CN113287737A - Chafing dish beef tallow and preparation method thereof - Google Patents

Chafing dish beef tallow and preparation method thereof Download PDF

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Publication number
CN113287737A
CN113287737A CN202110650998.XA CN202110650998A CN113287737A CN 113287737 A CN113287737 A CN 113287737A CN 202110650998 A CN202110650998 A CN 202110650998A CN 113287737 A CN113287737 A CN 113287737A
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China
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parts
beef tallow
pepper
chafing dish
chili sauce
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李著芳
张泽兵
邓维泽
宋召婷
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Sichuan Hangjia Biotechnology Co ltd
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Sichuan Hangjia Biotechnology Co ltd
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Priority to CN202110650998.XA priority Critical patent/CN113287737A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/24Synthetic spices, flavouring agents or condiments prepared by fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40Table salts; Dietetic salt substitutes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a chafing dish beef tallow and a preparation method thereof, wherein the beef tallow chafing dish comprises the following components in parts by weight: 8-17 parts of chafing dish beef tallow, 4-9 parts of pretreated pepper, 3-7 parts of fermented chili sauce, 2-4 parts of green Chinese onion, 2-4 parts of garlic, 1-3 parts of pepper powder, 5-8 parts of thirteen spices, 1.8-2.3 parts of salt, 5-7 parts of beer and 50-60 parts of special soup stock; the preparation method of the beef tallow chafing dish comprises the following steps: preparing a chafing dish raw material; melting the beef tallow of the hot pot, heating to the temperature of 110-120 ℃, adding ginger, garlic, scallion, Chinese prickly ash powder and fermented chili sauce, frying until the beef tallow is reddish brown, adding thirteen-spices and pretreated chili, heating to the temperature of 120-130 ℃ at the temperature of 5.7 ℃ per minute, frying for 3-5min, adding beer, and boiling for 5-10min to obtain fried materials; adding special soup stock into the fried material, and decocting at 80-100 deg.C for 23-37min to obtain beef tallow chafing dish.

Description

Chafing dish beef tallow and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to hot pot beef tallow and a preparation method thereof.
Background
Chafing dish is an important item in Chinese food culture and has a long history in China. In order to improve the taste of the boiled meat and vegetables and increase the nutritional ingredients of the boiled meat and vegetables, the bottom materials composed of cooking liquor, a plurality of seasonings and nutritional substances are generally added into a pot in advance. China is wide in territory, people in various regions enjoy different tastes, and the sour and hot taste is one of the tastes which are generally popular and accepted by the public. With the continuous improvement of living standard of people, the requirements on the hotpot condiment are higher and higher, and the requirements on health and nutrition are paid more attention while the taste is pursued.
At present, beef tallow, boiled oil chafing dishes and the like are mainly used, the boiled oil chafing dish is lack in taste due to insufficient aroma and taste, and cannot achieve the aroma and taste of animal oil, so that the beef tallow chafing dish is more and more popular, beef tallow chafing dish bottom material takes beef tallow as a main material, but the conventional beef tallow chafing dish only needs to simply boil out beef fat, the beef tallow has the advantages of mutton smell, muddy color, poor flavor and high cholesterol content, and the experience and health of eaters are influenced.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the hot pot beef tallow and the preparation method thereof, so that the beef tallow hot pot has pure flavor, low cholesterol and clear soup base, and at least achieves the purposes of good experience feeling of users and no influence on health.
The purpose of the invention is realized by the following technical scheme: the beef tallow hotpot condiment comprises the following components in parts by weight: 8-17 parts of chafing dish beef tallow, 4-9 parts of pretreated pepper, 3-7 parts of fermented chili sauce, 2-4 parts of green Chinese onion, 2-4 parts of garlic, 1-3 parts of pepper powder, 5-8 parts of thirteen-spices, 1.8-2.3 parts of salt, 5-7 parts of beer and 50-60 parts of special soup stock.
A preparation method of beef tallow hotpot condiment comprises the following steps:
s1: preparing raw materials, namely preparing 8-17 parts of chafing dish beef tallow, 4-9 parts of pretreated pepper, 3-7 parts of fermented chili sauce, 2-4 parts of green Chinese onion, 2-4 parts of garlic, 1-3 parts of pepper powder, 5-8 parts of thirteen-spices, 1.8-2.3 parts of salt, 5-7 parts of beer and 50-60 parts of special soup stock according to parts by weight;
s2: melting the beef tallow of the chafing dish in a pot, heating to maintain the beef tallow temperature at 110-;
s3: adding special soup stock into the fried materials, decocting at 80-100 deg.C for 23-37min, adding salt, and stirring to obtain beef tallow chafing dish.
