CN1190541A - Recipe of solid no-residue hot-pepper base condiment for chafing dish and producing method thereof - Google Patents
Recipe of solid no-residue hot-pepper base condiment for chafing dish and producing method thereof Download PDFInfo
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- CN1190541A CN1190541A CN98100399A CN98100399A CN1190541A CN 1190541 A CN1190541 A CN 1190541A CN 98100399 A CN98100399 A CN 98100399A CN 98100399 A CN98100399 A CN 98100399A CN 1190541 A CN1190541 A CN 1190541A
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Abstract
In the recipe, the beef fat, lard, veyetable oil, fine powders of pork, shrimp and chicken are used as raw material, and the gourmet powder and fine powders of bark of Chinese cossia tree and clove and the refined oil of sesame, fried Chinese prickly ash oil and fried cumin oil are used as additives. The process consists of selecting material, compounding material, dosing, packaging and finished product etc. The product features nourishing, quickly dissolving by water and no sediment.
Description
The present invention relates to a kind of prescription and production method of solid no-residue hot-pepper base condiment for chafing dish, belong to daily life food seasoning class.
In the prior art, the kind that is used for chafing dish bottom flavorings is more, because its instant, features good taste is subjected to consumer's welcome deeply, has become indispensable flavouring in people's daily life, for making the product delicious flavour, long shelf-life, existing chafing dish bottom flavorings prescription is mostly fish, meat, shrimp, on the basis of base-materials such as egg, dose various flavouring agents, anticorrisive agent, though increase in various degree the fresh smell of product, the shelf-life of having improved product, also changed simultaneously the trophic structure of product, reduce the content of product nutrition, slag charge in the special batching all need take out owing to can not be dissolved in water, not only influences appetite, and, waste raw material etc., can not guarantee the abundant absorption of human body raw material nutrition, make prior art in various degree expose the some shortcomings part.
The object of the present invention is to provide a kind of is primary raw material by beef marrow fat, animal oil, vegetable oil, fresh chicken meat, shrimp etc., and by reasonable interpolation seasoning raw material, all raw material is quickly dissolving in water, no slag, the edible chafing dish bottom flavorings of spicy flavor and production method.
Content of the present invention comprises:
A kind of prescription of solid no-residue hot-pepper base condiment for chafing dish is (consumption is a weight portion) of being made by the raw material of following component, beef marrow fat 35-45 part, lard 1-4 part, vegetable oil 1-5 part, sesame essential oil 0.5-1 part, capsicum oil 1-2 part, Japan pepper essential oil 1-3 part, cumin essential oil 0.5-0.8 part, galic essential oil 1-2 part, the smart powder 1-5 of pork part, the smart powder 1-5 of shrimp part, the smart powder 1-5 of chicken part, fourth flavor powder 0.5-1 part, anise spirit powder 0.5-1 part, cinnamon spirit powder 0.5-1 part, bright ginger powder 1-2 part, monosodium glutamate 1-2 part, refined salt 5-10 part, nucleotides (I+G) 0.05-0.1 part, honey element 0.05-0.1 part, converted starch 15-25 part.
The preferred weight ratio range of the prescription of a kind of solid no-residue hot-pepper base condiment for chafing dish of invention of preparation is: beef marrow fat 35-40 part, lard 1-5 part, vegetable oil 1-4 part, sesame essential oil 0.5-0.8 part, capsicum oil 1-1.8 part, Japan pepper essential oil 1-2 part, cumin essential oil 0.5-0.7 part, galic essential oil 1-1.5 part, the smart powder 1-4 of pork part, the smart powder 1-4 of shrimp part, the smart powder 1-4 of chicken part, fourth flavor powder 0.5-0.8 part, anise spirit powder 0.5-0.8 part, cinnamon spirit powder 0.5-0.8 part, bright ginger powder 1-1.5 part, monosodium glutamate 1-1.8 part, refined salt 5-8 part, nucleotides (I+G) 0.05-0.08 part, honey element 0.05-0.08 part, converted starch 15-20 part.
38 parts of the optimum weight ratio range beef marrow fats of the prescription of a kind of solid no-residue hot-pepper base condiment for chafing dish of invention of preparation, 3 parts of lards, 3 parts of vegetable oil, 0.6 part of sesame essential oil, 1.5 parts of capsicum oils, 1.5 parts of Japan pepper essential oils, 0.6 part of cumin essential oil, 1.2 parts of galic essential oils, 3 parts in the smart powder of pork, 3 parts in the smart powder of shrimp, 3 parts in the smart powder of chicken, 0.6 part of fourth flavor powder, 0.6 part in anise spirit powder, 0.6 part in cinnamon spirit powder, 1.2 parts of bright ginger powders, 1.5 parts of monosodium glutamates, 6 parts of refined salt, 0.06 part in nucleotides (I+G), 0.06 part of honey element, 18 parts of converted starches.
