CN111938124A - Water dipping powder and preparation method thereof - Google Patents
Water dipping powder and preparation method thereof Download PDFInfo
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- CN111938124A CN111938124A CN202010865048.4A CN202010865048A CN111938124A CN 111938124 A CN111938124 A CN 111938124A CN 202010865048 A CN202010865048 A CN 202010865048A CN 111938124 A CN111938124 A CN 111938124A
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- 238000007598 dipping method Methods 0.000 title claims abstract description 63
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
A water dipping powder and a preparation method thereof relate to the field of food, and the water dipping powder takes chili powder as a main raw material and is matched with pepper and Chinese prickly ash powder to achieve spicy and numb taste and appetizing and delicious. In addition, the Chinese toon bark and the tremella powder are added to increase the change of the taste and obtain unique fragrance. The tremellodon gelatinosum has rich nutrition, delicious taste and tender meat quality, also has the functions of cancer prevention and cancer resistance, and improves the nutritional value of water dipping. The Chinese toon skin has the effects of clearing heat, drying dampness, astringing and stopping leukorrhagia, and can reduce dryness heat brought by the chilli powder while adjusting the taste, so that the Chinese toon skin is more beneficial to human health. The dipping powder has unique flavor and rich nutrition. The preparation method is convenient and quick, raw materials are matched and fixed, large-scale mass production is suitable, and the flavor has high reproducibility. The water dipping powder is produced and packaged independently from the liquid phase part of the water dipping powder, and is convenient to store and transport. When in use, the liquid phase is mixed with the liquid phase part, so that the use is convenient and quick. Has high economic value.
Description
Technical Field
The invention relates to the field of food, in particular to water dipping powder and a preparation method thereof.
Background
Dipping water is a common condiment in daily life, is mainly used for dipping vegetables to eat, adds more abundant taste change to the vegetables, and meets different dietary requirements of people. The water dipping is very common in the whole country, for example, people in Chuan Yu eat chafing dish, people in the south east coast eat seafood, and people in the north eat dumplings, the water dipping is used. Meanwhile, according to the taste difference of people in various places, the raw material collocation of the dipping water is various, and the processing modes are different. The existing dipping water is also determined to have the characteristics of small-scale preparation, instant preparation and poor taste reproducibility.
Disclosure of Invention
The invention aims to provide the water dipping powder which is convenient to store and transport, convenient and quick to use, good in taste, rich in nutrition, fixed in raw material matching, suitable for large-scale mass production and good in taste reproducibility.
The invention also aims to provide a preparation method of the water dipping powder, which is simple and convenient to operate, has low requirement on equipment and can be used for quickly and conveniently preparing the water dipping powder.
The embodiment of the invention is realized by the following steps:
the water dipping powder comprises the following raw materials in parts by weight: 60-90 parts of chili powder, 1-5 parts of monosodium glutamate, 5-10 parts of salt, 1-5 parts of Chinese toon bark, 1-5 parts of pepper powder and 0.5-2 parts of tiger palm fungus powder.
A preparation method of the water dipping powder comprises the following steps:
cutting cortex toonae sinensis into segments, mixing with wheat bran, performing bran frying until the surface of the cortex toonae sinensis is yellow, taking out, and filtering the wheat bran;
grinding the bran-fried Chinese toon skin to obtain Chinese toon skin powder;
mixing and frying the Chinese toon bark powder, the chili powder, the pepper powder, the Chinese prickly ash powder and the tremella powder for 5-10 min, adding monosodium glutamate and salt, turning over and frying, and taking out the pot to obtain dipping powder.
The embodiment of the invention has the beneficial effects that:
the embodiment of the invention provides water dipping powder, which takes chili powder as a main raw material and is matched with pepper and paprika, so that the spicy and numb taste is achieved, and the appetite is promoted and the taste is delicious. In addition, the Chinese toon bark and the tremella powder are added to increase the change of the taste and obtain unique fragrance. In addition, the tremellodon gelatinosum has rich nutrition, delicious taste and tender meat quality, also has the functions of cancer prevention and cancer resistance, and improves the nutritional value of water dipping. The Chinese toon skin has the effects of clearing heat, drying dampness, astringing and stopping leukorrhagia, and can reduce dryness heat brought by the chilli powder while adjusting the taste, so that the Chinese toon skin is more beneficial to human health. The dipping powder has unique flavor and rich nutrition. And the raw materials are matched and fixed, so that the method is suitable for large-scale mass production, and the flavor has higher repeatability. It is independent of the liquid phase part (water, soup, sauce, etc.) of the dipping water, and is convenient for storage and transportation. When in use, the liquid phase is mixed with the liquid phase part, so that the use is convenient and quick. Has high economic value.
