CN113812468A - Preparation method of red soup type oil for chafing dish - Google Patents
Preparation method of red soup type oil for chafing dish Download PDFInfo
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- CN113812468A CN113812468A CN202111030485.5A CN202111030485A CN113812468A CN 113812468 A CN113812468 A CN 113812468A CN 202111030485 A CN202111030485 A CN 202111030485A CN 113812468 A CN113812468 A CN 113812468A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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Abstract
The invention provides a preparation method of red soup type oil for chafing dish, which comprises the following steps: weighing peanut oil and palm oil, putting the peanut oil and the palm oil into a frying pan, stirring and heating the peanut oil and the palm oil to obtain vegetable oil base oil, weighing beef tallow and mutton tallow, putting the beef tallow and mutton tallow into the frying pan, heating the vegetable oil base oil until the beef tallow and the mutton tallow are melted, adding the vegetable oil base oil, heating the vegetable oil base oil, adding shallot, caraway, onion, garlic and small yellow ginger, frying the mixture to be dry, taking the mixture out, taking out part of the oil, and cooling the oil to obtain cooled spice mixed oil; adding the glutinous rice cake chili and chili sauce into the residual mixed oil in the frying pan, stirring uniformly, adding the bean paste, continuing stirring, adding the crystal sugar, and frying to obtain a fried semi-finished product; pouring the cooled spice mixed oil into the fried semi-finished product, covering a pot cover for natural cooling, adding pepper and rice wine, stirring, adding spice bag, frying, stopping heating, stirring, cooling, and filtering to obtain the red soup chafing dish oil. The method is simple to operate, and the prepared oil for the chafing dish has good stability and excellent quality.
Description
The technical field is as follows:
the invention relates to the technical field of edible oil, and particularly relates to a preparation method of red soup type chafing dish oil.
Background art:
chafing dish in China has various colors and tastes in hundreds of pans. The present chafing dish is mainly divided into two pie in south and north, wherein the northern pie is represented by the instant-boiled mutton in the northeast, and the southern pie is represented by the taste of the spicy chafing dish in the Chongyu area. The traditional chafing dish dishes in Yu Chuan areas are various and unique in seasoning, and different types of chafing dishes such as clear soup chafing dish, red soup chafing dish, mandarin duck chafing dish, fat beef chafing dish, fish head chafing dish, duck soup chafing dish and the like are developed on the basis of the traditional spicy chafing dish according to different eating habits in different areas. Because the living standard of people is continuously improved and food safety is emphasized, the safety quality and the nutritional structure of the existing Sichuan Yu chafing dish are emphasized more.
With the increasing requirements of people on food health, when people eat the hot pot, the requirements on the hot pot are not only limited to delicious taste, but also have better requirements on the health of the hot pot, and the edible oil used for the hot pot at present has single function and cannot meet the requirements of people on health.
The invention content is as follows:
the invention aims to solve the technical problem of providing a preparation method of the red soup type oil for chafing dish, aiming at the defects of the prior art, the method is simple to operate, and the prepared oil for chafing dish has good stability and excellent quality.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of red soup type chafing dish oil comprises the following steps:
(1) weighing peanut oil and palm oil, placing into a frying pan, uniformly stirring, heating at 160-200 deg.C for 10-15min to obtain vegetable oil base oil, and taking out for use;
(2) weighing beef tallow and mutton fat, putting the beef tallow and the mutton fat into a frying pan, heating the beef tallow and the mutton fat until the beef tallow and the mutton fat are melted, adding the prepared vegetable oil base oil, heating the beef tallow and the mutton fat to 160-;
(3) adding the glutinous rice cake chili and chili sauce into the rest mixed oil in the frying pan, stirring, adding bean paste, stirring for 8-10min, adding crystal sugar, and parching for 5-15min to obtain semi-finished product;
(4) pouring the cooled spice mixed oil prepared in the step (2) into the prepared stir-fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the stir-fried semi-finished product to 110 ℃, then adding pepper and rice wine for stirring and mixing, finally adding a spice bag for stir-frying, turning off the fire and stirring uniformly, and then filtering after cooling to obtain the red soup chafing dish oil.
