CN107348455A - The making raw material and preparation method of a kind of dip - Google Patents
The making raw material and preparation method of a kind of dip Download PDFInfo
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- CN107348455A CN107348455A CN201710716550.7A CN201710716550A CN107348455A CN 107348455 A CN107348455 A CN 107348455A CN 201710716550 A CN201710716550 A CN 201710716550A CN 107348455 A CN107348455 A CN 107348455A
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- garlic
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- 239000002994 raw material Substances 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 240000002234 Allium sativum Species 0.000 claims abstract description 29
- 235000004611 garlic Nutrition 0.000 claims abstract description 29
- 239000003921 oil Substances 0.000 claims abstract description 29
- 235000013599 spices Nutrition 0.000 claims abstract description 23
- 244000291564 Allium cepa Species 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
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- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 16
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
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- 241000949456 Zanthoxylum Species 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- 239000000341 volatile oil Substances 0.000 claims abstract description 12
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 235000019991 rice wine Nutrition 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract 4
- 235000013527 bean curd Nutrition 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 18
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- 241000237502 Ostreidae Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- 125000003118 aryl group Chemical group 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
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- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
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- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
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- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
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- 240000002114 Satureja hortensis Species 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- -1 demethyl dihydrocapsaicin Chemical compound 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- MLJGZARGNROKAC-VQHVLOKHSA-N homocapsaicin Chemical compound CCC(C)\C=C\CCCCC(=O)NCC1=CC=C(O)C(OC)=C1 MLJGZARGNROKAC-VQHVLOKHSA-N 0.000 description 1
- JKIHLSTUOQHAFF-UHFFFAOYSA-N homocapsaicin Natural products COC1=CC(CNC(=O)CCCCCC=CC(C)C)=CC=C1O JKIHLSTUOQHAFF-UHFFFAOYSA-N 0.000 description 1
- JZNZUOZRIWOBGG-UHFFFAOYSA-N homocapsaicin-II Natural products COC1=CC(CNC(=O)CCCCC=CCC(C)C)=CC=C1O JZNZUOZRIWOBGG-UHFFFAOYSA-N 0.000 description 1
- GOBFKCLUUUDTQE-UHFFFAOYSA-N homodihydrocapsaicin-II Natural products CCC(C)CCCCCCC(=O)NCC1=CC=C(O)C(OC)=C1 GOBFKCLUUUDTQE-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present patent application discloses a kind of making raw material of dip, includes the raw material of following parts by weight proportioning：300 500 parts of garlic, 100 140 parts of yellow lantern chilli, 30 50 parts of old ginger, 50 100 parts of salad oil, 40 60 parts of Zanthoxylum essential oil, 40 60 parts of Tengjiao oil, 20 30 parts of chicken powder, 60 80 parts of white granulated sugar, 46 parts of vinegar, 70 100 parts of clear water, 50 70 parts of monosodium glutamate, 20 40 parts of edible salt, 20 30 parts of sesame paste, 13 parts of spice, 46 parts of shallot, 46 parts of citric acid, 10 30 parts of yellow rice wine；A kind of preparation method of dip is also disclosed that, is comprised the following steps：1) crush；2) deep fat；3) frying；4) boiling；5) season；6) filling compared with prior art, this programme provide it is a kind of there is fragrant distinct garlic, spicy sour-sweet, delicious and rich, the making raw material of the taste dip of refrigerant tasty and refreshing, also provide a kind of a kind of preparation method for the dip that can give full play to raw material taste.
Description
Technical field
The present invention relates to a kind of dip production technical field, and in particular to a kind of making raw material of dip and making side
Method.
Background technology
Dip can be used as roasting the special flavorings such as skewer, chicken wings, barbecue, roast chicken, roast duck and vegetables, can remove raw material
In fishy smell, moreover it is possible to increase the mouthfeel and fragrance of product.Dip is to be with a variety of natural flavors or capsicum, sesame, peanut etc.
Raw material, the powder mixture formed through kinds of processes retrofit；Libation at an ancient wedding ceremony material mouth taste is more based on spicy, and taste is more single, nothing
Method meets requirement of the people to dip various tastes.