The embodiment of the invention also provides a preparation method of the water dipping powder, the water dipping powder is produced independently from the liquid phase part of the water dipping, and the preparation method has the characteristics of simple and convenient operation, low requirement on equipment, and quick and efficient production.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Next, a water-dipping powder and a method for producing the same according to examples of the present invention will be described in detail.
The embodiment of the invention provides water dipping powder which comprises the following raw materials in parts by weight: 60-90 parts of chili powder, 1-5 parts of monosodium glutamate, 5-10 parts of salt, 1-5 parts of Chinese toon bark, 1-5 parts of pepper powder and 0.5-2 parts of tiger palm fungus powder.
Preferably, the raw materials comprise, by weight: 70-80 parts of chili powder, 1.5-3.2 parts of monosodium glutamate, 5.5-7.3 parts of salt, 2-4.6 parts of Chinese toon bark, 1.8-3.6 parts of pepper powder, 1.2-4.1 parts of pepper powder and 0.5-1.8 parts of tuber fleeceflower root powder.
More preferably, the raw materials comprise, by weight: 70 parts of chili powder, 2 parts of monosodium glutamate, 6.3 parts of salt, 4.6 parts of Chinese toon bark, 3.2 parts of pepper powder, 2.6 parts of pepper powder and 1.5 parts of tiger palm fungus powder.
The chili powder is a main raw material of the water dipping powder, and the chili powder can achieve spicy and numb taste and is appetizing and delicious by matching with pepper powder and pepper powder. In addition, the water dipping powder is added with the ailanthus bark and the tremella powder to increase the change of the taste and obtain unique fragrance.
The famous date fleshy sarcodon tridentata in the academy of Ardisia nigricans is one of famous export edible fungi. The thallus is strong and large, the meat quality is tender, the thallus contains rich exopolysaccharide, is not easy to be broken and is rich in nutrition. According to analysis and determination, the dry product contains 17 amino acids, wherein 7 essential amino acids accounting for 41.46 percent of the total amount of the amino acids are contained in the dry product, and 11 minerals and trace elements are contained in the dry product. The black fungus is neutral in nature and sweet in taste, has the effects of expelling wind and cold, relaxing muscles and tendons and promoting blood circulation, and is also used for tonifying yang and reducing cholesterol in blood in folks. The tremellodon gelatinosum powder is added into the water dipping powder, so that the fresh and fragrant taste of the tremellodon gelatinosum powder can be improved, and the nutritive value of the water dipping powder can be improved.
Cortex Ailanthi is dry root bark or dry bark of Ailanthus altissima of Simaroubaceae. Cold in nature, bitter and astringent in taste. Has the effects of clearing heat, eliminating dampness, astringing, stopping leukorrhagia, relieving diarrhea and stopping bleeding. It is commonly used for leucorrhea with reddish discharge, damp-heat dysentery, chronic diarrhea and dysentery, hematochezia and metrorrhagia. The addition of the toona sinensis peel can add a unique traditional Chinese medicine fragrance to the water dipping powder, and the layering sense of the taste is increased. Meanwhile, the effect of clearing heat and drying dampness can reduce dryness heat brought by chili powder and the like, and the health of human bodies is benefited.
The embodiment of the invention also provides a preparation method of the water dipping powder, which comprises the following steps:
s1, cutting the toona sinensis skin into segments, mixing the segments with wheat bran, stir-frying with bran until the surface of the toona sinensis skin is yellow, taking out the toona sinensis skin, and filtering the wheat bran. Grinding the bran-fried Chinese toon skin to obtain Chinese toon skin powder.
