CN110477340A - A kind of edible vegetable oil slag-free chafing dish bottom flavoring and preparation method thereof - Google Patents
A kind of edible vegetable oil slag-free chafing dish bottom flavoring and preparation method thereof Download PDFInfo
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- CN110477340A CN110477340A CN201910850861.1A CN201910850861A CN110477340A CN 110477340 A CN110477340 A CN 110477340A CN 201910850861 A CN201910850861 A CN 201910850861A CN 110477340 A CN110477340 A CN 110477340A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of edible vegetable oil slag-free chafing dish bottom flavoring and preparation method thereof, the edible vegetable oil slag-free chafing dish bottom flavoring includes the raw material of following weight parts: 26-34 parts of oil plant, 3.5-6 parts of capsicum, 0.7-1.5 parts of Chinese prickly ash, 0.78-1.45 parts of fragrance, 4.3-9.8 parts of auxiliary material.The invention has the benefit that edible vegetable oil slag-free chafing dish bottom flavoring of the present invention passes through distinctive temperature control and blanking opportunity, maintain the spicy fresh perfume (or spice) of traditional river flavour chafing dish, the characteristics of clearing-oil chafing dish bottom flavorings are tasty solve again before, oil generation taste, not mellow, single taste, has played that edible vegetable oil chafing dish is healthier, is more conducive to the advantage of absorption of human body；Edible vegetable oil slag-free chafing dish bottom flavoring of the present invention passes through rigorous fragrance and matches, the stewing tasty technique of system of constant temperature, so that clearing-oil chafing dish bottom flavorings taste type is unique, drifting fragrance overflows, eats and enjoys endless aftertastes.Have effects that tonifying middle-Jiao and Qi, stomach strengthening and digestion promoting, clearing heat and detoxicating, tranquilizing the mind, promoting blood circulation to body while enjoying delicious.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of edible vegetable oil slag-free chafing dish bottom flavoring and preparation method thereof.
Background technique
Chafing dish, Gu claim " antique custard ", and there is literature record in the Warring States Period.It, which is now eaten, now scalds, and material delicate flavour is peppery, and food method is unique,
It is suitable for people of all ages, it is lasting after thousands of years, it has also become a kind of drink that national tradition charm is full.Later it is this cook rinse it is boiling hot
The custom of food is able to follow the chafing dish for being developed into today throughout streets and lanes.
With the development of society, requirement of the people to chafing dish cuisines not only accomplishes traditional spicy fresh perfume (or spice), but more
Focus on the health and health-care effect of food.For traditional river flavour chafing dish based on butter bottom material, feature taste type is mellow, the disadvantage is that dynamic
Object belongs to saturated fatty acid again and is not easy to be absorbed by the body, and heat is high, and cholesterol is high, and more foods are unfavorable for health.
Clearing-oil chafing dish bottom flavorings are vegetable oil, rich in the special fragrance of rapeseed, entrance non-greasy, salubrious, idiotrophic valence
Value is high, it is easier to be absorbed by the body.But at present, the generally existing tasty difficulty of edible vegetable oil bottom material, product oil oil generation smell are dense on the market
Weight, the phenomenon of color muddiness are all unable to get satisfaction for a person sponging on an aristocrat from color etc..
Summary of the invention
The object of the present invention is to provide a kind of no oil generation smell, it is easier to tasty and beautiful in colour edible vegetable oil slag-free chafing dish bottom
Material, and the chafing dish bottom flavorings have the odor type of specific identification, Chinese herbal medicine contained in bottom material has strengthening spleen and tonifying lung, heat-clearing to human body
The effect of removing toxic substances.
A kind of edible vegetable oil slag-free chafing dish bottom flavoring, the raw material including following weight parts: 26-34 parts of oil plant, 3.5-6 parts of capsicum, flower
0.7-1.5 parts of green pepper, 0.78-1.45 parts of fragrance, 4.3-9.8 parts of auxiliary material；
The oil plant includes the raw material of following weight parts: 20-25 parts of rapeseed oil, 6-9 parts of salad oil；
The capsicum includes the raw material of following weight parts: capsicum 2-3 parts of new generation, 1-2 parts of sub warhead capsicum, babysbreath are peppery
0.5-1 parts of green pepper；
The Chinese prickly ash includes the raw material of following weight parts: 0.5-1 parts of pericarpium zanthoxyli bungeani, 0.2-0.5 parts of Chinese green prickly ash peel；
The auxiliary material includes the raw material of following weight parts: 0.5-1 parts of yellow ginger, 0.2-0.7 parts of shallot, 0.2-0.7 parts of spring onion,
0.5-1 parts of garlic, 0.6-1.2 parts of onion, 0.2-0.6 parts of caraway, 0.25-0.35 parts of rock sugar, 1-3 parts of red oil bean cotyledon, beans mothers and sons
0.25-0.35 parts, 0.2-0.3 parts of vinasse, 0.4-0.6 parts of white wine；
The fragrance includes the raw material of following weight parts: 0.04-0.08 parts of basyleave, 0.03-0.06 parts of fructus amomi, Amomum cardamomum
0.06-0.12 parts, 0.03-0.06 parts of allspice, 0.04-0.08 parts of tsaoko, 0.04-0.08 parts of Radix Glycyrrhizae, cassia bark 0.05-0.09
Part, 0.03-0.06 parts of cloves, 0.15-0.3 parts of fennel seeds, 0.08-0.12 parts of cumin, 0.03-0.06 parts of lemongrass, kaempferia galamga 0.07-
0.12 part, 0.08-0.12 parts of illiciumverum, 0.03-0.07 parts of spearmint, 0.02-0.03 parts of fructus piperis longi.