Preferably, in the step (1), the beef tallow, mutton tallow, peanut oil and palm oil are subjected to degumming treatment before being fried; the degumming treatment process specifically comprises the following steps: heating the oil in water bath respectively, adding a mixture of citric acid solution and deionized water, performing intermittent ultrasonic treatment, centrifuging, collecting the upper oil layer, and drying.
Preferably, the concentration of the citric acid solution is 45-55 wt%; the dosage of the citric acid solution and the deionized water is 3-5% and 3-5% of the oil by mass respectively.
Preferably, the intermittent ultrasonic treatment comprises: ultrasonic treatment is carried out for 10min at 200W for 30s, then ultrasonic treatment is carried out for 30s at 300W for 30s, and finally ultrasonic treatment is carried out for 10-20min at 200W.
Preferably, the centrifugal rotation speed is 4500-5500r/min, and the centrifugal time is 10 min.
As a preferable aspect of the above technical solution, the step (4) specifically includes: pouring the cooled spice mixed oil prepared in the step (2) into the prepared fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the fried semi-finished product to 110 ℃, then adding pepper, rattan pepper and fried for 3-8min, pouring rice wine, stirring and mixing, frying for 4-8min, finally adding spice bags, frying for 4-8min, turning off the fire, stirring for 10-20min, and filtering to obtain the red soup chafing dish oil.
Preferably, the following components are used in parts by weight: 400 parts of beef tallow, 50-70 parts of mutton fat, 140 parts of palm oil, 50-70 parts of peanut oil, 10-20 parts of shallot, 10-20 parts of caraway, 10-20 parts of onion, 10-20 parts of garlic, 80-100 parts of yellow ginger, 200 parts of glutinous rice cake chili, 300 parts of bean sauce, 400 parts of chili sauce, 20-30 parts of rock sugar, 70-100 parts of pepper, 30-50 parts of rattan pepper, 10-20 parts of rice wine and 1 part of spice bag.
As the optimization of the above technical scheme, the preparation method of the spice bag specifically comprises the following steps: mixing fructus Anisi Stellati, Glycyrrhrizae radix, rhizoma Nardostachyos, rhizoma Kaempferiae, herba Cymbopogonis Citrari, flos Caryophylli, pericarpium Citri Junoris, semen Myristicae, fructus Piperis Longi, Zingiberis rhizoma, cortex Cinnamomi Japonici, fructus Amomi, semen Coriandri, fructus Gardeniae, flos Hierochloes Adoratae, fructus crataegi, fructus Citri Sarcodactylis, fructus Foeniculi, semen Alpiniae Katsumadai, and folium Neocinnamomi Delavayi uniformly to obtain the flavoring bag.
As the optimization of the technical scheme, the use amount of each component is specifically as follows in parts by weight: 5-10 parts of star anise, 5-10 parts of liquorice, 5-10 parts of woad, 5-10 parts of rhizoma kaempferiae, 5-10 parts of lemongrass, 5-10 parts of clove, 5-10 parts of orange peel, 5-10 parts of nutmeg, 5-10 parts of fructus piperis longi, 5-10 parts of dried ginger, 5-10 parts of cinnamomum cassia, 5-10 parts of cassia bark, 5-10 parts of amomum villosum, 5-10 parts of coriander seed, 5-10 parts of gardenia, 5-10 parts of vanilla, 5-10 parts of hawthorn, 5-10 parts of allspice, 5-10 parts of fennel, 5-10 parts of alpinia katsumadai and 5-10 parts of myrcia.
