CN1907116A - Pure olive oil spicy chafing dish bottom flavoring and method for making it - Google Patents

Abstract

The invention discloses an effective reducing method of intaking quantity of animal fat, which is characterized by the following: adjusting blood fat to reduce the danger of high fat blood disease and digestive disease; modifying visual effect of hot chafing dish; improving bottom flavoring allocation and preparing method of spicy chafing dish.

Description

Pure olive oil spicy chafing dish bed material and preparation method thereof

Technical field

The present invention relates to prescription of a kind of chafing dish and preparation method thereof, particularly a kind of pure olive oil spicy chafing dish bed material that does not contain animal raw fat and preparation method thereof.

Background technology

Chafing dish is a kind of famous dish in the Sichuan cuisine, the much more popular now whole nation, and its red flavour chafing dish fiber crops, light deliciousness peppery, bright, fragrant and white flavour chafing dish are accepted by masses.Chafing dish bottom flavorings is meant under the situation that does not add soup or water puts into the bed material that can be mixed with soup for chafing dish that the grease frying goes out the peculiar fragrance of chafing dish with various condiment and batching, after bed material makes, the bone soup or the soup-stock that only need during use to endure add bed material, suitably put into a little salt, chilli etc. again and just can be made into the common spicy hot chafing dish soup stock that scalds the meat and fish dishes of preparing food.Chafing dish bottom flavorings is the soul of chafing dish, and its difference and characteristic have determined the different and characteristic of various brands chafing dishes.In the chafing dish of existing, traditional flavor, be that the animal raw fat of representative is wherein requisite important component with ox, lard.In the preparation of the chafing dish soup of introducing in " chafing dish " book as the complete works of book series of Sichuan cuisine published in Chongqing publishing house, get rid of soup juice, the formulation components of chafing dish bottom flavorings is: butter, bean cotyledon, fermented soya bean, rock sugar, capsicum, ginger, Chinese prickly ash, salt, cooking wine, Lao Zao etc., this is the chafing dish bottom flavorings by pure animal raw fat preparation.A kind of grease prescription that is mixed with the plant oil phase by animal oil is disclosed again in the prescription of the disclosed a kind of bags for chafing dish bed material of ZL93115441.3 patent of invention.As seen in traditional river flavor spicy hot chafing dish, animal raw fat is absolutely necessary.

In the preparation process of bottom flavorings of spicy chaffy dish, the purpose of using oil plant mainly is because the various batchings of various bed materials need be heated to the temperature about 180 degree, just can change, and produces the fragrance of expection.In addition, some materials and water reaction and different with the result of various oil reactions can produce unexpected taste sometimes.This characteristic dish of chafing dish is subjected to liking of quite a lot of people, particularly the resident of Sichuan, Chongqing, Guizhou one band is glad especially long-term edible, but long-term edible animal fat, lipids such as its cholesterol, triglyceride are taken in and absorbed can be increased, cholesterol in the blood, triglyceride will correspondingly increase, when feed contains the animal tallow of a large amount of saturated fatty acids simultaneously, can promote the absorption of cholesterol, blood cholesterol is raise.The food of high cholesterol, higher fatty acid (mainly being animal tallow) of therefore taking food often causes hyperlipidemia.Modern scientific research finds that multiple diseases such as hyperlipidemia and atherosclerotic, coronary heart disease, apoplexy, senile dementia, high blood pressure, diabetes, obesity, kidney trouble, disease in the liver and gallbladder all have close ties.It not instrument be the important cause of disease of many diseases, and can also accelerate advancing of disease, so hyperlipidemia has huge harm to human body, the animal raw fat in the chafing dish is enough to cause harmful effect to eater's physical and mental health.

Traditional spicy hot chafing dish is at the health-care effect that medically has except that the wind clearing damp, but with the time simultaneously, capsicum in its bottom of a pan and Chinese prickly ash etc. have the scorching property of medicine in traditional Chinese medicine, thereby people on the feed the spicy hot chafing dish dish bad reactions such as oral cavity and dry throat, pain, stomach and intestine are suitable take place easily, long-term edible this chafing dish can cause the digestive function generation pathology of human body under a stable condition, mainly show as gastroenteritis, gastric ulcer, duodenal ulcer etc., the harm people's is healthy.Animal raw fat particularly butter itself just has scorching property, and this has also increased the weight of eater's physical and mental burden.

