CN105685930A - Residue-free hotpot condiment and preparing method thereof - Google Patents
Residue-free hotpot condiment and preparing method thereof Download PDFInfo
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Abstract
The invention relate to a residue-free hotpot condiment and a preparing method thereof. The residue-free hotpot condiment is in a residue-free oil bag mode and a sauce bag mode. The preparing method includes the steps that after the condiment is fried, residue-free oil obtained through oil removing can be prepared into the residue-free oil bag; after residues obtained through oil removing are boiled with water, water-soluble flavor ingredients are extracted to prepare the sauce bag. According to the residue-free hotpot condiment and the preparing method thereof, as all the raw-material components and the proportion in the residue-free oil bag and all the raw-material ingredients and the proportion in the sauce bag are adjusted, and the production technology is improved, the prepared residue-free hotpot condiment has the advantage that mellow, rich and non-greasy taste is achieved, and the taste of a product is improved accordingly; as the residues obtained through oil removing are recycled, product cost is further reduced, and resource waste and environment pollution are reduced.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of slag-free chafing dish bottom flavoring and preparation method thereof。
Background technology
Traditional bottom material of chafing dish be after the parches such as broad bean paste, Fructus Capsici, Pericarpium Zanthoxyli, spice, bubble green pepper, Semen Sojae Preparatum and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii direct fill use have slag type bottom material of chafing dish。The process taste that this bed material product rinses food along with consumer constantly discharges, but a lot of Pericarpium Zanthoxylies or spice can be attached in the food materials rinsing food, affect sense organ, and the eater having Pericarpium Zanthoxyli can feel numb especially, even bitter, thus had a strong impact on the satisfaction of consumer。
Development along with bed material technique, have without slag type bed material, this product is to have slag type bed material by soaking the regular hour, after being generally 18-24 hour, by filtering or centrifugal, oil and slag are easily separated, only oil are used for consumer and eat, when joining pot, be further added by a toppings bag (mainly salt, monosodium glutamate, chicken essence etc.)。Such as CN103349260A discloses a kind of cinder-free clearing-oil chafing dish bottom flavorings, comprising: oil bag；Oil includes: Oleum Brassicae campestris 240-255 kilogram, XIAOMIJIAO 30-35 kilogram, a new generation capsicum annum fasciculatum 30-35 kilogram, Zanthoxylum schinifolium 7-7.5 kilogram, 7.5-16 kilogram of Herba Alii fistulosi, old ginger 6.5-7 kilogram, spice 7.3-7.4 kilogram；Its oil bag adopts low temperature to boil technique, boils temperature and controls between 95-105 DEG C, and the time of boiling controls at 90-100 minute, through twice filtration, primary sedimentation, filter blank slags such as spice and form and cold-aseptic filling, prevent the regeneration from precipitating, it is to avoid spice adhesion and decomposition etc.；CN105105055A discloses by selecting specific raw material and logical oxygen to cook technique, makes the excellent flavor of product, and by clarifying and oil-water separation obtains the clearing-oil chafing dish bottom flavorings without slag, good mouthfeel and easily storing, shelf life extension。
In the preparation process of the slag-free chafing dish bottom flavoring disclosed in above-mentioned document, it all have employed processing mode oil and slag being easily separated, but only oil is used for consumer and eats, and the material slag after its filtration is substantially wasted。Owing to the flavor component of usual spice is divided into two kinds, one is oil-soluble fragrance effective ingredient, one is water miscible flavor component, the bed material product of type without slag disclosed in above-mentioned document is only extracted wherein oil-soluble composition, and water miscible composition is wasted, therefore this processing mode will certainly be substantially reduced the taste and flavor of product, correspondingly, supplementary flavouring agent bag can only be leaned on to increase the salty, fresh of product；Further, since the material slag removing oil not obtained recycles, thus also result in the wasting of resources and environmental pollution。
Therefore, how recycling filter after material slag and improve the local flavor of product further and become current problem demanding prompt solution。
Summary of the invention
For solving the above-mentioned technical problem of prior art, the invention provides a kind of slag-free chafing dish bottom flavoring and preparation method thereof。Slag-free chafing dish bottom flavoring provided by the present invention is divided into sludgeless oil bag and the form of sauce bag, wherein possibly together with the water solublity aroma constituent in bed material in sauce bag；By by after bed material parch, the sludgeless oil obtained through removing oil can be made into sludgeless oil bag, and the material slag obtained through removing oil, after decocting in water system, extracts wherein water miscible flavor component and flavouring agent and makes sauce bag。The present invention is by adjusting each raw material components and ratio thereof in sludgeless oil bag and sauce bag, and improve its production technology, the slag-free chafing dish bottom flavoring prepared is made to have the strong and brisk in taste strong but feature of non-greasy, thus remaining product taste to the full extent, additionally also reduce product cost, decrease the wasting of resources and environmental pollution。
