CN110301614A - The intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation process - Google Patents
The intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation process Download PDFInfo
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- CN110301614A CN110301614A CN201910754349.7A CN201910754349A CN110301614A CN 110301614 A CN110301614 A CN 110301614A CN 201910754349 A CN201910754349 A CN 201910754349A CN 110301614 A CN110301614 A CN 110301614A
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
The present invention provides a kind of preparation processes of intermittent medium-low temperature extraction soup for chafing dish.The present invention uses animals and plants compound lard for basic oil, select a kind of preparation process of intermittent medium-low temperature extraction soup for chafing dish, it is extracted first using medium temperature, after 60~100 DEG C of temperature are extracted, low temperature extraction is used again, it is extracted at 50~60 DEG C of temperature, handle draft spice, and a variety of capsicums of rational proportion, Pixian bean sauce, fermented soya bean, the quality raw materials such as Chinese prickly ash, by draft spice, capsicum, the tastes such as Chinese prickly ash are merged and are extracted into grease, it is outstanding to form a kind of draft spice flavor, the peppery soup of illiteracy formula of compound grease fragrance is had again.
Description
Technical field
The invention belongs to food technology fields, and in particular to the intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation
Technique.
Background technique
Chafing dish is a kind of diet style that depth is liked by masses, has the chafing dish type of style not of the same race in northern area.From
It is come into vogue on grassland until still there is today the draft flavor chafing dish material of preferable public praise to move towards the whole nation.Draft flavor chafing dish
The characteristic of material is fragrance based on herbaceous plant fragrance aroma, and the auxiliary fragrance such as grease and capsicum, paste flavor form a kind of unique
Chafing dish material.Draft flavor chafing dish material is especially suitable for rinsing food beef and mutton.Increase recently as understanding of the people to draft concept, it is right
Its taste demand also has growth.But there are many deficiencies in processing technology and large-scale production and extension process.Draft
Flavor chafing dish bottom flavorings be by a variety of seasonings, by certain formula, one kind with flavour of formation is compound have both fiber crops,
Peppery, fresh, fragrant flavouring.Majority patent pays close attention to river formula spicy flavor chafing dish bottom flavorings, draft flavor chafing dish bottom flavorings aspect more at present
Almost without；In addition, most of in soup for chafing dish technique use high-temp extracting method, solvent extraction etc., but the above method is deposited
In the situation of draft flavor deficiency.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is that providing a kind of intermittent medium-low temperature extraction chafing dish soup
Material and its preparation process the present invention provides a kind of draft spice flavor is outstanding, and have the illiteracy formula of compound grease fragrance
Peppery soup.
The present invention provides a kind of intermittent medium-low temperature extraction soup for chafing dish, the material packets for being 14:11:1 including mass ratio
A, material packet B and material packet C；
Wherein, the material packet A is by including that the raw material of following mass parts is prepared:
100~120 parts of vegetable oil, 10~12 parts of animal oil, 5~15 parts of day hawk capsicum, 1~2 part of the county Nei Menggutuo capsicum,
4~6 parts of herbal mixture, 2~8 parts of spice mix, 2~8 parts of shallot, 2~8 parts of spring onion, 4~10 parts of ginger, garlic 2~
3 parts, 20~40 parts of Pixian bean sauce, 1~5 part of fermented soya bean, 1~5 part of white wine, 4~5 parts of edible salt, 3~4 parts of white granulated sugar, monosodium glutamate 6
~7 parts, 40~50 parts of water.
The material packet B is by including that the raw material of following mass parts is prepared:
100~120 parts of vegetable oil, 10~30 parts of capsicum of new generation, 12~13 parts of day hawk capsicum, herbal mixture 2
~3 parts；
The material packet C is by including that the raw material of following mass parts is prepared:
1~1.5 part of dry-making red date, 1~1.5 part of fructus lycii, 0.5~1 part of longan, 0.5~1 part of drying garlic pieces.
Preferably, in the material packet A, the herbal mixture be mass ratio be 6:3:2:1 cumin, fennel seeds,
The mixture of caraway seeds and tsaoko；
In the material packet B, the herbal mixture is galangal, spiceleaf, cloves and the flower that mass ratio is 5:2:1:2
The mixture of green pepper；
The spice mix is made after being crushed by the raw material according to following mass parts with 52 degree for soaking in Chinese liquor 20~30 minutes
It is standby to form:
It is 2~4 parts octagonal, 1~2 part of cassia bark, 1~2 part of spiceleaf, 1~2 part of dried orange peel, 0.4~0.6 part of Chinese prickly ash, fragrant fruit 0.5~1
Part, 1~3 part of Radix Glycyrrhizae, 1~3 part of the root of Dahurain angelica, 1~2 part of galanga, 0.4~0.6 part of Lysimachia sikokiana, 0.2~0.4 part of lemon-grass, coriander 0.1~
0.3 part, Bi dials 0.2~0.3 part, 0.2~0.3 part of cloves.