For a long time, take in animal raw fat relatively largely the growth of human body is had harmful effect.Existing research is verified, and the excessive absorption of lipid can influence the growth of bone, and the teenager is adolesced in advance, even can influence their intelligence development.

Traditional spicy hot chafing dish is because of there being the existence of animal raw fat (mainly being butter), animal raw fat is at normal temperatures and solidifies shape, even its transparency is also good inadequately after dissolving, thereby the surface of whole slaughterhouse is muddy, even if with various flavouring eliminations in the bottom of a pan, its visual effect is still very poor, makes traditional chafing dish be difficult to tasteization, superior.

In order to address the above problem, people also attempt to substitute animal raw fat with some vegetative greases, the present inventor just makes spicy flavour chafing dish bed material with pure rapeseed oil, but the heat endurance of this grease is strong inadequately, about 180 degree, will decompose, when the frying bed material, not only can produce a large amount of oil smoke, and the nutritional labeling of himself also can be subjected to destruction to a certain degree.Moreover the content of benefit materials such as the unrighted acid in the rapeseed oil is not high enough, and proportioning is also balanced inadequately.

Summary of the invention

Thereby the purpose of this invention is to provide the ill risk that a kind of intake that can effectively reduce animal raw fat reduces hyperlipidemia, disease of digestive tract, regulate blood fat and can effectively promote bone and nervous system development, nutritional labeling is abundant and can solve traditional river flavor spicy hot chafing dish eats the scorching problem in back, improves river flavour chafing dish visual effect, improves the heat endurance of original grease and further improve bottom flavorings of spicy chaffy dish prescription of chafing dish class and preparation method thereof.

The objective of the invention is to be realized by the following technical programs: a kind of prescription of pure olive oil spicy chafing dish bed material, include capsicum, Chinese prickly ash, grease, old ginger, green onion, monosodium glutamate, rock sugar, salt etc. in its component, it is characterized in that its lubricant component is a Pure Olive Oil.

Further scheme is: described prescription be spicy flavour chafing dish backing material formula, basic raw materials component and consumption (weight portion) are as follows in the prescription: refining olive oil 100; Capsicum 7-12; Chinese prickly ash 1-4; Old ginger 5-7; Garlic 2-4; Green onion 4-6; Monosodium glutamate 3-4; Fermented soya bean 2-4; Lao Zao 4-6; Cooking wine 2-3; Rock sugar 1-3; Salt 1-2; Pepper 0.5-1; Tsaoko 4-6; Fennel 2-4; Three 2-4 how; Husky benevolence 0.5-1.5; Cassia bark 2-4; Old button 0.5-1; Cloves 1-3; Spiceleaf 0.2-0.4; White button 2-4.

Further scheme is again: can also include following component and consumption (weight portion) in the described spicy flavour chafing dish backing material formula: isatis root 4-6; Chrysanthemum 2-5; Rheum officinale 0.5-1.5.

Chinese prickly ash in the described bottom flavorings of spicy chaffy dish prescription can be fresh immature pericarpium zanthoxyli schinifolii or dried pericarpium zanthoxyli schinifolii or both mixture.

Can also add other spice in the described bottom flavorings of spicy chaffy dish prescription according to demand to adapt to different tastes.

The preparation method's of above-mentioned bottom flavorings of spicy chaffy dish step is: (1), Pure Olive Oil is put into pot be heated to 180-200 ℃ makes and no longer includes foam on the pasta; (2), again old ginger, garlic, green onion are put into olive oil and stir, fry out fragrance; (3) with capsicum, Chinese prickly ash, tsaoko, fennel, three how, Sha Ren, cassia bark, old button, cloves, spiceleaf, white button put into pot and stirred 45-80 minute, shed until the taste of each spice; (4), fermented soya bean, Lao Zao, cooking wine, rock sugar, salt, pepper added in the pot stirred 4-8 minute, close flame; (5) chafing dish bottom flavorings that stirs is cooled to room temperature.(6) cross mixture in the colander, remove slag, stay red limpid grease and be chafing dish bottom flavorings of the present invention.

