CN1729854A

CN1729854A - Process for preparing spicy hot food

Info

Publication number: CN1729854A
Application number: CNA2005100215023A
Authority: CN
Inventors: 刘�东
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-08-22
Filing date: 2005-08-22
Publication date: 2006-02-08

Abstract

The invention discloses a process for preparing spicy hot food, wherein the food comprises food grade scallion oil perfume compound, zanthoxylum oil, zanthoxylum powder, sesame oil, table salt, gourmet powder, chickens' extract, and vegetable oil. The food can be made into canned forms.

Description

A kind of manufacture method of spicy hot food

Technical field:

The present invention relates to food processing field, relate in particular to a kind of manufacture method of spicy hot food.

Background technology:

Green pepper fiber crops flavor vegetable is a kind of main representative flavor type in China's four big style of cooking Sichuan cuisines, demonstrate fully Chinese prickly ash fiber crops flavor, the unique fragranced of bright green onion, the perfect cooperation of sesame oil fragrance, auxilliary with salt, monosodium glutamate, chickens' extract, vegetable oil modulates unique fragrant numb salty palatable taste type, the dark green auxiliary tone color and luster of bright green onion, make this class vegetable look, fragrant, it is various to distinguish the flavor of, be loved by the people, but in the heat sterilization process of bright green onion after industrial the packing of food, can lose original unique fragranced, and produce a kind of bad smell, lose the original feature of green pepper fiber crops flavor type, become flavor not exclusively, color and luster also changes colour of loess brown into, look, fragrant, flavor seriously is affected, can't suitability for industrialized production, can't become leisure food or foods packed in carton containers vegetable that people enjoy whenever and wherever possible.

Goal of the invention:

Purpose of the present invention is exactly to make people can both taste color various green pepper fiber crops leisure food or foods packed in carton containers vegetable whenever and wherever possible.

Summary of the invention:

Basic principle of the present invention: bright green onion is protected look protect green processing, select for use food-grade scallion oil essence that the special fragranced of green onion is provided, cooperate, be equipped with flavoring, utilize multiple food material, produce multiple green pepper fiber crops flavor food with numb flavoring and sesame oil.

The objective of the invention is to be achieved through the following technical solutions:

The technological process of production of the present invention is: choose and the choosing with choosing with mixing system of consumption, seasoning, weighing and bagging sterilization vanning of consumption, green onion flavor oil of look, numb flavoring of cutting and protect of preliminary treatment, green onion of food material are put in storage.

Concrete production technology operating process of the present invention requires as follows:

Choosing and preliminary treatment of food material: the food material that the present invention selects for use comprises: dried bean curd, the skin of soya-bean milk, the beans muscle, the bean product protein meat, the expanded soyabean goods (are cut to corresponding silk by finished product kind requirement branch, fourth, bar, sheet, block), beef, Cowhells, ox plate muscle, tripe, cow tongue, OX-heart, ox head, pork, pig's head, the pig ear, pork tripe, the pig tongue, Pigs Hearts, chicken, chicken leg, chicken wings, shank, chicken's gizzard, heart, duck, the duck neck, the duck wing, the duck pawl, duck's gizzard, the duck heart, goose, the goose wing, goose-claw nails, the goose gizzard, the goose heart (is cut to corresponding silk by direct use of finished product kind requirement or branch after boiling, fourth, sheet, bar, block) in a kind of, two kinds, two or more any combinations;