According to the invention, the fermented chilli sauce is adopted to neutralize the irritation of a common beef tallow hot pot, so that the beef tallow hot pot has softer taste; the beef tallow is treated, so that the beef tallow generates more flavor substances, the stability of the beef tallow is improved, trans-fatty acid is not easily generated in the preparation process, the flavor of the beef tallow is improved, and the mutton smell and most of cholesterol of the beef tallow are removed, so that the beef tallow hot pot has better flavor and is healthier; during the frying process of the bottom material, when the pretreated pepper is fried, a gradual temperature rise mode is adopted, so that a great amount of flavor substances (linalool, D-limonene and anethole) in the pepper are extracted into the beef tallow, and the flavor and the pungency degree of the beef tallow chafing dish are optimal; the temperature and the time during the boiling are strictly controlled, so that the soup base of the beef tallow chafing dish is clear and glossy.
Further, the hot pot beef tallow needs to be treated, and the treatment comprises the following steps:
s111: melting beef tallow at 50-70 ℃, adding activated carbon into the melted beef tallow, wherein the mass of the activated carbon is 9% -13% of that of the melted beef tallow, stirring for 1h, and removing the activated carbon to obtain flavor beef tallow;
s112: adding an emulsifier into the flavor beef tallow, wherein the mass of the added emulsifier is 0.1-0.3% of that of the flavor beef tallow, and then keeping the temperature at 60-70 ℃ for 13min to obtain emulsified beef tallow;
s113: adding an adsorbent into the emulsified beef tallow, wherein the mass of the adsorbent is 8-12% of that of the emulsified beef tallow, stirring for 1-3h at 62-73 ℃, and removing the adsorbent to obtain the hot pot beef tallow.
Further, the emulsifier is any one or more of monoglyceride, diglyceride and soybean lecithin.
Further, the adsorbent is neutral alumina.
The hot pot beef tallow is prepared by adsorbing common beef tallow by active carbon for removing odor, emulsifying by an emulsifier which does not influence intestinal colony groups, and removing cholesterol by an adsorbent, so that the stability of the beef tallow is improved, trans-fatty acid is prevented from being generated by the beef tallow at high temperature, the flavor of the beef tallow is rich, no bad flavor is generated, and the maximum reduction of cholesterol is 48.2%.
Further, the pretreated pepper is prepared by adding water to any one or more of upturned red pepper, long pepper and bright pepper 425 for soaking until the water content is 60%; the beef tallow is gradually heated and fried at the temperature of 120-.
Further, the preparation of the fermented chili sauce comprises the following steps:
s121: cleaning and airing 20-30 parts of two-chaste tree twigs, 8-10 parts of broad beans, 5-8 parts of garlic and 5-8 parts of ginger, and crushing the cleaned and aired products together to obtain crushed chili sauce;
s122: adding salt and liquor into the crushed chili sauce to obtain mixed chili sauce, wherein the mass of the added salt is 5-7% of that of the crushed chili sauce, and the mass of the added liquor is 1.8% of that of the crushed chili sauce;
s123: inoculating lactobacillus into the mixed chili sauce, wherein the mass of the inoculated lactobacillus is 2.7-3.5% of that of the mixed chili sauce, and fermenting at normal temperature for 12-18d to obtain the fermented chili sauce.
The fermented chili sauce neutralizes the taste of beef tallow chafing dish, so that the taste becomes soft, the population is not easy to dry, and the Lactobacillus is Lactobacillus Fermentaum LBF128 which has acid resistance, salt resistance and high temperature resistance, can be propagated in anaerobic, aerobic and facultative states, can obviously improve the taste of the fermented chili sauce, enriches the taste and nutritional requirements, and has an inhibiting effect on a plurality of spoilage bacteria and pathogenic bacteria.
Further, the preparation of the special soup-stock comprises the following steps:
s131: selecting old chicken of 2-3 years, cleaning, cutting into pieces, blanching, and removing blood foam to obtain treated chicken pieces;
s132: adding 40 parts of water, 5 parts of lentinus edodes, 3 parts of cooking wine and 1 part of ginger into 10 parts of the treated chicken nuggets according to parts by weight, and decocting for 3-4 hours at normal pressure to obtain chicken soup;
s133: removing the floating oil layer on the upper layer of the chicken soup to obtain the special soup-stock.
