CN109846019A - A kind of modularization chafing dish bottom flavorings - Google Patents
A kind of modularization chafing dish bottom flavorings Download PDFInfo
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- CN109846019A CN109846019A CN201811368570.0A CN201811368570A CN109846019A CN 109846019 A CN109846019 A CN 109846019A CN 201811368570 A CN201811368570 A CN 201811368570A CN 109846019 A CN109846019 A CN 109846019A
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- base oil
- oil
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- chafing dish
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- 239000002199 base oil Substances 0.000 claims abstract description 87
- 235000013599 spices Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 36
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 31
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 30
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 27
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 27
- 239000011343 solid material Substances 0.000 claims abstract description 26
- 239000007787 solid Substances 0.000 claims description 34
- 238000000926 separation method Methods 0.000 claims description 32
- 239000008157 edible vegetable oil Substances 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 23
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 15
- 239000008158 vegetable oil Substances 0.000 claims description 15
- 244000203593 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000014101 wine Nutrition 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 241001127714 Amomum Species 0.000 claims description 6
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- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 6
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- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
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- 235000013614 black pepper Nutrition 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 claims description 5
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- 244000062241 Kaempferia galanga Species 0.000 claims description 4
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 235000019482 Palm oil Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 5
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- 239000001511 capsicum annuum Substances 0.000 description 2
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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Landscapes
- Seasonings (AREA)
Abstract
The present invention discloses a kind of modularization chafing dish bottom flavorings, including selected from a) fresh goods base oil, b) capsicum base oil, c) bean cotyledon base oil and d) at least two in spice base oil.The modularization chafing dish bottom flavorings are by individually preparing base oil a)-d) and during the frying of chafing dish bottom flavorings sequentially add base oil a)-d described in frying) at least two prepare.The present invention by by the common raw material decomposes of chafing dish bottom flavorings at several modules, each independent frying processing of module, obtain the base oil and solid material of one-component module, when being produced, compounding mixing is carried out using the basic module completed the process, finished product is obtained, so that can be with the identical module of common sparing between different product.
Description
Technical field
The present invention relates to food production fields, and in particular to a kind of modularization chafing dish bottom flavorings.
Background technique
Currently, existing chafing dish bottom flavorings processing technology is usually that grease is heated to certain temperature, according to certain sequence, add
Enter the fryings such as various raw materials, additive to certain temperature, then be distributed into finished product, each of them chafing dish bottom flavorings are corresponding a kind of independent
Formula and technique.
For example, Chinese patent publication CN 104886516A discloses a kind of production method of capsicum paste chafing dish bottom flavorings, including
Following steps: (1) raw material weighing；(2) it stocks up；(3) first fryings；(4) second fryings；(5) hot oil is poured into capsicum thick broad-bean sauce；
(6) third frying；(7) the 4th fryings；(8) the 5th fryings；(9) the 6th fryings.Obviously, such production method is due to the number that feeds intake
It is more, multistep frying is needed, causes to be difficult to realize industrial automation production, single pot of production takes a long time, and single pot of output
Usually less than 1 ton.In addition, such production method needs to carry out raw material preparation and pretreatment after being connected to production order, there are one
The provisioning response time.
Therefore, there are following technological deficiencies for the production of existing chafing dish bottom flavorings: 1) production of existing chafing dish bottom flavorings usually makes
With traditional gas-burning frying pan, a kind of chafing dish bottom flavorings of single pot of production, treating capacity usually in 200-500kg, is needed plurality of raw materials by suitable
Sequence puts into frying pan processing, and in the case where treating capacity is certain, the number that feeds intake is excessive, and processing step is caused to increase, and not only increases single
Pot processing cost, and it is difficult to realize industrial automation production；2) mutually indepedent between different product, stock needs when processing every time
Individually prepared according to product dosage, workload increases；3) raw material that frying pan is first added needs to fry simultaneously with other raw materials to processing
Process terminates, and non-one-component processing will receive the influence of raw material stir-frying-technology below, the raw material for being unfavorable for first being added in formula reaches
To optimal frying condition.
