CN113040357A - Rattan pepper and golden soup seasoning and preparation method thereof - Google Patents
Rattan pepper and golden soup seasoning and preparation method thereof Download PDFInfo
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- CN113040357A CN113040357A CN202110366275.7A CN202110366275A CN113040357A CN 113040357 A CN113040357 A CN 113040357A CN 202110366275 A CN202110366275 A CN 202110366275A CN 113040357 A CN113040357 A CN 113040357A
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a rattan pepper golden soup seasoning and a preparation method thereof, wherein S1: filtering rape oil and rattan pepper oil by a plate filter, adding the filtered rape oil and rattan pepper oil into yellow bell pepper, rod chilli and pickled ginger, and mixing and stirring at normal temperature to fully mix the raw materials; s3: after the raw materials are fully mixed, adding edible salt, white granulated sugar, chicken essence seasoning, ascorbic acid, spices and xanthan gum in a normal temperature environment, and stirring and mixing again; s4: the seasoning after stirring and mixing is stored in the storage box, a gap is formed between the inner part of the storage box and the outer wall of the storage box, the refrigerant gas is discharged into the gap, the outer layer of the seasoning is cooled, and the temperature of the inner wall of the storage box is kept at 0-5 ℃. The adopted method is a non-stir-frying process: after the raw materials are pretreated, the raw materials are uniformly mixed at normal temperature. And homogenizing, filling, performing pasteurization, and cooling to obtain the finished product. The invention solves the problem that the flavor and nutrition of the product are damaged by the high temperature of the original frying process.
Description
Technical Field
The invention relates to a seasoning and a preparation method thereof, in particular to a rattan pepper golden soup seasoning and a preparation method thereof.
Background
The edible oil is a consumer product necessary for human life, and is an important food for providing human body heat energy and essential fatty acid and promoting the absorption of fat-soluble vitamins. With the continuous improvement of living standard, people revolutionarily change the edible oil consumption concept, and the standards for selecting edible oil no longer stay on the level meeting the sanitary and safety standards, but pay more attention to the health and nutrition of edible oil. The existing single-variety edible oil is often unbalanced in fatty acid proportion and single in nutritional ingredients. Therefore, in order to meet the requirements of people on healthy and nutritional blend oil, various nutritional blend oil products are produced in the market by the prior art.
The zanthoxylum schinifolium oil seasoning is high-quality edible oil, most of which is unsaturated fatty acid, and the oleic acid content is rich. The zanthoxylum schinifolium oil seasoning has fragrant smell, pure taste and rich nutrition, and from the content, the zanthoxylum schinifolium oil seasoning has better fatty acid composition and is easy to be absorbed and digested by a human body, wherein the unsaturated fatty acid is a fatty acid forming fat in the body and is a fatty acid necessary for the human body, and the unsaturated fatty acid can keep the relative mobility of cell membranes so as to ensure the normal physiological function of cells; esterifying cholesterol to reduce blood cholesterol and triglycerides; is a precursor substance for the synthesis of prostaglandins and thromboxanes in humans; reducing blood viscosity and improving blood microcirculation; improving brain cell activity, and improving memory and thinking ability. The frequent consumption of unsaturated fatty acid can prevent chapped skin and aging, protect vascular wall, prevent thrombosis, and help prevent arteriosclerosis and coronary heart disease. It contains rich fatty acid essential for human body, and has unsaturated fatty acid content as high as 85-90%, linoleic acid content as high as 65% and high nutritive value. In China, sunflower cultivation has been in 400 years, in recent 20 years, zanthoxylum oil production has developed rapidly, and the zanthoxylum oil yield in the world is second to the important oil materials such as soybean, peanut, rapeseed and the like. At present, the cultivation in China is also wide, according to statistics, the harvesting surface of the zanthoxylum oil is 128 kilohm, the annual output is 196 kilotons, and about 60 percent of the zanthoxylum oil is used for oil extraction.
At present, the pepper has thousands of years of history as a seasoning, is one of eight traditional Chinese seasonings, and is a traditional Chinese medicinal material. The zanthoxylum oil is flavoring oil prepared by using vegetable oil as a solution and extracting the numb taste in zanthoxylum by a hot dipping or cold dipping method. The Chinese patent application 200410022487.X relates to a production process of fresh zanthoxylum oil, which mainly adopts crushing, soaking and filtering by a filter screen, and has the disadvantages of complicated method and low processing efficiency.
