CN110050986A - One breeder fir sauce and preparation method thereof - Google Patents
One breeder fir sauce and preparation method thereof Download PDFInfo
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- CN110050986A CN110050986A CN201910417237.2A CN201910417237A CN110050986A CN 110050986 A CN110050986 A CN 110050986A CN 201910417237 A CN201910417237 A CN 201910417237A CN 110050986 A CN110050986 A CN 110050986A
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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Abstract
The invention discloses breeder fir sauce and preparation method thereof, the chicken fir sauce bag includes the raw material of following parts by weight: 100 ~ 200 parts of chicken fir oil, and 30 ~ 50 portions of thin thick broad-bean sauce is 20 ~ 50 parts of edible oil, 0.5 ~ 1 part of Chinese prickly ash, 0.5 ~ 1.5 part, 1 ~ 3 part of tsaoko, 1 ~ 3 part of fennel octagonal.Chicken fir sauce of the invention is made of raw materials such as new freshly-slaughtered poultry fir, edible oil, thick broad-bean sauce, composite aromatic condiments, and chicken fir is fleshy hypertrophy, and matter filament is white, crisp and refreshing, fresh and delicious, by special finishing, sufficiently maintains the distinctive fresh fragrance of chicken fir.
Description
Technical field
The invention belongs to technical field of food production, and in particular to breeder fir sauce and preparation method thereof.
Background technique
Chicken fir also known as Ji Zong, dried chicken floss, chicken feet mushroom etc., are a kind of delicious mountain delicacy, the referred to as king in bacterium, and meat is big and fleshy strong
Real, faint scent is palatable.The nutritional ingredients such as chicken fir calcium rich in, phosphorus, iron, protein.In China, chicken fir only southwest etc. it is some
Area produces, and is the famous specialty in Yunnan, and the Precious Edible Fungi rather praised at all times, but the artificial cultivation of chicken fir is also
Fail to realize on a large scale.And the seasonal of chicken fir is extremely strong, only in the rainy season output of southwest, in edible wild bacterium even
It is known as treasure, collybia albuminosa produces annual June to September in season, is grown on the hillslope of unpolluted laterite earth mountain forest mostly,
It therefore how to be research emphasis instantly by permanent save of the deliciousness of chicken fir.Sauce is the flavouring of Chinese tradition, common
Sauce is divided into using beans as the thick broad-bean sauce of primary raw material and using wheat flour as the sweet fermented flour sauce two major classes of primary raw material；It also sends out now
There are also meat pulp, alec and jam etc. for exhibition.
But market has no chicken fir sauce now at present, in view of the above problems, it is necessary to invent a kind of unique flavor, meet it is big
Many demands, without additive, the chicken fir sauce of edible safety and preparation method thereof.
Summary of the invention
The first object of the present invention is to provide a breeder fir sauce, and second is designed to provide the preparation side of a breeder fir sauce
Method.
The first object of the present invention is achieved in that the raw material including following parts by weight: 100 ~ 200 parts of chicken fir oil, carefully
It is 30 ~ 50 parts of thick broad-bean sauce, 20 ~ 50 parts of edible oil, 0.5 ~ 1 part of Chinese prickly ash, 0.5 ~ 1.5 part, 1 ~ 3 part of tsaoko, 1 ~ 3 part of fennel octagonal.
The second object of the present invention be achieved in that the following steps are included:
1) raw material pre-treatment:
A, the preparation of chicken fir oil: chicken fir oil is first prepared, and takes the chicken fir oil of formula rate spare as material a；
B, oil makes thin thick broad-bean sauce preparation: taking part edible oil, heating refining is subsequently added into recipe ratio to oil temperature up to 168 ~ 172 DEG C
The thin thick broad-bean sauce frying 1-10min of example, takes the dish out of the pot to aromatic flavour, is cooled to room temperature, spare as material b；
C, prepared by composite aromatic condiment: taking illiciumverum, tsaoko, Chinese prickly ash, fennel, is fried to fragrance spilling respectively, crushes, cross 100-
200 meshes take the screenings of the illiciumverum of formula rate, tsaoko, Chinese prickly ash, fennel respectively, are uniformly mixed spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, then remaining part edible oil is refined, it is cold to be subsequently added into refining
But edible oil, material b, material c after, be uniformly mixed to get.