Summary of the invention
In view of this, it is an object of the invention to propose a kind of modularization chafing dish bottom flavorings, by the way that chafing dish bottom flavorings are common former
Material resolves into several modules, and each independent frying processing of module obtains the base oil and solid material of one-component module, produced
When, compounding mixing is carried out using the basic module completed the process, finished product is obtained, so that can be with common portion split-phase between different product
Same module.
According to an aspect of the present invention, a kind of modularization chafing dish bottom flavorings are provided, including are selected from following base oil a)-d) in
At least two:
A) fresh goods base oil is made of following raw material through frying and separation of solid and liquid: 70-85 parts of edible oil, garlic
5-10 parts, 5-10 parts of ginger and 5-10 parts of shallot；
B) capsicum base oil is made of following raw material through frying and separation of solid and liquid: 75-85 parts of edible oil and capsicum
15-25 parts；
C) bean cotyledon base oil is made of following raw material through frying and separation of solid and liquid: 60-80 parts of edible oil, bean cotyledon
3-10 parts of 15-30 parts of sauce and sugar；With
D) spice base oil is made of following raw material through frying and separation of solid and liquid: 70-80 parts of edible oil, perfume
Pungent material 10-20 parts and wine 5-10 parts.
In a preferred embodiment, the modularization chafing dish bottom flavorings include selected from following base oil a1)-d1) in
At least two:
A1) fresh goods base oil is made of following raw material through frying and separation of solid and liquid: 75-85 parts of edible oil, garlic
5-7 parts, 8-10 parts of ginger and 5-7 parts of shallot；
B1) capsicum base oil is made of following raw material through frying and separation of solid and liquid: 75-80 parts of edible oil and peppery
20-25 parts of green pepper；
C1) bean cotyledon base oil is made of following raw material through frying and separation of solid and liquid: 75-80 parts of edible oil, bean cotyledon
5-10 parts of 10-15 parts of sauce and sugar；With
D1) spice base oil is made of following raw material through frying and separation of solid and liquid: 75-80 parts of edible oil, perfume
Pungent material 10-15 parts and wine 7-10 parts.
Preferably, the edible oil is selected from vegetable oil and animal oil, and the vegetable oil is selected from soybean oil, rapeseed oil, palm
At least one of oil and sesame oil.The animal oil is selected from least one of lard, butter, sheep oil, chicken fat.The sugar choosing
From at least one of fructose, xylose, glucose, maltose and sucrose.The wine is in grape wine, yellow rice wine, white wine, cooking wine
At least one.
In some embodiments, the spice is made of the one or more of following parts by weight: 0-2 parts octagonal,
0-2 parts of cassia bark, 0-2 parts of kaempferia galamga, 0-3 parts of the root of Dahurain angelica, 0-3 parts of tsaoko, 0-2 parts of fructus amomi, 0-2 parts of galanga, 0-4 parts of fennel, Radix Glycyrrhizae 0-1
Part, 0-2 parts of murraya paniculataJack, 0-2 parts of dried orange peel, 0-2 parts of lemongrass, 0-2 parts of fruit of Fragrant Amomum, 0-2 parts of black pepper, 0-2 parts of cumin.
In a preferred embodiment, the spice is made of the one or more of following parts by weight: 2 parts of fructus amomi,
1.0 parts of galanga, 2 parts of Radix Glycyrrhizae, 1.0 parts of lemongrass, 1.0 parts of fruit of Fragrant Amomum, 1.0 parts of black pepper, 2 parts of cumin.
In some embodiments, the modularization chafing dish bottom flavorings further include following basis solid material e)-h) at least
A kind of: e) fresh goods basis solid material is made of the Solid separate of the fresh goods base oil；F) capsicum basis solid material, by institute
The Solid separate for stating capsicum base oil is made；G) bean cotyledon basis solid material, by the Solid separate system of the bean cotyledon base oil
At；And h) spice basis solid material, it is made of the Solid separate of the spice base oil.