Further, the edible vegetable oil slag-free chafing dish bottom flavoring, the raw material including following weight parts: 30 parts of oil plant, capsicum 4.5
Part, 1.1 parts of Chinese prickly ash, 1.09 parts of fragrance, 6.55 parts of auxiliary material；
The oil plant includes the raw material of following weight parts: 22.5 parts of rapeseed oil, 7.5 parts of salad oil；
The capsicum includes the raw material of following weight parts: 2.25 parts of capsicum of new generation, 1.5 parts of sub warhead capsicum, babysbreath
0.75 part of capsicum；
Capsicum pungent of new generation is sufficient, oil mass is more, color azarin, colouring ability height, boils long not rotten；Sub warhead capsicum color is gorgeous
Beautiful, pungent mellowness；The peppery middle band of babysbreath capsicum is fragrant but color is slightly light；These three capsicums proportionally mix, and have chafing dish bottom flavorings
There is the characteristics of peppery, beautiful in colour, mellowness.
The Chinese prickly ash includes the raw material of following weight parts: 0.75 part of pericarpium zanthoxyli bungeani, 0.35 part of Chinese green prickly ash peel；
The auxiliary material includes the raw material of following weight parts: 0.75 part of yellow ginger, 0.5 part of shallot, 0.5 part of spring onion, 0.75 part of garlic,
0.8 part of onion, 0.4 part of caraway, 0.3 part of rock sugar, 1.5 parts of red oil bean cotyledon, 0.3 part of beans mothers and sons, 0.25 part of vinasse, 0.5 part of white wine；
The fragrance includes the raw material of following weight parts: 0.06 part of basyleave, 0.045 part of fructus amomi, 0.09 part of Amomum cardamomum, more
0.045 part of fragrant fruit, 0.06 part of tsaoko, 0.06 part of Radix Glycyrrhizae, 0.075 part of cassia bark, 0.045 part of cloves, 0.2 part of fennel seeds, cumin 0.1
Part, 0.045 part of lemongrass, 0.09 part of kaempferia galamga, octagonal 0.1 part, 0.05 part of spearmint, 0.025 part of fructus piperis longi.
Basyleave acrid flavour, gas are fragrant, have effects that stomach invigorating qi-regulating.
It is fructus amomi acrid flavour, warm-natured, there is dampness elimination appetizing, it is warming spleen and stopping diarrha, the effect of regulating the flow of vital energy and preventing miscarriage.
It is Amomum cardamomum acrid flavour, warm-natured, there is the effect of dampness elimination promoting the circulation of qi, warming middle energizer to arrest vomiting, appetite-stimulating and indigestion-relieving.
It is allspice acrid flavour, warm-natured, there is cloves and myristic mixing aromatic odor, therefore claim allspice.
It is tsaoko acrid flavour, warm-natured, there is the effect of eliminating dampness middle benefit gas, preventing malaria eliminating phlegm.
Radix Glycyrrhizae belongs to perennial herb, is a kind of help Chinese herbal medicine, sweet tea sweet in flavor, it is mild-natured and.Stop with purging fire for removing toxin, emergency
Bitterly, it the effect of tonifying middle-Jiao and Qi, cures mainly and stops drinking under the heart, palpitaition, sweating is not thirsty, difficult urination, cough and incontinence of urine.Radix Glycyrrhizae is also good at reconciling
Pharmacological property solves the poison of hundred medicines.Furthermore there are also anti-inflammatory antianaphylactic effects for Radix Glycyrrhizae, can protect the throat and tunica mucosa tracheae of inflammation.
Cassia bark is because containing volatile oil due to fragrant aroma, and meat dish can be made to dispel, and raw meat solution is greasy, and fragrance is palatable, and then makes us appetite
It increases.
It is cloves bitter, cold in nature, have effects that heat-clearing, removing toxic substances, cough-relieving, stop dysentery, be commonly used to treatment cough productive cough, dysentery,
The illnesss such as hepatitis.
It is fennel seeds acrid flavour, warm-natured, there is the effect of eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach.
Cumin has special fragrance, has the medical health care functions such as tranquilizing the mind, analgesic, promoting the circulation of qi, appetizing, anti-corrosion.
Lemongrass can improve digestive function, deodorization, expelling parasite, the function with anti-infective, Cress, the greasy unclean skin of conditioning
Effect.
Kaempferia Zingiber, Kaempferia, it is acrid flavour, warm-natured, kaempferia galamga to staphylococcus aureus and typhoid bacillus, Pseudomonas aeruginosa,
Shigella dysenteriae etc. plays the role of inhibition, and the phenolic hydroxyl group contained in kaempferia galamga has stronger antioxidation.In addition, kaempferia galamga has very
Good sun-proof result, and it is non-stimulated to skin.
Illiciumverum is famous flavoring, and pericarp, seed, leaf all contain aromatic oil, have stomach invigorating, wind dispelling, analgesia,
The effect of regulating QI of the middle-JIAO, dispellieg cold and dampness, can treat the symptoms such as indigestion and neurasthenia.
Spearmint have kidney qi of dispelling, except labor gas, solution is tired, the fragrant clean effect that makes one implication.
Fructus piperis longi acrid flavour, property heat, have the effect of warming spleen and stomach for dispelling cold, lower gas relieves pain.
The preparation method of the edible vegetable oil slag-free chafing dish bottom flavoring, comprising the following steps:
(1) capsicum dissection removes chilli seed, and capsicum section is put into boiling water and is cooked, is finished wait cook, and takes out draining, then
It is steamed, is finished wait steam, crush to grow cake capsicum；
Traditional handicraft taste cake capsicum grows cake capsicum the preparation method comprises the following steps: just breaking into after capsicum is cooked, but does so
Not only moisture is big for taste cake capsicum out, increases the time cooked but also because of it can be not easy that capsicum skin and flesh is caused to separate due to mashing,
The capsicum that frying goes out bottom material forms ghost, and meat but becomes paste because being unequal to firepower, be easy to cause chafing dish fry dried food ingredients black, so that chafing dish is oily
Fragrant spicy subtract greatly, influence original flavor；
(2) pericarpium zanthoxyli bungeani, Chinese green prickly ash peel are crushed respectively, and are added respectively into smashed pericarpium zanthoxyli bungeani, Chinese green prickly ash peel
White wine, sealed pickling；
Crushing pericarpium zanthoxyli bungeani, Chinese green prickly ash peel, to help more to come into contact in a large area grease tasty, is pickled with white wine, on the one hand
Alcohol can kill bacterium, microorganism in Chinese prickly ash；On the other hand, it is savory that the ethyl alcohol contained in alcohol can allow Chinese prickly ash to include
Substance is dissolved out, and sealed pickling can prevent Chinese prickly ash be dissolved in the flavor component in white wine scatter and disappear.
