CN107594462A - The preparation method that a kind of convenient chafing dish oil dish dips in oil - Google Patents
The preparation method that a kind of convenient chafing dish oil dish dips in oil Download PDFInfo
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- CN107594462A CN107594462A CN201710867249.6A CN201710867249A CN107594462A CN 107594462 A CN107594462 A CN 107594462A CN 201710867249 A CN201710867249 A CN 201710867249A CN 107594462 A CN107594462 A CN 107594462A
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- dips
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Abstract
The invention discloses the preparation method that a kind of convenient chafing dish oil dish dips in oil, comprise the following steps：(1) base oil is modulated；(2) auxiliary material is made；(3) auxiliary oil is boiled；(4) low temperature is into oil.The present invention provides the preparation method that a kind of convenient chafing dish oil dish dips in oil, the edible mouthfeel of chafing dish is not influenceed, mouthfeel when chafing dish is eaten can be greatly increased after coordinating with chafing dish bottom flavorings, moreover it is possible to preferably excite taste of food, further increase satisfaction of the people to product.
Description
Technical field
The present invention relates to the preparation method that field of food, in particular to a kind of convenient chafing dish oil dish dip in oil.
Background technology
Chafing dish, Gu claim " antique custard ", sent when food puts into boiling water " thud " gain the name sound, it is China's original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.According to textual criticism, there is a chafing dish the Warring States Period, when people using terrine as pot, arrive
Song Dynasty, the eating method of chafing dish among the people very common, Southern Song Dynasty's woods flood《Mountain man supplies clearly》In recipe, just there is same friend's blocked shot
Introduce.The Yuan Dynasty, chafing dish spreads a Mongolian band, for boiling beef and mutton.To the Qing Dynasty, chafing dish not only in prevalence among the people, and into
One famous " Imperial cuisine ", materials are the games such as pheasant.
With the quickening of modern people's rhythm of life, be more bonded the convenient chafing dish of nowadays rhythm of life once emerge by
Broad masses' likes.Convenient chafing dish can allow people to have the chafing dish admired for a long time, and carrying and instant whenever and wherever possible,
Need not move through prolonged wait, after eating up with will not also remain substantial amounts of " chafing dish taste ", so as to make it easier to by
Nowadays busy people are liked.
And during blocked shot, dip is also a kind of essential dispensing, and a good dip can allow on the taste of chafing dish
Rise more than one level.The convenient chafing dish of now many does not match somebody with somebody dip for eater, so just greatly reduces chafing dish
Edible experience so that chafing dish becomes more like string flavour passage, leverages impression of the chafing dish in the minds of people, is unfavorable for propagating fire
The image of pot.
The content of the invention
It is an object of the invention to overcome above mentioned problem, there is provided a kind of convenient chafing dish oil dish dips in oily preparation method, not shadow
The edible mouthfeel of chafing dish is rung, mouthfeel when chafing dish is eaten can be greatly increased after coordinating with chafing dish bottom flavorings, moreover it is possible to preferably excite
Taste of food, further increase satisfaction of the people to product.
The purpose of the present invention is achieved through the following technical solutions：
The preparation method that a kind of convenient chafing dish oil dish dips in oil, comprises the following steps：
(1) base oil is modulated；
(2) auxiliary material is made；
(3) auxiliary oil is boiled；
(4) low temperature is into oil.
Base oil described in step (1) is by ready-mixed oil, sesame oil, Zanthoxylum essential oil and chilli oil with 10：1：0.5：2 weight ratio
Ratio mixes.
The specific make step of auxiliary material described in step (2) is：
(21) prepare auxiliary material making material, the material include ginger, garlic, green onion, folding the basal part of the ear, caraway, leek, sauerkraut, peanut powder,
Abalone sauce and oyster sauce, and ginger, garlic, green onion, the weight ratio for rolling over the basal part of the ear, caraway, leek, sauerkraut, peanut powder, abalone sauce and oyster sauce
For 0.2：1：2：3：2：3：1：2：1：2；
(22) ginger and garlic are cut into end, green onion, the folding basal part of the ear, caraway, leek and sauerkraut are cut into segment；
(23) abalone sauce and oyster sauce are well mixed；
(24) ginger cut, garlic, green onion, the folding basal part of the ear, caraway, leek, sauerkraut and peanut powder are added into abalone sauce and oyster sauce
Mixture in stir.
