CN107518370A - A kind of chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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- CN107518370A CN107518370A CN201710772942.5A CN201710772942A CN107518370A CN 107518370 A CN107518370 A CN 107518370A CN 201710772942 A CN201710772942 A CN 201710772942A CN 107518370 A CN107518370 A CN 107518370A
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
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Abstract
The present invention relates to a kind of chafing dish bottom flavorings and preparation method thereof；Raw material is as follows：Bottom butter, thick broad-bean sauce, old ginger, garlic, hot condiment of glutinous rice cake, beans mothers and sons, pericarpium zanthoxyli bungeani, edible oil, yellow rice wine, spices, pepper, edible salt, white sugar, monosodium glutamate, I+G, chafing dish mate, ethylmaltol, chive oil, Spiced chicken with chili sauce oil, flavor egg white icing；Making step：First, bottom butter are put into material pot and melted；2nd, hot condiment of glutinous rice cake is put into step 1；3rd, thick broad-bean sauce is put into step 2；Old ginger, garlic, beans mothers and sons and yellow rice wine；4th, edible salt and white sugar are put into step 3；5th, pericarpium zanthoxyli bungeani is put into step 4；6th, edible oil heating is drenched in step 5, Guan Huo；7th, chafing dish mate is added in step 6；8th, ethylmaltol is added in step 7；9th, chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8；Tenth, monosodium glutamate and I+G are put into step 9.This programme can not only ensure that the color and luster of chafing dish bottom flavorings can also ensure that the hardness of chafing dish bottom flavorings.
Description
Technical field
The present invention relates to food or foodstuff technical field, and in particular to a kind of chafing dish bottom flavorings and preparation method thereof.
Background technology
Chafing dish is popular in all parts of the country as popular cuisines among the people.The chafing dish pattern in China appears, hundred pot of thousand taste.And
Chafing dish bottom flavorings are to make the more important concoction of chafing dish.
The making of chafing dish bottom flavorings, it is fat-soluble and water-soluble when being fully heated with flavouring, can be only achieved " five tastes and
It is humorous ".This requires correctly to grasp the duration and degree of heating during operation, the precedence that feeds intake and boils the time.The five tastes are concocted, and ratio is appropriate.Chafing dish
Flavouring is the organic assembling of various flavouring, and the five tastes, which reconcile wherein to be accumulated with, contains a shifting subtle relations, certain tune
Taste product are excessive, can cover the flavor of other flavouring, cause " a presumptuous guest usurps the role of the host ".Therefore the various flavouring when carrying out hot pot seasoning
The ratio and species of dispensing are appropriate.
Fragrance matter main source in chafing dish bottom flavorings is spices therein, but fragrance material in existing chafing dish bottom flavorings
Recipe configuration is unreasonable, so as to get chafing dish bottom flavorings fragrance component do not protrude, the food flavours for rinsing out do not enrich, or use
Fragrance material taste it is excessively prominent, the food materials for making to rinse out can not eat the original flavor of food, and exist it is certain not
Foot part.
Notification number is that CN102919791B Chinese invention patent discloses a kind of hot spicy dip hotpot seasoning, by following raw material
Frying forms：Animal oil, bean paste, salt, garlic pearls, chilli powder of new generation, white granulated sugar, bubble ginger grain, monosodium glutamate, ginger grain,
Black bean sauce, yellow rice wine, chicken powder, chopped chilli, capsanthin, dried scallop powder, southern zanthoxylum powder, composite aromatic condiment, pericarpium zanthoxyli bungeani powder, pericarpium zanthoxyli schinifolii powder, 5 '-
The sapidity nucleotide disodium, flavoring essence.
Following technical problem be present in above-mentioned patent：1st, chafing dish bottom flavorings are faint in color, and color and luster is bad；2nd, chafing dish bottom flavorings, which rely on, adds
Enter flavoring essence to increase the fragrance of chafing dish bottom flavorings, although the component added does not have exceeded, losing should be in chafing dish bottom flavorings
In natural taste；3rd, easily there is the inadequate situation of hardness finally packed when in chafing dish bottom flavorings.
The content of the invention
It is an object of the invention to provide a kind of chafing dish bottom flavorings and preparation method thereof, the color of chafing dish bottom flavorings can not only be ensured
Pool can also ensure that the hardness of chafing dish bottom flavorings.
