CN107373577A - Baste that a kind of swallow face is mixed and preparation method thereof - Google Patents
Baste that a kind of swallow face is mixed and preparation method thereof Download PDFInfo
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- CN107373577A CN107373577A CN201710574775.3A CN201710574775A CN107373577A CN 107373577 A CN107373577 A CN 107373577A CN 201710574775 A CN201710574775 A CN 201710574775A CN 107373577 A CN107373577 A CN 107373577A
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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- Seasonings (AREA)
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Abstract
Baste mixed the invention discloses a kind of swallow face and preparation method thereof, the flavouring juice is mainly made up of the raw material of following weight parts：Thick last 25 35 parts by weight of the parts by weight of siritch 50, the parts by weight of green onion end 37, the parts by weight of white sesameseed 48, capsicum, the parts by weight of Shanxi mature vinegar 15 25, the taste extremely fresh parts by weight of soy sauce 25 35, the parts by weight of sesame oil 1.5 2.5, the parts by weight of salt 10 15 and the parts by weight of water 90 160.Its preparation method is：Siritch is heated to 240 260 DEG C slowly to pour on the thick end of green onion end, capsicum and the white sesameseed fried and carries out the system of boiling in water for a while, then dress with soy, vinegar, etc., then is cooked into Shanxi mature vinegar, adds the extremely fresh soy sauce of taste, sesame oil, Yan Heshui, then infiltrates 1 3h, filters and produces.Baste prepared by the present invention is oily but not greasy, it is fragrant without it is peppery, to enter taste juice strong simple and honest.
Description
Technical field
The present invention relates to food flavor field, and in particular to baste that a kind of swallow face is mixed and preparation method thereof.
Background technology
It is one of folk snack that swallow face, which is mixed, and only in Guyuan Prefecture's row during beginning, there is making present Ningxia various regions and supplied
Should.Swallow face is oat noodles (naked oats are referred to as oat by Guyuan people custom), and swallow face is mixed to be made of naked oats fine powder, and color and luster is bright in vain,
Bar is carefully continuous, and mouthfeel is flexible, dispensing very abundant, there is ripe leek, ripe spinach, garlic bolt, the bold and resolute green pepper of oil, oil bold and vigorous mashed garlic, vinegar etc., non-
It is often delicious, it is used for cold dish and serves.
The swallow face of shortening is mixed mixes i.e. edible thoroughly by baste, convenient, fast, delicious, widely loved by consumers, its
There is the trend for continuing to increase and extending the consumer group and consumption region.Swallow face, which is mixed, to be made with scale, and is played the sense of taste and determined
The making of the baste of effect, is confined in family and individual workship, most of to be allocated by experience, and materials are careless about, and taste is unstable
It is fixed, reduce the eating effect that swallow face is mixed.Market need badly one kind can be made with scale, be carefully-selected in material, delicious flavour and swallow
Face is mixed the baste that cool property attribute matches.
The content of the invention
Baste mixed it is an object of the invention to provide a kind of swallow face and preparation method thereof, to solve existing seasoning
Juice materials are arbitrarily, taste is not delicious enough, are mismatched with the attribute that swallow face is mixed, are unsuitable for the problem of large-scale production.
To achieve the above object, selected raw material of the present invention, it is made oily but not greasy, fragrant with the compatibility of science, exquisite technique
Without peppery, color and luster glow, enter the strong simple and honest baste of taste juice.Specifically, the baste that the swallow face is mixed, mainly by following
The raw material of parts by weight is made：Slightly last 25-35 is heavy for the parts by weight of siritch 50, green onion end 3-7 parts by weight, white sesameseed 4-8 parts by weight, capsicum
Measure part, Shanxi mature vinegar 15-25 parts by weight, the extremely fresh soy sauce 25-35 parts by weight of taste, sesame oil 1.5-2.5 parts by weight, salt 10-15 weight
Part and water 90-160 parts by weight.
Preferably, the first planting Chili pepper of Longxian County of Shaanxi production is chosen at the thick end of the capsicum；The siritch can be peaceful from Gansu
The flax of county's production.
The size at the thick end of the capsicum is 5-10mm, and the size of green onion end is 1-4mm.