Preferably, the preparation method of the glutinous rice cake chili comprises the following steps: removing seeds of dried Capsici fructus, adding into boiling water, stirring, decocting for 8-15min, draining water, and cutting.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
according to the invention, peanut oil and palm oil are used in the chafing dish oil to replace part of beef tallow, so that compared with the beef tallow chafing dish oil on the market, the saturated fatty acid content is reduced by about 20%, the monounsaturated fatty acid content is increased by about 15%, and the polyunsaturated fatty acid content is increased by about 5%. The hotpot condiment provided by the invention is red and bright in color, pleasant in fragrance, unique in flavor and low in cholesterol content, and is healthier and safer. The spice bag used in the invention is compounded with various spices, such as aniseed, which is pungent and warm in taste, has the functions of warming spleen and stomach, invigorating stomach, helping digestion and guiding qi downward, can relieve heart and abdomen pain, abdominal distending pain, nausea and vomiting, cough and excessive phlegm and the like, and can relieve alcoholism and remove halitosis; the volatile oil and partial monomer compounds of rhizoma kaempferiae have good physiological activities of resisting inflammation, resisting oxidation, resisting and preventing cancer, killing nematode, and the like; the lemongrass contains citral, and has disinfectant, antibacterial, and neuralgia and myalgia treating effects. The invention also carries out degumming treatment on the raw oil, effectively controls the conditions and improves the quality of the raw oil on the premise of not influencing the performance of the raw oil.
The specific implementation mode is as follows:
in order to better understand the present invention, the following examples further illustrate the invention, the examples are only used for explaining the invention, not to constitute any limitation of the invention.
Example 1
(1) Respectively heating 10g of beef tallow, 10g of mutton fat, 10g of peanut oil and 10g of palm oil in a water bath at 60 ℃, then respectively adding 0.4g of citric acid solution with the concentration of 50 wt% and 0.4g of water into the beef tallow, the mutton fat, the peanut oil and the palm oil, firstly carrying out ultrasonic treatment at the power of 200W for 10min, stopping carrying out ultrasonic treatment for 30s, then carrying out ultrasonic treatment at 300W for 30s, stopping carrying out ultrasonic treatment for 30s, finally carrying out ultrasonic treatment at 200W for 10min, and finally centrifuging at the rotating speed of 4500r/min for 10min to prepare pretreated beef tallow, mutton fat, peanut oil and palm oil;
(2) mixing 6 parts of star anise, 6 parts of liquorice, 5 parts of woad, 7 parts of rhizoma kaempferiae, 5 parts of lemongrass, 5 parts of clove, 8 parts of orange peel, 6 parts of netmeg, 5 parts of fructus piperis longi, 6 parts of dried ginger, 7 parts of cinnamomum cassia, 6 parts of cassia bark, 5 parts of amomum villosum, 6 parts of coriander seed, 8 parts of gardenia, 5 parts of vanilla, 8 parts of hawthorn, 5 parts of allspice, 5 parts of common fennel, 5 parts of katsumade galangal seed and 5 parts of bay leaves in parts by weight to prepare a spice bag;
(3) weighing 55 parts of the pretreated peanut oil and 120 parts of palm oil, putting the peanut oil and the palm oil into a frying pan, uniformly stirring, heating at 180 ℃ for 10min to prepare vegetable oil base oil, and taking out for later use;
(4) weighing 320 parts of beef tallow and 55 parts of mutton fat, putting the beef tallow and the mutton fat into a frying pan, heating the beef tallow and the mutton fat until the beef tallow and the mutton fat are melted, adding the prepared vegetable oil base oil, heating the beef tallow and the mutton fat to 170 ℃, adding 10 parts of shallot sections, 10 parts of caraway sections, 12 parts of onion slices and 15 parts of garlic, frying the mixture until the mixture is eighty percent dry, fishing out the mixture, putting 80 parts of small ginger slices into the frying pan, fishing out the fried mixture, taking out 200 parts of oil, and cooling the fried mixture to prepare cooled spice mixed oil;
(5) adding 120 parts of glutinous rice cake chili into the rest mixed oil in a frying pan, stirring uniformly, adding 220 parts of bean sauce, stirring for 6min to excite the flavor of the bean sauce, adding 330 parts of chili sauce, stirring uniformly, adding 20 parts of rock sugar, and frying for 12min to obtain a fried semi-finished product; and (3) pouring the cooled spice mixed oil prepared in the step (4) into the prepared fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the fried semi-finished product to 102 ℃, adding 75 parts of pepper and 35 parts of rattan pepper, frying for 3min, pouring 10 parts of rice wine, stirring and mixing after the pepper is subjected to aroma explosion, frying for 8min, adding 1 part of spice bag, frying for 8min, turning off the fire, stirring for 10min, and filtering to obtain the red soup chafing dish oil.