For reaching this purpose, present invention employs techniques below scheme:
First aspect, the preparation method that the invention provides a kind of slag-free chafing dish bottom flavoring, comprise the following steps:
(1) vegetable oil is heated after 125-130 DEG C, add Rhizoma Zingiberis, Herba Alii fistulosi and the Herba Apii graveolentis parch 25-35min when 135-140 DEG C, it is subsequently added into Fructus Capsici powder parch 3-5min when 135-140 DEG C, it is subsequently adding Zanthoxylum schinifolium Flos Carthami green pepper parch 1-3min when 135-140 DEG C, it is subsequently added into broad bean paste, spice, crystal sugar and Fructus Piperis powder, the parch 1-5min when 120-125 DEG C, add Chinese liquor and animal oil, fire is closed when temperature of charge reaches 105-110 DEG C, take the dish out of the pot immersion 18-24h, sludgeless oil and material slag is obtained after deoiling treatment, described sludgeless oil is carried out fill and obtains sludgeless oil bag；
(2) the material slag that step (1) obtains is added when heating the water to 70-80 DEG C, cooked, stirring after, temperature takes the dish out of the pot when reaching 100 DEG C, it is filtrated to get juice, the juice of filtration is warmed up to 80-85 DEG C, in juice, add powder class flavouring agent and cream class flavouring agent, stirring 5-10min, add preservative, close fire when temperature reaches 95 DEG C and take the dish out of the pot, and fill obtains sauce bag。
The present invention is by after being easily separated bed material oil after deoiling treatment and slag, also the material slag after filtering is reprocessed, namely adopt and this material slag is carried out decocting in water, to extract wherein water miscible flavor component, thus obtaining taste bed material product more preferably, this slag-free chafing dish bottom flavoring is strong and brisk in taste strong but non-greasy, remains product special flavour to the full extent, additionally also reduce product cost, decrease the wasting of resources and environmental pollution。
According to the present invention, described slag-free chafing dish bottom flavoring includes the raw material of following weight portion:
Vegetable oil 200-300 part, Rhizoma Zingiberis Recens 5-8 part, Herba Alii fistulosi 5-8 part, Herba Apii graveolentis 5-8 part, Fructus Capsici powder 12-20 part, Zanthoxylum schinifolium 3-5 part, pericarpium zanthoxyli bungeani 1-3 part, broad bean paste 20-30 part, spice 6-8 part, crystal sugar 1-3 part, Fructus Piperis powder 1-3 part, Chinese liquor 4-5 part, animal oil 20-50 part, powder class flavouring agent 30-45 part, cream class flavouring agent 12-16 part, preservative 0.08-0.1 part。
By vegetable oil and animal oil are used in conjunction with in the present invention, it is possible to make the salted cake fried in sesame oil taste of described slag-free chafing dish bottom flavoring more have levels sense；The interpolation of Herba Apii graveolentis raw material can cover some offending beany flavors of soybean oil, thus improving the overall taste and flavor of slag-free chafing dish bottom flavoring further。
The addition of heretofore described vegetable oil is 200-300 part, for instance can be 200 parts, 210 parts, 212 parts, 220 parts, 222 parts, 225 parts, 230 parts, 235 parts, 240 parts, 245 parts, 250 parts, 255 parts, 260 parts, 265 parts, 270 parts, 272 parts, 278 parts, 280 parts, 290 parts or 300 parts；The addition of described Rhizoma Zingiberis Recens is 5-8 part, for instance can be 5 parts, 5.2 parts, 5.3 parts, 5.5 parts, 6 parts, 6.2 parts, 6.5 parts, 6.8 parts, 7 parts, 7.2 parts, 7.5 parts, 7.8 parts or 8 parts；The addition of described Herba Alii fistulosi is 5-8 part, for instance can be 5 parts, 5.2 parts, 5.3 parts, 5.5 parts, 6 parts, 6.2 parts, 6.5 parts, 6.8 parts, 7 parts, 7.2 parts, 7.5 parts, 7.8 parts or 8 parts；The addition of described Herba Apii graveolentis is 5-8 part, for instance can be 5 parts, 5.2 parts, 5.3 parts, 5.5 parts, 6 parts, 6.2 parts, 6.5 parts, 6.8 parts, 7 parts, 7.2 parts, 7.5 parts, 7.8 parts or 8 parts。
The addition of heretofore described Fructus Capsici powder is 12-20 part, for instance can be 12 parts, 13 parts, 14 parts, 15 parts, 15.5 parts, 16 parts, 16.5 parts, 17 parts, 17.5 parts, 18 parts, 18.5 parts, 19 parts or 20 parts；The addition of described Zanthoxylum schinifolium is 3-5 part, for instance can be 3 parts, 3.2 parts, 3.3 parts, 3.5 parts, 4 parts, 4.2 parts, 4.5 parts, 4.8 parts or 5 parts；The addition of described pericarpium zanthoxyli bungeani is 1-3 part, for instance can be 1 part, 1.2 parts, 1.3 parts, 1.5 parts, 2 parts, 2.2 parts, 2.5 parts, 2.8 parts or 3 parts；The addition of described broad bean paste is 20-30 part, for instance can be 20 parts, 21 parts, 22.5 parts, 23 parts, 23.5 parts, 24 parts, 24.5 parts, 26 parts, 27 parts, 29 parts, 28.5 parts, 29 parts or 30 parts；The addition of described spice is 6-8 part, for instance can be 6 parts, 6.2 parts, 6.3 parts, 6.5 parts, 7 parts, 7.2 parts, 7.5 parts, 7.8 parts or 8 parts；The addition of described crystal sugar is 1-3 part, for instance can be 1 part, 1.2 parts, 1.3 parts, 1.5 parts, 2 parts, 2.2 parts, 2.5 parts, 2.8 parts or 3 parts；The addition of described Fructus Piperis powder is 1-3 part, for instance can be 1 part, 1.2 parts, 1.3 parts, 1.5 parts, 2 parts, 2.2 parts, 2.5 parts, 2.8 parts or 3 parts；The addition of described Chinese liquor is 4-5 part, for instance can be 4 parts, 4.1 parts, 4.2 parts, 4.3 parts, 4.4 parts, 4.5 parts, 4.7 parts, 4.8 parts or 5 parts；The addition of described animal oil is 20-50 part, for instance can be 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 30 parts, 32 parts, 33 parts, 35 parts, 37 parts, 38 parts, 39 parts or 40 parts。