Further method is: adding isatis root, chrysanthemum, rheum officinale stir in step (4), can effectively reduce the chafing dish bottom flavorings of the scorching property of spicy hot chafing dish by the time.

Adopt the chafing dish bottom flavorings of this formulated owing to abandoned traditional animal raw fat, people can not take in animal tallow more in large quantities when edible, can reduce the possibility of suffering from hyperlipidemia because of edible chafing dish effectively.

Pure Olive Oil in the prescription is the direct fruit juice that comes out of squeezing from the olive fresh fruit, obtains after separating moisture wherein, and be a kind of good non-drying grease.Olive oil is pistac, has charming fragrance of special gentleness and flavour.Its color and luster is deepened with the increase of the pressure of oil press: pale yellow, yellowish green, bluish-green, blue to black-and-blue, the olive oil acid number height that color and luster is dark, acid number were greater than 3 o'clock, and the oil flavor thickens and has excitant, inedibility.

Adopt this prescription can reduce angiocardiopathy and cancer generation.In all vegetable oil, to heart the most helpful be olive oil.It can stop atherosclerotic, regulates blood fat, bring high blood pressure down and blood viscosity, and the formation of pre-preventing thrombosis, the protection heart is avoided the harm of coronary heart disease, reduces angiocardiopathy and takes place.Different with other plant oil is that " bad " cholesterol only falls in olive oil, and " good " cholesterol is had castering action on the contrary.It has optimum " bidirectional modulation " effect.In addition, olive oil is the best nutriment of diabetes patient.Monounsaturated fatty acids in the olive oil can moderately be controlled blood sugar level, improves lipid metabolism, therefore diabetes is had certain therapeutic action.Contain a large amount of squalenes, Flavonoid substances and polyphenolic substance in the olive oil, can suppress growth of tumour cell, reduce the cancer incidence of disease.Smear skin with olive oil and can resist ultraviolet ray, prevent cutaneum carcinoma; Contained vitamin E has the anti-oxidation efficacy of removing free radical in the olive oil, can reach the prevention effect to autoimmune diseases such as rheumatoid arthritis.

Adopt the chafing dish bottom flavorings of this formulated can promote digestive system function.Contain in the olive oil than all high oleic acid of any vegetable oil and the unrighted acid of proper proportion, be rich in multiple compositions such as liposoluble vitamins such as abundant vitamin A, D, E, F, K and carrotene and polyphenoils, do not contain cholesterol, thereby the human consumption absorptivity is high.It has reduces hydrochloric acid in gastric juice, stops sick function such as gastritis and duodenal ulcer takes place, and can stimulate choleresis, intensifies the vigor of pancreatin, also can make the grease degraded, is absorbed by intestinal mucosa, to reduce the generation of cholecystitis and gall stone.

At the bottom of adopting the chafing dish of this formulated the bone of promotion and neural growth effect are arranged.Contained abundant oleic acid in the olive oil helps to strengthen the absorption of human body to mineral matter very much.The composition of linoleic acid, leukotrienes and polyphenoils is in admirable proportion in the olive oil.It can prevent the loss of calcium.The ratio of its contained oleic acid, linoleic acid and linolenic acid just in time is the ratio of needed by human body, the resemble human milk, and this also is the oily not available of other kinds, is to replenish the especially important nutritional labeling of baby's brain, skeleton development of human body.

Olive oil has the heat endurance of height, is fit to very much high-temperature cooking.It fries stability under the temperature and the digestibility of food can not change owing to it is subjected to frying in olive oil high.Therefore, adopt Pure Olive Oil can guarantee can not produce a large amount of oil smoke when the frying bed material, and heat endurance of its height can avoid the nutritional labeling of self to be destroyed effectively as unique grease.Because of comparing with other vegetable edible oil, the content of unrighted acid is up to more than 80% in the olive oil, also contain liposoluble vitamin, polyphenoils and chlorophyll, easily absorbed by human consumption, be difficult for oxide deposition again at positions such as human vas wall, heart coronary arteries, it has the irreplaceable superiority of other plant edible oil.

