CN101411447A - Bottom flavorings of spicy chaffy dish and processing method thereof - Google Patents
Bottom flavorings of spicy chaffy dish and processing method thereof Download PDFInfo
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- CN101411447A CN101411447A CNA2008101829609A CN200810182960A CN101411447A CN 101411447 A CN101411447 A CN 101411447A CN A2008101829609 A CNA2008101829609 A CN A2008101829609A CN 200810182960 A CN200810182960 A CN 200810182960A CN 101411447 A CN101411447 A CN 101411447A
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Abstract
The invention provides a spicy hot pot basic flavoring and a processing method thereof. The basic flavoring is formed by adopting 20 raw materials such as green beef tallow, beef marrow fat and natural auxiliary materials, and a seasoning, and performing orderly cooking, frying and processing treatment. The product in the invention is a dreg-contained concentrated basic flavoring, and solves the problem that dreg free basic flavoring is lighter by continuous rinsing. The product has rich nutrition, proper spice, supple mothfeel, fresh aroma and special flavor, and has the characteristics of tonic function and long preservation period. The basic flavoring is formed by using nutritive values of the beef tallow and the beef marrow fat as well as drug effects of natural spices, and adopting scientific formulation for processing, and is a high-nutrition dreg-contained concentrated spicy hot pot basic flavoring.
Description
Technical field
The present invention relates to daily life food seasoning technology, is a kind of bottom flavorings of spicy chaffy dish specifically, and the present invention also comprises the processing method of this bed material.
Background technology
The bottom flavorings of spicy chaffy dish that present people are generally edible, for making the product delicious flavour, long shelf-life, have to add various flavouring agents and anticorrisive agent, the trophic structure of product is affected, has reduced the nutritional labeling of product, nutritive value is lower, and it is light more to rinse flavor more, and bright fragrant mouthfeel can not keep.
Summary of the invention
It is nutritious to the purpose of this invention is to provide a kind of product, spicy moderate, delicate mouthfeel, bright fragrant, and unique flavor has the bottom flavorings of spicy chaffy dish and the processing method thereof of " tonic " effect and long shelf-life.
Purpose of the present invention adopts following technical proposals to realize:
A kind of bottom flavorings of spicy chaffy dish, form by the weight portion of following raw material: 700 parts in butter, beef marrow fat account for 600 parts, 60 parts of refining vegetable oils, anistree 20 parts, white cool 20 parts, 100 parts in fermented soya bean, 1 part of Chinese cassia tree, account for 50 parts, 2 parts of chickens' extracts, 1 part in Chinese prickly ash, 2 parts of monosodium glutamates, 100 parts of chilli powders, 40 parts of tsaokos, 60 parts of fresh gingers, 40 parts in garlic, 80 parts of green onions when 20 parts of ginsengs, 170 parts of thick broad-bean sauce, rock sugar account for 80 parts, 200 parts of fermented glutinour rices, salt.
Step processing as follows:
(1) with butter, beef marrow fat and plant rusting heat to 160 ℃, be lowered to thick broad-bean sauce and fried fragrant 2 minutes, be lowered to chilli powder and fried 2 minutes, be lowered to anistree the stir-fry 4 minutes, be lowered to white cool stir-fry 6 minutes, control steam valve aperture keeps 140 ℃ of oil temperature or material temperature;
(2), be lowered to rock sugar, fermented glutinour rice, fermented soya bean frying successively 10 minutes.Being lowered to green onion, fresh ginger, garlic fried 15 minutes.Be lowered to Chinese cassia tree, tsaoko, fried 5 minutes when joining grain.Being lowered to Chinese prickly ash fried 10 minutes.Being lowered to edible salt, monosodium glutamate, chickens' extract stirs and can take the dish out of the pot to whole dissolvings in 2 minutes;
(3), with automatic soft-packaged machine can, every bag of 220g and 380g.
Product of the present invention is that slag inclusion concentrates bed material, has overcome no slag bed material and has rinsed the light more problem of flavor more.Be that butter, beef marrow fat and the processing of natural auxiliary material that utilizes " green, pollution-free " is handled, in conjunction with modern production technology, the high nutrition slag inclusion of research and development concentrates chafing dish bottom flavorings meticulously.As everyone knows, contain mineral matter and vitamins such as rich in protein and calcium, phosphorus, iron in butter, the beef marrow fat, can improve the deficiency of replenishing required mineral matter in the human body meals; Natural flavor (anise, fennel, Chinese cassia tree, when ginseng, Chinese prickly ash, cool, thick broad-bean sauce, capsicum, rock sugar, fermented glutinour rice, fermented soya bean, Chinese yam etc. in vain) is " the medicine food is with mending " food, and the effect of the warm stomach of dispeling cold, anti-cold and invigorating the spleen, beneficial gas is arranged.The present invention utilizes the nutritive value that butter, beef marrow fat have and the drug effect of natural flavor, according to the principle of " integration of drinking and medicinal herbs " in the Compendium of Material Medica, forms a kind of " the medicine food is with mending " bottom flavorings of spicy chaffy dish through the scientific formula processing and fabricating.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further details:
Embodiment 1,
(1) raw material is selected
1, butter
Select for use our company to butcher the flank oil of ox, reject lymph node and blood stains, press butter 700 grams of layer kettle refining, filtration oil stain gained with the steam stainless steel.