Compared with prior art, beneficial effects of the present invention:
1, the present invention uses chicken fir as primary raw material, and by special fine processing, it is distinctive not only sufficiently to maintain chicken fir
Fresh fragrance, and cooperate other auxiliary materials such as thin thick broad-bean sauce, excellent taste, chicken fir sauce is fleshy hypertrophy, and fresh and delicious, paste flavor is strong.
2, the present invention does not use any preservative, and edible safety can effectively extend guarantor by vacuum packaging, high temperature sterilization
The matter phase.
3, the present invention solves the problems, such as that collybia albuminosa is often only in Special geographical position specific time output, by finishing
Work sufficiently maintains the distinctive fresh fragrance of chicken fir.
4, the present invention is instant product, direct-edible, can also be used as culinary art, seasoning uses.
Specific embodiment
Below with reference to embodiment, the present invention is further illustrated, but the present invention is limited in any way,
Based on present invention teach that it is made it is any transform or replace, all belong to the scope of protection of the present invention.
Chicken fir sauce of the present invention, the raw material including following parts by weight: 100 ~ 200 parts of chicken fir oil, thin thick broad-bean sauce 30 ~ 50
Part, it is 20 ~ 50 parts of edible oil, 0.5 ~ 1 part of Chinese prickly ash, 0.5 ~ 1.5 part, 1 ~ 3 part of tsaoko, 1 ~ 3 part of fennel octagonal.
Further, the chicken fir oil preparation method the following steps are included:
A, freshly-slaughtered poultry fir processing: canopy is taken not open, umbrella edge, in the new freshly-slaughtered poultry fir within 45° angle, removes soil, clean and do with mushroom handle
Only, chicken fir is torn into the strip of 40 ~ 60mm long, then chicken fir item is dehydrated to 30% and obtains dehydration chicken fir, for use；
B, chicken fir oil is refined: the weight ratio according to edible oil and dehydration chicken fir is the ratio of 1:1.5 ~ 2.5, first takes edible oil, adds
Heat refining liquefaction temperature is subsequently added into dehydration chicken fir up to 150 ~ 160 DEG C, fries to material in pot and becomes clarification by muddiness, is dehydrated chicken fir moisture
It is fried dry；Capsicum section, Chinese prickly ash, illiciumverum, tsaoko are finally sequentially added, refines 15 ~ 25min together, until material rises in golden yellow in pot
Pot, is cooled to room temperature, and chicken fir oil can be obtained.
Further, the additional amount of capsicum section, Chinese prickly ash, illiciumverum, tsaoko is according to dehydration chicken fir and capsicum section, flower
Green pepper, illiciumverum, the ratio that the weight ratio of tsaoko is 100:3:0.5:0.5:2 are added.
Further, capsicum section is Qiubei capsicum, and the length of capsicum section is 5 ~ 10mm.
Further, the preparation method of the thin thick broad-bean sauce specifically: semen viciae fabae elder generation wind screening, stone removing bakes shelling, then
It is selected by a color sorting, the secondary selected removal impurity of color selector, obtains the thin bean cotyledon of 3 × 6mm size, clear water impregnates 20-40
Minute, it drains away the water, wheat flour, koji is added, mixed culture is added brine fermentation 8-12 months after koji-making culture, can
Obtain thin thick broad-bean sauce.
Further, the edible oil is rapeseed oil.
The preparation method of chicken fir sauce of the present invention, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of chicken fir oil: chicken fir oil is first prepared, and takes the chicken fir oil of formula rate spare as material a；
B, oil makes thin thick broad-bean sauce preparation: taking part edible oil, heating refining is subsequently added into recipe ratio to oil temperature up to 168 ~ 172 DEG C
The thin thick broad-bean sauce frying 1-10min of example, takes the dish out of the pot to aromatic flavour, is cooled to room temperature, spare as material b；
C, prepared by composite aromatic condiment: taking illiciumverum, tsaoko, Chinese prickly ash, fennel, is fried to fragrance spilling respectively, crushes, cross 100-
200 meshes take the screenings of the illiciumverum of formula rate, tsaoko, Chinese prickly ash, fennel respectively, are uniformly mixed spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, then remaining part edible oil is refined, it is cold to be subsequently added into refining
But edible oil, material b, material c after, be uniformly mixed to get.