Preferably, the baste is mainly made up of the raw material of following weight parts：The parts by weight of siritch 50, green onion end 4-6 weights
Measure part, white sesameseed 5-8 parts by weight, capsicum slightly last 28-32 parts by weight, Shanxi mature vinegar 15-22 parts by weight, the extremely fresh soy sauce 25-32 of taste
Parts by weight, sesame oil 2.0-2.5 parts by weight, salt 10-15 parts by weight and water 100-150 parts by weight.
It is furthermore preferred that the baste is mainly made up of the raw material of following weight parts：The parts by weight of siritch 50, the weight of green onion end 5
Measure part, the parts by weight of white sesameseed 6, thick last 30 parts by weight of capsicum, the parts by weight of Shanxi mature vinegar 20, the extremely fresh parts by weight of soy sauce 20 of taste, sesame oil 2
Parts by weight, the parts by weight of salt 10 and the parts by weight of water 100.
A kind of preparation method for the baste mixed present invention also offers above-mentioned swallow face, it comprises the following steps：
A, Feedstock treating：Carbon burns hot iron pot, the siritch of 50 parts by weight is poured into, when the oil temperature of the siritch rises to
At 150-180 DEG C, the capsicum that 4-6 parts by weight are dried or a heatable brick bed is dry is subsequently poured into, slow fire fries out fragrance and into dark red, capsicum is taken
Go out, dry in the air it is cool, be pounded thick end, it is standby；
B, green onion end 3-7 parts by weight, the white sesameseed 4-8 parts by weight fried are sequentially added in vessel and are prepared in step a
Capsicum slightly last 25-35 parts by weight, the parts by weight of siritch 50 that oil temperature is 240-260 DEG C are poured on the food materials to vessel；
C, cook immediately into Shanxi mature vinegar 15-25 parts by weight；Then
D, the extremely fresh soy sauce 25-35 parts by weight of taste, sesame oil 1.5-2.5 parts by weight, salt 10-15 parts by weight are sequentially added, add boiling
Water 90-160 parts by weight, convert into suspension；
E, suspension described in step d is stood into 1-3 hours, then the solid in suspension is removed, swallow face must be mixed and stirred
The baste mixed.
Swallow face is mixed to be made with oat noodles, and the nutritive value of naked oats is very high, protein content average out to 15.6%, high
Go out rice 100%, corn 75%, wheat flour 66%, millet 60%, 8 kinds of amino acid compositions relatively balance, but cool in nature.Above-mentioned tune
Expect the capsicum of employing property of juice heat, energy middle benefit gas stomach invigorating, cold dispelling eliminating dampness, for deficiency-cold in spleen and stomach, poor appetite, belly has creeping chill, adjusts
The attribute cool in nature mixed with swallow face, collocation are reasonable.White sesameseed, it is mild-natured, contain substantial amounts of fatty 25%-50% and protein
The nutritional ingredient such as 8%-20%, also carbohydrate 3%-10%, vitamin a, vitamin e, lecithin, calcium, iron, magnesium；In white sesameseed
Linoleic acid play the role of adjust cholesterol；Can also be enriched blood improving eyesight, wind-dispelling ease constipation, beneficial liver hair care, salubrity body, the work(of anti-aging
Effect.The fragrant lifting appetite of green onion, promotes to digest and assimilate, and has the effect of antibacterial, antiviral, anti-cancer, anticancer.Meals between each food materials
Phase of an eclipse lap has rush digestion, increases appetite, wind-dispelling ease constipation and other effects with reasonable, nutrition equilibrium.The present invention is with 240-260 DEG C
Siritch is by green onion, the thick end of capsicum and the white sesameseed system of boiling in water for a while, then dress with soy, vinegar, etc., and after immersion, each nutritional ingredient fully leaches.
The inventive method has the following advantages that：(1) selected raw material of the present invention, it is made with the compatibility of science and exquisite technique
Baste it is oily but not greasy, it is fragrant without it is peppery, to enter taste juice strong simple and honest；(2) baste of the invention is mixed with swallow face cool in nature
It is mutually matched, rational diet, drastically increases the eating mouth feel that swallow face is mixed, in the trial period, deeply by consumer's favorable comment；
(3) method that the present invention forms the optimum proportioning and technique studying and grope for many years large-scale production, gained baste can be with
It is divided in pouch and sells, is very easy to consumer.
Embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
Embodiment 1
The baste that swallow face described in the present embodiment is mixed mainly is made up of the raw material of following weight parts：The weight of siritch 50
Part, the parts by weight of green onion end 5, the parts by weight of white sesameseed 6, thick last 30 parts by weight of capsicum, the parts by weight of Shanxi mature vinegar 20, the extremely fresh weight of soy sauce 20 of taste
Measure part, the parts by weight of sesame oil 2, the parts by weight of salt 10 and the parts by weight of water 100.
Specifically, its preparation method is as follows：
A, on Feedstock treating
The first planting Chili pepper of Longxian County of Shaanxi production is chosen, this capsicum bar line color is red, and wrinkle is that meat thickness is spicy.By selected by
Capsicum clean up, then a heatable brick bed is done on 30-40 DEG C of warm table top.
Hot iron pot is burnt with carbon, pours into 100g siritch, will when the oil temperature of the siritch rises to 150-180 DEG C
The above-mentioned a heatable brick bed of 500g is dry or the capsicum slow fire that dries fries out fragrance and into dark red, and capsicum is taken out, dries in the air cool, 5- is pounded with mortar
10mm thick end, it is standby.
The siritch selects the flax of Gansu Huining County production, and flax is also flax, the Hu Ma Cakes grains of Gansu Huining County production
Full, oil yield is high, oily limpid bright, the good taste of squeezing, bright yellow color, and the siritch in the present embodiment is by the industry of good fortune garden
Co., Ltd voluntarily squeezes fuel-displaced.The selection and pre-treatment of capsicum and the Oil-temperature control of linseed oil are baste quality guarantees
One of key factor.
B, after capsicum is handled well, pot is set up another, iron pan is heated, siritch 50g is poured into iron pan, burn to 240-260 DEG C,
The capsicum for green onion end 5g is sequentially added in vessel simultaneously, preparing in the white sesameseed 6g and step a that fry slightly last 30g, will burn extremely
240-260 DEG C of siritch 50g is poured on the food materials to vessel, and the thick end of capsicum is boiled in water for a while, then dress with soy, vinegar, etc. to coke yellow.Siritch should be slow
Pour into, prevent the thick end of capsicum from producing because of high oil temperature to be charred phenomenon.The oil temperature of siritch is very crucial, at 240-260 DEG C, both
The fragrance of capsicum can be boiled in water for a while, then dress with soy, vinegar, etc. out, capsicum is unlikely to be boiled in water for a while, then dress with soy, vinegar, etc. into black again.
The size of green onion end is 1-4mm in the present embodiment, and the white sesameseed chooses full grains free from admixture.
C, cook immediately into Shanxi purple woods vinegar 20g.The selection of vinegar based on the purple woods vinegar of the pure grain brewing of four big, Shanxi vinegar,
This brand vinegar has sweet fragrant acid, and the dense taste length of color, the characteristics of not precipitating, never degenerate, the mature vinegar of other Shanxi pure grain brewings also may be used.
D, taste extremely fresh soy sauce 20g, sesame oil 2g and salt 10g are sequentially added, adds boiling water 100g, converts into suspension.This implementation
The extremely fresh soy sauce of taste is that Guangdong flavor source is produced in example, and other soy sauce can not replace, the extremely fresh delicious colour purity of soy sauce of the taste, is to ensure to adjust
One of an important factor for taste juice quality.
E, suspension described in step d is stood 2 hours, the fragrance of each raw material is fully infiltrated to soup, finally will
Solid in suspension removes, and must mix and stir the baste that swallow face is mixed.
Baste manufactured in the present embodiment and swallow face are mixed after mixing and stirring i.e. edible, its it is oily but not greasy, fragrant without it is peppery, enter
Taste juice is strong simple and honest.
Embodiment 2
As different from Example 1：
The baste that swallow face described in the present embodiment is mixed mainly is made up of the raw material of following weight parts：Siritch 500g,
Green onion end 70g, white sesameseed 40g, capsicum slightly last 250g, Shanxi purple woods vinegar 250g, the extremely fresh soy sauce 350g of taste, sesame oil 25g, salt 100g and
Water 1500g.
The wherein preparation at the thick end of capsicum：Hot iron pot is burnt with carbon, 300g siritch is poured into, when the oil temperature of the siritch
When rising to 150-180 DEG C, the capsicum slow fire that 1800g dries or a heatable brick bed is dry is fried into out fragrance and into dark red, capsicum is taken out, dried in the air
It is cool, 5-10mm thick end is pounded with mortar, it is standby.