In some embodiments, base oil a)-d) individually prepare, and in the frying of chafing dish bottom flavorings
In the process, sequentially add base oil a)-d) at least two prepare the modularization chafing dish bottom flavorings.
Traditional chafing dish bottom flavorings in compared with the prior art, the present invention have following advantageous effects:
1) previously prepared basic module is for example mixed by easy processing, can be changed into quickly chafing dish bottom flavorings at
Product shorten the production response time.
2) each basic module can carry out formula and the single optimization of technique adjusts, and be conducive to the frying work being optimal
Skill, so that the base oil produced and basic solid seasoning reach best flavor.
3) single batch treating capacity can be significantly expanded, and significantly improve production efficiency.
4) one-component basic module of the invention is used, the number that feeds intake can be greatly reduced, reduces equipment/manual operation time
Number, simplifies operating procedure, and base oil Jing Guo frying, basis solid material compared to non-frying raw feedstock when feeding intake not
Easily it is boiling over situation, it is easier to realize process automation.
5) frying simultaneously to process there is no the raw material needs that frying pan is first added in traditional handicraft with subsequent raw material terminates
The problem of affecting one another, the frying condition for being conducive to the raw material in formula while being optimal, flavor are better than traditional handicraft.
6) it is interfering with each other to can be avoided raw material during frying, so that the extraction efficiency of raw material improves, so as to save
About raw material.
7) by simply adjusting basic module dosage, i.e., the flavor of changeable chafing dish bottom flavorings increases chafing dish with can be convenient
The variation of bottom material flavor.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this hair
Bright further description.
It should be understood that may be realized in various forms the disclosure without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that this disclosure will be more thorough and complete, and can be by the scope of the present disclosure completely
It is communicated to those skilled in the art.
The formula of embodiment 1- basic module and preparation
The formula of basic module:
The formula of spice:
| Material name | Weight (kg) |
| Fructus amomi | 20 |
| Galanga | 10 |
| Radix Glycyrrhizae | 20 |
| Lemongrass | 10 |
| Fruit of Fragrant Amomum | 10 |
| Black pepper | 10 |
| Cumin | 20 |
The preparation process of basic module:
1) fresh goods base oil stir-frying-technology:
Frying: vegetable oil heats to 140 DEG C, opens stirring, tripping in garlic tablet, temperature are maintained at 125-130 several times
DEG C frying, then tripping in ginger grain several times, temperature are maintained at 122-127 DEG C, last tripping in green onion grain, temperature be maintained at 115 DEG C with
On, it fries to 120 DEG C；
Separation: the basic module through frying obtains fresh goods base oil and fresh goods basis solid material by separation of solid and liquid.
2) capsicum base oil stir-frying-technology:
Boiling: chilli through 80-95 DEG C boiling 1-2 minutes, through twist cut into zi ba pepper, it is spare.
Frying: vegetable oil heats to 120 DEG C, opens stirring, tripping in zi ba pepper, rises to 108 to temperature several times
DEG C, stop heating.
Separation: the basic module after frying obtains capsicum base oil and capsicum basis solid material by separation of solid and liquid.
3) bean cotyledon base oil stir-frying-technology:
Frying: vegetable oil heats to 120 DEG C, opens stirring, tripping in bean cotyledon, sucrose, frying about 40 minutes, temperature arrived
Up to 115 DEG C, stop heating.
Separation: the basic module after frying obtains bean cotyledon base oil and bean cotyledon basis solid material by separation of solid and liquid.
4) spice base oil stir-frying-technology:
Frying: vegetable oil is cooked, and steam heated vegetable oil is warming up to 120 DEG C, is opened blender (35 revs/min of revolving speed),
The mixture of tripping in spice and wine in batches heats 40-50 minutes, until temperature reaches 120 DEG C, oil plant is let off steam frying pan.
Separation: the oil plant after frying obtains spice base oil and spice basis solid material by separation of solid and liquid.
