CN104431932A - Seasoning can, production method thereof and hot-pot noodles adopting seasoning can - Google Patents
Seasoning can, production method thereof and hot-pot noodles adopting seasoning can Download PDFInfo
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Abstract
The invention relates to a seasoning can, a production method thereof and hot-pot noodles adopting the seasoning can. The seasoning can comprises main ingredients, butter, rapeseed oil and spices, wherein the spices comprise star anise, fennel, murraya paniculata, angelica dahurica, alpinia tonkinensis gagnep, bay leaves, liquorice, amomum villosum, ligusticum wallichii, long pepper, tangerine peel, black pepper, cymbopogon citratus, chillies, zanthoxylum, ginger, garlic, fermented glutinous rice, rock candy, white spirits and the like. The invention further provides the production method of the seasoning can. The method comprises butter and rapeseed oil refining; and one or more of the following food materials including duck gizzard, dried bamboo shoot, fresh cowhells, bull pizzle and the like can be freely matched, are preserved, braised, sterilized and canned to produce various special hot pot products for consumers to choose. The invention further provides a method for seasoning the hot-pot noodles by the seasoning can. Therefore, the noodles have taste of hot pot, a product is crisp, refreshing and convenient to eat, and the hot-pot noodles having a fast feature are formed; and rice noodles and vermicelli can be adopted to replace noodles, and different flavors are realized. Old oil is not used, and artificial color and food flavor are not added, so that the seasoning can is healthier than the hot pot in the market, and the taste is more mellow and normal.
Description
Technical field
The present invention relates to a kind of food or foodstuff, be specifically related to a kind of chafing-dish noodles and preparation method thereof.
Background technology
The chafing dish pattern of China appears, hundred pot of thousand taste.The famous spicy hot chafing dish as Chongqing, spicy sweet-smelling, world-famous; The seafood chafing dish in Guangdong, calcium bone chafing dish food and oiliness, delicious infinite; Pekinese's mutton Shabu pot local flavor is unique, hangs people's appetite.In addition, " Pork cooked in hot pot ", " Beef in hot pot " in Hong Kong, the funcltional double chafing dish, " assorted chafing dish " in Shanghai, " the mutton braised in brown sauce in hotpot chafing dish " in Henan etc. in Chongqing in " the three delicacies chafing dish " in Hangzhou, " the game chafing dish " in Hubei, northeast, also the other tool of local flavor, tempting gluttonous saliva, can be rated as " on seat the spring breeze " in severe winter, by persons sponging on an aristocrat are continued saying it with interest.
Through development for many years, the industry chain (supply chain) of Chinese chafing dish industry has had blank.The ground farming and animal husbandries such as the Inner Mongol, Chongqing, Shandong, Hebei, Henan orient towards the whole country chafing dining market, set up the chafing dishes such as mutton, capsicum, Chinese prickly ash, sesame oil, sesame paste, bean vermicelli, solid alcohol and commonly use raw material, condiment, fuel production, processing, sale base, for chain chafing dish enterprise provides centralized purchasing to provide and deliver, reduce operating cost and create larger economic interests.And some chafing dining leading enterprises have not only possessed the raw material production line of oneself, further provided with special food research and development center and be responsible for weeding out the old and bring forth the new of new vegetable and meat.Join in system chain, enterprise also have developed standardized raw material and the soup stock of applicable large-scale development, ensures the genuineness of special permission shop allied.
Vegetable is normally rinsed ripe by existing chafing dish in chafing dish bottom flavorings, then eats, but blocked shot needs the longer time usually; In addition, features such as " numb, peppery, boiling hot " that chafing dish has, taste is very heavy, often the edible health that even can affect consumer.
Archaeological discovery and historical data prove, noodles originate from China, and the making of existing more than 4,000 year eats history.Noodles be a kind of make simple, instant, nutritious, can staple food again can the health-care food of fast food.Already by the people of the world is accepted and like.The flour of a kind of cereal of noodles or beans adds water and wears into dough, afterwards or pressure or the system of rolling or stretch and cut again or press in flakes, or use and rub with the hands, draw, the means such as to pinch, make strip (narrow or wide, flat or round) or strip, finally by boiling, fry, braised, fried a kind of food, of all shapes and colors, numerous in variety.
The eating method of noodles is various, in chafing dish restaurant, is often added in chafing dish material by noodles and rinses ripe, then eat, but this eating method could can only realize in chafing dish restaurant; Moreover have features such as " numb, peppery, boiling hot " due to existing chafing dish material, edible this to rinse ripe noodles in chafing dish material also unhealthy; In addition, under existing condition, the noodles that will eat delicious chafing dish type are easily not easy very much.
Summary of the invention
For the defect that above-mentioned prior art exists, condiment can that the object of the present invention is to provide a kind of hot pot taste and preparation method thereof and adopt the chafing-dish noodles of this condiment can, adopts this condiment can process chafing-dish noodles, namely opens instant, and edible healthier.