Example 2
(1) Respectively heating 10g of beef tallow, 10g of mutton fat, 10g of peanut oil and 10g of palm oil in a water bath at 70 ℃, then respectively adding 0.4g of citric acid solution with the concentration of 50 wt% and 0.4g of water into the beef tallow, the mutton fat, the peanut oil and the palm oil, firstly carrying out ultrasonic treatment at the power of 200W for 10min, stopping carrying out ultrasonic treatment for 30s, then carrying out ultrasonic treatment at 300W for 30s, stopping carrying out ultrasonic treatment for 30s, finally carrying out ultrasonic treatment at 200W for 15min, and finally centrifuging at the rotating speed of 5500r/min for 10min to prepare pretreated beef tallow, mutton fat, peanut oil and palm oil;
(2) mixing 6 parts of star anise, 6 parts of liquorice, 7 parts of woad, 8 parts of rhizoma kaempferiae, 8 parts of lemongrass, 7 parts of clove, 8 parts of orange peel, 10 parts of netmeg, 9 parts of fructus piperis longi, 6 parts of dried ginger, 7 parts of cinnamomum cassia, 8 parts of cassia bark, 6 parts of amomum villosum, 5 parts of coriander seed, 7 parts of gardenia, 6 parts of vanilla, 6 parts of hawthorn, 7 parts of allspice, 7 parts of common fennel, 6 parts of katsumade galangal seed and 8 parts of bay leaves in parts by weight to prepare a spice bag;
(3) weighing 60 parts of the pretreated peanut oil and 130 parts of palm oil, putting the peanut oil and the palm oil into a frying pan, uniformly stirring, heating at 180 ℃ for 10min to prepare vegetable oil base oil, and taking out for later use;
(2) weighing 360 parts of beef tallow and 60 parts of mutton fat, putting the beef tallow and the mutton fat into a frying pan, heating the beef tallow and the mutton fat until the beef tallow and the mutton fat are melted, adding the prepared vegetable oil base oil, heating the beef tallow and the mutton fat to 170 ℃, adding 15 parts of shallot sections and 15 parts of caraway sections, frying the shallot sections and the caraway sections to 8 dry, fishing out the shallot sections, the garlic sections and the caraway sections, adding 15 parts of onion sections, 15 parts of garlic sections and 85 parts of small turmeric sections, frying the shallot sections, the garlic sections and the caraway sections to dry, fishing out the shallot sections, the garlic sections and the caraway sections, taking out 300 parts of oil, and cooling the oil to prepare cooled spice mixed oil;
(3) adding 150 parts of glutinous rice cake chili into the residual mixed oil in a frying pan, stirring uniformly, adding 250 parts of bean sauce, stirring for 8min to excite the flavor of the bean sauce, adding 330 parts of chili sauce, stirring uniformly, adding 24 parts of rock sugar, and frying for 12min to obtain a fried semi-finished product; pouring the cooled spice mixed oil prepared in the step (2) into the prepared fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the fried semi-finished product to 105 ℃, then adding 80 parts of pepper and 40 parts of rattan pepper, frying for 4min, pouring 15 parts of rice wine, stirring and mixing, frying for 8min, finally adding 1 part of spice bag, frying for 8min, turning off the fire, stirring for 12min, and filtering to obtain the red soup chafing dish oil.