Further, the method also includes step (3) is filling: deployed chicken fir sauce being sent into bottle placer and is carried out automatically
It is filling, it vacuumizes, upper cover.
Further, the method also includes step (4) sterilizations: the product after will be filling, which enters to spray in retort, to kill
Bacterium, 110 ~ 120 DEG C of sterilization temperature, sterilizing time 20 ~ 30 minutes.
Further, it is cooling that the method also includes step (5): being cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, clearly
It washes, drain body moisture.
Embodiment 1
One breeder fir sauce, the raw material including following parts by weight: 100 parts of oil of chicken fir, 30 parts of thin thick broad-bean sauce, 20 parts of edible oil, Chinese prickly ash
It is 0.5 part, 0.5 part, 1 part of tsaoko, 1 part of fennel octagonal.
The preparation method of the chicken fir oil the following steps are included:
A, freshly-slaughtered poultry fir processing: canopy is taken not open, umbrella edge, in the new freshly-slaughtered poultry fir within 45° angle, removes soil, clean and do with mushroom handle
Only, chicken fir is torn into the strip of 40mm long, then chicken fir item is dehydrated to 30% and obtains dehydration chicken fir, for use；
B, chicken fir oil is refined: the ratio that the weight ratio according to edible oil and dehydration chicken fir is 1:1.5, first takes edible oil, heating refining
Liquefaction temperature is subsequently added into dehydration chicken fir up to 150 DEG C, fries to material in pot and becomes clarification by muddiness, dehydration chicken fir moisture is fried dry；Finally
Capsicum section, Chinese prickly ash, illiciumverum, tsaoko are sequentially added, refines 15min together, until material is off the pot in golden yellow in pot, is cooled to often
Chicken fir oil can be obtained in temperature.The capsicum section, Chinese prickly ash, illiciumverum, tsaoko additional amount be saved according to dehydration chicken fir and capsicum,
Chinese prickly ash, illiciumverum, the ratio that the weight ratio of tsaoko is 100:3:0.5:0.5:2 are added.The capsicum section is Qiubei capsicum,
The length of capsicum section is 5mm.
The preparation method of the thin thick broad-bean sauce specifically: semen viciae fabae elder generation wind screening, stone removing bakes shelling, using a color
Choosing is selected, the secondary selected removal impurity of color selector, obtains the thin bean cotyledon of 3 × 6mm size, and clear water is impregnated 20 minutes, drained away the water,
Wheat flour, koji is added, mixed culture is added brine fermentation 8 months after koji-making culture, thin thick broad-bean sauce can be obtained.
The preparation method of one breeder fir sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of chicken fir oil: chicken fir oil is first prepared, and takes the chicken fir oil of formula rate spare as material a；
B, oil makes thin thick broad-bean sauce preparation: taking part edible oil, heating refining is subsequently added into formula rate to oil temperature up to 168 DEG C
Thin thick broad-bean sauce frying 1min, takes the dish out of the pot to aromatic flavour, is cooled to room temperature, spare as material b；
C, prepared by composite aromatic condiment: taking illiciumverum, tsaoko, Chinese prickly ash, fennel, is fried to fragrance spilling respectively, crushes, cross 100
Mesh takes the screenings of the illiciumverum of formula rate, tsaoko, Chinese prickly ash, fennel respectively, is uniformly mixed spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, then remaining part edible oil is refined, it is cold to be subsequently added into refining
But edible oil, material b, material c after, be uniformly mixed to get.
Embodiment 2
One breeder fir sauce, the raw material including following parts by weight: 200 parts of oil of chicken fir, 50 parts of thin thick broad-bean sauce, 50 parts of edible oil, Chinese prickly ash 1
Part, it is 1.5 parts, 3 parts of tsaoko, 3 parts of fennel octagonal.