For achieving the above object, technical scheme of the present invention is:
A kind of condiment can, wherein, comprises major ingredient 45 ~ 75Kg, butter 17 ~ 28Kg, rapeseed oil 30 ~ 38Kg and spices, described major ingredient is duck's gizzard, dried bamboo shoots, fresh Cowhells, pizzle, the large tripe of ox, pork tendon, squid, sea cucumber, asparagus, Tricholoma, one or more of agrocybe form major ingredient combination, and described spices comprises the component of following weight portion: anistree 150 ~ 300g, fennel 400 ~ 600g, murraya paniculataJack 150 ~ 350g, the root of Dahurain angelica 150 ~ 300g, cool 150 ~ 300g in vain, spiceleaf 50 ~ 200g, Radix Glycyrrhizae 100 ~ 250g, fructus amomi 50 ~ 250g, fragrant fruit 100 ~ 200g, tsaoko 100 ~ 250g, Piper longum 50 ~ 200g, dried orange peel 50 ~ 150g, rhizoma nardostachyos 50 ~ 150g, cloves 50g ~ 100g, Momordica grosvenori 2 ~ 5, cassia bark 200 ~ 300g, cortex acanthopanacis 200 ~ 300g, Lysimachia sikokiana 50 ~ 150g, pepper 100 ~ 300g, Lemongrass 25 ~ 80g, capsicum 4 ~ 6Kg, Chinese prickly ash 1 ~ 3Kg, ginger 1 ~ 1.5Kg, garlic 0.5 ~ 1Kg, Salt black bean 0.5 ~ 1Kg, bean cotyledon 0.5 ~ 1Kg, fermented glutinour rice 150 ~ 300g, rock sugar 200 ~ 300g, white wine 200 ~ 300g.
The present invention also provides the preparation method of above-mentioned condiment can, comprises the steps:
(1) butter refine, and by the vigorous fire refining of butter at 150 ~ 280 DEG C, add the appropriate celery for butter refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(2) rapeseed oil refines, and by the vigorous fire refining of rapeseed oil at 150 ~ 280 DEG C, adds the appropriate celery for rapeseed oil refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(3) butter of blend step (1) and the rapeseed oil of step (2), temperature controls at 160 ~ 220 DEG C, add special capsicum again, fry to transparent shinny, cool the temperature to 110 ~ 210 DEG C, add bean cotyledon 0.5 ~ 1Kg, fermented glutinour rice 150 ~ 300g, rock sugar 200 ~ 300g, white wine 200 ~ 300g again, and appropriate for the ginger for refining, Chinese prickly ash, garlic, and frying 15 ~ 30 minutes;
(4) control temperature is 80 ~ 160 DEG C, add anistree 150 ~ 300g, fennel 400 ~ 600g, murraya paniculataJack 150 ~ 350g, the root of Dahurain angelica 150 ~ 300g, cool 150 ~ 300g in vain, spiceleaf 50 ~ 200g, Radix Glycyrrhizae 100 ~ 250g, fructus amomi 50 ~ 250g, fragrant fruit 100 ~ 200g, tsaoko 100 ~ 250g, Piper longum 50 ~ 200g, dried orange peel 50 ~ 150g, rhizoma nardostachyos 50 ~ 150g, cloves 50g ~ 100g, Momordica grosvenori 2 ~ 5, cassia bark 200 ~ 300g, cortex acanthopanacis 200 ~ 300g, Lysimachia sikokiana 50 ~ 150g, pepper 100 ~ 300g, Lemongrass 25 ~ 80g, butter 17 ~ 28Kg, rapeseed oil 30 ~ 38Kg, capsicum 4 ~ 6Kg, Chinese prickly ash 1 ~ 3Kg, ginger 1 ~ 1.5Kg, garlic 0.5 ~ 1Kg, Salt black bean 0.5 ~ 1Kg, fry 5 ~ 15 minutes, then filter and leave oil,
(5) major ingredient is cut into pieces or silk, then pickle half an hour more than with ginger, green onion and cooking wine;
(6) major ingredient getting the obtained oil of step (4) and step (5) mixes and the system of boiling in a covered pot over a slow fire, and temperature is 80 ~ 150 DEG C, and the stewing time processed is 5 ~ 30 minutes, adds appropriate monosodium glutamate, chickens' extract, edible salt, spring onion and caraway before off the pot;
(7) tinning when temperature is down to 50 ~ 80 DEG C, then vacuumizes;
(8) by canned products high-temperature sterilization, sterilization time 20 ~ 60 minutes, temperature is 100 ~ 180 DEG C.