Wherein when the cedrela sinensis skin is stir-fried with bran, the mass ratio of the cedrela sinensis skin to the wheat bran is 1: 0.4-0.6. The Chinese toon skin is stir-fried with bran, so that the curative effect of the Chinese toon skin can be enhanced, the bitter and astringent feeling of the Chinese toon skin can be reduced, the taste of the Chinese toon skin is better, and the Chinese toon skin is beneficial to eating.
Further, the Chinese toon bark powder needs to be ground to the granularity of 10-50 meshes. Within the above particle size range, it can be better mixed homogeneously with other raw materials. The medicine fragrance is more uniformly dispersed into the water dipping powder, so that the taste is more harmonious.
The preparation method of the water dipping powder provided by the embodiment of the invention further comprises the following steps:
s2, mixing and frying the cedrela sinensis skin powder, the chili powder, the pepper powder, the paprika powder and the tremella powder for 5-10 min, adding monosodium glutamate and salt, and taking out after stir-frying to obtain dipping powder.
The embodiment of the invention adopts fine chili powder with the granularity of 30-50 meshes. The fine chili powder has better uniformity, and is beneficial to the full dispersion of other raw materials. Achieving better uniform and harmonious taste.
Further, the tremellodon gelatinosum powder is obtained by grinding air-dried tremellodon gelatinosum, and the granularity of the tremellodon gelatinosum powder is 2-10 meshes. The granularity of the tremella mesenterica powder is larger than that of the chili powder, so that the tremella mesenterica powder can obviously feel the smooth mouthfeel of the tremella mesenterica powder and feel the rich and fresh fragrance of the tremella mesenterica powder in the eating process.
Preferably, the temperature for mixing and frying the Chinese toon bark powder, the chili powder, the pepper powder, the Sichuan pepper powder and the tremella fuciformis powder is 150-200 ℃. At the temperature, all the raw materials can be fully fried to be fragrant, so that the flavor of the dipping powder is better.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a powder material dips in water, according to parts by weight, its raw materials include: 90 parts of chili powder, 1 part of monosodium glutamate, 10 parts of salt, 1 part of Chinese toon bark, 1 part of pepper powder, 5 parts of Chinese prickly ash powder and 0.5 part of tuber of tiger's palm fungus powder.
The preparation method of the water dipping powder comprises the following steps:
s1, cutting the ailanthus bark into segments, mixing the segments with wheat bran according to the ratio of 1:0.6, stir-frying with bran until the surface of the ailanthus bark is yellow, taking out the ailanthus bark, and filtering the wheat bran.
S2, grinding the bran-fried Chinese toon skin to the granularity of 40-50 meshes to obtain the Chinese toon skin powder.
S3, mixing the Chinese toon bark powder, the chili powder, the pepper powder, the Sichuan pepper powder and the tremella powder, frying for 5 min at 200 ℃, adding monosodium glutamate and salt, turning over and frying, and taking out of the pot to obtain the dipping powder. Wherein the particle size of the chili powder is 40-50 meshes, and the particle size of the tremellodon gelatinosum powder is 2-6 meshes.
Example 2
The embodiment provides a powder material dips in water, according to parts by weight, its raw materials include: 60 parts of chili powder, 5 parts of monosodium glutamate, 5 parts of salt, 5 parts of Chinese toon bark, 3 parts of pepper powder, 2 parts of Chinese prickly ash powder and 1.5 parts of tuber of tiger palm fungus powder.
The preparation method of the water dipping powder comprises the following steps:
s1, cutting the ailanthus bark into segments, mixing the segments with wheat bran according to the ratio of 1:0.4, stir-frying with bran until the surface of the ailanthus bark is yellow, taking out the ailanthus bark, and filtering the wheat bran.
S2, grinding the bran-fried Chinese toon skin to the granularity of 10-20 meshes to obtain the Chinese toon skin powder.
S3, mixing the Chinese toon bark powder, the chili powder, the pepper powder, the Sichuan pepper powder and the tremella powder, frying for 10 min at 150 ℃, adding monosodium glutamate and salt, turning over and frying, and taking out of the pot to obtain the dipping powder. Wherein the particle size of the chili powder is 30-40 meshes, and the particle size of the tremellodon gelatinosum powder is 6-10 meshes.