In order to solve problem above, Chinese Patent Application No. discloses a kind of hotpot condiment sauce for 201210198187.1, by
The raw material of following parts by weight adds water to stir to be made：Sesame paste 20-40 parts, peanut butter 10-30 parts, bean curd milk 3-7 parts,
Monosodium glutamate 2-5 parts, sweet fermented flour sauce 1-4 parts, mature vinegar 1-2 parts, leek 1-3 parts, white sugar 1-4 parts, oyster sauce 1-4 parts, light soy sauce 2-5 parts,
Cooking wine 1-2 parts, thick chilli sauce 0.5-1.5 parts, hoisin sauce 0.5-1.5 parts, spice 0.5-1.5 parts, flavouring oil 0.5-1.5 parts.We
Case uses both traditional hotpot condiment sauce raw materials of existing sesame paste and peanut butter to add various flavorings for major ingredient, be it
The various tastes such as fragrant, salty, sour, peppery, fresh are assigned, assign chafing dish material more rich taste；The direct mixed preparing of this programme, prepare
Simply, special taste, there is good appetizing, seasoning to act on, nutritional ingredient is comprehensive, looks good, smell good and taste good, and can preserve for a long time, at any time
Take, beneficial to the appetite for stimulating people.
Although such scheme by the addition of various auxiliary materials, solves the problems, such as that dip taste is single in the prior art,
This scheme still has problems with：1st, for this programme still using sesame paste and peanut butter as major ingredient, its taste is more based on perfume (or spice), can subtract
The embodiment of other weak tastes, cause dip can not embody the diversity of its taste；2nd, its preparation method is directly to carry out mixing to stir
Mix, although making is relatively simple, if various raw materials are unmixed uniformly, the big heavy discount of its taste will be made, and directly mix
The mode of stirring, various raw material tastes can not be made fully to play a role, so as to further reduce the taste of dip.
The content of the invention
The invention is intended to provide a kind of a kind of dip for having obvious diversity taste and giving full play to raw material taste
Make raw material and preparation method.
A kind of making raw material of dip in this programme, include the raw material of following parts by weight proportioning：
Garlic 300-500 parts, yellow lantern chilli 100-140 parts, old ginger 30-50 parts, salad oil 50-100 parts, Zanthoxylum essential oil
40-60 parts, Tengjiao oil 40-60 parts, chicken powder 20-30 parts, white granulated sugar 60-80 parts, vinegar 4-6 parts, clear water 70-100 parts, monosodium glutamate
50-70 parts, edible salt 20-40 parts, sesame paste 20-30 parts, spice 1-3 parts, shallot 4-6 parts, citric acid 4-6 parts, yellow rice wine 10-
30 parts.
The technical principle of this programme is：Garlic is in oblate spheroid or short cone, and there are canescence or light brown film quality squama in outside
Skin, peels off scale leaf, inside there is 6~10 garlic cloves, and wheel is born in around scape, basal part of stem plate-like, there is most fibrous roots, each garlic clove
Outsourcing film, film to be peelled off, that is, see the scale of white, plump succulence, there is the peppery gas of strong garlic, acrid flavour is peppery, irritant smell,
Edible supplies seasoning, and whole dip can be made to have garlic taste, and garlic can be used as medicine, and has anticancer function, deep to be liked by masses
Food.Shallot has unique green onion fragrance, more strengthens the fragrant taste of garlic so that garlic perfume (or spice) is stronger.
Yellow lantern chilli also known as Yellow Emperor, a legendary ruler green pepper, yellow pepper, it is the local varieties in Hainan Island.Plant is distributed mainly on Hainan Island east
South, the coastal region in southwest, fruit contain abundant vitamin C, carrotene and several mineral materials；Containing abundant capsaicine,
Including capsaicine, dihydrocapsaicin, demethyl dihydrocapsaicin, homocapsaicin, homodihydrocapsaicin；Containing other aromatics things
It matter, fragrant odour, can make dip that there is spicy taste, the appetite of people can be increased.
Old ginger, ginger mother is commonly called as, the ginger harvested after the beginning of autumn, i.e. ginger kind, skin depth meat is hard, spicy, can improve dip
Freshness.