Example 3
(1) Respectively heating 10g of beef tallow, 10g of mutton fat, 10g of peanut oil and 10g of palm oil in a water bath at 70 ℃, then respectively adding 0.5g of citric acid solution with the concentration of 50 wt% and 0.5g of water into the beef tallow, the mutton fat, the peanut oil and the palm oil, firstly carrying out ultrasonic treatment at the power of 200W for 10min, stopping carrying out ultrasonic treatment for 30s, then carrying out ultrasonic treatment at 300W for 30s, stopping carrying out ultrasonic treatment for 30s, finally carrying out ultrasonic treatment at 200W for 20min, and finally centrifuging at the rotating speed of 4500r/min for 10min to prepare pretreated beef tallow, mutton fat, peanut oil and palm oil;
(2) mixing 5 parts of star anise, 7 parts of liquorice, 80 parts of woad, 6 parts of rhizoma kaempferiae, 8 parts of lemongrass, 10 parts of clove, 10 parts of orange peel, 7 parts of netmeg, 8 parts of fructus piperis longi, 7 parts of dried ginger, 8 parts of cinnamomum cassia, 6 parts of cassia bark, 7 parts of amomum villosum, 5 parts of coriander seed, 5 parts of gardenia, 6 parts of vanilla, 8 parts of hawthorn, 6 parts of allspice, 7 parts of common fennel, 8 parts of katsumade galangal seed and 6 parts of bay leaves in parts by weight to prepare a spice bag;
(3) weighing 70 parts of the pretreated peanut oil and 140 parts of palm oil, putting the peanut oil and the palm oil into a frying pan, uniformly stirring, heating at 180 ℃ for 12min to prepare vegetable oil base oil, and taking out for later use;
(2) weighing 380 parts of beef tallow and 60 parts of mutton fat, putting the beef tallow and the mutton fat into a frying pan, heating the beef tallow and the mutton fat until the beef tallow and the mutton fat are melted, adding the vegetable oil base oil, heating the beef tallow and the mutton fat to 180 ℃, adding 18 parts of shallot sections, 18 parts of caraway sections, 18 parts of onion slices, 18 parts of garlic and 92 parts of small ginger slices, frying the mixture to be dry, taking the mixture out, taking 280 parts of oil out, and preparing cooled spice mixed oil;
(3) adding 160 parts of glutinous rice cake chili and 380 parts of chili sauce into the residual mixed oil in the frying pan, stirring uniformly, adding 270 parts of broad bean, continuing stirring for 8min, and finally adding 28 parts of rock sugar for frying for 14min to obtain a fried semi-finished product; and (3) pouring the cooled spice mixed oil prepared in the step (2) into the prepared fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the fried semi-finished product to 105 ℃, then adding 85 parts of pepper and 45 parts of rattan pepper, frying for 58min, pouring 17 parts of rice wine, stirring and mixing, frying for 8min, finally adding 1 part of spice bag, frying for 8min, turning off the fire, stirring for 10min, and filtering to obtain the red soup chafing dish oil.
Comparative example 1
(1) Respectively heating 10g of beef tallow and 10g of salad oil in a water bath at 60 ℃, then respectively adding 0.4g of citric acid solution with the concentration of 50 wt% and 0.4g of water into the beef tallow and the salad oil, firstly carrying out ultrasonic treatment at 200W for 10min, stopping for 30s, then carrying out ultrasonic treatment at 300W for 30s, stopping for 30s, finally carrying out ultrasonic treatment at 200W for 2min, and finally centrifuging at the rotating speed of 4500r/min for 10min to prepare pretreated beef tallow and salad oil;
(2) mixing 8 parts of star anise, 8 parts of liquorice, 8 parts of woad, 7 parts of rhizoma kaempferiae, 7 parts of lemongrass, 5 parts of clove, 8 parts of orange peel, 8 parts of netmeg, 5 parts of fructus piperis longi, 6 parts of dried ginger, 7 parts of cinnamomum cassia, 6 parts of cassia bark, 5 parts of amomum villosum, 6 parts of coriander seed, 8 parts of gardenia, 5 parts of vanilla, 8 parts of hawthorn, 5 parts of allspice, 5 parts of fennel, 5 parts of katsumade galangal seed and 5 parts of bay leaves in parts by weight to prepare a spice bag;
(3) weighing 130 parts of salad oil, putting into a frying pan, heating at 180 ℃ for 10min to prepare vegetable oil base oil, and taking out for later use;
(2) weighing 330 parts of beef tallow, putting the beef tallow into a frying pan, heating to melt, adding the prepared vegetable oil-based oil, heating to 170 ℃, adding 12 parts of shallot sections, 15 parts of caraway sections, 13 parts of onion slices, 16 parts of garlic and 85 parts of small yellow ginger slices, frying to dry, taking out 210 parts of oil, and cooling to obtain cooled spice mixed oil;
(3) adding 150 parts of glutinous rice cake chili and 350 parts of chili sauce into the rest mixed oil in a frying pan, stirring uniformly, adding 260 parts of broad bean, continuing stirring for 6min, and finally adding 25 parts of rock sugar for frying for 12min to obtain a fried semi-finished product; and (3) pouring the cooled spice mixed oil prepared in the step (2) into the prepared fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the fried semi-finished product to 102 ℃, adding 76 parts of pepper, frying for 3min, pouring 15 parts of rice wine, stirring and mixing, frying for 8min, adding 1 part of spice bag, frying for 8min, stopping heating, stirring for 10min, and filtering to obtain the red soup chafing dish oil.