To reach above-mentioned purpose, base case one of the invention is as follows：
A kind of chafing dish bottom flavorings, include the raw material of following mass fraction：
258~296 parts of bottom butter, 69~79 parts of thick broad-bean sauce, 28.3~31.7 parts of old ginger, 9.2~10.5 parts of garlic, hot condiment of glutinous rice cake
110.5~126 parts, 10~12.1 parts of beans mothers and sons, 13.8~16.62 parts of pericarpium zanthoxyli bungeani, 46.4~53.1 parts of edible oil, yellow rice wine 11~
12.5 parts, 13.8~15.8 parts of spices, 0.9~1.05 part of pepper, 24~27.5 parts of edible salt, 23~26.3 parts of white sugar, monosodium glutamate
42~48.6 parts, I+G1.28~1.48 part, 7.4~8.5 parts of chafing dish mate, 0.52~0.61 part of ethylmaltol, chive oil
3.6~4.3 parts, 3.6~4.3 parts of Spiced chicken with chili sauce oil, 3.3~3.8 parts of flavor egg white icing.
The base case two of the present invention is as follows：
Step 1: making chafing dish bottom flavorings using material pot, open fire first and material pot is heated, bottom butter are put into material pot and melted
Change；
Boiled dry Step 2: hot condiment of glutinous rice cake is put into the bottom butter after melting in step 1；
Step 3: being put into thick broad-bean sauce into step 2, boiled after stirring；Then old ginger, garlic, beans mothers and sons and Huang are sequentially placed into
Wine, boiled after stirring；
Step 4: edible salt and white sugar are put into step 3, stirred when being put into, the temperature in pot to be expected reduces by 9~12 DEG C
When, it is put into spices and pepper；
Step 5: pericarpium zanthoxyli bungeani is put into step 4 and stirred；
Step 6: edible oil to be individually heated to 160~180 DEG C, then edible oil is drenched in step 5, and stirred in leaching
Mix, fire is closed after leaching oil；
Step 7: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 8: ethylmaltol is added in step 7, and stir；
Step 9: chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8 and stirred；
Step 10: after monosodium glutamate and I+G are well mixed, it is put into step 9；Then it is off the pot after vexed 8~15min.
Beneficial effect is caused by this programme：
1st, the chafing dish bottom flavorings made using the raw material and method of this programme, its color and luster is good, thick flavor, and hardness is good.
2nd, hot condiment of glutinous rice cake is boiled dry in step 2, primarily to removing the moisture in hot condiment of glutinous rice cake；Stirred in step 3
The process boiled afterwards is also for the moisture removed in raw material；It ensure that finally to make obtained chafing dish bottom flavorings hard in packaging
Degree requires.
3rd, temperature in pot reduces by 9~12 DEG C in step 4, and it is larger to be primarily due to the amount that edible salt and white sugar are put into, and
After edible salt and white sugar are put into pot, can cool in pot 9~12 DEG C, now place into spices and pepper, can prevent spices and
Pepper is burned, simultaneously, additionally it is possible to ensures spices and the fragrance of pepper.
4th, edible oil is drenched in step 5, primarily to enabling the numb taste in pericarpium zanthoxyli bungeani to flow out and expect in pot
Other raw materials mix；The moisture of pericarpium zanthoxyli bungeani can also be removed simultaneously, ensure the hardness of last chafing dish bottom flavorings.In addition, by edible oil
After drenching in pan feeding pot, expect that the temperature in pot can raise 10 DEG C or so, now add chafing dish mate immediately and be stirred, ensure that fire
It the fragrance of pot companion, can be good at making chafing dish mate incorporate wherein, and will not be burned.Then ethylmaltol is added, most
After add other raw materials, it is off the pot after vexed 8~15min, be primarily due to ethylmaltol after-ripening, after vexed 8~15min, can make
Whole chafing dish bottom flavorings fragrance it is denseer and color is redder.
Preferred scheme one：As the further optimization to base case one, spices include spiceleaf, fennel, buckle in vain, anise,
Zingiber kawagoii, cassia bark and tsaoko；And above-mentioned raw materials each account for the ratio of spices gross mass number and are：Spiceleaf accounting 2/15, fennel accounting
1/5th, accounting 1/15, anistree accounting 1/5, zingiber kawagoii accounting 1/15, cassia bark accounting 1/5, tsaoko accounting 2/15 are detained in vain.Mentioned component enters
One step ensure that the fragrance of chafing dish bottom flavorings.
Preferred scheme two：As the further optimization to base case one, pericarpium zanthoxyli bungeani includes pericarpium zanthoxyli bungeani face and pericarpium zanthoxyli bungeani
Grain.It is primarily to preferably tasty；Chinese prickly ash particle can also be caused to be dispersed in the chafing dish bottom flavorings for making and obtaining simultaneously so that
Its outward appearance is more good-looking.
Preferred scheme three：As the further optimization to preferred scheme two, the mass fraction in pericarpium zanthoxyli bungeani face accounts for pericarpium zanthoxyli bungeani matter
Measure the 4/5 of number；The mass fraction of pericarpium zanthoxyli bungeani particle accounts for the 1/5 of pericarpium zanthoxyli bungeani mass fraction.