Salad oil is clarification, transparent, odorlessness, in good taste in faint yellow, do not foam during for cooking, cigarette it is few, can keep dipping in
The true qualities taste of material.
A kind of Zanthoxylum essential oil is extracted from Chinese prickly ash in fragrant, product of the taste compound in edible vegetable oil.Numb taste is heavier,
Green pepper is aromatic strongly fragrant, and qualitatively, Zanthoxylum essential oil belongs to flavor oils to numb degree, in the food for needing to protrude numb taste and fragrance, can strengthen
The flavor of food.Tengjiao oil, color taste is salubrious, and spicy hot is strong, and numb taste is long, and gas of not choking, and strengthens the seasoning effect of Zanthoxylum essential oil.
Chicken powder is base-material by chicken, egg, chicken bone etc., after boiling, decompression, extraction of the juice, is equipped with salt, sugar, monosodium glutamate (paddy
Propylhomoserin sodium), chicken meal, spice, inosinicacid, guanylic acid, the material such as the savory essence of chicken be combined there is delicate flavour, chicken flavor
Compound fresh adding, flavouring flavoring, can improve the freshness of dip, and monosodium glutamate can strengthen the effect of chicken powder so that dip freshness is further
Improve.
White granulated sugar has pure sweet taste, and appropriate white granulated sugar is added into dip, and dip can be made to have suitable sweet taste.
Vinegar vinegar it is sour and mellow, liquid is fragrant and soft, and vinegar is added into dip, dip can be made to have certain acid
Taste, coordinate with white granulated sugar, can make dip that there is sour-sweet taste.Citric acid has very strong tart flavour, strengthens the tart flavour of vinegar, makes
It is longer to obtain tart flavour.
Edible salt is to adjust the salinity of dip so that its salinity is more suitable, and taste is purer.
Sesame paste has strong fragrance, can strengthen the fragrance of dip.
Spice is widely used in cooking food and food industry, and main rise carries out blending, seasoning, toning etc. to dip
Effect so that dip has more flavor.
Mellow, soft, the fresh refreshing, free from extraneous odour of yellow rice wine, the sugariness and freshness of dip can be further enhanced.
Compared with prior art, this programme has the beneficial effect that：1st, using garlic and yellow lantern chilli as primary raw material so that
Dip has strong garlic perfume, spicy flavor, and shallot can strengthen garlic perfume (or spice) taste so that dip is more aromatic, the addition of sesame paste
Strengthen the fragrant degree of dip so that the taste that dip is more spicy, garlic is fragrant；2nd, be put into old ginger improve dip freshness, and chicken powder,
Monosodium glutamate and yellow rice wine, it can further improve the freshness of dip so that freshness is more suitable, more obvious；3rd, white granulated sugar and vinegar
Add and cause dip that there is sour-sweet taste, the addition of yellow rice wine and citric acid make it that sour-sweet taste is stronger obvious；4th, it is fragrant
The addition of pungent material and salt, can reconcile the taste of dip so that dip has more flavor, strengthens salinity so that dip taste is more
It is pure；5th, the addition of Zanthoxylum essential oil and Tengjiao oil so that dip has pure fragrant numb taste, coordinates with yellow lantern chilli and causes dip tool
There is obvious spicy flavor, enhance the taste of dip, the addition of salad oil, when carrying out frying to raw material, more ensure that and dip in
The true qualities taste of various raw materials in material；6th, in summary, the dip produced by above raw material, there is distinct spicy acid
Sweet tea, fragrant salty fresh refreshing taste so that dip taste has more characteristic, has fragrant distinct garlic, spicy sour-sweet, delicious and rich, refrigerant
Tasty and refreshing taste, it is to mix food cold dish, cool braised noodle, dips in the seasoning good merchantable brand that food rinses dish, the purpose of this programme is to provide a kind of tool for people
There is the instant dip food of spicy sour-sweet, salty fresh refrigerant strange taste style, enrich the taste of people, the food for mixing food more may be used
Mouthful.