The formula of embodiment 2- basic module and preparation
The formula of basic module:
The formula of spice:
| Material name | Weight (kg) |
| It is octagonal | 20 |
| Cassia bark | 20 |
| Kaempferia galamga | 20 |
| Fennel | 40 |
| The root of Dahurain angelica | 20 |
| Lemongrass | 20 |
| Fruit of Fragrant Amomum | 20 |
| Black pepper | 20 |
| Cumin | 20 |
The preparation process of basic module:
1) fresh goods base oil stir-frying-technology:
Frying: vegetable oil heats to 140 DEG C, opens stirring, tripping in garlic tablet, temperature are maintained at 125-130 several times
DEG C frying, then tripping in ginger grain several times, temperature are maintained at 122-127 DEG C, last tripping in green onion grain, temperature be maintained at 115 DEG C with
On, it fries to 120 DEG C；
Separation: the basic module through frying obtains fresh goods base oil and fresh goods basis solid material by separation of solid and liquid.
2) capsicum base oil stir-frying-technology:
Boiling: chilli through 80-95 DEG C boiling 1-2 minutes, through twist cut into zi ba pepper, it is spare.
Frying: vegetable oil heats to 120 DEG C, opens stirring, tripping in zi ba pepper, rises to 108 to temperature several times
DEG C, stop heating.
Separation: the basic module after frying obtains capsicum base oil and capsicum basis solid material by separation of solid and liquid.
3) bean cotyledon base oil stir-frying-technology:
Frying: vegetable oil heats to 120 DEG C, opens stirring, tripping in bean cotyledon, white sugar, frying about 40 minutes, temperature arrived
Up to 115 DEG C, stop heating.
Separation: the basic module after frying obtains bean cotyledon base oil and bean cotyledon basis solid material by separation of solid and liquid.
4) spice base oil stir-frying-technology:
Frying: vegetable oil is cooked, and steam heated vegetable oil is warming up to 120 DEG C, is opened blender (35 revs/min of revolving speed),
The mixture of tripping in spice and cooking wine in batches heats 40-50 minutes, until temperature reaches 120 DEG C, oil plant is let off steam stir-fry
Pot.
Separation: the basic module after frying obtains spice base oil and spice basis solid by separation of solid and liquid
Material.
Embodiment the 3- a kind of formula and preparation process of edible vegetable oil slag-free chafing dish bottom flavoring
Using the formula of the basic module of embodiment 1:
| Component | Weight (kg) |
| Fresh goods base oil | 300 |
| Capsicum base oil | 200 |
| Bean cotyledon base oil | 75 |
| Spice base oil | 150 |
| Chicken fat | 50 |
| Capsicum oleoresin | 5 |
| Xanthoxylum oleoresin | 5 |
Production technology:
Chicken fat is delivered to and puddles tank, is heated to 100 DEG C, opens stirring, fresh goods base oil, bean cotyledon base oil, peppery is added
Green pepper base oil, spice base oil, capsicum oleoresin, xanthoxylum oleoresin stir 15-30 minutes, blowing.Single process amount is reachable
To 1-5 tons.
A kind of formula and processing technology of clearing-oil chafing dish bottom flavorings of embodiment 4-
Using the formula of the basic module of embodiment 1:
Production technology:
Soybean oil is added in pot and is warming up to 130 DEG C, starts blender, shallot, bubble ginger, garlic composition is added, frying 5 divides
Clock, temperature reach 110 DEG C.Addition pericarpium zanthoxyli schinifolii, frying 5 minutes.The mixture of fermented soya bean, bubble green pepper and paprika is added, frying 10 divides
Clock, temperature reach 115 DEG C.Capsicum base oil, bean cotyledon base oil, spice base oil, capsicum basis solid material, bean cotyledon base is added
Plinth solid material, spice basis solid material, frying 10-15 minutes, temperature reached 105 DEG C, Guan Huo.Edible salt, chickens' extract, taste is added
Essence, 5'- the sapidity nucleotide disodium, ethylmaltol, capsicum oleoresin, xanthoxylum oleoresin stir 3-5 minutes, blowing.Single adds
Work amount can reach 1-2 tons.