Inventor has found in manufacturing process, pericarpium zanthoxyli bungeani face and pericarpium zanthoxyli bungeani particle within the above range when, chafing dish bottom
The tasty effect of material is more preferable.
Preferred scheme four：As the further optimization to base case two, in step 3：Bean cotyledon is put into step 2
Sauce, it is 25~30min that the time is boiled after stirring；Then old ginger, garlic, beans mothers and sons and yellow rice wine are sequentially placed into, when being boiled after stirring
Between be 25~40min.Inventor has found in manufacturing process, when boiling the time within the above range, can preferably by
Moisture removal in raw material, the chafing dish bottom flavorings hardness finally obtained are good.
Preferred scheme five：As the further optimization to base case two, material pot includes the pot body of tubbiness, for stirring
The agitating device and edible oil containing part of the intrinsic raw material of pot, edible oil containing part are located at the top of pot body, and edible oil is contained
Put and support bar is provided between portion and pot body；Edible oil containing part is provided with the heater for heating, for measuring oil temperature
Measurement device of oil tempera and oil filler with cover；The bottom of pot body is provided with discharge nozzle；Agitating device is provided with and contains edible oil
Put the leaching oil portion that the edible oil in portion is passed through in material pot.
After said structure ensure that raw material is put into pot body, agitating device can be started the raw material in material pot is stirred
Mix, ensure that raw material is well mixed and will not be burned.And edible oil containing part is connected with by support bar in the top of pot body, under
Hot gas in square stock pot can have certain insulation effect to edible oil containing part.When specifically used, edible oil is being needed to use
Before, open heater and edible oil containing part is heated, measurement device of oil tempera can be to the edible oil in edible oil containing part
Measure, after the oil temperature of needs to be achieved, stop heating, the hot gas in lower square stock pot there can be edible oil containing part necessarily
Insulation effect；Then the edible oil after heating is entered in material pot by drenching oily portion.
Preferred scheme six：As the further optimization to preferred scheme five, agitating device includes motor, stirring mobile jib and stirred
Mix pole；The upper end of stirring mobile jib passes edible oil containing part and the output end of motor connects；Pot is stretched into the lower end of stirring mobile jib
In body；Drenching oily portion includes cavity, through hole and control valve, and in stirring mobile jib, through hole is used for edible oil containing part cavity
Connected with cavity；Control valve is used to control edible oil in cavity to flow；Pole is stirred positioned at the bottom of stirring mobile jib, and stirs branch
Bar for hollow-core construction, that stirs pole is provided with oil outlet, and the upper end for stirring pole connects with cavity.
Said structure further realizes agitating device to the stirring in material pot, while simply realizes very much to material
Raw material in pot carries out drenching oily stirring, is gone out when can prevent from drenching oil due to stirring raw material that is uneven and bringing by cooked-on situation
It is existing.When specifically used, after the edible oil in edible oil containing part heats, control valve is opened, edible oil is by stirring on mobile jib
Cavity enter stirring pole in, then from oil outlet flow into material pot in, simply realize very much to material pot in raw material leaching
Oil and stirring.
Preferred scheme seven：As the further optimization to preferred scheme six, stir and be rotatably connected to rotating shaft, rotating shaft at pole
One end stretch into inside stirring pole, the other end of rotating shaft stretches out stirring pole；And rotating shaft is provided with two circle blades, wherein a circle
Blade is in stirring pole, and another circle blade is outside stirring pole；The baffle plate being obliquely installed, gear are provided with inside stirring pole
Plate is used to guide the edible oil flowed down in cavity to impact blade and causes its rotation.
The setting of said structure, mainly it is so that edible oil when being flowed through from the inside of stirring pole, can impact
Blade, and then whole blade is rotated, and then axis of rotation is driven, ensure that the circle blade outside stirring pole also turns
It is dynamic, realize to the vertical of the raw material in material pot or tilt stirring.
Brief description of the drawings
Fig. 1 is a kind of material pot internal structure schematic diagram of chafing dish bottom flavorings of the present invention and preparation method thereof；
Fig. 2 is the internal structure schematic diagram that pole is stirred in Fig. 1.
Embodiment
Below by embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Pot body 1, discharge nozzle 11, edible oil containing part 2, heater 21, oil temperature
Measurement apparatus 22, oil filler 23, support bar 3, motor 4, stirring mobile jib 41, stirring pole 42, cavity 411, through hole 412, control
Valve 413, rotating shaft 421, blade 422, baffle plate 423, oil outlet 424.