Green onion cut and protect look: green onion raw material of the present invention can be selected a kind of, two kinds, the two or more any combination in shallot, spring onion, shallot, chives, dragon's paw green onion, goat's horn green onion, the chicken leg green onion for use, after arrangement is cleaned, become 90 ° of angles with the direction of growth of green onion, be cut to the section between 2 centimetres to 0.05 centimetre, or random cutter is cut to the arbitrary shape in the sheet between 1 square centimeter to 0.1 square centimeter of the planar surface area, the look that protects of green onion adopts dual mode, any mode can both reach the effect of protecting look to bright green onion, and a kind of mode is by using excessive Mg ²⁺Pheophytin generates realization when suppressing heat treatment, select arbitrary look solution that protects in following two kinds for use, use can both reach and protect chromatic effect in the ratio, every liter is protected in the look solution, the composition component that protects the chromogen material is: 1. magnesium acetate (600mg-2400mg) adds sodium carbonate (3700mg-14800mg), 2. chlorine adds sodium carbonate (3700mg-14800mg) than magnesium (600mg-2400mg), method is: the bright green onion that will cut is between boiling water blanching 5 seconds to 60 seconds, pull out to put into and cut bright green onion and protect the look solution weight than protecting look solution between 1: 3 to 1: 10,70 ℃ of constant temperature soak between 20 minutes to 1 hour, or between the soak at room temperature 4 hours to 48 hours, pull out after fully rinsing, drain surface moisture with dustpan and just finish and protect look and handle; Another kind of mode is an ion substitution, uses cupric Cu ²⁺, divalent zinc Zn ²⁺, divalent calcium Ca ²⁺Infiltration and substitution reaction, replace the magnesium in the chlorophyll, generation has close green with chlorophyll, more stable copper, zinc, the calcium derivative, the auxilliary sodium sulfite that adds strengthens protecting chromatic effect, every liter is protected in the look solution, the various composition components that protect the chromogen material are: 1. copper acetate (100mg-300mg), 2. zinc acetate (100mg-300mg), 3. copper sulphate (100mg-300mg), 4. copper acetate (100mg-300mg) adds sodium sulfite (100mg-300mg), 5, zinc acetate (100mg-300mg) adds sodium sulfite (100mg-300mg), 6. copper sulphate (100mg-300mg) adds sodium sulfite (100mg-300mg), 7. copper acetate (100mg-300mg) adds zinc acetate (100mg-300mg) and adds sodium sulfite (100mg-300mg), 8. calcium chloride (5000mg-10000mg) adds zinc acetate (100mg-500mg), more than eight kinds protect that use can both reach the effect of protecting look to bright green onion in the look solution proportion, two kinds of methods are used and are protected look solution in above eight kinds of each components, a kind of method is directly to boil and boil between 3 minutes to 30 minutes cutting bright green onion with arbitrary look solution that protects in the above formula rate, has cut bright green onion and has protected the look solution weight than between 1: 3 to 1: 10; Another kind method is to cut bright green onion between boiling water blanching 5 seconds to 60 seconds, pull out and put into the arbitrary look solution that protects of above formula rate, cut bright green onion and protected the look solution weight than between 1: 3 to 1: 10,70 ℃ of constant temperature soaked 20 minutes to 2 hours, or soak at room temperature 4 hours to 48 hours, after two kinds of methods are handled, pull out through abundant rinsing, drain surface moisture with dustpan, just finish and protect the look processing, more than arbitrary color protecting method, use the corresponding look solution that protects to reach and protect chromatic effect, must be noted that: above interpolation reaction and residual each metal ion species weight and contained each the metal ion species weight of food material self of being modulated, various sums separately, must not exceed national standard to the qualification of each metal ion species weight with limit the quantity of;

Choosing and consumption of fiber crops flavoring: numb flavoring uses Chinese prickly ash oil or zanthoxylum powder, and use amount is between the 0.03%-1% of pretreated food material weight separately separately, and mixing the use total amount is between the 0.03%-1% of pretreated food material weight;

Choosing and consumption of green onion flavor oil: select food-grade scallion oil essence for use, consumption is between the 0.01%-0.5% of pretreated food material weight;

System is mixed in seasoning: in pretreated food material, with pretreated food material weight is benchmark, adds: mix in the chickens' extract ratio of the salt of the sesame oil of the green onion that the cutting of 0.3%-10% protected look and handled, the numb flavoring of 0.03%-1%, 0.01%-0.5% scallion oil essence, 0.05%-3%, the vegetable oil of 1%-8%, 0.5%-3%, the monosodium glutamate of 0.05%-1%, 0.05%-1% and mix evenly;