Further, the raw material of following parts by weight proportioning is included：400 parts of garlic, 120 parts of yellow lantern chilli, old ginger 40
Part, 60 parts of salad oil, 50 parts of Zanthoxylum essential oil, 50 parts of Tengjiao oil, 20 parts of chicken powder, 60 parts of white granulated sugar, 5 parts of vinegar, 80 parts of clear water, monosodium glutamate
60 parts, 30 parts of edible salt, 20 parts of sesame paste, 2 parts of spice, 5 parts of shallot, 5 parts of citric acid, 10 parts of yellow rice wine.Match out above
Dip, flavor are more preferable.
Further, the raw material of following parts by weight proportioning is included：Fermented bean curd 35-45 parts.The addition of fermented bean curd serves
The blending effect fresh with tune so that dip more perfuming is fresh.
Further, the raw material of following parts by weight proportioning is included：40 parts of fermented bean curd.The fermented bean curd of this ratio so that dip in
The more fragrant fresh flavor of material.
The preparation method of dip in this programme a kind of, it is necessary to the making raw material of use above dip is made, including
Following steps：
1) crush：Garlic is twisted into 12-15mm graininess, yellow lantern chilli is twisted into 7-9mm graininess, old ginger 7-
9mm graininess, spice and shallot are twisted into 0.8-1.2mm powder, and it is standby to fill basin respectively；
2) deep fat：Salad oil is added into pot, heat is to 120-150 DEG C；
3) frying：Pot is adjusted to slow fire, the old ginger crushed is cooked, fried to drifting fragrance, the amber light cage sauce that will be crushed
Cook, fry 2.5min-3.5min, then the garlic after crushing is cooked again, fry 4min-6min；
4) boiling：Sesame paste, clear water and cooking wine is added into pot to boil；
5) season：By under edible salt, monosodium glutamate, chicken powder, white granulated sugar, spice powder, shallot powder, Zanthoxylum essential oil and Tengjiao oil
Enter in pot, stir-fry 3min-5min, Guan Huo；Vinegar and citric acid are added, stir-fry 4min-6min, forms compound；
6) it is filling：Compound is stirred and is cooled to 90 DEG C, is carried out filling；After pack, room temperature is cooled to, is carried out
Vanning.
The technical principle of this programme is：Garlic, yellow lantern chilli, old ginger, spice and shallot are twisted into step 1)
Grain is powdered, increases the contact area of various raw materials so that the taste of various raw materials can preferably be brought into play.
Salad oil is heated in step 2), the frying to various raw materials can be facilitated, and cause the taste of various raw materials
Preferably, more fully infiltrate, and salad oil can also cause various raw materials to keep true qualities taste so that dip keeps pure
Positive taste.
Old ginger, garlic, yellow lantern chilli are subjected to frying in step 3) so that old ginger, garlic, the fragrance of yellow lantern chilli
Penetrate into soup so that soup has taste spicy, that garlic is fragrant.
Sesame paste, clear water and cooking wine will be entered in step 4) again to be added in pot, improve the fragrant degree and freshness of dip；Boiled
Boiling, can be such that the taste of various raw materials preferably, is more fully dissolved into soup.
Remaining material is added in step 5) to be stir-fried so that the taste of remaining raw material also can more preferably, it is more abundant
Ground is brought into play, so that the further taste of lifting dip.
In step 6) when material temperature is reduced to 90 degrees Celsius, packed, will not be scorched because of overheat and by sack,
It is cooled to room temperature to case again, avoids heat from assembling, so as to which potential safety hazard occurs.
Compared with prior art, this programme has the beneficial effect that：First pass through and crush the contact area increasing for causing part material
Greatly, while also the taste of part material is tentatively oozed out, then by steps such as frying, boiling, seasonings, various raw materials fried
It is ripe, and taste bigizationner allowed in various raw materials is infiltrated, and frying is carried out by salad oil so that various raw materials fully will
The true qualities taste of raw material oozes out.
Further：In step 1), it is swollen that the spice crushed and shallot are put into bubbly water.The effect of swelling is in order to more
The material composition in spice and shallot is separated out well.