Zanthoxylum piperitum is also called fructus Zanthoxyli, academic name Zanthoxylum piperitum, short for Zanthoxylum piperitum, Bush, height 1-3m, and belongs to Zanthoxylaceae. Compared with pricklyash peel and green pricklyash peel, the fruit has green color, unique fragrance and more delicate fragrance. The zanthoxylum oil which is prepared by soaking vegetable oil such as rapeseed oil and the like is a natural excellent seasoning product with delicate fragrance, delicious taste, rich spicy flavor and unique flavor, and has better taste when used for replacing zanthoxylum and zanthoxylum oil in various cooking such as stirring, burning, steaming, frying, chafing dish, wheaten food and the like. At present, no like products exist in the market
Disclosure of Invention
The invention aims to solve the technical problems that the refining and purification of the current edible oil are not specific to the zanthoxylum schinifolium oil seasoning, the production technology of the existing gold soup seasoning is available, but a zanthoxylum schinifolium gold soup sauce product combined with zanthoxylum schinifolium is not available, and the invention aims to provide the zanthoxylum schinifolium gold soup seasoning and the preparation method thereof to solve the problems.
The invention is realized by the following technical scheme:
a rattan pepper golden soup seasoning is prepared from the following raw materials in parts by weight: 30 parts of yellow bell pepper, 10 parts of rod chilli, 10 parts of rattan pepper oil, 10 parts of vegetable oil, 5 parts of pickled ginger, 5 parts of edible salt, 2 parts of white granulated sugar, 1 part of chicken essence seasoning, 0.1 part of ascorbic acid, 5 parts of spice and 0.1 part of xanthan gum.
A rattan pepper golden soup seasoning and a preparation method thereof are provided, wherein the method comprises the following steps: s1: filtering rape oil and rattan pepper oil by a plate filter, adding the filtered rape oil and rattan pepper oil into yellow bell pepper, rod chilli and pickled ginger, and mixing and stirring at normal temperature to fully mix the raw materials; s3: after the raw materials are fully mixed, adding edible salt, white granulated sugar, chicken essence seasoning, ascorbic acid, spices and xanthan gum in a normal temperature environment, and stirring and mixing again; s4: the seasoning after stirring and mixing is stored in the storage box, a gap is formed between the inner part of the storage box and the outer wall of the storage box, the refrigerant gas is discharged into the gap, the outer layer of the seasoning is cooled, and the temperature of the inner wall of the storage box is kept at 0-5 ℃.
The method employed in this document is a non-stir-fry process: after the raw materials are pretreated, the raw materials are uniformly mixed at normal temperature. And homogenizing, filling, performing pasteurization, and cooling to obtain the finished product. The invention solves the problem that the flavor and nutrition of the product are damaged by the high temperature of the original frying process.
Further, the mixing and stirring in step S1 is performed by using a wooden stirring rod, and after 100 times of clockwise stirring, 100 times of counterclockwise stirring are performed.
Further, in the filtering stage of filtering the impurities in the step S4, the filter paper is disposed above the filter cloth, the filter paper is 20-mesh filter paper, and the filter cloth is 60-mesh filter cloth.
Further, the refrigerant gas in the step S6 is nitrogen.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. the rattan pepper golden soup seasoning is prepared by taking rattan pepper oil as a base material, is rich in linoleic acid, linolenic acid and other essential fatty acids for human bodies, has the fatty acid proportion meeting the reference intake of edible oil and unsaturated fatty acids recommended by the Chinese academy of nutrition, is a rattan pepper oil seasoning with balanced nutritional ingredients and unique flavor, and meets the consumption concept of nutrition, health and safety of modern people. (ii) a
2. The invention relates to a rattan pepper golden soup seasoning and a preparation method thereof. The zanthoxylum schinifolium oil seasoning has fragrant smell, pure taste and rich nutrition, and from the content, the zanthoxylum schinifolium oil seasoning has better fatty acid composition and is easy to be absorbed and digested by a human body, wherein the unsaturated fatty acid is a fatty acid forming fat in the body and is a fatty acid necessary for the human body, and the unsaturated fatty acid can keep the relative mobility of cell membranes so as to ensure the normal physiological function of cells;
3. the invention relates to a rattan pepper golden soup seasoning and a preparation method thereof. And finally, pasteurization is carried out to ensure that microorganisms are killed and the product quality is ensured.