The present invention also provides a kind of preparation processes of above-mentioned soup for chafing dish, comprising the following steps:
Material packet A's the preparation method comprises the following steps:
A1) material packet A's the preparation method comprises the following steps:
A1) animal oil and vegetable oil are mixed, obtain vegetable and animals oils, it will after the vegetable and animals oils are warming up to 60~70 DEG C
Spice mix progress frying 5~pull out after ten minutes；
A2 it after) vegetable and animals oils are continuously heating to 70~80 DEG C, is pulled out after shallot, spring onion are carried out frying 10~15 minutes,
Then garlic foam is added, Jiang Mo is pulled out after blasting fragrance；
A3) vegetable and animals oils are continuously heating to 80~90 DEG C, and the day hawk capsicum and the county Nei Menggutuo capsicum after being put into rehydration are fried
System 5~pull out after ten minutes；
A4) vegetable and animals oils are continuously heating to 90~100 DEG C, and Pixian bean sauce is added, frying 5~10 minutes, is then added
After fermented soya bean stir-fry, day hawk chilli powder is added and boils in water for a while, then dress with soy, vinegar, etc. system 5~10 minutes, adds herbal mixture, frying 2~4 minutes, be added
3~5min is mixed in spice mix, water, salt, sugar and monosodium glutamate；
A5 room temperature is down in addition white wine sealing after the temperature of vegetable and animals oils) is down to 60~65 DEG C of 25~30min of holding, is obtained
A is wrapped to material；
Material packet B's the preparation method comprises the following steps:
B1 vegetable oil) is warming up to 80~90 DEG C, is added herbal mixture frying 5~10 minutes, is then added new
Generation capsicum and day hawk capsicum, frying 5~10 minutes；
B2 the temperature of vegetable oil) is down to 60~65 DEG C of 25~30min of holding, obtains material packet B；
Material packet C's the preparation method comprises the following steps:
Will be dry after the cleaning of dry-making red date, fructus lycii, longan and garlic pieces, obtain material packet C.
Preferably, the day hawk capsicum after the rehydration and the county Nei Menggutuo capsicum are prepared as follows:
Immersion will be mixed with water after day hawk capsicum and the county Nei Menggutuo Capsicum crushing, day hawk capsicum after obtaining rehydration and interior
Mongolia support county capsicum；
The mass ratio of the gross mass and water of the day hawk capsicum and the county Nei Menggutuo capsicum is 1:2；
The mass ratio of the day hawk capsicum and the county Nei Menggutuo capsicum is 1:1；
The granularity of the day hawk capsicum and the county Nei Menggutuo Capsicum crushing is 35~40 mesh.
Preferably, the step A3) in day hawk capsicum and step A4) in day hawk chilli powder mass ratio be 1:3.
Preferably, in the material packet A, the herbal mixture is prepared as follows:
Cumin and fennel seeds are carried out to be crushed to 3~5 mesh after 120~130 DEG C of bakings；
Caraway seeds and tsaoko are crushed to 15~20 mesh；
Smashed cumin, fennel seeds, caraway seeds and tsaoko are mixed, herbal mixture is obtained；
In the material packet B, galangal is broken particle shape in the herbal mixture, and spiceleaf, cloves and Chinese prickly ash are whole
Grain is spare.
Preferably, it is spare to be broken into the foam that granularity is 2~3mm for the ginger and garlic；Shallot and spring onion be cut into length be 3~
The strip of 4cm.
Preferably, it is used after the capsicum of new generation and day hawk capsicum dissection, a new generation capsicum and day hawk capsicum cut
Length after section is 1~1.5cm, and the mass ratio of a new generation capsicum and day hawk capsicum is 3:2.
Preferably, the material packet C) in, the dry-making red date, fructus lycii, longan is that whole particle is spare, garlic slice.
Preferably, the animal oil is selected from edible chicken oil, and the vegetable oil is selected from salad oil.
Compared with prior art, the present invention provides a kind of preparation process of intermittent medium-low temperature extraction soup for chafing dish,
The following steps are included: material packet A's the preparation method comprises the following steps: A1) material packet A's the preparation method comprises the following steps: A1) vegetable and animals oils are warming up to 60~70
Spice mix is subjected to frying 5~pull out after ten minutes after DEG C；It A2, will be big after) vegetable and animals oils are continuously heating to 70~80 DEG C
Green onion, spring onion are pulled out after carrying out frying 10~15 minutes, garlic foam then are added, Jiang Mo is pulled out after blasting fragrance；A3) vegetable and animals oils after
It is continuous to be warming up to 80~90 DEG C, the day hawk capsicum and the county Nei Menggutuo capsicum frying 5 after being put into rehydration~pull out after ten minutes；A4)
Vegetable and animals oils are continuously heating to 90~100 DEG C, are added Pixian bean sauce, frying 5~10 minutes, are then added after fermented soya bean stir-fry,
Day hawk chilli powder is added and boils in water for a while, then dress with soy, vinegar, etc. system 5~10 minutes, adds herbal mixture, frying 2~4 minutes, be added spice mix,
3-5min is mixed in water, salt, sugar and monosodium glutamate；A5 add after the temperature of vegetable and animals oils) is down to 60~65 DEG C of holding 25-30min
Enter white wine sealing and be down to room temperature, obtains material packet A；Material packet B's the preparation method comprises the following steps: B1) vegetable oil is warming up to 80~90 DEG C, it is added
Herbal mixture frying 5~10 minutes, then it is added of new generation capsicum and day hawk capsicum, frying 5~10 minutes；B2) will
The temperature of vegetable oil is down to 60~65 DEG C of holding 25-30min, obtains material packet B；Material packet C's the preparation method comprises the following steps: by dry-making red date,
It is dry after fructus lycii, longan and garlic pieces cleaning, obtain material packet C.The present invention uses animals and plants compound lard for basic oil, selects one kind
The preparation process of intermittent medium-low temperature extraction soup for chafing dish is extracted using medium temperature first, is soaked at 60~100 DEG C of temperature
After mentioning, then low temperature extraction is used, extracted at 50~60 DEG C of temperature, handles the more of draft spice and rational proportion
The quality raw materials such as kind capsicum, Pixian bean sauce, fermented soya bean, Chinese prickly ash, the tastes such as draft spice, capsicum, Chinese prickly ash are merged and are extracted
It into grease, forms that a kind of draft spice flavor is outstanding, and has the peppery soup of illiteracy formula of compound grease fragrance.
