CN1736257A - Convenient flavouring aromatic cream series with compound tastes for steamed bun and dumpling stuffing and preparation and application method - Google Patents
Convenient flavouring aromatic cream series with compound tastes for steamed bun and dumpling stuffing and preparation and application method Download PDFInfo
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- CN1736257A CN1736257A CNA2004100591737A CN200410059173A CN1736257A CN 1736257 A CN1736257 A CN 1736257A CN A2004100591737 A CNA2004100591737 A CN A2004100591737A CN 200410059173 A CN200410059173 A CN 200410059173A CN 1736257 A CN1736257 A CN 1736257A
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Abstract
The invention discloses a series of flavorings with multiple tastes for dumpling fillings the preparing process and method of use, wherein the flavorings are prepared from edible oil, edible essence, grease emulsifying agent, soup, white sugar, refined salt, cooking wine, gourmet powder, chickens' extract, protein hydrolysate, freshing agent, dewatered chicken powder, dewatered pork powder, dewatered beaf powder, flavoring agent and tender meat meal.
Description
Technical field:
The present invention relates to a kind of food seasoning spices, particularly a kind of series convenient composite taste paste flavoring of modulating the steamed stuffed bun and dumpling filling.
Background technology:
At present, known foodstuff flavouring spices has a large amount in variety, food and drink circle and Modern Family carry out the modulation of steamed stuffed bun and dumpling filling and process entirely by rule of thumb, addition is all estimated, being transferred to best flavor is not easy, and taste is also unstable, and flavored oils can not evenly dissolve in the steamed stuffed bun and dumpling filling, and transferring filling is the process of a complexity.Because of the shortening time weak point of steamed stuffed bun and dumpling, some flavoring can not distributed fragrance, causes the waste of flavoring, processes ripe steamed stuffed bun and dumpling, and the mouthfeel of tasting bavin is done tasteless.
Summary of the invention:
The object of the present invention is to provide a kind of steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring that is used for.Consumption convenient to use is few, and complicated modulation processing filling process is become simply, and flavored oils can evenly dissolve in the steamed stuffed bun and dumpling filling, makes flavoring give out fragrance fully, and the profit of steamed stuffed bun and dumpling filling is big, and juice multi-flavor U.S. tastes.
Main technical schemes of the present invention: on request with required flavoring, carry out shortening processing in early stage respectively, in flavoring, add edible oil, flavoring essence, grease emulsifier, soup-stock, white sugar, refined salt, cooking wine, monosodium glutamate, tenderizer, chickens' extract, protein hydrolysate, freshener, dehydrated chicken powder, dehydration powder of pork, dehydration powdered beef, spice. according to taste, kind, requirement, carry out digitized scientific allocation processing combination, make a kind of steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring that is used for.
The concrete preparation method of steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring of the present invention comprises following implementation step:
1, one, edible oil is that a kind of oil or multiple above oil mix.
Two, the clean chopping of shallot, ginger are cleaned and is cut into broken fourth, putting into edible oil stirs, be warmed to 100-120 degree centigrade, shallot explodes fragrance, the shallot its colour changed into yellow is promptly good, be cooled to room temperature then. flavoring essence, grease emulsifier are added in the scallion oil of enduring carry out stirring and processing, the mixing edible oil A that obtains processing.Composition and the weight percentage ranges of described mixing edible oil A are: edible oil 70-90%, shallot 10-20%, ginger 5-10%, flavoring essence 0.1-5%, grease emulsifier 0.1-10%.
Three, the clean chopping of shallot, Chinese prickly ash bubble are cleaned, putting into edible oil stirs, be warmed to 100-120 degree centigrade, shallot explodes fragrance, its colour changed into yellow is promptly good, be cooled to room temperature then, flavoring essence, grease emulsifier added in the Chinese prickly ash oil of enduring carry out stirring and processing. the edible oil F that obtains processing.Composition and the weight percentage ranges of described edible oil F are: edible oil 70-90%, shallot 10-20%, Chinese prickly ash 5-10%, flavoring essence 0.1-5%, grease emulsifier 0.1-10%.