The addition of heretofore described powder class flavouring agent is 30-45 part, for instance can be 30 parts, 31 parts, 32 parts, 34 parts, 36 parts, 39 parts, 42 parts, 43 parts or 45 parts；The addition of described cream class flavouring agent is 12-16 part, for instance can be 12 parts, 13 parts, 14 parts, 15 parts or 16 parts；The addition of described preservative is 0.08-0.1 part, for instance can be 0.08 part, 0.085 part, 0.09 part, 0.095 part or 0.1 part。
Preferably, described slag-free chafing dish bottom flavoring can include the raw material of following weight portion: vegetable oil 198-285 part, Rhizoma Zingiberis Recens 5-7 part, Herba Alii fistulosi 6-8 part, Herba Apii graveolentis 6-8 part, Fructus Capsici powder 15-20 part, Zanthoxylum schinifolium 3-4 part, pericarpium zanthoxyli bungeani 1-3 part, broad bean paste 20-29 part, spice 6-7 part, crystal sugar 1-2 part, Fructus Piperis powder 1-2 part, Chinese liquor 4.5-5 part, animal oil 21-50 part, powder class flavouring agent 93-140 part, cream class flavouring agent 32-40 part and preservative 0.3-0.5 part。
According to the present invention, the mixture of the described vegetable oil any one or at least two in Oleum Brassicae campestris, soybean oil, Oleum Arachidis hypogaeae semen, Oleum Helianthi or Oleum Gossypii semen, it is preferred to the mixture of Oleum Brassicae campestris and soybean oil。
The present invention adopts the mixture of Oleum Brassicae campestris and soybean oil as vegetable oil component, and it can not only promote the fragrance of described slag-free chafing dish bottom flavoring, and has the advantage that cost is low, easy to use。
According to the present invention, the mixture of the described animal oil any one or at least two in Adeps Bovis seu Bubali, Adeps Caprae seu ovis, chicken oil or Adeps Sus domestica, it is preferred to chicken oil。
The present invention adopts chicken oil as animal oil component, except increasing the fragrance of described slag-free chafing dish bottom flavoring, it is also possible to increase the delicate flavour of described slag-free chafing dish bottom flavoring, thus improving the overall local flavor of product。
According to the present invention, the mixture of the described spice any one or at least two in anise, Fructus Tsaoko, Fructus Foeniculi, Herba Pelargonii Graveolentis, Oleum Linderae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Amomi, Bai Kou, Rhizoma Alpiniae Officinarum, Flos Caryophylli, Murraya paniculata (L.) Jack., Radix Glycyrrhizae, Rhizoma Kaempferiae or the Radix Angelicae Dahuricae, it is preferred to the mixture of any one or at least two in anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Rhizoma Kaempferiae, Fructus Foeniculi, Fructus Amomi, Bai Kou, Rhizoma Alpiniae Officinarum, the Radix Angelicae Dahuricae。
According to the present invention, the mixture of the described powder class flavouring agent any one or at least two in chicken essence, monosodium glutamate, chicken powder, beef powder, white sugar, edible salt or ethylmaltol, it is preferred to the mixture of chicken essence, monosodium glutamate, chicken powder, beef powder, white sugar, edible salt and ethylmaltol。
According to the present invention, described cream class flavouring agent is bone cream；Described preservative is potassium sorbate。
According to the present invention, owing to containing abundant calcium in bone cream, phosphorus, the beneficiating ingredient such as protein and free amino acid, its Free Amino Acids can be greatly improved the delicate flavour of described slag-free chafing dish bottom flavoring and dense taste；Additionally, bone cream can also increase food materials tack of taste during boiling in bed material, so that consumer's food materials when edible more have a taste, and in boiling process, taste can be retentively more of a specified duration in the bottom of a pan。
As preferred technical scheme, described slag-free chafing dish bottom flavoring includes the raw material of following weight portion:
Soybean oil 180-250 part, Oleum Brassicae campestris 20-50 part, Rhizoma Zingiberis Recens 5-8 part, Herba Alii fistulosi 5-8 part, Herba Apii graveolentis 5-8 part, Fructus Capsici powder 12-20 part, Zanthoxylum schinifolium 3-5 part, pericarpium zanthoxyli bungeani 1-3 part, broad bean paste 20-30 part, spice 6-8 part, crystal sugar 1-3 part, Fructus Piperis powder 1-3 part, Chinese liquor 4-5 part, chicken oil 20-50 part, powder class flavouring agent 30-45 part, cream class flavouring agent 12-16 part and preservative 0.08-0.1 part。
According to the present invention, the addition of described soybean oil is 180-250 part, for instance can be 180 parts, 182 parts, 185 parts, 190 parts, 192 parts, 198 parts, 200 parts, 210 parts, 212 parts, 220 parts, 222 parts, 225 parts, 230 parts, 235 parts, 240 parts, 245 parts or 250 parts；The addition of described Oleum Brassicae campestris is 20-50 part, for instance can be 20 parts, 21 parts, 22 parts, 25 parts, 28 parts, 30 parts, 31 parts, 32 parts, 35 parts, 38 parts, 40 parts, 42 parts, 45 parts, 48 parts or 50 parts。