Comparative example 2
(1) Respectively heating 10g of beef tallow and 10g of salad oil in a water bath at 70 ℃, then respectively adding 0.5g of citric acid solution with the concentration of 50 wt% and 0.4g of water into the beef tallow and the salad oil, firstly carrying out ultrasonic treatment at 200W for 10min, stopping for 30s, then carrying out ultrasonic treatment at 300W for 30s, stopping for 30s, finally carrying out ultrasonic treatment at 200W for 3min, and finally centrifuging at the rotating speed of 5500r/min for 15min to prepare pretreated beef tallow and salad oil;
(2) mixing 9 parts of star anise, 6 parts of liquorice, 7 parts of woad, 8 parts of rhizoma kaempferiae, 8 parts of lemongrass, 7 parts of clove, 8 parts of orange peel, 10 parts of netmeg, 9 parts of fructus piperis longi, 8 parts of dried ginger, 7 parts of cinnamomum cassia, 8 parts of cassia bark, 6 parts of amomum villosum, 5 parts of coriander seed, 10 parts of gardenia, 6 parts of vanilla, 6 parts of hawthorn, 8 parts of allspice, 9 parts of common fennel, 6 parts of katsumade galangal seed and 8 parts of bay leaves in parts by weight to prepare a spice bag;
(3) weighing 120 parts of the pretreated salad oil, putting the weighed salad oil into a frying pan, stirring the mixture at 180 ℃, heating the mixture for 10min to prepare vegetable oil base oil, and taking the vegetable oil base oil out for later use;
(2) weighing 350 parts of beef tallow, putting the beef tallow into a frying pan, heating to melt, adding the prepared vegetable oil-based oil, heating to 180 ℃, adding 16 parts of shallot sections, 13 parts of caraway sections, 12 parts of onion slices, 15 parts of garlic and 83 parts of small yellow ginger slices, frying to be dry, taking out 280 parts of oil, and cooling to obtain cooled spice mixed oil;
(3) adding 160 parts of glutinous rice cake chili and 360 parts of chili sauce into the residual mixed oil in a frying pan, stirring uniformly, adding 260 parts of broad bean, continuing stirring for 8min, and finally adding 28 crystal sugar for frying for 12min to obtain a fried semi-finished product; pouring the cooled spice mixed oil prepared in the step (2) into the prepared fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the fried semi-finished product to 108 ℃, adding 75 parts of pepper, frying for 4min, pouring 10 parts of rice wine, stirring and mixing, frying for 9min, adding 1 part of spice bag, frying for 8min, turning off the fire, stirring for 12min, and filtering to obtain the red soup chafing dish oil
Comparative example 3
(1) Respectively heating 10g of beef tallow and 10g of salad oil in a water bath at 65 ℃, then respectively adding 0.5g of citric acid solution with the concentration of 50 wt% and 0.5g of water into the beef tallow and the salad oil, firstly carrying out ultrasonic treatment at 200W for 10min, stopping for 30s, then carrying out ultrasonic treatment at 300W for 30s, stopping for 30s, finally carrying out ultrasonic treatment at 200W for 2min, and finally centrifuging at the rotating speed of 5500r/min for 10min to prepare pretreated beef tallow and salad oil;
(2) mixing 5 parts of star anise, 5 parts of liquorice, 7 parts of woad, 5 parts of rhizoma kaempferiae, 6 parts of lemongrass, 10 parts of clove, 10 parts of orange peel, 7 parts of netmeg, 8 parts of fructus piperis longi, 7 parts of dried ginger, 8 parts of cinnamomum cassia, 6 parts of cassia bark, 7 parts of amomum villosum, 5 parts of coriander seed, 5 parts of gardenia, 6 parts of vanilla, 8 parts of hawthorn, 6 parts of allspice, 7 parts of common fennel, 8 parts of katsumade galangal seed and 6 parts of bay leaves in parts by weight to prepare a spice bag;
(3) weighing 140 parts of the pretreated salad oil, putting the weighed salad oil into a wok, uniformly stirring, heating at 180 ℃ for 12min to prepare vegetable oil base oil, and taking out for later use;