2, select pure free from admixture spice for use after, must carry out that frying is dry to be handled, then spice is crushed to 60-120 order fineness respectively.Can carry out digitized scientific allocation combination and be made into a series of natural flavor B according to taste, classification, requirement.Composition and the weight percentage ranges of natural flavor B are: anistree 1-20%, Chinese prickly ash 1-30%, tsaoko 1-8%, cassia bark 1-8%, cloves 1-3%, kaempferia galamga 1-5%, fennel seeds 1-50%, dried orange peel 1-3%, nutmeg 1-3%, root of Dahurain angelica 1-10%, vanilla 1-3%, white pepper 1-30%, galingal 1-5% fruit of Chinese magnoliavine 1-3%, Radix Glycyrrhizae 1-5%, bamboo or wicker fence is dialled 1-5%, banksia rose 1-3%, fructus amomi 1-10%, spiceleaf 1-6%, Chinese cassia tree 1-10%, hawthorn 1-10%, Shrimp powder 1-15%, dried thin mushroom 1-15%.
3, soy sauce, flour paste are gone out sauce fragrance with the edible oil quick-fried, obtain soy sauce flour paste C.Composition and the weight percentage ranges of described soy sauce flour paste C are: edible oil 20-100%, soy sauce 1-40%, flour paste 1-40%.
4, soup-stock is that a kind of bone or multiple above bone are mixed and processed.Pig bone, Os Bovis seu Bubali, sheep bone, chicken carcasses are mixed with water, heat, and after keeping 2-4 hour, obtain soup-stock D after pulling bone out to 100 degrees centigrade.Composition and the weight percentage ranges of described soup-stock D are: pig bone 0-10%, Os Bovis seu Bubali 0-10%, sheep bone 0-10%, chicken bone 0-10%, water 70-95%.(annotating:, allocate) according to national custom.
5, after the soup-stock D that the makes heating that implementation step 4 is made, add mixing edible oil A or edible oil F that implementation step 1 makes, slowly stirring and holding temperature 70--80 degree centigrade, after it is fully merged, be cooled to composition and weight percentage ranges that normal temperature obtains the described emulsification ointment of emulsification ointment E. E and be: soup-stock D30-70%, mixing edible oil A0-70%, mixing edible oil F0-70%.
6, the natural flavor B that implementation step 2 is made, step are implemented to stir evenly among the 3 soy sauce flour paste C that make, white sugar, refined salt, tenderizer, cooking wine, monosodium glutamate, chickens' extract, protein hydrolysate, freshener, dehydrated chicken powder, dehydration powder of pork, the dehydration powdered beef adding emulsification ointment E, its temperature is kept about 75 degrees centigrade, after stirring and keeping 2-10 minute, steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring product just has been made into.The composition and the weight percentage ranges of described steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring product are: emulsification ointment E30-70%, natural flavor B5-20%, soy sauce flour paste C1-20%, white sugar 1-5%, refined salt 5-20%, cooking wine 1-3%, protein hydrolysate 0.1-10%, freshener 0.1-10%, dehydrated chicken powder 0-20%, tenderizer 1-3%, dehydration powder of pork 0-20%, dehydration powdered beef 0-20%.(annotating:, allocate) according to national custom.
7, can be distributed into the packing of serial different taste, different amounts, indicate using method.
When 8, filling is processed in modulation, select to use the steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring product that is fit to own taste.
When one, modulating the meat or fish filling, first water melts compound flavor paste flavoring and stirs evenly, and gradation is poured into and twisted in the muddy flesh of cutting, muddy flesh following wind one direction is stirred, the flavoring juice that water melts according to an amount of refined salt of the sweet salty adding of taste, also can add timing and make vegetables after just having been absorbed by meat at leisure.The composition and the weight percentage ranges of modulation meat stuffing are: meat 60-80%, water 20-40%, steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring 1-15%.
Two, during the plain filling of modulation, directly compound flavor paste flavoring is added and clean in the plain filling of cutting, fully mix thoroughly, according to an amount of refined salt of the sweet salty adding of taste.The composition and the weight percentage ranges of plain filling are: plain material 80-95%, steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring 5-20%.
Advantage of the present invention and effect:
Product of the present invention consumption convenient to use is few, and complicated modulation processing filling process is become simply, and flavored oils can evenly dissolve in the steamed stuffed bun and dumpling filling, makes flavoring give out fragrance fully, and the profit of steamed stuffed bun and dumpling filling is big, and juice multi-flavor U.S. tastes.
The specific embodiment:
Making example 1,
The special-purpose series convenient composite taste paste of this case making steamed stuffed bun and dumpling meat or fish filling flavoring passes through following steps:
(1), by implementation step 1: edible oil 100kg, shallot 15kg, ginger 5kg, flavoring essence 1kg, grease emulsifier 2kg, add hybrid process and obtain mixing edible oil A108kg.