Detailed description of the invention
Fig. 1 is influence of the different leaching modes to material packet A volatile flavor component；
Fig. 2 is influence of the different leaching modes to material packet B volatile flavor component.
Specific embodiment
The present invention provides a kind of intermittent medium-low temperature extraction soup for chafing dish, the material packets for being 14:11:1 including mass ratio
A, material packet B and material packet C；
Wherein, the material packet A is by including that the raw material of following mass parts is prepared:
100~120 parts of vegetable oil, 10~12 parts of animal oil, 5~15 parts of day hawk capsicum, 1~2 part of the county Nei Menggutuo capsicum,
4~6 parts of herbal mixture, 2~8 parts of spice mix, 2~8 parts of shallot, 2~8 parts of spring onion, 4~10 parts of ginger, garlic 2~
3 parts, 20~40 parts of Pixian bean sauce, 1~5 part of fermented soya bean, 1~5 part of white wine, 4~5 parts of edible salt, 3~4 parts of white granulated sugar, monosodium glutamate 6
~7 parts, 40~50 parts of water；
In certain specific embodiments of the invention, the material packet A is by including that the raw material of following mass parts is prepared:
105~115 parts of vegetable oil, 10~12 parts of animal oil, 8~12 parts of day hawk capsicum, 1~2 part of the county Nei Menggutuo capsicum,
4~6 parts of herbal mixture, 4~6 parts of spice mix, 4~6 parts of shallot, 4~6 parts of spring onion, 6~8 parts of ginger, garlic 2~3
Part, 25~35 parts of Pixian bean sauce, 2~4 parts of fermented soya bean, 2~4 parts of white wine, 4~5 parts of edible salt, 3~4 parts of white granulated sugar, monosodium glutamate 6~
7 parts, 40~50 parts of water；In the material packet A, the herbal mixture be mass ratio be 6:3:2:1 cumin, fennel fruit
Fragrant, caraway seeds and tsaoko mixtures.
Wherein, the vegetable oil is selected from salad oil, and the animal oil is selected from edible chicken oil.
Wherein, the herbal mixture is prepared as follows:
Cumin and fennel seeds are carried out to be crushed to 3~5 mesh after 120~130 DEG C of bakings；
Caraway seeds and tsaoko are crushed to 15~20 mesh；
Smashed cumin, fennel seeds, caraway seeds and tsaoko are mixed, herbal mixture is obtained.
The spice mix is made after being crushed by the raw material according to following mass parts with 52 degree for soaking in Chinese liquor 20~30 minutes
It is standby to form.Wherein, preferred 52 degree of white wine of cattle pen mountain board of 52 degree of white wine.
Raw material and dosage are as follows: it is 2~4 parts octagonal, 1~2 part of cassia bark, 1~2 part of spiceleaf, 1~2 part of dried orange peel, Chinese prickly ash 0.4~
0.6 part, 0.5~1 part of fragrant fruit, 1~3 part of Radix Glycyrrhizae, 1~3 part of the root of Dahurain angelica, 1~2 part of galanga, 0.4~0.6 part of Lysimachia sikokiana, lemon-grass 0.2
~0.4 part, 0.1~0.3 part of coriander, Bi dials 0.2~0.3 part, 0.2~0.3 part of cloves.
The material packet B is by including that the raw material of following mass parts is prepared:
100~120 parts of vegetable oil, 10~30 parts of capsicum of new generation, 12~13 parts of day hawk capsicum, herbal mixture 2
~3 parts；
In certain specific embodiments of the invention, the material packet B is by including that the raw material of following mass parts is prepared:
105~115 parts of vegetable oil, 15~25 parts of capsicum of new generation, 12~13 parts of day hawk capsicum, herbal mixture 2
~3 parts.
In the material packet B, the herbal mixture is galangal, spiceleaf, cloves and the flower that mass ratio is 5:2:1:2
The mixture of green pepper；
In the material packet B, galangal is broken particle shape in the herbal mixture, and spiceleaf, cloves and Chinese prickly ash are whole
Grain is spare.
The material packet C is by including that the raw material of following mass parts is prepared:
1~1.5 part of dry-making red date, 1~1.5 part of fructus lycii, 0.5~1 part of longan, 0.5~1 part of drying garlic pieces.
The present invention also provides a kind of preparation processes of above-mentioned soup for chafing dish, comprising the following steps:
Material packet A's the preparation method comprises the following steps:
A1) animal oil and vegetable oil are mixed, obtain vegetable and animals oils, it will after the vegetable and animals oils are warming up to 60~70 DEG C
Spice mix progress frying 5~pull out after ten minutes；
Wherein, the vegetable oil is selected from salad oil, and the animal oil is selected from edible chicken oil.
A2 it after) vegetable and animals oils are continuously heating to 70~80 DEG C, is pulled out after shallot, spring onion are carried out frying 10~15 minutes,
Onion parts becomes crineous from golden yellow at this time；Then garlic foam, Jiang Mo is added to pull out after blasting fragrance, the used time 5~10 minutes, fry to
Garlic foam brown color, is advisable when giving off a strong fragrance；It is spare that the ginger and garlic are broken into the foam that granularity is 2~3mm；Shallot and spring onion are cut into
Length is the strip of 3~4cm.