In the present embodiment, the dosage of embodiment 1 is magnified, explores the baste taste after popularization.
As a result show：Baste manufactured in the present embodiment be still it is oily but not greasy, fragrant without it is peppery, to enter taste juice strong simple and honest, stayed in mouth
It is fragrant lasting.
Baste manufactured in the present embodiment is distributed into one bag per 200g, every bag can accordingly mix and stir a disk swallow face and mix
Mix, be convenient for carrying and sell.
Embodiment 3
As different from Example 2：
The baste that swallow face described in the present embodiment is mixed mainly is made up of the raw material of following weight parts：Siritch 1000g,
Green onion end 80g, white sesameseed 160g, capsicum slightly last 700g, Shanxi purple woods vinegar 300g, the extremely fresh soy sauce 500g of taste, sesame oil 30g, salt 300g
With water 3200g.
Embodiment 4
As different from Example 2：
The baste that swallow face described in the present embodiment is mixed mainly is made up of the raw material of following weight parts：Siritch 500g,
Green onion end 60g, white sesameseed 50g, capsicum slightly last 280g, Shanxi purple woods vinegar 220g, the extremely fresh soy sauce 320g of taste, sesame oil 10g, salt 100g and
Water 1000g.
Comparative example 1
In the comparative example, in the selection of raw material：For capsicum from the capsicum produced outside Longxian County of Shaanxi, sesame oil selection Gansu can be peaceful
The sesame oil of production outside the county, and soy sauce is common soy sauce, vinegar is general rice vinegar, and without addition white sesameseed.
In preparation technology, capsicum without step a in embodiment 1 processing, dry or a heatable brick bed it is dry after directly smash to pieces it is standby.
Then the basic step of b-e in embodiment 1 is used to be prepared for baste.
Comparative example 2
It is identical with the raw material of comparative example 1.
In preparation technology, capsicum passes through the processing of step a in embodiment 1, and it is slightly last to be prepared into capsicum, then by each raw material
It is simple to mix and stir together, after infiltrating 2h, filtration, obtain baste.
Each 200g of baste prepared by Example 1-4 and comparative example 1-2 respectively；Then each mix and stir respectively identical heavy
The swallow face of amount is mixed, and carries out subjective appreciation, referring to table 1, the result is 5 people group evaluation results.
The embodiment 1-4 of table 1 and comparative example 1-2 results of sensory evaluation
| Color | It is fragrant | Taste/score value | |
| Embodiment 1 | Color and luster glow | It is oily but not greasy, fragrant without peppery | 4.9 |
| Embodiment 2 | Color and luster glow | It is oily but not greasy, fragrant without peppery | 4.8 |
| Embodiment 3 | Color and luster glow | It is oily but not greasy, fragrant without peppery | 4.8 |
| Embodiment 4 | Color and luster glow | It is oily but not greasy, fragrant without peppery | 4.8 |
| Comparative example 1 | Typically | Fragrance is thin | 3.1 |
| Comparative example 2 | It is substantially colorless | It is greasy, it is boring | 2.6 |
In summary, the sorting of baste must in place, including quality and dosage；Swallow face (i.e. oat noodles) property belongs to coldness,
Capsicum property heat, has reconciled the attribute cool in nature that swallow face is mixed, and collocation is reasonable.In the preparation of baste, the processing mode of capsicum and
The dosage of siritch and Oil-temperature control etc. are key factor.The baste prepared using the present invention is mixed with swallow face to be adapted,
Meals are reasonable.
Although above with general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to the scope of protection of present invention.
Claims (10)
1. the baste that a kind of swallow face is mixed, it is characterised in that the baste is mainly made up of the raw material of following weight parts：Recklessly
The parts by weight of sesame oil 50, green onion end 3-7 parts by weight, white sesameseed 4-8 parts by weight, capsicum slightly last 25-35 parts by weight, Shanxi mature vinegar 15-25
Parts by weight, taste extremely fresh soy sauce 25-35 parts by weight, sesame oil 1.5-2.5 parts by weight, salt 10-15 parts by weight and water 90-160 parts by weight.
2. the baste that swallow face according to claim 1 is mixed, it is characterised in that the size at the thick end of the capsicum is 5-
10mm, the size of green onion end is 1-4mm.