The invention has the beneficial effects that: the beef tallow is treated, so that the beef tallow is more stable, trans-fatty acid cannot be generated in the high-temperature heating process, the flavor substances of the beef tallow are retained to the maximum extent, the flavor of the beef tallow is improved, the cholesterol in the beef tallow is reduced, and the mutton smell of the beef tallow is removed; the irritation of the beef tallow hot pot is neutralized through the fermented hot pepper, so that the taste of the beef tallow hot pot is soft; the prepared beef tallow chafing dish soup base is clear and glossy.
Detailed Description
The technical solutions of the present invention are described in further detail below, but the scope of the present invention is not limited to the following.
Example 1
The beef tallow hotpot condiment comprises the following components in parts by weight: 8 parts of chafing dish beef tallow, 4 parts of pretreated pepper, 3 parts of fermented chili sauce, 2 parts of green Chinese onion, 2 parts of garlic, 1 part of pepper powder, 5 parts of thirteen spices, 1.8 parts of salt, 5 parts of beer and 50 parts of special soup stock.
The treatment of the chafing dish beef tallow comprises the following steps:
s111: melting beef tallow at 50 ℃, adding activated carbon with the mass being 9% of that of the beef tallow into the melted beef tallow, stirring for 1h, and removing the activated carbon to obtain flavored beef tallow;
s112: adding monoglyceride with the mass of 0.1% of the mass of the flavor beef tallow into the flavor beef tallow, and then preserving the heat at 60 ℃ for 13min to obtain emulsified beef tallow;
s113: adding neutral alumina accounting for 8% of the mass of the emulsified beef tallow into the emulsified beef tallow, stirring for 1h at 62 ℃, and removing the neutral alumina to obtain the chafing dish beef tallow.
The pretreatment of the pretreated pepper comprises the following steps:
soaking Korean red with water until the water content is 60% to obtain pretreated Capsici fructus.
The preparation method of the fermented chilli sauce comprises the following steps:
s121: cleaning and airing 20 parts of two chaste tree twigs, 8 parts of broad beans, 5 parts of garlic and 5 parts of ginger according to parts by weight, and crushing the materials together to obtain crushed chili sauce;
s122: adding salt accounting for 5% of the mass of the crushed chili sauce and white spirit accounting for 1.8% of the mass of the crushed chili sauce into the crushed chili sauce to obtain mixed chili sauce;
s123: inoculating lactobacillus with the mass of 2.7% of the mixed chilli sauce into the mixed chilli sauce, and then fermenting at normal temperature for 12 days to obtain the fermented chilli sauce.
The preparation of the special soup-stock comprises the following steps:
s131: selecting old chicken of 2 years, cleaning, cutting into pieces, blanching, and removing blood foam to obtain treated chicken pieces;
s132: adding 40 parts of water, 5 parts of shiitake, 3 parts of cooking wine and 1 part of ginger into 10 parts of the treated chicken nuggets according to parts by weight, and decocting for 3 hours at normal pressure to obtain chicken soup;
s133: removing the floating oil layer on the upper layer of the chicken soup to obtain the special soup-stock.
The preparation method of the beef tallow hotpot condiment comprises the following steps:
s1: preparing raw materials, namely preparing 8 parts of chafing dish beef tallow, 4 parts of pretreated pepper, 3 parts of fermented chili sauce, 2 parts of green Chinese onion, 2 parts of garlic, 1 part of pepper powder, 5 parts of thirteen-spices, 1.8 parts of salt, 5 parts of beer and 50 parts of special soup stock according to parts by weight;
s2: melting the beef tallow of the hot pot in a pot, heating to 110 ℃, adding the ginger, the garlic, the green Chinese onion, the pepper powder and the fermented chili sauce, stir-frying until the beef tallow is reddish brown, adding the thirteen spices and the pretreated chili, heating to 120 ℃ at a heating rate of 5.7 ℃ per minute, stir-frying for 3min, adding beer, and boiling for 5min to obtain a fried material;
s3: adding special soup stock into the fried materials, decocting at 80 deg.C for 23min, adding salt, and stirring to obtain beef tallow chafing dish.
Example 2:
the beef tallow hotpot condiment comprises the following components in parts by weight: 12 parts of chafing dish beef tallow, 6 parts of pretreated pepper, 5 parts of fermented chili sauce, 3 parts of green Chinese onion, 3 parts of garlic, 2 parts of pepper powder, 7.3 parts of Wangzhou 32681, 2.1 parts of salt, 6 parts of beer and 56 parts of special soup stock.