The further scheme of this spicy flavor of filling a prescription has added natural plant food isatis root, chrysanthemum, the rheum officinale that has nourishing yin effect and produce the medicine-food two-purpose of the cool effect of inducing sweat, wherein isatis root has the effect of clearing heat and detoxicating, cool blood relieve sore throat, the effect that chrysanthemum has wind and heat dispersing, detoxifies and make eye bright, the effect of rheum officinale is heat-clearing, detoxifcation, defaecation.Three's allotment can suppress the scorching property of capsicum, Chinese prickly ash together effectively, makes the eater both satisfy the demand of spicy mouthfeel, needn't worry the side effect that maror brings again.

Only contain Pure Olive Oil in the chafing dish bottom flavorings of this prescription, its fluid is limpid, not muddy, be in a liquid state at normal temperatures, in bed material preparation the finishing back oil colours glow of spicy flavor, behind the residue of removing wherein each flavouring, even it is at room temperature still very attractive in appearance, good visual effect is arranged, and this just can push spicy hot chafing dish to superior, has promoted the taste of chafing dish greatly.Slag-free chafing dish is limpid because of its bottom of a pan, can guarantee to accomplish that every guest tastes the fresh the bottom of a pan, and (the bottom of a pan that was used can be muddy) both guaranteed eater's safe and sanitary, has promoted the image and the class of chafing dish again.

Fresh immature pericarpium zanthoxyli schinifolii is meant the still immature Chinese prickly ash of directly plucking from Chinese pricklyash, and is different with traditional Chinese prickly ash, and its taste fiber crops flavor is heavier, more has the delicate fragrance of fresh plant concurrently.The pericarpium zanthoxyli schinifolii of doing is that fresh pericarpium zanthoxyli schinifolii is dried and gets, and taste is pure and fresh.With fresh immature pericarpium zanthoxyli schinifolii or dried pericarpium zanthoxyli schinifolii or both mixtures substitute Chinese prickly ash, can give chafing dish a kind of new mouthfeel.

The specific embodiment

Describe the present invention in detail below in conjunction with embodiment.

Embodiment 1: the raw material components of the prescription of olive oil bottom flavorings of spicy chaffy dish and consumption (weight portion) are as follows: how 2 parts of 2 parts of 100 parts of Pure Olive Oils, 8 parts in capsicum, 1 part of dried pericarpium zanthoxyli schinifolii, 2 parts of fresh pericarpium zanthoxyli schinifoliis, 5 parts of old gingers, 2 parts in garlic, 4 parts of green onions, 3 parts of monosodium glutamates, 2 parts in fermented soya bean, 4 parts of wine with dregs Zao, 2 parts of cooking wine, 1 part in rock sugar, 1 part of salt, 0.5 part in pepper, 4 parts of tsaokos, fennel, three, 0.5 part of Sha Ren, 2 parts on cassia bark, always buckle 0.5 part, 2 parts of cloves, 0.3 part of spiceleaf, buckle 3 parts in vain.

The preparation method of this bottom flavorings of spicy chaffy dish is: (1), Pure Olive Oil is put into pot be heated to 200 ℃; (2), old ginger, garlic, green onion put into rape oil stirred 5 minutes, fry out fragrance; (3) with capsicum, fresh pericarpium zanthoxyli schinifolii, dried pericarpium zanthoxyli schinifolii, tsaoko, fennel, three how, Sha Ren, cassia bark, old button, cloves, spiceleaf, white button put into the pot 60 minutes tastes to each spice of stirring and shed; (4), fermented soya bean, Lao Zao, cooking wine, rock sugar, salt, pepper added in the pot stirred 5 minutes, close flame; (5) chafing dish bottom flavorings that stirs is cooled to room temperature.(6) cross mixture in the colander, remove slag, stay red limpid grease and be chafing dish bottom flavorings of the present invention.

The bed material mouthfeel of this prescription is little peppery, has the not mature of pericarpium zanthoxyli schinifolii in the fiber crops.

Embodiment 2: this embodiment is substantially the same manner as Example 1, and difference is also to comprise 4 parts of isatis roots, 2 parts of chrysanthemums, 0.5 part of rheum officinale (weight portion) in its prescription.