4. The invention fills the blank of the rattan pepper flavor gold soup seasoning, combines the unique faint scent and the spicy taste of the rattan pepper with the sour and hot taste of the gold soup, and greatly enriches the mouthfeel of the traditional gold soup seasoning.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Examples
The invention relates to a rattan pepper golden soup seasoning and a preparation method thereof, which are characterized in that S1: filtering rape oil and rattan pepper oil by a plate filter, adding the filtered rape oil and rattan pepper oil into yellow bell pepper, rod chilli and pickled ginger, and mixing and stirring at normal temperature to fully mix the raw materials; s3: after the raw materials are fully mixed, adding edible salt, white granulated sugar, chicken essence seasoning, ascorbic acid, spices and xanthan gum in a normal temperature environment, and stirring and mixing again; s4: storing the stirred and mixed seasoning into a storage box, wherein a gap is formed between the inner part and the outer wall of the storage box, refrigerating gas is discharged into the gap, the outer layer of the seasoning is cooled, and the temperature of the inner wall of the storage box is kept at 0-5 ℃; screening and removing impurities from the zanthoxylum schinifolium oil in a screening machine, and then squeezing the zanthoxylum schinifolium oil seasoning in a high-temperature and high-pressure mode to obtain oil. The zanthoxylum schinifolium oil seasoning is healthy edible oil which is famous with high content of linoleic acid, is in a clear and beautiful faint yellow or green yellow color, has fragrant smell and pure taste, ensures the safety and the taste of the zanthoxylum schinifolium oil seasoning, is directly prepared by cold pressing, does not undergo heating and chemical treatment, retains natural nutrient components, can be eaten by general people, is suitable for people of all ages, and has no side effect.
The mixing and stirring in the step S1 is performed by using a wood stirring rod, and after 100 times of clockwise stirring, 100 times of counterclockwise stirring are performed. If the temperature is higher than 200 ℃, the pepper oil seasoning with dark color can be obtained, but the fragrance in the pepper oil cannot be effectively squeezed out.
And in the filtering stage of filtering the impurities in the step S4, filter paper is arranged above the filter cloth, wherein the filter paper is 20-mesh filter paper, and the filter cloth is 60-mesh filter cloth. After the filter paper is preliminarily filtered, impurities in the rattan pepper oil which appears when part of the impurities are squeezed are brought into an oil product, and the impurities are prevented from entering subsequent processes through double filtration of the filter paper and the filter cloth, so that final products are prevented from being influenced. The rattan pepper oil seasoning is squeezed and filtered for at least 2 times, the yield is high, the purity is good, the whole production process of the rattan pepper oil seasoning is streamlined, the impurity content is reduced, and the finished oil is obtained in one step; the cost is reduced and the yield is improved. Wherein, after colloid is removed, the finished oil has low impurity and high quality;
. The refrigerant gas in step S6 is nitrogen. The temperature of the rattan pepper oil seasoning is controlled through the refrigerating gas, the color and luster of the rattan pepper oil seasoning are prevented from being continuously deepened, and the rattan pepper oil seasoning can be effectively subjected to temperature control.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (5)
1. The rattan pepper golden soup seasoning is characterized by comprising the following raw materials in parts by weight: 30 parts of yellow bell pepper, 10 parts of rod chilli, 10 parts of rattan pepper oil, 10 parts of vegetable oil, 5 parts of pickled ginger, 5 parts of edible salt, 2 parts of white granulated sugar, 1 part of chicken essence seasoning, 0.1 part of ascorbic acid, 5 parts of spice and 0.1 part of xanthan gum.
2. The preparation method of the rattan pepper golden soup seasoning is characterized by comprising the following steps:
s1: filtering rape oil and rattan pepper oil by a plate filter, adding the filtered rape oil and rattan pepper oil into yellow bell pepper, rod chilli and pickled ginger, and mixing and stirring at normal temperature to fully mix the raw materials;
s3: after the raw materials are fully mixed, adding edible salt, white granulated sugar, chicken essence seasoning, ascorbic acid, spices and xanthan gum in a normal temperature environment, and stirring and mixing again;
s4: the seasoning after stirring and mixing is stored in the storage box, a gap is formed between the inner part of the storage box and the outer wall of the storage box, the refrigerant gas is discharged into the gap, the outer layer of the seasoning is cooled, and the temperature of the inner wall of the storage box is kept at 0-5 ℃.
3. The method of claim 2, wherein the mixing and stirring in the step S1 is performed by stirring with a wooden stirring rod 100 times clockwise and 100 times counterclockwise.
4. The rattan pepper golden soup seasoning and the preparation method thereof according to claim 2, wherein the filter paper in the filtering stage of the impurity filtering in the step S1 is arranged above the filter cloth, the filter paper is 20-mesh filter paper, and the filter cloth is 60-mesh filter cloth.
5. The rattan pepper bouillon seasoning and its preparation method as claimed in claim 2, wherein the refrigerant gas in step S6 is nitrogen.
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