The preparation method of the chicken fir oil the following steps are included:
A, freshly-slaughtered poultry fir processing: canopy is taken not open, umbrella edge, in the new freshly-slaughtered poultry fir within 45° angle, removes soil, clean and do with mushroom handle
Only, chicken fir is torn into the strip of 60mm long, then chicken fir item is dehydrated to 30% and obtains dehydration chicken fir, for use；
B, chicken fir oil is refined: the ratio that the weight ratio according to edible oil and dehydration chicken fir is 1:2.5, first takes edible oil, heating refining
Liquefaction temperature is subsequently added into dehydration chicken fir up to 160 DEG C, fries to material in pot and becomes clarification by muddiness, dehydration chicken fir moisture is fried dry；Finally
Capsicum section, Chinese prickly ash, illiciumverum, tsaoko are sequentially added, refines 25min together, until material is off the pot in golden yellow in pot, is cooled to often
Chicken fir oil can be obtained in temperature.The capsicum section, Chinese prickly ash, illiciumverum, tsaoko additional amount be saved according to dehydration chicken fir and capsicum,
Chinese prickly ash, illiciumverum, the ratio that the weight ratio of tsaoko is 100:3:0.5:0.5:2 are added.The capsicum section is Qiubei capsicum,
The length of capsicum section is 10mm.
The edible oil is rapeseed oil.
The preparation method of the thin thick broad-bean sauce specifically: semen viciae fabae elder generation wind screening, stone removing bakes shelling, using a color
Choosing is selected, the secondary selected removal impurity of color selector, obtains the thin bean cotyledon of 3 × 6mm size, and clear water is impregnated 40 minutes, drained away the water,
Wheat flour, koji is added, mixed culture is added brine fermentation 12 months after koji-making culture, thin thick broad-bean sauce can be obtained.
The preparation method of one breeder fir sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of chicken fir oil: chicken fir oil is first prepared, and takes the chicken fir oil of formula rate spare as material a；
B, oil makes thin thick broad-bean sauce preparation: taking part edible oil, heating refining is subsequently added into formula rate to oil temperature up to 172 DEG C
Thin thick broad-bean sauce frying 10min, takes the dish out of the pot to aromatic flavour, is cooled to room temperature, spare as material b；
C, prepared by composite aromatic condiment: taking illiciumverum, tsaoko, Chinese prickly ash, fennel, is fried to fragrance spilling respectively, crushes, cross 200
Mesh takes the screenings of the illiciumverum of formula rate, tsaoko, Chinese prickly ash, fennel respectively, is uniformly mixed spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, then remaining part edible oil is refined, it is cold to be subsequently added into refining
But edible oil, material b, material c after, be uniformly mixed to get.
3) filling: deployed chicken fir sauce being sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
4) sterilize: the product after will be filling, which enters to spray in retort, sterilizes, and 110 DEG C of sterilization temperature, sterilizing time 20
Minute.
5) cooling: to be cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
Embodiment 3
One breeder fir sauce, the raw material including following parts by weight: 150 parts of oil of chicken fir, 40 parts of thin thick broad-bean sauce, 30 parts of edible oil, Chinese prickly ash
It is 0.8 part, 1 part, 2 parts of tsaoko, 2 parts of fennel octagonal.
The preparation method of the chicken fir oil the following steps are included:
A, freshly-slaughtered poultry fir processing: canopy is taken not open, umbrella edge, in the new freshly-slaughtered poultry fir within 45° angle, removes soil, clean and do with mushroom handle
Only, chicken fir is torn into the strip of 50mm long, then chicken fir item is dehydrated to 30% and obtains dehydration chicken fir, for use；
B, chicken fir oil is refined: the ratio that the weight ratio according to edible oil and dehydration chicken fir is 1:2, first takes edible oil, heating refining
Oil temperature is subsequently added into dehydration chicken fir up to 155 DEG C, fries to material in pot and becomes clarification by muddiness, dehydration chicken fir moisture is fried dry；Finally according to
Secondary addition capsicum section, Chinese prickly ash, illiciumverum, tsaoko, refine 20min together, until material is off the pot in golden yellow in pot, are cooled to room temperature,
Chicken fir oil can be obtained.The capsicum section is Qiubei capsicum, and the length of capsicum section is 8mm.
The edible oil is rapeseed oil.