A3) vegetable and animals oils are continuously heating to 80~90 DEG C, and the day hawk capsicum and the county Nei Menggutuo capsicum after being put into rehydration are fried
System 5~pull out after ten minutes；
Day hawk capsicum and the county Nei Menggutuo capsicum after the rehydration are prepared as follows:
Immersion will be mixed with water after day hawk capsicum and the county Nei Menggutuo Capsicum crushing, day hawk capsicum after obtaining rehydration and interior
Mongolia support county capsicum；
The mass ratio of the gross mass and water of the day hawk capsicum and the county Nei Menggutuo capsicum is 1:2；
The mass ratio of the day hawk capsicum and the county Nei Menggutuo capsicum is 1:1；
The granularity of the day hawk capsicum and the county Nei Menggutuo Capsicum crushing is 35~40 mesh.
A4) vegetable and animals oils are continuously heating to 90~100 DEG C, and Pixian bean sauce is added, frying 5~10 minutes, fries to bean cotyledon
Sauce surface is dry, and state is scattered；Then after addition fermented soya bean stir-fry, day hawk chilli powder is added and boils in water for a while, then dress with soy, vinegar, etc. system 5~10 minutes, have obvious
Paste capsicum fragrance, color glow；Add herbal mixture, frying 2~4 minutes, be added spice mix, water,
Salt, sugar and monosodium glutamate mixing keep boiling and stir 5min；
Wherein, the step A3) in day hawk capsicum and step A4) in day hawk chilli powder mass ratio be 1:3.
A5 room temperature is down in addition white wine sealing after the temperature of vegetable and animals oils) is down to 60~65 DEG C of 25~30min of holding, is obtained
A is wrapped to material；Wherein, the white wine is 52 degree of cattle pen mountain.
Material packet B's the preparation method comprises the following steps:
B1 vegetable oil) is warming up to 80~90 DEG C, is added herbal mixture frying 5~10 minutes, is then added new
Generation capsicum and day hawk capsicum, frying 5~10 minutes, to capsicum color glow, Guan Huo；
The vegetable oil is selected from salad oil, is preferably purchased from the salad oil of COFCO Corporation.
It is used after a new generation capsicum and day hawk capsicum dissection, the length after a new generation capsicum and day hawk capsicum dissection
Degree is 1~1.5cm, and the mass ratio of a new generation capsicum and day hawk capsicum is 3:2.
B2 the temperature of vegetable oil) is down to 60~65 DEG C of holding 25-30min, obtains material packet B；
Material packet C's the preparation method comprises the following steps:
Will be dry after the cleaning of dry-making red date, fructus lycii, longan and garlic pieces, obtain material packet C.
The dry-making red date, fructus lycii, longan are that whole particle is spare, drying garlic slice.
The present invention first under mesophilic condition (60-100 DEG C, 40~70min) raw material is pre-processed, frying, frying
Etc. processes control, guarantee vegetable and animals oils sufficiently merged with herbaceous plant property raw material fragrance, then to it by the way of interval
Soup stock after frying carries out being cooled to 50~60 DEG C, then directly low-temperature extraction (50~60 DEG C, 30min) is carried out, so that chafing dish
Release its flavor component that all seasonings in soup stock can utmostly be changed, at the same can prepare a kind of ester it is aromatic it is strongly fragrant,
Spicy mellow illiteracy formula draft flavor type chafing dish bottom flavorings.In addition, the present invention is by medium-low temperature leaching mode to raw materials such as spices
It is processed, using limonene, linalool and sensory evaluation scores as evaluation index, has investigated different leaching modes to its different oil
Expect the influence of packet volatile flavor component.
For a further understanding of the present invention, below with reference to embodiment to intermittent medium-low temperature extraction provided by the invention
Soup for chafing dish and its preparation process are illustrated, and protection scope of the present invention is not limited by the following examples.
Raw material is all commercial product in following embodiment, and vegetable oil is the salad oil purchased from COFCO Corporation, and animal oil is food
Use chicken fat.
Embodiment 1
The present invention provides the preparation processes and formula of a kind of soup for chafing dish based on intermittent medium-low temperature extraction, including
Formula and frying.
1, it is formulated and is prepared by the raw material of following parts by weight:
Material packet A: 100 parts of vegetable oil, 10 parts of animal oil, 5 parts of day hawk capsicum is held in the palm in 1 part of county capsicum (Inner Mongol), herbaceous plant
4 parts of A, 2 parts of spice mix, 2 parts of shallot, 2 parts of spring onion, 4 parts of ginger, 2 parts of garlic, 20 parts of Pixian bean sauce, 2 parts of fermented soya bean, white wine
1 part, 4 parts of edible salt, 3 parts of white granulated sugar, 6 parts of monosodium glutamate, 40 parts of water.
Herbaceous plant A includes: 6 parts of cumin, 3 parts of fennel, 2 parts of caraway seeds, 1 part of tsaoko；
Spice mix includes: 2 parts of illiciumverum, and 1 part of cassia bark, 1 part of spiceleaf, 1 part of dried orange peel, 0.4 part of Chinese prickly ash, 0.5 part of fragrant fruit is sweet
1 part of grass, 1 part of the root of Dahurain angelica, 1 part of galanga, 0.4 part of Lysimachia sikokiana, 0.2 part of lemon-grass, 0.1 part of coriander, Bi dials 0.2 part, 0.2 part of cloves；
Material packet B: 100 parts of vegetable oil, 10 parts of capsicum of new generation, 12 parts of day hawk capsicum, B3 parts of herbaceous plant.