Embodiment 1
A kind of chafing dish bottom flavorings, include the raw material of following mass fraction：It is 258 parts of bottom butter, 69 parts of thick broad-bean sauce, 28.3 parts of old ginger, big
9.2 parts of garlic, 110.5 parts of hot condiment of glutinous rice cake, 10 parts of beans mothers and sons, 13.8 parts of pericarpium zanthoxyli bungeani, 46.4 parts of edible oil, 11 parts of yellow rice wine, spices
13.8 parts, 0.9 part of pepper, 24 parts of edible salt, 23 parts of white sugar, 42 parts of monosodium glutamate, I+G1.28 parts, 7.4 parts of chafing dish mate, ethyl wheat
0.52 part of bud phenol, 3.6 parts of chive oil, Spiced chicken with chili sauce oily 3.6 parts, 3.3 parts of flavor egg white icing.
Spices in the present embodiment includes the following raw material：Spiceleaf, fennel, white button, anise, zingiber kawagoii, cassia bark and tsaoko；And this
The summation of the mass fraction of a little raw materials is equal to the mass fraction of spices；Raw material each accounts for the ratio of spices gross mass number：Spiceleaf
Accounting 2/15, fennel accounting 1/5, white button accounting 1/15, anistree accounting 1/5, zingiber kawagoii accounting 1/15, cassia bark accounting 1/5, tsaoko account for
Than 2/15.During specific value, 1.84 parts of spiceleaf, 2.76 parts of fennel, white 0.92 part of button, anistree 2.76 parts, 0.92 part of zingiber kawagoii, cassia bark
2.76 parts, 1.84 parts of tsaoko.
The preparation method of chafing dish bottom flavorings is as follows：
Step 1: making chafing dish bottom flavorings using material pot, open fire first and material pot is heated, bottom butter are put into material pot and melted
Change；
Boiled dry Step 2: hot condiment of glutinous rice cake is put into the bottom butter after melting in step 1；
Step 3: being put into thick broad-bean sauce into step 2, it is 25min that the time is boiled after stirring；Then be sequentially placed into old ginger, garlic,
Beans mothers and sons and yellow rice wine, it is 25min that the time is boiled after stirring；
Step 4: edible salt and white sugar are put into step 3, stir when being put into, when expecting that the temperature in pot reduces by 9 DEG C, put
Enter spices and pepper；
Step 5: pericarpium zanthoxyli bungeani is put into step 4 and stirred；Pericarpium zanthoxyli bungeani in the present embodiment includes pericarpium zanthoxyli bungeani face and pericarpium zanthoxyli bungeani
Particle, and the mass fraction in pericarpium zanthoxyli bungeani face accounts for the 4/5 of pericarpium zanthoxyli bungeani mass fraction, specifically takes 11.04 parts；The quality of pericarpium zanthoxyli bungeani particle
Number accounts for the 1/5 of pericarpium zanthoxyli bungeani mass fraction, specifically takes 2.76 parts.When being specifically put into, pericarpium zanthoxyli bungeani face is first put, then put pericarpium zanthoxyli bungeani
Particle.
Step 6: edible oil to be individually heated to 160 DEG C, then edible oil is drenched in step 5, and stirred in leaching,
Fire is closed after leaching oil；
Step 7: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 8: ethylmaltol is added in step 7, and stir；
Step 9: chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8 and stirred；
Step 10: after monosodium glutamate and I+G are well mixed, it is put into step 9；Then it is off the pot after vexed 8min.
As depicted in figs. 1 and 2, the material pot in the present embodiment includes the pot body 1 of tubbiness, in agitated kettle body 1
The agitating device and edible oil containing part 2 of raw material, edible oil containing part 2 are located at the top of pot body 1, edible oil containing part 2 with
Three support bars 3 are provided between pot body 1, and support bar 3 is evenly distributed at the upper port of pot body 1.Edible oil containing part 2
It is provided with heater 21, the measurement device of oil tempera 22 for measuring oil temperature and the oil filler 23 with cover for heating；Pot is originally
The bottom of body 1 is provided with discharge nozzle 11；Agitating device is provided with the leaching oil being passed through the edible oil in edible oil containing part 2 in material pot
Portion.The heater 21 of the present embodiment can be electrical heating wire；T5300 oil temperatures temperature when measurement device of oil tempera 22 can be reached from Europe
Degree meter.
Agitating device includes motor 4, stirring mobile jib 41 and stirring pole 42；The upper end of stirring mobile jib 41 passes edible oil Sheng
The output end that portion 2 is put with motor 4 is connected；The lower end of stirring mobile jib 41 is stretched into pot body 1；Drenching oily portion includes cavity 411, through hole
412 and control valve 413, in stirring mobile jib 41, through hole 412 is used to connect edible oil containing part 2 and cavity 411 cavity 411
It is logical；Control valve 413 is used to control edible oil in cavity 411 to flow；Pole 42 is stirred positioned at the bottom of stirring mobile jib 41, and is stirred
Pole 42 is provided with oil outlet 424 for hollow-core construction, stirring pole 42, and the upper end of stirring pole 42 connects with cavity 411.