The big oil weight of the grain of pericarpium zanthoxyli bungeani, fragrance is strong, alcohol is numb tasty and refreshing, can make that chafing dish bottom flavorings color is good, numb highly seasoned, fragrance
Dense, rear taste is not bitter；Chinese green prickly ash peel contain the vitamin C of needed by human body, copper, iron, zinc, manganese, selenium, etc. various trace elements,
Oil yield is relatively high, has effects that the strong stomach of invigorating the spleen, dispelling wind and eliminating dampness.
(3) clean yellow ginger, garlic, be respectively crushed into yellow ginger end, garlic granule it is spare；Shallot, spring onion, onion, caraway are cleaned, is cut
Section, it is spare；
(4) remaining fragrance for removing fennel seeds, cumin is crushed, fennel seeds and withered is added to crushing in gained powder
Tender tea leaves, sequentially add vinasse, white wine, are mixed evenly, and sealed pickling is spare；
(5) rapeseed oil is poured into frying pan, fire cooling is closed when oil temperature rises to 220-240 DEG C, salad oil is added and is turned over
It fries, when the temperature of oil plant is down to 145-155 DEG C, part oil plant is poured into and is grown in cake capsicum, and is mixed evenly；
In operation, the good oil temperature of strict control, if oil temperature, which can not enough generate " oil generation gas ", influences mouthfeel, vegetable oil
In the unsaturated fatty acid that contains it is relatively more, if oil temperature is easy to generate polycyclic compounds for a long time more than 260 DEG C, destroy grease
Original trophic structure keeps produced bottom material bitter.
(6) temperature for keeping oil plant in frying pan is 120-150 DEG C, shallot, spring onion progress frying is added into oil plant, to fried
System finishes, and takes out, and places into caraway and carries out frying, finish to frying, takes out；Bruised ginger is added into oil plant again to be mixed
It is even, and sequentially add beans mothers and sons, red oil bean cotyledon, onion, grow cake capsicum boil, then be added rock sugar, garlic granule, wait boil one
After the section time, marinated Chinese prickly ash is added, and be tuned into small fire and boiled, marinated fragrance is then added, be tuned into moderate heat and endured
System, to the end of boiling, Guan Huo, stirring is naturally cooling to 95-100 DEG C, and white wine is added, is mixed evenly, obtains bottom material；
The temperature of small fire is 120 DEG C or so, and the temperature of moderate heat is 170 DEG C or so, and the temperature of high fire is 210 DEG C or so.
Strict control firepower is wanted during tanning, too small pungent, fragrance and the color that will be unable to extract capsicum of firepower leads to oil
Expect that color is dark red unclear bright；Firepower is excessive to cause capsicum, Chinese prickly ash, the moisture inside thick broad-bean sauce to evaporate rapidly, does not extract completely also
Taste has just done coke out, causes that oil plant is bitter, is faint in color.
(7) bottom material is pumped into vacuum vexed tank, carries out stewing system, the stewing bottom material made is subjected to dregs of fat separation, gained oil phase
As edible vegetable oil slag-free chafing dish bottom flavoring.
Further, in step (1), the time of the cooking is 8-12min；The temperature steamed is 120-150 DEG C,
The time steamed at this temperature is 50-70min.
Further, in step (2), the weight ratio of pericarpium zanthoxyli bungeani, Chinese green prickly ash peel and added white wine is 4-7:1, sealing
The marinated time is 50-70min.
Further, in step (4), the amount of added white wine and the weight ratio of fragrance are as follows: 1:5-6, the time of sealed pickling
For 50-70min.
Further, in step (5), the 1/4-1/3 for growing that the oil plant in cake capsicum is total oil plant is poured into.Oil plant is poured into taste
It when in cake capsicum, can be added, i.e., after oil plant to be added, stir evenly after the temperature wait grow cake capsicum lowers, again in three times
Oil plant is added, can prevent temperature is excessively high to make to grow cake capsicum hair coke in this way, it is ensured that the color for growing cake capsicum is scarlet, farthest
Keep bottom material color red gorgeous, limpid.
Further, in step (6), the time of shallot, the spring onion frying in oil plant is 1-3min, and caraway is fried in oil plant
The time of system is 1-3min.
It when shallot, spring onion carry out frying, can be pulled out to onion parts in golden yellow, caraway carries out having waited for caraway branches and leaves when frying
It is crisp to pull out.
Further, in step (6), rock sugar is added after boiling 15-25min after taste cake capsicum to be added；Garlic granule to be added
Chinese prickly ash is added after 20-30min；Fragrance is added after Chinese prickly ash 15-25min to be added；Fire is closed after fragrance 10-15min to be added；It is to be added
After entering white wine stirring 4-6min, bottom material is obtained.
After Chinese prickly ash to be added, observable capsicum section quality has been done, transparence, portion occurs in epidermis to capsicum section surface moisture
Subregion darkens, and Chinese prickly ash oil suction whole is in full state, and the grease scooped out is placed at frying pan angle and is allowed to free downslide,
Limpid no floccule, at this moment can be added fragrance inside grease.