The production method of above-mentioned each component being made solid no-residue hot-pepper base condiment for chafing dish of the present invention is: the main technique flow process is, select materials, batching, quantitatively, pack, seal, finished product, concrete operation method follows these steps to successively:
A, select materials, press the raw material weight proportioning, it is good to select quality, meets the smart powder of beef marrow fat, lard, vegetable oil, sesame essential oil, capsicum oil, Japan pepper essential oil, cumin essential oil, galic essential oil, pork, the smart powder of shrimp, the smart powder of chicken, fourth flavor powder, anise spirit powder, cinnamon spirit powder, bright ginger powder, monosodium glutamate, refined salt, nucleotides (I+G), honey element, the converted starch raw material for standby of state health standards;
B, batching: a, press the raw material weight proportioning, beef marrow fat is dropped in the container pot, add dissolve, sterilize more than the water high temperature to 100 ℃ after, add lard, vegetable oil, sesame essential oil, capsicum oil, Japan pepper essential oil, cumin essential oil, galic essential oil mixing more successively, and after putting into the even stirring of V-mixer, after being cooled to 60-80 ℃, it is standby to make fluid mix; B, press the raw material weight proportioning, after mixing in nucleotides (I+G) and the monosodium glutamate adding refined salt, adding the smart powder of pork, the smart powder of shrimp, the smart powder of chicken, fourth flavor powder, anise spirit powder, cinnamon spirit powder, bright ginger powder successively puts into V-mixer and evenly stirs, add the evenly stirring at a high speed of converted starch, honey element secondary again, it is standby to make the solid, powdery compound; C, press material proportional quantity, in the fluid mix that the solid, powdery compound input that makes is made, and evenly stir into sticky shape finished product material by mixer;
C, quantitatively, packing, finished product, press the product weight standard, with the pasty state finished product material that makes, go in the packing box by quantitative pot, the cooling back is one-tenth solid shape naturally, and makes the instant food of chance hot water.
The invention has the advantages that:
1, select quality raw materials for use, scientific formulation, production technology advanced person, its product is delicious flavour not only, and quickly dissolving in water, no slag, convenient solid is deposited;
2, do not add spices and anticorrisive agent in the product, keep the local flavor and the nutrition of raw material itself, easily be absorbed by the body;
3, raw material sources are extensive, and the processing technology circuit is short, the easy processing and manufacturing of product.
Embodiment 1: a kind of prescription of solid no-residue hot-pepper base condiment for chafing dish is (consumption is a weight portion) of being made by the raw material of following component, beef marrow fat 35-45 part, lard 1-5 part, vegetable oil 1-5 part, sesame essential oil 0.5-1 part, capsicum oil 1-2 part, Japan pepper essential oil 1-3 part, cumin essential oil 0.5-0.8 part, galic essential oil 1-2 part, the smart powder 1-5 of pork part, the smart powder 1-5 of shrimp part, the smart powder 1-5 of chicken part, fourth flavor powder 0.5-1 part, anise spirit powder 0.5-1 part, cinnamon spirit powder 0.5-1 part, bright ginger powder 1-2 part, monosodium glutamate 1-2 part, refined salt 5-10 part, nucleotides (I+G) 0.05-0.1 part, honey element 0.05-0.1 part, converted starch 15-25 part.
Embodiment 2: the preferred weight ratio range of the prescription of a kind of solid no-residue hot-pepper base condiment for chafing dish of preparation the present invention is: beef marrow fat 35-40 part, lard 1-4 part, vegetable oil 1-4 part, sesame essential oil 0.5-0.8 part, capsicum oil 1-1.8 part, Japan pepper essential oil 1-2 part, cumin essential oil 0.5-0.7 part, galic essential oil 1-1.5 part, the smart powder 1-4 of pork part, the smart powder 1-4 of shrimp part, the smart powder 1-4 of chicken part, fourth flavor powder 0.5-0.8 part, anise spirit powder 0.5-0.8 part, cinnamon spirit powder 0.5-0.8 part, bright ginger powder 1-1.5 part, monosodium glutamate 1-1.8 part, refined salt 5-8 part, nucleotides (I+G) 0.05-0.08 part, honey element 0.05-0.08 part, converted starch 15-20 part.