Auxiliary oily making step described in step (3) is：
(31) ready-mixed oil is added in pot and heated, until oil temperature reaches 100 DEG C；
(32) auxiliary material is added in the ready-mixed oil after heating, wherein the ratio of auxiliary material and ready-mixed oil is 1：3；
(33) auxiliary material is persistently stirred, makes auxiliary material uniformly dispersing in ready-mixed oil, and continues to heat, until oil temperature reaches 120
℃；
(34) oil temperature is maintained at 120 DEG C, and fire is closed after stirring 5 minutes；
(35) wait oil temperature to be filtered after naturally cooling to 60 DEG C with gauze, solid impurity therein is filtered out and obtained
Auxiliary oil.
Low temperature concretely comprising the following steps into oil described in step (4)：
(41) ready base oil is added in pot and opened fire and base oil is heated to 80 DEG C；
(42) oil temperature is kept at 80 DEG C, adds the auxiliary oil boiled and auxiliary oil is uniformly mixing to obtain miscella with base oil,
Wherein base oil and auxiliary oily part by weight are 5：1；
(43) keep the oil temperature of miscella to be boiled at 80 DEG C, white granulated sugar, salt, chickens' extract and ice are added into miscella
Sugar and stirring to white granulated sugar, salt, chickens' extract and rock sugar melt to obtain initial adjustment oil, wherein miscella, white granulated sugar, salt, chickens' extract and ice
The ratio of sugar is 20：3：0.5：0.3：2；
(44) close fire and cause initial adjustment oil Temperature fall, and when the oil temperature of initial adjustment oil drops to 40 DEG C with 5：1 ratio adds
Enter light soy sauce and vinegar and stir to oil temperature to be down to normal temperature and obtain finished product and dip in oil, wherein the gross weight of light soy sauce and vinegar is oily 1/ of initial adjustment
20。
The present invention compared with prior art, has advantages below and beneficial effect：
(1) present invention causes the taste of auxiliary material and nutrition to be sufficiently dissolved into very much mediation when making auxiliary oily
In oil, and then auxiliary oily mouthfeel and taste are improved well, while the solid impurity boiled in rear ready-mixed oil is passed through into gauze
Filter out, can further improve the auxiliary oily mouthfeel boiled out, substantially increase the smoothness of people's feed, avoid impurity effect people
Feed.
(2) present invention adds auxiliary oil by the way of low temperature when into oil into base oil, you can to cause base oil and auxiliary oil
Mutually fusion, is unlikely to so that fragrant, the peppery and numb taste in base oil changes the mouthfeel of itself, while white sand is added in low temperature again
The condiment such as sugar, salt, chickens' extract and rock sugar, it can be very good to avoid condiment that the taste of its own is burnt or changed in high temperature,
Substantially increase the eating effect of product.
(3) method of the invention is simple, and required equipment is conventional equipment, without spending fund to carry out adding for equipment,
The production cost of product is reduced well, is preferably improved the profit of enterprise, is promoted the development of enterprise and industry.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment
The preparation method that a kind of convenient chafing dish oil dish dips in oil, comprises the following steps：
(1) base oil is modulated；
Described base oil is by ready-mixed oil, sesame oil, Zanthoxylum essential oil and chilli oil with 10：1：0.5：2 weight mixes than ratio
Form.
(2) auxiliary material is made；
The specific make step of described auxiliary material is：
(21) prepare auxiliary material making material, the material include ginger, garlic, green onion, folding the basal part of the ear, caraway, leek, sauerkraut, peanut powder,
Abalone sauce and oyster sauce, and ginger, garlic, green onion, the weight ratio for rolling over the basal part of the ear, caraway, leek, sauerkraut, peanut powder, abalone sauce and oyster sauce
For 0.2：1：2：3：2：3：1：2：1：2；
(22) ginger and garlic are cut into end, green onion, the folding basal part of the ear, caraway, leek and sauerkraut are cut into segment；
(23) abalone sauce and oyster sauce are well mixed；
(24) ginger cut, garlic, green onion, the folding basal part of the ear, caraway, leek, sauerkraut and peanut powder are added into abalone sauce and oyster sauce
Mixture in stir.