(2), by implementation step 4: Os Bovis seu Bubali 2kg, sheep bone 2kg, chicken bone 3kg, water 80kg hybrid process obtain soup-stock D40kg.
(3) by implementation step 2: anistree 0.75kg, Chinese prickly ash 1.2kg, tsaoko 0.08kg, cassia bark 0.1kg, cloves 0.15kg, kaempferia galamga 0.4kg, fennel seeds 0.75kg, dried orange peel 0.15kg, nutmeg 0.03kg, root of Dahurain angelica 0.08kg, vanilla 0.15kg, white pepper 1kg, galingal 0.4kg fruit of Chinese magnoliavine 0.075kg, Radix Glycyrrhizae 0.08kg, bamboo or wicker fence are dialled 0.03kg, banksia rose 0.02kg, fructus amomi 0.15kg, spiceleaf 0.15kg, Chinese cassia tree 0.15kg, hawthorn 0.5kg hybrid process obtains natural flavor B6kg.
(4) by implementation step 5: soup-stock D40kg, mixing edible oil A108kg obtain emulsification ointment E145kg.
(5) by implementation step 3: soy sauce 3kg, flour paste 2kg, obtain soy sauce flour paste C8kg with edible oil A5kg mixing quick-fried processing.
(6) by implementation step 6: natural flavor B6kg, soy sauce flour paste C8kg, emulsification ointment E145kg, white sugar 20kg, refined salt 40kg, cooking wine 5kg, monosodium glutamate 10kg, chickens' extract 8kg, protein hydrolysate 1kg, freshener 1kg, tenderizer 1kg, dehydrated chicken powder 5kg, dehydration powder of pork 5kg, dehydration powdered beef 3kg.The special-purpose series convenient composite taste paste of steamed stuffed bun and dumpling meat or fish filling flavoring product just has been made into.(annotating:, allocate) according to national custom.
(7) can be distributed into different taste, the different packing of measuring, indicate using method.
Making example 2,
The special-purpose series convenient composite taste paste of the plain filling of this case making steamed stuffed bun and dumpling flavoring passes through following steps:
(1), by implementation step 1: edible oil 100kg, shallot 15kg, ginger 5kg, flavoring essence 1kg, grease emulsifier 2kg, Chinese prickly ash 3kg add hybrid process and obtain mixing edible oil F102kg.
(2), by implementation step 4: pig bone 2kg, sheep bone 2kg, chicken bone 3kg, water 80kg hybrid process obtain soup-stock D50kg.
(3) by implementation step 2: anistree 0.75kg, Chinese prickly ash 1.2kg, tsaoko 0.05kg, cassia bark 0.1kg, cloves 0.15kg, kaempferia galamga 0.4kg, fennel seeds 0.75kg, dried orange peel 0.05kg, nutmeg 0.02kg, root of Dahurain angelica 0.08kg, vanilla 0.15kg, white pepper 1.2kg, galingal 0.4kg fruit of Chinese magnoliavine 0.05kg, Radix Glycyrrhizae 0.08kg, bamboo or wicker fence is dialled 0.01kg, banksia rose 0.02kg, fructus amomi 0.03kg, spiceleaf 0.15kg, Chinese cassia tree 0.05kg, Shrimp powder 0.8kg, dried thin mushroom 0.8kg hybrid process obtains natural flavor B7kg.
(4) by implementation step 5: soup-stock D50kg, mixing edible oil F102kg obtain emulsification ointment E150kg.
(5) by implementation step 6: natural flavor B6kg, soy sauce flour paste C8kg, emulsification ointment E150kg, white sugar 20kg, refined salt 40kg, cooking wine 5kg, monosodium glutamate 10kg, chickens' extract 8kg, protein hydrolysate 1kg, freshener 1kg, dehydrated chicken powder 5kg, dehydration powder of pork 5kg.The special-purpose series convenient composite taste paste of the plain filling of steamed stuffed bun and dumpling flavoring product just has been made into.(annotating:, allocate) according to national custom.
(6) can be distributed into different taste, the different packing of measuring, indicate using method.
Claims (3)
1, a kind of steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring and making using method is characterized in that making in the use may further comprise the steps:
1, one, edible oil is that a kind of oil or multiple above oil mix.