Example 3
The embodiment provides a powder material dips in water, according to parts by weight, its raw materials include: 70 parts of chili powder, 3.2 parts of monosodium glutamate, 5.5 parts of salt, 4.6 parts of Chinese toon bark, 1.8 parts of pepper powder, 4.1 parts of pepper powder and 1.8 parts of tiger palm fungus powder.
The preparation method of the water dipping powder comprises the following steps:
s1, cutting the ailanthus bark into segments, mixing the segments with wheat bran according to the ratio of 1:0.5, stir-frying with bran until the surface of the ailanthus bark is yellow, taking out the ailanthus bark, and filtering the wheat bran.
S2, grinding the bran-fried Chinese toon skin to the granularity of 20-30 meshes to obtain the Chinese toon skin powder.
S3, mixing the Chinese toon bark powder, the chili powder, the pepper powder, the Sichuan pepper powder and the tremella powder, frying for 5 min at 160 ℃, adding monosodium glutamate and salt, turning over and frying, and taking out of the pot to obtain the dipping powder. Wherein the particle size of the chili powder is 30-40 meshes, and the particle size of the tremellodon gelatinosum powder is 2-8 meshes.
Example 4
The embodiment provides a powder material dips in water, according to parts by weight, its raw materials include: 70 parts of chili powder, 2 parts of monosodium glutamate, 6.3 parts of salt, 4.6 parts of Chinese toon bark, 3.2 parts of pepper powder, 2.6 parts of pepper powder and 1.5 parts of tiger palm fungus powder.
The preparation method of the water dipping powder comprises the following steps:
s1, cutting the ailanthus bark into segments, mixing the segments with wheat bran according to the ratio of 1:0.6, stir-frying with bran until the surface of the ailanthus bark is yellow, taking out the ailanthus bark, and filtering the wheat bran.
S2, grinding the bran-fried Chinese toon skin to the granularity of 20-30 meshes to obtain the Chinese toon skin powder.
S3, mixing the Chinese toon bark powder, the chili powder, the pepper powder, the Sichuan pepper powder and the tremella powder, frying for 10 min at 150 ℃, adding monosodium glutamate and salt, turning over and frying, and taking out of the pot to obtain the dipping powder. Wherein the particle size of the chili powder is 30-40 meshes, and the particle size of the tremellodon gelatinosum powder is 6-10 meshes.
Test examples
In Yunchuan san, 100 test-eaten persons were selected respectively, the color, aroma and taste of the dipping powder provided by the embodiments 1-4 of the invention were scored according to 1-10 points, 1 point was the worst, 10 points was the best, and the average score was counted, and the results are shown in Table 1.
TABLE 1 Water-dipping powder grading table
| Color and luster | Fragrance | Taste of the product | |
| Example 1 | 8.7 | 9.0 | 9.2 |
| Example 2 | 8.6 | 8.9 | 9.2 |
| Example 3 | 9.1 | 9.2 | 9.4 |
| Example 4 | 9.2 | 9.3 | 9.5 |
As can be seen from Table 1, the water dipping powder provided by the embodiment of the invention is very popular in Yunobi Sichuan area, and has high evaluation on three aspects of color, aroma and taste. Especially on the aspect of taste, the average score is more than 9, the taste is fully determined by the person who tries to eat, and the taste has better market prospect.
In conclusion, the embodiment of the invention provides the water dipping powder, which takes the chili powder as the main raw material and is matched with the pepper powder and the pepper powder, so that the spicy and numb taste is achieved, and the appetite is promoted and the taste is delicious. In addition, the Chinese toon bark and the tremella powder are added to increase the change of the taste and obtain unique fragrance. In addition, the tremellodon gelatinosum has rich nutrition, delicious taste and tender meat quality, also has the functions of cancer prevention and cancer resistance, and improves the nutritional value of water dipping. The Chinese toon skin has the effects of clearing heat, drying dampness, astringing and stopping leukorrhagia, and can reduce dryness heat brought by the chilli powder while adjusting the taste, so that the Chinese toon skin is more beneficial to human health. The dipping powder has unique flavor and rich nutrition. And the raw materials are matched and fixed, so that the method is suitable for large-scale mass production, and the flavor has higher repeatability. It is independent of the liquid phase part (water, soup, sauce, etc.) of the dipping water, and is convenient for storage and transportation. When in use, the liquid phase is mixed with the liquid phase part, so that the use is convenient and quick. Has high economic value.