Weighing and bagging sterilization vanning warehouse-in: the food material that the system of will mixing is equal, by product variety specification weight requirement weighing vacuum packaging, any fresh-keeping mode in adopting three kinds: a kind of is low temperature food product, storage, transportation, sell and all be in low-temperature condition, adopt pasteurization, two kinds is when mixing the system food material, add the interior anticorrisive agent of standard content by national standard, adopt pasteurization, normal temperature is preserved, and three kinds is to adopt sterilization still autoclave sterilization more than 121 ℃, and normal temperature is preserved, dry or dry up the packaging bag free surface moisture, check vanning put in storage leisure food or foods packed in carton containers vegetable.

The present invention has the following advantages:

Bright green onion is handled through protecting look, there has not been industrial production to add thermo-color and the influence of generation bad smell, use food-grade scallion oil essence modulation green onion flavor, make green pepper fiber crops flavor food become flavor fully, make the various spicy hot food industrial production of color become possibility, become leisure food or foods packed in carton containers vegetable that people enjoy whenever and wherever possible.

Specific embodiment:

Below in conjunction with preferred embodiment the present invention is specified, but explanation of the invention should not be limited to these

The disclosed content of embodiment.

Embodiment one: the dried piece of green pepper cooking-starch residue

Choosing and preliminary treatment of food material: 100 kilograms of 0.5 centimetre bean curd dry plates are cut to the piece of 3 centimeter square;

Green onion cut and protect look: 7 kilograms of spring onion, remove onion and yellow leaf, become 90 ° of angles to be cut to onion parts between 0.2 centimetre to 0.1 centimetre with its direction of growth green onion, blanching was pulled out in 10 seconds in the boiling water, put into the mixed solution that 30 premium on currency have added 36 gram magnesium acetates and 222 gram sodium carbonate, 70 ℃ of constant temperature soaked 30 minutes, pulled abundant rinsing out, drained surface water with dustpan and got 4.5 kilograms of onion parts that protect after look is handled;

Choosing and consumption of fiber crops flavoring: select 0.3 kilogram of Chinese prickly ash oil for use;

Choosing and consumption of green onion flavor oil: select 0.2 kilogram in food-grade scallion oil essence for use;

System is mixed in seasoning: add 4.5 kilograms of onion parts, 0.3 kilogram of Chinese prickly ash oil, 0.2 kilogram in scallion oil essence, 1 kilogram in sesame oil, 3 kilograms of vegetable oil, 2 kilograms of salt, 0.1 kilogram of monosodium glutamate, 0.1 kilogram of the chickens' extract having cut and protected after look is handled in the dried bean curd piece of having cut, mix and mix evenly;

Weighing and bagging sterilization vanning warehouse-in: will mix the equal dried piece of green pepper cooking-starch residue by 80 gram/bag weighing vacuum packagings, put into sterilization still autoclave sterilization more than 121 ℃, the cold of drying in the air, dry bag free surface moisture sampling inspection case put in storage finished product.

Embodiment two: green pepper fiber crops pork tripe, tongue, heart sheet

Choosing and preliminary treatment of food material: each 50 kilograms of pork tripes, pig tongue, Pigs Hearts, boil after cleaning up cut into slices 100 kilograms of pork tripes, tongue, heart mixing tab;

Green onion cut and protect look: 4 kilograms in shallot, remove onion and yellow mashed Lao Ye, the random cutter of green onion is cut to sheet between 0.4 square centimeter to 0.1 square centimeter of the planar surface area, blanching was pulled out in 20 seconds in the boiling water, that puts into that 20 premium on currency have added 3000 milligrams of copper acetates, 3000 milligrams of zinc acetates, 3000 milligrams of sodium sulfites protects look solution, soak at room temperature system 6 hours is pulled abundant rinsing out, drains surface water with dustpan and gets 2.5 kilograms of green onion sheets that protect after look is handled;