Make in raw material and allocated following various medicinal herb components into:
Murraya paniculataJack, has the effects such as the promoting flow of qi and blood circulation, blood stasis removing analgesic, removing toxicity for detumescence; Make flavoring, can remove peculiar smell, flavouring is pungent;
The root of Dahurain angelica, has the functions such as the dehumidifying that gets rid of illness, apocenosis myogenic, promoting blood circulation and stopping pain, cures mainly anemofrigid cold, headache, rhinitis, toothache, and the diseases such as leukorrhea with reddish discharge, pain furuncle poison, also can make spices;
Cool in vain, have regulating the flow of vital energy, help digestion, the effect of preventing or arresting vomiting, make flavoring, can remove peculiar smell, flavouring is pungent;
Spiceleaf, has digestive system and benefits significantly, you can be helped to open appetite, deswelling gas of dispelling, pacify stomachache, and nourishing liver, invigorating kidney, dehumidifying diuresis;
Radix Glycyrrhizae is a kind of help Chinese herbal medicine, has the effects such as clearing heat and detoxicating, expelling phlegm and arresting coughing;
Fructus amomi, is a kind of comparatively gentle herbal medicine, mainly acts on the stomach of human body, kidney and spleen, can promoting the circulation of qi seasoning, and stomach is amusing, and is suitable for the illnesss such as treatment chest gastral cavity turgor, abdominal distention and little diet;
Fragrant fruit, a kind of Chinese medicinal plant, is usually used in rhizome hyoscine, and function activating QI to alleviate the depression, dispels pathogenic wind and remove dampness, promoting blood circulation and stopping pain, control that headache is dizzy, costalgia abdomen pain, through closing, having difficult labour, the disease such as ulcer sores;
Tsaoko, has drying damp and strengthening spleen, and the function of eliminating phlegm preventing malaria, cures mainly abdominal fullness and distention, and gastric disorder causing nausea is vomitted, the disease such as dyspepsia, malaria;
Rhizoma nardostachyos, as medicinal effect contributing to regulating qi-flowing for relieving pain, activating spleen and strengthening stomach, contributes to the effect for the treatment of abdominal distention, do not feel like eating, toothache, beriberi;
Momordica grosvenori, sweet, sour, cool in nature, have clearing heat and cooling blood, cough-relieving of promoting the production of body fluid, laxation toxin expelling, tender skin benefit effect such as face, moistening lung for removing phlegm;
Cassia bark, hot in nature, there is dim stomach dispelling cold, activate blood and relax tendons, the function of coronary circulation-promoting pain-relieving and antidiarrheal;
Cortex acanthopanacis, is used for the treatment of that arthralgia due to wind-dampness, muscles and bones impotence are soft, the disease such as soreness of waist and knee joint, internal lesion caused by overexertion, to kidney deficiency and liver, has rheumatism person the most applicable;
Lysimachia sikokiana, cures cold, and coughs and breathes heavily, rheumatalgia, irregular menstruation;
Lemongrass, has cough-relieving, hemostasis, loose effect such as the stasis of blood and pain relieving.
Mainly there is the promoting flow of qi and blood circulation, promoting blood circulation and stopping pain after the mixing of said herbal medicine composition, treatment abdominal distention, clearing heat and detoxicating and effect such as to help digestion, and can tart up, promote the effects such as taste.
Tool of the present invention has the following advantages: 1. butter, rapeseed oil are after refining, two kinds of oil become more fragrant, then add various spices and carry out frying, oil is left after filtration, then make with the oil after Titian and the major ingredient after ginger, green onion and cooking wine are pickled are stewing, capsicum in spices, pepper, Chinese prickly ash, ginger, garlic, anise and fennel etc. make the raw material of chafing dish, and the major ingredient that the butter utilizing these spices to refine and vegetable seed braise system has the taste of chafing dish obviously; 2. in the process of lard oil, these can as the medicinal herb components of spices to add murraya paniculataJack, the root of Dahurain angelica, in vain cool, spiceleaf, Radix Glycyrrhizae, fructus amomi, fragrant fruit, tsaoko, rhizoma nardostachyos, Momordica grosvenori, cassia bark, cortex acanthopanacis, Lysimachia sikokiana and Lemongrass, these medicinal herb componentses have the promoting flow of qi and blood circulation, promoting blood circulation and stopping pain, treatment abdominal distention, clearing heat and detoxicating and effect such as to help digestion, of the present invention have hot pot taste, taste is heavier, said herbal medicine composition just in time can alleviate the stimulation to eater in condiment can, has suitable therapeutic action on the contrary to eater; 3., in condiment can of the present invention, except monosodium glutamate, chickens' extract, do not add anticorrisive agent, additive, flavoring essence and artificial color, transgenosis edible oil is not adopted yet, by vacuumizing and at high temperature sterilization, just can ensure that condiment can has the longer shelf-life, being conducive to the health of eater; 4. because of need not always oil, repeatedly do not boil boiling hot, so more healthy than chafing dish on the market, taste more alcohol just, is real relieved quick chafing dish flavour product.
Further, described condiment can, wherein, comprise duck's gizzard and dried bamboo shoots 45Kg altogether, butter 18Kg, rapeseed oil 30Kg, anistree 150g, fennel 400g, murraya paniculataJack 150g, root of Dahurain angelica 150g, white cool 150g, spiceleaf 50g, Radix Glycyrrhizae 100g, fructus amomi 50g, fragrant fruit 100g, tsaoko 100g, Piper longum 50g, dried orange peel 50g, rhizoma nardostachyos 50g, cloves 50g, Momordica grosvenori 2, cassia bark 200g, cortex acanthopanacis 200g, Lysimachia sikokiana 50g, pepper 100g, Lemongrass 25g, capsicum 4Kg, Chinese prickly ash 1Kg, ginger 0.5Kg, garlic 0.5Kg, Salt black bean 0.5Kg, bean cotyledon 0.5Kg, fermented glutinour rice 150g, rock sugar 200g, white wine 200g.Discovery is tested, the condiment can delicious flavour of the raw material making of above-mentioned formula through inventor.
Further, described condiment can, wherein, comprise duck's gizzard and dried bamboo shoots 75Kg altogether, butter 28Kg, rapeseed oil 38Kg, anistree 300g, fennel 600g, murraya paniculataJack 350g, root of Dahurain angelica 300g, white cool 300g, spiceleaf 200g, Radix Glycyrrhizae 250g, fructus amomi 250g, fragrant fruit 200g, tsaoko 250g, Piper longum 200g, dried orange peel 150g, rhizoma nardostachyos 150g, cloves 100g, Momordica grosvenori 5, cassia bark 300g, cortex acanthopanacis 300g, Lysimachia sikokiana 150g, pepper 300g, Lemongrass 80g, capsicum 6Kg, Chinese prickly ash 3Kg, ginger 1.5Kg, garlic 1Kg, Salt black bean 1Kg, bean cotyledon 1Kg, fermented glutinour rice 300g, rock sugar 300g, white wine 300g.Through inventor's checking, condiment can delicious flavour prepared by the raw material of above-mentioned weight portion.