The preparation method of the thin thick broad-bean sauce specifically: semen viciae fabae elder generation wind screening, stone removing bakes shelling, using a color
Choosing is selected, the secondary selected removal impurity of color selector, obtains the thin bean cotyledon of 3 × 6mm size, and clear water is impregnated 30 minutes, drained away the water,
Wheat flour, koji is added, mixed culture is added brine fermentation 10 months after koji-making culture, thin thick broad-bean sauce can be obtained.
The preparation method of one breeder fir sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of chicken fir oil: chicken fir oil is first prepared, and takes the chicken fir oil of formula rate spare as material a；
B, oil makes thin thick broad-bean sauce preparation: taking part edible oil, heating refining is subsequently added into formula rate to oil temperature up to 170 DEG C
Thin thick broad-bean sauce frying 5min, takes the dish out of the pot to aromatic flavour, is cooled to room temperature, spare as material b；
C, prepared by composite aromatic condiment: taking illiciumverum, tsaoko, Chinese prickly ash, fennel, is fried to fragrance spilling respectively, crushes, cross 150
Mesh takes the screenings of the illiciumverum of formula rate, tsaoko, Chinese prickly ash, fennel respectively, is uniformly mixed spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, then remaining part edible oil is refined, it is cold to be subsequently added into refining
But edible oil, material b, material c after, be uniformly mixed to get.
3) filling: deployed chicken fir sauce being sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
4) sterilize: the product after will be filling, which enters to spray in retort, sterilizes, and 115 DEG C of sterilization temperature, sterilizing time 25
Minute.
5) cooling: to be cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
Embodiment 4
One breeder fir sauce, the raw material including following parts by weight: 120 parts of oil of chicken fir, 35 parts of thin thick broad-bean sauce, 40 parts of edible oil, Chinese prickly ash
It is 0.5 part, 1.5 parts, 1.5 parts of tsaoko, 1.5 parts of fennel octagonal.
The preparation method of the chicken fir oil the following steps are included:
A, freshly-slaughtered poultry fir processing: canopy is taken not open, umbrella edge, in the new freshly-slaughtered poultry fir within 45° angle, removes soil, clean and do with mushroom handle
Only, chicken fir is torn into the strip of 45mm long, then chicken fir item is dehydrated to 30% and obtains dehydration chicken fir, for use；
B, chicken fir oil is refined: the ratio that the weight ratio according to edible oil and dehydration chicken fir is 1:1.8, first takes edible oil, heating refining
Liquefaction temperature is subsequently added into dehydration chicken fir up to 152 DEG C, fries to material in pot and becomes clarification by muddiness, dehydration chicken fir moisture is fried dry；Finally
Capsicum section, Chinese prickly ash, illiciumverum, tsaoko are sequentially added, refines 18min together, until material is off the pot in golden yellow in pot, is cooled to often
Chicken fir oil can be obtained in temperature.The capsicum section, Chinese prickly ash, illiciumverum, tsaoko additional amount be saved according to dehydration chicken fir and capsicum,
Chinese prickly ash, illiciumverum, the ratio that the weight ratio of tsaoko is 100:3:0.5:0.5:2 are added.The capsicum section is Qiubei capsicum,
The length of capsicum section is 6mm.
The edible oil is rapeseed oil.
The preparation method of the thin thick broad-bean sauce specifically: semen viciae fabae elder generation wind screening, stone removing bakes shelling, using a color
Choosing is selected, the secondary selected removal impurity of color selector, obtains the thin bean cotyledon of 3 × 6mm size, and clear water is impregnated 25 minutes, drained away the water,
Wheat flour, koji is added, mixed culture is added brine fermentation 9 months after koji-making culture, thin thick broad-bean sauce can be obtained.
The preparation method of one breeder fir sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of chicken fir oil: chicken fir oil is first prepared, and takes the chicken fir oil of formula rate spare as material a；
B, oil makes thin thick broad-bean sauce preparation: taking part edible oil, heating refining is subsequently added into formula rate to oil temperature up to 169 DEG C
Thin thick broad-bean sauce frying 2min, takes the dish out of the pot to aromatic flavour, is cooled to room temperature, spare as material b；
C, prepared by composite aromatic condiment: taking illiciumverum, tsaoko, Chinese prickly ash, fennel, is fried to fragrance spilling respectively, crushes, cross 100
Mesh takes the screenings of the illiciumverum of formula rate, tsaoko, Chinese prickly ash, fennel respectively, is uniformly mixed spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, then remaining part edible oil is refined, it is cold to be subsequently added into refining
But edible oil, material b, material c after, be uniformly mixed to get.