Herbaceous plant B includes: 5 parts of galangal, 2 parts of spiceleaf, 1 part of cloves, 2 parts of Chinese prickly ash.
Material packet C: 1 part of dry-making red date, 1 part of fructus lycii, 0.5 part of longan, 0.5 part of drying garlic pieces.
2, frying includes the following steps
The frying process of material packet A:
(1) animal and plant fat is added in pot, oil temperature rises to 60-70 DEG C, spice, Chinese prickly ash, aniseed is put into pot, greatly
It is pulled out after about frying 5-10 minutes.
(2) oil temperature is risen to 70-80 DEG C, shallot, small onion parts is added in pot frying 10-15 minutes, onion parts is by gold at this time
Yellow becomes pulling out when crineous.
(3) oil temperature remains unchanged, and garlic foam, Jiang Mo are added in hot oil, fries to garlic foam brown color, is advisable when giving off a strong fragrance
(used time is about 5-10 minutes).
(4) continue to rise to 80-90 DEG C of oil temperature, rehydration capsicum (ratio of capsicum and water is 1:2) is put into frying 5- in pot
At once it pulls out within 10 minutes.
(5) when continuing oil temperature to rise to 90-100 DEG C, Pixian bean sauce is added, fries to thick broad-bean sauce surface hair shaft, state dissipates
Opening can (used time be about 5-10 minutes).
(6) fermented soya bean are continuously added, after frying goes out perfume, oil temperature still keeps 90-100 DEG C at this time, and chilli powder is added and boils in water for a while, then dress with soy, vinegar, etc. 5- processed
10 minutes, there are obvious paste capsicum fragrance, color glow.
(7) herbaceous plant A is added, stirs 2-4 minutes, spice mix is added, adds suitable quantity of water, adds salt, sugar, monosodium glutamate suitable
Amount, keeps boiling and stirring after five minutes, and it is close that 52 degree of cattle pen mountain white wine is added after oil temperature is down to 60-65 DEG C of holding 25-30 minutes
Envelope is down to room temperature, discharges, filling.
Material packet B frying process the following steps are included:
(1) vegetable oil is added in pot, oil temperature rises to 80-90 DEG C, and herbaceous plant B material is added in pot, and holding temperature is 80-
90 DEG C, frying 5-10 minutes.
(2) be added capsicum section, keep temperature be 80-90 DEG C, frying 5-10 minutes, capsicum color glow, Guan Huo.
(3) it takes the dish out of the pot, carries out filling after being kept for 30 minutes when capsicum section and grease are cooled to 60 DEG C.
Material packet C's the preparation method comprises the following steps:
Will be dry after the cleaning of dry-making red date, fructus lycii, longan and garlic pieces, obtain material packet C.
The dry-making red date, fructus lycii, longan are that whole particle is spare, drying garlic slice.
Comparative example 1
1, formula is the same as embodiment 1
2, preparation method
The frying process of material packet A:
(1) animal and plant fat is added in pot, oil temperature rises to 60-70 DEG C, spice, Chinese prickly ash, aniseed is put into pot, greatly
It is pulled out after about frying 5-10 minutes.
(2) oil temperature is risen to 70-80 DEG C, shallot, small onion parts is added in pot frying 10-15 minutes, onion parts is by gold at this time
Yellow becomes pulling out when crineous.
(3) oil temperature remains unchanged, and garlic foam, Jiang Mo are added in hot oil, fries to garlic foam brown color, is advisable when giving off a strong fragrance
(used time is about 5-10 minutes).
(4) continue to rise to 80-90 DEG C of oil temperature, rehydration capsicum (ratio of capsicum and water is 1:2) is put into frying 5- in pot
At once it pulls out within 10 minutes.
(5) when continuing oil temperature to rise to 90-100 DEG C, Pixian bean sauce is added, fries to thick broad-bean sauce surface hair shaft, state dissipates
Opening can (used time be about 5-10 minutes).
(6) fermented soya bean are continuously added, after frying goes out perfume, oil temperature still keeps 90-100 DEG C at this time, and chilli powder is added and boils in water for a while, then dress with soy, vinegar, etc. 5- processed
10 minutes, there are obvious paste capsicum fragrance, color glow.
(7) herbaceous plant A is added, stirs 2-4 minutes, spice mix is added, adds suitable quantity of water, adds salt, sugar, monosodium glutamate suitable
Amount keeps boiling and stirring 52 degree of addition cattle pen mountain white wine sealing after five minutes and is down to room temperature, discharges, filling.
Material packet B second of frying process feature the following steps are included:
(1) vegetable oil is added in pot, oil temperature rises to 80-90 DEG C, and herbaceous plant B material is added in pot, and holding temperature is 80-
90 DEG C, frying 5-10 minutes.
(2) capsicum section is added, keeping temperature is 80-90 DEG C, and frying 5-10 minutes, capsicum color glow closed fire and takes the dish out of the pot.
(3) capsicum section and herbaceous plant material are filtered out into individually placed heat dissipation after taking the dish out of the pot, avoids becoming and paste, mixed after cooling.
The preparation method is the same as that of Example 1 by material packet C.