Wherein, described powder class flavouring agent includes the raw material of following weight portion: chicken essence 10-15 part, monosodium glutamate 3-8 part, chicken powder 8-13 part, beef powder 1-3 part, white sugar 1-3 part, edible salt 4-8 part and ethylmaltol 0.2-0.8 part。
According to the present invention, the addition of described chicken essence is 10-15 part, for instance can be 10 parts, 11 parts, 12 parts, 13 parts, 14 or 15 parts；The addition of described monosodium glutamate is 3-8 part, for instance can be 3 parts, 4 parts, 5 parts, 6 parts, 7 parts or 8 parts；The addition of described chicken powder is 8-13 part, for instance can be 8 parts, 9 parts, 10 parts, 11 parts, 12 parts or 13 parts；The addition of described beef powder is 1-4 part, for instance can be 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts or 4 parts；The addition of described white sugar is 1-3 part, for instance can be 1 part, 1.5 parts, 2 parts, 2.5 parts or 3 parts；The addition of described edible salt is 4-8 part, for instance can be 4 parts, 5 parts, 6 parts, 7 parts or 8 parts；The addition of described ethylmaltol is 0.2-0.8 part, for instance can be 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part or 0.8 part。
Preferably, described slag-free chafing dish bottom flavoring includes the raw material of following weight portion: soybean oil 195-238 part, Oleum Brassicae campestris 21-48 part, Rhizoma Zingiberis Recens 5.5-7 part, Herba Alii fistulosi 6-8 part, Herba Apii graveolentis 6-8 part, Fructus Capsici powder 15-18 part, Zanthoxylum schinifolium 3.5-4 part, pericarpium zanthoxyli bungeani 1.2-3 part, broad bean paste 20-28 part, spice 6-7 part, crystal sugar 1-1.5 part, Fructus Piperis powder 1-1.5 part, Chinese liquor 4.5-5 part, chicken oil 22-48 part, chicken essence 11-15 part, monosodium glutamate 3-6 part, chicken powder 8-12 part, beef powder 1-3 part, white sugar 1-3 part, edible salt 5-8 part, ethylmaltol 0.4-0.8 part, bone cream 10-15 part and potassium sorbate 0.08-0.1 part。
Second aspect, present invention also offers the slag-free chafing dish bottom flavoring that preparation method as described in relation to the first aspect prepares。
According to the present invention, described in the slag-free chafing dish bottom flavoring for preparing be divided into sludgeless oil bag and the form of sauce bag, wherein said sauce includes water miscible aroma constituent。
" water miscible aroma constituent " mentioned in the present invention means the pungency component in material slag, hydroxyl, alkene or aldehyde material etc., and it is present in spice, through bed material parch, deoiling treatment, to expect that the isolated in form of slag is out；After decocting in water, these water miscible aroma constituents are extracted, and it dissolves in juice after filtration, can promote the taste and flavor of slag-free chafing dish bottom flavoring further。
Slag-free chafing dish bottom flavoring of the present invention is made up of sludgeless oil bag and sauce bag, owing to sauce bag with the addition of other materials water miscible, the toppings Bao Qiang that the more existing bed material of sense of worth uses, is greatly improved product special flavour, it is possible to improve selling of product。
Compared with prior art, the present invention at least has the advantages that
(1) present invention is by carrying out boiling by the material slag water after bed material parch, it is extracted wherein water miscible flavor component, and it is made into sauce bag, make slag-free chafing dish bottom flavoring strong and brisk in taste strong but non-greasy, thus improving product taste to the full extent, additionally also reduce product cost, decrease the wasting of resources and environmental pollution。
(2) water activity≤0.25% of slag-free chafing dish bottom flavoring provided by the invention, acid value≤1.3mg/g, peroxide value≤0.14g/100g。
Accompanying drawing explanation
Fig. 1 is the process chart of bed material parch in the present invention。
Fig. 2 is the flow process chart of sauce bag in the present invention。
Detailed description of the invention
Technical scheme is further illustrated below by detailed description of the invention。
Those skilled in the art understand the present invention it will be clearly understood that described embodiment is only help, are not construed as the concrete restriction to the present invention。
Fig. 1-2 illustrates the technological process of various embodiments of the present invention。
Embodiment 1
The each raw material in slag-free chafing dish bottom flavoring is weighed by following proportioning:
Soybean oil 195kg, Oleum Brassicae campestris 48kg, Rhizoma Zingiberis Recens 5.5kg, Herba Alii fistulosi 6kg, Herba Apii graveolentis 6kg, Fructus Capsici powder 18kg, Zanthoxylum schinifolium 4kg, pericarpium zanthoxyli bungeani 3kg, broad bean paste 20kg, spice 6kg, crystal sugar 1.5kg, Fructus Piperis powder 1.5kg, Chinese liquor 4.5kg, chicken oil 22kg, chicken essence 10kg, monosodium glutamate 8kg, chicken powder 9kg, beef powder 2kg, white sugar 2kg, edible salt 5kg, ethylmaltol 0.5kg, bone cream 12kg and potassium sorbate 0.08kg。
Prepare slag-free chafing dish bottom flavoring as follows:
(1) vegetable oil is heated after 125 DEG C, add Rhizoma Zingiberis, Herba Alii fistulosi and Herba Apii graveolentis parch 28min when 140 DEG C, it is subsequently added into Fructus Capsici powder parch 5min when 140 DEG C, it is subsequently adding Zanthoxylum schinifolium Flos Carthami green pepper parch 1min when 138 DEG C, it is subsequently added into broad bean paste, spice, crystal sugar and Fructus Piperis powder, the parch 5min when 120 DEG C, add Chinese liquor, animal oil, fire is closed when temperature of charge reaches 105 DEG C, take the dish out of the pot immersion 24h, obtain sludgeless oil and material slag after deoiling treatment, described sludgeless oil is carried out fill and obtains sludgeless oil bag；
(2) the material slag that step (1) obtains is added when heating the water to 75 DEG C, cooked, stirring after, temperature takes the dish out of the pot when reaching 100 DEG C and is filtrated to get juice, the juice filtered is warmed up to 85 DEG C, add powder class flavouring agent and cream class flavouring agent, stir 10min, add preservative, close fire when temperature reaches 95 DEG C to take the dish out of the pot, and fill obtains sauce bag。
Embodiment 2
Compared with embodiment 1, in the raw material of slag-free chafing dish bottom flavoring, the addition of Oleum Brassicae campestris is 243kg, and without soybean oil, other is identical with embodiment 1。
Embodiment 3
Compared with embodiment 1, in the raw material of slag-free chafing dish bottom flavoring, the addition of soybean oil is 243kg, and without Oleum Brassicae campestris, other is identical with embodiment 1。
Embodiment 4
Compared with embodiment 1, in the raw material of slag-free chafing dish bottom flavoring, chicken oil being replaced with Adeps Sus domestica, other is identical with embodiment 1。
Embodiment 5
Compared with embodiment 1, in the raw material of slag-free chafing dish bottom flavoring, the addition of Oleum Brassicae campestris is 243kg, without soybean oil, and chicken oil is replaced with Adeps Sus domestica, and other is identical with embodiment 1。
Embodiment 6
Compared with embodiment 1, in the raw material of slag-free chafing dish bottom flavoring, the addition of soybean oil is 243kg, without Oleum Brassicae campestris, and chicken oil is replaced to Adeps Sus domestica, and other is identical with embodiment 1。
Comparative example 1
Compared with embodiment 1, in the raw material of slag-free chafing dish bottom flavoring, without Herba Apii graveolentis, other is identical with embodiment 1。
Comparative example 2
Compared with embodiment 1, first by vegetable oil (Oleum Brassicae campestris and soybean oil) and animal oil (chicken oil) Hybrid Heating in step (1), adding other raw material components, other is identical with embodiment 1。
Comparative example 3
Compared with embodiment 1, the concrete operations of step (2) are: by powder class flavouring agent and cream class flavouring agent, stirring 5-10min, it is subsequently adding preservative to carry out allocating, mixing, and fill obtains sauce bag, namely not comprising the material slag that step (1) is obtained and carry out the step of decocting in water process, other is identical with embodiment 1。
Comparative example 4
Prepare slag-free chafing dish bottom flavoring according to the preparation method of CN103349260A, specifically include following steps:
(1) preparation of oil bag: weigh the various raw materials of oil bag, the ripening at the temperature of 230-250 DEG C by Oleum Brassicae campestris and Adeps Bovis seu Bubali；By XIAOMIJIAO and a new generation's capsicum annum fasciculatum steaming and decocting, broken obtain the ripe Fructus Capsici that water content is 60-70%；Zanthoxylum schinifolium is soaked the ripe Zanthoxylum schinifolium that water content is 30-40% making Zanthoxylum schinifolium；By described ripening Oleum Brassicae campestris, described ripe Fructus Capsici, described ripe Zanthoxylum schinifolium, Herba Alii fistulosi, spice, old ginger 150-160 DEG C of blanking；Boiling at 96-105 DEG C, the time of boiling is 90-100 minute；Off the pot；Filter, precipitate；Sucking filtration；Clarify 48-60 hour；Fill, temperature is lower than 45 DEG C；
(2) preparation of seasoning bag: weigh raw material, pulverizes；Allocate according to the proportioning of raw material each in seasoning bag, mix and packaging。
Embodiment 1-6 and the comparative example 1-4 slag-free chafing dish bottom flavoring prepared is carried out subjective appreciation。Subjective appreciation is undertaken by 55 people groups, carries out contrasting, marking from color and luster, fragrance and three aspects of flavour, and total score is 100 points, wherein:
Color and luster full marks are 20 points, and fragrance full marks are 20 points, and flavour full marks are 60 points。
Again flavored oils's sample of the embodiment 1-6 processed by centrifugal remove impurity and comparative example 1-4 being accelerated oxidation test, at 37 DEG C, insulation stores 3 months, surveys its acid value, moisture, peroxide value index。Table 1 is sensory evaluation and the physical and chemical index result of embodiment 1-6 and the comparative example 1-4 slag-free chafing dish bottom flavoring prepared。
Table 1