The treatment of the chafing dish beef tallow comprises the following steps:
s111: melting beef tallow at 62 ℃, adding activated carbon with the mass being 12% of that of the beef tallow into the melted beef tallow, stirring for 1h, and removing the activated carbon to obtain flavored beef tallow;
s112: adding monoglyceride, diglyceride and soybean lecithin into the flavor beef tallow, wherein the mass of the monoglyceride, diglyceride and soybean lecithin is 0.2% of that of the flavor beef tallow, the addition amount of the monoglyceride, diglyceride and soybean lecithin is 1:1:1, and then keeping the temperature at 60 ℃ for 13min to obtain emulsified beef tallow;
s113: adding neutral alumina accounting for 11% of the mass of the emulsified beef tallow into the emulsified beef tallow, stirring for 2 hours at 67 ℃, and removing the neutral alumina to obtain the chafing dish beef tallow.
The pretreatment of the pretreated pepper comprises the following steps:
soaking the Chaoshong, the long spicy and the bright pepper 425 in water until the water content is 60% to obtain the pretreated pepper, wherein the adding amount ratio of the Chaoshong, the long spicy and the bright pepper 425 is 1:2: 1.
The preparation method of the fermented chilli sauce comprises the following steps:
s121: cleaning and airing 27 parts of two-twig strip, 9.2 parts of broad bean, 6.7 parts of garlic and 6 parts of ginger according to parts by weight, and crushing the materials together to obtain crushed chili sauce;
s122: adding salt accounting for 6.2% of the mass of the crushed chilli sauce and white spirit accounting for 1.8% of the mass of the crushed chilli sauce into the crushed chilli sauce to obtain mixed chilli sauce;
s123: inoculating lactobacillus with the mass being 3.2% of the mass of the mixed chilli sauce into the mixed chilli sauce, and then fermenting for 16d at normal temperature to obtain the fermented chilli sauce.
The preparation of the special soup-stock comprises the following steps:
s131: selecting old chicken of 2 years, cleaning, cutting into pieces, blanching, and removing blood foam to obtain treated chicken pieces;
s132: adding 40 parts of water, 5 parts of shiitake, 3 parts of cooking wine and 1 part of ginger into 10 parts of the treated chicken nuggets according to parts by weight, and decocting for 3.1 hours at normal pressure to obtain chicken soup;
s133: removing the floating oil layer on the upper layer of the chicken soup to obtain the special soup-stock.
The preparation method of the beef tallow seasoning base material comprises the following steps:
s1: preparing raw materials, namely preparing 12 parts of chafing dish beef tallow, 6 parts of pretreated pepper, 5 parts of fermented chili sauce, 3 parts of green Chinese onion, 3 parts of garlic, 2 parts of paprika powder, 7.3 parts of Wangzhou 32681, 2.1 parts of salt, 6 parts of beer and 56 parts of special soup stock;
s2: melting the beef tallow of the hot pot in a pot, heating to 110 ℃, adding the ginger, the garlic, the green Chinese onion, the pepper powder and the fermented chili sauce, stir-frying until the beef tallow is reddish brown, adding the thirteen spices and the pretreated chili, heating to 128 ℃ at a heating rate of 5.7 ℃ per minute, stir-frying for 3min, adding beer, and cooking for 8min to obtain a fried material;
s3: adding special soup stock into the fried materials, decocting at 90 deg.C for 30min, adding salt, and stirring to obtain beef tallow chafing dish.
Example 3
The beef tallow hotpot condiment comprises the following components in parts by weight: 17 parts of chafing dish beef tallow, 9 parts of pretreated pepper, 7 parts of fermented chili sauce, 4 parts of green Chinese onion, 4 parts of garlic, 3 parts of pepper powder, 8 parts of Wangzhou 32681, 2.3 parts of salt, 7 parts of beer and 60 parts of special soup stock.
The treatment of the chafing dish beef tallow comprises the following steps:
s111: melting beef tallow at 70 ℃, adding activated carbon with the mass being 13% of that of the beef tallow into the melted beef tallow, stirring for 1h, and removing the activated carbon to obtain flavored beef tallow;
s112: adding monoglyceride and diglyceride which are 0.3% of the flavor beef tallow in mass into the flavor beef tallow, wherein the addition ratio of the monoglyceride to the diglyceride is 1:1.3, and then keeping the temperature at 70 ℃ for 13min to obtain emulsified beef tallow;
s113: adding neutral alumina accounting for 12% of the mass of the butter like flower beef tallow into the emulsified beef tallow, stirring for 1h at 73 ℃, and removing the neutral alumina to obtain the chafing dish beef tallow.