Further, in step 1), in addition to fermented bean curd, fermented bean curd is twisted into 7-9mm graininess；In step 4), to pot
The fermented bean curd inside also added after blending.Fermented bean curd is added, the fresher perfume (or spice) of dip can be made.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Embodiment each component ratio such as table 1：Unit (g)
Table 1：
Embodiment 1-5 is the conversion of the corresponding proportion of the making raw material of dip；
Compared with Example 3, its difference is embodiment 6, in the making raw material of dip, is not put into fermented bean curd；
Compared with Example 3, its difference is embodiment 7, in the making raw material of dip, is not put into Tengjiao oil；
Compared with Example 3, its difference is embodiment 8, in the making raw material of dip, is not put into citric acid.
Comparative example：A kind of hotpot condiment sauce, add water to stir by the raw material of following parts by weight and be made：Sesame paste 20-40
Part, peanut butter 10-30 parts, bean curd milk 3-7 parts, monosodium glutamate 2-5 parts, sweet fermented flour sauce 1-4 parts, mature vinegar 1-2 parts, leek 1-3 parts,
White sugar 1-4 parts, oyster sauce 1-4 parts, light soy sauce 2-5 parts, cooking wine 1-2 parts, thick chilli sauce 0.5-1.5 parts, hoisin sauce 0.5-1.5 parts, spice
0.5-1.5 parts, flavouring oil 0.5-1.5 parts.
By taking embodiment 3 as an example, a kind of preparation method according to dip, comprise the following steps：
1) crush：Garlic is twisted into and beats small rice grain young pilose antler with meat grinder, the graininess dress basin that size is 13mm is standby, by amber light
Cage sauce, old ginger, fermented bean curd are twisted into 8mm graininess with meat grinder, and fermented bean curd fills basin and adjusts atherosclerotic standby with water, by spice and greatly
Green onion is twisted into 1mm powder, is risen with water hair standby, it is standby to fill basin respectively；
2) deep fat：Salad oil is added into pot, heat is to 130 DEG C；
3) frying：Pot is adjusted to slow fire, the old ginger crushed is cooked, fried to drifting fragrance, the amber light cage sauce that will be crushed
Cook, fry 3min, then the garlic after crushing is cooked again, fry 5min；
4) boiling：The fermented bean curd crushed, sesame paste, clear water and cooking wine is added into pot to boil；
5) season：By under edible salt, monosodium glutamate, chicken powder, white granulated sugar, spice powder, shallot powder, Zanthoxylum essential oil and Tengjiao oil
Enter in pot, stir-fry 4min, Guan Huo；Vinegar and citric acid are added, stir-fry 5min, forms compound；
6) it is filling：Compound is stirred and is cooled to 90 DEG C, is carried out filling；After pack, room temperature is cooled to, is carried out
Vanning.
Dip is made by above method in above example 1,2,4-8.
1st, experimental subjects and method
1.1 experimental subjects
The dip that will be made in embodiment 1-8 and comparative example, respectively takes 50g, is put into soup bowl, is added in each soup bowl
330ml warm waters, stir, and observe soup look and flavour.
The soup look of dip, fragrance, flavour such as table 2：(with Chongqing City provincial standard DBS 50/021-2014 for foundation)
Table 2：
1.2 experimental method
1.2.1 20 tasters are randomly selected respectively to taste dip, to the soup look of dip, fragrance, flavour and are pressed
Divide according to each highest 20 and scored, averaged.
1.3 experimental index
1.3.1 tealeaves and tea detection：1-5 points are poor, and in 6-10 points, 10-15 is good, and 16-20 is excellent.
2nd, experimental result and analysis
2.1 experimenters are as shown in table 3 to the color items average score of dip soup look：
Table 3：(twenty point system)
2.2 experimental analysis
2.2.1, from table 3 it is observed that the dip produced of the inventive method, after warm water bubbles open, color
It is substantially better than the dip after being bubbled open in comparative example.
2.2.2, do not add fermented bean curd, Tengjiao oil, citric acid in dip has different degrees of shadow to the mouthfeel of dip
Ring.
3rd, conclusion
3.1 show from result, dip of the invention, and its excellent in color is distincter, can more receive the joyous of consumer
Meet, also illustrate that the dip quality of present invention process is more preferable indirectly.
3.2 preparation methods of the present invention are operated by crushing, frying, boiling and seasoning etc. so that the taste of various raw materials is more
Can fully it infiltrate so that the taste of raw material more fully plays a role.