Choosing and consumption of fiber crops flavoring: select 0.2 kilogram of Chinese prickly ash oil, 0.2 kilogram of zanthoxylum powder for use;

Choosing and consumption of green onion flavor oil: select 0.3 kilogram in food-grade scallion oil essence for use;

System is mixed in seasoning: add 2.5 kilograms of the green onion sheets, 0.2 kilogram of Chinese prickly ash oil, 0.2 kilogram of zanthoxylum powder, 0.3 kilogram in scallion oil essence, 2 kilograms in sesame oil, 5 kilograms of vegetable oil, 1.8 kilograms of salt, 0.2 kilogram of monosodium glutamate, 0.15 kilogram of the chickens' extract that have protected after look is handled in 100 kilograms of pork tripes of having cut, tongue, heart mixing tab, mix and mix evenly;

Weighing and bagging sterilization vanning warehouse-in: will mix equal green pepper fiber crops pork tripe, tongue, heart sheet by 200 gram/bags, the weighing vacuum packaging, the cold of behind pasteurization, drying in the air, and dry a bag free surface moisture, sampling inspection is cased and is got finished product into-18 ℃ of low temperature storehouses, this product is a low-temperature meat product ,-18 ℃ of cryopreservations, transportation, and sell at 4 ℃ of low temperature cabinets in supermarket.

Claims

1, a kind of manufacture method of spicy hot food is characterized in that: choose and the choosing with choosing with mixing system of consumption, seasoning, weighing and bagging sterilization vanning of consumption, green onion flavor oil of look, numb flavoring of cutting and protect of preliminary treatment, green onion of food material are put in storage.

2, the manufacture method of a kind of spicy hot food according to claim 1, it is characterized in that: choose and the preliminary treatment of food material are to select dried bean curd for use, the skin of soya-bean milk, the beans muscle, the bean product protein meat, the expanded soyabean goods (are cut to corresponding silk by the requirement of finished product kind, fourth, bar, sheet, block), beef, Cowhells, ox plate muscle, tripe, cow tongue, OX-heart, ox head, pork, pig's head, the pig ear, pork tripe, the pig tongue, Pigs Hearts, chicken, chicken leg, chicken wings, shank, chicken's gizzard, heart, duck, the duck neck, the duck wing, the duck pawl, duck's gizzard, the duck heart, goose, the goose wing, goose-claw nails, the goose gizzard, the goose heart is (after boiling, directly use by the requirement of finished product kind, or branch is cut to corresponding silk, fourth, sheet, bar, block) in a kind of, two kinds, two or more any combinations.

3, the manufacture method of a kind of spicy hot food according to claim 1, it is characterized in that: the look of cutting and protect of green onion is a kind of, two kinds, two or more any combination of selecting for use in shallot, spring onion, shallot, chives, dragon's paw green onion, goat's horn green onion, the chicken leg green onion, after arrangement is cleaned, become 90 ° of angles to be cut to section between 2 centimetres to 0.05 centimetre with the direction of growth of green onion, or random cutter is cut to any shape in the sheet between 1 square centimeter to 0.1 square centimeter of the planar surface area.

4, according to the manufacture method of claim 1,3 described a kind of spicy hot foods, it is characterized in that: the look of cutting and protect of green onion is to use excessive Mg ²⁺Pheophytin generates realization when suppressing heat treatment, select arbitrary look solution that protects in following two kinds for use, use can both reach and protect chromatic effect in the ratio, every liter is protected in the look solution, and the composition component that protects the chromogen material is: 1. magnesium acetate (600mg-2400mg) adds sodium carbonate (3700mg-14800mg), 2. magnesium chloride (600mg-2400mg) adds sodium carbonate (3700mg-14800mg).