Further, in step (7), the temperature for boiling in a covered pot over a slow fire system is 55-65 DEG C, and the time for boiling in a covered pot over a slow fire system at this temperature is 11-13h.
Fragrance and nutritional ingredient in fragrance come by stewing produce of constant temperature, and entering pot oil excessively must not exceed 15 minutes, tanning
Will appear part fragrance moisture too long, to be evaporated hair burnt bitter, loses original nutritive value and fragrance.And stewing system is equivalent to one
The process of a fermentation, by stewing system can farthest by fragrance fragrance and nutritional ingredient combine with oil plant, by oil plant
The pungent of middle capsicum, fragrance, the numb taste in Chinese prickly ash, fragrance are combined with oil plant to the greatest extent.
The invention has the benefit that edible vegetable oil slag-free chafing dish bottom flavoring of the present invention passes through distinctive temperature control and blanking
Opportunity, that is, the spicy fresh perfume (or spice) of traditional river flavour chafing dish is maintained, and clearing-oil chafing dish bottom flavorings are tasty before solving, oil generation taste, no
The characteristics of mellow, single taste, play that edible vegetable oil chafing dish is healthier, is more conducive to the advantage of absorption of human body.
Edible vegetable oil slag-free chafing dish bottom flavoring of the present invention is matched by rigorous fragrance, the stewing tasty technique of system of constant temperature, so that clearly
Oily chafing dish bottom flavorings taste type is unique, drifting fragrance overflows, eats and enjoys endless aftertastes.While enjoying delicious to body have tonifying middle-Jiao and Qi,
The effect of stomach strengthening and digestion promoting, clearing heat and detoxicating, tranquilizing the mind, promoting blood circulation.
Edible vegetable oil slag-free chafing dish bottom flavoring of the present invention can substitute animal oil chafing dish bottom flavorings on the market completely, become new generation
The emerging product of chafing dish bottom flavorings.Its selection is fastidious, raw by modernization assembly line all from the natural fine quality in source area
It produces, in strict accordance with state food safety law specification, refusal uses any additive product, and oil, material are processed by purpose made technology
The chafing dish bottom flavorings oil plant various as color；Quantization operation keeps taste to remain the same from beginning to end, and allows this chafing dish bottom flavorings fast
Speed is applied to each chafing dish shops.
Specific embodiment
Embodiment 1
A kind of edible vegetable oil slag-free chafing dish bottom flavoring, which is characterized in that the raw material including following weight parts: oil plant 26kg, capsicum
3.5kg, Chinese prickly ash 0.7kg, fragrance 0.78kg, auxiliary material 4.3kg；
The oil plant includes the raw material of following weight parts: rapeseed oil 20kg, salad oil 6kg；
The capsicum includes the raw material of following weight parts: capsicum 2kg of new generation, sub warhead capsicum 1kg, babysbreath capsicum
0.5kg；
The Chinese prickly ash includes the raw material of following weight parts: pericarpium zanthoxyli bungeani 0.5kg, Chinese green prickly ash peel 0.2kg；
The auxiliary material includes the raw material of following weight parts: yellow ginger 0.5kg, shallot 0.2kg, spring onion 0.2kg, garlic 0.5kg, ocean
Green onion 0.6kg, caraway 0.2kg, rock sugar 0.25kg, red oil bean cotyledon 1kg, beans mothers and sons 0.25kg, vinasse 0.2kg, white wine 0.4kg；
The fragrance includes the raw material of following weight parts: basyleave 0.04kg, fructus amomi 0.03kg, Amomum cardamomum 0.06kg, more
Fragrant fruit 0.03kg, tsaoko 0.04kg, Radix Glycyrrhizae 0.04kg, cassia bark 0.05kg, cloves 0.03kg, fennel seeds 0.15kg, cumin
0.08kg, lemongrass 0.03kg, kaempferia galamga 0.07kg, illiciumverum 0.08kg, spearmint 0.03kg, fructus piperis longi 0.02kg.
The preparation method of the edible vegetable oil slag-free chafing dish bottom flavoring, comprising the following steps:
(1) capsicum dissection removes chilli seed, and capsicum section is put into boiling water and is cooked, is finished wait cook, and takes out draining, then
It is steamed, is finished wait steam, crush to grow cake capsicum；
(2) pericarpium zanthoxyli bungeani, Chinese green prickly ash peel are crushed respectively, and are added respectively into smashed pericarpium zanthoxyli bungeani, Chinese green prickly ash peel
White wine, sealed pickling；
(3) clean yellow ginger, garlic, be respectively crushed into yellow ginger end, garlic granule it is spare；Shallot, spring onion, onion, caraway are cleaned, is cut
Section, it is spare；
(4) remaining fragrance for removing fennel seeds, cumin is crushed, fennel seeds and withered is added to crushing in gained powder
Tender tea leaves, sequentially add vinasse, white wine, are mixed evenly, and sealed pickling is spare；
(5) rapeseed oil is poured into frying pan, fire cooling is closed when oil temperature rises to 220 DEG C, salad oil is added and stir-fries, to
When the temperature of oil plant is down to 145 DEG C, part oil plant is poured into and is grown in cake capsicum, and is mixed evenly；
(6) temperature for keeping oil plant in frying pan is 120 DEG C, and shallot, spring onion progress frying are added into oil plant, complete to frying
Finish, take out, places into caraway and carry out frying, finished to frying, taken out；Bruised ginger is added into oil plant again to be mixed evenly, and
Sequentially add beans mothers and sons, red oil bean cotyledon, onion, grow cake capsicum boil, then be added rock sugar, garlic granule, when boiling one section
Between after, marinated Chinese prickly ash is added, and be tuned into small fire and boiled, marinated fragrance is then added, be tuned into moderate heat and boiled, to
Tanning terminates, Guan Huo, and stirring is naturally cooling to 95 DEG C, and white wine is added, is mixed evenly, obtains bottom material；
(7) bottom material is pumped into vacuum vexed tank, carries out stewing system, the stewing bottom material made is subjected to dregs of fat separation, gained oil phase
As edible vegetable oil slag-free chafing dish bottom flavoring.