Further, the making step of described special capsicum is as follows:
(1) capsicum is cut into little section of shape;
(2) with iron pan frying 12 ~ 18 minutes at 60 ~ 160 DEG C, Guan Huo, then fries to less than 50 DEG C;
(3) second time is heated to 120 ~ 200 DEG C, then fries 10 ~ 18 minutes, Guan Huo, then fries to less than 50 DEG C;
(4) third time heats to 150 ~ 250 DEG C, then fries 8 ~ 12 minutes, Guan Huo;
(5) use boiling water 10 ~ 25 minutes, pick up and take off dry;
(6) with pulverizer, the capsicum after de-doing is stirred into fine granularity, namely obtain special capsicum.
Add gentle cooling through three times, then through poach, the special capsicum be finally ground into, has the following advantages: a. eliminates capsicum and does peppery, pungent taste; B. pungent is more soft, little to the stimulation of stomach; C. the capsicum than general is more fragrant; D. color is ruddy, and outward appearance is better.
Further, in special capsicum making step (2), step (3), step (4), the time of frying is respectively 15 minutes, 15 minutes and 10 minutes.Capsicum can be fried to transparent shinny, bright-colored by the above-mentioned time, but can not by capsicum stir-bake to brown.
The present invention also provides a kind of chafing-dish noodles, adds condiment can described in claims 1 to 3 as condiment in noodles.Utilize the noodles not only delicious flavour that above-mentioned condiment can cooks, there is the taste of chafing dish, in addition, allocated multiple medicinal herb components in condiment can process raw material, said herbal medicine composition has the promoting flow of qi and blood circulation, promoting blood circulation and stopping pain, treatment abdominal distention, clearing heat and detoxicating and effect such as to help digestion, just in time can eliminate pungent taste, be conducive to the health of eater; In addition, this condiment can eats very convenient as the chafing-dish noodles of condiment, does not use in chafing dish restaurant and just can enjoy.
Further, described noodles comprise following raw material: 45 ~ 60Kg flour, 20 ~ 60 eggs, 5 ~ 9Kg water, and appropriate dietary alkali, edible salt.Egg is more than existing noodles, and the strength road of noodles is very good, puts into can condiment, can not become paste very soon, and eater slowly can enjoy the noodles of delicious hot pot taste.
Detailed description of the invention
Using duck's gizzard and dried bamboo shoots as major ingredient in embodiment, but in actual production, major ingredient is not limited to duck's gizzard, dried bamboo shoots, fresh Cowhells, pizzle, the large tripe of ox, pork tendon, squid, sea cucumber, asparagus, Tricholoma, agrocybe, also can be other foodstuff.
Embodiment 1
A kind of condiment can, wherein, comprise dried bamboo shoots 43Kg, duck's gizzard 43Kg, butter 18Kg, the component of rapeseed oil 30Kg and following weight portion: anistree 150g, fennel 400g, murraya paniculataJack 150g, root of Dahurain angelica 150g, white cool 150g, spiceleaf 50g, Radix Glycyrrhizae 100g, fructus amomi 50g, fragrant fruit 100g, tsaoko 100g, Piper longum 50g, dried orange peel 50g, rhizoma nardostachyos 50g, cloves 50g, Momordica grosvenori 2, cassia bark 200g, cortex acanthopanacis 200g, Lysimachia sikokiana 50g, pepper 100g, Lemongrass 25g, capsicum 4Kg, Chinese prickly ash 1Kg, ginger 0.5Kg, garlic 0.5Kg, Salt black bean 0.5Kg, bean cotyledon 0.5Kg, fermented glutinour rice 150g, rock sugar 200g, white wine 200g.
The making step of the condiment can described in the present embodiment is as follows:
(1) butter refine, and by the vigorous fire refining of butter at 150 DEG C, add the appropriate celery for butter refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(2) rapeseed oil refines, and by the vigorous fire refining of rapeseed oil at 150 DEG C, adds the appropriate celery for rapeseed oil refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(3) butter of blend step (1) and the rapeseed oil of step (2), temperature is reduced to 160 DEG C, add special capsicum again, fry to transparent shinny, cool the temperature to 110 DEG C, add bean cotyledon 0.5Kg, fermented glutinour rice 150g, rock sugar 200g, white wine 200g again, and in right amount for refine ginger, Chinese prickly ash, garlic, then frying 15 minutes;
(4) control temperature is 80 DEG C, add anistree 150g, fennel 400g, murraya paniculataJack 150g, root of Dahurain angelica 150g, white cool 150g, spiceleaf 50g, Radix Glycyrrhizae 100g, fructus amomi 50g, fragrant fruit 100g, tsaoko 100g, Piper longum 50g, dried orange peel 50g, rhizoma nardostachyos 50g, cloves 50g, Momordica grosvenori 2, cassia bark 200g, cortex acanthopanacis 200g, Lysimachia sikokiana 50g, pepper 100g, Lemongrass 25g, capsicum 4Kg, Chinese prickly ash 1Kg, ginger 0.5Kg, garlic 0.5Kg, Salt black bean 0.5Kg, fry 5 ~ 15 minutes, then filter and leave oil;
(5) dried bamboo shoots are torn into silk, duck's gizzard is cut into pieces;
(6) duck's gizzard ginger, green onion and cooking wine are pickled half an hour more than;
(7) get the obtained oil of step (4) and duck's gizzard and dried bamboo shoots to mix and the system of boiling in a covered pot over a slow fire, wherein, the gross weight of duck's gizzard, dried bamboo shoots equal get the weight of oil, the temperature of stewing system is 80 DEG C, the stewing time processed is 5 ~ 30 minutes, adds the appropriate monosodium glutamate for seasoning, chickens' extract, edible salt, spring onion and caraway before off the pot;
(8) tinning when temperature is down to 50 DEG C, then vacuumizes;
(9) by canned products high-temperature sterilization, sterilization time 20 minutes, temperature is 100 DEG C.