As shown in Table 1, compared with embodiment 2-3, by the mixture of addition Oleum Brassicae campestris and soybean oil as vegetable oil component in embodiment 1, its preparation-obtained slag-free chafing dish bottom flavoring organoleptic evaluation points is higher, and acid value and peroxide value are lower；Compared with embodiment 4, by adding chicken oil as animal oil component in embodiment 1, compare employing Adeps Sus domestica component and there is more excellent local flavor and mouthfeel；Compared with embodiment 5 and 6, embodiment 1 is by adopting Oleum Brassicae campestris and soybean oil as vegetable oil component, and when chicken oil is as animal oil component, its flavor evaluation is higher。
It addition, compared with comparative example 1, by adding Herba Apii graveolentis in embodiment 1, improve local flavor and the mouthfeel of prepared slag-free chafing dish bottom flavoring；Compared with comparative example 2, embodiment 1 is by separately heated vegetable oil and animal oil, it is possible to making preparation-obtained slag-free chafing dish bottom flavoring mellow in taste further, indices is more preferably；Compared with comparative example 3-4, embodiment 1 is by being undertaken extracting and being mixed in sauce bag by the water solublity aroma constituent in material slag, it is possible to be greatly promoted the local flavor of described slag-free chafing dish bottom flavoring so that it is strong and brisk in taste strong。
Embodiment 7
The each raw material in slag-free chafing dish bottom flavoring is weighed by following proportioning:
Soybean oil 198kg, Oleum Brassicae campestris 28kg, Rhizoma Zingiberis Recens 6kg, Herba Alii fistulosi 6.5kg, Herba Apii graveolentis 6.5kg, Fructus Capsici powder 16kg, Zanthoxylum schinifolium 3.5kg, pericarpium zanthoxyli bungeani 1.5kg, broad bean paste 22kg, spice 6.5kg, crystal sugar 1.2kg, Fructus Piperis powder 1.2kg, Chinese liquor 4.8kg, chicken oil 30kg, chicken essence 13kg, monosodium glutamate 6kg, chicken powder 12kg, beef powder 3kg, white sugar 2kg, edible salt 6kg, ethylmaltol 0.6kg, bone cream 13kg and potassium sorbate 0.08kg。
Prepare slag-free chafing dish bottom flavoring as follows:
(1) vegetable oil is heated after 128 DEG C, add Rhizoma Zingiberis, Herba Alii fistulosi and Herba Apii graveolentis parch 25min when 138 DEG C, it is subsequently added into Fructus Capsici powder parch 3min when 136 DEG C, it is subsequently adding Zanthoxylum schinifolium Flos Carthami green pepper parch 1min when 135 DEG C, it is subsequently added into broad bean paste, spice, crystal sugar and Fructus Piperis powder, the parch 3min when 121 DEG C, add Chinese liquor, animal oil, fire cooling is closed when temperature of charge reaches 108 DEG C, take the dish out of the pot immersion 20h, obtain sludgeless oil and material slag after deoiling treatment, described sludgeless oil is carried out fill and obtains sludgeless oil bag；
(2) the material slag that step (1) obtains is added when heating the water to 76 DEG C, cooked, stirring after, temperature takes the dish out of the pot when reaching 100 DEG C and is filtrated to get juice, the juice filtered is warmed up to 80 DEG C, add powder class flavouring agent and cream class flavouring agent, stir 8min, add preservative, close fire when temperature reaches 95 DEG C to take the dish out of the pot, and fill obtains sauce bag。
The slag-free chafing dish bottom flavoring prepared by the present embodiment carries out the subjective appreciation of same embodiment 1, and its flavor evaluation is 95 points, and flavored oils's moisture is 1.3%, and acid value is 1.1mg/g, and peroxide value is 0.11g/100g。
Embodiment 8
The each raw material in slag-free chafing dish bottom flavoring is weighed by following proportioning:
Soybean oil 205kg, Oleum Brassicae campestris 33kg, Rhizoma Zingiberis Recens 7kg, Herba Alii fistulosi 7.5kg, Herba Apii graveolentis 7.5kg, Fructus Capsici powder 16kg, Zanthoxylum schinifolium 3.5kg, pericarpium zanthoxyli bungeani 1.8kg, broad bean paste 28kg, spice 6.5kg, crystal sugar 1.5kg, Fructus Piperis powder 1.5kg, Chinese liquor 5kg, chicken oil 40kg, chicken essence 14kg, monosodium glutamate 7kg, chicken powder 10kg, beef powder 3kg, white sugar 2.5kg, edible salt 7kg, ethylmaltol 0.7kg, bone cream 14kg and potassium sorbate 0.09kg。
Prepare slag-free chafing dish bottom flavoring as follows:
(1) preparation of sludgeless oil bag: vegetable oil is heated after 130 DEG C, add Rhizoma Zingiberis, Herba Alii fistulosi and Herba Apii graveolentis parch 25min when 135 DEG C, it is subsequently added into Fructus Capsici powder parch 2min when 136 DEG C, it is subsequently adding Zanthoxylum schinifolium Flos Carthami green pepper parch 2min when 139 DEG C, it is subsequently added into broad bean paste, spice, crystal sugar and Fructus Piperis powder, the parch 3min when 122 DEG C, add Chinese liquor, animal oil, fire is closed when temperature of charge reaches 106 DEG C, take the dish out of the pot immersion 22h, obtain sludgeless oil and material slag after deoiling treatment, described sludgeless oil is carried out fill and obtains sludgeless oil bag；
(2) the material slag that step (1) obtains is added when heating the water to 77 DEG C, cooked, stirring after, temperature takes the dish out of the pot when reaching 100 DEG C and is filtrated to get juice, the juice filtered is warmed up to 81 DEG C, add powder class flavouring agent and cream class flavouring agent, stir 6min, add preservative, close fire when temperature reaches 95 DEG C to take the dish out of the pot, and fill obtains sauce bag。
The slag-free chafing dish bottom flavoring prepared by the present embodiment carries out the subjective appreciation of same embodiment 1, and its flavor evaluation is 95 points, and flavored oils's moisture is 1.0%, and acid value is 1.2mg/g, and peroxide value is 0.12g/100g。