(3) auxiliary oil is boiled；
Described auxiliary oily making step is：
(31) ready-mixed oil is added in pot and heated, until oil temperature reaches 100 DEG C；
(32) auxiliary material is added in the ready-mixed oil after heating, wherein the ratio of auxiliary material and ready-mixed oil is 1：3；
(33) auxiliary material is persistently stirred, makes auxiliary material uniformly dispersing in ready-mixed oil, and continues to heat, until oil temperature reaches 120
℃；
(34) oil temperature is maintained at 120 DEG C, and fire is closed after stirring 5 minutes；
(35) wait oil temperature to be filtered after naturally cooling to 60 DEG C with gauze, solid impurity therein is filtered out and obtained
Auxiliary oil.
(4) low temperature is into oil；
Described low temperature concretely comprises the following steps into oil：
(41) ready base oil is added in pot and opened fire and base oil is heated to 80 DEG C；
(42) oil temperature is kept at 80 DEG C, adds the auxiliary oil boiled and auxiliary oil is uniformly mixing to obtain miscella with base oil,
Wherein base oil and auxiliary oily part by weight are 5：1；
(43) keep the oil temperature of miscella to be boiled at 80 DEG C, white granulated sugar, salt, chickens' extract and ice are added into miscella
Sugar and stirring to white granulated sugar, salt, chickens' extract and rock sugar melt to obtain initial adjustment oil, wherein miscella, white granulated sugar, salt, chickens' extract and ice
The ratio of sugar is 20：3：0.5：0.3：2；
(44) close fire and cause initial adjustment oil Temperature fall, and when the oil temperature of initial adjustment oil drops to 40 DEG C with 5：1 ratio adds
Enter light soy sauce and vinegar and stir to oil temperature to be down to normal temperature and obtain finished product and dip in oil, wherein the gross weight of light soy sauce and vinegar is oily 1/ of initial adjustment
20。
As described above, the present invention can be realized well.
Claims (5)
- A kind of 1. preparation method that convenient chafing dish oil dish dips in oil, it is characterised in that：Comprise the following steps：(1) base oil is modulated；(2) auxiliary material is made；(3) auxiliary oil is boiled；(4) low temperature is into oil.
- 2. the preparation method that a kind of convenient chafing dish oil dish according to claim 1 dips in oil, it is characterised in that：In step (1) Described base oil is by ready-mixed oil, sesame oil, Zanthoxylum essential oil and chilli oil with 10：1：0.5：2 weight mixes than ratio.
- 3. the preparation method that a kind of convenient chafing dish oil dish according to claim 2 dips in oil, it is characterised in that：In step (2) The specific make step of described auxiliary material is：(21) auxiliary material making material is prepared, the material includes ginger, garlic, green onion, the folding basal part of the ear, caraway, leek, sauerkraut, peanut powder, abalone Juice and oyster sauce, and ginger, garlic, green onion, the folding basal part of the ear, caraway, leek, sauerkraut, peanut powder, the weight ratio of abalone sauce and oyster sauce are 0.2：1：2：3：2：3：1：2：1：2；(22) ginger and garlic are cut into end, green onion, the folding basal part of the ear, caraway, leek and sauerkraut are cut into segment；(23) abalone sauce and oyster sauce are well mixed；(24) ginger cut, garlic, green onion, the folding basal part of the ear, caraway, leek, sauerkraut and peanut powder are added into the mixed of abalone sauce and oyster sauce Stirred in compound.
- 4. the preparation method that a kind of convenient chafing dish oil dish according to claim 3 dips in oil, it is characterised in that：In step (3) Described auxiliary oily making step is：(31) ready-mixed oil is added in pot and heated, until oil temperature reaches 100 DEG C；(32) auxiliary material is added in the ready-mixed oil after heating, wherein the ratio of auxiliary material and ready-mixed oil is 1：3；(33) auxiliary material is persistently stirred, makes auxiliary material uniformly dispersing in ready-mixed oil, and continues to heat, until oil temperature reaches 120 DEG C；(34) oil temperature is maintained at 120 DEG C, and fire is closed after stirring 5 minutes；(35) wait oil temperature naturally cool to 60 DEG C after filtered with gauze, solid impurity therein is filtered out obtain it is auxiliary Oil.