A kind of formula and processing technology of spicy hot pot of embodiment 5-
Using the formula of the basic module of embodiment 1:
Production technology:
Soybean oil is added, is heated to oil temperature and reaches 130 DEG C, start blender, be added paprika frying 2 minutes, bubble is added
Ginger, bubble green pepper and pickled radish, frying 10 minutes, temperature reached 110 DEG C.Pericarpium zanthoxyli schinifolii is added to fry to 115 degree.Capsicum basis solid is added
Material, bean cotyledon basis solid material, spice basis solid material, bean cotyledon base oil, spice base oil stir 2-3 minutes, stop adding
Heat.Edible salt, chickens' extract, monosodium glutamate, ethylmaltol, 5 '-the sapidity nucleotide disodiums is added, stirs 3-4 minutes blowings.Single process
Amount can reach 1-2 tons.
Comparative example 1- tradition edible vegetable oil slag-free chafing dish bottom flavoring
The formula of comparative example 1 and the modularization formula of embodiment 3 keep identical material rate.
Stir-frying-technology is as follows:
Vegetable oil is added and heats to 120 DEG C, tripping in garlic tablet, which is fried to sallow, to be pulled out, and then tripping in ginger grain, which is fried to 7 one-tenth, does
It pulls out, last tripping in green onion grain, which is fried to 7 one-tenth, dry to be pulled out；Oil temperature is controlled at 120 DEG C, tripping in thick broad-bean sauce, frying 40 minutes, then tripping in
Zi ba pepper, frying 10 minutes, last tripping in spice and wine, stirring were filtered after 3 minutes, discard filter residue, chicken fat, capsicum is added
Oleoresin and xanthoxylum oleoresin close fire after ebuillition of heated, stir evenly, and discharge.
Effect example:
The base oil technique of effect example 1- edible vegetable oil slag-free chafing dish bottom flavoring and traditional stir-frying-technology compare
The edible vegetable oil slag-free chafing dish bottom flavoring of embodiment 3 and comparative example 1, base oil technique of the invention and traditional frying work
The process data comparison of skill is as shown in table 1 below:
Table 1
| Traditional handicraft | Base oil technique | |
| Single pot for the treatment of capacity/kg | 400 | 1000 |
| The single pot of number that feeds intake/time | 4 | 1 |
| Produce 10 tons of products needs the number that feeds intake/time | 100 | 10 |
| Single pot of production time/hour | 2 | 2.5 |
| Produce production time/hour of 10 tons of products needs | 50 | 25 |
| One can operate frying pan quantity | 2 | 4 |
As it can be seen that base oil technique of the invention, compared with traditional handicraft, single pot of processing capacity dramatically increases, single pot and production 10
The number that feeds intake of ton product greatly reduces, and single pot and 10 tons of significant shortenings of products required time of production, one can operate frying pan number
Amount increases.Therefore, modularized production technique of the invention can significantly improve labor productivity.
The capsaicine of base oil technique and traditional handicraft effect example 2- of the invention extracts comparison
In the formula of embodiment 3 and comparative example 1, capsicum oleoresin is not added, compares the finished product of the two preparation
Middle capsaicine extracts situation, specific as shown in table 2.
Table 2
Note: recovery rate refers to that the capsaicine in bottom material accounts for the percentage of capsaicin content in capsicum, characterizes raw material of hot pepper
Utilization rate.Use a new generation, Neihuang County capsicum as raw material in data, as batch hot degree of pepper 31236SHU.
As it can be seen that the average utilization of the capsicum in embodiment 3 improves 4.4% by base oil technique.Implement with comparison
Example 1 is compared, and in the case where being formulated constant situation by using technique of the invention, the peppery degree of the product of embodiment 3 improves 171SHU.
Also that is, the present invention can be improved the extraction efficiency of raw material, be conducive to reach best stir-frying-technology, improve bottom material flavor.