The making step of the special capsicum of the present embodiment is as follows:
(1) 4Kg capsicum is cut into little section of shape;
(2) with iron pan frying 12 minutes at 60 DEG C, Guan Huo, then fries to about 35 DEG C;
(3) second time is heated to 120 DEG C, then fries 10 minutes, Guan Huo, then fries to about 35 DEG C;
(4) third time heats to 150 DEG C, then fries 8 minutes, Guan Huo;
(5) use boiling water 10 minutes, pick up and take off dry;
(6) with pulverizer, the capsicum after de-doing is stirred into fine granularity, namely obtain the special capsicum of the present embodiment.
The present embodiment also provides a kind of chafing-dish noodles, and in noodles, add condiment can described in the present embodiment as condiment, wherein, noodles comprise following raw material and make: 45Kg flour, 45 eggs, 5Kg water.Utilize the noodles not only delicious flavour that above-mentioned condiment can cooks, there is the taste of chafing dish.
In the present embodiment, the various nutritional labeling testing results of condiment can are as shown in table 1.
Embodiment 2
A kind of condiment can, wherein, comprise dried bamboo shoots 38Kg, duck's gizzard 38Kg, butter 28Kg, the component of rapeseed oil 38Kg and following weight portion: anistree 300g, fennel 600g, murraya paniculataJack 350g, root of Dahurain angelica 300g, white cool 300g, spiceleaf 200g, Radix Glycyrrhizae 250g, fructus amomi 250g, fragrant fruit 200g, tsaoko 250g, Piper longum 200g, dried orange peel 150g, rhizoma nardostachyos 150g, cloves 100g, Momordica grosvenori 5, cassia bark 300g, cortex acanthopanacis 300g, Lysimachia sikokiana 150g, pepper 300g, Lemongrass 80g, capsicum 6Kg, Chinese prickly ash 3Kg, ginger 1.5Kg, garlic 1Kg, Salt black bean 1Kg, bean cotyledon 1Kg, fermented glutinour rice 300g, rock sugar 300g, white wine 300g.
The making step of the condiment can described in the present embodiment is as follows:
(1) butter refine, and by the vigorous fire refining of butter at 280 DEG C, add the appropriate celery for butter refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(2) rapeseed oil refines, and by the vigorous fire refining of rapeseed oil at 280 DEG C, adds the appropriate celery for rapeseed oil refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(3) butter of blend step (1) and the rapeseed oil of step (2), temperature is reduced to 220 DEG C, add special capsicum again, fry to transparent shinny, cool the temperature to 210 DEG C, add bean cotyledon 1Kg, fermented glutinour rice 300g, rock sugar 300g, white wine 300g again, and in right amount for refine ginger, Chinese prickly ash, garlic, and frying 15 minutes;
(4) control temperature is 160 DEG C, add anistree 300g, fennel 600g, murraya paniculataJack 350g, root of Dahurain angelica 300g, white cool 300g, spiceleaf 200g, Radix Glycyrrhizae 250g, fructus amomi 250g, fragrant fruit 200g, tsaoko 250g, Piper longum 200g, dried orange peel 150g, rhizoma nardostachyos 150g, cloves 100g, Momordica grosvenori 5, cassia bark 300g, cortex acanthopanacis 300g, Lysimachia sikokiana 150g, pepper 300g, Lemongrass 80g, Chinese prickly ash 3Kg, ginger 1.5Kg, garlic 1Kg, Salt black bean 1Kg, fry 15 minutes, then filter and leave oil;
(5) dried bamboo shoots are torn into silk, duck's gizzard is cut into pieces;
(6) duck's gizzard ginger, green onion and cooking wine are pickled 50 minutes;
(7) get the obtained oil of step (4) and duck's gizzard and dried bamboo shoots to mix and the system of boiling in a covered pot over a slow fire, wherein, the gross weight of duck's gizzard, dried bamboo shoots equal get the weight of oil, stewing temperature processed is 150 DEG C, the stewing time processed is 30 minutes, adds appropriate monosodium glutamate, chickens' extract, edible salt, spring onion and caraway before off the pot;
(8) tinning when temperature is down to 80 DEG C, then vacuumizes;
(9) by canned products high-temperature sterilization, sterilization time 60 minutes, temperature is 180 DEG C.
The making step of the special capsicum of the present embodiment is as follows:
(1) 6Kg capsicum is cut into little section of shape;
(2) with iron pan frying 18 minutes at 160 DEG C, Guan Huo, then fries to about 45 DEG C;
(3) second time is heated to 200 DEG C, then fries 18 minutes, Guan Huo, then fries to about 45 DEG C;
(4) third time heats to 250 DEG C, then fries 12 minutes, Guan Huo;
(5) use boiling water 25 minutes, pick up and take off dry;
(6) with pulverizer, the capsicum after de-doing is stirred into fine granularity, namely obtain the special capsicum of the present embodiment.