- 5. the preparation method that a kind of convenient chafing dish oil dish according to claim 4 dips in oil, it is characterised in that：In step (4) Described low temperature concretely comprises the following steps into oil：(41) ready base oil is added in pot and opened fire and base oil is heated to 80 DEG C；(42) oil temperature is kept at 80 DEG C, adds the auxiliary oil boiled and auxiliary oil is uniformly mixing to obtain miscella with base oil, wherein Base oil is 5 with auxiliary oily part by weight：1；(43) keep the oil temperature of miscella to be boiled at 80 DEG C, white granulated sugar, salt, chickens' extract and rock sugar are added simultaneously into miscella Stirring to white granulated sugar, salt, chickens' extract and rock sugar melt to obtain initial adjustment oil, wherein miscella, white granulated sugar, salt, chickens' extract and rock sugar Ratio is 20：3：0.5：0.3：2；(44) close fire and cause initial adjustment oil Temperature fall, and when the oil temperature of initial adjustment oil drops to 40 DEG C with 5：1 ratio adds life Take out and vinegar and stir to oil temperature to be down to normal temperature and obtain finished product and dip in oil, wherein the gross weight of light soy sauce and vinegar is oily 1/20 of initial adjustment.
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| CN201710867249.6A CN107594462A (en) | 2017-09-22 | 2017-09-22 | The preparation method that a kind of convenient chafing dish oil dish dips in oil |
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|---|---|---|---|
| CN201710867249.6A CN107594462A (en) | 2017-09-22 | 2017-09-22 | The preparation method that a kind of convenient chafing dish oil dish dips in oil |
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Citations (6)
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|---|---|---|---|---|
| CN102551018A (en) * | 2012-02-20 | 2012-07-11 | 朱星全 | Olive oil hotpot dipping sauce and preparation method thereof |
| CN104397650A (en) * | 2014-11-21 | 2015-03-11 | 青岛高哲思服饰有限公司 | Instant chaffy dish condiment sauce and preparation method thereof |
| CN105410832A (en) * | 2015-11-24 | 2016-03-23 | 刘韶娜 | Fragrant and spicy hot pot dipping sauce |
| CN105901624A (en) * | 2016-04-19 | 2016-08-31 | 毛建成 | A sweet and hot chafing dish dip sauce |
| CN105942409A (en) * | 2016-04-29 | 2016-09-21 | 三全食品股份有限公司 | Red chili oil for dipping dumplings and preparation method thereof |
| CN106983121A (en) * | 2017-03-29 | 2017-07-28 | 岭南师范学院 | A kind of sea food flavor hot-pot dipping taste juice and preparation method thereof |
-
2017
- 2017-09-22 CN CN201710867249.6A patent/CN107594462A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551018A (en) * | 2012-02-20 | 2012-07-11 | 朱星全 | Olive oil hotpot dipping sauce and preparation method thereof |
| CN104397650A (en) * | 2014-11-21 | 2015-03-11 | 青岛高哲思服饰有限公司 | Instant chaffy dish condiment sauce and preparation method thereof |
| CN105410832A (en) * | 2015-11-24 | 2016-03-23 | 刘韶娜 | Fragrant and spicy hot pot dipping sauce |
| CN105901624A (en) * | 2016-04-19 | 2016-08-31 | 毛建成 | A sweet and hot chafing dish dip sauce |
| CN105942409A (en) * | 2016-04-29 | 2016-09-21 | 三全食品股份有限公司 | Red chili oil for dipping dumplings and preparation method thereof |
| CN106983121A (en) * | 2017-03-29 | 2017-07-28 | 岭南师范学院 | A kind of sea food flavor hot-pot dipping taste juice and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 张长贵等: "火锅用香辣复合调味蘸料的研发", 《中国调味品》 * |
| 罗恒: "《知味》", 31 August 2015, 电子科技大学出版社 * |
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Application publication date: 20180119 |