Embodiment 9
The each raw material in slag-free chafing dish bottom flavoring is weighed by following proportioning:
Soybean oil 230kg, Oleum Brassicae campestris 45kg, Rhizoma Zingiberis Recens 6.5kg, Herba Alii fistulosi 6.5kg, Herba Apii graveolentis 6.5kg, Fructus Capsici powder 17kg, Zanthoxylum schinifolium 3.5-kg, pericarpium zanthoxyli bungeani 1.9kg, broad bean paste 25kg, spice 6.5kg, crystal sugar 1.5kg, Fructus Piperis powder 1.5kg, Chinese liquor 4.5kg, chicken oil 22kg, chicken essence 15kg, monosodium glutamate 8kg, chicken powder 12kg, beef powder 4kg, white sugar 2.5kg, edible salt 7.8kg, ethylmaltol 0.5kg, bone cream 13kg, potassium sorbate 0.09kg。
Prepare slag-free chafing dish bottom flavoring as follows:
(1) preparation of sludgeless oil bag: vegetable oil is heated after 130 DEG C, add Rhizoma Zingiberis, Herba Alii fistulosi and Herba Apii graveolentis parch 35min when 140 DEG C, it is subsequently added into Fructus Capsici powder parch 5min when 135 DEG C, it is subsequently adding Zanthoxylum schinifolium Flos Carthami green pepper parch 1min when 140 DEG C, it is subsequently added into broad bean paste, spice, crystal sugar and Fructus Piperis powder, the parch 5min when 125 DEG C, add Chinese liquor, animal oil, fire is closed when temperature of charge reaches 110 DEG C, take the dish out of the pot immersion 24h, obtain sludgeless oil and material slag after deoiling treatment, described sludgeless oil is carried out fill and obtains sludgeless oil bag；
(2) the material slag that step (1) obtains is added when heating the water to 80 DEG C, cooked, stirring after, temperature takes the dish out of the pot when reaching 100 DEG C and is filtrated to get juice, the juice filtered is warmed up to 85 DEG C, add powder class flavouring agent and cream class flavouring agent, stir 10min, add preservative, close fire when temperature reaches 95 DEG C to take the dish out of the pot, and fill obtains sauce bag。
The slag-free chafing dish bottom flavoring prepared by the present embodiment carries out the subjective appreciation of same embodiment 1, and its flavor evaluation is 96 points, and flavored oils's moisture is 0.9%, and acid value is 1.2mg/g, and peroxide value is 0.10g/100g。
By above-described embodiment it can be seen that the slag-free chafing dish bottom flavoring that the present invention prepares to have feature, its local flavor and the color stability such as give off a strong fragrance, attractive color, mellow in taste, lasting are lasting good, indices is more preferably。
Applicant states, the present invention illustrates detailed features and the method detailed of the present invention by above-described embodiment, but the invention is not limited in above-mentioned detailed features and method detailed, namely do not mean that the present invention has to rely on above-mentioned detailed features and method detailed could be implemented。The present invention, it will be clearly understood that any improvement in the present invention, is selected the equivalence of component to replace and the interpolation of auxiliary element, concrete way choice etc. by person of ordinary skill in the field, all falls within protection scope of the present invention and open scope。
Claims (7)
1. the preparation method of a slag-free chafing dish bottom flavoring, it is characterised in that comprise the following steps:
(1) vegetable oil is heated after 125-130 DEG C, add Rhizoma Zingiberis, Herba Alii fistulosi and the Herba Apii graveolentis parch 25-35min when 135-140 DEG C, it is subsequently added into Fructus Capsici powder parch 3-5min when 135-140 DEG C, it is subsequently adding Zanthoxylum schinifolium Flos Carthami green pepper parch 1-3min when 135-140 DEG C, it is subsequently added into broad bean paste, spice, crystal sugar and Fructus Piperis powder, the parch 1-5min when 120-125 DEG C, add Chinese liquor and animal oil, fire is closed when temperature of charge reaches 105-110 DEG C, take the dish out of the pot immersion 18-24h, sludgeless oil and material slag is obtained after deoiling treatment, described sludgeless oil is carried out fill and obtains sludgeless oil bag；
(2) the material slag that step (1) obtains is added when heating the water to 70-80 DEG C, cooked, stirring after, temperature takes the dish out of the pot when reaching 100 DEG C, it is filtrated to get juice, when the juice of filtration is warmed up to 80-85 DEG C, in juice, adds powder class flavouring agent and cream class flavouring agent, stirring 5-10min, it is subsequently adding preservative, closes fire when temperature reaches 95 DEG C and take the dish out of the pot, and fill obtains sauce bag。
2. preparation method according to claim 1, it is characterised in that described slag-free chafing dish bottom flavoring includes the raw material of following weight portion:
Vegetable oil 200-300 part, Rhizoma Zingiberis Recens 5-8 part, Herba Alii fistulosi 5-8 part, Herba Apii graveolentis 5-8 part, Fructus Capsici powder 12-20 part, Zanthoxylum schinifolium 3-5 part, pericarpium zanthoxyli bungeani 1-3 part, broad bean paste 20-30 part, spice 6-8 part, crystal sugar 1-3 part, Fructus Piperis powder 1-3 part, Chinese liquor 4-5 part, animal oil 20-50 part, powder class flavouring agent 30-45 part, cream class flavouring agent 12-16 part and preservative 0.08-0.1 part；