The pretreatment of the pretreated pepper comprises the following steps:
soaking upturned red pepper and gorgeous pepper 425 in water until the water content is 60% to obtain the pretreated pepper, wherein the adding amount ratio of the upturned red pepper to the gorgeous pepper 425 is 1:1.
The preparation method of the fermented chilli sauce comprises the following steps:
s121: cleaning and airing 30 parts of two-twig strip, 10 parts of bean paste, 8 parts of garlic and 8 parts of ginger according to parts by weight, and crushing the two parts together to obtain crushed chili sauce;
s122: adding salt accounting for 7% of the mass of the crushed chili sauce and white spirit accounting for 1.8% of the mass of the crushed chili sauce into the crushed chili sauce to obtain mixed chili sauce;
s123: the mixed chili paste was inoculated with lactobacillus LBF128 in an amount of 3.5% by mass of the mixed chili paste, followed by fermentation at normal temperature for 18d to obtain fermented chili paste.
The preparation of the special soup-stock comprises the following steps:
s131: selecting old chicken of 2 years, cleaning, cutting into pieces, blanching, and removing blood foam to obtain treated chicken pieces;
s132: adding 40 parts of water, 5 parts of lentinus edodes, 3 parts of cooking wine and 1 part of ginger into 10 parts of the treated chicken nuggets according to parts by weight, and decocting for 4 hours at normal pressure to obtain chicken soup;
s133: removing the floating oil layer on the upper layer of the chicken soup to obtain the special soup-stock.
The preparation method of the beef tallow hotpot condiment comprises the following steps:
s1: preparing raw materials, namely preparing 17 parts of hot pot beef tallow, 9 parts of pretreated pepper, 7 parts of fermented chili sauce, 4 parts of green Chinese onion, 4 parts of garlic, 3 parts of paprika powder, 8 parts of Wangzhou 32681, 2.3 parts of salt, 7 parts of beer and 60 parts of special soup stock;
s2: melting the beef tallow of the hot pot in a pot, heating to 120 ℃, adding the ginger, the garlic, the green Chinese onion, the pepper powder and the fermented chili sauce, stir-frying until the beef tallow is reddish brown, adding the thirteen spices and the pretreated chili, heating to 130 ℃ at a heating rate of 5.7 ℃ per minute, stir-frying for 5min, adding beer, and boiling for 10min to obtain a fried material;
s3: adding special soup stock into the fried materials, decocting at 100 deg.C for 37min, adding salt, and stirring to obtain beef tallow chafing dish.
Example 1:
the difference from example 2 is that: the adsorbent is acidic alumina.
Comparative example 2
The difference from example 2 is that: the hot pot beef tallow is common beef tallow.
Comparative example 3
The difference from example 2 is that: the fermented chilli sauce is replaced by the pretreated chilli with the same weight part.
Comparative example 4
The difference from example 2 is that: the pretreated pepper is replaced by the same pepper with the same weight part without pretreatment.
The beef tallow primarily extracted in an industrialized large scale is dark in color, large in acid value, rich in impurities, peculiar in smell, not suitable for direct eating and further needs to be refined. The beef tallow refining generally comprises the steps of melting, deacidifying, degumming, decoloring, deodorizing, filtering and the like, and various physical and chemical indexes of the refined beef tallow meet the national standards of edible animal oil, so that the beef tallow can be widely applied to the food processing industry; therefore, the hot pot beef tallow needs to be pretreated before treatment, and the pretreatment process route is as follows: the method comprises the steps of selecting bovine adipose tissues, and carrying out oil melting, hydration, alkali refining, decolorization, filter pressing and deodorization.
When oil is melted, bovine adipose tissue is selected as a raw material, is cut or stirred and then is melted in an oil melting tank, is settled, removes solid impurities (grass, wood, dust and the like), pumps the melted oil into an oil refining pot, settles, and removes water feet at the lower layer; the purpose of hydration is to remove non-oil substances, especially sticky substances, proteins, etc., from the oil and fat, thereby changing the quality of the oil. The water adding amount, the water adding temperature, the stirring speed and the electrolyte adding amount are controlled during hydration.