5, according to the manufacture method of claim 1,3,4 described a kind of spicy hot foods, it is characterized in that: the look of cutting and protect of green onion is an ion substitution, uses cupric Cu ²⁺, divalent zinc Zn ²⁺, divalent calcium Ca ²⁺Infiltration and substitution reaction, replace the magnesium in the chlorophyll, generate stable copper, zinc, the calcium derivative, select for use in following eight kinds arbitrary protecting in the look solution proportion to use, can both reach and protect chromatic effect, the various composition components that protect the chromogen material are in every liter of solution: 1. copper acetate (100mg-300mg), 2. zinc acetate (100mg-300mg), 3. copper sulphate (100mg-300mg), 4. copper acetate (100mg-300mg) adds sodium sulfite (100mg-300mg), 5, zinc acetate (100mg-300mg) adds sodium sulfite (100mg-300mg), 6. copper sulphate (100mg-300mg) adds sodium sulfite (100mg-300mg), 7. copper acetate (100mg-300mg) adds zinc acetate (100mg-300mg) and adds natrium nitrosum (100mg-300mg), 8. calcium chloride (5000mg-10000mg) adds zinc acetate (100mg-500mg).

6, according to the manufacture method of claim 1,3,4,5 described a kind of spicy hot foods, it is characterized in that: the look of cutting and protect of green onion is to adopt Mg ²⁺Modulation protect look solution, using method: between green onion boiling water blanching 5 seconds to 60 seconds, put into after pulling out and cut bright green onion and protected the look solution weight than protecting look solution between 1: 3 to 1: 10,70 ℃ of constant temperature soak between 20 minutes to 1 hour, or between the soak at room temperature 4 hours to 48 hours; Adopt ion substitution to protect look, Cu ²⁺, Zn ²⁺, Ca ²⁺What be modulated into protects look solution using method: a kind of method is to put into cutting bright green onion, has cut bright green onion and has protected the look solution weight than protecting in the look solution between 1: 3 to 1: 10, boils to boil between 3 fens kind to 30 minute kinds; Another kind method is to cut bright green onion after the boiling water blanching is pulled out between 5 seconds to 60 seconds, put into and cut bright green onion and protect the look solution weight than protecting look solution between 1: 3 to 1: 10,70 ℃ of constant temperature soak between 20 minutes to 2 hours, or between the soak at room temperature 4 hours to 48 hours, more than arbitrary color protecting method, use the corresponding look solution that protects, can both reach and protect chromatic effect.

7, the manufacture method of a kind of spicy hot food according to claim 1, it is characterized in that: choose and the consumption of numb flavoring are to select Chinese prickly ash oil or zanthoxylum powder for use, use amount is between the pretreated food material weight 0.03%-1% separately separately, and mixing the total consumption of use is between the 0.03%-1% of pretreated food material weight.

8, the manufacture method of a kind of spicy hot food according to claim 1 is characterized in that: green onion flavor oil to choose with consumption be to select food-grade scallion oil essence for use, consumption is between the 0.01%-0.5% of pretreated food material weight.

9, the manufacture method of a kind of spicy hot food according to claim 1, it is characterized in that: the seasoning system of mixing is in pretreated food material, with pretreated food material weight is benchmark, add: the green onion that the cutting of 0.3%-10% protected look and handled, the numb flavoring of 0.03%-1%, 0.01%-0.5% scallion oil essence, the sesame oil of 0.05%-3%, the vegetable oil of 1%-8%, the salt of 0.5%-3%, the monosodium glutamate of 0.05%-1%, the chickens' extract of 0.05%-1%, mix in the ratio and mix evenly.

10, the manufacture method of a kind of spicy hot food according to claim 1, it is characterized in that: weighing and bagging sterilization vanning warehouse-in is to mix equal green pepper fiber crops food material by finished product specification weight requirement weighing, vacuum-packed, any fresh-keeping mode in adopting three kinds: a kind of is low temperature food product, the storage transportation and sale all is in low-temperature condition, adopt pasteurization, two kinds is when mixing the system food material, add the interior anticorrisive agent of standard content by national standard, adopt pasteurization, three kinds is to adopt sterilization still autoclave sterilization more than 121 ℃, dries or dry up the packaging bag free surface moisture, check vanning warehouse-in.