The preparation method of this chafing dish bottom flavorings and embodiment 1 are also basic identical, and difference is in step (4) isatis root, chrysanthemum and raw materials such as rheum officinale and fermented soya bean together to be added in the pot.

Though capsicum and Chinese prickly ash are arranged in the bed material of this prescription, because of having added the Chinese medicine that has nourishing yin effect and produce the cool effect of inducing sweat, have suppressed the scorching property of capsicum, Chinese prickly ash effectively.

Embodiment 3: the raw material components of spicy flavour chafing dish backing material formula and consumption (weight portion) are as follows: Pure Olive Oil 10 () part, 11 parts in capsicum, 3 parts in Chinese prickly ash, 7 parts of old gingers, 4 parts in garlic, 6 parts of green onions, 4 parts of monosodium glutamates, 6 parts of 4 parts of Lao of fermented soya bean Zao, 3 parts of cooking wine, 2 parts in rock sugar, 1.5 parts of salt, 0.8 part in pepper, 5 parts of tsaokos, 3 parts in fennel, three how 4 parts, 1 part of husky benevolence, 3 parts on cassia bark, 0.8 part on old button, 2 parts of cloves, 0.4 part of spiceleaf, 3 parts on white button, 6 parts of isatis roots, 4 parts of chrysanthemums, 1 part of rheum officinale.

Its preparation method is basically with embodiment 2.

The bed material mouthfeel of this prescription is spicy, and taste is thick and heavy.

Claims (7)

1, a kind of prescription of pure olive oil spicy chafing dish bed material includes capsicum, Chinese prickly ash, grease, old ginger, green onion, monosodium glutamate, rock sugar, salt etc. in its component, it is characterized in that its lubricant component is a Pure Olive Oil.

2, the prescription of bottom flavorings of spicy chaffy dish according to claim 1 is characterized in that basic raw materials component and consumption (weight portion) are in the described prescription: refining olive oil 100; Capsicum 7-12; Chinese prickly ash 1-4; Old ginger 5-7; Garlic 2-4; Green onion 4-6; Monosodium glutamate 3-4; Fermented soya bean 2-4; Wine with dregs vinegar 4-6; Cooking wine 2-3; Rock sugar 1-3; Salt 1-2; Pepper 0.5-1; Tsaoko 4-6; Fennel 2-4; Three 2-4 how; Husky benevolence 0.5-1.5; Cassia bark 2-4; Old button 0.5-1; Cloves 1-3; Spiceleaf 0.2-0.4; White button 2-4.

3, chafing dish bottom flavorings prescription as claimed in claim 2 is characterized in that can also including in the described prescription following component and consumption (weight portion): isatis root 4-6; Chrysanthemum 2-5; Rheum officinale 0.5-1.5.

4, chafing dish bottom flavorings prescription as claimed in claim 1 or 2 is characterized in that the Chinese prickly ash in the described prescription is fresh immature pericarpium zanthoxyli schinifolii.

5, chafing dish bottom flavorings prescription as claimed in claim 1 or 2 is characterized in that the Chinese prickly ash in the described prescription is the fresh immature pericarpium zanthoxyli schinifolii and the mixture of the pericarpium zanthoxyli schinifolii of doing.

6, as arbitrary chafing dish bottom flavorings prescription as described in the claim 1 to 5, it is characterized in that to add according to demand in the described prescription other spice to adapt to different tastes.

7, the preparation method of chafing dish bottom flavorings as claimed in claim 2, its production stage is:

(1), olive oil is put into pot and be heated to 180-200 ℃;

(2), rape oil that old ginger, garlic, green onion are put into heating stirs, and fries out fragrance;

(3) with capsicum, Chinese prickly ash, tsaoko, fennel, three how, Sha Ren, cassia bark, old button, cloves, spiceleaf, white button put into pot and stirred 45-80 minute, shed to the taste of each spice;

(4), fermented soya bean, wine with dregs vinegar, cooking wine, rock sugar, salt, pepper are added in the pot stirred 4-8 minute, close flame;

(5) chafing dish bottom flavorings that stirs is cooled to room temperature;

(6) cross mixture in the colander, remove slag, stay red limpid grease and be chafing dish bottom flavorings of the present invention.