When the water is not added in the hydration process, the precipitation is not complete, that is, the water is added too much, and the protein and the like distributed in each part of the oil are in an emulsified state and are difficult to separate. The temperature of water is proper when hydrating, the temperature is too low, protein and the like are not easy to absorb and precipitate, and foam is generated when the temperature is too high, so that the precipitate floats upwards. Stirring is carried out before hydration to fully disperse protein and the like so as to absorb water, and stirring is carried out at an emergency speed (40-80rpm) during hydration, and stirring is stopped after precipitation is found. In addition, the addition of a proper amount of electrolyte can accelerate the sedimentation speed. A hydration step: starting a stirrer in the oil refining pot, starting steam, heating to 90 ℃, spraying hot water with the oil amount of 5%, and adding salt with the oil amount of 0.1%; stirring slowly until fine colloidal particles are separated out from the oil, separating well, stopping stirring, standing for settling for 15 hours, and discharging water foot. Repeating the steps until the discharged water is clear. The alkali refining is to remove acidic substances in the oil and fat, and the generated soap can adsorb other impurities such as protein, mucilage, pigment, etc. into the sediment.
The alkali refining process includes selecting alkali, using alkali amount and alkali refining technology properly to obtain required refining effect without excessive saponification of neutral oil, and the effective separation of alkali refined oil from soapstock. The selection of the alkali liquor is that caustic soda is selected through experiments, and when any kind of grease is refined by the caustic soda, the selection of proper alkali liquor concentration and dosage is important. The amount of lye used cannot be simply determined by the free fatty acids in the fat. The concentration of alkali liquor is required to be the lowest under the requirement of reaching the required chromaticity. Generally, thinner lye is used for crude oil with low free fatty acid content, and thicker lye is used for crude oil with high free fatty acid content. The crude butter with good quality has low content of colloid and pigment, and the adopted alkali liquor should exceed 0.1-0.2%, so the effect is better. The temperature is chosen such that the temperature of the lye is initially low to facilitate the interaction of the free fatty acids with the alkali and to avoid saponification of the neutral oil. Heating in the midway is preferably fast to promote the separation of oil and soap, but not too fast, otherwise soap particles are not easy to coagulate, and the particles are tiny and not easy to sink. The final temperature is higher than the initial temperature to facilitate the soapstock to sink, but the temperature is not suitable to be too high, otherwise the saponification of the neutral oil is caused. The addition temperature of the alkali is 20-25 ℃ higher than the solidification point of the grease in general. The stirring speed can promote the alkali liquor and oil to mix, so that the neutralization action is accelerated, the surface utilization rate of alkali drops is increased, and the soap film is quickly generated and is easy to separate. However, excessive stirring can easily break the precipitate, which makes separation difficult. The alkali refining is started at a low temperature, the stirring speed can be generally slightly high (50-70rpm), while the stirring speed is slow (10-15rpm) during the temperature rising so as to form soap particles and promote the soap particles to agglomerate, settle and delaminate, and finally, diluted saline water is added during alkali refining under the action of static settled salt, so that the oil content of soapstock can be reduced, and the refining consumption is reduced. Meanwhile, the soapstock can be rapidly settled. The key points of the alkali refining operation are as follows: hydrated crude tallow, measured and acid number determined. The amount of the alkali liquor needed is determined according to the acid value. The theoretical alkali amount required by each ton of grease is as follows:
the alkali addition calculated from theory is not sufficient to completely neutralize the free fatty acids in the oil, since the alkali lye, in addition to neutralizing the free fatty acids, partly consumes the saponified neutral oils and impurities in the oil and remains in the soapstock and must therefore be in excess. Through repeated experiments, the excess is 0.2%, so the actual amount of alkali is 1.002 x 0.714 x acid value (kg) to 0.715 x acid value (kg); adjusting the temperature of adding alkali to be proper, stirring for 5 minutes, uniformly adding alkali, continuously stirring for 15 minutes, and stopping stirring when soap particles are separated; adding a proper amount of hot water (0.4% of the weight of the grease) to help the soap particles to settle, and standing for 15 hours; discharging soapstock until clear oil is obtained; heating to 90 deg.C, washing with hot water for several times until cleaning.
