder, angelica powder
2-4 parts, 1-2 parts of ginger powder, 1-3 parts of garlic powder, 0.5-1.5 parts of Radix Astragali, 0.3-0.7 parts of Radix Glycyrrhizae, 0.2-0.4 parts of dried orange peel, Bulbus Allii Fistulosi powder
0.5-1.5 parts, 0.5-1.5 parts of onion powder, 3-7 parts of sesame, 0.3-0.7 parts of 5'- the sapidity nucleotide disodium；
The high steamed dumping includes the raw material of following parts by weight of component: 900-950 parts of water, 20-30 parts of monosodium glutamate, and 10-20 parts of salt, white sand
It is 5-15 parts sugared, 5-15 parts of chicken meal, 2-4 parts of chicken paste, 1-3 parts of pepper powder, 3-7 parts of yeast extract, 5'- flavour nucleotide two
0.5-1.5 parts of sodium, 0.5-1 parts of potassium sorbate；
The oil packet includes edible vegetable oil 60-80 parts, 25-35 parts of chicken fat, 0.02-0.04 parts of chive oil.
2. a kind of assembly packaging chafing dish bottom flavorings according to claim 1, it is characterised in that: including powder packet, high steamed dumping and oil
Packet, the weight ratio of three kinds of subpackages are 30:38:5；
The powder packet includes the raw material of following parts by weight of component: 68 parts of malt Hu fine powder, and 12 parts of edible salt, 6 parts of white granulated sugar, beef
5 parts of powder, 5 parts of chicken meal, 2 parts of pepper powder, 1 part of zanthoxylum powder, 0.8 part of yeast powder, 3 parts of angelica powder, 1.5 parts of ginger powder, garlic powder 2
Part, 1 part of Radix Astragali, 0.5 part of Radix Glycyrrhizae, 0.3 part of dried orange peel, 1 part of Bulbus Allii Fistulosi powder, 1 part of onion powder, 5 parts of sesame, 5'- the sapidity nucleotide disodium
0.5 part；
The high steamed dumping includes the raw material of following parts by weight of component: 930 parts of water, 25 parts of monosodium glutamate, and 15 parts of salt, 10 parts of white granulated sugar, chicken
10 parts of digested tankage, 3 parts of chicken paste, 2 parts of pepper powder, 5 parts of yeast extract, 1 part of 5'- the sapidity nucleotide disodium, potassium sorbate 0.8
Part；
The oil packet includes 70 parts of edible vegetable oil, 30 parts of chicken fat, 0.03 part of chive oil.
3. a kind of assembly packaging chafing dish bottom flavorings described in any one of -2 according to claim 1, it is characterised in that: further include fructus lycii
Packet, the weight ratio of the powder packet, high steamed dumping, oil packet and fructus lycii packet are as follows: 25-35:33-43:3-7:1-3, the fructus lycii packet include
Fructus lycii.
4. a kind of assembly packaging chafing dish bottom flavorings according to claim 3, it is characterised in that: the powder packet, high steamed dumping, You Bao
With the weight ratio of fructus lycii packet are as follows: 30:38:5:2.
5. a kind of preparation method of assembly packaging chafing dish bottom flavorings, it is characterised in that: point including the powder packet, high steamed dumping and oil packet
Does not prepare and assemble；
The preparation process of the powder packet is as follows: weighing the powder packet raw material by formula aequum, after crushing, stirs evenly, by institute
It needs component to be packed, powder packet is made；
The preparation process of the high steamed dumping comprising steps of
S1, infusion: water, salt, white granulated sugar, monosodium glutamate are added in heating device by formula aequum, pepper powder is heated to boiling；Boiling
After rising, chicken meal, chicken paste, yeast extract, 5'- flavour nucleotide two are continuously added in heating device by formula aequum
Sodium keeps the temperature 40 minutes when material comes to life, and potassium sorbate, tanning boiling is added.
S2, packing: being pumped into storage device, after standing for 24 hours, stirs evenly, is packed by required component, high steamed dumping is made；
The preparation process of the oil packet is as follows: the oily packet raw material is weighed by formula aequum, after mixing evenly, by required component
It is packed, forms oil packet；
By the powder packet, high steamed dumping and oily packet assembly packaging, preparation is completed.
6. a kind of preparation method of assembly packaging chafing dish bottom flavorings according to claim 5, it is characterised in that: further include fructus lycii
The preparation and assembling of packet, detailed process is as follows: fructus lycii weighed by formula aequum and is gone forward side by side luggage packet, and fructus lycii packet is made, and it is described
Together prepared by assembly packaging, completion for powder packet, high steamed dumping, oil packet.
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Application publication date: 20190111 |