2, bone marrow oil
The front and back leg ear of maize bone saw of selecting for use our company to butcher ox becomes the fritter poach, extracts top layer bone marrow oil 600 grams.
3, anise 20 grams, tsaoko 40 grams, Chinese prickly ash 1 gram, white cool 20 grams, chilli powder 100 grams of selecting drying, free from admixture, nothing to go mouldy, rock sugar 80 grams are monocrystal rock sugar, thick broad-bean sauce 170 grams, moisture there is no 8% goes mouldy, and meets fresh glutinous rice wine 200 grams of fermented food standard.
4, the refining vegetable oil that complies with the national standard requirements 60 grams, fermented soya bean 100 grams, Chinese cassia tree 1 gram, when ginseng 20 grams, salt 50 grams, monosodium glutamate 2 grams, chickens' extract 2 grams, fresh ginger 60 grams, garlic 40 grams, green onion 80 grams.
(2) raw material preliminary treatment
1, all spices are chosen except that drying after cane and the cleaning of impurity water.
2, green onion, ginger, garlic clean up the back and are cut into the foam shape with vegetable-chopper.
3, rock sugar becomes fine granularity with the disintegrating machine powder, so that fully dissolve.
4, chilli becomes fine flour with 80 order pulverizer powder.
(3) infusion
1, with butter, beef marrow fat and plant rusting heat to 160 ℃, be lowered to thick broad-bean sauce and fried fragrant 2 minutes, be lowered to chilli powder and fried 2 minutes, be lowered to anistree the stir-fry 4 minutes, be lowered to white cool stir-fry 6 minutes, control the steam valve aperture, keep 140 ℃ of oil temperature or material temperature, otherwise capsicum can be exploded paste.
2, be lowered to rock sugar, fermented glutinour rice, fermented soya bean frying successively 10 minutes.
3, being lowered to green onion, fresh ginger, garlic fried 15 minutes.
4, be lowered to Chinese cassia tree, tsaoko, fried 5 minutes when the ginseng grain.
5, being lowered to Chinese prickly ash fried 10 minutes.
6, being lowered to edible salt, monosodium glutamate, chickens' extract stirs and can take the dish out of the pot to whole dissolvings in 2 minutes.
(5) can
With automatic soft-packaged machine can, every bag of 220g and 380g.
(6) sterilization
The sterilization formula is (15 '-30 '-20 ')/109 ℃ back-pressure coolings.
Claims (1)
1, a kind of bottom flavorings of spicy chaffy dish is characterized in that forming by the weight portion of following raw material: 700 parts in butter, 600 parts of beef marrow fats, 60 parts of refining vegetable oils, anistree 20 parts, white cool 20 parts, 100 parts in fermented soya bean, 1 part of Chinese cassia tree, when 20 parts of ginsengs, 170 parts of thick broad-bean sauce, 80 parts in rock sugar, 200 parts of fermented glutinour rices, 50 parts of salt, 2 parts of chickens' extracts, 1 part in Chinese prickly ash, 2 parts of monosodium glutamates, 100 parts of chilli powders, 40 parts of tsaokos, 60 parts of fresh gingers, 40 parts in garlic, 80 parts of green onions;
Process by following step:
(1) with butter, beef marrow fat and plant rusting heat to 160 ℃, be lowered to thick broad-bean sauce and fried fragrant 2 minutes, be lowered to chilli powder and fried 2 minutes, be lowered to anistree the stir-fry 4 minutes, be lowered to white cool stir-fry 6 minutes, control steam valve aperture keeps 140 ℃ of oil temperature or material temperature;
(2), be lowered to rock sugar, fermented glutinour rice, fermented soya bean frying successively 10 minutes; Being lowered to green onion, fresh ginger, garlic fried 15 minutes.Be lowered to Chinese cassia tree, tsaoko, fried 5 minutes when joining grain; Being lowered to Chinese prickly ash fried 10 minutes; Being lowered to edible salt, monosodium glutamate, chickens' extract stirs and can take the dish out of the pot to whole dissolvings in 2 minutes;
(3), with automatic soft-packaged machine can, every bag of 220g and 380g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101829609A CN101411447A (en) | 2008-12-12 | 2008-12-12 | Bottom flavorings of spicy chaffy dish and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008101829609A CN101411447A (en) | 2008-12-12 | 2008-12-12 | Bottom flavorings of spicy chaffy dish and processing method thereof |
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| Publication Number | Publication Date |
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| CN101411447A true CN101411447A (en) | 2009-04-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2008101829609A Pending CN101411447A (en) | 2008-12-12 | 2008-12-12 | Bottom flavorings of spicy chaffy dish and processing method thereof |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836722A (en) * | 2010-05-13 | 2010-09-22 | 青岛康大食品有限公司 | Natural condiment containing concentrated rabbit bone marrow and production method thereof |