Embodiment 2
A kind of edible vegetable oil slag-free chafing dish bottom flavoring, which is characterized in that the raw material including following weight parts: oil plant 30kg, capsicum
4.5kg, Chinese prickly ash 1.1kg, fragrance 1.09kg, auxiliary material 6.55kg；
The oil plant includes the raw material of following weight parts: rapeseed oil 22.5kg, salad oil 7.5kg；
The capsicum includes the raw material of following weight parts: capsicum 2.25kg of new generation, sub warhead capsicum 1.5kg, babysbreath
Capsicum 0.75kg；
The Chinese prickly ash includes the raw material of following weight parts: pericarpium zanthoxyli bungeani 0.75kg, Chinese green prickly ash peel 0.35kg；
The auxiliary material includes the raw material of following weight parts: yellow ginger 0.75kg, shallot 0.5kg, spring onion 0.5kg, garlic 0.75kg,
Onion 0.8kg, caraway 0.4kg, rock sugar 0.3kg, red oil bean cotyledon 1.5kg, beans mothers and sons 0.3kg, vinasse 0.25kg, white wine 0.5kg；
The fragrance includes the raw material of following weight parts: basyleave 0.06kg, fructus amomi 0.045kg, Amomum cardamomum 0.09kg, more
Fragrant fruit 0.045kg, tsaoko 0.06kg, Radix Glycyrrhizae 0.06kg, cassia bark 0.075kg, cloves 0.045kg, fennel seeds 0.2kg, cumin
0.1kg, lemongrass 0.045kg, kaempferia galamga 0.09kg, illiciumverum 0.1kg, spearmint 0.05kg, fructus piperis longi 0.025kg.
The preparation method of the edible vegetable oil slag-free chafing dish bottom flavoring, comprising the following steps:
(1) capsicum dissection removes chilli seed, and capsicum section is put into boiling water and cooks 8min, is finished wait cook, drip is taken out
Water steams 70min under conditions of temperature is 120 DEG C, finishes wait steam, and crushes to grow cake capsicum；
(2) pericarpium zanthoxyli bungeani, Chinese green prickly ash peel are crushed respectively, and are added respectively into smashed pericarpium zanthoxyli bungeani, Chinese green prickly ash peel
White wine, weight and pericarpium zanthoxyli bungeani, the weight ratio of Chinese green prickly ash peel of added white wine are 4:1, sealed pickling 50min；
(3) clean yellow ginger, garlic, be respectively crushed into yellow ginger end, garlic granule it is spare；Shallot, spring onion, onion, caraway are cleaned, is cut
Section, it is spare；
(4) remaining fragrance for removing fennel seeds, cumin is crushed, fennel seeds and withered is added to crushing in gained powder
Tender tea leaves sequentially add vinasse, white wine (amount of added white wine and the weight ratio of fragrance are as follows: 1:5), are mixed evenly, sealing salts down
50min processed, it is spare；
(5) rapeseed oil is poured into frying pan, fire cooling is closed when oil temperature rises to 220 DEG C, salad oil is added and stir-fries, to
When the temperature of oil plant is down to 145 DEG C, 1/4 total oil plant is poured into and is grown in cake capsicum, and is mixed evenly；Oil plant is poured into taste
It when in cake capsicum, can be added, i.e., after oil plant to be added, stir evenly after the temperature wait grow cake capsicum lowers, again in three times
Oil plant is added, can prevent temperature is excessively high to make to grow cake capsicum hair coke in this way, it is ensured that the color for growing cake capsicum is scarlet, farthest
Keep bottom material color red gorgeous, limpid；
(6) temperature for keeping oil plant in frying pan is 130 DEG C, shallot, spring onion progress frying is added into oil plant, to frying
1min onion parts can be taken off in golden yellow, place into caraway frying 1min, and crisp to caraway branches and leaves is that can be taken off；Again into oil plant
Bruised ginger is added to be mixed evenly, beans mothers and sons are added, it is glossy (this process probably needs 2min) to beans mother and sons' epidermis, it sequentially adds
Red oil bean cotyledon (red oil bean cotyledon can be added in three times, every minor tick 1 minute, convenient for tasty), onion, to the micro- Huang Shijia in onion surface
Enter to grow cake capsicum tanning 15min (when 1/3 amount is added wait grow cake capsicum, firepower to be adjusted to moderate heat, it is peppery that remaining taste cake is then added
Green pepper stirs evenly, and firepower is modulated moderate heat when surface starts general bubble), rock sugar, garlic granule is then added, after boiling 20min,
Marinated Chinese prickly ash is added, and is tuned into small fire tanning 15min, marinated fragrance is then added, moderate heat tanning 10min is tuned into, wait endure
System terminates, Guan Huo, and stirring is naturally cooling to 95 DEG C, and white wine is added, and 4min is mixed, obtains bottom material；
(7) bottom material is pumped into vacuum vexed tank, 12h processed is boiled in a covered pot over a slow fire under conditions of 55 DEG C, the stewing bottom material made is pumped into turbine
Dregs of fat separation is carried out in centrifuge, gained oil is mutually edible vegetable oil slag-free chafing dish bottom flavoring.