3) filling: deployed chicken fir sauce being sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
Embodiment 5
One breeder fir sauce, the raw material including following parts by weight: 180 parts of oil of chicken fir, 35 parts of thin thick broad-bean sauce, 35 parts of edible oil, Chinese prickly ash 1
Part, it is 1 part, 2.5 parts of tsaoko, 2.5 parts of fennel octagonal.
The preparation method of the chicken fir oil the following steps are included:
A, freshly-slaughtered poultry fir processing: canopy is taken not open, umbrella edge, in the new freshly-slaughtered poultry fir within 45° angle, removes soil, clean and do with mushroom handle
Only, chicken fir is torn into the strip of 55mm long, then chicken fir item is dehydrated to 30% and obtains dehydration chicken fir, for use；
B, chicken fir oil is refined: the ratio that the weight ratio according to edible oil and dehydration chicken fir is 1:2.2, first takes edible oil, heating refining
Liquefaction temperature is subsequently added into dehydration chicken fir up to 158 DEG C, fries to material in pot and becomes clarification by muddiness, dehydration chicken fir moisture is fried dry；Finally
Capsicum section, Chinese prickly ash, illiciumverum, tsaoko are sequentially added, refines 22min together, until material is off the pot in golden yellow in pot, is cooled to often
Chicken fir oil can be obtained in temperature.The capsicum section, Chinese prickly ash, illiciumverum, tsaoko additional amount be saved according to dehydration chicken fir and capsicum,
Chinese prickly ash, illiciumverum, the ratio that the weight ratio of tsaoko is 100:3:0.5:0.5:2 are added.The capsicum section is Qiubei capsicum,
The length of capsicum section is 7mm.
The edible oil is rapeseed oil.
The preparation method of the thin thick broad-bean sauce specifically: semen viciae fabae elder generation wind screening, stone removing bakes shelling, using a color
Choosing is selected, the secondary selected removal impurity of color selector, obtains the thin bean cotyledon of 3 × 6mm size, and clear water is impregnated 35 minutes, drained away the water,
Wheat flour, koji is added, mixed culture is added brine fermentation 11 months after koji-making culture, thin thick broad-bean sauce can be obtained.
The preparation method of one breeder fir sauce, comprising the following steps:
1) raw material pre-treatment:
A, the preparation of chicken fir oil: chicken fir oil is first prepared, and takes the chicken fir oil of formula rate spare as material a；
B, oil makes thin thick broad-bean sauce preparation: taking part edible oil, heating refining is subsequently added into formula rate to oil temperature up to 171 DEG C
Thin thick broad-bean sauce frying 7min, takes the dish out of the pot to aromatic flavour, is cooled to room temperature, spare as material b；
C, prepared by composite aromatic condiment: taking illiciumverum, tsaoko, Chinese prickly ash, fennel, is fried to fragrance spilling respectively, crushes, cross 200
Mesh takes the screenings of the illiciumverum of formula rate, tsaoko, Chinese prickly ash, fennel respectively, is uniformly mixed spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, then remaining part edible oil is refined, it is cold to be subsequently added into refining
But edible oil, material b, material c after, be uniformly mixed to get.
3) filling: deployed chicken fir sauce being sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
4) sterilize: the product after will be filling, which enters to spray in retort, sterilizes, and 115 DEG C of sterilization temperature, sterilizing time 22
Minute.
5) cooling: to be cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
Claims (10)
1. a breeder fir sauce, it is characterised in that the raw material including following parts by weight: 100 ~ 200 parts of chicken fir oil, thin thick broad-bean sauce 30 ~ 50
Part, it is 20 ~ 50 parts of edible oil, 0.5 ~ 1 part of Chinese prickly ash, 0.5 ~ 1.5 part, 1 ~ 3 part of tsaoko, 1 ~ 3 part of fennel octagonal.