The embodiment of the invention also provides a preparation method of the water dipping powder, the water dipping powder is produced independently from the liquid phase part of the water dipping, and the preparation method has the characteristics of simple and convenient operation, low requirement on equipment, and quick and efficient production.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The water dipping powder is characterized by comprising the following raw materials in parts by weight: 60-90 parts of chili powder, 1-5 parts of monosodium glutamate, 5-10 parts of salt, 1-5 parts of Chinese toon bark, 1-5 parts of pepper powder and 0.5-2 parts of tiger palm fungus powder.
2. The water-dipping powder lot according to claim 1, wherein the raw materials comprise, in parts by weight: 70-80 parts of chili powder, 1.5-3.2 parts of monosodium glutamate, 5.5-7.3 parts of salt, 2-4.6 parts of Chinese toon bark, 1.8-3.6 parts of pepper powder, 1.2-4.1 parts of Chinese prickly ash powder and 0.5-1.8 parts of tuber of tremella.
3. The water-dipping powder lot according to claim 2, wherein the raw materials comprise, in parts by weight: 70 parts of chili powder, 2 parts of monosodium glutamate, 6.3 parts of table salt, 4.6 parts of Chinese toon bark, 3.2 parts of pepper powder, 2.6 parts of pepper powder and 1.5 parts of tuber of tiger palm fungus powder.
4. A method for producing the water-dipping powder according to any one of claims 1 to 3, comprising:
cutting the ailanthus altissima bark into segments, mixing the ailanthus altissima bark with wheat bran, stir-frying with bran until the surface of the ailanthus altissima bark is yellow, taking out the ailanthus altissima bark, and filtering the wheat bran;
grinding the bran-fried Chinese toon skin to obtain Chinese toon skin powder;
and mixing and frying the Chinese toon bark powder, the chili powder, the pepper powder and the tremella powder for 5-10 min, adding the monosodium glutamate and the salt, turning over and frying, and taking out the pot to obtain the dipping powder.
5. The preparation method according to claim 4, wherein when the ailanthus bark is subjected to bran frying, the mass ratio of the ailanthus bark to the wheat bran is 1: 0.4-0.6.
6. The preparation method according to claim 5, wherein the cedrela sinensis bark powder has a particle size of 10-50 meshes.
7. The preparation method according to claim 6, wherein the particle size of the capsicum powder is 30 to 50 mesh.
8. The preparation method according to claim 4, wherein the tremellodon gelatinosum powder is obtained by grinding air-dried tremellodon gelatinosum, and the granularity of the tremellodon gelatinosum powder is 2-10 meshes.
9. The preparation method of claim 4, wherein the temperature for mixing and frying the cedrela sinensis bark powder, the chili powder, the pepper powder, the pricklyash powder and the tremella powder is 150-200 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293391A (en) * | 2011-09-16 | 2011-12-28 | 杨仕萍 | Hot pepper dipped water |
| CN106387830A (en) * | 2016-09-14 | 2017-02-15 | 怒江福源生物有限公司 | Chili water dipping seasoning products and preparation method thereof |
| CN110973560A (en) * | 2019-05-17 | 2020-04-10 | 廖晓龙 | Hickory nut water dipping sauce and preparation process thereof |
-
2020
- 2020-08-25 CN CN202010865048.4A patent/CN111938124A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293391A (en) * | 2011-09-16 | 2011-12-28 | 杨仕萍 | Hot pepper dipped water |
| CN106387830A (en) * | 2016-09-14 | 2017-02-15 | 怒江福源生物有限公司 | Chili water dipping seasoning products and preparation method thereof |
| CN110973560A (en) * | 2019-05-17 | 2020-04-10 | 廖晓龙 | Hickory nut water dipping sauce and preparation process thereof |
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