Embodiment 3
A kind of edible vegetable oil slag-free chafing dish bottom flavoring, which is characterized in that the raw material including following weight parts: oil plant 34kg, capsicum
6kg, Chinese prickly ash 1.5kg, fragrance 1.45kg, auxiliary material 9.8kg；
The oil plant includes the raw material of following weight parts: rapeseed oil 25kg, salad oil 9kg；
The capsicum includes the raw material of following weight parts: capsicum 3kg of new generation, sub warhead capsicum 2kg, babysbreath capsicum
1kg；
The Chinese prickly ash includes the raw material of following weight parts: pericarpium zanthoxyli bungeani 1kg, Chinese green prickly ash peel 0.5kg；
The auxiliary material includes the raw material of following weight parts: yellow ginger 1kg, shallot 0.7kg, spring onion 0.7kg, garlic 1kg, onion
1.2kg, caraway 0.6kg, rock sugar 0.35kg, red oil bean cotyledon 3kg, beans mothers and sons 0.35kg, vinasse 0.3kg, white wine 0.6kg；
The fragrance includes the raw material of following weight parts: basyleave 0.08kg, fructus amomi 0.06kg, Amomum cardamomum 0.12kg, more
Fragrant fruit 0.06kg, tsaoko 0.08kg, Radix Glycyrrhizae 0.08kg, cassia bark 0.09kg, cloves 0.06kg, fennel seeds 0.3kg, cumin
0.12kg, lemongrass 0.06kg, kaempferia galamga 0.12kg, illiciumverum 0.12kg, spearmint 0.07kg, fructus piperis longi 0.03kg.
The preparation method of the edible vegetable oil slag-free chafing dish bottom flavoring, comprising the following steps:
(1) capsicum dissection removes chilli seed, and capsicum section is put into boiling water and cooks 12min, is finished wait cook, drip is taken out
Water steams 50min under conditions of temperature is 150 DEG C, finishes wait steam, and crushes to grow cake capsicum；
(2) pericarpium zanthoxyli bungeani, Chinese green prickly ash peel are crushed respectively, and are added respectively into smashed pericarpium zanthoxyli bungeani, Chinese green prickly ash peel
White wine, weight and pericarpium zanthoxyli bungeani, the weight ratio of Chinese green prickly ash peel of added white wine are 7:1, sealed pickling 70min；
(3) clean yellow ginger, garlic, be respectively crushed into yellow ginger end, garlic granule it is spare；Shallot, spring onion, onion, caraway are cleaned, is cut
Section, it is spare；
(4) remaining fragrance for removing fennel seeds, cumin is crushed, fennel seeds and withered is added to crushing in gained powder
Tender tea leaves sequentially add vinasse, white wine (amount of added white wine and the weight ratio of fragrance are as follows: 1:6), are mixed evenly, sealing salts down
70min processed, it is spare；
(5) rapeseed oil is poured into frying pan, fire cooling is closed when oil temperature rises to 240 DEG C, salad oil is added and stir-fries, to
When the temperature of oil plant is down to 155 DEG C, 1/3 total oil plant is poured into and is grown in cake capsicum, and is mixed evenly；Oil plant is poured into taste
It when in cake capsicum, can be added, i.e., after oil plant to be added, stir evenly after the temperature wait grow cake capsicum lowers, again in three times
Oil plant is added, can prevent temperature is excessively high to make to grow cake capsicum hair coke in this way, it is ensured that the color for growing cake capsicum is scarlet, farthest
Keep bottom material color red gorgeous, limpid；
(6) temperature for keeping oil plant in frying pan is 150 DEG C, shallot, spring onion progress frying is added into oil plant, to frying
3min onion parts can be taken off in golden yellow, place into caraway frying 3min, and crisp to caraway branches and leaves is that can be taken off；Again into oil plant
Bruised ginger is added to be mixed evenly, beans mothers and sons are added, it is glossy (this process probably needs 2min) to beans mother and sons' epidermis, it sequentially adds
Red oil bean cotyledon (red oil bean cotyledon can be added in three times, every minor tick 1 minute, convenient for tasty), onion, to the micro- Huang Shijia in onion surface
Enter to grow cake capsicum tanning 20min (when 1/3 amount is added wait grow cake capsicum, firepower to be adjusted to moderate heat, it is peppery that remaining taste cake is then added
Green pepper stirs evenly, and firepower is modulated moderate heat when surface starts general bubble), rock sugar, garlic granule is then added, after boiling 30min,
Marinated Chinese prickly ash is added, and is tuned into small fire tanning 25min, marinated fragrance is then added, moderate heat tanning 15min is tuned into, wait endure
System terminates, Guan Huo, and stirring is naturally cooling to 100 DEG C, and white wine is added, and 6min is mixed, obtains bottom material；
(7) bottom material is pumped into vacuum vexed tank, 12h processed is boiled in a covered pot over a slow fire under conditions of 65 DEG C, the stewing bottom material made is pumped into turbine
Dregs of fat separation is carried out in centrifuge, gained oil is mutually edible vegetable oil slag-free chafing dish bottom flavoring.
It, can be according to personal taste, in chafing dish bottom flavorings (750g) when using edible vegetable oil slag-free chafing dish bottom flavoring of the present invention
Be added chickens' extract 25g, chicken powder 15g, the happy fresh fragrant treasured 10g of Mrs, big bone soup 2000g, pericarpium zanthoxyli bungeani 30g, capsicum section 25g, ginger splices 30g,
Folium Allii fistulosi 15g, cooking wine 20g, it can be served for heating.
Comparative example 1
A kind of edible vegetable oil slag-free chafing dish bottom flavoring described in comparative example 1, without capsicum of new generation, remaining raw material in contained raw material of hot pepper
And preparation method is identical as a kind of edible vegetable oil slag-free chafing dish bottom flavoring described in embodiment 2.
Comparative example 2
A kind of edible vegetable oil slag-free chafing dish bottom flavoring described in comparative example 2, without sub warhead capsicum, remaining raw material in contained raw material of hot pepper
And preparation method is identical as a kind of edible vegetable oil slag-free chafing dish bottom flavoring described in embodiment 2.