Embodiment 2
1, it is formulated and is prepared by the raw material of following parts by weight:
Material packet A: 120 parts of vegetable oil, 12 parts of animal oil, 15 parts of day hawk capsicum is held in the palm in 2 parts of county capsicum (Inner Mongol), and draft is planted
It is A6 parts of object, 6 parts of spice mix, 6 parts of shallot, 6 parts of spring onion, 4 parts of ginger, 3 parts of garlic, 40 parts of Pixian bean sauce, 4 parts of fermented soya bean, white
3 parts of wine, 5 parts of edible salt, 4 parts of white granulated sugar, 7 parts of monosodium glutamate, 50 parts of water.
Herbaceous plant A includes: 6 parts of cumin, 3 parts of fennel, 2 parts of caraway seeds, 1 part of tsaoko；
Spice mix includes: octagonal 4 parts, and 2 parts of cassia bark, 2 parts of spiceleaf, 2 parts of dried orange peel, 0.6 part of Chinese prickly ash, 1 part of fragrant fruit, Radix Glycyrrhizae
3 parts, 3 parts of the root of Dahurain angelica, 2 parts of galanga, 0.6 part of Lysimachia sikokiana, 0.4 part of lemon-grass, 0.3 part of coriander, Bi dials 0.3 part, 0.3 part of cloves；
Material packet B: 20 parts of vegetable oil, 20 parts of capsicum of new generation, 13 parts of day hawk capsicum, B2 parts of herbaceous plant.
Herbaceous plant B includes: 5 parts of galangal, 2 parts of spiceleaf, 1 part of cloves, 2 parts of Chinese prickly ash.
Material packet C: 1.5 parts of dry-making red date, 1.5 parts of fructus lycii, 1 part of longan, 1 part of drying garlic pieces.
2, frying includes the following steps
The frying process of material packet A:
(1) animal and plant fat is added in pot, oil temperature rises to 60-70 DEG C, spice, Chinese prickly ash, aniseed is put into pot, greatly
It is pulled out after about frying 5-10 minutes.
(2) oil temperature is risen to 70-80 DEG C, shallot, small onion parts is added in pot frying 10-15 minutes, onion parts is by gold at this time
Yellow becomes pulling out when crineous.
(3) oil temperature remains unchanged, and garlic foam, Jiang Mo are added in hot oil, fries to garlic foam brown color, is advisable when giving off a strong fragrance
(used time is about 5-10 minutes).
(4) continue to rise to 80-90 DEG C of oil temperature, rehydration capsicum (ratio of capsicum and water is 1:2) is put into frying 5- in pot
At once it pulls out within 10 minutes.
(5) when continuing oil temperature to rise to 90-100 DEG C, Pixian bean sauce is added, fries to thick broad-bean sauce surface hair shaft, state dissipates
Opening can (used time be about 5-10 minutes).
(6) fermented soya bean are continuously added, after frying goes out perfume, oil temperature still keeps 90-100 DEG C at this time, and chilli powder is added and boils in water for a while, then dress with soy, vinegar, etc. 5- processed
10 minutes, there are obvious paste capsicum fragrance, color glow.
(7) herbaceous plant A is added, stirs 2-4 minutes, spice mix is added, adds suitable quantity of water, adds salt, sugar, monosodium glutamate suitable
Amount keeps boiling and stirring after five minutes, and the white wine sealing of 52 degree of cattle pen mountain is added after oil temperature is down to 60-65 DEG C of holding 30 minutes
It is down to room temperature, is discharged, it is filling.
Material packet B frying process the following steps are included:
(1) vegetable oil is added in pot, oil temperature rises to 80-90 DEG C, and herbaceous plant B material is added in pot, and holding temperature is 80-
90 DEG C, frying 5-10 minutes.
(2) capsicum section is added, keeping temperature is 80-90 DEG C, and frying 5-10 minutes, capsicum color glow closed fire and takes the dish out of the pot.
(3) it after being kept for 30 minutes when capsicum section and grease are cooled to 60 DEG C, carries out filling.
Material packet C's the preparation method comprises the following steps:
Will be dry after the cleaning of dry-making red date, fructus lycii, longan and garlic pieces, obtain material packet C.
The dry-making red date, fructus lycii, longan are that whole particle is spare, drying garlic slice.
Comparative example 2
1, formula is the same as embodiment 2
2, preparation process
The frying process of material packet A:
(1) animal and plant fat is added in pot, oil temperature rises to 60-70 DEG C, spice, Chinese prickly ash, aniseed is put into pot, greatly
It is pulled out after about frying 5-10 minutes.
(2) oil temperature is risen to 70-80 DEG C, shallot, small onion parts is added in pot frying 10-15 minutes, onion parts is by gold at this time
Yellow becomes pulling out when crineous.
(3) oil temperature remains unchanged, and garlic foam, Jiang Mo are added in hot oil, fries to garlic foam brown color, is advisable when giving off a strong fragrance
(used time is about 5-10 minutes).
(4) continue to rise to 80-90 DEG C of oil temperature, rehydration capsicum (ratio of capsicum and water is 1:2) is put into frying 5- in pot
At once it pulls out within 10 minutes.
(5) when continuing oil temperature to rise to 90-100 DEG C, Pixian bean sauce is added, fries to thick broad-bean sauce surface hair shaft, state dissipates
Opening can (used time be about 5-10 minutes).
(6) fermented soya bean are continuously added, after frying goes out perfume, oil temperature still keeps 90-100 DEG C at this time, and chilli powder is added and boils in water for a while, then dress with soy, vinegar, etc. 5- processed
10 minutes, there are obvious paste capsicum fragrance, color glow.