In addition, the stirring pole 42 in this programme is seven, and wherein four are uniformly arranged along a circumferential circle for stirring mobile jib 41, use
In the raw material for stretching into the bottom of agitated kettle body 1 in raw material；The other three stirring pole 42 is arranged on an above circle stirring pole 42
Top, the raw material for the top of agitated kettle body 1.Stirring pole 42 is shaped as arc.
Rotating shaft 421 is rotatably connected at stirring pole 42, one end of rotating shaft 421 is stretched into inside stirring pole 42, rotating shaft 421
The other end stretch out stirring pole 42；And rotating shaft 421 is provided with two circle blades 422, wherein a circle blade 422 is positioned at stirring pole
In 42, another circle blade 422 is outside stirring pole 42；The inside of stirring pole 42 is provided with the baffle plate 423 being obliquely installed, baffle plate
423 are used to guide the edible oil flowed down in cavity 411 to impact blade 422 and cause its rotation.
When specifically used, raw material is put into pot body from the opening between adjacent support bar 3, it is necessary to stir when
Wait, starting motor 4 can drive agitating device to be stirred the raw material in pot body 1.Before edible oil is needed to use, open
Heater 21 heats to edible oil containing part 2, and measurement device of oil tempera 22 can enter to the edible oil in edible oil containing part 2
Row measures, and after the oil temperature of needs to be achieved, stops heating, the hot gas in lower square stock pot can have edible oil containing part 2 necessarily
Insulation effect；Control valve 413 is opened, edible oil is entered in stirring pole 42 by the cavity 411 stirred on mobile jib 41, then
Flowed into from oil outlet 424 in material pot.
In addition, edible oil can pass through the baffle plate 423 being obliquely installed, gear when being flowed through from the inside of stirring pole 42
Plate 423 has certain drainage to edible oil so that edible oil can impact blade 422, and then cause whole 422 turns of blade
It is dynamic, and then drive rotating shaft 421 to rotate, it is now placed in stirring the circle blade 422 outside pole 42 and also rotates, realizes in material pot
The vertical or inclination stirring of raw material.After last chafing dish bottom flavorings make, discharge nozzle 11 is opened, by the chafing dish bottom in pot body 1
Material discharge.
Embodiment 2
The present embodiment and the difference of embodiment 1 are：
A kind of chafing dish bottom flavorings, include the raw material of following mass fraction：280 parts of bottom butter, 75 parts of thick broad-bean sauce, 30 parts of old ginger, garlic
10 parts, 120 parts of hot condiment of glutinous rice cake, 11 parts of beans mothers and sons, 15 parts of pericarpium zanthoxyli bungeani, 50 parts of edible oil, 12 parts of yellow rice wine, 15 parts of spices, pepper 1
Part, 26 parts of edible salt, 25 parts of white sugar, 46 parts of monosodium glutamate, I+G1.4 parts, 8 parts of chafing dish mate, 0.6 part of ethylmaltol, chive oil 4
Part, Spiced chicken with chili sauce oily 4 parts, 3.6 parts of flavor egg white icing.
Spices in the present embodiment includes the following raw material：Spiceleaf, fennel, white button, anise, zingiber kawagoii, cassia bark and tsaoko；And this
The summation of the mass fraction of a little raw materials is equal to the mass fraction of spices；Raw material each accounts for the ratio of spices gross mass number：Spiceleaf
Accounting 2/15, fennel accounting 1/5, white button accounting 1/15, anistree accounting 1/5, zingiber kawagoii accounting 1/15, cassia bark accounting 1/5, tsaoko account for
Than 2/15.During specific value, 2 parts of spiceleaf, 3 parts of fennel, white 1 part of button, anistree 3 parts, 1 part of zingiber kawagoii, 3 parts of cassia bark, 2 parts of tsaoko.
Pericarpium zanthoxyli bungeani in the present embodiment includes pericarpium zanthoxyli bungeani face and pericarpium zanthoxyli bungeani particle, and the mass fraction in pericarpium zanthoxyli bungeani face accounts for safflower
The 4/5 of green pepper mass fraction, specifically take 12 parts；The mass fraction of pericarpium zanthoxyli bungeani particle accounts for the 1/5 of pericarpium zanthoxyli bungeani mass fraction, specifically takes 3
Part.
The preparation method of chafing dish bottom flavorings is as follows：
Step 1: making chafing dish bottom flavorings using material pot, open fire first and material pot is heated, bottom butter are put into material pot and melted
Change；
Boiled dry Step 2: hot condiment of glutinous rice cake is put into the bottom butter after melting in step 1；
Step 3: being put into thick broad-bean sauce into step 2, it is 30min that the time is boiled after stirring；Then be sequentially placed into old ginger, garlic,
Beans mothers and sons and yellow rice wine, it is 30min that the time is boiled after stirring；
Step 4: edible salt and white sugar are put into step 3, stirred when being put into, when expecting that the temperature in pot reduces by 10 DEG C,
It is put into spices and pepper；
Step 5: pericarpium zanthoxyli bungeani is put into step 4 and stirred；Because pericarpium zanthoxyli bungeani includes pericarpium zanthoxyli bungeani face and pericarpium zanthoxyli bungeani particle, specifically
When being put into, pericarpium zanthoxyli bungeani face is first put, then puts pericarpium zanthoxyli bungeani particle.