The animal fat or oil is colored because it is colorless, and the unsaturated glycerin vinegar, saccharides, proteins, and the like in the fat or oil are decomposed as a result of the discoloration. In addition, the extraction and storage conditions are not good, and the coloring of the grease can be promoted. The common decoloring method comprises an adsorption method and a reduction method, wherein the selective adsorption method is used for decoloring the impurities in the oil by utilizing certain powerful adsorbents to have the selective adsorption effect. In the decolorization process, the selective adsorbent which can adsorb not only pigment but also other substances such as mucus, colloid and the like is required to have as large specific surface activity as possible; the adsorption force is strong; the decolorization coefficient is high; the oil absorption rate is low; no chemical action on grease; when no special gas is contained; easy to separate in industrial production; the cost is low. The invention selects neutral activated clay for decoloring edible oil. Determination of the clay dosage: the clay consumption is less, and the color required by the grease cannot be achieved; the consumption of the argil is excessive; the entrained oil is much and the refining consumption is large. The oil quantity is determined to be 5% -6% of the oil quantity through repeated experiments. The key points of the decoloring operation are as follows: sucking the butter after alkali refining into a decoloring pot, heating to 90 ℃, keeping the vacuum degree at 500mmHg, dehydrating, removing odorous low-carbon substances, keeping for 15 minutes, and sucking a specified amount of activated clay; vacuumizing, heating to 102 ℃ and maintaining for 20 minutes under the vacuum degree of 500mmHg, and cooling to 60 ℃; discharging the oil, and performing filter pressing through a filter press to remove the argil to obtain colorless and transparent beef tallow.
Some odorous volatile substances are also present in the decolorized fat, and thus deodorization is required. There are several kinds of deodorization processes, and a steam deodorization process is used here. This process is primarily a steam distillation process at temperatures which do not compromise the quality of the oil, stripping off some of the malodorous material from the relatively non-volatile oils and fats. The operation is carried out under reduced pressure, so that the hot oil can be prevented from being oxidized by atmosphere, the grease can be prevented from being hydrolyzed, and the steam consumption can be saved. As the glycerin vinegar in the hot pot beef tallow is not volatilized at the deodorization temperature of 120-160 ℃ and under the pressure of 1-8mmHg after alkali refining and decoloration, the glycerin vinegar can be separated from odor substances with larger volatility in the oil, the deodorized beef tallow is cooled to about 70 ℃ under vacuum, and the deodorized beef tallow is left to be further processed to prepare the hot pot beef tallow, so that the flavor of the hot pot beef tallow is improved, and the cholesterol of the hot pot beef tallow is reduced.
The fried materials obtained in the examples 1 to 3 and the comparative examples 1 to 4 are respectively subjected to physical and chemical index detection and sensory evaluation experiments on beef tallow hot pot
The physical and chemical indexes are detected as cholesterol removal rate and capsaicin content; the cholesterol is measured according to a GB/T5009.128-2003 colorimetric method, and the removal rate (%) of the cholesterol is equal to (the content of the beef tallow cholesterol-the content of the beef tallow cholesterol in the chafing dish)/the content of the beef tallow cholesterol is multiplied by 100 percent; the capsaicin is measured by adopting a chromatographic column, and the measuring conditions are that the chromatographic column: SB-C18(250 mm. times.4.6 mm. times.5 μm); column temperature: 30 ℃; wavelength: 280 nm; mobile phase: pure water methanol (35: 65); flow rate: 1 mL/min; the amount of sample was 10. mu.L, and the measurement data are shown in Table 1.
The results of the sensory evaluation test are shown in table 2.
Table 1: physical and chemical index detection data
Table 2: sensory evaluation test results
The thirteen spices are Wang Sao 32681, the beer is Qingdao beer new-edition whole wheat refined white beer, the garlic is Shandong purple skin garlic, the green Chinese onion is Shandong green Chinese onion, the pepper powder is Hanyuan pepper powder, and the Lactobacillus is Lactobacillus Fermentaum strain LBF 128.
The beef tallow chafing dish provided by the invention has the advantages of low cholesterol content, extremely good flavor, moderate pungency degree, no stimulation, pleasant aroma, bright color and clear soup base.
The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (10)

1. The hotpot beef tallow seasoning is characterized by comprising the following components in parts by weight: 8-17 parts of chafing dish beef tallow, 4-9 parts of pretreated pepper, 3-7 parts of fermented chili sauce, 2-4 parts of green Chinese onion, 2-4 parts of garlic, 1-3 parts of pepper powder, 5-8 parts of thirteen-spices, 1.8-2.3 parts of salt, 5-7 parts of beer and 50-60 parts of special soup stock.