The present embodiment also provides a kind of chafing-dish noodles, and in noodles, add condiment can described in the present embodiment as condiment, wherein, noodles comprise following raw material and make: 60Kg flour, 60 eggs, 14Kg water.Utilize the noodles not only delicious flavour that above-mentioned condiment can cooks, there is the taste of chafing dish.
Embodiment 3
A kind of condiment can, wherein, comprise dried bamboo shoots 30Kg, duck's gizzard 30Kg, butter 20Kg, the component of rapeseed oil 63Kg and following weight portion: anistree 200g, fennel 500g, murraya paniculataJack 200g, root of Dahurain angelica 250g, white cool 200g, spiceleaf 100g, Radix Glycyrrhizae 200g, fructus amomi 150g, fragrant fruit 100g, tsaoko 200g, Piper longum 100g, dried orange peel 150g, rhizoma nardostachyos 150g, cloves 80g, Momordica grosvenori 3, cassia bark 200g, cortex acanthopanacis 200g, Lysimachia sikokiana 150g, pepper 200g, Lemongrass 50g, butter 20Kg, rapeseed oil 63Kg, capsicum 5Kg, Chinese prickly ash 2Kg, ginger 1Kg, garlic 1Kg, Salt black bean 1Kg, bean cotyledon 0.5Kg, fermented glutinour rice 200g, rock sugar 220g, white wine 260g.
The making step of the condiment can described in the present embodiment is as follows:
(1) butter refine, and by the vigorous fire refining of butter at 200 DEG C, add the appropriate celery for butter refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(2) rapeseed oil refines, and by the vigorous fire refining of rapeseed oil at 200 DEG C, adds the appropriate celery for rapeseed oil refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(3) butter of blend step (1) and the rapeseed oil of step (2), temperature controls at 180 DEG C, add special capsicum again, fry to transparent shinny, cool the temperature to 160 DEG C, add bean cotyledon 0.5Kg, fermented glutinour rice 200g, rock sugar 220g, white wine 260g again, and in right amount for refine ginger, Chinese prickly ash, garlic, and frying 15 ~ 30 minutes;
(4) control temperature is 120 DEG C, add anistree 200g, fennel 500g, murraya paniculataJack 200g, root of Dahurain angelica 250g, white cool 200g, spiceleaf 100g, Radix Glycyrrhizae 200g, fructus amomi 150g, fragrant fruit 100g, tsaoko 200g, Piper longum 100g, dried orange peel 150g, rhizoma nardostachyos 150g, cloves 80g, Momordica grosvenori 3, cassia bark 200g, cortex acanthopanacis 200g, Lysimachia sikokiana 150g, pepper 200g, Lemongrass 50g, capsicum 5Kg, Chinese prickly ash 2Kg, ginger 1Kg, garlic 1Kg, Salt black bean 1Kg, fry 10 minutes, then filter and leave oil;
(5) dried bamboo shoots are torn into silk, duck's gizzard is cut into pieces;
(6) duck's gizzard ginger, green onion and cooking wine are pickled 40 minutes;
(7) get the obtained oil of step (4) and duck's gizzard and dried bamboo shoots to mix and the system of boiling in a covered pot over a slow fire, wherein, the gross weight of duck's gizzard, dried bamboo shoots equal get the weight of oil, the temperature of stewing system is 120 DEG C, the stewing time processed is 15 minutes, adds the appropriate monosodium glutamate for seasoning, chickens' extract, edible salt, spring onion and caraway before off the pot;
(8) tinning when temperature is down to 65 DEG C, then vacuumizes;
(9) by canned products high-temperature sterilization, sterilization time 50 minutes, temperature is 140 DEG C.
The making step of the special capsicum of the present embodiment is as follows:
(1) 5Kg capsicum is cut into little section of shape;
(2) with iron pan frying 15 minutes at 120 DEG C, Guan Huo, then fries to about 40 DEG C;
(3) second time is heated to 150 DEG C, then fries 12 minutes, Guan Huo, then fries to about 40 DEG C;
(4) third time heats to 180 DEG C, then fries 12 minutes, Guan Huo;
(5) use boiling water 14 minutes, pick up and take off dry;
(6) with pulverizer, the capsicum after de-doing is stirred into fine granularity, namely obtain the special capsicum of the present embodiment.
The present embodiment also provides a kind of chafing-dish noodles, and in noodles, add condiment can described in the present embodiment as condiment, wherein, noodles comprise following raw material and make: 50Kg flour, 50 eggs, 8Kg water.Utilize the noodles not only delicious flavour that above-mentioned condiment can cooks, there is the taste of chafing dish.