Step 6: edible oil to be individually heated to 175 DEG C, then edible oil is drenched in step 5, and stirred in leaching,
Fire is closed after leaching oil；
Step 7: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 8: ethylmaltol is added in step 7, and stir；
Step 9: chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8 and stirred；
Step 10: after monosodium glutamate and I+G are well mixed, it is put into step 9；Then it is off the pot after vexed 10min.
Embodiment 3
A kind of chafing dish bottom flavorings, include the raw material of following mass fraction：It is 296 parts of bottom butter, 79 parts of thick broad-bean sauce, 31.7 parts of old ginger, big
10.5 parts of garlic, 126 parts of hot condiment of glutinous rice cake, 12.1 parts of beans mothers and sons, 16.62 parts of pericarpium zanthoxyli bungeani, 53.1 parts of edible oil, 12.5 parts of yellow rice wine, perfume
15.8 parts of material, 1.05 parts of pepper, 27.5 parts of edible salt, 26.3 parts of white sugar, 48.6 parts of monosodium glutamate, I+G1.48 parts, chafing dish mate 8.5
Part, 0.61 part of ethylmaltol, 4.3 parts of chive oil, Spiced chicken with chili sauce oily 4.3 parts, 3.8 parts of flavor egg white icing.
Spices in the present embodiment includes the following raw material：Spiceleaf, fennel, white button, anise, zingiber kawagoii, cassia bark and tsaoko；And this
The summation of the mass fraction of a little raw materials is equal to the mass fraction of spices；Raw material each accounts for the ratio of spices gross mass number：Spiceleaf
Accounting 2/15, fennel accounting 1/5, white button accounting 1/15, anistree accounting 1/5, zingiber kawagoii accounting 1/15, cassia bark accounting 1/5, tsaoko account for
Than 2/15.During specific value, 2.11 parts of spiceleaf, 3.16 parts of fennel, white 1.05 parts of button, anistree 3.16 parts, 1.05 parts of zingiber kawagoii, cassia bark
3.16 parts, 2.11 parts of tsaoko.
Pericarpium zanthoxyli bungeani in the present embodiment includes pericarpium zanthoxyli bungeani face and pericarpium zanthoxyli bungeani particle, and the mass fraction in pericarpium zanthoxyli bungeani face accounts for safflower
The 4/5 of green pepper mass fraction, specifically take 13.3 parts；The mass fraction of pericarpium zanthoxyli bungeani particle accounts for the 1/5 of pericarpium zanthoxyli bungeani mass fraction, specifically takes
3.32 part.
The preparation method of chafing dish bottom flavorings is as follows：
Step 1: making chafing dish bottom flavorings using material pot, open fire first and material pot is heated, bottom butter are put into material pot and melted
Change；
Boiled dry Step 2: hot condiment of glutinous rice cake is put into the bottom butter after melting in step 1；
Step 3: being put into thick broad-bean sauce into step 2, it is 30min that the time is boiled after stirring；Then be sequentially placed into old ginger, garlic,
Beans mothers and sons and yellow rice wine, it is 40min that the time is boiled after stirring；
Step 4: edible salt and white sugar are put into step 3, stirred when being put into, when expecting that the temperature in pot reduces by 12 DEG C,
It is put into spices and pepper；
Step 5: pericarpium zanthoxyli bungeani is put into step 4 and stirred；Pericarpium zanthoxyli bungeani is put into step 4 and stirred；Due to pericarpium zanthoxyli bungeani bag
Pericarpium zanthoxyli bungeani face and pericarpium zanthoxyli bungeani particle are included, when being specifically put into, first puts pericarpium zanthoxyli bungeani face, then put pericarpium zanthoxyli bungeani particle.
Step 6: edible oil to be individually heated to 180 DEG C, then edible oil is drenched in step 5, and stirred in leaching,
Fire is closed after leaching oil；
Step 7: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 8: ethylmaltol is added in step 7, and stir；
Step 9: chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8 and stirred；
Step 10: after monosodium glutamate and I+G are well mixed, it is put into step 9；Then it is off the pot after vexed 15min.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description., without departing from the structure of the invention, can be with it should be pointed out that for those skilled in the art
Several modifications and improvements are made, these should also be considered as protection scope of the present invention, and these are implemented all without the influence present invention
Effect and practical applicability.The scope of protection required by this application should be based on the content of the claims, in specification
The records such as embodiment can be used for the content for explaining claim.