The spice extraction efficiency of base oil technique and traditional handicraft effect example 3- of the invention compares
Several main volatiles that the spice in embodiment 3 and comparative example 1 contains are tested and analyzed using GC-O-MS
The content of component, as a result as shown in table 3 below:
Table 3
Trans-cinnamic aldehyde, ethyl cinnamate, anethole, anisic aldehyde and p-methoxyphenyl in spice containing feature
Acetone passes through the detection to this five kinds of volatile component contents, it can be estimated that the extraction efficiency of spice in chafing dish bottom flavorings.
Seen from table 3,5 kinds of character flavor compounds in the bottom material of the embodiment 3 of base oil technique preparation through the invention
Average total content be 251ppm, compared to the average total content in the bottom material of the comparative example 1 prepared by traditional handicraft
200.8ppm improving 25%.The present invention can be improved the recovery rate of spice, is conducive to optimize backing material formula, promotes bottom material
Flavor intensity, and save cost of material.
The tasting of effect example 4- product sensory
For the chafing dish bottom flavorings finished product of embodiment 3 and comparative example 1, sense organ tasting comparison is carried out.Do not informing product
In the case where type, 20 specialized reviews are selected to score in each dimension for above-mentioned bottom material product, mean scores result is as follows
Table 4, wherein full marks are 7 points, and minimum unit is 0.5 point.
Table 4- base oil technique and traditional handicraft product grade form
Sense organ tasting test shows that on the basis of raw material usage is identical, base oil handicraft product is in appearance more
Glow, the color relatively darker compared to traditional handicraft are more excellent.Numb taste is suitable with traditional handicraft scoring, and estimator's feedback is peppery
Taste, grease flavor, fragrance and whole hobby aspect, base oil technique of the invention are better than existing traditional handicraft.Obviously, of the invention
Chafing dish bottom flavorings better flavor and taste can be obtained by the mixture of base oil.
3 points of effect example 5- tests
Based on original traditional handicraft raw material dosage 100%, the present invention is when making capsicum base oil, the dosage of capsicum
It is adjusted downward to original 95%, the dosage of bean cotyledon is adjusted downward to original 80%, and the dosage of spice is adjusted downward to original 80% production
Base oil product out carries out 3 points of tests of tasting with original conventionally produced product out of 100% raw material dosage.
Test method are as follows: valuation officer's quantity is 30 people, can distinguish the valuation officer ratio Pd=50% of product differentiation, work as sense organ
It has differences, infers that probability β=0.05 of difference, base oil product (test sample) and two traditional handicrafts are not present in sense organ difference
Product alternately gives valuation officer with the ratio of 1:2 and 2:1 and tests and assesses, and selects difference sample.Collect obtained result such as the following table 5
It is shown.
Table 5
3 points of tests the result shows that processed using base oil technique edible vegetable oil slag-free chafing dish bottom flavoring, clearing-oil chafing dish bottom flavorings,
Spicy hot pot bottom material product is optimized to 80% in bean cotyledon, and capsicum is optimized to 95%, and spice can reach in the case of being optimized to 80%
To 100% dosage of original process effect and accomplish product sensory indifference.
It should be understood by those ordinary skilled in the art that: the discussion of any of the above embodiment is exemplary only, not
It is intended to imply that the scope of the present disclosure (including claim) is limited to these examples；Under thinking of the invention, above embodiments
Or can also be combined between the technical characteristic in different embodiments, step can be realized with random order, and be existed such as
Many other variations of the upper different aspect of the invention, for simplicity, they are not provided in details.