3. the baste that swallow face according to claim 2 is mixed, it is characterised in that choose Longxian County of Shaanxi in the thick end of the capsicum
The first planting Chili pepper of production；The siritch selects the flax of Gansu Huining County production.
4. the baste that the swallow face according to claim 1 or 3 is mixed, it is characterised in that the preparation side at the thick end of the capsicum
Method is：Carbon burns hot iron pot, pours into the siritch of 1 parts by weight, the oil temperature of the siritch is heated into 150-180 DEG C, then
4-6 the parts by weight dry capsicum of a heatable brick bed, slow fire on 30-40 DEG C of table top is poured into fry out fragrance and into dark red, capsicum is taken out, dried in the air
It is cool, be pounded thick end.
5. the baste that swallow face according to claim 1 is mixed, it is characterised in that the baste is mainly by following weight
The raw material of part is made：The parts by weight of siritch 50, green onion end 4-6 parts by weight, white sesameseed 5-8 parts by weight, capsicum slightly last 28-32 weight
Part, Shanxi mature vinegar 15-22 parts by weight, the extremely fresh soy sauce 25-32 parts by weight of taste, sesame oil 2.0-2.5 parts by weight, salt 10-15 parts by weight
With water 100-150 parts by weight.
6. the baste that swallow face according to claim 1 is mixed, it is characterised in that the baste is mainly by following weight
The raw material of part is made：Thick last 30 parts by weight of the parts by weight of siritch 50, the parts by weight of green onion end 5, the parts by weight of white sesameseed 6, capsicum, Shanxi are old
The parts by weight of vinegar 20, the taste extremely fresh parts by weight of soy sauce 20, the parts by weight of sesame oil 2, the parts by weight of salt 10 and the parts by weight of water 100.
7. the preparation method for the baste that a kind of swallow face is mixed, it is characterised in that the preparation method comprises the following steps：
A, Feedstock treating：Carbon burns hot iron pot, pours into the siritch of 1 parts by weight, the oil temperature of the siritch is risen into 150-180
DEG C, be subsequently poured into the capsicum that 4-6 parts by weight are dried or a heatable brick bed is dry, slow fire fries out fragrance and into dark red, capsicum is taken out, dry in the air it is cool,
Thick end is pounded, it is standby；
B, green onion end 3-7 parts by weight, the white sesameseed 4-8 parts by weight fried and the capsicum prepared in step a are sequentially added in vessel
Thick last 25-35 parts by weight, the parts by weight of siritch 50 that oil temperature is 240-260 DEG C are poured on the food materials to vessel；
C, cook immediately into Shanxi mature vinegar 15-25 parts by weight；Then
D, the extremely fresh soy sauce 25-35 parts by weight of taste, sesame oil 1.5-2.5 parts by weight, salt 10-15 parts by weight are sequentially added, add boiling water 90-
160 parts by weight, convert into suspension；
E, suspension described in step d is stood into 1-3 hours, then the solid in suspension is removed, swallow face must be mixed and stirred and mixed
Baste.
8. the preparation method for the baste that swallow face according to claim 7 is mixed, it is characterised in that peppery described in step a
Green pepper chooses the first planting Chili pepper of Longxian County of Shaanxi production, and a heatable brick bed is done on 30-40 DEG C of warm table top；The siritch can be peaceful from Gansu
The flax of county's production.
9. the preparation method for the baste that swallow face according to claim 7 is mixed, it is characterised in that prepared in step a
Slightly last size is 5-10mm to capsicum, and the size of green onion end is 1-4mm in step b.
10. the preparation method for the baste that swallow face according to claim 7 is mixed, it is characterised in that in step b-e, respectively
The dosage of raw material is：The parts by weight of siritch 50, green onion end 4-6 parts by weight, white sesameseed 5-8 parts by weight, capsicum slightly last 28-32 weight
Part, Shanxi mature vinegar 15-22 parts by weight, the extremely fresh soy sauce 25-32 parts by weight of taste, sesame oil 2.0-2.5 parts by weight, salt 10-15 parts by weight
With water 100-150 parts by weight.
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| CN201710574775.3A CN107373577A (en) | 2017-07-14 | 2017-07-14 | Baste that a kind of swallow face is mixed and preparation method thereof |
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Application publication date: 20171124 |