Two, the clean chopping of shallot, ginger are cleaned and is cut into broken fourth, put into edible oil and stir, be warmed to 100-120 degree centigrade, shallot explodes fragrance, and the shallot its colour changed into yellow is promptly good, is cooled to room temperature then.Flavoring essence, grease emulsifier added in the scallion oil of enduring carry out stirring and processing, the mixing edible oil A that obtains processing.Composition and the weight percentage ranges of described mixing edible oil A are: edible oil 70-90%, shallot 10-20%, ginger 5-10%, flavoring essence 0.1-5%, grease emulsifier 0.1-10%.
Three, the clean chopping of shallot, Chinese prickly ash bubble are cleaned, put into edible oil and stir, be warmed to 100-120 degree centigrade, shallot explodes fragrance, its colour changed into yellow is promptly good, is cooled to room temperature then, flavoring essence, grease emulsifier is added in the Chinese prickly ash oil of enduring carry out stirring and processing.The mixing edible oil F that obtains processing.Composition and the weight percentage ranges of described mixing edible oil F are: edible oil 70-90%, shallot 10-20%, Chinese prickly ash 5-10%, flavoring essence 0.1-5%, grease emulsifier 0.1-10%.
2, select pure free from admixture spice for use after, must carry out that frying is dry to be handled, then spice is crushed to 60-120 order fineness respectively.Can carry out digitized scientific allocation combination and be made into a series of natural flavor B according to taste, classification, requirement.Composition and the weight percentage ranges of natural flavor B are: anistree 1-20%, Chinese prickly ash 1-30%, tsaoko 1-8%, cassia bark 1-8%, cloves 1-3%, kaempferia galamga 1-5%, fennel seeds 1-50%, dried orange peel 1-3%, nutmeg 1-3%, root of Dahurain angelica 1-10%, vanilla 1-3%, white pepper 1-30%, galingal 1-5% fruit of Chinese magnoliavine 1-3%, Radix Glycyrrhizae 1-5%, bamboo or wicker fence is dialled 1-5%, banksia rose 1-3%, fructus amomi 1-10%, spiceleaf 1-6%, Chinese cassia tree 1-10%, hawthorn 1-10%, Shrimp powder 1-15%, dried thin mushroom 1-15%.
3, soy sauce, flour paste are gone out sauce fragrance with the edible oil quick-fried, obtain soy sauce flour paste C.Composition and the weight percentage ranges of described soy sauce flour paste C are: edible oil 20-100%, soy sauce 1-40%, flour paste 1-40%.
4, soup-stock is that a kind of bone or multiple above bone are mixed and processed.Pig bone, Os Bovis seu Bubali, sheep bone, chicken bone are mixed with water, heat, and after keeping 2-4 hour, obtain soup-stock D after pulling bone out to 100 degrees centigrade.Composition and the weight percentage ranges of described soup-stock D are: pig bone 0-10%, Os Bovis seu Bubali 0-10%, sheep bone 0-10%, chicken bone 0-10%, water 70-95%.(annotating:, allocate) according to national custom.
5, after the soup-stock D that makes that implementation step 4 the made heating, add mixing edible oil A or mixing edible oil F that implementation step 1 makes, slowly stirring and holding temperature 70--80 degree centigrade, it is fully merged after, be cooled to normal temperature and obtain emulsification ointment E.Composition and the weight percentage ranges of described emulsification ointment E are: soup-stock D30-70%, mixing edible oil A0-70%, mixing edible oil F0-70%.
6, the natural flavor B that implementation step 2 is made, step are implemented to stir evenly among the 3 soy sauce flour paste C that make, white sugar, refined salt, cooking wine, monosodium glutamate, tenderizer, chickens' extract, protein hydrolysate, freshener, dehydrated chicken powder, dehydration powder of pork, the dehydration powdered beef adding emulsification ointment E, its temperature is kept about 75 degrees centigrade, after stirring and keeping 2-10 minute, steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring product just has been made into.The composition and the weight percentage ranges of described steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring product are: emulsification ointment E 30-70%, natural flavor B 5-20%, soy sauce flour paste C 1-20%, white sugar 1-5%, refined salt 5-20%, cooking wine 1-3%, protein hydrolysate 0.1-10%, freshener 0.1-10%, dehydrated chicken powder 0-20%, tenderizer 0-5%, dehydration powder of pork 0-20%, dehydration powdered beef 0-20%.(annotating:, allocate) according to national custom.
7, can be distributed into the packing of serial different taste, different amounts, indicate using method.
When 8, filling is processed in modulation, select to use the steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring product that is fit to own taste.