Embodiment 3: the optimum weight ratio range of the prescription of a kind of solid no-residue hot-pepper base condiment for chafing dish of preparation the present invention is: 38 parts of beef marrow fats, 3 parts of lards, 3 parts of vegetable oil, 0.6 part of sesame essential oil, 1.5 parts of capsicum oils, 1.5 parts of Japan pepper essential oils, 0.6 part of cumin essential oil, 1.2 parts of galic essential oils, 3 parts in the smart powder of pork, 3 parts in the smart powder of shrimp, 3 parts in the smart powder of chicken, 0.6 part of fourth flavor powder, 0.6 part in anise spirit powder, 0.6 part in cinnamon spirit powder, 1.2 parts of bright ginger powders, 1.5 parts of monosodium glutamates, 6 parts of refined salt, 0.06 part in nucleotides (I+G), 0.06 part of honey element, 18 parts of converted starches.
The production method of above-mentioned each component being made solid no-residue hot-pepper base condiment for chafing dish of the present invention is: the main technique flow process is, select materials, batching, quantitatively, pack, seal, finished product, concrete operation method follows these steps to successively:
A, select materials, press the raw material weight proportioning, it is good to select quality, meets the smart powder of beef marrow fat, lard, vegetable oil, sesame essential oil, capsicum oil, Japan pepper essential oil, cumin essential oil, galic essential oil, pork, the smart powder of shrimp, the smart powder of chicken, fourth flavor powder, anise spirit powder, cinnamon spirit powder, bright ginger powder, monosodium glutamate, refined salt, nucleotides (I+G), honey element, the converted starch raw material for standby of state health standards;
B, batching: a, press the raw material weight proportioning, beef marrow fat is dropped in the container pot, add dissolve, sterilize more than the water high temperature to 100 ℃ after, add lard, vegetable oil, sesame essential oil, capsicum oil, Japan pepper essential oil, cumin essential oil, galic essential oil mixing more successively, and after putting into the even stirring of V-mixer, after being cooled to 60-80 ℃, it is standby to make fluid mix; B, press the raw material weight proportioning, after mixing in nucleotides (I+G) and the monosodium glutamate adding refined salt, adding the smart powder of pork, the smart powder of shrimp, the smart powder of chicken, fourth flavor powder, anise spirit powder, cinnamon spirit powder, bright ginger powder successively puts into V-mixer and evenly stirs, add the evenly stirring at a high speed of converted starch, honey element secondary again, it is standby to make the solid, powdery compound; C, press material proportional quantity, in the fluid mix that the solid, powdery compound input that makes is made, and evenly stir into sticky shape finished product material by mixer;
C, quantitatively, packing, finished product, press the product weight standard, with the pasty state finished product material that makes, go in the packing box by quantitative pot, the cooling back is one-tenth solid shape naturally, and makes the instant food of chance hot water.
Claims (4)
1, a kind of prescription of solid no-residue hot-pepper base condiment for chafing dish, it is characterized in that: it is made by the following weight proportion raw material, beef marrow fat 35-45 part, lard 1-5 part, vegetable oil 1-5 part, sesame essential oil 0.5-1 part, capsicum oil 1-2 part, Japan pepper essential oil 1-3 part, cumin essential oil 0.5-0.8 part, galic essential oil 1-2 part, the smart powder 1-5 of pork part, the smart powder 1-5 of shrimp part, the smart powder 1-5 of chicken part, fourth flavor powder 0.5-1 part, anise spirit powder 0.5-1 part, cinnamon spirit powder 0.5-1 part, bright ginger powder 1-2 part, monosodium glutamate 1-2 part, refined salt 5-10 part, nucleotides (I+G) 0.05-0.1 part, honey element 0.05-0.1 part, converted starch 15-25 part.
2, the prescription of a kind of solid no-residue hot-pepper base condiment for chafing dish according to claim 1, it is characterized in that: wherein the weight proportion of various raw materials is, beef marrow fat 35-40 part, lard 1-4 part, vegetable oil 1-4 part, sesame essential oil 0.5-0.8 part, capsicum oil 1-1.8 part, Japan pepper essential oil 1-2 part, cumin essential oil 0.5-0.7 part, galic essential oil 1-1.5 part, the smart powder 1-4 of pork part, the smart powder 1-4 of shrimp part, the smart powder 1-4 of chicken part, fourth flavor powder 0.5-0.8 part, anise spirit powder 0.5-0.8 part, cinnamon spirit powder 0.5-0.8 part, bright ginger powder 1-1.5 part, monosodium glutamate 1-1.8 part, refined salt 5-8 part, nucleotides (I+G) 0.05-0.08 part, honey element 0.05-0.08 part, converted starch 15-20 part.