(2) weighing 3600 parts of beef tallow, putting the beef tallow into a frying pan, heating the beef tallow to be molten, adding the prepared vegetable oil-based oil, heating the beef tallow to 170 ℃, adding 15 parts of shallot sections, 16 parts of caraway sections, 15 parts of onion slices, 15 parts of garlic and 90 parts of small yellow ginger slices, frying the beef tallow and the vegetable oil-based oil to be dry, fishing out the beef tallow and the garlic, taking out 300 parts of oil, and cooling the beef tallow and the garlic to obtain cooled spice mixed oil;
(3) adding 150 parts of glutinous rice cake chili and 350 parts of chili sauce into the residual mixed oil in a frying pan, stirring uniformly, adding 240 parts of bean paste, continuing stirring for 8min, and finally adding 25 parts of rock sugar for frying for 14min to obtain a fried semi-finished product; and (3) pouring the cooled spice mixed oil prepared in the step (2) into the prepared fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the fried semi-finished product to 105 ℃, adding 75 parts of pepper, frying for 5min, pouring 10 parts of rice wine, stirring and mixing, frying for 8min, adding 1 part of spice bag, frying for 10min, stopping heating, stirring for 10min, and filtering to obtain the red soup chafing dish oil.
The performance of the red soup type chafing dish oil prepared above was tested, and the test results are shown in table 1.
TABLE 1
From the above test results it can be seen that: the oil for the hot pot provided by the invention has the advantages that the prepared oil for the hot pot is better in color, luster, fragrance and flavor, the sterol content is greatly improved, the saturated fatty acid content is reduced by about 20%, the monounsaturated fatty acid content is increased by about 15%, the polyunsaturated fatty acid content is increased by about 5%, and the tocopherol content is increased, so that the oil for the hot pot is healthier and safer.
Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and such equivalents may fall within the scope of the present invention as defined in the appended claims.
Claims (10)
1. A preparation method of red soup type oil for chafing dish is characterized by comprising the following steps:
(1) weighing peanut oil and palm oil, placing into a frying pan, uniformly stirring, heating at 160-200 deg.C for 10-15min to obtain vegetable oil base oil, and taking out for use;
(2) weighing beef tallow and mutton fat, putting the beef tallow and mutton fat into a frying pan, heating the beef tallow and mutton fat until the beef tallow and mutton fat are melted, adding the prepared vegetable oil base oil, heating the beef tallow and mutton fat to 160-;
(3) adding the glutinous rice cake chili and chili sauce into the rest mixed oil in the frying pan, stirring, adding bean paste, stirring for 8-10min, adding crystal sugar, and parching for 5-15min to obtain semi-finished product;
(4) pouring the cooled spice mixed oil prepared in the step (2) into the prepared stir-fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the stir-fried semi-finished product to 110 ℃, then adding pepper and rice wine for stirring and mixing, finally adding a spice bag for stir-frying, turning off the fire and stirring uniformly, and then filtering after cooling to obtain the red soup chafing dish oil.
2. The method for preparing the red soup type chafing dish oil according to claim 1, wherein in the step (1), the beef tallow, the mutton tallow, the peanut oil and the palm oil are further subjected to degumming treatment before being fried; the degumming treatment process specifically comprises the following steps: heating the oil in water bath respectively, adding a mixture of citric acid solution and deionized water, performing intermittent ultrasonic treatment, centrifuging, collecting the upper oil layer, and drying.