During one modulation meat or fish filling, first water melts compound flavor paste flavoring and stirs evenly, and gradation is poured into and twisted in the muddy flesh of cutting, muddy flesh following wind one direction is stirred, the flavoring juice that water melts according to an amount of refined salt of the sweet salty adding of taste, also can add timing and make vegetables after just having been absorbed by meat at leisure.The composition and the weight percentage ranges of modulation meat stuffing are: meat 60-80%, water 20-40%, steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring 1-15%.
During the plain filling of two modulation, directly compound flavor paste flavoring is added and clean in the plain filling of cutting, fully mix thoroughly, according to an amount of refined salt of the sweet salty adding of taste.The composition and the weight percentage ranges of plain filling are: plain material 80-95%, steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring 5-20%.
2, according to described a kind of steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring of claim 1 and making using method, it is characterized in that this product selects the flavoring of high-quality for use, carry out shortening processing in early stage on request respectively, in compound flavor paste flavoring, add edible oil, flavoring essence, grease emulsifier, soup-stock, white sugar, refined salt, cooking wine, monosodium glutamate, chickens' extract, protein hydrolysate, freshener, the dehydrated chicken powder, the dehydration powder of pork, the dehydration powdered beef, spice, tenderizer. according to taste, classification, digitized scientific allocation combination is carried out in requirement.
3, according to described a kind of steamed stuffed bun and dumpling filling series convenient composite taste paste flavoring of claim 1 and making using method, it is characterized in that: consumption convenient to use is few, complicated modulation processing filling process is become simply, flavored oils can evenly dissolve in the steamed stuffed bun and dumpling filling, make flavoring give out fragrance fully, the profit of steamed stuffed bun and dumpling filling is big, and juice multi-flavor U.S. tastes.
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| CNA2004100591737A CN1736257A (en) | 2004-08-17 | 2004-08-17 | Convenient flavouring aromatic cream series with compound tastes for steamed bun and dumpling stuffing and preparation and application method |
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| CNA2004100591737A CN1736257A (en) | 2004-08-17 | 2004-08-17 | Convenient flavouring aromatic cream series with compound tastes for steamed bun and dumpling stuffing and preparation and application method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258189A (en) * | 2011-09-02 | 2011-11-30 | 天津春发生物科技集团有限公司 | Seasoning paste for stewed beef with brown sauce and preparation method thereof |
| CN102511734A (en) * | 2011-12-26 | 2012-06-27 | 程长青 | Production method of jar stewed noodles |
| CN103053982A (en) * | 2013-01-16 | 2013-04-24 | 上海臻厨食品有限公司 | Preparation method of composite sauce |
| CN103053981A (en) * | 2013-01-16 | 2013-04-24 | 上海臻厨食品有限公司 | Composite sauce |
| CN103283868A (en) * | 2013-06-05 | 2013-09-11 | 天津科技大学 | Special compound spice seasoning oil for preparing stuffing as well as preparation method and application method thereof |
| CN104905202A (en) * | 2015-05-14 | 2015-09-16 | 西华大学 | Chinese prickly ash paste and preparation method thereof |
| CN105105074A (en) * | 2015-08-27 | 2015-12-02 | 湖南省汇湘轩生物科技有限公司 | Spicy compound-flavor pasty essence and preparation method thereof |
-
2004
- 2004-08-17 CN CNA2004100591737A patent/CN1736257A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102258189A (en) * | 2011-09-02 | 2011-11-30 | 天津春发生物科技集团有限公司 | Seasoning paste for stewed beef with brown sauce and preparation method thereof |
| CN102511734A (en) * | 2011-12-26 | 2012-06-27 | 程长青 | Production method of jar stewed noodles |
| CN103053982A (en) * | 2013-01-16 | 2013-04-24 | 上海臻厨食品有限公司 | Preparation method of composite sauce |
| CN103053981A (en) * | 2013-01-16 | 2013-04-24 | 上海臻厨食品有限公司 | Composite sauce |
| CN103283868A (en) * | 2013-06-05 | 2013-09-11 | 天津科技大学 | Special compound spice seasoning oil for preparing stuffing as well as preparation method and application method thereof |
| CN104905202A (en) * | 2015-05-14 | 2015-09-16 | 西华大学 | Chinese prickly ash paste and preparation method thereof |
| CN105105074A (en) * | 2015-08-27 | 2015-12-02 | 湖南省汇湘轩生物科技有限公司 | Spicy compound-flavor pasty essence and preparation method thereof |
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