| CN102178202A (en) * | 2011-05-13 | 2011-09-14 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
| CN102823837A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN102835640A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy clear-oil hotpot seasoning and preparation method of spicy clear-oil hotpot seasoning |
| CN102919791A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Hot spicy dip hotpot seasoning and preparation method thereof |
| CN103271323A (en) * | 2013-06-19 | 2013-09-04 | 重庆三五世全食品有限公司 | Hotpot condiment and preparation process thereof |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN104172077A (en) * | 2014-07-02 | 2014-12-03 | 浙江正味食品有限公司 | Special seasoning for convenient hotpot |
| CN104286789A (en) * | 2014-09-30 | 2015-01-21 | 大竹县馋香椿食品有限公司 | Toona sinensis hotpot condiment and preparation method thereof |
| CN105661156A (en) * | 2014-11-19 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Hotpot condiment with effect of pan-sticking prevention and preparation method thereof |
| CN106616794A (en) * | 2016-12-20 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Preparation method of hot and spicy hotpot bottom materials |
| CN106889551A (en) * | 2015-12-21 | 2017-06-27 | 四川自贡百味斋食品股份有限公司 | A kind of spicy rinses fertile sheep chafing dish bottom flavorings |
| CN107467494A (en) * | 2017-08-10 | 2017-12-15 | 宁夏固原宏晨龙清真食品有限公司 | Eight treasures (choice ingredients of certain special dishes) nutritional oil seasoned millet mush and preparation technology |
| CN108077876A (en) * | 2018-01-26 | 2018-05-29 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy serious flavoring food and preparation method thereof |
| CN108244595A (en) * | 2018-01-16 | 2018-07-06 | 成都市老码头餐饮娱乐有限公司 | A kind of beef tallow basic flavouring for chafing dish and preparation method thereof |
| CN113907312A (en) * | 2021-10-25 | 2022-01-11 | 四川万高达味食品有限公司 | Medium spicy beef tallow hotpot condiment |
-
2008
- 2008-12-12 CN CNA2008101829609A patent/CN101411447A/en active Pending
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836722A (en) * | 2010-05-13 | 2010-09-22 | 青岛康大食品有限公司 | Natural condiment containing concentrated rabbit bone marrow and production method thereof |
| CN102178202A (en) * | 2011-05-13 | 2011-09-14 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
| CN102178202B (en) * | 2011-05-13 | 2012-07-25 | 重庆秦妈食品有限公司 | Method for producing instantly soluble concentrated disposable chaffing dish spicy materials |
| CN102823837A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN102823837B (en) * | 2012-09-15 | 2013-08-14 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN102835640A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy clear-oil hotpot seasoning and preparation method of spicy clear-oil hotpot seasoning |
| CN102919791B (en) * | 2012-11-05 | 2014-06-04 | 四川天味食品集团股份有限公司 | Hot spicy dip hotpot seasoning and preparation method thereof |
| CN102919791A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Hot spicy dip hotpot seasoning and preparation method thereof |
| CN103271323A (en) * | 2013-06-19 | 2013-09-04 | 重庆三五世全食品有限公司 | Hotpot condiment and preparation process thereof |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN104172077A (en) * | 2014-07-02 | 2014-12-03 | 浙江正味食品有限公司 | Special seasoning for convenient hotpot |
| CN104286789A (en) * | 2014-09-30 | 2015-01-21 | 大竹县馋香椿食品有限公司 | Toona sinensis hotpot condiment and preparation method thereof |
| CN105661156A (en) * | 2014-11-19 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Hotpot condiment with effect of pan-sticking prevention and preparation method thereof |
| CN106889551A (en) * | 2015-12-21 | 2017-06-27 | 四川自贡百味斋食品股份有限公司 | A kind of spicy rinses fertile sheep chafing dish bottom flavorings |
| CN106616794A (en) * | 2016-12-20 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Preparation method of hot and spicy hotpot bottom materials |
| CN107467494A (en) * | 2017-08-10 | 2017-12-15 | 宁夏固原宏晨龙清真食品有限公司 | Eight treasures (choice ingredients of certain special dishes) nutritional oil seasoned millet mush and preparation technology |
| CN108244595A (en) * | 2018-01-16 | 2018-07-06 | 成都市老码头餐饮娱乐有限公司 | A kind of beef tallow basic flavouring for chafing dish and preparation method thereof |
| CN108077876A (en) * | 2018-01-26 | 2018-05-29 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy serious flavoring food and preparation method thereof |
| CN113907312A (en) * | 2021-10-25 | 2022-01-11 | 四川万高达味食品有限公司 | Medium spicy beef tallow hotpot condiment |
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Open date: 20090422 |