For embodiment 1, detect the nutritional labeling of the condiment can in embodiment 1, detect through state, Chongqing City ten thousand food and medicine inspection institute, detection is numbered: 2014WF0331, and testing result is as follows:
Table 1
| Sequence number | Test item | Testing result | NRV% |
| 1 | Fat | 31.5（g/100g） | 52 |
| 2 | Protein | 3.4(g/100g) | 6 |
| 3 | Carbohydrate | 28.9(g/100g) | 10 |
| 4 | Energy | 1715(kJ/100g) | 20 |
| 5 | Sodium | 837(mg/100g) | 42 |
The fatty heat production that the nutritionist of China proposes to take in every day should account for 20% ~ 25% of total quantity of heat production, and that is, the fat that everyone should take in is relevant with the heat that his day always takes in.A general people should take in 2000 kilocalories of heats every day, and we know that again every gram of fatty heat production is 9 kilocalories, and the fat that so this people should take in for one day is 2000 × 25%/9=55 gram.In fact normally the fat that should take in of people is between 50 grams ~ 80 grams.As can be seen from the above table, containing 31.5g fat in every 100g condiment can, 1715kJ heat, when eating at every turn, condiment amount in the condiment can added is approximately 80g, so the intake of fat is about 25.2g, the heat of absorption is about 1372kJ, so the fat taken in can not excess, the heat of absorption also can not exceed standard.
Chinese scholar is using traditional meals as protein source (wherein animal protein accounts for 20.6%), the average requirement obtained in 16 adult normals is (0.92 ± 0.12) g/ (kgd), this value can obtain nitrogen balance in a rapid lapse of time, as added two differences, its RNI value is 1.16g/ (kgd), calculate that the people of a 65kg body weight recommends 75 grams every day, it is satisfied that this value can make the adult of 97.5% all obtain, and wherein some people is then more abundant.As can be seen from the above table, containing 3.4g protein in every 100g condiment can, when eating, the condiment amount in the condiment can added is approximately 80g at every turn, and the intake of fat is about 2.72g, so the intake of protein can not excess.
The carbohydrate that human body is taken in becomes glucose through digestion in vivo or other monose participates in organism metabolism.In everyone meals, the ratio of carbohydrate does not specify concrete quantity, and China nutritionist thinks that carbohydrate quantity of heat production accounts for 60 ~ 65% of total amount of heat and is advisable, and in general, does not have specific dietetic requirement to carbohydrate.The energy intake of rational proportion mainly should be obtained from carbohydrate.In addition, 50 ~ 100 grams of digestible carbohydrate should at least be taken in every day to prevent carbohydrate deficiency disease.As can be seen from the above table, containing 28.9g carbohydrate in every 100g condiment can, when eating, the condiment amount in the condiment can added is approximately 80g, and the intake of carbohydrate is about 23.12g, so the intake of carbohydrate can not excess at every turn.
According to the suggestion of the World Health Organization, the intake 2000mg of everyone sodium every day.As can be seen from the above table, containing 837mg carbohydrate in every 100g condiment can, when eating, the condiment amount in the condiment can added is approximately 80g, and the intake of sodium is about 669.6mg, so the intake of sodium can not excess at every turn.
In sum, edible adopt the chafing-dish noodles that in above-mentioned condiment can, condiment makes, every nutritional labeling there will not be the problem exceeded standard, and various nutritional labeling in condiment can and various medicinal herb components useful to health.
Above-described is only the preferred embodiment of the present invention; should be understood that; for a person skilled in the art; under the prerequisite not departing from structure of the present invention; some distortion and improvement can also be made; these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.
Claims (8)
1. a condiment can, is characterized in that, comprises major ingredient 45 ~ 75Kg, butter 17 ~ 28Kg, rapeseed oil 30 ~ 38Kg and spices, described major ingredient is duck's gizzard, dried bamboo shoots, fresh Cowhells, pizzle, the large tripe of ox, pork tendon, squid, sea cucumber, asparagus, Tricholoma, one or more of agrocybe, described spices comprises the component of following weight portion: anistree 150 ~ 300g, fennel 400 ~ 600g, murraya paniculataJack 150 ~ 350g, the root of Dahurain angelica 150 ~ 300g, cool 150 ~ 300g in vain, spiceleaf 50 ~ 200g, Radix Glycyrrhizae 100 ~ 250g, fructus amomi 50 ~ 250g, fragrant fruit 100 ~ 200g, tsaoko 100 ~ 250g, Piper longum 50 ~ 200g, dried orange peel 50 ~ 150g, rhizoma nardostachyos 50 ~ 150g, cloves 50g ~ 100g, Momordica grosvenori 2 ~ 5, cassia bark 200 ~ 300g, cortex acanthopanacis 200 ~ 300g, Lysimachia sikokiana 50 ~ 150g, pepper 100 ~ 300g, Lemongrass 25 ~ 80g, capsicum 4 ~ 6Kg, Chinese prickly ash 1 ~ 3Kg, ginger 0.5 ~ 1.5Kg, garlic 0.5 ~ 1Kg, Salt black bean 0.5 ~ 1Kg, bean cotyledon 0.5 ~ 1Kg, fermented glutinour rice 150 ~ 300g, rock sugar 200 ~ 300g, white wine 200 ~ 300g.
2. condiment can according to claim 1, it is characterized in that: comprise duck's gizzard and dried bamboo shoots 45Kg altogether, butter 18Kg, rapeseed oil 30Kg, anistree 150g, fennel 400g, murraya paniculataJack 150g, root of Dahurain angelica 150g, white cool 150g, spiceleaf 50g, Radix Glycyrrhizae 100g, fructus amomi 50g, fragrant fruit 100g, tsaoko 100g, Piper longum 50g, dried orange peel 50g, rhizoma nardostachyos 50g, cloves 50g, Momordica grosvenori 2, cassia bark 200g, cortex acanthopanacis 200g, Lysimachia sikokiana 50g, pepper 100g, Lemongrass 25g, butter 18Kg, rapeseed oil 30Kg, capsicum 4Kg, Chinese prickly ash 1Kg, ginger 0.5Kg, garlic 0.5Kg, Salt black bean 0.5Kg, bean cotyledon 0.5Kg, fermented glutinour rice 150g, rock sugar 200g, white wine 200g.