Comparative example 1
The difference of this comparative example and embodiment 1 is, step 10：After monosodium glutamate and I+G are well mixed, it is put into step 9, rises
Pot.Not vexed system 8 minutes, the chafing dish bottom flavorings that inventor obtains to making are observed, and its color is lighter compared with Example 1,
Color in embodiment 1 is more ruddy, and color and luster is preferable.In addition, the smell of chafing dish bottom flavorings that inventor obtains to making is carried out pair
Than the chafing dish bottom flavorings in embodiment 1 are substantially more fragrant；And the chafing dish bottom flavorings fragrance in comparative example 1 is then than thin.Inventor analyzes
Above-mentioned reason, it is primarily due to not carry out vexed system, and ethylmaltol after-ripening, ethylmaltol now do not give full play to work
With.In addition, when vexed processed, it is also possible that other raw materials in material pot carry out soaking together it is tasty.
Comparative example 2
The difference of this comparative example and embodiment 1 is that the preparation method of chafing dish bottom flavorings is as follows：
Step 1: making chafing dish bottom flavorings using material pot, open fire first and material pot is heated, bottom butter are put into material pot and melted
Change；
Boiled dry Step 2: hot condiment of glutinous rice cake is put into the bottom butter after melting in step 1；
Step 3: being put into thick broad-bean sauce into step 2, old ginger, garlic, beans mothers and sons and yellow rice wine are then sequentially placed into, is stirred；
Step 4: edible salt and white sugar are put into step 3, stir when being put into, when expecting that the temperature in pot reduces by 9 DEG C, put
Enter spices and pepper；
Step 5: pericarpium zanthoxyli bungeani is put into step 4 and stirred；Because pericarpium zanthoxyli bungeani includes pericarpium zanthoxyli bungeani face and pericarpium zanthoxyli bungeani particle, specifically
When being put into, pericarpium zanthoxyli bungeani face is first put, then puts pericarpium zanthoxyli bungeani particle；
Step 6: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 7: ethylmaltol is added in step 7, and stir；
Step 8: chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8 and stirred；
Step 9: after monosodium glutamate and I+G are well mixed, it is put into step 9；Then it is off the pot after vexed 8min.
Wherein, after step 3 kind adds thick broad-bean sauce, do not boiled；But it is female to be directly sequentially placed into old ginger, garlic, beans
Son and yellow rice wine, are not also boiled afterwards.This oily process of leaching in minister six is also eliminated simultaneously.Inventor is to using above-mentioned side
Method make to chafing dish bottom flavorings observed, find chafing dish bottom flavorings in subsequent packages, softer state is presented always, it is impossible to
Enough solidifications, its hardness are unable to reach requirement.Inventor passes through follow-up analysis, is the discovery that because the moisture in raw material is more.
Claims (9)
1. a kind of chafing dish bottom flavorings, it is characterised in that include the raw material of following mass fraction：258~296 parts of bottom butter, thick broad-bean sauce
69~79 parts, 28.3~31.7 parts of old ginger, 9.2~10.5 parts of garlic, 110.5~126 parts of hot condiment of glutinous rice cake, beans mothers and sons 10~12.1
Part, 13.8~16.62 parts of pericarpium zanthoxyli bungeani, 46.4~53.1 parts of edible oil, 11~12.5 parts of yellow rice wine, 13.8~15.8 parts of spices, Hu
0.9~1.05 part of green pepper, 24~27.5 parts of edible salt, 23~26.3 parts of white sugar, 42~48.6 parts of monosodium glutamate, I+G1.28~1.48 part,
7.4~8.5 parts of chafing dish mate, 0.52~0.61 part of ethylmaltol, 3.6~4.3 parts of chive oil, Spiced chicken with chili sauce oil 3.6~4.3
Part, 3.3~3.8 parts of flavor egg white icing.
A kind of 2. chafing dish bottom flavorings according to claim 1, it is characterised in that the spices include spiceleaf, fennel, buckle in vain,
Anise, zingiber kawagoii, cassia bark and tsaoko；And above-mentioned raw materials each account for the ratio of the gross mass number of spices and are：Spiceleaf accounting 2/15, fennel
Fragrant accounting 1/5, white button accounting 1/15, anistree accounting 1/5, zingiber kawagoii accounting 1/15, cassia bark accounting 1/5, tsaoko accounting 2/15.
3. a kind of chafing dish bottom flavorings according to claim 1, it is characterised in that the pericarpium zanthoxyli bungeani includes pericarpium zanthoxyli bungeani face and safflower
Green pepper particle.