3.3 show from result, in dip of the invention, to dip matter by influence degree size be ranked up for fermented bean curd,
Tengjiao oil, citric acid.
Claims (7)
1. the making raw material of a kind of dip, it is characterised in that include the raw material of following parts by weight proportioning：
Garlic 300-500 parts, yellow lantern chilli 100-140 parts, old ginger 30-50 parts, salad oil 50-100 parts, Zanthoxylum essential oil 40-60
Part, Tengjiao oil 40-60 parts, chicken powder 20-30 parts, white granulated sugar 60-80 parts, vinegar 4-6 parts, clear water 70-100 parts, monosodium glutamate 50-70
Part, edible salt 20-40 parts, sesame paste 20-30 parts, spice 1-3 parts, shallot 4-6 parts, citric acid 4-6 parts, yellow rice wine 10-30 parts.
2. the making raw material of dip according to claim 1, it is characterised in that also include the original of following parts by weight proportioning
Material：400 parts of garlic, 120 parts of yellow lantern chilli, 40 parts of old ginger, 60 parts of salad oil, 50 parts of Zanthoxylum essential oil, 50 parts of Tengjiao oil, chicken powder 20
Part, 60 parts of white granulated sugar, 5 parts of vinegar, 80 parts of clear water, 60 parts of monosodium glutamate, 30 parts of edible salt, 20 parts of sesame paste, 2 parts of spice, shallot 5
Part, 5 parts of citric acid, 10 parts of yellow rice wine.
3. the making raw material of dip according to claim 1, it is characterised in that also include the original of following parts by weight proportioning
Material：Fermented bean curd 35-45 parts.
4. the making raw material of dip according to claim 3, it is characterised in that also include the original of following parts by weight proportioning
Material：40 parts of fermented bean curd.
, it is necessary to which the making raw material of the dip in usage right requirement 1 is made, 5. its feature exists a kind of preparation method of dip
In comprising the following steps：
1）Crush：Garlic is twisted into 12-15mm graininess, yellow lantern chilli is twisted into 7-9mm graininess, old ginger 7-9mm
Graininess, spice and shallot are twisted into 0.8-1.2mm powder, and it is standby to fill basin respectively；
2）Deep fat：Salad oil is added into pot, heat is to 120-150 DEG C；
3）Frying：Pot is adjusted to slow fire, the old ginger crushed is cooked, fried to drifting fragrance, the amber light cage sauce crushed is cooked,
2.5min-3.5min is fried, then the garlic after crushing is cooked again, fries 4min-6min；
4）Boiling：Sesame paste, clear water and cooking wine is added into pot to boil；
5）Seasoning：By edible salt, monosodium glutamate, chicken powder, white granulated sugar, spice powder, shallot powder, Zanthoxylum essential oil and Tengjiao oil tripping in pot
Interior, stir-fry 3min-5min, Guan Huo；Vinegar and citric acid are added, stir-fry 4min-6min, forms compound；
6）It is filling：Compound is stirred and is cooled to 90 DEG C, is carried out filling；After pack, room temperature is cooled to, enters luggage
Case.
6. the preparation method of dip according to claim 5, it is characterised in that in step 1), the spice that will crush
It is swollen that bubbly water is put into shallot.
7. the preparation method of dip according to claim 5, it is characterised in that in step 1), in addition to fermented bean curd, by beans
Fermented bean curd is twisted into 7-9mm graininess；In step 4), the fermented bean curd after also addition blends into pot.
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| CN108835604A (en) * | 2018-07-26 | 2018-11-20 | 贵州芙蓉江生态食品有限公司 | A kind of rattan green pepper thick chilli sauce and preparation method thereof |
| CN108991463A (en) * | 2018-06-04 | 2018-12-14 | 师效温 | A kind of buckwheat noodle bowl group condiment and preparation method thereof |
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| CN113383939A (en) * | 2021-05-19 | 2021-09-14 | 重庆德庄农产品开发有限公司 | Avocado dipping sauce and preparation method thereof |
| CN114886108A (en) * | 2022-05-11 | 2022-08-12 | 广州城市职业学院 | Salty salad seasoning powder and preparation method and application thereof |
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