3, the prescription of a kind of solid no-residue hot-pepper base condiment for chafing dish according to claim 1, it is characterized in that: wherein the weight proportion of various raw materials is, 38 parts of beef marrow fats, 3 parts of lards, 3 parts of vegetable oil, 0.6 part of sesame essential oil, 1.5 parts of capsicum oils, 1.5 parts of Japan pepper essential oils, 0.6 part of cumin essential oil, 1.2 parts of galic essential oils, 3 parts in the smart powder of pork, 3 parts in the smart powder of shrimp, 3 parts in the smart powder of chicken, 0.6 part of fourth flavor powder, 0.6 part in anise spirit powder, 0.6 part in cinnamon spirit powder, 1.2 parts of bright ginger powders, 1.5 parts of monosodium glutamates, 6 parts of refined salt, 0.06 part in nucleotides (I+G), 0.06 part of honey element, 18 parts of converted starches.
4, according to the production method of the described a kind of solid no-residue hot-pepper base condiment for chafing dish of claim 1-3, it is characterized in that: the main technique flow process is, select materials, batching, quantitatively, pack, seal, finished product, concrete operation method follows these steps to successively:
A, select materials, press the raw material weight proportioning, it is good to select quality, meets the smart powder of beef marrow fat, lard, vegetable oil, sesame essential oil, capsicum oil, Japan pepper essential oil, cumin essential oil, galic essential oil, pork, the smart powder of shrimp, the smart powder of chicken, fourth flavor powder, anise spirit powder, cinnamon spirit powder, bright ginger powder, monosodium glutamate, refined salt, nucleotides (I+G), honey element, the converted starch raw material for standby of state health standards;
B, batching: a, press the raw material weight proportioning, beef marrow fat is dropped in the container pot, add dissolve, sterilize more than the water high temperature to 100 ℃ after, add lard, vegetable oil, sesame essential oil, capsicum oil, Japan pepper essential oil, cumin essential oil, galic essential oil mixing more successively, and after putting into the even stirring of V-mixer, after being cooled to 60-80 ℃, it is standby to make fluid mix; B, press the raw material weight proportioning, after mixing in nucleotides (I+G) and the monosodium glutamate adding refined salt, adding the smart powder of pork, the smart powder of shrimp, the smart powder of chicken, fourth flavor powder, anise spirit powder, cinnamon spirit powder, bright ginger powder successively puts into V-mixer and evenly stirs, add the evenly stirring at a high speed of converted starch, honey element secondary again, it is standby to make the solid, powdery compound; C, press material proportional quantity, in the fluid mix that the solid, powdery compound input that makes is made, and evenly stir into sticky shape finished product material by mixer;
C, quantitatively, packing, finished product, press the product weight standard, with the sticky shape finished product material that makes, go in the packing box by quantitative pot, the cooling back is one-tenth solid shape naturally, and makes the instant food of chance hot water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98100399A CN1190541A (en) | 1998-02-09 | 1998-02-09 | Recipe of solid no-residue hot-pepper base condiment for chafing dish and producing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN98100399A CN1190541A (en) | 1998-02-09 | 1998-02-09 | Recipe of solid no-residue hot-pepper base condiment for chafing dish and producing method thereof |
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| CN98100399A Pending CN1190541A (en) | 1998-02-09 | 1998-02-09 | Recipe of solid no-residue hot-pepper base condiment for chafing dish and producing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940288B (en) * | 2009-07-09 | 2012-06-13 | 甘丘平 | Clear soup hotpot seasoning and preparation method thereof |
| CN103783469A (en) * | 2014-01-20 | 2014-05-14 | 纪昌联 | Hotpot condiment and preparation method thereof |
| CN105192648A (en) * | 2015-08-18 | 2015-12-30 | 四川麻辣空间食品有限公司 | Process for producing non-slag edible vegetable oil hotpot condiment |
| CN105685928A (en) * | 2016-02-19 | 2016-06-22 | 秦远红 | Method for producing portable box-packed disposable hotpot condiments |
| CN107439925A (en) * | 2017-08-10 | 2017-12-08 | 宁夏固原宏晨龙清真食品有限公司 | Mixed nuts pasta tea and preparation technology |
-
1998
- 1998-02-09 CN CN98100399A patent/CN1190541A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940288B (en) * | 2009-07-09 | 2012-06-13 | 甘丘平 | Clear soup hotpot seasoning and preparation method thereof |
| CN103783469A (en) * | 2014-01-20 | 2014-05-14 | 纪昌联 | Hotpot condiment and preparation method thereof |
| CN105192648A (en) * | 2015-08-18 | 2015-12-30 | 四川麻辣空间食品有限公司 | Process for producing non-slag edible vegetable oil hotpot condiment |
| CN105685928A (en) * | 2016-02-19 | 2016-06-22 | 秦远红 | Method for producing portable box-packed disposable hotpot condiments |
| CN107439925A (en) * | 2017-08-10 | 2017-12-08 | 宁夏固原宏晨龙清真食品有限公司 | Mixed nuts pasta tea and preparation technology |
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