2. Chafing dish tallow according to claim 1, wherein said chafing dish tallow is subjected to a treatment comprising the steps of:
s111: melting beef tallow at 50-70 ℃, adding activated carbon into the melted beef tallow, wherein the mass of the activated carbon is 9% -13% of that of the melted beef tallow, stirring for 1h, and removing the activated carbon to obtain flavor beef tallow;
s112: adding an emulsifier into the flavor beef tallow, wherein the mass of the added emulsifier is 0.1-0.3% of that of the flavor beef tallow, and then keeping the temperature at 60-70 ℃ for 13min to obtain emulsified beef tallow;
s113: adding an adsorbent into the emulsified beef tallow, wherein the mass of the adsorbent is 8-12% of that of the emulsified beef tallow, stirring for 1-3h at 62-73 ℃, and removing the adsorbent to obtain the hot pot beef tallow.
3. The beef tallow hotpot condiment according to claim 2, characterized in that: the emulsifier is one or more of monoglyceride, diglyceride and soybean lecithin.
4. The beef tallow hotpot condiment according to claim 2, characterized in that: the adsorbent is neutral alumina.
5. The beef tallow hotpot condiment according to claim 1, characterized in that: the step of pretreating the pepper refers to soaking the pepper raw material in water until the pepper raw material is treated into the pepper with the water content of 60%.
6. The beef tallow hotpot condiment according to claim 5, characterized in that: the pepper raw material in the pretreated pepper is any one or more of upturned red pepper, long pepper and bright pepper 425.
7. The beef tallow hotpot condiment according to claim 1, wherein the preparation of the fermented chilli sauce comprises the following steps:
s121: cleaning and airing 20-30 parts of two-chaste tree twigs, 8-10 parts of broad beans, 5-8 parts of garlic and 5-8 parts of ginger, and crushing the cleaned and aired products together to obtain crushed chili sauce;
s122: adding salt and liquor into the crushed chili sauce to obtain mixed chili sauce, wherein the mass of the added salt is 5-7% of that of the crushed chili sauce, and the mass of the added liquor is 1.8% of that of the crushed chili sauce;
s123: inoculating lactobacillus into the mixed chili sauce, wherein the mass of the inoculated lactobacillus is 2.7-3.5% of that of the mixed chili sauce, and fermenting at normal temperature for 12-18d to obtain the fermented chili sauce.
8. The beef tallow hotpot condiment according to claim 1, wherein the preparation of the special soup stock comprises the following steps:
s131: selecting old chicken of 2-3 years, cleaning, cutting into pieces, blanching, and removing blood foam to obtain treated chicken pieces;
s132: adding 40 parts of water, 5 parts of lentinus edodes, 3 parts of cooking wine and 1 part of ginger into 10 parts of the treated chicken nuggets according to parts by weight, and decocting for 3-4 hours at normal pressure to obtain chicken soup;
s133: removing the floating oil layer on the upper layer of the chicken soup to obtain the special soup-stock.
9. The method for preparing a beef tallow hotpot seasoning according to any one of claims 1 to 8, characterized by comprising the following steps:
s1: preparing raw materials, namely preparing 8-17 parts of chafing dish beef tallow, 4-9 parts of pretreated pepper, 3-7 parts of fermented chili sauce, 2-4 parts of green Chinese onion, 2-4 parts of garlic, 1-3 parts of pepper powder, 5-8 parts of thirteen-spices, 1.8-2.3 parts of salt, 5-7 parts of beer and 50-60 parts of special soup stock according to parts by weight;
s2: melting the beef tallow of the hot pot in a pot, heating to maintain the beef tallow at 110-120 ℃, adding the garlic, the scallion, the pepper powder and the fermented chili sauce, stir-frying until the beef tallow is reddish brown, adding the thirteen spices and the pretreated chili, heating and stir-frying at the same time, wherein the beef tallow temperature does not exceed 130 ℃ after heating, the stir-frying time is 3-5min, and adding beer for boiling for 5-10min to obtain fried materials;
s3: adding special soup stock into the fried materials, decocting at 80-100 deg.C for 23-37min, adding salt, and stirring to obtain beef tallow chafing dish.
10. The method for preparing a beef tallow hotpot seasoning according to claim 9, characterized in that: in step S2, the temperature is raised by 5.7 ℃ per minute.
CN202110650998.XA 2021-06-09 2021-06-09 Chafing dish beef tallow and preparation method thereof Pending CN113287737A (en)

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