2. chicken fir sauce according to claim 1, it is characterised in that the preparation method of the chicken fir oil the following steps are included:
A, freshly-slaughtered poultry fir processing: canopy is taken not open, umbrella edge, in the new freshly-slaughtered poultry fir within 45° angle, removes soil, clean and do with mushroom handle
Only, chicken fir is torn into the strip of 40 ~ 60mm long, then chicken fir item is dehydrated to 30% and obtains dehydration chicken fir, for use；
B, chicken fir oil is refined: the weight ratio according to edible oil and dehydration chicken fir is the ratio of 1:1.5 ~ 2.5, first takes edible oil, adds
Heat refining liquefaction temperature is subsequently added into dehydration chicken fir up to 150 ~ 160 DEG C, fries to material in pot and becomes clarification by muddiness, is dehydrated chicken fir moisture
It is fried dry；Capsicum section, Chinese prickly ash, illiciumverum, tsaoko are finally sequentially added, refines 15 ~ 25min together, until material rises in golden yellow in pot
Pot, is cooled to room temperature, and chicken fir oil can be obtained.
3. chicken fir sauce according to claim 2, it is characterised in that the additional amount of the capsicum section, Chinese prickly ash, illiciumverum, tsaoko
To be added according to dehydration chicken fir and capsicum section, Chinese prickly ash, illiciumverum, the ratio that the weight ratio of tsaoko is 100:3:0.5:0.5:2.
4. chicken fir sauce according to claim 2, it is characterised in that the capsicum section is Qiubei capsicum, the length of capsicum section
For 5 ~ 10mm.
5. chicken fir sauce according to claim 1, it is characterised in that the preparation method of the thin thick broad-bean sauce specifically: semen viciae fabae
First wind screening, stone removing bakes shelling, selects using a color sorting, it is big to obtain 3 × 6mm for the secondary selected removal impurity of color selector
Small thin bean cotyledon, clear water are impregnated 20-40 minutes, are drained away the water, and wheat flour, koji, mixed culture, after koji-making culture is added
It is added brine fermentation 8-12 months, thin thick broad-bean sauce can be obtained.
6. chicken fir sauce according to claim 1 or 2, it is characterised in that the edible oil is rapeseed oil.
7. a kind of preparation method of the chicken fir sauce any according to claim 1 ~ 6, it is characterised in that the following steps are included:
1) raw material pre-treatment:
A, the preparation of chicken fir oil: chicken fir oil is first prepared, and takes the chicken fir oil of formula rate spare as material a；
B, oil makes thin thick broad-bean sauce preparation: taking part edible oil, heating refining is subsequently added into recipe ratio to oil temperature up to 168 ~ 172 DEG C
The thin thick broad-bean sauce frying 1-10min of example, takes the dish out of the pot to aromatic flavour, is cooled to room temperature, spare as material b；
C, prepared by composite aromatic condiment: taking illiciumverum, tsaoko, Chinese prickly ash, fennel, is fried to fragrance spilling respectively, crushes, cross 100-
200 meshes take the screenings of the illiciumverum of formula rate, tsaoko, Chinese prickly ash, fennel respectively, are uniformly mixed spare as material c；
2) it deploys: in dispensing cylinder, material a being poured into cylinder, then remaining part edible oil is refined, it is cold to be subsequently added into refining
But edible oil, material b, material c after, be uniformly mixed to get.
8. the preparation method of chicken fir sauce according to claim 7, it is characterised in that the method also includes step (3) fillings
Dress: deployed chicken fir sauce is sent into bottle placer and carries out auto-filling, is vacuumized, upper cover.
9. the preparation method of chicken fir sauce according to claim 7, it is characterised in that the method also includes steps (4) to kill
Bacterium: the product after will be filling, which enters to spray in retort, sterilizes, and 110 ~ 120 DEG C of sterilization temperature, sterilizing time 20 ~ 30 minutes.
10. the preparation method of chicken fir sauce according to claim 7, it is characterised in that the method also includes step (5) is cold
But: being cooled to 45 DEG C after sterilization rapidly hereinafter, taking the dish out of the pot, cleaning, draining body moisture.
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