3. condiment can according to claim 1, it is characterized in that: comprise duck's gizzard and dried bamboo shoots 75Kg altogether, butter 28Kg, rapeseed oil 38Kg, anistree 300g, fennel 600g, murraya paniculataJack 350g, root of Dahurain angelica 300g, white cool 300g, spiceleaf 200g, Radix Glycyrrhizae 250g, fructus amomi 250g, fragrant fruit 200g, tsaoko 250g, Piper longum 200g, dried orange peel 150g, rhizoma nardostachyos 150g, cloves 100g, Momordica grosvenori 5, cassia bark 300g, cortex acanthopanacis 300g, Lysimachia sikokiana 150g, pepper 300g, Lemongrass 80g, butter 28Kg, rapeseed oil 38Kg, capsicum 6Kg, Chinese prickly ash 3Kg, ginger 1.5Kg, garlic 1Kg, Salt black bean 1Kg, bean cotyledon 1Kg, fermented glutinour rice 300g, rock sugar 300g, white wine 300g.
4. the preparation method of a kind of condiment can as claimed in claim 1, is characterized in that, comprise the steps:
(1) butter refine, and by the vigorous fire refining of butter at 150 ~ 280 DEG C, add the appropriate celery for butter refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(2) rapeseed oil refines, and by the vigorous fire refining of rapeseed oil at 150 ~ 280 DEG C, adds the appropriate celery for rapeseed oil refinement, caraway, old ginger, shallot, garlic, onion, until fried dry doubling is pulled out;
(3) butter of blend step (1) and the rapeseed oil of step (2), temperature controls at 160 ~ 220 DEG C, add special capsicum again, fry to transparent shinny, cool the temperature to 110 ~ 210 DEG C, add bean cotyledon 0.5 ~ 1Kg, fermented glutinour rice 150 ~ 300g, rock sugar 200 ~ 300g, white wine 200 ~ 300g again, and in right amount for refine ginger, Chinese prickly ash, garlic, and frying 15 ~ 30 minutes;
(4) control temperature is 80 ~ 160 DEG C, add anistree 150 ~ 300g, fennel 400 ~ 600g, murraya paniculataJack 150 ~ 350g, the root of Dahurain angelica 150 ~ 300g, cool 150 ~ 300g in vain, spiceleaf 50 ~ 200g, Radix Glycyrrhizae 100 ~ 250g, fructus amomi 50 ~ 250g, fragrant fruit 100 ~ 200g, tsaoko 100 ~ 250g, Piper longum 50 ~ 200g, dried orange peel 50 ~ 150g, rhizoma nardostachyos 50 ~ 150g, cloves 50g ~ 100g, Momordica grosvenori 2 ~ 5, cassia bark 200 ~ 300g, cortex acanthopanacis 200 ~ 300g, Lysimachia sikokiana 50 ~ 150g, pepper 100 ~ 300g, Lemongrass 25 ~ 80g, Chinese prickly ash 1 ~ 3Kg, ginger 1 ~ 1.5Kg, garlic 0.5 ~ 1Kg, Salt black bean 0.5 ~ 1Kg, fry 5 ~ 15 minutes, then filter and leave oil,
(5) major ingredient is cut into pieces or silk, then pickle half an hour more than with ginger, green onion and cooking wine;
(6) major ingredient getting the obtained oil of step (4) and step (5) mixes and the system of boiling in a covered pot over a slow fire, and temperature is 80 ~ 150 DEG C, and the stewing time processed is 5 ~ 30 minutes, adds appropriate monosodium glutamate, chickens' extract, edible salt, spring onion and caraway before off the pot;
(7) tinning when temperature is down to 50 ~ 80 DEG C, then vacuumizes;
(8) by canned products high-temperature sterilization, sterilization time 20 ~ 60 minutes, temperature is 100 ~ 180 DEG C.
5. the preparation method of condiment can according to claim 4, is characterized in that, in step (3), the making step of special capsicum is as follows:
Capsicum is cut into little section of shape;
With iron pan frying 12 ~ 18 minutes at 60 ~ 160 DEG C, Guan Huo, then fries to less than 50 DEG C;
Second time is heated to 120 ~ 200 DEG C, then fries 10 ~ 18 minutes, Guan Huo, then fries to less than 50 DEG C;
Third time heats to 150 ~ 250 DEG C, then fries 8 ~ 12 minutes, Guan Huo;
With boiling water 10 ~ 25 minutes, pick up and take off dry;
With pulverizer, the capsicum after de-doing is stirred into fine granularity, namely obtain special capsicum.
6. the preparation method of condiment can according to claim 5, is characterized in that, in step (2), step (3), step (4), the time of frying is respectively 15 minutes, 15 minutes and 10 minutes.
7. a chafing-dish noodles, is characterized in that, adds condiment can described in claims 1 to 3 as condiment in noodles.
8. a kind of chafing-dish noodles according to claim 7, is characterized in that, described noodles comprise following raw material: 45 ~ 60Kg flour, 20 ~ 60 eggs, 5 ~ 9Kg water, and appropriate dietary alkali, edible salt.
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