(7) herbaceous plant A is added, stirs 2-4 minutes, spice mix is added, adds suitable quantity of water, adds salt, sugar, monosodium glutamate suitable
Amount keeps boiling and stirring 52 degree of addition cattle pen mountain white wine sealing after five minutes and is down to room temperature, discharges, filling.
Material packet B frying process the following steps are included:
(1) vegetable oil is added in pot, oil temperature rises to 80-90 DEG C, and herbaceous plant B material is added in pot, and holding temperature is 80-
90 DEG C, frying 5-10 minutes.
(2) capsicum section is added, keeping temperature is 80-90 DEG C, and frying 5-10 minutes, capsicum color glow closed fire and takes the dish out of the pot.
(3) capsicum section and herbaceous plant material are filtered out into individually placed heat dissipation after taking the dish out of the pot, avoids becoming and paste, mixed after cooling.
The preparation method is the same as that of Example 1 by material packet C
Embodiment
1. sense organ and volatile flavor component measurement
Subjective appreciation standard: test result forms evaluation group by 10 flavouring experts and evaluates, and integrated sensory comments
Determining full marks is 50 points, as shown in table 1.The average mark that effective result is graded by 10 flavouring experts, as a result such as 2 institute of table
Show.
1 subjective appreciation standard of table
2 results of sensory evaluation of table
| Evaluation project | Embodiment 1 | Comparative example 1 | Embodiment 2 | Comparative example 2 |
| Peppery degree pungent | 9 | 8 | 9 | 8 |
| Herbal delicate fragrance degree | 10 | 7 | 10 | 7 |
| Soup look | 9 | 8 | 9 | 9 |
| Rinse sense of food by | 9 | 7 | 10 | 7 |
| The dense degree of grease mouthfeel | 9 | 8 | 10 | 8 |
| Total score | 46 | 38 | 48 | 39 |
As shown in Table 2, embodiment 1 and the sensory evaluation scores of implementation case column 2 are respectively 46 and 48 points, and the two is above comparison
Example, especially in herbal delicate fragrance journey, there is apparent difference.This main cause is the abstraction technique because of intermittent medium-low temperature
In, due to the variation of extraction temperature and time, it is leached out the volatile flavor component in raw material preferably, so that product is whole
The fragrance degree of body is more prominent, to promote the volatile flavor component characteristic of product.
2, the measurement that flavor substance is carried out to the soup for chafing dish that above-described embodiment 1 and comparative example 1 are prepared, is as a result shown in figure
1~2 and table 3~4.Fig. 1 is influence of the different leaching modes to material packet A volatile flavor component.Fig. 2 is different leaching modes
Influence to material packet B volatile flavor component.Table 3 is the GC-MS analysis of the material packet A volatile flavor component of different leaching modes
As a result, the GC-MS that table 4 is the material packet B volatile flavor component of different leaching modes analyzes result.
As shown in Figure 1, medium-low temperature extraction is respectively adopted in material packet A and medium temperature extracts two ways, and medium-low temperature is expected when extracting
The relative amount of the linalool and limonene that wrap A is respectively 47.34% and 11.72%.And material wraps the virtue of A when using medium temperature extraction
The relative amount of the pure and mild limonene of camphor tree is respectively 39.46% and 7.49%.It to sum up, will be in perfume (or spice) by the way of the extraction of medium-low temperature
Gas component content is better than the mode of medium temperature extraction.Reason may be, with the end that medium temperature extracts, and along with low temperature into
The extraction of one step, so that the more thorough release of fragrance component in the raw materials such as spice, so that the relative amount of fragrance component increases
Add.
Material packet B equally extracts two ways using using the extraction of medium-low temperature and medium temperature, as shown in Figure 2, using medium-low temperature
The linalool of extraction and the relative amount of limonene are above the mode of medium temperature extraction.So material packet B and material packet A are using medium-low
The mode that the mode of temperature extraction is extracted than medium temperature is more suitable, and more can sufficiently discharge the fragrance component of the raw materials such as spice.This
To the flavor important role of soup stock, it follows that the mode of medium-low temperature extraction is to the extraction effect of the raw materials such as spice
Obviously.
The GC-MS of the material packet A volatile flavor component of the different leaching modes of table 3 analyzes result
The GC-MS of the material packet B volatile flavor component of the different leaching modes of table 4 analyzes result
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of intermittent medium-low temperature extraction soup for chafing dish, which is characterized in that including mass ratio for 14:11:1 material packet A,
Material packet B and material packet C；
Wherein, the material packet A is by including that the raw material of following mass parts is prepared:
100~120 parts of vegetable oil, 10~12 parts of animal oil, 5~15 parts of day hawk capsicum, 1~2 part of the county Nei Menggutuo capsicum, draft
4~6 parts of plant mixture, 2~8 parts of spice mix, 2~8 parts of shallot, 2~8 parts of spring onion, 4~10 parts of ginger, 2~3 parts of garlic,
20~40 parts of Pixian bean sauce, 1~5 part of fermented soya bean, 1~5 part of white wine, 4~5 parts of edible salt, 3~4 parts of white granulated sugar, monosodium glutamate 6~7
Part, 40~50 parts of water；
The material packet B is by including that the raw material of following mass parts is prepared:
100~120 parts of vegetable oil, 10~30 parts of capsicum of new generation, 12~13 parts of day hawk capsicum, herbal mixture 2~3
Part；
The material packet C is by including that the raw material of following mass parts is prepared:
1~1.5 part of dry-making red date, 1~1.5 part of fructus lycii, 0.5~1 part of longan, 0.5~1 part of drying garlic pieces.