4. a kind of chafing dish bottom flavorings according to claim 3, it is characterised in that the mass fraction in the pericarpium zanthoxyli bungeani face accounts for safflower
The 4/5 of green pepper mass fraction；The mass fraction of pericarpium zanthoxyli bungeani particle accounts for the 1/5 of pericarpium zanthoxyli bungeani mass fraction.
5. the preparation method of chafing dish bottom flavorings according to claims 1 to 4, it is characterised in that comprise the following steps：
Step 1: making chafing dish bottom flavorings using material pot, open fire first and material pot is heated, bottom butter are put into material pot and melted
Change；
Boiled dry Step 2: hot condiment of glutinous rice cake is put into the bottom butter after melting in step 1；
Step 3: thick broad-bean sauce is put into step 2, boiled after stirring；Then old ginger, garlic, beans mothers and sons and Huang are sequentially placed into
Wine, boiled after stirring；
Step 4: edible salt and white sugar are put into step 3, stirred when being put into, the temperature in pot to be expected reduces by 9~12 DEG C
When, it is put into spices and pepper；
Step 5: pericarpium zanthoxyli bungeani is put into step 4 and stirred；
Step 6: edible oil to be individually heated to 160~180 DEG C, then edible oil is drenched in step 5, and stirred in leaching
Mix, fire is closed after leaching oil；
Step 7: chafing dish mate is added in step 6 and stirred immediately by Guan Huohou；
Step 8: ethylmaltol is added in step 7, and stir；
Step 9: chive oil, Spiced chicken with chili sauce oil and flavor egg white icing are put into step 8 and stirred；
Step 10: after monosodium glutamate and I+G are well mixed, it is put into step 9；Then it is off the pot after vexed 8~15min.
6. the preparation method of chafing dish bottom flavorings according to claim 5, it is characterised in that step 3：It is put into step 2
Thick broad-bean sauce, it is 25~30min that the time is boiled after stirring；Then old ginger, garlic, beans mothers and sons and yellow rice wine are sequentially placed into, is endured after stirring
Time processed is 25~40min.
7. the preparation method of chafing dish bottom flavorings according to claim 5, it is characterised in that the material pot includes the pot sheet of tubbiness
Body, agitating device and edible oil containing part for the intrinsic raw material of agitated kettle, the edible oil containing part are located at the pot
The top of body, support bar is provided between the edible oil containing part and pot body；The edible oil containing part, which is provided with, to be used for
The heater of heating, the measurement device of oil tempera for measuring oil temperature and oil filler with cover；The bottom of the pot body is provided with
Discharge nozzle；The agitating device is provided with the leaching oil portion being passed through the edible oil in edible oil containing part in material pot.
8. the preparation method of chafing dish bottom flavorings according to claim 7, it is characterised in that the agitating device include motor,
Stir mobile jib and stirring pole；The output end that the upper end of the stirring mobile jib passes the edible oil containing part and the motor connects
Connect；The lower end of the stirring mobile jib is stretched into the pot body；The oily portion of leaching includes cavity, through hole and control valve, the sky
In the stirring mobile jib, the through hole is used to connect edible oil containing part with cavity chamber；The control valve is used to control
Edible oil flows in cavity；The stirring pole positioned at the bottom of the stirring mobile jib, and stir pole for hollow-core construction, stir
That mixes pole is provided with oil outlet, and the upper end for stirring pole connects with the cavity.
9. the preparation method of chafing dish bottom flavorings according to claim 8, it is characterised in that be rotatablely connected at the stirring pole
There is rotating shaft, one end of the rotating shaft is stretched into inside the stirring pole, and the other end of rotating shaft stretches out the stirring pole；And rotating shaft
Two circle blades are provided with, wherein a circle blade, in the stirring pole, another circle blade is outside the stirring pole；Institute
State and the baffle plate being obliquely installed is provided with inside stirring pole, the baffle plate is used to guide the edible oil flowed down in cavity to impact blade simultaneously
So that it is rotated.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756150A (en) * | 2009-12-11 | 2010-06-30 | 刘峙汶 | Spicy hot chafing dish condiment and manufacture method thereof |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN203709194U (en) * | 2013-10-17 | 2014-07-16 | 梁德平 | Automatic frying machine |
| CN204032254U (en) * | 2014-07-17 | 2014-12-24 | 三原三友调味有限公司 | The bold and resolute sub-producing device of a kind of oil |
-
2017
- 2017-08-31 CN CN201710772942.5A patent/CN107518370A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756150A (en) * | 2009-12-11 | 2010-06-30 | 刘峙汶 | Spicy hot chafing dish condiment and manufacture method thereof |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN203709194U (en) * | 2013-10-17 | 2014-07-16 | 梁德平 | Automatic frying machine |
| CN204032254U (en) * | 2014-07-17 | 2014-12-24 | 三原三友调味有限公司 | The bold and resolute sub-producing device of a kind of oil |
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Application publication date: 20171229 |