Preferably, described slag-free chafing dish bottom flavoring includes the raw material of following weight portion: vegetable oil 198-285 part, Rhizoma Zingiberis Recens 5-7 part, Herba Alii fistulosi 6-8 part, Herba Apii graveolentis 6-8 part, Fructus Capsici powder 15-20 part, Zanthoxylum schinifolium 3-4 part, pericarpium zanthoxyli bungeani 1-3 part, broad bean paste 20-29 part, spice 6-7 part, crystal sugar 1-2 part, Fructus Piperis powder 1-2 part, Chinese liquor 4.5-5 part, animal oil 21-50 part, powder class flavouring agent 35-45 part, cream class flavouring agent 14-16 part and preservative 0.08-0.1 part。
3. preparation method according to claim 1 and 2, it is characterised in that the mixture of the described vegetable oil any one or at least two in Oleum Brassicae campestris, soybean oil, Oleum Arachidis hypogaeae semen, Oleum Helianthi or Oleum Gossypii semen, it is preferred to the mixture of Oleum Brassicae campestris and soybean oil；
Preferably, the mixture of the described animal oil any one or at least two in Adeps Bovis seu Bubali, Adeps Caprae seu ovis, chicken oil or Adeps Sus domestica, it is preferred to chicken oil。
4. the preparation method according to any one of claim 1-3, it is characterized in that, the mixture of the described spice any one or at least two in anise, Fructus Tsaoko, Fructus Foeniculi, Herba Pelargonii Graveolentis, Oleum Linderae, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Amomi, Bai Kou, Rhizoma Alpiniae Officinarum, Flos Caryophylli, Radix Glycyrrhizae, Rhizoma Kaempferiae, Murraya paniculata (L.) Jack. or the Radix Angelicae Dahuricae, it is preferred to the mixture of any one or at least two in anise, Herba Pelargonii Graveolentis, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Glycyrrhizae, Rhizoma Kaempferiae, Fructus Foeniculi, Fructus Amomi, Bai Kou, Rhizoma Alpiniae Officinarum, the Radix Angelicae Dahuricae；
Preferably, the mixture of the described powder class flavouring agent any one or at least two in chicken essence, monosodium glutamate, chicken powder, beef powder, white sugar, edible salt or ethylmaltol, it is preferred to the mixture of chicken essence, monosodium glutamate, chicken powder, beef powder, white sugar, edible salt and ethylmaltol；
Preferably, described cream class flavouring agent is bone cream；Described preservative is potassium sorbate。
5. the preparation method according to any one of claim 1-4, it is characterised in that described slag-free chafing dish bottom flavoring includes the raw material of following weight portion:
Soybean oil 180-250 part, Oleum Brassicae campestris 20-50 part, Rhizoma Zingiberis Recens 5-8 part, Herba Alii fistulosi 5-8 part, Herba Apii graveolentis 5-8 part, Fructus Capsici powder 12-20 part, Zanthoxylum schinifolium 3-5 part, pericarpium zanthoxyli bungeani 1-3 part, broad bean paste 20-30 part, spice 6-8 part, crystal sugar 1-3 part, Fructus Piperis powder 1-3 part, Chinese liquor 4-5 part, chicken oil 20-50 part, powder class flavouring agent 30-45 part, cream class flavouring agent 12-16 part and preservative 0.08-0.1 part；Wherein, described powder class flavouring agent includes the raw material of following weight portion: chicken essence 10-15 part, monosodium glutamate 3-8 part, chicken powder 8-13 part, beef powder 1-4 part, white sugar 1-3 part, edible salt 4-8 part and ethylmaltol 0.2-0.8 part；
Preferably, described slag-free chafing dish bottom flavoring includes the raw material of following weight portion: soybean oil 195-238 part, Oleum Brassicae campestris 21-48 part, Rhizoma Zingiberis Recens 5.5-7 part, Herba Alii fistulosi 6-8 part, Herba Apii graveolentis 6-8 part, Fructus Capsici powder 15-18 part, Zanthoxylum schinifolium 3.5-4 part, pericarpium zanthoxyli bungeani 1.2-3 part, broad bean paste 20-28 part, spice 6-7 part, crystal sugar 1-1.5 part, Fructus Piperis powder 1-1.5 part, Chinese liquor 4.5-5 part, chicken oil 22-48 part, chicken essence 11-15kg, monosodium glutamate 3-6 part, chicken powder 8-12kg, beef powder 1-3 part, white sugar 1-3 part, edible salt 5-8 part, ethylmaltol 0.4-0.8 part, bone cream 10-15 part and potassium sorbate 0.08-0.1 part。
6. the slag-free chafing dish bottom flavoring that the preparation method according to any one of claim 1-5 prepares。
7. slag-free chafing dish bottom flavoring according to claim 6, it is characterised in that described slag-free chafing dish bottom flavoring is divided into sludgeless oil bag and the form of sauce bag, and wherein said sauce includes water miscible aroma constituent。
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| CN108056449A (en) * | 2017-12-11 | 2018-05-22 | 郭卫林 | A kind of natural chafing dish bottom flavorings and preparation method thereof |
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| CN108576749A (en) * | 2018-04-02 | 2018-09-28 | 四川杨国福食品有限公司 | A kind of spicy soup and its hotpot soup base material and production method |
| CN108813441A (en) * | 2018-05-09 | 2018-11-16 | 长沙新天翔食品有限公司 | A kind of instant kelp and preparation method thereof |
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| CN109170787A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of oil plant separation chafing dish bottom flavorings and its preparation process |
| CN110122840A (en) * | 2019-05-07 | 2019-08-16 | 四川旅游学院 | A kind of micro- spicy compound seasoner of fermented type paste flavor and preparation method thereof |
| CN111567778A (en) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | Preparation process of slag-free hotpot condiment |
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