2. soup for chafing dish according to claim 1, which is characterized in that in the material packet A, the herbal mixture is
Mass ratio be the cumin of 6:3:2:1, fennel seeds, caraway seeds and tsaoko mixture；
In the material packet B, the herbal mixture is galangal, spiceleaf, cloves and the Chinese prickly ash that mass ratio is 5:2:1:2
Mixture；
The spice mix by according to following mass parts raw material crush after with 52 degree soaking in Chinese liquor 20~30 minutes prepare and
At:
It is 2~4 parts octagonal, 1~2 part of cassia bark, 1~2 part of spiceleaf, 1~2 part of dried orange peel, 0.4~0.6 part of Chinese prickly ash, 0.5~1 part of fragrant fruit,
1~3 part of Radix Glycyrrhizae, 1~3 part of the root of Dahurain angelica, 1~2 part of galanga, 0.4~0.6 part of Lysimachia sikokiana, 0.2~0.4 part of lemon-grass, coriander 0.1~0.3
Part, Bi dials 0.2~0.3 part, 0.2~0.3 part of cloves.
3. a kind of preparation process of soup for chafing dish as claimed in claim 1 or 2, which comprises the following steps:
Material packet A's the preparation method comprises the following steps:
A1) material packet A's the preparation method comprises the following steps:
A1) animal oil and vegetable oil are mixed, obtain vegetable and animals oils, it will mixing after the vegetable and animals oils are warming up to 60~70 DEG C
Spice progress frying 5~pull out after ten minutes；
A2 it after) vegetable and animals oils are continuously heating to 70~80 DEG C, is pulled out after shallot, spring onion are carried out frying 10~15 minutes, then
Garlic foam is added, Jiang Mo is pulled out after blasting fragrance；
A3) vegetable and animals oils are continuously heating to 80~90 DEG C, and the day hawk capsicum and the county Nei Menggutuo capsicum frying 5 after being put into rehydration~
It pulls out after ten minutes；
A4) vegetable and animals oils are continuously heating to 90~100 DEG C, and Pixian bean sauce is added, frying 5~10 minutes, fermented soya bean are then added
After stir-frying, day hawk chilli powder is added and boils in water for a while, then dress with soy, vinegar, etc. system 5~10 minutes, adds herbal mixture, frying 2~4 minutes, mixing is added
3~5min is mixed in spice, water, salt, sugar and monosodium glutamate；
A5 room temperature is down in addition white wine sealing after the temperature of vegetable and animals oils) is down to 60~65 DEG C of 25~30min of holding, is expected
Wrap A；
Material packet B's the preparation method comprises the following steps:
B1 vegetable oil) is warming up to 80~90 DEG C, is added herbal mixture frying 5~10 minutes, a new generation is then added
Capsicum and day hawk capsicum, frying 5~10 minutes；
B2 the temperature of vegetable oil) is down to 60~65 DEG C of 25~30min of holding, obtains material packet B；
Material packet C's the preparation method comprises the following steps:
Will be dry after the cleaning of dry-making red date, fructus lycii, longan and garlic pieces, obtain material packet C.
4. preparation method according to claim 3, which is characterized in that day hawk capsicum and the county Nei Menggutuo after the rehydration
Capsicum is prepared as follows:
Immersion will be mixed with water after day hawk capsicum and the county Nei Menggutuo Capsicum crushing, the day hawk capsicum and the Inner Mongol after obtaining rehydration
Hold in the palm county capsicum；
The mass ratio of the gross mass and water of the day hawk capsicum and the county Nei Menggutuo capsicum is 1:2；
The mass ratio of the day hawk capsicum and the county Nei Menggutuo capsicum is 1:1；
The granularity of the day hawk capsicum and the county Nei Menggutuo Capsicum crushing is 35~40 mesh.
5. preparation method according to claim 3, which is characterized in that the step A3) in day hawk capsicum and step A4)
In day hawk chilli powder mass ratio be 1:3.
6. preparation method according to claim 3, which is characterized in that in the material packet A, the herbal mixture is pressed
It is prepared according to following method:
Cumin and fennel seeds are carried out to be crushed to 3~5 mesh after 120~130 DEG C of bakings；
Caraway seeds and tsaoko are crushed to 15~20 mesh；
Smashed cumin, fennel seeds, caraway seeds and tsaoko are mixed, herbal mixture is obtained；
In the material packet B, galangal is broken particle shape in the herbal mixture, and spiceleaf, cloves and Chinese prickly ash are that whole grain is standby
With.
7. preparation method according to claim 3, which is characterized in that the ginger and garlic are broken into the foam that granularity is 2~3mm
It is spare；Shallot and spring onion are cut into the strip that length is 3~4cm.
8. preparation method according to claim 3, which is characterized in that make after a new generation capsicum and day hawk capsicum dissection
With the length after a new generation capsicum and day hawk capsicum dissection is 1~1.5cm, a new generation capsicum and day hawk capsicum
Mass ratio is 3:2.
9. preparation method according to claim 3, which is characterized in that the material packet C) in, the dry-making red date, fructus lycii,
Longan is that whole particle is spare, garlic slice.
10. preparation method according to claim 3, which is characterized in that the animal oil is selected from edible chicken oil, the plant
Oil is selected from salad oil.
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| CN112674314A (en) * | 2020-12-23 | 2021-04-20 | 四川航佳生物科技有限公司 | Compound flavor beef tallow and production process thereof |
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