3. The method for preparing the red soup type chafing dish oil according to claim 2, wherein the concentration of the citric acid solution is 45-55 wt%; the dosage of the citric acid solution and the deionized water is 3-5% and 3-5% of the oil by mass respectively.
4. The method for preparing the red soup type chafing dish oil according to claim 2, wherein the intermittent ultrasonic treatment is: ultrasonic treatment is carried out for 10min at 200W for 30s, then ultrasonic treatment is carried out for 30s at 300W for 30s, and finally ultrasonic treatment is carried out for 10-20min at 200W.
5. The method as claimed in claim 2, wherein the centrifugation speed is 4500-.
6. The method for preparing the red soup type chafing dish oil according to claim 1, wherein the step (4) is specifically as follows: pouring the cooled spice mixed oil prepared in the step (2) into the prepared fried semi-finished product, covering a pot cover for natural cooling, reducing the temperature of the fried semi-finished product to 110 ℃, then adding pepper, rattan pepper and fried for 3-8min, pouring rice wine, stirring and mixing, frying for 4-8min, finally adding spice bags, frying for 4-8min, turning off the fire, stirring for 10-20min, and filtering to obtain the red soup chafing dish oil.
7. The preparation method of the red soup type chafing dish oil according to claim 6, wherein the amount of each component is calculated by weight parts as follows: 400 parts of beef tallow, 50-70 parts of mutton fat, 140 parts of palm oil, 50-70 parts of peanut oil, 10-20 parts of shallot, 10-20 parts of caraway, 10-20 parts of onion, 10-20 parts of garlic, 80-100 parts of yellow ginger, 200 parts of glutinous rice cake chili, 300 parts of bean sauce, 400 parts of chili sauce, 20-30 parts of rock sugar, 70-100 parts of pepper, 30-50 parts of rattan pepper, 10-20 parts of rice wine and 1 part of spice bag.
8. The preparation method of the red soup type chafing dish oil according to claim 7, wherein the preparation method of the spice bag specifically comprises the following steps: mixing fructus Anisi Stellati, Glycyrrhrizae radix, rhizoma Nardostachyos, rhizoma Kaempferiae, herba Cymbopogonis Citrari, flos Caryophylli, pericarpium Citri Junoris, semen Myristicae, fructus Piperis Longi, Zingiberis rhizoma, cortex Cinnamomi Japonici, fructus Amomi, semen Coriandri, fructus Gardeniae, flos Hierochloes Adoratae, fructus crataegi, fructus Citri Sarcodactylis, fructus Foeniculi, semen Alpiniae Katsumadai, and folium Neocinnamomi Delavayi uniformly to obtain the flavoring bag.
9. The preparation method of the red soup type chafing dish oil according to claim 8, wherein the amount of each component is calculated by weight parts as follows: 5-10 parts of star anise, 5-10 parts of liquorice, 5-10 parts of woad, 5-10 parts of rhizoma kaempferiae, 5-10 parts of lemongrass, 5-10 parts of clove, 5-10 parts of orange peel, 5-10 parts of nutmeg, 5-10 parts of fructus piperis longi, 5-10 parts of dried ginger, 5-10 parts of cinnamomum cassia, 5-10 parts of cassia bark, 5-10 parts of amomum villosum, 5-10 parts of coriander seed, 5-10 parts of gardenia, 5-10 parts of vanilla, 5-10 parts of hawthorn, 5-10 parts of allspice, 5-10 parts of fennel, 5-10 parts of alpinia katsumadai and 5-10 parts of myrcia.
10. The method for preparing the red soup type oil for chafing dish as claimed in claim 1, wherein the method for preparing the glutinous rice cake pepper comprises: removing seeds of dried Capsici fructus, adding into boiling water, stirring, decocting for 8-15min, draining water, and cutting.
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| CN114287600A (en) * | 2022-01-13 | 2022-04-08 | 青岛斯坦德检测有限公司 | Nourishing and internal heat-free rattan pepper hotpot condiment and preparation method thereof |
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