Comparative example 3
A kind of edible vegetable oil described in a kind of edible vegetable oil slag-free chafing dish bottom flavoring described in comparative example 3, contained raw material and embodiment 2 is fiery without slag
Raw material contained by flavoring food is identical, but the preparation process of capsicum is to cook, and then crushes to grow cake capsicum, remaining preparation process
It is identical as a kind of preparation process of edible vegetable oil slag-free chafing dish bottom flavoring described in embodiment 2.
Comparative example 4
A kind of edible vegetable oil described in a kind of edible vegetable oil slag-free chafing dish bottom flavoring described in comparative example 4, contained raw material and embodiment 2 is fiery without slag
Raw material contained by flavoring food is identical, but in preparation process, rapeseed oil is poured into frying pan, rises to 260-280 DEG C of Shi Guanhuo to oil temperature
Cooling, adds salad oil, preparation process phase of remaining preparation process with a kind of edible vegetable oil slag-free chafing dish bottom flavoring described in embodiment 2
Together.
Comparative example 5
A kind of edible vegetable oil described in a kind of edible vegetable oil slag-free chafing dish bottom flavoring described in comparative example 5, contained raw material and embodiment 2 is fiery without slag
Raw material contained by flavoring food is identical, but in preparation process, and bottom material is without stewing system, directly progress dregs of fat separation.
A kind of edible vegetable oil slag-free chafing dish bottom flavoring and a kind of edible vegetable oil described in comparative example 1-5 described in 1-3 of the embodiment of the present invention are fiery without slag
Research of the flavoring food in terms of mouthfeel and external appearance characteristic, the results are shown in Table 1:
Table 1
As it can be seen from table 1 edible vegetable oil slag-free chafing dish bottom flavoring of the present invention is in good taste, color is tempting；It is clear described in comparative example 1
Without capsicum of new generation in oily slag-free chafing dish bottom flavoring raw material, the color of chafing dish bottom flavorings and mouthfeel is caused to decline；Described in comparative example 2
Without no sub warhead capsicum in edible vegetable oil slag-free chafing dish bottom flavoring raw material, the color of chafing dish bottom flavorings is caused to be affected, it is not bright-coloured enough,
And fragrance, pungent are significantly reduced；Edible vegetable oil slag-free chafing dish bottom flavoring described in comparative example 3 is just ground into taste cake after being cooked capsicum
Capsicum, cause chafing dish bottom flavorings are slightly astringent, color is dark red, capsicum fragrance and it is peppery degree be substantially reduced；Edible vegetable oil described in comparative example 4 is without slag
When chafing dish bottom flavorings pour into rapeseed oil in frying pan, since oil temperature is relatively high, lead to that chafing dish bottom flavorings are bitter, tar smell is dense, chokes
Throat, and taste and the equal degradation of color；Edible vegetable oil slag-free chafing dish bottom flavoring described in comparative example 5 is not boiled in a covered pot over a slow fire during tasty
System, leads to the insufficient fragrance of chafing dish bottom flavorings.
The present invention is not limited to above-mentioned preferred forms, anyone can show that other are various under the inspiration of the present invention
The product of form, however, make any variation in its details, it is all that there is technical solution identical or similar to the present application,
It is within the scope of the present invention.
Claims (10)
1. a kind of edible vegetable oil slag-free chafing dish bottom flavoring, which is characterized in that the raw material including following weight parts: 26-34 parts of oil plant, capsicum
3.5-6 parts, 0.7-1.5 parts of Chinese prickly ash, 0.78-1.45 parts of fragrance, 4.3-9.8 parts of auxiliary material；
The oil plant includes the raw material of following weight parts: 20-25 parts of rapeseed oil, 6-9 parts of salad oil；
The capsicum includes the raw material of following weight parts: capsicum 2-3 parts of new generation, 1-2 parts of sub warhead capsicum, babysbreath capsicum
0.5-1 parts；
The Chinese prickly ash includes the raw material of following weight parts: 0.5-1 parts of pericarpium zanthoxyli bungeani, 0.2-0.5 parts of Chinese green prickly ash peel；
The auxiliary material includes the raw material of following weight parts: 0.5-1 parts of yellow ginger, 0.2-0.7 parts of shallot, 0.2-0.7 parts of spring onion, garlic
0.5-1 parts, 0.6-1.2 parts of onion, 0.2-0.6 parts of caraway, 0.25-0.35 parts of rock sugar, 1-3 parts of red oil bean cotyledon, beans mothers and sons 0.25-
0.35 part, 0.2-0.3 parts of vinasse, 0.4-0.6 parts of white wine；
The fragrance includes the raw material of following weight parts: 0.04-0.08 parts of basyleave, 0.03-0.06 parts of fructus amomi, Amomum cardamomum
0.06-0.12 parts, 0.03-0.06 parts of allspice, 0.04-0.08 parts of tsaoko, 0.04-0.08 parts of Radix Glycyrrhizae, cassia bark 0.05-0.09
Part, 0.03-0.06 parts of cloves, 0.15-0.3 parts of fennel seeds, 0.08-0.12 parts of cumin, 0.03-0.06 parts of lemongrass, kaempferia galamga 0.07-
0.12 part, 0.08-0.12 parts of illiciumverum, 0.03-0.07 parts of spearmint, 0.02-0.03 parts of fructus piperis longi.