The embodiment of the present invention be intended to cover fall into all such replacements within the broad range of appended claims,
Modifications and variations.Therefore, all within the spirits and principles of the present invention, any omission, modification, equivalent replacement, the improvement made
Deng should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of modularization chafing dish bottom flavorings, which is characterized in that including at least two in following base oil a)-d):
A) fresh goods base oil is made of following raw material through frying and separation of solid and liquid: 70-85 parts of edible oil, garlic 5-10
Part, 5-10 parts of ginger and 5-10 parts of shallot；
B) capsicum base oil is made of following raw material through frying and separation of solid and liquid: 75-85 parts of edible oil and capsicum 15-
25 parts；
C) bean cotyledon base oil is made of following raw material through frying and separation of solid and liquid: 60-80 parts of edible oil, thick broad-bean sauce 15-
30 parts and 3-10 parts of sugar；With
D) spice base oil is made of following raw material through frying and separation of solid and liquid: 70-80 parts of edible oil, spice
10-20 parts and wine 5-10 parts.
2. modularization chafing dish bottom flavorings as described in claim 1, which is characterized in that including being selected from following base oil a)-d) in
It is at least one:
A1) fresh goods base oil is made of following raw material through frying and separation of solid and liquid: 75-85 parts of edible oil, garlic 5-7
Part, 8-10 parts of ginger and 5-7 parts of shallot；
B1) capsicum base oil is made of following raw material through frying and separation of solid and liquid: 75-80 parts of edible oil and capsicum 20-
25 parts；
C1) bean cotyledon base oil is made of following raw material through frying and separation of solid and liquid: 75-80 parts of edible oil, thick broad-bean sauce
10-15 parts and 5-10 parts of sugar；With
D1) spice base oil is made of following raw material through frying and separation of solid and liquid: 75-80 parts of edible oil, spice
10-15 parts and wine 7-10 parts.
3. modularization chafing dish bottom flavorings as described in claim 1, which is characterized in that the edible oil is selected from vegetable oil and animal
Oil, the vegetable oil are selected from least one of soybean oil, rapeseed oil, palm oil and sesame oil.
4. modularization chafing dish bottom flavorings as claimed in claim 3, which is characterized in that the animal oil is selected from lard, butter, sheep
At least one of oil, chicken fat.
5. modularization chafing dish bottom flavorings as described in claim 1, which is characterized in that it is described sugar selected from fructose, xylose, glucose,
At least one of maltose and sucrose.
6. modularization chafing dish bottom flavorings as described in claim 1, which is characterized in that the spice by following parts by weight one kind
Or various ingredients are constituted: 0-2 parts octagonal, 0-2 parts of cassia bark, 0-2 parts of kaempferia galamga, 0-3 parts of the root of Dahurain angelica, 0-3 parts of tsaoko, 0-2 parts of fructus amomi, good
0-2 parts of ginger, 0-4 parts of fennel, 0-1 parts of Radix Glycyrrhizae, 0-2 parts of murraya paniculataJack, 0-2 parts of dried orange peel, 0-2 parts of lemongrass, 0-2 parts of fruit of Fragrant Amomum, black Hu
0-2 parts of green pepper, 0-2 parts of cumin.
7. modularization chafing dish bottom flavorings as claimed in claim 4, which is characterized in that the spice by following parts by weight component
It constitutes: 2 parts of fructus amomi, 1.0 parts of galanga, 2 parts of Radix Glycyrrhizae, 1.0 parts of lemongrass, 1.0 parts of fruit of Fragrant Amomum, 1.0 parts of black pepper, 2 parts of cumin.
8. modularization chafing dish bottom flavorings as described in claim 1, which is characterized in that the modularization chafing dish bottom flavorings further include following
At least one of basic solid material e)-h):
E) fresh goods basis solid material is made of the Solid separate of the fresh goods base oil；
F) capsicum basis solid material is made of the Solid separate of the capsicum base oil；
G) bean cotyledon basis solid material is made of the Solid separate of the bean cotyledon base oil；With
H) spice basis solid material is made of the Solid separate of the spice base oil.
9. such as modularization chafing dish bottom flavorings of any of claims 1-8, which is characterized in that base oil a)-d) be
Individually prepare, and during the frying of chafing dish bottom flavorings, sequentially add base oil a)-d) at least two
To prepare the modularization chafing dish bottom flavorings.
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