2. a kind of edible vegetable oil slag-free chafing dish bottom flavoring according to claim 1, which is characterized in that the raw material including following weight parts:
30 parts of oil plant, 4.5 parts of capsicum, 1.1 parts of Chinese prickly ash, 1.09 parts of fragrance, 6.55 parts of auxiliary material；
The oil plant includes the raw material of following weight parts: 22.5 parts of rapeseed oil, 7.5 parts of salad oil；
The capsicum includes the raw material of following weight parts: 2.25 parts of capsicum of new generation, 1.5 parts of sub warhead capsicum, babysbreath capsicum
0.75 part；
The Chinese prickly ash includes the raw material of following weight parts: 0.75 part of pericarpium zanthoxyli bungeani, 0.35 part of Chinese green prickly ash peel；
The auxiliary material includes the raw material of following weight parts: 0.75 part of yellow ginger, 0.5 part of shallot, 0.5 part of spring onion, 0.75 part of garlic, onion
0.8 part, 0.4 part of caraway, 0.3 part of rock sugar, 1.5 parts of red oil bean cotyledon, 0.3 part of beans mothers and sons, 0.25 part of vinasse, 0.5 part of white wine；
The fragrance includes the raw material of following weight parts: 0.06 part of basyleave, 0.045 part of fructus amomi, 0.09 part of Amomum cardamomum, allspice
0.045 part, 0.06 part of tsaoko, 0.06 part of Radix Glycyrrhizae, 0.075 part of cassia bark, 0.045 part of cloves, 0.2 part of fennel seeds, 0.1 part of cumin,
0.045 part of lemongrass, 0.09 part of kaempferia galamga, octagonal 0.1 part, 0.05 part of spearmint, 0.025 part of fructus piperis longi.
3. the preparation method of edible vegetable oil slag-free chafing dish bottom flavoring described in one of claim 1-2, which comprises the following steps:
(1) capsicum dissection removes chilli seed, and capsicum section is put into boiling water and is cooked, is finished wait cook, takes out draining, then carry out
It steams, is finished wait steam, crush to grow cake capsicum；
(2) pericarpium zanthoxyli bungeani, Chinese green prickly ash peel are crushed respectively, and white wine is added into smashed pericarpium zanthoxyli bungeani, Chinese green prickly ash peel respectively,
Sealed pickling；
(3) clean yellow ginger, garlic, be respectively crushed into yellow ginger end, garlic granule it is spare；Shallot, spring onion, onion, caraway are cleaned, dissection is standby
With；
(4) remaining fragrance for removing fennel seeds, cumin is crushed, fennel seeds and cumin is added to crushing in gained powder,
Vinasse, white wine are sequentially added, are mixed evenly, sealed pickling is spare；
(5) rapeseed oil is poured into frying pan, fire cooling is closed when oil temperature rises to 220-240 DEG C, salad oil is added and stir-fries, to
When the temperature of oil plant is down to 145-155 DEG C, part oil plant is poured into and is grown in cake capsicum, and is mixed evenly；
(6) temperature for keeping oil plant in frying pan is 120-150 DEG C, and shallot, spring onion progress frying are added into oil plant, complete to frying
Finish, take out, places into caraway and carry out frying, finished to frying, taken out；Bruised ginger is added into oil plant again to be mixed evenly, and
Sequentially add beans mothers and sons, red oil bean cotyledon, onion, grow cake capsicum boil, then be added rock sugar, garlic granule, when boiling one section
Between after, marinated Chinese prickly ash is added, and be tuned into small fire and boiled, marinated fragrance is then added, be tuned into moderate heat and boiled, to
Tanning terminates, Guan Huo, and stirring is naturally cooling to 95-100 DEG C, and white wine is added, is mixed evenly, obtains bottom material；
(7) bottom material is pumped into vacuum vexed tank, carries out stewing system, the stewing bottom material made is subjected to dregs of fat separation, gained oil is mutually
Edible vegetable oil slag-free chafing dish bottom flavoring.
4. the preparation method of edible vegetable oil slag-free chafing dish bottom flavoring according to claim 3, which is characterized in that described to boil in step (1)
The time of system is 8-12min；The temperature steamed is 120-150 DEG C, and the time steamed at this temperature is 50-70min.
5. the preparation method of edible vegetable oil slag-free chafing dish bottom flavoring according to claim 3, which is characterized in that in step (2), safflower
The weight ratio of green pepper, Chinese green prickly ash peel and added white wine is 4-7:1, and the time of sealed pickling is 50-70min.
6. the preparation method of edible vegetable oil slag-free chafing dish bottom flavoring according to claim 3, which is characterized in that added white in step (4)
The amount of wine and the weight ratio of fragrance are as follows: 1:5-6, the time of sealed pickling are 50-70min.
7. the preparation method of edible vegetable oil slag-free chafing dish bottom flavoring according to claim 3, which is characterized in that in step (5), pour into taste
Oil plant in cake capsicum is the 1/4-1/3 of total oil plant.
8. the preparation method of edible vegetable oil slag-free chafing dish bottom flavoring according to claim 3, which is characterized in that in step (6), shallot,
The time of spring onion frying in oil plant is 1-3min, and the time of caraway frying in oil plant is 1-3min.
9. the preparation method of edible vegetable oil slag-free chafing dish bottom flavoring according to claim 3, which is characterized in that be added in step (6)
Rock sugar is added after boiling 15-25min after taste cake capsicum；Chinese prickly ash is added after garlic granule 20-30min to be added；Chinese prickly ash 15- to be added
Fragrance is added after 25min；Fire is closed after fragrance 10-15min to be added；After white wine stirring 4-6min to be added, bottom material is obtained.
10. the preparation method of edible vegetable oil slag-free chafing dish bottom flavoring according to claim 3, which is characterized in that in step (7), boil in a covered pot over a slow fire system
Temperature be 55-65 DEG C, at this temperature boil in a covered pot over a slow fire system time be 11-13h.
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| CN111317117A (en) * | 2020-04-27 | 2020-06-23 | 四川家佳百味食品有限公司 | Anti-mixing processing system and processing method for hotpot condiment |
| CN113180225A (en) * | 2021-04-26 | 2021-07-30 | 安徽省青创食品有限公司 | Old chafing dish residue-free red oil and preparation method thereof |
| CN113331381A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Sichuan-style braised prawn seasoning and preparation method thereof |
| CN115039862A (en) * | 2022-05-27 | 2022-09-13 | 四川省成都红灯笼食品有限公司 | Instant clear oil concentrated dreg-free hotpot condiment and preparation process thereof |
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